Tots and Me... Growing Up Together: Breakfast For Dinner Thursdays

Friday, June 6, 2014

Kids and a Mom in the Kitchen #84: Farmer's Casserole

Time for Kids and a Mom in the Kitchen

(A weekly linky to share what you and your children have created in the kitchen.)

The linky is at the bottom.

I recently saw a recipe being shared around Facebook and knew I would want to try it one day. When hubby saw it, the "try it one day" became "let's try this recipe this week." Though it was floating around Facebook without a link to the original recipe, I found the proper owner by googling the image. I only changed the recipe slightly (some added spices and more cheeese as I read in the comments it was a bit bland), so if you want to see the original recipe, head on over to Recipe Girl.

Ingredients:

6 cups frozen shredded hash brown potatoes

1 1/2 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

2 cups shredded Cheddar cheese

2 cups diced cooked ham

1/2 cup sliced green onions

8 large beaten eggs

2 (12 oz) cans of evaporated milk

1/2 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

I let Amelia start slicing up the green onion, while Hannah and I put 6 cups of the shredded potatoes in the bottom of a baking pan. We were supposed to grease the pan, but I had missed that in the instructions.

I added the first batch of seasonings to the potatoes and stirred, then patted them flat in the pan.

Amelia then added the cheese.

Then we sprinkled on the green onion

and the ham.

Harold decided he wanted to help, so I let him beat the eggs.

Then I added the evaporated milk and the remaining seasonings.

The milk/egg mixture was poured on top.

It was baked in a 350 degree oven for 1 hour and 15 minutes. The instructions stated 45-55 minutes, so I set the timer for 50 minutes. The egg was still not set so I ended up extending the time by 5 minutes intervals until it was done.

Directions:

1- Grease pan and preheat oven to 350 degrees.

2- Add potatoes to pan, add 1 1/2 tsp garlic powder, 1/4 tsp pepper, 1/4 tsp salt. Stir to combine, then spread evenly.

3- Sprinkle the cheese, onions and ham on top.

4- Combine the beaten eggs, evaporated milk and remaining seasonings in a bowl and pour on top.

5- Bake for about 55 minutes to 1 hour 15 minutes, making sure the eggs are set.

6- Let sit 5 minutes and enjoy.

Do you have your children help you in the kitchen? What lessons do they learn? Do you have any kid friendly recipes to share?

I'd love to see your posts, whether you have done something this week or some time in the past. Just link up below. This is a weekly linky.

I am linking up to:

Melt in Your Mouth Monday
Try a New Recipe Tuesday at Home to Four Kiddos
The Gathering Spot at Mamal Diane
Friday Food Frenzy at Close to Home
Fantastic Thursday at Five Little Chefs
Foodie Friends Friday at Robyn'sView
Family Fun Friday at Happy and Blessed Home
Find a New Recipe Friday at Almost Supermom

And here is my Kids and a Mom in the Kitchen linky

Friday, March 14, 2014

Kids and a Mom in the Kitchen #76: Gingerbread Boy Peanut Butter Pancakes

Time for Kids and a Mom in the Kitchen

(A weekly linky to share what you and your children have created in the kitchen.)

The linky is at the bottom.

Last night was Breakfast for Dinner Thursday in our house. It had been a while since we had peanut butter pancakes and I really wanted some. I have mentioned them on the blog a few times, but I just realized yesterday afternoon, that I never shared the recipe. (As I searched back through my posts I noticed that the one that I meant to post was still in draft mode.) I figured this was a great time to share it. I originally found the recipe over at Recipe Shoebox.

Amelia wanted to help in the kitchen. We were supposed to be making Gingerbread Boy Cookies to go with our Fox unit, but they have to stay in the fridge for at least 3 hours before baking them. As it was getting too late for that, I asked Amelia if she wanted to make the pancakes look like gingerbread boys. She jumped at the chance. So this became:

Amelia and a Mom in the Kitchen

Ingredients:

1/2 cup wheat flour
1/2 cup white flour
2 1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
2 Tbs oil
1 egg
1 cup + 2 Tbs milk
1/2 cup peanut butter
(These amounts are for a single batch, we tripled it for our family as I always do. We do have quite a few left over.)

We started by mixing together the wheat flour,

the white flour,

the baking powder and the salt.

Then we set it aside to mix the "wet" ingredients together.

We combined the sugar,

the oil,

the egg (which Amelia insisted on cracking),

and the milk.

Then we added the peanut butter and stirred it in until smooth.

I used my gingerbread boy cookie cutter to shape the batter.

We also had sausage links and eggs for dinner.

I wanted to make sure to mention that this batter is really thick. I use an electric griddle to make the pancakes and I have to set the temperature at 300 instead of 325 like the regular pancakes. Also, the batter doesn't really bubble so you need to check underneath to see when they are ready to flip. They will be a nice golden brown. After they are flipped you need to smoosh them down, the batter will spread out a bit. I do this so they will cook thoroughly inside.