Best Kids Playdough Recipe

Simone really wanted to play playdough today.  All of her Play-Doh was old, so I decided to make a fresh batch.  I always forget how fun and easy this recipe is to make with kids.

Kool-Aid Playdough

1 cup flour
1/2 cup table salt
1 package Kool-Aid
1 cup boiling water
1 1/4 tbs vegetable oil

Mix all the dry ingredients in a medium bowl.  Add boiling water and oil to dry ingredients, stir until combined.  Once mixed, knead the playdough to incorporate all ingredients.  If you find the playdough too sticky, knead in more flour, a tablespoon at a time.

Store in an air tight container or ziplock bag.

Whole Wheat and Oat Blueberry Breakfast Bundt Cake

As always, I am continuously looking for yummy healthy snacks for when we are on the go or even chilling at home on a weekend.  I found a recipe on a website, added and took away some ingredients, and came up with this.

Whole Wheat and Oat Blueberry Breakfast Bundt Cake

2 eggs
2 cups buttermilk
1 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla
2 cups quick cooking oats
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups fresh or frozen blueberries

Pre heat over to 375 degrees.  Grease and flour a bundt cake pan and set aside.

In my Kitchen Aid I mixed together eggs, buttermilk, brown sugar, oil, and vanilla until well combined.  I then mix in the oats.  Allow the oats to soften while you mix the dry ingredients (whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, and salt).

On the lowest speed, slowly add your dry ingredients into the oat mixture.  Stir just until combined.  Remove bowl from mixer and gently fold in the blueberries.

Transfer cake mixture to your prepared pan.  Bake for 45-55 mins or until a toothpick inserted near centre comes out clean.  Remove from oven and cool 10 mins.  Remove from pan onto a wire rack and cool until room temperature.  Dust with powdered sugar if desired.

Red Wine Infused, Cream of Mushroom Soup

I always get so excited when I see lots of something for so cheap at Costco, sad, but true.  Last week I bought the "Costco" size package of mushrooms.  Now I am the only one who even eats mushrooms in this house, but how could I not buy that huge package for just $3.99!  I quickly had to come up with a way to use up those mushrooms and came up with this soup recipe.  It was amazing.  I am not just saying that because I made it, but even my husband who can not comprehend eating something that was grown in poop, loved it.

Red Wine Infused, Cream of Mushroom Soup

1/4 cup of butter

1 240 gram package (Costco pack) of white or button mushrooms, stems trimmed and mushrooms quartered

1 med onion, chopped

2 shallots, chopped

3 gloves garlic, chopped

2 tbs red wine

3 tbs all purpose flour

3 cups chicken stock

3/4 cup half and half cream (oh yeah baby!)

Salt and Pepper

Dollop of sour cream (optional garnish)

Grated cheddar cheese (optional garnish)

In a large sauce pan, melt your butter over medium heat.  Add in your mushrooms, onion, shallots, and garlic. Cook and stir until mushrooms are soft about 8-10 minutes.  You may notice some liquid at the bottom of your pan, it is just flavour baby, so don't worry.  Stir in the wine.  Sprinkle flour on top of mushroom mixture and continue stirring for one full minute.

Remove from heat and add in your chicken stock, stirring constantly.  Return back to heat and bring to a soft boil.  Continue boiling and stirring for two minutes.  Stir in your cream and remove from heat.  Using a hand blender, blend soup until smooth.  Add salt and pepper to taste.  Gently reheat the soup, but DO NOT bring soup to a boil.

Serve garnished with a small dollop of sour cream and grated cheddar cheese.

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.

Whole Wheat Banana Oatmeal muffins with Buttermilk

Now that hockey is in full swing, I needed a healthy snack to grab on our way out the door.  I played with a recipe today and came up with this.  They must be good, as I made 18 and there are only half left two hours later.

Whole Wheat Banana Oatmeal muffins with Buttermilk

• 1 1/2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1 cup buttermilk (or 3/4 cup regular milk)
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas (about 4 medium sized, ripened)
• 1 cup chocolate chips (optional)

In my kitchen Aid, I mixed the sugar, egg, oil, vanilla, and bananas until combined.  On the slowest setting: add in the oats, powder, soda, salt, cinnamon, and nutmeg.  Mix just until combined.  Add in (alternating) the flour and buttermilk just until combined.  DO NOT OVER MIX.

Fill lined muffin tins, 3/4's of the way full.

Bake in a pre heated 350 degree oven for 18-20 minutes.  Allow to completely cool on a wire rack.

Note:  I usually freeze them the same day I bake them and take them out when I need them.  They do not take long to defrost.