Popcorn Animals

1/2 bag of Marshmallows
3 Tbsp Butter or Margarine
10-12 C Air-popped Popcorn
Candy or Dried Fruit
White Icing
2 Plastic Sandwich Bags
Rubber Bands

In a large bowl, microwave butter and marshmallows until the mixture is smooth when stirred (about 2 minutes on high, stir, then another minute or so)
Add popcorn to the marshmallow mixture. Stir until well mixed. (Parents only as the marshmallow mixture is very hot.)
When the popcorn is cool enough to touch, have child wear "mittens" using sandwich bags and rubber bands to press gooey popcorn into desired shapes.
Add candy or fruit for decorations, using icing to secure pieces if needed.

Nature Ornaments

1 C Salt
1 C Warm Water
4 C Flour
Cookie Cutters (optional)
Paints, Colored Markers and/or Food Coloring
Clear Shellac (optional)
Large Metal Paperclips

Pour the salt into a large bowl. Add the water and stir until most of the salt dissolves. Add the flour and stir until well mixed.
Rub a little flour on a board or counter. Kneed the mixture on the floured surface for about six minutes. If it's too sticky, add a little more flour. Optionally add food coloring while kneeding.
Break off a piece of dough and roll it into a fall. Flatten the ball gently with the palm of your hand. Create desired ornament using cookie cutters or scraping tool.
Press paperclip into top of the ornament as a hanger.
Let ornaments dry for several days or bake in 325° oven for about two hours. They should get dry and hard but not brown. Let cool before handling.
Paint or otherwise decorate ornaments if desired. To make them last longer, spray or brush ornaments with shellac, letting one side dry completely before coating the other.

Winter Bird Feeders

Pine Cone
Peanut Butter
Bird Seed
Yarn/String

Coat the pine cone with peanut butter.
Roll the pine cone in bird seed.
Tie a piece of yarn or string to the top of the pine code.
Hang from a tree branch close to a window to watch the birds as they eat the seed.

Spiralized Veggie Mandarin Tossed Salad

Lettuce Varieties of your preference
Zucchini
Yellow Squash
Cucumber
Radish
Croutons
Bacon bits
Deli meat, sliced thinly (optional)
Canned mandarin oranges, drained
Santa Fe style seasoned tortilla strips
Brianna's New American Creamy Balsamic Dressing (available at Cooke's)

Spiralize the zucchini, yellow squash, cucumber, and radish. (I love my Veggetti Pro.)
Combine with lettuce and add remaining ingredients. Top with Brianna's dressing. Enjoy!

Taco Meat

1 lb Ground Beef
1/4 C Flour
1 Tbsp Chili Powder
1 tsp Salt
1/2 tsp Minced Onion
1/2 tsp Paprika
1/4 tsp Onion Powder
1/8 tsp Garlic Powder
1/8 tsp Cumin
1/2 C Water

Combine all ingredients except water in a bowl. Mix well as you would in making a meatloaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5 to 10 minutes or until done.

Fresh Corn Salad

5 ears Corn, shucked
1/2 C Red Onion, finely chopped
3 Tbsp Cider Vinegar
3 Tbsp Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 C Fresh Basil, julienned

Boil corn for 3 minutes. Remove from hot water and immerse in ice water. Cut kernels off the cob,cutting close to the cob.

Toss kernels in bowl with all remaining ingredients except basil. Toss in basil just before serving. Serve cold or at room temperature. 

Grilled Chicken Pasta Caesar Salad

One head Romaine Lettuce, chopped
Two boneless Chicken Breasts, grilled (or baked) and chopped
1 C Pasta, cooked and cooled (bowtie is recommended)
Caesar Salad Dressing
Parmesan Cheese, grated
Croutons

Toss lettuce, chicken and pasta together with salad dressing.
Top with parmesan cheese and croutons.
Serve immediately.
Adjust amounts to desired taste.
Rotisserie chicken can be used instead of the chicken breasts.
Serves 2 or 3. 

Chicken Pot Pie Soup

1 sheet frozen puff pastry, thawed
1 egg, beaten

1 C chopped Chicken
2 Tbsp Butter, divided
1/3 C chopped Onion
1 tsp minced garlic
1/8 C Flour
2 C Heavy Cream
1/2 C Chicken Broth
3 medium potatoes, diced and cooked
1/4 C frozen peas, cooked
1/4 C carrots, cooked
salt
pepper
nutmeg, pinch (optional)

Preheat oven to 350 degrees.
Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strops. Bake for 10 minutes or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
Melt 1 Tbsp Butter in sauce pan and sauté the onions and garlic until they soften, about 3 minutes. Add the remaining Butter and melt. Slowly add the flour, stirring until consistency of peanut butter, but do not brown like a roux. Slowly add cream and keep stirring. Add Chicken Broth and stir until thickened. Add peas, carrots, nutmeg, chicken and potatoes. Add salt and pepper to taste. Remove from heat. Thin to desired consistency using cream or Chicken Broth.
Serve with puff pastry sticks.