An awesome autumn treat.Halloween is a great time to involve your children in making crafts and treats. And this fun family activity is a craft plus treat, all-in-one! Kids of all ages love marshmallow treats, but did you know that you can color them? And, mold the still-warm treats into all kinds of shapes? These little pumpkins are easy to make and perfect for Halloween! Our whole family had fun creating our little pumpkin treats, and I bet your family would enjoy making them, too!
3 tablespoons butter (or margarine)
1 package marshmallows (10 oz.) or 4 cups mini marshmallows
Orange (or yellow + red) food coloring
5-6 cups crispy rice cereal
Miniature chocolate roll candies
Related: Mickey mummy cupcakes, poison apple cookies and 10 more Disney Halloween treats
1. In a large saucepan, melt the butter over low heat.
2. Add marshmallows and stir until completely melted. Remove from heat.
3. Add a little food coloring to create a nice, bright orange color.
- Disney Spoonful | Shine Food – Tue, Sep 24, 2013 7:06 PM EDT
An awesome autumn treat.Halloween is a great time to involve your children in making crafts and treats. And this fun family activity is a craft plus treat, all-in-one! Kids of all ages love marshmallow treats, but did you know that you can color them? And, mold the still-warm treats into all kinds of shapes? These little pumpkins are easy to make and perfect for Halloween! Our whole family had fun creating our little pumpkin treats, and I bet your family would enjoy making them, too!Read More »from Absolutely Gourd-eous! Marshmallow-Rice Cereal Pumpkins Are a Sweet Treat for Fall
Preheat that oven, sift your flour, and get ready to do some serious baking.What sends kids scurrying to the kitchen in a pitter patter of little feet faster than anything else? Why, the sweet smell of cookies baking in the oven, of course. These special treats are a hallmark of the holiday season, and they're also great for special occasions like birthday parties.Read More »from The 7 Best Cookies for Kids (And Adults)
What is it that makes a cookie especially kid-friendly? Perhaps it's as simple as a familiar sugar cookie taking on a new shape or a new color, or that others mimic classic store-bought favorites with a twist, and some are easy enough to make that kids can help make them, too. So we rounded up a few cookie recipes that fit the bill. Give any of these recipes a try and they're sure to put smiles on everyone's faces.
So preheat that oven, sift your flour, and get ready to do some serious baking.
Sweet Jewel Box Cookies
These cookies are just as much of a treat for the eyes as they are for the taste buds.
Click here to see the Sweet Jewel Box Cookies Recipe
Pink Pig Shortbread Cookies
Megan O. SteintragerRead More »from Make a Healthy Lunch with Leftovers
I often say that the only people who don't like leftovers are those who don't have to cook for themselves. I have no problem eating the same dinner two or three nights in a row, but since our current Doable Challenge is about Healthy Homemade Lunches, this week I'd like to focus on leftovers for lunch rather than dinner. Having a healthy midday meal can be as simple as doubling up on a healthy dinner that reheats well, like soup, stew, or chili, or making extra of a pasta or pilaf that tastes as good at room temperature as it does hot. Or, you can make a double, triple, or quadruple batch of staples like grains, pasta, or beans, to be used through out the week. I also often use a number of different leftover "scraps" (a bit of cooked fish, chicken, or steak, a hard boiled egg, roast vegetables) along with some quinoa or whole wheat pasta and greens to make a hearty salad for lunch. Registered dietitian Tina Ruggierio, who I interviewed for the lunch challenge, takes
Looking for a meal that's hearty enough for dinner, but stress-free enough for breakfast? Why not try a hash? It's a perfect way to use the leftovers taking up space in your fridge, while creating something that's incredibly delicious in the process. Today, we're combining cooked chicken with Yukon gold potatoes and fresh spinach. This comforting meal is packed with protein and nutrient-rich greens, so you can go back for seconds without giving it a second thought!
Chicken, Potato, and Spinach Hash
2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
6 teaspoons olive oil
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves
1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
2 large shallots, diced small
2 garlic cloves, minced
1/2 pound spinach, trimmed, washed, and coarsely chopped
Fresh lemon juice
1. Preheat oven toRead More »from Get Cozy with This Chicken and Potato Hash
Chrissy Teigan's Chipotle BBQ Chicken Thighs With Mango Salsa"Bold flavors are my favorite, and this dish is spicy and tart," says Teigen. "Trust me: It's a crazy-good crowd-or-date pleasing meal."
Chipotle BBQ Chicken Thighs
4 chicken thighs
2 7.5 oz cans chipotle peppers in adobo
8 large garlic cloves
2 tbsp Worcestershire sauce
1 c your favorite BBQ sauce
3/4 c brown sugar
1 tsp paprika
1/2 lime, juiced
2 tbsp olive oil
1/4 cup Jack Daniels. "Or vodka. Whatever," Teigen says.
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1. Place chicken thighs in a bowl. To create marinade, combine all of the other ingredients in a food processor and pulse until smooth. Pour marinade over chicken. Cover the bowl with plastic wrap and refrigerate for as long as you can-anything over an hour is ideal.Read More »from Chrissy Teigen’s Date-Night Dinner Recipe
2. Place chicken (and extra sauce) in a baking dish and bake at 350 degrees for 45 minutes, occasionally spooning sauce over the
- Food52 | Shine Food – Tue, Sep 24, 2013 1:10 PM EDT
Today: Tom shares five ways to defend against dry chicken breasts.
Grilling boneless skinless chicken breast presents a set of problems. I'm a firm believer that leaving the skin on and the bones in your chicken goes a long way to alleviating tough, dried out breast. But it's an unpopular decision, because of the convenience and the ease with which we can gobble up the boneless skinless kind.
There are ways, however, to defend yourself against dry chicken.
Bigger is not better when it comes to grilling a chicken breast.
They don't grow them like they used to. Today's standard meat bird is a hybrid designed to grow big breasts and nice thighs.
The birds of yesteryear, however, were all about the thighs, and the breast was almost non-existent. These days it's not unusual toRead More »from 5 Tips for Better, Juicier Grilled Chicken Breasts
- The Daily Meal | Shine Food – Tue, Sep 24, 2013 12:50 PM EDT
Vintage Wedding Cake: 1963Typical wedding cakes are more than just confectionery treats after a fancy dinner these days. They are marked works of art that solidify themes and wow taste buds. Today wedding cakes aren't just plain white tiered desserts; they're tailored to match the wedding's theme, like cakes shaped like wine bottles if it's a vineyard wedding or something as abstract as a fish because the couple met on a dating site. There is a new level of appreciation for personalization when it comes to wedding cakes, and unique cakes that buck the norm are de rigueur. But when it comes to wedding cakes, it may be true that innovation was always in style.Read More »from A Walk Down Memory Lane: 5 Incredible Vintage Wedding Cakes
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Wedding cakes have an interesting history, dating back as far as ancient Rome, where marriages were solidified by the groom smashing barley cake over his bride's head. And an early British recipe for "Bride's Pye" included ingredients like lamb testicles and oysters. But as sugar became more plentiful in England in
- Martha Stewart | Shine Food – Tue, Sep 24, 2013 12:31 PM EDT
4 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground pepper
1 1/2 (16-ounce) bags tortilla chips
3 cups shredded cheddar cheese
3 cups shredded Monterey Jack cheese
Black bean and cherry tomato salsa, for serving
Charred tomatillo salsa, for serving
Nacho cheese sauce, for serving
Guacamole, for serving
Sour cream, for serving
Sliced jalapenos, for serving
Julienned radishes, for serving
Chopped fresh cilantro, for serving
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. RemoveRead More »from Hasta La Vista, Velveeta! All-Natural, Fully Loaded Nachos from Scratch
Chef Lisa Books-Williams creates a delicious burger recipe that'll put the days of ground beef behind you.While the choice to follow a vegan diet is becoming more and more popular these days, forgoing meat, fish, and dairy is no small task. Whether for dietary or ethical reasons, many are choosing to commit to a plant-based diet that abstains from animal products. With our society so often celebrating rich, indulgent, and, most likely, unhealthy foods, vegans are challenged to find options that are not only healthy but satisfying, too.Read More »from 7 Easy Vegan Recipes that Are Actually Delicious
While eating vegan may seem like a difficult undertaking, certified Green Living Foods chef Lisa Books-Williams is determined to prove that it is not. Books-Williams is paving the way for followers of the holistic dietary trend and is making it even easier for people to enjoy vegan foods without sacrificing taste, flavor, and most importantly, nutrients. With her degree in recreational therapy, Books-Williams helps many follow a healthy and all-natural diet through her work at her Holistic Therapeutic Care Center, and can soon reach even larger numbers
- Babble.com | Shine Food – Tue, Sep 24, 2013 12:17 PM EDT
Let's admit it, tailgating is all about the food. Sure there's the anticipation of the upcoming game, but the game has not started so everyone is chowing down. If you are anything like me, you end up stuffing yourself on one or two things and not leaving any room for the grand finale like that big juicy burger or Philly cheesesteak. Problem solved, just transform all your favorite dishes into appetizers with these inventive recipes. - By Macki West
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