Last week was our lucky week – we received some Chobani Champions to try since we love our Chobani yogurt so much. I had seen Chobani Champions in the store, but hadn’t yet given them a try.
Look at all that yogurt! Can you tell Reagan was excited? We received Banana Honey, Orange Vanilla, Very Berry, and Vanilla Chocolate Chunk. I’ve already discovered that the Champions yogurt is perfect for Brinkley. It’s blended and easier for him to eat than the regular Chobani. My girls love the Vanilla Chocolate Chunk and Very Berry. Brinkley likes all the flavors because while he’s a picky eater, we’ve determined yogurt is something he loves in every possible flavor. And Chobani is so good for him that I don’t feel guilty when he eats it!
Last night I captured the stages of Brinkley’s evening Chobani love. I foolishly provide him a spoon to eat his yogurt with when he first starts out.
As you can see, he doesn’t really like to use the spoon. So he quickly switches to using his hands to shovel his yogurt out more quickly (and effectively, at least in his mind).
He really shoves his entire hand in there to get as much yogurt on to his hand as possible.
See? That’s a lot of yogurt.
Open wide to get as much yogurt as possible in to the mouth.
Success! And repeat. I’m skipping the final stage here, which is obviously a bath.
Notice all those healthy facts about Chobani on the side of the container behind Brinky’s thumb? In case they’re not clear, I’ll list out a few of my favorites:
- Champions are a good source of calcium, protein, and vitamin D.
- They have three types of probiotic cultures – Lactobacillus acidophilus, Bifidus, and Lactobacillus casei.
- They are naturally gluten-free, which means they contain no wheat, rye, barley or other gluten-containing thickeners, gelatins, gum blends, or flavorings.
- Champions can be frozen and stored for up to three months. While frozen, the cultures become dormant, but once thawed, they become live and active again. (Tip: My husband accidentally froze a container of his Chobani and ate it and loved it! He said he’ll eat it that way again now.)
Do you want your child to have a happy and healthy face like this boy?
Two people will win their own cases of Chobani Champions similar to the one I received above (one variety case of Champions containing six 4-packs of Champions cups for a total of 24 cups)! Enter using the Rafflecopter below.
Learn more about Chobani Champions:Read More
One day last year when I was innocently browsing Pinterest, I came across a recipe for Peanut Butter Hot Chocolate that was supposed to basically taste heavenly, like a liquid Reese Cup. So I made it. And it was delicious. But time consuming. But once I’d had that hot chocolate, I pretty much decided peanut butter hot chocolate is the way to go. While I’ve never taken the time to make that fancy hot chocolate again, I do now modify my quick and convenient hot chocolate with peanut butter to make it super tasty and creamy. I mentioned it to someone the other day who thought it sounded like a great idea, and it occurred to me that maybe I should share it. It’s very straightforward:
1. Use milk instead of water. It’s creamier.
2. Add a heaping spoonful of peanut butter.
3. Microwave. I usually do 1 minute 25 seconds to make sure it’s hot enough for the peanut butter to easily mix.
4. Add hot chocolate mix.
5. Stir and enjoy.
6. If it’s a really special day, add some Cool Whip on top.
I’ve also been known to add a little Nutella with the peanut butter. I love the way hot chocolate tastes with a bit of peanut butter flavor. Depending on how much peanut butter you add and how long you microwave it, you could end up with a few lumps of peanut butter in the bottom, but they’re delicious, so don’t let that stop you.
Last week we received a few new flavors of Chobani to try, and I must say that we were very excited! Particularly since there were flavors pleasing to the whole family. I knew Banana would appeal to the kids, and I thought I would like Pear, and Lee (who doesn’t usually eat yogurt) really enjoyed the Coffee with Dark Chocolate.
I will admit that I have not been able to successfully get Jenny or Brinkley to eat Greek yogurt in the past. But guess what I found with the Banana yogurt? They both liked it. The texture was very creamy and the banana really mixed well with the yogurt. Reagan’s always liked it, so I knew she would be easy, but she really enjoyed the banana flavor also.
Brinky started out a little skeptical.
But he decided to dig in. With his spoon!
I think he liked it. Though he doesn’t know exactly how to use his spoon obviously.
Jenny liked it, and she’s by far my pickiest eater. (And not a fan of being photographed these days.)
Reagan, well I knew she’d be happy about the yogurt. She requested yogurt and fresh fruit for her special birthday breakfast a couple weeks ago, so that’s just the kind of girl she is.
Jenny couldn’t eat all of hers, so she gave it to Brinkley. He wasn’t sure he could eat it all.
But look at his happy face when he dug in!
It was a little rude of his sister to point out that his face was a bit of a mess though.
Just let him have his fun.
I was very happy to find delicious Greek yogurt varieties that appeal to my whole family. What do I love about Chobani Greek yogurt?
- Chobani only has natural ingredients, so I feel better about feeding it to my family.
- Chobani has twice as much protein as regular yogurt.
- The fruit on the bottom is fresher (and tastier) than some of the fruit I’ve had in other yogurts.
- Variety – there are so many flavors!
- It is readily available at most grocery stores, including mine.
- It’s delicious!
And one last thing I learned about Chobani on Super Bowl Sunday! I can use it like sour cream in dips. I had seen recipes that substituted Chobani plain yogurt for sour cream, but I’d never tried it before. I made ranch dip (Ranch dressing packet, 1 cup plain Greek yogurt, 1/2 cup milk) using Chobani, and it was delicious! My girls didn’t realize it wasn’t the full fat version we normally make. I will definitely look at substituting Chobani in other recipes – or trying out some of the recipes on the Chobani website. Here’s a handy conversion chart:
Learn more about Chobani:
*Disclosure: I was provided with some tasty yogurt by Chobani. All opinions are my own.
While I can’t claim we’re excited about this Sunday’s Super Bowl game, we are always excited about planning out our Super Bowl food and allowing ourselves to eat everything we want that day. A little too much of everything we want, but that’s okay one day a year, right?
If you’re looking for last minutes ideas, I have several tried and true recipes we often fall back on for the Super Bowl. And they’re all quick to make, so you can decide to try one of these on Sunday morning and have them ready in time for the game!
- Pizza Dip – We’ve been making this for years. We like to pair it with tortilla chips, but it would also be tasty on breadsticks! The recipe we use is the same as this pin I found – and tasty!
- Baked Potato Dip – Perfect with Wavy Lays potato chips, it includes all the best baked potato toppings. And takes about 3 minutes to make! I’ve linked to the original recipe I used from Allrecipes, but I will say that I normally use real bacon pieces instead of bacon bits.
- Spinach Dip – I love cold spinach dip, but I don’t make it very often because I eat way too much. Perfect for the Super Bowl! I like to pair it with Wheat Thins. This is my favorite recipe for it, found on Allrecipes years ago.
- Ranch Dip – The classic ranch dip made with the dry ranch mix and sour cream is practically healthy when you pair it with carrots! But of course it’s tasty with chips too. I may try the healthier Greek yogurt version this year.
- Cream Cheese Salsa Dip – My favorite Mexican style dip for tortilla chips? A block of cream cheese, a jar of salsa, and a cup or so of shredded cheddar – microwave and stir. Easy. Delicious. This picture looks similar to the way mine usually looks, but the recipe linked to here just calls for cream cheese & salsa, without the added tastiness of cheddar cheese.
- Crescent Roll Cinnamon Cheesecake – This has been one of our favorite dessert recipes for years, so usually if we don’t want to try a new dessert recipe that could be hit or miss, we pull this one out! And you can make it slightly healthier with reduced fat crescent rolls and cream cheese. I prefer to use the seamless crescent roll dough sheet which is not available in a reduced fat version though. Link to the original recipe I’ve always used is here.
- Tang Fruit Salad – Reagan always loves it if we include some fruit, and this fruit salad my grandmother used to make is still our all time favorite fruit salad recipe. The recipe here is close to my grandmother’s. It matches the liquid part exactly, but she always used only bananas, mandarin oranges, and pineapple for the fruit, so that’s how I’ve always made it. Just writing about it is making me want some right now!
To round out my list of 10 Super Bowl recipes, here are three we’re planning to try this year. I can’t swear they’ll be successes like my tried and true recipes, but I’m excited to try them!
- Pizza Quesadillas – How good do these look? Plus – what I always love – quick and easy! Note: we definitely wouldn’t put nasty olives on them because they’re slimy and gross.
- Blooming Onion Bread – I’ve been wanting to try one of these bread recipes for a while, and this could be the right one.
- Brownie Refrigerator Cake – We need a little sweetness to go with all the salty food, right?
Now I really can’t wait until Sunday!Read More
Sometimes when my girls have a sleepover, I like to pretend I’m the kind of mom who’s going to make a fun breakfast for everyone instead of letting them either eat cereal or McDonald’s. So Sunday morning when Reagan had a friend over, I decided to make cinnamon rolls. But the quick and easy kind! I’d made them before, but this time I modified the recipe a bit to work for our family.
Crescent roll dough is one of the most amazing things. And the seamless crescent roll dough? Even more amazing. I use it for these cinnamon rolls, for quick and easy cinnamon cheesecake, for sloppy joe bake…all things where I used to have to roll out the crescent roll dough and mash those seams together. The seamless dough makes them even more quick and easy!
You can’t get much easier than this recipe (except for using the canned cinnamon rolls, but these feel slightly more homemade).
Lay out the crescent roll dough. Melt about 1/4 cup of butter and brush it on (I was easily able to cover two sheets of crescent roll dough with that 1/4 cup of melted butter). Now sprinkle on the tasty stuff – cinnamon and brown sugar. One of the reasons I like making our own is because we like a TON of cinnamon, so we can customize to our tastes when we’re making our own!
Then roll it up lengthwise. And cut out the cinnamon rolls! The original recipe I used the first time called for 16 mini cinnamon rolls out of one sheet of crescent roll dough, but we wanted bigger cinnamon rolls, so I made 6 out of each sheet of crescent roll dough.
I like to make marks on the dough showing where I’m going to cut first so that I can attempt to make them even.
Now move them on over to a muffin tin.
And then cook at 375 for about 11-13 minutes until brown.
I forgot to take a picture of the glaze, but I just made a basic glaze using powdered sugar and milk. I just pour in milk until it’s the right consistency. Probably about 2 tablespoons of milk for a cup of confectioners sugar.
(Maybe you have a muffin tin that looks much less used than mine!)
So full of cinnamon and sugar and yummy! The only problem with my cool mom sleepover plan? Lee and I ate almost all of them before the girls even woke up!
Quick & Easy Cinnamon Rolls
(makes 12 cinnamon rolls)
2 cans Seamless Crescent Roll Dough (you can use regular)
1/4 cup butter, melted
2 tbsp cinnamon
2 tbsp brown sugar
1 cup confectioners sugar
2 tbsp milk
These are estimated amounts – this is definitely one that you customize to your taste.Read More