Kraft Velveeta Shells and Cheese Bites #CookinComfort #CollectiveBias

*I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.*

I am Snack Mom this week.  After four years of being Snack Mom at least twice a year, I have come to the realization that I am lucky.  Lucky to have two kids who are {thank goodness!}, not very picky!  Although Millie’s appetite changes from week to week, I can pretty much count on them liking pretty much whatever I put in front of them.

Other kids though?  Not so much.  Some of the stuff I’ve sent in {that I thought were home run ideas as Snack Mom!} have totally bombed!  So when I decided to make my Kraft Macaroni and Cheese Bites for Millie’s class, I crossed my fingers.  A hit!

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

These little puppies are good hot, or cold, and because they are made with Original Kraft Shells and Cheese {which almost all kids like!} they were the perfect bite-sized snack for a class of 2 year olds.  They also work well for picnics, potlucks and baby showers….again, because they are still yummy even as they cool off!

They are super easy to make, and if you use the little muffin tins, they make a bunch of bite-sized portions.  I usually mix it up and make some little ones, and then a few big ones {using a regular size muffin tin}, which are good for school lunches too.

First off, gather your ingredients.  Pop over to your local Walmart to find the Kraft Shells and Cheese on the pasta and macaroni and cheese aisle. You’ll also need a heaping cup of shredded cheese {I used a mexi blend}, 1/4 cup of bread crumbs, 1/4 cup of grated Parmesean, 1/4 cup of milk, 1 egg yolk, and salt/pepper to taste.

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

Then, cook the pasta according to the package directions.  In a separate saucepan, mix the Velveeta cheese, all of the shredded cheese, half of the parmesan cheese, milk, and the egg yolk.  Whisk together until all are melted together and smooth.

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

Pour the Velveeta mixture over the pasta shells and combine.  Meanwhile, spray your muffin tins with PAM and sprinkle some of the breadcrumbs on the inside….dump any excess out.

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

Spoon your shells and cheese mixture into each muffin tin, until about 2/3 full.  Pack it in there pretty tight, and they’ll stay together better.  Sprinkle some shredded cheese, parmesan cheese and bread crumbs on top.  Bake at 375 for about 15 minutes.

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

 Then, let sit in the muffin tin for at least 10 minutes longer.  The longer you can let it sit, the more solidified the bites will be.

Kraft Macaroni and Cheese Bites Recipe #CookinComfort #CollectiveBias #shop

I modified this recipe from the mac and cheese bite recipe that I found here.

For other Kraft Shells and Cheese recipe ideas, follow the #CookinComfort  and #CollectiveBias hashtags on Twitter!

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Chocolate Covered Frozen Banana Penguin – FAIL

Last week we got snowed in.

Snow Day South Carolina Style! from Palmettos and Pigtails

Three whole days of school off for that.  And I was at the tail end of a terrible cold…just sick enough still, that I didn’t feel like dragging the kids out anywhere.  So we invited some friends over and had a three-day long playdate.  And that kind of hard-core playing requires a snowy-themed snack.

I had seen these adorable frozen bananas way back when on pinterest, and pinned them for a rainy snowy day.  So, I thought they would be a cute, and easy snack to make for the kiddos, atop a “snowy” mound of vanilla pudding.

Frozen Banana Penguins

{Thanks to Reading Confetti for being a way-better banana dipper than me!}
 

Cute, right?  Just melt a little chocolate, dribble it on and stick candy eyes and candy-coated sunflower seeds for beaks and feet.  Easy, right?

Chocolate Covered Frozen Banana Penguins -FAIL from Palmettos and Pigtails

I had all of the ingredients on hand.  I am an expert at melting chocolate {don’t believe me?  See my cake pops!}.  I double-checked and all of the kids liked bananas, chocolate, and candy.  So, what happened?

Chocolate Covered Frozen Banana Penguins -FAIL from Palmettos and Pigtails

This was one of the messiest food projects I’ve done in a while.  The chocolate just rolled down my bananas, refusing to cooperate on magically becoming a head, wings and tail.  My eyes slid down the chocolate faces, creating “skid marks” on the pearly white bellies of my penguins.  And the sunflower seeds were smaller than my pregnancy ogre fingers, and ended up with chocolate all over them!

Chocolate Covered Frozen Banana Penguins -FAIL from Palmettos and Pigtails

Not to mention the chocolate solidified the bananas to the plate, so when I tried to dole out the penguins to the hungry masses, all the chocolate broke off.

Chocolate Covered Frozen Banana Penguins -FAIL from Palmettos and Pigtails

And this little guy decided that he wasn’t going to succumb to the embarrassment that tried to be my snack, and refused to get up at all!  And why didn’t anyone remind me that vanilla pudding {aka, my “snow} wasn’t really white, but yellow?

Chocolate Covered Frozen Banana Penguins -FAIL from Palmettos and Pigtails

Needless to say, the only kid that devoured her snow-day snack was my disposal of a daughter, Jayna.  Millie insisted on inspecting hers and taking the penguins apart before nibbling.  But not before melting the chocolate in her little hands and wiping it all over her “snowman” shirt {from her winter pageant at school!}.

Chocolate Covered Frozen Banana Penguins -FAIL from Palmettos and Pigtails

 And the neighbor kids?  They wanted nothing to do with my concoction!  The ultimate Chocolate Covered Frozen Banana Penguin FAIL!

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{Preggo Files} Egg-less Edible Cookie Dough Recipe

I’m sorry, but I’m gonna need a little more enthusiasm from you.  Did you not read the title?  EGG-less!  As in, edible-cookie-dough-recipe.  As in, safe-to-eat-raw. As in, Preggo-Mama’s-Dream-Recipe!!!

Edible Egg-less Cookie Dough from Palmettos and Pigtails

I actually found a couple of these edible cookie dough recipes {hey, once I got it into my head that I wanted cookie dough, there was NO stopping me!}, but this was my favorite one….mostly because I had all the ingredients on hand.  {As in, I can make it NOW!}

Here’s the site that I originally found this recipe, and Ashley even has that cute “print the recipe” feature.  Way too high tech for me!  So I’ll tell you how I made it, but if you want to print it for yourself, I highly recommend checking out Center, Cut, Cook.

So without further ado, the Incredible Egg-less Cookie Dough!

Ingredients:

-1 stick of softened unsalted butter
-3/4 c brown sugar
-1 tsp vanilla
-1/2 tsp salt
-1 c all-purpose flour
-2 Tbsp fat free milk {See?  Fat free….this recipe is actually good for you!} 
-1 c milk or dark chocolate morsels {I used mini chips!}
 
Edible Eggless Cookie Dough from Palmettos and Pigtails

Directions:

-Cream together the butter and brown sugar. Then add the vanilla and salt.
-Slowly add in the flour, which will make the mix crumbly.  That’s ok!
-Add the milk, which will bring it back to that cookie-dough texture you’re looking for.
-Fold in the chocolate chips.
-Refrigerate/Freeze in the bowl for about 30 minutes, just to solidify it a bit
-Use a baller to scoop chunks onto a cookie sheet covered in parchment paper {like, you were going to actually bake these cookies!}.  Stick it in the freezer until hard.  Then you can store the little frozen balls in a freezer bag in the freezer for about 3 months….pulling out a ball or four whenever you have a hankering’ for cookie dough.
 
Edible Egg-less Cookie Dough from Palmettos and Pigtails

Disclaimer: The original author notes that you may be able to get sick from eating raw flour.  I’ve never heard of that happening, but I’d hate to lose any of my devoted readers to a raw-flour ingestion incident, so do consume with caution! =)

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{eMeals} Pumpkin Spice French Toast

 Every so often, we have a weekend where we have nothing planned.  It doesn’t happen often, so when it does, we really try to cherish those family moments.  This past weekend {after months of busyness}, we had one of those rare Saturday mornings where we had nothing to do, nowhere to go.  We started the morning with some Saturday morning cartoons….all of us, in my bed.  Some of my favorite times revolve around snuggling and Sofia the First.

Then, we decided to make breakfast.  Normally, this consists of home fried potatoes and eggs, maybe some cheese-grits and biscuits.  But to ring in the Fall weather, we decided to make some french toast this weekend.  And not just any french toast, but Pumpkin Spice French Toast {recipe courtesy of eMeals!}.

Pumpkin Spice French Toast from eMeals and Palmettos and Pigtails

It was so easy, I thought I’d share…..and it’s a great use of Pumpkin Spice coffee creamer, if you happen to have three bottles in your fridge too…..{not that I do, or anything….}

Ingredients:

-1 loaf of French Bread {or half a loaf of store bought, pre-sliced!}
-1/2 cup of egg substitute {or 4 large eggs}
-1 cup of pumpkin spice flavor coffee creamer
-1 tsp cinnamon {or pumpkin pie spice}
-1/2 c maple syrup
 
Pumpkin Spice French Toast from eMeals and Palmettos and Pigtails

Directions:

1. Combine egg, creamer, and spice in a large bowl.

2.  Dunk each slice of bread in the mixture, piercing with a fork….make sure you dunk both sides of the bread!

Pumpkin Spice French Toast from eMeals and Palmettos and Pigtails

3. “Fry” each slice on a griddle or a frying pan sprayed down.

4.  Serve with syrup {and bananas and strawberries!}.

Pumpkin Spice French Toast from eMeals and Palmettos and Pigtails

And to celebrate Fall and all things yummy, eMeals has an AWESOME deal going on right now!  This is the biggest discount I’ve seen yet!  Now is the time to subscribe to eMeals, and also get a free holiday meal planner for Thanksgiving and Christmas!  Click the red banner below to get started!
Save 30% of eMeals with code: Cyber

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{Throwback Thursday} Turkey Cake Pop Tutorial

I am snack mom in Jayna’s class next week.  Normally, this would not be a problem.  However, this year, she goes to school 4 days a week.  Which means 4 creative snacks {as opposed to last year’s two days of snacks!}.  And to top it all off, it’s her school’s Thanksgiving week celebration.  Hence, they expect themed snacks all week.

Cue Supermom!  {where-ever she is!}

Turkey Cake Pop Tutorial from Palmettos and Pigtails

I know, I know.  I showed you these turkey cake pops last year about this time.  Click here to read the original post about how I made them for a Sunday School party {and to hear about Jayna’s opinion on my choice of household toilet paper!}.  And if you remember that post from two years ago, also know that every year since then, her class has sang that dang song.  So it’s still in my head!!

Here’s the full tutorial on how to make cake pops, and here’s my abbreviated version:

Bake a cake {boxed!} according to the box’s directions and let it cool completely.  When it’s cool, gently slice off all edges {anything remotely brown} and crumble completely into a bowl.  Scoop two heaping spoonfuls of icing {again, from the store} into the cake crumbles and use the spoon to gently mix it together.  When you have the consistency of cookie dough, stick the bowl into the fridge for an hour or the freezer for 15 minutes to harden a bit.  Roll dough into balls that are about one to one and a half inches around.  Stick the balls on a platter or in a ziplock bag and stick them back into the fridge for an hour or freezer for as long as you need to {I almost always have some in a ziplock in the freezer to have on hand}.

Melt chocolate candy melts in the microwave in 30 second intervals until completely melted and smooth.  Dip the tip of a lollipop stick into the chocolate and then stick it into each cake ball.  Put the balls and sticks back in the fridge to harden.  When hard, hold the stick and gently dip the whole cake pop into the chocolate, gently turning to get the chocolate smooth.  Stick back into the fridge to harden.  Make sure that the entire cake pop is covered, all the way to the stick, so the cake part doesn’t get stale.

On to the turkey cake pops….

So to make these, follow the general steps above, but while your chocolate that covers the cake pop is still wet, poke your pretzel stick legs into the bottom of the cake pop…then stick it in the fridge to harden.

Then, use some melted chocolate {I stuck some in a piping tube}, to attach some candy corn tail feathers onto the back of the turkey.  I found out the hard way, but make sure you are holding your turkey straight while you attach your feathers, or they will be crooked or in the wrong place!  Then, stick the whole thing back in the fridge or freezer to harden.

Then, again using melted chocolate, attach a brown M&M {or the all chocolate ones, like I did…they are a little bigger} to the cake pop.  And, you guessed it….back in the fridge.  When it’s hardened, do the same for the little red “gobbler.”  {I’m not sure what the technical term is for this part of the turkey!}….I used a candy coated sunflower seed {packs can be found at Party City}.  Again, freeze to harden!

So, they certainly are cute {and Thanksgiving-themed}….but not the most healthy snack to send into school.  If you sent these in with your kid for snack, what else would you send?  Carrots?  Cheese?  Oreos?  Haha!  Help!

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Jalapeño Poppers: The Perfect Tailgate Snack!

Now that football season has fully descended upon us, we find ourselves making the rounds in the neighborhood to watch various games.  I love these impromptu dinner parties, because it means lots of socialization for the kiddos, and less cooking for me!  This past weekend, I chose to try out one of my free tailgating menu downloads from eMeals.  I got a whole meal plan as a bonus, just for being a subscriber!  I only made the Jalapeño Poppers this time, but it also included recipes for:

Slow Cooker Pulled Pork Sliders
Buffalo Chicken-Cheese Dip
Jalapeño Poppers
Easy Blue Cheese Chicken Wings
Marinated Chicken, Onion and Mushroom Kabobs
Chocolate-Toffee-Peanut Butter Crispy Treats 

Yum!  So I thought I’d give you a sneak peek at the jalapeno poppers….they were AWESOME!

stuffed_jalapeno_popper_logo

I did make a few changes, based on stuff I did/didn’t have on hand {I told you the dinner party was impromptu!!}, so I’ve included any changes I made in parenthesis.

Ingredients

* 1 teaspoon canola oil
* 1⁄4 cup chopped shallots {1/4 cup minced red onion….out of my garden!!}
* 2 teaspoons chopped garlic
* 4 oz cream cheese, softened
* 1 cup shredded mozzarella cheese
* 1⁄4 cup chopped fresh cilantro {1 tsp dried cilantro}
* 12 large jalapeño peppers {I used 15, and still had extra filling, so I also used some sliced red bell peppers}
* 1⁄4 cup diced tomato {I omitted this completely}

Jalapeno Poppers: The Perfect Tailgating Snack from Palmettos and Pigtails and eMeals

 Instructions

Preheat oven to 375 degrees.

Heat oil in a small skillet over medium heat.

Add onions and garlic to pan; sauté 3 minutes or until softened.

Combine onion mixture, cream cheese, mozzarella cheese, and cilantro in a medium bowl. Stir until blended.

 Cut peppers in half lengthwise. Discard membranes and seeds.

Sidebar: These are from our ONE jalapeno plant! We get about 5-8 a week off of it!! Aren’t they beautiful?!?!

Divide cheese mixture evenly among pepper halves. Place stuffed peppers on a baking sheet.

I ran out of jalapenos, so I cut up half of a red pepper to use up the rest of the filling.

Bake 20 minutes or until bubbly. {Sprinkle with tomato.}

Note: Poppers can also be grilled.

Didn’t they turn out beautiful?  I’m so glad that I added the red peppers in too.  Not only did they provide some color, but they also gave a non-spicey option for the kids to try!  I highly recommend it!

Want the rest of the tailgating recipes?  Go to eMeals.com and sign up for your own eMeals account and get it for free!  Want to know more about eMeals and why I love them?  Click here!

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Healthy Apple Spice Muffins

Happy Family Week!

Ok, so I might be 3 days late with this post, but any week can be family week!  And what a great way to celebrate your family, than some free recipes and activities courtesy of eMeals!  This week they are sharing a whole week’s worth of recipes {and shopping lists} and family-friendly activities with you.

 Here’s a list of some of the recipes:

Creamy Chicken Broccoli
Lemony Broccoli
Tropical Fruit Salad
No-Bake Cornflake Cookies
Bacon-Wrapped Eye of Round Steaks with Mushroom Gravy 
Hasselback Potatoes
Chocolate Cheesecake
A Variety of Homemade Popcorn recipes
S’Mores Brownies

And here are some of the activities and hints:

A list of dinner conversation starters
10 date ideas
Healthy Substitutions Chart
Family Movie Night
Backyard Campout
 
Click here to download all of the recipes and activities!

One of our favorite family activities is to cook together.  So we chose one of the free eMeals recipes to make as a family.  Here’s the recipe for Healthy Apple Spice Muffins:

Ingredients

1 c whole wheat flour
1⁄2 c all-purpose flour
1⁄2 t baking powder
1⁄2 t baking soda
3⁄4 t cinnamon
1⁄2 t allspice
1⁄2 t nutmeg
1⁄2 t salt
1⁄2 c brown sugar, packed
1⁄4 c egg substitute {or 1 egg}
3 T canola oil
1 c applesauce
3⁄4 c peeled, finely chopped apple
1⁄4 c chopped walnuts (optional) 

Celebrate Family Week with free recipes and activities from Palmettos and Pigtails and eMeals

I know, I know.  It’s a lot of ingredients.  But, if you are like me, you have all of them on hand already!  They are mostly staple items.  And if you have two little kids who are helping you bake, you know that the more ingredients you have to pour in bowls, the happier your helpers are!

Celebrate Family Week with free recipes and activities from Palmettos and Pigtails and eMeals

{Preheat oven to 400°F.}

But the best thing about this recipe being a group project, is that it’s a two bowl recipe.  Now, it only made sense that my big girl got the big bowl {with the dry ingredients} and my little girl got the little bowl {with the wet ingredients}.

Celebrate Family Week with free recipes and activities from Palmettos and Pigtails and eMeals

However, Jayna was less than thrilled that hers was the easier mixture to stir.  {whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.}  She was mad that Millie’s wet ingredients seemed more fun to stir.

Celebrate Family Week with free recipes and activities from Palmettos and Pigtails and eMeals

{In the smaller mixing bowl, whisk together brown sugar, egg, and oil until smooth.}

Celebrate Family Week with free recipes and activities from Palmettos and Pigtails and eMealsBut Millie needed some extra muscle to {stir in the applesauce and diced apples.} Good thing this was a family activity!!

Celebrate Family Week with free recipes and activities from Palmettos and Pigtails and eMeals

Jayna quit her pouting though, once she realized that Millie’s wet ingredients were going to get added to hers!  Which worked out perfectly, since this was about the time that I lost Millie’s attention anyway. {Add applesauce mixture to flour mixture, and stir just until combined, being careful not to overmix. Fold in chopped nuts if using.}

Healthy Apple Spice Muffins from Palmettos and Pigtails and eMeals

We decided to make half of the batch into muffins, like the recipe called for, and half of the batch into mini-loaves to give away.

{Spoon batter into 12 muffin cups sprayed with nonstick cooking spray. Bake for 15–18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool in the pan for 5 minutes. Remove muffins from pan and cool completely on a wire cooling rack.}

Healthy Apple Spice Muffins from Palmettos and Pigtails and eMeals

They were delicious!  And they made the perfect, healthy snack for lunch boxes too!  I’ll share another YUMMY eMeals recipe with you on Friday….now is definitely the time to sign up for an eMeals account, as the recipes just get better and better!!

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Linking up here this week! 

Personal Chicken Pot Pie Recipe

With Fall just around the corner, I’ve been craving some comfort food already!  And what better comfort food is there, than chicken pot pie?  So when these individual chicken pot pie’s came across my eMeals plan last week, it was the first recipe I put down on my weekly meal planner! (*I did alter the recipe a little bit)

Ingredients:

-1 1/2 lbs chicken breast, cooked and shredded
-8oz softened reduced fat cream cheese
-4 Tbsp softened reduced fat margarine
-1/2 tsp onion powder
-1/2 tsp garlic salt
-1 1/2 cups frozen chopped broccoli
-1/2 c frozen whole kernel corn
-4 refrigerated pie crusts (*original recipe called for 3, but I had stuffing left over, so I used one more!)

*You can substitute any frozen veggies that your family loves!  I think I might add some frozen carrots next time too!

Personal Chicken Pot Pie Recipe from Palmettos and Pigtails and eMeals

Preheat the oven to 400 degrees. Combine cream cheese and margarine, add onion powder and garlic salt.  Then add chicken and frozen veggies and stir until well mixed.

Personal Chicken Pot Pie Recipe from Palmettos and Pigtails and eMeals

Cut each pie crust into quarters, and fill two of the four sections with chicken mix, taking care keep away from the edges.

Personal Chicken Pot Pie Recipe from Palmettos and Pigtails and eMeals

Cover the mixture with another pie crust and press around the edges to seal.  Repeat to make 8 (*or 6) pies.

Personal Chicken Pot Pie Recipe from Palmettos and Pigtails and eMeals

Cut slits (or cute smiley faces) into the top so steam can escape.  Place pies on parchment paper-lined cookie sheets.

Personal Chicken Pot Pie Recipe from Palmettos and Pigtails and eMeals

Bake for 20-30 minutes until brown around the edges and enjoy!

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Homemade Peachy Freeze Pops

While doing the most dreaded of my monthly chores {cleaning out the refrigerator!!}, I came across some sad, shriveled peaches.  Remembering them in their prime, straight from the farmer’s market….juicy and sweet, it seemed a shame that they should wither in vain.

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.com

So I decided to kill two birds with one stone and make some homemade freeze pops with them {which one one of our Summer Bucket List items!}

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.com

They were super easy to make, and I had all of the ingredients on hand!  The following ingredients made 8 freeze pops.

Ingredients

-4 ripe peaches
-2 individual containers of vanilla or peach flavored yogurt
-1/4c of apple juice

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.comI threw all of the ingredients in my Magic Bullet and blended until it was a smoothie-like consistency.  Jayna loves the bullet…so it was the perfect job for her!!

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.com

At the beginning of the summer, my friend Rachele found these awesome homemade freeze pop wrappers online.  Zipcicles are awesome in theory {haven’t we all kind of come up with this idea at some point?!?!}, and claim to be reuseable.  I found that they were pretty easy to split open {but equally easy to repair with some tape!}, and maybe not worth the pain of having to wash to reuse.  But totally worth it overall!

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.com

So we grabbed a funnel and a spatula and filled the Zipcicles up to the fill line.

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.com

And then laid them flat on a plate and stuck them in the freezer!  When they were ready to eat, we ran a bit of water over the zipped end to thaw it out enough to open.

Homemade Peach Flavored Freeze Pops from PalmettosandPigtails.com

And I just love that I know exactly what’s in these puppies!  What flavor would you make?

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How to Dry Your Own Herbs {in about 5 minutes!}

Have you seen our garden?  What started out as a little itty bitty herb garden is now requiring daily pickings to encourage growth.  I’ve even opened up our garden to the neighborhood, inviting anyone who needs them to come get some herbs!  But, still, there are some left.  And I hate to waste!  I was over at Carolina Heartstrings the other day, and found their awesome and so easy way to freeze fresh herbs, so you have fresh whenever you need it.  But what about dried herbs?Dry your Own Herbs in 5 Minutes in the Microwave from PalmettosandPigtails.comWell, after reading about a dozen pinterest recipes on how to dry your own herbs…I decided I liked the microwave idea the best.  So I gathered a bunch from my garden, and experimented with power settings and times on my microwave.  {Disclaimer: your microwave is different than mine, so your times may be different too!}Dry your Own Herbs in 5 Minutes in the Microwave from PalmettosandPigtails.comSo gather to your heart’s content, wash and spread your herbs out on a paper towel to dry.Dry your Own Herbs in 5 Minutes in the Microwave from PalmettosandPigtails.comWhen they are completely dry, place another dry paper towel on top of them, and lay them carefully in the microwave.  Make sure your turntable is OFF! Then, microwave on high for 30 seconds.  Stay close and watch it, in case there is any burning…stop the microwave immediately and remove the burned leaves.

After the initial 30 seconds, take off the top paper towel and gently feel all the leaves to see if there are any that are getting crispy {probably some of the smaller ones}. Continue to microwave in 30 second segments, removing any leaves that are completely crispy in between each interval.Dry your Own Herbs in 5 Minutes in the Microwave from PalmettosandPigtails.comWhen you have removed about half of your original amount of leaves, reduce your time to 15 second intervals.  For a full paper towel, the whole process should take about 5 minutes.  I found it was easiest to dry my herbs while I was cooking dinner, so I could be productive, but also stay close to the microwave.

Sidebar: So, we are potty training, right?  Millie has been going to “sit” every 20 minutes as measured by the microwave timer.  Sooo, every {15-30 seconds} while drying the herbs, the microwave would beep and Millie would say “Potty Time!” and head for the bathroom.  Seriously, for almost the whole 5 minutes.  {You’d think she’d learn, right?}

I found {especially in the basil} that some of the leaves retained their bright green, and some turned a grayish brown.  All got crispy, and all still smelled great!  The mint was also a favorite, as it made my whole kitchen smell minty-wonderful!Dry your Own Herbs in 5 Minutes in the Microwave from PalmettosandPigtails.comWhen all of your herbs are crispy, stick them in your Magic Bullet {like me} and pulse until completely crumbled.  Or, you can use a chopper or even hand crumble them {it just won’t be quite as fine as using a food processor}.Dry your Own Herbs in 5 Minutes in the Microwave from PalmettosandPigtails.comAnd viola! Homemade dried herbs in about 5 minutes!  I put some in baby food jars for storage, and some I just added straight back to my spice rack bottles.  So far, I’ve dried mint, basil, cilantro and oregano.  What herbs are you going to try?

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