KITCHEN IDEAS: Carmel pretzel poppers are a real treat

Josee and Mommy - Carmel Pretzel Poppers

( – Want to wow your family with the most delicious dessert treat but some of your family has food allergies? This treat is gluten-free and can be modified to be nut free as well.

While the recipe as shown requires coconut sprinkles, it can be substituted for other topics or done without any topping just chocolate. If you’re lucky enough to be able to feed everyone nuts, try adding almond shavings or almost dust (ground finely).

You can also skip the carmel and use peanut butter (as well as the melting process). Continue reading


COOKING CLASS: Guest Post: Avocado hummus is a favorite among kids and grown ups alike

avocado hummus
( – You’ve probably known all your life that a banana is a high potassium fruit, which makes it an excellent food choice for anyone, but especially for exercisers and also those with high blood pressure. But did you know that 1 avocado has double the amount of potassium as 1 banana?

2 cups garbanzo beans, drained
2 avocados
1 jalapeño, stem removed
2 cloves garlic
2 TBS fresh cilantro
1 TBS tahini
3/4 tsp salt
¼ cup olive oil
½ cup water or liquid from garbanzo beans
¼ cup lime juice


Slice your avocado is half and remove the pit.* Scoop the fruit from the shell with a spoon.

Blend all the ingredients together in a blender or a food processor until smooth. If necessary drizzle in additional small amounts of olive oil until it reaches your desired consistency.

Put in a bowl and garnish with fresh cilantro and diced tomatoes if desired. Serve with homemade tortilla chips and cut vegetables.

*This is best served and eaten within 1 day. The lime juice keeps it from turning brown within that first day. To keep it fresh looking longer, save the pits from the avocados and place them inside the hummus. When ready to serve remove the pits.

See more of her recipes at:

COOKING CLASS: How to make St. Patrick’s Day corned beef Rueben paninis in your Foreman grill

make paninis in your foreman grill -

( – Did you know that has become one of the most popular websites for single parents. It’s so popular that married people and even men have crept onto the page trying to get a look at some of the recipes in the COOKING CLASS for SINGLE MOMS. To learn how to make these delicious paninis, go to and search “Recipes.”

To make these yummy St. Patrick’s Day paninis, you’ll need a few ingredients. You can buy the meat from the deli (ask for thick slices) or from your grocery store. Pick up the ingredients in the photos and go to work! The best part about paninis in the Foreman grill is that it’s perfect for day old or even stale bread because you’re grilling it!

COOKING CLASS: Paninis in the Foreman Grill never tasted so good – with or without meat

vegetable panini in the foreman grill - the single mom
( – Some nights, everyone wants a delicious, hot meal but no one really wants to cook. No worries. Whip up some of the most tasty meals known to woman with your Foreman grill and your favorite ingredients. If you’re feeling like a meatless night, why not try this delicious veggie version.

Grill a few peppers, mushrooms, onions, squash or your favorite veggies on your foreman. Set aside. Put olive oil on your favorite bread, put the veggies back on  and add some cheese to keep the panini together.

Can you say, YUM? Want more ideas, search “Recipes” or “Paninis” on right now!

Send us your pics! We cannot wait to see what you’re eating!

vegetable panini in foreman grill - cooking class for single moms

RECIPE: Light, fluffy 7-up Biscuits


( – Every child grows up remembering how well their mother cooked – or didn’t. Here are a few simple recipes you can use without fail to create amazing memories. For more receipes, search “Recipes” or click on the “COOKING CLASSES FOR SINGLE MOMS.”

 As parents, we gotta pick our battles. While some always insist on manners and certain dinnertime rules, others insist on hot, homemade meals. I am the latter.


4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix Bisquick, sour cream and 7 up. Dough will be very soft – don’t worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

COOKING CLASS for SINGLE MOMS: How to make 10 yummy quick breads


#10: Blueberry Almond

Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times).
Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.

1. Pumpkin Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.

2. Baked Apple Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread (No. 1), replacing the pumpkin with 3/4 cup applesauce and 1/4 cup apple butter. Add the raisins to the batter.

3. Sweet Potato-Pecan Make Pumpkin Bread (No. 1), replacing the pumpkin with sweet potato puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the dry ingredients.

4. Banana-Nut Whisk 1 cup mashed bananas (about 3), 1/2 cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes.

5. Banana-Cranberry Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries.

6. Pear-Hazelnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled pears (about 2 medium; squeeze dry). Replace the walnuts with chopped toasted hazelnuts and the cinnamon and nutmeg with 1/4 teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients.

7. Applesauce-Granola Make Banana-Nut Bread (No. 4), replacing the bananas with applesauce and omitting the yogurt. Add 1/2 cup granola to the dry ingredients. Sprinkle 1/4 cup more granola down the center of the loaf; bake 60 to 70 minutes.

8. Spiced Apple-Walnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled apple (about 1 large; squeeze dry). Use 1/2 cup walnuts and add 1/2 cup dried cranberries and 1/2 teaspoon ground ginger to the dry ingredients.

9. Strawberry-Pecan Make Banana-Nut Bread (No. 4), omitting the bananas. Replace the yogurt with 1/4 cup milk and the walnuts with 1/2 cup chopped toasted pecans; omit the baking soda. Add 1 cup chopped strawberries tossed with 1 tablespoon flour to the batter. Bake 60 to 70 minutes.

10. Blueberry-Almond Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.


Q: I hate to throw out bananas, but we won’t eat them if they are really ripe and we get tired of banana bread. Any suggestions?

A: For a delicious change of pace, bake a Duncan Hines Moist Deluxe Cake Mix, decreasing the water to 3/4 cup and adding 1 cup of mashed bananas.

Q: My children always want a cookie in their lunches, but no matter how carefully I time the cookies, they are dark brown on the bottom. I don’t grease the cookie sheets and I bake in the center of the oven. What am I doing wrong?

A: The problem may originate in your cookie sheets, especially if they are spotted or dark in color. Cookies baked on darker sheets need less time to bake. Also, the suggested baking temperature should be reduced by 25 degree. Since utensils with bright reflective surfaces produce consistently good results, you might want to consider investing in aluminum cookie sheets.

GUEST POST: Roasted Cauliflower that is so good you will scream, “Boom! Pow!”

Recently, a few new bloggers followed! First off, WELCOME! One of the bloggers posts delicious looking vegan recipes and the other has some meat but mostly veggies. After the initial shame of having so much meat on the website, I decided to take a peek at the Cooking with a Wallflower blog!

BOOM! POW! Holy moly what is that? I never thought much of vegetables until I went to her website. Next I scooted over to Dora’s blog. She says she is a “Closeted Vegan” but her recipes made my mouth water as much as any piece of meat I’ve ever seen. Since my little one was darn near born vegan (*sigh), I’ve been at such a loss of what to cook beyond all 139 varieties of beans that my kiddo loves. These two new blogs have changed my life overnight. I hope you like their recipes too.

Here’s a recipe for Roasted Cauliflower that literally has me racing to the grocery store immediately after posting this recipe. I”m going to post the ingredients but it simply doesn’t do the meal justice. You’ve just got to visit her blog and leave a commment!


Roasted Garlic Cauliflower with Lemon Pepper

½ cauliflower head, cut into florets

3 cloves of garlic, minced

1 tablespoon olive oil

1 teaspoon lemon pepper

½ teaspoon crushed red pepper

Pinch of salt

Roasted Summer Squash and Cherry Tomatoes with Italian Seasoning

1 summer squash or zucchini

1 cup cherry tomatoes, sliced in half
½ teaspoon Italian seasoning
½ teaspoon crushed red pepper
Pinch of salt

½ avocado, diced

Preheat the oven to 400oF. Line two baking pans with foil. Lightly grease the surface with nonstick cooking spray.

Cut the cauliflower into smaller florets. Slice the cherry tomatoes in half. Cut the summer squash into thick half moon slices. Mince three cloves of garlic.

In one baking pan, spread the cauliflower florets into one single layer. Add minced garlic and then drizzle olive oil over the cauliflower and garlic. Sprinkle lemon pepper, crushed red pepper, and a pinch of salt over the florets.

In the second baking pan, spread the summer squash and cherry tomatoes. Sprinkle Italian seasoning, crushed red pepper, and a pinch of salt.

Place both baking pans into the oven and bake for about 10 minutes. Turn the vegetables over. Then bake for another 10 minutes.

Remove the baking pans from the oven and allow the vegetables to cool for several minutes.

Toss the vegetables together, top with avocado, and serve warm.