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    72 Recipes

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    Chocolate Cupcakes stuffed with spinach, blueberries, and whole grains. Is it too good to be true? This recipe is adapted from Missy Chase Lapin's The Sneaky Chef cookbook. I've made these twice now, and they are a big hit in my family! The first time, I made them as cupcakes and covered with a cream-cheese cauliflower icing (see separate recipe). The 2nd time, I made them in mini-bundt pans and dusted with powdered sugar. The kids thought they were giant cake donuts. These taste almost like a box-made chocolate cupcake... honest!

    Recipe #260924

    These are the cookies from my childhood. The recipe is originally from the Red River Cookbook of Shreveport LA, published in 1953. This makes the perfect sugar cookie dough for cutting out shapes. The dough is relatively easy to work with and does not seem to toughen up with repeated rollings. Best of all, the cookies do not puff up, they retain the shape they were cut into. The cooled cookies are slightly crisp, very thin, and have almost a shortbread texture. The dough will freeze in rolls for slicing or shaping at a later date. The yield will depend on the size of cookie cutter you are using. We normally end up with about 4 pans full of cookies. If you keep to simple shapes, the cookies pack and travel well with minimal breakage.

    Recipe #259870

    This is from Jessica Seinfeld's cookbook. Even if you wouldn't normally consider cooking a cake from a mix, this is a great example of how to adjust regular recipes to add more nutrition. I have not tried this yet, but am posting to share.

    Recipe #259707

    This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not tried this one, but am posting recipes upon request. The author indicates that the chicken can be left out of the recipe for a vegetarian option.

    Recipe #259706

    This is from Jessica Seinfeld's book. She serves it with a carrot cream cheese icing (posted separately)

    Recipe #259605

    This is from Jessica Seinfeld's Cookbook. I haven't tried this version yet. I'd suggest making sure the icing is cool at serving time.

    Recipe #259603

    These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.

    Recipe #259478

    This is from Jessica Seinfeld's Cookbook called Deceptively Delicious. I have not tried this, but am posting recipes for others. When I do make them, I will make a version that does not use pancake mix and share my results.

    Recipe #259466

    This is from Jessica Seinfeld's Deceptively Delicious. She says the taste fools her kids into thinking they are eating fried cheese or chicken nuggets. I haven't tried this, but am posting recipes from the book upon request.

    Recipe #259460

    This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not made these, but am posting recipes from this book upon request.

    Recipe #259456

    This is from Jessica Seinfeld's cookbook. I made this and was amazed. You can't taste the cauliflower. Honest. Serve this slightly chilled (not warm!) for optimal deception. If the icing is warm, you will smell (not taste) the vegetable. The apparently large amount of vanilla helps to mask the smell of the cauliflower.

    Recipe #259436

    A quick creamy satisfying soup stuffed with lots of veggies. I was not sure whether or not my kids would eat it, but I was pleasantly surprised when one of them ate a full bowl on his own. This uses orange puree (pureed cooked carrots and sweet potatoes) and pre-pureed white beans (I puree them in bulk for speed), but those could also be added un-pureed if needed. I use half a bag of frozen broccoli and pick out the stalks (using the flourets in a different recipe), but fresh broccoli or cauliflower would work equally well. Since I have all the purees pre-made in my fridge, this was a very quick soup to put together with minimal kitchen mess. This has a distinct orange color when I make it, in part because the vegetable stock I use is very orange.

    Recipe #256667

    This are filled with nutrition and a kid pleaser too! I've adapted them from "the sneaky chef" cookbook. In addition to the peanut butter and jelly, these have pureed carrots and sweet potatoes (orange puree). Because the puree is so smooth, the kids won't notice the extra vegetables. If you are short on time, use jarred baby food instead. If you bake often, it might be easier to make a large batch of the flour combo (white flour, wheat flour, wheat germ) than measure it out each time. Do not use jelly (jelled fruit juice) as it will disappear, use jam (pureed fruit).

    Recipe #256349

    Bubbling cheesy goodness for the kids, wheat germ, carrots, and sweet potatoes for their bodies. This is adapted from the book "the sneaky chef" filled with all kinds of ideas on adding vegetables, fruits, and fiber into the diet of children and other picky eaters. If you end up baking often, it would pay to make a batch of the white flour, whole wheat flour, and wheat germ for faster baking. This uses Orange Puree, a blend of cooked carrots and sweet potatoes. If you are short on time, you can use jarred baby food instead. The texture of the puree is essential in hiding the texture of the vegetables in these muffins. Feel free to use low fat cheddar cheese in this recipe.

    Recipe #256346

    Carrots and sweet potatoes in grilled cheese? Why not if it works. This is from a book titled "the sneaky chef" filled with ideas on adding veggies and fiber into the diets of kids (and other picky eaters). When I read this one, I couldn't believe it. When I tried it, I was amazed to learn that it worked. This uses Orange Puree, a puree of cooked carrots and sweet potatoes. If you are short on time, you can use a jar of baby food instead. The recipe calls for melting butter and olive oil together, but I find it easier to buy it preblended at the store. You can use any cheese you like, but only a yellow cheese will hide the color of the Orange Puree.

    Recipe #256343

    This uses Recipe #256341 (a mixture of carrots and sweet potatoes) to boost the nutrition of traditional French Toast. Since the puree has a mildly sweet flavor, this actually yields a slightly sweeter French Toast than normal. This is adapted from the awesome book "the sneaky chef" which focuses on adding nutrition to everyday recipes for kids and other picky eaters. If you don't have time to make your own pureed carrots and sweet potatoes, use jarred baby food.

    Recipe #256342

    As a stand-alone, this is about like baby food. As an ingredient, this stuff rocks! You can add it to breads, macaroni and cheese, spaghetti sauce, meatloaf, pancake batter, baked beans, etc. It is a fabulous way to "sneak" some vegetables into the diet of a picky eater or enhance the nutritional content of comfort foods. This is from "the sneaky chef" cookbook. Awesome ideas for feeding kids!

    Recipe #256341

    This is a basic recipe for glazed baby carrots, made "dump" fashion to go with your frozen main dish. This can be made with baby carrots, peeled and sliced whole carrots, or even frozen sliced carrots. If using the frozen ones, don't thaw for doing step one.

    Recipe #255213

    Adapted from FoodTV's Sara Moulton. I've tweaked the fruit part quite a bit. In the summer, when we harvest peaches and blueberries, I make a large batch of the fruit part. I freeze it in recipe-quantity and then thaw for year-round cobbler. This recipe starts upside down with the cobbler dough on the bottom of the pan. The dough will migrate to the top and make a true cobbler crust. My kids like to watch thru the oven door as this happens. If you love crust, make a half batch of the fruit and a full batch of the dough. Cook in a 9x13 pan and you'll have just enough fruit (1/4 inch) to go with the crispy goodness. It's wonderful warm over vanilla icecream. I'll admit to eating it cold (leftover) for breakfast when no one is looking. If I use blueberries, I use 1 cup blueberries to 3 cups peaches. I'm sure it would work with other fruits.

    Recipe #252691

    This is a quick cocktail to make with "cheap" wine. You want to use a light red wine with a fruity aspect to it. This is not how use a fine bottle of cabernet, but it is perfect for the 1 gallon jug-o-red. The result is very similar to sangria without the effort. Proportions are approximate, it depends on the wine. I also make this with lemon-lime soda. Diet versions are fine if you are watching calories.

    Recipe #252657

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