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:
The Little One has been watching Snow White and the Seven Dwarfs lately, so I decided to have a German Snow White themed dinner for family movie night!
Appetizer: Bavarian Pretzels
Dough Ingredients:
3 tea Instant dry yeast
1 ½ Cup Warm Water (100-110 degrees)
2 TBS granulated sugar
4 Cup all-purpose flour
1 tea salt
Crust Ingredients:
1 Cup water
2 tea baking soda
Coarse Sea Salt
¼ Cup Butter
Instructions:
Combine yeast and warm water and sugar.
Add in flour and salt (knead or use mixer).
Place the dough in a greased bowl, cover with a tea towel, and place in a warm place to rise for 30 minutes.
Preheat oven 425, grease baking sheet.
Divide dough into 8 equal parts. Roll each part into 24 inch rope to form the pretzel.
In a shallow bowl, combine the water and baking soda. Submerge each pretzel in water and place on the baking sheet.
Sprinkle with sea salt and let sit for 10 minutes.
Bake for 12 minutes then brush with melted butter.
Serve with cheese sauce.
Entrée: Gulaschsuppe (soup)
Ingredients:
2 T. olive oil
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1.5 lb beef, cubed into bite sized pieces
2 T. balsamic vinegar
2/3 cup red wine vinegar
6 med thin skinned potatoes, peeled and cubed into bite sized pieces
32 oz beef broth
Water
3 bay leaves
1 T. paprika
6 oz. tomato paste
Instructions:
Cook onion, carrots, celery and garlic in olive oil until the onion is caramelized.
Scrape pot and add beef, browning well.
Scrape the pot again and add the wine and balsamic vinegar, let it simmer on low until the wine has almost entirely evaporated.
Add broth, bay leaves and paprika, and let simmer for about an hour to tenderize the beef.
Add potato cubes and enough water to cover plus about 1 inch above, and bring to boil.
When potatoes are tender, add tomato paste, lower to a simmer and let cook for about another 15 minutes.
1. Heat the oven to 375 degrees. Butter a 9inch square baking pan.
2. To make the dough, mix together flour, baking powder, salt, and nutmeg in a mixing bowl. Cut 3 tablespoons of butter into small pieces.
3. Use your hands to knead the butter and flour together.
4. Stir in the milk.
5. Flour a surface and knead the dough until it holds together and dust the top with flour. Roll out into a 12 inch square.
6. Cut the dough into four equal squares and place two quarters of apple in each square.
7. Place 1 quarter tablespoon butter one quarter in each square.
8. In a small bowl, mix together 3 tablespoons of brown sugar, cinnamon, and 1/4 teaspoon of nutmeg. Spoon equal amounts of mixture in each square.
9. Gather three corners of dumpling together and pinch together. Put all four in the baking dish an inch apart.
10. Combine hot water, the remaining brown sugar, and 2 tablespoons of butter, melted. Stir and pour over the dumplings in the pan.
11. Bake for 20 minutes until golden brown.
12. Spoon more syrup over the top, and serve warm.
Vegi: Crispy Potato Bake
Ingredients:
6 russet potatoes, thinly sliced
1 small onion, thinly sliced
2 Tablespoons butter
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons rosemary
1 teaspoon thyme
¼ cup real bacon bits
Instructions:
Preheat oven to 375F.
Use a mandolin or sharp knife to make thin, equal slices of your potatoes and onions – about 1/8″ thick is ideal.
Grease a round casserole dish.
Use a spiral pattern , arrange the sliced potatoes in your baking dish.
Insert the sliced onions an equal distance apart amongst the sliced potatoes.
Place the butter in a microwave-safe dish and microwave for 330 seconds until completely melted. Stir in the olive oil and then pour the mixture over the casserole.
Sprinkle on your seasoning and bacon bits.
Cover with tinfoil and bake for 45 minutes.
Remove the tinfoil and continue baking for 15 minutes to crisp up the potatoes and bacon.
Preheat oven to 425°. Line pie plate with one pie crust and set aside. Pour lemon juice over diced apples and stir to prevent browning.
In a medium saucepan, bring cranberries, one cup of apples, sugar, water, and pie spice to a boil over medium heat. Then lower heat and simmer 10-15 minutes.
Remove from heat and add remaining apples. Let filling cool while preparing the crust.
Lay second pie crust on working area. Using a picture reference and a knife, free hand the Poison Apple face to the pie crust. Paint the crust with egg wash.
Turn pie filling into pastry lines pie plate and then carefully place crust on top. Fold and pinch pie crusts together. Cover edges with aluminum foil or pie crust protector shield.
Bake for 30 minutes, remove crust shield and bake for additional 15 minutes.
Drink: Evil Queen’s Punch
Ingredients:
2 envelopes lemon-lime Kool-Aid
10 cups water
2 cups sugar
46 ounce can of pineapple juice
1 quart lime sherbet
2 liters lemon-lime soda
Instructions:
Combine the Kool-Aid, sugar, water, and pineapple juice. Refrigerate until ready to serve.
When ready to serve, scoop lime sherbet into a punch bowl.
Pour the kool-aid and juice combo over the Sherbet. Follow this up with lemon-lime soda.
I tried my very best to give her a zigzag lightning bolt part in her pigtails! She is also wearing her lightning bolt earrings that we got for our X-Men Family Halloween Dress up.
Storm Decorations
I used pool noodles to make a rainbow. White pom-poms for the clouds, then I cut out lightning bolts for the clouds. A cloud table cloth for the background. Then I used a black umbrella with paper rain drops hung with fishing wire.
I used the “Xavier’s School” that I made for our X-men Family dress up last Halloween. Then I printed out X-Men Storm posters and made some “X” symbols with paper.
Crepe paper rainbow with white pom pom clouds. I put in the extra lightning bolts and rain drops that I had.
Cloud and lightning bold balloons.
TWO nado… I hung gray crepe paper from the ceiling fan and then turned it on medium.
Storm Food
We had lots of Storm themed foods!
We had “Rain Water”, “Mini Marshmallow Hailstones”, “Nacho Bugle Tornados”, “Cheetos Lightning Bolts”, and “Cotton Candy Sunset Clouds”!
Rainbow Flavored Drinks
Fruit dip is made with cream cheese and marshmallow cream.
Pizza is made with pepperoni, olives, and cheddar to create and “X” symbol.
Storm Cake
I followed the directions on the white cake box then covered it in my buttercream and then marshmallow fondant. Last I used black buttercream to spell her name and make cracks with the lightning bolt.
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 rest 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.
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:
Read Story/ Circle Time
Recess
Divide Teams
Review Kits and Safety Rules
Kitchen Cooking
Activity Time
Lunch
Recess
Quiet Time (Kids Baking Championship – Food Network)
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.
