Smoothie Pops!

Getting my kids (especially my youngest) to eat fruits and veggies is like pulling teeth, and then trying to replace them...

But he loves green!  So the smoothie pop was born.  It is just smoothies poured into popsicle molds and frozen.

The green is spinach.  Spinach is the most amazing good for you food; at least that's what they taught me in nutrition class 2,000 years ago.  So I take frozen spinach and blend it in a blender with everything and yes, it turns everything green.  Sometimes it tastes like grass, too, (but my youngest eats it anyway because it is green) but yesterday it did not taste like grass. Here's how:

1/2  bag of frozen spinach (12 oz.) (blend in blender with some water or milk until fine)
1 tub plain yogurt (32 oz.)
1/2 cup sugar
enough milk or water to blend easily.

Freeze in popsicle mold.

Voila!!  Nutrition for my little man!

Resurrection Rolls for Easter

RESURRECTION ROLLS: (from beinglds.com)


(Each ingredient represents something used to prepare Christ's body for burial.)

refrigerated crescent rolls, separated into triangles (linen)

large marshmallows (Christ's body)

melted butter (anointing oil)

cinnamon & sugar (spices used to prepare the body for burial)

oven (tomb)

As you help your children assemble these rolls, teach them what each item symbolizes.

1.  Dip one marshmallow in the melted butter.  


Teach your children that people who loved Jesus lovingly cared for his body after he died.
They used special anointing oils and expensive spices to prepare his body for burial.  This was customary, but also a way for them to show reverence and love for their friend.

2.  Cover the buttered marshmallow in the spices.

 3.  Wrap the marshmallow in the crescent roll (representing the linen used to cover Christ in the tomb.)

4.  Seal all edges, although you might want to allow a small hole (near the top) for marshmallow to evaporate and to create a tomb shape.

 

5.  Place all of the rolls on a greased pan and cook in a pre-heated oven.


Close "the tomb" tight...and "wait three days"...actually 12-13 minutes!

6.  Cook as instructed on crescent roll package.

(Usually 375 degrees for 13 minutes)

Tip:  I check near the end to make sure all of the marshmallow has evaporated before calling the children to check on "the third day." (You may need to wipe up excess mallow with a paper towel if it hasn't cooked off all the way.)

5.  Place all of the rolls on a greased pan and cook in a pre-heated oven.


Close "the tomb" tight...and "wait three days"...actually 12-13 minutes!

P is for Pretzels

Tried these in Learning School for making Pretzels into the letter P.
They were quite yummy!!  But I didn't do the baking soda wash--just brushed them with butter and sprinkled with Kosher salt.


Original Recipe Yield 1 dozen pretzels

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons baking soda
• 2 tablespoons butter, melted
• 2 tablespoons coarse kosher salt

Directions

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Footnotes

• Editor's Note
• When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
• A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.