Category: Recipe

National April Food Holidays

Apr 1- Wed

Apr 2- Thurs- National Peanut Butter and Jelly Day

We made PB&J’s for lunch today.

Apr 3- Fri- National Chocolate Mousse Day

Ingredients:

  • 2 cups heavy whipping cream
  • 8 oz semi sweet mini chocolate chips
  • berries

Directions:

  1. Heat 3/4 cup of the heavy cream in a small sauce pan on medium heat. Remove once is starts to simmer.
  2. Add the chocolate chips to the hot cream and whisk until smooth.
  3. Let it cool to room temperature, about 30 minutes.
  4. Whip the remaining 1 1/4 cup of heavy cream with an electric mixer for about 5 minutes.
  5. Once is starts to peak, fold in half of it to the cooled chocolate.
  6. Then gently fold in the remaining cream to the chocolate until it is smooth.
  7. Place in 6 serving bowls and refrigerate for 2 hours.
  8. Top with berries.

Apr 4- Sat- National Ramen Noodles Day

We made Ramen Noodles for lunch today.

Apr 5- Sun- National Deep Dish Pizza Day

We tried some frozen personal deep dish pizzas.

Apr 6- Mon-National Caramel Popcorn Day

Ingredients:

  • 10 cups popped corn
  • 2 1/4 cup brown sugar
  • 1 cup corn syrup (Karo)
  • 1 cup btter
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla

Directions:

  1. Boil the sugar, corn syrup, and butter in a small sauce pan.
  2. Add the sweetened condensed milk and cook to softball stage.
  3. Add vanilla.
  4. Put the popcorn into large bowls and pour the caramel over it. Mix until the popcorn is covered.

To reheat, place in the oven at 200 degrees Fahrenheit for 5 minutes.

Apr 7- Tues- National Coffee Cake Day

Cake Ingredients:

  • 1/2 cup melted butter
  • 2 eggs
  • 1 cup sugar
  • 3 cups flour
  • 2 tsp vanilla
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups milk

Topping Ingredients:

  • 1 cup melted butter
  • 1 cup brown sugar
  • 2 TBSP flour
  • 1 TBSP cinnamon

Glaze Ingredients:

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the cake ingredients one at a time stopping when you get to the milk.
  3. Add in the milk slowly while it is mixing.
  4. Pour the cake mix into a greased 9×13 cake pan.
  5. Mix the topping ingredients with an electric mixer.
  6. Drop spoonfulls of the mixture evenly over the batter in the pan, then swirl it around with a butter knife.
  7. Bake for 30 minutes until a toothpick comes out clean.
  8. Whisk together the glaze ingredients, adding more milk if needed.
  9. After the cake has cooled for about 10 minutes, drizzle the glaze over the cake.
  10. Allow it to set, but serve warm

Apr 8- Wed- National Empanada Day (mini meat empanadas)

I used this mini Empanada recipe from the Landscape Insight blog.

Apr 9- Thurs- National Chinese Almond Cookie Day

Ingredients

  • 1 cup sugar
  • 1 cup soft butter
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • sliced almonds
  • 1 TBS milk
  • 1 egg

Directions

  1. Preheat oven to 325 degrees Fahrenheit and prepare 2 baking sheets.
  2. Mix the ingredients well, adding 1 at a time starting at the top of the list and stopping with the extracts.
  3. Scoop the dough, adding 1 tablespoon at a time to the cookie sheet. Place them about 2 inches apart.
  4. Place 3 almonds in a star shape on the top of each cookie pressing them slightly in to flatten a bit.
  5. Mix the milk and egg and gently brush on the top of each cookie.
  6. Bake for 18 minutes unitl the edges are golden brown.

Apr 10- Fri- National Cinnamon Crescent Day

Ingredients:

  • 1 1/2 cup warm water
  • 2 TBS sugar
  • 1 TBS yeast
  • 2 TBS soft butter
  • 1 tsp salt
  • 4 cups flour
  • 1 TBS cinnamon
  • 2 TBS soft butter
  • 1 tsp cinnamon

Directions:

  1. Mix the sugar and water. Sprinkle the yeast on the top and let it rest for 5 mintues.
  2. Add the butter, salt, cinnamon, and flour (one cup at a time).
  3. Knead for 5 minutes, cover and let it rise for 20 minutes.
  4. Cut the dough into 2 pieces and roll them out into 15 inch circles.
  5. Cut each circle into 8 triangles and roll them from the large side in to the smaller side.
  6. Place on the baking sheet and let rest for 20 minutes.
  7. Brush with melted butter and cinnamon.
  8. Bake at 400 degrees Fahrenheit for 13 mintues.

Apr 11- Sat- National Cheese Fondue Day

I used this Swiss & Cheddar Cheese Fondue recipe from the Butter with a Side of Bread blog.

Apr 12- Sun- Grilled Cheese Sandwich Day

Ingredients:

  • bread
  • butter
  • cheese (any kind you like)
  • garlic salt

Directions:

  1. Place a pan on medium heat.
  2. Lightly butter 2 slices of bread.
  3. Place one slice of bread butter side down on the pan.
  4. Place the cheese on bread.
  5. Place the other slice of bread on top of the cheese with the butter side up.
  6. Sprinkle garlic salt on the butter side.
  7. Once the bottom is golden brown, flip the sandwich.
  8. Once the second side is golden brown, remove from heat.

Apr 13- Mon- National Peach Cobbler Day

Ingredients

  • 4 Cups fresh sliced peaches
  • 1 Cup sugar for peaches
  • 1 tsp lemon juice

  • 1 Cup flour
  • 1 Cup sugar for batter
  • 1 Cup milk
  • 1/2 Cup melted buter
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Directions

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 10×13 inch baking dish.
  2. Mix the peaches with 1 cup of sugar and 1 tsp lemon juice and let them sit while you prepare the batter.
  3. In a mixing bowl, add the ingredients 1 at a time starting with the flour.
  4. Spread the batter in the baking dish.
  5. Spoon the peaches and their juices over the batter, but do not stir it. Sprinkle some cinnamon on top of the peaches.
  6. Bake for 45 minutes until golden brown.
  7. Cool for 15 minutes before serving warm with cool whip or vanilla ice cream.

Apr 14- Tues- National Pecan Day (pecan pie muffins)

I used this pecan pie muffin recipe from the No Dash of Gluten blog.

Apr 15- Wed- McDonald’s Day

We had lunch at McDonald’s today with a play place.

Apr 16- Thurs

Apr 17- Fri- National Cheeseball Day (Onion Ranch Cheese Ball)

Ingredients

  • 2 (8 oz.) package of cream cheese
  • 1/2 cup of dry ranch mix
  • 12 green onions (thinly sliced)
  • plastic wrap

Directions

  1. Mix the cream cheese with a hand mixer until creamy.
  2. Mix in the ranch mix and 1 TBS of the green onions.
  3. Wrap the cheeseball in the plastic wrap and form a ball shape.
  4. Unwrap the ball and roll it in the extra green onions.
  5. Re-wrap the plastic and refrigerate for 2 hours.
  6. Serve with crackers, pretzels, and chips.

Apr 18- Sat- Animal Crackers Birthday

I found a small package of Animal Crackers for the kids. They like to dip them in peanut butter or Nutella.

Apr 19- Sun- Garlic Day (Garlic Butter Chicken, Garlic Butter Rice & Garlic Parmesan Rolls)

Chicken Ingredients:

  • 1 1/2 lb chicken breast ( 1 in pieces)
  • 1 tea Italian Seasoning
  • 1/4 tea salt
  • 1/4 tea pepper
  • 1/8 tea paprika
  • 1 TBS olive oil
  • 3 TBS butter
  • 2 TBS minced garlic
  • 1 TBS minced parsley

Chicken Directions:

  1. Heat the pan and add the oil and 1 TBS of the butter.
  2. Add the chicken pieces and cool thoroughly, stirring occasionally.
  3. Add the Italian seasoning, salt, pepper, and paprika.
  4. Add 2 TBS of the butter and the minced garlic, cook for 1 more minutes.
  5. Add the parsley and serve.

Rice Ingredients:

  • 1 TBS butter
    • 1 TBS olive oil
    • 1/4 Cup chopped onion
    • 2 TBS minced garlic
    • 1 1/2 Cup white rice
    • 3 Cup chicken broth

Rice Directions:

  1. Heat pot to medium heat and add the oil and butter.
  2. Add the onion and garlic for 2-3 minutes.
  3. Add the rice and chicken broth.
  4. Cover the pot and simmer on low heat until the liquid is gone.
  5. Remoted from the heat and let sit for 10 minutes.
  6. Fluff with a fork and add more butter, salt and pepper.

Rolls Ingredients:

  • 1 1/4 Cup warm water
  • 1/4 Cup sugar
  • 2 TBS yeast
  • 1/3 Cup vegetable oil
  • 1 tsp salt
  • 1 egg
    • 4 Cup flour

  • 4 TBS butter
  • 1 TBS garlic salt
  • 2 tsp parsley
  • 1/4 Cup parmesan cheese

Rolls Directions:

  1. Mid the warm water and sugar. Sprinkle the yeast on top and let rest for 10 minutes.
  2. Line 10×13 inch baking dish with parchment paper.
  3. Whisk in the oil, salt, egg.
  4. Add the flour and mix well.
  5. Separate the dough into 15 balls.
  6. Place the balls on the pan 3×5 rows.
  7. Cover with a tea towel and let rise for 10 minutes.
  8. Heat the oven to 375 degrees Ferenheit.
  9. Melt the butter and add the garlic sat and parsley.
  10. Brush the butter on the dough and bake for 18 minutes.
  11. Sprinkle with parmesan cheese.

Apr 20- Mon- National Cheddar Fries Day

Ingedients:

  • Frozen Fries
  • Cheddar Cheese
  • Bacon Bits
  • Olive Oil Spray

Directions:

  1. Spray your baking sheet and spread the fries on them.
  2. Bake the fries according to the directions, spraying them before putting them in the oven.
  3. Place shredded cheese and bacon bits on the fries and put in the oven for 5 more minutes to melt.

Apr 21- Tues- National Chocolate Covered Cashews Day

Ingredents:

  • 1 10 oz bag of dark chocolate chips
  • 1 8 oz can of roasted cashews

Directions:

  1. Heat some water in a pot on the oven, placing a glass bowl on top of the pot.
  2. Turn off the heat once it starts to boil, and place the chocolate in the bowl.
  3. Gently stir for a few minutes until it is melted and smooth.
  4. Remove from the heat and add the nuts.
  5. Place some wax paper on a baking sheet.
  6. Place spoonfuls of nuts on the baking sheet and chill for half an hour.

Apr 22- Wed- National Jelly Bean Day

We found Starburst Jellybeans for today!

Apr 23- Thurs- National Cherry Cheesecake Day (Cherry Cheese Pie)

Ingredients:

  • 9 inch Graham Crust
  • 8 oz cream cheese
  • 14 oz sweetend condensed milk
  • 1/3 Cup lemon juice
  • 1 tea vanilla
  • 1 can cherry pie filling

Directions:

  1. Beat the cream in a large bowl until fluffy.
  2. Beat in the remaining ingredients until smooth.
  3. Pour into the graham crust.
  4. Refrigerate for 3 hours.
  5. Top with cherries.

Apr 24- Fri- National Pigs-in-a-blanket Day

We wrapped crescent roll dough around our hot dogs and baked them according to the directions on the crescent roll packaging.

Apr 25- Sat- National Zucchini Bread Day

Ingredients:

  • 3 eggs
  • 1 Cup vegetable oil
  • 2 1/4 Cup White Sugar
  • 3 Cup Four
  • 1 tea salt
  • 1 tea baking soday
  • 1 tea baking powder
  • 1 TBS cinnamon
  • 3 tea vanilla
  • 2 Cup grated zucchini
  • 1 Cup chopped walnuts

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Grease and flour 2 bread pans.
  2. Beat the eggs, oil, and sugar.
  3. Mix in the flour, salt, baking soda, baking powder, cinnamon, and vanilla.
  4. Stir in the zucchini and nuts.
  5. Pour the batter into the pans and bake for 60 minutes.
  6. Cool in the pans before you remove and eat.

Apr 26- Sun- National Pretzel Day

Ingredients:

  • 1 1/2 Cup warm water
  • 2 TBS sugar
  • 1 TBS instant dry yeast
  • 4 Cup all-purpose flour
  • 1 tea salt

  • 1 Cup water
  • 2 tea baking soda
  • coarse sea salt
  • 1/4 Cup melted butter

Directions:

  1. Combine the warm water and sugar. sprinkle the yeast on top and let rest for 5 minutes.
  2. Mix and add the flour and salt, knead in mixer.
  3. Grease a bowl and place the dough in the bowl. Cover with a tea towel and let rise for 30 minutes.
  4. Preheat the oven to 425 degrees Fahrenheit. Grease 2 baking sheets.
  5. Divide the dough into 8 pieces. Roll each piece into a 24 inch rope and from into a pretzel.
  6. Bowl water and baking soda in a shallow pan. submerge each pretzel in the water and place on a baking sheet. Sprinkle with coarse sea salt.
  7. Bake for 11-12 minutes and the brush with melted butter.

Apr 27- Mon

Apr 28- Tues- National Blueberry Pie Day

Ingredients:

  • 2 pints fresh blueberries
  • 2/3 Cup sugar
  • 1/4 Cup corn startch
  • Lemon Zest from 1 lemon
  • 1 TBS fresh lemon juice
  • 1/4 tea cinnamon
  • 1/8 tea salt

  • 2 TBS butter (cut into tiny squares)
  • 2 Pie Crusts 9 inch
  • 1 Egg for wash

Directions:

  1. Refrigerate pie dough for at least an hour.
  2. Preheat the oven to 425 degrees Fahrenheit. Place a baking sheet in the oven to heat.
  3. In a large bowl coat blueberries with sugar, corn starch, lemon zest, lemon juice, cinnamon, and salt.
  4. Let that sit while you prepare the crust.
  5. Spray and flour the bottom of a pie plate. Place one pie crust in the pie plate.
  6. Pour the berries in the pie plate, and spread the tiny butter pieces on top.
  7. Cut the second pie crust into strips and weave it on the top of the pie. Crimp edges and trim any crust hanging off around the pie plate.
  8. Brush with egg wash.
  9. Chill for 20 minutes.
  10. Place the pie on the heated pan, and bake at 425 for 20 minutes.
  11. Reduce heat to 375 and keep baking for 35-45 minutes until it is golden and bubbling.
  12. Cool on a rack for 3 hours.

Apr 29- Wed

Apr 30- Thurs- National Oatmeal Cookie Day (Peanut Butter Oatmeal Cookies)

Ingredients:

  • 1 Cup shortening
  • 1/2 Cup butter
  • 1 1/2 Cup peanut butter
  • 2 Cu brown sugar
  • 3 eggs
  • 2 tea vanilla
  • 3 Cup oats
  • 2 tea baking soda
  • 1 tea salt
  • 10 oz peanut butter baking chips

Directions:

  1. Cream the shortening and butter. Add the sugar, eggs, and vanilla.
  2. Mix in the rest of the ingeredents.
  3. Chill for 30 minutes.
  4. Preheat oven to 350.
  5. Drop teaspoonfuls onto a treated baking sheet.
  6. Bake for 10-12 minutes.

Thanksgiving Turkey (fruit & vegetable) Platters -25

Storm loves fresh fruits and vegetables, so we made turkey platters to snack on while Thanksgiving dinner was being made. We also made a meat, cheese, and cracker platter as well.

Fruit Platter

We placed half of a pear on the bottom of the platter for the turkey body, with sliced olive eyes and cut carrot feet and beak. Then we placed strawberries, orange slices, and grapes around the platter for the turkey feathers.

We also used waffle cones for the kids to make their own cornucopia’s with their fruit.

Vegetable Platter

I cut the top off of a red pepper and cleaned our the insides to make a bowl for the turkey body. We placed it near the bottom of the platter. I used the end that I cut off for the turkey’s head, with sliced olive eyes and cut pepper feet and beak. I also cut yellow peppers into strips coming out the of top of the turkeys head like feathers. Then we placed cucumber slices, baby carrots, celery sticks, and more pepper strips around the platter for the turkey feathers.

To make the ranch, I used 16 ounces of sour cream and a ranch dry mix packet.

Meat & Cheese Platter

We placed a cheese ball on the bottom of the platter for the turkey body, with sliced olive eyes and cut carrot feet and beak. Then we placed cheeses, crackers, meat slices, and honey candied almonds around the platter for the turkey feathers.

Gingerbread Castle

I found an Oreo cookie castle kit for our Thanksgiving Gingerbread House Tradition. We added all kind of Oreo’s and Christmas candies including Mini Oreo’s, Christmas lights sprinkles, spice drops, snowflake sprinkles, pull and peel Twizzlers, and mini candy canes.

We used the icing that came with the kit as the glue for the cookie pieces, but I made my buttercream icing for the decorations on the bottom. Then she used my piping bags to put icing wherever she wanted it.

Buttercream Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Buttercream Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.
  4. Color with yellow food coloring.

Here are some of our other Thanksgiving Gingerbread posts:

Gingerbread House -23
Thanksgiving Baking -20
Kids Thanksgiving Treats -19

And here are some of our other Family Holidays:

Pumpkin Party

We had a “Pumpkin Party” today with fun food, games, and pumpkin carving. We got many of our activities from FREE Preschool Pumpkin Activities (shapes, counting, name) Homeschool Toddler and Fall Fun Pumpkin Preschool /Toddler Math & Literacy Activity Pack Worksheets ZIP . We also used some of the pumpkin pages of I SPY Halloween Alphabet Coloring Pages Fall Autumn Long & Short Vowels.

Pumpkin STEM

We used the Jack -o- Lantern STEM worksheet to measure, weigh, and count the seeds of our pumpkin. We also used the Pumpkin Life Cycle poster to learn about how pumpkins grow.

Pumpkin Carving

The kids wanted to help with the carving, so I found some kid safe scooping tools for them to use. I always use a drywall saw to carve my pumpkins, it makes it so much easier. After we carved a face and counted the seeds, we fed the insides to the pumpkins. Then Storm put our tiny white pumpkins inside the mouth of the jack-o-lantern and put our small flat pumpkin for the hat.

Then she wanted to weigh the pumpkin again to see if it was less now that we took out the insides. It was 2 pounds less!

Counting Pumpkin Seeds

I laminated this Counting Pumpkin Seeds page for her to place the correct number of seeds on each pumpkin.

Pumpkin Lunch

For lunch we had quesadilla cut into a pumpkin shape with my Wilton Pumpkin Cookie Cutters. We also had cheese balls, an orange, and a candy corn pumpkin all served on Jack-o-lantern plates.

Pumpkin Coloring

We got our worksheets from FREE Preschool Pumpkin Activities (shapes, counting, name) Homeschool Toddler and Fall Fun Pumpkin Preschool /Toddler Math & Literacy Activity Pack Worksheets ZIP . We also used some of the pumpkin pages of I SPY Halloween Alphabet Coloring Pages Fall Autumn Long & Short Vowels. I let printed out a few for the kids to choose from and they used an assortment of Twistable crayons, Erasable colored pencils, and Skinny markers.

Pumpkin Fluff

Ingredients:

  • 16 oz. frozen whipped topping
  • 5 oz. package instant vanilla pudding mix
  • 15 oz. can pumpkin
  • 2 teas pumpkin pie spice

Directions:

  1. Whip together the pudding, pumpkin, and pumpkin pie spice.
  2. Fold the whipped topping in with the pumpkin.
  3. Refrigerate for a couple of hours.
  4. Serve with apple slices, Vanilla Wafers, Graham Crackers, or Ginger Spice cookies.

Pumpkin Playdough

We used the Pumpkin Playdough recipe and printed out and laminated the Pumpkin Playdough mat for the girls. We used my Gourmet Food Coloring to make it more orange, and our Wilton Pumpkin Cookie Cutters to make pumpkins. I also found some Pumpkin Shape Playdough Cards for the girls to review their shapes.

Five Little Pumpkins

We read the Five Little Pumpkins poem and then the girls glued their pumpkins on the fence with the letters of their name on them.

Pumpkin Games

We played Pass the Pumpkin and also did the Pumpkin March. The kids continued to play the Pumpkin March over and over for at least half an hour.

You might enjoy some of our other party posts:

Disney Princess Party -5

Since we have taking Disney Princess Photos of her since she has been born, we decided to have a Princess party this year.

Princess Invitation

I hung up all of her princess dresses on a line and then put a galvanized tub in front. Then she dressed in her Ariel outfit and sat in the tub for the picture. Then I added the party information to the picture and gave it to her friends.

Princess Dress

We had part of her party at the local splash pad, so she just wore her swimsuit. At home she wore her outerspace dress that she found a a local resale shop and just HAD TO HAVE! I did get this “My Favorite Princess Calls Me Dad” shirt for her dad to wear.

Princess Decorations

Princess Pom Poms

I printed out 8×10 pictures of the princesses and found matching color of tulle and ribbons. I used 8 feet of tulle and then folded it into 3 foot sections. Then I used the ribbon to tie in the middle and cut the folded ends to be open. I laminated the princess pictures and punched a hole at her waist. Then pushed half of the tulle dress through. I spread the tulle starting at the bottom layer and then used glue dots to hold the dress tightly against the laminate. Then I used the ribbon that was tided around the middle to tie a bow and used another glue dot to hold it in place too. I used fishing line to hang them.

I made 12 Disney princesses; Sleeping Beauty, Snow White, Cinderella, Pocahontas, Belle, Elsa, Rapunzel, Jasmine, Tiana, Mulan, Moana, and Ariel.

At the splash pad we hung them on the fence between the banner pieces, I was very happy with how they turned out.

Photo Banner

Since she has dressed up as a Disney princess every month for 5 years, I just printed out a 5×7 from each photo session. I folded the top half of the black cardstock to form 8.5×8.5 square. I used double sided tape to attach the photos to white cardstock and then to the black cardstock . I attached a thick ribbon behind the folded cardstock and used glue dots to hold it in place. Then I attached large safety pins to each end of the ribbon.

We attached them to the fencing with the safety pins.

Princess Gift Bags

I printed out 4×6 pictures of the princesses and glued them to 5×7 white bags. Then I used some of the tulle left from the Princess Pom Poms to make little dresses for the bags. I attached them with glue dots and then added a tiny bow. Storm had fun filling the bags with goodies; mermaid slime, gem rings, princess tattoos, star wands, Disney stickers, star bubbles.

We placed the bags on a table with a princess table cloth.

Princess Food

I love making theme foods for my family. I make cupcakes for each princess and I also made another dinner food for each princess; including entrees, sides, drinks, and desserts.

Princess Cupcakes

I made 2 boxes of chocolate cake mixes and 2 boxes of vanilla cake mixes, then I baked them in colored baking cups.

Here is my buttercream recpie:

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

I used food coloring to make the different colors of icing for each princess, then I used the Wilton 2D tip to make the ruffle looking dresses for them.

I printed out smaller versions of the princesses and attached toothpicks to them. I stuck these into the cupcakes to look like princess dresses.

I used these cupcake cases to transport them in.

The Disney Princess Meal

Sleeping Beauty Spinning Wheel Pasta

Ingredients:

Directions:

  1. Boil the pasta in salt water for 8 minutes.
  2. Drain and add a jar of alfredo sauce. I add some water the the jar and shake it to get more of the sauce out of the jar. (We have tried many of the jar alfredo sauces and the Bertolii is my family’s favorite.)

Rapunzel’s Braided Garlic Bread

Ingredients:

  • 1/4 Cup warm water
  • 1 TBS sugar
  • 2 1/2 teas active dry yeast
  • 3 Cup flour
  • 1 Cup hot water
  • 1 teas salt
  • 4 TBS melted butter
  • 1/2 teas garlic salt
  • 1/2 Cup Parmesan Cheese

Directions:

  1. Make a double batch and use half for Belle’s Pepperoni Roses.
  2. Preheat oven to 400 degrees and prepare 2 baking sheets.
  3. Combine 1/4 cup warm water and sugar. Sprinkle yeast on the top and let it set for 10 minutes.
  4. Mix in 2 cups flour, salt, and the h0t water on low.
  5. Slowly add 1 cup flour and mix until dough is smooth and pulls away from the sides.
  6. Dump dough on flour surface and cup into fourths. Cut each piece into fourths again so that you have 16 pieces.
  7. Roll each piece into an 8 inch rope and then braid 3 of them together and place on a baking sheet.
  8. Let sit for 10 minutes while you mix melted butter and garlic salt.
  9. Brush butter on the bread and bake for 12 minutes.
  10. When the bread comes out brush more butter on it and sprinkle with parmesan cheese.

Belle’s Pepperoni Roses

Ingredients:

  • Pizza Dough (I used the same dough that I made Rapunzel’s Braided Garlic Bread)
  • 1 jar of Pizza Sauce
  • Pepperoni
  • Shredded Mozzarella Cheese

Directions:

  1. Preheat the oven to 400 degrees, and prepare a muffin tin by lightly greasing them.
  2. Roll out your dough about 8 inches long and cut into 2 inch strips.
  3. Spread a thin layer of pizza sauce along each strip, leaving and edge along one side.
  4. Spread pepperoni slices along one long side of each strip with the pepperoni hanging off the dough.
  5. Sprinkle with cheese.
  6. Roll dough carefully longwise and place them into the muffin tin.
  7. Bake for 15 minutes and allow to cool before you serve.

Orange Chicken (to add some protein to our meal)

Ingredients:

  • 3 lbs Chicken Tenderloins
  • 1/2 Cup Orange Marmalade
  • 1/2 Cup Honey BBQ Sauce
  • 1/4 Cup Soy Sauce

Directions:

  1. Place the chicken in a crock pot on high for 3 hours.
  2. Mix other ingredients in a small bowl.
  3. Drain the liquid from the chicken and cut into 1 inch pieces.
  4. Place the chicken and sauce in the crock pot on low for another 30 minutes.

Jasmine Rice

Ingredients:

  • 2 Cups Jasmine Rice
  • 2 1/2 half cups water
  • Salt

Directions:

  1. Place all ingredients into your rice maker.
  2. Once it is done let it set with the lid on for 5-10 more minutes.
  3. Add salt and fluff with a fork.

Mulan’s Egg Rolls

Ingredients:

Directions:

  1. I use MINH frozen Pork Egg Rolls from Sam’s Club and place them in the air fryer for 15 minutes.
  2. Allow to cool before serving. These were a big hit!

Pocahontas’s Gold (Corn)

Ingredients:

  • 8 ears of corn
  • Olive Oil
  • Salt & Pepper
  • Butter

Directions:

  1. Preheat air fryer to 400 degrees.
  2. Brush with olive oil and sprinkle with salt and pepper.
  3. Cook for 10 minutes, turning halfway through.
  4. Add butter and salt as needed.

Moana’s Watermelon Boat

Ingredients:

  • Watermelon
  • Other Fruit

Directions:

  1. Slice about a third of the watermelon off longwise. Cut a tiny slice flat off the bottom so the boat sits flat.
  2. Use a melon baller to cut out balls of watermelon.
  3. Once you get what you can out, cut out the rest of the watermelon so it can hold as much fruit as possible.
  4. We placed pineapple, strawberries, red and green grapes in the boat.
  5. Then I printed out a Moana flag and attached it with a skewer.

Elsa’s Snowball Punch

Ingredients:

  • 1 gallon Blue Hawaiian Punch
  • 2 liter Sprite
  • 12 oz Pineapple Juice
  • Vanilla Ice Cream

Directions:

  1. Chill all of the liquids before hand, then add them all to your punch bowl.
  2. Place about 10 large scoops of vanilla ice cream to the punch.

Tiana’s Swamp Juice

Ingredients:

  • 1 gallon Green Berry Rush Hawaiian Punch
  • 2 liter Sprite
  • 12 oz Pineapple Juice

Directions:

  1. Chill all of the liquids before hand, then add them all to your Jug.

Snow White’s Apple Dumplings

Ingredients:

  • 2 Cups flour
  • 1 TBS sugar
  • 1 teas salt
  • 1/2 cup butter
  • 1/2 cup ice cold water
  • 2 granny smith apples
  • 1 egg
  • 3 TBS Sugar
  • 1 teas cinnamon
  • (SAUCE)
  • 1/2 Cup water
  • 1/4 Cup apple Juice
  • 1/2 Cup sugar
  • 2 TBS butter
  • 1/2 teas cinnamon

Directions:

  1. Mix together the flour, sugar and salt.
  2. Cut the cold butter into pea sized pieces and mix it into the flour.
  3. Add just enough water to bring the dough together. Wrap the dough with plastic wrap and place in the fridge for 30 minutes.
  4. Preheat oven to 400 degrees.
  5. Roll out the dough to a fourth of and inch thick on a floured surface. Punch our 5 inch circles.
  6. Slice and peel apples. Combine3 TBS sugar and 1 tsp cinnamon and toss half of it with the apple slices.
  7. Fill each circle with apples and then place another circle top of the apples.
  8. Use egg wash to seal the edges of the circle and then press with a fork.
  9. Brush the top with egg wash and then sprinkle with more sugar cinnamon mixture.
  10. Bake for 20 minutes until golden brown.
  11. Meanwhile, make the sauce by boiling water, juice and sugar.
  12. Bring to a simmer and cook for 15 minutes until thickend.
  13. Add the butter and cinnamon while stirring.
  14. Once the dumplings are done, spread the sauce on top. and serve with vanilla ice cream.

Ariel’s Dingle Hopper Cake Pops

Ingredients:

Directions:

  1. Smash up 4 cupcakes with icing and 4 cupcakes without icing.
  2. Roll into 1 inch balls and chill for 30 minutes.
  3. Melt the almond bark in a bowl over boiling water and add purple food coloring
  4. Place a fork into each ball and dip them into the purple melt.
  5. Add the sprinkles to the top and refrigerate.

Cinderella’s Pumpkin Roll

Ingredients:

  • Pumpkin Roll

Directions:

  1. I just bought a pumpkin roll instead of making it this time.

You might enjoy some of our other party posts:

Valentine’s Day Baking

I love making food for my family, so we did some homemade baking for Valentine’s Day this year. The girls loved helping and the boys loved eating!

Cream Puffs

Puff Pastries Ingredients:

  • 1 1/4 cup frozen butter
  • 1/4 cup cold water
  • 1/4 teas salt
  • 2 cups all purpose flour

Puff Pastries Directions:

  1. I used my food processor with the metal blade and the shredding disk.
  2. Place the flour and salt into the food processor.
  3. Slowly add the frozen butter through the shredder as the food processor is pulsing.
  4. Add the cold water and pulse until a ball of dough forms.
  5. Place dough on a clean and floured surface. Roll out dough until it is about 12×18 inches.
  6. Add more flour to the dough and fold it into thirds. Add more flour and fold that in half. Place in a zip lock bag and refrigerate for at least 2 hours.

Cream Puff Directions:

  1. Preheat the oven to 400 degrees and line to baking sheets with wax paper. Spray lightly with baking spray.
  2. Wrap forks with aluminum foil to resemble a cone and spray them too.
  3. Unfold the puff pastry and cut it with a pizza cutter into long 1 inch strips.
  4. Start at the small end of the fork mold and wrap the strip of puff pastry around it overlapping each layer by 1/4 inch. Place on the baking sheet.
  5. Prepare an egg wash with egg and water. Brush each horn with the egg wash.
  6. Bake for 15-17 minutes turning half way though.
  7. Allow them to cool for a few minutes and then remove the aluminum foil fork to finish cooling.
  8. Fill with the following Whipped Cream Recipe and dust with powered sugar.

Whipped Cream Ingredients:

  • 2 cups heavy whipping cream chilled
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners’ sugar

Whipped Cream Instructions:

  1. Add the heavy whipping cream, sugar, and vanilla to the bowl of a standing mixer fitted with the whisk attachment.
  2. With the mixer on medium speed, whip the cream until it begins to thicken.
  3. Continue whipping for several minutes until the cream is fluffy (medium peaks) but not too firm.
  4. Use immediately or cover tightly and chill for up to 36 hours.

Heart Pizzas

Ingredients:

  • 2 teas sugar
  • 1 teas dry active yeast
  • 2/3 cup warm water (105 degrees)
  • 2 cups all-purpose flour
  • 1 teas salt
  • 2 TBS olive oil
  • Pizza Sauce
  • Pepperoni
  • Mozzarella Cheese

Directions:

  1. Mix sugar and warm water. Then sprinkle with yeast and let sit for 5 minutes.
  2. Add in the flour, salt, and olive oil and mix with dough hook in electric mixer.
  3. Once it is well mixed knead for 5 minutes.
  4. Divide dough into 2 pieces and place into an oiled pan. Cover and let it rise for and hour.
  5. Preheat oven to 475 degrees and roll out dough. I cut mine into heart shapes.
  6. Spread the pizza sauce and cheese then bake for 12-15 minutes.

Strawberry Shortcake

Shortcake Ingredients:

  • 1 cup flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup butter softened
  • 1/2 cup milk
  • 1 egg

Strawberry Ingredients:

  • 2 cups strawberries hulled and sliced
  • 2 tablespoons granulated sugar

Directions:

  1. Start by preparing the strawberries. Add sliced strawberries to a bowl and sprinkle them with sugar. Stir to combine. Let them hang out on your counter for about 2 hours and they will create a delicious juice. I recommend stirring them every half hour or so.
  2. Next, preheat your oven to 350 degrees F.
  3. Spray the heart shaped cupcake mold generously with baking spray. Then, add some all-purpose flour to the molds, shake it around, and discard the excess.
  4. The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes.
  5. Divide the batter evenly among the prepared heart shaped cupcake mold . Each mold should be about three-quarters full. In case there are any drips, set the pan on a baking sheet while spooning the batter into the molds. Then place the shortcake pan in the preheated oven.
  6. Bake the little cakes for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers: then invert the pan to release the cakes.
  7. While the shortcakes cool, prepare the whipped cream (I used the left over whipped cream from the cream puffs).
  8. Spoon a generous amount of the strawberries and juice on each shortcake. Top with a dollop of Homemade Whipped Cream. Garnish with a sliced strawberry and sprig of fresh mint, if desired.

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Ocean Theme School Lunches

We had a fun ocean themed lunch at school for our “Anchored” week at school. Each day we found creative ways to incorporate all of the food groups. We also had to keep the calories and sodium counts down to meet the state requirements for serving food to the school children.

We used clear plastic cups for the pudding, jello, and the banana cup. We also offered milk everyday even though it is not pictured.

Monday

Ham & Cheese Sea Monster Sandwich
Goldfish Crackers
Broccoli Ocean Sprouts
Coral Reef Fruit Cocktail
Shark Pudding (Gummy Sharks)

Tuesday

Fish Shape Nuggets
Barnacle Baked Beans
Sea Dragon Punch
Blueberry Bubbles
Teddy Graham Beach Jello (Umbrella Toothpick)

Wednesday

Peg Leg Chicken
Sea Shell Pasta Salad
Green Sea Beans
Dolphin Banana in Grapes
Mermaids Delight Ice Cream (Mermaid Sprinkles)

Thursday

Hot Dog Octopus on Seaweed Spaghetti
Crab Leg Carrot Sticks
Sea Cucumber Slices
Green Sea Turtle Apple

(We added the hotdog bun to get enough whole grain. And we added a banana, because we had extras left from yesterday.)

Friday

Sand Dollar Pancakes
Sea Foam Scrambled Eggs
Treasure Tater Tots
Poseidon’s Red Pepper Sticks
Orange Boats

You might enjoy some of my other party posts:

Thanksgiving Gingerbread Nativity -24

Every year we make gingerbread houses on Thanksgiving. We made a Nativity scene with graham crackers and gum drop people. We used coconut for the hay and animal crackers with candy canes as well. We tried something new this year, using peanut butter instead of icing; but it wasn’t sturdy enough so the gumdrops kept falling over. Next time we will have to add some powdered sugar to the peanut butter to thicken it up.

We also got this Gingerbread Train to try.

Homemade Apple Cinnamon Play Dough

We made some homemade Apple Cinnamon Play Dough, it is included in my Teachers Pay Teachers Fall Fun Autumn Preschool Pack. I also laminated the Apple Tree Orchard Play Dough Mat that is included in the pack.

Ingredients:

Directions:

  • In a small saucepan, mix together 1 cup of water, 1 TBSP vegetable oil and a few drops of red food coloring.
  • In another small bowl mix together 1 cup flour, 1/3 cup salt, 2 teaspoons of cream of tartar and 2 teaspoons Apple Pie Spice.
  • Turn the stove on medium heat and slowly mix your flour mixture into your water mixture.
  • Continuing mixing until the color is fully blended and the playdough begins to pull away from the saucepan. The batter will be lumpy but as you stir the playdough begins to form and sticks to itself.
  • Place the playdough on a piece of parchment paper and allow it to cool a bit.
  • Once it’s cool to the touch knead for a few minutes until soft.

Here are some of our other Thanksgiving Gingerbread posts:

Gingerbread House -23
Thanksgiving Baking -20
Kids Thanksgiving Treats -19

And here are some of our other Family Holidays:

Talk Like a Pirate Day
Easter Minute-to-win-it
Christmas Fireplace & Crafts

Talk Like a Pirate Day Lunch

September 19th is International Talk Like a Pirate Day. We made a fun pirate themed lunch for the kids at school. The lunch staff also wore pirate hats and we bought eye patches for the kids.

Sea Shaped Fish Nuggets

Our food supplier doesn’t have fish sticks, but they do have fish nuggets in the shape of sea creatures.

Treasure Map Cheese Sticks

We just used Sharpies to draw a red X on the cheese sticks with black dotted lines for the trail.

Pirates Booty Puffs

We bought small bags of Pirates Booty Aged White Cheddar corn puffs. The kids laughed when we announced “Pirates Booty”!

Pirate Ship Jello Cups

We placed blue Jello in the bottom of clear plastic cups and added an orange wedge on the top. Then we added a Pirate Flag to the orange wedge to look like a Pirate ship.

Carrot Stick Planks

We cup up carrot sticks and called them “Carrot Planks”.

You might enjoy some of my other party posts:

Very Hungry Caterpillar Party -4

This girl likes butterfly and she has memorized the book, “The Very Hungry Caterpillar” by Eric Carle. We decided to use this for her 4 year old birthday party. I found this fun little butterfly wings at the Dollar Tree for the girls to wear, they love them!

Butterfly/ Caterpillar Dress

Storm wore her Very Hungry Caterpillar dress with her butterfly wings and I wore my Very Hungry Caterpillar t-shirt. Storm wanted to play with water balloons so she got a new pink butterfly swimsuit to wear. These girls are obsessed with water balloons.

Very Hungry Caterpillar Decorations

We had sidewalk chalk and water balloons to play with at the party. I also put up some Very Hungry Caterpillar Balloons and the Butterfly, 4th Birthday Balloons.

I used red and Green Party Paper Fans to make a caterpillar. I also used red and green paper plates to make a caterpillar and used my Cricut to spell out Storm’s name. I created a sign with my CANVA program that says, “Storm is a beautiful butterfly!”

I took a large box and painted a big red circle on it, then I cut a whole for the caterpillar’s mouth and added eyes and ears. The kids could toss the fruit into the caterpillar’s mouth. Storm and I also looked through all of her toy food and found some from the book to feed the caterpillar box as well.

Very Hungry Caterpillar Food

I used my CANVA program to make some labels for the food table too. I also served salami and cheese sliders and hot dogs for lunch as well.

I served much of the food in these Palm Leave Serving Trays.

“A little egg lay on a leaf.” I made deviled eggs and placed hem on a lettuce leaf.

“He ate through one apple, two pears, three plums, four strawberries, five oranges.” I placed the fruit out with the sign sticking up with a picture from the book attached.

“one piece of chocolate cake” I made these Buckeye Brownies…

Buckeye Brownie Recipe:

Ingredients:

  • 2½ cups semi sweet chocolate chips
  • ¾ cup butter, softened
  • 1¼ cups sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ teaspoon salt
  • 1 cup creamy peanut butter
  • ¾ cup confectioners’ sugar
  • 1 tablespoon milk
  • ½ cup heavy whipping cream
  • Chocolate Spinkles
  • Cherries

Instructions:

  1. Preheat oven to 350°.
  2. Prepare your dish by lining a 9-inch square pan with heavy-duty foil then spray foil with nonstick cooking spray.
  3. Place a cup of water in a small saucepan and place it on medium heat. Place a glass bowl on top of the saucepan with the hot water in it and combine 1½ cups chocolate morsels and ½ cup butter in the bowl. Turn off the stove once the water starts bowling, be careful of the steam. Stir the chocolate until it is smooth.
  4. In a mixer you can add sugar and the chocolate, stirring to combine.
  5. Add eggs, 1 at a time; add ½ teaspoon vanilla extract, stirring well.
  6. Mix in the flour and ½ teaspoon salt. Stir for several minutes.
  7. Pour into the 9×9 baking dish.
  8. Bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes.
  9. In a medium bowl, combine peanut butter, remaining ¼ cup butter, confectioners’ sugar, remaining ¼ teaspoon salt, milk, and remaining 1 teaspoon vanilla extract, stirring until blended.
  10. While brownie is slightly warm, spread peanut butter mixture over top in a smooth layer. Set aside.
  11. In a small saucepan, heat cream until almost boiling. Remove from heat, and add remaining 1 cup chocolate morsels, stirring until smooth. Pour over peanut butter layer, spreading into a smooth layer.
  12. We added chocolate sprinkles.
  13. Refrigerate for about 4 hours, until chocolate layer becomes firm.
  14. Using edges of foil as handles, lift whole brownie from pan. Carefully remove foil, and place brownie on a cutting board. Press down firmly in one motion to cut into individual brownies, about an inch apart.
  15. Add the cherry if you choose.

“one ice-cream cone” I filled the cones sitting on the table with pink cotton candy and later we ate strawberry ice-cream in our cones with the cake. I was able to hold up the cones with Cone Holder.

“one pickle, one slice of swiss cheese, one slice of salami”

“one lollipop” We found these blue swirl lollipops for the girls.

“one piece of cherry pie” I just bought a pie at Walmart this time.

“one sausage” I used hotdogs as the “sausage”.

“one cupcake” We actually made banana muffins with blue cupcake liners.

Ingredients:

  • 1 eggs
  • 6 Tablespoons butter
  • 1/2 cup brown sugar
  • 2 overripe bananas
  • 1 cup flour
  • ¾  tea. Baking soda
  • ¼  tea salt
  • ½  tea. Vanilla
  • 12  Muffin Cups

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix the eggs, butter, and brown sugar.
  3. Mash in the bananas.
  4. Blend in flour, baking soda, salt, and vanilla.
  5. Place muffin cups in 12  muffin holders. And fill ¾ full with batter.
  6. Bake for 16 minutes or until a toothpick comes out clean.

“and one slice of watermelon.”

“The caterpillar ate through one nice green leaf” I made a salad with cucumber and tomato slices arranged on top to look like the caterpillar.

Butterfly Nectar

Very Hungry Caterpillar Cake

I used a strawberry cake mix and strawberry icing for her cake. I sliced kiwi and strawberries to place on the top to look like a caterpillar. Storm also found some fun pink and green sprinkles to put on her cupcakes.

Happy Birthday my little Butterfly!

You might enjoy some of my other party posts:

Chocolate Freezer Pies -14

My Sweet Boy is not 14! He loves Jesus, Lord of the Rings, spending time with family, computer games, and watching The Big Bang Theory. He is getting ready to start a big new adventure- High School!

Chocolate Freezer Pie

Ingredients:

  • 8 oz. Hershey’s bar
  • 8 oz. Cream Cheese
  • 16 oz. Cool Whip
  • 2 Prepared 8 inch Graham Crust
  • 1/4 cup milk

Directions:

  1. Heat the chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until melted.
  2. Beat the cream cheese and add the remaining milk. Add chocolate mix and beat until smooth.
  3. In a bowl, fold the chocolate mix into the cool whip and blend until smooth.
  4. Spoon the mix into the crusts. I decorated the pies with some extra cool whip and shaved chocolate bar for my son’s birthday.
  5. Freeze for 4 hours.
  6. Add the Birthday Candles and enjoy!

He got a Nerf gun for his birthday and his little sister was al about helping him open it! She also helped me wrap the gift in her Pink Minnie Mouse wrapping paper! He loves her so much, he has been her primary babysitter every summer since she’s been born!

He informed me that it is technically not a Nerf Gun, and that it is better than Nerf.

He is turning into such a handsome young man! He has the sweetest heart, and the most empathetic teenage boy that I know. He brings joy to whomever he comes into contact with each day. I love you, My Sweet Boy!

Here are a few other birthday parties posts that you might enjoy:

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