Leader Enterprise - August 19, 2015 - Healthy Foods for Kids

After seeing these recipes, among the "Top 10 Healthy Kid Recipes" at Taste of Home online, I decided they would be good to share with you so the kids can enjoy some healthy food to help them study and learn at their best in this new school year.  

CINNAMON GRANOLA BARS

1/4 c. butter, softened

1 c. packed brown sugar

1 egg

2 Tb. ground flaxseed

2 Tb. honey

2 c. old-fashioned oats

1 c. all purpose flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 c. raisins

In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins. Press into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.Yield: 1 dozen.

BANANA BLUEBERRY PANCAKES 

1 c. whole wheat flour

1/2 c. all purpose flour

2 Tb. sugar

2 tsp. baking powder 

1/2 tsp. salt

1 egg, lightly beaten

1-1/4 c. (fat free) milk

3 medium ripe bananas, mashed

1 tsp. vanilla extract

1-1/2 c. fresh or frozen blueberries

Maple syrup, optional

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. 

Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: 14 pancakes. Note: If using frozen blueberries, do not thaw.

SEASONED CHICKEN STRIPS 

1/3 c. egg (or substitute)

1 Tb. prepared mustard

1 garlic clove, minced

3/4 c. dry bread crumbs

2 tsp. dried basil

1 tsp. paprika 

1/2 tsp. salt

1/4 tsp. pepper 

1 lb. chicken tenderloins 

In a shallow bowl, combine the egg substitute, mustard and garlic. In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper. Dip chicken in egg mixture, then roll in crumbs. Place on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until golden brown and juices run clear. Yield: 4 servings.

CRUNCHY PEANUT BUTTER APPLE DIP 

1 (8 ozs) container spreadable cream cheese

1 c. creamy peanut butter

1/4 c. (fat free) milk

1 Tb. brown sugar

1 tsp. vanilla

1/2 c. (unsalted) peanuts, chopped 

In a small bowl, beat the first five ingredients until blended. Stir in peanuts. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.

Dave Willis has said "Show respect even to people who don't deserve it; not as a reflection of their character, as a reflection of yours". 

Cherry Pie Cream Cheese Coffee Cake & Weekend Potluck #184

WELCOME TO WEEKEND POTLUCK!

We're so happy you joined us! 

AND....

When I share something worth sharing...again...

One of my all-time favorite dishes....nothing like having dessert for breakfast!

Crescent rolls makes this a breeze to make! 

Cherry Pie Cream Cheese Coffee Cake

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cheese & Beef Party Burgers by Sunflower Supper Club

Recipes that caught our attention ~

Sour Cream and Chicken Enchiladas by Oregon Transplant

Snickers Cheesecake Bars by Five Heart Home

And, a personal favorite ~

Lemon Cheesecake Zucchini Muffins by 

Best of Long Island and Central Florida 

Your hostesses ~

• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   
   
   An InLinkz Link-up
   
   

3 Awesome Chocolate Zucchini Recipes {Blast from the Past}

A favorite bread that will knock your socks off....

German Chocolate Zucchini Bread (with Lighter Options)

Double Chocolate Zucchini Waffles

Zucchini Brownies

Butterscotch Cookies (cake mix)

My favorite kind of cookie....crispy on the outside, chewy in the middle!

If that's your favorite kind too...here you go....

Using a cake mix (stock up when they're on sale!) to make cookies makes it easier to whip them up. These cookies were made and enjoyed by 2 granddaughters as we made them for a tea party one summer.

I love being able to 'doctor up' a cake mix...for this recipe you add a little brown sugar, melted butter, baking cocoa and eggs.  MMMMM! They also have butterscotch chips. 

They were a hit when I sold them recently at our local farmer's market also. 
Just to open the container I stored them in filled the room with a fantastic aroma. 

These are definitely butterscotch-y cookies!!! 

(hover over photo to pin) 

BUTTERSCOTCH COOKIES

1/2 c. butter, melted

1/4 c. (dark) brown sugar

2 large eggs

1 (16 - 18 ozs) box yellow cake mix

1 Tb. baking cocoa

1 c.  butterscotch chips (or your favorite)

1/2 c. chopped nuts, optional

Preheat oven to 350. In large bowl, combine butter, brown sugar and eggs; beat until smooth. Add cake mix and cocoa; mix well. Stir in butterscotch chips and nuts. Drop by tablespoonsful on ungreased baking sheet and bake 10-12 minutes. Allow to stand 1 minute before removing from pan.  They will rise during baking, and fall during cooling, but that's perfectly fine to get the wonderful texture. 

Yield: about 2-1/2 dozen

Linked to Weekend Potluck

You might also enjoy these cookies from a cake mix...

Easy Snickerdoodles

Gooey Bars

Double Chocolate Chip Oat Cookies

​

TRASH: A Fun Kid's Game for all Ages

       
ATTENTION GRANDPARENTS!! 

When my sweet friends from  4 Little Fergusons paid us a visit in May, so mama Tonya could share her awesome knowledge and info about DoTerra essential oils, the kids and I had plenty of time to play games during the day.

They taught me this one and it has set everything in motion as we have taught others, who have taught others, as well.

This is a very simple game - perfect for grandparents to play with your grandkids.  If they can count to 10, they can learn to play this game.

And sometimes, just my hubby and I will play it - it's fun and easy. Quick too. 

Tonya gave me permission to copy her post and share it with my readers...
Spread the word - this is something you all want to learn to play!

It will probably take you longer to read this post than it will to play a round of  Trash...just sayin'....(when you get towards the bottom of the post, you'll see a photo of how the game is played..then everything will come together in your mind and you'll know how to play) 

Have a great time!!  You can thank me later.  *-* 

From 4 Little Fergusons website: 

HOW TO PLAY TRASH:

2 players use 1 deck of playing cards

3 players or more use 2 decks of playing cards

Leave all cards in deck:
A-10 are in players   Kings and Jokers are Wild Cards

1) Dealing:

 Shuffle, then deal each player 10 cards face down, no looking!

Like this:

The remaining deck is placed in the middle.

  The point of the game is to line up your cards from Ace through 10 before you opponents do.

2) Playing:

  The first player draws a card from the center deck.  If it’s an Ace through a 10, place that card in its correct location.  For all remaining turns, each player chooses from the deck or the discard pile.

Example: In this photo, I drew a 2, so I am flipping up the card in the 2 position…..

Whatever card you flip, may also be played!  I just flipped a 3 that I can use as well in the 3 position… 

Wild Cards, King & Joker, may be played anywhere in your hand at any time.

  You keep flipping cards like this until you get a number you cannot use, then discard and your turn is over.

Example: Under the 3 position was an 8 I didn’t need because it was already filled with a flipped 8, so I discarded it and my turn was over. 

  Avery could choose to grab the 8 from the discard pile, OR draw a fresh card from the stack.

  If you draw a card that can replace one of your Wild Cards, do so and use the Wild Card again in another spot!

Example:  Here I drew a 5 from the draw pile  It can replace my Wild Card King, and he will go down on 8’s position.  Because of this, I will have finished this round successfully.

3) Winning A Round:

When a player has assembled all cards Ace through 10 in front of him, he wins that Round.

Remember, you can win with Wild Cards in place too! Like this:

Remember, Wilds are Joker and King!

After the Round winner flips his last card, each player has ONE last chance to draw a card and use it.  They may also flip over all remaining cards, per the chance that they actually can use those cards and finish their Ace-10, Wild cards and all.
{Sometimes it really does happen!}

4)  Round 2 & Winning the Whole Game: 

The deck is reshuffled and dealt again, only now, ALL of the previous round winners who completed Ace through 10, only get NINE cards.  They will spend the next round assembling Ace through Nine. 

  If you didn’t win the round, you once again have to try to do Ace through 10 until you complete it.

  This continues Ace-8, Ace-7, Ace-6 on and on, until one player gets down to one card in front of him and draws an Ace. That player wins the entire game!

Have fun, it’s such a great game to play with your kids! And such a nice change from Candyland or Shoots & Ladders….

Just sayin!  :)

~T

Date Nut Bread Dessert

My hubby's bestest buddy, Dennis, is not much of a sweet eater.  I always giggle when I watch him eat a meal...he'll eat dessert, if it isn't too sweet, but he'll save something salty to eat afterwards as he doesn't want that sweet flavor left in his mouth.

WHAT?  I'm just the opposite...I love that long lasting sweet flavor...

Anyway - Dennis and his dear wife Becky live in FL much of the year (always thrilled for the time we get with them when we go to FL during the winter months) and then they love to travel a few months out of the year.

A few years ago, we met up with them Amish Country...Shipshewana, Indiana,
....just over an hour from our home here in Ohio.  We went to dinner at a Mennonite/Amish restaurant with a food buffet.

Dennis tasted a dessert there and was so pleased with it.  I asked
the waitress if she could tell me what it was...guess what...

It was broken up date nut bread, mixed with Cool Whip!

I re-created this recipe and decided to name it after Dennis...

so I give you...Dennis's Favorite DATE NUT BREAD DESSERT...
found on page 107 in my second cookbook...
Love at First Bite
(on sale for only $10 plus S & H)

DATE NUT BREAD DESSERT 

Bread: 2-1/2 c. chopped dates
1/4 c. butter
1 - 2 tsp. instant coffee 
1 c. boiling water
1/2 c. packed brown sugar
1 - 2 tsp. molasses
1 egg
1-1/2 c. all purpose flour
1 tsp. EACH baking soda, baking powder, salt
1 c. chopped walnuts or pecans, optional
1 (12 ozs) tub frozen whipped topping, thawed 

Preheat oven to 350. Grease and flour 1 - 9" loaf pan.  In medium bowl, combine dates and butter. Add coffee to boiling water and pour over dates and butter. Let stand until cool. 

When dates have cooled, stir mixture to break up any clumps.  Mix in brown sugar, molasses and egg; combine well. 

In large bowl, combine flour, baking soda, baking powder, salt and nuts; stir into date mixture and mix just until blended.  Pour into prepared pan.

Bake about 45 minutes or until toothpick inserted in center comes out clean.  When bread has completely cooled, break up into a large bowl (by hand) and stir in thawed whipped topping.  Refrigerate at least an hour before serving. 

Linked to Full Plate Thursday
           Weekend Potluck


You may also enjoy these tasty quick breads...

German Chocolate Zucchini Bread

Glazed Coconut Bread

​

"Two" Easy Fruit Dip & Weekend Potluck #183

WELCOME TO WEEKEND POTLUCK! 

We're so happy you've joined us today!

AND...

When I share something worth sharing...again...

You'll really want to make this while fresh fruit is still readily available.

Use 3 ingredients if you'd like...this is E-Z P-Z and everyone will love it! 

Two Easy Fruit Dip

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Two Step Fresh Peach Pound Cake by Call Me PMc

Recipes that caught our attention ~

Spinach Tomato Garlic Penne Pasta by Cakescottage

Strawberry Shortcake Fluff by Everyday Mom’s Meals

And, a personal favorite ~

Raspberry Cream Cheese Dessert  by Big Rigs 'n Lil' Cookies

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   INLINKZ CODE
   
   
   An InLinkz Link-up