A Nut-Free Fall Treat: Apple Crisp

The dip in the temperatures today sure makes it feel like fall has arrived.  The little lady and I decided to stay snuggled up in our warm, dry house today and naturally, bake something yummy!  Today we opted for one of my favorite fall treats:  apple crisp.

My mom always made amazing apple crisp and I must admit, I have been able to follow in her footsteps.  This yummy dessert is nut-free and the topping is so delicious you'll have a hard time stopping at one piece.

So, from our house to yours, here's our version of apple crisp.  Enjoy!

Apple Crisp

6-8 apples (4 cups), peeled and thinly sliced
1 c. sugar
3 T. flour
1 t. cinnamon

Topping
1 c. quick oatmeal
1 c. brown sugar
1 c. flour
2/3 c. butter (not straight from the refrigerator, but not too soft)

In a bowl, mix the apples, sugar, flour, and cinnamon.  Set aside.  In a separate bowl, mix oatmeal, brown sugar, flour together.  Chop the butter through the mixture.

Lightly spray or rub oil in a pan.  Put in apple mixture, sprinkle topping mixture on top and back for 45 minutes in a 350 degree oven.  Top with Cool Whip or vanilla ice cream.

*May also substitute cherry pie filling or rhubarb for another yummy option

Halloween Fun

Today we are prepping for my daughter's preschool Halloween party tomorrow and thought we'd have a little fun of our own, too.  Awhile back I had searched Halloween ideas on Pinterest and saved a few for later.  Some I plan to use for the party and others I thought my kiddos would enjoy (and doing them with 16 little kiddos sounded like way too much of a task!).  Here's what we came up with:

Jack-o-lantern oranges

Frankenstein Pudding Cups

We'll fill these with green pudding and crushed Oreos

Body Part Wall Art (just a sneak peak!)

A ghost

This will be a bat.

Monster Cups

We're going to glue on some googley eyes and poke some pipe cleaners in for arms/legs

The kiddos are so excited for Halloween.  Though the weather looks like it's going to be wet, we hope to make the best of it!  Tomorrow I'll share our trick-or-treat night menu and the homemade costumes we made!  

Peanut-Free Halloween Treats for Classroom Parties or Home

As the time of year draws near where treats and snacks abound, I'd like to just touch quickly on addressing the seriousness of peanut and tree nut allergies.  Many children, like my son, have life-threatening allergies to these foods.  While we thoroughly enjoy our holidays, this is the time of the year where our stress level increases significantly because treats abound and we have to be very diligent about keeping our little guy safe.  If your child does not suffer from food allergies, please find it in your heart to respect those who do and be kind, especially if you are assisting with classroom parties.  I can assure you that we, as parents of a child with a food allergy, are not being over-protective or difficult by advocating for nut-free classrooms.  We understand that your child may not be able to celebrate with some of their favorite foods. The reason we are vigilant is really quite simple:  our children can die from a nut.  Yes, my son has an Epi-Pen, but the goal is to not have to use it and it is not a way to "cure" a reaction.  It just buys time until medical professionals can get to him.  Even then, there is no guarantee.  Speaking from personal experience, anaphylactic reactions are very scary and dangerous.  I have had two myself (I suffer from a bee sting allergy).  Please remember that these children did not choose this path.  Be kind, be empathetic, and teach your children to be the same.  We thank you.

Okay, now that my PSA is over let's get to it!  With Halloween just three weeks away, it's time to start planning those classroom parties!  This year I have two to plan for and am looking forward to helping in both of my kid's classrooms.  Given that many classrooms are now nut-free, I thought I'd share some fun treats that are peanut/tree nut safe since we have a lot of practice with this!  Many schools require you to bring pre-packaged food and all of these ideas will accommodate those rules.  You will notice that I have suggested brands with each idea.  These are brands that I have found to be peanut/tree nut safe.  Please double check the labels, however, as there are times that the manufacturing lines have been compromised and there may be a warning present!

Ghost Pudding

This one is quick and easy!  Draw round ghost eyes and mouth on a cup of Hunts Vanilla Snack Pack pudding.  

Scary, right?

Jack-o-lantern Cookies

Purchase Pillsbury sugar cookie dough.  Cut out in pumpkin shapes.  Spread with Betty Crocker Halloween frosting.  Make a face using Hershey Chocolate Chips.

4-year-old made independently!

Halloween Sandwiches

 For this you will need Sara Lee Soft and Smooth Whole Wheat or Whole Grain White bread, Kraft or Borden Cheese Slices, and 20 deli turkey slices.  Assemble a sandwich and cut out with an assortment of Halloween cookie cutters.

Ghost sandwich

Witch's Brew

In a witch's cauldron, create a mix of Honey Teddy Grahams, Rold Gold Pretzel Sticks, and Kraft marshmallows.  

Spiders

Place Betty Crocker vanilla frosting between two Nabisco Nilla Wafers.  Break Rold Gold Pretzel Sticks in half and stick in frosting.  Or place Sunbutter between two Ritz Crackers and place Rold Gold Pretzel Sticks in the Sunbutter.  

Nilla Wafer Spider 

Jack-o-lantern Mandarin Orange Cups and Mummy Juice Boxes

Draw a face on the lid of a Dole Mandarin Orange Cup.  Remove straw from a juice box and wrap with white crepe paper (make sure to leave top open for straw) and tape.  Draw on eyes with a sharpie or glue on googly eyes. 

Mummy juice box

Ghost Cheese

Using Borden or Kraft string cheese, draw a ghost face on the package.

Great for the lunch box, too!

Witch's Hats

Place a dab of frosting on top of an Oreo cookie and place a Hershey Kiss on top.  (Make sure to double check Hershey Kiss package as their seasonal items may be different than the regular!)

You can remove the frosting and just use the top/bottom, but they taste better this way!  

Halloween Fruit

Draw a Jack-o-lantern face on a clementine, peel some grapes to make squishy eyes, cut a banana in half and poke some Hershey Chocolate Chips in where the eyes and mouth should be.

Mummy Dogs

If you have an oven handy, wrap an Oscar Meier turkey dog in a Pillsbury Crescent Roll.  You can also place a half slice of Market Pantry cheese on the crescent roll before adding the hot dog.  Bake per Crescent Roll directions on a parchment paper lined pan for easy clean up!

Mummy dogs all ready to cook

200th Post?! I Stuck With It!

Today I was checking out my blog stats and noticed that today will be my 200th post.  This seems like quite a milestone to me, as when I started this I had no idea how long I'd stick with it.  This was supposed to be an outlet for creative ideas, the ups and downs of parenting, and of course, keeping track of the recipes that we've tried and liked.  I have no idea if I'll make it to 200 more, but it's been fun!

"Sticking with it" seems like a great theme for today!  Yesterday I posted on FB that I was bummed that I let my running routine go.  I had several excuses (don't we all!), but know that in the end it boils down to one thing:  me.  I completed my 5K (which I later learned was actually 3.9 miles-explains why I wanted to die!) and then let up...a lot.  Today I decided enough was enough and hit the pavement on this unseasonably warm morning and ran a mile.  Far from what I was doing before, but at least a step in the right direction.  In June I would have never been able to go out and run a mile without stopping.  Today it was with relative ease.  Progress is progress.  I hope to continue to build my distance back up and add some new elements to my routine.  I'm saying it here:  I AM going to stick with this.  There, now you can hold me accountable!

A few months back we committed to cleaning up our diet.  I am happy to say that we have stuck with that plan.  Adding organic food and other healthier options costs more money.  I get that, I really do.  We are on a budget and for the most part, I have been successful keeping us on track with our goal even while purchasing as much organic food as I can.  Do you know how?  We cut out all of the crap!  If you avoid stocking your pantry with "filler" snacks, you'd be amazed at how much cost is cut out of your monthly grocery budget.  I've also been diligent about planning meals, so I can adjust as needed.  Some meals are just more cost-efficient than others!

Today I thought I'd share with you all of the wonderful products I've found in my local grocery stores.  Target continues to stock more and more organic food and it has been a true gift.  Not only for the money, but for the convenience.  Someday when you have the time, check out how many options they have!  While we are doing much better, we are still working on stocking our freezer with healthier meat and poultry and I'd like to find some farm fresh eggs, too.  Baby steps!   Here's what you will find on a regular basis in our home (of course all of these items are peanut and tree nut free!):

Found at Target:  Tortilla chips, Cascadian Farms granola bars (MOST are peanut safe-double check), apple juice, pizza sauce, Cascadian Farms cereal and granola (once again double check for peanut/tree nut), soy sauce, spaghetti sauce, butter, lactose-free milk, and spices.  I usually also purchase macaroni and cheese and yogurt here, too!

Found at Hy-Vee Ketchup, crescent rolls (part of the NON-GMO project, grapes, jelly, milk, cheese slices, string cheese, and yogurt  Generally we have a pile of apples, and a bag of carrots too, but we were out.  Hy-Vee has A TON of options for produce, as well as an entire health market devoted to healthier and/or organic food.  Call and find out what days they have a discount on their health market products!

Back to School Prep #1: Breakfast

Back to school is right around the corner!  I'm not feeling quite as apprehensive as I was last year, but the Mama Bear in me still likes it when all of my kids are at home under my roof and supervision.  I know they need to grow their wings, but it still makes a mama sad that her kiddos are growing up!  I thought I'd share a few series of posts entitled Back to School Prep.  I'd like to tackle breakfast, lunch, and of course, some sweet treats!

With school comes hectic mornings, especially in those first few weeks.  Getting everyone ready and out the door can be a challenge, so why not make breakfast a little easier?  Since we are working on cleaning up our eating, I wanted to make some homemade goodies to put in the freezer to supplement our usual oatmeal or cereal breakfasts (organic cereal is expensive and not an option every day if we're going to stay on budget!).  

Today I thought I'd share some make-ahead recipes that you can freeze and either pull out the night before you need them or throw it in the toaster in the morning.  Pair them with fresh fruit or a smoothie and your kiddo will be ready to tackle the day and learn (we hope!).  As always, the recipes I share are free of peanuts and tree nuts.     

Bottom left to right:  Cinnamon Zucchini, Banana Chocolate Chip, and Fresh Blueberry Muffins

Top:  Fruit Smoothie, Homemade Waffles, and Banana Bread

All of the recipes can be found by clicking the name except the Cinnamon Zucchini...they're new (and a huge hit!).  I'll share the recipe with you today.  Included in the waffle post is also another recipe for a lighter zucchini muffin.  I hope you enjoy and save some time during the morning rush!

Cinnamon Zucchini Muffins

Source:  www.southerfood.com (adapted)

2/3 c. canola oil (I found a great organic canola oil on Amazon)

2 large eggs

2/3 c. sugar

1/2 c. light brown sugar, packed

1 t. vanilla

2 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

2 t. cinnamon

1 1/2 c. finely shredded zucchini

*sugar/cinnamon mix for topping

In a mixing bowl, beat together oil, eggs, sugars, and vanilla until smooth.  Add in remaining dry ingredients and stir until blended.  Fold in zucchini.  Place in a muffin tin lined with papers.  Top with cinnamon and sugar mix.  Bake at 375 degrees for 16-20 minutes.  

The Quest for Healthier Food

Not too long ago I wrote about trying to "clean up" the food that we eat.  I've been doing a lot of reading lately, as I know a lot of what we eat, while advertised as healthier, is not.  As I mentioned last time, I have begun to pay more attention to products that contain GMO's.  There is a non-profit organization called The Non-GMO Project and I have been reading the information on their website to learn more about it.  I also follow a website called 100 Days of Real Food and have begun to really read the ingredient lists on the labels of food.     

Over the past week, I began to seek out more organic products in my local supermarkets.  I spent some time looking in the Health Market at Hy-Vee one day and at SuperTarget another.  While eating organic is more expensive, I was pleased to find that if I really put my mind to it, I could incorporate many things into our grocery budget.  While Hy-Vee has a much larger selection, SuperTarget had many products that I was looking for at a cheaper price.  Score for this mama! 

 I also have to carefully watch the allergy information to avoid any tree nut and peanut cross-contamination.  This has always been a problem for cereal and granola bars, but I found a brand that provided options in both of these categories.  I bought Chewy Chocolate Chip and Oatmeal Raisin granola bars, as well as some Cinnamon Crunch and Fruitful O's cereal by Cascadian Farm.  I found these at Target (and had never noticed them before!).  While the cereal is more expensive than what we would normally purchase, if we cut back on serving size (instead of a monster portion) and pair it with fresh fruit or a homemade muffin, we shouldn't see a large increase in our budget for cereal.  The kids tried them out over the weekend and loved them!

I am also trying to greatly reduce and ultimately avoid artificial food dyes.  We have a long way to go in this department as it's in many more products than you would ever imagine, but I am starting down that road.  We have swapped our store brand or Kraft macaroni and cheese for Annie's Homegrown.  Switching cereal will also help with this.  We don't eat a lot of fruit snacks, but Annie's Homegrown also makes these.  I have created a Pinterest board to try out some recipes for the favorite kid snacks that we rarely buy anymore.  We are going to try many of these recipes this summer and hopefully some will be successful.

This is just the tip of the iceberg, but it's a start.  I would like to find a source of meat and chicken that is healthier than what we can purchase at the supermarket, as well as eggs.  Purchasing these products at the store is quite expensive, so I am on the hunt for an alternative.  Target has a decent selection of organic produce at fairly reasonable prices and Hy-Vee also has a good selection.  

I hope that by reducing the amount of chemicals and genetically altered food into our bodies, we'll see an improvement in our health and maybe, just maybe, even reduce some of the allergies in our home.  I will learn as I go and share any tips I find in case this is something you would like to change in your family as well!  

In case you are curious, this is what I purchased organic this week and where I found it: 

Horizon Organic butter (Target)
Horizon Organic Lactose Free Milk (Target)
Stoneyfield Farm French Vanilla Yogurt (Target)
Stoneyfield Farm Strawberry Yogurt Squeezers (Target)
Cascadian Farm Cereals (Target)
Cascadian Farm Granola Bars (Target)
Earthbound Farm Carrots (Target)

Annie's Homegrown Macaroni and Cheese (Hy-Vee or Target)
Hy-Vee Organic Blue Corn Chips and White Corn Chips
Organic Valley Milk (Hy-Vee)
Gala Apples (Hy-Vee)

Forget the Quaker Granola Bars! These are better!

Last week I posted a recipe for chewy granola bars and mentioned that I had another recipe that I wanted to try, but hadn't had the opportunity yet.  Well, my mom heard me talking about them, and decided to surprise us with a batch.  We tried them yesterday and they are awesome!

Granola bars are one of the snacks I miss.  Due to our son's peanut and tree nut allergy, we can't purchase them at the store.  These granola bars are similar to Quaker, but don't have all of the extra fillers and are crispier.  We initially thought a batch made way too many that we'd have to freeze some, but we can't keep our hands off of them!

This recipe is for chocolate chip, but I'm sure you could add some dried fruit as well and play around with it.  They are really quite healthy and definitely going to be a staple around our house.  My oldest son loved them, so I added one to his lunch today as a treat.  

Chewy Chocolate Chip Granola Bars
from Farmgirl Gourmet

2 cups crispy rice cereal
2 1/2 cups quick cooking oats
1/3 cup honey (local is best)
1/4 cup light brown sugar
5 T. unsalted butter
1 t. vanilla
3 T. mini chocolate chips

Preheat oven to 200 degrees.  Spray 9x13 pan with cooking spray and set aside (I am going to try laying down parchment paper and leaving an overlay instead next time).  In a large bowl, add the crispy rice and oats.  Mix to combine and set aside.  In a small saucepan, add the honey, brown sugar, and butter and bring to a simmer.  Heat for 3 minutes until it becomes syrupy and remove from heat.  Add the vanilla and pour over the rice and oat mixture.  Stir well to coat and pour into the prepared baking pan.  Lay a piece of parchment paper over the pan and press the oat mixture down.  Sprinkle with the chocolate chips and press down again.  Bake at 200 for 25 minutes.  Turn off the heat and allow to remain in the oven for 2 hours.  Invert onto a cutting board (or if using parchment paper, pull out of pan).  Cut into bars and store in an airtight container up to a week.

Granola Bars

There are several foods that we can longer have in our home due to our son's peanut allergy.  Granola bars are one of those items.  For some odd reason, this week all I've wanted was a chewy chocolate chip Quaker granola bar.  My mom gave me a recipe that seems similar to them and if I had the time or the hands to run to the store to get the ingredients, I would!  In the past, though, I have made these granola bars and we all thought they were pretty tasty.  They aren't the healthiest in the world, as there's quite a bit of corn syrup and butter in them, but they're good for a treat now and then.  I've frozen them with success, too.

Granola Bars
Recipe from Taste of Home Cooking for Kids Cookbook

6 cups quick-cooking oats
1 1/2 cups raisins (or other dried fruit bits)
1 cup packed brown sugar
1 cup butter, melted
1 cup corn syrup
1/2 cup miniature chocolate chips
1/2 cup coconut

In a large bowl, combine the ingredients; mix well.  Spread into a greased jelly roll pan (15x10x1)  Bake at 350 degrees for 20-25 minutes or until edges are golden brown.  Cool on a wire rack.  Use a knife to cut into squares or cookie cutters to cut into shapes.  Store in covered container.

A Fall Treat: Caramel Corn

Today is a cloudy, cool, and breezy fall day here in Iowa.  The leaves are turning and falling to the ground and our house is officially decorated for Halloween thanks to a big push from our kiddos.  We have a fireplace in our new house (we didn't before) and I think this may be the perfect night to fire it up.  If you're going to be enjoying a fire, you need a snack!  Today I thought caramel corn would be the perfect treat.  If only we had some apple cider to go with it.

My mom has made homemade caramel corn for years and it is a wonderful treat.  The problem is, once you start eating it, you can't stop!  Today I thought I'd share that recipe with you.  I have found it is wonderful to take to parties and holiday festivities, because it's easy to transport and definitely gets eaten.  Enjoy!

Homemade Caramel Corn

Roaster pan nearly filled to top with popcorn (I usually use yellow, because it's bigger, but white works as well)
2 sticks of butter
2 cups brown sugar
1/2 cup white corn syrup
1 t. salt
1 t. baking soda

Combine butter, brown sugar, corn syrup, and salt in a 2-quart sauce pan.  Bring to a boil and let it boil for five minutes.  Remove from heat and add 1 t. baking soda.  Mixture will get frothy and seem like it's going to overflow, but it won't!  Pour slowly over popcorn making sure to stir carefully to spread throughout the pan.  Bake for one hour at 200 degrees, stirring every fifteen minutes.  Spread out on wax paper and allow to cool.