Orange day in Natalie’s class and at lunch!  Mandarin oranges, star shaped sandwich with orange piece of cheese on top, miniature orange marshmallows, carrots and ranch dip in a sushi mold from Amazon and star shaped egg.  To make the egg I used this egg mold I purchased from Amazon.  It was really easy to make the molded egg.  Just hard boil like normal, remove the shell before the egg cools down and place in mold.  Luckily I read online how to mold the egg since the directions are in Japanese.  I also ordered the cool pig bento box from Amazon.

Another color day in Kindergarten…green!  I love trying to come up with these lunches.  Ham and cheese sandwich (nothing green there), broccoli, green miniature marshmallows, applesauce, apple juice and all in the Yoda green lunch box.

Black was the color of the day but not lunch.  Vanilla yogurt and pineapple, carrots with ranch dip in a small Tupperware container, cheese stick cut in thirds and miniature cookies.

Fried rice is a staple in our household.  I love the fact that I can make a delicious a dish that includes veggies, starch and protein that tastes good and is healthy.  We have fried rice every week or every two weeks and have been for years, I think almost 7 years.  In the beginning, Nick made it but I do think that I make it much better and Nick would agree.  The other thing I like about fried rice is that I can use leftover protein like pork, chicken or steak.  When we don’t have any of those leftover, I use frozen shrimp.  All are equally delicious and it changed up the flavor.  This time, we had breaded pork chops.  I cut up the chops into bite sized pieces.

The best part of making fried rice now is using my wok.  We bought it this summer and it is so much easier. I start with olive oil and garlic.  Then I add my veggies.  You could use any, we like red onion, peppers and mushrooms.  I saute the veggies and then add the already cooked protein.  When they are just about done, I add frozen corn and peas and finally the rice.  Most of the time I use brown rice but every once in awhile I will use white.  Finally I add low sodium soy sauce.

With the start of school, also starts school lunches.  I am not totally against school lunches but I don’t think they are always the best choice either.  I want Natalie to be able to choose if she wants to buy or pack.

A few weeks ago, I read an article on Bentos for kids lunches.  This was the first time that I ever heard about them.  Ever since, I have been searching the Internet in my spare moments for ideas and tools to make the perfect Bentos for Natalie.  I found a few things on Amazon and was able to use some of my baking things to start off.  I am sure I will be buying more but I am set for right now.

Natalie wanted to pack for the first two days of school.  So here is what I made for her.  I didn’t have a true bento box but I did have a sandwich box and that work just as well.

First Day of School Bento

Ham and cheese roll ups, blueberries and blackberries in a foil cupcake liner, carrots and broccoli (I did have ranch dip in a separate container), fresh corn off the cob in a foil cupcake liner and chocolate chips in a mini paper cupcake liner.

Bento #2

Ham and cheese sandwich cut with heart cookie cutter, blackberries in foil cupcake liner, mini marshmallows, chocolate teddy grahams, fresh corn off the cob in paper cupcake liner, Hershey kisses and gogurt.

I woke up early for the first day of school to make sure that both Natalie and I were ready to go in time.  I probably should have won the “Mother of the Year” award.  Not only did I pack a cute Bento lunch, watch for that post in the next few days, but I also make Star Wars pancakes for breakfast.

A couple weeks ago we went to Williams-Sonoma and we found the Star Wars Vehicles Molds half price.  We were so excited since we love Star Wars and Natalie loves pancakes.  I didn’t tell Natalie, but I planned on using them for the first time on the first day of school.

When she woke up and came out to the kitchen she was so excited.  She immediately picked out Darth Vader’s Tie Fighter (although I am not really sure she knew the names of all the vehicles).  She was so excited and I think it started her first day of school of on a great start!

So what better day to start again, then Natalie’s first day of Kindergarten.  I can not believe that she is old enough to be in elementary school.  She was so grown up.  She insisted on riding the bus even though I could take her to school, which would really be easier.  She woke up all by herself this morning which was better than me having to wake her up.  I had breakfast waiting for her and then she was really fast at getting ready.  She was so excited.  I left for work and then Nick took over.  They waited for the bus together, took some pictures and then she was off.

I wasn’t the hovering mom that everyone thinks I will be.  Well, I did go to the cafeteria during her lunch time but I helped opening things for all those kindergartens and getting them necessary lunch items.

She had a great day.  She talked more about her first day than she has of other things. One more milestone down, many more to follow!

Let’s get back to the cheesecake though.  We were invited to another friends house swimming and I had found this recipe and thought it would be a good sharing desert.  It took quite a long time to make but none of it was hard.

Since I took the cheesecake to a friends house, I didn’t take a picture of it cut with the summer berries.  But I had them along.

I thought the cheesecake was good but not great.  I doubt that I will make it again but I won’t stop making s’mores recipes.

I found the recipe at epicurious.

Crust:

• 1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
• 3 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

• 9 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), chopped
• 2 8-ounce packages cream cheese, room temperature
• 3/4 cup sugar
• 1/8 teaspoon salt
• 3/4 cup heavy whipping cream
• 3 large eggs

Topping:

• 1 cup sugar
• 2 large egg whites
• 3 tablespoons water
• 1 teaspoon cream of tartar
• 1/8 teaspoon salt
• 12 large marshmallows, cut into quarters with wet kitchen scissors
• 1/2 teaspoon vanilla extract
• 1 1-pint container fresh raspberries
• 1 1-pint container fresh blueberries

While shopping we were looking at the puddings and Natalie saw the Oreo pudding and just had to have it.  I picked up the box and saw this recipe.  There was a similar recipe on the ready made Oreo Pie Crust too.  The only difference between the two was the crust.  I don’t remember what was on the back of the pudding box, possibly graham crackers but I thought the more chocolate the better!

This was very easy to make and was really good.  I will definitely be making it again especially when I don’t feel like going all out and baking something.

Recipe from the back of the Oreo Pie Crust paper

• 1/2 cup hot fude dessert topping, divided
• 1 Oreo Pie Crust (6 oz)
• 1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
• 1-1/4 cups cold milk
• 2 pkg. (4 serving size each) JELL-O Oreo Flavor Instant Pudding & Pie Filling

1. Remove 2 Tbsp of the fudge topping; set aside.  Spoon remaining topping into crust; spread to evenly cover the bottom of crust. Top with half of the whipped topping; freeze 10 minutes.
2. Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Mixture will be thick.  Gently stir in remaining whipped topping.  Spoon over whipped topping layer in crust.
3. Freeze 4 hours or until firm.  Remove pie from freezer 15 minutes before serving.  Drizzle remaining fudge topping.  Store leftover in freezer.

Tip: If fudge topping is cold, remove cap and microwave on High 30 seconds or until easy to spread.

Anyway, I brushed a little olive oil on the pizza crust and then baked it in the toaster over for about 5 minutes.  Then I added sliced vine tomatoes and sprinkled a little sea salt.  Next came the fresh sliced mozzarella and finally I sprinkled the top with a little bit of basil.  Then back into the toaster oven until the cheese was melted.

Can I say…a perfect summer time lunch!  Quick, easy and delicious!

So I decided to freeze one of the dishes because I knew that my brother-in-law and sister were having us and my parents over the following week.  I called them and asked if it was OK if I brought and they said sure.  Well, a day before we were going over my sister called and said her husband wanted to make his own mac-n-cheese and didn’t want ours.  Oh well, their lose.  And it was…not to toot my own horn but mine was soooo much better! 

I found the recipe at epicurious.  I have an app for that!

Ingredients

For topping

• 1/2 stick unsalted butter
• 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
• 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
• 1/2 cup grated Parmigiano-Reggiano

For macaroni and sauce

• 1 stick unsalted butter
• 6 tablespoons all-purpose flour
• 5 cups whole milk
• 1 pound coarsely grated extra-sharp Cheddar (6 cups)
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound elbow macaroni

I made it more like a chicken noodle soup but instead of adding noodles I made dumplings instead.  Not sure it that is really correct but what it worked and it tasted good.

I had some left over chicken so I used that with chicken broth, water and bouillon. I added onion and carrots with some sea salt and my secret ingredient when I am cooking with chicken, Vegetable Supreme Seasoning by McCormick.  After simmering for awhile, I made the dumplings.  The dumplings have 2 cups of flour, 1 tsp of salt and ice water (I got the recipe for the dumplings here).

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.  Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.  Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.