ABC Scripture Cards

I have been looking and looking for the perfect ABC Scripture Cards to go with homeschooling my preschooler for free. I ended up making my own and using the text from Walk Beside Me Preschool Schedule. I still want to improve upon them in the future, but I don't have the time currently.

What I am so happy about, is how they turned out and how I am able to use these cards for our Family Home Evening each week. It combines the letter we are working on that week, the gospel topic to discuss for FHE and during the week, the song to sing and learn from the children's HYMN book, and the scripture of the week to learn and read each day.

My son loves going over them and seeing the pictures on the cards. I hope to put together a mini lesson on the back of each card for each gospel topic and post at a later date. If any of you have ideas please feel free to share them with me. I am no means a graphic designer...lol I hope you enjoy and share with your friends and family members.

Once I printed them off I cut them out with a little white around the edges and used my home laminator to help them last through out all our children. It makes the pictures pop out more and look a little more professional! If you don't have a laminator at home you can always get it done at your local teaching store for pretty cheap. I know Lakeshore learning is a great teaching store that has many locations around the United States. Good luck!

If you are unable to view and download the ABC Scripture Cards below please visit my Scribd account to access the document to download for FREE!

Click to download the ABC Scripture Cards and Gospel Theme

Healthier Mac N' Cheese with Veggies

I really dislike boxed macaroni and cheese. The fake cheese and preservatives make me feel gross. I have looked up different homemade recipes of macaroni and cheese and came up with my own recipe. My friend told me about making my own roux and I have been hooked ever since. This roux can be altered and changed for many different dishes such as Alfredo Sauce, use instead of a can of cream of chicken soup, and more. 

I always have left over veggies, chicken and cheese each week. Sometimes it could even be left over ground turkey and veggies. I will through this yummy dish together and it is always a hit for my family and friends. 

Ingredients:

1 1/2 cups Cheddar Cheese
4 tablespoons All purpose flour
4 Tbs unsalted butter
1 cup almond milk (or regular 1% milk)
1 cup chicken broth
2-3 teaspoons of minced garlic (you can always use dried minced garlic if you don't have fresh or caned in the fridge)
2-3 turns of pepper or to taste
1 package of whole wheat noodles (I have used penne, macaroni, egg noodles and more)
2 bunches of broccoli cut up
2 zucchini's cut up
1/2 of a rotisserie chicken or 2-3 free range chicken breasts cut up

Optional for topping:

1/2 cup Parmesan Cheese shredded
1/2-1 cup plain bread crumbs

Directions:

Preheat your oven to 425 degrees. Cut your vegetables up into bit size pieces. I slice my zucchini down the center length wise and then cut my slices about 1/4 inch thick. Take your block of cheddar cheese and shred 1 1/2 cups and set aside. Get your left over chicken breasts or rotisserie chicken and cut it up into small cubs or strips and set aside.

In a large pot boil water, cook your pasta to the packaged directions, and add your cut veggies in for the last 5 minutes. Drain and set aside.

In a medium sized pan make your roux. First put your burner on medium heat, melt the butter and then add your flour while whisking so it doesn't burn. Then add your minced garlic. Quickly then add your chicken broth and milk of choice and whisk it till it is mixed together and heats up. Dump your shredded cheddar cheese and stir it in until melted and combined. Then add a few turns of pepper.

Now in your 9x13 pan you can combined all your ingredients (or combined them in the large pot). If you are trying to cut back on calories you don't need to add the optional toppings). If we have it in the fridge we will add a thin layer of plain bread crumbs and parmesan cheese.

Place it in the oven for about 10-15 minutes or until the top is lightly golden brown. If you are in a hurry you can always put your oven on broil for about 5 minutes.

Homemade Graham Crackers!

My son loves graham crackers and so I took it upon myself to figure out how to make them homemade and decrease the preservatives once again from his snacks. I found a recipe we like from Chasing Delicious.

Ingredients

 8 ounces (1 1/2 cups) Whole Wheat Flour
 2 ounces (1/2 cup) all purpose flour
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 3 ounces (1/2 cup) brown sugar 
 3 ounces (3/4 stick) unsalted butter, cold
 3 ounces (1/4 cup) honey
 1/8 cup Almond milk (regular milk)
 1 teaspoon vanilla extract

 Sprinkled Cinnamon & Sugar on top of each cracker 

Instructions

 1. Place the flours, baking powder and soda, salt and sugar in a
    food processor. Pulse until combined.
 2. Add the cold butter and pulse until the mixture resembles corn
    meal.
 3. Add the honey, milk and vanilla and pulse until the mixture begins
    to come together and form a dough.
 4. Dump the mixture out onto parchment paper and knead a few moments
    if needed. 
 5. Preheat the oven to 350F.
 6. Roll out on a lightly floured surface. Roll the dough out to 1/8th to 1/4 inch thick.
 7. Using a cookie cutter (i used a ridged cookie cutter) or using
    a pizza cutter cut out square cookies. Using a toothpick or skewer,
    pokes holes in the top in any pattern you wish.
    I made some large cookies at 2 inches and some small at 1 inch.
 8. Place the cookies on a baking sheet lined with baking paper. Sprinkle each cookie with cinnamon and sugar. 
 9. Bake in a preheated oven for 13-15 minutes for 2 inch cookies or until the sides begin
    to brown. Keep an eye on them so they don't get burnt. 

Marbled Red-velvet Cheesecake Brownie's

I made these Marbled Red-Velvet Cheesecake Brownie's for our friends tonight and they where a hit!

I altered a few ingredients from the The Novice Chef Blog. I took out the red food coloring and I used half all purpose flour and half oat flour. I also put the dough in a 9x13 pan making them extra thick and wonderful! I did have to cook them about 10 minutes extra than the original recipe. I then served it with a scoop of vanilla ice cream.

Ingredients: 

Red Velvet Layer:
1 3/4 cups All Purpose Flour
1 1/2 cups Oat Flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
2 teaspoons white vinegar

Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Grease a 13 x 9 pan with canola oil spray.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 35-40 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

Homemade Cheez-It's!

My son really loves Cheez-It's and I went on Pinterest and found this awesome recipe from Seeded At The Table. It helps to again take away additional preservatives that are unnecessary in our foods. I did alter two ingredient using whole wheat flour rather then white whole wheat flour and adding additional milk to get the desired texture. They don't look exactly like a Cheez-It, however they taste fantastic. Just remember to roll the dough nice and thin so they get really crispy like Cheez-It's otherwise they are a little softer.

When I make them again I will be more cautious about the dough being nice and thin before backing so they are crispier. Also I forgot to put the whole in the center, which is just esthetically pleasing, but doesn't make or break your Cheez-It. I would have, but with a 3 month old baby waking up in the middle of baking these I had to hurry to take care of her.

 Ingredients: 

• 4 oz block extra sharp cheddar cheese, grated
• 2 Tablespoons unsalted butter
• 1/2 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/8 teaspoon onion powder
• 1/4 teaspoon salt
• 2 to 4 1/2 Tablespoons milk, plus more for brushing
• Kosher salt
• 
  

Directions:

Adjust racks to the top and bottom third of the oven. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners; set aside.

In the bowl of a food processor fitted with the dough blade, process the cheese, butter, flours, onion powder, salt and 2-4 1/5 Tablespoons of the milk until a dough is formed. Add up to 1/2 Tablespoon more of milk if the dough is too dry and crumbly.

Transfer the dough to a pastry mat or a clean floured surface. Roll to a large rectangle until the thickness of the dough is about 1/16th of an inch. Using a pastry wheel or a pizza cutter (I used a pizza cutter however if you have a fancy pastry wheel it really makes them look fancy).  Cut the dough into 1x1-inch squares, or 1/2x1/2-inch squares (really, it doesn't matter too much what size you choose) but the baking times may vary. Reserve any scraps to repeat and roll out and cut again.

Using a thin spatula, transfer the dough squares onto the baking sheets. Lightly brush milk onto the tops of each square with a pastry brush, then sprinkle with Kosher salt. Prick the center of each square with the blunt end of a bamboo skewer.

Bake the two baking sheets of crackers for 12 to 18 minutes, depending on the size of your crackers, until they are crisp and slightly golden. Rotate the pans from top to bottom and back to front halfway through baking.

Remove from the oven and set the baking sheets on wire racks. Allow to cool completely.

Homemade S'mores Ice Cream

I have been on a big kick the past month of challenging myself to make things homemade that we normally would buy at the grocery store. I try hard to get rid of preservatives as much as I can here and there and hope to make majority of our eating preservative free if we can. It does take more work however I have fun doing it. 

I have my little buddy (my son) help me and he loves it. We have been on a S'mores kick making S'mores,  S'mores cookies and more. S'mores homemade ice cream sounded really good the other night, so we made it!

It is more fattening then buying it at the grocery store so this isn't something you want to eat all the time. However when you want to splurge I highly recommend it.

I found the recipe from Love From The Oven and we have made it twice in the past two weeks. So needless to say I have been splurging a little more than usual!

Ingredients

• 1-1/2 cups 1% Organic milk
• 1-1/8 cups granulated sugar
• 3 cups heavy cream
• 1-1/2 tablespoons pure vanilla extract
• 1 vanilla bean (optional)
• 1 cup crushed graham crackers (as coarse or fine as you like)
• 1/2-1 cup of mini chocolate chips
• 1 cup mini marshmallows

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.

Stir in the heavy cream and vanilla.

Slice open your vanilla bean, scrape out seeds and add to the mixture, if using vanilla bean.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.

Scoop your ice cream out and into a freezer safe container.

Mix in your graham cracker pieces, chocolate chunks and marshmallows. Stir well to combine.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for 3 or more hours.

Enjoy in bowls or on top of cones. 

*I made this recipe twice now and I used whole milk one time and 1% another and they both came out perfect! We also did our graham crackers crushed completely the first time and the second time I left larger chunk's and it was even better. 

*After our ice cream was in the ice cream maker for 25 minutes we put it in a large bread pan in the freezer and every couple of hours we stirred it to ensure it was fluffy and creamy.  

DIY Magnet Calendar

I found a frame for $5! I wanted to create something and thought I need a large calendar in our home. It needed some TLC, but was perfect for my calendar creation. I wanted to make a calendar I could put our busy schedule on and have enough room for several events in the day. Sticky notes sounded great and thats when I chose metal instead of a white board! You also can fit more information on them than writing with a white board marker.

Instead of sticky notes you can always use cute scrapbooking paper and put those decorative magnets to use.

What you need:

• Frame
• Sheet of metal from Home Depot 
• Tin Snips
• If your frame doesn't have a board for the back you can buy a thin piece of wood at Home Depot. 
• Decorative masking tape
• Decorative Magnets
• Small magnets from Joann's (one side of the magnet has a white board finish to write on. These are used to number the days in the month)
• Spray paint with primer and paint in one
• 1/4-1/2 Small nails

Directions:

1. To protect your floor outside put down an old sheet or plastic sheet. Then prop your frame up with something so it doesn't get stuck to the floor. Put about 2-3 coats of spray paint depending on the desired look. 
2. Once your frame is dry flip it facing down and measure the frame including the lip. Then you will get your tin snips and cut the metal to the appropriate size. 
3. Put the decorative masking tap on appropriately to 7 days of the week. I used a measuring tap and marked the lines with a marker before I placed it on the metal. 
4. Place the metal in the frame and then place the backing board and secure the board. If you have an old frame like I did then I used the small nails, angled them into the corner of the lip of the frame, and nailed them in to secure the back of the frame. If you don't have a hanger on the back. I used a small hanging kit from Home Depot and nailed on two hooks to hang it on the wall.
5. Then you can hang it on the wall, place your magnets on and use a white board marker to write the month and more! 
1. I used a permanent marker to write on my magnets for the days of the month. 

Healthy & Tasty Baked Vegetables

I am proud to say we make some tasty baked vegetables that all our friends and family love. This is a recipe slightly tweaked from Demarle at Home. It's easy, tasty and good for you so I thought I would share.

Most evenings we look at what veggies we have in the refrigerator and throw them in a bowl. Often enough we use the same combination of vegetables in the recipe. If you have other vegetables that are your families favorites feel free to switch the combination up!

Things you will want or need:

• Silpat & pan (You can buy one at Demarle at Home. They are great products so your vegetables don't stick to your pan and it makes for an easy clean up! It is also great for backing and more)
• Large bowl and spatula 

Ingredients: 

• 2 small zucchini's or 1 1/2 large zucchini's
• 2 bunches of broccoli
• 1/2 of a white onion
• 1/2 of a sweet potato (you can substitute other potatoes if your like)
• 2 carrots
• 1/3 cup of fresh parmigiano-reggiano cheese 
• about 2-4 TB of olive oil
• 3-4 tsp of Herbs to Province Seasoning (You can also buy this through Demarle at Home or we get ours at Fry's)
• Few turns of fresh pepper

Directions:

Set your oven at 425 degree's.

Cut your sweet potato in small 1/2 inch cubs so when they bake they get cooked well. Slice your carrots in half or fourths depending on the thickness. We sometimes use our food processor to make the perfect slice. Your zucchini should be about 1/4 slices, the broccoli you will want to trim a lot of the ends off and cut the heads to medium bit sizes.

Next your onion (make sure to breathe through your nose ONLY! Then you wont cry while cutting it!) cut  it like an apple. Cutting it in half then cut the halves in half and maybe even another cut depending on the size of your onion. You will have 1/2 inch wide slices. We always take the first two layers out of the onion and then separate the rest and throw them in the bowl. (If you are not fond of onions put in only half)



Now all your vegetables are cut and they should be in a large bowl. You will then add your olive oil, drizzling it over the vegetables. Then put the Herbs to Province in your hand and use your fingers and pinch the seasoning between your two fingers to break the herb up. Next add you couple twists of seas salt and pepper. Toss it in the bowl with your spatula and then lay it out on your Silpat. Next sprinkle with fresh parmigiano-reggiano cheese.





Put them in the oven for 18 minutes.

Then be prepared to taste some delicious veggies!

Skinny Wonton Tacos Quick & Easy!

Another family favorite recipe we altered from Pinterest! The wonton wrappers & ground turkey help cut back on some calories, but still taste wonderful.

Supplies Needed:

• Muffin Tins (We have the wonderful Demarle at Home cupcake mold)
• Large cooking pan
• PAM
• Spatula

Ingredients:

• 1 Package of Ground Turkey
• 1/2 of a medium white onion (chopped)
• 3 tbs of taco seasoning
• 3 cloves of minced garlic
• 1 can black beans/ rinsed & drained (you can use refried beans)
• Grate 1 1/2 cups of Cheese (Mozzarella or Colby Jack cheese)
• 1 Package of wonton wrappers (if left overs put them in the freezer for next time)

Directions:

Preheat your oven at 375 degrees

Chop your onion up (remember to breathe through your mouth ONLY! Then you wont cry while cutting up the onion). To make for easy chopping, slice one end off of the onion. Peal two layers of the onion off then slice the onion from the right-side over, not cutting all the way through. Then rotate the onion and do this the opposite way. Then it will look like a blooming onion uncooked see the pictures below.

Next lay your onion on its side and cut, now your onion is chopped into the perfect sizes!

You will put your pan on med-high heat, spray PAM and throw your onions in cooking them for about 5 minutes while stirring so they don't burn. Then add the ground turkey, taco seasoning and minced garlic. 

Get your wonton wrappers in each muffin tin cup. Scoop 1/2 tbs of black beans on the bottom, 1 1/2-2 tbs of taco meat and then sprinkle a pinch of cheese on top. Repeat this until they are all full.

Place them in the oven for 7 minutes and they are done!



This makes about 2 1/2 pans full or about 30 tacos. If you have leftovers they stay well in the refrigerator for 4-5 days and are just as yummy reheated.

Simple DIY Silky Baby Blanket

I love the soft minke material and wanted to make a blanket out of it. I was at my favorite discounted fabric store SAS and found a couple yards of minke fabric. I had to snatch it and make it into a blanket for our new baby girl. I wanted a blanket that was thicker and a little larger to wrap her in for our weekly runs to the park. Also a blanket she could grow into as a lap blanket.

Supplies needed:

• Sewing machine
• Rotary cutter & cutting board
• Round kitchen plate
• Thread to match your fabric
• Pins
• 1.5 yards minke fabric (you can choose other types of fabric and adjust the size if you want)

You can do all types of dimensions, but to make it simple I just kept it 1.5 yards. I took a round plate and a rotary cutter to cut the corners so they where rounded. Beware minke fabric sheds a lot so you will want to vacuum after.

Next I placed the two fabrics, right sides together, and pinned them around the edge. I used the sewing machine and sewed around the edges leaving a 2 1/2 - 3 inch opening. Next you will flip the blanket right side out through the hole. I then used an iron to flatten the edges. 

Next I did a wide zigzag stitch around the whole blanket to close the hole and add a little decorative stitch. (feel free to use another type of stitch)

It's as easy as that and you are done!

Skinny Blender Cheese Pancakes

This is my families favorite pancakes. I have been eating these my whole life and they are delicious! They are light almost like crepes, but on the healthier side. They are yummy with fruit, peanut butter or syrup on top!

I am always trying to substitute and look for ways in cutting back those calories or fat grams. I don't like a bunch of preservatives in my food and try to do things as homemade as possible. (However I do still buy flower or other products which I cant or don't have time to grow and make from scratch).

We always double or triple the recipe since so many disappear after they are made. They freeze really well so I separate them with parchment paper and stick them in a freezer bag for the next week or two. We like to pop them in the toaster and eat them with other things besides eggs, such as green smoothy/protein shakes.

Supplies needed:

• Food processor (or blender)
• Pancake griddle 
• Sifter
• PAM
• Spatula 

Yields: about 14 pancakes

Ingredients:

• 2 eggs
• 1/3 cup cottage's cheese
• 3/4 cup plain greek yogurt
• 1/2 cup of all purpose flour or oat flour
• 1/2 tsp salt
• 1/2 tsp baking soda

Instructions:

Put the eggs in the food processor till they are blended. Then add your cottage cheese till it is blended. next you will add your greek yogurt and blend again.

In a separate bowl you will use the sifter and add your flour, soda and salt. Then blend it in with the rest of the ingredients in the food processor. Next you will pour the batter in the bowl you had the flour in for easier access when dumping on the griddle.

Heat your griddle so its really hot. Mine goes to Med/Hot around a 6. Then you spray your pan with PAM really well so they don't stick. Then scoop about 1/4 cup onto the griddle. You will need to spread it out since the batter tends to be a little thicker than normal pancake batter. I use a measuring cup. You will want to do this quickly so it cooks evenly. Then flip them when ready.

If you want the pancakes smaller scoop less batter into the measuring cup!

ENJOY!