Months ago I did a recipe for cheese wafers and so many parents emailed me afterwards to say they were a total hit. While testing recipes the other day, I was thinking about how much kids love cheese and bread (I mean, what’s not to love) and I thought it would be fun to try making my own cheese puffs. I can’t tell you how many of these we ate the day we made them. They seemed to just go from oven to mouth! I won’t say this is the most nutritious weelicious recipe of all time, but it you’re craving something cheesy, at least these puffs aren’t loaded with all the fillers and preservatives you’ll find in store bought brands.

In France, cheese puffs go by the fancier name of gougeres, but no matter what you decide to call them, they’re delicious.

Cheese Puffs (Makes 30-40 Puffs)

1 Cup Milk
1/2 Cup Unsalted Butter
1/2 Tsp Salt
1 Cup All Purpose Flour
1/2 Cup Cheddar Cheese or Gruyere, shredded
1/4 Cup Parmesan
6 Large Eggs, divided (5 eggs for the cheese puffs and one for brushing on top of the cheese puffs)

1. Preheat oven to 425 degrees.
2. Combine the first 3 ingredients in a pot and cook over low heat until the milk is warm to the touch (about 2 minutes).
3. Add the flour to the pot and continuously stir with a wooden spoon or a spatula until the mixture is thoroughly combined –about 3 minutes (the mixture will turn from white to a golden yellow and form into a dough).
4. Transfer the mixture to a food processor along with the cheese and blend until cheese melts and is combined.
5. Add 5 large eggs, one at a time until the dough is smooth and thick.
6. Scoop out 1 tbsp of the dough and drop on to a parchment or Silpat lined baking sheet.
7. Whisk the remaining egg with 1 teaspoon of water in a bowl and brush the cheese puffs just to coat (this is not a necessary step, it just makes the puffs shiny).
8. Bake for 15 minutes or until golden.
9. Cool and serve.

This is a really special week for us because it’s my hubby’s birthday AND Valentine’s Day. To celebrate, I wanted to come up with a recipe that Kenya and I could make together to both impress Daddy and be enjoyed by the whole family. Although it would be so much easier to break out a huge box of chocolates or cupcakes to celebrate, these Raspberr-Wee Pancakes seemed like a much more healthy and festive choice.

To get our ingredients, we went to our local farmer’s market where Kenya was so excited to be tasked with picking out a few baskets of fresh red raspberries especially for Daddy. It let him take ownership over the process right then and there. Then, we went home to test the recipe, pulling out heart shape cookie cutters, placing them in the pan, filling them with batter and berries and then cooking them up. Cooking with your kids is always a priceless experience, but doing it for a holiday or special occasion makes it all the more special. Suffice to say, the pancakes went over big with Daddy (which is a good thing since he’s getting them again on the 14th)!. I think you will agree that this is the kind of recipe will say, “I love you” all over your loved one’s face.

Raspberr-Wee Pancakes

1 1/3 Cup All Purpose Flour
2 1/2 Tsp Baking Powder
1/2 Tsp Salt
2 Tbsp Unsalted Butter, melted (plus more for cooking)
1 1/4 Cup Buttermilk
2 Eggs, whisked
2 Tbsp Agave
6 Oz Package Raspberries (almost 1 cup)

1. Whisk the first 3 ingredients in a bowl.
2. In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
3. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
4. Heat a large pan or griddle on medium heat and grease with butter.
5. Pour about 1/4 cup of the pancake mixture onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).
6. Cook for 2-3 minutes on each side.
7. Serve
* You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
* I also tested this batter in a waffle iron and they came out gorgeous, crispy and fluffy!

When I come up with a new recipe for weelicious, it usually takes me some to test it, write the post and stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of Kenya’s lunch on my facebook and Twitter, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, pumpkin waffles!

Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!

In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you’ll win mom (or dad) of the year for that one!

Pumpkin Waffles (Makes 12 4 inch Waffles)

2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted

1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.

We used these to make this recipe:

Proctor Silex 26000 Belgian Waffle Maker, White

If you’re like me, the past few weeks were filled with rich holiday meals, lots of desserts and a good deal of mindless eating. Well, it’s the beginning of a new year and now is as good a time as any to devote yourself to fun, easy and healthy recipes that everyone in the family wants to eat. Yesterday morning I made Pumpkin Pancakes to ring in the New Year and today we’re going to have super easy Tortilla Wraps that I can whip up in no time flat.

My New Year’s resolution is to make everything I do in the kitchen as simple as possible so I can spend as much time with my family without any undue stress. Hopefully this video we made for Tortilla Wrap will inspire you to get in the kitchen with your family and make both cooking and eating fun!

Not enough time (or too lazy) to make homemade crust for a pumpkin pie this Thanksgiving? Want a really fast
and easy dessert that your family will think you spent hours preparing?

After roasting a turkey and making homemade stuffing, mashed potatoes, sweet potatoes, brussel sprouts, and more, I’m exhausted! The thought of having to make a dessert that lives up to that meal is too nerve racking and time consuming for me to try doing, but I still need my pumpkin fix for the holiday!

These individual pumpkin cheesecakes are sweet, creamy and delicious and take no time to whip up.

Kenya loved watching them bake and then was totally bummed that he had to wait until they cooled before he got his little mitts on them. I’m pretty sure it was worth the wait though, since he scarfed his up in no time flat!

Individual Pumpkin Cheesecakes (Makes 8 Individual Ramekins)

8 oz Cream Cheese, softened (I softened mine on a plate for 20 seconds in the microwave)
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave

1. Preheat oven to 400 degrees.
2. In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth.
3. Add the pumpkin and mix until smooth and combined.
3. Add the eggs one at a time and beat until combined.
4. Add the remaining ingredients and combine.
5. Pour into 8 ramekins and fill 3/4 full.
6. Bake for 25 minutes.
7. Serve.

When I was growing up my mother would have charity or school meetings at least once a week. My father had little-to-no cooking ability, so my mom would keep tons of food she pre-prepared stocked in the freezer. All she had to do on those nights was pop something out of the freezer and toss it in the oven and we would have a homemade meal ready just in time for her to run out the door as Dad was coming in from work!

These baked shells are always a hit and remind me of the foods my mother prepared when I was young. When I make them I double the recipe so we can eat one batch that night and have another tucked away in the freezer for the nights that I’m too tired to cook. Even better, you can save a shell or two from dinner for your kids lunch the next day!

Baked Shell’s (Serves 6)

1 Box Pasta Shells (you will have a few leftover)
1 Tbsp Olive Oil
1 Small Onion, diced,
1 Garlic Clove, minced,
1 Lb. Ground Turkey
1 Tsp Salt
1 1/2 Tsp Italian Herbs
1 1/4 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese, grated, divided
1 Large Egg
1 Cup Mozzarella Cheese, divided
1 1/2 Cups Red Sauce or your favorite jarred brand

1. Preheat oven to 375 degrees.
2. Cook pasta al dente, according to package directions.
3. Place oil in a saute pan over medium heat and cook onions for 4 minutes. Add garlic and cook for an additional minute.
4. Add ground turkey, salt and Italian herbs. Cook for an additional 6-8 minutes or until turkey is cooked through.
5. Place cooled ground turkey mixture in a bowl with ricotta, parmesan and eggs. Stir to combine.
6. Place 2 tbsp of turkey mixture in each pasta shell.
7. Cover the bottom of a 9 x 11 inch baking dish with 1/2 cup of the red sauce.
8. Place the shells, seam side down, into the dish.
8. Cover with remaining tomato sauce, mozzarella cheese and remaining parmesan cheese.
9. Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 10 minutes.
9. Serve.

Sometimes by Saturday, I start to get tired of coming up with recipes and dishes the entire family will love. These Tortilla Wraps are my go-to recipe when I want to make something fast and easy, but also packed with energy to keep everyone energized for birthday parties, outings and more!

I love making frittatas because they’re one of the few dishes I make that I find perfect to serve for breakfast, lunch AND dinner. Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover mashed potatoes in the fridge from the day before, so I decided to throw them in and tah dah–Mashed Potato Frittata!

In one slice of this ‘pie’ you get a protein, a vegetable and a dairy so it makes for a well-rounded dish that is delicious and filling, but doesn’t make you and your little ones feel too full or weighed-down. The best part about this recipe is you can easily substitute whatever vegetables or cheese you have on hand for my ingredients to appeal to your family’s taste. And the BEST, best part: if you served the weelicious mashed potato recipe the night before and have leftovers on hand, you can whip this up in even less time than it normally takes!

Mashed Potato Frittata (Serves 6-8 breakfast or dinner)

1/2 Red Bell Pepper, small dice
4 Green Onions, diced
1 Cup Mushroom, thinly sliced
2 Tbsp. Olive Oil OR Butter, divided
2 Cups Mashed Potatoes
5 Eggs, whisked
1 Tsp Salt
1/3 Cup Gruyere Cheese, grated (you could also use cheddar, parmesan or any other cheese you love)

1. Preheat oven to 350 degrees.
2. Heat the 1 Tbsp of the oil or butter in a large saute pan with an ovenproof handle and cook the vegetables for 5 minutes.
3. Combine the vegetables in a bowl with the mashed potatoes, eggs, salt and cheese.
4. Heat 1 tbsp of the oil or butter over medium/high heat in the same large saute pan and add the egg/potato mixture.
5. Cook over medium heat for 5 minutes or until the bottom is set (no need to stir).
6. Bake for 25 minutes or until cooked through.
7. Change the oven setting to broil (heat from the top of the oven) and cook an additional 2-3 minutes of until golden on top of the frittata (make sure to watch it carefully so it doesn’t burn).
8. Slice into wedges and serve.

We used these to make this recipe:

Oxo Good Grips Box Grater

Of all the new recipes I’ve made recently, these Mashed Potato Cakes are one of the biggest hits in our kitchen. I made them for family dinner, but they were equally perfect in Kenya’s lunch box for school the next day. I find most kids love to eat anything they can hold in their little hands, so these little cakes are a special treat. They’re delicious served on their own, but when I served them with a side of apple sauce, Kenya the fun of eating them seemed to double for Kenya.

Mashed Potato Cakes (Makes 12 Small Cakes)

2 Cups Mashed Potatoes
1/4 Cup Parmesan Cheese
1 Egg, whisked
7 Tbsp All Purpose Flour, divided
Butter or Oil, for pan-searing
Accompaniments: Apple Sauce and/or Sour Cream

1. Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
2. Take a scoop of the potato mixture and form into patties.
3. Place the remaining 4 tbsp of flour on a plate.
4. Lightly coat the potato patties in the flour.
5. Heat a thin layer of the oil or butter in a large saute pan over medium heat.
6. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
7. Serve as is or with accompaniments.

Sometimes on the weekends when we’re running around or playing in the house, only at the last minute do I realize it’s lunch time! By Friday, we’re almost always running low on the meals I made for the week, so on Saturdays and Sundays I have to come up with something yummy, healthy and fast that everyone enjoys. These Tortilla Wraps only take minutes to prepare and they’re super easy on the wallet AND the tummy. All I have to do is scramble a few eggs and cheese, place them on a tortilla and voila! Lunch is served!

You can use other fillings besides egg and cheese. I just like them because they are usually always in our fridge — I usually grab accompaniments or whatever leftovers I have in the fridge to let Kenya build his own wrap as a fun activity.

No matter what you put in them, they give kids plenty of energy to keep running around and playing the rest of the day!

Tortilla Wraps (Makes 1 Serving)

2 Eggs
1 Tbsp Milk
Pinch of Salt
1 Tsp Butter or Oil
2 Tbsp Cheese, shredded (I used mozzarella)
1 Whole Wheat Tortilla
Accompaniments: Guacamol-Wee, Sour Cream and/or Salsa

1. Whisk eggs, milk and salt in a bowl to throughly combine.
2. Melt butter in a saute pan over medium heat.
3. Add the eggs and stir with a wooden spoon for 1 minute.
4. Add the cheese and stir until the eggs are set and cheese is melted, about 2 minutes more.
5. Heat tortillas over a gas flame for several seconds turning with tongs or place in between layers of damp paper towels and heat in the microwave for 10 seconds.
6. Place the eggs in the tortilla and roll into a cylinder or fold in half (Kenya likes to hold it in his hand and munch away).
7. Serve.