As a momma to six kiddos, I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.
Yesterday my baby girl, who is the youngest of my six kiddos, turned 5 years old. While that isn’t a huge milestone when it comes to birthdays or life events, it is one step closer to my short amount of time with her being over. I have never been a hugely sentimental mom who clings to every moment like it is the last, but now that I have two kids that have grown up and moved away from home, I see sentiment now where I never have before.
A few years ago, this cutie started promising me that she was never going to grow up and move away from home. I think her young empathetic heart understood, in some small way, how hard it was for me to watch my older kids move away. However, these days when I bring up those promises of the past, she gives me a look that screams, “Oh my poor, crazy mother….”
As part of birthday celebrations in our house, the birthday child gets to pick what they would like me to make for dinner. I love that the little kids pick really simple (and unhealthy) meals like Crescent Hot Dogs, coleslaw and Cheetos 🙂 Especially since I had to spend my whole day in the kitchen making a Frozen cake and didn’t have time for anything fancy. Actually, I made absolutely no part of this dinner at all because while I was elbow deep into blue frosting and fondant, two of my other kiddos asked if they could make dinner for her. Sweet deal!Print
- 8 hot dogs
- 1 roll refrigerated crescents
- Preheat oven to 375 degrees. Open the crescent rolls and separate them into 8 individual triangles. Place the hot dog on the bottom long edge and roll them toward the tip of the triangle. Place them on a cookie sheet and bake for 17 minutes, or until they are golden brown. Serve hot.