Teddy Bear Cookies

Teddy Bear Cookies

By | Recipes

Learn how to make adorable bear-shaped cookies with their arms wrapped tightly around a candy. These cute cookies are super easy to make and taste even better than they look!

1 cup white sugar
1 cup butter
1 tsp vanilla
2 eggs, well beaten
2 ½ cups flour
2 tsp baking powder
½ tsp salt

1. Beat sugar, butter and vanilla until mixture is creamy… about 2 minutes. Scrape down sides of bowl. Add eggs, one at a time. Beat thoroughly.
2. In a separate bowl combine flour, baking powder and salt. Beat the dry ingredients into the creamed mixture.
3. Roll out cookie dough to ¼” onto a lightly floured board. For best results, don’t roll cookie dough too thin. Use a teddy bear cookie cutter. Place cookies on parchment lined cookie sheets.
4. Wrap teddy bears’ arms around the heart-shaped candy.
5. Bake at 350ºF for 10 minutes or until the underside of cookies turn golden brown.

Homemade Healthy Gummy Bears

Homemade Healthy Gummy Bears

By | Recipes

These little bears are healthy and yummy.

They’re made from real fruit and vegetables, chock full of vitamins, minerals and essential nutrients. No need to worry about chemicals, fructose, corn syrup or fake dyes. You can use your imagination and sneak in any nutrients you want your kids to gobble up. The colour of the juice you choose to use will determine the colour of the gummy bears.

1 cup healthy fruit and/or vegetable juice
1/3 cup gelatin powder
2 tbsps lemon juice
1/2 cup honey or agave


  1. Pour juice into a small saucepan.
  2. Sprinkle the gelatin over the top. Let it sit for a few minutes until the gelatin is absorbed into the liquid. When all the gelatin is absorbed, mix well.
  3. Cook on medium heat until it has an even consistency. About two minutes. Then remove it from the heat.
  4. Add lemon juice and honey and
    mix well.
  5. Use a dropper to put the liquid into the gummy bear molds.
  6. Refrigerate for one hour.
  7. Consume!
Note: Your homemade gummy bears will stay fresh in an airtight container in the refrigerator for about one week.

Crack a Quiche Tarts

By | Recipes

Wow! I can’t believe my child is eating his school lunches

If you’re like most parents, you feel absolutely frustrated by mid-September when you fully realize that your child won’t eat the lunches you so eagerly and lovingly put together.

You want your child to grow healthy and strong…able to focus on the lessons…and be disease resistant.

All your child has to do is eat their apple, carrot sticks, chicken sandwich, yogurt and drink their orange juice.

But, what if your child doesn’t want your lunches?

Here are some tips to get your child to eat:

  • Include your child in the lunch preparation –tell them they’re a little master chef.
  • Tap into the power of peer pressure by making the lunch look really appetizing and fun. If your child’s friends want it, then your child will probably try it – tell them they’re a leader.
  • Add well-known delicious flavours such as bacon and butter to the vegetables. A little fat won’t hurt…and if it helps to improve the consumption rate…Yay!
  • Arrange food in patterns, use creative dividers to keep food separate and include something special – tell them you’re a surprise artist!

Here’s a simple, healthy recipe that’s fun to make with your kids

Crack a Quiche Tarts

1 tbsp butter
2 strips of bacon
½ cup finely chopped broccoli*
½ cup finely chopped mushrooms*
¼ tsp dry mustard
a pinch of salt and pepper
4 eggs
1 ½ cups evaporated milk
½ cup shredded cheddar cheese
12 mini quiches

  1. Prebake mini quiches pie shells in muffin tins. Bake in preheated 450F oven for 10 minutes or until lightly browned. Remove from oven. Set aside.
  2. Fry bacon in frying pan until crisp. Remove bacon from pan and set aside.
  3. Add butter to frying pan. Cook at medium heat. Once butter is melted, add vegetables and fry for a few minutes until soft.
  4. Pour vegetables into prebaked mini quiches. Add cooked, chopped bacon.
  5. Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling in quiches.
  6. Sprinkle shredded cheese on top.
  7. Bake in preheated 350F oven until a knife inserted near the centre comes out clean, 35-40 minutes. Let stand to cool off for 10 minutes.

Put in storage container and send off to school with your child.

*You may substitute any vegetables your child loves…or sneak in a few they don’t love!