If any of you follow me on Facebook you should have seen a post here recently about school food in America verses other countries. I am hoping that it was a wake up call for some people but but at the same time I pray that it isn’t taken poorly. I know that a lot of Americans look at the health in our country as an issue that should be handled by the family, which is true, but it is also something that the school system should handle.
In other countries, students are taught to clean, cook, exercise, and much more. Due to this being a staple in their schooling, the students tend to come out more respectful and thankful for what they are given and even thankful for what they have to work for.
My husband and I are planning on moving out of the country so he can teach English and this is something we look forward to. When the time come, we will enroll our children in school and depending on where we live our children will either go to school in that country or back home in America. We have discussed how great these disciplines will be for our kids and how they will most likely be bilingual by then end of the grade school phase of life. We wish this for our kids: to be happy, healthy, faithful, respectful, caring, and much more but only time and God will tell. We want to raise our kinds outside of America if possible just because of the entitlement that many Americans have and lack of respect, health, etc. Now don’t think that I am a health freak or anything. Both myself and my hubby are over weight and are not happy about it and do not wish this for our kinds. Living in another country will help with that! 🙂
Please feel free to comment with anything you have to say and I will try to respond with any answers if the are questions. 🙂 Love y’all!
- 2 tablespoons butter
- ½ onion, chopped
- 1 carrot, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon flour, plus more for dusting
- 1½ cup chicken stock
- 1 teaspoon Dijon mustard
- ½ cup frozen peas (optional) (Can add corn too!)
- 1½ cups shredded rotisserie chicken
- Optional: splash of heavy cream (2-3 Tablespoons)
- 1 sheet frozen puff pastry, thawed
- 1 egg
- Chives for garnish
- Preheat the oven to 375 degrees F.
- Boil the carrots in water to soften a bit, about 5 mins.
- Melt the butter in a skillet and cook the onions and carrots about 5-7 mins.
- Season with salt/pepper.
- Add the flour and cook 1 minute.
- On high, add the chicken stock and mustard.
- Add the chicken, peas and corn if using and lower the heat.
- Simmer until the sauce has thickened.
- Add cream if using. Check for salt/pepper.
- On a lightly floured board, unfold the puff pastry and cut into 4 squares.
- Lay each one one a nonstick foil lined baking sheet and place some filling in the center.
- Fold the squares on a diagonal so they are traingle shaped.
- Fork the edges to crimp.
- Mis egg with a splash of water and brush on the tops.
- Cut a little slit in each and bake 30-35 minutes until browned.
- Cool a bit (HOT filling!) and serve with chives sprinkled on top.
- 1 box Nutter Butter Cookies
- Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
- peanut butter cups
- ½ cup peanut butter, melted in microwave
- 1 box instant or regular vanilla pudding, prepared according to package
- Line the bottom of an 8×8 pan with Nutter Butter Cookies.
- Top with a drizzle of the melted peanut butter.
- Add ½ the pudding.
- Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
- Top with chopped peanut butter cups.
- Repeat the layering!
- Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
- This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!
- 24 Oreo cookies-crushed into fine crumbs
- 5 oz. softened cream cheese
- 12-14 oz. high quality white chocolate (you can use white chocolate candy coating or vanilla almond bark)
- Heart shaped sprinkles-optional
- Line a tray with baking paper.
- Crush whole Oreos with the filling in a really fine crumbs and combine it with softened cream cheese.
- You can do this by hands, press it with a back of the spoon, or use a mixer with paddle attachment(the mixture is really thick and I prefer to knead it by hand).
- When it’s all evenly combined transfer the mixture onto baking paper and spread it in an even layer about ½ inch thick (or more, depending how large is your cookie cuter).
- Place the tray in the freezer for 45 mins (or more) until it’s harden enough for cutting.
- Cut out the truffles with heart shaped cookie cuter and place them back in the freezer for 20-30 mins(truffles must be frozen before dipping into chocolate).
- Line another tray with baking paper and set aside.
- Take a few hearts from the freezer ( so the rest won’t soften while you are working) and dip one frozen hearts at the time into melted chocolate with a fork. Tap off the excess chocolate and transfer the hearts onto baking paper and top with sprinkles (if you don’t want to dip them twice in the chocolate). If you want to cover the truffles with second layer of chocolate( like I did), then after first dipping into chocolate, place chocolate covered hearts in the freezer to harden the chocolate faster and repeat the dipping process, and then top with sprinkles.
- Work in small batches because the heart must be frozen when place them into melted chocolate.
- Store in an airtight container in the fridge(or freezer for longer storage).
- This recipe makes 16-20 small (about1.5 inch) hearts.
- 3 3/4 Cups All Purpose Flour
- 1 1/2 tsp Salt
- 1 1/2 tsp Sugar
- 1 1/2 Cups (3 sticks) Unsalted Butter
- 1/2-3/4 Cup Ice Cold Water
- Place flour, sugar, and salt in the bowl of a Food Processor. Process unitl combined. Add butter, and process until mixture resembles course meal. (About 10-15 seconds) with the machine running add the ice water in a slow steady stream through the tube just until the dough starts to hold together. Do not process for longer than 30 seconds. Test dough by pinching a small amount, if it is still crumbly add a little bit more water. Turn dough out onto a floured surface and divide into 2 equal parts. Try not to overwork the dough. Place each piece tightly in plastic wrap and flatten into a disc. Refrigerate at least 1 hour before using.
- 4 cups cooked, chopped chicken (1 whole rotisserie chicken)
- 12 oz spaghetti, cooked and drained
- 2 cans Cream of Chicken soup (I used 98% fat free)
- 1/4 cup chicken broth
- 16 oz sour cream (I used light)
- 1 stick of butter, melted
- 1/4 tsp cayenne pepper
- 1/4 cup dried parsley
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tsp Italian seasoning
- 1/2 cup Parmesan cheese
- 1 1/2 – 2 cups shredded sharp cheddar cheese
- 1 cup Italian breadcrumbs
Preheat oven to 350.
Combine first 12 ingredients. Spread into a lightly greased 9×13-inch dish (or 2 9×9-inch dishes). Top with cheddar cheese and breadcrumbs.
Bake uncovered for 45-60 minutes, until bubbly.
- 1 9×13 inch pan of baked brownies (This recipe is my favorite)
- 6 ounces (1 cup) semi-sweet chocolate chips
- 3 tablespoons butter
- 1 and 1/4 cup half and half or cream
- 3/4 sugar
- 3 tablespoons light-colored corn syrup
- 1/4 teaspoon peppermint extract
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 or 1/2 teaspoon peppermint extract
- 1 cup crushed candy canes (about 12 candy canes)
- Start by making the brownies. A box mix is fine. Make sure not to over bake them. Remove brownies from the oven and cool completely (if you are in a hurry stick them in the freezer). Cut brownies into bite-size chunks and set aside.
- Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted.
- Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup. Bring to a gentle boil over medium heat. Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups. Remove from heat. Let cool for a minute or two, until it stops bubbling.
- Stir in 1/4 teaspoon peppermint extract. Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
- For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
- In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes. Serve immediately.
- If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish. Drizzle with 1/4 of the chocolate sauce. Sprinkle with 1/4 of the candy canes. Top with 1/3 of the whipped cream. Repeat layers twice more. Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes. Serve immediately.