Recipe For Peach Smoothie

August 31, 2008

These peach smoothies are a great way to get an extra serving of milk and fruit in your kids. Mix it up by adding a little vanilla yogurt as well. Of course you an also use the same recipe with different fruit like strawberries or bananas.

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INGREDIENTS:

* 1/2 c. milk
* 1 c. sliced peaches fresh or canned
* 1 tsp. sugar

DIRECTIONS:

Pour milk in ice cube tray and freeze solid. Once frozen, pull from tray and place in blender. Add peaches and sugar to blend on high speed until smooth. Serve immediately.

Frozen Banana Pops

August 31, 2008

Frozen Banana Pops are a great cook treat – that’s actually surprisingly healthy. Make some frozen banana pops with your kids today.

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INGREDIENTS:

* 3 bananas
* 6 wooden ice-cream sticks
* 1 cup orange juice
* 1 cup milk-chocolate pieces
* 2 tablespoons vegetable oil
* 3/4 cup chopped peanuts (optional)
* 3/4 cup shredded coconut (optional)

DIRECTIONS:

Cover baking sheet with waxed paper; set aside. slice peeled bananas in half crosswise and insert stick. Dip into orange juice. Place in freezer until firm. Melt chocolate pieces and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Chocolate will harden fast, so work rapidly. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

Cupcake Recipes For Kids

August 31, 2008

What child doesn’t love cupcakes? Give these delicious cupcake recipes for kids a try. They are as much fun to make as they are to eat.

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INGREDIENTS:

* 1 package cream cheese (softened)
* 1/2 cup white sugar
* 1 egg
* 1 cup mini chocolate chips
* 1 package chocolate cake mix

DIRECTIONS:

Preheat oven to 350F. Line cupcake pan with cupcake papers. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips.

Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full.

Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.

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