This is our favorite way to enjoy brussel sprouts.  My husband and six year old gobble up every last bite.  

This is so easy.  

Trim brussel sprouts, then slice in half.  Discard any outer leaves that fall off when trimming and slicing.  Toss with olive oil, salt and pepper.  Bake in a 400 degree F oven for 20-25 minutes until tender and lightly browned.  

The boys have been enjoying their new Guillow's toy airplanes.  We received a collection of balsa wood and foam airplanes which have provided so much fun both indoors and outdoors.  It was fun to have the whole family outside playing together last weekend, for the first time in months.  (It was a long winter.)

Our youngest was so excited to play with Daddy's help.  

Our new Guillow's airplanes only took about 5 minutes to assemble and are very affordable with prices starting at $1.79.

You can watch my son fly the Sky Raider in slow motion.  

Time to make some lasting family memories with Guillow's Toy Airplanes.  For 88 years Guillow's has sparked wonder in childhood.  Visit your local hobby store and ask for Guillow's Toy Airplanes.  

Enter to win a collection of Guillow's foam and balsa wood airplanes.  Collection includes:  Delta Dart ($3.99), Sky Raider ($6.99), Space Shuttle ($7.19), Eagle ($1.79), Jetfire ($2.09), Sky Streak ($3.09), Jetstream ($3.59).  US only

Delicious oven roasted chicken in less than an hour.  

Ingredients:
Chicken pieces (I use legs and thighs, breasts may take longer due to size)
1/4 cup (1/2 stick) real butter
fresh garlic cloves peeled and sliced in half
salt and pepper

1.  Preheat your oven to 450 degrees F.

2.  Prepare the chicken by placing garlic under the skin of each piece.  Use as much or as little as you like.  I use at least a clove or two for each piece of chicken.  

3.  Melt the butter in the baking pan by placing it in the hot oven for a couple of minutes.  

4.  Next place the chicken in the pan, skin side up.  Brush some melted butter from the pan on the chicken.  Sprinkle with salt and pepper.  If you like, add some whole peeled garlic cloves to the pan.  Bake for 15 minutes.

5.  Flip the chicken.  Baste again with the juices and butter in the pan.  Sprinkle with salt and pepper.  Bake for 10 minutes.

6.  Flip the chicken again and baste with the pan juices.  Bake for another 10-15 minutes until chicken is done.  

Total baking time = 35-40 minutes 

I made these cookies to give my kids a healthy portable snack because they are always hungry and we need snacks on the go.  I am also trying to reduce the quantity of store bought processed snacks in our home.  I took my Everything Cookies recipe and changed it up a bit to make it more nutrient dense.  The boys love these cookies.  My four year old was very concerned that we only had one cookie left yesterday, so I am making another batch tonight.  ​

​I do use peanut butter and chopped toasted nuts in this recipe but if you need to make it nut free, simply omit the chopped nuts and substitute 1/2 cup sun butter or 1/2 cup real butter (1 stick) for the peanut butter.  These are a softer cookie because of the banana.  I don't even cover them when storing so they can retain some crispiness.  They are sort of like a muffin/cookie hybrid.  

Ingredients:

1 ¼ cups flour*
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 Tbsp. ground flax seed (optional for the nutritional benefits)
1 banana
1/4 cup (½ stick) real butter softened
1/2 cup peanut butter
¾ cup coconut palm sugar or packed brown sugar 
1/3 cup honey
1 ½ tsp. vanilla extract
1 egg
2 Tbsp. milk
1 cup chocolate chips
1 cup quick or old fashioned oats
½ cup raisins
½ cup pecans or walnuts, toasted and chopped
½ cup sweetened coconut flakes

1.  Toast nuts on a small un-greased pan in a 350 degree oven for 8-10 minutes.  Let cool.

2.  Turn oven temperature up to 375 degrees.

3.  Combine flour, baking powder, baking soda, salt and optional ground flax in a small bowl.  Set aside.  
4.  Beat banana, peanut butter, butter, coconut sugar, honey and vanilla extract in large mixer bowl until creamy.  Beat in egg.  Gradually beat in flour mixture and milk.  Stir in chocolate chips, oats, raisins, nuts and coconut.  

5.  Drop by rounded tablespoon onto ungreased baking sheets.  (I line my cookie sheets with parchment paper.)  

6.  Bake for 10 to 14 minutes or until edges are crisp but centers are still soft.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

Makes about 3 dozen.


*I use a mix of all purpose flour and oat flour.