Wednesday, August 31, 2011

Recipes For My Boys: Thursday’s Treasures

Recipes For My Boys: Thursday’s Treasures: A place to share your Treasured Recipes and Memories.   Ones of you Making Recipes and Memories with your children.  A Favorite Recipe and M...

Recipes For My Boys: Ants On A Leaf

Recipes For My Boys: Ants On A Leaf: Before school this morning one of the little ones desperately wanted to make something. First, he poured a water in a bowl...added cereal.....



Monday, August 29, 2011

Recipes For My Boys: Tater Bugs

Recipes For My Boys: Tater Bugs: What child doesn’t love tater tots? I know My Boys Love them and could eat them at every meal! We didn’t have any in the freezer so I decid...


Friday, August 26, 2011

Triple Chocolate Bundt Cake

For My Boys!  After their first week of being Outstanding at school!  They deserve nothing less than a Triple Chocolate Bundt Cake!  


I am so very proud of all three of them.  My oldest and young ones have adjusted with such ease.  Especially the twins.   They have never been away from me and did wonderfully this week!  They are in separate classes and Love It!  They got to tell each other about the new friends they have made.  They talk about the  projects they were working on and completed.  They have so much fun discussing what they did.....I am glad the school decided to separate them.  Frankly, I was thinking about keeping them together.  


My oldest learned a new game in spelling.  Reunited with old friends and made new ones.  Is very at ease in the class assignments...thus far. :D


Yes...They so deserve this cake.  I just cut it a bit ago and they have eaten a third of it already!  Makes Mama smile!  :D :D :D  <3 and Hugs!

This is your slice!  <3 and Hugs!

Triple Chocolate Bundt Cake

1 Dark Chocolate Cake Mix
1 small box of Chocolate Pudding Mix...I used Sugar Free, hey..I'm trying here. :D
1 bag of Semi Sweet Chocolate Chip
4 Eggs
1/2 cup Sour Cream
1 1/2 cups Buttermilk
1/2 cup Oil

Grease bundt pan.  Preheat oven to 350. 

Mix oil, eggs, buttermilk and sour cream.  
Add cake and pudding mixes and mix until just blended.  
Fold in chocolate chip morsels
Put cake mix in bundt pan and bake for 1 hour.  
My oven is different than yours so check early to see if it is done by inserting a bamboo stick or thin knife like a fillet knife.  

Let cool on rack for 30 minutes and then flip out of bundt pan.  I know y'all can't wait for it to cool completely so go ahead and eat it.  It doesn't need icing..or rather frosting.  But you could do a dollop of whipped cream or sprinkle powdered sugar on it.  That is.....if you have to!  :D  <3 and Hugs!







This recipe is shared with: 

Recipes For My Boys: Pork and Peppers

Recipes For My Boys: Pork and Peppers: I wanted pepper steak...no steak in the freezer but I did have thin sliced pork loin. Supper was decided. A red pepper, onion, seasoning a...

Recipes For My Boys: Creamy Chicken Rice and Green Beans

Recipes For My Boys: Creamy Chicken Rice and Green Beans: A side, or could actually be a main, dish. Super easy, you probably have the ingredients in your pantry and Yummy! Creamy Chicken Ri...

Thursday, August 25, 2011

Recipes For My Boys: Day Trip!

Recipes For My Boys: Day Trip!: We love to go to the Marine Science Center. It is so much fun and teaches the boys a lot about our Marine Creatures, their habitats and...




Monday, August 22, 2011

Recipes For My Boys: First Day VPK and Third Grade!

Recipes For My Boys: First Day VPK and Third Grade!: Wow! This morning was so full of mixed emotions! Joy, sadness, excitement, anxiety….So many conflicting feelings going on. Not only for m...

Sunday, August 21, 2011

Cotton Candy Cake Pops by Danielle at Hugs & Cookies XOXO

This is from Danielle at Hugs & Cookies XOXO  Love All her recipes!   Who wouldn't LOVE Cotton Candy Cake Pops!  Thank you so much for adding this to Recipes For Our Children!  




THIS MEMORY IS MY SON LEARNING THE JOY OF LICKING THE BEATER. FUNNY BECAUSE GROWING UP IT WAS "BEATERS" -2! NOW WITH THE KITCHEN AID IT'S ONLY 1-NOT CONDUCIVE TO SHARING!!! WAIT TILL MY YOUNGEST WANTS IN ON THIS FUN, TOO! YIKES-BETTER RUN MY 2 MIXERS AT ONCE!!!






Thursday, August 18, 2011

Recipes For My Boys: Rice and Tomatoes

Recipes For My Boys: Rice and Tomatoes: Thoughts of Mama standing at the stove making this delicious dish from her Jarred tomatoes. Sometimes she would fry up some Thick Rind Bacon


Recipes For My Boys: Taco Chicken...Spaghetti and Tacos

Recipes For My Boys: Taco Chicken...Spaghetti and Tacos: One son wanted Tacos, One wanted Chicken, and One wanted Spaghetti. We seasoned Chicken Breast with Taco Seasoning, added a Green Pepper ...



Tuesday, August 16, 2011

PEANUTTY DIP by Cynthia Brandon

Cynthia Brandon PEANUTTY DIP

1 cup vanilla low-fat yogurt
1/2 cup powdered sugar
1/4 cup creamy peanut butter

Whisk all ingredients in a medium bowl until smooth. Serve with fresh fruit, graham cracker sticks, or pretzels.

Makes 1 1/3 cups dip

Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK

PRONTO PASTITSIO by Cynthia Brandon

Cynthia Brandon PRONTO PASTITSIO (pah-STEET-see-oh)

6 ozs. uncooked elbow macaroni
1 lb. ground chuck
1/2 cup chopped onion
1/4 tsp salt
1 jar Tomato, Basil & Garlic Pasta Sauce (Prego) + a couple TBLs water to rinse out the jar
1/4 tsp cinnamon
1 (10 oz.) container fresh Alfredo sauce (Buitoni)
1 1/2 cups (6 oz.) shredded Italian Five Chese with a touch of Philadelphia (Kraft)

Preheat oven to 350F.

Cook macaroni according to package directions; drain and set aside.

Cook ground chuck, onion, and salt in a big skillet over medium high, stirring until meat crumbles and is no longer pink. Drain well in a colander, and return to skillet. Stir in pasta sauce and cinnamon. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.

Spoon half of macaroni into a lightly greased 11x7-inch baking dish; top with meat mixture. Spoon remaining macaroni over meat mixture. Spread Alfredo sauce over macaroni, and sprinkle with cheese.

Bake at 350F for 30 minutes or until browned and bubbly. Remove dish from the oven. Let stand 5 minutes before serving.

Adapted Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK

SUNNY CARROT MUFFINS by Cynthia Brandon

Cynthia Brandon SUNNY CARROT MUFFINS

2 cups self-rising flour
1/3 cup sugar
1 cup milk
1/4 cup vegetable oil
1 large egg

Preheat oven to 400F.

Stir together flour and sugar in a medium bowl; stir in 1/2 cup raisins, 1/2 cup shredded carrot, 3/4 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg into flour mixture.

Make a well in center of mixture using a wooden spoon.

Whisk milk, oil, and egg in a small bowl until smooth. Pour milk mixture into well, and stir just until moistened.

Spoon batter into lightly greased muffin pans, filling 3/4 full.

Bake at 400F for 18 minutes or until golden.

Remove muffin pans from the oven. Invert muffins onto a wire rack. Serve warm.

Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK

PIZZA MUFFINS by Cynthia Brandon

Cynthia Brandon PIZZA MUFFINS

2 cups self-rising flour
1/3 cup sugar
1 cup milk
1/4 cup vegetable oil
1 large egg

Preheat oven to 400F.

Stir together flour and sugar in a medium bowl.

Count out 40 pepperoni slices and make several stacks. Cut pepperoni stacks into quarters. Stir pepperoni, 1 cup shredded sharp Cheddar cheese and 1/4 tsp garlic powder into flour mixture.

Make a well in center of mixture using a wooden spoon.

Whisk milk, oil and egg in a small bowl until smooth. Pour milk mixture into well, and stir just until moistened.

Spoon batter into lightly greased muffin pans, filling 3/4 full.

Sprinkle each wih 1 tsp grated Parmesan cheese.

Bake at 400F for 18 minutes or until golden.

Remove muffin pans from the oven. Invert muffins onto a wire rack. Serve warm.

Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK

WALDORF SALAD by Cynthia Brandon

Cynthia Brandon WALDORF SALAD

3 large apples, unpeeled, cored, and diced (Gala or Red Delicious)
1/2 cup miniature marshmallows
1/2 cup raisins
1/2 cup chopped celery
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise

Combine apples, marshmallows, raisins, celery, and walnuts in a medium bowl. Add mayonnaise, and stir to blend.

Cover with plastic wrap, and chill in the refrigerator at least 1 hour.

Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK

AMBROSIA SALAD by Cynthia Brandon

Cynthia Brandon 
AMBROSIA SALAD

1 (15 oz.) can of mandarin oranges
1 (8 oz.) can of crushed pineapple
1 cup miniature marshmallows
1/2 cup sweetened coconut
1/2 cup sour cream

Drain the liquid from the oranges into the sink and pUt the oranges into a medium bowl.

Drain the liquid from the pineapple and put the pineapple into the bowl.

Add the marshmallows, coconut, and sour cream.

Mix gently with the spatula and serve.

Yield: 8 (1/2 cup) servings

Recipe Resource: PAULA DEEN'S MY FIRST COOKBOOK

LITTLE LINDA'S CRISP FRENCH TOAST by Cynthia Brandon

Cynthia Brandon 
LITTLE LINDA'S CRISP FRENCH TOAST

2 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 tsp ground nutmeg
6 or more slices of white bread*

Whisk together eggs, milk, vanilla, and spices in a shallow bowl until foamy. Quickly dip your bread slices in, one by one, on both sides just as you are ready to fry. Don't let them get too soggy!

Heat a griddle over medium heat. When hot, coat with butter and gently fry the bread until golden on both sides.

Serve plain or with melted butter, maple syrup, fruit jam or apple butter.

* This recipe makes 14 slices using Sunbeam regular/thin sliced bread.

Tip: Freeze leftovers in individual sandwich bags. To reheat, pop into toaster.

Adapted Recipe Resource: SOUL FOOD - CLASSIC CUISINE FROM THE DEEP SOUTH by Sheila Ferguson

Monday, August 15, 2011

Buttermilk and Corn Cornbread

Made this today to go with our Smoke Sausage Jambalaya.  Really good and wholesome.  A slightly sweet, light cornbread with a touch of roasted corn taste.   Y'all going to have to roll me to the couch after eating this.  :D





Buttermilk and Corn Cornbread

1 cup All Purpose Flour
1 cup Corn Meal
1/4 cup Sugar, this is optional
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 cup Buttermilk
2 Eggs
4 Tablespoons Butter or Margarine
1 cup Fresh Whole Corn, mine was some frozen corn i had left over

Heat oven to 425 degrees.  
Spray pan.  Add Butter or Margarine to pan and heat in oven.  Pay close attention so you don't burn it.  Get pan out of oven when butter or margarine is melted. 
Mix dry ingredients.  Add cooled butter or margarine. 
Mix the buttermilk and eggs but don't over mix.  
Add corn.  Mix.  Let sit for 5-10 minutes.  
Put pan back in oven for a minute or two before the batter is ready to cook.  
Pour batter in hot pan...should sizzle.

Bake at 425 degrees for 15-20 minutes. (everyone's oven is different adjust time to yours)


Smoked Sausage Jambalaya

We are cooking Smoked Sausage Jambalaya today.  It certainly smells delicious in here.  This recipe makes a lot!  Y'all either need to be very hungry or invite someone you love to share this with.  Also, Cooking up some Buttermilk Cornbread to go with it.  Another comfort food awaits!




Smoked Sausage Jambalaya

1 pound Smoked Sausage
1 medium to large Green Bell Pepper or 1 1/4 cups
1 medium Sweet Onion or 1 1/2 cups
3-4 stalks Celery with leaves  or 1 1/2 cups
1 1/2 teaspoons minced Garlic or 3 cloves
1 to 1 1/2 teaspoon Fresh Ground Sea Salt, depending on how salty the sausage is
1 teaspoon Fresh Ground Pepper, You can add more.  I toned it down for My Boys.
2 Bay Leaves
1 Tablespoon Parsley
49 1/2 oz Chicken Broth or 8 cups
28 oz Canned Diced Tomatoes
2 cups Long Grain White Rice

Slice and quarter Smoked Sausage.  Cook over medium heat on stove until starting to brown. 
Remove from skillet and put on paper towels.  Remove all but a teaspoon or two of oil.  

Cook Green Bell Peppers, Celery and Onions in skillet until they are almost tender.  Season while cooking with Sea Salt, Ground Pepper and Minced Garlic.  

Return Smoke Sausage to skillet once vegetables are done.  Add Canned Tomatoes and Chicken Broth.  

Bring to a boil.  Add 2 cups Long Grain White Rice and Bay Leaves.  Simmer for 15-20 minutes or until rice is tender and most of the liquid is absorbed.  

Remove from heat.  Rice will continue to absorb liquid.  

Sunday, August 14, 2011

Fried Potatoes, Onions and Green Peppers


I just love the smell of onions and green peppers cooking away!  Throw in some potatoes slices and I can make a meal of this dish.  My precious Mama would brown hamburger meat first then add the potatoes, onions and peppers.  Sometimes I add mushrooms, also.  Served with a hunk of bread and this is comfort food to me.  <3


Fried Potatoes, Onions and Green Peppers

4 to 6 medium potatoes, however many you need
1 small to medium onion
1 small green pepper
sea salt, to taste
freshly ground pepper, to taste
coarse ground garlic with parsley, to taste


Cut potatoes into slices, place in bowl and covered with water with a teaspoon of salt.  Refrigerate. Keeps them fresh and they don't turn. 

  Spray skillet and heat to medium/medium high. Add potatoes and sprinkle with salt, pepper and garlic.  Add onions and peppers...season again.  
Cook until a little brown on the bottom and flip.  Cook until all vegetables are tender and brown.  

Corn Pudding

We are having this for supper tonight.  This is an old recipe  My Precious Mama would make. Doesn't it sound Delicious!  I'll add a picture once it is cooked.

Corn Pudding

4 ears of corn
4 eggs
1 1/2 to 2 cups milk
1 tsp salt
1/2 tsp pepper
1 tsp sugar
2 tbsp bacon grease or melted butter

Cut corn off the cob.  Put everything in a blender and mix well.  Pour into a greased 1 1/2 - 2 quart casserole dish and place in a pan of water.  Cook at 400 degrees for 45 to 60 minutes or until it is set.  

Poppy Seed Chicken by Sandi Hawk


A great friend and Chef shared this recipe with us this week!  We can't wait to cook it!
Thank You Sandi!  <3 and Hugs!



POPPY SEED CHICKEN
4 large chicken breasts, skinless and boneless
1 16 oz container sour cream
2 cans cream of chicken soup
2 sleeves of Ritz crackers, crushed
2 tsp poppy seed
2 aticks of butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!)Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.
Mix crushed crackers, butter, and poppyseeds in a bowl
Mix together sour cream, cream of chicken soup and spread on top of chicken. Top with cracker mixture
Place in preheated 350 degree oven until warmed through and the topping is browned, about 40-45 minutes.
I usually cut the recipe in 1/2. You can add frozen cut broccoli or mixed veggies or cooked noodles to stretch the recipe if you like.
Enjoy!

Saturday, August 13, 2011

Recipes For My Boys: Brownie Peanut Butter Pie

Recipes For My Boys: Brownie Peanut Butter Pie: "In honor of... Mikey. He is the husband of Jennie...a fellow blogger. He had a heart attack and was taken away from them suddenly. He le..."

Recipes For My Boys: Fluffy Pancakes

Recipes For My Boys: Fluffy Pancakes: "It's the weekend, Yay! Time for pancakes to be made and if any are left, frozen for a quick breakfast during the week. My Boys just love p..."

Friday, August 12, 2011

Recipes For My Boys: Ginger Snap Peachy Pan Cakes

Recipes For My Boys: Ginger Snap Peachy Pan Cakes: "Something a little different for us and oh so, yummy. The taste is that of a flat peach cobbler with a hint of ginger snaps. My Boys lik..."

CHOPPED ITALIAN SALAD WITH PEPPERONI...Cynthia Brandon

CHOPPED ITALIAN SALAD WITH PEPPERONI

1 (9 oz.) bag Romaine mixed salad
1 (4 oz.) package Turkey Pepperoni Minis or Regular size sliced Turkey Pepperoni, halved (Hormel)
1/2 (8 oz.) block Mozzarella cheese, cut into 1/2-inch cubes
...3/4 cup Italian dressing (Wishbone)
2 tablespoons grated Parmesan & Romano cheese (Kraft)
2 Roma tomatoes, diced
2 (2.25 oz.) cans sliced ripe black olives, drained

Place lettuce in a big salad bowl, and tear into bite-size pieces using your fingers.

Top with pepperoni and Mozzeralla cheese.

Whisk together Italian dressing and Parmesan & Romano cheese in a small bowl.

Just before serving, drizzle Italian dressing mixture over lettuce, and toss to coat.

Top salad with tomatoes and olives.

Yield: 8 servings

Adapted Recipe Source: SOUTHERN LIVING - KIDS COOKBOOK

DIP-AND-ROLL CHICKEN STRIPS...Cynthia Brandon

DIP-AND-ROLL CHICKEN STRIPS

2 cups cornflakes cereal
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
...
1 cup milk
1 lb. chicken breast tenders
BBQ sauce or ketchup, for dipping

Preheat the oven to 425F.

Line a rimmed baking sheet with aluminum foil and place a wire rack on top of the foil.

Place the cornflakes and Parmesan cheese in a medium mixing bowl. Smash and squeeze the cornflakes with your hands into coarse crumbs.

Pour the flour onto a plate. Pour the milk into a small mixing bowl.

Dip one chicken tender into the milk.

Roll it in the flour.

Dip it back into the milk.

Roll it in the cornflakes mixture to coat. Place the breaded chicken on the baking sheet. Repeat with all chicken tenders.

Bake the chicken tenders for 30 minutes. Let cool for 5 minutes. Serve warm with BBQ sauce or ketchup.

Recipe Source: KEEP ON ROLLIN' MEATBALLS AND OTHER DELICIOUS DINNERS by Nick Fauchald

Apple Enchiladas.....Cynthia Brandon

APPLE ENCHILADAS

1 (21 oz.) can apple fruit filling
6 (6-inch) flour tortillas (I used 8 tortillas)
1 teaspoon ground cinnamon
...1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
1/3 cup butter or margarine
Whipped cream (optional) (A scoop of Vanilla ice cream is good too!)

Spoon fruit filling evenly down center of each tortilla, and sprinkle with cinnamon. Roll up each tortilla, and place, seam side down in a lightly greased 2-quart baking dish. Set aside apple enchiladas.

Combine granulated sugar and next 3 ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring constantly, 3 minutes. Pour sauce over apple enchiladas; let stand 30 minutes.

Preheat oven to 350F.

Bake at 350F for 20 minutes. Remove from oven using oven mitts. Serve warm with whipped cream, if you'd like.

Makes 6 servings (I made 8 servings)

Recipe Source: SOUTHERN LIVING - KIDS COOKBOOK

Speedy Texas Chili by Cynthia Brandon


SPEEDY TEXAS CHILI

1 lb. ground chuck
1 small onion, chopped
1 teaspoon bottled minced garlic
...1 (15.5 oz.) can Bush's Best Chili Beans, undrained
1 (6 oz.) can tomto paste
1 1/2 cups water
1 tablespoon chili powder (I added 2 tablespoons)
1 teaspoon salt
Shredded Cheddar cheese (optional)

Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.

Stir in beans and next 4 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Top each serving with Cheddar cheese, if you'd like.

Makes 6 cups chili.

Recipe Source: SOUTHERN LIVING - KIDS COOKBOOK

Creamy Frozen Peaches

Creamy Frozen Peaches

http://recipesformyboys.blogspot.com/2011/08/cinnamon-roll-flower.html

Cinnamon Roll Flowers

Cinnamon Roll Flowers

http://recipesformyboys.blogspot.com/2011/08/cinnamon-roll-flower.html

Pancake Sausage Muffins

Pancake Sausage Muffins

http://recipesformyboys.blogspot.com/2011/08/pancake-sausage-muffins.html?spref=fb

Ice Cream In A Bag

Ice Cream In A Bag

http://recipesformyboys.blogspot.com/2011/06/ice-cream-in-bag.html

Tortellini Salad and Reid's Egg and Chicken Pie

Here are recipes from Recipes For My Boys

http://recipesformyboys.blogspot.com/2011/07/tortellini-salad.html

Egg Noodles and Chicken

One of My boys favorite foods to eat are Egg Noodles.  We cook them at least once a week,  making them differently.  Cooked and tossed with butter and parmesan and topped with stew beef and gravy are a couple of ways we eat them.  The most requested is Egg Noodles and Chicken.  Hope you like it too!

Egg Noodles and Chicken

12 oz package No Yolka or Egg Noodles
8 cups Chicken Broth, Water or Combination of the two
1 1/2 to 2 cups Chicken, canned or leftover
Can of Cream of Chicken Soup, optional
Salt and Pepper to taste

Bring Chicken Broth to boil, if you using soup add it.  Add Noodles and cook as directed.  Add chicken the last few minutes of cooking to heat through.  We turn the heat off but leave the pot on for a few extra minutes.

Serve with a salad and bread.  Easy, fast and economical.  A sure to be favorite at your home, too.   

Chicken Poppyseed Casserole by Cindy Myers

This is from Cindy Myers   Thank You! 

http://pinterest.com/pin/92834443/

Pan Grilled Watermelon and Tulip Strawberries by Ally @ What's for dinner? Ally's Kitchen

From our Dear Friend Ally at What's for dinner?  Ally's Kitchen

https://www.facebook.com/RecipesForOurChildren#!/media/set/?set=a.188748831179736.55111.159356754118944 

https://www.facebook.com/allykitchen?ref=ts#!/media/set/?set=a.172167492837870.49657.159356754118944

Peanut Butter Cookies and Fudge by Katrina Simmons

Katrina Simmons

I have a super easy one for you...my boys love to help make these!!

Peanut butter cookies
1 cup peanut butter ( crunchy or creamy)
1 cup sugar
...
1 egg
1tsp vanilla

mix it together spoon on to a pan and bake in a 350 degree oven for 8-10 min.
Thats it!!

I have added many things to this just to change it up alittle
mini chocolate chips or m&ms are good
hersheys kisses on top before baking works too!!!

 


Here is another one from Katrina Simmons!  Thank You!


FUDGE

1 package chocolate chips
...
1 can condensed sweet milk

mix together and melt in micro wave
let sit till firm
Yes that is all

but of course add ins are welcome like:
nuts
2 Heaping tbs peanut butter (creamy or chunky)
MARSH MELLOW Cream is my fav. makes it like rocky road! YUMMY!!!

I have a super easy one for you...my boys love to help make these!!

Peanut butter cookies
1 cup peanut butter ( crunchy or creamy)
1 cup sugar
...
1 egg
1tsp vanilla

mix it together spoon on to a pan and bake in a 350 degree oven for 8-10 min.
Thats it!!

I have added many things to this just to change it up alittle
mini chocolate chips or m&ms are good
hersheys kisses on top before baking works too!!!

Thursday, August 11, 2011

Welcome!

Thank You so much for stopping by!  We hope this will be a place for Making and Sharing Recipes and Memories!  Please feel free to post and link your recipes you make with your child, for your child, is your child's favorite or perhaps was a favorite recipe and memory of your childhood. 

Everyone is included!  Post your recipe, or link, on Recipes For Our Children and I will add them here.  I have started a page for links and I will be start a page for shared recipes received in the comments of our fb page..

You don't have to limit your posts, or links, to recipes.  Post pictures of fun times.  Crafts and tips.  Your favorite website you visit will be added as well.

Please look on the right hand side bar to go to Shared Links and Shared Recipes

Yay!  We are excited and look forward to all this can be!  <3 and Hugs!