Spooky Treats

This year for Halloween, Jakson's class held a Goulish Luncheon. The challenge was given to 
the kids {but really to the parents} to create a festive snack to share with the class. And what a spread it was...

The kids had so much fun digging into spooky foods like, Eyeball Spaghetti, Mummy Wraps, 

Monster Apples, Spider Sandwiches, Witches Hats, Frankenstein Pudding and Spider Nuggets! 

Bon Appetit and Happy Halloween! 

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100th Day

I don't recall celebrating this commemorative day when I was in elementary school, but apparently, the 100th Day of School is a big thing now. 

For this celebration, each child was asked to create a display of 100 items. After much back and forth, Jakson finally decided that he wanted to display 100 sharks teeth. Great idea. The only problem was the project was due in three days and we only owned 1 shark tooth. Thank goodness for eBay! You can buy anything on that site. We found a local vendor and picked up 150 sharks teeth that day. After our little Picasso painted his shark, we hot glued the teeth on, one by one. {Raina only managed to pick off three teeth before we realized what she was doing, not too bad.} Then finally, we had one amazing looking shark!

The fun didn't stop there. We were the chosen ones to bring in the 100th Day snack for the party. Talk about pressure! Jason and I Googled and got on Pinterest to try and find something creative. To our surprise we found nothing. This snack was literally keeping me up all night. Finally, while laying in bed, Jason and I came up with an idea. We call it the 100th Day Kabobs. 

Some Rice Krispies, a simple cookie cutter action, sprinkles, and small skewers was all we needed. We wrapped them up individually and wa-lah!

I never thought a Kindergarten project and snack would ever be so stressful. I'm beginning to worry that when high school hits, we're in for a real doozie!

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A Sweet {Mexican} Treat: Embracing Tradition

As a kid, my family and I would travel every year to San Antonio, Texas to celebrate La Navidad {Christmas}. Sleeping on the floor of my Nana's one bedroom apartment, eating pan dulce for breakfast {Mexican sweet bread}, drinking cans of Big Red, and the aroma of homemade empanadas in the oven bring back sweet memories of family traditions. This holiday season my goal is to embrace our family traditions, both new and old. The first step, the kids and I baking my Nana's delicious empanadas!

Nana’s Empanadas {turnovers}

Ingredients
For the dough:
4 1/2 -5 1/2 cups unsifted flour
1 tsp sugar (if you prefer sweet empanadas, use 1/4 cup sugar & 1 tsp. cinnamon)
1 tsp salt
1 pkg yeast {rapid rise}
1/2 cup soft margarine
3 eggs, room temp
1 cup hot water & 2 Tbsp warm water

For the filling:
1- 16 oz can sweet potato (drained) or canned pumpkin- Or steam 5 fresh sweet potatoes and reserve the softened inside
1 large piloncillo {Mexican brown sugar} or 1/2 cup brown sugar & 3/4 cup granulated sugar
1 beaten egg
1 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. ginger {optional}

Makes approximately 3 dozen

Directions:
1. In a large bowl mix 4 1/2 cups flour, sugar, salt & yeast.
2. Heat margarine with 1 cup water until hot to the touch, then Stir hot liquid mixture into dry ingredients. 

3. Mix 2 eggs plus 1 egg white {save unused egg yoke}. Add egg mixture to reserved flour to make a soft dough consistency. Using your hands knead for 8-10 minutes. Use additional flour if needed until dough is no longer sticky.

4 Place the dough in a large greased bowl, turning dough to grease all sides. Cover and let rise in a warm place for 1 hour. 
5. While the dough rises begin to make the filling.
6. In a saucepan mix all filling ingredients well. Cook over low to medium heat. Continue to stir until the mixture thickens. Set aside.
7. After dough has risen, punch it down and divide it into egg sized balls, then roll them out.
8. Place 1 Tbsp of filling in center of dough. Pinch the seams together & place them on greased baking sheet. 

9. Cover them & let them rise until dough doubles in size {approximately 30 minutes}
10. Now combine reserved egg yolk and 2 Tbsp water. Brush each turnover with egg white mixture. Bake at 400 degrees F for 15 minutes. Remove from the baking sheet & cool on a wire rack.
11. ‘!Buen Provecho!’ {Enjoy!}

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25 activities for Christmas

Here are some great ways our family likes to add some holiday cheer during this time of year. Maybe you'll find one to add to your list of traditions. 

Alright, so they may not be "Griswold" style, but they're still fun nonetheless. Enjoy! {Be sure to click on the links to find the recipes or directions!}
 
1. Go see Christmas lights
2. Make a cinnamon hand print ornament
3. Visit a live nativity
4. Make hot cocoa with marshmallows
5. Watch favorite holiday movies
6. Bake Christmas cookies and then share them with our neighbors
7. Make snow slime
8. Create a gingerbread house
9. Help the kids make a Christmas list: something you want, need, read, give, & wear  
10. Build a snowman- over and over again!
11. Make scented pine cones  
12. Make outdoor ornaments
13. Make our own wrapping paper
14. Make reindeer food
15. Drink apple cider smoothies
16. Create a birthday cake for Jesus
17. Adopt a child or family in need
18. Create a candy nativity scene
19. Read our favorite Christmas stories
20. Pick out the perfect Christmas tree
21. Blast Christmas carols in the house
22. Put up Christmas decor all around the house
23. Play with snow clay
24. Sit by the camp fire and make s'mores
25. Sleep by the Christmas tree

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A Holiday Recipe: Sweet & Savory Loaded Mashed Potato Casserole

Meet Leslie, writer, blogger, and food connoisseur! Although she may not have any I Guess Im Due moments (yet), this chick is a genius when it comes to the kitchen. Her blog, Dash of Les is the winner of 2012's Creative Loafing Best of the Bay Best Food Blogger and her guacamole recipe won 1st place in 2014's All American Recipe Contest.  And this month, I Guess Im Due was lucky enough to have Leslie create a one of a kind recipe for our readers just in time for the holidays!

This yummy side dish is a great twist on a classic, that's both savory and sweet. This casserole is a fun compromise for people who like sweet potatoes and people who prefer traditional mashed potatoes. So grab the kids and roll up your sleeves because there's mashing, grating, mixing, and crumbling to be done. Enjoy this original recipe from Dash of Les, it's sure to be a new family favorite!

. . .

Sweet & Savory Loaded Mashed Potato Casserole 

(courtesy of dashofles.com)

Ingredients:
2 pounds Yukon Gold Potatoes
2 pounds sweet potatoes
1/2 cup light sour cream or 2% plain Greek yogurt
1/2 cup olive oil, divided
1/2 cup shredded Gouda cheese (feel free to substitute with cheddar or jack cheese)
1/4 cup milk
4 tablespoons unsalted butter, divided
1 teaspoon freshly grated nutmeg (optional)
2 teaspoons salt, divided
1 teaspoon pepper
non-stick cooking spray

For the topping:
1/2 cup freshly grated Parmesan cheese (not the can stuff)
1/4 cup chives, chopped
6 slices cooked bacon, crumbled


Directions:
1) Peel all potatoes and cut in quarters. Place the chopped sweet potatoes in one saucepan and the Yukon golds in another. Fill both saucepans with water, just until the potatoes are covered. Place on burners over medium-high heat and boil for 15-20 minutes, or until potatoes are tender. Drain potatoes separately and return to pots.

2) To the sweet potatoes, add 1/4 cup olive oil, grated nutmeg, 2 tablespoons butter, and 1 teaspoon salt. Mash with potato masher or use a hand-held mixer. Mash until smooth.

3) Place the Yukon golds back on a burner, on low heat. Add the sour cream (or yogurt), 1/4 cup olive oil, 1/4 milk, 1 teaspoon salt, and pepper. Use potato masher and mash until completely smooth. Use a hand-held mixer if you have one. Once smooth, remove from heat and stir in the shredded Gouda cheese.

4) Spray a 13x9-inch casserole dish with non-stick spray. Then, spoon the sweet potatoes on one side of the dish (lengthwise) and the Yukon golds on the other side. Now, partially mix the two potatoes. Create a pattern using a zig-zag or swirl motion with a fork or a knife. Don't combine the two completely. If you're not baking the mashed potatoes until later, now is the time to top with plastic wrap and place in the fridge.

5) When you're ready to bake the mashed potatoes, pre-heat your oven to 350 degrees. Top with freshly grated Parmesan cheese. Bake for 30-35 minutes if the casserole has been refrigerated and 20 minutes if it's still warm.

*If you'd like the cheese to get a nice golden crust, place small bits of butter all over the top and broil for 5 minutes. Be sure to keep a watchful eye so it doesn't burn.

6) Remove from oven and top with bacon and chives. Serve and enjoy!

. . . 

For more amazing recipes created by Leslie, visit her website at www.dashofles.com and don't forget to show her some love on facebook!

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A Fall Recipe- Take 2

Alright so I had to redeem myself from my first disaster of a recipe. This time, I went for something a bit more simple. 

Banana Pretzel Spiders

(courtesy of dancingcarrots.com)

To make 6 spiders you will need:

~2 large bananas (cut into about six 1 to 2 -inch bites)
~pretzel sticks (we needed enough to give our spiders 8 legs) 

~raisins 

~peanut butter (to attach the eyes)

Directions:
Take a banana bite and insert 4 pretzel sticks in each side. 
Gently dip two raisins in peanut butter and push the two raisins on the top of the banana for eyes. 
Enjoy!

Okay, so maybe the kids had some funny looking spiders, but who cares, these were so much fun to make, and they were yummy to eat!  

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A Fall Recipe...

 It's officially fall, so that means it's time for some pumpkin! My kids love to make banana bread so why not add pumpkin to a favorite recipe? Sounds fool proof, right? The girls and I rolled up our sleeves, put on our aprons, and got to baking!

Let's be honest, is it any surprise that I had my own I Guess Im Due moments while attempting this recipe?! First, our ingredients may have been slightly off since I had little hands helping me. But who doesn't love extra salty bread? Next, instead of using self-rising flour we may have used bread flour. So as we were watching our bread bake it wasn't rising as much as it should be. But that's alright! Well, for some reason when I cut open our bread it had the consistency of pumpkin pie (and weighed a ton) instead of the light, fluffy bread that the original baker posted. Oh well, Lilliana still gave it a thumbs up. Maybe yours will turn out better...

                                       Pumpkin Banana Bread with Vanilla Bean Glaze
                                                             (courtesy of addapinch.com)

Ingredients
3 very ripe bananas, peeled
2 cups sugar
1 (15-ounce) can pumpkin puree
2 cups self-rising flour
2 eggs
1 teaspoon vanilla
½ teaspoon ground cinnamon
pinch of Kosher salt
Vanilla Bean Glaze Recipe
1 cup confectioner's sugar
1 tablespoon vanilla bean paste
2 tablespoons heavy cream
pinch of Kosher salt
 

Instructions
Mix bananas and sugar with electric mixer until well-blended.
Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth.
Prepare two loaf pans (or four small) with baking spray or with butter and flour. Divide pumpkin banana bread batter between the two loaf pans.
Bake at 350 degrees until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
Top with a vanilla bean glaze.
 
For the Vanilla Bean Glaze
Add all ingredients to a small bowl and stir until smooth. If too thick, add more heavy cream. If too thin, add more confectioner's sugar.

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