Category Archives: A Zesty Bite for Lubbock Kids

S’more Brownie Ice Cream Cake - A Zesty Bite for Lubbock Kids!

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Just in time for summer, our local foodie contributor Meagan at A Zesty Bite has come up with another recipe that all our kids are going love (we may even need to fight them for a bite!)…. S’more Brownie Ice Cream Cake.

S'more Brownie Ice Cream Cake

You may have heard some buzz over the last few weeks about Tillamook now offering their premium Ice Cream products in the Lubbock area.  Well, they sent Meagan some ice cream samples and she designed something so yummy that she wanted to make sure our readers were in the know.   And the timing couldn’t be better as many local families are going through Blue Bell withdrawl!

We really love this recipe because it’s perfect to make with the kids (only 5 ingredients!) and also the perfect project to kickoff summer and celebrate another great school year!

For the entire recipe, just jump over to Meagan’s S’more Brownie Ice Cream Cake recipe on A Zesty Bite.

And do lookout for the new Tillamook Ice Cream (it’s now at some area United stores and you can confirm locations using the Tillamook location finder)… we love the fact that it has no artificial colors, flavors, sweeteners, or high-fructose corn syrup.  The company has been in existence since 1909 and was founded as a farmer-owned co-op.  Lots of awards on all their dairy products so they are tried and true… which explains why it tastes like a little spoonful of summer!

Thanks for sharing Meagan!

S'more Brownie Ice Cream Cake

 

Graham Cracker A La Mode

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Graham-Cracker-A-La-Mode-9

It’s time for another recipe from A Zesty Bite.  I don’t know about you but I am excited that Spring Break is finally here!  Many people are off visiting family members or they are on a family vacation.  The rest of you are like me and are staying home this week.  We just got back for a weekend vacation and decided to spend the rest of our vacation days during the summer.

This recipe is the perfect treat to spoil your kids while at home this week.  It’s a delicious ice cream recipe that can be altered to your children’s own personal choice of flavors.  I chose simple vanilla, chocolate and caramel because they just compliment each other very well in an ice cream sandwich.

This graham cracker a la mode can be a little messy so if you want you can put this dessert in a bowl or plate and have your kids use a fork to finish it off.  Either way it will leave them screaming THANK YOU and begging for more.

*Feel free to substitute ice cream flavors or graham cracker flavors.

Graham Cracker A La Mode-6

Graham Cracker A La Mode

Ingredients:

  • 15-16 chocolate graham crackers
  • 11 ounce package caramels
  • 5 fluid ounce can evaporated milk
  • ½ gallon vanilla ice cream
  • 1 cup crushed pretzels

 Directions:

  1. Set out the ice cream to soften.
  2. Lay 5 graham crackers on the bottom of a casserole dish.  (Break them up if you need to)
  3. In a small pot add the caramels and milk.  Stir on low heat until melted.  Remove and set aside to cool for 4 minutes.
  4. Scoop ice cream and layer it on top of the graham crackers.  Using a spatula level it out so that it is an even layer.
  5. Sprinkle crushed pretzels on top of the ice cream.
  6. Pour the caramel on next and then top with another set of graham crackers.
  7. Place in the freezer for at least 3 hours.
  8. Remove and cut into little squares.

*If ice cream gets underneath the bottom layer of graham cracker just flip it over when you remove it and top with the remaining graham crackers.  You can never have too many.*

If you want more recipes come check out my blog at A Zesty Bite or check out Lubbock restaurants at LBKFoodie.

ENJOY ~ Meagan

You can also find me on Pinterest, Facebook, Instagram and Twitter.

A Zesty Bite for Lubbock Kids!

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Hi, Lubbock for Kids readers!  I’m so excited to be contributing fun kid and family recipes over here each month with this being the first post.  My name is Meagan Wied and I am the blogger behind A Zesty Bite.  I am a stay-at-home mom to a 13 month old baby girl.  My website features all kinds of recipes ranging from healthy to the not-so healthy dishes.  You will also find other posts including travel, beauty and life updates with our family.  I started the blog a little over 3 years ago for family and friends to showcase recipes that I made.  Little did I know that I would be staying at home with the little one to blog full time and to sell Nerium.

I will be sharing kid/family friendly recipes on Lubbock for Kids each month and will also be showcasing kid friendly restaurants as well for the Lubbock area.  Our family tends to step outside of the box sometimes on food choices and we want our baby to try all sorts of foods and flavors.

She may not like a certain food but we keep letting her try it just in case she changes her mind.  A baby may try a food up to 13 times before they realize that they like it.

A while back I had made some bacon cauliflower pancakes on the blog.  They were super easy to make and now that we have a kid I wanted to incorporate some other vegetables into the mix.  I added zucchini and cauliflower along with some cheese.  You’ve got to love the cheesy goodness in these pancakes and it helps the kids eat it as well.  You can also refrigerate the left over pancakes for an afternoon snack the next day.

If you want more recipes come check out my blog at azestybite.com.  Also, my husband and I will be starting a new blog in the next month.  I will be sharing updates on that the next time I post.  What types of recipes would you like to see here on Lubbock For Kids?

ENJOY ~ Meagan

You can also find me on Pinterest, Facebook, Instagram and Twitter.

Zucchini and Cauliflower Cheese Pancakes

YIELD: 8-10 servings

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

ingredients:

1 zucchini, julienne sliced
1 cup riced cauliflower
2 large eggs
1 cup shredded mild cheddar cheese
1/4 teaspoon salt
1/2 cup panko bread crumbs

directions:

Preheat oven to 350 degrees.

Mix all ingredients into a large bowl. Use a large cookie scoop to place the pancakes onto a baking sheet lined with parchment paper. Gently smash the pancakes with the palm of your hand.

Bake for 8 minutes and then broil for an additional minutes and a half.

*I used a Microplane Adjustable Slicer with Julienne Blade for the zucchini – you can also just cut it into thin strings with a sharp knife*