Lots of teens and tots in our family photo this year! The toughest part of family time these days, is matching the schedule of these kids going every which way. They are all involved in so many activities I am sososososo proud of them all.
I set up my props in the backyard by our firepit and picnic table. I used vintage sleds, firewood, checkered tablecloth, wooden guitar, and some evergreenery.
The Tots
These girls are learning how to be good friends.
Pretty girls.
The Picnic Table
Our picnic table became the center of our photos despite my efforts to include all of the props that I set out.
The Tree
The big kids leaned against the tree by the woodpile for some of our photos.
The Guitar
I love that he plays guitar and enjoys music so much.
Small Group Photos
The Storm
She is so beautiful and loved sitting in this little seat at the woodpile.
The Dog
Arwen didn’t make it into very many photos. She is a very active dog and just wanted to play!
We visited some family for Thanksgiving. We played a few Minute-to-Win-it challenges together. Our family has a large age difference, so we tried to choose games that would be equally challenging for each of all.
Corn Cob Roll
Corn Cob Roll
Materials:
1 minute Timer
Corn Cob
Wooden Spoons
Masking tape
Directions:
Make straight lines with your masking tape that are at least 12 feet long and 1 foot apart.
In less than 1 minute…
Players should slowly roll the corn cob down the lane
If the corn cob rolls out of the lane, players have to roll it back to where it left the line and keep going
No sliding the corn cob with the spoon
Pumpkin Seed Suck It Up
Pumpkin Seed Suck It Up
Materials:
1 minute timer
10 Pumpkin Seeds
Straws
Plates
Directions:
Player needs 2 plates with 10 Pumpkin Seeds on one plate.
In less than 1 minute…
Use the straw to suck up the seeds, one at a time and place them on the second plate.
Try to get all of the seeds to the second plate in less than a minute.
You can adjust the difficulty of this challenge by adding or taking seeds.
Pumpkin Seed Suck It UpPumpkin Seed Suck It UpPumpkin Seed Suck It UpPumpkin Seed Suck It Up
Thankful Plate Stack
Thankful Plate Stack
Materials:
1 minute Timer
6 Plastic Cups
3 Large Paper Plates
Directions:
In less than 1 minute…
have players stack the cups starting with 1, then a plate, 2 more cups, plate, 1 cup, plate, 2 cups!
Thankful Plate Stack
Match Maker
Match Maker
Materials:
1 minute Timer
9 Pumpkins
9 Acorns
18 Cups
2 Empty Cups (across the room)
Directions:
Place a pumpkin under each cup and an acorn under each cup… and spread them out on the table.
Place an empty cup several feet away.
You have just 1 minute to…
uncover 1 pumpkin and acorn at a time and run it to the empty cups across the room
Sort the pumpkins and acorns into the appropriate cups.
Candy Corn Shake!
Candy Corn Shake!
Materials:
1 minute Timer
5 plastic cups
15 pieces of candy corn
card stock
glue
Directions:
place candy corn into cups with 1 in a cup, 2 in the next cup, 3 in the next cup, 4, then 5
Cover the opening with card stock and glue – write a little number of how many candy corns are inside for your eyes only
In under a minute…
Players should shake the cups and order them in order 1-5 candy corns.
Candy Corn Shake!Candy Corn Shake!
Shake Your Tail Feather
Shake Your Tail Feather
Materials:
1 minute Timer
an empty tissue box – the rectangle kind
pantyhose
1 bag of feathers
scissors and tape
Directions:
Tie the hose through the tissue box with the legs for the hose extending out of the backside
Fill the tissue box with feathers
In under a minute…
players should shake their tail feathers – emptying feathers out of the box
Shake Your Tail FeatherShake Your Tail Feather
Inertia Yank
Inertia Yank
Materials:
1 minute Timer
3 plastic cups
2 pieces of card stock
Directions:
Place a cup with a piece of card stock on top of it. Then a cup on top of that with another piece of card stock on top. Place 1 more cup on top.
In under a minute…
Players should yank the card stock out from between the cups
If they are quick enough the cups should stack up without toppling over.
Pumpkin Bop
Pumpkin Bop
Materials:
1 minute Timer
Orange Balloons
Directions:
Players keep one hand in their pocket and try to keep two orange balloons up in the air for one minute.
You can adjust the difficulty of this challenge by adding or taking away a balloon.
Pumpkin Bop
Leaf Blower
Leaf Blower
Materials:
1 minute Timer
leaves, they can be real leaves that are dried out or fake leaves
straws (or turkey basters)
Instructions:
In less that 1 minute…
Player will use a new straw (or turkey baster) to blow/race the leaf to the other end of the table.
Place one candy pumpkin on a spoon and stand at the beginning of the obstacle course.
In less than a minute…
Have players race holding onto their spoon with one hand (you can allow younger kids to use both hands).
If their candy drops off, they have to start back at the beginning.
To make this game more challenging for adults, you can create a bit of an obstacle course.
Turkey TrotTurkey TrotTurkey TrotTurkey Trot
Acorn/ Pumpkin Toss
Acorn/ Pumpkin Toss
Materials:
1 minute Timer
10 Acorns or Candy Pumpkins
Halloween Pumpkin Bucket
Instructions:
Place the bucket on the floor 10 feet from where the player will be standing.
In under a minute…
The person with the acorns needs to throw all of the acorns into the bucket.
Acorn/ Pumpkin TossAcorn/ Pumpkin Toss
Turkeys of a Feather
Materials:
1 minute Timer
2 feathers
Turkey basters
Directions:
The object of the game is to keep your feather in the air without touching the ground or any other surface by blowing on them.
players need to attempt to keep their feather in the air for a full minute by blowing it up.
Buckets of Acorns
Buckets of Acorns
Materials:
1 minute Timer
2 bowls
Jumbos kids tweezers or chopsticks
10 acorns
Instructions:
2 bowls side by side. All of the acorns in 1 of the bowls.
In under a minute…
Players will try and get all of the acorns into the empty bowl using only the tweezers.
Buckets of AcornsBuckets of AcornsBuckets of Acorns
Pumpkin Head
Pumpkin Head
Materials:
1 minute Timer
Mini pumpkins
Directions:
Give each player a mini pumpkin to balance on their head.
In under a minute…
The players must run from one end of the yard to the other without the pumpkin falling off their heads. If you want to make it more difficult, you can set up an obstacle course.
(our pumpkins were too small and light for this one… I suggest an actual tiny pumpkin)
The Little One has been watching Snow White and the Seven Dwarfs lately, so I decided to have a German Snow White themed dinner for family movie night!
Appetizer: Bavarian Pretzels
Dough Ingredients:
3 tea Instant dry yeast
1 ½ Cup Warm Water (100-110 degrees)
2 TBS granulated sugar
4 Cup all-purpose flour
1 tea salt
Crust Ingredients:
1 Cup water
2 tea baking soda
Coarse Sea Salt
¼ Cup Butter
Instructions:
Combine yeast and warm water and sugar.
Add in flour and salt (knead or use mixer).
Place the dough in a greased bowl, cover with a tea towel, and place in a warm place to rise for 30 minutes.
Preheat oven 425, grease baking sheet.
Divide dough into 8 equal parts. Roll each part into 24 inch rope to form the pretzel.
In a shallow bowl, combine the water and baking soda. Submerge each pretzel in water and place on the baking sheet.
Sprinkle with sea salt and let sit for 10 minutes.
Bake for 12 minutes then brush with melted butter.
1. Heat the oven to 375 degrees. Butter a 9inch square baking pan.
2. To make the dough, mix together flour, baking powder, salt, and nutmeg in a mixing bowl. Cut 3 tablespoons of butter into small pieces.
3. Use your hands to knead the butter and flour together.
4. Stir in the milk.
5. Flour a surface and knead the dough until it holds together and dust the top with flour. Roll out into a 12 inch square.
6. Cut the dough into four equal squares and place two quarters of apple in each square.
7. Place 1 quarter tablespoon butter one quarter in each square.
8. In a small bowl, mix together 3 tablespoons of brown sugar, cinnamon, and 1/4 teaspoon of nutmeg. Spoon equal amounts of mixture in each square.
9. Gather three corners of dumpling together and pinch together. Put all four in the baking dish an inch apart.
10. Combine hot water, the remaining brown sugar, and 2 tablespoons of butter, melted. Stir and pour over the dumplings in the pan.
11. Bake for 20 minutes until golden brown.
12. Spoon more syrup over the top, and serve warm.
Vegi: Crispy Potato Bake
Ingredients:
6 russet potatoes, thinly sliced
1 small onion, thinly sliced
2 Tablespoons butter
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons rosemary
1 teaspoon thyme
¼ cup real bacon bits
Instructions:
Preheat oven to 375F.
Use a mandolin or sharp knife to make thin, equal slices of your potatoes and onions – about 1/8″ thick is ideal.
Grease a round casserole dish.
Use a spiral pattern , arrange the sliced potatoes in your baking dish.
Insert the sliced onions an equal distance apart amongst the sliced potatoes.
Place the butter in a microwave-safe dish and microwave for 330 seconds until completely melted. Stir in the olive oil and then pour the mixture over the casserole.
Sprinkle on your seasoning and bacon bits.
Cover with tinfoil and bake for 45 minutes.
Remove the tinfoil and continue baking for 15 minutes to crisp up the potatoes and bacon.
Preheat oven to 425°. Line pie plate with one pie crust and set aside. Pour lemon juice over diced apples and stir to prevent browning.
In a medium saucepan, bring cranberries, one cup of apples, sugar, water, and pie spice to a boil over medium heat. Then lower heat and simmer 10-15 minutes.
Remove from heat and add remaining apples. Let filling cool while preparing the crust.
Lay second pie crust on working area. Using a picture reference and a knife, free hand the Poison Apple face to the pie crust. Paint the crust with egg wash.
Turn pie filling into pastry lines pie plate and then carefully place crust on top. Fold and pinch pie crusts together. Cover edges with aluminum foil or pie crust protector shield.
Bake for 30 minutes, remove crust shield and bake for additional 15 minutes.
Drink: Evil Queen’s Punch
Ingredients:
2 envelopes lemon-lime Kool-Aid
10 cups water
2 cups sugar
46 ounce can of pineapple juice
1 quart lime sherbet
2 liters lemon-lime soda
Instructions:
Combine the Kool-Aid, sugar, water, and pineapple juice. Refrigerate until ready to serve.
When ready to serve, scoop lime sherbet into a punch bowl.
Pour the kool-aid and juice combo over the Sherbet. Follow this up with lemon-lime soda.
I made homemade cinnamon rolls for Easter morning breakfast…
Ingredients:
Dough
1 cup warm milk
1 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons softened butter
1Â large egg
3 cups all-purpose flour
Filling
1/2Â cup butter
1 cup brown sugar
2 tablespoons ground cinnamon
Icing
4 ounces cream softened cheese
1/4 cup softened butter
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Directions:
In the bowl of a stand mixer, combine warm milk and yeast… let set for 5-10 minutes.
Add sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to mix into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. It should be soft, but not stick to your hands.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
In a small bowl, combine the butter, brown sugar and cinnamon. Spread on top of the dough. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until the tops have a touch of brown.
While the cinnamon rolls are baking, make the cream cheese icing by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to get a super soft consistency.
Frost the rolls while still warm and spring sprinkles. Serve immediately or cool and store. Stays good for 4 to 5 days.
Pour 3 1/2 cups of batter into the bottom of the cupcake and bake for 15 minutes.
Then pour 2 1/2 cups of batter into the top of the cake and bake for 45 minutes. (I used the extra batter to make a few cupcakes).
Let it cool in the pan for 15 minutes, then remove to a cooling grid until is completely cools.
Level both cakes with a sharp knife and add butter cream between the layers.
Buttercream Icing
Ingredients:
1 cup butter
1 cup Crisco
4 cups powdered sugar (2 lbs)
2 teaspoons vanilla
1 tablespoon milk (if thick)
Directions:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
Add the vanilla, if it seems too thick you can add a bit of milk.
Marshmallow Fondant Recipe
Ingredients:
16 oz. Mini Marshmallows
3 TBSP water
2 lbs Powdered Sugar (4 cups)
Crisco
Directions:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.
Coconut Bunny Cupcakes
I used the extra cake batter from the Bunny Booty Cake to make a few cupcakes.
Put the icing on the top of the cupcakes and dip them into the coconut.
Then cut the mini marshmallows diagonally and dip the sticky part into the pink sugar sprinkles.
Place the marshmallows on the cupcake for the ears.
Place 2 candy eyes on the cupcake too.
Cut a tiny marshmallow ball and roll it into the pink sugar for the nose.
Easter Candy Charcuterie Board
This year I decided not to give the older kids individual Easter baskets. Instead I made yummy snack mix on a tray with their favorite Easter foods. I chose to use an oval shaped serving tray to look like an egg, but you can use any shape serving tray.
Mar 1 -Tues -National Peanut Butter Lover’s Day (Peanut Butter Cup Brownies)
Ingredients:
3/4 cup granulated sugar
1/4Â cup softened butter
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1Â large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup peanut butter
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
Directions:
Preheat oven to 350°. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted.
Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended.
Stir in 1/2 cup each of peanut butter chips and semi-sweet chocolate chips.
Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly moist.
Place pan on wire rack. Centers of brownies will fall upon cooling.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie.
Top with semi-sweet chocolate chips and peanut butter chips. Cool in pan.
Mar 2 -Wed -National Banana Cream Pie Day
Ingredients:
1 nine inch Graham pie crust
2-1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
3-4 over ripe bananas
whipped cream
Directions:
Combine the milk, sugar, cornstarch, and salt in a large saucepan. Bring to a simmer and cook over medium heat until thickened making sure to whisk consistently.
Lightly whip your egg yolks in a small bowl. Stir a small amount of your milk mixture in with the yolks and whisk until combined. Slowly stir into the pan with the remaining pudding mixture and cook for two minutes longer; making sure to stir the entire time.
Remove from the heat and stir in your butter and vanilla extract.
While your pudding is cooling, slice your bananas and place into your prepared pie crust.
Pour lukewarm pudding over the bananas.
Cover and chill 4 hours. Top with whipped cream!
Mar 3 -Thurs
Mar 4 -Fri
Mar 5 -Sat -National Cheese Doodle Day (Cheese Puffs)
I got a bag of puffy Cheetos for the kids today!
Mar 6 -Sun -National Oreo Cookie Day (Oreo Truffles)
Ingredients:
1 package of Double Stuffed Oreo’s
4 oz. Cream Cheese
12 oz. Almond Bark
Directions:
Crush the Oreo’s in a bowl.
Mix in the cream cheese by hand and roll into balls and place on wax paper. Save the crumbs for the garnish.
Place in freezer for 10 minutes.
Melt the almond bark in the microwave in 30 second intervals, stirring between.
Place a toothpick in the balls and dip them in the chocolate. Â
Place them back on the wax paper and remove toothpick.
Refrigerate.
Mar 7 -Mon -National Cereal Day
I bought the kids special sugary cereals for the day… Baby Shark Berry fin-tastic Cereal and Dunkin’ Caramel Macchiato Cereal.
Mar 8 -Tues -National Popcorn Lover’s Day
I bought the kids special flavored popcorn for the day…
Mar 9 -Wed -Meatball Day
Ingredients:
Frozen Meatballs
Marinara Sauce
Shredded Mozzarella
Directions:
Place meatballs into a baking dish.
Mix in marinara sauce.
Bake on 400 degrees for 20 minutes.
Place cheese on the top and bake for 10 more minutes.
Mar 10 -Thurs -National Blueberry Popover Day
I used this blueberry popover recipe from the Two Cups Flour blog.
Mar 11 -Fri
Mar 12 -Sat
Mar 13 -Sun
Mar 14 -Mon -National PI Day (Triple Berry Pi)
Ingredients:
2 crusts (9 inch): one for the bottom and one for the top
7 cups fresh or frozen raspberries, blueberries and blackberries
1 1/2 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
1 Tablespoon lemon juice
4 Tablespoons cornstarch
2 Tablespoons butter
1 large egg white beaten with a fork
Directions:
Add berries, sugar and lemon juice to a large saucepan over medium heat.Â
Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally.
Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.Â
Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell.
Use number cookie cutters to put the numbers of Pi (3.14) in the top pie shell. Then place on the top of the pie.
Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.Â
Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.Â
Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Mar 15 -Tues
Mar 16 -Wed -National Artichoke Hearts Day (Spinach Artichoke Dip)
Ingredients:
8 oz light cream cheese full fat is fine but I used light
16 oz light sour cream same you can use full fat if you want
1 stick 1/2 C butter
10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
14 oz Artichoke Hearts
4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
1 1/2Â CÂ shredded Parmesan cheese
1/4Â CÂ grated Romano cheese
1Â TBSÂ chopped garlic
Tortilla Chips
Directions:
Chop artichokes.
Drain off any excess liquid from spinach and chilies.
Combine everything in crock pot and allow to heat through for about an hour.
Mar 17 -Thurs -St. Patrick’s Day (St. Patrick’s Punch)
Ingredients:
Lime Sorbet
Sprite
Ginger Ale
Directions:
Mix the Sprite and Ginger Ale in a large glass.Â
Add a scoop of lime sorbet.
Mar 18 -Fri -Oatmeal Cookie Day (Oatmeal Peanut Butter Cookies)
Ingredients:
½ Cup Shortening
¼ Cup butter
¾ Cup Peanut Butter
2 Eggs
1 teas. Vanilla
1 ½ oats
1 teas. Baking soda
½ teas. Salt
5 oz. peanut butter chips
Directions:
Preheat oven to 350 degrees.
Cream together the shortening and butter.
Add in the sugar, eggs, and vanilla.
Mix in the rest of the ingredients.
Chill for a hour.
Drop Tablespoonfulls onto a greased baking sheet.
Flatten with a fork and bake for 8-10 minutes.
Mar 19 -Sat -Poultry Day -National Chocolate Carmel Day (Ritz Rolo’s)
Ingredients:
Rolo’s
Ritz Crackers
Directions:
Preheat the oven to 350 degrees.
Place the crackers onto a baking sheet with the salty side down.
Place one Rolo on each cracker.
Bake for a couple of minutes then add another cracker to the top and gently press down.
Allow to harden, then enjoy!
Mar 20 -Sun -National Ravioli Day (Toasted Ravioli)
No fancy homemade recipes today… we just baked some frozen toasted ravioli and warmed up some marinara sauce!
Mar 21 -Mon -National French Bread Day
Ingredients:
1 cups warm water 90-100 degrees
1 Tablespoons instant yeast
1 Tablespoons sugar
1 1/2 Tablespoons vegetable oil
2 teaspoons salt
3 cups all-purpose flour
1 large egg white mixed with 1 Tablespoon water
Directions:
Line a baking sheet with parchment paper.
First, add the water, yeast, and sugar to the bowl of a stand mixer. Whisk the mixture together and let it sit for 3 minutes, or until it’s bubbly and frothy.
Next, add in the oil, salt, and 2 1/2 cups of flour. Attach a dough hook and mix on low until the dough comes together. Increase the speed to medium-high and knead. The dough should pull away from the sides of the bowl. If it doesn’t, add more flour, 2 Tablespoons at a time, until it does. Then, knead the dough for 2 minutes on medium-high.
Remove the dough hook and cover the work bowl with a warm damp towel. Let the dough rise for 15 minutes.
Remove the towel and punch the dough down. shape  into a long, thick dough that measures 16-17 inches long. Place the dough onto the prepared baking sheet, and cut 5-6 slits diagonally on each loaf.
Move the oven rack to the middle position and preheat to 375 degrees Let the dough rise for a second time while the ​oven preheats. As soon as the oven is done preheating, pop the pan into the oven (don’t let the dough sit out too long because it will over-proof).
Bake for 23-25 minutes. Then, remove the bread from the oven and brush the loaves with 1 egg white mixed with 1 Tablespoon of water. Bake for another 3-5 minutes.
Move the pan to a wire rack and cool the bread for 5 minutes before slicing and serving!
Mar 22 -Tues -World Water Day
Mar 23 -Wed -National Chip & Dip Day
My favorite is potato chips with Tostitos Ranch Dip!
Mar 24 -Thurs -National Cheesesteak Day (Crockpot Philly Cheesesteak)
Ingredients:
1Â beef bouillon cube
1¾ cups hot water
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 pounds top sirloin steak cut into very thin strips
1 medium red bell pepper sliced thin (about 1 cup)
1 medium green bell pepper sliced thin (about 1 cup)
1 medium white onion sliced thin (about ½ cup)
6 hoagie buns sliced in half lengthways
3 tbsp butter
6 slices provolone cheese cut in strips
Directions:
In a large measuring cup, mix together the beef bouillon cubes and the water. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning.
Add the beef strips, sliced red and green peppers and sliced onion to the crockpot.
Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours. Until the meat is cooked and tender.
When the meat has finished cooking, preheat the oven to 400F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.
Remove the hoagie buns from the oven and fill each one with beef mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve immediately.
Mar 25 -Fri -Waffle Day (Eggos)
My waffle maker broke last week… so we had Eggos today! Kids still LOVE them!
Mar 26 -Sat -Spinach Day (Spinach Dip Bites)
I used this Spinach Dip Bites recipe from the Lil Luna blog.
Mar 27 -Sun
Mar 28 -Mon -Something on a Stick Day (Corn Dogs)
Tried to make corn dogs in the air fryer at 370 degrees for 15 minutes, they were delicious!
Mar 29 -Tues
Mar 30 -Wed
Mar 31 -Thurs -Tater Day (Garlic Parmesan Potatoes)
Ingredients:
1.5 pounds small yellow potatoes, halved
1 tablespoons olive oil
1 tablespoons butter, melted
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoons chopped fresh parsley
Directions:
Lightly grease a slow cooker with non-stick cooking spray. Place potatoes, olive oil, butter, garlic and seasonings into slow cooker and toss to coat potatoes well.
Cover and cook on low for 5-7 hours, or on high for 3-4 hours, or until potatoes are tender. Stir every few hours.
Transfer potatoes to a large bowl and toss with Parmesan cheese and parsley. Re-season with salt and pepper, if needed. Serve immediately.
We don’t go over bored for Valentine’s Day, but we always get the kids these little heart cream filled chocolates and try to have dinner together.
Affirmation Hearts
I cut out hearts and wrote attributes, strengths, and affirmations on them for each child. Then I taped one to their door each day until Valentine’s Day. First thing in the morning on the 14th, I placed their name and the rest of the hearts for them to see when they woke up that morning. They really enjoyed this and looked each morning to see what the newest heart said.
Baked Spaghetii and Meatballs
Ingredients:
1 package spaghetti
1 lb. ground beef
1 jar spaghetti sauce
2 cups shredded cheese
Directions:
Preheat oven to 450 degrees.
Cook and drain spaghetti noodles.
In a separate pan, brown and drain ground beef.
Add spaghetti sauce and warm through.
Spray a pie dish or casserole dish with cooking spray, then add spaghetti noodles.
Top with sauce and ground beef mixture.
Top with cheese.
Place in oven for around 10 minutes or until cheese is brown on top.
Warm the meatballs in the oven with marinara sauce for 30 minutes.
Serve with garlic bread and salad.
Chocolate Raspberry Tarts
Ingredients:
2 eggs
2 teas. water
2 TBS flour
1 sheet pastry puff
1/4 cup chocolate chips
16 raspberries
2 TBS powdered sugar
Directions:
Beat the eggs and water with a fork.
Sprinkle flour and unfold pastry sheet.
Roll out into 16×16 inch square.
Brush pastry with the egg.
Cut into 16 squares (4×4)
Place 1 raspberry and 1 teaspoon of chocolate chips in the center of each square.
Fold the pastries over to form triangles and crimp the edges with a fork.
Prick the tops of each pastry and brush with egg.
Place onto baking sheets and freeze for 15 minutes.
It’s Disney Dinner Movie Night again… Tangled is such a cute movie, we all enjoyed it. The kids helped me make the meal tonight, and I always think it is so much fun to have tons going on in the kitchen with my kids all at the same time.
Appetizer: Braided Garlic Bread
Ingredients:
1 1/4 cups water heated to 100-110 degrees Fahrenheit
2 teaspoons Active dry yeast
1 tsp salt
1/2 Tbsp olive oil
3 1/2 cups all-purpose flour
Melted butter
Garlic salt
Parmesan cheese
Directions:
Whisk yeast, salt, and olive oil in the warm water until yeast is dissolved.
Add yeast mixture to 3 cups of flour in a stand mixer fitted with a bread hook. Add additional half cup of flour if dough is still sticky. Knead with the bread hook attachment for 8 minutes in the mixer.
Coat bowl with oil and place in a warm place with a slightly damp towel covering the bowl and let rise for one hour or until doubled.
Punch down dough. Knead for 3-5 minutes. Divide dough into 2 equal parts and let rest for 5 minutes. Roll dough out to three 30″ ropes.
Grease a baking sheet. Braid dough into three separate braids, about 15″ each. You should have two 15″ loaves. Let rise for 45 minutes or until doubled.
Melt the butter and use your pastry brush to apply to the dough.
Sprinkle on the garlic salt, followed by the parmesan cheese.
Bake at 450 degrees for 15 minutes. Arrange the loaves together for one continuous braid.
Broccoli bag in microwave for 5 minutes then add to pasta.
Vegi: Hazelnut Parsnip Soup
I found a recipe that I wanted to try at Sugar, Spice & Glitter blog for Hazelnut Parsnip Soup, but I couldn’t find all of the ingredients so I ended up making a Cesar Salad.
Fruit: Max’s Cinnamon Apples
Ingredients:
3 lb apples
1/2 cup butter melted
1/2 cup brown sugar
1 tbsp apple juice
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Instructions:
Core, peel and slice apples into several slices.
Preheat a 12-inch skillet over medium heat and lower the heat to medium-low.
Combine apple slices, melted butter, apple juice, sugar, cinnamon, nutmeg, and salt in a mixing bowl and mix until apples are evenly coated.
Transfer everything from the bowl into the preheated skillet and spread it evenly.
Cover and cook over low heat for about 15-20 minutes. Stir the apple occasionally.
Take the lid off and raise the heat to medium. Stir and cook the apples for another 5-10 minutes.
1-2 tablespoon grenadine syrup (optional, for colour)
1/2 cup raspberries
2 lemons sliced
Directions:
In a saucepan, combine sugar, 1 1/4 cups water and raspberries to create a raspberry simple syrup. Heat it over medium heat, stirring to dissolve the sugar. Simmer on low heat for 5 minutes, mashing raspberries as it simmers. Remove from heat, strain and let cool to room temperature.
Add the raspberry syrup to a pitcher with the lemon juice and about 5 cups of water. Stir to combine.
Add ice to glasses and 3/4 full of raspberry lemonade. Then you can stir in some grenadine syrup Refrigerate.
Before serving, add the fresh raspberries and lemon slices to the pitcher.
Dessert: Cast Iron Skillet Cookie
Ingredients:
1/2 cup melted butter
4 Tablespoons shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 Tablespoon vanilla extract
1-2 T molasses
2 eggs
2 cups all-purpose flour
1 teaspoon salt (plus extra for sprinkling on top, optional)
1 teaspoon baking soda
1-2 Tablespoons cinnamon
1 cup milk chocolate chips
Directions:
Preheat oven to 350ºF. Grease your cast iron skillet with butter and set aside.
In a medium sized bowl, combine the flour, salt, baking soda and cinnamon. Whisk together until completely combined, and then set aside.
Cream together melted butter and sugars in a large bowl.
Whip in the shortening.
One at a time, beat in the molasses, vanilla and eggs.
Add half of the flour mixture into the butter-sugar mixture, combine completely, and then beat in the remaining half of the flour mixture.
This was so much fun to have my family helping with dinner and to enjoy this fun movie with them.
Our family loves Disney and Family Movie Night, so we have joined them together for a family Disney Dinner Night. Tonight mom got to choose, so it was Beauty and the Beast, which was a bit too fancy of food for the preteens to enjoy. I chose to make versions of the recipes that are mentioned in the song, “Be Our Guest”. We watched the live action version of Beauty and the Beast since it is probably my current favorite of the Disney movies. I hope you have as much family fun as we did.
Heat 1 tbsp. oil in a stovetop pan over a medium-high heat and brown the beef until dark.
Drain the beef in a colander to remove the fat while you cook the rest.
Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
Stir in the tomato sauce and cook for a further 3 mins. Add the herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer.
Add to crock pot for 3 hrs. Stir or use a fork to roughly shred the beef.
Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan.
& Cheese Souffle
Ingredients:
3 Tablespoons Butter
3 Tablespoons Flour
1 cup Milk
4 Eggs
1 cup Cheese, shredded
1 teaspoon Mustard Powder
1/2 teaspoon Salt
1 teaspoon White pepper
4 Tablespoons Parmesan cheese
Directions:
Preheat your oven to 400ºF.
Grease and flour ceramic baking dish. Set aside.
In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.
Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
In a small bowl, beat your eggs until light and frothy.
Add the eggs, cheese and seasonings to the mixture.
In a 10-inch skillet, stir together the 3/4 cup sugar, vanilla and the vinegar. Heat over medium heat, stirring until the sugar is thoroughly dissolved.
Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag).
Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture.
Dot with the remaining 2 tablespoons butter.
Place the puff pastry over the apples and tuck the sides down around the apples.
Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling.
Let cool in the pan for 10 minutes, then carefully invert onto a rimmed pie plate to serve.
Drink: Mrs. Potts Strawberry Iced Tea
One of the recipes that all of the kids enjoyed! YAY
Ingredients:
6 cups brewed tea
4 cups fresh or frozen strawberries
1 1/2 cups water
2 cups sugar
Directions:
In a saucepan, boil the strawberries, sugar, and water.
Lower the heat and simmer for 10-15 minutes. Cool slightly.
Pour the syrup through a fine colander into a gallon pitcher.
You can freeze the solids in ice cube trays.
Pour the tea into the pitcher with the syrup and stir.
Chill completely.
Serve over strawberry ice cubes.
Dessert: Try the Grey Stuff
Another delicious recipe for the kids!
Ingredients:
3.4 oz box Vanilla Pudding Mix
1 1/2 cups Milk
15 OREOs, crushed
8 oz Cool Whip
Edible Sugar Pearls, as desired
Directions:
Make the vanilla pudding according to the boxed directions, however only use 1 1/2 cups milk rather than what is called for.
Place the pudding in the fridge to thicken for 5 minutes as you crush the OREOs.
Mix the OREOs into the vanilla pudding until completely combined.
Add the Cool Whip and stir gently until just combined.
Refrigerate for 5 minutes before placing the pudding into your serving dish and decorate with edible sugar pearls.
Thanks to my wonderful family for try all of my fancy foods!
