Thursday, September 30, 2010

Chicken Balls

2 (8 oz.) refrigerated cresent rolls dough
1 (8 oz.) cream cheese
1/2 tsp. chives
1/4 tsp. pepper
1 tsp. garlic powder
1/2 tsp italian seasoning
1-2 chicken breasts cooked and diced
1 box of Stove Top stuffing
1/2 cube melted butter
15 oz. can cream of chicken soup

Combine cream cheese, chicken, chives, pepper, garlic powder, and italian seasoning. Roll 1- 1/2 Tbsp. of chicken mixture in each cresent roll and shape into a ball. Dip each chicken ball in butter then roll in Stove Top stuffing. Place chicken balls on a cookie sheet and bake at 400 degrees for 15 minutes. In the meantime, make cream of chicken soup according to directions on the can. When ready to serve, drizzle soup over chicken balls.
My four year old son LOVED this recipe! It was super fast an easy to make! We served the chicken balls with mahed potatoes and corn!
Makes 16 chicken balls

Friday, September 10, 2010

Peachy Pork Medallions

This isn't really a fun presentation type food, but it really pleased my two-year old this week. She gobbled it up and kept asking for more. That is a rare thing. Plus it is from Parenting magazine, so I think it counts as a kid food, right?! Oh, and it is super fast to make, so that's gotta be a mommy-pleaser!

1 lb pork tenderloin, cut into 8 slices, flattened to 1/4 inch thick
1/4 tsp salt
1/4 tsp ground black pepper
8 slices (1/2 inch thick) precooked polenta
2 tsp olive oil
2 2/3 cups sliced peaches
1/4 cup reduced-sodium, fat-free chicken broth
6 Tbs seedless raspberry all-fruit spread
1 Tbs balsamic vinegar
1/4 tsp ground ginger

1. Coat a large skillet with cooking spray and set on medium-high heat. Sprinkle pork with salt and pepper, and sauté 2 minutes on each side; remove from pan and cover with foil to keep warm.

2. Brush polenta slices with oil. Cook in skillet on medium-high heat, 3 to 4 minutes per side or until lightly browned. Remove and set aside. Reduce heat to medium and cook peach slices, stirring frequently, until barely tender.

3. Add broth to peaches and bring to a simmer, stirring regularly. Add preserves, vinegar, and ginger. Stir until preserves melt.

4. Serve pork, drizzled with sauce, with peaches and polenta.

Thursday, September 9, 2010

Edible Crayons

I randomly came across this today- good timing! Made from pretzel rods and chocolate... can't go wrong with that combination, right? Click here for the labels. Also click that link for pictures of the process.

*Pretzel Rods
*Candy Melts (or white chocolate bark/chocolate chips with a little of your favorite food coloring added)
*Paper Labels (Print on colored paper of your choice)

-Break or cut pretzel rods in half.
-Melt candy melts or chocoalte chips in microwave on medium heat for 1 minute. Stir and continue cooking at 15 second intervals until melted. Stir well. Add a few drops food coloring if desired.
-Dip ends of pretzels in melted candy.
-Place on wax paper or aluminum foil to dry.
-When dry, wrap with crayon label and secure with tape. We put some in inexpensive pencil boxes for back to school gifts!

Notes: To color melted white chocolate chips or chocolate bark, oil-based candy food coloring is best. If you have regular food coloring, just make sure the chocolate isn't too hot (just warm) when you add it or it might make it clumpy.