Sep 29

Witches Fingers

I know it is still September, but Halloween is my favorite time of year, so we are starting a little early.  Here is a snack that I found online. I thought it was a great way to get something healthy into your kids meal plan with all the candy around during October. 


Thousand Island Dip:

2 tbsp cream cheese

2 tbsp natural set yogurt* (see recipe tip below)

2 tbsp light mayonnaise

2 tsp ketchup

1/2 tsp lemon juice

1 to 2 drops Worcestershire sauce

1 to 2 drops Tabasco

Serve with Carrot Fingers:

5 medium Carrots

1 sweet red pepper


Measure the cream cheese, yogurt and mayonnaise into a bowl. Whisk until smooth. Add the remaining ingredients and whisk until blended.

Peel the carrots and taper the ends. Cut a slit in one end of the carrot. Cut red pepper into the shape of finger nails and then trim the back so that it is thinner and then slide into the slit so that it stays in place. Mark the lines on the fingers using a sharp knife.

Go the website below for more details and more fabulous treats.



Sep 21

Bowtie Pasta Casserole

This is a simple casserole that can be made by your kids and baked in the oven for a warm and satisfying family dinner on one of our cold winter nights.


Bowtie pasta

1 roasted chicken shredded/or 2-3 shredded cooked chicken breasts

1 large jar of pimentos

1 can of cream of chicken soup

1/4-1/2 cup frozen peas

Shredded Mozzarella cheese

2 long stem green onions diced


Cook pasta, drain and set aside.  Shred the roasted chicken or chicken breasts.  In a large bowl mix together cooked pasta, chicken, drained pimentos, diced onion and frozen peas.  Stir in cream of chicken soup and ½ a can of milk in a separate bowl and pour over chicken and pasta mixture, stir until well combined.  Place entire mixture in a baking dish and cover with shredded cheese.  Cover dish with aluminum foil and bake in the oven at 350 degrees for 40 mins or until bubbly.  Remove aluminum foil for the last 15 mins to brown cheese if you would like. 



Learning Corner:

Trying getting in the kitchen with your kids on the weekend and making this dish ahead of time put it in the refrigerator and make it as an easy but homemade dinner on one of your busy week nights.

Sep 14

Trail Mix

Trail mix is an easy snack that is great for your kid’s lunch box for school and even a backpack for a family hiking trip.  There is countless variation for you to choose from, here is just one suggestion.


½ cup wheat chex

½ cup rice chex

¼ cup raisins

¼ cup peanuts

¼ cup chocolate candies

¼ cup dried pineapple

¼ cup pretzels


Mix all the ingredients in a large bowl and store in an air tight container once mixed well.  Add anything you want, mix up the cereal to make it with your child’s favorite.  Add different nuts and fruit for each person when making smaller batches.

Learning Corner:

Trail mix is a great snack for outdoor family fun.  Hit one of the great trails the South Sound has to offer before the last of our summer ends.

Sep 8

Peanut Butter Oatmeal Fudge

This is a no bake fudge recipe that makes great little sweet treats for your kids to make without using the oven, especially on hot days like today.  

2 cups Sugar

2 ½ tablespoons coco powder

½ cup milk

½ cup butter

½ cup peanut butter

2 cups oatmeal

In a large sauce pan combine sugar, coco powder and milk, stir until there are no lump remaining, add butter and heat over high heat until boiling.  Boil for 2 minutes, this will happen fast and can be a little dangerous with the melted sugar so parents you may want to do the stirring here.  Remove from heat and add in peanut butter and stir until melted, then add the oats and stir until well mixed.  I found that this no bake fudge makes better little mounds, so take a tablespoon and drop a mound onto wax paper, let cool. 



Learning Corner:

Compare this No Bake recipe with that of a traditional fudge recipe and have your kids explain to you what makes them different.   Then choose which one to make as a family.