by Princess Lacey on May 16, 2012
Today was my daughter’s last story time until summer is over. The theme was beaches. I made these cute little “Beach in a cup” treats for each of the kids! I told the kids that it was sand! They thought it was awesome! And perfect for the beginning of summer!
To make the “sand” all you need to do is take vanilla cookie sandwiches and put them in the food processor until they are finely crumbled. I only needed to make 10 serving so I used about 1 sleeve of cookies. For the water I used whipped cream with some blue food coloring. I put the “sand” in the cup and pushed it to one side. Then I put in a spoonful of whipped cream. That’s it! EASY! I added some gold fish crackers, but I think Swedish fish would be cute too!
You kids will love to welcome summer with this treat!
by Princess Lacey on May 15, 2012
I’m pretty sure that any recipe that calls for cream cheese, bacon, or chocolate is going to be good! These cream cheese muffins are absolutely wonderful! Hope you enjoy them as much as I did!
Ingredients
- 3 C flour
- 1 C sugar
- 4 tsp baking powder
- 1 tsp salt
- 2/3 C milk
- 1/2 C vegetable oil
- 2 large eggs
-
- For the Filling:
- 8 ounces cream cheese, softened
- 1 tsp vanilla
- 1 C sugar
-
- For the topping:
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/4 C butter, softened
- 1 Tbs Cinnamon
Instructions
- Preheat oven to 375 degrees. Line your muffin tin with cupcake liners.
- Mix together the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl stir together milk, oil, and eggs. Combine with the dry ingredients. Stir until just moistened.
- Combine cream cheese, vanilla and sugar. Mix half of this cream cheese mixture into the muffin batter.
- Fill muffin tins about 1/2 full with batter. Spoon the remaining cream cheese mixture onto the muffins and then cover with more batter.
- For the topping mix together with a fork 1/2 cup flour, 1 cup sugar, 1/4 cup butter and 1 Tablespoon cinnamon. Sprinkle the crumbly mixture over the muffins.
- Bake 20 to 24 minutes or until golden brown.
- Enjoy!!
2.0
http://myroyalkitchen.com/2012/05/cream-cheese-muffins/
by Consumer Queen on May 11, 2012
My Aunt Susan always makes this wonderful broccoli salad and I finally managed to get the recipe from her. This would be great as a side dish or to eat by itself.
Ingredients
- 1 head fresh broccoli, tops and stem
- ½ small red onion, diced
- ½ cup craisins (you could also use raisins
- ¼ cup crispy bacon, diced
- 1/2 cup sunflower seeds
- (you can also add chopped pecans if you wish)
-
- Dressing:
- 2 cups Fat Free Miracle Whip
- 2 tlbs of Skim Milk
- ¾ cup granulated sugar (you can use splenda or ideal especially if you are diabetic)
- ¼ cup apple cider vinegar
Instructions
- Chop broccoli florets and stems into bite-size pieces. You will want to use all but the bottom half of the stalk then discard the tough pieces.
- Add in the rest of the ingredients and mix well.
- Dressing:
- Whisk all ingredients together until well blended. Sugar should be dissolved.
- Note: When adding dressing to salad, the dressing will liquefy after sitting for a few minutes, so add enough dressing to lightly coat, without drenching the salad.
- Refrigerate after making.
2.0
http://myroyalkitchen.com/2012/05/aunt-susans-broccoli-salad/
by Princess Lacey on May 9, 2012
I never knew that you could make your own almond milk! And all it takes is almonds and water! If you don’t believe me, try it for yourself. It’s easy, cheaper than buying store bought and probably better for you as well!
Ingredients
- 1 cup whole raw almonds (not toasted or roasted, etc)
- 3 – 4 cups water, more if desired
- a pinch of salt
- honey, to taste
- Vanilla, to taste
Instructions
- Soak the almonds overnight in enough water to cover them.
- Drain from the water.
- Put in blender with 3-4 cups of water.
- Blend on high until smooth.
- Line a colander with a linen cloth. Place a bowl under it. Pour the milk into the cloth. The cloth will catch all of the left over almond pieces.
- Add a pinch of salt. You can sweeten it with some honey and vanilla if you want.
- That's it! Pretty easy!
- Don't just throw away the left over almond pieces. That's delicious almond meal. Put it on a baking tray and stick it in the oven at 350 degrees for about 15 minutes to dry it out. Almond meal is great for baking! Delicious and nutritious!
2.0
http://myroyalkitchen.com/2012/05/how-to-make-almond-milk/
by Princess Lacey on May 2, 2012
This is a fun and easy treat to help you celebrate Cinco de Mayo! Get the kids involved and decorate some sombrero cookies!
by Princess Lacey on April 26, 2012
I love it when I find recipes that my kids love and that are healthy too…just don’t let them know! This recipe is so easy to make, just takes a little time to bake. Don’t worry about the plastic wrap melting in the oven. I was skeptical too, until I tried it. No problems! Give it a try and come back and let us know how your homemade fruit leather roll ups turned out!
Homemade Fruit Leather Roll Ups
Ingredients
- 2 Cups cut up strawberries
- 1 TBS lemon juice
- ¼ cup sugar (optional)
Instructions
- Preheat oven to 150-170 degrees. If your oven doesn’t get that low just leave the door slightly open.
- Rinse and cut the green tops off the strawberries. Cut into small pieces.
- Put the strawberry pieces in a pot with a little water, I used about ¼ cup. Let simmer mostly covered until they are soft and mushy.
- Place the stewed strawberries, lemon juice and sugar in a blender or food processor. Mix everything until it’s fully blended and creamy.
- Line a tray that with plastic wrap. Brush slightly with olive oil.
- Pour strawberry mixture onto the lined pan and spread evenly.
- Put in the oven. I let mine bake for about 3 hours and then turned the oven off and let it sit in there over night. In the morning they were perfect!
- Cut into strips and enjoy!
2.0
http://myroyalkitchen.com/2012/04/homemade-fruit-leather-roll-ups/
by Princess Lacey on April 18, 2012
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by Princess Lacey on April 16, 2012
These are so good, easy to make and look oh so fancy!! If you love strawberries and love cheese cake you will go head over heals for these!
Ingredients
- 1 Package Strawberries
- 4 ounces cream cheese
- 2 TBS powdered sugar
- 1/2 teaspoon vanilla
- 1 cube white almond bark
- graham cracker crumbs, nuts, sprinkles...etc (optional)
Instructions
- First wash the strawberries. Cut off the tops off the strawberries. Cut the bottom off of the strawberries so that they will stand on their own.
- Hallow out the strawberries. I used a knife. You don’t need to take too much out. Just make enough room for the filling.
- Soften the cream cheese. Mix in the powdered sugar and vanilla.
- Spoon the cream cheese into the hallowed strawberries.
- Melt the chocolate according to the directions. Dip the bottom of the strawberries in the chocolate and place on wax paper to cool
- Top the strawberries with graham cracker crumbs or drizzles chocolate.
- Enjoy!
2.0
http://myroyalkitchen.com/2012/04/stuffed-strawberries/
by Princess Lacey on April 12, 2012
Here is recipe #3 for the left over ham! It’s not just a baked potato…it’s fully loaded! Just how you like your cars! And it’s fully customized, make it just how you want it! Enjoy!
Fully Loaded Baked Potato!!
Ingredients
- 6 Potatoes
- ½ Cup ham-cubed
- ¼ Cup onion
- 2 Ounces cream cheese
- 2 TBS milk
- ½ Cup cheddar cheese-shredded
- salt and pepper
- Optional Add-Ins: bacon, celery, sweet red pepper, 2 TBS cottage cheese, swiss cheese..etc!
Instructions
- Scrub potatoes and wrap in foil. Bake at 375 degrees or until tender. Remove from oven and let cool until they can be handles. Cut a thin slice off the top of each potato. Scoop out the pulp, leaving the potato a thin shell.
- In a skillet sauté the ham, onion and another other add-ins until tender. Set aside.
- In a large bowl mash the scooped out potato pulp with cream cheese, cheddar cheese and milk. Mix until smooth and creamy. Stir in the ham mixture to the potato mixture. Spoon into the potato shells.
- Place on a baking sheet and bake for 25-30 minutes at 375 degrees or until hot!
- Enjoy!
2.0
http://myroyalkitchen.com/2012/04/fully-loaded-baked-potato/
by Princess Lacey on April 11, 2012
Here’s is recipe #2 for the left over Eater ham! I made this for dinner last night and my family really enjoyed it.
Almost every time I bring out something new for dinner my husband asks me if I had a recipe. My usual reply is, “It’s based on a true recipe.” It seems like I’m normally out of one ingredient or I need to adjust something. I have to make all my dinner’s gluten free because a member of my family has Celiac disease. So for this recipe I made my own cheese sauce. If you want to do it the easier way you can use cream of chicken soup, I’ve include this way at the bottom of the directions. Any type of cream-of soups contain wheat so I can’t use them in my cooking. I threw in extra veggies that I had on hand, anything to try to get my kids to eat more!
Ham, Broccoli, and Rice Bake
Ingredients
- 2 Cups cooked ham- cubed
- 3-4 Cups cooked rice
- 1 Package frozen broccoli- or fresh
- 1 Cup frozen corn (optional)
- 1 Cup carrots- sliced (optional)
- Seasoning- salt, pepper, lemon pepper, Mrs. Dash…ext
-
- Sauce Ingredients (Substitution at bottom)
- 2 TBS butter
- 2 TBS flour, I used all purpose gluten-free flour
- 2 Cups milk
- 2 Cups cheddar cheese- shredded
Instructions
- To make the cheddar cheese sauce melt butter in a sauce pan. Add flour and mix on high for one minute. Add milk. Keep stirring. It will thicken as it gets hotter. Before it boils, lower the heat to medium and add 1 ½ cups of cheddar cheese. Stirring continuously until sauce it thick and cheese is melted. Remove from heat.
- In a 13x9 pan put the ham, rice, broccoli, corn, and carrots. Mix them together. Pour the sauce over top and mix again. You can add any seasoning at this time. Top with the remaining ½ cheese.
- Cover with foil and bake at 350 degrees for 20 minutes or until warm. You can remove the foil for the last 5 minutes if you want the top to be brown and bubbly.
- If you don’t want to make your own cheese sauce you can mix together 1 can of cream of chicken soup, 1 ½ cups cheese and 1 cup milk.
2.0
http://myroyalkitchen.com/2012/04/ham-broccoli-and-rice-bake/
Today was my daughter’s last story time until summer is over. The theme was beaches. I made these cute little “Beach in a cup” treats for each of the kids! I told the kids that it was sand! They thought it was awesome! And perfect for the beginning of summer!
