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
1 large egg
3 cups all-purpose flour
Filling
1/2 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
1/4 cup softened butter
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 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.
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.
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.
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.
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.
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 1/2 C shredded Parmesan cheese
1/4 C grated Romano cheese
1 TBS 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.
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:
1 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.
Entrée: Angel Hair Chicken Broccoli Alfredo
Ingredients:
Angel Hair Pasta
Alfredo Sauce
Chicken
Frozen Broccoli
Directions:
Season Chicken
Bake Chicken 350 degrees for 20 minutes.
Boil Pasta for 6 minutes
Add Alfredo Sauce to pasta
Shred chicken and add to pasta.
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.
Drink: Sunset Raspberry Lemonade
Ingredients:
1 1/4 cup sugar
1 1/4 cup water
1 1/4 cup raspberries
1 1/2 cup lemon juice freshly squeezed (about 6-8 lemons)
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.
Cut the pizza dough into 2″ wide strips and then spread slightly to bring each strip to 3″ wide.
Spoon some pizza sauce onto the dough strip, and spread evenly.
Sprinkle some cheese onto the sauce, and then make an overlapping layer of pepperoni slices.
Roll the strip lengthwise, to make a pizza rose.
Place the finished roses on a lined cookie sheet. You can fan out the pepperoni slices slightly.
Bake on the bottom rack of your oven according to the dough directions, typically about 12-15 minutes, until the dough is golden brown.
If the pepperoni starts to overcook before the dough is finished cooking, place a sheet of tinfoil gently over the pizza roses, shiny side up.
Remove from oven and let cool slightly before serving alongside additional pizza sauce.
Entrée: Beef Ragout
Ingredients:
1.5 lbs. sirloin steak, cut into chunks
4-5 tbsp olive oil
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tbsp minced garlic
8 oz. tomato sauce
2 rosemary sprigs
2 bay leaves
10 oz can diced tomatoes
14.5 oz. can beef stock
Parmesan Cheese
No Yolk Noodles
Directions:
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.
Put the soufflé mixture into the prepared dish and sprinkle the tops with the Parmesan cheese.
Place in the lower half of the oven and bake for 30-40 minutes, until well-browned and puffy. (sadly my soufflé sank in).
Vegi: Soup de jour
Ingredients:
1/4 cup of unsalted butter
3 medium white onions diced
42 oz. of beef broth
1/2 tsp of salt
1/4 tsp garlic powder
2 Tbsp. of Parmesan cheese
slices of a French baguette
4oz of provolone cheese
Directions:
Sauté onions in melted butter in a large pot for 30 minutes.
Add beef broth, garlic powder and salt, then bring to a boil.
Let boil for a minute then reduce heat and simmer (uncovered) for 50 minutes.
Add parmesan cheese and let simmer for 10 more minutes.
Pour a few cups of soup into a large Pyrex.
Put some cheese slices on top.
Put it in the oven on broil until the cheese began to brown. (For about five or six minutes).
Cut the baguette and dip into soup as you eat.
Fruit: Pie & Pudding “en flambe”
We got our idea for “en flambe” from the epicurious blog; but sadly, ours didn’t turn out very tasty at all.
Ingredients:
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons cider vinegar
1 tea vanilla
4 tablespoons (1/2 stick) unsalted butter, cut into bits
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!
We do all of our Christmas celebrations on Christmas Eve each year. So for Christmas day I decided to put out finger foods for the kids as they were coming and going throughout the day. This way I don’t have to be in the kitchen cooking, so I can enjoy Christmas day too.
Hot Chocolate Bar
My kids are crazy about hot chocolate. We got some different flavors, but I also just made some in the crock pot to have out all day. Then we added marshmallows, mints, chocolate chips, chocolate wafers and chocolate stirring spoons. I added a scoop of peppermint bark ice cream to mine… YUM!
Cheeseball Platter
My husband loves cheeseballs so we have one almost every holiday. I placed salami, crackers, and cheeses along with the cheeseball.
Fruit Pizza
Ingredients :
Crescent Roll Dough
Cream Cheese 8 oz.
Marshmallow Cream 1 can
Fruit Diced Tiny
Directions:
I spread the Crescent Roll dough on a pizza pan.
Then I baked it according to the directions on the can.
Mix together the Cream Cheese and the Marshmallow Cream to spread on the Crescent Roll.
I cut the fruit into tiny pieces.
I placed the left over fruit and dip in a platter for the kids.
Vegi Pizza
Ingredients :
Crescent Roll Dough
Sour Cream 1 tub
Ranch packet
Vegetables Diced Tiny
Directions:
I spread the Crescent Roll dough on a pizza pan.
Then I baked it according to the directions on the can.
Mix together the Sour Cream and the Ranch packet to spread on the Crescent Roll.
I cut up the vegetables into tiny pieces.
I placed the left over vegetables and dip in a platter.
Cheesecake
My simple little pleasure, cheesecake!
Christmas Potpourri
I got the idea for Christmas Simmer Pot gifts from https://mommymadethat.com/stovetop-potpourri-gift/. We made these for teachers, baby sitters, coaches, and neighbors. Just add orange slices, cranberries, cinnamon sticks, cloves, and pine tree sprigs to some simmering water. Smelled delightful all weekend.
Family Christmas
The kids all got X-men Storm shirts from Baby Storm this year!
This year it was unanimous that we wanted to dress as the X-men for Storm! I found most of the costumes at used clothing stores and made most of the other props.
X-Men Sign
Materials:
Cardboard
Scissors
Brown Spray Paint
Gold Sharpie
Cricut to cut letters
Directions:
Cut a large oval and small circle from the cardboard.
Paint both brown.
Cut out letters with the Cricut and attach to the sign.
Use the Sharpie to make a gold ring around the oval and circle. Make a gold X in the circle.
Mutant Pumpkins
I took the kids to the pumpkin patch to find pumpkins. They choose “mutant pumpkins” which were perfect for our Trunk-or-Treat theme of X-Men.
X-Men Trunk
I decorated the trunk to look like the gate/wall outside of Professor X’s school. Stone wall, vines, sign with address for the school, and some “mutant pumpkins”. We dressed as the characters in the 80’s Animated X-Men Series.
X-Men Costumes
Storm
I made Storm’s costume from an old white onesie and some yellow ribbon. I also made the red circular “X” badges out of some buttons. She is the reason that we chose to dress as the X-men this year!
Professor X
My 15 year old son dressed as Professor Xavier. We barrowed my mother-in-law’s wheel chair and I found a green suit and blue tie at Goodwill. It was a perfect find!
Jubilee
My son’s girlfriend dressed as Jubilee. We found all of her pieces to her outfit at Goodwill as well. The gloves are just yellow, rubber dish gloves. I made her glasses with paint pens and an old pair of sunglasses that I found. I made the earring from the red buttons that I used from Storm’s costume. People who watched the cartoon as kids knew exactly who she was!
Gambit
My younger son wanted to be Gambit, so I found a Gambit T-Shirt on Amazon. Then he used a large brown and a ski mask. The wig was from Goodwill sold brand new!
Phoenix
My step daughter wanted to be Phoenix, so I found a Phoenix T-Shirt on Amazon. Then she used a green tights and boots with yellow dish gloves. The wig was from Goodwill sold brand new!
Rogue
I dressed as Rogue and found Rogue T Shirt on Amazon. I wore green tights, an olive colored jacket, black headband, gold boots, and yellow dish gloves. I made the X’Men coms with red foam and a black sharpie, then we pinned the to our outfits!
Wolverine
My husband dressed as Wolverine. I found his Wolverine shirt on Amazon too. The boys also had some claws in their play stuff, but we lost one, so he just had 1 claw in this photo!
We love Family Movie Night and we love Disney as well. Tonight for our Lion King movie night, we made a Lion King themed dinner to eat first. The kids voted to watch the live action version this time. This was so much fun; with much of the family helping to plan, prepare, and enjoy the meal. I hope you have as much family fun as we did.
Appetizer: Lion King Snack Mix
Ingredients:
Cheetos Paws
Reese’s Peanut Butter Dipped Pretzels
Crunch N Munch with Peanuts
Reese’s Pieces
Entrée: Hakuna Frittata
Ingredients:
8 eggs
1 tub Chive & Onion cream cheese
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup onion finely chopped
3/4 cup fresh spinach finely chopped
1/2 cup green peppers finely chopped
1 cup diced ham
Shredded Cheddar
Directions:
Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).
In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
Stir in peppers, spinach and onion and fill muffins cups (about ¾ full).
Bake for 20-25 minutes until centers are completely set.
Sprinkle with cheddar and melt in the oven for a couple of minutes.
Serve immediately or cool to room temperature to store.
Vegi: Simba Vegi Tray
Ingredients:
Carrots
Red and Yellow Peppers
Celery
Cucumber
Leafy Greens
Olives
Ranch Packet
Sour Cream
Large Round Wheat Crackers
Ranch Dip Instructions:
Mix a tub of Sour Cream with a packet of Ranch.
Place it in a small round bowl.
Save the bottom of a pepper with 3 humps for the lions snout.
Cut olives to place on the snout and eyes.
Use the end of a red pepper stick for the nose.
Add round wheat crackers for the ears.
Platter Instructions:
Cut the vegies into long strips.
Place the green vegie around the outside of a round tray.
Place the round dip in the middle of the tray.
Place the colored vegies around the dip for the lions mane.
Fruit: Rafiki’s Fruit Salad
Ingredients:
4 cups 1/2 inch cubed fresh pineapple or 4 cups canned pineapple
2 oranges, peeled and divided into sections
2 mangos, peeled and diced
1 bananas cut in 1/2 inch slices
2 tablespoons Lime Juice
2 tablespoons Dark Brown Sugar
1 cup shredded coconut
Directions:
Combine fruits in a bowl.
Combine lime juice and brown sugar and add to fruits; toss to coat.
Cover and chill at least 1 hour.
Sprinkle with coconut.
Drink: Circle of Life Sunset Drink
Ingredients:
Sprite
Pineapple Juice
Grenadine Syrup
Ice for glasses
Directions:
Fill glasses with ice.
Take glass and fill 1/2 full with Sprite.
Top the remaining half off with Pineapple Juice.
Add a splash of Grenadine Syrup.
Serve to friends and family with a straw.
Dessert: Timon & Pumbaa Bug Grub Brownies
Ingredients:
Brownie Mix
Chocolate Frosting
Crushed Oreos
Gummy Worms
Directions:
Bake brownies according to the directions on the box.
Cool and cut 9 wholes the size of nickels.
Cover with chocolate frosting.
Stick the gummy worms into the wholes.
Crush the Oreos and sprinkle them on the top.
This meal was “Oh So Yummy!!! Thanks to my kids for having so much fun with me!
She just loves watermelon, so we did a “One in a Melon” party. She just loved the balloons and swimming pool.
Watermelon Tie Dye Shirts
I made tie dye shirts for the kids!
Watermelon Shoes
I found a pair of read shoes and added a green stripe with a Sharpie around the base, then I added black seeds!
Watermelon Decorations
Baby girl loves the balloons and points to them everyday for a week after the party!
I made a watermelon banner of monthly photos of Baby!
“One in a Melon”
Watermelon Food
We had lots of watermelon themed foods and candies!
Fruit Pizza
Ingredients:
1 Sugar Cookie Dough
1 Marshmallow Cream
1 Cream Cheese
strawberries
kiwi
mini chocolate chips
Directions:
First grease a pizza sheet and place roll out the sugar cookie dough about 1/4 inch thick.
Bake at 350 for 12 minutes.
Let it completely cool.
Mix together the marshmallow cream and the cream cheese and cover the cookie.
Cut the fruit to small pieces and decorate to look like a watermelon.
Watermelon Cake
I cut off the sides of the watermelon and made stacked the chunks together. Then I added berries with toothpicks.
Watermelon Punch
INGREDIENTS:
14 lb. seedless watermelon
1 and 1/2 cups pineapple juice
1 and 1/2 cups sparkling water
DIRECTIONS:
Cut about one third off the top of your watermelon, then scoop out all the insides from both sides, and save the larger half for your “watermelon bowl”.
Blend the pieces of watermelon in a blender for several minutes to be sure there are no chunks.
Add pineapple juice and sparkling water to the “watermelon bowl” and pour in your strained watermelon juice.
Mix together and chill the punch and bowl in the fridge for about an hour or until ready to serve.
Watermelon Sugar Cookies
Ingredients:
1 cup butter, softened
1 ½ cup white sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Red and Green food coloring
Mini Chocolate Chips
Directions:
In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
Divide dough into 2 parts and color one part red and one part green with food coloring.
Shape the dough like a watermelon and add mini chocolate chips as the seeds.
Preheat oven to 350 degrees F
Bake cookies for 8 minutes or until lightly browned and let cool.
Add buttercream icing (see buttercream recipe below) and mini chocolate chips.
Watermelon Cake
I followed the directions on the white cake box, but use the Minute Maid Watermelon juice instead of water and added pink food color. After I mixed up the cake I add the sprinkles to act like the seeds!
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.
Watermelon Smash Cake
I made a smaller version of the cake for her smash cake, which she wasn’t too into.
Water Play
I found a watermelon sprinkler blow up pool and added water balloons too. This was a BIG hit with the bigger kids!
