Post Great Grains Cereal Bar Snack Recipe

My kids love when I make rice crispy treats at home. Just recently I realized that I had some boxes of Post Great Grains cereals that were sent to me from a rep.  Whatever was I going to do with these cereals, sure we could eat them with milk for breakfast, or we could do something different with them. That’s when it dawned on me … let’s create Post Great Grains Cereal Bar Snacks!

Post Great Grains Cereal Bar Snacks Recipe

Ingredients:

  • 3 Tablespoons of Butter
  • One 10.5 oz bag of Mini Marshmallows
  • 5 Cups Post Great Grains Digestive Blend Vanilla Graham Cereal
  • 1 Cup Post Great Grains Digestive Blend Berry Medley Cereal
  • 9×13 Greased pan

Post Great Grains Cereal Bars

Directions:

 In large saucepan melt the butter down to liquid form.

Add the package of marshmallows and stir over medium heat until marshmallows are completely melted.

Remove from heat and add the total 6 cups of cereal to the melted butter/marshmallow mixture.

Place cereal mixture that has been evenly mixed with the marshmallows/butter in a greased 9×13 pan.

Let sit for about 2-3 hours.

Cut into shapes you wish them to be cut into and ENJOY!

The Kitchen: Not Just a Place to Cook

If there’s one thing that can tear your youngsters away from their tablets, smartphones or video games, cooking might just be it. Children love working some culinary magic in the kitchen. It gives them a chance to get their hands dirty and, best of all, they can eat the results! Also, you get the chance to spend some quality time with your tots this way, and you can rest assured you’re providing them with some valuable life skills.

There are certain classics that almost all children like to cook, including pizzas, chocolate brownies, and fairy cakes. However, if you’re looking for recipes that are fun and easy to prepare but healthier, reach for your slow cooker. You can use these handy devices to cook nutritious dishes that your youngsters will enjoy creating and eating.

Children and sandwiches go hand in hand. These snacks are perfect for packed lunches and parties. An excellent version to try with your brood is slow-cooked pork. To serve six, you’ll need the following:

  • 2 pounds of pork shoulder
  • 1/4 cup of brown sugar
  •  1 chopped garlic clove
  • 1 pinch of salt and pepper
  •  1/2 cup of cider vinegar
  • 1 cup of barbecue sauce
  • 6 six sandwich rolls
  • Your own choice of salad ingredients.

To make, place the pork in your slow cooker and rub with the brown sugar, garlic, salt and pepper. Then add the vinegar plus 1/2 cup of water. Cover and cook on high for 4 to 5 hours until the meat is tender. Once removed from the cooker, shred the meat and mix in the barbeque sauce. Serve on the rolls along with a salad. Your children will love the sweet, comforting taste.

The Kitchen: Not Just a Place to Cook

For a hearty family meal, few things beat a stew and this beef version is bound to wet your kids’ appetites. For six servings, you’ll need:

  • 2 lbs of beef stew meat cut into one-inch cubes
  • 1/4 cup of plain flour
  • Salt and pepper
  • 1 bay leaf
  • 1 tsp of paprika
  • 1 chopped garlic clove
  • 1.5 cups of beef stock
  • 3 diced potatoes
  • 4 sliced carrots
  • 1 chopped celery stalk.

To prepare, coat the meat in seasoned flour and place in your slow cooker. Add the remaining ingredients, cover and cook on high for 4 to 6 hours. The dish works a treat with creamy mash potatoes.

Whichever dishes you decide to create, leave plenty of time and make sure your kids aren’t wearing their best clothes. Children are remarkably adept at decorating themselves with even the most unexpected ingredients! Last but by no means least, remember to have fun. This is as much about the process as the results. 

“Image courtesy of digitalart / FreeDigitalPhotos.net”.

What To Make With The Bread Ends from HomeMade Uncrustables #recipe #foodie

Cheesy Garlic Bread Sticks Recipe #foodie

Recently I shared a blog post citing that you can make homemade uncrustables way cheaper than by purchasing the store boxed brand Uncrustables. Click here to see that recipe. Today I share with you what I made during my food experiment evening over the weekend using the bread ends leftover from the homemade uncrustables I made for the week.

Cheesy Garlic Bread Sticks

Ingredients:

  • Greased 13 x 9 pan with bread ends leftover from uncrustables creations covering the length of pan
  • Garlic Powder
  • Garlic Salt
  • Approx 1 1/2 cups of your favorite flavor shredded cheese
  • Butter/margarine

How to Make:

  1.  Make sure the 13 x 9 pan is greased well because you won’t want to have any of the excess cheese baked onto the pan and you will want to have an easier time pulling up the sticks once cooked fully.
  2. Preheat over to 400 F degrees.
  3. Bread one side of the bread ends as you spread butter upon them, place one by one into the pan until you have a single layer of bread ends that fill the pan.
  4. Open the Garlic Powder and sprinkle evenly across the bread ends. Repeat this step with Garlic Salt.
  5. Sprinkle shredded cheese evenly over the bread, it’s okay if you get some on the greased pan.
  6. Bake in preheated oven for about 10 minutes, check and maybe bake another 5 minutes. Basically bake until the bread is somewhat crunchy and the cheese is fully melted.
  7. Let cool down, serve and Enjoy!

 

Making More Time for Things That Matter

As a Mom who decided that sending my kids with a school lunch from home was a more feasible and healthy option, I have found some nights that I simply do not want to make these kids lunches. The problem is that my oldest was gaining a lot of weight years back from eating school lunches, so I won’t ever go back that route. I had a dilemma, I wanted to continue to make home school lunches for the kids, but I didn’t want to be spending hours every night making all three kids lunches. What is a Mom to do?

I turned to Google after recently hearing about a local Mom saying she made uncrustables for her kids at home. This was a brilliant idea! I went off to search the Internet, I searched high and I searched low. I came across ways to make uncrustables and found some snacks that I could make too, this would save money and time during the week.

Making School Lunches From Home in Less Time

How you make Uncrustables at home is relatively simple. I made Turkey and Cheese (plain without condiments) and PB&J for the kids. I took two pieces of bread, the sandwich ingredients and a coffee cup.

  • Place one piece of bread down upon a flat surface.
  • Place the meat & cheese or the PB&J in center of the bread.
  • Place the second piece of bread on top.
  • Use coffee cup or heavy glass circle shaped household item, or a sandwich press to push and hold on the combined sandwich for about 30-40 seconds.
  • Once you have held the item to press the sandwich for the allotted time frame, pick it up and voila you have a home made uncrustable!

You can freeze these for each week ahead of time and then not have to make sandwiches every single night for your kids! It’s a perfectly awesome time saver for the week nights. I heard that you can store the PB&J ones for up to a month, so feel free to make these for a couple of weeks ahead of time at once if you have the ambition! Oh and in case you are wondering, the meat uncrustables do not taste bad at all, you wouldn’t even know one had frozen them. (I had my fiance taste test over weekend for his work day on Saturday to confirm if that turkey & cheese was a good idea or not)

Making School Lunches From Home in Less Time

Next I moved onto home made snack ideas, above this text you will see an image of funky looking apple pies. These were derived from the recipe Lunchbox Sized Apple Pies, but made into my own unique shapes.

Making time for what matters

Pictured above are the Pumpkin Chocolate Chip muffins I made as a snack for school lunches too. This is an easy to make recipe and since I had all but the pumpkin and chocolate chips at home, it was really not that expensive. I had fun making 48 muffins for the kids school week and the fiance’s work week lunches, The fiance was rather skeptical about pumpkin as he hasn’t ever had much luck with pumpkin flavored food, but he LOVED these.

Making time Efficient for School Lunch Creations

Pictured above is the home made chex mix crock pot recipe I found and decided to test out, but in all honesty, this was a bad idea. Next time we will use the recipe provided on this page, but will not use the crock pot. It didn’t come out great at all, not enough flavor spread through the mixture, but we will eat it.

To me, spending all of this time taking over the weekend while my kids were with their Dads made sense. It took up time while they were away rather than taking away from time that could have been spent with them, for those who don’t have shared visits of children, you can do some of this baking after the kids are asleep. This will keep yo from you having to do some made dash to make lunches every night and allow for more time where it matters; with the kids enjoying family time!

What are some ways you save time with school lunch prep that allow you more family time?

 

Learning The Ins and Outs of Frozen Crock Pot Meals

I never have been that great at being a chef, honestly if you wanted a grilled cheese I would have told you the best bet was to make it yourself and my kids would have said the same. You see, I was famous for burning grilled cheese; all.the.time. Yet now, as I work to create a family life for the first time in a few years, one that truly feels home and family-ish to me, I have wanted to make better meals. We all have to fight our horrible metabolism in our family gene pool so making better meals was a must for our health. While I still include menu items that maybe are not all healthy, I feel this is a step up and I am more about balance than cutting one thing out of our diet completely.

Testing out Frozen Crock Pot Meals

 

For our first week testing out some frozen crock pot meals, I created hot italian sausages, pineapple glazed ham, teriyaki pork chops, and chicken cacciatore. These meals were all prepared ahead of time over the prior weekend and let me tell you what, preparing meals ahead of time really makes for a yummy smelling kitchen and freezer all week long! I can give you feedback on each of these recipes, because the family has already chomped down on them;

  • Hot Italian Sausages – was a no go, we will not make this again. We much prefer the crispy texture of sausage and these were too tender for our liking.
  • Pineapple Glazed Ham – this was okay, but not that great. While the ham was delicious this recipe shouldn’t have so much crushed pineapple in it next time around.
  • Teriyaki Pork Chops – This was a total win! Our family loved the flavor and texture of these pork chops, served over rice with green beans.
  • Chicken Cacciatore – this was a total two thumbs up from my fiance and tween! The taste was perfect and while the recipe didn’t say to do so, we shredded the chicken in the sauce after it had cooked for the full term, creating a better mixed up option and the family loved it served over white rice.

The above recipes were derived from Slow Cooker Freezer Meals offered on Six Sisters’ Stuff website.

More Frozen Crock Pot Meal Planning

 

This week we will try some different frozen crock pot meals, I am having so much fun finding recipes online and changing them up to fit our family. This week we will try the following frozen crock pot meals that are sitting in the freezer waiting to be taken out to enjoy;

  • Chicken & Dumplings
  • Beef Barley Stew (I replaced barely with white rice)
  • Curry Chicken
  • Cheesy Chicken, Broccoli and Potatoes
  • Pulled Pork

There was a sixth recipe, all were taken from TheBusyBudgetingMama.com website, this sixth recipe was for lasagna/pasta sauce but I decided to create my own meat sauce to freeze for a spaghetti dinner later in the week instead.

Brandy Ellen's Meat Sauce Recipe

 

 Brandy Ellen’s Meat Sauce Recipe – Freeze and Use Later

Ingredients:

  • 1lb ground beef
  • 28oz can of Diced Tomatoes
  • 24oz jar of Spaghetti Sauce
  • 2 Gloves of Garlic
  • 1 Tablespoon Italian Seasoning
  • Optional; 1 cup uncooked white rice
  • 1 Resealable Freezer Bag

Let’s Get Started:

  1.  Brown the ground hamburg with white rice and garlic mixed in.
  2. Drain browned hamburg, add spaghetti sauce. Cook on low for 8 minutes while stirring ingredients together.
  3. Add 28oz can of diced tomatoes and italian seasoning together in freezer bag.
  4. Label freezer bag “Meat Sauce” also note the date on bag to ensure you use it within a week of freezing.
  5. Let hamburg, rice, garlic and spaghetti sauce cool down.
  6. Add cooled down hamburger mixture into freezer bag and seal tight.
  7. Place in Freezer for future use.

Enjoy: Set the freezer bag of meat sauce out one day ahead of time to ensure it has time to thaw out. Cook in sauce pan over low/medium heat until reaches desired temperature. Use on top of spaghetti or any favorite pasta choice.

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