Disney with Kids - How old should they be?

A while back a reader asked me to give some tips on taking a trip to Disney with kids. So I've decided to break it down into a series of posts ranging from what age they should be when you take them to choosing a resort to learning opportunities for kids. I'll also share some travel tips as well. If you want to read my Top 10 Disney tips (which are more generic), click here.

So let's tackle our first topic. How old should your children be when you take them to Disney World?

The Princess was four and Mr. Lego was five, almost six on our first trip.

Well, it's really up to you. You know your child better than anyone. You know their abilities and limitations. But here are some considerations to keep in mind.

1. Is this a once-in-a-lifetime trip for your family? If it is, wait until all of      your children are old enough to remember the experience. Your children might be spread out in age, but be assured that Disney offers something for everyone of all ages. If you plan to take your family several times as they grow up, it can be fun watching them experience the magic of Disney at different ages. Here's a tip - I wish I'd thought of it before this year! Take a photo of your children in front of the same ride, statue or landmark every time you go. You can capture the changes and growth of each one through the years.

2. Do you want to push a stroller around all day? If your child is a toddler, chances are they're not going to be able to walk, walk, walk all day long. And since the average guest walks about 7-10 miles per day, your young child might not be able to keep up. Strollers can make for some tight manuevering through crowds. And they are not allowed in queue lines, so you have to park them outside the rides. If your wait time for a ride is 30 minutes, you're going to be standing in line either holding or holding on to your child. Also, if you aren't able to bring a folding stroller from home, you can rent one at the parks. But don't forget to budget that expense as you plan your trip. Click here for info on renting strollers at the parks.

3. How important it is that you ride the big attractions, like Space Mountain or Expedition Everest? There are height requirements for every ride, so your young children may not be able to ride everything with you. Oh, there are plenty of toddler-friendly rides like Dumbo and Peter Pan's Flight. But some guests feel they aren't getting their money's worth if they can't ride every single ride. Fortunately, there is a rider switch option for some of the bigger attractions that allows one parent to ride with the children who are old enough while one parent waits with those who can't. The waiting parent then switches with the parent who just rode without having to go to the back of the stand-by line. Just ask the Cast Member at the entrance to the ride for details. Click here to see descriptions and height requirements for all Disney attractions.

4. Are you willing to take breaks throughout the day? Some parents are commandos, meaning they won't stop for anything. But remember that a small child is used to taking naps throughout the day. That's not going to change simply because you're at Disney. Their little bodies still are going to need recharging. And don't forget that older children may need a break, too. Go back to your resort and take a swim, if the weather permits. Then head to the park again for the evening. Bottom line, taking small children to Disney requires flexibility.

Our Experience

We took our kids to Disney when the youngest was four. Here's why we waited.

1. We weren't sure if we'd ever have the opportunity to go back, so we wanted her to remember the trip. Four was the perfect age, as she was still young enough to think everything was magical. And she remembers it very clearly.

2. We didn't want to deal with the stroller issue. Outside every ride is a sea of strollers that you have to wade through to get to yours. So we felt like we'd be spending a lot of time unloading the kids for a ride, trying to find our stroller, then loading back up again. Also, on the Disney bus system, all strollers have to be folded up, so we thought it would be a hassle every time we got on or off a bus.

3. We wanted both kids to be able to ride as many things as possible if they wanted to. On that first trip, there were only a few things they weren't tall enough to ride. Disney enforces their height restrictions, so if your kids aren't tall enough, they're not riding even with you. If I recall, the only ride the children really wanted to go on but couldn't was Primeval Whirl in Animal Kingdom. After riding it myself, I could see why. The twists and turns on the ride really throw you around!

4. We didn't want to worry about diaper changing or potty accidents. By age four, my child could tell me when she had to go soon enough that we could find a restroom. Silly, maybe. But not something I wanted to deal with at Disney.

Please keep in mind, that these are OUR reasons for waiting. If you want to take children younger than that, you will get no criticism from me. You know your children and what they can handle. You also know you and what you can handle!

Now, here's a great video by the Wolf family. They clearly know how to have fun and not worry about what people think of them. And they're making fantastic family memories at the same time. Enjoy!

Mom's Lasagna

My mom is famous for her lasagna. We requested it for nearly every birthday dinner as we were growing up. She makes it for families in her church who are bereaved or who have just had a baby. And it's the first meal she ever prepared for my husband when I brought him home to meet my parents. Even now, when we head there for a visit, it's often on the menu.

And even though I asked for her recipe and try to stick to it as much as possible, I have to say, she makes it better. Still, I try. And now you can, too! Not only that, but you can prepare it in the crockpot if you've a mind to. Look for instructions at the bottom of this post.

Here's what you need:

9 lasagna noodles
1 lb ground beef, browned and drained
5-6 cups spaghetti sauce (she uses Ragu)
2 TBSP dried oregano
1 TBSP each dried basil and Italian seasoning
1 (15 oz.) container Ricotta cheese
1 (24 oz) cottage cheese
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

First, cook the lasagna noodles according to the package directions. I use whole wheat noodles, but any are fine. If you're planning to freeze it, only cook for half the recommended time. Also, I sometimes cook a few extra noodles, just in case.

In a large pan, combine the cooked ground beef with the spaghetti sauce. Add the seasonings and allow to simmer for 30 minutes or so to let the flavors blend.

In another bowl, mix the ricotta and cottage cheeses. Season with a little salt and pepper, if desired.

Now get ready to assemble your lasagna. I decided to make two at a time, one for dinner and one for the freezer.

Start by covering the bottom of the pan with a little sauce. This way the noodles don't stick to the bottom.

Place three noodles in the pan, trying to cover the whole thing. This is why I often cook a couple extra noodles, to cut them to fit in any leftover spaces. Then layer 1/3 of the meat sauce over the noodles.

Layer 1/3 of the cottage cheese mixture, then 1/3 of the mozzarella and Parmesan cheeses. Repeat layers two more times.

Bake at 350 degrees for 30- 40 minutes. The top should be bubbly and the cheese starting to brown.

Allow to rest for 15 minutes before cutting.

To freeze, skip the baking step. Cover the pan tightly with foil and freeze for up to three months. When ready to eat, thaw in the fridge for at least 24 hours. Bake as directed above.

If you want to prepare this in the crockpot, do all the prep work EXCEPT cooking the noodles. Believe it or not, you want raw, dry noodles because if they cook too long in the crockpot, you'll end up with mush. Not good. The moisture from the sauce will cook them, so don't worry about crunchy lasagna either.

Assemble as directed above - a little sauce in the bottom, then a layer of uncooked noodles. Break them gently to fit the shape of your crockpot. Then layer the meat and cheeses. Repeat until your crockpot is full.

Cover and cook on low for 3-4 hours. Much longer than four hours will result in mush, too. I love doing this on Sundays because it's ready when we get home from church right after noon.

Southwest Rub and Marinade

I love the flavors of Southwestern food. Some people refer to it as Tex-Mex. Whatever you call it, it's good!

I love having this seasoning blend on hand for a variety of dishes. It can be used a rub for chicken, beef or pork before grilling. It can be added to a marinade for a Southwestern flair or used to season fajitas and tacos. I sprinkle it over corn or potatoes - even scrambled eggs! That's a lot of uses for one seasoning blend!

However you choose to use it, it's simple and flavorful. Who doesn't like that?

Just mix 2 TBSP each cumin, garlic powder and dried oregano with 1 TBSP each chili powder and sea salt. Store in an airtight container.

The basic recipe is 2 parts cumin, garlic powder and oregano to 1 part chili powder and sea salt. So you can make as much as you want to have on hand. Simple, huh? And if you like your Southwestern food a little spicier, add more chili powder to your taste.

To make an easy marinade using this blend, here's what you need:

1/2 cup water
1/4 cup olive oil
1-2 TBSP lime juice

1 TBSP Southwest rub blend

Pour all the ingredients into a plastic Ziploc bag. Smush it around until the seasonings and liquids are well combined.

Add the meat and make sure all the pieces are coated. Allow to marinate for a few hours or overnight. You can freeze the meat in the marinade for later, too. Just thaw in the fridge overnight.

This recipe will coat about a pound of meat well. Double the recipe and use a bigger Ziploc bag for more meat.

A Day of Remembrance

We're going to spend the day with friends, enjoying a cook out and fun. But I wanted to take a moment to think about why we have this day of remembrance. It's not just a paid vacation day or holiday.

Today we remember those who gave their lives in service for our country. We live in freedom because of their sacrifices. Words are inadequate to express my gratitude to these heroes.

Menu Plan May 28-June 2

Before I share my menu plan for the week, I just want to give a shout out to my parents, who today celebrated their 46th wedding anniversary. They've been an outstanding example to me of love and respect between spouses. I know the secret of success for their marriage has been their commitment to put God first in every area of their lives. I'm so thankful to have such godly parents. (This pic is from a couple of Christmases ago.)

Now, on to this week's menu plan. It's been hot, hot, hot around here in the Deep South. I've got some skillet meals planned to keep the oven off. I've even revamped my chicken spaghetti preparation to get it all done without the oven. But Saturday is Charles' birthday, and he requested lasagna. Since I have one in the freezer ready to be baked, I'll have to use the oven that day. And I have to bake a chocolate cake, too. Hubby's request.

So here's what we're eating this week:

Monday - Memorial Day
Hamburgers and hot dogs on the grill, West Virginia hot dog sauce

Tuesday
Tori No Kara-age (Japanese fried chicken nuggets), rice

Wednesday
Smoked sausage and pepper skillet over mashed potatoes

Thursday
Chicken spaghetti, cauliflower

Friday
Southwest pepper steak, fiesta potatoes

Saturday
Lasagna, chocolate cake


Sunday
Roast and potatoes in the crockpot

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Easy Iced Coffee

I love coffee. But I usually drink it only in the mornings. My husband drinks it all day long. And he likes it hot, very hot.

In the summer, though, I like an occasional iced coffee. But I don't have them often because at a coffee shop, they're a little pricey! So I found an incredibly easy way to make them at home for a fraction of what I'd pay at Starbuck's.

And all I have to do is freeze leftover brewed coffee in ice cube trays. I make coffee every day, and some days Charles and I don't drink it all. So instead of dumping it down the drain, I freeze it! And now my iced coffee is almost ready to go! Plus, I'm saving money by NOT going to Starbuck's and by NOT dumping out perfectly good coffee (which is getting kinda expensive anyway).

Iced coffee also needs a milk component. My personal favorite is coconut milk. This isn't the canned stuff. You can find this in a carton in the dairy case. But if you prefer whole or skim milk, go with that.

Depending on how sweet you like your coffee, add a little sweetener. I use a drizzle of agave nectar. The coconut milk is a little sweet on its own so I don't need much.

I use 5-6 coffee cubes. I like mine a little strong. A cup of coconut milk, a splash of sweetener, then whirl it up in a blender.

It's easy to customize your own iced coffee, too. Add some yummy vanilla extract. Almond or hazelnut extract would be delicious, too. Create your own and enjoy!

Tropical Smoothies

The temperatures are starting to climb here in the Deep South, so cool, refreshing smoothies are ideal for mid-afternoon snacks. I picked up some frozen pineapple chunks in the freezer section to use as my smoothie base. Then I considered what other flavors would go well with pineapple. Mango and coconut! I added a little sweetener and a yummy tropical smoothie recipe was born.

Here's what you need:

2 cups frozen pineapple chunks
(you could use canned or fresh pineapple chunks but freeze them first)
1 mango, peeled and diced
2 cups coconut milk (not the canned stuff, this is in a carton in the dairy section)
1-2 TBSP agave nectar, depending on how sweet you want it

Place the ingredients in a blender. Blend until smooth.

This recipe makes about 3 servings. The kids loved the smoothies and so did I!