Harry Potter Butterbeer (Emlyn)

Ingredients:

1 cup (8 oz) club soda or cream soda
1/2 cup (4 oz) butterscotch syrup (ice cream topping)
1/2 tablespoon butter

Directions:

Measure butterscotch and butter into a 2 cup glass. Microwave on high for 1 to 1 1/2 minutes, or until syrup is bubbly and butter is completely incorporated. Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit. Serve in 2 coffee mugs or small glasses.

Painted Butterfly Hot Dogs (Emlyn)

Painted Butterfly Hot Dogs


Ingredients:

Hot Dogs
Refrigerator biscuits (like Grands or any brand)
1 egg
water
food coloring
pretzel sticks
cheese, ketchup, or mustard (for the face)
small paintbrushes

Directions:

Preheat oven to 350 degrees. Lightly spray a cookie sheet or cake pan. Give each child two biscuits and a hot dog.

Help them cut each biscuit in half, turn one half over, and place on pan as the "wings". Repeat with the other biscuit.
Lay the hot dog on top of the biscuits. Time to paint!

To make paints, put one egg and one tablespoon water in a small bowl and mix well. Pour a small amount of egg mixture in several bowls (however many colors you want) and add a drop or two of different food colorings. We went with blue, purple, and orange. One egg made plenty of paint, but if you have a big group of kids, you may want to use two.

Give each child a clean paintbrush and let them paint their "butterfly wings".

Have a great chat and enjoy some 'dinner-making family time'!

Bake at 350 for about 10 minutes, until biscuits are golden brown. Add two pretzel sticks for antannae and either ketchup/mustard/cheese/whatever you want for two eyes and mouth. Serve with a side of your favorite vegetable and dinner's ready!

Thanks to Gourmet Mom on the Go

Swiss Cheese Fondue (Emlyn)

Ingredients
1 clove garlic
1 (12 oz.) can PET® Evaporated Milk
4 cups shredded Swiss cheese (1 lb.)
Pinch nutmeg
Granny Smith apples
1 French baguette bread

Preparation Directions
1.
RUB inside of fondue pot or heavy saucepan with garlic.
2.
HEAT evaporated milk over medium-low heat in medium saucepan until bubbles form around edges, but not boiling. Gradually stir in cheese. Continue to cook until cheese is melted and smooth. Stir in nutmeg. Pour into fondue pot or prepared saucepan.
3.
SERVE with apples and bread cubes for dipping.

Meatloaf Cupcakes with Mashed Potato Frosting (Emlyn)

From http://finefuriouslife.com/

Meatloaf Cupcakes with Mashed Potato Frosting–Makes 12

INGREDIENTS
For the “cupcake”:1/3 lb. ground veal1/3 lb. ground chuck1/3 lb. ground pork1 small carrot, roughly chopped1 small onion, roughly diced2 stalks celery, roughly diced3/4 cup breadcrumbs1/3 cup milk1/4 cup chopped parsley1/4 cup shredded parmesan2 eggsSalt and pepper
For the “frosting”:7.2oz box instant mashed potatoesMilk, per package instructionsButter, per package instructionsBeet juice from canned beets
To garnish:Green pepper, very finely diced

METHOD
For the “cupcake”:Preheat oven to 350F.
Soak the breadcrumbs in the milk and set aside.
Sweat the vegetables in olive oil until softened. Transfer to a deep bowl and use an immersion blender to puree; alternatively, puree in food processor.
Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached.
Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the “frosting”:Prepare one sachet of instant mashed potatoes according to package instructions. To prepare the other, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool.
Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced green pepper.

Reheat in oven or microwave before serving.

Buttermilk Sryup (Kenni)

1 Cube butter
1/2 Cup Buttermilk
1 Cup of sugar
1/4 tsp baking soda
1 tsp vanilla

Heat up but do not boil, it is done when it is foamy

I love this sryup better than maple
I hope you like it too.