Cubbie Bear Crunch

Born out of one part inspiration and two parts desperation, this is the quick, yummy, hands-on teaching snack that my co-leader Benny and I served to our excited AWANA preschoolers the first club night this year. It would also work well to jazz up any bear-themed preschool unit and plain old boring day that needs chocolate. Because everything, in my world, is better with chocolate.

What you need:

Golden Grahams cereal

Teddy Grahams

mini marshmallows

mini chocolate chips

a large mixing bowl

The effect is multiplied when you bring the ingredients and allow the Cubbies to "make" the snack on their own. As you're adding ingredients, talk with them about the symbolism of each bit as it relates to Cubbies.

Marshmallows--clouds, because while God is everywhere, when we think of "heaven," we automatically think of clouds and Him.
Golden Grahams--the Bible, which we use to learn more about Him.
Chocolate--God's word, which is sweet and sustaining.
Teddy Grahams--Cubbie, because by listening to stories about him, we can learn more about God.

Orzo with Cheese & Broccoli {everyone@thetable}

With Reuven now an entity in his own right at our table, I am loving watching him dive in to new flavors and textures. I am a big proponent of not "dumbing down" food for children.  Their palates deserve to be delighted just as much as ours. Here's a favorite recipe from the Blandings kitchen needs only a few quick dices with a butterknife to be served to everyone at the table, from Daddy to babe. Bonus round for the homeschoolers among us: this is fast and easy enough to make it into lunch rotation, even if your 11 year-old handles lunch prep some days.

Orzo with Cheese & Broccoli
adapted from Skinnytaste

Ingredients:
3 cup orzo

2 cups frozen or fresh broccoli florets

3/4 cup shredded cheddar cheese

4 Tablespoons grated parmesan cheese

2 cloves minced garlic

3 Tablespoon butter

 approx. 1/2 cup milk

salt

Directions:

Add orzo to a large pot of salted boiling water. Boil for 3 minutes then add broccoli and cook for 2-4 more minutes, or until orzo is not quite done. Drain and then return to the pot. Add cheeses, butter, and milk.  Stir. Add more milk until you reach your preferred consistency.

We've found that the cheese amounts can be tinkered with once you get a feel for the recipe. Some days, it's all about the gooey cheddar. Other days, it's more about the orzo. YMMV.

MG's Taste of Summer Muffins

I know I'm back, per se, from my new baby honeymoon, when I'm ready to start tinkering in the kitchen again. This recipe was the result of a napping baby, a sunny afternoon of outdoor play for everyone aged 2 and up, and the very last jar of last year's home-canned peaches smiling at me from the pantry shelf. They combine some of my favorite summer flavors in one not-too-heavy-but-still-moist-and-yummy muffin. Atticus wolfed down five at 6:15 this morning, so they must pass muster.

MG's Taste of Summer Muffins

1/2  quart canned peaches, drained & diced

3 1/2 cups flour

4 tsp. baking powder

1 tsp. kosher salt

1 cup applesauce

1 cup sugar

2 whole eggs

2 egg whites

2 TBS. coconut oil

2 TBS. vegetable oil

1/2 cup whole milk

1. Preheat oven to 375 degrees F. Prepare muffin cups with spray or paper liners.

2. In mixing bowl, combine flour, baking powder, and salt.

3. In a separate bowl, combine applesauce, sugar, whole eggs, egg whites, and oils.

4. Stir applesauce mixture into flour mixture, alternating with milk. Mix until moistened, then slowly add diced peaches.

5. Spoon into muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven & cool on wire rack, 

Makes 24 muffins.