My daughter’s best friends mother made the Chex™ Lemon Buddies one day and they were REALLY good. A nice sweet lemony tasty snack. Today I decided I would try my hand at them. But of course I have to always do my own little twist on things. Nevertheless, the kids said they were good so that is all that matters, right?
I am the “Party Mom” for my daughter’s classroom. I basically come up with Party ideas and then implement them… well today we are having a Rainbow Party!! I hope it goes well… I even made Fruit and Veggie trays this morning from a generous donation. I think I will need to have the classroom write a thank you note!!
Anyhow, here is my attempt at putting together a colorful tray or two!
On the trays are a variety of fruits like Watermelon, Grapes, Strawberries, Honeydew, Cantaloupe, Pineapple, Bananas, Mangoes and then a nice selection of veggies like Carrots, Celery, Green Bell Peppers, Broccoli, Cherry Tomatoes, Olives.
Hope it is colorful like the rainbow and the kids enjoy the treat!!!
Sometimes you just want something sweet and something that you remember fondly from when you were a child and that for me is Rice Krispies Treats. Nevertheless, I had some Chocolate Rice Crispy cereal in the cupboard and was, “yeah, that will do nicely!”
Since my kids have been out of school I have been trying to make lunch time fun and not so monotonous! Today I decided I was gonna try my hand at making warm panini style pb&j sandwiches with a side of copycat style Cool Ranch Doritos©.
The seasoning mix is quite easy to throw together once you have your tortillas cut and fried.
And with this recipe you can control the use ingredients by using natural ingredients that don’t contain chemicals or have MSG in them.
I love making homemade tortilla chips — it reminds me of the authentic Mexican Restaurants I love to frequent. And they are really simple and quick to make. They go wonderfully with Guacamole or salsa or just to be eaten plain all by themselves.
Homemade Fried Tortilla Chips
- Olive oil, for frying
- 10 fresh corn tortillas
- Salt, to taste
Heat 1-inch of oil in a large frying pan or cast iron skillet over medium-high heat. If your oil is smoking you have the heat up too high.
Arrange the tortillas in a stack and cut into 4 equal wedges. Fry a batch of chips at a time, not to crowd pan, turning occasionally with tongs, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with salt and store in an airtight container.
I use to make Lumpia (Filipino Egg Rolls) A LOT years ago before my kids and I were diagnosed gluten intolerant. Then once we were diagnosed I stopped making them all together. Then the other day I thought what if I made them with the rice wrappers instead.
It was a little more work, but definitely worth it. Make them in advance since they hold a lot of water and basically will fry better if you let them dry out first. And of course you don’t want much of the water content in the sizzling oil when trying to fry them.
Many of my best friends growing up were Filipino and going to their homes for dinner was just wonderful. And having Lumpias was definitely a treat!
If you guessed by now, I love avocado. I grew up in California down from my grandparent’s home that had two HUGE avocado trees. I never knew what an avocado cost until I moved to Nevada and boy what a culture shock that was.
Nevertheless, I still love avocados and will purchase them from Costco where they are a little nicer on the wallet.
With Cinco De Mayo upon us I decided to make guacamole for the kids and I.
Guacamole is a great avocado dip for chips or even as a side for enchiladas, taco salad or even on Nachos.
The one thing that is hard on my kids isn’t being able to partake with the snacks that their teachers or other parents provide in class. Many times over Cheez-It® Crackers, GOLDFISH®, etc are provided which are a gluten no-no for my children.
And of course I don’t want them to feel left out so I make foods that are comparable.
My kids love applesauce and eat it up as fast as I can make it. Two of my three kids devoured off what we had in the fridge and the third was quite put out.
I reminded him if he gave me 30 minutes I’d have some whipped up for him in no time.
Applesauce is probably one of the easiest foods to make at home. And usually it tastes way better than the commercial brands. But always remember you definitely want a great tasting apple to start with – the sweeter the apple, the sweeter your applesauce.
I leave the peels on since there isn’t any reason to peel the apples and lose the extra fiber goodness. I also use an apple corer/slicer so I am not in the kitchen cutting apples all day. I love kitchen gadgets when they help speed up prep-work and have many different ones in my cupboards!
I take the apple slices and place them in a pan and cover with water and boil for 30 minutes or until soft.
Next I place the apples and water into a blender on puree until smooth.
Makes 3 servings
- 6 medium apples, cored and sliced
- 2 cups water
Core and cut each apple into 8 slices each. In a medium sized saucepan add apples and water and bring to a boil. Boil for 30 minutes or until soft. Once apples are tender, place apples and water into a blender on puree and blend until smooth.
Once in a bowl you can sprinkle with cinnamon sugar or you can enjoy it as is!