Bear Pancake Breakfast
Pancakes
Strawberries
Blueberries
Pizza Spins Hamburger Helper
1 lb. Ground Beef
¼ C. Butter
2 C. Wagon Wheel Pasta
2 C. Water
1 small can Tomato Sauce
2 T. Italian Seasoning (Basil, Oregano, Garlic Powder & Parsley)
Brown one pound ground beef in a skillet. Add butter. Once melted add water and pasta. Bring to a boil, then reduce heat to low and stir in remaining ingredients. Cover and simmer until most of the liquid is absorbed and pasta is tender.
Dinodilla
For this one we just cut one spinach tortilla into this Dinosaur shapes & used that piece as a guide to cut out the other tortilla. We put shredded cheese, black beans, & brown rice inside & grilled it. I put a little bit of sour cream in a baggie to decorate & used 2 black beans for the pupil & mouth. We broke off the tips from guacamole chips for the spikes.
Peachy Piggy
1 Peach
Raisins
Start out by washing your peach & then cutting it in half using a knife. Cut a little bit more from one half. This will be the head & you will use the cut off slice to make the ears, nose, & feet. Cut raisins in half to make the nostrils, mouth, eyes, & tail. Place raisins on the bottom of your plate to look like mud.
Easy Bunny Buns
Pillsbury Crescent Rounds
Baby Carrots
Raisins
Provolone Sliced Cheese
Celery Snake Snack
2 Stalks of Celery
1/4 C. Cream Cheese
1 hand full of Spinach Leaves
1 Raisin
1 Roasted Red Pepper or Tomato
Lion Hummus Snack
1 Container of Hummus
3 Carrots
2 Black Olives
Sandwich Thin Owl Lunch
Sandwich Thins
Cheese
Turkey
Lettuce
2 Slices of Cucumber
1 Baby Carrot
1 Black Olive (or grape)
2 Almonds
Billy Goat Quesadilla
2 large flour tortillas
Black Beans
Brown Rice (Cooked)
Shredded Cheese
Shredded Lettuce
Sour Cream
Yellow Bell Pepper
Mini Monster Fridge Cakes
Mini Monster Fridge Cakes
¾ stick unsalted butter
1/3 cup corn syrup
1 cup plus 1 T. bittersweet chocolate chips
3 T. superfine sugar
1/2 cup finely chopped dried apricots
1 1/2 cups crushed graham crackers
1 cup crispy rice cereal
1/2 cup plus 1 T. milk chocolate chips
Decorations: M&Ms, Edible Eyes, Writing Icing Pens
Line a 9 in square baking pan with parchment paper. Put the butter, corn syrup, bittersweet chocolate and sugar in a saucepan over a low heat and stir until melted, then add the apricots, crushed graham crackers and crispy rice cereal. Stir to coat the biscuits and crispy rice in the sticky mixture, then spoon into the baking pan and level the top. Cover and chill in the refrigerator for 1-2 hours until firm. Once firm, melt the milk chocolate in a heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water). Spread the milk chocolate over the chilled cake mixture and smooth the top. Put back into the refrigerator for 30 minutes until set firm, then remove from the baking pan and slice into 12 small rectangular pieces. Stick edible eyes on each rectangle with icing pens, decorate the body with M&M’s and draw on an icing mouth.
Mini Toad in the Hole
Mini Toad in the Hole
12 uncooked cocktail sausages
3/4cup plus 1 T. all-purpose flour
2 eggs
3/4 cup whole milk
sunflower oil, for greasing
Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug. Let rest at least 30 minutes. Preheat the oven to 400°F (200°C) and brush a 12-hole muffin pan with oil. Put the sausages on a baking sheet and roast them in the oven for 10-15 minutes until nearly cooked and very lightly golden. Put the greased pan in the oven for 10 minutes to get very hot, then remove it and immediately pour the batter mixture into the holes, until they are each half-filled with batter. Put a cocktail sausage in the middle of each hole filled with batter, put back in the oven and cook for 15 minutes until well risen and golden brown.
Confetti Waffles
Confetti Waffles
2 C. Flour
½ C. Sugar
2 tsp. Baking Powder
½ tsp. Salt
2 Eggs
1 C. Milk
1/3 C. Canola Oil
2 tsp. Vanilla Extract
½ C. Rainbow Sprinkles
Spray grids of waffle iron with nonstick spray and preheat. In a large bowl, use wire whisk to combine dry ingredients (not sprinkles). In a second bowl, mix wet ingredients. Pour egg mixture into the dry ingredients and stir just to combine; batter will be slightly lumpy. Stir in sprinkles gently. Use a ladle to scoop and pour batter into grids, but do not overfill. Cover and cook 4-5 minutes. Repeat with remaining batter. Serve with fun toppings.
Cinnamon Vanilla Sunflower Butter
Cinnamon Vanilla Sunflower Butter
2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 tsp. fine grain sea salt, plus more as needed
2 T. vanilla bean paste (or seeds scraped from 2 plump vanilla beans)
3 tsp. ground cinnamon
zest of 1/2 a lemon, or to taste
Toast the sunflower seeds in a 325F / 165C oven, on a rimmed baking sheet, until fragrant and golden. You’ll want to stir them once or twice along the way to ensure even roasting. Let cool for ten minutes. Puree the seeds in a food processor along with 1 T. sunflower oil, and the sea salt (if using). As the motor runs drizzle in another 2 T. of sunflower oil. Scrape down the sides once or twice along the way, you’re aiming for an even, creamy consistency, and it may take some time. Once the mixture starts to look smooth, add the vanilla paste and cinnamon, and pulse to incorporate. At this point, evaluate the consistency, if your sunflower seed butter is on the thick side, drizzle in the remaining T. of oil while the processor is running. Taste, and add more salt if needed (and the lemon zest. if using), as well. Makes about 1 1/2 cup