Strawberry Cobbler

4-5 cups of fresh sliced strawberries

1/2 cup granulated sugar

2 TBS corn starch

1 1/2 cups all-purpose flour

1/2 cup cup packed light brown sugar

2 tsp baking powder

1/2 tsp salt

6 TBS cold unsalted butter, cubed

3/4 cup heavy cream

vanilla ice cream (optional)

Preheat oven to 350 degrees. Grease a 9 inch square baking pan or casserole dish; set aside.

In a bowl toss together the strawberries, granulated sugar and corn starch; set aside.

In a second bowl whisk together the flour, brown sugar, baking powder,and salt.  Cut in the butter until the mixture resembles coarse crumbs.  Stir in the cream until just combined.

Spread the fruit mixture in the bottom of the prepared pan.  Drop the biscuit batter by spoonfuls on top of the fruit. Bake for 45-55 minutes or until golden brown on top and bubbling.  Let cool for 10 minutes before serving.  I serve with a scoop of vanilla ice cream on top!!

(original cobbler recipe can be found in the Better Homes and Gardens cook book)

Shae really enjoyed helping to make this cobbler.  She loves to help measure the ingrediants, pouring the ingrediants into the bowls and of course helping to stir! I think it is wonderful how much she enjoys cooking already.  My husband and I both love cooking and experimenting with new foods and recipes so this must have rubbed off on her already!

Sullivan prefers to draw :)

Chicken Marsala

My 3 year old daughter Shae just loves to help cook! Last night she helped to make a delicious Chicken Marsala and a Strawberry Cobbler for dessert!

Boneless skinless chicken tenders (I used 7 pieces), or 4 bonless skinless chicken breasts

1/2 cup flour

1/4 tsp salt

1/4 tsp pepper

dash of onion powder

dash of garlic powder

2 TBS cooking oil

2 cloves of garlic -finely chopped

1 cup sliced fresh mushrooms

1/4 cup fresh parsley or 1 TBS parsley flakes

1 bottle of Marsala wine (Yes, I use the entire bottle!)

If using chicken breasts: between sheets of plastic wrap flatten to 1/4" thickness.  I do not flatten if using chicken tenders.  In dish mix flour, salt, pepper, garlic powder and onion powder.

In deep skillet heat oil over med-high heat.  Cook garlic and parsley for 3minutes stirring frequently(do not let garlic burn). Coat chicken in flour mixture, shake off excess flour.  Add chicken to skillet cook for approx 6 minutes on each side. Add mushrooms and wine.  Cover skillet and let cook for approx 20 minutes until chicken is no longer pink.  Cooking time is going to depend on the thickness of the chicken,cooking time may need to be increased.  The wine should cook down into a thick marsala sauce.  ENJOY!

Here is Shae helping to chop mushrooms with her wooden knife :)

Make Your Own Baby Wipes

I can't even remember the last time I bought baby wipes from the store.  It is so easy to make my own and I can't even imagine the money I have saved by doing so! Not only do they work great for diaper changes but for wiping hands and small clean-ups as well.

Here is what you will need to make your own:

 container for storage (red plastic Folgers coffee can is perfect!!)

 1/2 roll of white paper towels (Bounty brand works the best)

1 1/2 cup water

1 TBS baby oil

1 TBS baby wash

Really the most difficult part about making your own baby wipes is cutting the paper towel roll in half.  I use an electric knife...if you do not have an electric knife just use a serrated knife and "saw"in half.

Next remove the cardboard tube from the center of the roll

Place paper towels in container.  Mix 1 TBS baby oil and 1 TBS baby soap into the water and pour over towels.

 You may want to let the water mixture soak into the baby wipes before using (about 10minutes). 

That is it! Easy!!

Toddler Meals

Homemade Baked Chicken Nuggets

I know it is normal for toddlers to be picky eaters but UGH is it ever frustrating! I thought I would share a tasty version of homemade baked chicken nuggets that I made for the kids last night.

About 1 pound on boneless skinless chicken tenders

1 egg

2TBS melted butter

1 Cup Progresso Italian bread crumbs

sprinkle of Parmesan cheese

I pounded all of the chicken tenders between two sheets of wax paper just so they were not so thick and would cook more evenly.  After pounding I cut each tender into thirds. Dip each piece into egg/butter mixture and then dip into bread crumbs/Parmesan cheese mixture.  Place chicken pieces into a greased 9x13 baking dish.  Place in preheated 425 degree oven for 12 minutes and then turn them over and bake for an additional 12 minutes.  They were so delicious my husband and I could not stop eating them....oh and the kids actually ate them too!!