Foodie Friday ~ No-Bake Chocolate Smores

smorechocdessert

Nonstick cooking spray

8 cups miniature marshmallows, divided

1/4 cup butter

1 3/4 cups Milk Chocolate Morsels, divided

1/4 teaspoon salt

8 whole graham crackers, broken into 1/2-inch pieces

Directions

Line 8- or 9-inch-square baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

Heat 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted.

Working quickly, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife. Enjoy!

Foodie Friday ~ Yummy Granola Bars

agranoolabar

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins (optional, try using Golden Raisins)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees. Generously grease a 9×13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Tuesday Tots ~ Cream Cheese & Jelly Finger Sandwiches

jellyandcreamcheese

 

Need a new sandwich idea for your little love? Here is something my kids always, and still do, adore.

1 slice of whole wheat bread

Low fat cream cheese

Jelly (I buy the sugar free strawberry)

Directions

Cover the bread with cream cheese. Add a thin layer of jelly. Fold the bread over, and slice into bite-sized pieces for little hands to hold.

Great for on the go, or an easy afternoon snack!

Tuesday Tots ~ Whole Wheat Pumpkin-Apple Muffins

WheatMuffinss

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

2/3 cup brown sugar, firmly packed

1/3 cup white sugar

1/4 cup canola oil

1/2 cup applesauce

1/2 cup canned pumpkin

1/3 cup buttermilk

2 eggs, slightly beaten

1/4 cup golden raisins (optional)

Directions

Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins, if desired.

Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

**These are delicious treats for not only kiddos, but for parents alike. Great for breakfast, or an afternoon snack!

Monday Moments ~ Heartburn During Pregnancy

Heartburninpreg

 

Heartburn during pregnancy…many of us have experienced it. Many times it begins sometime during the the second trimester. So what are some ways to cure the burn?

1) Cut back on caffeine intake.

2) Try sipping on ginger or mint tea.

3) Eat smaller portions during the day, rather than three large meals. Spacing out your meal intake has been noted to keep stomach acid at bay.

4) Avoid spicy foods.

5) Neutralize your stomach acid by eating foods such as yogurt or by drinking a glass of milk.

Foodie Friday ~ No Fuss Peanut Butter Cookies

pbcookiephoto

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for at least 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Allow to cool for 15 minutes before removing from cookie sheet.