Category: Cookies

Christmas Cookies

We made cookie boxes for our teachers and coworkers this year.

Chewy Sugar Cookies 

INGREDIENTS:

  • 1 Cup Butter
  • 1 1/2 Cup Granulated Sugar
  • 1 Egg
  • 2 1/4 Cup Flour
  • 1/2 tea baking powder
  • 12 tea salt
  • 1 tea Vanilla
  • Colored Sugar for Rolling

INSTRUCTIONS:

Sugar Cookie Swirls 

INGREDIENTS:

  • 1 Cup Butter
  • 1 1/2 Cup Granulated Sugar
  • 1 Egg
  • 2 1/4 Cup Flour
  • 1/2 tea baking powder
  • 12 tea salt
  • 1 tea Vanilla
  • Red and Green Food Coloring
  • Christmas Sprinkles

INSTRUCTIONS:

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. Cream together butter and sugar.
  3. Add egg and mix well.
  4. Stir in flour, baking powder, salt, and vanilla.
  5. Divide into 3 portions and dye 1 portion red and another portion green.
  6. Chill for 1 hour.
  7. Roll out the 3 doughs and stack them on plastic wrap.
  8. Roll them up into a cylinder and chill for 1 hour more.
  9. Take off the plastic wrap and slice into 1/2 inch slices. Roll slices in the sprinkles.
  10. Place cookies on the baking sheet. Bake for 15 minutes.

Almond Joy Cookies

 Servings 3 dozen

INGREDIENTS:

  • 1 14 oz bag sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup chopped lightly salted almonds
  • 1 14 oz can sweetened condensed milk 

INSTRUCTIONS:

  1. Preheat the oven to 325F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  4. Stir until combined.
  5. Scoop out dough with a cookie scoop onto prepared baking sheet.
  6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
  7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  8. Let cool on baking sheet.
  9. Store cookies in an airtight container.

White Chocolate Candy Cane Cookies

Servings: 36 cookies

INGREDIENTS:

  • ½ cup unsalted butter softened
  • ½ cup shortening
  • 1 cup white sugar
  • ¾ cup brown sugar
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup crushed candy canes
  • 1 cup white chocolate chips 

INSTRUCTIONS:

  1. Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
  2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
  3. Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.
  4. Turn the mixer down to low speed and mix in the flour, baking soda & salt.
  5. Mix in the crushed candy canes & white chocolate chips.
  6. Form the dough into balls about 1 tablespoons and place 2 inches apart on the lined cookie sheets.
  7. Bake for 8-10 minutes, or until the tops look just set.
  8. Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.

Gooey Red Velvet Cookies

Makes 36 cookies

INGREDIENTS:

  • 2 ¼ cups of flour
  • 2 cups of sugar
  • 2 tbsps unsweetened cocoa powder
  • 2 tsps baking powder
  • ¼ tsp salt
  • 8oz of softened cream cheese
  • 4 tbsps of softened butter
  • 1 egg
  • ½ cup powdered sugar
  • 1 tbsp red liquid food coloring

INSTRUCTIONS:

  1. In a bowl mix together the flour, sugar, cocoa, baking powder and salt and put to one side for later.
  2. In another larger bowl cream the butter and cream cheese together until the mixture is smooth. Then beat in the egg and the food coloring.
  3. Add to this mixture the dry ingredients you set aside earlier. Mix it all together until dough is formed.
  4. Cover the bowl with plastic wrap and leave the dough to chill for around 2 hours.
  5. Place the powdered sugar into a small bowl. Separate the dough into 1 inch balls and roll each ball into the powdered sugar. Place dough balls onto a greased baking tray.
  6. Bake cookies in an oven pre heated to 350 degrees for 15 minutes.
  7. Leave cookies to cool on a wire rack. Once cooled store in an airtight container. They should keep for 3 days.

Hot Chocolate Cookies

Servings 36 cookies

INGREDIENTS:

  • 1 cup butter softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups all purpose flour
  • 4 packages hot cocoa mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 cup chocolate chips
  • 1/2 Cup mini marshmallows

INSTRUCTIONS:

  1. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
  2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and mini marshmallows. Cover and chill for at least 30 minutes and up to 24 hours.
  3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper.
  4. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Gingerbread Cookies

INGREDIENTS:

  • 4 cups flour
  • ¾ Cup melted butter
  • ¾ Cup sugar
  • ½ Cup Molasses
  • ½ Cup water
  • 1 tsp Baking Soda
  • 1 tsp ginger
  • 1 TBS Cinnamon
  • 1 tsp Salt
  • 1 egg

INSTRUCTIONS:

  1. Combine all ingredients.
  2. Once dough begins to form, dust generously with flour.
  3. Cover dough with plastic and chill for 4 hours.
  4. Dust surface with flour and roll out dough to ¼ inch thick.
  5. Use a cookie cutter and place pieces on sprayed cookie sheet.
  6. Bake 350 degrees for 8 minutes

Milk Chocolate Nut Melts

INGREDIENTS:

  • Milk Chocolate Chips
  • Chopped Nuts
  • Candy Molds

INSTRUCTIONS:

  1. Place a cup of water in a small sauce pan, and bring to a boil.
  2. Lower heat to simmer, and place a glass bowl on the sauce pan.
  3. Put the chocolate in the bowl and keep stirring for several minutes until smooth.
  4. Place a piping bag into a large glass and fold the bag over the edges of the glass.
  5. Spoon the melted chocolates into the piping bag and twist the top of the bag.
  6. Cut off the tip and squirt into the candy molds and place in the chopped nuts.
  7. Refrigerate for half an hour and then pop them out.

Dark Chocolate Peppermint Melts

INGREDIENTS:

  • Dark Chocolate Candy Melts
  • White Chocolate Candy Melts
  • Crushed Candy Canes
  • Candy Molds

INSTRUCTIONS:

  1. Place a cup of water in a small sauce pan, and bring to a boil.
  2. Lower heat to simmer, and place a glass bowl on the sauce pan.
  3. Put the chocolate in the bowl and keep stirring for several minutes until smooth.
  4. Place a piping bag into a large glass and fold the bag over the edges of the glass.
  5. Spoon the melted chocolates into the piping bag and twist the top of the bag.
  6. Cut off the tip and squirt into the candy molds and place in the crushed candy canes.
  7. Refrigerate for half an hour and then pop them out.

Christmas Candy Melts

INGREDIENTS:

  • Red and Green Candy Melts
  • Tiny Christmas sprinkles
  • Candy Molds

INSTRUCTIONS:

  1. Place a cup of water in a small sauce pan, and bring to a boil.
  2. Lower heat to simmer, and place a glass bowl on the sauce pan.
  3. Put the candy melts in the bowl and keep stirring for several minutes until smooth.
  4. Place a piping bag into a large glass and fold the bag over the edges of the glass.
  5. Spoon the melted candy into the piping bag and twist the top of the bag.
  6. Cut off the tip and squirt into the candy molds and sprinkle in the Christmas sprinkles.
  7. Refrigerate for half an hour and then pop them out.

Peppermint Bowls

I just cut out the red portion of 1 bowl and then placed it onto the other bowls one at a time while I spray painted them red. Then I wrapped them with clear wrapping.

Goodnight Moon Tot School

One of the favorite books for all of my toddlers over the years has been “Goodnight Moon”. The simple rhyming and repetition is calming for my little ones.

Abeka Curriculum

I was able to incorporate several of our Abeka nursery lessons into this unit as well. Following are some of the specific books with links that are used in this Farm Tot School Unit:

Goodnight Moon Sensory Tub

Tot Tub

Color: Red

Shape: Crescent

Number: 2

Letter: M (moon)

Abeka Nursery Curriculum

“In the great green room”

Paint with green paint.

“There was a telephone”

Play with toy phone.
Abeka Nursery Curriculum

“And a red balloon”

Play with a red baloon.

S reviewed his colors by coloring the balloons on page 2 of this download the color that I told him.  Then I cut it out and folded it into a book.

“And a picture of—”

Paint a picture.

“The cow jumping over the moon”

Hey Diddle Diddle

I got this printable from Homeschool Creations.  I added a craft stick to them so I could make the cow jump over the moon.

“And there were three little bears sitting on chairs”

Three Little Bears

I cut out the bears and chairs for S to sort them by size. Then she wanted them to have a “bowl of mush” too.

“And two little kittens”

Color 2 little kittens.

I printed the 2 Little Kittens printable for her to color.

“And a pair of mittens”

Abeka Nursery Curriculum

“And a little toy house”

Play with a toy house.

“And a young mouse”

Abeka Nursery Curriculum

“And a comb and a brush”

Comb doll’s hair.
Brush doll’s hair.

“and a bowl full of mush”

Play dough…
bowl of mush.

“And a quiet old lady who was whispering “hush””

Night night hugs
put baby to bed.

“Goodnight room”

Goodnight Room Coloring Page

I printed the Goodnight Room Coloring Page for S.

“Goodnight moon”

Paint a yellow crescent moon.

“Goodnight cow jumping over the moon”

Abeka Nursery Curriculum

“Goodnight light”

Abeka Nursery Curriculum

“And the red balloon”

Paint a red balloon.
Red pom pom balloons in star ice tray.

“Goodnight bears”

Abeka Nursery Curriculum

“Goodnight chairs”

Sit teddy bear in the chair.

“Goodnight kittens”

Abeka Nursery Curriculum
3 Little Kittens

I found this 3 Little Kittens for her to match mittens with the kittens.

“And goodnight mittens”

Matching Mittens

“Goodnight clocks”

Toy wooden clock.
Hickory, Dickory, Dock

Here is the Hickory, Dickory, Dock coloring page.

“And goodnight socks”

“Goodnight little house”

Abeka Nursery Curriculum

“And goodnight mouse”

Color mouse house.

“Goodnight comb And goodnight brush”

Paint with a comb or brush.

“Goodnight nobody”

Abeka Nursery Curriculum

“Goodnight mush”

Oatmeal for breakfast.

“And goodnight to the old lady whispering “hush””

Abeka Nursery Curriculum

“Goodnight stars”

Star stickers on black paper.

“Goodnight air”

Draw moon and stars with a white crayon and paint water colors over it.

“Goodnight noises everywhere.”

Abeka Nursery Curriculum

Chewy Sugar Cookies

Cookie Ingredients:

  • 1 Cup Butter
  • 1 1/2 cup granulated sugar
  • 1 egg
  • 2 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1//2 teaspoon salt
  • 1 teaspoon vanilla

Cookie Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray cookie sheet with nonstick spray
  3. Cream together the butter and sugar.
  4. Add the egg and mix well.
  5. Stir in the flour, baking powder, salt and vanilla.
  6. Form dough into a large ball and place in a bowl to refrigerate for a hour.
  7. Roll the cookie dough onto a floured surface about 1/4 inch thick.
  8. Cut out the dough with cookie cutters and place them on the pan.
  9. Bake for 8-10 minutes.
  10. Cool and add the buttercream.

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.

Mouse Cookie Baking Week

I got to teach a “Baking Week” at our Summer Camp. I had about 20 kids Kindergarten-5th grade. I had 4 groups of kids in the kitchen, each with 1 older child to help the younger ones. Each day we made a food from one of the “If You Give a Mouse a Cookie” books.

Daily Activity Schedule:

  1. Read Story/ Circle Time
  2. Recess
  3. Divide Teams
  4. Review Kits and Safety Rules
  5. Kitchen Cooking
  6. Activity Time
  7. Lunch
  8. Recess
  9. Quiet Time (Kids Baking Championship – Food Network)
  10. Color/ Activity Sheets from the MouseCookieBooks.com activities page
  11. Snack

Day 1:  If you Give a Mouse a Cookie by Laura Numeroff

Jello Cookies

Board Game

Jello Cookies

(24 cookies)

Ingredients:

  • 1 1/3 cups all purpose flour
  • 1 tsp cream of tarter
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp butter at room temperature
  • ¾ cup sugar
  • 1 large egg
  • 3/4 tea. Vanilla
  • 3 tbsp flavored Jello
  • 1 cup of Extra sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the flour, cream of tarter, baking soda, and salt in a medium bowl and set aside.
  3. Add the butter and 3/4 cup of sugar to a large bowl and cream together until fluffy about 5 minutes.
  4. Add the eggs and mix
  5. Add the vanilla and mix
  6. Add the medium bowl ingredients to the large bowl and mix together.
  7. Knead in the Jello with your hands.
  8. Place the extra cup of sugar into a small bowl.
  9. Scoop 2 Tablespoons of cooties and roll them into balls, then roll them in the sugar until completely covered.
  10. Place the balls on a prepared sheet pan with 2 inches between each cookies.
  11. Bake in the oven for 10-13 minutes until the tops of the cookies are golden.
  12. Cool on the pan for 3-5 minutes.

Day 2:  If you Give a Moose a Muffin by Laura Numeroff

Banana Muffins

Banana Muffins

(12 muffins)

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.

Day 3:  If you Give a Dog a Donut by Laura Numeroff

Donuts

Make Your Own Donut

Glazed Baked Donuts

(6 donuts)

Ingredients for Donuts:

  • 1 Cup Flour
  • ½ Cup Sugar
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 2 tbsp butter melted
  • 1 large egg
  • ½ Cup Milk
  • 1 tsp Vanilla

Ingredients for Glaze:

  • ½ cup Powder sugar
  • ½ tsp Vanilla
  • ¼ stp Salt
  • 2  tbsp milk
  • Sprinkles

Directions for Donuts:

  1. Preheat oven to 350 degrees. Spray donut pans
  2. Whisk together the flour, sugar, baking powder, salt.
  3. In a separate bowl, stir together the melted butter, egg, milk, vanilla.
  4. Gradually add the wet ingredients into the dry ingredients until combined (do not over mix)
  5. Pour the mixture evenly into the donut pans filling each about halfway full.
  6. Bake for 10-13 minutes until a toothpick comes out clean.
  7. Let the donuts cool in the pan for 5 minutes and then transfer to a wire rack.

Directions for Donuts:

  1. Whisk together powder sugar and salt.
  2. Then stir in the vanilla and gradually add the milk.
  3. Dip the cool donuts in the icing covering about half of the donuts. Then top with sprinkles.
  4. Let the donuts cool about 30 minutes.

Day 4:  If you Give a Cat a Cupcake by Laura Numeroff

Cupcakes

The Art of the Cupcake

Chocolate Cupcakes

(12 cupcakes)

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1 Cup granulated white sugar
  • ¼  cup unsweetened cocoa powder
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ¼ teaspoons salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla
  • ½ cup boiling water
  • 12 Cupcake Liners

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix together the sugar, flour, cocoa, baking soda, baking power,  and salt.
  3. Add the eggs, milk, oil and vanilla into the same bowl.
  4. Mix for five minutes.
  5. Stir in the boiling water last.
  6. Place 12 cupcake liners in the pan, filling each tin or liner about 2/3 full.
  7. Bake 30 to 35 minutes, until a toothpick comes out clean.

Day 5:  If you Give a Mouse a Brownie by Laura Numeroff

Brownies

Brownies Recipe

(9 brownies)

Ingredients:

  • ½  cup butter or margarine, melted
  • 1 cups sugar
  • 1/2 cup baking cocoa
  • 2 eggs
  • ½  cup flour
  • ½  cup chopped nuts (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a bowl, mix the margarine, sugar and cocoa.
  3. Add the eggs and mix well.
  4. Stir in flour; mix well.
  5. Grease a 8×8 inch pan and pour the batter into the pan.
  6. Bake . for 30 minutes or until the brownies test done with a wooden pick. Cool in pan.

Other Baking Ideas:

  • Pizza
  • Fruit Pizza
  • Pretzels with cheese sauce
  • Pancakes

Kids Baking Shows:

  • Kids Baking Championship – Food Network

Book List:

March Food Holidays

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:

  1. Preheat oven to 350°. Spray or grease 12 muffin cups.
  2. 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.
  3. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended.
  4. Stir in 1/2 cup each of peanut butter chips and semi-sweet chocolate chips.
  5. Spoon batter by heaping tablespoonfuls into muffin cups.
  6. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly moist.
  7. Place pan on wire rack. Centers of brownies will fall upon cooling.
  8. 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.
  9. 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:

  1. 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.
  2. 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.
  3. Remove from the heat and stir in your butter and vanilla extract.
  4. While your pudding is cooling, slice your bananas and place into your prepared pie crust.
  5. Pour lukewarm pudding over the bananas.
  6. 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:

  1. Crush the Oreo’s in a bowl.
  2. Mix in the cream cheese by hand and roll into balls and place on wax paper. Save the crumbs for the garnish.
  3. Place in freezer for 10 minutes.
  4. Melt the almond bark in the microwave in 30 second intervals, stirring between.
  5. Place a toothpick in the balls and dip them in the chocolate.  
  6. Place them back on the wax paper and remove toothpick.
  7. 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:

  1. Place meatballs into a baking dish.
  2. Mix in marinara sauce.
  3. Bake on 400 degrees for 20 minutes.
  4. 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:

  1. Add berries, sugar and lemon juice to a large saucepan over medium heat. 
  2. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally.
  3. Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
  4. 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.
  5. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell.
  6. 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.
  7. 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. 
  8. 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. 
  9. 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:

  1. Chop artichokes.
  2. Drain off any excess liquid from spinach and chilies.
  3. 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:

  1. Mix the Sprite and Ginger Ale in a large glass. 
  2. 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:

  1. Preheat oven to 350 degrees.
  2. Cream together the shortening and butter.
  3. Add in the sugar, eggs, and vanilla.
  4. Mix in the rest of the ingredients.
  5. Chill for a hour.
  6. Drop Tablespoonfulls onto a greased baking sheet.
  7. 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:

  1. Preheat the oven to 350 degrees.
  2. Place the crackers onto a baking sheet with the salty side down.
  3. Place one Rolo on each cracker.
  4. Bake for a couple of minutes then add another cracker to the top and gently press down.
  5. 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:

  1. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove the dough hook and cover the work bowl with a warm damp towel. Let the dough rise for 15 minutes.
  5. 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.
  6. 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).
  7. 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.
  8. 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:

  1. 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.
  2. Add the beef strips, sliced red and green peppers and sliced onion to the crockpot.
  3. Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.
  4. Cook on low for 6-8 hours or on high for 3-4 hours. Until the meat is cooked and tender.
  5. 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.
  6. 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:

  1. 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.
  2. 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.
  3. Transfer potatoes to a large bowl and toss with Parmesan cheese and parsley. Re-season with salt and pepper, if needed. Serve immediately.

February Food Holidays

Feb 1 -Tues -National Cake Pops Day (Cream Cheese Cake Pops)

Ingredients:

  • 12 store bought sugar cookies
  • 8 oz. block cream cheese
  • Almond bark
  • Sprinkles
  • Lolli sticks

Directions:

  1. Mix cookies and soften cream cheese in mixer.
  2. Roll mix into balls and place on wax paper.
  3. Place sticks into balls and refrigerate for 30 minutes.
  4. Melt almond bark on stovetop low heat.
  5. Dip balls into melted almond bark and place back onto wax paper.
  6. Add sprinkles.

Feb 2 -Wed -National Tater Tot Day (Taco Seasoned Tater Tots)

Ingredients:

  • 32 oz. frozen tater tots
  • 1 packet taco seasoning
  • Cheese sauce

Directions:

  1. Preheat oven to 425 degrees.
  2. Spread tots on a baking sheet.
  3. Sprinkle with taco seasoning.
  4. Bake for 30 minutes flipping halfway through.
  5. Dip tots in cheese sauce.

Feb 3 -Thurs -National Carrot Cake Day (Carrot Cake Cookies)

Ingredients:

  • ½  cup brown sugar
  • ½  cup granulated sugar
  • ½ cup butter, room temperature
  • 1 large egg
  • ½ teas. Vanilla
  • 1 cup flour
  • ½ teas. Baking soda
  • ½ teas. Baking powder
  • ¼ teas. Salt
  • 1 teas. Pumpkin spice
  • 1 cup old fashioned rolled oats
  • 1 cup finely grated carrots (about 2 carrots)

Cream Cheese Ingredients:

  • 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:

  1. Combine sugars and butter; beat until fluffy.
  2. Add eggs and vanilla, and beat at medium speed.
  3. In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
  4. Gradually add flour to butter mixture; mix on a low speed until just blended.
  5. Mix in oats and carrots.
  6. Chill dough in refrigerator until firm, at least 1 hour.
  7. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
  8. Scoop half ounce balls of dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 12 to 15 minutes.
  9. Transfer to a wire rack to cool.
  10. 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.
  11. Once cookies are cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
  12. Store in an airtight container in the refrigerator for 3 days.

Feb 4 -Fri -National Homemade Soup Day (Broccoli Cheddar Soup)

Ingredients:

  • ¼ Cup Butter
  • ½ Cup Diced Onion
  • 1 Cup Shredded Carrots
  • 3 Cup Broccoli Florets, chopped small
  • 1.5 Cup Chicken Broth
  • 1 Cup Milk
  • 1 Cup Heavy Whipping Cream
  • ¼ Cup Flour
  • 2 Cup Shredded Cheddar
  • Salt, Pepper, Crushed Red Pepper

Directions:

  1. Place a pot over medium heat.  Melt Butter, add onions, carrots and broccoli.  Soften for about 5 minutes
  2. Slowly stir and add in the broth, milk and cream.
  3. Sprinkle with salt, pepper and red pepper flakes.
  4. Continue stirring over medium heat until thickens, about 10-15 minutes.
  5. Stir in the cheese until smooth.

Feb 5 -Sat -World Nutella Day (Nutella Cookies)

Ingredients:

  • 1 Cup Nutella
  • 1 Cup Flour
  • 1 Egg

Directions:

  1. Mix ingredients well.
  2. Place them in balls on greased cookie sheet.
  3. Dip a fork in sugar and gently press each ball a bit flat.
  4. Bake for 6-8 minutes on 350 degrees.

Feb 6 -Sun -National Chopstix Day (Orange Chicken with noodles)

Ingredients:

  • 1 cup low sodium chicken broth
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 1 TBS garlic – minced
  • 1 Tbsp orange zest
  • 1/4 tsp ginger 
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 2 packs Ramen Noodle
  • 1 bag frozen broccoli
CHICKEN Ingredients:
  • 1 1/2 tlbs boneless, skinless, chicken breasts – cut into 1″ chunks
  • 3/4 cup cornstarch
  • 2 large eggs – lightly beaten
  • 2 cups vegetable oil

Directions:

  1. Preheat oven to 325 degrees, lightly spray a 9×13 inch glass pan, set aside.
    1. In a medium size mixing bowl, whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
    2. Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
    3. Heat vegetable oil in a large saucepan. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
    4. Add the fried chicken to the prepared 9×13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 15 minutes. Stir and bake for 15 more minutes.
    5. Microwave broccoli for 5 minutes and then stir it into the chicken.  Bake for 15 more minutes
    6. Boil the Ramen Noodles for 3 minutes, drain, and add to the chicken dish.  Bake for 5 more minutes.  Remove and serve immediately.

Feb 7 -Mon -National Fettuccine Alfredo Day (Chicken Broccoli Fettuccine Alfredo)

Ingredients:

  • Fettuccini Pasta
  • Alfredo Sauce
  • Chicken
  • Frozen Broccoli

Directions:

  1. Season Chicken
  2. Bake Chicken 350 degrees for 20-25 minutes.
  3. Boil Pasta for 10 minutes
  4. Add Alfredo Sauce to pasta
  5. Shred chicken and add to pasta.
  6. Broccoli bag in microwave for 5 minutes then add to pasta.

Feb 8 -Tues -National Potato Lover’s Day (Waffle Mashed Potatoes) 

I used this waffle mashed potatoes recipe from the Just A Taste blog.

Feb 9 -Wed -National Pizza Day (Pepperoni Roll)

Ingredients:

  • Rhodes Frozen White Bread
  • Olive Oil
  • Pepperoni
  • Mozzarella Cheese
  • Parmesan Cheese
  • Parsley
  • Oregano
  • Garlic Salt
  • Butter
  • Margarine Sauce

Directions:

  1. Set a loaf of the frozen bread on a bread pan loosely covered with plastic wrap at room temperature for 4-7 hours to rise.
  2. Roll out to 12×12 square and spread olive oil over it.
  3. Lay out the pepperoni and sprinkle with mozzarella and parmesan cheese.
  4. Top with seasonings.
  5. Roll up carefully and cut in half.  Place both halves on a greased baking pan.
  6. Coat with melted butter and parmesan cheese.
  7. Bake at 375 degrees for 20 minutes.
  8. Let cool for 10 minutes then slice.
  9. Dip in marinara sauce while eating.

Feb 10 -Thurs -National “Have a Brownie” Day (Waffle Brownies)

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 10 tablespoons melted unsalted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup water
  • 2/3 cups mini chocolate chips
  • Toppings: vanilla ice cream, chocolate sauce, powdered sugar

Directions:

  1. Preheat a Belgium waffle maker.  In a large bowl mix the flour, cocoa powder, sugar, baking powder, and salt. Melt the butter and set aside to cool a little.
  2. Beat the eggs, vanilla extract, and water in a small bowl. Whisk the egg mixture into the dry mixture, then quickly mix in the melted butter. Finally stir in the chocolate chips.
  3. Spray the waffle iron with non-stick cooking spray. Pour one-third of the batter into the waffle iron, close and cook for approximately 3 minutes. Lift the lid to check the waffle. It should be fully formed, but soft to the touch. Carefully turn the waffle iron to flip the waffle out. The moment it starts cooling, it will crisp up. Repeat with the remaining batter.
  4. Serve as-is, with powdered sugar on top, or “a la mode” with vanilla ice cream and chocolate sauce!

Feb 11 -Fri -National Peppermint Patty Day

I used mini peppermint patties in the kids lunch boxes!  My son also took a bag to share with his class.

Feb 12 -Sat -National PB&J Day

We had Peanut Butter and Jelly sandwiches for lunch!

Feb 13 -Sun -National “Italian Food” Day (Baked Spaghetti Pie & Meatballs)

Ingredients:

  • 1 package spaghetti
  • 1 lb. ground beef
  • 1 jar spaghetti sauce
  • 2 cups shredded cheese

Directions:

  1. Preheat oven to 450 degrees.
  2. Cook and drain spaghetti noodles.
  3. In a separate pan, brown and drain ground beef.
  4. Add spaghetti sauce and warm through.
  5. Spray a pie dish or casserole dish with cooking spray, then add spaghetti noodles.
  6. Top with sauce and ground beef mixture.
  7. Top with cheese.
  8. Place in oven for around 10 minutes or until cheese is brown on top.
  9. Serve with garlic bread and salad.

Feb 14 -Mon -National Cream-Filled Chocolates Day (Valentines)

We get the kids a small chocolate heart box for Valentine’s Day each year.

Feb 15 -Tues -National Gum Drop Day

Gave the Kids Gum Drops in their lunch today with a note that said, “Happy Gum Drop Day”!

Feb 16 -Wed -National Almond Day (candied almonds)

Ingredients:

  • 1 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 Tablespoons cinnamon
  • 1/4 teaspoon salt
  • 1 egg white
  • 1 teaspoons vanilla
  • 2 1/2 cups raw almonds
  • 2 Tablespoons water

Directions:

  1. Spray the inside of your crock pot with non-stick cooking spray.
  2. Whisk the egg white and vanilla.
  3. Place the almonds in the egg mixture and stir them until they are all coated.
  4. Combine the sugars, cinnamon, and the salt large bowl.
  5. Add almonds to  the sugar mixture.
  6. Stir very well, until the almonds are coated.
  7. Add to the crock pot.
  8. Cook on low for 3 1/2 hours with the lid on, stirring every 20 minutes.
  9. After cooking, pour in the water and stir well, to make a crunchy outside.
  10. Leave in the crock pot for an additional 30 minutes.
  11. Line a baking sheet, with wax paper, then single layer the nuts so that they do not all clump together.
  12. Let stand for 20 minutes, then enjoy.

Feb 17 -Thurs

Feb 18 -Fri

Feb 19 -Sat -National Chocolate Mint Day (Mint Chocolate Chip Cookies)

  • 1 cup unsalted butter , softened
  • 1 1/2 cups sugar
  • 1 teaspoon mint extract
  • 12-14 drops green food coloring
  • 2 large eggs
  • 21/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces milk chocolate chips
  • 6 ounces Andes mint chocolates , chopped

Directions:

  1. Add the butter and sugar to your stand mixer on medium high speed until light and fluffy then add in the extract, food coloring and eggs one at a time until fully combined.
  2. Sift together the flour, baking powder, baking soda and salt then add it into the stand mixer on low speed until just combined before folding in the mint chocolate and chocolate chips with a spatula.
  3. Refrigerate the dough for 20 minutes before baking.
  4. Preheat oven to 350 degrees and bake for 8-10 minutes in rounded tablespoon sized scoops (makes 48 cookies).

Feb 20 -Sun -National Muffin Day (Cinnamon Roll Muffins)

I used this cinnamon roll muffin recipe from the Create Yum blog.

Feb 21 -Mon -National Biscuits and Gravy Day

Ingredients:

  • 1 lb. breakfast sausage
  • 2 TBS butter
  • 1/3 Cup all-purpose flour
  • 2 ½ Cups milk
  • 1 teas. Pepper
  • ½ teas. Salt
  • ¼ teas. Garlic powder
  • 1/8 teas. Paprika
  • 2 can biscuits

Directions:

  1. Brown the sausage in a pan over medium heat.
  2. Add butter and stir until melted.
  3. Sprinkle flour and stir for 1 min.
  4. Pour 1 cup of milk to prevent lumps.  Slowly stir in the rest of the milk.
  5. Simmer until gravy thickens about 10 minutes.
  6. Remove from heat and add the spices.
  7. Serve over biscuits.

Feb 22 -Tues -National Cherry Pie Day (Cherry Cheese Pie)

Ingredients:

  • 1 Graham Crust
  • 8 oz. Cream Cheese
  • 14 oz. Sweetened Condensed Milk
  • 1/3 Cup Lemon Juice
  • 1 tea. Vanilla
  • 1 can Cherry Pie Filling

Directions:

  1. Beat cream cheese until fluffy.
  2. Bean in the milk until smooth.
  3. Stir in the lemon juice and vanilla.
  4. Pour into pie crust and chill for 3 hours.
  5. Top with cherries and refrigerate.

Feb 23 -Wed -National Banana Bread Day

Ingredients:

  • 2 eggs
  • ¾ cups butter
  • 1 cup brown sugar
  • 4 overripe bananas
  • 2 cup flour
  • 1 ½ tea. Baking soda
  • ½ tea salt
  • 1 tea. vanilla

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. Lightly grease 2 bread pans.
  6. Bake for 35 minutes or until a toothpick comes out clean.

Feb 24 -Thurs -National Tortilla Chip Day (Mexican Cheese Dip)

We tried this Mexican Cheese Dip to eat with our tortilla chips from the Jen Around the World blog.

Feb 25 -Fri -National Chocolate Covered Nut Day (Peanut Clusters)

Ingredients:

  • 1 (14 ounce bag) semi sweet chocolate chips
  • 1 (10 ounce bag) peanut butter chips
  • 2 tablespoons coconut oil or shortening
  • 1 16 oz. Jar salted or unsalted peanuts

Directions:

  1. Place chocolate chips, peanut butter chips and coconut oil in covered crockpot on low. Place a layer paper towels right under the lid. 
  2. Stir every 20 minutes until melted.
  3. Once melted stir in peanuts. 
  4. Drop by rounded spoonfuls on wax paper covered cookie sheets.
  5. Allow to set in refrigerator for about 10 minutes.

Feb 26 -Sat

Feb 27 -Sun -National Chili Day

Ingredients:

  • 2 lbs. Ground Beef
  • 1 chili brick
  • 1 can tomato soup
  • 1 cup water
  • 1 can pinto beans
  • 1 can light red kidney beans
  • 1 can dark red kidney beans
  • 1 can black beans
  • Shredded Cheddar
  • Oyster Crackers

Directions:

  1. Brown and drain beef.
  2. Pour soup, beans and water into a large pot on medium heat.
  3. Add the chili brick and beef.
  4. Bring to a boil and stir for 5 minutes.
  5. Lower heat and simmer for 30+ minutes.
  6. Serve with shredded cheese and crackers.

Feb 28 -Mon -National Chocolate Soufflé Day (Chocolate Soufflé)

I tried to make this soufflé from the Seasons and Suppers blog.

Feb 29 -National Frog Legs Day

Tangled Disney Dinner

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:

  1. Whisk yeast, salt, and olive oil in the warm water until yeast is dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Melt the butter and use your pastry brush to apply to the dough.
  7. Sprinkle on the garlic salt, followed by the parmesan cheese.
  8. 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:

  1. Season Chicken
  2. Bake Chicken 350 degrees for 20 minutes.
  3. Boil Pasta for 6 minutes
  4. Add Alfredo Sauce to pasta
  5. Shred chicken and add to pasta.
  6. 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:

  1. Core, peel and slice apples into several slices.
  2. Preheat a 12-inch skillet over medium heat and lower the heat to medium-low.
  3. Combine apple slices, melted butter, apple juice, sugar, cinnamon, nutmeg, and salt in a mixing bowl and mix until apples are evenly coated.
  4. Transfer everything from the bowl into the preheated skillet and spread it evenly.
  5. Cover and cook over low heat for about 15-20 minutes. Stir the apple occasionally.
  6. 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:

  1. 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.
  2. Add the raspberry syrup to a pitcher with the lemon juice and about 5 cups of water. Stir to combine.
  3. Add ice to glasses and 3/4 full of raspberry lemonade. Then you can stir in some grenadine syrup Refrigerate.
  4. Before serving, add the fresh raspberries and lemon slices to the pitcher.

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:

  1. Preheat oven to 350ºF.  Grease your cast iron skillet with butter and set aside.
  2. In a medium sized bowl, combine the flour, salt, baking soda and cinnamon. Whisk together until completely combined, and then set aside.
  3. Cream together melted butter and sugars in a large bowl.
  4. Whip in the shortening.
  5. One at a time, beat in the molasses, vanilla and eggs.
  6. 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.

Watermelon Party -1

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:

  1. First grease a pizza sheet and place roll out the sugar cookie dough about 1/4 inch thick.
  2. Bake at 350 for 12 minutes.
  3. Let it completely cool.
  4. Mix together the marshmallow cream and the cream cheese and cover the cookie.
  5. 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:

  1. 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”.
  2. Blend the pieces of watermelon in a blender for several minutes to be sure there are no chunks.
  3. Add pineapple juice and sparkling water to the “watermelon bowl” and pour in your strained watermelon juice.
  4. 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:

  1. In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
  3. Divide dough into 2 parts and color one part red and one part green with food coloring.
  4. Shape the dough like a watermelon and add mini chocolate chips as the seeds.
  5. Preheat oven to 350 degrees F
  6. Bake cookies for 8 minutes or until lightly browned and let cool.
  7. 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:

  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.

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!

Watermelon slip-n-slide fun!

Happy, Happy Birthday to you, Baby Girl!

Christmas Treats

The boys and I made Christmas Cookies to deliver to the neighbors. They love baking with me.

Mini Santa Hat Cupcakes

I decorated mini cupcakes with red buttercream icing. I added a mini marshmallow to the top and white icing around the base of the icing.

Andes Mint Cookies

Ingredients Cookies:

  • 1 Box Devil’s Food Cake mix
  • 2 eggs
  • 1/2 C. butter melted
  • 1 tsp. vanilla extract
  • 2 Tbsp. brown sugar

Ingredients Mint Frosting:

  • 3/4 C. butter softened
  • 1 1/2 tsp. peppermint extract
  • 2-3 C. powdered sugar
  • milk if needed
  • green food dye if desired

Ingredients Chocolate Glaze:

  • 1 1/2 C. chocolate chips 
  • 4 Tbsp. butter

Instructions:

  1. 1. Cookies: Preheat oven to 350 degrees and grease cookie sheets.
  2. 2. Combine cake mix, eggs, butter, vanilla and sugar. That batter will be stiff.
  3. 3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. Pat each dough ball down a little bit.
  4. 4. Bake for 7-9 minutes and let cool.
  5. 5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
  6. 6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  7. 7. Assemble Cookies: Pipe on frosting, smooth over with a knife, spoon on your glaze in the middle, and top with roughly chopped chopped Andes Mints.

Christmas Lights Mini Cupcakes

I decorated mini cupcakes with white buttercream icing. I added a line of black icing around the buttercream, then I added Wilton Light Bulb Sprinkles.

Peppermint Fudge

Ingredients:

  • 24 oz white chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp peppermint extract
  • 1 cup crushed peppermint candy

Instructions:

  1. Line an 8 or 9-inch square pan with non-stick foil.
  2. Combine white chocolate chips, sweetened condensed milk and salt in a medium bowl.
  3. Microwave in 30 second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
  4. Stir in the peppermint extract.
  5. Pour the fudge into the prepared pan and spread evenly.
  6. Top with crushed peppermint candy canes.
  7. Refrigerate for 2 hours until set.
  8. Cut into 1 inch squares.

Andes Mint Fudge

Ingredients:

  • 3 cups Nestle Dark Chocolate Chips
  • 1 cup chopped up Andes Mints
  • 14 oz. Sweetened Condensed Milk

Instructions:

  • Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam.
  • In large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk.
  • Microwave for 1 minute, then stir.
  • Microwave for an additional 45 seconds, and stir until melted.
  • Once melted, quickly transfer to foil lined baking dish and spread out evenly.
  • Sprinkle chopped Andes Mints on top of the fudge.
  • Chill for approx. 2 hours, or until set.
  • Cut into 1 inch squares.

Candy Cane Hearts

Ingredients:

  • Mini Candy Canes
  • semi sweet Chocolate Chips

Directions:

  1. Place wax paper on baking sheet.
  2. Place 2 mini candy canes next to each other in the shape of a heart.
  3. Melt chocolate chips in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  4. Spoon chocolate into the hearts.
  5. Place a few candy canes in a ziplock bag and crush them with a spoon.
  6. Add crushed peppermint to the chocolate in the hearts.
  7. Let the hearts cool.

Sugar Cookie Drops

Ingredients:

  • 1 cup butter, softened
  • 1 ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Red, Green food coloring
  • Red, Green Sprinkles
  • Variety of Hersey’s Kisses

Directions:

  1. In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
  3. Divide dough into 3 parts and color each part red, green, and white with food coloring. Place some sprinkles into the white dough. Refrigerate for 2 hours.
  4. Roll spoonful balls of dough in the sprinkles.
  5. Grease a pan and place the balls of dough on the pan.
  6. Preheat oven to 350 degrees F
  7. Bake cookies for 8 minutes or until lightly browned.
  8. Place a Hersey Kiss into the center of each cookie.

Chocolate Covered Pretzels

I dipped pretzels into melted chocolate and then sprinkled crushed peppermint over them.

Christmas Candy Cookies

We placed various types of store bought cookie dough squares into our mini cupcake pan. We sliced the cookie dough and then cut them into fourths. Then we baked them for a few minutes and added the chocolate candies (Hershey’s Kisses and Mini Reece’s Cups). Let cool and removed from pan.

Rolo Pretzels

I placed wax paper on a cookie sheet and spread out square pretzels. Then I added a Rolo to each pretzel and melted in the oven for a couple minutes. Add another pretzel to the top of each Rolo and let them cool. Sweet and salty… my favoite!

Father’s Day Dessert and Cards

The boys and I made a yummy dessert and fun Father’s Day cards for their Daddy!

“I Love You This Much” Card

First the boys traced and cut out 2 hand prints. Next we wrote, “I love you…” on the hands.

Next we cut a strip of paper and wrote “This Much” on it. Then we folded it back and forth over and over.

Finally we glue the strip in between the two hand prints.

Superman Father’s Day Card

First fold two sides of a piece of paper in to meet in the middle.

Fold down the corners of the top to look like triangles.

Next we cut out a tie shape and glued it to one side of the folded front. Then we glued 3 buttons to the other side of the folded front.

On the inside at the top we wrote, “DAD” and put a Superman emblem in the middle.

Oreo Brownie Cookie Bars

First press down some cookie dough into a baking pan.

Then add Oreo’s to cover the cookie dough.

Last we add the brownie batter to the top of the Oreo’s.

Bake and enjoy with ice cream!

Ultimate Chocolate Chip Cookie Oreo Brownie Bars

Ingredients:

  • Package of Brownie Mix (+the eggs, oil and water needed for that!)
  • Package of Chocolate Chip Cookie Mix (I opted to make the Original Toll House Chocolate Chip Cookie Dough from scratch! If you go this route – use a little less flour than you normally would to keep the cookies moist.)
  • Package of Oreos (regular or Double Stuffed – you choose!)

Directions:

1.  Preheat oven to 350 degrees. Line a 9×9 baking pan with wax paper or foil and spray with cooking spray. (You can opt for a 13×9 pan if you want thinner bars.)

2.  Make your cookie dough whichever way you like and spread in the bottom of the pan. If you are making a full batch of homemade Toll House cookie dough, you will only need half the batch!

3. Cover your cookie dough with Oreo cookies.

4. Whip up your brownie mix and pour evenly over the Oreo cookies.

5. Bake at 350 degrees for 40 minutes.

6. Cool for 5 minutes and then enjoy!  Add some ice cream to completely put this indulgence over the top!

Rainbows Day 3 -Color Wheel

For the third day of our Rainbow Unit Study we learned that the rainbow colors make up the artist’s color wheel.  We learned about primary colors, secondary colors, and complementary colors.  We did some color mixing science and made some more yummy rainbow snacks. I also introduced a fun sensory tub today.

The Color Wheel

Discuss:

Primary Color- Red, yellow and blue. Primary colors are the 3 colors that can not be mixed or formed by any combination of other colors. All other colors are made from these 3 hues.

Secondary Colors- Green, orange and purple. These are the colors formed by mixing the primary colors.

Complementary colors- are any two colors which are directly opposite each other on the color wheel, such as red and green and red-purple and yellow-green. 

Read: Take a Walk on a Rainbow by Miriam Moss

Comprehension Questions:

  1. What are the primary colors? Red, Yellow, Blue
  2. What are the secondary colors? Green, Orange, Purple
  3. How can you easily find complementary colors on the color wheel? The are opposite each other.

Painting A Color Wheel

I printed off this Color Wheel and let the children paint it with the colors in the correct order.

Color Mixing

Discuss: Ask your child if he has ever heard the word “hypothesis” before. Explain that “hypothesis” is a special word that scientists use for “an idea that you can test.” A hypothesis is a kind of prediction. Explain that when someone makes a hypothesis, he or she uses clues to make a guess about something. Give some examples, such as, “If I drop this basketball on the floor, my hypothesis is that it will bounce.” Or, “When I see dark clouds in the sky, I have a hypothesis that it will rain soon.” Encourage your child to come up with a simple hypothesis or two.  How can we test your hypothesis?

Show a color wheel to look at and discuss. What are the primary colors (red, yellow, blue). Ask them what there hypothesis is about mixing red and yellow? It will make orange. What about yellow and blue? It will make green. What about red and blue? It will make purple.

Materials:

  • White ice cube tray
  • water
  • red, yellow, and blue food coloring
  • 6 clear jars
  • Eye dropper

Directions:

  1. Fill the ice cube tray with water.
  2. Add 1 drop of one color to each section (make some red, yellow, and blue). 
  3. Put it in the freezer at least an hour before the activity.
  4. Fill 6 clear cups with water. Add the red, yellow, and blue food coloring to the cups, one color per cup.
  5. Do you think we can make all the colors of the rainbow with only these three primary colors.
  6. Take out the ice cubes and let them know that they are the same 3 colors that are in the cups, the primary colors.
  7. What do you think will happen if we put a red ice cube into a yellow cup?
  8. Drop it in, then stir. Orange!
  9. What do you think will happen if we added blue to yellow? Green!
  10. Next try red and blue, which makes the purple.
  11. Then the kids will want to see what would happen when we mixed all the colors and make brown.
  12. Line up the colors in order and said.. We made all the colors of the rainbow!

Extension:

  1. Use the red, yellow, and blue cup of colored water to play with.
  2. Use the eye dropper to add the primary colors of water to each section in the ice tray to make new colors.
  3. Let the kids try.

A Colorful Hypothesis


I used the Dinosaur Train A Colorful Hypothesis printout to help teach coloring mixing combinations to the children.

Rainbow Sprite

Ingredients:

  • Sprite
  • Kool-Aid (red, yellow, blue colors)
  • Ice cube tray

Directions:

  1. Make the Kool-Aid according to package directions & then pour some of it into ice trays, a different ice tray for each color.
  2. Add the color of ice cubes to a cup of Sprite. Watch the color the colors mix if you use two different colors of ice cubes.

Rainbow Rice Garden Sensory Tub

Materials:

  • Uncooked rice
  • Food coloring
  • Rubbing alcohol
  • Tub
  • Gardening tools
  • Fake flowers

Directions:

  1. Measure out the rice (6 cups) and put it in a Ziploc bag with about 2 drops of food coloring and 2T of rubbing alcohol. (make red, orange, yellow, green, blue, and purple)
  2. Mix the rice in the bags to spread the color. Put them on pans to dry in the sun.
  3. Pour each color side by side in a sensory tub in the color of a rainbow.
  4. Add garden tools and gardening gloves and the fake flowers.

Rainbow Cookies

Ingredients:

  • Sugar cookie dough
  • food coloring (all the colors of the rainbow)

Directions:

  1. Divide dough into 6 portions. Tint each with a different food color (red, orange, yellow, green, blue, purple).
  2. Preheat oven to 350 degrees F
  3. Roll dough into strips and form your rainbows but pushing the colors together.
  4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Rainbow Collage

Materials:

  • Crayons
  • Cardstock
  • Felt
  • Paper
  • Feathers
  • Pom poms
  • Ribbon
  • Foam Pieces
  • Glue

Directions:

  1. Have the children pre-color-sort collage supplies.
  2. Draw and color a rainbow on a piece of cardstock.
  3. The children color matched an assortment of stickers, felt, paper, feathers, pom poms, ribbon, and foam pieces onto the rainbow.

More rainbow fun that we had this week:

←