Halloween Wrap Up!

I know we are over Halloween but I have a few things I have to post before we can kiss it goodbye for another year!

First, here's a Halloween bento made by Angela, she says she's a beginner but it doesn't look like it, does it?!

The last thing is I thought I'd post what we had for dinner on Halloween before trick or treating!

The 3 year old and I had these as she can't have dairy - mummy dogs! Strips of crescent rolls wrapped around hot dogs and baked. They were so good!

Then for the 6 year old who doesn't eat meat but can eat dairy, I did pumpkin grilled cheese (with cucumber stems):

And finally, dessert! Frankenstein vanilla pudding with a little food coloring (it made it light green, hard to tell) and the dairy free version, jello! His "hair" is crushed Oreos.

Kids loved it! We were supposed to have our sweet neighbour boys over to join in but it didn't happen this year due to germs. I'll have to come up with something else fun for next year them!

Lunchbox Recipe - Blueberry Pumpkin Muffins

OK, so I'm not a super huge muffin fan. I make them for my kids but I don't eat alot of the ones I make because I feel they are just wanna be cupcakes - ha! Except these. These are sooo good. Seriously. You'll eat as many as your kids! (Is that a good or a bad thing?) Try them and let me know what you think!

Blueberry Pumpkin Muffins

3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar (I don't always use all the sugar)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted (I use margerine)
3/4 cup fresh blueberries or frozen blueberries, thawed (I use frozen)

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2.Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
3.Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Freezing instructions:
They freeze great! I freeze them in freezer bags and take out the night before for lunches.