Believe it or not, after a fun-filled, relaxing summer, we are gearing up for back-to-school life. In fact, today is my kids’ official first day of school. I know, it just doesn’t seem right to start this early, does it? I say this every year.

With the transition to back-to-school comes a new schedule and routine that we are all very familiar with – one that includes homework, after school activities and sports and alarm clocks. For me, it means getting on the ball with putting dinner on the table – a meal that is nutritious, will be eaten by everyone and comes together easily. Back-to-school means it’s time for the slow cooker to help out in the kitchen during the week. My family loves creamy soups made with milk and this Slow Cooker Creamy Chicken and Wild Rice Soup is one I make for them often. It’s filled with chicken, vegetables, whole grains and dairy that provides them with the fuel they need to jump back into their busy school life.

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This recipe and post was created in collaboration with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy, however the views and opinions included are my own.

Since 1970, April 22 has been known as a national day of awareness focused on our environment – Earth Day! This Earth Day I am partnering with the dairy community to tell you about how dairy farmers work hard to take great care of their cows while committing to sustainable practices on their farms. My family consumes a variety of dairy on a daily basis, such as the milk in today’s Cinnamon Peanut Butter Chia Seed Pudding recipe, and I can appreciate knowing it’s coming from a place that is strongly dedicated to preserving our environment and providing a fresh, quality product.

Food memories, they can creep up on you when you least expect them to. My daughter and I recently watched a video for chia seed pudding and she asked if we could make it together. As I was pouring the mixture into the small jars and glasses I suddenly remembered how my mom always had little homemade pudding cups for us in the fridge. Granted, it wasn’t chia seed pudding – instead flavored pudding made from the box – but it was one of my favorite snacks or dessert when I was a kid. Pistachio was always my first choice, chocolate a close second.

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The post Cinnamon Peanut Butter Chia Seed Pudding appeared first on Aggie's Kitchen.

This is also my kind of baking. The recipe is straight forward and they cook up quick too. Nothing fancy about these little muffins, just plain goodness.

I think my son was a little disappointed when he realized that these weren’t for him…so I guess I can make another batch for the kids tomorrow!

Pint-Size Lemon-Poppy Seed Muffins

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup lowfat milk
• 1/2 cup lowfat plain yogurt
• 2 tablespoons fresh lemon juice
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon (packed) finely grated lemon peel
• 2 large eggs
• 1/4 cup poppy seeds

Directions:

1. Position rack in center of oven and preheat to 350 degrees. Butter and flour mini muffin pans or line with paper liners. Whisk flour, baking powder, salt and baking soda in medium bowl. Whisk milk, yogurt and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with yogurt mixture in 2 additions. Mix until just blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
2. Bake muffins until tester inserted into center comes out clean, 22-24 minutes (I thought 18 minutes was better). Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Recipe adapted from bon appetit magazine, May 2009

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The post Pint-Size Lemon-Poppy Seed Muffins appeared first on Aggie's Kitchen.