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Sunday, December 4, 2016

Crockpot Grinders

Crockpot Grinders

one round loaf Artisan Italian Bread
18 slices provolone
18 slices Mortadella
18 slices sweet or hot Capicola
18 slices Genoa Salami
sweet pepper rings
thin onion slices
olive oil
oregano and basil
Large 6 quart oval crock pot
Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of Mortadella, Capicola, and Salami. Top with pepper rings and onions. Sprinkle with Italian Seasonings and repeat 5 times. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have “arched” its back, gently push down and wrap tightly in one then a second piece of heavy foil. Place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. Pour in 1/4 cup of water (I never like to have a “dry” crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours. To serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.
Note- you may not need all the meat and cheese as the sandwiches on the ends are a bit smaller and will not hold as much.
original recipe here

German Chocolate Cookies


My eldest son loves German Chocolate Cake and when growing up requested one for all of his birthdays and holidays. SO when I found this great recipe I thought awesome we will try them and guess what they were delicious. I hope you enjoy as well


The cookie: Preheat oven to 350〬
1 box Duncan Hines® Moist Deluxe® Swiss Chocolate Mix
1/3 cup milk
1 egg
1/4 cup butter, softened
8 oz semisweet chocolate chips
1 cup chopped pecans (walnuts are another option)

Mix the first 4 ingredients together in a mixer. Stir in chocolate chips and pecans. Drop by tsp onto a greased cookie sheet. Bake for 8-10 minutes. Cool completely on wire rack.

The Frosting:
2/3 cup granulated sugar
2/3 cup evaporated milk (smallest can they make)
2 egg yokes
1/3 cup butter
1 1/2 cup flaked coconut
1 cup chopped pecans
1/2 tsp vanilla extract

Combine sugar, evaporated milk, egg yokes and butter in a medium sauce pan. Cook and stir on medium heat until it comes to a boil. Remove from heat and immediately add coconut, pecans and vanilla. Continuing to stir until thick, once cool spread on cooled cookies.

Cold Weather Meal :::: Ham and Beans with Cornbread

Ham and beans in the winter is a welcome dish. While I understand that not everyone enjoys it like I do so we have to fix a ham along with the ham and beans at our house. SO our menu goes like this
ham and beans
cornbread
ham and cheese sandwiches
coleslaw
fried potatoes

Today, I am only sharing a ham and bean and cornbread recipe. A quick search on this blog will reveal the recipes to the other dishes.

First up
Sweet Cornbread


1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Corn Meal
1 T. baking powder
1/2 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup veg. oil
3 Tbls. melted butter or margarine (I used butter)

Preheat oven to 350 degrees. Grease an 8" square baking pan. Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil and butter in a small bowl, mix well. Add to flour mixture, stir just until blended. Pour into prepared pan. Bake for 35 minutes until toothpick inserted comes out clean.






Crockpot Ham and Beans

1 lb small navy beans 
1 onion, chopped
2 sticks celery, chopped
3/4 c chopped carrots
2 T  chopped garlic from jar
1/2 t pepper
leftover ham bone with meat on it 
1 1/2 c chopped up ham
4-5 c water
ham broth

sort through beans tossing out any hard rocks or dried up beans. Soak over night in water with 2 t baking sodaDrain and rinse beans well. Chop veggies, place incrockpot with beans. Add bone and ham Add ham broth, water and spices Cover and let cook for at least 6 hours remove ham bone and take meat off bone return meat tobeans. Cook another couple hours.

original recipe source here

Christmas Tree Treats

I love cookie cutters but they have many more uses other than cutting out cookies. I have used mini cutters to cut out cheese pieces, fruit and so many other things. Today I wanted to share these crispy treats cut in christmas trees. 





6 cups Rice Krispies cereal
3 tablespoons butter
10 oz. marshmallows
1 teaspoon vanilla
Green food coloring
Random sprinkles and candies

On low heat and in a large and deep sauce pan, melt the butter. Add marshmallows to melted butter, stir frequently to keep marshmallows from burning until mostly melted. Add green food coloring until desired color is reached. Once marshmallows are completely melted, remove from heat and stir in vanilla. Stir in the Rice Krispies.
 Spread treats on a buttered pan or piece of wax paper and spread out until about 1/2 inch thick.
 Using a cookie cutter or knife, cut out tree shapes.
 Decorate with sprinkles or cinnamon candies.


recipe source Chris Mower

Cereal Cookie Candy Bars


These are some super yummy treats that takes a few of the families favorite treats and combines them into a delicious treat bar. Oh my I hope you enjoy!!!



Yield: 24 squares (aproximately 2" square)

 

6 cups Rice Krispies cereal
20 Candy Cane Joe Joe's, or oreos, crushed/chopped (about 2 1/2 cups crushed)
6 cups mini marshmallows
4 Tablespoons Challenge butter
2 or 3 regular sized peppermint candy canes
2 oz. white chocolate
2 oz. semi-sweet chocolate
1/4 cup mini M&M's

Directions:

Directions-
In a large bowl, add cereal and crushed cookies. Mix to combine.
In another large, microwave safe bowl, add marshmallows and butter.
Microwave 2 1/2-3 minutes, or until the marshmallows are super fluffy, and melt together when stirred.
Stir together, until the marshmallows and butter are fully combined.
Pour melted marshmallows on top of the cereal and cookie mixture. Use a spatula that has been sprayed with cooking spray to quickly mix the marshmallow cream andcereal together. Stir until combined.
Quickly, pour/scoop the sticky mixture into a prepared 9"x13" pan. Spread the mixture around, and press down with spatula.
While the cereal treats cool, crush 2 or 3 candy canes in a small ziplock bag. Sprinkle crushed candy on top of krispie treats.
Melt the white chocolate by placing chocolate in a piping bag or heavy ziplock type bag, and microwave at 50% power until nearly melted. Kneed the bag a little in your hands (careful- it will be hot!) Snip off the end of bag and drizzle chocolate on krispie treats
Repeat as above with semi-sweet chocolate.
Top krispie treats with mini M&M's or festive sprinkles.
Allow chocolate to set before cutting into squares.
recipe source  Glorious Treats

Cookies with Caramel and Nuts oh my


Cashew-Caramel Cookies(Adapted from M.S. Cookies)

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted, salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick unsalted butter, softened - 8 tablespoons
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 cubes soft caramel candy
1/4 cup heavy cream

Preheat oven to 350. In a medium bowl, sift flour and salt together. Coarsely chop 1 cup cashews and set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Gradually pour oil into the feed tube. Process until mixture is creamy, about 2 minutes.

Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

Shape dough into 1 1/2-inch balls. Place on parchment covered baking sheets about 2" apart. Bake 6 minutes; gently flatten with a 1 cup measuring cup. I tried using a spatula but it was too big - a metal cup worked much better. If they begin to stick when you are pressing down, make sure to wipe the bottom before moving to the next cookie. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. The caramel will not get hard so you can't stack these. Store them in single layers for the best result.

Friday, December 2, 2016

Snack Mix Recipe




1 c. Creamy Peanut butter
1/2 c. Butter
1 (12 oz.) pkg. Semi-Sweet Chocolate Chips
1 (12.3 oz.) box Rice or Corn CHEX-cereal
3 c. sifted Powdered Sugar

Melt together butter, choc. chips, and peanut butter over a medium-low heat. Put cereal in large pan or roasting pan and pour chocolate mixture over it, stirring until well coated. Put powdered sugar in large brown grocery bag or large container with lid. Pour in coated cereal and shake well. Cool in fridge.


Snack Mix



1 1/2 cup Kix cereal
1 cup Cheerios
2 cups small cheese crackers
2 cups thin pretzels
1/2 lb. mixed nuts
1/4 cup butter, melted
1/2 tsp. worcestershire sauce
1/4 tsp. celery salt
1/4 tsp. garlic salt

Heat oven to 250 degrees. Combine cereals, pretzels, crackers, and nuts in a 9x13 pan. Blend melted butter and seasonings. Pour over mixture and stir thoroughly. Bake 30 minutes, stirring after 15 minutes


Try one of the delicious snack recipes or try them both it is entirely up to you. They come with a warning that they are both very addicting. 

Now, please have a Wonderful Christmas with your family and friends. Always remember the tiny baby whose birth we celebrate... the baby Jesus, the Savior of us All.

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Corn Fritters

December is a perfect time to make up a batch of fritters. In the U.S. fritters are small cakes made with a primary ingredient that is mixed with an egg and milk batter and either pan fried or deep fried. Flour, cornmeal or a mixture of the two are used to bind the batter. Corn fritters are often made with canned corn and are generally deep fried.


I know that for some of you, the corn season has probably been over for a month or two. But for those of you who are lucky and still can find sweet corn in your grocery stores… make these now! Seriously. Growing up in Southeast Asia, I have had a secret adoration toward fritters for as long as I can remember. It seemed to me that everything could be turned into fritters, from fruit to veggies. This recipe is very similar to the type of corn fritters that I grew up eating, except the addition of cheese (which I don’t mind in this recipe). I didn’t have any cilantro on hand (original recipe called for it), so I chopped up the basil leaves and mixed them into the batter (instead of just sprinkling them on top, again like the original recipe called for). They browned up nice and golden, crispy, sweet and delicious. Make sure that you sprinkle some salt at the end, the saltiness added a great flavor contrast with the sweetness from the corn. They were so addictive that we gobbled up two batches in one day. The final caution that I must mention was the popping of the corn kernels during frying, make sure that you wear closed-toed shoes and have a lid or a spatter guard ready to cover your frying pan. I actually wore my safety glasses when frying these :) Nerd right? But oh, they were so good. So worth it.

4 ears of corns, slice the kernels
1/4 cup of all purpose flour
1 1/2 tsp corn starch
1 organic egg, beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup cheddar cheese, grated
1/4 tsp sea salt, and more for sprinkling
1/4 tsp Black pepper
1/4 cup of canola oil for frying
~10 large basil leaves, torn up

Mix all ingredients together until well combined in a bowl. Heat oil in a non-stick frying pan set on a medium to high heat. Using 1/4-cup of measuring cup, spoon the mixture into the frying pan in batches. Fry each fritter on each side for around 2 minutes or until they turn a nice dark brown, do not flip before the patty is browned or it will fall apart.
Preheat your oven to 200 degrees. Drain the fritters on paper towel and keep warm in the oven (on an oven safe plate) while you fry the remainder of the mixture.
Yield: 8 fritters

Cheerios Christmas Tree



6 cups Honey Nut Cheerios® cereal
6 tablespoons butter or margarine
4 1/2 cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops

Line a cookie sheet with waxed paper. Pour the cereal into a 4-quart bowl. Set the bowl aside.
Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.
Source: Betty Crocker

Chocolate Chip Cookie Balls



1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (I didn't use nuts)
1-1/2 pounds semisweet candy coating, chopped

Directions: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

recipe source Taste of Home

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Thursday, December 1, 2016

World Aids Day //// Day with(out) Art

Day without Art is a movement that was started on December 1 1989. It is a day to take a stand and morn those lost to AIDS. We have learned a lot about AIDS since that time as we have learned that it can touch everyone, inspire positive actions and watched as individuals came together.

The first Day Without Art shut down museums and the staff that would have worked gave the time as volunteers at AIDS services or sponsoring special exhibitions of work about AIDS. Since the first day the movement has grown and now includes museums, galleries, art centers, AID service organizations, libraries, high schools and colleges take part. 

This day later changed to Day With(out) Art and highlights the proactive programming of art projects created by artist living with HIV/AIDS 




Reindeer Hot Chocolate Mix



  • 3/4 cup milk powder
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/4 cup chocolate chips/chopped chocolate
  • 1/4 cup mini marshmallows
  • 1 clear plastic cone-shaped bag
  • 1 pipe cleaner
  • 1 elastic wrap
  • 2 sticky eyes
  • 1 red pompom
Stir together the milk powder, cocoa powder and powdered sugar until you've got an even color.
Pour the mix into a cone-shaped bag and sprinkle on top the chocolate chips then the marshmallows.
Tie the top of the bag with an elastic wrap and tie the pipe cleaner around to make antlers.
Stick the eyes and pompom on to make a reindeer face.

craft resource here

Red Apple Day


Red apple trees will bear fruit after the fourth or fifth year. The trees normally live around 200 years so you can expect to get at least 150 years of good red apples from the same tree.



The old tale of an apple a day keeps the doctor away was found out to have a bit of truth. With health benefits that include helping to reduce the absorption of cholesterol. The pectin in the red apple is great to help fight heart disease. Apples are also high in nutrition. The apple peel contains antioxidants that help reduce damaged cells and fight some diseases. Apples are fat, sodium and cholesterol free.


There are 7,500 varieties of apples grown world wide. The flavors, shapes, and colors all vary Apples can be eaten cooked, raw, baked, or juiced. Apples can be found fresh somewhere all year long.

Go ahead and enjoy a red apple today






Drink of The Season :::: Eggnog

Homemade Eggnog

this recipe makes enough to have a drink and share a few as well. Choose between making 2 Large drinks or 4 smaller ones. Wondering about the taste?? Think about a drink that has the sweet taste of  a Christmas spiced white hot chocolate mixed with festive ice cream custard. 



2 egg yolks
3 tablespoons white sugar
1 cup milk
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract


In a medium-sized bowl, beat the egg yolks and white sugar together until thick and light in colour.
In a medium-sized saucepan, combine the milk, heavy cream, nutmeg and cinnamon and stir.
Bring to a boil over a high heat and when the mixture begins to bubble, pour the liquid into the bowl with the yolk-sugar mixture, stirring the contents of the bowl all the time to the yolks don't turn into scrambled eggs.
Pour the contents of the bowl back into the saucepan and leave to simmer over a medium heat for around 5 minutes, to give the flavours time to infuse.
Remove from the heat, stir in the vanilla extract and serve.

original source here

Pie for the Day Cranberry Cream Pie Recipe


This picture helped me recall the days as a teen working the community socials. I would work with my older sister but would talk double the amount of time. I really loved helping out. One of my all time favorite things to do was to work the pie tables. Sitting pies out on the table was one of the duties of the job. The other was smiling, greeting and helping the individuals that came by.

This holiday season why not try a cranberry cream pie. It would be a welcome guest to any holiday table.





9-inch unbaked pie crust
About 3 cups fresh or frozen cranberries
1-1/4 cups sugar
1-1/4 tablespoon flour
Dash of salt
3 eggs, beaten
Preheat oven to 350 degrees F.
Coarsely chop cranberries, in a food processor or by hand. Spread cranberries evenly in unbaked pie crust.
Mix sugar, flour, and salt in a small bowl. Beat eggs and add to flour mixture. Mix well and pour over the cranberries in the pie crust.
Bake at 350 about 45-50 minutes until set. Cool before serving.

—3 cups of cranberries is about one 12-ounce bag of fresh cranberries.
—To chop cranberries in a food processor, just pulse it a few times.

Tomato Soup Cake

Tomato soup cake



1-3/4 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell’s Tomato Soup
2 eggs
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 9 inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1-1/4 hours. Cool in pan 10 minutes; remove.
Frosting
Soften 3-ounce pkg cream cheese with 1 tablespoon milk; gradually blend in 2-1/2 cups sifted confectioners sugar, 1/2 teaspoon vanilla extract.

recipe source campbells

Christmas Fudge



An extra half block (100g/4 oz) or so of chocolate to melt on top
A spoonful of liqueur (if you like) Creme De Fromboise (or any raspberry flavoured liqueur), kirsch, even a little of something orange flavoured would be nice too – like Cointreau.
Icing Sugar to decorate.
200g (7 oz) Dark Chocolate, Broken (I like the Nestle Plaistowe 70% Cooking Chocolate)
110g (4 1/2 oz) Unsalted Butter, Cubed
A good handful or so of fresh or frozen raspberries (best is thawed first)

You will also need: A small baking pan (or a tupperwear container) – I used a 15cm x 15 cm (6″x6″) one here, grease proof (baking) paper, a small saucepan, a wooden spoon, a mixing bowl,
Measure out ingredients. Line baking pan with grease-proof (baking) paper.
Bring about 1 1/2 cups of water (1″ depth of water or so) to boil in the saucepan and let it simmer at a low temperature.
Place the broken chocolate in a bowl over the saucepan. I like to prop the bowl up on a spoon (like pictured) so steam can escape easily from the side. (You could melt this is the microwave too of course).
Stir chocolate with a wooden spoon until it has melted.
Add the butter and keep stirring until that has melted too.
Take the bowl off the heat (use oven mits as bowl can get hot!) and stir in raspberries. It’s nice if some remain whole while some break apart so you get a mix of both. Add some liqueur at this stage too it you like.
Pour mixture into baking pan. Cover, and let it set for a few hours or overnight.
Once it’s set it’s ready! If you like though you can melt some extra chocolate to pour on top. Let it set again and cut with a sharp knife. 
Serve with a dust of icing sugar and good Christmas cheer. This fudge does melt in warmer temperatures so make sure to store in fridge.

Butternut Squash Pudding

Butternut Squash also sometimes referred to as butternut pumpkin or butterscotch squash depending on location. This type of winter squash grows on a vine and has a sweet nutty taste that is similar to that of a pumpkin. The tan yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. As the fruit ripens the flesh will become more and more orange and the taste sweeter and richer. This type of squash is great source of fiber, vitamin C, manganese, potassium, vitamin A and E.

Butternut squash is a fruit but can be cooked as you would a vegetable. Via process of roasting, toasting, puree for soups or mashed and used in casseroles, breads and muffins.



The recipe that we will make today is for butternut squash pudding. My grandmothers loved the delicious recipe and made it around the many reunions and holidays. In the days of my childhood I can remember no large delis like they have today and instead the family bakers and cooks took pride in showing off their latest dish.







3 T butter
3 T flour
1 shallot, very finely chopped
2 clove of garlic, roasted and smushed (see below)
pinch of thyme
pinch of sage
1 1/4 cups milk
1 tablespoon fresh tarragon, well chopped
1/2 cup goat’s cheese, crumbled.
3 eggs – separated
pinch of cream of tartar
1 cup roasted butternut squash purée. (Cut the squash in half, scoop out the seeds. Place it face down on a tray, with a few garlic cloves set in the spaces where the seeds were. Roast at 450 for 40 minutes or more, until the outside is starting to brown and it collapses when you press on it with a knife. Let it cool, and then peel the skins off. Put it into a processor with the garlic and whirl it up. This recipe uses a cup, but you can use the rest in soup, or in Butternut-beer-pies, which I’ll tell you about in a little while…)
salt and plenty of pepper.
Warm the butter in a large frying pan over medium heat. When it’s bubbling and just starting to brown, add the flour, and whisk well. Cook it through for a few minutes.
Add the shallot and herbs, and continue cooking till everything looks dry and like it’s starting to brown.
Pour in the milk. Whisk well, and stir for a few minutes till it’s thick and smooth. Take it off the heat and very carefully whisk in the egg yolks. You don’t want them to cook and curdle. I’m a coward about cooking egg yolks in this type of dish, so I returned it to the hot burner, but left the burner off, and cooked it a few minutes more. When it’s nice and thick and cooked through, take it off the heat and scrape it into a large bowl. Stir in the squash, the goat cheese and the tarragon. Don’t worry about getting it perfectly smooth. Add salt and pepper.
Whisk the egg whites till they’re quite stiff but not dry. If you have cream of tartar, whisk in a pinch of that, it will speed the process.
Very very carefully, fold the egg whites into the squash mixture.
Pour into a casserole dish or wide flat bowl that’s been greased and floured.
Bake at 400 degrees (preheated) for about 1/2 an hour, till it’s puffed and brown and crispy on top.

Celebrate Human Rights



December 1st of each year shows respects to human rights every where. First you must understand what human rights we are talking about. They are simply basic rights and freedoms that all people are entitled to regardless of nationality, sex, national or ethnic origin, race, religion, language or other status. Human rights include civil, political, economic, social and cultural rights of all people.


The Universal Declaration of Human Rights includes:

1. We are all free and equal. We are all born free. We all have our own thoughts and ideas. We should all be treated in the same way.
2. Don’t discriminate. These rights belong to everybody, whatever our differences.
3. The right to life. We all have the right to life, and to live in freedom and safety.
4. No slavery – past and present. Nobody has any right to make us a slave. We cannot make anyone our slave.
5. No Torture. Nobody has any right to hurt us or to torture us.
6. We all have the same right to use the law. I am a person just like you!
7. We are all protected by the law. The law is the same for everyone. It must treat us all fairly.
8. Fair treatment by fair courts. We can all ask for the law to help us when we are not treated fairly.
9. No unfair detainment. Nobody has the right to put us in prison without a good reason and keep us there, or to send us away from our country.
10. The right to trial. If we are put on trial this should be in public. The people who try us should not let anyone tell them what to do.
11. Innocent until proven guilty. Nobody should be blamed for doing something until it is proven. When people say we did a bad thing we have the right to show it is not true.
12. The right to privacy. Nobody should try to harm our good name. Nobody has the right to come into our home, open our letters or bother us or our family without a good reason.
13. Freedom to move. We all have the right to go where we want in our own country and to travel as we wish.
14. The right to asylum. If we are frightened of being badly treated in our own country, we all have the right to run away to another country to be safe.
15. The right to a nationality. We all have the right to belong to a country.
16. Marriage and family. Every grown-up has the right to marry and have a family if they want to. Men and women have the same rights when they are married, and when they are separated.
17. Your own things. Everyone has the right to own things or share them. Nobody should take our things from us without a good reason.
18. Freedom of thought. We all have the right to believe in what we want to believe, to have a religion, or to change it if we want.
19. Free to say what you want. We all have the right to make up our own minds, to think what we like, to say what we think, and to share our ideas with other people.
20. Meet where you like. We all have the right to meet our friends and to work together in peace to defend our rights. Nobody can make us join a group if we don’t want to.
21. The right to democracy. We all have the right to take part in the government of our country. Every grown-up should be allowed to choose their own leaders.
22. The right to social security. We all have the right to affordable housing, medicine, education, and child care, enough money to live on and medical help if we are ill or old.
23. Workers’ rights. Every grown-up has the right to do a job, to a fair wage for their work, and to join a trade union.
24. The right to play. We all have the right to rest from work and to relax.
25. A bed and some food. We all have the right to a good life. Mothers and children, people who are old, unemployed or disabled, and all people have the right to be cared for.
26. The right to education. Education is a right. Primary school should be free. We should learn about the United Nations and how to get on with others. Our parents can choose what we learn.
27. Culture and copyright. Copyright is a special law that protects one’s own artistic creations and writings; others cannot make copies without permission. We all have the right to our own way of life and to enjoy the good things that “art,” science and learning bring.
28. A free and fair world. There must be proper order so we can all enjoy rights and freedoms in our own country and all over the world.
29. Our responsibilities. We have a duty to other people, and we should protect their rights and freedoms.
30. Nobody can take away these rights and freedoms from us.