Meals & Snacks Tips
Read these 151 Meals & Snacks Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Kid tips and hundreds of other topics.
SIMPLE SHERBERT RECIPE
Ingredients:
1 cup icing sugar
1 tsp. Bicarbonate soda
1/4 tsp. citric acid
Jelly crystals
You will need a very cold bowl and a spoon. The rest is so simple you'll be surprised!
Simply mix all the ingredients in a bowl.
2. Taste
FRUIT FACE SALAD
Clean lettuce leaves for base
Canned peach halves, drained for body and head
Raisins for eyes
Carrot sticks for legs
Shredded carrot (for hair)
Licorice for arms
Who said food can't be fun too. The kids will put these ingredients together to make a face, then eat it up… lots of fun!
CARMEL APPLE CRUNCH
8 oz Cream cheese, softened
1/2 c Brown sugar
1/2 tsp. Vanilla
1/2 tsp. Caramel Flavoring
Blend all ingredients with mixer. Serve with apple slices. Tastes like caramel apples, but doesn't stick to the roof of your mouth or your teeth
FROZEN CHOCOLATE BANANAS
1 medium banana - peeled and cut lengthwise.
2 1/2 squares graham crackers -- finely crushed.
1 teaspoon chocolate syrup.
Wrap banana halves in wax paper or foil and freeze until hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2-tsp. Chocolate syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in food wrap plastic and store in freezer until ready to use.
ANTS IN THE SAND
2 Graham crackers
Chocolate sprinkles
Place graham crackers in a plastic sandwich bag and crush with a rolling pin. Add a few chocolate sprinkles to make ants, then seal the bag. Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table--using their fingers, of course. Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).
Yield: 1 Serving
MUENSTER BEETLES
Great for Halloween!
Crunchy Chow Mein Noodles
Muenster Cheese (or other soft block cheese)
Cut cheese into 2" x 1" rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into "head" as antennae.
Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as Gouda, Monterey Jack, or even Mozzarella.
APPLE COBBLER QUICK TREAT
18 Oatmeal cookies
1 can Apple pie filling
large microwave container square or rectangular
Have your child crumble 9 cookies in bottom of dish. Open and pour on can of pie filling spread evenly, crumble up other 9 cookies on top place lid on container and vent place in microwave for 5 minutes on high. Allow to cool before serving.
OCTOPUS HOTDOGS
By cutting your hot dogs just right, you can make octopus hotdogs! Simply cut your hotdogs lengthwise four times to within an inch or so of the tip on one end. You should have 1 inch of "regular hot dog" and 8 "legs". Put in the pot to boil as usual and the hot water will curl the "legs" up and provide your kids with Octopus Hotdogs! Always a hit in my house.
GREAT ANYTIME SNACKS
Keep this list handy when considering snacks that are nutritious as well as low in sugar.
These snacks can be eaten anytime in moderation.
White milk
Cheese
Plain Yogurt
Plain Whole Grain Muffins
Enriched/Whole grain crackers, bread and rolls
Raw fruits and vegetables
Unsweetened fruit and vegetable juice
Eggs
Peanut butter
Nuts and Seeds
Pizza
Nuts and bolts
Water
HOT CHOCOLATE MIX 1
3 cups powdered milk
1/2-cup Cocoa
3/4-cup Sugar
Dash of salt
Sift the ingredients into a large bowl. Pack the mix into an airtight container.
To use mix:
Place 4 tablespoons of the Hot Chocolate Mix into a mug.
Pour in 8 ounces boiling water.
Stir until the Chocolate mix is dissolved.
Garnish with marshmallows or whipped cream.
LEMON SODA MAKE IT YOURSELF
You need the juice of one lemon or orange
A glass of water
1 tsp. Of sugar
1 tsp. Baking soda
1. Mix the freshly squeezed juice with water and sugar in a glass.
2. Add 2 ice cubes and the baking soda.
Stir in some bubbles and drink up.
CREAMY JIGGLERS
To make these delicious treats you will need:
2 ½ cups boiling water
1 cup cold milk
2 large (or 4 small) packages red gelatin powder
1 small package vanilla instant pudding mix
Stir boiling water into gelatin. Dissolve completely. Cool to room temperature (about a half hour). Add pudding mix. Beat with wire whisk until well blended (1 - 2 minutes). Quickly pour into gelatin and stir with wire whisk until well blended.
Pour into 13" x 9" pan. Refrigerate until firm (3 hours). To cut jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut jigglers with heart shaped cookie cutters. Lift from pan and enjoy.
JULIUS SHAKES
Basic recipe:
1 cup juice (be creative Orange, Strawberry, Cranberry, Apple & Grape are nice)
1 cup water
1 egg white
3/4 tsp. vanilla extract
1/4 cup sugar
1 cup ice (crushed is best)
Blend at high speed. Serves 2.
Note: The egg white is to make the drink frothy, which it is famous for. You can omit the white, or use that powdered egg white (meringue powder) that is sold in the Wilton baking section of most stores.
BUG JUICE PUNCH
2 10 ounce pkgs. Frozen Strawberries, defrosted
1 6 Ounce Can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
6 gummy worms
Mix the strawberries and lemonade concentrate in a blender until smooth and thick. Gradually add ginger ale. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect.
YIELD: 10 Servings
BANANA PORCUPINES
BANANA PORCUPINES
Cut a ripe banana into ¾ inch slices. Have your child roll the slices in a bowl of their favorite cereal, to make porcupines. Have them add raisins for eyes.
PUPPY CHOW FOR KIDS
1 stick Butter or Margarine
1 cup Peanut butter
1 lb. Box powdered sugar
1 lg. Box Crispix cereal
12 oz. Package milk chocolate chips
Melt margarine, peanut butter and chocolate chips in a microwave on medium setting until melted. Stir. Place one large box of Crispix cereal in a large pan and pour chocolate mixture over top and coat thoroughly. Place 1 lb. box of powdered sugar in a grocery bag. Put coated cereal in the bag and shake until powdered sugar covers cereal mixture.
LEMONADE PIE 1
1 8 oz. carton Cool Whip
1 6 oz. can frozen lemonade concentrate
14 oz. can sweetened condensed milk
1 9-inch graham cracker crust - deep dish if you can find it
In a large bowl combine the Cool Whip, lemonade, and sweetened
condensed milk blending well.
Pour the mixture into the crust and chill until firm--about 2 hours.
DIRT CAKE
Gummy worms, bugs etc....
Chocolate cookies=crushed
Chocolate fudge pudding
Brownies
Miniature clay flower pots less than 3"
Plastic flowers
Stuff brownies in bottom of pots until pot is 3/4 full.
Put pudding on top, enough to fill about half the space left. Top off with cookie crumbs. Place worms and bugs in so they are sticking partially in the pudding and hang off side of pot. Stick one (or more) plastic flower in center.
APPLE CAKE
1 cup Melted butter or margarine or oil
3/4 cup Maple syrup or honey
1 tsp. Vanilla
2 cups Whole wheat flour
1 1/2 tsp. Baking powder
1 tsp. Salt
1 1/ 2 tsp. Cinnamon
1/2-3/4 cup Raisins
1 cup Chopped nuts
4 medium Apples peeled, cored and chopped small
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Mix the melted butter, sweetener (syrup or honey) and vanilla.
In another bowl, mix the dry ingredients. Combine the liquid and dry ingredients, stirring until blended. Do not over mix. Stir in raisins, nuts and apples. Spread batter in the baking pan.
Bake at 350 degrees for 45 minutes or until done.
Decorate the top by placing a paper doily on top of the cake and sift powdered sugar over the doily.
BUTTER CRUNCH POP CORN
1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
1/2 tsp. Butter extract (optional)
2-1/2 quarts Popped Corn
3/4 cup Whole almonds, toasted*
3/4 cup Whole pecans, toasted*
Here's how:
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container.
COOKIE SPIDERS
Black Or Chocolate Licorice Twists
Fudge Sandwich Cookies
Chocolate Frosting
Red Cinnamon Candies
Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.
APPLE SALAD
Cut up an apple in cubes, add 1 T celery, 10 raisins, 2 T mayonnaise, 1 T chopped walnut. Stir and enjoy.
SEVEN LAYER COOKIES
Need: one 9x13 pan,
1 stick butter,
1 package graham crackers,
1 package chocolate chips,
1 package butterscotch chips,
1 package coconut,
1/2 package pecan pieces,
1 can Eagle Brand Sweetened Condensed Milk
Heat oven to 350 degrees. Put stick of butter in pan, place in hot oven until butter melts. Meanwhile, put graham crackers in large zip-lock and crush to smithereens with rolling pin. When butter is melted, pour and press cracker crumbs to form crust.
Layer chocolate chips, then butterscotch chips, then coconut, then pecans.
Poke two holes in milk can and drizzle entire can over top of layers.
Bake for 30 minutes. Cool completely. Cut into bars and store in a air type canister.
FRUIT DIP
This simple fruit dip is great with your favorite fruits at snack time. To make it even healthier, substitute low-fat cream cheese and fat-free yogurt.
8 ounces cream cheese, softened
8 ounces vanilla yogurt
5 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
pinch allspice
6 cups assorted bite-sized fruit
Beat the cream cheese in a small bowl until very smooth and creamy. Add the remaining ingredients except fruit and mix well. Spoon into a serving bowl, cover tightly, and refrigerate for at least 3 hours. Serve chilled with fruit to dip.
WALRUS SALAD
1/2 cup Raisins
1/2 cup Plain Yogurt
2 Apples
Juice of 1 Lemon
2 stalks of Celery
plastic knives
Help your child measure the raisins and yogurt. You core the apple and slice in half. Help your child cut the apple halves into chunks - add to the bowl. Stir in juice. Then cut the celery into small pieces. Add the remaining ingredients into the bowl and mix. Enjoy!
MAKE ROCK CANDY
Please be sure children are under adult supervision for this activity.
Here's another way to satisfy your sweet tooth by experimenting with water.
(Prepare this recipe with your adult partner. To avoid a steam burn, don't put your face too close to the pot. Wear oven mitts.)
You will need
1 cup water
2 cups sugar
Pot
Glass jar
Piece of thick string, wool, or pipe cleaner
Spoon to hang the string from
1. Heat the water in the pot until it boils.
2. Stir in the sugar gradually until all of it has dissolved. (The mixture will become a thick syrup.)
3. Pour the syrup into the glass jar.
4. Tie one end of the string to the middle of the spoon. Rest the spoon on the jar rim so that the string hangs into the liquid.
5. Leave the jar on a counter for a few days. What happens?
6. As the mixture cools and the liquid evaporates, some of the dissolved sugar comes back out of the water in the form of crystals.
FRUIT PIZZA
1 pkg. Pillsbury refrigerator sugar cookies
1 8 oz. container cream cheese
1 cup sugar
fresh sliced fruit (strawberries, bananas, pineapple, blueberries, kiwi, etc.)
Press dough onto a pizza pan and bake according to directions.
Mix together sugar and cream cheese.
Spread mixture over dough.
Top with fruit.
Serve pizza in slices as you would any pizza.
SIMPLE SUGAR COOKIES
Two step holiday cookies are twice as fun to make!
¾ cup Butter
¾ cup Sugar
2 cups Flour
½ tsp. Salt
2 Eggs
½ tsp. Vanilla
½ tsp. Baking Powder
Day 1: Soften butter and mix with sugar until creamy. Add eggs and then other ingredients, mixing flour in a little at a time. Refrigerate overnight.
Day 2: Spread 1 cup flour on wax paper on a hard surface. Roll dough until it's about 1/8 " thick. Use cookie cutters to cut cookies. Make a hole in the top of each cookie with a straw. Place cookies on un-greased baking sheets lined with aluminum paper. Bake in pre heated oven at 375 degrees for 5 - 10 minutes. Decorate with frosting and run ribbons through the holes to hang on the tree!
NO BAKE GRANOLA BARS
½ cup honey
1 cup powdered milk
1 cup peanut butter
Granola cereal
Mix honey, powdered milk and peanut butter together.
Form rolls about ½ inch wide and 3 inches long.
Roll in granola cereal.
Makes 2 dozen
EASY BREAD RECIPE
Do your kids think all food comes from the store? Bake some bread together! While it is baking try making your own butter to spread on the bread. (see butter recipe in this section.)
½ Yeast cake
1 cup Warm water
½ tbsp. Sugar
½ tsp. Salt
2 cups Flour
½ stick butte
Dissolve the yeast cake in warm water. Stir in remaining ingredients. Pour into greased bowl and let rise until dough doubles (about 1 ½ to 2 hours.) Punch dough down and put in a greased 9 inch pie dish. Let rise again until double. Melt butter and pour over dough before baking
Bake at 400 degrees F for approximately 45 minutes.
FINGER JELLO
To make "Finger Jello" (otherwise known as Jello Jigglers)
4 envelopes Knox Unflavored Gelatin
1 1/2 Cups fruit juice, cold
1 1/2 cups furit juice, heated to boiling
2 tbsp. suggar
In a medium bowl, sprinkle knox Unflavored Gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved; stir in sugar. Pour into an 8 or 9 inch baking pan and chill until firm. To serve, cut into 1" squares.
NOTE: Do not use fresh or frozen pineapple juice.
See the Creamy Jiggler recipe in this section.
BRAIN CELL SALAD
Yield: 1 Serving
1 pkg. (6oz) blueberry Jell-O mix
1-16oz. Container small curd cottage cheese
1-16 1/2oz. Can blueberries in syrup
OR- 3/4-cup frozen blueberries thawed
Blue food coloring
Prepare Jell-O according to package directions. Chill 4-5 hours or until firm.
Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a grayish color when blended. To serve salad place a few spoonfuls of firm gelatin (congealed brain fluid) onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.
PRE-MADE OATMEAL PACKETS
Serving Size: 8
3 C Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags
Put 1/2 C. oats in a blender and whirl at high speed until powdery; reserve in a small bowl. Repeat procedure with an additional 1/2-C. oats. If you're using a food processor, powder the 1-C. of oats in one motion.
Into each sandwich bag put 1/4-C. un-powdered oats, 2 T. powdered oats, and a scant 1/4-tsp. salt. Store in a box or airtight container.
To serve:
Empty packet into a bowl. Add 3/4 C. boiling water; stir and let stand for 2 minutes.
For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)
Variations:
Apple-cinnamon: To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples.
Cinnamon spice: To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg.
Raisins and brown sugar: To each packet add 1 Tbs. packed brown sugar and 1-Tbs. raisins.
Wheat germ: To each packet add 2 Tbs. any kind of wheat germ
Fruit and cream: (This is my own to satisfy the kids) To each packet add 1Tbs. Dry milk and 2Tbs. Dried fruit or fresh fruit after cooking or jam.
CREAM PUNCH
2 qt. vanilla ice cream
1-1/2 cup cold water
1 12 oz can frozen lemonade concentrate, thawed
1 2-liter bottle of 7-Up, chilled
Spoon ice cream by tablespoonfuls into a large punch bowl. Add water and lemonade concentrate; stir just till combined. Slowly pour 7-Up down the side of bowl. Stir gently to mix.
Makes 32 servings.
HOMEMADE APPLESAUCE
10 apples
1 cup water
2 cups sugar
Core and quarter apples.
Add water and sugar to apples in heavy pot.
Cook over medium heat until soft.
Serve in small paper cups.
TRY
Adding cinnamon, nutmeg, or raisins.
Freezing in Popsicle cups.
Adding berries.
BUG GUTS
6 ounces butterscotch chips
1 cup peanuts
3 cups chow mein noodles
wax paper
Directions
In a double boiler or microwave, melt the butterscotch chips. Remove from heat and stir in the peanuts. Place the chow mein noodles in a large bowl and pour the butterscotch/peanut mixture over the top. Stir well. Drop mixture on wax paper using a teaspoon. Cool. Give these "disgusting" treats to the kids!
REFRIGERATOR PICKLES
9 cups thinly sliced cucumbers
Sliced onion
1 1 cup diced green peppers
1 tbsp. Salt
1 tbsp. celery seed
1 cups sugar
1 cup vinegar
Mix all ingredients together in clean jar. Refrigerate 48 hours before serving.
MAKE YOUR OWN SLUSHIES
You need:
A spoon
A small clean tin can
1 cup of your favorite juice
Place the spoon in the can
Fill the can with juice an place it in the freezer for 2 hours.
When the juice is almost frozen, stir it with the spoon and return it to the freezer for half an hour.
Mmm, just the thing for a hot summer afternoon.
BUGS ON A LOG
Celery stalks
Peanut butter
Raisins
Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.
SUMMERTIME SLURPIES
Whirl the following recipes in a blender or food processor until smooth. Serve with straws to slurp. Pour leftovers into ice cube trays and use as cooling floats in juice. Try any combination of your favorite fruits. You can substitute half of the milk with yogurt for a thicker version.
Banana-Strawberry Whip
1 banana cut into chunks
1 cup milk
1 cup fresh strawberries
1 tsp. honey
Melon for My Honey
½ cup honeydew melon chunks
1 peach, peeled and pitted
1 cup orange juice
STAINED GLASS COOKIES
Plain sugar cookie dough
Cookie sheet
Aluminum foil
Crushed lollipops or hard candy like Lifesavers. (Crush hard candies with a mallet inside a baggie. This prevents small bits from flying about.)
Mixing bowls, spoons, rolling pin, knife, cookie sheets, preheated oven at 375 degrees F
1. Crush the candy. Keep colors separated in different bowls.
2. Prepare the cookie dough.
3. Roll the dough into 1/4" strips.
4. Make heart outlines with the dough.
5. Use the foil to make frames for your cookies. You should be able to look through the holes in your outlines and see foil.
6. Fill the heart-shaped space with the crushed candy.
7. Bake 8 to 10 minutes in a 375o F oven.
8. Let the cookies cool.
9. Peel off the foil and enjoy.
OLD-FASHIONED POP CORN BALLS
2 quarts Popped Corn
1 cup Granulated sugar
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 tsp. Salt
1 tsp. Vanilla
Keep popped pop corn warm in 200°F oven while preparing syrup. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour
over pop corn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a
ribbon.
HOMEMADE LOLLIPOPS
2 tablespoons margarine
6 tablespoons sugar
¼ cup light corn syrup
Few drops food color
Mix margarine, sugar and corn syrup together.
Cook while stirring constantly until candy thermometer reaches 270 degrees.
Stir in food coloring.
Drop by tablespoon to waxpaper. Insert straws or Popsicle sticks.
Cool.
Makes 10 lollipops.
DRESS UP YOUR YOGURT
Yogurt can be a fantastic snack. If your kids are hesitant to eat yogurt plain dress it up with fruit and honey, or use Jell-O mix to flavor. Top with chopped nuts, dried or fresh fruit. Serve with muffins from the freezer for a great breakfast idea.
M&M PANCAKES
2 C. pancake mix
1 C. milk
2 eggs
1 Tbsp. oil
1 large package M&Ms
Lightly grease (cooking spray works great!) and preheat an electric skillet. Combine 1st four ingredients stirring until smooth. Spoon batter into hot skillet in small circles (about ¼
c.) When bubbles appear, sprinkle a few M&Ms onto each pancake. Flip and cook a few more seconds. Serve immediately. (Be careful not to cook on M&M side too long.)
BREAKFAST BANANA SPLITS...
Use oatmeal (or any hot cereal) instead of ice cream
Still use toppings. I use crushed pineapple, strawberry preserves (or thawed frozen strawberries) and of course, chocolate syrup and a little whipped cream... Of course you make these a size to fit the kids, so they can finish them all, but my kids love it! At least for a change of pace.
ICED BUTTER COOKIES
Cookies:
4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour
Icing:
1 stick butter
1 box powdered (confectioner) sugar
1 teaspoon vanilla
Milk (as needed)
Directions:
1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).
Cook each batch at 375 degrees for about 10 minutes (lightly brown)
5. Let cookies cool slightly before icing
Icing
Cream butter.
Add sugar and mix.
Add milk as needed for spreadable consistency.
Add vanilla.
Ice the cookies.
BUNNY FACE SALAD
Lettuce
Cottage cheese
1 pear
Celery stick
Raisins
Red grape
1. Arrange lettuce on a salad plate. Spoon cottage cheese on top of the lettuce.
2. Peel and core a pear, cut it in half (or use canned halves).
3. Place one half on top of the cottage cheese for the bunny face.
4. Add pieces of celery for whiskers, raisins for eyes and a grape for the nose.
Cut the remaining pear section in half for the ears.
ORANGE CREAM CHEESE FRUIT DIP
1/2 cup low fat Cream Cheese
2 tbsp frozen orange juice concentrate (undiluted)
1 tbsp sugar
Mix together all ingredients in a bowl (or food processor) until smooth. Serve with whatever sliced fresh fruit you have around.
-apples, pears, bananas, kiwi.....
Makes about 3/4 cup of dip and doubles well.
PEANUT BUTTER POPCORN
Yield: 1 Serving
3 qt. Popcorn cooked in oil
1 1/2 cups Crushed Peanuts (or use crunchy Peanut butter)
1 cup Sugar
1/2 cup Honey
1/2 cup Light corn syrup
1 cup Peanut butter
1 tsp. Vanilla
Keep popcorn and nuts warm.
Mix sugar honey and syrup together. Hard-boil for 2 minutes.
Mix in peanut butter and vanilla. Mix with corn and nuts.
HORSE CHOW
Horse Chow is a combination of raw oats and dried or fresh fruits. You can also add nuts and seeds as well. There are about a million combinations. It's delicious, healthy and cheap. The kids like to add their favorites, and eat this fast, uncooked oatmeal/granola.
Here is the basic recipe:
4 cups rolled oats (old-fashioned, not instant)
1/2 cup raisins
juice of 1 lemon
dash of salt
a little vegetable oil to moisten
Mix all together and eat.
Note: Everything but the oats is optional. I substituted blueberries for the raisins, which was great! We have also added apples and cinnamon, and done strawberries with some milk. You can serve this with any fresh or dried fruit, and add a little milk. It then becomes a quick version of Muesli, a favorite European breakfast.
STRAWBERRY SHADOW SANDWICHES
Makes enough jam for a whole crowd-
2 slices of bread per person
Ingredients
8 cups fresh strawberries
1/2 teaspoon butter
7 cups sugar (or less, to taste)
Jelling agent, such as Sure-Jell
loaf of favorite bread
Utensils
Kitchen towels
Hot soapy water
Pot (large enough for child to stand inside with both feet)
5-quart pot
Wooden mixing spoon
Sterilized canning jars with lids
Cookie cutters
Spreading knife
Process
To make the fresh strawberry jam
1. Wash the strawberries and remove the stems. Place them in the large pot.
2. Spread kitchen towels on the floor. Place the pot of strawberries on the kitchen towels.
3. Meanwhile, wash feet well in warm soapy water and then dry with clean towels.
4. Step into the strawberry pot and gently stomp and crush the strawberries..
Be sure to crush well by pressing down into them over and over.
5. When finished, step onto the kitchen towels and wipe feet well. Wash and dry feet (and hands) again before resuming the cooking project.
6. Place the crushed strawberries in a 5-quart pot. Add the jelling agent to the strawberries, and then add the butter.
7. Place the pot of strawberries on the stove over medium high heat. Bring the mixture to a boil while stirring with a wooden spoon. Add the sugar to the strawberry mixture and continue stirring.
8. Remove the pot from the stove and then skim the foam off the top of the mixture with the spoon. Discard the foam.
9. Pour the mixture into the sterilized canning jars. Fill to 1/8 inch from the top of the jar, then immediately screw the lids on tightly. Turn the canning jars upside down on the counter to cool.
To make the shadow sandwiches
1. While the jars cool, divide the bread into two equal piles.
2. Spread cooled strawberry jam mixture on each slice of bread from one pile.
Set on a plate. From the other pile of bread, cut a shape with a cookie cutter into each slice of bread.
3. Make a shadow sandwich by putting one slice of strawberry-covered bread together with one bread cutout. The larger piece of bread will show around the cutout like a frame. Spread jam on cutouts, too, if desired.
4. Arrange the shadow sandwiches on a plate for a fresh strawberry treat.
ICE CREAM CONE CUPCAKES
Flat bottom ice cream cones
Cake mix
Cupcake tin,
Icing & decorations
1. Follow the directions to make your favorite cake mix.
2. Have the kids spoon the batter into the ice cream cones. Be careful not to fill them more than 3/4 full.
3. Put the filled cones into the cupcake tin.
4. Bake at 350F for 10-15 minutes. Insert a toothpick to check that they are cooked.
Let the kids ice and decorate their cupcake cones. You can use different colored icing, multi-colored sparkles, or candy as decorations.
BUNNY ICE-CREAM
Arrange 3 balls of vanilla ice cream on a plate to form a bunny--use medium one for head, large one for body and tiny one for the tail. Cover with shredded coconut. Place carrot shavings (large) for ears, jelly beans for eyes and nose, and licorice stings for whiskers.
APPLE DUMPLINGS
Unroll 1 package refrigerator crescent rolls into 8 triangles. Add about 3 or 4 thin apple slices. Add 4 mini marshmallows. Add 1 small piece of butter. Sprinkle with cinnamon.
Lift the corners and pinch together to seal. Sprinkle with cinnamon sugar. Bake @ 375 for 10 min or until lightly brown.
BAKED CARAMEL CORN
6 quarts Popped Corn
Nonstick cooking spray
1 cup Butter or margarine
2 cups Firmly-packed brown sugar
1/2 cup Light corn syrup
1 tsp. Salt
1/2 tsp. Baking soda
1 tsp. Vanilla
Preheat oven to 250°F.. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped corn in the roasting pan. In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped pop corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container.
TEETHING BISCUIT RECIPE
2 Tbsp. Shortening
1/2 Cup Sugar
1 Egg
1tsp Baking powder
1/4 tsp. Salt
1 1/2 tsp. Vanilla
1 tsp Water
1 1/2 C. Baby cereal
Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking soda, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 1" bars, smooth edges so they will not be sharp. Place on un-greased sheet. Bake 20-30 min or until dry. Store in uncovered container overnight.
MEAT ROLL UPS
Instead of packing a sandwich with flat slices of lunchmeat, try rolling the meat. You can either serve the rolled meat with crackers or make sandwiches with them. Kids love the 'rolling' texture on the tongue. (They think they're special!)
RAINY DAY PICNIC
Rainy out? Middle of winter blues? Have a picnic!
An indoor picnic that is. Just spread a blanket on the floor. Use paper plates and cups. Make "picnic" foods like cheese cubes, fruit, crackers, and lunch meat (rolled up). Hot dogs and potato chips are a favorite in the middle of winter, and in the house it's easy to finish up with a big bowl of ice cream.
STRAWBERRY PIZZA
1 refrigerated unbaked piecrust
1-cup ricotta or cottage cheese
2-3 tsp. sugar
1/4 tsp. Vanilla extract
1 pint fresh strawberries cleaned/dried, sliced top to bottom
1/4 cup vanilla yogurt
1 tsp. Sugar
Preheat oven 450 Carefully lay out pie crust on baking sheet to form pizza bottom and cook 10-12 min or until lightly brown/done.
Puree the cheese in blender; add sugar and vanilla. Spread onto cooked crust.
Arrange strawberries on top of cheese spread making sure not to overlap.
Stir yogurt well and drizzle across strawberries to resemble melted mozzarella. Refrigerate and serve.
FROZEN FRUIT ROUNDS
Freeze an unopened 8 or 16 oz. Can of sliced peaches, pears or fruit cocktail overnight. Just before serving, run the sealed can under warm water for a few seconds. Open both ends of the can, slide out the frozen block of fruit, and slice into rounds.
APPLESAUCE ICY POPS
For an easy, cool twist on a popsicle, try making your own icy treats by freezing applesauce in ice-cube trays and putting a popsicle stick into the centers.
COOKIE POPS
1 ½ cups granulated sugar
1 cup butter
2 large eggs
1 tsp. Vanilla
2 ¾ cups flour
1 tsp. Baking powder
½ tsp. Baking soda
1-cup mini chocolate chips
2 dozen ice cream or large craft sticks
Cream together sugar and shortening, mix in eggs and vanilla.
Combine flour, baking powder and soda, then add to creamed mixture.
Stir in one cup of the chocolate chips.
Wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll dough into 2-inch balls and roll in granulated sugar.
Insert a craft stick into each ball.
Place aprox. 2 inches apart onto un-greased cookie sheet.
Flatten each ball, using the bottom of a glass.
Bake 10 - 12 minutes or until golden brown.
Cool 2 min before removing from tray.
GINGERBREAD COOKIE RECIPE
1 cup Shortening
1 cup Sugar
1 Egg
1 cup Molasses
2 tbsp. Vinegar
5 cups Flour
1 ½ tsp. Baking Soda
½ tsp. Salt
2 tsp. Ginger
1 tsp. Cinnamon
1 tsp. Cloves
Cream shortening and sugar. Stir in the egg, molasses and vinegar. Beat well. Sift dry ingredients and stir in the molasses mix. Chill. Roll on foil or between wax paper. (Dough is sticky). Cut with cookie cutter or let your kids shape gingerbread kids. Make faces and buttons with raisins and candies. Bake at 375 degrees for 10 min.
CORN PANCAKES
For breakfast on Thanksgiving day we have Corn Cakes. We just use a regular Jiffy cornbread mix, but cook on a griddle. We make them small--"silver dollar size"--and the kids may have as many as they want. We also made our own butter one year, which was fun.(see my "Meals and Snacks category for the recipe). In the days before Thanksgiving we look for some different "spreads" to go on our corn cakes. We usually end up with honey and several kinds of jellies and jams. We have apple juice to drink.
WATERMELON "ZIPPER SIPPERS"
Watermelon,
Zip-lock Bags
Dull knife
Straws
Give each child a slice of melon. Melon should be cut with a dull knife or side of fork into small cubes. Remove the seeds, and place the melon chunks into the bag. Place a straw into the corner of the bag, and close the zipper around the straw. The child then squishes the melon, making juice. Drink!
Afterwards, the pulpy leftover can be eaten with a spoon.
ALMOND BUTTER CRUNCH POP CORN
1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
2-1/2 quarts Popped Corn
1-1/2 cups whole or sliced almonds, toasted
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped corn and almonds, mixing well. Turn into large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly covered container.
FRUIT SALAD
1/2 cup Dried Coconut
1/4 cup Dried Apricots, diced
1/2 cup Whipped Topping
1/4 cup Mashed Bananas
1/8 cup Dried Apples, diced
1/8 cup Bits of Dried Pineapple
2 tsp. Hershey's Chocolate Sauce
1/3 cup Mini-Marshmallows (slightly melted, microwave them)
1/8 cup Seedless Grapes, halved
Blend all together . The kids can make this with you, measuring the fruit and other ingredients, mashing the bananas, and mixing together, are all easy to do!
DALMATION PUDDING
Make Dalmation Pudding by mixing in some raisins or chocolate chips into vanilla pudding.
PEANUT BUTTER 'SQUARES'
Inspeired by Recee's
Thoroughly mix:
1 ½ C. smooth peanut butter
1 ½ C. graham cracker crumbs
1 box powdered sugar
2 sticks melted margarine
Pat evenly into a 9" X 11" or 13" pan. Pressing the top with a spatula to finish gives it a more even top.
Cover top completely with 12 oz. package of chocolate chips that have been melted. Cut into squares while at room temperature. (If you cut them after refrigerating, the chocolate may crack.)
QUICK SNACK MIX
My kids really like to have this cereal snack. I mix up a big bowl of several different types of cereal. (Cheerios, Fruit Loops, Kix, whatever you have a small amount of leftover.) Usually I use about 2 cups of each. I throw in a handful of mini marshmallows, peanuts, M&Ms, raisins, little bite size crackers, goldfish crackers, or whatever I have leftover. I serve the snack in little 5 ounce Dixie cups, but a baggie would work. This is a really fun snack. I usually serve a glass of milk or a juice box with it.
FROZEN PUMPKIN DESSERT
(Easy!)
1 large can Pumpkin
1/2 gallon Vanilla Ice Cream
2 tsp. Vanilla Extract
2/3 cup Sugar
1 Tsp. Nutmeg
Soften the ice cream and mix well with the pumpkin. Pour into a 9" x 13"pan.
Mix the rest of the ingredients and spread on top of the ice cream. Freeze.
Warm at room temperature slightly before serving, so you can cut pieces
easily.
MAKING BUTTER AT HOME
Whipping cream
Salt
Fill small, tightly sealed containers (baby food jars work well) about ½ full with whipping cream.
Shake until the cream starts to thicken.
Add a bit of salt and continue shaking until butter forms.
Spread on saltine crackers.
MONKEY MILK BREAKFAST SHAKE
Blend a banana and 1 cup of milk, add a little yellow food coloring. Serve with toast.
ANIMAL CRACKER SNACK
2 cups animal shaped graham crackers
1 cup salted peanuts
1/2 cup M&M's
1/2 cup raisins
Mix together. Store in sandwich bags or covered container.
CHOCOLATE DIPPED HEARTS
Strawberries
1 cup of Chocolate Chips
3 tbsp. Skim Milk
Wash the strawberries and let them dry on a paper towel. Put the chocolate chips and milk into a microwave container. Put this in the microwave and cook on high for 1 minute. Stir it, if it is still has lumpy pieces cook it again for 30 seconds. Stir it until it is a smooth sauce. Put wax paper or tinfoil on a plate that will fit in the fridge. Take the strawberries by the leaves and dip them half way into the chocolate sauce. Place it on the plate and do the rest. Put them in the fridge until the chocolate gets hard. Put them on a fancy plate that you decorate with the mint leaves. Eat them!
While you have the chocolate melted... taste other fruit dipped in chocolate... mmmmm what a treat!
FROZEN YOGURT POPS
1 C. frozen unsweetened strawberries
1 C. plain yogurt
5 Tbsp. Honey
7-3-1/2 oz. Paper cups
7 wooden ice cream sticks
Put strawberries in blender and blend until smooth.
Pour into bowl and stir in honey and yogurt.
Fill cups 2/3 full with mixture. Put stick in center.
Freeze 1-2 hours.
Remove from cup and serve.
BACON AND EGG BREAKFAST CUPS
I love the idea of this!
Great little 'muffins' for kids and adults alike.
6 slices bacon
6 eggs
salt and pepper -- to taste
1 tbsp. butter or margarine -- divided
1/4 c half and half -- divided
Partially cook bacon; drain on paper towels until slightly cool. Cut a 1-inch piece from each bacon slice, and place a piece in the bottom of each of 6 muffin cups. Wrap remaining bacon strips around sides of muffin cups, and break an egg in center of each. Top each with salt, pepper, 1/2 tsp. Butter, and 2 tsp. Half-and-half. Bake at 350 degrees for 15 - 25 min.
To make removal easier, loosen edges with a knife.
COFFEE CAN ICE CREAM
1 C milk
1C whipping cream
1/2 C sugar
1/2 t. vanilla
You will also need 1 large (3lb.) and 1 small (1lb.) coffee can (both empty) with plastic lids.
Put the ingredients in the small can and mix; put on lid, making sure it is sealed securely. Put the small can inside the large can. Fill the empty space at the sides of the large can with ice cubes-crush if need be. Pour some table salt over the ice. (Add more ice and salt as needed.) Put lid on large can. Now the fun part, roll the can back and forth between two people. Remove the lids every so often. Scrape the frozen ice cream off the sides of the little can and add more ice and/or salt to the larger can. It generally takes about 15 or 20 minutes to freeze-sometimes longer.
PRETZELS
1 1/2-cup warm water
1 1/8-tsp. active yeast (1 1/2 pkg.)
2 Tbs. brown sugar
1 1/8 tsp. Salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
FRUIT AND DIP
1 jar Marshmallow Cream
1/4 cup fruit juice (orange or pineapple seem to be best liked)
Mix marshmallow cream and juice until well blended. Add more juice if too thick.
Serve with apple and banana and pear slices which have been dipped in Sprite or pineapple juice. Canned peach slices, pineapple chunks work well too. Watermelon chunks are also great when in season.
YOGURT FRUIT FROZEN POPS
1 cup Plain Yogurt
2 tsp. Orange Juice
1/2 cup pureed strawberries
1/4 cup Mashed Bananas
4 tsp. Lemonade
After mixing all ingredients together, pour into ice pop molds or into mini yogurt containers. Insert a popsicle stick and freeze. Not only tasty, they're nutritious
EGG MELTS
Peel and chop three hard boiled eggs
Add 1 tbsp. yogurt, 2 tsp. Mayonnaise, 2 tsp. green onion, and 1 tsp. Mustard.
Season with salt and pepper.
Slice bagels or muffins in half and toast.
Spread egg mixture over top, and sprinkle with bacon bits and grated cheddar cheese.
Grill in toaster oven or under broiler until cheese bubbles.
Serve warm.
Makes 4 snack-size servings (about 1/2 per child)
PEANUT BUTTER CATERPILLARS
Bananas
Peanut Butter
Grapes
Chow Mein Noodles
Peel and slice a banana. Join the slices together by "gluing" them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.
BREAKFAST ON TOAST
Place cottage cheese on toast and top with canned fruit. Mandarin oranges or crushed pineapple work really well, but bananas are a favorite in my house.
CEREAL SNACK II
Kix
Grape Nut O's
Multi Grain Cheerios
Plain M&M's
Cheese-E's
Animal Crackers
Raisins
Mix together. Store in sandwich bags or covered container.
ROCKY ROAD PEANUT BUTTER POP CORN BARS.
3 quart Popcorn
1/2 cup Raisins
1 cup Light corn syrup
1 Tbsp. Butter or margarine
1/2 cup Peanut butter pieces
1/3 cup Peanut butter (I use chunky)
3/4 cup Miniature marshmallows
1/2 cup Peanuts
1/2 cup Semi-sweet chocolate pieces
1 tsp. Vegetable shortening
Place popped popcorn and raisins in large bowl. In saucepan, heat corn syrup and butter to a boil; boil 3 minutes. Remove from heat. Stir in peanut butter pieces and peanut butter until smooth. Pour mixture over popcorn, tossing gently to coat all pieces. Press into buttered 9-inch square baking pan. Sprinkle marshmallows and peanuts over top, pressing lightly into popcorn mixture. Melt chocolate pieces and shortening over very low heat. Drizzle over top. Cool several hours before serving. Cut into 2-1/4 by 1-inch bars.
CREAM CHEESE TREATS
Cream cheese is a favorite around my house. Try serving it these ways for a variety.
Spread cream cheese on graham crackers.
Peel and grate some cucumber, mix with cream cheese, make sandwiches and cut with cookie cutters.
Spread cream cheese on toast and top with sliced fruit or a thin layer of jam.
Spread cream cheese on celery or slices of apple. Garnish with raisins.
KOOL-AID PIE
1 package of Kool-Aid or other powdered drink mix, any flavor
1 can unsweetened condensed milk
1 8-ounce container of non-dairy whipped topping (such as Cool Whip)
1 prepared graham cracker crust
Directions
This recipe is best made 12 or more hours before serving. In a large bowl, mix powdered drink mix and unsweetened condensed milk until thoroughly blended. Mix in the whipped topping. Pour into graham cracker crust. Chill until set.
QUICK EASY PEANUT BUTTER FUDGE
1 (10 ounce) package peanut butter chips
1 tablespoon oil
Combine in microwave safe bowl and heat for 60 seconds. Stir. If not completely melted, heat for a few more seconds until melted.
Stir.
ADD:
1 can sweetened condensed milk (Eagle Brand or Store Brand)
1/2 teaspoon vanilla
Mix well and pour into a greased 8 x 8 inch pan. Chill.
NOTE: Make Chocolate Peanut Butter Fudge by using 1 large package milk chocolate chips and a package of peanut butter chips along with 2 tablespoons of oil. Follow above directions. Add 2 cans of sweetened condensed milk and 1 teaspoon vanilla. Use a 10 x 10.inch pan. DELICIOUS!
NOTE: This type fudge is not only quick & easy it is never grainy.
EASY TART SNACK
Help your child roll out refrigerator biscuits into 3-inch circles. Spread each one with margarine and strawberry jam. Help your child fold each biscuit over to make a tart. Use a fork to seal the edges together. Bake according to package directions and serve warm with a glass of milk.
DEVILED EGG CHICKS
Hard cooked eggs, mayonnaise, mustard
Remove the shell from hard-cooked eggs and cut the eggs in half lengthwise. Mix the egg yolk with mayonnaise and mustard to taste. Fill each egg white with the yoke mixture. Add two raisins and a small piece of carrot to each yolk mixture to make eyes and a beak.
BUTTER BRICKLE COOKIES
3 sticks margarine
1 1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
3 cups flour
1/2 tsp. baking soda
1 bag brickle bits (Heath or Skor)
Cream together oleo, sugar, salt, and vanilla. Add flour and baking soda. Fold in brickle bits. Divide dough into thirds. Roll in
wax paper and freeze for 1 hour. Cut rolls into thin slices and bake at 350 degrees for 10 minutes.
NO BAKE PUMPKIN PIE
These individual pumpkin pies are easy, tasty and the kids can make them. The ingredients listed are for a single serving. Multiply by the number of guests and add a few for later!
Small Pie Crust (Custard size)
2 Tbsp. Canned Pumpkin
1 tbsp. Marshmallow creme
1 Tbsp. Cool Whip
Sprinkle Cinnamon
Mix all ingredients together and pour into the crust. The recipe is then ready to eat; if you wish, it may be refrigerated or frozen.
NO BAKE OATMEAL COOKIES
2 cups sugar
½ cup cocoa
1 stick margarine
½ cup milk
½ tsp. Salt
1 tsp. Vanilla
½ cup peanut butter
3cups oatmeal
Cook in saucepan until well blended, sugar, cocoa, margarine milk and salt.
Remove from heat.
Add vanilla, peanut butter, and oatmeal.
Mix well and drop by spoonfuls onto wax paper.
Cool.
NO BAKE COOKIES
½ stick of margarine
1 cup of Sugar
1/3 cup of milk
2 Tablespoons Cocoa
¼ cup Peanut Butter
½ teaspoon of Vanilla
1-1/2 cups of quick oats
In a large microwave-safe bowl melt Margarine.
Stir in cocoa, sugar, and milk until blended well,
Microwave on High for 2 minutes, mixture should boil.
Remove from Microwave and stir in vanilla and peanut butter until blended.
Stir in Oats. Since microwave ovens vary, you may need to stir in an extra handful of oats, if mixture isn't thick enough.
Place by rounded tablespoons on waxed paper. Chill until set.
Makes about 16 cookies.
FROZEN FRUIT TREAT
FROZEN FRUIT TREAT
1 3/4 cups strawberries
1 large can crushed pineapple
5 bananas (cut in cubes)
12 oz frozen orange juice - concentrate
1 1/2 cups water Mix ingredients together.
Freeze in small paper cups.
Serve partially defrosted.
Children love this nutritious treat!
EASY FRUIT SALAD
1/2 cup Dried Coconut
1/4 cup Dried Apricots, diced
1/2 cup Whipped Topping
1/4 cu Mashed Bananas
1/8 cu Dried Apples, diced
1/8 cu Bits of Dried Pineapple
2 tsp. Hershey's Chocolate Sauce
1/3 c Mini-Marshmallows (slightly melted, microwave them)
1/8 c Seedless Grapes, halved
Blend all together . The kids can make this with you, measuring the fruit and other ingredients, mashing the bananas, and mixing together, are all easy to do!
SWEET CORN SNACK
1/2 cup Pop Corn, (un-popped kernels)
3 tbsp. Oil for popping
3 Tbsp. granulated sugar
a dash of salt
Here's how:
Heat oil in heavy medium pan until hot. Add pop corn and sprinkle all of the sugar over it and add a small dash of salt. Cover and shake quickly and CONTINUOUSLY until popped. Remove from heat immediately.
ICE CREAM
In a clean 13-ounce coffee can mix together 1 cup milk, 1 cup whipping cream, ½ cup unsweetened frozen apple juice concentrate, thawed, and ¾ teaspoon vanilla. Put on the lid and place the can inside a clean 34-ounce coffee can.
Fill the remaining space in the large can with ice and cover the ice with rock salt. Put on the lid and place the can on the floor. Roll the can back and forth for 10 minutes. Open up both cans. Scrape down the insides of the smaller can and stir in 1 cup fresh or frozen strawberries, (mashed).
Replace the small lid. Pour the excess water out of the large can and add more ice and rock salt. Put the large lid back on and roll the cans for 5-7 minutes until the ice cream hardens. Serve immediately or freeze until later.
Makes
8 small servings.
APPLE WALNUT CAKE
4 cups cored -chopped apples
2 cups sugar
2 eggs
1/2 cup oil
2 tsp. vanilla extract
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup chopped walnuts
Mix apples and sugar, and set aside. Grease and flour a 13x9-inch pan. Beat eggs with oil and vanilla. Sift together dry ingredients and add to the oil and egg, alternating with the apple mixture. Stir in the walnuts. Spread in the pan and bake at 350 degrees F for about an hour, or until it tests done. Makes about 15 squares.
MAKE YOUR OWN ROLLED FRUIT
2 cups berries
a bowl
a potato masher
a cookie sheet
wax paper
sugar
Mash the berries in the bowl with the potato masher thoroughly.
Spread the berries on the cookie sheet and lay them out to dry. (This takes several days)
When the fruit pulp is dry, dust with sugar.
Roll up like a jellyroll and cut into pieces.
Store in an airtight container.
TOASTED PUMPKIN SEEDS
1 cups pumpkin seeds, cleaned well
1 ½ tbsp. Melted butter
1 ½ tsp. Salt
Mix ingredients together.
Spread on cookie sheet rubbed with salad oil.
Bake 250 degrees F until crisp. (Aprox. 2 hours)
PUMPKIN DELIGHT
1 (29 oz.) can Pumpkin
1 (13 oz.) can Evaporated Milk
1 cup Sugar
1/4 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
3 Eggs
1 box Yellow Cake Mix
1 cup Pecans (chopped)
1 cup Butter or margarine (melted)
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into 9x12 glass baking dish that has been sprayed with a vegetable oil (such as "Pam"). Sprinkle the dry cake mix evenly over the pumpkin mixture, then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350 for 1 hour. Chill. Cut into squares, top with whipping cream, and enjoy!
APPLE SMILIES
Apples
Peanut Butter
Miniature Marshmallows
Cut apples into wedges.
Smear peanut butter on one side of 2 wedges.
Stick a few marshmallows on the peanut butter on one of the apple wedges and top with
the other apple wedge - peanut butter side down.
When you look at this it looks like a smile (the red part of the apple are the lips and the
marshmallows are the teeth!)
HONEY SPICE OATMEAL COOKIE MIX
Makes about 6 dozen cookies.
Although this is a recipe for a gift mix, I make it for home so the kids and I can enjoy impromptu baking days.
Gift Mix:
2-3/4 cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1-1/2 cups Quaker oats (quick or old fashioned, uncooked).
To make mix:
In large bowl, combine flour, ginger, cinnamon, baking
soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.
Transfer to zip lock plastic bag, an unbreakable decorative jar with lid or other airtight container.
Store in cool dry place.
Ingredients Needed to Complete Cookies:
I print this section off on the computer and tie it to the container of mix, especially if it's a gift.
1/2 pound (2 sticks) softened butter (no substitutions)
3/4-cup honey
1 large egg
To prepare cookies:
1. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat
well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
2. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. Flatten
to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
3. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not over bake). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.
Cookie Variations:
DECORATED COOKIES -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies
or candy sprinkles.
THUMBPRINT COOKIES -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown.
Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2-teaspoon preserves. Cool and store as directed.
BREAD CRUMB AND FRUIT PUDDING
1 cup Bread crumbs
1/4 cup Cream
1 tsp. Lemon juice
1/8 cup Diced apples
1/8 cup Diced Dried Apricots
Blend together and serve.
APPLE CRUNCH TOAST
Butter
Wheat bread
Shaker of cinnamon-sugar
Slice and peel the apples. Have the child spread the butter on the bread. Have them place the apple slices on the bread. Then have them sprinkle the sugar mixture on the apples. Place in the toaster oven, and toast till slightly brown. Enjoy!
FAMILY NITE DINNER
Want to spend some time with the kids tonight and there's just no "extra" time? Well make supper together! You all have to eat and this mac and cheese dish is sure to please everyone in the family.
1 each carrot, zucchini,
and sweet red pepper peeled and cubed
1 tbsp Vegetable oil
3 cups milk
1/4 cup all purpose flour
2 cups old Cheddar cheese shredded
4 oz. Light cream cheese
to taste salt and pepper
5 cups pasta, elbows are traditional but consider
fusilli, or wagon wheels.
1 cup bread crumbs
3 tbsp butter, melted
2 tbsp grated Parmesan cheese
In a bowl, toss vegetables with oil, spread on lightly greased baking sheet. Roast in 450F (230C) degree oven for 25 min.
Whisk 1/4 cup of the milk with flour. In saucepan, heat remaining milk over medium heat until bubbles appear around edge; whisk in flour mixture and bring to boil while whisking. Reduce heat to cook medium-low; cook, stirring, for 10 minutes or until thickened. Remove from heat. Whisk in cheddar and cream cheeses, salt and pepper until smooth. Meanwhile in a large pot of boiling salted water, cook pasta for 8 minutes or until just tender. Drain and return to pot; stir in sauce and vegetables. Spoon into greased 8 cup (2L) casserole.
Combine crumbs, butter and Parmesan; sprinkle over pasta.
Bake in 450 degree oven for 10 minutes or until bubbling and golden on top. Makes 6 servings.
PUDDNG SNACKS
1 5 3/8 oz box of instant pudding (any flavor)
1 c up milk
Cool whip
Colored sprinkles
Put 1 tbsp. inst. Pudding powder in a baby food jar for each child
Add ¼ cup mild and screw lid on tightly
Shake 50 times (good counting experience)
Wait 5 minutes
Top with cool whip and sprinkles
Makes enough for 9 children.
AIRPLANE CUCUMBERS
Slice away top third of cuke, the long way to look like an airplane fuselage. Scoop out the larger section of the cuke and stuff with chopped veggies mixed with veggie dip. Make wings from sliced (the long way) carrot. Decorate with other food items as desired.
CLOUDS AND RAINBOWS
Large and small marshmallows, get creative and make a rainbow and clouds out of diffenent colors of licorice strands. You can also use gummy worms for the rainbows. Get 3 flavors of jello (or more if you have the time) prepare as directed on package, but just as jello is soft set, pour another color on top to creat a striped, rainbow affect.
CARAMEL APPLE DIP
1- 8 oz. package softened cream cheese
3/4 cup brown sugar
1 cup sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 cup milk
1 package vanilla instant pudding mix
sliced apples
Combine cream cheese and brown sugar; mix well.
Add remaining ingredients mixing well after each. Chill and serve with sliced apples.
EASY CINNAMON BISCUITS
1 can flaky biscuits
C. Sugar
1½ tsp. Cinnamon
3 Tbsp. melted butter or margarine
Heat oven to 450º. Separate biscuits and divide into halves. Mix sugar and cinnamon in a small bowl. Dip each piece into melted butter and then roll in the sugar mixture. Place on lightly greased cookie sheet. Bake until golden brown.
NO BAKE BASEBALL COOKIES
These cookies are almost as fun to make, as they are to give. The chocolate does dry fast, so make sure to place the licorice pieces on right after dipping. If the melted chocolate starts to harden, simply reheat for a few seconds and continue dipping.
Ingredients 14 ounces sweetened condensed milk
1 12-ounce box wafer cookies, crushed
1/2 cup chopped walnuts
2 ounces unsweetened chocolate, melted
6 pieces red string licorice
16 ounces white chocolate
Directions
Line a work surface with waxed paper. In a large bowl mix together the condensed milk, crushed cookies, walnuts, and melted chocolate. Take a tablespoonful of the mixture and roll into a ball. Place on the waxed paper and flatten gently. Repeat with the remaining dough, placing the cookies one inch apart. Cut the licorice into 1 1/2-inch pieces and set aside. Melt the white chocolate until smooth over a double boiler or in a microwave, stirring frequently. Using a fork, dip the cookies into the chocolate. Quickly, before the chocolate dries, place two licorice pieces on the cookies to form the baseball threads. Let dry thoroughly before packaging or giving.
Makes 5 dozen cookies.
Preparation Time: 40 minutes
Total Time: 40 minutes
CELERY BOATS
Cut celery into pieces 2 - 3 inches long. Let your children fill the inside of the celery with cream cheese, peanut butter or other soft spreading material. You can sprinkle cereals, raisins, nuts … etc. on the top.
SNACK WHEEL
Make a snack wheel by placing round crackers, carrot and cucumber rounds, and circles cut out of cheese slices on a "Lazy-Susan".
Let the children spin the "snack wheel" around to serve themselves on round paper plates.
ZIPLOC ICE CREAM
1/2 cup Heavy whipping cream
1 Tbsp. Sweetener
1/2 tsp. vanilla extract
6 cups Ice
6 Tbsp. Table salt
1 sandwich zipper bag - Freezer quality… you don't want the cheap ones for this.
1 gallon-sized zipper bag -Again, heavy duty.
To your small sandwich bag, add the cream, sweetener, and vanilla.
Close it up and give it a small shake.
To the gallon bag, add the ice and the salt. Then add the small sandwich bag. Close the large bag, and shake the heck out of it for 4 minutes. (I think we decided elsewhere that this can count as your exercise.)
Remove the small bag from the large one. RINSE IT OFF! (You don't want salty ice cream!)
You can eat your ice cream right out of the bag! Easy cleanup. Enjoy.
If you want a "harder" ice cream, you can shake it longer. I found though that 4 minutes was perfect. It really did turn out like soft- serve. And you can even put the big gallon baggy back in the freezer so you can use it again for more ice cream.
Calories: 223 Fat : 22
LEMONADE PIE 2
1 graham cracker crusts
2-3oz pkgs. fat free vanilla instant pudding
2 cups skim milk
1-6 oz can frozen lemonade concentrate
1-8 oz container Cool Whip
Stir pudding mix and milk with a whisk in mixing bowl.
Stir in lemonade and Cool Whip.
Pour into piecrust.
Refrigerate until ready to serve.
TASTY PAINTED TOAST
Using liquid food coloring, a clean paint brush and white bread you can make beautiful toast! First dilute liquid food coloring (about 50%) and let your kids "paint" a picture or design on a slice of white bread, being careful not to get the bread too soggy. Go ahead and toast the bread in your toaster as usual. The colors turn out bright and the kids really enjoy eating their masterpieces! Great idea for holidays or toasted sandwiches!
APPLE CINNAMON SLICES
Cut apple slices in circles. Spread the apple pieces in a single layer on a baking sheet. Let the children sprinkle cinnamon on them. Cover them with foil.
Bake at 350 degrees for about ten to twenty minutes, depending on the thickness of the apple slices.
Cool and serve.
Hint:
help the children use a small amount of cinnamon so thir apples will taste best. Too much cinnamon makes the apples taste "hot". Consider using a cinnamon spice jar that has some of the sprinkle holes covered with tape.
ORANGE MILK SHERBET
Envelope unflavored gelatin
3 cups milk
2 cups half and half
1 ½ cups sugar
1 cup orange juice
¼ cup lemon juice
¾ teaspoon salt
Yellow and red food coloring
In a saucepan sprinkle gelatin over 1 cup of the milk.
Cook over low heat, stirring until gelatin dissolves. Set aside.
In a large bowl, combine the remainder of the milk with remaining ingredients. Gradually stir in gelatin mixture. Pour into cake pans, cover with foil and freeze.
PERFECTLY PLEASING PUNCH
Have a juice taste test, using old favorites (like apple or grape) and some new ones (like cranberry or grapefruit). Then have your child experiment by mixing different combinations, until they discover their perfect punch combination. Write the recipe on a recipe card with the child's name on it and make a special batch for their birthday.
PUDDING IN A CLOUD
To make pudding in a cloud, spoon cool whip in bowl or dessert cup, hollow out the middle and put lemon pudding in the opening. Instant sun in the clouds!
CINNAMON CRINKLES
2 and 2/3 cup of sifted flour
2 tsp. cream of tartar
2 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
1 and 1/2 cup of sugar
2 eggs
2 T ground cinnamon
3 T sugar
Halved pecans or walnuts (optional)
Directions:
1. Sift together flour, cream of tartar, baking soda, and salt -- set aside
2. Cream butter and sugar. Add eggs one at a time; beat well after adding each.
3. Add dry ingredients. Refrigerate 1 hour.
4. Drop by teaspoonfuls onto lightly greased cookie sheet
5. Press half a nut into center -- sprinkle with cinnamon and sugar mixture
5. Bake at 350' for 12-15 minutes.
POTATO BIRDS' NESTS
Plop small mounds of potatoes on a greased cookie sheet, making a well in each mound. Crack an egg into each well and bake for about 15 minutes at 375, until the egg is cooked through. This is great for breakfast or lunch!
ZWIEBACK TOAST
1 package active dry yeast
1/4 cup very warm water
1 cup milk
4 cups all-purpose flour
1 egg, beaten
1/2 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved. Scald milk and cool to lukewarm. Add milk and 2 cups of the flour to yeast. Beat thoroughly. Stand in warm place for about 1 hour, or until mixture is light and bubbly. Beat in remaining ingredients except confectioners' sugar and lemon juice and remaining flour; if necessary, add a little more flour to make a medium-stiff dough. Stand in a warm place and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Knead for about 5 minutes. Shape dough into 2-1/2 " round buns. Place buns on greased cookie sheet, about 1 inch apart. Allow to rise again in warm place until doubled in bulk.
Bake in preheated 400F oven for 10 minutes.
Lower heat to 350F and bake for 15 minutes longer.
Cool buns.
Slice into 3/4 inch slices. Return to 300F oven and bake for 40 minutes, or until the slices are lightly browned on both sides.
Makes about 2 dozen.
FABULOUS FROSTING FLAVORING
Plain white or butter cream frosting can be made fancy simply by sprinkling a small amount of flavored powered drink mix into it. The frosting will then be colorful and have a zesty taste. My kid's favorites are grape and cherry!
ROTTEN WORMY APPLES
This doesn't sound like a snack you would want to give your kids but they are pretty popular around my house. My grandsons just love them. Take an apple and cut it into sections. Remove any core and spread with peanut butter on the white sides. Wrap gummy worms around the apple sections and serve on a paper plate with plenty of napkins.
CHEERIOS TREATS
3 Tbsp. oleo
1 10 1/2 oz. package of mini marshmallows (6 cups)
1/2 cup peanut butter
5 cups Cheerios
1 cup M&M's (could do red and green for Christmas)
Melt oleo in saucepan. Add marshmallows and peanut butter and mix until completely smooth over low to medium heat. Stir in
Cheerios and M&M's and spread in a buttered 13"x9" pan. Chill. Cut into squares.
LUNCHBOX LOVE NOTES
Jotting of a quick note to your child to leave in their lunchbox is a great idea. Your child will know how important they are, and it will make them feel special. One quick way to do this is to use a permanent marker and write right on the sandwich bag. They are sure to find it there! While you're at it toss in a couple of Hershey Hugs and Kisses for a treat.
FRUIT JUICE POPCICLES
Most popsicles you buy are nothing more than frozen sugar water. Make these delicious fruit juice frozen pops.
Pour unsweetened fruit juice into small paper dixie cups or ice cube trays and place in th freezer. Let the juice become thick and slushy. Place a popsicle stick or plastic spoon into the center of each cube or cup. Contiinue to freeze until hard. (about 3 to 4 hours)
Fun Variations:
Add pureed fruit (1 part fruit to 2 parts juice)
If you do not have any popsicle sticks or plastic spoons, give the child the paper cup and teach her how to peel the cup away a little at a time.
Use the ice cube popsicles in the child's favorite juice to make a colorful punch (put cranberry ice cubes in apple juice)
FRUIT CUBES AND DIP
You will need to have on hand a few fresh fruits, ½ cup plain Yogurt, Toothpicks and 2 tbsp. Unsweetened orange or apple juice concentrate
Help your kids cut cubes of fruit. Apples, pineapples, bananas or berries work well. Mix the yogurt and juice concentrate to make a dip. Then let them use the toothpicks to spear and dip the fruit cubes.
PRETZEL LETTERS
Make your own pretzels.
1 1/2 cup warm water
1 tbsp sugar
1 envelope yeast
sprinkling coarse salt
1 beaten egg
1 tsp table salt
4 coups flour
Mix together water, yeast and sugar. Set aside for five minutes. Put salt and flour in a bowl. Combine yeast mixture and flour mixture. Make a stiff dough. Shape letters from dough right on greased baking sheets. Brush with beaten egg over letters and sprinkle with coarse salt.
Bake at 425 degrees Farenheit for 12 minutes.
SMILEY FACE PANCAKES
Using a spoon, drop dots of batter in a hot skillet forming eyes and a strip of batter for a smile. Give them just a few seconds to brown a little then pour on batter for pancake. When removed from skillet pancake will have a smiley face on it.
BANANA BOATS
Similar to cucumber boats. Cut away a center section through the peel of the banana so it looks like a canoe. Fill with other chunks of fruit.
CRANBERRY SAUCE
2 cups Sugar
1 cup Water
4 cups Cranberries
Cook water and sugar until it reaches the boiling point. Add cranberries. Cook until they crack (about 5 minutes). Refrigerate, serve when cool.
SLOPPY JOE SQUARES
1 pound ground beef
8 ounces tomato sauce
1 cup water
1 1/2 ounces sloppy joe mix -- (1 envelope)
1 teaspoon onion flakes
2 packages refrigerated crescent dinner rolls
1 cup shredded Cheddar cheese
1 tablespoon milk
1 tablespoon sesame seeds
1. Brown ground beef in a large skillet over medium-high heat, stirring until it crumbles. Drain and return to skillet.
2. Stir in tomato sauce and next 3 ingredients; bring to a boil. Reduce heat and simmer 10 minutes.
3. Unroll 1 package crescent rolls, pressing seams together; fit into bottom of a lightly greased 13- x 9-inch baking dish. Spread beef mixture over dough and sprinkle with cheese.
4. Unroll other package of crescent rolls, pressing seams together; place over cheese. Brush dough with milk and sprinkle with sesame seeds.
5. Bake at 425 degrees F. for 15 minutes or until top is golden. Yield: 6 servings.
SAILBOAT EGGS
Hard-boil some eggs. Peel. Cut in half. Stick a toothpick with a little flag into each half of the sliced open egg. (The yolk can be mixed with a little mustard and mayonnaise first to make deviled sailboat eggs.)
QUICK BREAKFASTS FOR BUSY KIDS
Although it's been proven that breakfast is the most important meal of the day, often convincing a child of this is an entirely different matter. Here are a few ideas of foods that appeal to kids and help you to get out the door on time. Most of these are of the "take with you" variety, and just a couple will do the job on a very hectic morning.
1. A piece of fruit
2. Muffin
3. Toast
4. Bagel
5. Peanut butter and raisin sandwich
6. Yogurt
7. Baggie with dried cereal
8. Slice of cold pizza
9. Breakfast bar
10. Cheese strings
11. Milkshake drink
HOMEMADE INSTANT OATMEAL
Did you know you can make your own instant oatmeal?
Ingredients per person.
1/2 cup instant or "quick-cooking" oatmeal
1/2 cup water or milk
1/4 cup or less of sugar (to taste)
dried fruits of your choice- raisins, blueberries, cherries, apples, apricots, dates, etc.
Fresh fruit Optional - bananas, berries, etc.
Spices- cinnamon, nutmeg, pumpkin pie spice,
Squirt of honey, jam, or chopped fruit for garnish
1. Combine all, according to taste.
2. Microwave on high 1-2 minutes, until oatmeal is thickened.
3. Garnish as desired (with honey, syrup, chopped bananas, marshmallows, sprinkles, whatever!)
Possible combinations-apples and cinnamon, pumpkin pie (use canned pumpkin or pumpkin pie spice), peaches and cream, strawberries and cream, peanut butter and jelly, tropical (bananas, pineapple, mangoes, dates, coconut, whatever you have), lemon-blueberry, maple syrup and brown sugar, maple syrup and pecans.
CHILI BOATS
Warm some chili, microwave or oven. Stuff warm chili into a Crusty roll that has been scooped out, with a hole in the top of it. Top with cheese triangles. Warm all again. Serve with carrot stick "oars".
FROZEN FRUIT TREAT
1 3/4 cups strawberries
1 large can crushed pineapple
5 bananas (cut in cubes)
12 oz frozen orange juice - concentrate
1 1/2 cups water
Mix ingredients together. Freeze in small paper cups. Serve partially defrosted. Children love this nutritious treat!
BROWN BAG LUNCHES
A. Small amounts of a variety of items always worked for my kids. When you child opens her lunch she finds a number of little packages to enjoy and not a large anything to get through. Try making the everyday sandwich more appealing by cutting the crusts off with a variety of large cookie cutters, she will like the shapes. Don't bother sending something she doesn't readily eat at home, she won't eat it at school either.
MACARONI AND CHEESE
Want to spend some time with the kids tonight and there's just no "extra" time? Well make supper together! You all have to eat and this mac and cheese dish is sure to please everyone in the family.
1 each carrot, zucchini, and sweet red pepper peeled and cubed
1 tbsp Vegetable oil
3 cups milk
1/4 cup all purpose flour
2 cups old Cheddar cheese shredded
4 oz. Light cream cheese
to taste salt and pepper
5 cups pasta, elbows are traditional but consider fusilli, or wagon wheels.
1 cup bread crumbs
3 tbsp butter, melted
2 tbsp grated Parmesan cheese
In a bowl, toss vegetables with oil, spread on lightly greased baking sheet. Roast in 450F (230C) degree oven for 25 min.
Whisk 1/4 cup of the milk with flour. In saucepan, heat remaining milk over medium heat until bubbles appear around edge; whisk in flour mixture and bring
to boil while whisking. Reduce heat to cook medium-low; cook, stirring, for 10 minutes or until thickened.
Remove from heat. Whisk in cheddar and cream cheeses, salt and pepper until smooth. Meanwhile in a large pot of boiling salted water, cook pasta for 8 minutes or until just tender. Drain and return to pot; stir in sauce and vegetables. Spoon into greased 8 cup (2L)
casserole.
Combine crumbs, butter and Parmesan; sprinkle over pasta.
Bake in 450 degree oven for 10 minutes or until bubbling and golden on top. Makes 6 servings.
Allow the children to measure, peel, stir, or combine toppings (depending upon age and ability) under your watchfull eye. A Fork or teaspoon is easier for a small child to use than a whisk.
There are math lessons (measuring), science lessons (melting) and shareing lessons (taking turns) to be had here and the kids don't even know! They just remember how much fun they had making supper with you.
Don't underestimate how good a meal tasts to a child that has contributed to it's creation. Be sure to listen. I am constantly amazed at what you can learn from a child when they "chat" with you. Without the pressure of coming up with a precice answer to "What did you do in school today?" most children are happy to express more than just what they "did". They may tell you how they felt!
GIANT CHOCOLATE CHIP COOKIES
Inspired by Ben & Gerry's
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an un-greased cookie sheet. Flatten each scoop with the back of a spoon
to about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.
FISHING BOATS
Bake a fish patty, surround with fancy, decorator mashed potatoes (squeezed like icing), warm again. Then stick a flag in it, top with some warm peas and carrot mixed veggies.
SOFT PRETZELS
2 - 16 oz. loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt
Separate thawed bread into 24 - 1 1/2" balls. Roll each ball into a rope 14 1/2" long. Have children plan and design pretzel shapes (letters or numerals). Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1" of boiling water on bottom rack of oven.
Bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.
