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This post was written by Children's Museum Blog Ambassador, Krista Marshall. Follow Krista's posts on the blog or follow her on Twitter @everydaymomsmls.
It's back to school time, and whew... Is it busy! But don't stress, I'm here to help with one part of your day—dinner!
As the kids head back into the classroom, it's important for us parents to remember that learning doesn't end at the school's exit. Part of our job as parents and caregivers is to continue the learning at home! Between helping with homework and encouraging reading, to coming up with fun ways for them to take what they're learning in the classroom and apply it to activities in their everyday lives. What better place to do that than right in our own backyard at The Children’s Museum! How lucky are we that we have this invaluable source to show our kids that learning can be fun, rather than just reading from a textbook and taking tests.
The museum offers so many ways for your child to have hands-on learning in a fun, playful environment. And it’s so easy to find a specific area that interests your child and allow them to focus on it—or explore everything! For example, my son really enjoys archaeology and looks forward to digging and excavating in Treasures of the Earth every time we visit. Plus, did you know the museum hosts school field trips and has its very own preschool? I know my son’s school up here in Fort Wayne even plans a field trip for the 5th grade classes, and we are certainly looking forward to that this year.
With our busy school days, sometimes dinner can seem impossible, but it doesn’t have to be! This recipe makes enough to feed a hungry crowd, and can either cook while you're at work (if your slow cooker is programmable). Or, since it only takes a couple hours, it doesn’t have to be put on until late afternoon! The back to school time is exciting, stressful, and sometimes a little overwhelming, but making supper is now a little easier!
Crock Pot Cheeseburgers
- 2 lbs. ground beef
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 c. dill pickle slices, finely chopped
- 2 TBS Worcestershire sauce
- 3 TBS yellow mustard
- 8 oz. Velveeta cheese, cubed
- Salt and Pepper to taste
- Pretzel Buns
- Sliced Tomatoes
- Lettuce
- Ketchup
In a large skillet over medium heat, brown ground beef until no longer pink. Drain if necessary. Season with salt, pepper, garlic powder, and onion powder. Add mustard and Worcestershire sauce. Stir to combine. Spray Crock Pot with nonstick spray. Add beef mixture. Add cheese and pickles. Stir well. Cook on LOW for 2 hours until cheese melted. Serve on buns with toppings, or add your own!
NOTE: I like to put the lettuce on the bottom of the bun to act as a barrier as to avoid squishy buns. And I use a little dollop of ketchup as “glue” for the tomato!
P.S. If you're planning a trip to the museum for some continuing education, be sure to check out their online calendar of in-depth programs to get the most of your visit!
