1 1/2 cups of chocolate chips
1 bag (10 oz) of mini marshmallows
5 tb of butter
1/4 cup light corn syrup
1 ts vanilla
1 box (13 oz) of Golden Grahams cereal

Grease a 13″x9″x2″ pan and set aside.
Melt 5 cups marshmallows (reserve 1 c. from bag), chocolate chips, butter and corn syrup in 3 qt. saucepan over low heat, stirring occasionally.
Remove from heat; stir in vanilla.
Pour cereal into large mixing bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining marshmallows.
Press mixture into prepared pan with buttered back of spoon. Cool until as firm as you’d like. Cut into bars. Store covered loosely at room temperature.

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I don’t know about you, but getting my children to eat a healthy diet is a top priority for me. Still, my capacity to deal with complaining at meal time is limited. And honestly, I want my children to have a great relationship with food and enjoy what they eat. Because of this I’ve found that sometimes I have to be a little sneaky when I’m introducing something new. Quinoa is a perfect example of this! Although has been a key part of my diet for years, but my youngest son was slow to warm up to quinoa. Instead of drawing a line in the sand and just forcing him to eat it, (something I remember my mother doing with the dreaded butterbeans) I started putting it into foods that he already loved. This spaghetti and meatballs was a great starting point for us and today, I’m happy to say that he willingly eats all sorts of quinoa dishes.

One thing I especially appreciate about this recipe is that the meatballs can be made ahead and frozen. This means I’m never at a loss when it comes time to getting a quick dinner on the table! I’ve also used the meatballs to make meatball subs and in pasta dishes with a great response.

Spaghetti and Meatballs

1 pound organic lean ground beef
1 cup cooked quinoa
1/3 cup shredded carrots
2 tablespoons ketchup
1 egg, beaten
2 cloves garlic, minced (optional)
1 teaspoon sea salt
8 ounces quinoa pasta (or pasta of your choice)
8 ounces Marinara Sauce

Directions
Preheat oven to 500 degrees.
In a large bowl combine ground beef, cooked quinoa, shredded carrots, ketchup, egg, garlic and sea salt. Form into small meatballs.
Place on the top of a broiler pan and bake for 12 minutes.
Meanwhile, cook pasta according to package directions.
Serve pasta with meatballs and marinara sauce. Top with cheese if desired.

Serving Size 175 g
Amount Per Serving
Calories: 338
Total Fat: 8.3g
Saturated Fat: 2.4g
Trans Fat: 0.0g
Cholesterol: 99mg
Sodium: 535mg
Total Carbohydrates: 35.5g
Dietary Fiber: 3.5g
Sugars: 3.7g
Protein: 28.6g

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  Make ahead for a great on-the-go snack. 

Ingredients
2 1/4 cup of oats
1 tsp of cinnamon
1/2 tsp of allspice
1/4 tsp of ground cloves
1/4 tsp of salt
3/4 cup of light brown sugar
3/4 cup of pumpkin puree
1/4 cup of honey
1 tsp of vanilla extract

Preheat oven to 350. Spray a8x8 or 9×9 pan.

Combine oats, spices and salt together and set aside.

In another bowl, whisk brown sugar, pumpkin, honey and vanilla until it’s smooth.

Mix the wet and dry ingredients together until all of the oats are moist. Evenly press oat mixture in the bottom of the pan and bake for 30 – 40 minutes or until golden brown.

Let cool, then cut them using a sharp knife.

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Did you know play-doh has been around since 1956!

Basic Playdough Recipe

4 cups flour
1/4 cup powdered tempera
1/4 cup salt
1 1/2 cups water
1 tablespoon oil
Food coloring

Mix the flour, powdered paint and salt together. Gradually stir in the water and oil mix into the flour mix. Knead the playdough as you add the liquid. Add in any color food coloring you want. Add more water if the mixture is too stiff – add more flour if it’s too sticky.

You can also try this Kool-Aid Playdough recipe

1 cup of flour
1 cup of boiling water
3 tbsp of corn oil
1/2 cup of salt
1 pack of Koolaid

Mix each ingredient in with the flour and add the boiling water. Mix throughly. Knead the flour and other ingredients until it’s mixed well. You can add more flour to create a softer dough.

Red Roasted Potatoes – This is a great recipe for older kids who want to make a side dish on their own. Serve this with any chicken, fish or meat.  

Preheat the oven to 350 degrees.
Wash and cut potatoes into quarters. We usually use 8-9 small-medium red potatoes for four people.
In a large bowl, mix potatoes with some olive oil and oregano. I usually just eyeball it. You want the potatoes to be covered in oil on all sides and a decent amount of oregano.
Place face down on a cookie tray and bake for 15 minutes.
Turn the potatoes over and bake another 15-20 minutes.

Vanilla pudding

3/4 cup of sugar
2 tablespoons of cornstarch
1/4 teaspoon of salt
2 cups of milk
2 slightly beaten egg yolks
2 tablespoons of butter or margarine
1 teaspoon of vanilla

In a saucepan, blend the sugar, cornstarch, and salt. After it’s blended, add the milk. Cook and stir it over medium heat till thickened and bubbly. Cook and stir the misture for another two minutes and then remove the pan from the heat. Add the yolks to the mixture. Cook and stir it for two more minutes and remove it from the heat. Add butter and vanilla. Chill.

For chocolate pudding: Increase sugar to 1 cup amd add twp 1 oz squares of unsweetened chocolate along with the milk.

For butterscotch pudding: Substitute brown sugar for granulated sugar and increase butter or margarine to 3 T.

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Arrange three banana slices for the body, add small fruits or veggies for details and pretzel sticks for the arms. Click the link below the photo to see it on pinterest.

Using a plate with a face on it, they use food to add hair, glasses and other accessories. My description doesn’t do it justice so take a look for yourself.

Funny Food Face Blog

I love the plates! They look kind of vintage looking – I wonder where they got them.

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