Tag Archives: snacks

Broccoli Bites

I recently got a job as a nanny to two ADORABLE two-year-olds.  They are just about the cutest twins you’ll ever see and sometimes I can’t believe I get to play with them all day.  It’s pretty much the best job ever. But every job has its challenges.  Mine is vegetables.  Getting toddlers to eat good stuff isn’t easy.

I’ve noticed that when I give them options, they eat all of the things they like, then leave the other stuff on the plate.  To fix this, I decided to start making food that is all mixed together so they can’t separate it.

I was telling my sister, Beth, about my dilemma over the phone and she mentioned broccoli bites!  I looked them up on Pinterest and google but didn’t find a recipe I liked.  So I came up with my own.  The concept is simple.  Take all the things you want a kid to eat, bind it together with eggs, make it taste yummy with cheese, then bake it like cookies!

I decided to use chicken, broccoli, carrots, and rice.  Next time I might try something like corn, chicken, mushrooms, and peppers.  Whatever direction you decide to go, your kids (and YOU) will love these easy-to-eat, hand-held, no-mess bites!

The process goes like this:  First, cook everything to mush.  Mash it up with an egg or two.  Then add breadcrumbs and cheese till it’s the right consistency.  Scoop.  Bake at 400.  EAT!


Abby Hughes

Broccoli Bites
Prep time
Cook time
Total time
These fun-to-eat bites will be sure to dazzle your kids while giving them the nutrition they need!
Recipe type: Appetizer
Serves: 4 servings
  • 1 Head Broccoli (cooked soft, drained)
  • 2 Medium Carrots (cooked soft)
  • 1 Large Chicken Breast (cooked and shredded)
  • ½ Medium Onion, chopped (can be cooked with carrots or broccoli)
  • 1½ C. Cooked Rice
  • 1½ C. Shredded Cheddar Cheese
  • Salt and Pepper to Taste
  • 2 Eggs
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except eggs in a large bowl.
  3. Smash with a fork to mix, then add salt and pepper to taste (garlic powder and herbs may be added as well).
  4. Stir in the eggs.
  5. Line a baking sheet with aluminum foil or bakers parchment.
  6. Using a cookie scoop, spoon the mixture onto the tray, being sure they don't touch. (they can be placed closely because they don't spread).
  7. Bake for 10-12 minutes or until the cheese is bubbly and the tops are golden brown.
Depending on the size of your eggs, chicken breast, head of broccoli, etc. You may find that the "dough" is too wet or too dry. If it's too wet and doesn't hold together, add a little whole wheat flour or bread crumbs to the mixture. If too dry, and an extra egg. 🙂




Spicy Party Pretzels

I tasted spicy pretzels for the first time at a party last week.  I popped one in my mouth, then another, and another.  I couldn’t stop.  I’m embarrassed because I ate a handful before I could even say “who made these?!”

I never found out who made them for the party but Google helped me with dozens of recipe.  Some were “marinate only” and others “sprinkle and bake.”  I decided to combine marinating overnight and baking for 40 minutes on a low heat.  Results: perfect!

I didn’t even have to go grocery shopping before making these spicy pretzels. Since my chief culinary consultant loves pretzels as a quick and easy snack, we always have a bag of Rolled Gold on hand.  The seasonings are commonly found in most spice cabinets and I even found a packet of ranch dressing at the back of the cupboard.  Ready-set-go!

These pretzels ended up a little “salty” because I used garlic salt instead of garlic powder.  They were too salty.  So be sure and use garlic powder!

Yum, yum, these are delicious, fast, and easy!
Happy Baking!

Spicy Party Pretzels
Prep time
Cook time
Total time
The holiday buffet table, Super-bowl party or movie-time snacks will never be the same once you make these spicy pretzels.
Recipe type: Snack
Serves: A lot!
  • 1 bag mini pretzels
  • 1 teaspoon cayenne pepper
  • 1 teaspoon lemon pepper
  • 1½ tsp. garlic powder
  • 1 pkg. ranch dressing mix (Good Seasons, Hidden Valley)
  • ¾ cup canola oil
  1. Place pretzels in a gallon zip lock bag. Mix cayenne pepper, lemon pepper, garlic powder, ranch & canola oil together...pour over pretzels in zip lock baggie.
  2. Marinate overnight.
  3. Spread pretzels on two large baking sheets. Bake at 200 for 40 min.



Weekend RoundUP and More!

Okay, first things first. If you receive an email feed from my blog and the pictures aren’t showing … it means operator error on my part 🙂 Please just click on the heading that usually appears in blue.  It will take you directly to my blog and with any luck at all … PICTURES!  I do always try to have one or two pictures in the beginning of the blog.  If you didn’t click on the blog title and link to my post yesterday you may have missed this picture:
Or possibly this one:
Okay, moving one.  This week I was reading a blog post from Joy The Baker.  titled “Why We Use Unsalted Butter.”  This immediately got my attention because … well, I don’t always use unsalted butter.  Ooops! So I read through her post and was amazed at what I didn’t know!   So, I am going out on a limb here … thinking maybe there is something about unsalted butter that  you don’t know.  So, from Joy The Baker, here is what she said.

Why do we use unsalted butter in baking?  Is it really that important?  YES.  Yes, it is.   Butter is my go-to fat in the kitchen.  Olive oil is nice.  Coconut oil is lovely.  Butter gets the job done!

Butter is typically made from cow’s milk and consists of mostly butterfats.  Low fat butter is suspicious, at best.  Butter is generally about 80% fat, with the remaining 20% consisting of water and milk solids.

You have a choice when you go to the grocery:  salted or unsalted butter.  If you’re thinking about slathering your butter on a baguette, perhaps you’ll reach for the salted butter.  If you’re baking a cobbler, perhaps you’ll reach for the unsalted butter.  If you’re bargain shopping, perhaps you’ll reach for the cheapest butter on the shelves.

Buy unsalted butter always!

Here’s why:

–  Unsalted butter ensures that you can control the amount of salt you add to your cakes, cookies and Strawberry Cream Puffs.  Different companies add different amounts of salt to their butter.  How are you to know how salty your butter is, and how you should adjust the salt in your recipe?  It’s too much of a guessing game.  Removing the salt from the butter equation puts you in charge of your cookie salting.

–  Salt is a preservative.  Salted butter has a longer shelf life than unsalted butter.  That means that unsalted butter is typically fresher.

–  Salt can mask flavors!  You may not be able to taste or smell if your butter is off because clever clever salt can mask funky taste and odors.  Tricky.

Does butter reeeaaallllyyy go bad?

Heck yes it does!  Unsalted butter lasts about 3 months (although I really don’t like to let it sit around the house this long).  Salted butter lasts for just over 5 months (that’s so long, right?).  If you think your butter might be off, give it a good sniff.  The nose always knows.  Also, slice your butter.  Is the inside the same color as the outside… or is the outside a darker casing around the butter?  Bad butter is two different colors.

What happens if I use bad butter?   The world will end…  

Thank you Joy for sharing this info.  I know I have had butter in the frig that was dark on the outside, light inside … ooops.  I am quite certain I have “over-salted” in the past and didn’t even know it 🙂  From now on … ONLY UNSALTED BUTTER FOR ME!

From Kale Chips to French Strawberry Cake to Fresh Asparagus Puff Pastry Pinwheels and a bit of canning on the side, my little kitchen has seen a lot of activity this week.  Here are a few pictures as I sign off for the weekend!

~ Blessings, Catherine




Week 21 reading plan Job 14 through Job 42
Click on the colored link to read each day’s scripture.
Monday Job 14-18, Tuesday Job 19-22,
Wednesday Job 23-28, Thursday Job 29-32,
Friday Job 33-36, Saturday Job 37-39,
Sunday Job 40-42