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KIDS IN THE KITCHEN
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I'm a single parent of 4 great children.
Which requires alot of ideas for munchies and
sweets for my hungry crew. Well my kids love to help.
Here are some fun easy recipies for the kids to do themselves
Hawcolate Chip Cookies
CHOCOLATE LOGS
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1c. peanut butter
1c. chopped cherries or dates
1c. chopped walnuts
1c. icing sugar
2tbsp. butter
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Cream butter & peanut butter, add icing sugar,
then walnuts and cherries. Chill. Roll into logs & dip
in a mixture of 1oz. parowax and 6oz chocolate chips melted.
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DOUBLE BERRY SHAKE
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1/2c. cold low fat milk
1/2c. rasp. juice
1 container rasp. low fat yogurt
1 envelope strawberry cream nestle
carnation instant breakfast
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Place all ingredients in a blender; blend until smooth.
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FRUSTRATION COOKIES
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3c. brown sugar
1tbsp. baking soda
3c. marg.
3c. flour
6c. oatmeal
1tsp. salt
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Knead together. Bake at 3:50f for 10 to 20 min.
(depending on thickness) Makes 15 doz. Divide by
3 for fewer cookies. Dough holds up to alot of handeling
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HAM AND CHEESE STACKS
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For more than 6 to 8 bites size snacks use more
doubleing ingredients
4oz. cream cheese
1/2tsp. horse radish
1/4tsp. mustard
1/8tsp. seasoned salt
6 slices cooked ham
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Combine first 4 ingredients well and blend well. Spread
on 5 ham slices and stack. Top with 6th ham slice. Press
lightly and chill. cut into small squares and insert toothpick.
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MINT CHIP MIX
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mint chip ice cream
chocolate chips
mini marshmallows
banana slices
chocolate syrup
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Start with ice cream and dress it up with toppings.
Drizzel with syrup and top with maraschino cherries! YUM.
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RICE CRISPY BALLS
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1c. peanut butter
1c. icing sugar
1 1/2c. rice krispies
3tbsp. butter
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Cream butter and peanut butter. Add icing sugar
and rice krispies. Chill mixture and then form into
balls and dip them in a mixture of 1oz. parowax
and 6oz chocolate chips melted.
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MISSISSIPPI MUD
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3/4c. butter or marg.
2tbsp. sugar
1 1/2c. flour
2tsp. water
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Mix all ingredients above together and press in a glass pan.
Bake in 3:50f oven for about 20 min. Let cool completely.
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Beat together
1pkg. cream cheese
1c. icing sugar
Fold in 1/2 lrg. container coolwhip.
Put this on the top of the base.
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Mix 1 box of instant chocolate pudding mix. Pour this
on top of the above that you just put on base.
Put the rest of the coolwhip ontop if you like. Cover and refridgerate
until ready to serve.
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MONSTER COOKIES
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1lb. marg
5c. peanut butter
4 1/2c. br. sugar
4c. wh. sugar
12 eggs
1tsp. vanilla
1tbsp. corn syrup
18c. oatmeal (3lbs.)
8tsp. baking soda
1lb. choco chips
1 lb. m&m's or smarties
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Cream together marg., both sugars, peanut butter,
then add eggs 1 at a time. Add vanilla and corn syrup.
Continue mixing, add baking soda and oatmeal. Now
add choco. chips and m&m's. Drop by spoonfuls onto
cookie sheet. bake 10 min. at 3:50f.
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PEANUT BUTTER FUDGE
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1c. peanut butter
1c. corn syrup
1 1/4c. nonfat milk solids
1 1/4c. sifted conf. sugar
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Mix, then knead together. form into balls.
Chill, enjoy!
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STRAWBERRY FRUIT LEATHER
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1qt. fresh ripe strawberries
1/4c. honey
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wash and hull strawberries. Blend in blender until smooth.
Blend in honey. pour into lrg. shallow microwave dish.
Microwave uncovered at med. to low(30%power) for 60 min.
Stir after 30 min. Microwave again for 45 to 60 min. or until
mixture is VERY THICK stirring every 15 min. Remove and
cool until just warm. Place in lrg. piece of plastic wrap on
countertop. Spread fruit mixture to an even 15 by 12 inch
rectangle. Let stand, uncovered for 24 hours or until no longer
sticky and can easily be lifted from plastic. Roll up sheet, starting
with longer edge. Wrap well in plastic wrap. Store up to 1 week
at room temp., for longer storage, refridgerate or freeze.
DO NOT DOUBLE !!
Looks complicated but is real simple. Just alot of waiting around.
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TOFFEE FINGERS
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1 box graham wafers
1 1/4c. softened butter
1c. br. sugar
1pkg. slivered almonds
2tbsp. sesame seeds
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Line cookie sheet with foil. Cut wafers in half.
Place sides touching pan. Mix butter, br. sugar
until light and fluffy. Spread over crackers and
sprinkle top with almonds and sesame seeds.
Bake at 3:50f for 9 min. until whole pan is bubbly-- being
careful not to burn them but while still warm freeze
or keep in fridge. They taste better and are "snappier"
when cold. Makes 7 doz. Enjoy!
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