Homeschool cooking: Confetti pasta salad

It took my student, Kennedy, just under 5 minutes to put this colorful beauty together. Her comments after lunch, “This is delicious! I’m gonna tell my mom to make Confetti pasta for dinner.”



  • 16 oz. Pkg. Bowtie pasta (cooked, rinsed, and drained)
  • Large bag (40 oz.) mixed vegetables (cooked, rinsed, and drained)
  • 2 large cans tuna packed in water (drained)
  • 16-oz bottle fat-free Italian salad dressing
  1. Mix together
  2. Refrigerate til cold
  3. Serve

Eezzy peezy

Homeschool cooking: applesauce math

Three words: SO DARN GOOD! My family loves homemade applesauce. I like to make it in large batches and freeze it. It freezes well and lasts about a year in the freezer or two weeks in the fridge.

My recipe is fairly basic and definitely foolproof.  You can use your favorite apples or a mix of different types. You can substitute water for the apple juice if you prefer. You can also ditch the sugar and make unsweetened applesauce or you can use brown sugar instead of white or a mix of the two. Eazy peezy.

Also, I find that lemon juice brings out the natural flavor of the apple. But you can ditch that too if you want. And, you can sprinkle in some nutmeg if you want.

Coring the apples

Homemade applesauce

  • 4 large apples 
  • 3/4 c. apple juice
  • 1 T fresh lemon juice
  • 1/4 c. brown or white sugar
  • 1/2 t nutmeg 
  • 1/2 t ground cinnamon
Washing the Mason jars. Sanitizing the prep area.
Washing the Mason jars. Sanitizing the prep area.

Applesauce math We turned our cooking lesson into a math lesson. Because of the different math operations involved (addition, multiplication, fractions), this activity works well with children of different age and grade levels.

Here’s the problem: I bought 36 apples to prepare and freeze homemade applesauce. However, my recipe calls for only 4 apples. So I asked my students to help me do the math and adjust up.

  1. DIVIDE: 36 ÷ 4
  3. 4 apples × 9 = 36
  4. 3/4 c. apples × 9/1
  5. Multiply 1 tbsp of lemon juice
  6. Multiply the 1/4 c. sugar × 9/1
  7. Multiply the 1/2 tsp of cinnamon and 1/2 tsp of nutmeg times 9/1.

Core and peel the apples. Cut into quarters and simmer in apple juice until the apples are tender and mushy.


20150806_105435Mash the apples with a masher. Add remaining ingredients to taste.

Spoon into jars and freeze.