Avocado on Toast

This is hands-down my favorite thing for breakfast but I usually save it for every once-in-awhile.  We grew up with this.  My grandparents, who lived in California where avocados are plentiful, introduced it to us and it's been a favorite ever since.  Best on some great whole grain bread.  So yummy!

Avocado on Toast

4 slices of bread, toasted

1 avocado, peeled and slightly mashed

lemon juice

salt

Butter warm toast.  Spread avocado on toast.  Sprinkle with lemon juice and salt.  Enjoy!

Mini Caramel Apples

I made these for a preschool Halloween party.  They were super easy, super fast, and super tasty.  I got the recipe from FamilyFun.  I did use caramel dip instead of the melted peanut butter/butterscotch chips but you might want to read the reviews to see that a lot of people have a hard time getting their caramel to stick to the cut part of the apples.  I didn't have any problems but I think the sprinkles kind of helped "hold" it on.  Plus...I think the longest the caramel had to stick to the apples was about 20 minutes.  They didn't last long! :)  I think next time I'm going to try dipping them in melted peanut butter or almond butter for an even healthier after school snack.  One apple makes about 8 pops.  You can find the sticks with candy making or cake making supplies at stores like Walmart, Michaels, Joanne's, or Hobby Lobby.  Cut each one in half at an angle to make them easier to put in the apples.

Mini Caramel Apples

4-inch lollipop sticks
Melon Baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut, etc.
Small paper candy cups

1.  First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
2.  Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set. (I placed mine on waxed paper to set.)

Banana Ice Cream

You can eat as much as you want of this ice cream!  It's creamy, smooth, cold, and only uses one ingredient...bananas!  Of course you can add in your favorite toppings, too.  I like cinnamon and walnuts.  Tastes like banana bread.  Mmmm...Freeze your bananas at least 6 hours in advance and make sure you use bananas that are ripe.  I like them when they're getting a good amount of brown spots on the outside.  Nice and sweet but not mushy or brown on the inside!

Banana Ice Cream

Remove banana peels and slice bananas into 1/4-1/2 inch slices.  Place slices on cookie sheet lined with waxed or parchment paper.  Place in freezer until frozen or at least 6 hours.  (I like to make a big bunch and after they are frozen I transfer them to a big freezer bag and then I have them on hand to use for shakes or banana ice cream or just plain as a frozen treat that just hits the spot for me.)

Place frozen banana chunks into a food processor.  I don't think this recipe would work in a blender unless you have one of those really nice high speed ones that I REALLY want but don't have...like a Vitamix.  Turn on the food processor and blend the bananas up.  Stop it a couple times to scrape down the sides and stir the mixture around.  It will look like little crumbs but as soon as you start to stir it will turn smooth and creamy and look just like ice cream.  Add any add-ins that you would like:  cinnamon, walnuts, chocolate chips, peanut butter, etc.  Dish it out with an ice cream scoop and enjoy!

Watermelon Lime Popsicles

These are so fresh and yummy on a hot summer day.  And with no added sugar you can let the kids eat all they want!  This could be a great way to use up a "less-than-perfect" watermelon.  You know...the ones that end up a little mushy inside.  Make sure you put the mint leaves in because...wow...they just make these!  I just discovered a mint plant growing in my backyard.  What a pleasant surprise!  I'm not sure where it came from but I'm happy to have it.  My kids couldn't believe their crazy mother was just eating the leaves off of some random plant but I assured them I knew what it was.  As soon as I sniffed those leaves it brought me back to my own childhood.  We had a couple great big peppermint patches growing by our water faucet and I would always grab a few leaves and chew on them while I was watering the garden or trees in our yard.  Good stuff!

Watermelon Lime Popsicles

Half of a watermelon, cubed
Juice from 2-3 limes
2-3 mint leaves

Fill your blender pitcher about half full with watermelon cubes, lime juice, and mint leaves.  Blend.  Add as much more watermelon as you can fit.  Pour into plastic Popsicle molds and freeze.  When you're ready to eat them, run a little cold water over the outside of the molds to help loosen them.  Enjoy!

Garden Muffins

These muffins are lightly sweetened and packed with "good" stuff like whole grains, vegetables, and walnuts.  Great for breakfasts or snacks.  Eat these slightly warm with a pat of butter or your favorite spread and you are set!  There are no eggs or dairy and you'd never even know!  You can make them mini-sized, regular, or jumbo!  I have rectangle muffin tins so that's why mine look like mini-loaves.

Garden Muffins

1 1/2 cups whole wheat flour (white wheat is the best)

1/2 cup oats, slightly ground (I just whirl them through my blender for a few seconds)

2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/2 cup unsweetened applesauce

1/4 cup maple syrup or agave nectar (or 1/4 cup sugar if you don't have maple syrup or agave)

1/4 cup oil

1 cup grated zucchini

1/2 cup grated carrots

3/4 cup non-dairy milk (almond, rice, soy, etc.) or regular milk if you want

1/2 cup raisins, optional

1/2 cup finely chopped walnuts, optional

In a large mixing bowl, combine flour, oats, baking powder, salt and cinnamon.  In another large bowl, combine applesauce, maple syrup/agave and oil.  Add zucchini and carrots and then stir in milk.  Add wet ingredients to dry ingredients, then stir in raisins and walnuts and mix until well-combined.

Spoon batter into lightly greased muffin cups, filling each cup until almost full.  Bake at 375 degrees for 18-20 minutes for regular size muffins or 25-30 minutes for jumbo, until muffins are lightly golden and toothpick comes out clean.  Let muffins cool in the pan for 5 minutes, then remove from pan and cool on a cooling rack.  Store leftover muffins covered at room temperature.  Makes about 12 regular-sized muffins.

Honey-Roasted Walnuts

My sister Kirsten introduced this delicious method for glazing walnuts to me when she came and stayed with us to help me out for a few weeks during one of my pregnancies.  We ate like kings while she was here!  She's such a good cook. Her husband's a lucky guy...but I'm sure he already knows that ;)

Honey-Roasted Walnuts
Olive Oil
Honey
Walnuts

Heat a small amount of olive oil (depending on how many walnuts you're roasting) in skillet over medium heat.  Add walnuts.  Stir until heated.  They can burn quickly so keep an eye on them!  Drizzle a generous amount of honey over the walnuts and stir for about a minute or so.  Remove from heat.  Use for salads, snacks, or anything your heart desires!

Pumpkin Spice Roasted Chickpeas

I ran accross this recipe today and HAD to make it.  I had everything I needed and whipped some up just in time for my kids to have as a school snack.  Talk about a healthy and satisfying snack!  They were so good!  I think they would also be very yummy on a salad.  I made a double batch (because one can of beans doesn't last very long in my family) and they were gone in minutes.  Give these a try if you're looking for something sweet and healthy to snack on or if you need a new salad topping!

Pumpkin Spice Roasted Chickpeas

1 can of chickpeas, rinsed, drained and patted dry
2 T. maple syrup (you could also use agave nectar)
1 t. canola oil (or oil of your choice)
1 t. apple cider vinegar
1/8 t. salt
1/4 t. nutmeg
1/4 t. ginger
3/4 t. cinnamon

Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.  Spread chickpeas on a cookie sheet sprayed with cooking spray.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Microwave Cinnamon Popcorn

I got this recipe a long time ago from one of my Young Women leaders, Linda Y., from our Scott City, KS branch (church).  Our family has been making it ever since.  I always make sure to include some with my holiday goodies that I give out.  The hardest part is finding a store that sells the cinnamon oil.  The cinnamon oil just comes in little 1-2 tsp. glass bottles and can usually be found by the pharmacy.  (There are all kinds of other flavors, too, like peppermint, strawberry, butterscotch, etc.)  You just want to make sure you use the cinnamon OIL and not extract or other flavoring for this recipe.  I usually use the LorAnn brand flavoring oils.  If you are in Utah it might be easier to find.  I found some once just on a side aisle at my Mom's Albertson's store.  I've also seen it at cake/baking supply stores.  You will also need a large brown paper sack to make this in so either bag your groceries in paper or grab a couple extras to have on hand.  OK.  I think that's it.  Enjoy!

Mirowave Cinnamon Popcorn

3-4 quarts popped corn (can use microwave popcorn if you'd like)

-Microwave the following ingredients on high until a good rolling boil is reached.  Boil for 2 minutes:
1 cup sugar
1/2 cup butter or margerine
1/3 cup corn syrup

-Stir in:

1/2 tsp. baking soda

1/2 tsp. red food coloring

1/2 tsp. OIL of cinnamon (Make sure it's not extract!)

-Pour over popcorn in a heavy brown paper bag.  Roll top down.  Microwave on high for 1 1/2 minutes.  Open and stir well.  (Do not put your face too close or you could be burned by the cinnamon oil fumes!  Believe me...it's happened to us before!)  Microwave on high 1 1/2 minutes more.  Open and stir well.  Pour onto waxed paper.  Cool and dry.  Break into small pieces and store in air tight container.

Fall Snack

I had almost forgotten about this fun snack until I saw it on my cousin's recipe blog. I made this for my family last year as we snuggled up outside on our patio and watched Disney's animated "Legend of Sleepy Hollow" by the fire for Family Home Evening. For a movie snack we had a mix of candy corn and salted peanuts. There is a little story that goes along with how I found this "recipe". I was at the grocery store a few days earlier and helped a lady reach something off of the top shelf. Turns out she was looking for candy corn. After I helped her out she said, "Our family's new favorite snack around Halloween is candy corn mixed with salted peanuts. It tastes just like a Payday candy bar!" Well, I was curious so I thought I'd give it a try. Tory normally doesn't like candy corn (I do like it) so I usually don't get it. He actually liked this combo! And it tastes EXACTLY like a Payday candy bar! Give it a try if you need a snack mix for some party coming up.

Candy Corn & Salted Peanuts

1 bag candy corn
1 can salted peanuts

Mix together in a bowl and eat!

Edamame

Edamame, otherwise known as soybeans, is one of my most favorite things to snack on. My boys and I can go through a sack pretty fast! Quick, easy, and not too shabby on the health factor. I buy the frozen kind so that I always have them ready. I can cook as many as I need and save the rest for later. I bought these at good old Wal-Mart. Make sure they are the kind IN THE POD. Half the fun is getting them out!

The way I cook 'em up is:

Place about a cup of water in a saucepan. Bring to boil. Throw in the frozen edamame, cover. Reduce heat and simmer for about 5 minutes (look at package to be sure). While they are steaming away I like to whip up my special dipping sauce.

Dipping Sauce:

Mayonnaise, Dijon mustard (I prefer Grey Poupon Mild & Creamy), and a splash of soy sauce-if desired. Sometimes I like to squeeze a little lemon juice in there, too. Feel free to experiment until you find your perfect mix. I use just about equal parts mayo and mustard...maybe just a tad bit more mayo. I don't like a lot of sauce for my edamame but you may want more.

To Eat:

Pile the steamed IN THE POD edamame on your plate. Grab one pod at a time and dip into sauce. (I like just the tip dipped. About 1 cm if you want to get specific. Just enough for a hint of flavor. But if you like more...dive on in!) Now for the fun part. Holding onto the clean, non-dipped end, place the pod between your teeth and gently pull out until the beans are in your mouth and the empty pod is in your hand. Do not, I repeat, DO NOT eat the empty pod (unless you really need something to chew on for awhile and don't have any gum handy. It will keep ya going!) Eat the 2-3 beans and repeat with another pod. Mmmmm....

Banana Oat Bars

If you need a healthy snack for your kids here is a recipe for you! They are called Banana Oat Bars. We love them! They don't have any sugar in them and are super easy to make. They are naturally sweet and very moist. A great way to use up ripe bananas as well. Sometimes I add 1/4 tsp. of cinnamon to change them up. We make these when we travel for a healthy snack for the kids (and us). Much better for them than sugar loaded cookies. They also make great breakfast bars. Pack them in a school lunch, bring along on a bike trip or hike, and feel good about what your kids are eating. Give them a try! You AND your kids will love them!

Banana Oat Bars

2 c. quick oats (not instant – I whirl old fashioned oats in my blender to break up)
1/4 c. chopped walnuts (I usually end up adding 1/2 c.)
1/2 c. shredded coconut (try to use unsweetened)
1/2 c. raisins or chopped dates (the dates will make them sweeter)
2 large ripe bananas, mashed
1/4 c. unsweetened applesauce
1/2 tsp. vanilla
1/4 tsp. cinnamon, if desired

Preheat oven to 350 degrees. I put everything into a Kitchen-Aid bowl and stir ‘til blended and smooth. Press dough in a 9x9 baking pan. It works best if it’s been sprayed first or lightly oiled. Bake for 30 min. When cool, slice into squares or bars and serve. Great travel bars or to have handy for a quick meal or snack.

Nerdy Popcorn

This is a very quick and easy treat and I like that it has just a light layer of the sweet coating. This particular batch shown in the picture was colored green for St. Patrick's Day but you could choose any other color or leave it clear!



Nerdy Popcorn

8 cups popped popcorn, sort out any old maids
1 box Nerds candy
1/3 c. sugar
3 Tbsp. butter
1 Tbsp. light corn syrup

Combine popped popcorn and nerds in clean, brown paper grocery bag. Set aside. Combine sugar, butter, and corn syrup in small saucepan. Bring to boil and stir constantly for 1 minute. Remove from heat. Add food coloring if desired. Pour sugar mixture over popcorn in bag. Roll top of bag down and shake hard for 1 minute. Pour out onto wax paper or cookie sheets to cool. Store in airtight container. Kind of hard, kind of gooey. And the Nerds soften up a lot so they're not like jaw breakers!