Holy Crap! I Just Made Banana Bread

Tags

banana, banana bread, experiment, food blogs, no recipe

Who ever said that baking was hard or required precision?

LIES!

So, overall it’s been a pretty rough last couple of months.  My father-in-law has been diagnosed with brain cancer, and between several trips to MIchigan, the end of the basketball season and my second job as an unpaid board member for my local Lutheran High School, in which I have helped conduct a search for a new Head of School* who will make far more money than I ever will, I have had little time for blogging.

*By the way, Head of School is the new educational buzzword for Executive Director, which was the 1990s word for Superintendent, which was the old word for Headmaster, which pretty much meant Head of School.  Educational buzzwords are hilarious in how quickly they catch on and then fade away.  GLEs, ELOs, ESL, ELL, MAP, Common Core, STEM, and a wide variety of others have filled our vocabulary in the last 13 years, and yet, we don’t seem to get that good teachers + committed students and their families=success.

So after a very frustrating day, I decided to try to be creative with what we had on hand here at home tonight.  I was only making Costco cheese and spinach ravioli with green beans for dinner tonight, and had only about an hour until we had a work night up at school.  Earlier today, I taught my lower graders that fruits provide a home for seeds, and we examined the fruits and seeds of strawberries, apples, and bananas (the fruits we had in the house).  The bananas were on their downward spiral, and I decided I’d try something I’d never done…banana fritters.

After a breif consultation of the Great Internet Cookbook I decided to go rogue and wing it.  I took three mushy bananas, a generous pour out of an almost empty bag of granulated sugar, a couple of spoonfuls of brown sugar, and a half cup of flour and prepared to mix it all together.

At this point my brain kicked in and I realized that I’d need something else to make this appealing.  It was then that I thought of Elvis.  He enjoyed peanut butter and banana sandwiches.  If it’s good enough for the King, it’s good enough for me.  Two scoops of peanut butter coming up!

I decided to take a picture of this, just in case my plan worked out.

Finally, I figured I should add some liquid to bring it all together, so I added an egg.  Then I beat the heck out of those bananas with a fork (The only utensil I used in this entire process).

Soon after beating, I realized a fritter is pretty much code word for disappointing donut.  Also, I’d have to work like a dog to get it done.  I’d have to heat oil, fry up little balls and put them on paper towels…burning myself with grease splatter as an added bonus.  With my timeframe and an actual dinner to get on the table, with you know, vegetables, that wasn’t going to happen.  I also noticed that my batter was pretty runny.

So, I called an audible and googled banana bread.  Apparently baking soda is important…as is salt.  Done and done.

Finally, I added a bit of cinnamon.  I figured all these dessert breads have cinnamon in them.

The other thing that got me thinking banana bread was the St. Louis Food Bloggers Forum.  I went to this event last summer and that was what got me into blogging in the first place.  Back on that hot August day at Vin de Set, they gave us a prize bag.  Included in the bag were two Wilton mini bread pans.  To be honest, I never thought I’d use these things, but here they were today waiting for my banana fritter turned banana bread.  I greased those two little pans and put them in the oven.  When I left for the work night tonight at 6 they weren’t quite finished.  But upon my arrival home this evening at 9:15 I was informed that I had created a pretty nifty banana bread.

It was very good, and I plan on sharing it with my (non-nut allergy) kiddos at school tomorrow.

Will I make this again?  Probably not.  However, it shows that experimenting and trying something new in the kitchen is never a bad idea.  At worst, I had used some bananas, sugar, and flour.  Instead, I created the finest banana bread ever crafted in this home.  So, if you’ve got squishy bananas, flour, sugars, an egg, and some peanut butter, you’ve got bread waiting for you.

So dear neglected readers, what are some experiments that have worked out well for you?  Let me know.

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Curried Cream of Vegetable Soup

Tags

carrots, cauliflower, celery, cream of vegetable soup, cream of vegetable soup recipe, cucumber, curried cream of vegetable soup, curry powder, cuurried cream of vegetable soup recipe, immersion blender, leftover party veggie tray recipe, leftover party veggies, leftover vegetables, onions, potato, soup, vegetable broth

Curry powder and immersion blenders are wonderful things.  These are the two lessons as I made what could possibly be my first original creation recipe on this blog.  Sure, I’ve got my own version of chili and black bean soup, but they’re nothing unique.*

*And neither am I.  I just googled “curry cream of vegetable soup” and it is a thing.  Apparently this is sort of how I thought I had invented legos as a child.  To this day, I have no idea why I thought that.

Regardless, I DID NOT use the great Internet Cookbook while making this on Wednesday afternoon.  Basically, I had a fridge full of leftover veggies from a holiday party on December 28th, and needed to find a way to use them.

However, the added challenge is how to get the delightful son to eat said vegetables.  I think if he had his way he’d just eat baked beans and bread.

He’s a classy little guy.

Enter the Cuisinart immersion blender!  It destroys all traces of possibly objectionable vegetables with a dull roar, creating a creamy smooth veil of hidden vegetable goodness.

My second challenge was personal.  I usually don’t care too much for vegetable soup.  No matter how you slice them, boiled vegetables really aren’t that great.  That’s why people add beef (tends to defeat the purpose of VEGETABLE SOUP) or noodles (I really just like my noodles in pasta) or both to their vegetable soup.*

*Even at dinner, my wonderful daughter said she likes my mom’s vegetable soup better.  I asked why.  “Because it has meat and noodles in it.”

So, I was looking for something to season my soup, aside from copious amounts of garlic, salt, and pepper.  Enter the curry powder.  It was sitting in the back of the cupboard, all quiet and unopened.  You may have noticed I love Indian food, and I thought vegetables+curry=South Asian Subcontinental goodness.

That math totally added up.

The curry was not overwhelming, but it added a nice color, subtle aroma, and slightly spicy flavor to the soup.  Anyway, the lovely wife and I both really enjoyed the soup.  The delightful son ate his bowl, and the wonderful daughter had a bowl and a half.

Without further ado, here is the recipe:

2 small onions, diced

4 stalks of celery, chopped

1 cup of chopped carrots (This is an estimate.  I had a large amount of baby carrots from the party that needed to be used)

1/2 cup of chopped bell peppers (also leftover from party)

4 small chopped cucumbers OPTIONAL (My daughter wanted to add these, and I’m glad to have her help cook.  I was unsure, but once again, immersion blender hides all.  Overall, I didn’t notice them.)

1 cup chopped cauliflower florets (party leftover)

1 peeled and diced yukon gold potato (why not?)

2 tablespoons minced garlic

2 tablespoons salt

black pepper to taste

1 and 1/2 teaspoons curry powder

1 32 ounce box of vegetable or chicken broth

2 tablespoons butter

1 and 1/2 cups milk

DIRECTIONS:

Chop up all your vegetables.

Melt two tablespoons of butter in an 8 quart pot and sauté vegetables until they begin to soften.

While sautéing, add salt, pepper, minced garlic, and curry powder.

Once the vegetables have softened, and onions begin to become translucent, add whole 32 ounce container of broth.

Bring soup to a boil, uncovered.  Once boiling, reduce heat to low and allow to simmer covered for AT LEAST an hour, stirring occasionally.

Once vegetables have softened, add 1 1/2 cups milk and stir.

Once the milk has been stirred in, use the immersion blender and blend the heck out of it, until soup is creamy.  There may still be a few rogue vegetable chunks, just don’t serve those to your persnickety child.

Serve with a dollop of sour cream and enjoy!

The most wonderful time of the year

Tags

candy, chocolate chips, Christmas, cookies, marshmallows, peanut butter

The lovely wife went to a Christmas cookie party at Hannahviolin’s house the other night.  She came home with a bounty of Christmas cookies/candy treats.  Hooray for sugary goodness…however it makes for a constant challenge to my personal resolve to lead a healthy lifestyle.  So far, I’m limiting myself to two small treats a day.  This is doubly challenging since my two favorite treats are lurking in the house beckoning to me throughtout the evening hours.  First, the lovely wife made my personal kryptonite, her chocolate chip cookies*.

*I will never share my wife’s recipe on this blog…I truly think it could be a million dollar idea someday.  Let me just say that Toll House cookies taste like salty garbage in comparison.

Second, my dad made a batch of his mallow mellow.  This dish has quite a history in my family.  As children, my sister and I won some sort of Christmas recipe contest in the Suburban Journals for “our” recipe which was entered by my mom in the kids recipe division.    We got our picture in the St. Charles Journal and split a $50 savings bond!!!  SWEET!  Today, my dad has taken on the role of head confectioner in the Crowder family.  Now, my dad doesn’t do a whole lot of cooking, but at Christmas Mallow Mellow is HIS dish.  Neither my wife or I have been to make it as well as he does.  Even so, it is a wonderful candy that you should make.

What is mallow mellow you ask?  It’s THE best Christmastime treat in my family.  Mallow mellow starts with a layer of mini marshmallows lined on the bottom of an 8×8 pan lined with aluminum foil.

In a saucepan do the following:

Melt 2 cups chocolate chips

2 Tablespoons of butter

1/2 cup of peanut butter

1/2 teaspoon vanilla

Add a 1/2 cup of chopped walnuts after melted.

Pour over the marshmallows and chill in the fridge (or freezer if you’re impatient)

When it’s hardened, cut and serve.

I find it nearly impossible to eat just one of these perfect Christmas confections.  I hope you and your family will find them to be a treat as well.

Finally, what is your favorite Christmas candy or cookie?  Let me know!

Apple Goodness Continued…

Tags

apples, fall, food, Martha Stewart, pork chops

I wonder why we like apples with pork so much?  One of the first family functions I brought my wife to was a cousin’s wedding back in 1999.  Most of my family on my Mom’s side of the family are farmers, and the main course at the reception was a whole roasted hog.  I still chuckle at my lovely wife’s look of horror as the hog was on display in the buffet line, with the red juicy apple firmly placed in it’s mouth.  It was almost as if the pig just happened to be lounging under an apple tree, eating a Red Delicious, when it fell into a 400 degree pit.  Why do we do this?  It’s not like we bit into the pork and said, “This is really apple-y!”  Anyway, we seem to think these two go together.

So, there we were, a week after the apple picking extravaganza and we still had a large amount of apples around the house.  Additionally, about all we have left in the freezer right now are various cuts of pork, and you have a dinner pairing made in hog heaven.

I found a recipe from Martha Stewart’s website that seemed like it would fit the bill.  The recipe is HERE, but I’ll show you what we did below.

First I used the handy apple slicer-corer to cut up three apples.

Then I sliced up one whole onion.

I had four pork chops which I proceeded to pat dry (Thanks Julia Child) and season with salt and pepper.

I put a tablespoon of olive oil into the frying pan and fried the pork chops until they had browned on each side.

After they were cooked, I placed the chops on a heated plate and melted two tablespoons of butter back in the pan.  I added the onions and apples, and let them brown with the pan drippings and butter.

After about five minutes, I poured a cup of apple cider back into the pan.

The recipe called for apple cider, beer, or just plain water.  Once again, we still had plenty of cider left over from the week before, and this was a good use.

Next, I placed the chops back into the cider-onion-apple mixture.  At this point, you need to let the sauce boil down for about 15 minutes.  By that time, there should be little cider left, and you really have a sauce to go with your chops, apples, and cider.

Overall, it was a satisfying fall dish, and a good way to use our apples in a non-dessert way.  Now that it is cooler, what is a fall dish you really enjoy?  Let me know!

Apple Surprise

Tags

apple cake, apple picking, apples, food

Apple picking is an odd activity.  Here’s a product that’s available in the store 365 days a year at a reasonably low price.  Also, there are none of the following in the produce section of the grocery store:

Worms.

Bees.

Mysterious beetles.

Ticks.

Danger of falling from trees.

Secondly, when it was all said and done, I drove over 60 miles round trip for five pounds of apples.  That is not the behavior of a sane person.  Third, I had to go out into the orchard and find apples that were not worm-eaten, rotten, and within arms-reach of children*.

*My lovely daughter seemed obsessed with risking bones and internal organ damage by trying to pluck 25 cent pieces of fruit from the most inaccessible branches of the trees.  You kind of understand how Eve was tempted by the apple seeing that spectacle.

Who would do this craziness?

Why do we do these things?

Because it’s awesome.  You are foraging for your own fruit.  My daughter climbed trees looking for the perfect fruit, my son creeped under branches looking for good fruit on the interior of the trees.  Good family times.  I’m sure if I had to do it every day, it would be a hellish nightmare, but once a year, it’s a blast to go out and spend a ridiculous amount of time and money to get a bag of apples.

Anyway, here’s pictures of apple orchard fun at Centennial Farms in Augusta.  We picked Mutsu, Jonathan, and Golden Delicious apples.

Katie climbed into the trees for apples.  I’m really not sure if this was allowed.  However, it did get us some good apples.

Brendan’s hands overflowed with bounty.

This picture would be great without my clumsy finger in the corner.  Someday I will master the technology every 13 year old on the planet has done with ease.

When we got home, I tried to make Apple cake.  Let’s just say it was an adventure…therefore I call it “Apple Surprise.”

First of all, I’m no good at peeling apples.  I’m just not good with paring knives.  So, Katie and I used a vegetable peeler, and it worked out ok (Except for the two apples that flew out of our hands and into the garbage can).  We put six peeled apples into the bottom of a 9×13 pan.

Notice the bits of peel on the apple.  That is an indication that it was late and I needed to get this done and get the kids to bed.

We had also bought a gallon of apple cider at the orchard, so I used a half cup of cider and a half cup of water rather than a cup of water in the bottom of the pan.

I didn’t have cake mix, so I used the Internet to figure out how to make my own cake mix.  It went pretty well.  For your information, here’s how the Internet says to make cake mix:

2 3/4 cup flour

1 3/4 cups super fine sugar (I did not use this)

2 teaspoon baking powder (I used baking soda…did I mention I’m not a baker?)

3/4 tsp salt

I sifted it all together and hoped for the best.

Well, I took my “CAKE MIX FOR DUMMIES”, added a stick of melted butter, a cup of brown sugar, almost a tablespoon of cinnamon and mixed it all up until it was lumpy.  Then I poured it over the apples and cider.

Notice Katie messing with the cake mix in the background.  She seemed unsure if this plan would work.

At the last minute, I decided to sprinkle some apple pie spice on top as well.

So this all looked good, and I thought we’d bake it for 50 minutes to see what would happen.  At the last minute, I decided to pour a little more apple cider over the cake mix…that was a good idea.

Here it is right before it went into the oven…Have I mentioned I’m not a baker?

About 35 minutes into the cooking, I noticed the parts of the cake mix that had apple cider poured on it looked like cake.  The rest of the cake looked like nasty powder.  At this point I said, “Why not?”  Let’s pour apple cider over the whole darn thing.

I cooked it for about 25 more minutes and SHAZAAM!  Apple surprise.  The biggest surprise was that it was fantastic.  I’M A BAKER ON THE EDGE!

Look at that fresh-picked apple goodness!

Well, now it’s Wednesday, and I still have a rather large amount of apples left.  Obviously, I should eat them raw.  That’s what a healthy person (or one of those paleo dieters) would do, right?  But, let’s just say that I wanted to do something less healthy with the apples…I’d be glad to entertain your suggestions.

Dumped!

Tags

canned peaches, easy dessert, foolproof dessert, peach dump cake, yellow cake mix

Foolproof.  It’s a word I like.  It’s also a real word…unlike Idiotproof.  I checked with spellcheck.  Which is the epitome of foolproof!

Generally speaking, baking and I don’t get along.  So many steps!  So many measurements!  So much mixing!  It’s unforgiving, and generally not foolproof.  Also, my wife is a FANTASTIC baker.  Her chocolate chip cookies are amazing, and not a secret I will be revealing any time soon.  Therefore, I’ve never really had a great urge to hone my baking skills.

Last week, the lovely wife was away visiting friends in Seattle, and I needed to have a dessert ready for Grandparents Day at school.  This isn’t really in my wheelhouse.  Fortunately, I found a dessert so easy, even I could do it.

In case you don’t click the link, here it is.  You really need to bake it for 45 minutes and not 40.  Finally, the nuts are not necessary (although tasty).

Generally speaking, you probably shouldn’t eat stuff that has the word dump in it.  But, this is a nice exception.  So, here you go:

2 cans of peaches in light syrup.  Dump them in a 9×13 pan.

1 box of yellow cake mix.  Dump it on the peaches and syrup and spread it out.

1 whole stick of butter cut in slices and placed on top of cake.

1 cup of brown sugar spread on top of the whole darn thing.

Bake it at 350 for 45 minutes.

DONE!!

It was a huge hit at grandparents day, and I made it again with the kids for Sarah’s birthday.  So, if you consider yourself a fool when it comes to the mathematical art of baking, try this recipe out.  Because if this fool can do it, that proves you can do it too.

My children are not foolish, but here they are making it for mom on her birthday!  It’s a fun one to do with your kiddos!

This is after they put the butter on top.

And here’s after you put the brown sugar on top.

Finally, here’s a pic of what it looks like once you’re done…oh wait…we ate it quickly.  So, you’ll have to trust me that it’s good…reeeeeeaaaaaal goooooooood.

Have a great weekend, and be on the lookout for a new post on Sunday, which is Mexican Independence Day.

Labor Day Lasagna

Tags

cottage cheese, Labor Day, lasagna, Type 1 Diabetes

Last week the lovely wife and I had a miscommunication. She went to Costco and picked up a giant tub of cottage cheese. I went to the store two days later, and passed the cottage cheese, and thought to myself, “Hey, we DO need three more pounds of cottage cheese.” And so I purchased it. When I came home, I encountered our unfinished tub, plus the one purchased by Sarah. Overall, we were looking at about seven pounds of curds and whey.

What to do?

Lasagna.

Back in the day, I used to be a lasagna-making machine. I would make four at a time, and put them in the deep freeze to savor over the winter months. As time went on, I think we experienced lasagna overload, and we got away from that. I asked Sarah today why we don’t eat lasagna much anymore, and her response was, “Because we got fat.” That’s a pretty good answer. However, today is Labor Day. And nothing says labor like homemade lasagna.

Anyway, I will say this, cottage cheese lasagna is easier to make and spread than traditional ricotta lasagna. Interestingly, the whole family said they liked it better.

Here’s the recipe:

1 lb. ground beef, pork sausage, or Italian sausage (tonight it was ground beef)

15 oven-ready lasagna noodles

32 oz cottage cheese

2 eggs

1 jar of marinara sauce

3 cups mozzerella

1/2 cups grated parmesan cheese, separated

1/2 teaspoon salt

pepper to taste

basil and oregano to taste

1/2 cup water

STEPS:

1. In a skillet, brown meat. Once meat is browned, add jar of sauce, 1/2 cup of water, and let simmer on low for five minutes

2. In large bowl add 32 oz. cottage cheese, 2 cups mozzarella, 1/4 cup parmesan cheese, two eggs, 1/2 teaspoon salt, pepper, oregano, basil to taste.

3. Stir that cottage cheese up.

4. Preheat oven to 375

5. place 1 and 1/2 cups of meat sauce mix on bottom of a 9 x 13 pan

6. place 5 lasagna noodles on top…make em’ fit. I usually lay 4 lengthwise and one across the breadth of the pan.

7. Add a third of the cottage cheese layer.

8. Add 1 and one half cups meat sauce on top of cheese.

9. Repeat process until you have built three layers.

10. On top of last layer of noodles place remaining cheese and sauce. Sprinkle 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese on top.

(I added some colby jack for good measure tonight)

11. Bake for 50 minutes

12. Take out at 50 mins and let rest for 10 minutes.

By the way, we cut this recipe into 12 LARGE pieces. We only ate five as a family. Which means this dish will save us some labor on another night. Hooray for Labor Day lasagna!

Finally, for diabetics, I found this site, that tells how many carbs are in one lasagna noodle. So, overall, there were about 28 carbs per slice of lasagna (I added up the sauce, cottage cheese, and noodles in the dish then divided by 12). Katie loved it, but somehow still went high this evening with her blood sugar :(. Such is life, but there you have it, labor saving cottage cheese lasagna on Labor Day.

Finally, what do you all think? Is ricotta or cottage cheese lasagna superior?

Let me know

Disney’s Geographically Incorrect Kebabs for Diabetics

Tags

Ariel, chicken, Disney, Donald, Dumbo, Kebabs, Mowgli, pork tenderloin, Type 1 Diabetes

Disney has their hands in a bit of everything these days, including health care.* We discovered this back in April when our daughter was diagnosed with Type 1 Diabetes.

*If Disney ran health care, we might not be having the debates we are having today. Disney treated Katie wonderfully when we went to Disneyland this summer after her diagnosis. We are VERY grateful. They even have a diabetic character, Coco the Diabetic Monkey…which I find ridiculous and supportive all at once.

During one of our visits to the endocrinologist, one of the nurses asked if we would like a Diabetes cookbook for kids.They are a new product from Disney, in cooperation with the drug company Lilly. The nurse did ask us if we would ACTUALLY use it, and once we assured her that we do cook, she gave us a free copy!

Dishing it up Disney Style is a handy cookbook full of recipes for the diabetic in the family. Each recipe shows the all important carbs, calories, fiber, and other important info for each dish. And to be quite honest, the recipes that we’ve tried so far have been WONDERFUL! For the kids, each dish is “inspired” by a Disney character. This is what I find humorous about the cookbook. You have Alice’s Chicken Salad Tea Sandwiches, Lady and the Tramp’s Cartwheels with Tomato Sauce, Mulan’s Egg Fried Rice, and Tiana’s Shrimp Gumbo. These all make sense.

Then we have the Disney character dishes that don’t really fit, or in some cases are mildly alarming.

Let’s start with Ariel’s Turkey Pilaf. I just know, that under the sea, merpeople just craved some juicy turkey. I’m sure when King Triton was hungry, she dutifully brought her dad a plate of fresh sea turkey and rice.

Next we have Genie’s Guacamole Potato Salad…I honestly do want to try this one, but two points: First, I can picture the Genie making hummus, not guacamole. Second, if he’s a genie, is the cooking really necessary?

Dumbo’s Corn Chowder: Baby elephants LOVE soup! I am concerned about allowing an elephant-A BABY ELEPHANT-to cook.

Pumba’s Black Bean Salsa: Salsa’s all the rage on the African savannah.

And finally, most concerning is Donald’s Chicken Fajitas. For some reason Bird making bird is mildly disturbing. I can picture Donald feeling conflicted while cooking this dish.

Anyway, the dish I have made most often is Mowgli’s Moroccan Chicken Kebabs. As a Geography teacher, I find this dish perplexing and possibly harmful to the American student. Namely, Mowgli is from The Jungle Book, which is set in India. Morocco is nowhere near India. Also, I don’t see Mowgli making Kebabs (He seems to be the most unsanitary Disney character in the book). But I digress.

NOTICE THE DISTANCE BETWEEN MOROCCO AND INDIA!!!

When we make the recipe at home, we do make some modifications. Namely, we use pork tenderloin rather than chicken, as I am allergic. Also, I have been making it on the grill pan for the sake of convenience. Regardless, it is a DELICIOUS dish, and you should give it a try!

Here’s the recipe:

Dry Rub:

• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne (optional)
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cloves (I’m still debating if the cloves should be used…they’re powerful)
• 1/8 teaspoon nutmeg
• 2 teaspoons brown sugar

Meat:

Two pounds of boneless, skinless chicken breasts, or pork tenderloin

Veggies:

I like an onion and a cup of grape tomatoes, but you could use your imagination here.

STEPS:

1. Assemble the dry rub in a bowl. Stir to combine.

2. Cut the meat into one-inch cubes.

3. Place cubed meat in a large bowl. Sprinkle over dry rub. Cover thoroughly with your hands.

4. Cut up one onion into one inch wedges. Place with a cup of grape tomatoes in another bowl.

5. Add a half tablespoon of oil to onions and tomatoes and toss to coat.

6. Preheat grill pan on high on the stove. Spray non-stick spray to coat bottom of the pan

7. TURN ON THE FAN ABOVE THE STOVE…there will be smoke.

8. Place meat on grill pan, use tongs to turn chunks of meat after about two minutes. Continue turning periodically. I find that the meat is done in about 8 minutes.

9. After 8 minutes, place meat on serving platter and add the tomatoes and onions. Stir frequently, and remove when tomatoes have char marks and onions are tender.

10. Place tomatoes and onions over the meat, serve and enjoy!

We had rice and a salad with it on Wednesday night. Try it you’ll like it! Here’s a pic of our completed dish on Wednesday night:

The dish is definitely flavorful, and in case you are curious, the meat contains only 4 carbs! If you like you can tone down the heat, but Mowgli may be disappointed!

Finally, I’ll ask my readers, what is your favorite Disney character, and what food do you think they would like and or make?

Have a great weekend!