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FREE SONG DOWNLOAD:
Rasta in Pasta", the reggae Passover song

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FUN PASSOVER ACTIVITIES:

THE MEGA MATZO CASTLE

Make a matzo soybutter and jelly castle! Glue the matzo pieces together with the jelly and soybutter to create a big castle building! Decorate it it with raisins. You can eat it when you're done. Yum!

CHOCOLATE MATZO CRUMBLES

Crumble and break up your matzo into different size pieces, and then dip it in chocolate and put on sprinkles. Put in the refrigerator to harden!

MATZO MAN MAGNET

Break your matzo into 4 peices, brush "Mod Podge" from your local craft store, onto one side of the matzo and then let it dry, and then the other. Choose one side and glue on 2 googly eyes, a nose a mouth and add hair, bow tie, and on the back, tape a magnet. You have a matzo magnet!

PASSOVER RECIPES:

Here are some YUMMY recipes from my friend, Recipe Rachel:

HEAVENLY PASSOVER BROWNIES

1 bag semi-sweet chocolate chips
½ c. margarine
5 eggs
2 c. sugar
Pinch of salt
1 ½ c. matzo cake meal
1 c. mini marshmallows
1 c. semi-sweet chocolate chips
½ c. shredded coconut (optional)
½ c. chopped walnuts or pecans

Preheat oven to 350F, grease baking pan. In a medium bowl melt margarine and chocolate together in microwave, approx. 2 minutes. Set aside to cool.

Beat eggs, add sugar and continue to beat well. Slowly add the chocolate mixture. Mix well. Add salt and cake meal. Mix completely. Bake for 30 minutes.

While brownie batter bakes, in a medium bowl stir together marshmallows, choc chips, coconut, and walnuts.

After 30 minutes, remove brownie pan from the oven, increase oven tem to 375F. Cover top of the brownies with marshmallow mixture, place in oven for 10 minutes until the marshmallows turn golden and the chocolate melts. Remove from oven- let cool and cut into squares.

PASSOVER BLONDIES

1/2 c. margarine
1 c. packed brown sugar
1 egg
1 tbsp. honey
Pinch of salt
1 c. matzo cake meal
1 c. chopped pecans or walnuts

Preheat oven to 350F. Cream margarine and sugar until fluffy. Add egg and beat well. Mix in honey, salt, and matzoh cake meal. Fold in chopped nuts. The dough will be sticky. Spread it in a greased 8 x 8 pan. Bake for 20 minutes or until toothpick inserted in the center comes out clean.

MATZOH FARFEL GRANOLA

2 c. matzah farfel
½ c slivered almonds
¼ shredded coconut
½ c. honey
¼ c. oil, melted margarine or butter

Raisins, dried apricots, banana chips (optional)

Preheat oven to 350F. In large bowl combine farfel, almonds, coconut. Add honey and oil and mix well. Spread “granola” on a foil lined baking sheet. Bake for 30 minutes stirring every 10 minutes. Remove from oven and let cool. Add dried fruit if desired and toss.

ANNIE'S MATZOH CRACKLE

1 c. butter
1 c. brown sugar
5 slices salted or unsalted matzah
1 c. choc. chips

Preheat oven to 375 F. Line cookie sheet with foil and then cover in parchment paper. Cover cookie sheet with Matzah boards. Melt butter and brown sugar, bring to a boil and cook for about 3 more minutes stirring the whole time. Pour butter mivture over matzah. Place in oven, bake for 5 -10 minutes until it starts to bubble and remove before it burns. Remove from oven sprinkle across top with choc chips. Allow chocolate to melt for a few minutes before spreading it on top of matzah. Place in fridge until chocolate sets. Break up into bite sized pieces.

And here are special Matzo Balls and Haroseth recipes from my great friend, Chef Alma!

"FIRM, DENSE, UNAUNT JUDY-LIKE MATZO BALLS, SEPHARDIC STYLE"

1 cup matzoh meal
1/2 cup water
4 eggs, beaten
1/3 cup butter melted (margarine if you are keeping Kosher)
1 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup chopped almonds

Broth Suggestion: 2 Quarts chicken broth
2 Quarts veg. broth
1 large chopped onion
1 lb bag small carrots
1 bag celery, chopped
1 handful fresh dill
Boil all together and adjust salt and pepper.

For the Matzoh balls:
In a mixer or by hand, mix all the dry ingredients until well blended. Add all the wet ingredients and mix until blended. Put in a covered bowl or tupperware in fridge for about 30-60 minutes or until it is like a more solid dough (just not sticky and unworkable). Put in freezer if you are in a hurry.

Drop golf ball size balls into the boiling soup until they float up to the top. Add the balls only when you are close to eating time to prevent them from falling apart from being in the soup for too long. Note: Make extra dough and keep it in a tupperware or covered bowl for future soups that week.

JACQUIE RUDERMAN'S FAMOUS HAROSET:

3 cups chopped walnuts (or almonds)
1 cup craisins (I like them chopped)
1 cup dried prunes, chopped in a food processor
3 peeled, chopped apples
1 cup red wine-omit if it is for kids (Kosher wine if need be or grape juice)
1/2 cup Orange juice
2 1/2 tsp brown sugar

Combine all together and leave as is or stew together in a saucepan until it is a texture that you like-keep tasting it.

DO YOU HAVE A PASSOVER ACTIVITY YOU WANT TO SHARE? EMAIL ME WITH YOUR RECIPES, SONG IDEAS, AND ACTIVITIES! I LOVE TO HEAR FROM YOU! Doni@Mamadoni.com

Happy Passover!!

xoxo

Mama Doni