Handcrafted Snack Mix
This isn’t technically a recipe, nor is it an activity or a project. I guess it kind of (?) could be considered all-of-the-above. But, let’s get real: this is really really simple, people. Like throw stuff in a container simple.
I can’t believe I’m calling this a blog post.
Actually, the only reason I am calling it a blog post is because today it saved my sanity. Winter is getting long, so I thought I would share a sanity-saving tip since we’re all in this together. You know, Together: That place where the good, great, or simple ideas of others are shared and propagated so we can all help each other out. But back to how this saved my day x3.
FIRST: I had to go to Target. No really, I did have to go. I had a prescription to pick up. Somehow, my kids looooove trips to the grocery store but get squirrelly on trips to any other kind of store. I don’t get it: same cart.. same concept.. but regardless, they need some extra encouragement. Or the Target people need to step up to the plate and put a SuperTarget here. Either works for me. But today, their ‘extra encouragement’ came in the form of a brainstorming game: “Girls, we’re heading on a roadtrip and will be in the car for awhile. What kind of snack could we pack that wouldn’t make a mess of my car?” As they listed off ideas, we added some things to our list. Target may not technically be a grocery store around here, but they do carry a grand selection of snacks. The brainstorming toddlers stretched out their snack-wish-list-making for long enough that I made it through the pharmacy and the housewares section, with enough time for a quick swing through the gardening aisle (hello, spring!). Sanity in check.
SECOND: While I attempted to pack for this road trip, they attempted to UNpack. Empty suitcases make glorious pretend cars and peek-a-boo tents. I blame cabin fever and grand imaginations. I abandoned the clothes-packing endeavor and started thinking about the car. Why have six different choices of snack? The only thing that will do is guarantee that they will inevitably want whichever snack I did not pull out of my bag of tricks. Why not mix them all together? Done.
In an attempt to distract them from my suitcase-car, I set an empty Tupperware container on the floor and gave them some 1/4 cup measuring cups. “Mix these things together, but only add one cup at a time.” Genius. More sanity points, and a packed suitcase to boot.
THIRD: I needed to have some labs drawn at the hospital, and the girls needed to sit peacefully for the time it took the phlebotomist to do his thing. Kind of nerve-wracking. If they choose to take off while I’m literally in a tourniquet, well, amongst other things I would lose all of the sanity points I have acquired thus far. Solution: small cups of snack mix. Not only is this a snack, it is also an activity. Like “Seek and Find” or “Where’s Waldo” with an edible reward. They hunt and peck through their bowl for their favorites in a quiet concentration. It is like the kid-version of a bag of Gardetto’s, but without the salt and seasonings and residue on your fingers. All good in my book. So anyway, they sat quietly and I had my arm poked and some old ladies came up and told me what wonderfully behaved little people I had. Thank goodness for snack mix.
This is such a magical concoction that I’m confident they will peacefully sit with their snack mix for the entirety of our road trip without issue. Or not. But today it looked something like this:
So really, it’s more than just a bucket full of half-opened crunchy things. It’s choosing and measuring and mixing and testing. It’s searching tirelessly and hollering “marshmallow!!!!” when you thought they were already gone. We do this often, the girls are proud that they “made” their snack and enjoy the process.
And I can’t believe I managed a post this long about throwing some snacks into an airtight container. Bon Apetit, or something.
….
A note about ingredients. Anything goes, really.We tend to incorporate one ‘treat’ ingredient, and are sure to include fiber and protein in addition to the obvious carbohydrates. Today’s Lucky Charms are a nod to the upcoming Saint Patrick’s Day.
I don’t tend to worry about mixing ‘flavors’ as unlike adults, kids are rarely grabbing a handful to eat at once. They prefer to hunt and peck. Cheddar-flavored bunnies with Lucky Charms? No problem.
Here are a few ideas, but often we find what we have on hand and work with that:
Cereals – varieties similar to Golden Grahams, Cheerios, Kix, Chex, and Fiber One crisps are great grabbing-size
Nuts – peanuts, cashews, pine nuts, pistachios
Sunflower seeds, Pumpkin seeds
Chocolate pieces (chocolate chips, M&Ms, etc) – use caution. mess-potential.
Raisins or other dried fruits
Freeze-dried fruits or vegetables (Target has freeze-dried peas and corn that we have enjoyed)
Popcorn
Pretzels
Cereal Marshmallows (traditional mini marshmallows tend to get tough) – Did you know you can purchase cereal marshmallows in bulk? If you are local, Lamer’s Dairy has them on hand as well.
Cheddar flavored crackers (Goldfish, Annie’s, etc.)
Coconut
Pieces of graham cracker (or Teddy Grahams, Annie’s bunnies, etc.)
Yogurt covered raisins
Disclaimer: Obviously, because you are wise, I know you will take into account your audience and not feed nuts to babies without teeth and things of that nature.
Four Cheese Cavatappi {aka: Nicole’s Mac & Cheese}
Like I mentioned last week, I’m not sure the best way to reacquaint ourselves. Here goes nothing: Hi, I’m Nicole. You might remember that I love to cook. I can’t think of a better way to get the ball rolling than to share something for which no less than twelve people are waiting for this recipe (apologies for the delay!): Readers, meet my very favorite homemade mac and cheese.
The rage started with an Instagram photo over New Year’s weekend..
and continued when I served it up at a kiddo/parent playdate, and then again at a football party. And then I ran out of cavatappi pasta and cried.
I’m not sure what else to say about this slow cooked mac&cheese, except that it is stupid delicious.
Okay, maybe I can find a bit more to say about it:
*The cavatappi pasta is a must – it holds up beautifully in the slow cooker while other pastas tend to get too soft.
*The pepper jack and extra sharp cheddars are also a ‘no-substitute’ – they allow a bit of complexity to the end flavor and will not be at all spicy.
*This is the only recipe in my repertoire that uses processed cheese, because try as I may, I have not been able to replicate the creamy texture without it. Let’s just agree to not have this for dinner every evening, okay? Actually, let’s just agree to make this for a large crowd of people so you don’t find yourself sneaking into the pot four (or five, or six) times.
*In my kitchen, instead of buying pre-shredded cheese, I try to buy in blocks and shred cheese right before using it. It could be totally in my head, but I really think it produces a tastier end result.
*If you do find yourself making this for a crowd, the recipe doubles well so long as your slow cooker can handle the volume.
*Rather than mix a topping into the entire pot, I choose to serve it with a topping bar. This works especially well for a meal where both children and adults will be eating. Or when you have some who are less adventurous eaters than others. And let’s face it, topping bars are just fun. I have provided a few ideas below for your mixing pleasure, but often our toppings revolve around what we have on hand.
Ingredients:
3 cups uncooked cavatappi pasta
3 Tbsp butter, unsalted
8 oz Velveeta cheese, cubed
1/2 cup extra sharp cheddar, shredded
1/2 cup muenster cheese, shredded
1/2 cup pepper jack cheese, shredded
2 tsp Dijon mustard
1 cup milk
1/2 cup heavy cream
1 tsp salt
1/4 tsp pepper
Cook pasta until just under al dente. Drain, then place pasta in slow cooker. Add remaining ingredients and stir until well combined. Cook on high for 2-3 hours, stirring about every 30 minutes. Serve warm, with assorted toppings if desired (see below).
*Cooked lobster or crab meat
*Sriracha sauce
*Cooked, crumbled bacon
*Avocado
*Chopped red onion
*Marinated, cooked chicken
*Sun-dried tomatoes
Last year at this time, BabyFoodScoops whipped up the crowd pleasing, freezer-friendly buffalo chicken chili. What did you think?
Hello there, old friends!
Wow, after {exactly} six months of silence, I’m back. Monday. With a post you won’t want to miss.
But today, I just popped back to say “hello!”
I’m not sure what one says after a prolonged absence. Especially one where I left without saying goodbye. 2012 was sure a trip: there was the wee baby, then the other wee baby, then my nasty little bout with thyroid cancer, a few additional bumps in the road here and there, and then just like that it’s been half of a year since I’ve shared something here. I haven’t stopped thinking about it, however.
Actually, I have spent quite a great deal of time thinking about why I am drawn to a creative outlet such as this. I wonder if what I share makes a difference in the enormous and sometimes overwhelming World Wide Web. Every person, business and group seems to have a blog, seventeen social media accounts, and an Etsy store to boot. I can’t keep up with reading them sometimes, much less holding my own in terms of keeping up. Hats off to you, five-day-per-week bloggers, but I can’t swing that. I realized that I don’t really want or need to “hold my own” – I’m not selling anything, I still can’t figure out how to keep up with Twitter, and every day there is some new “it” app or site that everyone is creating an account for. Even so, I still wanted to contribute something useful. I guess the thought that I kept coming back to was this: while I don’t think I’m writing anything earth-shattering and I’m not angling for my own HGTV show, I still feel that I have something to share to give back to the internet community from which I have taken so much. I’m a blog-reading addict who syphons ideas from Pinterest, I haven’t purchased paper towel or toilet paper in a brick&mortar store in years, don’t even get me started with Zulily and I am kind of obsessed with Instagram. As you can see, the internet and I are good friends. I don’t want to just take, take, take.. every once in awhile I have something worth sharing!
You see, I have always been drawn to hearing real ideas, recipes and words from real people who tried them themselves. Cooking blogs over cookbooks; dialogue over directions; honest accounts over sales pitches. Some of our posts have really made a difference in people’s kitchens, home decor, and ability to sleep past 5am. More importantly, your comments sharing that these things have made a difference to you is what propels us forward!
See you Monday morning, bright and early!
Last year at this time, Jess whipped up a roasted red pepper pesto. Have you tried it yet?
The Marinated Cheese
I have been enthusiastically following blogs since before I can remember.
Okay, so maybe not that long, but at least a good eight-or-so years. This hobby(?) started with a few great food blogs and over the years has transitioned and grown into a variety of interests. Over the past couple of weeks, I have noticed many of the bloggers that I follow mentioning something along the lines of: “I’m sorry I haven’t been keeping up..” or “Apologies for the lack of posts lately..” To that I say, “Hey people, relax, it’s still summertime!” Let us spend these lovely summer evenings in the company of family/friends/neighbors and the outdoors, as chilly days with less glorious weather are ahead of us. Continue Reading »
Sriracha Chicken and Roasted Vegetables
Some like it hot. Some like it humid. Me? Not so much. I’m all about ‘warm’ weather, but I reserve admiration of the term ‘hot’ for spicy food. Lucky for us, a ‘cold front’ moved in and dropped the temperature to a more manageable (?) 87 degrees. So, it’s still balmy.
My siblings and I joke about how my father would moan and groan whenever my mother turned on the oven in the summertime, so I dedicate this roast chicken to him. While most of you probably have your roasting pans hidden away until Thanksgiving, I implore you to give this a try the next time you spy a good looking chicken at the deli. Spicy food and hot weather pair extremely well together, if for no other reason than they are both relieved by an ice cold glass of something! Perhaps it is no mistake that those pepper plants love the high temperatures. Continue Reading »
Easy-er Whole Wheat Lasagna
I absolutely LOVE lasagna but whenever I make it I make a complete mess of our kitchen. I use every pot, pan and dish in our kitchen which drives my husband absolutely crazy. SO, when I found this recipe, I fell in love and had to share it with all of you. It is a no-boil noodle recipe and it turns out perfectly. I actually prefer it to other recipes because the noodles soak up the excess moisture plus you don’t have to use a pot to boil the noodles or a colander!
No-Boil Noodle Lasagna Recipe
1 lb. Italian sausage
8 oz. whole wheat noodles uncooked
1/2 clove garlic (1 tsp.)
2 T. parsley leaves
1/2 t. oregano
1/2 t. basil
1/2 t. sugar
1 can 16 oz. tomato paste
1 can 15 oz. tomato sauce
1/2 c. water
24 oz. cottage cheese
2 eggs, beaten
1/2 t. pepper
1/2 c. Parmesan cheese
3 c. mozzarella cheese (shredded)
- Fry meat. Drain off fat and add garlic, 1 T. parsley, oregano, basil, sugar, tomato paste, sauce and water.
- Bring to a boil and simmer on low 15 minutes covered.
- Combine cottage cheese, eggs, 1 T. parsley, pepper, mozzarella and Parmesan.
- Spray entire pan with Pam. Layer sauce, noodles, cottage cheese mix, repeat (ending with cheese on top).
- Cook 350-375 degrees for 30 – 40 minutes.
Yum yum, eat up!
Here’s what we were blogging about this time last year.
Twenty-Minute Tuesday: Breakfast Muesli with Cranberries and Flaxseed
Raspberry Mint White Sangria
In honor of the impending holiday weekend, and in honor of my abundant hydroponic herb stash, today I share with you something that will rock your socks off. Because who needs socks after Memorial Day? Afterall, it’s summertime!
Has a particular version of food or drink ever “ruined” you for its lesser alternatives? As in, you avoid other alternatives all together because they cannot hardly compare to the real deal? I find this happens to us more and more frequently as we wind our way through our culinary lives. A friend’s butterscotch bars have me turning down any store-bought or potluck version… I won’t order tiramisu unless it’s made-to-order like one of my favorite local restaurant’s.. things like this. Am I alone here? (“Where is she going with this??” .. I hear you..) Continue Reading »
Twenty-Minute Tuesday: Roasted Red Pepper Fusilli
Pasta has carved its niche as the universal comfort food. So that I can justify my own pasta cravings, I like to think that the aforementioned ‘comfort factor’ comes from some reason other than the fact that many popular pasta dishes are loaded with creamy sauces, heavy meat portions, and/or an abundance of cheese. This pasta dish is a fresh and light change of pace, using a fun corkscrew-shaped noodle to absorb the bright orange/red sauce created from roasted red peppers and carrots.
Time Saver: Rather than roasting your red peppers on the day-of, save time by using a frozen or jarred variety. I roast red peppers from my garden or the Farmer’s Market when they are in season, and after allowing them to cool, I freeze them in quart or gallon-sized freezer bags.
Kid Stuff: Both the corkscrew shape of the pasta in this dish and the name created an extra ‘fun factor,’ because who could say no to having “Silly Noodles” for dinner?
Roasted Red Pepper Fusilli
Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 cup roasted red bell peppers, chopped
½ cup medium onion, finely chopped
½ cup carrots, finely diced (about 1 large)
8 oz. dry fusilli pasta
Assembly:
1.Set a large pot of water to boil.
2. Heat oil in a saucepan over medium-high heat. Add roasted red peppers, garlic, onion, and carrot; sauté 5 minutes. Add 3/4 cup water, cover, and reduce heat to low. Simmer 20 minutes.
3. Meanwhile, cook pasta in pot of boiling salted water according to package directions.
4. Remove roasted pepper mixture from heat. Purée in blender or food processor until smooth. Season with salt and pepper, if desired.
5. Drain pasta, and return to pot. Stir in red pepper sauce & serve warm.
Enjoy!
Adapted from Vegetarian Times
Last year at this time, BabyFoodScoops whipped up this Photo-of-the-Day Calendar. A great Mother’s Day, Father’s Day, Birthday, Christmas, or Grandparent’s Day gift. I’ve made at least one calendar for each of these five celebrations!
Spring is in the Air!
Has it been nearly a month? Ohmygoodness. Thanks for sticking with us!
Those of you who do currently or have ever blogged can relate that the process can be like a part-time job sometimes! Creating or tweaking recipes or projects, trying them a few times to ensure they are ‘bloggable,’ grocery shopping, cooking, composing, photographing, cleaning up, writing, photo processing, posting and sharing. Each post is a new process. Blogging can be like a part-time job (an unpaid-but-entertaining part-time job, of course). Now don’t get me wrong, I still very much adore it, but sometimes you need a break from even the most fantastic of jobs.
So enough about that – the long and short of it is that we’re back. We have some great 20-Minute Recipes to share next week, and even a chat about homemade baby food. That’s right, our littlest has graduated to eating dinner with the rest of the family, and she is giving us a run for our money with her appetite!
And because I just cannot leave you without a photo.. just a quick spring project we threw together one sunny afternoon. On occasion we like to send little projects like this to the grandparents to keep their refrigerators appropriately adorned with evidence of the girls. Also, we used it as a talking point about all of the gardening we have been working on! At first we were going to make a “big rabbit” and a “little rabbit” but getting babies to open their hands is much more of a challenge (read: messy) so we went with carrots instead.
Last Year at this Time: BabyFoodScoops whipped up these Chicken Lettuce Wraps!


















