Breakfast Popsicles Recipe

You'll Be The Coolest Mom On The Block When You Serve These For Breakfast

Breakfast Popsicles Recipe

I'm not going to lie — as a full-time-work-outside-the-home-mom breakfast often involves me tossing a few granola bars at my kids while we make a mad dash for the car. That's why I try really (really!) hard to come up with creative, make-ahead breakfast ideas that are not only healthy but are things my kids will actually eat without complaints (because complaints take time in the morning we just don't have). This week we tried something new we now fondly refer to as Breakfast Popsicles and if I told you my kids L-O-V-E-D them it would be an understatement.

Simply add your favourite greek yogurt, frozen fruit, and milk to a blender.

Blend until smooth.

Pour into popsicle molds.

Leave a little bit of room at the top so they don't overflow when you put the lid on.

Freeze and enjoy!



2 individual-sized greek yogurts (we use coconut)
1 cup frozen fruit (we use strawberries)
1/2 to 3/4 cup milk depending on size of moulds (we use skim)


  Add all ingredients to blender and blend until smooth.

  Pour into popsicle moulds (the kind that makes 6 or 8 popsicles) leaving approx. 1/4 inch at top then place lids on top.

  Freeze until frozen (usually overnight).

Tip: The easiest way to get a popsicle out of the mould is to run it under hot tap water for approx. 5-10 seconds.

PS: Looking for some of my other favourite easy peasy kid-friendly breakfasts? Try my Breakfast Muffins, my Breakfast Cookies, my Blender Muffins, and my One-Minute Mug Muffins.



Maija's Copycat Wedge Salad Recipe

A Salad That Needs A Fork And Knife To Eat But Only Minutes To Prepare

Maija's Copycat Wedge Salad Recipe

A few years ago we dropped my sister off for year one at her university of choice. After unloading our van into her residence room and taking her to the grocery store to stock her fridge, we opted to take her for one "last meal" before having to sustain herself on cafeteria food and whatever she made for herself with her toaster oven, microwave, and hotplate.
We chose a well-known steak restaurant and proceeded to order large meals with appetizers including this amazing salad I knew would be super easy to reproduce — Canned Soup Mom style!
Whether you're having a fancy dinner party or a laid back BBQ this salad that needs both a fork and knife to eat is impressive to look at but so easy to assemble you'll think your taste buds are deceiving you.
1 iceberg lettuce, washed
1 pint cherry or grape tomatoes, washed and quartered
1 pepper (red, yellow or orange are the most fun), washed and sliced into small pieces
10-12 slices of cucumber, quartered
6-8 slices of bacon, cooked and crumbled
1 cup blue cheese, crumbled
Desired amount of Ranch salad dressing (I used Kraft Rancher's Choice)
  Slice lettuce lengthwise into quarters or 6 wedges (depending on size of lettuce and amount of salads desired.
  Place each wedge on individual serving dishes and top with equal amounts of tomatoes, pepper, and cucumber.
  Then add equal amounts of bacon and blue cheese and drizzle desired amount of salad dressing.
  Serve immediately and enjoy!
PS: Looking for the perfect main course to accompany this salad? Try my Bacon Wrapped Planked Whisky Chicken or my Inside Out Cheeseburgers.
PPS: Looking for some of my other favourite side dishes? Try my Easiest Cheesy Bacon Stuffed Mushrooms, my Cheesy Baked Tomatoes, my Grilled Balsamic and White Wine Mushrooms or my BBQ Sliced Potatoes.

Easiest Cheesy, Bacon-Stuffed Mushrooms Recipe

Perfect For A Family Dinner, A Summer BBQ Or A Neighbourhood Potluck

Easiest Cheesy, Bacon-Stuffed Mushrooms Recipe

There's something about mushrooms stuffed with cheese and bacon and by something I mean something truly yummy. What I love second best about this Cheesy, Bacon-Stuffed Mushrooms recipe (because clearly cream cheese + bacon is the #1 thing) is that you can make the stuffing ahead of time (yes even the day before!) and stuff and bake the mushrooms just as guests start to arrive.
Simply fry up your bacon.
Then in a bit of leftover bacon grease sauté your onions.
Toss in your garlic.
And finally your mushroom stems.
Then mix in your cheeses and stir until melted.
Crumble your bacon into the cheesy goodness.
Stuff, bake and serve!
1 container of button mushrooms, washed with stems removed (about 15-18 mushrooms)
4 slices of thick cut bacon
1/2 cup onion, sliced into small pieces
1-2 cloves garlic, minced
4 oz, cream cheese (that's half of a Philadelphia Cream Cheese block)
1/4 cup parmesan cheese, grated
salt and pepper to taste
  Over medium-high heat cook bacon until almost crispy. Remove from pan, pat dry with paper towel and discard all but 1 Tbsp. of bacon grease from pan.
  Meanwhile, chop mushroom stems into small pieces.
  Add onion to sauté pan and cook until soft (approx. 5 minutes).
  Add garlic and mushroom stems and cook 2-3 minutes more.
  Reduce heat to medium-low and add cheeses. Stir gently until melted and combined.
  Using your hands rip bacon into small pieces and add to cheese mixture. Add salt and pepper to taste.
  Generously stuff mushrooms with cheese mixture and place on baking sheet.
  Bake in pre-heated 350F oven for 20 minutes.
  Serve warm.
PS: Want to try some of my other favourite appetizers? Try my Baked Cheesy Tomatoes, my Smoked Salmon Wasabi Rolls or my Fresh Chicken Asian Spring Rolls.
Adapted from Mountain Mama Cooks.