Category: Recipe

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.

Beauty and the Beast Dinner Night

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.

Appetizer:  Hot hors d’oeuvres (Pizza Roses)

We got our idea for the perfect pizza roses from the Sugar, Spice, and Glitter Blog.

Ingredients:

  • 1 sheet Pizza Dough
  • 1/2 cup Pizza Sauce
  • 1 cup Shredded Cheese
  • 1/2 cup Pepperoni slices

Directions:

  1. Preheat oven tp 350 degrees.
  2. Cut the pizza dough into 2″ wide strips and then spread slightly to bring each strip to 3″ wide.
  3. Spoon some pizza sauce onto the dough strip, and spread evenly.
  4. Sprinkle some cheese onto the sauce, and then make an overlapping layer of pepperoni slices.
  5. Roll the strip lengthwise, to make a pizza rose.
  6. Place the finished roses on a lined cookie sheet. You can fan out the pepperoni slices slightly.
  7. Bake on the bottom rack of your oven according to the dough directions, typically about 12-15 minutes, until the dough is golden brown.
  8. 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.
  9. 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:

  1. Heat 1 tbsp. oil in a stovetop pan over a medium-high heat and brown the beef until dark.
  2. Drain the beef in a colander to remove the fat while you cook the rest.
  3. 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.
  4. 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.
  5. Add to crock pot for 3 hrs. Stir or use a fork to roughly shred the beef.
  6. 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:

  1. Preheat your oven to 400ºF.
  2. Grease and flour ceramic baking dish. Set aside.
  3. 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.
  4. Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
  5. Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
  6. In a small bowl, beat your eggs until light and frothy.
  7. Add the eggs, cheese and seasonings to the mixture.
  8. Put the soufflé mixture into the prepared dish and sprinkle the tops with the Parmesan cheese.
  9. 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:

  1. Sauté onions in melted butter in a large pot for 30 minutes.
  2. Add beef broth, garlic powder and salt, then bring to a boil.
  3. Let boil for a minute then reduce heat and simmer (uncovered) for 50 minutes.
  4. Add parmesan cheese and let simmer for 10 more minutes.
  5. Pour a few cups of soup into a large Pyrex.
  6. Put some cheese slices on top.  
  7. Put it in the oven on broil until the cheese began to brown.  (For about five or six minutes).
  8. 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
  • 6 apples, peeled, cored, and quartered
  • 1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed

Directions:

  1. Preheat the oven to 425°F.
  2. 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.
  3. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag).
  4. Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
  5. Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture.
  6. Dot with the remaining 2 tablespoons butter.
  7. Place the puff pastry over the apples and tuck the sides down around the apples.
  8. 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.
  9. 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:

  1. In a saucepan, boil the strawberries, sugar, and water.
  2. Lower the heat and simmer for 10-15 minutes. Cool slightly.
  3. Pour the syrup through a fine colander into a gallon pitcher.
  4. You can freeze the solids in ice cube trays.
  5. Pour the tea into the pitcher with the syrup and stir.
  6. Chill completely.
  7. 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:

  1. Make the vanilla pudding according to the boxed directions, however only use 1 1/2 cups milk rather than what is called for.
  2. Place the pudding in the fridge to thicken for 5 minutes as you crush the OREOs.
  3. Mix the OREOs into the vanilla pudding until completely combined.
  4. Add the Cool Whip and stir gently until just combined.
  5. 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!

Christmas Day Kids 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:

  1. I spread the Crescent Roll dough on a pizza pan.
  2. Then I baked it according to the directions on the can.
  3. Mix together the Cream Cheese and the Marshmallow Cream to spread on the Crescent Roll.
  4. I cut the fruit into tiny pieces.
  5. 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:

  1. I spread the Crescent Roll dough on a pizza pan.
  2. Then I baked it according to the directions on the can.
  3. Mix together the Sour Cream and the Ranch packet to spread on the Crescent Roll.
  4. I cut up the vegetables into tiny pieces.
  5. 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!

I love, LOVE, love, love, LOVE these kids!!!

Chocolate Freezer Pies -16

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:

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

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.

My 16 year old is so handsome!

The Lion King Dinner Night

We love Family Movie Night and we love Disney as well. Tonight for our Lion King movie night, we made a Lion King themed dinner to eat first. The kids voted to watch the live action version this time. This was so much fun; with much of the family helping to plan, prepare, and enjoy the meal. I hope you have as much family fun as we did.

Appetizer:  Lion King Snack Mix

Ingredients:

  • Cheetos Paws
  • Reese’s Peanut Butter Dipped Pretzels
  • Crunch N Munch with Peanuts
  • Reese’s Pieces

Entrée:  Hakuna Frittata

Ingredients:

  • 8 eggs
  • 1 tub Chive & Onion cream cheese
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup onion  finely chopped
  • 3/4 cup fresh spinach finely chopped
  • 1/2 cup green peppers finely chopped
  • 1 cup diced ham
  • Shredded Cheddar

Directions:

  1. Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).
  2. In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
  3. Stir in peppers, spinach and onion and fill muffins cups (about ¾ full). 
  4. Bake for 20-25 minutes until centers are completely set.
  5. Sprinkle with cheddar and melt in the oven for a couple of minutes.
  6. Serve immediately or cool to room temperature to store. 

Vegi:  Simba Vegi Tray

Ingredients:

  • Carrots
  • Red and Yellow Peppers
  • Celery
  • Cucumber
  • Leafy Greens
  • Olives
  • Ranch Packet
  • Sour Cream
  • Large Round Wheat Crackers

Ranch Dip Instructions:

  1. Mix a tub of Sour Cream with a packet of Ranch.
  2. Place it in a small round bowl.
  3. Save the bottom of a pepper with 3 humps for the lions snout.
  4. Cut olives to place on the snout and eyes.
  5. Use the end of a red pepper stick for the nose.
  6. Add round wheat crackers for the ears.

Platter Instructions:

  1. Cut the vegies into long strips.
  2. Place the green vegie around the outside of a round tray.
  3. Place the round dip in the middle of the tray.
  4. Place the colored vegies around the dip for the lions mane.

Fruit:  Rafiki’s Fruit Salad

Ingredients:

  • 4 cups 1/2 inch cubed fresh pineapple or 4 cups canned pineapple
  • 2 oranges, peeled and divided into sections
  • 2 mangos, peeled and diced
  • 1 bananas cut in 1/2 inch slices
  • 2 tablespoons Lime Juice
  • 2 tablespoons Dark Brown Sugar
  • 1 cup shredded coconut

Directions:

  • Combine fruits in a bowl.
  • Combine lime juice and brown sugar and add to fruits; toss to coat.
  • Cover and chill at least 1 hour.
  • Sprinkle with coconut.

Drink:  Circle of Life Sunset Drink

Ingredients:

  • Sprite
  • Pineapple Juice
  • Grenadine Syrup
  • Ice for glasses

Directions:

  1. Fill glasses with ice.
  2. Take glass and fill 1/2 full with Sprite.
  3. Top the remaining half off with Pineapple Juice.
  4. Add a splash of Grenadine Syrup.
  5. Serve to friends and family with a straw.

Dessert:  Timon & Pumbaa Bug Grub Brownies

Ingredients:

  • Brownie Mix
  • Chocolate Frosting
  • Crushed Oreos
  • Gummy Worms

Directions:

  1. Bake brownies according to the directions on the box.
  2. Cool and cut 9 wholes the size of nickels.
  3. Cover with chocolate frosting.
  4. Stick the gummy worms into the wholes.
  5. Crush the Oreos and sprinkle them on the top.

This meal was “Oh So Yummy!!! Thanks to my kids for having so much fun with me!

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!

Wings of Fire Nutella Cake -11

My son is crazy about the Wings of Fire book series AND Nutella. He loves dragons so I did my best to make him a dragon on a castle cake!

I made a chocolate cake mix and added a cup of Nutella, I also mixed Nutella into the frosting.

I just used chocolate bars and Nutella Oreo’s to make the castle with chocolate frosting. Then I made the dragon from my marshmallow fondant recipe.

Marshmallow Fondant Recepie

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. 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.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. 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.
  9. 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.
  10. 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.

He is such a sweet, empathetic, brilliant, loving boy!

Thanksgiving Baking

My brother and his family came to visit us for Thanksgiving this year. We had fun playing inside and outsied!

Gingerbread Men

Making gingerbread houses is our family Thanksgiving tradition. This year we tried something new and decorated home made gingerbread men…

Ingredients:

  • 3 cups flour
  • 3/4 cup melted butter
  • 3/4 cup sugar
  • 1/2 cup molasses
  • 1/2 cup water
  • 1 tsp baking soda
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 egg
  • Icing
  • Decorating Candies

Directions:

  1. Combine all ingredients in a medium mixing bowl. Once dough begins to form a ball in the center, dust generously with flour.
  2. Cover dough with plastic wrap or wax paper and chill for at least 4 hours, or overnight.
  3. Dust a smooth surface with flour, and roll out a section of the dough to about 1/4 inch thick.
  4. Use a gingerbread man cookie cutter slice out your Gingerbread Men.
  5. Bake at 350˚F/180˚C for 10-12 minutes.
  6. Cool completely before decorating with icing and candies.

Hershey’s Freezer Pie

We love chocolate freezer pie for Thanksgiving dessert…

Ingredients:

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

Directions:

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

Cinnamon Rolls

I made homemade cinnamon rolls for Thanksgiving day 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 melted 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:

  1. In the bowl of a stand mixer, combine warm milk and yeast… let set for 5-10 minutes.
  2. Add sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  3. 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.
  4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  5. Lightly grease a baking pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
  6. 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.
  7. Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
  8. Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until the tops have a touch of brown.
  9. 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.
  10. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

I made them the night before and placed them in the refrigerator before the last rising. In the morning I set them on the counter for an hour before I baked them.

Cherry Cheese Pie -15

My oldest in now 15 years old! 15 years ago he taught me that it is possible to “fall in love at first sight”! He is a sweet, loving, and brilliant young man.

Ingredients:

  • 9 inch Graham crust
  • 8 oz. Cream Cheese (softened)
  • 14 oz. Sweetened Condensed Milk
  • 1/3 cup Lemon Juice
  • 1 tea. Vanilla
  • 1 can Cherry Pie Filling

Directions:

  1. In a large bowl, beat cream cheese until fluffy.
  2. Beat in milk until smooth.
  3. Stir in lemon juice and vanilla.
  4. Pour into crust and chill for 3 hours.
  5. Top with cherries and refrigerate.

We let the 3 month old play with the balloons. We tied them to her hands and feet, since she is kicking an waving non-stop… She loved this!

Spy Birthday -10

My son wanted to have a secret agent spy birthday party with his classmates. It was so much fun, and the weather cooperated with us too!

Crime Scene Gifts

Secret Agent Badges

“First thing you all need to do is to create your Secret Agent Badge.  To figure out your Secret Agent name, you will draw a name from this “First Name” can, and then draw a name from the “Last Name” can.  Then you can write your Secret Agent Name on your ID card.  Next you can add your fingerprint to your ID card.  Gently press one finger into the ink pad and carefully place it on the box in your ID card.  Last choose a badge holder and place your ID card into it and clip it on your clothing.”

One girl even drew the name “Secret Agent”! I found the Badge Holders on Amazon.

Spy Gear

“Before we get started, we will need to equip ourselves with some Spy equipment.  Unfortunately, the equipment has been kept under lock and key, so you will need to work together to release the supplies.  To open the cuffs there is a key maze inside each cuff.  Insert the lock pick in the maze and the rotate the lock pick left, right, up and down to follow the maze to reach the bottom and unlock the hand cuffs.”

I placed the Spy Gear in the Top Secret Boxes that I found on Amazon, then I cuffed them together with the boys Spy Code Yulu Break Free game. In one box I had Walkie Talkies that I had gotten my son for his birthday gift. Another box had face disguises like mustaches. One box had Invisible Ink Spy Pens and Pads. And the last box had the Spy Look Behind Glasses that the kids loved.

Mission Possible

The kids followed the clues around the yard and solved the puzzles to find the laser maze at the end. We used the Spy Code games that my boys already had. There are several spy contraptions in each game that we pulled out and used in our Mission Possible scavenger hunt. They have Spy Code Operation: Escape Room, Spy Code Yulu Break Free, and he got Spy Code Safe Breaker as a gift from Grandpa.

“Things to remember, if you come to a ‘Mission Envelope’ that is not the next number, just leave it alone until you get to that number… the envelopes must be solved in number order.  Use the walkie-talkies to communicate and don’t open any of the “Mission Envelopes” until all of your agents are present.  Work together to solve the code, and decide who will work on the Spy contraption. Who ever is not working the code or contraption can use the walkie talkies to find the next clue after solving is completed.  Do not open the next ‘Mission Envelope’ until both the code and contraption have been solved for the current ‘Mission Envelope’.“

Laser Maze

Licorice TNT

Pop Secret Popcorn

Root Beer Floats

I scooped the icecream into jars ahead of time, so the kids could choose their flavor or icecream and soda. They really enjoyed these!

Party Foods

Basically I put out some of his favorite red and yellow foods to stick with my color theme. Watermelon, pineapple, salami and cheese and crackers, popcorn, and licorice, lemonade, and Koolaid!

Secret Agent Cake

I made a red, yellow, and chocolate checkered cake with my homemade white butter cream icing. Then I made marshmallow fondant to create the decorations.

Buttercream Recipe

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.

Marshmallow Fondant Recepie

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. 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.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. 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.
  9. 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.
  10. 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.
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