Recently, my kiddo was invited to a Slumber Party (New Years Eve) where she had to bring a snack to share with the group! Being just a few days after Christmas? There was no way I was doing any baking, so I raided my cabinets to see what I could make!
I found a Bag of Marshmallows, a box of Teddy Grahams and some Chocolate Chips and decided to combine them all together! Add in some Coco Puffs cereal? And we had an AWESOME treat! I
I was getting ready to make another Green Chile recipe, but then I realized that I’m still in a bit of a holiday mood and wanted to do something fun and (more importantly) something sweet! And this recipe was a huge hit at the slumber party, and my six year old has requested we make it again already! (Too bad my New Years Diet won’t let me have it until the end of January!)
S’More Snack Mix!
Author: All Things Pueblo
12 oz. bag semi sweet chocolate chips
11 oz. box Chocolate Cereal of your choice
10 oz. box honey flavored Honey Maid Teddy Grahams
5 oz. mini marshmallows
Combine ingredients in large mixing bow, be sure to mix well!
With so many fresh vegetables in our gardens lately I was excited to see a new recipe on eggplant pasta. I have least 6 plants with eggplants all most large enough to use in our garden right now. In the past I have only used our eggplant to make eggplant parmesan, so I’m really excited to try something new with it.
Pasta with Eggplant Recipe
1 tablespoon olive oil
2 teaspoons garlic, minced
1/2 cup water
5-7 Roma tomatoes, coarsely diced
1/4 – 1/2 cup fresh basil
fresh parmesan cheese
pasta of your choice
Cut eggplant into circles. Sprinkle with salt. Let set about 10-15 minutes to draw out extra moisture.
Then dice eggplant.
Heat olive oil over medium heat.
Add garlic. Cook for about one minute.
Add eggplant. Cook for an additional 7-9 minutes.
Add water and tomatoes and bring to a boil.
Reduce heat and cook for an additional 10 – 15 minutes.
Most of August and September we will see some great deals in the stores for yellow squash (under $1.00/lb.). Or you will see a ton of it growing in your garden. In the past our family has only made recipes using yellow squash for calabacitas, fried yellow squash, blueberry & yellow squash bread, and a few others, but I have you ever heard of using yellow squash in biscuits? Before we teamed up with some amazing bloggers to exchange recipes over the summer, I had never heard of it myself. My first thought was what a great way for our young children to get some veggies and for us to use up our gardens wealth of yellow squash! From the reviews this is one recipe I will be making in the next week!
Tip: In the past when I have shredded my yellow squash I just used a portable cheese grater it’s extremely quick and very little clean up! Also were you aware you can even freeze shredded squash? This is something I will be doing this year. In the past I have always used shredded squash to make fried squash patties (which I love)!
Preheat oven to 400 degrees.
After all the ingredients are mixed together. Drop a scoop of dough with a large cookie scoop into a lightly greased 9×13 baking dish or two 8×8 baking dishes. Placing the biscuits fairly close together. Cook for roughly 15 minutes (20 minutes for gluten free), until the biscuits are lightly brown on the top. Once the biscuits are removed from the oven use spray butter and done!
You can also freeze the biscuits in the raw form. Just add a piece of wax to a cookie sheet and freeze the dough for about 30 minutes, remove from the wax paper and place in a freezer zip lock bag. This is great way to cook biscuits, when you only need a few at a time.
As we shared with you a few days ago, over the next couple of months we are going to share some fun and tasty new recipes with you, using garden veggies. We have teamed up with some of the best blogs to bring you this new feature to our site!
Have you ever heard of “grilled kale“? Or even better how about Apple Bacon Grilled Kale? Up until I seen this recipe I had never heard of grilling kale. We always use kale in our smoothies and fresh salads, but never like this before. I’m very excited to try this recipes it looks delish’!
Apple Bacon Grilled Kale
8 kale leaves
1 slice bacon, cooked
1 tbsp bacon grease
1 tbsp apple juice (appx. ¼ fresh apple)
1 tbsp fresh lemon juice (appx. ½ lemon)
Sea salt to taste
Combine the bacon grease, apple juice, and lemon juice in a medium bowl. Leaving your kale in full leaves, coat the kale in the liquid mixture. Place coated leaves on grill for about 3 minutes. Turn leaves and grill on the other side for about another 3 minutes. Depending on your grill, the cook times may be a little different. Watch the kale closely to avoid burning it.
Remove the kale from the grill. Crumble the slice of bacon into bits and sprinkle over the kale leaves. You can also add a little bit of sea salt, but do so sparingly! The bacon should add plenty of saltiness to compliment the sweet and sour flavors of the juices.