20 Best Tips
Teaching Textbooks

Gingerbread Puppy Chow Recipe

Gingerbread puppy chow recipe

A few weeks ago we tried a new recipe to share with our co-op friends. It was one that had been circulating Facebook from Cheerios and decided to try it because we have kiddos that are gluten free. While we altered it some, we decided to play with the recipe a little more for a gingerbread flavored mix – and YUM!!

This is a super quick and easy recipe to make, especially if you need a last minute gift to drop off for a neighbor or a yummy dish for a party. You’ll have nothing but a little powdered sugar left in the bottom of the bowl!

Gingerbread Puppy Chow Recipe

Gingerbread Puppy Chow
Yields 12
A quick and easy holiday snack recipe.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 10 - 12 cups Cheerios (or less, according to your taste)
  2. 12 oz. white chocolate squares or bag of white chocolate morsels
  3. 1/2 or full bag of Christmas colored M&Ms (can use full-sized or baking bits)
  4. 1 1/4 cup powdered sugar
  5. 3/4 teaspoon cinnamon
  6. 3/4 teaspoon ginger
  7. 3/4 teaspoon allspice
  8. 1/4 teaspoon nutmeg
  9. 1/4 teaspoon cloves
Instructions
  1. Measure Cheerios into a large bowl (if you have one with a lid, this would be best).
  2. Put powdered sugar and spices into a quart sized ziploc bag and shake well to mix sugar & spices.
  3. Melt chocolate according to package directions in microwave safe bowl or using double boiler. When chocolate is melted, pour over Cheerios in bowl and mix well with a large spatula.
  4. Pour powdered sugar mix over Cheerios, place lid on bowl, and shake well to coat Cheerios.
  5. Add in colored M&Ms or other candy pieces of your choice.
Notes
  1. We only used 1/2 a bag of the baking bits. The original recipe only called for 3 cups of Cheerios, so we significantly increased the Cheerios in this version (we prefer a little less coated). You can adjust your cereal if desired, but this provided a great ratio of sweet to the spices (we thought).
  2. 10 cups is about the perfect ratio for our family. 8 cups leaves it a little clumpier and 12 is a drier, but still tasty mix.
Adapted from Cheerios/General Mills
Homeschool Creations http://www.homeschoolcreations.net/

Other Recipes You May Enjoy

Peppermint Bark Recipe


Gluten Free Cookie Dough Balls

Gluten Free Salmon Cake Recipe

gluten free salmon cake recipe

Maybe fish isn’t your thing. I get that – our kids weren’t huge fans of it either. But in the last year or so, salmon has become one of my favorite dishes because my body tends to be happier the more protein it ingests, and I happily oblige. When I wanted to make salmon cakes using a recipe a friend had given me, I realized one of the key ingredients (bread crumbs) would cause a problem with my gluten-free friends. Rather than buying gluten-free bread crumbs, I decided to play around with teh recipe – and the results were delicious, especially since the added ingredient included more protein! 

Now granted, the above picture may not be the most appetizing or appealing, but really – I have no time to make it look pretty, because a) it would get cold and b) it smells good and our family wants to eat them. So frying pan picture it is! 

 

Gluten Free Salmon Cakes
Yields 8
a high-protein salmon-cake recipe (that even our kids love)
Write a review
Print
Prep Time
20 min
Total Time
30 min
Prep Time
20 min
Total Time
30 min
For Salmon Cakes
  1. 2 6oz. cans pink salmon
  2. 3 Tbsp. mayonaise
  3. 1 egg (or 2 egg whites)
  4. 1/2 red onion, finely diced
  5. 2 tsp Old Bay seasoning
  6. 1 tsp dill
  7. 1 tsp pepper
  8. 2 tsp minced garlic
  9. 1/2 cup cooked quinoa (or 2 slices of bread made into crumbs)
  10. 1/3 cup parmesan cheese
For Frying
  1. Olive oil
Instructions
  1. Drain salmon and place in a mixing bowl. Add in all remaining ingredients and mix together.
  2. Heat olive oil in a pan over medium-high heat.
  3. Once well mixed, form salmon mixture into 4" wide patties with hands and place in frying pan. Fry over medium-high heat for approximately 4 minutes per side or until desires crispness.
  4. Serve with tartar sauce or enjoy plain. Makes approximately 8-10 salmon cakes.
Homeschool Creations http://www.homeschoolcreations.net/

 We’ve also tried the above recipe with lump meat crab and had wonderful results as well, but typically I make up a batch and store them in the fridge to grab for a lunch at the pool or a quick snack during the week. 

Enjoy!

Baked Potato Soup Recipe

baked potato soup recipe - full of bacon, cheese, potatoes, and plenty of comfort 

One of the things I love right now with our kids (especially our boys) is their wanting to help me cook a real meal. Not just a simple side or snack, but they want to help out making our dinners. They have their definite favorites, and one that is requested often is our Baked Potato Soup recipe. This is our go-to dish when we have a group of friends coming over because it is filling and makes a huge pot (which means leftovers if we make it just for us!). 

Baked Potato Soup recipe

Even though the weather has been warming up in our area, there was a unanimous vote for baked potato soup and I have to admit I didn’t complain about it! It’s basically a whole load of comfort food mixed up into a pot: bacon, cheese, potatoes, more bacon…what’s not to love about that? Several of you have emailed and asked for me to share our recipe, so here’s a quick card for you to print and make.

Baked Potato Soup Recipe

Baked Potato Soup
Warm and filling soup - perfect for a cold night or to share with a group of friends.
Write a review
Print
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. 2 sticks of butter (1 cup)
  2. 1 cup flour
  3. 12 cups of milk (or more)
  4. 8 cups baked potatoes, diced
  5. 1 lb. cooked bacon, crumbled
  6. 3 cups shredded cheddar
  7. 2 cups sour cream
  8. 1 bunch of green onions, thinly sliced
  9. 1 Tbsp. salt
  10. 1 Tbsp. pepper
  11. 1 Tbsp. minced garlic
Prep
  1. Bake potatoes until done. Let cool slightly, then cut in half and scoop out middles in small chunks and put aside in bowl.
  2. Cook bacon according to directions, drain, and crumble.
  3. Slice/cut green onions, including the small bulb.
For soup
  1. While bacon and potatoes are cooking, start soup base. Melt 2 sticks of butter of medium low heat. Whisk in flour when butter is melted.
  2. Pour milk in slowly, whisking while adding. Continue stirring over medium heat (so milk doesn't scald and burn to bottom of pan).
  3. When milk has started to thicken over heat, add in sour cream, salt, pepper, green onions, and garlic.
  4. Turn to low and let soup simmer. When potatoes are ready, add them into soup along with bacon and cheese.
  5. When cheese is melted, serve with extra sour cream, green onions, and bacon.
Notes
  1. :: More bacon is always wonderful and enjoyed by everyone.
  2. :: Depending on how thick or thin you like your soup, add a little more milk. This soup is on the thicker side, but can be thinned down.
Homeschool Creations http://www.homeschoolcreations.net/

Hope your family enjoys this baked potato soup as much as ours does! (And you really can’t go wrong with bacon and garlic…or cheese…or green onions.)

Lemon Blueberry Coffee Cake

lemon blueberry coffee cake recipe from HomeschoolCreations.net - yummy breakfast treat!

One of the best parts of our children getting older is the chance they have to step into the kitchen and take over some of the cooking duties. While we are working toward independence with all the kids (I firmly believe they need to have a strong means of keeping their bellies full with homemade food once they leave home), they are having much fun choosing recipes and serving our family by putting together a breakfast once a week.

A current favorite is our Lemon Blueberry Coffee Cake recipe. With a yummy crumble topping (my personal favorite) to the combination of blueberries with a little bit of lemon flavor – oh my goodness. Definitely a tasty way to start the day!  Below you’ll find our adapted recipe along with some alternate suggestions for the lemon addition.

Lemon Blueberry Coffee Cake Recipe

adapted from Mennonite Country-Style Recipes 

Lemon Blueberry Coffee Cake
Serves 9
With a yummy crumble topping to the combination of blueberries with a little bit of lemon flavor - oh my goodness. Definitely a tasty way to start the day!
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the cake
  1. 1 egg
  2. 2/3 cup sugar
  3. 1/2 cup coconut oil
  4. 1 tsp. vanilla
  5. 6 drops lemon vitality oil OR 1 Tbsp. lemon zest
  6. 1 1/2 cups flour
  7. 2 tsp. baking powder
  8. 1/2 tsp. salt
  9. 1/2 cup milk
  10. 1 1/2 cups blueberries (fresh) - if frozen, thaw and drain well
For the topping
  1. 1/2 cup brown sugar
  2. 1/3 cup flour
  3. 1/2 tsp. cinnamon
  4. 1/4 cup (4 Tbsp) melted butter
Instructions
  1. Beat together egg and sugar until light and fluffy. Add in oil, vanilla, and lemon.
  2. Sift together dry ingredients and add to egg mixture, alternating with milk until all are mixed.
  3. Gently fold in blueberries, careful not to overstir (batter will become tinted blue if stirred too much).
  4. Pour into a greased 9x9 baking dish.
  5. Combing topping ingredients and sprinkle over the top of the batter.
  6. Bake at 350 for 25-30 minutes. Best if served warm!
Notes
  1. © Homeschool Creations. All images & content are copyright protected. Please do not use my images without prior permission. If you would like to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.
Homeschool Creations http://www.homeschoolcreations.net/

* Lemon Vitality oil can be purchased here. You can also use lemon zest in place of lemon oil.

Need Meal Planning Help? 

free-weekly-meal-planner-from-Homeschool-Creations-with-room-for-3-daily-meals-and-snacks-as-w.png

If planning meals is overwhelming, check out this fun and helpful Weekly Meal Planner to get you started and planning in less than 15 minutes! 

Maple Syrup Snow Candy Recipe (Wax on Snow)

Maple syrup snow candy recipe

Well then. The past few days we managed to get a whole heap of snow. And by a heap, I mean pushing the 2 foot mark. We’ve done all the typical obligatory snow activities: snow angels, snow forts, snowball fights, shoveling (that last one may not be the biggest hit, but hey).

Our in-laws recently delivered a gallon of maple syrup, and my husband grew up enjoying maple syrup candy (aka “Wax on Snow” as it is called up there!) during the winter season (when you grow up in upstate New York there is a lot of snow to be had!). We called his mom to get the instructions on how to make it and – SO SIMPLE (and yummy)!

Maple Syrup Snow Candy Recipe

You’ll only need to gather a few things to make the maple syrup snow candy recipe. We definitely recommend using pure maple syrup – because YUM! It hasn’t been tested using other syrup.

  • 1 cup maple syrup
  • a saucepan
  • candy thermometer
  • big bowl of packed snow
  • wax paper

Directions:

Maple syrup snow candy recipe from Homeschool Creations

  1. Bring maple syrup to a boil over medium high heat in a medium saucepan.
  2. Continue stirring until temperature reaches 235 degrees. Syrup will be thickened slightly.
  3. Remove pan from heat.
  4. Pack snow well in a large bowl and test a small amount of syrup by drizzling over snow. If it doesn’t sink in too far, it is ready to pour!
  5. Slowly drizzle the heated maple syrup over snow – have fun making designs. The thinner your pour the more brittle it will be.
  6. Once cooled down and hardened, removed from snow and place on wax paper.
  7. Enjoy!

Maple syrup snow candy recipe from Homeschool Creations

Note: We tried bringing it to temperature using a double boiler, but ended up pouring it into a saucepan and heating it directly over the heat that way.

Graham Toffee Crunch Treats Recipe

graham toffee crunch treats recipe from Homeschool Creations copy

One of the Christmas recipes we’ve really enjoyed this year is Graham Toffee Crunch Treats. These are a bit of a twist on an old recipe, using graham crackers (something we had an abundance of from camping) in place of saltine crackers. We also added in an extra sprinkle of some toffee yumminess to the top and the kids have been gobbling it up!

With just a few days left before Christmas, this is a super quick and easy recipe to make, especially if you need a last minute gift to drop off for a neighbor or a yummy dish for a party. You’ll have nothing but tiny crumbs left!

Graham Toffee Crunch Treats

Graham Toffee Crunch Treats-12

Ingredients

  • 2 sleeves of graham crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips
  • 1/2 bag Heath toffee pieces

Directions

  1. Preheat oven to 325°F.
  2. Line a jelly roll pan with parchment paper.
  3. Lay the graham crackers on the jelly roll pan, filling in around the edges as best as you can. Making them neat is pretty to start, but in the end it won’t matter.
  4. Melt the butter and sugar together in a pot over medium heat, stirring continually. Once the butter has completely melted, bring the mixture to a boil for 2-3 minutes, continuing stirring.
  5. Remove from heat and pour evenly over the graham crackers. Spread over crackers using a small spatula.
  6. Bake for 6-8 minutes. Remove from oven and sprinkle with chocolate chips while still hot.
  7. Let the chocolate chips melt for a few minutes and then spread the chocolate over the top with a spatula.
  8. Sprinkle evenly with 1/2 bag of the toffee bits.
  9. Place in the freezer for 30 minutes to cool. Break apart into pieces and store in an airtight container.
    Note: you can also use saltine crackers in place of the graham crackers and it is equally as yummy!

      Other Recipes You May Enjoy

      Peppermint Bark Recipe


      Gluten Free Cookie Dough Balls