Rice Cake Raspberry Treat

Healthy lunches need to be part of your focus for Back To School preparation! Several points to keep in mind and ideas to spark your creativity in feeding your kids well to support their success!  Enjoy! 

Serves:

1

Total Time:

10 minutes

To Make

Ingredients:

  • 1 rice cake 

  • 2 Tbsp. Sunflower butter

  • 6 fresh raspberries

  • 2 oz. Dark Chocolate

 

     

    Directions:

    Spread sunflower butter evenly over the rice cake.

    Place raspberries around inside perimeter of the rice cake and smash down with a fork.

    Melt the dark chocolate in microwave about 10 seconds at a time stirring between each time until fully melted.  

    Pour on top and smooth with the back side of a spoon.  

    Place in refrigerator to set the chocolate.

    Enjoy!

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    Kids Crispy Mac N’ Cheese

    Easy, delicious, comforting, crunchy and love in every bite.  This is the perfect kids Mac N’ Cheese recipe!  They will love every bite, and they will shine their love on the memory you just provided for them!  ENJOY!

    Serves:

    6

    Total Time:

    45 minutes

    To Make

    Mac N’ Cheese Ingredients

    • ½ lb. Elbow Macaroni Pasta
    • ½ lb. Farfalle (Bow Tie) Pasta
    • 2 ¼ c. milk
    • 8 Tbsp. flour
    • 6 Tbsp. butter
    • 4 oz. mascarpone
    • 4 oz. parmesan
    • 6 oz. shredded sharp white cheddar
    • 2 oz. shredded Gruyere
    • 8 oz. shredded sharp yellow cheddar (for top)
    • 1 Tbsp. black pepper
    • 1 tsp. nutmeg
    • 1 ½ c. Panko breadcrumbs
    • 4 Tbsp. melted butter
    • ½ tsp. smoked paprika

     

    Directions:

    Preheat oven to 350°.

     Prepare pasta to directions on the box. Cook 1 minute less to make al dente.

    In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.

    After milk is totally incorporated add the mascarpone, parmesan, gruyere & white cheddar while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.

    Add drained pasta & stir to coat completely.

    Empty pasta into 9 X 12 dish.

    Combine the panko breadcrumbs with the melted butter and smoked paprika. Then mix in evenly the sharp cheddar. Spread the mixture evenly over the top & bake at 350° for 25 minutes.

    When hot & bubbly, it’s done.

    Cool & enjoy!

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    This is such a fun recipe to make with kids and it’s delicious! The quick clean-up is a nice bonus too.  Enjoy! 

    Serves:

    4-6

    Total Time:

    25 minutes

    To Make

    Ingredients:

    • Hebrew National Hot Dogs (1/4 lb.)
    • Pillsbury Crescents (8oz.)
    • Betty Crocker Dessert Decorations Candy Eyeballs

     

       

      Directions:

      Slice the crescent rolls lengthwise on the long end of the triangle in 1/4 inch slices.

      Wrap the dogs like messy bandages with the 1/4 inch slices, leaving a small space for the eyes on the top.

      Place in oven at 375 degrees for 17 minutes or until brown.

      Let cool before using mustard or ketchup to apply the eyes. Enjoy!

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      I love the autumn. Living in Las Vegas my whole life there was always a celebration when the heat finally broke in mid-September. This makes October and November the two best months of the year. The nights are cool, the days are warm, not HOT and the city feels at peace. I love all of the autumn holidays, and especially find Thanksgiving to be my favorite holiday of the year. For Halloween, usually the end of October is when the nights begin to feel really cold. This is a warm and hearty meal to walk into and enjoy eating once your nose becomes too cold to stay out. Enjoy!

      Serves:

      6

      Total Time:

      40 minutes

      To Make

      “Mac O’Laterns” Ingredients:

      • 6 orange bell peppers (tops cut off and seeds and membranes removed
      • Place in boiling water for 2 to 3 minutes and then immediately place in ice bath to stop cooking.
      • Carve a Jack O’ Lantern face into the pepper

      Mac N’ Cheese Ingredients

      • 2 2/3 C. water
      • 2 2/3 C. milk
      • 2 Tbsp. butter
      • ½ tsp. Kosher salt
      • 1 ½ C. sharp cheddar cheese, grated
      • ½ C. grated Pecorino Romano (if you do not care for this taste or your kids don’t, just add an extra ½ cup of the cheddar or parmesan)
      • ¼ tsp. smoked paprika
      • 16 oz. bag of organic elbow macaroni noodles 

       

      Directions:

      Slowly bring the water, milk, butter and kosher salt to a slow rolling boil.

      Add the full bag of pasta stirring until the liquid comes to a boil again.

      Adjust the heat to keep a slow steady boil and cook the pasta for one minute more than indicated on the box. Do not drain the pasta.

      Turn off the heat and stir in the cheeses and paprika. Taste to adjust the salt and pepper to your families liking. The Mac N’ Cheese will be very liquidly, this is normal. Let stand with the top on for at least 10 minutes so the pasta can absorb all the liquid before serving.

      Pour the cooked macaroni into the Mac O’Lanterns and cover with the tops. Keep warm in a 200 degree oven while you are out trick or treating and come home to a warm and hearty meal.

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      My daughter and son-in-law started my granddaughter (my little “Doll Face”) on green smoothies when she first started to eat lots of vegetables. I couldn’t believe it, but with no judgment about green vegetables at one-year old, she loved it. This is my daughter’s recipe, which I have also used for myself. You can change up the ingredients to your liking.

      Serves:

      1

      Total Time:

      7 minutes

      To Make

      Ingredients:

      • 1 handful of chopped kale, with the spine removed

      • 1 handful of spinach

      • ½ frozen banana

      • 1 apple cored, with skin on

      • ½ avocado

      • 1 ½ to 2 C. almond milk or coconut water

      • Optional: 5 ice cubes if banana is not frozen

      Directions:

      Place all ingredients into a high-speed blender (I use a Vitamix) and blend till smooth. Pour into a cup with a straw and tight screw on top to avoid unnecessary spills.

       Tip: Keep this one in the kitchen. From experience, this one is hard to clean off the family room couch!

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      Serves:

      Lots of Kids

      Total Time:

      3-5 hours

      To Prepare

      Ingredients:

      • 1 ½ lbs. (about 5 C.) any fruit of choice, especially stone fruit, all of it pitted.

      • 2 Tbsp. fresh lemon juice

      • ¼ C. hone

       

      Directions:

      Line a half sheet baking pan with either a Silpat or parchment paper.

      Pre-heat oven to 170 degrees or dehydrate in the sun.

      In a blender or food processor add the fruit and begin to puree. While pureeing add the lemon juice and honey through the food tube.

      Pour the pureed fruit onto the baking sheet and evenly cover the entire pan.

      At this point, you can place the pan into the oven for 5 to 6 hours, rotating the pan halfway through the drying process. You will know to remove the pan from the oven when the mixture is no longer sticky.

      Tip: If you wish to dry in the sun, place a piece of parchment and then a towel over the pan to avoid bugs. Leave in the sun for 5 to 6 hours or until the fruit leather is no longer sticky.

      Allow the pan to cool completely. If you used a Silpat, peel it away from the baking mat and place the fruit leather on a large piece of wax paper. Cut in long strips with a pizza cutter and roll up with the wax paper still attached to the bottom. Eat and enjoy!

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      I feel like my favorite and my kids’ favorite Mac N’ Cheese was always Velveeta, but I stopped giving it to them as soon as I learned Velveeta wasn’t really cheese and it may not even be food at all! For years I tried to duplicate that taste and texture and failed. I tried putting cheese into traditional white sauce recipe, cheese and milk, baking cheese and butter into the pasta, the list goes on. I could never get there. Then one day I realized that Italian chefs use pasta water to make pasta creamier and smoother. One day I just gave it a try and I got close. So, after a lot of experimentation I got there, perfectly. It’s so easy and it is real cheese, real food!

      Tip: At first this can be quite watery. You can add your favorite vegetable like steamed broccoli or any other vegetables you have on hand, and a little extra milk and serve immediately as a broccoli cheese soup with macaroni. If serving as Mac N’ Cheese, be sure to cover and let sit for 10 minutes so the pasta can absorb the liquid and be the perfect texture. Enjoy!

      Serves:

      Family of 4 -5 generously

      Total Time:

      15 minutes

      To Prepare

      Ingredients:

      •  C. water

      • C. milk

      • 2 Tbsp. butter

      • ½ tsp. Kosher salt

      • 1 ½ C. sharp cheddar cheese, grated

      • ½ C. grated Pecorino

      • Romano (if you do not care for this taste or your kids don’t, just add an extra ½ cup of the cheddar or parmesan)

      • ¼ tsp. smoked paprika

      • 16 oz. bag of organic elbow macaroni noodles

      Directions:

      Slowly bring the water, milk, butter and kosher salt to a rolling boil.

       Add full bag of pasta, stirring until the liquid comes to a boil again.

       Adjust the heat to keep a slow steady boil and cook the pasta for one minute more than indicated on the box. Do not drain the pasta.

       Turn off the heat and stir in the cheeses and paprika. Taste to adjust the salt and pepper to your families liking. The Mac N’ Cheese will be very liquidly, this is normal. Let stand with the top on for at least 10 minutes so the pasta can absorb all the liquid before serving.

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