March HipKids Project

Bag a Lunch! (March)

This month we are going to help families who do not have a home with a bagged lunch. The shelter carries basic supplies that a family needs and you can help by collecting these food items for their shelves. Think about what you might like in a bagged lunch; granola bars, juice boxes, crackers or chips. Don’t forget the fun things too like cookies and chocolates! Make sure your items are non-perishable and nut free. If you like, you can decorate brown paper lunch bags or include a personal note describing your favorite sandwich or snack.
Inn from the Cold provides emergency shelter, support and programs to homeless children, their families and others in need, with the goal of building healthy, stable families and ending homelessness.
www.innfromthecold.org

Cadbury Mini Egg Cookies

I came up with this recipe last year when I was trying to get rid of all the kids Easter Candy.  These cookies are thin, crispy, and so freaking delish!!

Cadbury Mini Egg Cookies

1 cup butter, softened
1 cup brown sugar
3/4 granulated sugar
2 eggs
2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (only if using unsalted butter)
2 1/2 cups all purpose flour
1 400 gram bag (2 cups) Cadbury Mini Eggs* crushed (I put them in a ziplock and hit them a couple of times with the flat side of my meat tenderiser.  Just break them up, don't make them into dust.)

In my Kitchen Aid, I creamed together the butter and sugar.  I then added my eggs, vanilla, baking powder, baking soda and salt.  Add in the flour until combined then add the mini eggs.

These cookies tend to spread out a little bit, so I only put 9 cookies on each parchment lined sheet using my med sized scoop.

Bake at 350 until golden brown (about 10-12 mins) and transfer to a wire rack to cool.

Buffalo Chicken Salad

I ripped this yummy recipe out of a Chatelaine magazine, did some tweaking, and now it is one of our favourite "quick" dinners!

Buffalo Chicken Salad

1 carrot
mixed greens
3/4 cup milk
1/3 light sour cream (even plain greek yogurt will work or light mayo...yuck!)
2 tbs chopped fresh dill (use dried if that is all you have)
2 tbs apple-cider vinegar
3 garlic crushed
3 tbs Louisiana style hot sauce
1 tbs melted butter
1 1/2 tsp honey
4 boneless, skinless chicken breasts
1/3 cup crumbled blue cheese

Pre heat BBQ to med.  Peel long ribbons from carrot into a large bowl, turning as you go.  Add greens and toss.

Whisk milk with sour cream, dill, vinegar,and garlic in a small bowl.

Stir hot sauce with butter and honey in a large bowl.  Set both aside.

Grill your chicken until fully cooked.  Transfer to a cutting board and slice into 1/2 inch think strips.  Add to hot sauce mixture and turn to coat.  Drizzle dressing over salad and toss until coated.  top with chicken and cheese.