almond joy popcorn (from momables)

Almond Joy Popcorn

 

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Author: MOMables

Cuisine: Snacks

Ingredients

• 5-6 cups popcorn, popped (about 1 bag if using microwave bags)
• ½ cup Dark Chocolate Almonds
• ½ cup shredded coconut
• ¾ cup white chocolate chips

Instructions

1. Pop popcorn in microwave, stovetop or air popped.
2. Spread popcorn on a cookie sheet.
3. On a cutting board, roughly chop dark chocolate almonds. Sprinkle almond chunks over popcorn.
4. Follow by sprinkling shredded coconut on top.
5. Melt white chocolate chips in a microwave safe bowl at 20-second increments, stopping to stir, until completely melted (be careful not to burn chocolate!)
6. Using a fork, drizzle melted white chocolate over popped corn.
7. Allow 30 minutes to 1 hour to harden.
8. Break into chunks, serve in a bowl or store in an airtight container.

Pumpkin Pancakes (freeze ahead for breakfast or lunch)

Pumpkin Pancakes

 

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8-10 regular sized pancakes or 24 mini pancakes

Author: MOMables

Cuisine: Breakfast

Ingredients

• 1¼ cups all-purpose flour
• 2 tbsp. brown sugar
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. pumpkin pie spice
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tbsp. vegetable oil or melted butter

Instructions

1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
2. In a separate bowl, mix together the milk, pumpkin puree, egg and oil or butter. Mix until there are few to no lumps left.
3. Add the wet ingredients to the dry ingredients and whisk together just until combine.
4. Over low-medium heat skillet. When skillet is hot, spoon batter into the skillet.
5. When pancake starts to bubble slightly, carefully flip over.
6. Serve with whipped cream and maple syrup.

Decently healthy chocolate peanut butter smoothie

Chocolate Peanut Butter Smoothie

 

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yields 3-4 cups

Author: MOMables

Cuisine: Drinks

Ingredients

• 2 cups ice
• 1 cup chocolate milk, dairy or nondairy (we use chocolate almond milk)
• ½ cup plain greek yogurt
• ¼ cup creamy, natural peanut butter or other nut butter
• 2 tablespoons maple syrup or honey (optional)

Instructions

1. Place all ingredients in a blender, blend until smooth. Add more milk for a thinner consistency if desired.

Homemade Chicken Nuggets

Homemade Chicken Nuggets

 

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Ingredients for about 24 nuggets:

Author: MOMables

Cuisine: Lunch

Ingredients

• 1 lb ground chicken
• ¼ cup old-fashioned oatmeal
• ¼ cup grated Parmesan cheese, divided
• 1 tsp Zatarain’s Creole Seasoning, divided (optional) sub paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¾ cup breadcrumbs

Instructions

1. In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain’s seasoning (or paprika) (1/2 tsp), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain’s seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
5. –At this point you can freeze– or
6. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking – don’t overcook! These baked nuggets will not really brown (unless you pan fry in oil) – if browning is desired, place under broiler for a couple of minutes at the end of cooking.

MOM tip:  These nuggets don’t have to be baked right away; you can freeze the breaded nuggets on a cookie sheet, then transfer them to an airtight bag or container and store them in the freezer until you’re ready to bake as few or as many as you like for up to 3 months. Add about 3-5 minutes to your usual cooking time if baking from frozen.

campfire eclairs

CAMPFIRE ECLAIRS

These are another easy foolproof but delicious dessert - with three ingredients: crescent roll dough in the tubes; chocolate pudding; whipped cream from a spray can.

You will need some wooden dowels, about 2 inches in diameter is best. Then, soak them for a few hours before using them.

Wrap some crescent roll dough around the soaked part of the dowels.

Then, just hold them over the fire until the dough cooks. Don't hold them too close to the fire, or the dough will burn before it cooks through.

Then, fill with chocolate pudding. I like to put the pudding in a zip top bag and then cut one corner out and squeeze the pudding into the crescent roll tubes. Then, top with whipped cream.

These are yummy while the dough is warm but the pudding is cool.

toasted angel food cake with warmed berry topping--camping dessert

TOASTED ANGEL FOOD CAKE WITH WARMED BERRY TOPPING

This is another super easy dessert that tastes amazing when you're gathered around a cozy campfire.

You just hold slabs of angel food cake on sticks over a fire - so easy that kids can do their own, just like s'mores.

Then, you slice some berries and add them to an aluminum foil packet with some brown sugar and toss the packet on the fire. Again, really. Be Brave! It won't burn. Just leave it for a minute on each side and then remove. The berries turn out warm and sweet and delicious.

For more recipe ideas, visit aprongstrings.com

Zucchini bread

Mom's Zucchini Bread
My mom's zucchini bread is chock full of zucchini, coconut, pecans, and pineapple. It's like an old-fashioned zucchini bread married a pineapple upside-down cake.Don't be surprised if you find your family fighting over the last slice.  

Makes 2 (9 X 5) loaves (see below directions for 1 loaf conversion--I need it now that my other stoneware loaf pan broke!)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 large eggs
2 cups sugar
1 cup canola oil
3 teaspoons pure vanilla extract
1 cup chopped nuts, preferably walnuts or pecans
2 cups shredded zucchini, with the skins
1 cup crushed pineapple, drained
3/4 cup shredded sweetened coconut

1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 (9 X 5) loaf pans with cooking spray.

2. In a large bowl combine flour, salt, baking soda, baking powder, and cinnamon.
3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and vanilla, and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in nuts, zucchini, pineapple, and coconut.
4. Divide batter evenly between two pans. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

Recipe from Food Blogga's Mom. http://foodblogga.blogspot.com

Half recipe for 1 loaf pan

1.5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon cinnamon

1.5 large eggs 1 whole with 1 white)

1 cups sugar

1/2 cup canola oil

1 1/2 teaspoons pure vanilla extract

1/2 cup chopped nuts, preferably walnuts or pecans

1 cups shredded zucchini, with the skins

1/2 cup crushed pineapple, drained

3/8 cup shredded sweetened coconut