Sneakin' In More Green!

Dearest Child of Mine,

Why must you fuss, and fight, contorting your precious features into grimaces that would frighten the most hardened horror film fan when I try to feed you healthy food? Don't you understand that I love you and the food I work hard to prepare is not just tasty, but will help you grow up healthy and strong?

Sincerely,
Your Tired Mother

So, I know I am not the only one who struggles to feed her picky young, healthy veggies of any sort. This is evident by the many, many books out there that teach the sneaky art of hiding veggies in food the kids wouldn't suspect to have vegetable matter in them. Isn't it a bit of a triumph to see them stuff their little mugs with a chocolate cupcake laced with beets? How on earth do you hide that smug expression of total winning and not tip off the little rascals? A few times, I've not been able to help myself and as soon as they finish, I ask coyly, "So, did you like that? What did you think?" and no sooner than they utter the words, "Yes! That was really good!" I jump up and yell, "HA! YOU JUST ATE VEGGIES! MUAHahahahahaahahahahaaa!" To which they are surprised, and then quickly horrified by my evil laughter. Gotta try to work on the delivery of the reveal I suppose...

Anyhow, I have a good one for you, that has been tested on my most finicky child who somehow sniffs out the tiniest speck of green in a pile of food. Really, it's extraordinary. He's like the bomb sniffing dog of the Toddler Veggie Detection Unit. Granted, I served it to him with the lights dimmed and waited until he was half way done before turning them up. But he didn't falter once the green was more noticeable. So, they had to appeal to him flavor-wise more than the site of his most hated color.

I found this wonderful recipe on Pinterest (my newest obsession!) and just had to share. So without further ado, here is Broccoli Cheddar Muffins

Broccoli Cheddar Muffins

• 4 large eggs
• 1/2 C. melted butter
• 1 1/2 C. shredded cheddar cheese
• 8 oz. corn muffin mix
• 10 oz. broccoli (frozen, chopped, cooked and drained)
• 1/2 C. scallion (chopped) *optional

In a large bowl, beat eggs with an electric mixer until light colored.

Add butter and cheese and mix on low.

Add muffin mix, broccoli and scallions and mix at low speed for another minute

Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups evenly.

Bake at °375 for 15 minutes, or until light golden brown.

Cool on rack before turning out of pan. Serve warm. Try this with a bit of smoked ham!

Eureka! I Found It!!!

Am I the only one who has been on an ongoing quest, to find the cheesiest, creamiest mac&cheese recipe that would put Kraft to shame and elevate me to most high culinary queen of the household?... Come on! There HAS to be others out there! Well, to all you closeted comfort food lovers out there (I know you are out there, hating the bran and mung bean pie diet you've been forcing yourself to claim you love in Facebook status updates!), I found it! After much experimentation, that hasn't been bad, but just not quite making the mark, I stumbled upon it. I am going to share it, rather than market it for a gazillion bucks, because I am just that kind of selfless fool (haha). So, enjoy, and be prepared to have your children gazing at you with awe and your husband nuzzling your shoulder with adoration all through dinner.

Cheesiest, Creamiest Mac&Cheese

Sauce Base:

• 1 12 oz can evaporated milk
• 2 eggs
• 2 tsp Dijon mustard
• 1/4 tsp. Tabasco
• 2 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 12 oz. cheese (1/2 Velveeta, 1/2 mild cheddar)

4 Tbsp. unsalted butter
8 oz. macaroni or similar shaped pasta

Boil up at least two quarts of water in a big pot. While the water is heating up, mix the sauce base ingredients in a bowl, and set aside. Once the water is at a rolling boil, add a tablespoon of salt and the pasta. Cook until tender, drain, reduce heat on burner to low, and return pasta to pot. Add butter and toss until melted.

Add two thirds of the cheese and sauce base, and stir until the cheese is almost melted. Gradually add the remaining cheese and sauce base until all of it is melted, about 5 minutes. Top with toasted breadcrumbs or crumbled crackers (we like crumbling cheesy goldfish crackers on top), and serve.

NOTES:
-Half the cheese needs a good creamy easy melting cheese. Like Velveeta or Gueryer.
-Make sure the pasta is fully cooked. Normally al dente is a good thing, but not with mac and cheese.
-The recipe is very, very open to interpretation and playing around. Throw some meat in, do different seasonings, try different cheeses from around the world, have fun with it!

The BEST Brownies!

These are the best brownies I have ever made. It's like having my two favorite desserts in one: rich cheesecake and fudgy brownies. Easy too, because you use a brownie mix so it is quick to whip up and when you have kids, easy is appreciated. I made these for my FIL's birthday today and he loved them. I think I am going to make them for my husband when he gets home from crabbing.


Cheesecake Topped Brownies
Ingredients:
1 (21 1/2 oz) package brownie mix
1 (8 oz) package cream cheese; softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F. Grease a 9 by 13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake for 45 minutes, or until top is lightly browned. Allow to cool, and cut into bars.