Homemade Playdough with KoolAid

**Just a quick note - I welcome any pinning from my blog as long as it does not include pictures of my kids. If I credit the idea from another blog, please be sure to pin from the ORIGINAL source so proper credit can be given. Thank you!**

We tried our hand at making homemade playdough this week (after realizing that the store bought stuff had dried out). We tried a few different recipes - both cooked and uncooked - and finally ended up with a version of our own. Here's what we found to work the best:

Playdough Recipe

• 2 cups water
• 3 cups flour
• 1 cup salt
• 1 T veg oil
• 1 1/2 T cream of tarter
• 2 packs of KoolAid

Mix all the ingredients together over low heat. Stir until it takes on a playdough consistency, adding more flour if needed. Right at the point where I was certain I had messed up the recipe (the dough was just a big sticky mess) it started to come together. Let it cool on the counter and then enjoy! The best part of using KoolAid is that it smells SO good when you make it and play with it.

The color doesn't show up well in this picture, but the playdough is actually a semi-bright orange. This was all made in one batch - plenty for my 3 oldest to play with together.

To go along with our new playdough I printed some playdough mats and laminated them. I found a great list of printable mats at Planet of the Apels and also at SparkleBox.


The kids have been having a blast with their new playdough and mats! Do you have a favorite playdough recipe? What's your favorite way to play with playdough?

Meal Plan Monday

Our theme lately has been "quick and easy" for dinners. With my husband working really long hours lately and me getting to the uncomfortable point in this pregnancy, we just don't have too much time to fix dinner. So our meal plan might not be elegant, but for now, it's what works. :) Again, I've linked recipes I've found online

Monday: Italian sub sandwiches and mini stuffed tomatoes (Superbowl leftovers)
Tuesday: Soup (not sure what kind yet) and tuna fish sandwiches
Wednesday: Crispy orange beef and potatoes
Thursday: Leftovers/fend for yourself night
Friday: Pulled pork sandwiches and baked beans
Saturday: Chicken burgers with garlic rosemary mayo and quinoa


Stuffed Tomatoes:
* 1 pound bacon, cooked and crumbled
* 1/2 cup mayonnaise*
* 1/4 cup green onions, chopped
* 24 cherry tomatoes

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

*We use Tastefully Simple's garlic garlic dip instead of mayo then sprinkle a bit of Parmesan cheese on top. So yummy!

A Favorite Holiday Recipe

I know the holiday season is over, but I really wanted to share a recipe that has recently become a family favorite. I found this recipe on a message board quite a few years ago, but just got around to trying it this past year when my wonderful husband made it for Mother's Day. It was so good, that we made it for breakfast Christmas morning. We plan to make this a new tradition in our house!

The best part of this recipe is that it's super simple and is prepped the night before:

Overnight Caramel French Toast

1 C packed brown sugar
1/2 C butter
2 T kight corn syrup
12 slices white or whole wheat bread
1/4 C sugar
1 t cinnamon; divided
6 eggs, beaten
1 1/2 C milk
1 t vanilla

1. Lightly grease a 13x9x2" baking dish; set aside.

2. Bring brown sugar, butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices bread; sprinkle with combined sugar and 1/2 teaspoon cinnamon. Top with remaining bread.

3. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight.

4. Remove dish from refrigerator; preheat oven to350°. Bake 30 to 35 minutes uncovered. When serving, flip upside down so that the caramel goodness is on top!

Makes 4 to 6 servings.

Meal Plan Monday

Oh, Meal Plan Monday...it's been a long time! LOL! I've been really lax about meal planning lately, but I'm trying to get back into it! So here's our menu for the week (I linked the recipes that I could):

Monday: Penne and Vodka sauce with Cheesy Garlic Bread and Salad
Tuesday: Hot Ham and Cheese Sandwiches with Fresh Pear Slices
Wednesday: Steak Au Poivre with Mashed Potatoes
Thursday: Double Thick Baked Potato Cheese Soup in the crockpot
Friday: Leftovers
Saturday: Mini-Thanksgiving Turkey Dinner with stuffing, mashed potatoes and sweet potatoes

Just checking in...

I haven't disappeared. I've gotten swamped by the fall rush. Pinky started preschool and Sunday school this year and with the start of fall activities, everything has just been a blur. I do have a few posts I'm working on, but thought I would share some of my "busy day" crockpot meals. Perfect for all those busy back-to-school nights.

Crockery Pot Beef with Mushrooms
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
4 lbs. beef sirloin tips
1/2 c. chopped shallot
1/2 lb. mushrooms, sliced
1 can beef broth
1 tsp. Worcestershire sauce
2 tsp. tomato paste
1/4 c. dry red wine
3 tbsp. flour
buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.


Double Thick Baked Potato Cheese Soup
2 lbs baking potatoes, peeled and cut into 1/2" cubes
2 cans (10.5 oz each) cream of mushroom soup, undiluted
1 1/2 cups finely chopped green onion (I used 1/2 cup finely chopped vidala onion)
1/4 tsp red pepper
1 1/2 cups (6 oz) shredded sharp Cheddar cheese
1 cup sour cream
1 cup milk
Black pepper

Combine potatoes, soup, onion (1cup green onions or all regular onion), garlic powder and red pepper in slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours. Add cheese, sour cream, and milk; stir until cheese is completely melted. Cover and cook on HIGH an additional 10 minutes. Season to taste with black pepper. Garnish with remaining 1/2 cup green onions.


Chicken and Mushroom Fettuccine
1 ½ pounds chicken breast tenders
2 packages (8oz ea) cremini mushrooms, cut into thirds
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 packages (8oz ea) cream cheese, cut into chunks
1 cup (2sticks) butter, but into pieces
1 ½ cups grated Parmesan cheese, plus additional for garnish
1 ½ cups whole milk
1 package (1lb) fettuccine

Spray inside of 5 qt crock pot with nonstick cooking spray. Arrange chicken in single layer in bottom of crock pot. Top with mushrooms. Sprinkle salt, black pepper, and garlic powder over mushrooms. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.

Cover and cook on low 4 – 5 hours or high 2 to 2 ½ hours. Serve over cooked
fettuccine.

Meal Plan Monday

My bimonthly menu. I was lazy today and didn't figure out side dishes. I did, however, link the recipes that I found online. We are trying a lot of new dishes this time around. I'm ready for something new!

1. Chicken Pasta Salad with Cashews
2. Potato Casserole
3. Smashed Chickpea Salad
4. Chicken with Cherry Tomatoes and Olives
5. Gnocchi with Summer Veggies
6. Grilled Chicken Salad with Walnuts and Cranberries
7. Broccoli Mushroom Noodle Casserole
8. Double Thick Baked Potato Cheese Soup
9. Sesame Noodles
10. Baked Ziti

Cooking Up a Storm

I have two fun recipes to share today, neither of which I can take credit for. The first is a great lunch idea for kids. I read this on a message board but am not sure who to give credit to, so if this is your idea, let me know and I'll credit you!

Surprise Pocket Sandwiches:
You need at least one can of refrigerated biscuit dough. Using a rolling pin, roll out each biscuit individually. Take one rolled out biscuit (this is your bottom) and top with filler. We have done ham and cheese; pizza; spinach and cheese; chicken, peas and carrots - the options are endless. Cover with a second biscuit and crimp the edges closed with a fork. Bake at 350 degrees for 10-15 minutes.

My kids both absolutely loved these sandwiches! Pinky is a particularly fussy eater, and she finished an entire ham and cheese sandwich. I have never seen her eat lunch meat before! This could also be a fun meal for the kids to help make. Make a "toppings bar" and let them create their own sandwiches.

The next recipe is a pregnant woman's dream come true. It is so moist and delicious. Even my husband loved it and he's not a huge fan of sweets. This recipe was posted by a very talented woman on a message board I belong to. I am forever indebted to her for this deliciousness.

Chocolate and Peanut Butter Cake:
1 large box Cook and Serve chocolate pudding
1 box chocolate cake mix
1/2 cup peanut butter

Prepare the chocolate pudding according to the package instructions. Add it to the cake mix. Stir together, trying to remove lumps (it will be sticky and lumpy). Pour the mixture into two 8" greased cake pans. Smooth the top as best you can. Bake at 350 degrees for about 18 minutes.

Let cool. Place one cake on a plate. Melt 1/2 cup of peanut butter and drizzle half over the cake. Add second layer and repeat.

Here are some pics of our cake. I let Pinky do all of the peanut butter drizzling. She loved it.


Pinky working hard on her "drizzling" skills.


The finished masterpiece!

Meal Plan

Sorry I've been missing lately. It's been an interesting week.

Here is our meal plan for the next two weeks (only a few days late).

Monday: Potato Pizza
Tuesday: Black Bean Burgers
Wednesday: Chicken with Cherry Tomatoes and Olives over Orzo
Thursday: Tortellini Ceaser Salad
Friday: Chicken Salad Roll Ups, Grape Salad (because I'm craving it!)
Saturday: Bbq Pulled Pork Sandwiches, Potato Salad and chips

Sunday: Basil Pesto Chicken Pasta
Monday: Buffalo Chicken Calzones and Salad
Tuesday: Simsbury Chicken
Wednesday: Homemade Mac and Cheese with Peas
Thursday: Cheesey Chicken Roll ups, Brussel Sprouts, Mashed Potatoes
Friday: Leftovers
Saturday: Homemade Pizza and Breadsticks

I found a few of our new recipes this week at this great food blog.

For a recipe to share, this is one of my favorites - Simsbury Chicken. I can't remember where I found this one, but I know it's great!

Simsbury Chicken
2-4 Chicken Breasts
1/2 to 1lb of Sliced Munster Cheese
1 eggBread Crumbs
1/4 Cup white wine
2 Chicken Bouillon cubes
1/2-3/4 Cup hot water
Mushrooms (We saute them in butter/garlic to give them a good flavor)

1.Cut up chicken into bite size peices. Beat egg in mixing bowl and toss chicken in. Coat it well. *if you have time, let it sit in the fridge like this for an 1/2hr. or hr.* but if not, no big deal.
2.Large skillet w/oil. Saute chicken after dipping them in bread crumbs.
3.Layer in casserole dish chicken/mushrooms then the cheese.
4.When ready to bake, disolve the bouillon cubes in 1/2 or 3/4 cup water and pour in the 1/4 cup of white wine. Pour this over the dish. Bake uncovered at 350 for 30 min.

We always serve this over rice and add lots of extra mushrooms and cheese!

Meal Plan

For various (boring) reasons, we have some leftover meals, so we are incorporating them into this meal plan. Here's our plan for the next two weeks.

Sunday: Bbq pulled pork sandwiches (unsure on sides)
Monday: Spinach Stuffed Shells with Garlic Bread
Tuesday: Spinach Fritata with salad
Wednesday: Salsa Chicken
Thursday: Chicken Salad with Glazed carrots
Friday: Leftovers
Saturday: Balsamic-glazed Salmon Fillets and Green Beans

Sunday: Pepper Steak
Monday: Chicken Enchiladas with Sweet Corn Cake
Tuesday: Chicken with Cherry Tomotoes and Olives
Wednesday: Fend for Yourself Night
Thursday: Asian Grilled Chicken and Garlic Mashed Potatoes
Friday: Leftovers

The majority of new recipes we are trying this week come from Gina's Weight Watcher Recipes. Neither of us are actually on WW, but the recipes looked so good that we decided to try them. Everyone can stand to eat healthier, right?

For a recipe to share, here is one version of Chicken Salad that we love (it's my personal favorite). We serve this wrapped in tortillas, but it would also be good on a whole grain bread or in a pita pocket.

Chicken Salad
Box of Rice a Roni, prepared (we used chicken flavor, but you could use whatever you want)
Artichoke Hearts
4 Green Onions
2-3 Chicken Breasts, cooked and cut/shredded (whatever you prefer)
Roasted Almonds
Water Chestnuts
1/2 - 1/3 Cup Mayo
Oil from Artichokes

Combine all ingredients. (Seriously, how easy is that?)

Meal Plan Day

We've been slacking on our meal planning lately. Hoping to get back on track, here's our meal plan for the next week and a half:

Wednesday: Fend for yourself night (I will be out)
Thursday: Homemade pizza and breadsticks. I think we will try grilled pizza. Or maybe do potato pizza again.
Friday: Salsa chicken (this was a huge hit last time)
Saturday: Simsbury chicken

Sunday: Black bean burgers and sweet potato fries
Monday: Crockpot ravioli and salad
Tuesday: Basil Chicken Pasta (unsure on sides)
Wednesday: Chicken with cherry tomatoes, basil and olives
Thursday: Chicken enchiladas and sweet corn cake
Friday: Chicken salad on croissants with glazed carrots
Saturday: Leftovers

Here's the new recipe we're trying this time. I will post back if it is a hit.

Chicken With Cherry tomatoes, Basil and Olives
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil
1 cup quartered cherry tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
12 kalamata olives, chopped and pitted
Goat cheese (to sprinkle on top)
Orzo (to serve over)

Heat a large nonstick skillet over medium heat. Sprinkle the chicken with black pepper and 1/8 teaspoon salt. Add oil to pan. Add chicken; cook 5 minutes on each side or until done. While chicken cooks, combine tomatoes and remaining ingredients. Serve over chicken. Sprinkle with goat cheese and serve over orzo.

Becoming a cook

So I feel like a cook for the first time. Last week our neighbor gave us cans and cans of hot enchilada sauce that she didn't want/couldn't use. That, of course, made me very hungry for enchiladas. I found a recipe online, but I wanted the enchiladas *that day* and couldn't get out to the store. So, I improvised with the ingredients I had on hand. Here's my "recipe."

Bake and shred 2 boneless, skinless chicken breasts. Once shredded, add about half a packet of taco seasoning to the chicken. In a bowl, combine the seasoned chicken, a can of enchilada seasoning, salsa (I used about half a jar), cheese (I used Monterrey and Colby Jack because that's what we had, but I would have preferred cheddar), sour cream (roughly 4 oz), chopped onions and garlic. I made this filling ahead of time and let it sit in the fridge all day. About 45 minutes before we were ready to eat, I rolled the mixture into flour tortillas (Pinky helped me with this part) and laid them in a casserole dish. I topped the enchiladas with another can of enchilada sauce, salsa and lots of cheese. Bake for about 35 minutes at 350 degrees. Serve with sour cream and chopped green onions on top.

These were very, very good. I impressed myself. The best part was that this recipe made a lot of food, so I froze 6 enchiladas to make another day. I'll let you know how well they reheat from frozen.

Meal Plan Monday

Thought I would share our meal plan for the week. Typically we plan for 2 weeks at a time, but since we will be travelling at Christmas, we cut back so as to not have a ton of leftovers in the house. Our plan this week includes 2 crockpot meals.

Monday: Leftovers
Tuesday: Simsbury Chicken
Wednesday: Crockpot Cheese Ravioli (back by popular request)
Thursday: We have a Christmas party to attend so no cooking for us!
Friday: Salsa Chicken in the crockpot
Saturday: Pasta Alfredo with Mushrooms
Sunday: Pizza

The Salsa Chicken is a new recipe for us. It's gotten great reviews online and seems like something we would like, so I'm going to try it. Here's the recipe:

Salsa Chicken
1.5lbs boneless, skinless chicken breasts
16oz jar of salsa
sour cream
prepared rice
corn/black beans (optional)

Place chicken in crockpot, salt & pepper to taste. Cover with salsa. Cook on low for 6 hours (or longer if using frozen chicken). Shred chicken in pot with fork & add sour cream to taste (about 8 oz). Continue cooking until sour cream is heated through. Serve over rice.

What's Cooking?

It's no secret that around here my husband is the king of the kitchen. I don't like to cook, don't want to cook, and I'm very happy to leave that aspect of our lives to Hubby. However, there are some nights that it's very convenient to have dinner ready when Hubby comes home from work (like tonight when I'm watching baby C). So, I have turned to our crockpot. I am absolutely determined to find recipes that are easy, quick, cheap, and tasty. I've attempted only one so far - Applesauce Chicken (insert gagging sounds here). It was terrible.

Today is my second attempt. After my last failure, I joined a Crockpot Moms group on cafemom.com. I'm making their Crockpot Ravioli recipe (posted below). They rated it a 10, and it looks pretty simple. As a bonus, I'm pretty sure even Pinky will eat this one. So far it smells really good, and it tasted pretty good when I sampled it. I'm just hoping it doesn't end up a soggy mess and that it isn't finished too early!

I'll post later to let you know our thoughts on this one.

Crockpot Ravioli
1 (25 ounce) bag cheese ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
2-3 teaspoons red pepper flakes
Italian spices and other seasonings to taste
1 cup shredded mozzarella cheese
(I also added sliced mushrooms and crushed garlic to the sauce and doubled the recipe so we would have leftovers)

Pour about half of the pasta sauce in the bottom of crockpot. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, and red pepper over ravioli. Sprinkle Italian seasonings over sauces. Sprinkle cheese on top. Turn crockpot on low and cook for 4-5 hours (until ravioli are tender)

UPDATE: Okay, this is definitely a hit! Pinky had 3 bowls. 3!! We won't count how many Hubby and I had...