Homemade Paper Lanterns

These paper lanterns are so much fun for any parties, birthdays, or any occasion! Hang them in a sunny room or outdoors and they will just beam with colors! It's a special treat for kids to make something large and 3-dimensional that their parents will leave on display.


Supplies

• Colored tissue paper
• Mod Podge or white glue
• Foam brush (or large regular brush)
• Plain paper lanterns (at least 6-in diam.)
• Inspiration images or ideas from your imagination

Directions

1. Tear or cut the colored tissue paper and collage onto the paper lanterns using Mod Podge or slightly watered-down white glue.
2. Create images or abstract patterns.
3. Our lantern-makers tried a few different compositions: a bubbly underwater scene, an abstract collage with a gnome, and a flamboyant peacock inspired by a zoology illustration.
4. If you are using illuminated lanterns, add cut paper silhouettes to the interior for a dancing shadow show.

Easy Bubbles

What did I tell you…these Bubbles rock! Have you ever enjoyed such an awesome bubble like this…and with homemade solution at that!?!


Materials

• 6 cups water
• 2 cups Dawn dishwashing liquid
• 3/4 cup light corn syrup

Directions
Mix all ingredients together in a LARGE container of sorts…an empty water bottle, milk jug, etc. Shake everything up and let sit for a few hours. Pour into empty bubbles containers or dishes and go wild with your bubble wands!!

Personal Stamped Napkins

I love the idea of functional art for gifts. These sweet napkins would be a wonderful Mother's Day gift and they are a lot of fun to make.


Materials

• Celery
• Fabric paint
• Cloth napkins

Directions

1. Cut the celery so just the bottom was left, about 2 inches.
2. Let your kids stamp the napkins in a couple of different spots.
3. Use some green puffy paint to add leaves and stems. 

These napkins came out so sweet and it was so easy for a five-year-old to do. What a great gift!

Chicken Fettuccine Alfredo

On a cold day like this, nothing quite hits the spot like a large bowl of pasta. We wanted to make a great bowl of pasta without the red sauce. A great alfredo sauce felt only right. The creaminess of the sauce and the richness of the flavor just make this a great winter dish. Kids love digging into this bad boy!

One issue with many alfredo sauces, however, is that they come out far too thick and far too rich. With rich ingredients like Parmesan cheese, butter, and heavy cream, it can be a real challenge to not overpower the pasta. The trick was to reduce only some of the heavy cream, reserving some un-reduced cream to the side, and to use the butter and cheese very sparingly.


Ingredients

• 6oz uncooked fettuccine
• 1lb boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups heavy cream
• 3/4 cups Parmesan cheese grated
• 1/8 teaspoon grated nutmeg

Directions

1. Bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Using a ladle or measuring cup, fill each individual serving bowl (between 4 and 6) with about 1/2 cup boiling water. Set the bowls aside to warm.
2. While the water starts to boil, bring 1 cup heavy cream and the butter to simmer in a saucepan over medium heat. reduce the heat to low and simmer gently until the mixture reduces to about 2/3 cup (12 to 15 minutes). Remove the reduced cream from the heat and stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and the pepper.
3. In a large skillet, saute the onion and chicken in butter until the chicken is no longer pink. Add the garlic and cook 1 minute longer. Remove from heat and set aside.
4. Add 1 tablespoon of salt and the pasta to the boiling water and cook the pasta just shy of al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low, and add the pasta, Parmesan cheese, chicken, and the nutmeg to the cream mixture. Cook over low heat, dossing the pasta and chicken with tongs to combine until the sauce coats the pasta and chicken, and the pasta has just reached al dente (1 to 2 minutes). Stir in the reserved pasta cooking water.
5. Empty the serving bowls of water, divide the pasta evenly among the bowls,, tossing to make sure the pasta is coated well with the sauce. Serve immediately.
6. Enjoy!

Ichigo Daifuku

I was incredibly pleased recently to discover a Japanese food store in my area and couldn't resist getting my hands dirty (literally) with a new recipe. Ever a fan of desserts, I decided to try something I haven't had in a long while: Ichigo Daifuku Mochi, (translated to strawberry great luck rice cake).

Daifuku is a Japanese rice cake stuffed with a sweet filling, most commonly a sweetened red bean paste called anko. Ichigo daifuku takes this one small step further and adds a strawberry in the center. The tartness of the strawberry really pulls this entire confection together, adding an extra burst of flavor to a sweetness that generally isn't too bold in this Japanese dessert.

It'll be a fun lesson in different cultures for your kids when making these so don't forget to tell them all about Mochi!

One issue we were running into, however, was that the rice was drying out before we could properly wrap the strawberries. The trick was to lower our batch size: Only five strawberries at a time so we could use the rice cake while it was still malleable and sticky. Another issue we had manipulating the mochi was just how darned sticky it could be! The best solution was to keep plenty of corn or potato starch on hand and to pat our hands and fingers in it regularly. 

One last tip! These ingredients with most likely be found in a Japanese grocery store, however if you don't have one near you, Amazon has both mochiko and anko you can get delivered!


Ingredients

• 5/8 cup mochiko (glutinous rice flour)
• 5/8 cup (or 150ml) water
• 2 tablespoons sugar
• 5 strawberries
• 3/4 cup Anko (sweet red bean paste. Use Koshian [or smooth] style red bean paste if you can)
• Corn starch for dusting

Directions

1. Mix together the mochiko and the sugar in a medium, microwave safe bowl then set aside.
2. Hull the strawberries and dry completely with a paper towel. Divide the anko into 5 balls of roughly the same size. The anko gets sticky in your hands so you will probably have to wash your hands after each new ball otherwise they will be hard to shape.
3. Wrap the strawberries with the anko, leaving the tip of the strawberry uncovered. Again, you will probably need to wash your hand between each strawberry.
4. Using a silicone spatula, add the water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap. Set workspace on the side dusted with cornstarch.
5. Microwave the mochiko mixture for 1 minute. Mix well with a wet silicone spatula. Cover again with plastic wrap. Microwave again for 1 minute, and mix again, covering with plastic wrap once more. Microwave one last time for 30 seconds. the flour mixture should start to look slightly translucent now.
6. Scrape the mochi out onto the dusted workspace and dust lightly with a little extra corn starch on top. Flatten the mochi a little, then fold in half, once more dusting with corn starch. Warning, the mochi will be pretty hot, so it's INCREDIBLY important to make sure your hands are well dusted with corn starch so you don't have anything sticking to your hand and burning you. Use a bench scraper or silicone spatula to cut the mochi into 5 equal pieces.
7. Take one piece and flatten it out to roughly a 3" round or square. Place the anko covered straberry on top, with the tip facing down. Cover the strawberry with the mochi from all sides, and use your thumb tp hold the mochi on top. When all of the sides of the mochi meet at the top, twist to close. Hold the mochi with both hands and form into a nice, round shape. Repeat with remaining mochi.
8. Serve and store at room temperature. Consume within two days.
9. Enjoy!

Chicken Cordon Bleu

Chicken cordon bleu (not blue) is just one of those dishes that seems incredibly difficult. It's chicken stuffed with ham and cheese and breaded before it's cooked. Many will deep fry the chicken cutlets from there, but actually it tastes just as good baked.
Don't be intimidated! This dish is much easier prepared than you think! Let your little chef's enjoy helping prepare this and give them an added boost to those egos!


Ingredients

• 2 large boneless chicken breasts (without the fillet) 
• 2 long slices smoked gouda cheese (the thickness of the slices depends on how cheesy you want the dish)
• 2 slices deli ham
• 1 large egg
• 2 large egg whites
• 1 tablespoon water
• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/4 cup Parmesan cheese
• 1/8 teaspoon paprika

Directions

1. Preheat the oven to 350F. Spray a large, non-stick baking sheet with cooking spray.
2. Pat the chicken cutlets dry and butterfly the chicken slices open.
3. Place one piece of cheese on top of one slice of deli ham and roll the deli ham around the cheese.
4. Place the ham "packet" on top of one half of the butterflied chicken breast, and fold the other half over top. Use toothpicks to keep the edges sealed.
5. In a shallow bowl, combine bread crumbs, Parmesan cheese, paprika, and salt.
6. In a medium bowl, whisk together the eggs and egg whites with the water.
7. Dip the chicken into the egg wash then into the bread crumbs.
8. Place the chicken onto the baking sheet and spray the top of the chicken with cooking spray.
9. Bake chicken for 20 to 25 minutes, or until cooked.
10. Enjoy!

Irish Soda Bread

Growing up, I was fortunate enough to get to experience many different types of cuisine. One such treat that was shared around town was a classic Irish soda bread. It's a bread leavened with baking soda, and in many ways its creation resembles the method of making scones. The dough should be kneaded and handled as little as possible.
There are many variations of Irish soda bread out there (probably about one recipe for every family). Some have buttermilk, some have oats, others have raisins or caraway seeds. Feel free to look up many recipes and experiment to find one that fits your own tastes. This bread will last only about two days or so before it starts to stale, so eat fast (not that that's ever been a problem in my household). Serve with cheese and jam or preserves, or simply with a knob of butter and don't worry about the brandy! It'll bake out so it's not "alcoholic bread".


Ingredients

• 2 cups flour
• 1 cup plus 1 tablespoon quick cooking oats
• 1 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 cup plus 1 tablespoon buttermilk
• 1 large egg, lightly beaten
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1/4 cup brandy

Directions

1. Combine raisins and brandy in a small bowl.
2. Let stand at room temperature for 30 minutes.
3. Preheat the oven to 375F. Lightly grease a baking sheet.
4. In a medium bowl, mix the flour, 1 cup oats, baking powder, the baking soda, and salt.
5. In a small bowl, whisk 1 cup buttermilk, honey, egg, and butter until well blended.
6. Add to the dry ingredients, stirring until just combined. Stir in the raisins.
7. Turn the dough out onto a lightly floured work surface.
8. Knead 5 to 6 times, then shape it into a ball. Place on the prepared baking sheet and pat down into an 8" round.
9. Brush the top with the remaining buttermilk, then sprinkle with the remaining oats. Use a sharp knife to slash the top of the dough with an X about 1/2" deep.
10. Bake until the loaf is golden brown and sounds hollow when tapped (35 to 40 minutes). Transfer the loaf to a wire rack to cool.
11. Enjoy!

Colcannon

If you're looking for a new side to serve with dinner, why not try this twist on mashed potatoes from the country that knows potatoes best? This Irish side is often served for St. Patrick's day, but why not have some tonight?
Colcannon literally means "white-headed cabbage" in Gaelic, and that's an important part of this dish. Mix in some green cabbage or kale along with chives and a little cream and butter into the cooked potatoes and enjoy this side that's also an easy way to get someone to eat their greens.

If you do make this for St. Patrick's day, some would even traditionally throw in charms, and whichever one you "found" (or chomped down on) would mean something for the next year. A button meant you would remain a bachelor, a thimble a spinster, a ring meant you would get married, and a coin meant you would come into some money.


Ingredients

• 4 russet potatoes, peeled and cut into large chunks
• salt
• 5-6 tablespoons unsalted butter
• 3 lightly packed cups of chopped kale, cabbage, or chard
• 3 green onions (including the green onion greens), minced
• 1 cup cream (or milk)
• fresh chives to taste for garnish

Directions

1. Put the potatoes in a medium pot and cover with colt water.
2. Add 2 tablespoons salt and bring to a boil. Boil for 15-20 minutes, or until the potatoes are tender.
3. Drain.
4. Return the pot to the stove and set over medium-high heat.
5. Melt the butter, and once it's hot, add the greens.
6. Cook the greens for 3-4 minutes or until wilted.
7. Add the green onions and cook for an additional minute.
8. Add the cream or milk, mix well, then add the potatoes.
9. Reduce the heat to medium, and use a fork or potato masher to mash the potatoes, mixing them up with the greens.
10. Add salt and pepper to taste.
11. Serve garnished with chives and salt to taste.
12. Also serve with additional butter.
13. Enjoy!

Apple Cinnamon Bread

Apple cinnamon bread is actually one of my all time favorites. Me and my family love to make this the night before and then have it for breakfast on the days we all get together. It's pretty simple to make and all little ones have fun helping to create something this good!

Ingredients

• 1/3 cup brown sugar (not packed)
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 1 apple, peeled and chopped

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5-inch loaf pan.
3. Mix brown sugar and cinnamon together in a bowl and set aside.
4. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
5. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
6. Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
7. Mix milk into batter until smooth.
8. Pour half the batter into the prepared loaf pan.
9. Next add half the apples and half the brown sugar cinnamon mixture.
10. Lightly pat apple mixture into batter.
11. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
12. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
13. Bake until a toothpick inserted in the center of the loaf comes out clean (about 30 to 40 minutes).

Finger Knit Scarves

Ta da! At long last here is a great way to use those ropes of finger knitting - a fun finger knit braided scarf! A finger knit braided scarf is a perfect winter craft for kids of all ages, and something they can proudly wear!


Materials

• chunky yarn in three colors
• fingers

Directions

1. Decide how long a scarf you'd like to make a good length for a scarf that would provide warmth.
2. Make three finger knit ropes each the same length, and about 1 1/3 greater than your desired finished length.
3. If you make a tight braid, so you may want to make the strands even 1 1/2 times longer.
4. Tie three finished strands together with a knot and braid.
5. Tie another knot at the end of the braid, trim ends and proudly wear!

Water Yo-Yo

When the sun comes out, so does the water! This is a pretty cool activity to do with the kids and only takes a minute. The amount of laughter that comes from these cool water yo-yos is priceless! My son loves these! He bounces them like crazy and sometimes pop them mid-air which get lots of giggles!


Materials

• water balloons
• rubber bands - large
• scissors
• water

Directions

1. Fill all the water balloons 
2. Cut the rubber bands so they were just a long open piece.
3. Tie one end of the rubber band to the balloon and viola!

Finger Fish

Simple and fun to make, these fish sticks are bound to become one of your family's favorite quick dinners. We used fillet of sole, but grouper and cod also work well. The best part? It only takes less than half an hour to prepare and cook!


Ingredients

• 2 pounds fillet of sole
• 1 1/2 cups seasoned bread crumbs
• 1/4 cup olive oil
• 2 eggs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons water
• 1 lemon, cut into wedges
• Salt and pepper, to taste
• Tartar sauce (optional)

Directions

1. In a bowl, beat the egg, water, and salt, and pepper to taste. In a separate bowl, mix the bread crumbs and Parmesan cheese.
2. Rinse the fish and cut it into 4- by 2-inch sticks.
3. Lightly coat the fish with the egg wash, then the bread crumbs.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the fish and cook until golden, about 3 minutes on each side.
6. Remove the fish from the pan and set on a paper-towel-lined dish.
7. Serve with lemon wedges and tartar sauce.

Veggie Pie

Pizza is always a crowd-pleaser, and the cheese-filled crust of our veggie pie makes it all the more appetizing. The bulked-up edge allows you to pile the filling high, deep-dish style. Now this recipe does take some time to make but it is wonderful. A great meal to have with your little ones at least once a month. It's healthy, fun, and yummy!


Ingredients
Dough:

• 1 1/3 cups lukewarm water
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon sugar
• 1/4 cup rolled oats (quick or old-fashioned)
• 1 1/2 tablespoons olive oil, plus more for coating the dough
• 1 1/2 teaspoons salt
• 3 1/2 cups flour, plus more for kneading

Topping:

• 3 tablespoons olive oil, plus more for the cookie sheet and crust
• 1 large onion, halved and thinly sliced
• 1 medium-size green bell pepper, halved, seeded, and thinly sliced
• 2 garlic cloves, minced
• 1 1/2 cups sliced mushrooms
• 4 cups broccoli florets
• Yellow cornmeal
• 4 cups (about a pound) grated mozzarella
• 1 (15-ounce) can tomato sauce
• 1 medium-size tomato, halved, seeded, and diced

Directions

Dough:

1.  Pour the water into a large mixing bowl and sprinkle in the yeast.
2. Stir in the sugar and oats, then set the mixture aside for 5 minutes.
3. Stir in the oil and salt.
4. Add 2 cups of the flour and beat the mixture with a wooden spoon for 100 strokes.
5. Set the mixture aside for 5 minutes more.
6. Add the remaining flour, L cup at a time, and beat well after each addition.
7. When the dough is firm and pliable, place it on a floured surface and knead it until it's smooth and somewhat springy, about 8 minutes. If the dough becomes sticky, add more flour as you knead.
8. Place the dough in a large, lightly oiled bowl and turn the dough to coat it with the oil.
9. Cover the bowl with plastic wrap and set it aside in a warm spot until the dough has doubled in bulk, about 1 hour.

Topping:

1. In a large skillet over medium heat, warm 2 tablespoons of the olive oil.
2. Add the onion and bell pepper and sauté them, stirring often, until they are soft, about 4 minutes.
3. Stir in the garlic and sauté for 1 minute more. Transfer the mixture to a plate.
4. In the same skillet over medium heat, warm the remaining olive oil.
5. Add the mushrooms and broccoli and lightly sauté the vegetables for 4 minutes (they should still be crunchy). Transfer them to the plate with the other vegetables.
6. Heat the oven to 425º.
7. Oil a large cookie sheet, dust it with the cornmeal, then set it aside.

Finish it!:

1. Punch down the dough and turn it out onto a lightly floured surface.
2. Knead it briefly, then let it rest for 5 minutes.
3. Roll out the dough so that it's 1/4-inch thick and the size of the cookie sheet.
4. Place it on the sheet.
5. Sprinkle half of the mozzarella along the perimeter of the dough, about 1 inch in from the edges.
6. Moisten the edges, fold them over the cheese, and press to seal them in place.
7. Spread the tomato sauce over the pie.
8. Add the cooked vegetables and diced tomato.
9. Lightly salt and pepper the vegetables and sprinkle on the rest of the cheese.
10. Bake the pie on the center rack until the crust is golden brown, about 25 minutes.
11. Remove the pie from the oven and brush the crust with more olive oil.
12. Slide the pie onto a cooling rack and allow it to cool briefly before serving.

Fruit Pizza

Hold the tomato sauce and mozzarella! Here's a colorful twist on pizza pie. Homemade or prepared pizza crust is baked to a golden crisp, iced with sweet, orange-flavored cream cheese frosting, and topped with each family member's favorite fresh fruit.


Ingredients
CRUST:

• 1 pound purchased pizza dough, or your favorite homemade recipe
• 1 tablespoon melted butter
• 2 tablespoons sugar

FROSTING:

• 1 (8-ounce) package low-fat cream cheese at room temperature
• 1/4 cup sugar
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon vanilla extract

TOPPING:

• Assorted fruit (blueberries, banana slices, mandarin orange sections, seedless grapes, kiwi fruit slices, strawberry halves, etc.)

Directions

1. Heat the oven to 400º.
2. Spread the dough in an ungreased 12-inch pizza pan.
3. Brush on the butter and sprinkle on the 2 tablespoons of sugar.
4. Bake the crust until it's golden brown, 12 to 15 minutes.
5. Cool the crust on a wire rack.
6. In a medium-size bowl, combine the frosting ingredients with a rubber spatula.
7. Stir until smooth.
8. Spread the frosting over the cooled crust.
9. Gently press in the fruit and enjoy!

Simple Crab Cakes

Ok, I know these look pretty intimidating to make but their really not, they just have a lot of ingredients! These little babies are delicious and can turn any little one into a sea food lover. Plus, these savory crab cakes are a favorite first course for kids and grown-ups alike!


Ingredients

• 1/3 cup finely chopped red bell pepper
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped scallions
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Panko bread crumbs
• 1 pound lump crab meat, shell pieces removed
• 2 tablespoons vegetable oil, plus more as needed
• Lemon wedges

Directions

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl.
2. Add the bread crumbs and crab meat, and toss gently to mix.
3. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed.
6. Cook about 3 minutes per side. Serve warm with lemon wedges.

Fish Burger

Instead of being deep-fried, these flaky, golden fish fillets are coated with crackers and pan-fried in a small amount of canola oil. Serve them plain or create a fish sandwich with a hamburger bun, a slice of cheddar cheese, lettuce, and a small dollop of tartar sauce!


Ingredients

• 3/4 pound white fish (such as grouper or cod)
• 3/4 cup flour
• 3/4 cup crumbs from wheat crackers (such as Wheatsworth), ground in a food processor or crushed with a rolling pin
• 1/2 cup low-fat buttermilk
• 1 tablespoon finely chopped fresh parsley
• 1 1/2 tablespoons canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Directions

1. Cut the filets into 4 squares, each about 3 1/2 by 3 1/2 inches, rinse them, and dry well.
2. In a small bowl, add the flour.
3. Pour the buttermilk in another small bowl.
4. Combine the wheat cracker crumbs, salt, pepper, garlic powder, and fresh parsley in a medium, shallow bowl and blend well with a whisk.
5. Dip each fish square into the flour, then the buttermilk, then the cracker crumb mixture.
6. Set the pieces aside and heat a medium nonstick frying pan over medium-high heat.
7. Spread 1 1/2 tablespoons of canola oil in the frying pan, then place in all 4 fish squares.
8. Fry the fish until the bottoms are golden brown (about 4 minutes), then flip over the fish to brown the other side (about 3 minutes more).
9. If you're making sandwiches, turn off the heat, lay the cheese slices over the hot fish squares, and cover the pan for a minute to melt the cheese.

PB&J Muffins

Your kids will have fun eating PB & J muffins! The tried-and-true flavor combo of smooth peanut butter and grape jelly (or whatever your favorite flavor might be) works well packaged in a muffin. Perfect for an after-school snack or lunchtime treat, these muffins will delight!


Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 3/4 cup milk
• 2 eggs
• 2 tablespoons butter, melted
• 1/4 cup granulated sugar, plus extra for dusting
• 1/4 cup packed brown sugar
• 1 cup smooth peanut butter
• 1/4-1/2 cup seedless grape jam

Directions

1. Preheat your oven to 375 degrees F.
2. If you're not using paper muffin cups, spray a 12-piece muffin tin with nonstick cooking spray. Otherwise, place the muffin cups in the tins.
3. Sift the flour, salt, baking powder and cinnamon in a large bowl.
4. In a medium-sized bowl, add the milk, eggs, peanut butter, butter and sugars.
5. Combine the milk mixture into the dry mixture and beat on low speed with a mixer, just until combined.
6. Spoon the batter into the muffin cups, to halfway filled. Spread the batter evenly.
7. Add 1-1/2 teaspoons of the grape jam to the muffins, spreading evenly.
8. Top the muffins with the remaining batter and sprinkle with the granulated sugar.
9. Bake for 18-20 minutes, or until the tops of the muffins turn golden.
10. Remove from the oven and allow the muffins to cool to the touch, then place them on a wire rack to cool completely.

Cheesy Pizza Wheels

These super easy pizza wheels will put a smile on any kid's face! We used pre-made pizza dough but you can also use homemade dough or any other pizza dough you may have. Fill it with cheese and your favorite toppings — there is no wrong way to make these. This is also a great recipe to allow kids to help with.


Ingredients

• 1 (11 ounce) can pizza dough (found in the refrigerated section of grocery store)
• 1/2 cup pizza or tomato sauce
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried Italian herbs

Directions

1. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
2. Roll the pizza dough out into a large rectangle.
3. Spread the tomato or pizza sauce evenly over the top of the dough and sprinkle the shredded cheese and dried herbs over the top.
4. Gently roll the dough up trying to keep it as tightly rolled as possible into a log shape (as if you were making cinnamon rolls).
5. With a knife, cut the dough into rounds and place on the cookie sheet.
6. Bake 15 minutes or until the dough is completely cooked and the cheese is melted.
7. Allow to cool slightly and serve warm with extra tomato or pizza sauce.

Tips!

You can add any toppings you want to add such as pepperoni, black olives, onions, sausage or extra cheese.

Baked Zucchini Sticks

This recipe for baked zucchini sticks with Parmesan dip is healthier than some other snacks your family might love. The good thing about this snack is... you won't have to give up taste or texture!

Coating the zucchini in crispy panko breadcrumbs and baking them keeps the crunch alive (and they're better for you than fried)! The tasty dip will add flavor to the fun, but you could serve another favorite, like salsa, on the side, too.

Ingredients
For the dip

• 1/3 cup low-fat mayonnaise
• 3-4 tablespoons grated Parmesan cheese
• 1 teaspoon prepared mustard
• 1/8 teaspoon onion powder
• 1-2 teaspoons milk
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried dill

For the zucchini sticks

• 2 small zucchini, ends cut off, semi-peeled, seeds removed, then cut into 4-inch long cubes (shaped like French fries)
• 1-1/2 to 2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 eggs, beaten
• 1/2 cup all-purpose baking flour
• Nonstick cooking spray

Directions
For the Parmesan dip

1. Add all the ingredients to a small bowl and mix well. Taste the dip and adjust the seasoning as needed.
2. Keep in mind that you may want to add the salt a little at a time, or none at all, since the Parmesan cheese is salty to begin with.
3. Refrigerate until ready to use.

For the zucchini sticks

1. Preheat your oven to 400 degrees F. Spray the top tray of a broiling pan (or ovenproof cooling rack) with the nonstick spray and place it on a baking sheet. Set it aside.
2. Add the panko breadcrumbs along with the salt and pepper to a shallow bowl. Stir to incorporate.
3. Add the beaten egg to a shallow bowl, and the flour to another.
4. Place your baking sheet with the tray near your bowls.
5. Do this for each zucchini stick: First put a few of the sticks in the flour to coat them, then dredge each in the egg and allow the excess to drip off into the bowl.
6. Finally, coat each stick in the breadcrumb mixture, then place it on the tray.
7. Spray the tops of all the zucchini sticks lightly with the nonstick cooking spray.
8. Bake for 12 to 15 minutes, keeping a watch on the zucchini so they don't burn.
9. When they turn golden, remove them from the oven.
10. Serve them warm with the Parmesan dip.

Chicken Pizza Bagel

Bagels are the easiest cheater pizza crusts! Plus their not too expensive either. This is pretty much my go to meal if I had a VERY long day and just don't really feel like cooking. Good thing my family likes them as much as I do!

Ingredients

• 2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half
• 1/2 cup lower-sodium marinara sauce
• 1 cup shredded rotisserie chicken breast
• 1 cup pre-shredded part-skim mozzarella cheese

Preparation

1. Preheat broiler.
2. Place bagel halves, cut sides up, on a baking sheet.
3. Broil 2 minutes or until lightly toasted.
4. Spread 2 tablespoons marinara on cut side of each bagel half.
5. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese.
6. Broil bagel halves an additional 2 minutes or until cheese melts.

Spaghetti with Turkey Meatballs

If you have any pasta left overs and links of sweet Italian sausage, try this recipe to provide a quick start to Spaghetti with Turkey Meatballs. This kid-friendly meal is ready in 20 minutes.


Ingredients

• 1 (9-ounce) package refrigerated fettuccine
• 3 (4-ounce) links sweet Italian turkey sausage
• 1 tablespoon extra-virgin olive oil
• 2 cups sliced onions
• 1/4 teaspoon crushed red pepper
• 2 large garlic cloves, crushed
• 2 cups lower-sodium marinara sauce
• 1/2 ounce pecorino cheese, grated (about 2 tablespoons packed)
• 8 basil leaves, torn (optional)

Directions

1. Cook the pasta according to package directions, omitting salt and fat; drain.
2.  Remove casing from sausages.
3. Shape sausages into 12 (1-inch) balls.
4. Heat a large skillet over medium-high heat.
5. Add oil to pan; swirl to coat.
6. Add meatballs to pan; cook 7 minutes, browning on all sides.
7. Remove the meatballs from pan.
8. Add onions, red pepper, and garlic to pan; sauté for 2 minutes.
9. Return meatballs and add marinara sauce to pan, and bring to a simmer over medium heat, scraping pan to loosen browned bits.
10. Reduce heat to medium-low, and simmer 5 minutes or until meatballs are done.
11. Add pasta to sauce mixture; toss well.
12. Sprinkle with cheese (and basil if you want to).

Turkey Melt

This is a very VERY good sandwich and it's not bad for you. Vary the fruit to suit your kids' preferences--use red- or green-skinned apples or pears. My favorite is green apples because it adds a little sourness with the sweet. Let your kids help out by individualizing their sandwiches (let them choose the cheese and fruit).

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 8 (1-ounce) slices whole-wheat bread
• 4 (1-ounce) slices cheese
• 5 ounces thinly sliced Granny Smith apple or pear (about 1 small)
• 8 ounces thinly sliced lower-sodium deli turkey breast
• Cooking spray

Directions

1. Combine mustard and honey in a small bowl.
2. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture.
3. Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey.
4. Top sandwiches with remaining 4 bread slices.
5. Coat both sides of sandwiches with cooking spray.
6. Heat a large nonstick skillet over medium-high heat.
7. Add sandwiches to pan.
8. Cook 2 minutes on each side or until bread is browned and cheese melts.

Quick Pressed Flowers

Did you know you could press flowers in the microwave when you have a pressed flower emergency? What? You do not have pressed flower emergencies? It is only me?

Most of us know how to press flowers for crafts and studying and preserving memories. You place the flowers in between two sheets of newsprint and then place that in between two pieces of cardboard. Then you stick the entire cardboard, newsprint, flower sandwich under a pile of heavy books from when you used to study weighty things, like art history or law. Then you wait for at least a week and explain to any little people that practicing patience is good for the soul and building character.


Materials

• Cardboard
• Paper towel or newspaper
• 4 Rubber bands
• Flowers

Directions

1. Put down a piece of cardboard and put a slightly smaller paper towel or piece of newsprint on top of the cardboard.
2. Arrange your flowers on top of the paper towel/newsprint so that none of the flowers overlap. Then cover with another piece of paper towel/newsprint and another piece of cardboard.
3. Use four thick rubber bands to secure the cardboard together.
4. Microwave on medium power for 30 seconds.
5. Check the flowers. Microwave for another 10 seconds if they are not done.
6. It should take 30-90 seconds, depending on the flower and your microwave.
7. You’ll have to experiment a little to find the right amount of time.
8. That’s it! Have fun with your pressed flowers!

Crazy Wigs

Got a little one who loves to dress up or wants to get those specialty wigs from the toy store? Then this is perfect! They'll love having a special, personalized, wig to play with. Plus, it's way cheaper!

Materials

• yarn
• pipe cleaner (2)
• scissors

Directions

1. First, gather all strands of yarn together.
2. Cut each of them double the length that you little one wants their hair to be.
3. Next, we twisted the two pipe cleaners together.
4. Wrap the pipe cleaners around their head and twist the other ends together so they will have the right size to fit their tiny little heads.
5. Next, tie yarn all around the pipe cleaner crown, leaving just enough room for their face to show through.
6. Now let them put it on and let their imagination do the rest!

Alphabet Rocks

What child doesn't love to play with rocks? This is one of the cutest ways to help kids learn the alphabet. It would also be a fun way to learn how to spell simple words!

Materials

• 26 Smooth rocks
• Various acrylic paint colors
• Paint brushes
• Sharpie
• Clear Satin Glaze

Directions

1. Begin by washing and drying the rocks to remove any dirt.
2. Pick out rock shapes and assembled them in order before starting to make sure your getting the right shaped rock for the shape of the letter.
3. Using your first paint color, begin painting the first letter. 
4. For a whimsical look, try adding white polka dots around each letter.
5. After the paint has dried, outline each letter with the sharpie.
6. Add detail to the dots, by adding a black dot to each polka dot!
7. Spray with glaze. Once dry, turn over and spray the back of the rock too.
8. Continue with all the other letters.
9. And now spell some things!

Personalized Rain Boots

Get creative with some painted rain boots! This is a lovely way to update old shoes and would be a nice way to personalize ‘hand-me-downs’. Just remember that the results are not permanent! Designs can be removed whenever you want with nail varnish remover or will chip off after about a month. Enjoy changing the design ... every month you can have a new pair of rain boots!

F.y.i.- Please do this in a well ventilated room or outside!


Materials

• Plain rain boots
• Different shades of nail varnish

Directions

1. Cover your work surface well. Lay the boots on their side.
2. Decorate with one color of varnish, being as creative as you like.
3. Leave to dry for at least 5 minutes.
4. Turn over and finish your design on the other side.
5. Leave to dry for another 5 minutes.
6. Repeat with other color varnishes until you are happy with your design.

Grass Head Monsters

This is a brilliant nature craft for kids, who will love creating their own grass head monster and watching him sprout hair! They'll especially love to give him a hair cut later on if their lil' monsters "hair" grows too long!


Materials

• A nylon sock or a foot from tights or a stocking.
• Grass seed
• Sawdust
• Elastic band
• Old yogurt pot
• Googly eyes
• Paper, buttons, ribbon etc to decorate

Directions

1. Fill the toe of your sock with grass seed.
2. Top up with sawdust until you have a ball shape.
3. Fasten tightly with the elastic band.
4. Decorate the yogurt pot as the body using, paper, ribbon, and whatever else you can find in your craft box!
5. Stand the stocking ball in the pot with the grass seed at the top.
6. Add some eyes and any other decorative bits you like.
7. Keep the yogurt pot topped up with water.
8. After a few weeks your head should grow hair!

Magnet Flowers

Here's a quick and easy modelling craft for your youngsters. This daffodil magnet is perfect for Spring, St David's Day or Easter and kids will love playing with them for hours. I know my son still loves to make a "garden" with his flowers on my fridge and he made these a year ago.


Materials

• Yellow and orange fimo or other polymer clay
• Magnet
• Strong glue

Directions

1. Shape six petals from your yellow clay and press together to make the base of your flower.
2. Make a cone from orange clay.
3. Press the point of the cone into the center of the flower.
4. Press in the center of the base of the cone and flute around the edges to make your ‘trumpet’.
5. Bake the clay according to the manufacturer's instructions.
6. Using strong glue (and with an adults help) glue the magnet to the back of your flower.

Bunny Rolls

How adorable are these bunny shaped rolls? The secret to shaping the ears is Kitchen Shears! Use your favorite rolls recipe to bake these bunnies or try the one below. Your family will love to see these cute bunnies on the dinner table this year. Keep in mind though that it will take some practice to getting the ears as awesome looking as these.


Ingredients

• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/4 cup water
• 2 tablespoons butter
• 1 egg

Directions

1. Put the butter, the sour cream and water in a small saucepan and heat, but do not cook.
2. Cool to tepid then add the remaining ingredients.
3. Put in a kneader (or use your kneader attachment on your mixer if you have one).
4. If thick add more water.
5. Let it rise double and cut into 16 equal parts.
6. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears.
7. When the dough is STILL SOFT, make sure you smooth the edges around, so you do not end up with gremlin shaped horns.
8. The eyes can then be put in, use pepper grains or similar.
9. Bake at 375° for about 10 minutes or until golden brown.

Taco Pie

I love tacos! It's one of my most favorite dishes of all time. My son doesn't feel the same but when I make this, he loves it. I love to substitute turkey into this dish and I cut the seasoning in half so it's not too bad for you and still tastes good. Let your kids help out by decorating the top of the pie with condiments.

Materials

• 1/4 cup butter
• 2/3 cup milk
• 1 package Taco Bell seasoning mix
• 2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
• 1 pound ground beef or Turkey
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1 medium tomato, diced
• 1 cup shredded cheddar cheese
• Sour cream, optional

Directions

1. Preheat oven 350F.
2. In a medium sauce pan, melt butter & add milk, 2 Tbs taco seasoning, mixing well.
3. Remove from heat, add potato flakes, mixing until incorporated.
4. Press mixture into the bottom of a regular pie plate, then Bake the "crust" for 7-10 minutes until it just BARELY turns golden brown. 
5. Cook the beef/turkey & onions in a skillet until beef is browned and cooked through while waiting for the crust. 
6. Drain and add Salsa & remaining taco seasoning. Cook until bubbly.
7. Pour into crust.
8. Bake for 15 minutes, or until crust is golden brown.
9. Let cool for 5 minutes.
10. Top with cheese, lettuce, and tomatoes, black olives, jalapeno slices, etc

Citrus-Kissed Honey Buttons

These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter or just for a special occasion. My son especially loves these so I like to make them for his birthday.


Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, softened (see Tip)
• 1 large egg
• 1 tablespoon honey
• 1 tablespoon finely grated lemon zest
• 1 tablespoon finely grated orange zest
• 1 teaspoon lemon extract

Directions

1. Whisk flour, baking soda, cream of tartar and salt in a small bowl.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy.
3. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended.
4. Gradually add the flour mixture, beating on low speed just until combined.
5. Cover and refrigerate the dough for 30 minutes or overnight.
6. Preheat oven to 375°F.
7. Line 2 large baking sheets with parchment paper or nonstick baking mats.
8. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.
9. Place 2 inches apart on the prepared baking sheets.
10. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes.
11. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips!

To soften butter, let stand at room temperature for 30 to 45 minutes or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave—the uneven heat may melt the butter in spots!)

Zucchini Bread with Chocolate Chips

Here’s a super-simple zucchini bread recipe. The addition of chocolate chips makes it more like a dessert than a breakfast, but you can enjoy it anytime. Skip the chocolate and try it with toasted walnuts or raisins if you prefer. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.


Ingredients

• 3/4 cup low-fat milk
• 2 large eggs
• 3/4 cup sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini, (about 2 small zucchini)
• 2 cups white whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350°F.
2. Coat a 9-by-5-inch loaf pan with cooking spray.
3. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl.
4. Stir in zucchini.
5. Combine flour, baking powder, cinnamon and salt in a large bowl.
6. Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined.
7. Transfer the batter to the prepared pan.
8. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour.
9. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.

Lemon- Cranberry Muffins

These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.


Ingredients

• 1/2 cup plus 2 tablespoons sugar, divided
• 3/4 cup nonfat plain yogurt
• 1/3 cup canola oil
• 1 large egg
• 3 teaspoons freshly grated lemon zest, divided
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups white whole-wheat flour
• 1/2 cup cornmeal, preferably medium or fine stone-ground
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped

Directions

1. Preheat oven to 400°F.
2. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
3. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
4. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl.
5. Add the yogurt mixture and fold until almost blended.
6. Gently fold in cranberries. Divide the batter among the muffin cups.
7. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl.
8. Sprinkle evenly over the tops of the muffins.
9. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Tips!

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores. Oh, and you might want to store it in the freezer.

Dabber Art

This is a fun little project for all little one's of any age. It make's a beautiful little mess that you'll love forever ^.^

Materials

• A plastic mesh bag – we got ours from a bag of oranges.
• Something to stuff your dabbers with – cotton balls, tissues, fabric scraps
• String or elastic bands to tie up your dabbers.
• A container for the paint – we used a foil tray from the recycling.
• Paint.
• Nice big sheets of paper.

Directions

1. Cut the orange bag mesh into four square-ish pieces
2. Then scrunched up some newspaper into small balls and put a few layers of tissue over the top.
3. Wrapping the balls in the mesh and tie it all at the top to make a nice squish dabber for the paint with a nifty handle at the top. You could use plain fabric for the outside of the dabbers too, though the mesh makes an interesting printed texture.
4. Then following the ‘keep it simple’ ideal, all you do is swish the dabbers around in the paint a bit and then start dabbing!
5. This activity is perfect for toddlers as it is easy to get paint on to the paper without too many drips, but I am sure my big kids will want to have go too when they get home from school.

Flower Painting

Here's a really simple arts and crafts for those parents who need to put a quick craft together to entertain a rambunctious little one!


Materials

• Paper
• Paint
• Flowers

Directions

1. Lay down the paper.
2. Place a couple of gobs of paint onto the paper.
3. Place the flowers on the paper.
4. Have your child dip the flowers into the paint.
5. Then let them decorate the paper with it.

Apple Cupcakes

Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread.

Ingredients

Cupcakes

• 1 1/2 cups shredded peeled apples
• 1/2 cup diced dried apples
• 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
• 1 teaspoon ground cinnamon, divided
• 1/3 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole-wheat pastry flour
• 3/4 cup cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk

Frosting

• 1 cup light brown sugar
• 1/4 cup water
• 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon, plus more for garnish

Directions
To prepare cupcakes: 

1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
2. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

To prepare frosting:

1. Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip).
2. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler.
3. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
4. Add reconstituted egg whites, cream of tartar and pinch of salt.
5. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
6. Remove the top pan from the heat and continue beating for 1 minute more to cool.
7. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
8. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Tips!

Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.

Chili Cornbread Casserole

Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser!


Ingredients
Chili

• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 pound 95%-lean ground beef
• 2 15-ounce cans kidney beans, rinsed
• 1 28-ounce can crushed tomatoes, undrained
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper, (optional)

Cornbread

• 1 1/4 cups cornmeal
• 3/4 cup whole-wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 1/4 cups low-fat milk
• 2 tablespoons canola oil
• 1/2 cup chopped fresh cilantro
• 1 1/2 cups shredded extra-sharp Cheddar cheese

Directions
To prepare chili:

1. Heat oil in a Dutch oven over medium heat.
2. Add onion and cook until beginning to soften, about 4 minutes.
3. Add bell pepper and garlic and cook for 1 minute.
4. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes.
5. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using).
6. Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
7. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

To prepare cornbread:

1. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Whisk egg, milk and oil in a medium bowl.
3. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined.
4. Transfer the chili to the prepared baking dish and sprinkle with cheese.
5. Spread the cornbread batter evenly over the chili.
6. Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Home made Patterned Fabric

Beautiful, eh? The idea is to involve your kids in making some of their own clothes. It's probably not the ideal fabric/print for clothes, but they all get excited about making something personal. The finished piece of fabric is probably half a yard -- enough for a skirt or for any cute little thing you'd want to make.

Materials

• Mini Paint Roller
• Fabric Paint
• Sheet of newspaper
• Leaves
• Brayer

Directions

1. Roll a mini paint roller in some fabric paint (on an acrylic box frame, but you could use a plate) then rolled the paint-soaked roller over a leaf.
2. Set the leaf paint-side down on our fabric.
3. Lay a sheet of newsprint over the leaf, and then rolled over the leaf a few times with the brayer.

Swirled Cheesecake Brownies

Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check. These are delicious brownies that you don't have to feel guilty about giving to your kids!


Ingredients
Cheesecake topping

• 4 ounces reduced-fat cream cheese, (Neufchatel)
• 1/4 cup sugar
• 1 large egg
• 1 tablespoon all-purpose flour
• 1 tablespoon nonfat plain yogurt
• 1/2 teaspoon vanilla extract

Brownie layer

• 2/3 cup whole-wheat pastry flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 large egg
• 2 large egg whites
• 1 1/4 cups packed light brown sugar
• 1/4 cup canola oil
• 1/4 cup strong (or prepared instant) coffee, or black tea
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350° F.
2. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

To prepare topping:

1. Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy.
2. Add sugar and beat until smooth.
3. Add egg, flour, yogurt and vanilla; beat until well blended.

To prepare brownie layer:

1. Whisk whole-wheat flour, cocoa and salt in a bowl.
2. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth.
3. Add oil, coffee (or tea) and vanilla; beat until well blended.
4. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
5. Scrape about half of the brownie batter into the prepared pan.
6. Slowly pour the topping evenly on top. 
7. Drop the remaining brownie batter in large dollops over the topping.
8. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
9. Bake the brownies until the top is just firm to the touch, about 20 minutes.
10. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

Oatmeal Almond Pancakes

One of my favorite meal times is breakfast, I am a huge fan of almost all breakfast foods (especially french toast).  I started the pancakes by using some pre-mixed pancake mix. Then I stirred what seemed like a decent amount of oatmeal and a few drops of almond extract into the wet batter. Not only were these pancakes a huge hit for their added oatmeal flavor and texture, we also loved the almond flavor because it was just the break from basic vanilla we needed. Naturally we served our pancakes with a generous glug of warm maple syrup or some fresh fruits.


Ingredients

• 1 batch homemade pancake mix or any dry pancake mix you have on hand
• 1 egg
• ¾ cup buttermilk
• ½ teaspoon almond extract
• 1 cup quick cooking oats

Directions

1. Mix one cup of the homemade pancake mix with the egg, buttermilk, and almond extract until completely smooth. Then stir in the quick cooking oats.
2. In a medium skillet melt 1 tablespoon of butter and heat until bubbling.
3. Pour in the pancake mix by the ¼ cup and try to fit as many as you can in the skillet as long as they are not touching.
4. Cook the pancakes on one side until bubbles show on the surface of the pancake.
5. Then flip them over and cook for about 2 minutes on the other side until lightly browned. Serve!

Drawing Dough

A cross between paint and dough, this delightful concoction is fun to squeeze out into puffy, colorful designs. As it dries, the salt in the dough crystallizes, leaving behind a glittering abstraction that, like a Rorschach inkblot, is open to interpretation. Here's how to make enough for 2 bottles!


Materials

• 2/3 cup each of water, flour, and salt
• Washable tempera paints
• Squeeze bottles

Directions

1. In a mixing bowl, whisk together the water, flour, and salt (the dough will be just barely pourable).
2. Divide the dough between two bowls and stir a few drops of washable tempera paint into each. 
3. Pour the dough into squeeze bottles.

The Healthier Chocolate Cake

This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats( and god knows we probably ingest too much of that during the day). This simple "from scratch" recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour. This is a beautiful dessert that you can either make for your kids or horde for yourself!( I prefer the latter most of the time since this is a good "me time" dessert.) But your darling little ones will love to give a helping hand in creating this delectable little cake.


Ingredients

• 3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Tips!)
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk, (see Tip)
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/2 cup hot strong black coffee
• Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 350°F.
2. Coat a 9-inch round cake pan with cooking spray.
3. Line the pan with a circle of wax paper.
4. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
5. Add buttermilk, brown sugar, egg, oil and vanilla.
6. Beat with an electric mixer on medium speed for 2 minutes.
7. Add hot coffee and beat to blend. (The batter will be quite thin.)
8. Pour the batter into the prepared pan.
9. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.
10. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely.
11. Dust the top with confectioners’ sugar before slicing.

Tips!

 Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Artsy Blocks

Remember my melted crayon craft project? Well this is pretty much the same except 100 times more awesome. This project has to do with melted crayons and wood, it looks amazing when your done and your kids will love helping to make them (and of course playing with them afterwards).

We all had a pretty great time with this project! We loved the melted crayon drawings, loved the watercolor designs, loved working on wood, and really love our art blocks. We plan to make lots of these colorful building blocks as soon as we can get our hands on some more plain wooden ones!


Materials

• Watercolor paints
• Wood (blocks optional)
• Crayons
• Cookie sheet

Directions

1. Put your wood pieces on a cookie sheet in a 350 degree F oven to heat up. 
2. Once the blocks are hot, set them on the towel-protected table and draw with crayons.(The crayon melt as you draw.)
3. After you finish with your melted crayon drawings on the wood, grab some liquid watercolors and paint over the drawings. (The watercolor resist worked great on the wood!)

Grilled Peach Sundae

Fruit on the grill? Most definitely! Try grilling other stonefruit (which are plums, cherries, peaches, apricots and nectarines) or pineapple too! It's not only good for you but freaking delicious too. All kids love ice cream, why not make it better for them with some fruit instead of syrup?

Ingredients

• 2 peaches, halved and pitted
• 1 teaspoon canola oil
• 2 scoops nonfat vanilla frozen yogurt or fruit sorbet
• 1 tablespoon toasted unsweetened coconut

Directions

1. Preheat grill to high.
2. Brush peach halves with oil.
3. Grill until tender.
4. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.

Removable Wall Graffiti

Just as easy for grown-ups to peel off as they are for kids to put on, these inexpensive, fun-to-make decals provide endless, ever-changing creative possibilities for young artists.


Materials

• Masking tape
• Re-positionable clear or white Con-Tact paper
• Paint pens or permanent markers
• Cotton swab or paper towel
• Scissors

Directions

1. Use masking tape to temporarily attach a piece of re-positionable clear or white Con-Tact paper to a protected work surface.
2. Have your child draw designs onto the paper with paint pens or permanent markers, blotting excess ink or paint with a cotton swab or paper towel.
3. Let the designs dry for at least an hour, then cut them out, peel off the backing, and stick them to the door.

Home made Soft Pretzels

I love fresh home made pretzels! Been making them ever since I learned how in my high school food and nutrition's class. The best part about knowing how to make the dough is that you can put anything on top. Try it with some cinnamon and sugar, garlic butter and finely chopped onions, or just make the usual with a little salt on top. My own kid loves them plain with just a little jam.

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
4. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
5. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
8. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
9. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
10. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
11. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Melted Crayon Window Art

I really love the idea of using window pane art. My son loves the way the shadows look and will even play with them!

Supplies

• Copy paper
• Crayons
• Pen
• Cookie Sheet
• Oven Mitt

Directions

1. Cut the paper to fit the window panes. I held the sheet of paper to the window and used a pen to score and mark where I should cut. Easy peasy. Cut a few extra, just in case.
2. We used cheap copy paper, because it's sturdy enough for the melted crayon drawing but thin enough for the stained glass part.
3. Set up our drawing stations with a folded over towel to protect the table, a cookie sheet, a piece of paper cut to size, an oven mitt, and some crayons.
4. I put the cookie sheet into a 300 degree Fahrenheit oven for a few minutes to heat up, then transferred it to the drawing station. Protect your child's hand with the oven mit and carefully draw.
5. As they drew on the paper over the hot cookie sheet, the crayon will melt, creating super vibrant lines. The slower the drawing, the more the crayon melted.
6. Reheat when ever the cookie sheet cools down. (By the way, we've done these with both wax crayons and soy crayons and both work equally well.


YOUNGER CHILDREN
If you have children too young for this type of thing then have your child create a drawing and THEN heat it up slowly with the oven.



7. A day or two after we finished the melted crayon art, we turned them into stained glass panels for our front door by painting vegetable oil on the back. The oil immediately makes the white paper much more transparent (you can see the design of the placemat through the paper in the photo above).
8. The paper was pretty oily, so we rubbed off the extra oil with a paper towel before putting them on the window.
9. Let your kids help place each stained glass drawing into a window pane. The oil-covered paper clings to the window as is and doesn't need anything else to make it stick.

Macaroni and Cheese Soup

Ok, I'm kind of craving mac n cheese right now if you can tell. It's one of my favorite meals and home made mac n cheese is the most delicious thing on this planet to me. Now, I may love mac n cheese but I also love to try new types. This is one of my favorite recipes for mac n cheese! Hope you guys love it as much as I do.

Ingredients
Tomatoes:

• 12 cherry tomatoes, cut in half (see Tips)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Soup:

• 2 tablespoons salted butter
• 2 teaspoons minced garlic (about 3 cloves)
• 2 tablespoons all-purpose flour
• 6 cups vegetable broth
• 1 bay leaf
• 1 cup dry macaroni elbows
• 1 cup whipping cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon white pepper
• 8 ounces shredded extra-sharp cheddar cheese

Directions

1. To roast the tomatoes, preheat the oven to 425F. 
2. Place the tomatoes, cut side up, on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. 
3. Roast the tomatoes for 12 minutes, then remove them from the oven and let them cool at room temperature while you prepare the soup.
4. To prepare the soup, in a large saucepan, melt the butter over medium heat. 
5. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. 
6. Whisk in the flour, then slowly whisk in the vegetable broth and add the bay leaf. Increase the heat to high and bring the broth to a boil. 
7. Add the macaroni and boil until it is almost tender, about 8 minutes. Remove the bay leaf and discard. 
8. Stir in the cream, mustard, Worcestershire sauce, Tabasco sauce, and pepper. 
9. Add the cheese and continue to stir until completely melted. Bring the soup to a boil again for 2 minutes, stirring occasionally, then remove it from the heat.
10. Ladle the soup into serving bowls and top with the roasted tomatoes.

Tips for a great meal!

• Smaller cherry tomatoes or pear tomatoes work best for this recipe. Larger cherry tomatoes may need a slightly longer roasting time or you may wish to cut them in fourths.
• If you refrigerate leftovers, the pasta will have more of a chance to soak up the liquid in the soup, leaving you with a wonderfully creamy mac and cheese.
• Experiment with some other cheeses, such as Gruyere, Fontina, or smoked Gouda (or a combination).
• Because I am a crazed onion-lover, I added 1 medium onion, finely chopped, to the soup. I cooked it in the butter for about 3 minutes before adding the garlic, and then proceeded with the recipe.
• I swapped out white pepper for black pepper because that’s what I had on hand; the flecks could be seen in the soup, but it was still fantastic.

Mac and Cheese Tuna Casserole

Two all time favorites -- cheesy pasta and tuna casserole -- come together in this filling meal. You can have it on the table in less than an hour. Children will love this if they love tuna and mac n cheese.

Materials

• 3 tablespoons extra virgin olive oil
• 4 tablespoons minced shallots
• 2 tablespoons minced garlic
• 4 ounces tomato sauce
• 1 (12-ounce can) condensed cream of mushroom soup
• 12 ounces whole or 2% milk
• 6 cups cooked macaroni noodles
• 2 (7-ounce) cans water-pack tuna
• 8 ounces shredded cheese
• 1 cup green peas
• Salt and pepper to taste
• 1 cup corn kernels
• 2 tablespoons chopped parsley
• 1 cup hand-crushed potato chips

Directions

1. Preheat oven to 400 degrees F.
2. Heat heavy sauce pan with olive oil. 
3. Add shallots and garlic. Cook until tender for about 2 to 3 minutes. 
4. Add tomato sauce. Cook for another 2 minutes. 
5. Add cream of mushroom soup and milk. Let simmer and reduce for 2 to 3 minutes. Stir occasionally.
6. Add cooked pasta, tuna, peas and shredded cheese.
7. Stir for 2 minutes until ingredients are well mixed together.
8. Transfer to a 1-1/2-quart casserole dish.
9. Sprinkle with chopped parsley and potato chips.
10. Bake in oven for 15 minutes until golden brown top. Let rest 5 to 10 minutes before serving.