Tag Archives: yum

Caramel Twists

A great twist on our favourite popcorn twists or puffs. Adding a homemade caramel sauce creates a tasty treat that you can’t step away from. Print Recipe Caramel Twists Course Snack Prep Time 15 minutes Cook Time 45 minutes Servings Meal Cubes Ingredients 1.2 lb butter1 cup brown sugar1/2 cup light corn syrup1 tsp. baking soda1 bag popcorn twists Course Snack Prep Time 15 minutes Cook Time 45 minutes Servings Meal Cubes Ingredients 1.2 lb butter1 cup brown sugar1/2 cup light corn syrup1 tsp. baking soda1 bag popcorn twists Instructions Preheat oven to 250F Place popcorn twists into large roasting pan. Next, using a saucepan cook together for 2 minutes the butter, brown sugar and corn syrup. Add baking soda to the mixture, which will cause it to foam. Allow the foam to cook down slightly and remove from heat. Pour caramel mixture over popcorn twists and stir until evenly mixed. Place in oven for 45 minutes, stirring at least every 10-15 minutes. Remove from oven and pour onto wax paper, allow to cool slightly and break apart. Recipe Notes

Protein Packed Pumpkin Spice Dip

We love this protein-packed Pumpkin Spice Dip recipe that Rachel shared with us!! Rachel is one of the very talented students that has worked with Meghan Telpner, for more healthy recipes check out her cookbooks and blog! Meghan may even have a healthy pumpkin spice latte on her blog;)

Cauliflower Cheddar Soup Recipe

Easy Monday Lunches = love.  This recipe is probably one of my favourite soups because I can make it ahead, it freezes well and the kids love it! Cauliflower Cheddar Soup (Wean Green Style) 1 tbsp butter 1 medium onion, chopped 2 stalks celery, chopped 2 garlic cloves, minced 2 potatoes, peeled & diced 1 head of cauliflower, chopped 3 cups chicken broth 1 tsp salt 1 tsp pepper 2 1/2 cups milk 2 tbsp flour (I use gluten free) 1 pinch of nutmeg 1 1/2 cups cheddar cheese Melt butter on medium in a large soup pot. Add onions, celery & garlic and brown for about 3-5 minutes. Add potatoes, cauliflower, broth, salt & pepper and bring to a boil on high heat. Once boiling turn to medium low and simmer for 15-20 minutes until veggies are soft.  Whisk the flour and nutmeg into the milk. Pour into softened veggies. Stir for about 5 minutes to let thicken. Transfer to a blender (in batches, once I blew it all up). Puree until smooth. Return to pot. Stir on medium heat for 5 minutes to reheat. Remove from heat and add 1 cup cheese. Stir to melt. Add salt & pepper to taste.  Sprinkle the remaining cheese on top to serve! A meal bowl is the perfect serving bowl:) Enjoy!!