Happy Thanksgiving Kindergarten & 3’s School Lunches

Well, here it is – my last Thanksgiving themed lunches for this year.

wpid-wp-1447969192502.jpg

I made turkey shaped sunbutter and apple butter sandwiches [again]. I added feathers, gobblers, beaks, eyes, and turkey toes. Gobble. I also packed yogurt covered raisins, honey mustard pretzels, corn, raspberries (Bigs), red grapes (Smalls), and Linzer cookies.

School’s out forrrrrr Thanksgiving!!!

Stay rad.

Kristin

Advertisements

Easy Pie Crust

wpid-wp-1447849826166.jpg

I have never been one to make pies. I love eating them, but making them scared me. Getting the dough ratio just right, rolling it out, and transferring it to the pie tin seemed very daunting to me. That is…until my Mom shared her foolproof pie crust recipe with me. She’s been using it since 1970, where she got it from a gal who also lived in her dormitory. She’s also submitted it to several church cookbooks over the years; it’s ease and popularity always proven. Because cold fat (butter) and ice water are not part of this recipe, it’s easier to make and use. At least for scaredy cats like me! It yields a nice, flaky crust and comes out perfect every time.

wpid-wp-1447849829461.jpg

Okaaaay, so I have a lot to learn about transferring the dough [evenly] and making it pretty!

Easy Pie Crust

Makes enough for one bottom crust

1 1/4 C flour

1/2 C shortening

1/2 C boiling water

1/4 t baking powder

1/4 t salt

Combine all the ingredients. Stir well, until completely mixed. Place in the refrigerator for 30 minutes. Roll out, as desired. Add your filling and bake in a 350F oven (time depends on filling). You can place tin foil on the crust if it starts getting too brown.

THAT’S IT! How easy is that?

wpid-wp-1447849822848.jpg

I hope you enjoy this family recipe! (I used the Libby’s Pumpkin Pie recipe right off the back of the can)

Peace ‘n’ Blessins’!

Kristin

Perfect Sweet Potato Casserole (and another squirrel themed lunch)

It is THAT time of year again! I adore Thanksgiving. It’s my favorite holiday. Not just for the food, although that’s a huge part of it. I love the tradition, the memories I have of Thanksgivings past, the new memories made with family, the way people become so introspective about thankfulness. I love the traditional food that I make each year, and the new recipes I come up with. I love the crafts. I love every part of it. It makes me happy.

wpid-wp-1447724141592.jpg

I always seem to make mini Thanksgiving meals in the weeks prior to the Big Day, in hungry anticipation. Last week, I made a turkey and cranberry meatloaf which I paired with my traditional macaroni and cheese casserole, green bean casserole, and sweet potato casserole (#casseroleallthethings). This week, I paired a new sweet potato casserole with a honey and dijon mustard glazed ham. And this SPC was SO dang good, that I just had to share the recipe with you. It also happens to be dairy and gluten free, which for my family, is a bonus!

wpid-wp-1447724135550.jpg

It’s creamy on the inside, studded with little jewels of dried fruit, and topped with two kinds of marshmallow, which have been toasted just the perfect amount.

**Caveat** This recipe has raisins in it. I know for a fact that many people do not like raisins. I don’t care for them in cookies. They ruin cookies for me. But in this? They added a chewy, lovely texture.

Perfect Sweet Potato Casserole

Recipe serves 2 adults and 2 kids, with leftovers

3 medium to large sweet potatoes, peeled and chopped

2 T melted coconut oil

splash of coconut milk

1 egg, lightly beaten

3/4 C dried cranberries

2/3 C golden raisins

1/2 small jar marshmallow fluff

1/2 bag of mini marshmallows

Boil the peeled and chopped sweet potatoes until they are tender. Using a hand mixer, blend together the next three ingredients, until creamy and smooth. Fold in the dried fruit. Pour into a greased pan (I used a 9×9) and bake in a 350F oven for about 25 minutes. Melt the marshmallow fluff in the microwave. Pull the casserole out and spread the fluff over the top. Sprinkle the mini marshmallows over that and place back in the oven, with the broiler on high. Make sure not to burn the marshmallows, but see that they get nice and brown!

wpid-wp-1447724138104.jpg

It is dang good. ENJOY!

Also. I made yet another squirrel themed lunch. This is my last week of fall and Thanksgiving themed lunches, so I am doing repeats allll day.

wpid-wp-1447801817235.jpg

I made squirrel shaped sunbutter and grape jelly sandwiches. I cut acorn shapes out of fruit leather for the little tree rats to snack on. I also packed goldfish crackers, dried cranberries, more dried fruit, colby jack cheese (Bigs), a mandarin orange (Bigs), green grapes (Smalls), and a Linzer cookie for each.

Peace ‘n’ Blessins’,

Kristin

Gobble Gobble!

wpid-wp-1447199332027.jpg

Today was an *almost* headache free day. Praise! I was able to put together these fun turkey themed lunches for my boys. I made a turkey shaped sunbutter and jam sandwich. I used Food Writers to add eyes, beaks, gobblers, feet, and feathers. Glorious, colorful feathers. I also packed cheddar sandwich crackers, dried cranberries, dates (Bigs), a Pfeffernusse cookie (Smalls), mandarin orange (Bigs), carrots (Smalls), green grapes, and raspberries (Bigs).

I am also the Co-op Parent in my Smalls’ class, so here is my lunch:

wpid-wp-1447199335187.jpg

I packed salad with dressing, a Pfeffernusse cookie, dried cranberries, kiwi, mozzarella cheese, and green grapes.

I’m SOOOO excited for Thanksgiving! It’s my favorite holiday!

Gobble!

Kristin

Ice Cream Cone Cornucopias

wpid-20141120_155038.jpg

Boy, have I got a fun thing for you to try! If you’re looking for a sweet Thanksgiving treat for kids or even for place settings at the kid table (although I don’t know any adults who would turn this down), then you’ve come to the right place.

wpid-20141120_155047.jpg

I’m here to show you Ice Cream Cone Cornucopias! Filled! With popcorn! And M&M’s!!! I came across this idea on Pinterest when looking for Thanksgiving feast desserts for my Bigs’ VPK class. They looked super easy and I have a friend who has made them and she also said they were easy.

As oft happens in my kitchen adventures…

…(to me) easy they were not. The directions call for soaking the bottoms of sugar cones in warm water for 20 seconds, microwaving the cones for 20 seconds, and bending the bottoms around a pencil (or the like) for 20 seconds. Sounds easy enough, right? I was glad I purchased two packs (of 12 cones) even though I only needed 12. I ended up using every last one (I destroyed ate mucked up about 12). So. My recommendation to you, is to A) buy more than you need just in case and B) soak the cones for longer than 20 seconds (I’d say upwards of 45).

Or, maybe it will all work perfectly for you, as it’s supposed to. 🙂 I tend to muck things up a bit.

I had to let mine dry for a few hours, due to the massive bath they took during the earlier process. Once they were dried, they looked so cute. I wanted to fill them with popcorn, M&M’s, AND pretzels (a la Charlie Brown Thanksgiving), but I only had room for the popcorn and M&M’s. And I think it came out perfectly and the pretzels weren’t even needed. I hope the kids love them.

wpid-20141120_155051.jpg

Here is the original post, detailing the process:

http://thecraftpatch.blogspot.com/2011/11/thanksgiving-cornucopia-treats.html#.VG6ZjY-OOrA

wpid-20141120_155137.jpg

Blessings!

Kristin

Goodbye Turkey School Lunches!

Today was the last day of turkey school lunches. Boo hoo. But Christmas is coming and that makes me just as excited as turkeys! And we decorated for Christmas. Yup. We went there. Before Thanksgiving (to be honest, we’ve done that every year since we’ve been together).

Here is what I packed my boys today:

wpid-photogrid_1416444485890.jpg

Turkey-shaped PB&J sandwiches, with feather, gobbler, feet, eye, and beak details, crust hay bales, a few organic PB Trader Joe’s crackers, applesauce, orange segments, and a chocolate candy for dessert.

Blessings!

Kristin

Fluffy Speculoos Cookies with Fruit & Nuts

Have you started your Christmas cookie list yet? I haven’t either. But I made some cookies tonight that might end up on it! My sons’ school is having a Thanksgiving feast for the teachers tomorrow and my contribution is cookies. They don’t want anything I’d have to cook. It works out much better this way.

wpid-photogrid_1416441213686.jpg

I found a recipe on a food blog that I follow and tweaked it a little bit for the ingredients I had (incidentally, I didn’t have brown sugar on hand and had to make some from scratch), and also made some additions. These are so easy to whip together. They only use one bowl! Those are my favorite kinds of desserts. I hope you try them and love them.

Fluffy Speculoos Cookies with Fruit & Nuts

Recipe adapted from: Biscoff Cloud Cookies, Cookies and Cups

http://cookiesandcups.com/biscoff-cloud-cookies/

  • ½ cup butter, room temperature
  • ⅓ cup creamy Speculoos Spread (Trader Joe’s answer to Biscoff)
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 Tbsp cornstarch
  • ½ tsp cinnamon
  • 2 cups flour
  • 1 cup mixed nuts and fruit (I used cranberries, raisins, pistachios, and almonds)
  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, Speculoos and both sugars for about 2 minutes with a stand or hand held mixer.
  4. Add in egg and vanilla and mix until combined.
  5. Add in salt, cornstarch and cinnamon and mix until combined.
  6. Add in flour and mix on low, until combined.
  7. Add in your nuts and dried fruit mixture. Only stir until incorporated.
  8. Use your cookie scoop (or spoons) to drop onto prepared sheet. These cookies won’t spread.
  9. Bake 8 – 10 minutes, or until golden. Cool on cookie rack.

These are SO easy, so festive, and even more importantly, delicious. You can customize them for any holiday, as well. The Speculoos spread (or Biscoff) is filled with a buttery, almost caramelized flavor, complementing chocolate, dried fruit, or nuts.

Give them a try!

Blessings,

Kristin