FamilyFun favorite: Chilly evenings are setting in…time to get your soup on! Try our recipe for scrumptiously cheesy chowder.
CHEESY POTATO-AND-LEEK CHOWDER
Ingredients:
21/2 pounds Yukon Gold potatoes, peeled and cut into bite-size cubes
2 leeks, white and light green parts, washed and thinly sliced
6 cups low-sodium chicken broth 1 teaspoon salt 1/8 teaspoon pepper 1 cup whipping cream
3 cups grated cheddar
2 tablespoons flour
1 tablespoon lemon juice
Dash of nutmeg
Dash of cayenne
Minced fresh chives (optional)
Croutons (optional)
Directions:
1. Combine the first five ingredients in the slow cooker.
2. Cover and cook for 2 to 3 hours on high or 4 to 5 hours on low, until the potatoes are tender.
3. Mash the soup with a potato masher or blend with an immersion blender. Add the cream. In a medium bowl, toss the cheese with the flour, then stir it into the soup along with the lemon juice. Cook until the soup is heated through, about 20 minutes more. Add the nutmeg, cayenne, and more salt and pepper to taste.
4. Serve with a sprinkle of chives, croutons, or both, if desired.
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 2 HOURS 40 MINUTES (HIGH) TO 5 HOURS 40 MINUTES (LOW)
MAKES: 6 SERVINGS
Nutrition per serving: 542 calories, 23g protein, 35g fat (21g sat. fat), 36g carbs, 3g fiber, 3g sugar, 479mg calcium, 3mg iron, 937mg sodium 


FamilyFun favorite: 
Chilly evenings are setting in…time to get your soup on! Try our recipe for scrumptiously cheesy chowder.

CHEESY POTATO-AND-LEEK CHOWDER

Ingredients:

21/2 pounds Yukon Gold potatoes, peeled and cut into bite-size cubes

2 leeks, white and light green parts, washed and thinly sliced

6 cups low-sodium chicken broth 1 teaspoon salt
1/8 teaspoon pepper
1 cup whipping cream

3 cups grated cheddar

2 tablespoons flour

1 tablespoon lemon juice

Dash of nutmeg

Dash of cayenne

Minced fresh chives (optional)

Croutons (optional)

Directions:

1. Combine the first five ingredients in the slow cooker.

2. Cover and cook for 2 to 3 hours on high or 4 to 5 hours on low, until the potatoes are tender.

3. Mash the soup with a potato masher or blend with an immersion blender. Add the cream. In a medium bowl, toss the cheese with the flour, then stir it into the soup along with the lemon juice. Cook until the soup is heated through, about 20 minutes more. Add the nutmeg, cayenne, and more salt and pepper to taste.

4. Serve with a sprinkle of chives, croutons, or both, if desired.

ACTIVE TIME: 20 MINUTES

TOTAL TIME: 2 HOURS 40 MINUTES (HIGH) TO 5 HOURS 40 MINUTES (LOW)

MAKES: 6 SERVINGS

Nutrition per serving: 542 calories, 23g protein, 35g fat (21g sat. fat), 36g carbs, 3g fiber, 3g sugar, 479mg calcium, 3mg iron, 937mg sodium 

The latest from FamilyFun:  Beware the Bagel of Doom! To make this Halloween lunchbox or party treat, slather a halved bagel with pb & j. Stick on candy eyeballs, using a dab of peanut butter as glue. Insert plastic fangs. Get ready for screams of fright and/or delight. 

The latest from FamilyFun:  Beware the Bagel of Doom! To make this Halloween lunchbox or party treat, slather a halved bagel with pb & j. Stick on candy eyeballs, using a dab of peanut butter as glue. Insert plastic fangs. Get ready for screams of fright and/or delight. 

FamilyFun favorite: Perk up a lunchbox with our Bunny Blondies, a yummy cross between carrot cake and brownies. Here’s the recipe!
BUNNY BLONDIES
Ingredients:
8 medium carrots
2½ cups flour
½ teaspoon baking soda
2½ teaspoons cinnamon
1 teaspoon salt
1½ sticks of butter, softened
1 cup packed light brown sugar
⅓ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butterscotch chips
1 cup finely chopped walnuts (optional) 

 
Directions:

1. Heat the oven to 350°. Grease a 9 by 13-inch baking pan.
2.   Peel, trim, and finely shred the carrots (you can use store-bought shredded carrots). 
3.   In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. 
4.   With a mixer set on medium, blend the butter and both sugars in a separate bowl until pale and fluffy, about 3 minutes. Add the eggs and the vanilla and beat on medium until well blended. With the mixer on low, mix in the carrots.
5.   Stir in the butterscotch chips and walnuts, if using, then blend in the flour mixture completely. Pour the batter into the dish and spread it evenly.
6.   Bake on the center rack until the batter has risen slightly and a thin crust has formed, 30 to 35 minutes. Do not overbake. Test for doneness by inserting toothpicks into the bars 1 inch and 2 inches from the edge, and in the center. The first should come out clean, the second with a little batter, the third with a little more. 
7.   Cool on a wire rack. Run a knife around the rim of the pan, then cut up into bars.

FamilyFun favorite: Perk up a lunchbox with our Bunny Blondies, a yummy cross between carrot cake and brownies. Here’s the recipe!

BUNNY BLONDIES

Ingredients:

8 medium carrots

2½ cups flour

½ teaspoon baking soda

2½ teaspoons cinnamon

1 teaspoon salt

1½ sticks of butter, softened

1 cup packed light brown sugar

⅓ cup sugar

2 large eggs

2 teaspoons vanilla extract

1 cup butterscotch chips

1 cup finely chopped walnuts (optional) 

 

Directions:

1. Heat the oven to 350°. Grease a 9 by 13-inch baking pan.

2.   Peel, trim, and finely shred the carrots (you can use store-bought shredded carrots). 

3.   In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. 

4.   With a mixer set on medium, blend the butter and both sugars in a separate bowl until pale and fluffy, about 3 minutes. Add the eggs and the vanilla and beat on medium until well blended. With the mixer on low, mix in the carrots.

5.   Stir in the butterscotch chips and walnuts, if using, then blend in the flour mixture completely. Pour the batter into the dish and spread it evenly.

6.   Bake on the center rack until the batter has risen slightly and a thin crust has formed, 30 to 35 minutes. Do not overbake. Test for doneness by inserting toothpicks into the bars 1 inch and 2 inches from the edge, and in the center. The first should come out clean, the second with a little batter, the third with a little more. 

7.   Cool on a wire rack. Run a knife around the rim of the pan, then cut up into bars.

From this month’s issue of FamilyFun:  In need of lunch-packing inspiration? Smile! We’ve got you covered, with these lunch ideas from FamilyFun on parents.com.

From this month’s issue of FamilyFun:  In need of lunch-packing inspiration? Smile! We’ve got you covered, with these lunch ideas from FamilyFun on parents.com.

News from FamilyFun: Senior editor Debra is getting geared up for another year of lunch-packing for her son Joe (a budding foodie who prefers prosciutto and mozzarella to ham and cheese). So what are you packing for school lunches this year? Post a pic on Instagram with the hashtag #familyfunmaglunchie.

News from FamilyFun: Senior editor Debra is getting geared up for another year of lunch-packing for her son Joe (a budding foodie who prefers prosciutto and mozzarella to ham and cheese). So what are you packing for school lunches this year? Post a pic on Instagram with the hashtag #familyfunmaglunchie.

From the current issue of FamilyFun:   To inspire smiles in your back-to-schooler, try this simple treat. It’s made from yellow and white cheese, a grape tomato, black olives, and bread trimmed into a square (use a strip of crust for the bumper).
Get the details and tons more clever snack ideas from FamilyFun on parents.com.

From the current issue of FamilyFun:   To inspire smiles in your back-to-schooler, try this simple treat. It’s made from yellow and white cheese, a grape tomato, black olives, and bread trimmed into a square (use a strip of crust for the bumper).

Get the details and tons more clever snack ideas from FamilyFun on parents.com.




Nab this idea from FamilyFun:  Feeling the August heat? Pop some frozen watermelon cubes in a glass of water (serve with a Silly Slinky Drinks straw, for extra fun).
Nab this idea from FamilyFun:  Feeling the August heat? Pop some frozen watermelon cubes in a glass of water (serve with a Silly Slinky Drinks straw, for extra fun).

Behind the scenes at FamilyFun: It’s a Jellopalooza in the FamilyFun test kitchen these days. Look for this party on a platter in our Dec/Jan issue.

Behind the scenes at FamilyFun: It’s a Jellopalooza in the FamilyFun test kitchen these days. Look for this party on a platter in our Dec/Jan issue.

Behind the scenes at FamilyFun:  Sweet-tater biscuits from the test kitchen. It’s our job to eat these.

Behind the scenes at FamilyFun:  Sweet-tater biscuits from the test kitchen. It’s our job to eat these.

From the current issue of FamilyFun: May the freeze be with you!Want to make an ice saber? Simple! Cut and fold a 3-inch by 4-inch gray felt rectangle over a freeze pop. Seal edges with fabric glue; clamp with clothespins, if needed. Slip the felt off the pop; add strips and dots. When the pop is frozen and the glue is dry, slip the holder back on.

From the current issue of FamilyFun: May the freeze be with you!

Want to make an ice saber? Simple! Cut and fold a 3-inch by 4-inch gray felt rectangle over a freeze pop. Seal edges with fabric glue; clamp with clothespins, if needed. Slip the felt off the pop; add strips and dots. When the pop is frozen and the glue is dry, slip the holder back on.