I found these adorable ramekins at the grocery store a few weeks ago.  I am a sucker for this color blue and pretty things in general.  For only $1 each, I could not pass them up.  I knew that I would find something to use them for.  So far I have served grapes in them, hummus, dips of all kinds– the best part of course is that no one is concerned about double dipping since they all have their own individual ramekin.

I have yet to find the cure for the unparalleled horror of having a sibling breathing near your food, but should I discover the answer to that I will be sure to let you know. I am here for you, people.

So Fourth of July came and I had them setting out on the counter and I decided that I would make a red, white and blue treat with them. 

The best part? The recipe is so easy that even your youngest children can make this with minimal help.

To make 10* individual cobblers you will need:

2 21oz canned cherries
1 tube of biscuits
1T melted butter
2T sugar
1tsp cinnamon

*Why 10? The biscuits come 10 to a tube and the 21oz can makes 5. So, uh, do the math! Or better yet, make your child do the math and then pat yourself on the back for helping them keep their mind sharp during their summer vacation. Their teacher will be proud of your efforts!

Divide the cherries up evenly between your ten ramekins.

Whack your tube of biscuits open against your counter until you hear that satisfying pop. Then take the biscuits out, flatten them slightly, and stick one in each ramekin on top of the cherries.

Brush the top with the melted butter. Sprinkle with the cinnamon/sugar mixture.

Bake in the 375 degree oven for about 15 minutes.

 
These taste delicious hot, cold, or any state of cooling from hot to cold. I have already made another batch today since it was easier than listening to the complaints that 10 is not evenly divisible by 7. (See, more summer math work! FTW!)
 

With the warm weather approaching, or if you live on the face of the sun like I do, the warm weather has already arrived, entertaining demands to be made easier and more casual. Afterall, who wants to slave over a hot stove on a sweltering day? No one that’s who.

This dessert is perfect for the casual entertaining of summer. It is easy, ridiculously so. Your children can make this entirely by themselves. And it is delicious. As a matter of fact, I hid the leftovers so that I could have it all for myself. What? Don’t judge me! You have done the same thing.
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This is frighteningly good. It tastes like Pumpkin Pie without that pesky crust, or baking. Or time. Or any real effort. Are you the sort of person who remembers at 2:00 that you have a holiday party to attend at 2:30, and you still need to shower, dress, and bring a food item to share? Then this is the recipe for you.

Serve with Gingersnap cookies, or graham crackers if you prefer.

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So, you carved your jack o’lantern, but what do you do with all of those seeds? If you are like the old me you just throw them away, along with all of the slimy pumpkin innards. But yesterday I decided to roast them up.
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I made these a few days ago and my children loved them. They raved on and on about these muffins and wanted to know if I would make them again. As in RIGHT THAT VERY SECOND.

Something that gets that much of a good review begs to be shared.

1 package Jiffy corn muffin mix
1/4 cup chopped deli ham (I used Boars Head honey ham)
1/4 cup shredded cheese (I used a cheddar/colby jack mixture)
1/3 cup milk (I used water because the only milk I had on hand was vanilla flavored soy)
1 egg
1 tablespoon Dijon mustard

(I quadrupled this recipe and it made 24 large muffins and 12 mini-muffins)

It’s America’s favorite you know. (For my celiac peeps, here is a link to a delicious gluten free cornbread recipe. Add the ham, cheese, and mustard to this recipe.)

Dice up your ham into small bite sized pieces.

Dump all the ingredients into your bowl and mix well.

It is another recipe that is easy enough for kids to make.

I love my muffin tins, the way that they are worn and well loved.

Grease your muffin tins really well. A word of advice I have, if you have paper liners that you normally use for cupcakes, I would use them. These muffins are notorious for sticking. Also, it would make them better able to be transported intact in a lunchbox.

Bake in a 400 degree oven for 15-20 minutes. Serve these warm or cold.

Be prepared to buy the ingredients to make them again.