Baseball Dinner (Mashed Potato Baseballs)

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
Do you know what time it is???? Its BASEBALL TIME!!! (Hehe, sorry, I have Tool Time playing on the background while I’m typing this post!) To celebrate the season opening, I made my boys this awesome baseball dinner!
I downloaded a free Clare Cerespo Cookbook (here ). I honestly, did not expect what I was about to see. The more I scrolled, the more I giggled. It’s a small cookbook, 25 kid-friendly recipes for veggies, but it is so much fun. I know for a fact, that I will be making many more recipes from that little cookbook. (The squash/carrot butterfly are next!)
Feeding my little man veggies is not much of a problem for me. At least right now, I really hope it won’t change once he gets a little older. If it does, I will make sure to remember these recipes. On the other hand, my big man is not a veggie eater. I always try to get him to eat more veggies and recently found out that his grandma used to sneak veggies in his food. It was very funny to see the look on his face after his mom told us the ways she used to sneakily add veggies. I also adapted a couple of ways to get him to eat. I tend to add cheese, sauce or Country Crock to the veggies. These ways adds flavor to veggies and makes them much tastier. Although, which Country Crock spread, I don’t have to mask the flavor of veggies, it just make them taste a little better. Which is good news to non-veggie eaters like my hubby.

1 medium red bell pepper, seeded and very thinly sliced
4-5  medium red potatoes, peeled and chopped for easier cooking
2 Tbsp. Country Crock® Spread
2 Tbsp. reduced-fat sour cream
2 clove garlic, minced
1 bay leaf
1/4 tsp. salt
1/4 tsp. ground black pepper

1. In a small saucepan, bring water to boil. Add the salt, pepper and bay leaf. Cook the potatoes water until tender, about 15 minutes.

2. Use the same water to add the pepper slices and cook until pliable, about 3-4 minutes; take out, set aside.

3. Drain the potatoes, leaving 2 tablespoons cooking water on the bottom.
4. Add the Country Crock Spread, sour cream, garlic, salt and pepper. Mash with a potato masher until the ingredients are blended soft.

5.  Using an ice cream scoop, mold a scoop of potatoes into a half sphere on a plate. Add pepper strips to resemble laces. Cut strips of pepper into smaller 1/4-inch pieces to make cross-stitches. Repeat until all potatoes and peppers are gone.


Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!

What recipe do you want to make for your kids??

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