Skylar has always LOVED bread and most breads are so easy to make there’s no reason to not have fresh baked bread for special occasions. I found this recipe from the Pioneer Woman (made a few tweaks) and served it with our Easter Brunch.
To get started you’ll need:
1/4cup warm water
1tbsp. active dry yeast
3/4cup warm milk
1/2cup raw granulated sugar
6tbsp. unsalted butter (melted)
3 large brown eggs (divided)
41/2cups all-purpose flour, plus more for the surface
Olive oil spray
4 dyed hard boiled eggs (you can use uncooked eggs and cook them in the bread but I chose to use hard boiled)
How to make it:
1) Stir together the water and the yeast in a small bowl. Let the mixture stand until it is foamy, about 5 minutes.
Combine the yeast mixture, milk, sugar, butter, and 2 of the eggs, beaten, in the bowl of a kitchen aid (or other stand mixer) fitted with a dough hook. Beat on medium-low speed until combined, about 30 seconds. Add the flour and salt and mix on medium until a shaggy dough forms. Continue to mix on medium and beat until the dough is smooth, elastic and tacky, about 5 minutes.
2) Transfer the dough to a large bowl lightly greased with olive oil spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 1/2 hours.
3) Turn the dough out onto a lightly floured surface and divide it into 3 equal portions. Roll each of the portions into an 18 inch long rope.
Braid the ropes together, pinching the ends to seal and tucking them underneath.
Transfer the bread to a parchment-lined baking sheet. Tuck dyed eggs into the braid, spacing them evenly apart. Cover the loaf loosely with plastic wrap and let it rise at warm room temperature until it has puffed, 30 to 45 minutes.
4) During the last 30 minutes of proofing, preheat the oven to 350°. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown, 30 to 35 minutes. Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 1/2 hours.
This is a simple & tasty crock pot meal perfect for a family with young kids. Add a nice green salad or roasted broccoli and you’re all set.
Ingredients: 1/2 white onion finely chopped 1 red bell pepper finely chopped 4 cloves of garlic peeled and minced 1 lb. ground beef 93% lean 1 lb. ribbed macaroni noodles 1 can of diced tomatoes (fire roasted and drained) 15 oz 1 can dark kidney beans 15 oz. drained 1 can medium chili beans 15 oz (do not drain) 4 cups beef broth 2 cups shredded fiesta blend cheese 2 tbsp. chili powder 1 tsp. cumin 2 tsp. oregano
How to make it: Line an 8 qt. crock pot with a liner and spray with olive oil. Chop the onion, pepper & garlic.
In a skillet over medium heat, add olive oil, onion, garlic, and peppers and sauté until tinder.
Add the ground beef and cook until brown and cooked through. Use a meat chopper to break apart.
Layer all ingredients in the crockpot and cover.
Cook on low for 3-4 hours. If you prefer a more firm noodle, cook for 1 hour before adding the macaroni in. Top with cheese and stir to melt before serving.
Unlike his sister, Grady will eat any kind of meat we give him but he will not eat his veggies! So I have to hide them in the form of pasta sauce 😉. Skylar asked me to post this even though she wanted to watch tv instead of help .
28 oz. Can of crushed tomatoes with basil
A bunch of broccoli
A handful of baby carrots
Organic steam in bag frozen butternut squash
1/4 cup heavy cream
2 tsp. Italian seasoning
1/2 cup grated parmesan cheese
Steam the broccoli and carrots until tender.
Steam the butternut squash.
In a stock pot add the crushed tomatoes, veggies and seasoning.
Use an immersion blender and blend until smooth.
Add in the cream and cheese.
I used little rings for the pasta and Grady is a happy boy 💜