queso dip

Yields: about 2 cups
 

Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼ - 2/3  cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  

Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  

Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

creamy taco mac

Ingredients:

1 lbs. ground beef or turkey
8 oz. dry pasta
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (or try this homemade version)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

watermelon slices

Ingredients:

(for approx. 6 watermelon slices)

2 limes

1 small box of red Jello
mini chocolate chips

Directions:

1. Cut limes in half lengthwise. Scoop out all the fruit with a spoon.

2. Place the limes in a muffin tin to keep them from tipping over.

3. Make the box of Jello according to the Jiggler directions.

4. Carefully spoon Jello into the limes halves. Chill until almost firm.

5. Using a skewer, push the mini chocolate chips into the Jello for "watermelon seeds."

6. Chill until until firm, then cut into slices.

banana split salad

Ingredients:


1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts


Directions:

Blend milk and whipped topping and then add the rest.
Chill for at least 3 hours.

Homemade Fruit Jigglers

Ingredients:

2 cups 100% natural fruit juice
3 tsp powdered gelatin
1/4 cup small cubed fruit of your choice

Directions:

1. Place 1/4 cup of the juice in a cup; sprinkle gelatin over juice.
2. Stand cup in a small pan of simmering water, stir until gelatin is dissolved.
3. Stir gelatin mixture and fruits into remaining juice in a medium bowl or square/rectangular pan.
4. Refrigerate until firm.
5. Scoop into a cup or cut into shapes to serve.

Let your Toddler help with the cutting of the shapes! Break out the cookie cutters and make this a Toddler activity!

Toddler Trail Mix

granola
peanuts
raisins
dried fruits
cereal rings (Cheerios, etc. )
carob or yogurt chips
roasted soy "nuts"

* Mix only those food items that you find appropriate for your Toddler*

Energy Balls

Ingredients:

1/4 cup finely grated carrots
1/4 cup rolled oats or Granola
1/4 cup raisins
1/4 cup wheat germ
1/4 cup sunflower seeds
1 Tablespoon honey
3 Tablespoons peanut butter

Mix all ingredients
Roll mixture into balls.
Eat!

Easy Cheesy Spinach & Bacon Dip

Ingredients:

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of an 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) diced tomatoes & green chilies, undrained
8 slices bacon, cooked, crumbled

Directions:

1. Combine all ingredients & microwave for 3 minutes. Stir well.
2. Return to microwave and cook an additional 2 minutes until cheese is completely melted. Mix well.
2. Serve with tortilla or pita chips.

Cheesecake Balls

Ingredients:

1 tub of pre-made cheesecake filling
2-3 bars of milk or dark chocolate
graham crackers
2 tbsp. butter-softened

Directions:

1. Roll cheesecake filling into small balls (approx. 1 tbsp.)
2. Place on cookie sheet and freeze for 5-10 mins.
3. Meanwhile, melt chocolate:
In microwave, medium setting, stirring every 30 seconds, OR
Over a double boiler, in a bowl over a medium saucepan with boiling water
4. Crush graham crackers and mix with butter
5. Remove cheesecake balls from the freezer
6. Dip balls into melted chocolate then roll through graham crackers.
7. Place in fridge until firm.

Meatless Quesadillas

Ingredients:

Flavored 10" (or larger) tortilla wraps
1/2 -1 can blackbeans
1/2 - 1 jar salsa
1/2 - 1 can corn
1 box spanish rice (some brands require 1 can tomatoes)
1/2 package favorite shredded cheese

optional topings: jalapenos, peppers, onions, etc.

Directions:

1. Cook spanish rice according to package
2. Warm beans, salsa and corn in frying pan
3. Add everything to warmed tortillas, top with cheese and another tortilla.
4. Cut in quarters and enjoy!

5 Minute Chocolate Cake

does it get any easier than this?

1 Coffee Mug
4 tablespoons flour (not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
splash of vanilla extract
Optional: 3 tablespoons chocolate chips

Directions:

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Stir in choclate chips & vanilla.
Microwave for 3 minutes (at 1000 watts.)
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

*serves 1-2

Chocolate Peanut Butter Ribbon Dessert

Ingredients:

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted

Directions

CRUSH 8 of the cookies in resealable plastic bag with rolling pin.

Mix cookie crumbs and butter.

Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.

Gently stir in 3 cups of the whipped topping.

Spoon 1/2 cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set aside.

Spoon half of the remaining cream cheese mixture over crust.

Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil.

Re-invert onto serving platter so that crumb layer is on bottom.

Coarsely break the remaining 4 cookies.

Top dessert with remaining whipping topping and cookies.

*Kid friendly only if your child has been introduced to Peanut Butter :)

Beer Dip

Ingredients:

1 packet dry ranch mix
1 pkg cream cheese-softened
3-4 cups shredded cheddar cheese
½ cup beer

Directions:

Mix all ingredients until well blended
Serve with pretzels, chips, pita chips or crackers

Monkey Bars

Ingredients:

1 Banana
1/2 c Peanut Butter
1/2 c
1 cup of your favorite cereal
4 Popsicle sticks

Directions:
Take a banana, cut it into four even rectangles.
Put a popsicle stick in each fourth
cover with peanut butter then roll it in your favorite cereal!

Cookie Dough Dip

Ingredients:

1- 8 oz package of cream cheese-softened (low fat can be used as well)
1 stick of butter (1/2 cup) - softened
1/4 tsp vanilla
3/4 cup powdered sugar
2 tbsp brown sugar
3/4-1 cup mini chocolate chips

Directions:

Beat cream cheese, butter and vanilla until fluffy
Then add powdered sugar & brown sugar gradually to mixture, mix until well blended.
Add mini chocolate chips -blend well.
Cover and refridgerate for 3 hours.
(or refrigerate dough for 2 hours, form into balls, then refridgerate an additional hour)
Serve with graham cracker sticks.