9 Kid’s Easter Breakfast Ideas

kids Easter Breakfast ideas

 

Easter is around the corner! My grandchildren will be visiting, and I wanted to celebrate Easter Sunday with a fun breakfast. I decided to search out Easter Bunny breakfast ideas and thought I would share my roundup.

I’m not the most artistic person, so I searched for ideas that I could create without too much of a struggle. Here’s what I found: 

1.  Pancake Bunny 1 – First, I found this adorable little guy at Crafty Morning. Simple to make, 3 pancakes of various sizes and a little whipped cream.

2.  Pancake Bunny 2 – Found this bunny on I Heart Publix. Number 2 and Number 8 are the same bunny, except different ingredients were used. Be creative, use what your family will eat.

3.  Pancake Bunny 3 – Next, I found this bunny on Fun Kitchen and My Three Sons. This is a crafty blogger who loves to bake. If baking is your thing, you should connect with her.

4.  Peeping Chicks – Found this chick on Fun Kitchen and My Three Sons. My grandchildren love scrambled eggs, so this is perfect. You will need kitchen shears to shape the pancakes.

5.  Pancake Bunny 4 – In addition to the other great ideas, I found this bunny on Taste of Home. I love this bunny. It’s at the top of my list to make during the Easter holiday minus the coconut. Don’t think I can get the grandchildren to eat it.

6.  Bunny Bread – Also, I found this idea on Sweet and Salty.   Adorable, but you will have to translate the blog to English or create your own vision. The bunny was so cute, I just had to share.

7. Flower Pot Pancakes –  Amazingly, I found this adorable flowerpot and flowers on Jim’s Pancakes. This site is amazing. The blogger specializes in kid’s pancake ideas.  Amazingly, there’s turtles, crabs, pancakes shaped like bacon and eggs and the list goes on.  So, be sure to check out this blog for creative ideas.

8. Pancake Bunny 5 –  So, this is the same bunny as number 2.  However, the ingredients have been changed.

9. Bunny Biscuits My grandson loves biscuits for breakfast.  I found the image on Pinterest, but I’m unable to locate it now to give you the URL to the site.  However, it uses refrigerated biscuits, half of a cherry, raisins, and slivered almonds.

Also, use a whole biscuit for the head and another cut in half for the ears. I’m going to just use raisins with the slivered almonds, I think chocolate chips will work too.  Bake according to the directions.

Finally, I hope you enjoyed my kids Easter breakfast ideas.  We hope you found an Easter breakfast idea that has inspired you.  Additionally, my grandchildren love fun breakfast treats, and I love making them smile.  Dishes like this create wonderful memories.

 

Crockpot Recipe: Pork Chops

crockpot recipes

Looking for a delicious crockpot recipe for pork chops?  I have an easy, but delicious one for you.  And it only uses 3 ingredients.  Delicious and simple!  So, how can you not want to try this crockpot recipe.  Furthermore, it uses 3 ingredients.  And the end result is a moist, tender chop that is perfect for dinner.  Also, it’s a perfect recipe to pair with rice, potatoes, or a salad and crusty bread.  Go ahead, wipe the sweat off your brow.  Oh right, this one didn’t require you to work up a sweat.

And crockpot recipes are a great go to turn to when your time is limited.  Put the ingredients in the crock and head off to run errands or do other chores around the house.

This is a simple recipe.  Here’s the ingredients that you will need for this recipe:

  • 1 can of Cream of Chicken Soup
  • 1 packet of Ranch Salad Dressing mix (The picture actually shows 2)
  • 3 – 4 thick cut pork chops

First, spray your crock with PAM to keep the ingredients from sticking.  Next, layer the pork chops on the bottom of the crockpot.  Spread the Cream of Chicken soup over the chops. Be generous, you want the pork chops to be thoroughly covered.  Be sure to lift the chops and spread the soup over the bottom of the chop too.  You may have to place a part of one chop onto the next chop.  If so, that will fine.  They will all cook thoroughly.  Pour 1 packet of the Ranch Dressing over the soup.  Cook on low for 6 hours or high for 4.  I prefer to cook mine for 6 hours.  The chops practically fall off the bone.

Last, the end result is a moist, juicy and delicious chop.  As a result, be sure to Pin this crockpot recipe.  Because you will want to make them again and again.  So, serve this dish with your favorite sides and vegetable.  Enjoy!  

Christmas White Trash Recipe

 White Trash Recipe

Today I’m sharing my favorite snack during the holidays.  Christmas White Trash recipe is one of the items that I place in my Christmas Gift Baskets or give as tokens of appreciation for attending my holiday gatherings.  I’ve been making this recipe for several years, and I munching on it during the holidays. I’ve seen several different names for it, White Trash or Christmas Crunch. Whatever you decide to call it just make it. It’s a great mixture of salty and sweet, it’s so easy to make and delicious to eat

What you will need:

  • 9 cups of unsweetened cereal (I use Rice Chex and Cheerios)
  • 3 cups of salted party nuts (I use peanuts with sea salt)
  • 2 – 2 1/2 cups of stick pretzels
  • 1 – 2 cups of Christmas M&Ms (Optional)  
  • 2-12 oz. bags of White Chocolate  (I use about 1/4 of a bag more when I add the M&Ms)
  • Wax or Parchment Paper

 

white trash recipe

Mix dry ingredients in a large mixing bowl.  Next, melt chocolate slowly in the microwave.  First, start the melting process for 1 minute and than 50 second increments until it’s melted.  Stir the chocolate thoroughly after each 50 second increment.

I do not recommend using a plastic container to melt your chocolate. From my experience, it won’t sustain the heat and the chocolate tends to scorch in them.  I recommend using Corning Ware Bowls for the job.  However, if you don’t have Corning Ware make sure that your bowl is microwavable and it will sustain the heat.

This step is important, use small bowls to mix the dry ingredients and chocolate together. I’ve found that the smaller ingredients (Cheerios and peanuts) tend to fall to the bottom of the bowl.  Mixing in smaller batches allows you to control the ingredients and ensures a more even coverage of chocolate.

 

Christmas White Trash Recipe

Once your ingredients have been covered with the white chocolate, spread it on the wax or parchment paper to dry and set.  I allow mine to set for at least an hour.  Once it is set, break into pieces and place in a festive bowl or airtight container.  Finally, if you are making the Christmas White Trash recipe as a gift, place it in a plastic or cellophane bag and tie with a pretty ribbon.   Also, if you’re having a holiday gathering or office party, place this mix in a festive bowl.  Sit back and enjoy your family and co-workers devouring this festive treat.  

How To Make Homemade Tomato Sauce

how to make homemade tomato sauce
It’s homemade tomato sauce making time!  Last week-end I made my first batch of tomato sauce for the season. It was delicious I must admit.  I canned 7 quarts of the best homemade tomato sauce on the east coast.  My sauce is versatile, I use for pasta dishes in as chili sauce. The chili was my best pot to date.
I was able to use my garlic and fresh herbs from the garden.  See those white pieces in the sauce below, that’s my home grown garlic.  I used the following ingredients to make 8 quarts of the homemade tomato sauce:
  • 30 lbs of tomatoes (I used a combination of Roma and regular beefsteak)
  • 12 – 15 gloves of garlic
  • 2 white onions
  • fresh basil, parsley, and other seasonings to taste
  • 2 cups of sugar
  • 1 1/2 – 2 cans of tomato paste to help thicken the sauce

 

homemade tomato sauce

 

Step 1 – First, remove the skin from the tomatoes. If you have a sauce maker, now is the time to use it.  I don’t have a sauce maker, so I make my sauce like my grandmother. I remove the skin from the tomatoes by blanching them, and immediately placing them in a large bowl of ice water.  Click here for instructions on how to Blanche Tomatoes.

Step 2 – Next, place the skinless tomatoes into a large bowl.  Squeeze the tomatoes into small pieces. Seeds and all. Yep, that’s my clean hands in the bowl (below) squeezing those tomatoes into pieces.  Most importantly, wear gloves if you’re allergic or feel more comfortable.  However, I mix my sauce and potato salad in this manner.

Breaking the tomatoes into pieces helps the sauce to cook down faster.  Secondly, it keeps the sauce from getting too thick. I like a little movement with my sauce. I can always thicken it later with paste depending on what dish I am preparing.  I’ll show you how to make your own paste in a later post.

Step 3 So, you can bypass this step if you don’t mind having seeds in your sauce.  They’re really not that noticeable once the sauce cooks down.  If you want to remove them proceed with this step.  Place a colander into a large bowl or pan.  Place cups of the sauce mixture into the colander and press the sauce down with a spoon until the seeds and juice run out into the bowl.  The holes in the colander will be large enough for it to pass through.

To remove the seeds from the juice you will need a fine wire, strainer. The strainer should allow the juice to run through, but small enough to hold the seeds.  Pour the juice into the strainer to remove the seeds.  Once you get a rhyme going, it doesn’t take long.

Now, add the juice back into the tomato meat and repeat until you have the majority of the seeds removed from the juice and meat of the tomatoes.  You won’t be able to remove 100% of the seeds, but that’s okay,  The seeds enhance the flavor and you won’t even know they’re in the sauce. That’s why I don’t have a sauce maker, I am the sauce maker as grandma used to say!


Step 4 –  Your next step, chop the garlic and onion into fine pieces. If you have a chopper use it, it will save you time. (You can also prepare the garlic and onion ahead of time.)  Cover the bottom of the stock pot with Extra Virgin Olive Oil and heat until it’s hot.  Add the garlic and onion, cook until tender, 2 -3 minutes.  Be careful not to burn it, it will ruin your sauce. Stir it constantly.  In my opinion, homemade sauce is about the garlic, onions and fresh herbs. Besides the love that goes into it.  These ingredients are what separates it from the grocery store sauces.

Step 5 – Pour in the tomato mixture and bring to a boil.

Once it reaching the boiling point, lower the heat.  Next, gradually add in your paste.  I only add 1.5 cans of paste to my sauce with 2 cups of sugar.  You may like the taste of 2 cans and less sugar.  Add your ingredients gradually until you reach desired taste.  Add lots of fresh basil.

Finally, cover your pot and simmer 4 – 5 hours. Be sure to stir it constantly.  You want to make sure the tomato pieces, garlic and herbs don’t fall to the bottom of the pot and stick. The longer you cook it, the thicker the sauce will become. You will want to taste the sauce throughout the cooking process to determine if you want to add more herbs, sugar or additional paste to thicken it.

Also, you can freeze the sauce or can it.  Because I don’t have room in my freezer I choose to can my sauce. I prepared my jars and can the sauce according the directions included with my canner.  I placed 2 tablespoons of lemon juice and 1 teaspoon of Himalayan pink or canning salt in the bottom of my quart jars.

Next, I hot pack the jars with the sauce and water bath them for 45 minutes. After sitting overnight to ensure the jars seal, they are ready for the pantry.

Last, save money by freezing or canning homemade tomato sauce for the winter.  Noteworthy,  the sauce takes time so enjoy a glass of wine or play with the kids while you’re preparing.  It’s worth the work and wait.  As a result, the sauce is kid approved.  My grandchildren love it.  Do you make home made sauces?  What’s your favorite sauce?

 

Spaghetti Salad Recipe

 easy pasta salad recipes

 I  love this simple pasta dish, especially in the summer.  Turning on the oven or stove is something that I strive to do as little as possible in the summer.  Furthermore, I serve this dish at family  gatherings, baby showers, and office parties.  It is always refreshing and a big hit no matter where I serve it.  It’s a go to for any occasion:

 

  • 1 package of thin spaghetti noodles
  • 2 tomatoes
  • 2 cucumbers
  • 1 bottle of Salad Supreme
  • 1 large bottle of Italian Dressing


    spaghetti salad recipe

Boil noodles according to pasta package.  Next, chop or cube the tomatoes and cucumbers. If you have a home garden, this is a perfect recipe to use those home grown tomatoes and cucumbers.  Next, mix the  noodles, cucumbers, and tomatoes.

Additionally, add a generous amount of  Salad Supreme.  This ingredient is just as much of a star as the other ingredients.  Finally add the Italian dressing until noodles are saturated.  Refrigerate at least 2 hours before serving.  The longer the salad is in the refrigerate, the more of an opportunity it has to merry the ingredients.  You can add more salad dressing if  needed prior to serving.

My family devours this dish.  It’s a nice summer dish on days when you simply don’t feel like turning on the stove, oven, or plugging in the crockpot.  It goes great with a sandwich or it’s great alone.