1. Mix ChildLife Essentials Liquid Calcium with Magnesium with yogurt
2. Line a flat pan with parchment paper and spread yogurt mixture evenly on top (about [q:3/8] inch in thickness)
3. Sprinkle your favorite cereal on top (we used fruity cereal!)
4. Place in the freezer for 2 to 3 hours until frozen.
5. Remove from parchment paper, break into pieces and serve immediately.

Caramel

1. Place caramels in freezer for 10 minutes. Meanwhile, line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray. Set parchment-lined baking sheet next to stove.
2. While caramels freeze, insert 1 popsicle stick into stem end of each apple, pushing stick about 1 inch into apple.
3. Unwrap caramels and place in small saucepan. Add cream, vanilla, and salt.
4. Cook over medium-low heat until caramels begin to melt, about 5 minutes. Use rubber spatula to stir and scrape bottom of saucepan. Continue to cook, stirring often, until caramels are melted and mixture is completely smooth, 5 to 7 minutes. Turn off heat and slide saucepan to cool burner.

Apple Dipping

1. Working quickly, carefully dip apples to mostly cover with caramel, following photos below. (If caramel becomes too thick to dip easily, reheat over medium-low heat, stirring often, until loosened, 2 to 3 minutes.)
2. Hold handle of saucepan and carefully tip to one side. Use other hand to hold popsicle stick and carefully dip apple into caramel, turning to coat most of the apple on all sides (ask an adult for help).
3. Lift apple out of caramel and gently shake to let extra sauce drip into pot, about 10 seconds.
4. Turn apple upright and gently twist back and forth to even out coating. Hold upright for 30 seconds to set coating.
5. Place apple, with stick pointing up, on greased parchment-lined baking sheet. Repeat dipping with remaining apples.
6. Place baking sheet in refrigerator and chill until caramel is firm, about 30 minutes. Serve. (Caramel apples can be refrigerated in airtight storage container for up to 3 days.)

1. Preheat the broiler.
2. Place English muffins on a baking sheet, cut-sides up. Divide peanut butter between them, then sprinkle evenly with chocolate. Top with marshmallows, pressing down on them slightly.
3. Broil until chocolate is melted and marshmallows are browned.

1. Make a large batch of fruit snacks ahead of time and keep them in the refrigerator.
2. Hard-boil the egg, cut the vegetable sticks, and cube the cheese the night before.
3. In the morning, make the cut-out sandwiches.

1. Preheat oven to 275°. Line a baking sheet with parchment paper. If desired, soak nuts.*
2. Place macadamia nuts, pecans, walnuts, and pepitas in a single layer on baking sheet and roast for 25 to 30 minutes, mixing halfway through roasting time. You can also roast on the stovetop in a cast-iron skillet over low to medium heat. (This process usually takes 8 to 10 minutes on the stove, but watch closely so they do not burn.) You know they are done when you can smell the nuts and they become golden on the outside.
3. Remove baking sheet from oven and place mixture in a bowl. Toss nuts with chili powder, turmeric, cumin, black pepper, salt, and oil to evenly coat.
4. Allow nuts to cool before serving. Store them in an airtight glass container or glass jar. They will last for 1 month in the fridge or 1 week on your counter.

1. Blanch spinach in a large pan of salted, boiling water for 1 minute. Drain spinach. When spinach is cool enough to handle, place it in a clean dish towel and wring to remove as much water as possible.
2. Add spinach to a food processor along with yogurt and lemon juice. Blend until almost smooth.
3. Transfer spinach mixture to a saucepan set over medium-low heat. Add cheeses, nutmeg, and salt and pepper to taste. Heat until cheeses melt.
4. Serve immediately with baked tortilla chips, crackers, and raw sliced veggies.

1. Preheat oven to 350°. Line a 13 by 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side and coat with cooking spray.
2. Combine sweet potatoes, almond butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
3. Scrape down sides of bowl and add maple syrup and vanilla. Process until combined, about 30 seconds.
4. Add cocoa powder, salt, and baking soda. Process until all dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
5. Pour batter into prepared pan, spread it into an even layer and sprinkle with remaining 2 tablespoons chocolate chips. Bake until top is set and a toothpick inserted into center comes out with a few moist crumbs, 27 to 30 minutes. Let brownies cool slightly. Cut into 24 bars.