We're Parents

Homemade Chicken Meatball Recipe

by 6 Comments

homemade chicken meatballs

There are certain flavors, certain meals, certain tastes that can evoke a memory so fond that you immediately smile. One reason I love being in the kitchen so much with my girls is that I hope they have so many of these explicitly vibrant memories and in turn hope to pass them on to their own children.  One of the memories I have are these amazing jelly meatballs that my aunt used to make at get togethers. No matter how many she made (and it was usually upwards of 5+lbs), they were always one of the first things to go. That’s how good they were.

homemade chicken meatballs recipe

As my girls grow, I not only want them to have these amazing memories relating to how food can spark those memories, but I also want them to have these fond memories surrounding how good, wholesome, and healthy food can also evoke those some memories.  I want them to know that food doesn’t have to involve a ton of sugar to evoke those memories.  I want them to know they can enjoy great food and still be healthy.

how to make homemade meatballs

Unfortunately, I don’t have her exact recipe, but I have a pretty good idea of what she did from watching her. While my aunt always used beef, I decided I wanted to recreate these meatballs with chicken for a little leaner, healthier version. Both of the girls devoured this homemade chicken meatball recipe and Andrew said it’s one of the best things I’ve ever made. We shall clearly call these a win in our book and they will be going in the recipe box to make in our monthly meal rotation.

making homemade chicken meatballs

Skibs had a lot of run crushing the stuffing to make breadcrumbs. I still won’t let her handle raw meat at such a young age (Hello, putting everything in her mouth still), but we still had so much fun with this recipe. I know it’s only a matter of time before I simply blink and she’s standing over the stove making them from scratch all on her own.

0 from 0 votes
Print
Homemade Chicken Meatball Recipe
Author: Larisha Campbell
Ingredients
  • 1 pound ground chicken
  • 1 1/2 cups finely crushed bread crumbs we crushed herbed flavored stuffing
  • 1 cup spinach packed, finely chopped
  • 1/2 cup yellow onion finely chopped
  • 1/4 cup milk
  • 2 large eggs lightly beaten
  • 1 tbsp brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon pepper divided
  • 1/4 cup Vegetable Oil
  • 1 1/2 cup Grape Jelly
  • 1 12 oz. bottle chili sauce
Instructions
  1. In a large bowl, combine first eight ingredients plus 1/2 tsp black pepper.
  2. Mix very well until everything is well combined.
  3. Shape into 18 two-inch meatballs (shown in pictures) or 36 one-inch meatballs (if serving for a get together).
  4. Heat oil in skillet over medium heat.
  5. In batches, cook meatballs making sure not to overcrowd for 10-12 minutes or until browned on all sides and cooked through. Stir frequently so not to burn.
  6. Drain on a paper towel lined plate.
  7. Remove any excess oil from skillet.
  8. Over medium low heat, combine jelly, chili sauce, and remaining 1/2 tsp of black pepper. Stir frequently until well combined and jelly has no lumps (approximately 2-3 minutes).
  9. In a single layer, add all the meatballs into skillet and stir occasionally until evenly cooked with sauce on all sides. Simmer on low for 10 minutes.
  10. Serve immediately.

sweet and savory homemade chicken meatballs

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

mcmhslogo

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Healthy Mac and Cheese Recipe // Courtney’s Sweets
  2. Original Rice Krispies Treats // Momma Lew
  3. Chocolate Dipped Sundae Marshmallows // Baby Loving Mama
  4. Homemade Chicken Meatballs // We’re Parents
  5. Mini Pizza Pot Pies // Frugal Novice
  6. Alphabet Snack H is for Hippo // Eating Richly Even When You’re Broke
  7. Peep S’Mores Bites // Giggles, Gobbles and Gulps
  8. Easy to Make Hamantaschen // Vegging at the Shore
  9. Turn Recipes into Memories with a Keepsake Cookbook // Mom’s Messy Miracles
  10. Whole Wheat Pretzel Bites // O’Boy! Organic
  11. Carrot Cake Dip with Easter Bunny Chips // Can’t Google Everything


Homemade Dirt Cake Recipe with Dye-Free Strawberry Carrots

by 4 Comments

 

homemade dirt cakes with dye free strawberry carrots

Growing up, one of the coolest desserts my mom made was her dirt cake recipe.  I was a ‘tomboy’ growing up, so I thought it was hysterical that I was eating “dirt”. Then, we added gummy worms to make it look like worms were coming out of the dirt in the flower pot and it was even more comical to a young me at the time.

These are the types of memories that I want my girls to have when they are my age and cooking with their own kids.  I was actually talking to my mom about this a little while ago and she actually gave me the recipe for dirt cakes that she had written down. It means a lot to me to have the actual recipe in her handwriting that one day I will also be able to pass on to my girls too.

homemade dirt cake nanas recipe

I started writing out my own recipes as I make them and keep them in a book, so that my girls will always be able to have my recipes in my handwriting too.  In a digital word, I think sometimes we loose focus or even loose the notion that handwritten things are becoming a distant past and not realizing how it may affect our children growing up to never have anything with our handwriting on it that sparks their own memories.

making homemade dirt cakes

Now, I’m not saying that all children will need or even want something handwritten, maybe the memories that we are making in the kitchen will be enough for them, but I definitely think we need to reflect and consider what memories we are leaving our kids.  For me, it’s hard sometimes to even realize that I’m getting older.  I feel sometimes like I’m still 21 years old and tomorrow I’ll wake up and need to get ready for class again.  I know from speaking to friends, and even Andrew, that I’m not the only one that feels like this.  We forget that we’ve grown up and are or almost are 30-somethings.  Shoot, half of the time, I’m looking around for the adult to tell me what to do and then remembering that I am the adult.  I’m the one in charge.  And that’s scary sometimes. So, trying to really realize that and accept that, I want to make sure that I’m giving a gift that is timeless for my girls to have.

Sibbles favorite part about this recipe was when daddy gave her a mallet to crush the cookies.  Oh, Daddy!

homemade dirt cakes recipe

dye free strawberry carrots

I’m excited to share this recipe with you guys today!  It’s perfect for Easter just around the corner with our dye-free strawberry carrots on top.  If you are making in the summer, just push some gummy worms inside!

0 from 0 votes
Print
Homemade Dirt Cake Recipe with Dye-Free Strawberry Carrots
Author: Larisha Campbell
Ingredients
  • One medium terra cotta plant dish or 5 3x3 recyclable planters
  • 2 packages 8oz each cream cheese, softened
  • 2 small instant vanilla pudding
  • 2 cups homemade whipped topping
  • 1 cup whole milk
  • 1 cup powdered sugar
  • 2 packages chocolate sandwich cookies crushed
  • 1 stick butter softened
For the strawberries (recipe enough for 10 strawberries)
  • 1/4 cup carrot juice fresh or store bought, brought to room temperature
  • 1/2 cup white chocolate melted
  • 1 tsp coconut oil melted
Instructions
  1. In a mixer, cream together butter and cream cheese.
  2. Add the whipped topping, sugar, milk, and pudding, and beat on a low setting until thick.
  3. In a recyclable or terra cotta pot, alternate crushed cookies and filling, ending with cookies on top.
  4. Refrigerate overnight.
For the strawberries:
  1. An hour before serving, mix together the melted chocolate, carrot juice, and coconut oil.
  2. Dip the strawberries (leaves still attached) in the orange mixture.
  3. Place on a wax paper covered baking sheet.
  4. Place in freezer for 10 minutes.
  5. Remove from freezer and carefully peel off each strawberry and re-dip in the chocolate mixture.
  6. Place back in freezer for an additional 10 minutes.
  7. Remove, place in dirt cakes, and serve.
Additional toppings:
  1. Add in strawberry carrots, gummy worms, artificial flower, or any other desired toppings.
  2. Enjoy!

homemade dirt cake recipe

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Fruits and Veggies “Carrot” Ice Pops // Courtney’s Sweets
  2. Outrageous Chocolate Chip Oatmeal Cookies // Momma Lew
  3. Easter Bunny Marshmallow Pops // Baby Loving Mama
  4. Homemade Dirt Cake Recipe // We’re Parents
  5. Princess Bread // Frugal Novice
  6. Canned Tuna Sushi for Kids // Eating Richly Even When You’re Broke
  7. 10 Leap Year Foods to Make with Your Kids // Giggles, Gobbles and Gulps
  8. Breakfast Muffins // Step Stool Chef
  9. Spiralized Potato Gratin // Vegging at the Shore
  10. Better Than Turtle Cheesecake // Mom’s Messy Miracles
  11. Dr. Seuss Snack Ideas to Make with Kids // O’Boy! Organic
  12. Homemade Berry Fruit Snacks // Can’t Google Everything


Loaded Baked Potato Soup

by 4 Comments

loaded baked potato soup

My stepmother and I had a very strained relationship when my father and her first got together.  Due to some unusual circumstances, I wasn’t very fond of her no matter how hard she tried.  And she did try. I was at the height of my teenage years when she and my father got together and it was just horrible timing all around. One thing I always remember is that she seemed to go out of her way to always make sure there was something homemade available when we were together.  While I may not have appreciated it until later in life, it is something that I always remember.

best loaded baked potato soup recipe

One of the best recipes that I think she makes is a Loaded Baked Potato Soup.  I was hesitant to try it at first, but I easily fell in love with it once I had it.  It’s Amazing! The absolute perfect comfort food that you could ask for on a chilly fall or cold winter day or just because you need some comfort food for whatever reason.

I decided to ask her for the recipe because I needed it more often than we are together now and while she didn’t have an exact recipe, it got me pretty close.

mini chef mondays loaded baked potato soup

What’s even better is that both of my girls loved this.  The toddler ate it up and the baby ate an entire bowl.  I admit I was a bit shocked.  As if it couldn’t get any better, this recipe comes together in just about 30 minutes, so your satisfaction of getting a healthy and warm meal on the table is accomplished.

making homemade potato soup

Skibbles loved getting into the kitchen and making this one with me.  She thought it was so funny to drop the potatoes into the pot and she may have stole a few pieces of bacon while we were cooking together. She also thought the masher was a hilarious tool.  We had so much fun together on this one!

kids in the kitchen potato soup

0 from 0 votes
Print
Loaded Baked Potato Soup
Author: Larisha Campbell
Ingredients
  • 2.5 lb russet potatoes peeled and cubed
  • 5 cups milk
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 12 pcs bacon cooked crispy and crumbled
  • 1 cup cheddar cheese
  • 1 cup plain Greek yogurt
  • Optional toppings: additional crumbled bacon cheddar cheese, or yogurt, green onions, more salt and pepper.
Instructions
  1. It a large pot, melt butter over medium low.
  2. Whisk in flour, stirring constantly.
  3. Slowly pour in broth and milk, stirring constantly until there are no lumps.
  4. Add potatoes, salt, and peppers.
  5. Cook 10 minutes.
  6. Mash the potatoes into the milk mixture until no large cubed remain (there will be smaller pieces)
  7. Add bacon and cheese and stir together.
  8. Cook an additional 15 minutes.
  9. Mix in yogurt.
  10. Add more salt and pepper to taste. If needed, add more milk or chicken broth to get to desired consistency.
  11. Serve with additional toppings.

loaded baked potato soup recipe

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

mcmhslogo

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Best Oatmeal Recipe for Kids // Courtney’s Sweets
  2. Nutella Banana Bread // Momma Lew
  3. Parmesan Crusted Chicken Tenders // Baby Loving Mama
  4. Loaded Baked Potato Soup // We’re Parents
  5. Super Soft Double Chocolate Chip Cookies // Frugal Novice
  6. Homemade Silly Putty Recipe // Eating Richly Even When You’re Broke
  7. Chocolate Covered Irish Potatoes // Giggles, Gobbles and Gulps
  8. Taco Buddies // Step Stool Chef
  9. Blueberry and Goat Cheese Scones // Vegging at the Shore
  10. Baked Broccoli Bites // Mom’s Messy Miracles
  11. Loaded Oatmeal Cookies // O’Boy! Organic
  12. Kids Kitchen Safety Tips with Carter // Can’t Google Everything


Homemade Bread Bowl Recipe

by 6 Comments

bread bowls recipe

Last week, when we shared our Raspberry Sticky Buns, I admitted that up until a few years ago that I was terrified of working with homemade dough myself.  Around the time that our first was born and we started trying to eliminate as much packaged and processed food as we could. We used dough for so many things!  Pizzas, pepperoni rolls, cinnamon buns, etc. I was determined to learn how to make it myself and get over my fear.  Luckily, it came pretty easy to me and I’ve been loving it ever since.  I make our homemade pizza dough three to four times a month and we all devour it.

moving-image (1)

Before we got into the kitchen this week, I surprised our Mini Chef Skibbles with this adorable chef’s hat and deluxe baking set that Handstand Kids sent over to us. She was so excited for both things and we really love the size and pieces that we received from them. They fit perfectly in her hands and we can’t wait to use more of the pieces to make mini loaves of bread and cupcakes and more with our set.

handstand kids deluxe baking set

One of the reasons that I love getting into the kitchen with our Mini Chef is because I want her to have the foundation for the basics and beyond for getting around in the kitchen.  I think it’s such a vital part of growing up and I wish I learned more before having to force myself to do so.  I, personally, have so long to go and I’m still learning the basics myself.  I love that my girls and I can learn together and I just pray that they gain from it throughout their lives.

making homemade bread bowls

This week we got back into the kitchen with dough to make this homemade bread bowl recipe. I recently made bread bowls and my friends were asking for the recipe, so we made them a few times before perfecting the recipe. These are actually insanely easy to make and I couldn’t believe that we didn’t make these regularly before. Skibbles and I like these as homemade rolls or home bread bowls. They are great for dips or soup and so much more.

mini chef mondays homemade bread bowl recipe

0 from 0 votes
Print
Homemade Bread Bowl Recipe
Author: Larisha Campbell
Ingredients
  • 1/2 cup very warm water
  • 1 1/2 tbsp granulated sugar
  • 2 1/4 tsp 1 package instant yeast
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil + more for oiling bowl
  • 1/2 tsp salt
  • 2 large eggs
  • 3 3/4 cups bread flour divided
  • 1 egg white
  • 1 1/2 tsp water
Instructions
  1. In a glass bowl, mix the sugar and water together.
  2. Sprinkle the yeast across the top of the water mixture.
  3. Let stand for 10 minutes until yeast is foamy.
  4. In the glass bowl, gently stir in the oil, milk and salt.
  5. In a separate large bowl, measure our 3 1/2 cups of flour.
  6. Pour yeast mixture into the bowl.
  7. In glass bowl, lightly beat the two eggs and add them to the mixture.
  8. Using a wooden spoon, gently stir until a dough forms.
  9. On a lightly floured surface, place dough on top. Use the remaining 1/4 cup of flour and a little bit at a time add flour until dough no longer sticks to your hands.
  10. Knead until smooth. About 3-4 minutes. Don't overwork the dough.
  11. In a large bowl, coated with oil, place dough inside. Roll the ball in the bowl to make sure the entire ball has a light layer of oil on it.
  12. Cover with a towel and let rise in a draft-free, warm place for one hour (or until it doubles in size).
  13. Pull dough out of bowl and punch it down.
  14. Divide dough into 4 equal portions to make large bread bowls. (if you want mini bread bowls you can divide dough into 10 equal portions.
  15. Take one ball and with the sides used to pull apart, pull down the sides towards the bottom of the ball creating a smooth top. Make sure that the all seams are at the bottom.
  16. Place ball on a baking sheet.
  17. Repeat with remaining pieces.
  18. Let rise, uncovered, for another 45 minutes. They will double in size again.
  19. Preheat oven to 425 degrees.
  20. Whisk together the egg white and water and brush onto the top of each piece.
  21. Bake for 18-22 minutes. Each bowl should be golden brown and cooked through.
  22. Cool for 5 minutes before attempting to cut tops off.

Here’s the Cheesy Spinach Artichoke Dip Recipe that is in the bowl.

homemade bread bowl recipe

You can head to HandstandKids.com to get your own Mini Chef apparel.  You use Mini for 25% off your order at checkout! 

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

mcmhslogo

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Chocolate Caramel Apple Nachos // Courtney’s Sweets
  2. Easy Pizza Dough Recipe // Momma Lew
  3. Easy Pumpkin Bread Pudding // Baby Loving Mama
  4. Homemade Bread Bowl Recipe // We’re Parents
  5. Simple & Sweet Tea Party Menu // Frugal Novice
  6. Kid Friendly Meal Chicken Nugget Kabobs // Eating Richly Even When You’re Broke
  7. Mango Clementine Banana Smoothie // Giggles, Gobbles and Gulps
  8. Yummy Dutch Apple Crisp // Step Stool Chef
  9. Riceless Vegetable Sushi // Vegging at the Shore
  10. Chicken Chilaquiles with Eggs // Mom’s Messy Miracles
  11. Apple Pie Taquitos // O’Boy! Organic
  12. Strawberry Blueberry Swirl Fruit Leather // Can’t Google Everything


Raspberry Sticky Buns Recipe

by 7 Comments

raspberry sticky buns

I can’t really tell you much of what I learned about kitchen basics growing up besides baking Christmas cookies.  It’s not something that I can really recall learning about.  Most things that we had came out of a box or can and while I don’t hold any grudges about not learning things, I do wish that I would have experienced more and been able to expand on my passion of learning new recipes, how to make different things, and try new foods.  These are the reasons that I love doing Mini Chef Mondays and getting into the kitchen with our girls. I want them to have the basic knowledge of how to make things from scratch.

One of those things is working with dough.  I remember in college, I kept wanting to try to make pizza dough or cinnamon rolls, but I was always terrified and ended up just buying canned rolls or frozen dough to make what I wanted.  Finally, after years of procrastinating, I finally tried it three or four years ago and I’ve been hooked ever since. It was much easier than I had ever imagined.  Now I do something with homemade dough almost weekly.

mini chef mondays making sticky buns

I wanted to get Skibs into the kitchen to learn more about dough and came up with this homemade Raspberry Sticky Buns recipe.  Doesn’t this video make you just want them RIGHT NOW!?

It provides a great sensory lesson for kids as they learn about kneading dough.  Since this is a sweet dough, I had to pay extra attention to her because she kept trying to sneak in pieces of dough as we were working on it. I can’t blame her there though! The only real trick to working on dough is making sure you have good yeast that will activate and not overworking the dough.

homemade raspberry sticky buns recipe

We enjoyed this recipe so much and it make a great breakfast for Valentine’s Day or Christmas.  The kids will devour it up. Andrew and I definitely enjoyed our fair share as well.

The hardest part for Skibs was waiting while the dough had to rise.  It was a great lesson on the scientific reasoning behind how yeast makes food rise. 
mini chef mondays sticky buns

Here’s the recipe for you!

0 from 0 votes
Print
Raspberry Sticky Buns Recipe
Author: Larisha Campbell
Ingredients
For dough
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup unsalted butter 1 stick
  • 2 1/4 tsp yeast one package
  • 5 1/2 cup all purpose flour divided
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
For filling
  • 1/2 cup unsalted butter one stick, melted
  • 3/4 cup brown sugar
  • 4 tbsp cinnamon
Caramel Pecan Glaze
  • 1 cup brown sugar
  • 1/2 cup unsalted butter one stick
  • 2 1/2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
Additional
  • Extra butter for greasing pans
  • Raspberry sauce recipe
Instructions
For dough
  1. In a saucepan, add the milk, sugar, and butter and warm until butter melted. DO NOT BOIL. Turn off burner and pour milk mixture into a large bowl and allow to cool until lukewarm.
  2. Once cool, sprinkle yeast across the top. Allow to sit for 5 minutes.
  3. Add the first 5 cups of flour one cup at a time and gently combine between each cup.
  4. Lightly grease a new bowl and place dough ball inside. Cover will a towel and let rise in a draft free place for one hour.
  5. After the hour, on a lightly floured surface, add in the remaining 1/2 cup of flour, salt, baking soda, and baking powder. Knead just until well combined.
To prepare the rolls
  1. Divide the dough ball into two equal pieces.
  2. On a lightly floured surface, take one of the dough pieces and roll out dough into a large rectangle, approximately 1/4 inch high.
  3. Brush on half the melted butter, half the brown sugar, and 2 tbsp of the cinnamon.
  4. Starting on the long side, roll up and cut into 2 inch pieces. You should get approximately 10 rolls.
  5. Repeat with second dough ball and remaining butter, brown sugar, and cinnamon.
For the caramel pecan glaze
  1. In a saucepan add brown sugar, butter, heavy cream and vanilla and heat until butter has melted.
  2. Set aside.
To assemble sticky buns
  1. Preheat oven to 375 degrees.
  2. Using additional butter, well grease two 9 inch cake pans well. (do not skimp here, it needs to be very well buttered)
  3. Pour half the caramel mixture into each pan.
  4. Sprinkle half the chopped pecans across the caramel of each pan.
  5. Arrange sliced rolls in each pan. (There will be a little space between the rolls)
  6. Allow the sticky buns to rise for 20 minutes.
  7. Then place them in the oven for 30-35 minutes.
  8. When done, carefully (They will be very hot) invert the pan onto a plate or cake pedestal.
  9. Make the raspberry sauce and drizzle across the top before serving.
  10. We made additional caramel sauce and drizzled that across the top as well.

raspberry sticky buns recipe

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Parmesan Chicken Nugget Dip // Courtney’s Sweets
  2. Picnic Perfect Banana Pudding // Momma Lew
  3. Refreshing Blueberry Fruit Smoothie // Baby Loving Mama
  4. Raspberry Sticky Buns Recipe // We’re Parents
  5. Macarons: Step by Step // Frugal Novice
  6. Butternut Squash Latke Recipe // Eating Richly Even When You’re Broke
  7. Balloon Chocolate Bowls with Fresh Berries // Giggles, Gobbles and Gulps
  8. Pull Apart BBQ Chicken Sliders // Step Stool Chef
  9. Mexican Mini Lasagnas // Vegging at the Shore
  10. Color Your Own Cookies // Mom’s Messy Miracles
  11. Mixed Fruit Challah Bread // O’Boy! Organic
  12. Carter’s Apple Crumble // Can’t Google Everything


Cheesy Spinach Artichoke Dip Recipe

by 4 Comments

Cheesy Spinach Artichoke Dip

Affiliate Links contains within this post

Spinach.  It’s like the vain of a child’s existence. Yet, it’s so healthy for us. Loaded with vitamins A and K, a great source of iron, anti-inflammatory, and so much more. When I first had Skibbles, I read a lot about introducing a wide variety of foods to children from an early age and that breastfeeding actually increases a child’s palate because the taste is constantly changing depending on what the mother eats. I was determined to not have a picky eater.  Now, while she is only 3 and the baby is only 7 months, I know we still have time for picky stages to erupt; however, *knock on wood* they both eat amazingly. I know so many people though who aren’t as lucky for one reason or another.

I know, personally, I wouldn’t touch spinach until well into adulthood.  It was one of those things that my mom thought was gross so I wasn’t touching it.  It has been a personal goal of mine to never discourage my girls from eating something even if I won’t try it (Hello, Sardines).

mini chef mondays spinach artichoke dip

This Cheesy Spinach Artichoke Dip Recipe though is the perfect balance to get your kids to eat the healthy spinach and even request more of that cheesy ooey gooey goodness that may have a few little green specs in it.  Having Skibbles help us make this I think helped even more because she was so excited about all the cheese going into it.  It’s super simple and easy to make whether you are having a Superbowl get together or just have friends over for the afternoon.

cheesy spinach artichoke dip recipe

What’s even better is that if you have leftovers you can turn this dip into a Chicken Spinach Artichoke Pasta. You likely won’t have leftovers though because it’s really that delicious, so just grab double the ingredients and plan to make the dip and the pasta. If you are having a get together and want it to stay warm the entire time, make sure to have a small crockpot on hand otherwise, you can just throw it into a cast iron skillet or your favorite skillet you have on hand.

0 from 0 votes
Print
Cheesy Spinach Artichoke Dip Recipe
Author: Larisha Campbell
Ingredients
  • 1/2 Tsp each: Italian Seasoning Paprika, Black Pepper, Onion Powder
  • 3 cloves garlic minced
  • 1 can 12-14 oz. artichoke hearts, drained and chopped
  • 1 cup Mayo
  • 1 cup grated Parmesan cheese
  • 1 cup Mozzarella
  • 4 oz cream cheese
  • 2 cups fresh spinach
Instructions
  1. In a small crockpot, add all the ingredients and stir until very well combined.
  2. Turn crockpot on low 30 minutes before serving.
  3. Stir right before serving.
  4. If using a skillet to make, over medium low heat, combine all the ingredients and mix together often and heat for 5-7 minutes until all the cream cheese has melted and the spinach has wilted. Serve immediately.

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Homemade Chocolate Nonpareils // Courtney’s Sweets
  2. Orange Creamsicle Smoothie // Momma Lew
  3. Chocolate Banana Sundae Bites for Valentine’s Day // Baby Loving Mama
  4. Cheesy Spinach Artichoke Dip Recipe // We’re Parents
  5. Carrot Cake Cookies: Sneak in Veggies for Your Kids // Frugal Novice
  6. Strawberry Nutella Sandwich Recipe // Eating Richly
  7. Jumbo Sugar Cookie for Valentine’s Day // Giggles, Gobbles and Gulps
  8. Lemon Squares with Shortbread Crust // Vegging at the Shore
  9. Kid-Approved Meatloaf // Mom’s Messy Miracles
  10. Healthy Edible Snowman Food Craft // O’Boy! Organic
  11. Fruit Sushi // Can’t Google Everything


Raspberry Chocolate Cake Recipe

by 2 Comments

valentines day mini raspberry chocolate cake recipe

Love is in the air.  It’s so close to Valentine’s Day that I can almost taste the chocolate, actually maybe that’s because we just made (and ate) these insanely amazing Raspberry Chocolate cakes.  Either way, we are bursting with love over here.

mini raspberry chocolate cake recipe

As a mom of now two beautiful girls, we are finally finding our groove, even though its been a rocky few months as we all adjusted going from a family of three to a family of four.  With that, I have thoroughly enjoyed getting into the kitchen with our toddler more and more.  She loves helping me cook and bake and even though she may only be 3, I’m utterly always amazed at the amount of things she can solely do if I let her have at it.

valentines day mini chocolate cake recipe

Since Vday is right around the corner, I told her we could make some chocolate heart cakes since I had gotten a similar mold to this last year.  She woke up the next day and begged to get into the kitchen.  Andrew asked for chocolate cake and I thought of adding a raspberry sauce instead of frosting to make it a bit healthier.  The result was phenomenal.  So good in fact, Andrew suggested I make it again in 2 weeks for his dad’s birthday.  I know it was a hit then.  Skibbles downed an entire mini cake by herself and kept begging for more “red dip”.

mini chef mondays chocolate cake recipe

This will definitely be a recipe that we continue to make for lots and lots of future events.

0 from 0 votes
Print
Raspberry Chocolate Cake Recipe
Author: Larisha Campbell
Ingredients
  • 1 1/2 sticks unsalted butter softened (not melted!) + more
  • 1 cup sugar
  • 3/4 cup cacao powder unsweetened we use this kind
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 cup plain Greek yogurt
For the raspberry sauce
  • 2 cups frozen raspberries
  • 1/8 cup sugar
  • 1 tbsp freshly squeezed lemon juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter well a heart mold cake pan
  3. In a small bowl, combine flour, cacao, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream together butter and sugar until well combined.
  5. Add in eggs and combine.
  6. Add in vanilla and combine.
  7. Alternate adding in flour mixture and yogurt, starting and ending with the flour mixture.
  8. Pour batter into heart pan and fill 3/4 of the way full on each heart. Tap the pan to release any air bubbles.
  9. Bake for 20 minutes or until a toothpick comes out clean when inserted into the middle.
  10. Remove and top with raspberry sauce (recipe below), fudge sauce, whipped cream, chocolate shaving, or any other desired toppings.
For raspberry sauce
  1. Combine all ingredients into a pan over medium low heat. Cook, stirring often, for approximately 7-10 minutes or until raspberries are broken down.
  2. Strain through a mesh sieve to remove seeds.

If you don’t have a heart mold, you can pour the batter into a buttered round cake pan 3/4 of the way full and then use a knife to make it into a heart shape after it’s cooked.  It will take a bit longer to cook than recommended above.

Watch it being made:

mini chocolate cake recipe with raspberry sauce

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Fresh Guacamole Recipe // Courtney’s Sweets
  2. The Best Vanilla Cupcake Recipe // Momma Lew
  3. Best Banana Crumb Muffins // Baby Loving Mama
  4. Raspberry Chocolate Cake Recipe // We’re Parents
  5. Sofia the First Cookies // Frugal Novice
  6. Alphabet Kids Snacks A is for Ant // Eating Richly
  7. Chocolate Banana Chia Pudding // Giggles, Gobbles and Gulps
  8. Kid-Friendly Chicken & Broccoli Quesadilla // Step Stool Chef
  9. Brussels Sprouts Chips // Vegging at the Shore
  10. How A 2 Year Old Can Help in the Kitchen // Mom’s Messy Miracles
  11. 5 Food Art Ideas for Kids // O’Boy! Organic
  12. Mini Pizza Tacos // Can’t Google Everything


Baked Taco Casserole

by 2 Comments

baked taco casserole

This post contains affiliate links

Our entire family loves Mexican and Spanish foods.  We have it weekly in our meal plan and I’m always looking for new and creative ways to make it fun for us.  Recently, I put together a meal train for my best friend before her son was going in for surgery and another mom made her a casserole that smelled amazeballs.  I believe she wrote beef and cheese casserole on the top, but it smelled like tacos, so I knew that I needed to have it.

baked taco casserole dinner recipe
I asked her for the recipe and she laughed and basically said she threw a bunch of stuff together.  I was determined to recreate it and took her list and came up with a plan. The first time I made it, Andrew was blown away.  He said that I needed to immediately write it down in our recipe book and that it needed to be put into the rotation.  I made it again for a get together we had here and it was a hit by both my mom friends and the kids.  I decided that that I must blog it because everyone else needed to know about it too!
 mini chef mondays baked taco casserole

I got our Mini Chef into the kitchen for this one with me.  It was a great exercise at teaching her all about measurement sizes with making the homemade taco seasoning.  I also let her have some control of the cooking process.  We haven’t let her do much on the stove yet, but we talked about the heat and making sure she didn’t get to close, especially because we have a gas stove, so there’s an actual fire.  She did so well.  My mom had given her kid’s sized utensils when she was here last and the little spatula was perfect for this recipe together.

baked taco casserole mini chef mondays

This is definitely in our rotation now and whether you are looking for new dinner inspiration, something insanely easy to put together for your next get togethers (this is perfect for football/sports parties), or just a healthy dish, make sure you pin this so you have it to make too!  Looking for a great casserole dish?  We love this one!

baked taco casserole recipe

0 from 0 votes
Print
Baked Taco Casserole
Author: Larisha Campbell
Ingredients
  • 1 lb ground beef
  • 1 cup green pepper diced
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 1 tbsp taco seasoning
  • 1 can black beans rinsed and drained
  • 1 cup plain Greek yogurt can sub sour cream
  • 1 cup salsa
  • 2 cups brown rice cooked
  • 1/2 cup mozzarella cheese
  • 1/2 cup cheddar cheese
  • Tortilla Chips
  • Optional: Green Onions Cilantro, additional greek yogurt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown ground beef over medium heat for 4 minutes.
  3. Drain any excess grease.
  4. Add in the diced peppers, onions garlic, and taco seasoning. Cook for an additional 4 minutes.
  5. Add in black beans, yogurt, and salsa. Stir to combine. Continue to cook for an additional 3-4 minutes until heated through.
  6. In a 9x13 casserole dish, spread the cooked rice evenly along the bottom of the dish.
  7. Transfer meat mixture and spread evenly on top of the rice.
  8. Top with cheese.
  9. Put into the oven for 20-25 minutes or until heated through.
  10. Top with an optional ingredients and serve with tortilla chips.

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. No Bake Oreo Cheesecake // Courtney’s Sweets
  2. Creamy White Chicken Chili // Momma Lew
  3. Cherry Brownie Parfaits // Baby Loving Mama
  4. Baked Taco Casserole // We’re Parents
  5. Berry Sorbet // Frugal Novice
  6. Healthy Football Appetizer Seahawks Fruit Salad // Eating Richly
  7. Heart Shaped Eggs with Bacon Hearts // Giggles, Gobbles and Gulps
  8. I Love You Cupcake Fondue // Step Stool Chef
  9. Chocolate Dutch Baby // Vegging at the Shore
  10. Meatball Sub Cups // Mom’s Messy Miracles
  11. Best Cookbooks for Children // O’Boy! Organic
  12. Apple Sandwiches and Preschoolers Cook Cookbook Giveaway // Can’t Google Everything


 

 

Peanut Butter Cheesecake Overnight Oats

by 2 Comments

peanut butter cheesecake overnight oats recipe

You can’t tell me that your mouth didn’t drool a little bit when you read this title, right?

This is one of the most simple, most delicious breakfast meals that we’ve ever created. Andrew has been loving overnight oats for a long time now and if you’ve been following our blog you know about our obsession with cheesecake.  It’s so simple to make them and we love having breakfast already ready in the morning.  Andrew and I are both lucky that we have a toddler that *knock on wood* isn’t picky so far, so even she loves to eat these, even though she was super confused when we first told her they were overnight oats. She said “this not oatmeal mama”.  On the other hand, I, had a huge time tackling wanting to try these. I’m a big texture person when it comes to food, so they fact that it was cold and could be potentially soggy, completely turned me off.  Luckily, Andrew was constantly persistent until I tried them and even I love overnight oats now.

peanut butter cheesecake overnight oats recipe

This Peanut Butter Cheesecake Overnight Oats recipe though will knock you off your socks.  It has a whopping 19.5g of protein per recipe, added in with the nutritional benefits of chia seeds, and eating a healthy breakfast and this one has your day starting off right.

mini chef mondays cheesecake overnight oats

One of my favorite things is that Skibbles can completely make this recipe all on her own. I’m really just there to guide her on how much of each ingredients to put into the jar.  So, if you’ve been looking for a recipe on getting your own Mini Chef into the kitchen with you, this is the perfect place to start.

cheesecake overnight oats mini chef mondays

peanut butter cheesecake overnight oats

0 from 0 votes
Print
Peanut Butter Cheesecake Overnight Oats
Author: Larisha Campbell
Ingredients
  • 1/2 cup rolled oats
  • 1/4 cup vanilla Greek yogurt
  • 1/4 cup whole milk
  • 1/4 cup cream cheese softened (can be warmed in microwave for 15 seconds)
  • 1 tbsp chia seeds
  • 1 tbsp raw honey
  • 1/2 tbsp creamy peanut butter
  • 1/2 tsp vanilla
  • Crushed graham crackers
Instructions
  1. Pour all ingredients into a mason jar (or bowl).
  2. Stir until everything is very well combined.
  3. Cover with lid and place in fridge overnight.
  4. Top with crushed graham crackers before serving.
  5. *Optional: if you prefer your overnight oats thinner, add more milk before serving and stir to combine.

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Easy Fruit Salad Recipe for Valentine’s Day // Courtney’s Sweets
  2. Red Velvet Waffles // Momma Lew
  3. Homemade Cherry Banana Ice Cream // Baby Loving Mama
  4. Peanut Butter Cheesecake Overnight Oats // We’re Parents
  5. Chocolate & Sprinkle Coated Shortbread Cookies // Frugal Novice
  6. Best Lactation Cookies Recipe // Eating Richly
  7. Brown Bag Microwave Popcorn // Giggles, Gobbles and Gulps
  8. Chicken & Broccolli Quesadilla // Step Stool Chef
  9. Farro with Roasted Vegetables // Vegging at the Shore
  10. Chocolate Strawberry Puppy Chow // Mom’s Messy Miracles
  11. Healthy Ambrosia Salad // O’Boy! Organic
  12. Cinnamon Sugar Dessert Preussens // Can’t Google Everything


3 Bean Chicken Chili

by 6 Comments

3 bean chicken chili

Growing up, my mom was very verbal about things she did and did not like.  In turn, that made my sister and I very vocal about the things that we didn’t like either (usually, it was things that she didn’t like, because well, if she wasn’t making them, we didn’t get the chance to try them). Even with that, chili was something that she made often; however, I always refused to eat it.  Part of that was because my parents made it with venison and I refused to eat that.  Luckily, once I went to college, I started trying new things.  It took awhile, but I do love chili now. One of the reasons that I love getting in the kitchen with our Mini Chef is that she’s able to touch, taste, and explore the foods that we are cooking with everyday.

This 3 bean chicken chili is a favorite in our house.  For me, I love that it’s so quick and easy.  Throw everything in the crockpot and go about your business.  I love that Skibbles can truly help with almost every aspect of making this meal with just a little help. Most of all, I love that Andrew actually eats it.  We’ve mentioned before that he’s one of the world’s pickiest adults and before making this he refused to eat any type of soup or stew.  I’ve gotten him to love this meal and hoping it’s the  start of loving more and more soups.

 

 

mini chef mondays prep work

Whenever we make our 3 bean chicken chili, we put it in the crockpot before bed and then turn it on.  When we wake up in the morning it’s already done.  I love doing it this way because not only is dinner for the day already done, but it allows the flavors to marinate together even longer, making it that much better.

mini chef mondays chili

We always serve chili with plain Greek yogurt and cheese on top and have sides of cubed avocado and homemade buttered bread to go alongside it. It’s such a great meal.

3 bean chicken chili recipe

4.67 from 3 votes
Print
3 Bean Chicken Chili
Author: Larisha Campbell
Ingredients
  • 2 large chicken breasts about 1lb total
  • 1 28 oz can crushed or diced tomatoes
  • 1 can black beans
  • 1 can cannellini beans
  • 1 can kidney beans
  • 1 cup green peppers diced
  • 1 red onion diced
  • 5 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp cacao powder
  • salt and pepper to taste
  • Optional toppings: plain greek yogurt or sour cream, shredded cheese, avocado, crackers, bread
Instructions
  1. Put all ingredients into a crockpot (YES, Everything).
  2. Cook on low for 8 hours or on high for 4 hours.
  3. Once down, pull out the cooked chicken breasts, and using two forks, shred the chicken.
  4. Put back in crockpot and stir together well.
  5. Serve with optional toppings.
  6. Store leftovers in fridge or freeze.

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Homemade Maple Yogurt Recipe // Courtney’s Sweets
  2. Jello Play Doh // Momma Lew
  3. Best Baked Oatmeal Recipe with Apples and Pears // Baby Loving Mama
  4. 3 Bean Chicken Chili // We’re Parents
  5. Spicy Shredded Beef Quesadillas // Frugal Novice
  6. Easy Salmon Recipe That Kids Will Actually Eat // Eating Richly
  7. Homemade Chicken Nuggets // Giggles, Gobbles and Gulps
  8. Kid Safety Tips for Kids // Step Stool Chef
  9. Avocado Stuffed Potatoes // Vegging at the Shore
  10. Gingerbread Cookies and Cream Bars // Mom’s Messy Miracles
  11. Applesauce Muffins // O’Boy! Organic
  12. Chocolate Covered Pretzel Snowflakes // Can’t Google Everything


VIEW OUR PRIVACY POLICY

Even More Recent Posts

a black and white photo of a curly haired african american woman in a sweater holding a new born baby while standing up.

We’re Parents is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com