Kody O'Bear & Company

Adventures for Kids for All Ages

Ants on a Log

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WPRM

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Ants on a Log

A fun treat for all ages.
Prep Time10 mins
Servings: 10 people

Ingredients

  • 5 Stalks Celery
  • Peanut Butter or Cream Cheese
  • 1 Box Raisins

Instructions

  • Take 5 stalks of celery and cut each end off. Proceed to cut each stalk in half.
  • Smear peanut butter or cream cheese on celery stalk. Sprinkle raisins over the peanut butter or cream cheese. You are done.

Caribbean Honey-Spiced Chicken with Mango

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Caribbean Honey-Spiced Chicken with Mango

Ingredients

  • 1/4 cup Honey
  • 1/4 cup Fresh lemon juice
  • 1 tsp Freshly grated lemon peel
  • 1 Ripe mango, peeled and diced
  • 1 small Onion, peeled and quartered
  • 2 Fresh jalapeno peppers, halved and seeded
  • 2 tsp Paprika
  • 2 tsp Vegetable oil
  • 1-1/2 tsp Garlic salt
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Freshly ground black pepper
  • 1/2 tsp Ground allspice
  • 4 Boneless, skinless chicken breast halves
  • 1 tbsp Vegetable oil

Instructions

  • In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Pumpkin Chili

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Pumpkin Chili

Ingredients

  • 1 pound Extra lean ground beef or turkey
  • 1 small Onion, chopped
  • 1 can Diced tomatoes (14-1/2 ounces)
  • 1 can Kidney beans, undrained (16 ounces)
  • 1 packet Mild chili seasoning mix (1.25 ounces)
  • 1/2 cup Canned pumpkin
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Brown sugar, packed

Instructions

  • In a large saucepan over medium-high heat, brown meat until no longer pink. Add onions and continue cooking until softened, 2-3 minutes. Drain juices. Add the remaining ingredients and stir well to mix. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add water or beef broth if a thinner chili is desired. Serve with warmed or toasted whole wheat bread.