One thing my mom used to do with leftover frosting was always a big hit with my siblings and me. Super simple, but we always enjoyed this treat. All you need is graham crackers and frosting, but sprinkles or colored sugar can make it look even more special.
You can make little “sandwiches” or go with open-faced pieces. Break some graham crackers into the size you like. Maybe in half or into quarter pieces.
Spread frosting on one side of one piece of graham cracker.
Add a matching piece of graham cracker and you have a graham cracker and frosting sandwich. 🙂
As you can probably guess, you can also put frosting on a piece of graham cracker but not add the second top piece.
Sprinkles and colored sugar add to the fun so you might want to add some to your snack.
This can be a fun activity to do with the kids at Christmas time when they are begging to decorate Christmas cookies, but you haven’t had time yet to make them! Think of it as a “warm-up” to decorating Christmas cookies. 😉
And that, my friend, is a fun tip from “way back” during my childhood! 😉 Hope you enjoy making graham cracker and frosting sandwiches!
Cabbage is a super food which means it’s really good for you and your kids. But how do you get them to eat it? This is an idea you might try because the cabbage flavor is masked somewhat by the other ingredients. 🙂 This is not an exact recipe but leaves it open for you to use the ingredients you like and make the amount that fits your family.
We’ll start off with some cabbage chopped in smallish pieces. Cabbage cooks down quite a bit so I suggest you chop up at least half of a head or more.
Using a large skillet, fry several slices of bacon until crispy.
Remove the bacon from the skillet and after it has cooled enough to handle safely, crumble it into small pieces. Set the bacon aside for a little later.
Put the cabbage into the skillet with the bacon grease on a medium heat. Add salt and pepper to suit your taste.
Add 2-3 tablespoons of butter.
Continue cooking till the cabbage softens. Add the bacon pieces into the skillet. Allowing the cabbage to brown some will add to the delicious flavor.
Lastly add in some apple slices and cook for just a couple minutes longer until the apples soften.
Sprinkle some cinnamon on top and stir to combine.
Serve hot as the meal’s vegetable and hopefully everyone will say “Yum!” 🙂
My husband likes to have onion and garlic added to this too. I’d love to hear what you think of this dish! Leave me a comment. 🙂 Thanks for visiting my blog!
Wow, sorry I haven’t posted in ages but life has been happening. We had some lovely company come to stay for a few days and then I got sick with the flu. (Yes, while our company was here. Ugh!) So I’ve been coughing my head off and feeling blah for 2 weeks now. Finally on the mend, though the cough wants to hang on. But I hope to be back to sharing some fun things for you to try! 🙂
Today’s post is about Dessert Tacos! Someone mentioned something the other day and my brain took off and I had to try my idea out. While not all of my ideas are winners, we really liked our Dessert Taco experiment! It’s not an exact recipe so feel free to tweak this to fit your family. I am drooling again just looking at the picture! 😉
You will need some crunchy taco shells…I used these mini shells.
You’ll also need some cooking type apples, butter, white sugar, brown sugar and cinnamon. Some whipped cream makes a great finishing touch too! A word of caution: these are a bit messy to eat, but oh, so delicious! 😉 Begin by placing your taco shells on a cookie sheet and set your oven to preheat to the temperature printed on the taco shell box.
While the oven is preheating, place some butter in the bottom of a large skillet. I used about 4 tablespoons.
Peel and slice 4 large cooking type apples.
Melt the butter in the skillet over a medium heat.
Add the sliced apples and cook on the medium heat.
As the apples start to soften, add some brown sugar and cinnamon. I used 1/4 cup brown sugar and 1 teaspoon of cinnamon.
Stir together and continue cooking until the apples are as soft as you like them.
After your apples are cooked, pour them into a bowl and cover to keep them warm until the shells are ready.
When your oven has preheated, pop the taco shells in for the suggested time on the taco shells box. The mini shells only need 3-4 minutes. If you are using larger shells, they will take a little longer to bake. While the shells are baking, mix together some white sugar and cinnamon. The suggested ratio is 1 part of cinnamon to 4 parts of white sugar. I used 1 tablespoon of cinnamon and 4 tablespoons of white sugar.
When the taco shells are heated, remove them from the oven and right away use a chunk of butter to rub over one side of each shell.
Sprinkle the cinnamon sugar mixture lightly over the buttered shells.
Turn the shells over and do the same to the other side.
Fill each taco shell with the warm apples. Make sure you have a plate handy to put them on once they are filled.
Add some whipped cream on top of the apples and these Dessert Tacos are ready to be eaten!
We were able to fill 6 mini taco shells and still have some apples leftover. We also had leftover cinnamon sugar and I saved it to use in another recipe later. Or maybe to make some more dessert tacos! 🙂 I hope your family will enjoy these as much as we did!
Happy Friday! Are you looking for a fun project that you can do with the kids this weekend? How about making your own butter? It’s simple to do and the kids will be quite impressed that they can make butter instead of only buying it at the store. All you need is a glass jar (I used a pint size) and some heavy cream. If you like salted butter, then you’ll need a bit of that too.
Fill your jar no more than half full of the heavy cream.
If you are using salt, add it now. Try maybe 1/4 teaspoon of salt to around 1 cup of heavy cream.
Put the lid on the top and start shaking the jar. Yes, shaking the jar. It’s good to shake it hard but make sure you have a good grip on it!
It will take several minutes so shake for around 2 minutes and then look to see if anything is changing. Then put the lid back on and shake for another couple minutes. The more people you have involved the better as each one can take a turn with the shaking. (My arms got tired doing it all by myself! Haha!) After 6-8 minutes (this can vary depending on how hard you are shaking the jar) you will have what looks like whipped cream. You’re not done yet! Back to shaking! 😉
The next time you look, it might be looking like this picture and your jar will seem to be pretty full. Don’t quit yet! Keep shaking!
Ah ha! The cream is changing even more! Now it looks like you have less in your jar, but really your butter is starting to form and you are making buttermilk.
Keep shaking and the butter will start to collect together and you will have a watery liquid in the jar too. That’s the buttermilk.
Shake hard for another 30 seconds or so. And then open the lid. Now pour the buttermilk into a bowl or glass to save for another use…maybe in making buttermilk pancakes!
You’ve made butter!! 🙂
Put your clump of butter into a medium sized bowl. You may have to use your fingers or a spoon to get it out of the jar.
Get some cold water and pour it over the butter.
Roll the butter around in the water a little to get any remaining buttermilk off of your clump of butter.
Pour this water off and discard it. Continue rinsing the butter until the water remains fairly clear. Now put your butter in a container for storing.
Grab your favorite kind of bread and butter a slice with your homemade butter! Mmmmm! Isn’t that delicious?
Congratulations! You have successfully made your own butter! 🙂 Share some with your family and friends. They will be impressed to learn that you know how to make homemade butter! Enjoy!
Are you looking for simple recipes that kids can help make? Or for older kids, even make on their own? This is a great recipe for yummy cornbread that comes from the Quaker yellow cornmeal canister. It’s been a favorite in our family for a long time. This recipe works great if you want to make it dairy free by just using water instead of milk.
Gather up your ingredients…flour, cornmeal, sugar, baking powder, salt, milk OR water, oil and an egg. Preheat the oven to 400 degrees and grease an 8 or 9″ baking pan.
Put all the dry ingredients together in a bowl.
Break the egg into a cup and beat it with a fork.
Add the milk or water, oil and the beaten egg to the dry ingredients.
Stir together with a spoon and pour into the greased pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
We like to eat cornbread with butter and maple syrup or molasses. It goes great with soup! If you need more cornbread, this recipe works well when doubled and baked in a 9″ x 13″ pan. Just extend the baking time…start checking to see if it’s done at 30 minutes.
Baking with kids is a great learning experience for kids and a way to spend some quality time together. And the cornbread tastes great too! 😉 Enjoy!