4th of July Toast

4th of July Toast ~ Simple, delicious, and healthy snack to celebrate! www.amomentwithmom.com Encouraging and equipping moms in their ministry in their home.

This would be a great pool-party snack! It’s easy to make and easy for little hands to grab and go!

Ingredients:

Bread
Cream cheese
Strawberry jelly
Blueberries
Bananas

Directions:
Set cream cheese aside to soften.
Toast bread and cut bananas.

1) apply cream cheese to each slice of toast
2) place blueberries in top left corner of the toast
3) spread strawberry jam over the rest of the toast
4) finally, add your bananas in alternating rows over red jam to create a flag pattern

sig2jpg

Fun Ways to Introduce Children to Fruit

 

In our home most of my children have never had a problem eating fruit. Veggies on the other hand, were a different story. However, there are times when I introduce a new fruit that they just aren’t sure about the textures and/or tastes. It is extremely important that we take our time when introducing new foods. Make sure you present food in a smart way. For example, consider how the stores and large companies market their “bad” food to us. Bright colors, toys, prizes and games are just a few examples. We can take some pointers on their “marketing” to our children and apply it in our homes to the healthy food we want them enjoying!

First, let me say that we are doing an injustice to our children when we  don’t take the time to present beautiful, healthy dishes. Healthy doesn’t have to mean it’s no fun to eat! We need to help our children overcome these wrong perceptions of healthy eating.

Secondly, we need to stress the importance of healthy eating. Not for results, although we do see those, but rather out of obedience. If you have a child who is wanting to lose weight and willing to eat healthy as long as they see they lose weight then you have a problem. We all know there are times we can eat right and not lose weight. The message we have to drive home to our children is that we eat out of obedience not for results. Remember, duty is ours results are God’s!

In our home, we’ve taken all items out of boxes. This keeps children from being “sold” on a certain item just because they are drawn to that food company’s marketing plan. All our food is in clear BPA-free containers so that the food can sell itself. I also make sure that I store it in the cabinet in an eye catching way. For example, I put dried papays in the cabinet in one of these clear containers. My children had never tasted papays before and are often resistant to anything “new”. However, just from them seeing me open and shut the cabinet with these delicious treats displayed they asked if they could have some. Once they tried them they were hooked and needed to use self control. It’s been the same way with raw pumpkin seeds and dried mangos.

Last, and perhaps the most important tip I have to offer is this: I’ve found that they very best way to get children to eat fruit, or veggies for that matter, is to have them busy helping me in the garden and kitchen. When children get familiar with a product they are less hesitant to try it. Being a vital part in the garden or kitchen can also help increase your child’s self worth and build lifetime memories!

Here are a few ways to enjoy fruit and veggies. I imagine you’ve done many of these things in your home already.

FruitIntroAnts on a log

Organic Celery
Organic Peanut Butter
Organic Raisins

Directions: Wash and clean celery. Tear each stem off the stock of celery. Add a healthy dose of peanut butter to the inside grove. Sprinkle raisins over the top. ENJOY!

Grilled Fruit
Variety of organic fruit of your choice
Extra Virgin Olive Oil
Organic Cinnamon or Apple Pie Spice
Organic Brown Sugar

Directions: Wash fruit and slice in half. Remove any pits. Place on a hot grill after applying a generous amount of oil to prevent sticking. Grill on both sides until completely cooked. Sprinkle with brown sugar and cinnamon if desired. I love to sprinkle with apple pie spice and serve along the side of a scoop of organic vanilla ice cream. Yum!!

Veggies and Dip

An assortment of veggies (make sure you include a variety of colors)
organic cottage cheese
Organic Ranch Dressing Mix
Organic Mayonnaise
Raw Milk

Directions: Make sure to wash and cut all veggies in sizes that are child friendly. Use lots of different colors and perhaps a few different knives that can give your veggies different shapes. Arrange on a large platter. In a bowl combine one package of cottage cheese with 1 cup of Mayonnaise, 1 cup of Milk and 2-3 Tbs of Ranch Dressing mix. Mix well and keep chilled until ready to serve. This has been a family favorite in our home for many, many years!

These are just a few of the ways we present fruit and veggies in our home. I would love to hear from you and your ideas as well.
Until our next chat,
Mrs. Joseph Wood

Fresh Berry Cones

 

Before I was married and lived at home I was the main chef for the family. And if there is one thing my family loves, it’s fun food on the go! These fresh berry cones are perfect for busy kids who want a snack while being able to keep playing.

FRESH BERRY CONES:

Ingredients:
Fresh Strawberries
Fresh Blueberries
Fresh Blackberries
Honey
Ice Cream Cones

Directions:

Wash berries, cut strawberries and combine all ingredients in a bowl. Lightly toss with sugar. Fill cones and drizzle with honey!

IMG_0193

Here is a video of this recipe:

 20130625-124256.jpg

Recipe: Mom’s Fabulous Cottage Cheese Ranch Dip

This recipe is a treasure passed down from my Mother. Enjoy with your favorite fresh veggies, so refreshing and nutritious.
Mom’s Fabulous Cottage Cheese Ranch Dip

My Mom's Famous Cottage Cheese Ranch Dip www.amomentwithmom.com Encouraging and equipping moms in their ministry in the home.

Mom’s Fabulous Cottage Cheese Ranch Dip
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 16oz organic cottage cheese
  • 1 cup organic mayonnaise
  • 1 cup raw milk
  • ¼ cup buttermilk ranch dressing
  • 1T garlic powder
  • 1tsp ground pepper

Instructions
  1. Mix all ingredients until well blended. Refrigerate until ready. Serve with your favorite fresh veggies!

Strawberry Hand-Pies

I adore all things cute and small, so obviously I enjoyed making these! They are the perfect dessert to take to a picnic. You can make the dough the night before and then pop these in the oven 15min before you need to go and let them cool on the way to your potluck.

Strawberry Hand Pies Recipe www.amomentwithmom.com Equipping and Encouraging moms in their ministry in the home. Strawberry Hand-Pies Ingredients 2 1/2 cups flour 1 tsp salt 2 Tbsp sugar 1/2 cup frozen unsalted butter, cut into small pieces 6 Tbsp cold water Filling 3 cups sliced strawberries 1/4 cup sugar 2 Tbsp water 1 Tbsp lemon zest 1 tsp vanilla extract 1 large egg yolk, lightly beaten 2 Tbsp water

For the crust, combine flour, salt, and sugar in a food processor; pulse 10 times. Add frozen butter and process until mixture resembles coarse meal. Place food processor bowl (with flour mixture) into the freezer to chill for 15 minutes. Place bowl back on the processor; combine vodka and water and add slowly through the food chute, pulsing just until combined (when large lumps form). Gently pat lumps of dough into a ball; wrap in plastic wrap and chill in the refrigerator for 1 hour. At this point, dough can be frozen up to a month.

Divide refrigerated dough in half. Roll out one half on a lightly floured board to 1/8-inch thickness. Use a 5-inch round cutter to cut out 6 circles of dough (I used a 5-inch round plate and cut around the circumference). Place the circles on a parchment-lined baking sheet and chill in the refrigerator for 1 hour. Repeat the rolling, cutting, and chilling process with remaining dough.

For the filling, combine strawberries, sugar, water, and lemon zest in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to low and simmer mixture for 20 minutes or until thickened. Remove from heat and stir in vanilla; let cool to room temperature. Strain off excess liquid.

Preheat oven to 425°F. Remove chilled dough from the refrigerator and let stand 2 to 3 minutes, until pliable. Spoon a tablespoon of filling into each circle of dough. Fold circle over and seal, using the back of a fork to press the edges of the dough together. Whisk together egg yolk and water in a small bowl; brush pies evenly with mixture. Cut one slit across each pie; place pies back onto parchment-lined baking sheet. Bake 14 to 16 minutes or until lightly browned. Cool slightly on a wire rack before serving.

Yield – 12 hand pies

 Strawberry Hand Pies Recipe www.amomentwithmom.com Equipping and Encouraging moms in their ministry in the home.

Strawberry Hand-pies
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 2½ cups flour
  • 1 tsp salt
  • 2 Tbsp sugar
  • ½ cup frozen unsalted butter, cut into small pieces
  • 6 Tbsp vodka, chilled
  • 6 Tbsp cold water
  • Filling
  • 3 cups sliced strawberries
  • ¼ cup sugar
  • 2 Tbsp water
  • 1 Tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 large egg yolk, lightly beaten
  • 2 Tbsp water

Instructions
  1. For the crust, combine flour, salt, and sugar in a food processor; pulse 10 times. Add frozen butter and process until mixture resembles coarse meal. Place food processor bowl (with flour mixture) into the freezer to chill for 15 minutes.
  2. Place bowl back on the processor; combine vodka and water and add slowly through the food chute, pulsing just until combined (when large lumps form). Gently pat lumps of dough into a ball; wrap in plastic wrap and chill in the refrigerator for 1 hour. At this point, dough can be frozen up to a month.
  3. Divide refrigerated dough in half. Roll out one half on a lightly floured board to ⅛-inch thickness. Use a 5-inch round cutter to cut out 6 circles of dough (I used a 5-inch round plate and cut around the circumference). Place the circles on a parchment-lined baking sheet and chill in the refrigerator for 1 hour. Repeat the rolling, cutting, and chilling process with remaining dough.
  4. For the filling, combine strawberries, sugar, water, and lemon zest in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to low and simmer mixture for 20 minutes or until thickened. Remove from heat and stir in vanilla; let cool to room temperature. Strain off excess liquid.
  5. Preheat oven to 425°F. Remove chilled dough from the refrigerator and let stand 2 to 3 minutes, until pliable. Spoon a tablespoon of filling into each circle of dough. Fold circle over and seal, using the back of a fork to press the edges of the dough together. Whisk together egg yolk and water in a small bowl; brush pies evenly with mixture. Cut one slit across each pie; place pies back onto parchment-lined baking sheet. Bake 14 to 16 minutes or until lightly browned. Cool slightly on a wire rack before serving.
  6. Yield – 12 hand pies

 

Preserving the Harvest: Apple Cider in a cup

One of my favorite things about Azure Standard is their fresh produce. Now of course their Julie’s Frozen Sherbet is pretty amazing, then Sarah’s Starts have got to be some of my favorites, and you can’t forget the wonderful pasture fencing, oh but wait, what about the organic socks? And their salmon is to die for! Okay, okay… I suppose I like filling our family’s cart each month a little too much. Today, I wrote to share with you the importance of preserving the harvest. Although I didn’t really harvest these delicious Azure Standard apples, I do not want a single one to go to waste. I can do this by canning, freezing or even drying most all of these fruits and vegetables. I would like to share with you how we preserved the different fruits and vegetables from Azure’s garden. Read more

Pumpkin Spice Oatmeal

Fall is here, which means many things. It means changing of seasons. It means the leaves will soon begin to change color and twirl toward the ground and wait to be raked into a pile by a bunch of children anxiously waiting to jump in them. It means warm soups, freshly baked goods and so many other things! I just love fall. Read more

Mocha Frappes!


I was given permission to share this recipe with you by Carrie Vitt, author of Deliciously Organic. You can visit her blog at: Deliciously Organic While this recipe was listed on her blog and not the cookbook, it is just another example of the “hits” we have discovered in her book. We have truly loved having this resource, Deliciously Organic, for the kitchen. (Make sure you check out our Deliciously Organic Giveaway on the main page of the blog!) I have adapted the recipe by making it large enough to serve all my family at the same time. We also have our own milk cow so we tend to make our whip cream from scratch instead of buying the heavy cream like she suggests. If you’d like to read the original recipe you can do so HERE

At any rate, let me share how we made these treats.
Supplies Needed:
Blender
Ice Trays
Coffee Pot

Ingredients:
Coffee:
1 pot of strong coffee. Feel free to use one of Azure’s Herbal Coffees
1 cup of Clover Honey

Chocolate Sauce:
3 cups of Organic unsalted butter
3 cups of Organic Cocoa powder
1 1/2 cups of Organic Maple Syrup
6 tsp Organic Vanilla extract

To make the Frappé you’ll also need:
6 cups Raw Milk

Topping:
3 cups of heavy cream

Directions:
Make coffee as usual. Mix honey in coffee until dissolved. Pour into ice trays and freeze. For sauce melt butter then allow to cool for five minutes. Add cocoa powder, vanilla and syrup mixing well until it is throughly mixed together making a thin fudge like consistency. Allow this chocolate mixture to cool. Once your coffee has frozen in the ice trays you can begin making your frappes. Simply put 8 coffee ice cubes to 1/2 cup of milk, 1/2 cup of chocolate mixture and 1 cup of ice into your blender. Blend until smooth. Pour into two serving glasses and top with whip cream and drizzled with more of the chocolate sauce. If you’d like to know how to make whip cream see our Dairy Delight How to page.

Jump into spring with this delicious Strawberry Pizza


Hello Friends,

Spring has sprung, flowers are blooming and strawberries are in season! If you’re looking for a  refreshing dessert to meet you after a long days work in the garden this is the one for you!

 

PIE CRUST:

2c flour

1tsp salt

3/4 butter

5-8tbl ice cold water

__________________________________________

Mix flour and salt in a bowl, but in butter using pastry blender or two knives or forks until all flour is just blended in to form pea-sized chunks. Sprinkle water over dry mixture and toss lightly with fork until dough forms (do NOT over work dough/handle as little as possible). Divide mixture into two even balls. Flour rolling surface and rolling pin lightly. Roll dough for bottom of crust into circle large enough to fit pie pan size. Place pan and flute edges by pinching dough between thumb and forefinger making a ruffled edge around plate. Prick dough bottom and sides with a fork (this helps dough not slip while baking). Bake in a pre-heated oven @ 450* until golden brown (approximately 10 minutes). When done, set aside to cool completely. Makes 2 pie shells or use second ball for top covering for a double crusted pie.

 

__________________________________________

 

STRAWBERRY GLAZE:

1 1/2c sugar, 1/4c  Tapioca flour, 1/4c water, cook until thick add 1/2tsp red food coloring
pour over berries and let stand 3-4hours

STRAWBERRY PIE:

*Use above pie crust

 

* First filling:
Mix one 8 ounce softened regular cream cheese with 1c powdered sugar and 1tbls pure vanilla together until creamy.
Spread  mixture evenly on bottom and sides of pie crust

*Second Filling:

3 boxes washed, drained and sliced strawberries mixed with 1 1/2 tubs strawberry glaze. Mix together until berries are covered well. Refrigerate for  two hours-

Enjoy!!