My friend Kristy just shared this great recipe for edible playdough. This will make those long cooped up days inside go a little faster for your kids.
It’s easy to make and easy to cleanup! When you tell the kids they can eat it, that’s the best part!
Peanut Butter Playdough
1 cup honey
1 cup creamy peanut butter
1 1/2 – 2 ¼ cups powdered milk
Mix honey and peanut butter. Add powdered milk, using more or less to achieve desired consistency. Knead until mixed thoroughly. Store in Ziplock bag in refrigerator.
Whenever someone comes to the Savage home in the winter months, they know they will be offered our yummy homemade hot chocolate. I usually keep spray whipped cream and chocolate and/or peppermint sprinkles on hand to top it off and make each cup special.
If you’re looking for a great hot chocolate recipe…look no further! This one is top of the list!
1 8qt box powdered milk
1 1 lb Nestle’s Instant Chocolate
1 8-10 oz jar instant coffee creamer (powder)
1 cup powdered sugar
Mix powdered ingredients well.
Fill mug 1/3 full of hot chocolate mix. Add hot water and stir well. Add marshmallows, whipped cream, or whatever fun toppings you want! Enjoy!
Oh and by the way…while you’re enjoying your hot chocolate, make sure and register for the March 11-12, Hearts at Home National Conference TODAY. Chonda Pierce, Jennifer Rothschild, and yours truly will be there plus over 30 workshops offered so you can design your day to meet your needs as a mom! You’ll save $20 and get lunch with your registration if you register by midnight (Central Time) tonight!
Don’t miss out on Best Value Registration!
I have a confession to make. If there’s sugar in the house, I have no self-control. Seriously…I’ve learned that the only way to stay true to a healthy diet is to keep sweet treats out of the house.
But I don’t want to deprive my kids of warm cookies after school or after we clean the house on Saturday, on occasion.
So I finally figured out a way to do both!
I make a double batch of cookie dough…this past weekend it was our family favorite: Peanut Butter Cookies. Then I roll all the dough into the little balls. I place them on a cookie sheet and freeze them. Then I throw the frozen balls in a freezer bag and put the bag in the freezer.
When I want to make cookies, I pull out just enough for 2 per person, let them thaw (it doesn’t take long at all), criss-cross them with a fork dipped in sugar and bake.
This way we all enjoy warm cookies, but I’m not tempted to overeat!
Looking for something good to do with those bananas that are about to go bad? This Banana Cake recipe was my grandmother’s recipe and it is soooooo good. My kids love it and ask for it anytime the bananas on the counter are getting dark!
Savage Family Banana Cake Recipe
2-1/4 c. flour
2-1/2 t. baking powder
½ t. baking soda
½ t. salt
¼ c. sugar
½ c. Crisco
3 or 4 very ripe bananas
1 t. vanilla
½ c. buttermilk or sour milk (we do ½ c. milk and stir in 1 tsp of vinegar to make it sour)
Bake in greased and floured 9 x 13 pan until surface springs back gently when pressed with fingers (usually about 40 minutes—the cake may not be brown in color—it may still have a very light color to it)
Icing (this is the best part!)
1/3 c. soft butter or margarine
3-1/2 c. powdered sugar
3 or 4 Tbsp. milk
1-1/2 t vanilla
¼ t. almond extract
Blend together and frost on cooled cake.
We do a garden every year and we’re always working to expand our palate. This year we planted acorn squash and I got a great harvest. Now I’ve been working to find the best way to prepare it…and I think I finally found it!
If you’re looking to get your family to expand their vegetable intake…try this recipe! Acorn squash are in season now and not very expensive at all!
Cut two acorn squash in half (warning: this is likely a job for your husband or a teenage son. Acorn squash are very tough when they have not been cooked!). Spoon out the seeds from the middle of each side.
Put a little bit of water (just enough to cover the bottom) in a 9 x 12 pan. Place the acorn squash cut side down in the pan. (You might need to cut one of the halves into quarters to fit them all in the 9 x 12 pan.)
Cook at 350 degrees for 45-60 minutes until the squash is very soft. Remove from oven and cut the halfs into one inch strips–this will allow you to easily cut the skin off. Remove the skin from each strip. Discard the skin and place the “meat” of the squash in a mixing bowl. Once you have all the squash in the mixing bowl add a couple teaspoons of cinnamon, about 1/4 cup of brown sugar, a couple of shakes of salt, and a half a stick of butter. Using an electric mixer, mix it all together until it looks like orange mashed potatoes.
Serve like mashed potatoes with a little bit of cinnamon and/or brown sugar sprinkled over the top (in fact, you could tell the kids it’s Halloween mashed potatoes since orange is the in color right now!)
I just created this recipe and my family LOVED it! I hope yours does, too!
Monday night I made cooked apples for dinner like my Mammaw used to make. It took me back to my childhood. My family seemed to enjoy them as much as I did. (I just cooked the apples with a little cinnamon, sugar, and water…it’s like lumpy applesauce!)
Tuesday night I made a caramel apple pie! It was sooooooo good! Everyone loved it and said it was a new family favorite! (I just added ice cream caramel topping to an apple pie recipe filling. I also put an oatmeal crumble topping on top of the top crust. Mmmmm.)
I still have a couple of bushels of apples. I need more ideas!
What are your favorite apple recipes?
Last week my daughter, Anne, introduced me to a great homemade pizza dough. We all loved it and it made for an affordable Friday night pizza meal! I just had to share it with you!
1 pkg yeast
1 cup whole wheat flour
1/2 tsp salt
1 cup water warmed in the microwave for 1 minute
2 Tbsp oil
little bit of honey
1 1/2 to 2 cups white flour
Mix together ingredients for flour mixture and set aside. Warm water in the microwave. Mix water, oil, and honey into flour mixture. Mix for about 2 minutes. Add white flour a little at a time, kneading the dough by hand and adding as much flour as it will take. Roll it out onto pizza pan or pizza stone. Cook the crust only at 325 degrees for 5-10 minutes or just until cooked a little on the outside, so it’s no longer doughy.
Add your favorite pizza topping and bake until the cheese is melted and slightly brown.
So last week Austin asked me to bake Oatmeal Raisin Cookies. Believe it or not, that’s not been a cookie I’ve ever made before. We’re big on Sugar Cookies, Peanut Butter Cookies, and Chocolate Chip Cookies, but not Oatmeal Raisin.
So I jumped online to find an Oatmeal Raisin Cookie recipe. I picked a random one and went to work.
Oh my goodness! These were the MOST INCREDIBLE COOKIES I’ve ever made! Serious. Mark and the boys thought so, too! They’ve asked me to make them over and over again!
I’m staying with Matt and Anne for a few days and I can promise you I’ll be making a batch or two for them, too!
Since they were so good I thought I’d share the recipe with you!
The Best Oatmeal Raisin Cookies
Preheat oven to 375 degrees.
Blend together with electric mixer:
1-1/4 c. butter
3/4 c. brown sugar (I used the Splenda brown sugar blend)
1/2 c. sugar
1 tsp vanilla
Add in with mixer:
1-1/2 c. flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 c. quick oats
1 c. raisins (I add a little more than a cup)
Bake 13-14 minutes at 375 degrees. Cool 1 minute on cookie sheet, then move to cooling rack. Enjoy!