Lemonade!

This quick and easy recipe is fun for the kids to put together themselves on a hot summer afternoon.

Ingredients:

• 3/4 c sugar
• 3/4 c lemon or lime juice (3-4 juiced fruits)
• water & ice to fill to 2 quart line

Directions:

1. In a 2 quart pitcher, dish sugar. Juice lemons (or limes) into pitcher (or pour from a bottle). If using a mixer lid, put the mixer into the pitcher but leave the lid cracked open. Scoop 1-2 cups ice on top of mixer. Finally, add water to 2-quart fill line.
2. Mix well. Enjoy!

Colors of Redemption

Pictured: Twin Falls Temple's Angle Moroni, gathering disciples for Christ's return.

Easter’s such a happy time--

A holy celebration.

The treats and colors of today

Can teach me more about salvation.

BLUE is the earth created by God

For us to enjoy and explore.

At the time of creation, a plan was in place

To cleanse our mistakes with a Savior.

Genesis 3:15

ORANGE is like a blaze of fire;

A guiding pillar through the night.

We look to Christ; we follow Christ.

He is our soul’s delight.

Luke 1:47

Exo 13:21

The WHITE heralds the scripture

That was spoken long ago:

Though your sins may be as scarlet,

They shall be as white as snow.

Isaiah 1:18 

GREEN leaves grow new at springtime,

Like green palm leaves on the ground,

Made a carpet for our Savior

As He entered into town.

Matthew 21:8-9

Then Christ, at the Last Supper,

Filled a cup with PURPLE wine;

A sacrament reminder

Of His sacrifice divine.

Matthew 26:26-28

Isaiah 63:2-3 

Not a bone broke in His body

Though He bled from every pore;

RED blood of lamb, firstborn and pure

The faithful paint above their door.

John 19:32-34

Exodus 12:7 & 13 

The earthy BROWN sealed dark and shut

Represents three days

When promises afore-time made

Seemed now to be delayed.

Matthew 27:59-61

The bright, triumphant YELLOW

Never doubting, faithful friend:

Rising Christ, like rising sun

Always with us to the end.

Malachi 4:2

Matthew 28

This poem origionated as a children's book from the library when our oldest was a toddler, but took on a life of its own as I added verses and dimension from my heart. In order for kids to fully appreciate it, I find it beneficial to remind them of certain scripture stories first. This could be right before Easter Sunday, or slowly over weeks at a time.

How do we present it? We like to do this on Easter Sunday, before our egg hunt. The actual reading of the poem happens one verse at a time, while we piece together a picture and savor the treat that accompanies each color.

First, treat prep: when we shop for Easter goodies, we buy something for each color of the poem.

• Peeps or jelly beans can cover most colors. We find blue, yellow, and white peeps to be necessesities.
• Orange: this one represents fire, so spicy peach tajin candies are a good fit. Dried mangos are also a favorite.
• Green: We like making apple leather with green dye because we can cut it to look like leaves. You could also do this with storebought green fruit leather.
• Purple: because it represents wine, we like getting grape drink mixes. We've also been known to employ our own homemade grape juice here.
• Red: we like to save cinnamon hearts from valentine's day for this one.
• Brown: obviously chocolate. Cadbury caramel eggs or homemade reeses are favorites.

Puzzle prep: find a favorite picture of Christ (an old calendar or church magazine is a good place to start). Mount it on cardstock if necessary. Cut it into nine pieces. Print the poem, cut out each verse, and glue one verse on the back of each puzzle piece.

Final prep: One treat per child is packed into a small paper bag, along with the puzzle piece connected with that color (the first verse won't have a candy--start with that one and go in order found in poem). Place a matching tissue paper over all, and set the "gifts" under your Easter tree if you have one.

Now the kids get to take turns unwrapping presents! With each gift a treat is enjoyed, a verse is savored, and His picture unveils. 

You can use the coloring page in the printable to have young kids organize their easter treats by color.

This pet project of mine is one of my favorite parts of Easter because I created it. It comes from my heart, and for that reason it seems to carry a testament of its own for us. We've found that when our celebrations take on a personal flair, they are that much more rewarding. Get creative as you adopt ideas that resound the most with you!

Pozolé

Original recipe from the Food Network.

Ingredients

• 2 T oil
• 1 onion, diced 
• 3 peppers, diced (or three 4oz cans chopped green chiles)
• 4 garlic cloves 
• 2 T chili powder 
• 1 T cumin
• ½ t salt
• 1 t bouillon 
• 1⁄2 t pepper
• 1⁄4 t oregano
• 1⁄4 t cayenne 
• 3 cans hominy, drained and rinsed 
• 1 c cooked chicken, cubed (opt)
• 5 c water
• lemon/lime wedges
• radish, sliced
• cilantro, chopped 
• cabbage, shredded
• corn chips 

Directions

1. In a large pan over medium-low heat, warm oil. Sauté onion, peppers, and garlic. Add seasonings, water, hominy, and optional chicken. Heat through.
2. Garnish each serving with lemon/lime wedges, sliced radish, chopped cilantro, lots of shredded cabbage, and corn chips.

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 (about 2 c)
• 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 if fresh and 10 if frozen & thawed.
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 and drain juices.