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Archive for the ‘Recipes for Kids’ Category

Casting the whole of your care (all your anxieties, all your worries, all your concerns, once and for all) on Him, for He cars for you…. 1 Peter 5:7

It is back to school time after the summer break.  That usually means rushed mornings for most families.  A daughter of a friend recently asked for help with breakfast ideas for her daughter.  Here are a few ideas that you can prep ahead and have ready for grab-n-go or breakfasts the kids can heat up and eat themselves.  Hope these help.

To prepare you can scramble several eggs and place in the refrigerator.  They will keep well for 3-4 days.  Cook a lot of sausage, ham or bacon ahead and keep in the refrigerator.  To make egg rounds for muffin or biscuit sandwiches:  mix eggs up like you would for scrambled eggs.  Take a tuna can or other small can with the top and bottom removed.  Spray with nonstick spray and pour some egg mixture into the ring.  Remove ring after egg is set, turn over and cook through and you will have a perfectly round egg for your sandwich.

  1.  Cooked (buy precooked or cook  your own) sausage links.  Heat links in microwave and place in a hot dog bun.  Top with scrambled eggs if desired.
  2. Place scrambled eggs along with cooked meat of choice (ham, bacon, sausage, chorizo) and cheese of choice (american, cheddar, mozzarella, provolone) in a flour tortilla.  Wrap up burrito style and wrap each in a paper towel.  Place in a ziploc bag and freeze.  Remove one and heat in the microwave (with paper towel) for 45 sec. -1 min depending on your microwave.  Serve sour cream or salsa for dipping if desired.
  3. Make your favorite corn bread recipe or use boxed quick mix.  Place 1 1/2 inch piece of cooked sausage or hot dog in each compartment of a muffin tin.  Fill with cornbread mixture and bake according to package directions.  Freeze or refrigerate and reheat in the microwave.
  4. Make you own muffin sandwiches and freeze.  Toast the muffins first and then top with Canadian bacon, bacon, sausage, scrambled eggs or egg round, cheese.  Freeze or refrigerate and reheat in microwave.
  5. Pre-make your yogurt and fruit parfait.  Do not add the crunchy topping until ready to serve.
  6. Waffle sandwiches.  Use toaster waffles or make a large batch and top with peanut butter, chocolate hazelnut spread, jams, eggs, meats, etc.  Put two waffles together for your sandwich.
  7. Egg muffins = mix together eggs, meat (ham, bacon, sausage, etc.), cheese and veggies if desired:  mushrooms, onions, peppers, broccoli, etc.  Pour into greased muffin tins and bake until set.  Freeze or refrigerate and reheat in the microwave.
  8.  Make ahead oatmeal.  Mix oatmeal with milk or water, add fruits and refrigerate in a microwave safe mug.  Heat in the microwave the next morning.
  9.  Bagel sandwiches:  Toast the bagels and leave at room temp in ziploc bag so they won’t dry out.  Add the cream cheese and/or other toppings the next morning.  Good choices:  cream cheese with strawberries or bananas.
  10. Make silver dollar pancakes (or buy frozen) and warm in microwave. Portion out syrup or preserves for dipping.
  11. Pack fresh fruit in small cups or bowls – serve with toothpicks so no utensils needed.  Yogurt for dipping. Serve cheese cubes also for some protein.
  12. French Toast sticks – make your own or buy frozen.  Portion out syrup or preserves for dipping.
  13. Scotch eggs – hard boil eggs and wrap with sausage.  Bake until sausage is cooked through.  Refrigerate and then reheat in the microwave.
  14. Egg salad sandwiches – not just for lunch.  Serve on toast, bagels and English muffins.  Add in crumbled cooked bacon for extra flavor.

Hope these help for those rushed days.  Most of these are also great for Grownups in the household.  These also make great after school snacks.

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1 Thessalonians 5:17   Pray without ceasing.

This is a cool salad for summer.  This is adapted  from a recipe of Patricia Yearwood’s.

2-4 lbs. seedless grapes – your choice:  red, white, black

1 8oz. pkg. cream cheese softened to room temperature (cut in half if using 2 lbs. grapes)

8 oz. container sour cream (cut in half if using 2 lbs. grapes)

2-4  tablespoons full of brown sugar – more or less to taste

1/2 cup finely chopped pecans

Wash and dry grapes and then cut them in half.  Mix the cream cheese, sour cream and brown sugar together.  Pour over the grapes and mix together.  Refrigerate for several hours to chill.  Top each serving with the chopped pecans just before serving.

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Proverbs  12:25  An anxious heart weights a man down, but a kind word cheers him up.

These are great to do with your children.  It takes a while for the sugar mold to dry, so not something you can complete in one day.

2 cups granulated sugar

4 T. water

Food color of your choice to your desired color

Mix the ingredients together.  Pack into the mold (use 1/2 of plastic eggs that are cut lengthwise).  Pack the sugar mixture in tightly.  Unmold onto wax or aluminum paper with the flat side down.  Allow to air dry overnight for small to medium shaped eggs.  Allow more time for larger eggs.  When the surface of the sugar feels hard, gentle turn over the mold.  The sugar should be dry at least 1/4 inch deep.  Gently scoop out the softer sugar.  Cut off a small amount of the pointed end of the mold to make the hole through which you will view the inside of the egg.  Allow the eggs to dry scooped out side up until completely dry.  Store the sugar that you scooped out in an airtight container, or make more eggs.

Place small pictures, animals, etc in one half of the egg.  If one side has a flattened bottom that is the side you want to make your picture/animals, etc. on.  Cement them to the egg with royal frosting.

After everything is completely dry cement the two halves together with royal icing.  Do this by piping a small amount on the seams and then after pressing the halves together pipe a decorative border in the middle and around the hole.  Decorate the top of the egg with royal icing flowers and leaves.

You can use this same mixture to place into molds for hearts, shamrocks or other shapes that you might be able to use for decorating cupcakes or cakes.

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905605_10207177154881204_7186887637910439998_oProverbs 11:16  A kindhearted woman gains respect…A kind man benefits himself…

1 long baguette – Cut about 1 inch from the end and down both sides to about 1 inch from the end.  This cut should be about 1 1/2 – 2 inches wide.  Pull out the bread in this area forming a “boat”

5 eggs

1/2 cup milk

1/4 cup chopped green onions or other sweet onions

1 cup crisp fried/diced bacon or sausage

2 cups shredded cheddar cheese

Mix all these items together and salt/pepper to taste.  Pour this mixture into the “boat” formed in the baguette.  Place on a cookie sheet lined with parchment paper or aluminum foil.  Bake for 25 minutes at 350′.  Allow to cool slightly and then slice.

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12716049_10207285050138518_5983508437753797895_oJeremiah 6:16

Stand at the crossroads and look; ask for the ancient paths, ask where the good way is, and walk in it, and you will find rest for your souls.

3 16 oz. cans or 3 pints of diced tomatoes

3-4 baby carrots

1 stalk celery

1/4 small onion

Place 1 can/pint of tomatoes and the vegetables in a powerful blender, NutriBullet or Ninja.  Blend until smooth.  Pour into medium size sauce pan.

1/2 cup Parmesan cheese

1/2-3/4 cups sour dough bread broke into pieces (can use regular bread)

Place 1 can/pint of tomatoes with the bread and cheese in a powerful blend, NutriBullet or Ninja.   Blend until smooth.   Pour into medium size sauce pan.

Combine the two blended cans/pints of tomatoes with the additional can/pint of diced tomatoes.  Heat, but do not boil.  Add salt and pepper to taste.  You can add 1-2 teaspoons of dried parsley or some fresh parsley.

This makes a great tomato soup and very healthy.  Add more carrot, celery and onion to your taste.  This soup freezes very well.

 

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AdeleCookbookPhotoConcept_BackgroundDesign2John 6:27  Do not work for food that spoils, but for food that endures to eternal life, which the Son of Man will give you.

There are 300 recipes in this cookbook.  All of these recipes have been tested by me personally.  This is an expansion of the first cookbook:  Family Favorites. Family Favorites II, Second Helpings is now available.  The recipe collection has a southern influence recipes that require no fancy equipment or exotic ingredients.  One person who recently purchased the book said she enjoyed it because she usually had most of the ingredients already in his fridge or pantry. The cost is $15.00 plus shipping. Part of the proceeds (about 1/2) will be donated to a free meal program that is hosted by my church:  Manna Meals: this is a meal that is offered every week on Saturday to anyone who enters our doors.  Get your copy now.  They would make a great Mother’s Day present.  Contact me via this site or visit our Facebook Page:   Family Favorites II:  Second Helpings.

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Philippians 1:6  God who began a good work in you will carry it on to completion until the day of Christ Jesus.

I haven’t tried this, but my granddaughter loves it.  Easy if you want a little dessert, but don’t want to make a large cake, etc.

1 box cake mix – any flavor

1 box angel food cake mix

Mix both together in a large container and store in zip loc bag or air tight container.

Use 3 T. of mix in a large coffee mug.  Stir in 2 T. of water.  Microwave on high for “1” minute.  Top with fruit, whipped cream or when cooled some frosting.  Enjoy.

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