Make it rain in a jar. All you need is a large jar, shaving cream, food coloring and water. Have fun!
1 carrot, peeled
1 piece yellow zucchini
1 piece cucumber
1/2 red bell pepper
4 (6 inch) Tortillas
6 Tablespoons cream cheese
18 small sprint parsley or cilantro
Cut the carrot, zucchini, cucumber and pepper into matchstick slices, should be thin 2 inch strips.
Cut Tortillas into 1.5 inch wide strips.
To assemble pinwheels lay out a tortilla strip and spread cream cheese on the tortilla. Lay a few carrot, zucchini, cucumber and pepper matchsticks on the cream cheesed tortilla. Carefully roll up the tortilla until the end of the tortilla strip. Add a little more cream cheese to the end of the tortilla if it doesn’t stay closed.
Transfer to a plate and enjoy!
From American Girl Garden to Table published by Weldon Owen, 2018.
2 cups peaches or other fruit
If using fresh peaches, cut in half and remove stone from the center.
Peel and cut in half again. Puree in blender
If using frozen fruit, just throw in the blender!
1 ½ cups yogurt, any flavor
1 cup milk
2 Tablespoons of honey or sugar to taste
Add and blend until smooth.
Pour into glasses and enjoy!
Simply in Season Children’s Cookbook- Mark Beach and Julie Kauffman
Herald Press Publishing Co.
Marbled Easter Eggs!
How to Make Marbled Easter Eggs
Fill your pan with shaving cream until it’s about an inch thick.
Drip food coloring onto the cream. Don’t be afraid to be generous with the colors — the more you use, the brighter your eggs will be.
Use a toothpick to swirl and marble your food coloring droplets. Don’t mix too much you want to see the individual colors
Pick up a hard-boiled egg and Dip or roll it in the cream, coating it completely.
Carefully place the egg onto a paper towel and let it dry for about 20 minutes.
Wipe the remaining cream off with a clean paper towel to reveal your colorful marbled pattern.
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