Peanut Butter Play Dough

I got this recipe from one of my BYU-I Child Development classes.  It is a great sensory activity for kids because they can smell it, touch it, see it, and even taste it.

1 1/2 cup peanut butter
1 cup powdered milk
1 cup powdered sugar

Mix and knead to desired consistency.

No Bake Energy Bites

These are a fun, healthy and easy snack to have around.  My kids love them and love helping me make them.

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Feather-Light Overnight Rolls

This is the easiest roll recipe I have ever used and it has always given me great results.  This is also great for freezing. I usually make the whole recipe and freeze half of it....it makes a lot.

1 cup water
1 cup butter
3/4 cup sugar
2 tsp salt
1 cup cold water
2 pkg yeast
1/2 cup warm water
4 eggs, beaten
7 1/4 cups flour

Butter for spreading on dough

In a 6 quart pot bring the 1 cup water to a boil.  Add the 1 cup butter, sugar, and salt.  Remove from heat.  Add the 1 cup cold water.  Dissolve yeast in the 1/2 cup warm water.  When first mixture is lukewarm, add yeast mixture and beaten eggs.  Stir briefly.  Add flour and stir together.  Cover pan with lid and refrigerate overnight.  When ready to roll out, divide dough in thirds.  Lightly flour surface.  Roll each third out in a large circle about 1/2 inch thick.  Spread dough lightly with butter.  Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape.  Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  Bake at 400 for about 12 minutes.  Makes 3 to 4 dozen rolls.

Beef Stew

2 lb. stew meat
1/4 cup flour
salt
pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 garlic clove
1/2 tsp paprika
3 sliced carrots
3 diced potatoes
1 onion, chopped
1 celery stalk with the leaves, chopped
1 bay leaf

After meat is in the crockpot, add flour, salt and pepper and stir until the meat is coated.  Add everything else and stir.  cover and cook on low for 8 to 10  hours.  Remove the bay leaf and stir before serving.  Serve with warm cornbread and honey.

Zucchini Soup

I call this leprechaun soup around my kids because it is green colored.  It sounds a little different, but we really enjoy it with a side of warm bread.  It is a great way to use up your garden zucchini.  I made 4 batches and froze them for later.  Leave out the half and half if you are going to freeze and add it after the soup has been thawed and reheated.

1/2 lb onions

2 tsp butter

1 1/2-3 lbs. zucchini

3 cups chicken broth

 1/2 cup half and half

1/8 tsp black pepper

1/8 tsp nutmeg

1/8 tsp salt

pinch cayenne pepper if desired

Chop onion and saute with butter until clear and soft but not brown.  Wash and slice zucchini, combine with onion and chicken broth.  Bring to boil, simmer until squash is tender.  Add seasonings and puree in blender.  Return to saucepan; add half and half.  Reheat, do not boil.  Serve immediately.  Garnish with white cheddar cheese.

Use as much zucchini as you would like.  The more you use, the thicker your soup will be.

Mediterranean pork

This is one of my kids favorite, mostly because they are in love with the couscous.

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbsp paprika
1 Tbsp garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops
salt and pepper to taste

Cut small slits in each pork chop then pour mixture over the top.  Slow cook on high for 4-6 hours.  Pull apart and serve over couscous.

Korean Beef

1 lb. ground beef
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1/2 tsp ginger
1/2-1 tsp red pepper flakes
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper flakes.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions.