Cheeseburger Pasta

Recipe inspired by Cozy Cook. 

Ingredients:

• ~1/2-1 lb browned beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 cans tomatoes
• 2 c chili beans, tomato lentils, BBQ black beans, or taco lentils
• 1 1/2 c dry noodles (like macaroni or shells)
• 2 c tomato or other broth or [water +2 t bouillon]
• 1 t chili powder
• 1/4-1/2 t garlic salt
• 1 c shredded cheese
• 2 c finely minced greens, fresh or frozen

Directions:

1. In a medium pan over medium low heat, brown beef and sauté onion, pepper, and garlic. 
2. Add all remaining ingredients except cheese and greens and bring to a boil. Simmer 8-12 min until noodles are done.
3. Alternatively, combine all ingredients except cheese and greens in an instant pot and cook 12 minutes. 
4. Mix in cheese and greens until cheese is melted. Enjoy!

Berry Pretzel Pan

Pictures: Berry Pretzel Pan with strawberry Jell-O & frozen garden strawberries!

Original recipe from My Baking Addiction. 

*Note that while prep work is minimal, a few hours of "setting" time is needed before this recipe is finished!

Crust Ingredients:

• 1 1/2 c pretzels, blended fine (4-5 c whole)
• 1/2 c butter, melted
• 3 T sugar

Filling Ingredients:

• 2 blocks cream cheese (16 total oz)
• 1 c sugar
• 1 t vanilla
• 8 oz whipped cream

Topping Ingredients:

• 6 oz berry Jell-O of choice
• 2 c boiling water
• 16 oz (3-4 c diced) frozen berries or fruit of choice 

Directions:

1. Preheat oven to 350. Crush pretzels in a gallon bag using a marble rolling pin or tin can of food, or using a food processor. Pour into a 9x13 pan a mix with melted butter and 3 T sugar. Press into a flat layer across bottom of pan. Bake 10 min. Cool completely (~30 minutes). 
2. Beat cream cheese until smooth. Add sugar and vanilla and beat until creamy. Fold in whipped cream. Spread evenly over crust, refrigerate until set (~1 hour).
3. Hand whisk Jell-O powder with boiling water until well dissolved (~2 min). *Using a machine whisker here will result in a frothy top, as pictured above. 😉 Mix in frozen berries until thawed. Pour over cream cheese mixture and refrigerate until set (at least 1 hour). 

Apple Dumplings

Baked appelbollen from our homeschool visit to the "Netherlands."

This yummy dessert is known in Dutch as "Appelbollen." Original recipe from Norine's Nest.

Ingredients:

• 3 T softened butter
• 1/2 c brown sugar
• 1 t cinnamon
• 1/4 c finely chopped pecans or walnuts
• 1/2 recipe pie dough
• 6 small apples, peeled and cored 
• optional ice cream for serving

Directions:

1. Preheat oven to 425* F.
2. In a small bowl: mix butter, sugar, cinnamon, and chopped nuts together.
3. Cut pie dough into 6 equal portions. Lightly flour a surface and roll dough into a circle. Place peeled & cored apple in center. 
4. Spoon sugar mixture into the core of each apple, stuffing it in until all used up.
5. Fold dough around apple, decorating the top with stamps of leaves, letters, etc. 
6. Bake on a cookie sheet at 425* for 15 min, turn heat down to 350* and bake 15 min more. 
7. Serve with vanilla ice cream. Enjoy!

Rice Crispy Treats!

 

Pictured: Easter krispies dotted with rainbow marshies

Original recipe from Kellogg's.

Ingredients:

• 4 T butter
• 10 oz marshmallows
• 1 t vanilla
• 6 c cereal like Rice Krispie's, Cocoa Krispies, or even popcorn
• optional mix-ins of choice like marshmallows (colorful ones for Easter!), red hots, sprinkles, choc chips, etc.
• optional food coloring (green makes a great monster dessert at Halloween)

Directions:

1. Generously butter a 9x13 pan. Set aside.
2. In a large pan over low heat, melt butter. Add marshmallows, stirring occasionally until completely melted.
3. Remove from heat, stir in vanilla. Add cereal and mix quickly. Fold in optional mix-ins, or reserve and place them on top.
4. Spread into a 9x13 pan and let cool 1 hour. Cut into bit-sized, bars, or other fun shapes and enjoy!
5. Also try Peanut Butter Scotcheroos.

Deep Dish Baked Zucchini

 

Pictured: deep dish zucchini served with quinoa. 

Ingredients:

• 1 large zucchini,* cut into 1" rounds (About 8-10 rounds. De-seed if necessary.)
• 1/2 recipe tomato lentils or marinara sauce
• 1 c shredded cheese or to taste
• 1/4 c breadcrumbs or to taste
• cooked quinoa, rice, or other grain to serve with, optional
• fried eggs per person, optional

Directions:

1. Preheat oven to 400. Lightly spray 9x13 pan with oil.
2. Lay zucchini rounds flat side down in pan. Pour tomato lentils or marinara sauce to cover zucchini. Cover tightly with foil and bake until zucchini is soft, about 40 min.
3. Remove foil covering and sprinkle cheese and bread crumbs over top. Set oven to low broil for 1-3 minutes. Watch carefully so as not to burn!
4. Serve each zucchini round with an optional fried egg on top. Enjoy!

*Zucchini can be sliced and frozen in rounds until ready to use! Simply thaw beforehand, or add to the final baking time.

Divinity (AKA bunny tails)

Pictured: maple nut divinity with pecans.

Original recipe from Mom and House of Nash Eats.

Yield: 25 large or 50 small puffs

Ingredients:

• 4 cups sugar
• 1 c corn syrup
• 1 c water
• 4 egg whites
• ⅛ t salt
• 2 t vanilla
• optional: ~5 drops food coloring to taste
• opt: ~5 drops additional flavoring to taste
• opt: 2 cups chopped walnuts and/or pecans

Directions:

1. In a 2 quart pan over medium heat, bring sugar, syrup, and water to a boil. Insert candy thermometer.
2. Line 2 trays with wax paper.
3. When syrup reaches 225* whip eggs whites and salt until stiff peaks form.
4. When syrup reaches 260* remove from heat and slowly pour it into beaten eggs, whipping at top speed. It will take 1-2 minutes to pour it all in.
5. Add vanilla and optional flavor and coloring, and continue whipping on high until mixture loses its sheen and begins to hold shape, about 6-8 minutes AFTER everything is combined. Fold in optional nuts.
6. Drop by dollop on the wax paper. Let cool about 30 minutes, then store in an airtight container. Enjoy!

Favorite Variations:

• watermelon flavor + pink or green coloring
• strawberry or raspberry flavor + pink or purple coloring
• ½ t maple flavor + chopped nuts (pecans, walnuts, or peanuts are great)

Italian Gnocchi

Pictured: gnocchi topped with broccoli alfredo sauce

Original recipe from a Good and Beautiful homeschooling book.

Ingredients 

• 2 eggs
• 1 c mashed potatoes or white bean puree
• 1 t salt
• 1 c cottage cheese 
• 2 T soft butter
• 3 c flour 
• red sauce or alfredo sauce or parmesan cheese to taste

Directions 

1. In a large pan over high heat, bring 6-8 cups of water to boil. 
2. As it heats, mix all ingredients but last 2 in a large mixing bowl. Add flour one cup at a time. 
3. Separate into 6 pieces. Roll each piece into a rope. Cut each rope into 1/2-inch pieces.
4. Drop pieces into boiling water, scooping out with a slotted spoon when they float to the top. 
5. Serve with cheese, sauce, or plain. Enjoy!

Easter Tree with Blown Eggs

This Easter craft it a little more involved! We like using our blown eggs (especially the different sizes that come from a poultry variety!) to create an Easter tree like the one in Tasha Tudor's A Time to Keep. 

Ingredients:

• washed eggs (of assorted sizes if you're lucky!)
• small screw drivers, largish nails, or meat thermometers per person (for shell-drilling)
• plate per person
• bowl(s) for collecting innards (use these in popovers, quiche, or scramble)
• bowl for collecting hollow shells
• a branch for your "tree"

Directions:

1. While holding the egg on the plate, carefully tap the top of your egg until a hole forms. The bigger the opening, the easier to remove the insides. Turn the egg over and repeat, so it is punctured on both ends. Using your tool, mix up the insides so they will more easily blow out. 
2. Now for the gross part. Lean over the "egg collecting" bowl. Wipe the top of the egg with a clean cloth, seal your lips over the hole, and blow hard! The innards will burst into the bowl, leaving you with an empty shell. Repeat these steps with each egg.
3. Leave overnight to airdry, or continue to step 4 to speed dry them.
4. Preheat oven to 200. Rinse empty shells, blowing them once more to get the water out. 
5. Place empty shells on cookie sheet and bake 20 min, or until dry. 
6. Paint them!
7. Set up your "tree" by stabilizing the branch in a vase or jar using rocks or marbles. Alternatively,  hang them sporadically from your ceiling.  
   
8. To hang the eggs, we clip a string ~8 inches long and tie one end to a small twig. Lace the other end through the egg, then tie it onto a branch. Voila! House of Joyful Noise also has some helpful suggestions for this step. Enjoy!