Thank you, Teachers!

My boys are both in preschool this year and they both have wonderful teachers! As an end-of-the-school-year thank you gift, they decorated reusable water bottles and made snack mix for their teachers.

I didn't take any pics of the water bottle decorating, but here is a picture of the snack mix making:

Our snack mix was really simple. It includes Honey Nut Cheerios, Chickadees (cheesy bird-shaped crackers), Pretzel Goldfish and M&Ms.

We did equal parts Cheerios, Chickadees and goldfish. I did a smaller portion of M&Ms (about 3/4 the amount of the other ingredients).
Here's a copy of what I wrote on the note I made to go with the snack mix:

A special snack mix to thank you for all you do!
Cheerios to thank you for always cheering on my child.
A school of Goldfish to thank you for making school a place my child loves.
Chickadees to thank you for teaching my little chickadee so much.
M&Ms to thank you for your sweetness.

I really am so thankful for all that these teachers do.

Delicious Cheddar Dill Biscuits

I've been using the website relishrelish.com for the last month or so to get new recipes to cook each week. You can print 5 recipes (each recipe includes an entree and a side) each week and the site also generates a shopping list for you. I have not made all 5 of the recipes most weeks, but I've tried a bunch and have really enjoyed it. I'm cooking more and enjoying it.

Anyway, a few weeks ago I made a Robust Vegetable Soup and Cheddar Dill Biscuits. The soup was okay, but the biscuits were delicious. Tonight I made a Peruvian Quinoa Stew. Instead of the suggested side, I made the Cheddar Dill Biscuits again--with a few substitutions. Anyway, the stew was okay, but the biscuits were divine. Just had to share.


Cheddar Dill Biscuits (makes 12-15)
adapted from the recipe on relishrelish.com

1 1/2 cups Heart Smart Bisquick
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon coarse salt

5 tablespoons butter, softened, cut into bits

3/4 cup shredded cheddar cheese
2 tablespoons freeze-dried dill (can sub fresh, chopped)

3/4 cup sour cream (can sub in plain yogurt, but it's not as good)
1/3 cup milk (I used skim)


Preheat oven to 400 degrees.

Using an electric mixer (I used a hand mixer), mix flour, baking powder, sugar and salt. Add butter and mix until mixture resembles coarse meal. Add cheddar cheese and dill and mix until just combined.

In a small bowl, whisk together sour cream and milk, then add to flour mixture and mix with a spoon until dough just comes together. Spoon tablespoon-size mounds of dough onto an ungreased large baking sheet (12 to a baking sheet). Bake until puffed and golden, about 12 to 15 minutes.

Enjoy! These turned out so light and fluffy and moist. Yum!