I made homemade cinnamon rolls for Easter morning breakfast…
Ingredients:
Dough
1 cup warm milk
1 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons softened butter
1 large egg
3 cups all-purpose flour
Filling
1/2 cup butter
1 cup brown sugar
2 tablespoons ground cinnamon
Icing
4 ounces cream softened cheese
1/4 cup softened butter
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Directions:
In the bowl of a stand mixer, combine warm milk and yeast… let set for 5-10 minutes.
Add sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to mix into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. It should be soft, but not stick to your hands.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
In a small bowl, combine the butter, brown sugar and cinnamon. Spread on top of the dough. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until the tops have a touch of brown.
While the cinnamon rolls are baking, make the cream cheese icing by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to get a super soft consistency.
Frost the rolls while still warm and spring sprinkles. Serve immediately or cool and store. Stays good for 4 to 5 days.
Pour 3 1/2 cups of batter into the bottom of the cupcake and bake for 15 minutes.
Then pour 2 1/2 cups of batter into the top of the cake and bake for 45 minutes. (I used the extra batter to make a few cupcakes).
Let it cool in the pan for 15 minutes, then remove to a cooling grid until is completely cools.
Level both cakes with a sharp knife and add butter cream between the layers.
Buttercream Icing
Ingredients:
1 cup butter
1 cup Crisco
4 cups powdered sugar (2 lbs)
2 teaspoons vanilla
1 tablespoon milk (if thick)
Directions:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
Add the vanilla, if it seems too thick you can add a bit of milk.
Marshmallow Fondant Recipe
Ingredients:
16 oz. Mini Marshmallows
3 TBSP water
2 lbs Powdered Sugar (4 cups)
Crisco
Directions:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.
Coconut Bunny Cupcakes
I used the extra cake batter from the Bunny Booty Cake to make a few cupcakes.
Put the icing on the top of the cupcakes and dip them into the coconut.
Then cut the mini marshmallows diagonally and dip the sticky part into the pink sugar sprinkles.
Place the marshmallows on the cupcake for the ears.
Place 2 candy eyes on the cupcake too.
Cut a tiny marshmallow ball and roll it into the pink sugar for the nose.
Easter Candy Charcuterie Board
This year I decided not to give the older kids individual Easter baskets. Instead I made yummy snack mix on a tray with their favorite Easter foods. I chose to use an oval shaped serving tray to look like an egg, but you can use any shape serving tray.
Mar 1 -Tues -National Peanut Butter Lover’s Day (Peanut Butter Cup Brownies)
Ingredients:
3/4 cup granulated sugar
1/4 cup softened butter
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup peanut butter
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
Directions:
Preheat oven to 350°. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted.
Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended.
Stir in 1/2 cup each of peanut butter chips and semi-sweet chocolate chips.
Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly moist.
Place pan on wire rack. Centers of brownies will fall upon cooling.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie.
Top with semi-sweet chocolate chips and peanut butter chips. Cool in pan.
Mar 2 -Wed -National Banana Cream Pie Day
Ingredients:
1 nine inch Graham pie crust
2-1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
3-4 over ripe bananas
whipped cream
Directions:
Combine the milk, sugar, cornstarch, and salt in a large saucepan. Bring to a simmer and cook over medium heat until thickened making sure to whisk consistently.
Lightly whip your egg yolks in a small bowl. Stir a small amount of your milk mixture in with the yolks and whisk until combined. Slowly stir into the pan with the remaining pudding mixture and cook for two minutes longer; making sure to stir the entire time.
Remove from the heat and stir in your butter and vanilla extract.
While your pudding is cooling, slice your bananas and place into your prepared pie crust.
Pour lukewarm pudding over the bananas.
Cover and chill 4 hours. Top with whipped cream!
Mar 3 -Thurs
Mar 4 -Fri
Mar 5 -Sat -National Cheese Doodle Day (Cheese Puffs)
I got a bag of puffy Cheetos for the kids today!
Mar 6 -Sun -National Oreo Cookie Day (Oreo Truffles)
Ingredients:
1 package of Double Stuffed Oreo’s
4 oz. Cream Cheese
12 oz. Almond Bark
Directions:
Crush the Oreo’s in a bowl.
Mix in the cream cheese by hand and roll into balls and place on wax paper. Save the crumbs for the garnish.
Place in freezer for 10 minutes.
Melt the almond bark in the microwave in 30 second intervals, stirring between.
Place a toothpick in the balls and dip them in the chocolate.
Place them back on the wax paper and remove toothpick.
Refrigerate.
Mar 7 -Mon -National Cereal Day
I bought the kids special sugary cereals for the day… Baby Shark Berry fin-tastic Cereal and Dunkin’ Caramel Macchiato Cereal.
Mar 8 -Tues -National Popcorn Lover’s Day
I bought the kids special flavored popcorn for the day…
Mar 9 -Wed -Meatball Day
Ingredients:
Frozen Meatballs
Marinara Sauce
Shredded Mozzarella
Directions:
Place meatballs into a baking dish.
Mix in marinara sauce.
Bake on 400 degrees for 20 minutes.
Place cheese on the top and bake for 10 more minutes.
Mar 10 -Thurs -National Blueberry Popover Day
I used this blueberry popover recipe from the Two Cups Flour blog.
Mar 11 -Fri
Mar 12 -Sat
Mar 13 -Sun
Mar 14 -Mon -National PI Day (Triple Berry Pi)
Ingredients:
2 crusts (9 inch): one for the bottom and one for the top
7 cups fresh or frozen raspberries, blueberries and blackberries
1 1/2 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
1 Tablespoon lemon juice
4 Tablespoons cornstarch
2 Tablespoons butter
1 large egg white beaten with a fork
Directions:
Add berries, sugar and lemon juice to a large saucepan over medium heat.
Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally.
Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell.
Use number cookie cutters to put the numbers of Pi (3.14) in the top pie shell. Then place on the top of the pie.
Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Mar 15 -Tues
Mar 16 -Wed -National Artichoke Hearts Day (Spinach Artichoke Dip)
Ingredients:
8 oz light cream cheese full fat is fine but I used light
16 oz light sour cream same you can use full fat if you want
1 stick 1/2 C butter
10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
14 oz Artichoke Hearts
4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
1 1/2 C shredded Parmesan cheese
1/4 C grated Romano cheese
1 TBS chopped garlic
Tortilla Chips
Directions:
Chop artichokes.
Drain off any excess liquid from spinach and chilies.
Combine everything in crock pot and allow to heat through for about an hour.
Mar 17 -Thurs -St. Patrick’s Day (St. Patrick’s Punch)
Ingredients:
Lime Sorbet
Sprite
Ginger Ale
Directions:
Mix the Sprite and Ginger Ale in a large glass.
Add a scoop of lime sorbet.
Mar 18 -Fri -Oatmeal Cookie Day (Oatmeal Peanut Butter Cookies)
Ingredients:
½ Cup Shortening
¼ Cup butter
¾ Cup Peanut Butter
2 Eggs
1 teas. Vanilla
1 ½ oats
1 teas. Baking soda
½ teas. Salt
5 oz. peanut butter chips
Directions:
Preheat oven to 350 degrees.
Cream together the shortening and butter.
Add in the sugar, eggs, and vanilla.
Mix in the rest of the ingredients.
Chill for a hour.
Drop Tablespoonfulls onto a greased baking sheet.
Flatten with a fork and bake for 8-10 minutes.
Mar 19 -Sat -Poultry Day -National Chocolate Carmel Day (Ritz Rolo’s)
Ingredients:
Rolo’s
Ritz Crackers
Directions:
Preheat the oven to 350 degrees.
Place the crackers onto a baking sheet with the salty side down.
Place one Rolo on each cracker.
Bake for a couple of minutes then add another cracker to the top and gently press down.
Allow to harden, then enjoy!
Mar 20 -Sun -National Ravioli Day (Toasted Ravioli)
No fancy homemade recipes today… we just baked some frozen toasted ravioli and warmed up some marinara sauce!
Mar 21 -Mon -National French Bread Day
Ingredients:
1 cups warm water 90-100 degrees
1 Tablespoons instant yeast
1 Tablespoons sugar
1 1/2 Tablespoons vegetable oil
2 teaspoons salt
3 cups all-purpose flour
1 large egg white mixed with 1 Tablespoon water
Directions:
Line a baking sheet with parchment paper.
First, add the water, yeast, and sugar to the bowl of a stand mixer. Whisk the mixture together and let it sit for 3 minutes, or until it’s bubbly and frothy.
Next, add in the oil, salt, and 2 1/2 cups of flour. Attach a dough hook and mix on low until the dough comes together. Increase the speed to medium-high and knead. The dough should pull away from the sides of the bowl. If it doesn’t, add more flour, 2 Tablespoons at a time, until it does. Then, knead the dough for 2 minutes on medium-high.
Remove the dough hook and cover the work bowl with a warm damp towel. Let the dough rise for 15 minutes.
Remove the towel and punch the dough down. shape into a long, thick dough that measures 16-17 inches long. Place the dough onto the prepared baking sheet, and cut 5-6 slits diagonally on each loaf.
Move the oven rack to the middle position and preheat to 375 degrees Let the dough rise for a second time while the oven preheats. As soon as the oven is done preheating, pop the pan into the oven (don’t let the dough sit out too long because it will over-proof).
Bake for 23-25 minutes. Then, remove the bread from the oven and brush the loaves with 1 egg white mixed with 1 Tablespoon of water. Bake for another 3-5 minutes.
Move the pan to a wire rack and cool the bread for 5 minutes before slicing and serving!
Mar 22 -Tues -World Water Day
Mar 23 -Wed -National Chip & Dip Day
My favorite is potato chips with Tostitos Ranch Dip!
Mar 24 -Thurs -National Cheesesteak Day (Crockpot Philly Cheesesteak)
Ingredients:
1 beef bouillon cube
1¾ cups hot water
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 pounds top sirloin steak cut into very thin strips
1 medium red bell pepper sliced thin (about 1 cup)
1 medium green bell pepper sliced thin (about 1 cup)
1 medium white onion sliced thin (about ½ cup)
6 hoagie buns sliced in half lengthways
3 tbsp butter
6 slices provolone cheese cut in strips
Directions:
In a large measuring cup, mix together the beef bouillon cubes and the water. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning.
Add the beef strips, sliced red and green peppers and sliced onion to the crockpot.
Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours. Until the meat is cooked and tender.
When the meat has finished cooking, preheat the oven to 400F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.
Remove the hoagie buns from the oven and fill each one with beef mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve immediately.
Mar 25 -Fri -Waffle Day (Eggos)
My waffle maker broke last week… so we had Eggos today! Kids still LOVE them!
Mar 26 -Sat -Spinach Day (Spinach Dip Bites)
I used this Spinach Dip Bites recipe from the Lil Luna blog.
Mar 27 -Sun
Mar 28 -Mon -Something on a Stick Day (Corn Dogs)
Tried to make corn dogs in the air fryer at 370 degrees for 15 minutes, they were delicious!
Mar 29 -Tues
Mar 30 -Wed
Mar 31 -Thurs -Tater Day (Garlic Parmesan Potatoes)
Ingredients:
1.5 pounds small yellow potatoes, halved
1 tablespoons olive oil
1 tablespoons butter, melted
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoons chopped fresh parsley
Directions:
Lightly grease a slow cooker with non-stick cooking spray. Place potatoes, olive oil, butter, garlic and seasonings into slow cooker and toss to coat potatoes well.
Cover and cook on low for 5-7 hours, or on high for 3-4 hours, or until potatoes are tender. Stir every few hours.
Transfer potatoes to a large bowl and toss with Parmesan cheese and parsley. Re-season with salt and pepper, if needed. Serve immediately.
I tried made the baby booty out of fondant and used buttercream and berries to decorate the cake. I also dyed the inside of the cake with different shades of pink.
I also made some chocolate cupcakes with berries and mint leaves. I used my buttercream recipe on these too.
Buttercream Icing
Ingredients:
1 cup butter
1 cup Crisco
4 cups powdered sugar (2 lbs)
2 teaspoons vanilla
1 tablespoon milk (if thick)
Directions:
Cream together the butter and Crisco with a mixer.
Slowly add in 1 cup of powdered sugar at a time.
Add the vanilla, if it seems too thick you can add a bit of milk.
Marshmallow Fondant Recipe
Ingredients:
16 oz. Mini Marshmallows
3 TBSP water
2 lbs Powdered Sugar (4 cups)
Crisco
Directions:
Grease a large glass bowl with Crisco.
Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.
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:
Mix cookies and soften cream cheese in mixer.
Roll mix into balls and place on wax paper.
Place sticks into balls and refrigerate for 30 minutes.
Melt almond bark on stovetop low heat.
Dip balls into melted almond bark and place back onto wax paper.
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:
Preheat oven to 425 degrees.
Spread tots on a baking sheet.
Sprinkle with taco seasoning.
Bake for 30 minutes flipping halfway through.
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:
Combine sugars and butter; beat until fluffy.
Add eggs and vanilla, and beat at medium speed.
In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
Gradually add flour to butter mixture; mix on a low speed until just blended.
Mix in oats and carrots.
Chill dough in refrigerator until firm, at least 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
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.
Transfer to a wire rack to cool.
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.
Once cookies are cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
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:
Place a pot over medium heat. Melt Butter, add onions, carrots and broccoli. Soften for about 5 minutes
Slowly stir and add in the broth, milk and cream.
Sprinkle with salt, pepper and red pepper flakes.
Continue stirring over medium heat until thickens, about 10-15 minutes.
Stir in the cheese until smooth.
Feb 5 -Sat -World Nutella Day (Nutella Cookies)
Ingredients:
1 Cup Nutella
1 Cup Flour
1 Egg
Directions:
Mix ingredients well.
Place them in balls on greased cookie sheet.
Dip a fork in sugar and gently press each ball a bit flat.
Bake for 6-8 minutes on 350 degrees.
Feb 6 -Sun -National Chopstix Day (Orange Chicken with noodles)
Preheat oven to 325 degrees, lightly spray a 9×13 inch glass pan, set aside.
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.
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.
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.
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.
Microwave broccoli for 5 minutes and then stir it into the chicken. Bake for 15 more minutes
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:
Season Chicken
Bake Chicken 350 degrees for 20-25 minutes.
Boil Pasta for 10 minutes
Add Alfredo Sauce to pasta
Shred chicken and add to pasta.
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:
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.
Roll out to 12×12 square and spread olive oil over it.
Lay out the pepperoni and sprinkle with mozzarella and parmesan cheese.
Top with seasonings.
Roll up carefully and cut in half. Place both halves on a greased baking pan.
Coat with melted butter and parmesan cheese.
Bake at 375 degrees for 20 minutes.
Let cool for 10 minutes then slice.
Dip in marinara sauce while eating.
Feb 10 -Thurs -National “Have a Brownie” Day (Waffle Brownies)
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.
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.
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.
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:
Preheat oven to 450 degrees.
Cook and drain spaghetti noodles.
In a separate pan, brown and drain ground beef.
Add spaghetti sauce and warm through.
Spray a pie dish or casserole dish with cooking spray, then add spaghetti noodles.
Top with sauce and ground beef mixture.
Top with cheese.
Place in oven for around 10 minutes or until cheese is brown on top.
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:
Spray the inside of your crock pot with non-stick cooking spray.
Whisk the egg white and vanilla.
Place the almonds in the egg mixture and stir them until they are all coated.
Combine the sugars, cinnamon, and the salt large bowl.
Add almonds to the sugar mixture.
Stir very well, until the almonds are coated.
Add to the crock pot.
Cook on low for 3 1/2 hours with the lid on, stirring every 20 minutes.
After cooking, pour in the water and stir well, to make a crunchy outside.
Leave in the crock pot for an additional 30 minutes.
Line a baking sheet, with wax paper, then single layer the nuts so that they do not all clump together.
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:
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.
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.
Refrigerate the dough for 20 minutes before baking.
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:
Brown the sausage in a pan over medium heat.
Add butter and stir until melted.
Sprinkle flour and stir for 1 min.
Pour 1 cup of milk to prevent lumps. Slowly stir in the rest of the milk.
Simmer until gravy thickens about 10 minutes.
Remove from heat and add the spices.
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:
Beat cream cheese until fluffy.
Bean in the milk until smooth.
Stir in the lemon juice and vanilla.
Pour into pie crust and chill for 3 hours.
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:
Preheat oven to 350 degrees.
Mix the eggs, butter, and brown sugar.
Mash in the bananas.
Blend in flour, baking soda, salt, and vanilla.
Lightly grease 2 bread pans.
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:
Place chocolate chips, peanut butter chips and coconut oil in covered crockpot on low. Place a layer paper towels right under the lid.
Stir every 20 minutes until melted.
Once melted stir in peanuts.
Drop by rounded spoonfuls on wax paper covered cookie sheets.
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:
Brown and drain beef.
Pour soup, beans and water into a large pot on medium heat.
Add the chili brick and beef.
Bring to a boil and stir for 5 minutes.
Lower heat and simmer for 30+ minutes.
Serve with shredded cheese and crackers.
Feb 28 -Mon -National Chocolate Soufflé Day (Chocolate Soufflé)
We don’t go over bored for Valentine’s Day, but we always get the kids these little heart cream filled chocolates and try to have dinner together.
Affirmation Hearts
I cut out hearts and wrote attributes, strengths, and affirmations on them for each child. Then I taped one to their door each day until Valentine’s Day. First thing in the morning on the 14th, I placed their name and the rest of the hearts for them to see when they woke up that morning. They really enjoyed this and looked each morning to see what the newest heart said.
Baked Spaghetii and Meatballs
Ingredients:
1 package spaghetti
1 lb. ground beef
1 jar spaghetti sauce
2 cups shredded cheese
Directions:
Preheat oven to 450 degrees.
Cook and drain spaghetti noodles.
In a separate pan, brown and drain ground beef.
Add spaghetti sauce and warm through.
Spray a pie dish or casserole dish with cooking spray, then add spaghetti noodles.
Top with sauce and ground beef mixture.
Top with cheese.
Place in oven for around 10 minutes or until cheese is brown on top.
Warm the meatballs in the oven with marinara sauce for 30 minutes.
Serve with garlic bread and salad.
Chocolate Raspberry Tarts
Ingredients:
2 eggs
2 teas. water
2 TBS flour
1 sheet pastry puff
1/4 cup chocolate chips
16 raspberries
2 TBS powdered sugar
Directions:
Beat the eggs and water with a fork.
Sprinkle flour and unfold pastry sheet.
Roll out into 16×16 inch square.
Brush pastry with the egg.
Cut into 16 squares (4×4)
Place 1 raspberry and 1 teaspoon of chocolate chips in the center of each square.
Fold the pastries over to form triangles and crimp the edges with a fork.
Prick the tops of each pastry and brush with egg.
Place onto baking sheets and freeze for 15 minutes.
It’s Disney Dinner Movie Night again… Tangled is such a cute movie, we all enjoyed it. The kids helped me make the meal tonight, and I always think it is so much fun to have tons going on in the kitchen with my kids all at the same time.
Appetizer: Braided Garlic Bread
Ingredients:
1 1/4 cups water heated to 100-110 degrees Fahrenheit
2 teaspoons Active dry yeast
1 tsp salt
1/2 Tbsp olive oil
3 1/2 cups all-purpose flour
Melted butter
Garlic salt
Parmesan cheese
Directions:
Whisk yeast, salt, and olive oil in the warm water until yeast is dissolved.
Add yeast mixture to 3 cups of flour in a stand mixer fitted with a bread hook. Add additional half cup of flour if dough is still sticky. Knead with the bread hook attachment for 8 minutes in the mixer.
Coat bowl with oil and place in a warm place with a slightly damp towel covering the bowl and let rise for one hour or until doubled.
Punch down dough. Knead for 3-5 minutes. Divide dough into 2 equal parts and let rest for 5 minutes. Roll dough out to three 30″ ropes.
Grease a baking sheet. Braid dough into three separate braids, about 15″ each. You should have two 15″ loaves. Let rise for 45 minutes or until doubled.
Melt the butter and use your pastry brush to apply to the dough.
Sprinkle on the garlic salt, followed by the parmesan cheese.
Bake at 450 degrees for 15 minutes. Arrange the loaves together for one continuous braid.
Entrée: Angel Hair Chicken Broccoli Alfredo
Ingredients:
Angel Hair Pasta
Alfredo Sauce
Chicken
Frozen Broccoli
Directions:
Season Chicken
Bake Chicken 350 degrees for 20 minutes.
Boil Pasta for 6 minutes
Add Alfredo Sauce to pasta
Shred chicken and add to pasta.
Broccoli bag in microwave for 5 minutes then add to pasta.
Vegi: Hazelnut Parsnip Soup
I found a recipe that I wanted to try at Sugar, Spice & Glitter blog for Hazelnut Parsnip Soup, but I couldn’t find all of the ingredients so I ended up making a Cesar Salad.
Fruit: Max’s Cinnamon Apples
Ingredients:
3 lb apples
1/2 cup butter melted
1/2 cup brown sugar
1 tbsp apple juice
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Instructions:
Core, peel and slice apples into several slices.
Preheat a 12-inch skillet over medium heat and lower the heat to medium-low.
Combine apple slices, melted butter, apple juice, sugar, cinnamon, nutmeg, and salt in a mixing bowl and mix until apples are evenly coated.
Transfer everything from the bowl into the preheated skillet and spread it evenly.
Cover and cook over low heat for about 15-20 minutes. Stir the apple occasionally.
Take the lid off and raise the heat to medium. Stir and cook the apples for another 5-10 minutes.
Drink: Sunset Raspberry Lemonade
Ingredients:
1 1/4 cup sugar
1 1/4 cup water
1 1/4 cup raspberries
1 1/2 cup lemon juice freshly squeezed (about 6-8 lemons)
1-2 tablespoon grenadine syrup (optional, for colour)
1/2 cup raspberries
2 lemons sliced
Directions:
In a saucepan, combine sugar, 1 1/4 cups water and raspberries to create a raspberry simple syrup. Heat it over medium heat, stirring to dissolve the sugar. Simmer on low heat for 5 minutes, mashing raspberries as it simmers. Remove from heat, strain and let cool to room temperature.
Add the raspberry syrup to a pitcher with the lemon juice and about 5 cups of water. Stir to combine.
Add ice to glasses and 3/4 full of raspberry lemonade. Then you can stir in some grenadine syrup Refrigerate.
Before serving, add the fresh raspberries and lemon slices to the pitcher.
Dessert: Cast Iron Skillet Cookie
Ingredients:
1/2 cup melted butter
4 Tablespoons shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 Tablespoon vanilla extract
1-2 T molasses
2 eggs
2 cups all-purpose flour
1 teaspoon salt (plus extra for sprinkling on top, optional)
1 teaspoon baking soda
1-2 Tablespoons cinnamon
1 cup milk chocolate chips
Directions:
Preheat oven to 350ºF. Grease your cast iron skillet with butter and set aside.
In a medium sized bowl, combine the flour, salt, baking soda and cinnamon. Whisk together until completely combined, and then set aside.
Cream together melted butter and sugars in a large bowl.
Whip in the shortening.
One at a time, beat in the molasses, vanilla and eggs.
Add half of the flour mixture into the butter-sugar mixture, combine completely, and then beat in the remaining half of the flour mixture.
This was so much fun to have my family helping with dinner and to enjoy this fun movie with them.
Our family loves Disney and Family Movie Night, so we have joined them together for a family Disney Dinner Night. Tonight mom got to choose, so it was Beauty and the Beast, which was a bit too fancy of food for the preteens to enjoy. I chose to make versions of the recipes that are mentioned in the song, “Be Our Guest”. We watched the live action version of Beauty and the Beast since it is probably my current favorite of the Disney movies. I hope you have as much family fun as we did.
Cut the pizza dough into 2″ wide strips and then spread slightly to bring each strip to 3″ wide.
Spoon some pizza sauce onto the dough strip, and spread evenly.
Sprinkle some cheese onto the sauce, and then make an overlapping layer of pepperoni slices.
Roll the strip lengthwise, to make a pizza rose.
Place the finished roses on a lined cookie sheet. You can fan out the pepperoni slices slightly.
Bake on the bottom rack of your oven according to the dough directions, typically about 12-15 minutes, until the dough is golden brown.
If the pepperoni starts to overcook before the dough is finished cooking, place a sheet of tinfoil gently over the pizza roses, shiny side up.
Remove from oven and let cool slightly before serving alongside additional pizza sauce.
Entrée: Beef Ragout
Ingredients:
1.5 lbs. sirloin steak, cut into chunks
4-5 tbsp olive oil
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tbsp minced garlic
8 oz. tomato sauce
2 rosemary sprigs
2 bay leaves
10 oz can diced tomatoes
14.5 oz. can beef stock
Parmesan Cheese
No Yolk Noodles
Directions:
Heat 1 tbsp. oil in a stovetop pan over a medium-high heat and brown the beef until dark.
Drain the beef in a colander to remove the fat while you cook the rest.
Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
Stir in the tomato sauce and cook for a further 3 mins. Add the herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer.
Add to crock pot for 3 hrs. Stir or use a fork to roughly shred the beef.
Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan.
& Cheese Souffle
Ingredients:
3 Tablespoons Butter
3 Tablespoons Flour
1 cup Milk
4 Eggs
1 cup Cheese, shredded
1 teaspoon Mustard Powder
1/2 teaspoon Salt
1 teaspoon White pepper
4 Tablespoons Parmesan cheese
Directions:
Preheat your oven to 400ºF.
Grease and flour ceramic baking dish. Set aside.
In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.
Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
In a small bowl, beat your eggs until light and frothy.
Add the eggs, cheese and seasonings to the mixture.
Put the soufflé mixture into the prepared dish and sprinkle the tops with the Parmesan cheese.
Place in the lower half of the oven and bake for 30-40 minutes, until well-browned and puffy. (sadly my soufflé sank in).
Vegi: Soup de jour
Ingredients:
1/4 cup of unsalted butter
3 medium white onions diced
42 oz. of beef broth
1/2 tsp of salt
1/4 tsp garlic powder
2 Tbsp. of Parmesan cheese
slices of a French baguette
4oz of provolone cheese
Directions:
Sauté onions in melted butter in a large pot for 30 minutes.
Add beef broth, garlic powder and salt, then bring to a boil.
Let boil for a minute then reduce heat and simmer (uncovered) for 50 minutes.
Add parmesan cheese and let simmer for 10 more minutes.
Pour a few cups of soup into a large Pyrex.
Put some cheese slices on top.
Put it in the oven on broil until the cheese began to brown. (For about five or six minutes).
Cut the baguette and dip into soup as you eat.
Fruit: Pie & Pudding “en flambe”
We got our idea for “en flambe” from the epicurious blog; but sadly, ours didn’t turn out very tasty at all.
Ingredients:
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons cider vinegar
1 tea vanilla
4 tablespoons (1/2 stick) unsalted butter, cut into bits
In a 10-inch skillet, stir together the 3/4 cup sugar, vanilla and the vinegar. Heat over medium heat, stirring until the sugar is thoroughly dissolved.
Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag).
Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture.
Dot with the remaining 2 tablespoons butter.
Place the puff pastry over the apples and tuck the sides down around the apples.
Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling.
Let cool in the pan for 10 minutes, then carefully invert onto a rimmed pie plate to serve.
Drink: Mrs. Potts Strawberry Iced Tea
One of the recipes that all of the kids enjoyed! YAY
Ingredients:
6 cups brewed tea
4 cups fresh or frozen strawberries
1 1/2 cups water
2 cups sugar
Directions:
In a saucepan, boil the strawberries, sugar, and water.
Lower the heat and simmer for 10-15 minutes. Cool slightly.
Pour the syrup through a fine colander into a gallon pitcher.
You can freeze the solids in ice cube trays.
Pour the tea into the pitcher with the syrup and stir.
Chill completely.
Serve over strawberry ice cubes.
Dessert: Try the Grey Stuff
Another delicious recipe for the kids!
Ingredients:
3.4 oz box Vanilla Pudding Mix
1 1/2 cups Milk
15 OREOs, crushed
8 oz Cool Whip
Edible Sugar Pearls, as desired
Directions:
Make the vanilla pudding according to the boxed directions, however only use 1 1/2 cups milk rather than what is called for.
Place the pudding in the fridge to thicken for 5 minutes as you crush the OREOs.
Mix the OREOs into the vanilla pudding until completely combined.
Add the Cool Whip and stir gently until just combined.
Refrigerate for 5 minutes before placing the pudding into your serving dish and decorate with edible sugar pearls.
Thanks to my wonderful family for try all of my fancy foods!
We do all of our Christmas celebrations on Christmas Eve each year. So for Christmas day I decided to put out finger foods for the kids as they were coming and going throughout the day. This way I don’t have to be in the kitchen cooking, so I can enjoy Christmas day too.
Hot Chocolate Bar
My kids are crazy about hot chocolate. We got some different flavors, but I also just made some in the crock pot to have out all day. Then we added marshmallows, mints, chocolate chips, chocolate wafers and chocolate stirring spoons. I added a scoop of peppermint bark ice cream to mine… YUM!
Cheeseball Platter
My husband loves cheeseballs so we have one almost every holiday. I placed salami, crackers, and cheeses along with the cheeseball.
Fruit Pizza
Ingredients :
Crescent Roll Dough
Cream Cheese 8 oz.
Marshmallow Cream 1 can
Fruit Diced Tiny
Directions:
I spread the Crescent Roll dough on a pizza pan.
Then I baked it according to the directions on the can.
Mix together the Cream Cheese and the Marshmallow Cream to spread on the Crescent Roll.
I cut the fruit into tiny pieces.
I placed the left over fruit and dip in a platter for the kids.
Vegi Pizza
Ingredients :
Crescent Roll Dough
Sour Cream 1 tub
Ranch packet
Vegetables Diced Tiny
Directions:
I spread the Crescent Roll dough on a pizza pan.
Then I baked it according to the directions on the can.
Mix together the Sour Cream and the Ranch packet to spread on the Crescent Roll.
I cut up the vegetables into tiny pieces.
I placed the left over vegetables and dip in a platter.
Cheesecake
My simple little pleasure, cheesecake!
Christmas Potpourri
I got the idea for Christmas Simmer Pot gifts from https://mommymadethat.com/stovetop-potpourri-gift/. We made these for teachers, baby sitters, coaches, and neighbors. Just add orange slices, cranberries, cinnamon sticks, cloves, and pine tree sprigs to some simmering water. Smelled delightful all weekend.
Family Christmas
The kids all got X-men Storm shirts from Baby Storm this year!
My brilliant boy is now 16! He loves music, science, computers, games, outside, Lord of the Rings, family and friends!
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:
Heat the chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until melted.
Beat the cream cheese and add the remaining milk. Add chocolate mix and beat until smooth.
In a bowl, fold the chocolate mix into the cool whip and blend until smooth.
Spoon the mix into the crusts. I decorated the pies with some extra cool whip and shaved chocolate bar for my son’s birthday.
Freeze for 4 hours.
Sweetwater Music Store
I took him to the largest music store in the U.S. Sweetwater in Fort Wayne, IN. He was like a kid in a candy store. He played all of the instruments and then choose his birthday gift.
I got him an effects pedal for his electric guitar for his 16th birthday! He picked it out at Sweetwater.
His little brother got him a Lord of the Rings map.
