13918 high fiber muffins kids Recipes

green pepper, english muffins (cut in half into four halves), cheddar cheese

sliced mango, peach yogurt, cream (the squirty can type!), candy sprinkles or chocolate shavings, chocolate cupcake (or mini chocolate muffin), sliced kiwi, wholegrain strawberry yogurt (onken), cream (the squirty can type!), chocolate shavings, tinned peach, fat-free apricot yogurt, cream (the squirty can type!), candy sprinkles or chocolate shavings, sliced banana, custard, cream (the squirty can type!), candy sprinkles or chocolate shavings

boneless skinless chicken breasts, raw , lean, cut into 8 strips, all-bran cereal (fiber 1 original), fat free egg substitute, garlic salt, black pepper (to taste)

all-purpose flour, sugar, baking powder, salt, egg, vegetable oil, low-fat milk, orange juice, orange oil or 1/2 tsp grated orange peel, dried sweetened cranberries (chopped , for a slightly tarter muffin) or 1 cup fresh cranberries (chopped, for a slightly tarter muffin) or 1 cup frozen cranberries (chopped, for a slightly tarter muffin), chopped walnuts or 1/4 cup pecans, brown sugar , firmly packed, cinnamon

fresh peach muffins, makes 12 muffins, ingredients for muffins, all-purpose flour, baking powder, granulated sugar, kosher salt, ground cinnamon, unsalted butter, melted, light brown sugar, eggs, at room temperature, heavy cream, at room temperature, whole milk, at room temperature, freshly grated orange zest, peaches , cut into 1/4-to 1/2-inch pieces, cinnamon sugar, for sprinkling, ingredients for cinnamon sugar, ground cinnamon, sugar

whole kernel corn, instant minced onion, garlic powder, butter or 2 tbsp margarine, corn muffin mix, milk

whole wheat flour, oatmeal, buckwheat flour, ground flax seed, wheat germ, baking soda, baking powder, eggs (with yolks ), egg white, bananas, mashed (the blacker the better!), applesauce, vanilla greek yogurt, honey, almonds, crushed, brown sugar

light butter, marshmallows , mini, fiber 1 cereal, kashi golean cereal

fat-free mayonnaise, cucumbers, peeled and chopped, nonfat sour cream, dry ranch dressing mix (a.k.a. dip mix), wasabi paste, cayenne pepper, fresh green beans, trimmed, all-bran cereal, ground to a breadcrumb-like consistency in a food processor (fiber 1 original), liquid egg substitute , fat free (like egg beaters original), onion powder, garlic powder, salt, black pepper

fudge brownie mix, fiber 1 cereal, semi-sweet chocolate chips, cinnamon, water, vanilla, egg substitute

sweetened condensed milk, marshmallow cream, semi-sweet chocolate chips, peanut butter chips, flax seed, grape-nuts cereal, fiber 1 cereal, rice krispies

flour, brown sugar , firmly packed, butter, cold and cut into small cubes, quick-cooking rolled oats, orange juice, fiber 1 cereal, brown sugar , firmly packed, flour, salt, blackberries (or 18 oz of any kind of berry), lemon juice

frozen peaches, thawed, banana, sliced, fiber 1 cereal, divided into 1/4 cup. portions, nonfat vanilla yogurt, diced canned pineapple, drained and rinsed (or fresh ), natural unsweetened cocoa powder (optional), cream (optional), frozen strawberries (or other berries), cornstarch

a seasoning or flavoring your kids love; ketchup barbecue sauce, soy or steak sauce, salt and freshly ground black pepper, skinless boneless, chicken breasts or chicken tenders ,cut into 1/2 inch cubes or very thin strips, unsalted butter, dried bread crumbs

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

honey wheat english muffins or 1 cinnamon raisin flavored english muffin, natural crunchy peanut butter (the kind with no partially hydrogenated soybean oil or any other additives), ground cinnamon, blackberry, raspberries, blueberries, ripe banana