Child Approved Fruit Parfait Recipe

I’m not sure about your family, but my family loves dessert. I love this SO SIMPLE recipe, but it feels like dessert. If one can get by with healthy dessert that could be eaten at breakfast, how much better can the day start, right?

Seriously though, my kids love anything with fruit and yogurt. This spin on their simple plain yogurt, fruit and granola breakfast really does make it seem like a sweet treat!

Here it is.

Grab a package of graham crackers and smash them up. (A rolling pin works wonders.) To save on a mess or top only make this for a couple people grab only 6 graham crackers, place them in a plastic bag, seal and crush.)

Place 2 Tablespoons of crushed graham crackers in the bottom of a clear kids cup. Layer with one cup of mixed yogurt. (Strawberry is a favorite here.) Sprinkle in some sliced fruit and stir (only the top yogurt layer to help cover the fruit.) Serve as is or put a dollop of cool whip and a piece of fruit to make it more dessert like. Share & enjoy!

Photo by Element5 Digital on

A confession- I never make one. When I go to this recipe I but bulk and use glass jars. I will post on my glass jar system more later. But I LOVE the little glass jars and buy the plastic white lids that screw on. Yes with children, you have to be careful of broken glass, but in 15 years I have never had a child break a jar. Now when dropped, the lid (plastic) is the first to shatter. That happened once about 8 years in. It was an accident, a snack helper grabbed one too many jars and lost one. Not a bad mess, or safety issue. So to this day we are more careful and only grab one for each hand to carry and no more. 😉

In a nutshell, in a large seal-able plastic container (especially in the summer). I will then mix 3-4 large tubes of yogurt: 2 Vanilla and 2 fruit flavors of the kids choice. This is usually strawberry or black cherry. Peach is the next runner up for something different.

Then I place my slice my fruit into the container and mix. (I have a couple food allergies- so with those fruits I just slice them last and only add them in when I have a few jars made (extras too) & labeled so they have the same snack without the allergy item. Then I add in that particular fruit for the rest of the children to enjoy.) *If you are in a pinch for time you can always layer and add the sliced fruit when serving too.

For graham crackers- 2 boxes opened in a gallon zip lock bag, sealed and crushed.

With a 1/4 Cup metal scoop, I just make 2 dozen jars at a time. Graham cracker bottom, fill to the line with yogurt. I make extra yogurt filling on purpose to be a topping/ dip for pancakes later in the week. However if you were making the exact amount mix it in a gallon bag and slice a large hunk off of the corner- it is so much easier to fill the jars this way. Just be sure to slice the corner large enough for the fruit to pass through. ** Again you could just do this with the yogurt, but keep enough room then for the layer of sliced fruit.

Either way works and tastes great! **For daycare I found instead of them taking a bite or two, when it’s mixed in they tend to eat it all 😉

When you serve you can top or leave as is.

Share, Eat & Enjoy!!!

DIY Starbucks Pumpkin Scones Recipe

Photo by Valeriia Miller on

Starbucks is known for a few things. Honestly it is not a “big” thing here. We have a few “small” non- franchise coffee shops within a 1/2 hour commute that people will pass up Starbuck any day to drive there. However, having had Starbucks several times, they do have good coffee and some baked goods not found at the local coffee shops. This is sometimes the reel that brings people in, before the coffee. Asking around, I was told the seasonal pumpkin scones are AMAZING. So here it is, a “copycat” recipe for blueberry thimble-berry scones. HA HA HA! Just kidding. Sorry, that’s MY favorite scone I cannot get at Starbucks. However, this should suffice, Starbucks copycat recipe for Pumpkin Spice Scones.

In a medium glass bowl whip together pumpkin and 2/3 cup of heavy cream. Set aside.

I a large bowl mix your dry ingredients. 2 Cups of flour, 1/3 Cup of brown sugar, 1 Tablespoon of baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, AND 1/4 teaspoon of each- nutmeg, ginger, cloves. Cut in one stick of butter. Blend and cut in well. When crumbly mixture is ready, cool for 5 minutes.

Meanwhile prepare a baking rack to cool scones once they are out of the oven. Be sure to place parchment paper under the rack to catch the topping glaze. No, it is not mandatory, but it will save you so much time during cleanup. Preheat your oven as well at 450 degrees.

Grab your dry ingredients and mix in your pumpkin/cream mixture. Mix. Stir until all your dry ingredients are moist and even in texture. (Crumbly)

Place your dough on wax paper and press into a circle. This should be 6-8 inches round. With a knife or pizza cutter, slice into 8 wedges. Place them on your baking sheet. With the 2 Tablespoons of heavy cream, brush the tops of each wedge.

Bake 13 minutes.

While baking, prepare your glazes. You can use a bowl or like us, we try to save on dishes, we just mix right in the measuring cup so we can lightly pour or drizzle from the cup. It will require at least a 1 cup measuring cup or bowl and one slightly larger, I use the 4 cup measuring cup because that is what I have. However if you have a 2 cup bowl or measuring cup, that would be sufficient.

In your smaller bowl, place 3/4 C of powdered sugar, 1 Tbl of pumpkin puree, 1 Tablespoon of heavy cream, and 1/8 tsp of cinnamon. Next just a pinch of ginger, cloves and nutmeg. Mix until smooth. If I am using a larger bowl or measuring cup, a stick blender works great. Otherwise, good ol’ fashion mixing.

In your larger bowl or measuring cup, mix 1 cup of powdered sugar with 4 Tablespoons of heavy cream. Stir in 1/2 teaspoon of vanilla extract. Mix.

Remove scones from over. Cool. Spread scones with a layer of vanilla glaze. Then drizzle atop with pumpkin glaze. Serve with your favorite drink.

Grab that Vanilla or pumpkin spiced latte and enjoy!

Happy Baking!

Cookies in Minutes ~ With a Recipe

Photo by Mateusz Dach on

In a pinch and having some company? Or a last minute Sunday school or teaching treat for the students? Look in the cupboard and grab a box of cake mix.

Mix one package of cake mix, 1 stick of softened butter and one egg. Stir. Mix until smooth. Roll out on floured or powdered sugar surface.

Find your themed cookie cutters and cut out!

Bake 10 minutes at 350 degrees.


Frost if desired.

Share & Serve. Enjoy!

Happy Baking!!!

Vegetable Pizza

Photo by Daria Shevtsova on

Cold Vegetable Pizza Recipe

Flatten a crescent rolls into a baking sheet. Bake as directed.

Mix 3 oz of cream cheese, 1/3 Cup of mayo, 2/3 Cup of lowfat plain yogurt. Stir in 1 packet of hidden valley ranch dressing.

Mix well. Stirring, spread the mixture over the baked crescent rolls and top with your favorite vegetables. This recipe uses about three cups of fresh chopped vegetables. Tomatoes, peppers, cauliflower and broccoli are favorites. Consider onions, thinly strips of carrots, black olives, cucumbers, sprouts and fresh peas too.

Top your veggie pizza with 1/4 lb. of mozzarella cheese and chill.

Serve cold. Eat & Enjoy!

There are a few ways to make this simple dish. However, this is the version that works best for young children and toddlers. If your crew is older OR just loves flavor packed, consider the option of adding dill to your spread, and even substituting sour cream. *This recipe will also work to bake in mini vegetable pizza. Instead of crescent rolls, simply pat down or flatten the mini “pop biscuits”. Bake as directed. Then proceed with the next steps as directed previously. I love making it this way for students or young children.

Happy Baking!