Every family member in your home is unique and we want to celebrate that! Tonight bake a pile of potatoes and get together some yummy toppings. Enjoy creating your uniquely YOU loaded potato.
Preheat oven to 400 degrees, clean potatoes and poke with a fork to release steam while baking. Bake potatoes until soft when pierced with a fork, about 1 hour. Allow potatoes to cool slightly, cut in half and use a fork to fluff the inside, then add whatever toppings you love.
Faith - July
It take faith to make an upside down cake. You have to believe it will turn out right, even though you can’t see what it will look like. Here’s an easy recipe for not your typical upside down cake, let’s give it a twist with a summer time favorite… peaches.
1/2 cup butter, melted
1 cup brown sugar
28-ounce can peach slices
2 large eggs
1 yellow cake mix
Optional, serve Vanilla Ice Cream
Pre-Heat the oven to 350 F.
Pour the melted butter into a 9x13 baking pan. Sprinkle brown sugar evenly in the pan. Drain the peaches, reserving the syrup. Arrange the sliced peaches over the brown sugar. Add enough water to the reserved peach juice to make 1 1/3 cups of liquid.
In a medium bowl, add peach liquid and eggs to the cake mix. Beat as directed on the cake mix package. Pour the batter over the fruit.
Bake in the heated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand 5 minutes. Here’s where your “faith” will be tested. Turn upside down onto a cake dish or large platter.
Serve warm with ice cream.
Bread can take time and a lot of faith to make. Here is a quick bread that you can enjoy as a family or make for a friend. God is the bread of life and we can celebrate that by actually enjoying some tasty bread.
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (you can make buttermilk with a cup of milk and a tablespoon vinegar or lemon juice)
1 large egg
1/4 cup unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg. Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
Bread making can be intimidating, but this recipe is easy and tasty! This simple recipe with have you making bread in no time. Check bread making off your bucket list.
3 c self-rising flour
2 tbsp. sugar
12 oz lemon lime soda
½ cup (1 stick) unsalted butter, melted
2 cups confectioner’s sugar
2-4 tablespoons milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Spray a 9x5 loaf pan with nonstick spray.
Mix together the flour, sugar, and soda with a rubber spatula, then fold in the melted butter. Fill the loaf pan with batter and bake for 50-55 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan, then remove and cool completely.
In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough milk to thin the glaze to your desired consistency for pouring over your soda bread.
Enjoy making this simple pie that may not be the most beautiful pie, but oh does it taste good!
1 (9 inch) refrigerated pie crust
2 Tbsp. sugar, plus 1 tsp. for sprinkling on crust
1 Tbsp. cornstarch
1 large egg, beaten
2 – 3 cups of fresh fruit, cut into bite-sized pieces
Vanilla ice cream or whipped cream (optional)
Preheat oven to 425 degrees. Unfold and lay out pie crust gentle on a baking sheet lined with parchment.
In a bowl, mix together the chopped fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. Pour the filling mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature with ice cream if desired.
Maybe you accidentally broke your brothers toy, or bugged your sister a little too much, or maybe left your shoes in the hall after your mom told you to pick them up. We aren’t perfect and at some point we all have to ask for forgiveness. Well a great way to apologize is with a plate of homemade cookies. Here’s an easy to make, no bake cookie recipe that any family member can make no matter their age.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth peanut butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. old-fashioned oats
Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.
These easy and adorable no bake treats are fun to eat and great to share with those you love, like teachers, neighbors and friends.
1 and 1/2 cups red candy melting wafers
edible eyes sprinkles
heart or valentine color sprinkles
Line baking sheet with parchment paper. Set aside. In a microwave safe bowl, add red candy wafers. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until candy wafers are completely melted.
Dip Oreo cookie three-fourths of the way into the melted red chocolate and lightly tap to remove excess chocolate; transfer to parchment paper and immediately add Valentine’s Day sprinkles.
Add a drop of chocolate to the backs of candy eyeballs using a toothpick and stick to the chocolate part of the Oreo cookie. Allow Love Bug Oreo Cookies to sit until chocolate sets. Eat & Enjoy!
Blue Berries are great brain food. So to grow your brain knowledge enjoy making and eating this brain food.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Working together to make a meal can be very rewarding, but having to wait over night to eat it will be VERY hard. Make this yummy breakfast at night before bedtime as a family. The house will smell amazing and your tummy will want to eat it now. However, waiting until the morning will make it even better.
1 lb sage or breakfast sausage
10 pieces’ bacon, cooked and crumbled
2 2/3 cups milk
1 1/2 tsp salt
1 1/2 tsp dry mustard
1/4 tsp black pepper
1 loaf of Italian bread, cubed
1 cup shredded cheddar cheese
1/2 cup shredded jack cheese
chopped fresh chives, for garnish
In a large skillet, brown sausage until cooked. Cut bread into 1 inch cubes. In a large mixing bowl, add eggs, milk, salt, dry mustard, and black pepper. Mix until combined. Add cubed bread pieces to bottom of a 9x13” baking pan. Top with crumbled sausage, bacon, and 3/4 of the cheeses. Pour egg custard over the top, using a spoon to gently push any un-soaked bread down into the custard. Top with remaining shredded cheeses.
Cover pan with foil and refrigerate overnight. Remove from refrigerator, uncover, and let sit at room temperature while oven preheats to 350 degrees F. Bake, uncovered, for 40-45 minutes, until a toothpick inserted into the center comes out clean. Serve hot, topped with garnishes if desired. Enjoy the meal you waited all night for.
These easy to assemble snacks are perfect for making for company or to eat while watching your favorite holiday movie. You don’t have to turn on the stove for this simple recipe and every family member can help!
2 packages cream cheese, softened
1 package ranch dressing mix
½ cup parmigiana cheese
ground black pepper
5 flour tortillas
1 jar of pimentos, drained
2 green onions, sliced
Mix the cream cheese, ranch dressing mix, black pepper and parmigiana cheese together thoroughly. Spread the mixture on the tortillas, and then sprinkle over the drained pimentos and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).Slice into small wheels and enjoy.
Imagine if you combine a hot donut and apple pie?! You’d have the best of fall flavors. Enjoy making these delicious treats as a family and make an extra batch to share with someone you’d like to Honor this month.
3-4 large apples
oil (for frying)
For the Batter
1 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 TBS sugar
1 cup buttermilk
1 large egg
For the Cinnamon Sugar Coating
1/2 cup sugar
1/2 tsp cinnamon
Preheat a large shallow pot full of about 2 inches of oil over medium heat. In a medium sized bowl mix together your flour, baking powder, salt, cinnamon and sugar.
In a small bowl combine your buttermilk and egg. In a third bowl combine your cinnamon and sugar for the topping then dump onto a plate.
Dump your buttermilk and egg into the flour mixture and stir together. Slice your apples into thin round slices, about 1/4 inch thick (I used my mandolin on thick). Cut out the cored of your apples and cut each apple slice into 2 rings using a round cookie or biscuit cutter.
Dip your apple slices into your batter and allow excess batter to drip off. Put a few slices at a time into the preheated oil and allow to cook for a couple minutes, flipping after the bottom half is a golden brown color. Then cook on bottom side till browned too.
Remove from oil and place on some paper towels to drip excess oil off. Dip apple slices into cinnamon sugar mixture, and coat on both sides.
Nothing says fall like apple cider and donuts. What if you combined those two fall favorites? Enjoy these warm and cozy treats on a cool morning with the family.
Apple Cider Donuts
1 c. granulated sugar
1 tbsp. ground cinnamon
3 c. apple cider
2 large eggs
6 tbsp. butter, melted and cooled
3 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
2/3 c. packed light brown sugar
2 tsp. baking powder
1 tsp. Kosher salt
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice
1 48-oz. bottle canola oil
1. Combine sugar and cinnamon in a paper bag; shake to mix. Set aside.
2. Boil cider in a large pot over high heat until reduced to 1 cup, about 15 to 20 minutes. COOL COMPLETELY. Whisk together eggs, butter, and reduced cider in a bowl.
3. Whisk together flour, brown sugar, baking powder, salt, baking soda, and pie spice. Beat in cider mixture just until moistened. Cover and chill at least 1 hour.
4. Heat oil in a large pot over medium heat to 365 degrees F. Line a baking sheet with paper towels. Divide dough in half. Working with one half at a time, on a floured work surface, roll dough to 1/2” thick and cut into circles with a floured 3” doughnut cutter. Repeat with remaining dough, re-rolling scraps once.
5. Fry doughnuts and holes, in batches, until golden brown, 45 seconds to 1 minute per side. Drain on prepared baking sheet 30 seconds. Gently toss warm doughnuts in cinnamon sugar.
6. Serve warm or at room temperature.
Pumpkin Spice Season is here! Are you ready for soft and chewy pumpkin goodness? This new spin on all things pumpkin will wake up your taste buds and are the perfect thing to make as a family.
Glazed Pumpkin Sugar Cookies
1/2 cup (1 stick) butter, softened
1/2 cup canola or vegetable oil
1/2 cup pure pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 large eggs
4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
Pumpkin Spice Glaze
2 cups powdered sugar
3-4 tablespoons heavy cream
1/4 teaspoon pumpkin pie spice
Heat oven to 350 degrees. Line cookie sheets with parchment paper, baking mats, or spray with cooking spray.
In a large mixing bowl, add softened butter, oil, pumpkin, sugars, vanilla and eggs. Use a hand held blender (or in the bowl of a stand mixer) and blend together until smooth and combined.
Add the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Blend together on low speed just until combined and no flour streaks remain.
Take about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) place 12 dough balls per cookie sheet.
Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten.
Bake for 8-9 minutes. Let cool on cookie sheet for 5 minutes and then remove to cooling rack to cool completely.
To make glaze combine all ingredients in a bowl and whisk together. Use more or less milk depending on how thick you want the frosting. Spread onto each cookie and let sit for several minutes to harden.
You can’t just eat one of these easy to make snacks! Take ingredients you probably already have, and make your family their new favorite treat.
1 cup creamy peanut butter or cookie butter
60 waffle pretzels
1 package of chocolate candy coating or almond bark
Line a large baking sheet with parchment paper. Line with 30 pretzels, spread peanut butter on pretzels (about a teaspoons worth). Top with another pretzel. Freeze for 20-30 minutes.
While you wait for the pretzel bites are chill, melt candy coating in microwave, using package instructions. Dip the pretzel bites halfway into the melted chocolate and place back on baking sheet. Then add sprinkles. Refrigerate for at least 10 minutes to set.
Enjoy these sweet nuggets of salty yumminess. They won’t last with how delicious they are. However, if by chance you have left overs, store in an air tight container at room temperature.
Life App - July
Who said all dips have to be savory? This easy recipe will become a family favorite and a must bring to all your summer gatherings.
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1/4 cup 2% milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
M&M’s minis, optional
Animal crackers, pretzels and/or sliced apples
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar, cocoa, milk, brown sugar and vanilla until smooth. If desired, sprinkle with M&M’s minis. Serve with dippers of your choice.
Peanut Butter Popcorn Bars
10 cups popped popcorn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat.
Stir in peanut butter and vanilla; mix well. Pour over popcorn and mix until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.
What happens if you take your families two favorite dinners and make it one epic awesome combination? One awesome family dinner!
1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Preheat oven to 375 degrees. Brown ground beef in a skillet. Drain grease. Add taco seasoning to the ground beef according to package directions.
Unroll pizza dough onto an ungreased cookie sheet. Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.
Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and top with your favorite taco toppings and enjoy!
This will become a family favorite. You’ll never want to stop eating this sweet and crunchy snack.
½ cup water
1 cup white sugar
1 tablespoon cinnamon
2 cups whole almonds
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Making something to eat exactly how YOU want it is the best. Tonight let’s celebrate everyones individuality by having an ice cream sundae bar! Get multiple flavors of ice cream, a verities of toppings, sauces and of course whipped cream to make the most epic ice cream sundae. The skies the limit. Everyone gets to make it their way. As you enjoy your tasty frozen treat, go around the table and tell everyone how you made your sundae and why you love it so much.
Chocolate, Vanilla, Strawberry, Sherbet, Cookies & Cream…
Toppings: sprinkles, crushed up cookies, candies, chocolate chips, peanut butter chips, chopped nuts, and whipped cream.
Sauces: Hot fudge, caramel, marshmallow fluff, strawberry sauce, butterscotch sauce…
Fresh toppings: strawberries, cherries, pineapple, banana, coconut, blue berries, raspberries…
Give the adults the night off and serve THEM dinner! This easy and fun recipe can completely be made by older children and with only a little help from adults for younger kids.
1 tube crescent roll dough
4 mozzarella sticks, halved
1/2 c. pepperoni
1 tbsp. olive oil
1/2 tsp. dried oregano
1/4 c. freshly grated Parmesan
Marinara, for dunking
Preheat oven to 350°. Line a large baking sheet with parchment paper.
Separate crescent dough into triangles. Top each triangle with an even layer of pepperoni then place a halved mozzarella stick on the wider end of the triangle and roll it up. Transfer crescents to the prepared baking sheet.
Brush each crescent with olive oil then sprinkle with oregano and Parmesan. Bake until the crescents are golden and the cheese has melted, about 15 minutes.
Serve warm with marinara for dunking.
Waiting can be hard and having self control while smelling delicious food all day can almost be impossible. However, you can do it! We believe in you. This month pick a day to make a meal in the crock pot that takes all day to make. It will be hard waiting, you will defiantly want to sneak a bite, but at dinner time it will be worth it the wait.
1 lb lean ground beef
1/2 medium onion diced
1 bell pepper diced (optional)
1 pinch red pepper flakes
1 tsp minced garlic
1 tsp salt
1 tsp Italian seasoning
1 cup finely chopped fresh spinach
1 1/2 cup milk
1 cup beef broth
1 1/2 cups crushed tomatoes or pasta sauce
3 cups dry uncooked macaroni
1 1/2 cups shredded cheese
In a medium skillet, cook ground beef and onion until beef is browned and onion is translucent. Add to a 4-6 quart slow cooker. Add in bell pepper, red pepper flakes, garlic, salt, Italian seasoning, spinach, milk, beef broth and tomato sauce and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours.
10-15 minutes before serving, stir in pasta. Cover and let cook for 10-15 minutes, until desired tenderness is reached. Stir in cheese (covering for 2-3 minutes if necessary to melt the cheese) and serve.
Fill your home with the smell of chocolate this month with this recipe for Crock Pot Candy. This would be a great thing to make a double batch of, one to eat yourself and another batch to give away during your 12 Days of Compassion!
2 lbs white almond bark (might be labeled as white candy coating) , broken or chopped into smaller squares
12 oz bag semisweet chocolate chips
4 oz bar German sweet chocolate, broken or chopped into smaller squares
32 oz dry roasted or cocktail peanuts
holiday sprinkles (optional)
If desired, spray slow cooker insert lightly with non-stick cooking spray. Add chopped almond bark, chocolate chips and German chocolate.
Place a clean, dry kitchen towel over the top of the slow cooker, then place lid on top of that. Cook on HIGH for 1 hour. Reduce heat to LOW, and cook 1 more hour (or until fully melted), stirring every 15-20 minutes.
Remove lid and towel (be careful not to let any condensation drip into melted chocolate), and add peanuts, stirring well to combine.
Line several baking sheets with wax paper. Drop candy mixture by spoonfuls onto wax paper (or use small cookie scoop). If using sprinkles, sprinkle onto clusters before they harden.
Refrigerate (if possible) 30 minutes to 1 hour, until set. If unable to refrigerate, let stand on counter at room temperature until set. Store in a cool place in an airtight container.
Work together to make this simple no cook snack! Make sure everyone is gathered in the kitchen and assign different jobs to each family member. You’ll be surprised how much you can accomplish when you work together. Plus you get to enjoy a healthy yummy snack.
Apple Snacks Sandwiches (Makes 3 snack sandwiches)
1 tablespoon rolled oats
1/8 teaspoon ground cinnamon
3 tablespoons unsweetened peanut butter
3/4 teaspoon honey
1 tablespoon raisins or crasins
1 medium apple
Combine the oats and cinnamon in a dry skillet over medium heat and toast, stirring occasionally, until the oats are golden. Cool before using. Mix together the peanut butter and honey.
Core and slice the apple into 6 rounds. (If you don’t have an apple corer, you can slice the apple first and then cut out the centers with a small cookie cutter or knife.)
Spread 1 tablespoon of peanut butter on 3 of the apple slices and sprinkle with raisins and oats. Top with the remaining apple slices to form sandwiches.
Clean out the fridge Pasta!
You probably have all you need; Any style of pasta, a protein (can be left over), veggies and seasonings. That’s all you’ll need. Enjoy making dinner together with what you already have.
Get a pot of water heated up, once at a boil pour pasta in and add salt. While the pasta boils to package instructions, heat up a large skillet add olive oil, butter or vegetable oil. Then add chopped vegetables and cook until tender, add in your protein of choice cut into bite size pieces. Once pasta is cooked, before straining pasta water reserve two cups of pasta water. Drain pasta. Toss pasta in skillet with veggies and protein. Pour half of the reserved pasta water over pasta and add seasonings. Depending on how you like your pasta add more water to make it more saucy or less if you want it more dry.
Sit down as a family and enjoy a meal made from food you already had, you may be surprised by your delectable creation. Talk about how you can do this more in your lives. Think of more ways you can take what you already have and enjoy it.
This easy snack can be made completely from start to finish by kids, no parent help needed. Everyone will think they are having dessert, but they will be enjoying a healthy snack.
Freeze dried fruit of choice
nuts/chocolate chips/granola (optional)
Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it’s not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good.
Sprinkle with your mix-in (fruit, nuts, etc)
Freeze for a few hours until completely frozen. Ours took about 4 hours for an 8″ square pan, but of course it will depend on the size of your pan. Remove from frozen yogurt from the pan and peel off the parchment paper. Break into pieces. Keep frozen when you’re not eating it.