Peek A Boo Crescents
Punkin LOVES bread so I "hide" meats/etc. in these from time to time to get her to eat foods she normally wont eat. She prefers to dip them in plain greek yogurt or sour cream, along with her pepper and cucumber slices. Be creative with fillings - with these pretty much ANYTHING goes. And they freeze really well so make extras for when you need a quick snack.
2 containers of Pillsbury Crescent Rolls
16 slices of Mozzarella Cheese (you can use shredded, I find the sliced easier to manage)
1/4 cup Grated Parmesan or Romano Cheese for extra flavor
1/2 cup chopped Turkey Pepperoni (less greasy then regular, seems to freeze and re-heat better)
Pre-heat oven to 375.
Un-roll crescents and seperate. On each roll place 1 slice of mozzarella cut to the size of the crescent, or a decent amount of shredded mozzarella. Sprinkle on a pinch of parmesan and a pinch of pepperoni. Roll crescent roll up like you normally would. Place on non-stick baking sheet and bake for 15 minutes or until golden.
Serve with marinara sauce for dipping.
Other fillings to try - Of course the original "pigs in a blanket" - hot dog and cheese. Turkey and cheese with Honey Mustard. Bacon, chopped pineapple and cheese. Chicken, BBQ sauce and cheddar. Broccoli and Cheese. Red peppers, cream cheese, parmesan and parsley....endless possibilities. Just don't use anything with a lot of liquid - the rolls will remain soggy.
**TO FREEZE** Cool for 20 minutes, place on cool cookie sheet and place in freezer for 15 minutes to flash freeze. Remove from cookie sheet and place in freezer bag. To re-heat cook at 350 degrees for 8 - 10 minutes.
French Toast for Little Hands
This is a bulk recipe I found online and tweaked a bit. Its great to freeze for those mornings when you need a quick breakfast.
30 slices whole wheat bread
1/4 cup melted butter
1/3 cup sugar
1 1/3 cups milk
2 teaspoons vanilla
1 rounded teaspoon cinnamon
OPTIONAL - 1/2 cup pureed sweet potato or pumpkin (I think this makes the recipe!)
Pre-heat oven to 350.
Slice bread into thirds to make sticks. Mix all ingredients besides bread in a large bowl.
Lightly grease a cookie sheet. Dip each stick into the egg mixture and place on cookie sheet.
Bake 30 minutes, turning over half way through.
Transfer to cooling rack or a COOL cookie sheet.
**TO FREEZE** Allow to cool completely. Place on cookie sheet in freezer for 10 - 15 minutes to flash freeze. Move to a freezer bag.
To re-heat microwave for 30 - 45 seconds. Serve with maple syrup.
Yummy Yogurt Pops
Our popsicle junky highly approves of these!
1 8oz container of yogurt (plain, strawberry, blueberry, raspberry, etc)
3/4 cup of orange juice
2 cups fresh whole strawberries or other berry
2 teaspoons vanilla
2 teaspoons sugar (or honey)
4oz paper cups (12 or so) or SMALL popsicle mold
Wooden popsicle sticks
In food processor or blender combine yogurt, OJ and vanilla. Cut strawberries in half and remove tops, add berries and sugar to blender and blend until smooth.
Fill each paper cup about 3/4 of the way, cover with tin foil and cut a small slit in the middle. Insert popsicle stick into the slit (holds the stick in place). Place on a pan and freeze until solid, about 5 hours. When ready to serve peel off the cup.
****If you omit the OJ and vanilla and just use 1 cup yogurt (plain) to 1 cup of fruit (any type) with the honey it makes them a bit creamier.
Honey Fruit Dip
1 small container plain greek yogurt (or plain or vanilla if greek isnt your favorite)
1 - 2 tablespoons pure honey
Mix together and serve with sliced fruit, pretzels, etc.
Peanut Butter Yogurt Dip
1/4 cup vanilla yogurt
4 tablespoons peanut butter
Small amount of honey if desired
Blend well and serve with fruit, pretzel sticks, graham crackers, etc.