Monday, May 24, 2010
Jello Variation
When making Jello, instead of putting in the cold water, use vanilla or plain yogurt instead. Then put into individual cups. Place into the refrigerator or freezer long enough for them to set, then let the children enjoy.
Magical Potion
Vanilla Ice Cream
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.
Ice Cream or Yogurt Sandwiches
Spread a layer of frozen yogurt over graham crackers (or use ice cream) and put into the freezer until snack time. Or use chocolate graham crackers and Cool Whip. Then wrap in Saran Wrap or put in freezer bags. Or you can use regular yogurt in mini ice cream cones and eat or freeze and eat. To freeze, poke a hole in egg cartons and stand cones in them.
Sun Baked Smores
Have children place one graham cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil, and label for each child. Place outside in a sunny hot place, check after 10 minutes. They are done when the sun has melted the chocolate and marshmallow. They are yummy!
Ziploc Bag Ice Cream
Mix in a small Ziploc bag:
2 Tbsp sugar
1 c. Half –n- Half cream
½ tsp vanilla
Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen.
Submitted by April
2 Tbsp sugar
1 c. Half –n- Half cream
½ tsp vanilla
Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen.
Submitted by April
Peanut Butter Playdough
1 c. peanut butter
1 c. honey
1 c. powdered milk
1 c. oatmeal
¾ to 1 c. flour
Mix well, let kids make creations with clean hands, then eat their creation.
Submitted by Eve
1 c. honey
1 c. powdered milk
1 c. oatmeal
¾ to 1 c. flour
Mix well, let kids make creations with clean hands, then eat their creation.
Submitted by Eve
Kids Chow Mein Noodle Bird Nests
INGREDIENTS
2 cups semisweet chocolate chips
1 cup peanut butter
2 cups chow mein noodles
Peanuts (or jelly beans)
DIRECTIONS
Line a baking sheet with waxed paper.
Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.
Stir in chow mein noodles until fully coated.
Drop by tablespoon full onto prepared baking sheet, forming a nest shape with your fingers.
Place a few peanuts in the center of each nest for eggs. Can also do jelly beans.
Submitted by Jolene
2 cups semisweet chocolate chips
1 cup peanut butter
2 cups chow mein noodles
Peanuts (or jelly beans)
DIRECTIONS
Line a baking sheet with waxed paper.
Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.
Stir in chow mein noodles until fully coated.
Drop by tablespoon full onto prepared baking sheet, forming a nest shape with your fingers.
Place a few peanuts in the center of each nest for eggs. Can also do jelly beans.
Submitted by Jolene
Kids Ice Cream Cone Cupcakes
INGREDIENTS
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
DIRECTIONS
Preheat oven to 350° F.
Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.
Bake 15 minutes or until cake springs back to the touch.
Frost and decorate when cooled.
Makes 24
Submitted by Jolene
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
DIRECTIONS
Preheat oven to 350° F.
Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.
Bake 15 minutes or until cake springs back to the touch.
Frost and decorate when cooled.
Makes 24
Submitted by Jolene
Kids ‘Fossil’ Lollipops
INGREDIENTS
12 lollipop sticks
Gummie Candy (worms, fish, dinosaurs, bears, bugs, whatever you can find)
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
Flavoring oil or extract – use about 1/4 tsp oil - up to 2 tsp extract
Yellow food coloring
DIRECTIONS
Arrange 6 sticks on each of two cookie sheets—so they won't be too close to each other.
Put 1-2 gummy candies at the top of the stick.
Stir sugar, corn syrup and water in a pan over med-high heat until sugar dissolves.
Now WITHOUT stirring boil this until a candy thermometer reads 300*-310* F. IMMEDIATELY remove from heat. Wait until boiling stops. Now add your extract or oil and a drop of food coloring.
Working very quickly spoon 2 - 3 Tablespoons of syrup over the candies and top of the sticks. You can also use molds if you have them. Don't worry if the candy melts a little it will get firmer again as the syrup cools.
Yields 12 fossil lollipops
Submitted by Jolene
12 lollipop sticks
Gummie Candy (worms, fish, dinosaurs, bears, bugs, whatever you can find)
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
Flavoring oil or extract – use about 1/4 tsp oil - up to 2 tsp extract
Yellow food coloring
DIRECTIONS
Arrange 6 sticks on each of two cookie sheets—so they won't be too close to each other.
Put 1-2 gummy candies at the top of the stick.
Stir sugar, corn syrup and water in a pan over med-high heat until sugar dissolves.
Now WITHOUT stirring boil this until a candy thermometer reads 300*-310* F. IMMEDIATELY remove from heat. Wait until boiling stops. Now add your extract or oil and a drop of food coloring.
Working very quickly spoon 2 - 3 Tablespoons of syrup over the candies and top of the sticks. You can also use molds if you have them. Don't worry if the candy melts a little it will get firmer again as the syrup cools.
Yields 12 fossil lollipops
Submitted by Jolene
Kids ‘Worms in Dirt’ Pudding Cups
INGREDIENTS
1 16-ounce package Oreo type cookies
2 cups cold milk
1 package small Jello Chocolate Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed slightly
8 Individual serving cups
Gummy worms
DIRECTIONS
CRUSH cookies in zip plastic bag with rolling pin.
POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. (Can also shake in a quart jar for 2 minutes then let stand for 5 minutes).
STIR whipped topping and 1/2 of the crushed cookies into pudding.
PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
REFRIGERATE until ready to serve. Garnish with gummy worms just before serving.
Yields about 8 servings
Submitted by Jolene
1 16-ounce package Oreo type cookies
2 cups cold milk
1 package small Jello Chocolate Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed slightly
8 Individual serving cups
Gummy worms
DIRECTIONS
CRUSH cookies in zip plastic bag with rolling pin.
POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. (Can also shake in a quart jar for 2 minutes then let stand for 5 minutes).
STIR whipped topping and 1/2 of the crushed cookies into pudding.
PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
REFRIGERATE until ready to serve. Garnish with gummy worms just before serving.
Yields about 8 servings
Submitted by Jolene
Kids Kettle Corn
INGREDIENTS
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Salt, to taste
DIRECTIONS
Heat oil in a large pot over medium-high heat until hot, but not smoking.
Add popcorn kernels, and cover.
When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar.
Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar.
Continue to shake pot until popping has almost stopped (be careful not to burn).
sprinkle with salt
Yields about 4 cups
Submitted by Jolene
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Salt, to taste
DIRECTIONS
Heat oil in a large pot over medium-high heat until hot, but not smoking.
Add popcorn kernels, and cover.
When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar.
Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar.
Continue to shake pot until popping has almost stopped (be careful not to burn).
sprinkle with salt
Yields about 4 cups
Submitted by Jolene
Kids Cinnamon Sugar Baked Tostadas
INGREDIENTS
2 (10-inch) whole-wheat flour tortillas (can use regular flour tortillas too)
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons butter, room temperature
DIRECTIONS
Heat broiler, with rack 4 inches from heat.
Place tortillas on a baking sheet.
In a small bowl, combine sugar and cinnamon.
Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes.
(Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Serves 2
Submitted by Jolene
2 (10-inch) whole-wheat flour tortillas (can use regular flour tortillas too)
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons butter, room temperature
DIRECTIONS
Heat broiler, with rack 4 inches from heat.
Place tortillas on a baking sheet.
In a small bowl, combine sugar and cinnamon.
Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes.
(Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Serves 2
Submitted by Jolene
Kids Magic Marshmallow Crescent Puffs
INGREDIENTS
1/4 cup sugar
1 teaspoon cinnamon
16 marshmallows
1/4 cup margarine
2 cans crescent dinner rolls
powdered sugar icing
1/4 cup chopped nuts
DIRECTIONS
Combine sugar and cinnamon.
Dip marshmallows in melted margarine, roll in sugar and cinnamon mixture.
Wrap a crescent roll triangle around each completely covered marshmallow and squeezing edges of dough tightly to seal.
Dip in margarine; place in muffin pan.
Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove.
Drizzle with icing. Sprinkle with nuts.
Submitted by Jolene
1/4 cup sugar
1 teaspoon cinnamon
16 marshmallows
1/4 cup margarine
2 cans crescent dinner rolls
powdered sugar icing
1/4 cup chopped nuts
DIRECTIONS
Combine sugar and cinnamon.
Dip marshmallows in melted margarine, roll in sugar and cinnamon mixture.
Wrap a crescent roll triangle around each completely covered marshmallow and squeezing edges of dough tightly to seal.
Dip in margarine; place in muffin pan.
Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove.
Drizzle with icing. Sprinkle with nuts.
Submitted by Jolene
Kids Cheesy Bread Pull Aparts
INGREDIENTS
1 lb loaf Rhodes frozen bread dough (or, you can make your own bread dough)
4 oz American cheese
2 Tablespoons butter or margarine, melted
DIRECTIONS
Cut the cheese into 32 pieces.
Cover the frozen bread dough, let it thaw at room temperature.
When the bread has risen and has doubled in volume, divide the dough into 32 pieces.
Wrap the dough around a cube of cheese and press the edges together to seal.
Dip the dough balls in the melted butter and arrange them in an oiled loaf pan.
Cover and allow to rise again.
When doubled in size, bake at 375degrees for 30 minutes, or until the top is browned
Submitted by Jolene
1 lb loaf Rhodes frozen bread dough (or, you can make your own bread dough)
4 oz American cheese
2 Tablespoons butter or margarine, melted
DIRECTIONS
Cut the cheese into 32 pieces.
Cover the frozen bread dough, let it thaw at room temperature.
When the bread has risen and has doubled in volume, divide the dough into 32 pieces.
Wrap the dough around a cube of cheese and press the edges together to seal.
Dip the dough balls in the melted butter and arrange them in an oiled loaf pan.
Cover and allow to rise again.
When doubled in size, bake at 375degrees for 30 minutes, or until the top is browned
Submitted by Jolene
Kids Individual Monkey Bread
INGREDIENTS
16 to 20 whole pecans
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
2 tablespoons water
2 cans (10 oz each) refrigerator biscuit dough
DIRECTIONS
Grease 8 custard cups.
Place 2 -- 3 whole pecans in each cup & sprinkle half of the chopped pecans over hem.
In a saucepan melt the butter. Add the sugar, water, and the remaining chopped nuts.
Cut the biscuits in half and roll into balls.
Place 3 in each cup, then drizzle with sauce.
Add 2 balls and drizzle with the remaining sauce.
Bake in a 350 degree F oven for 15 minutes.
Yields 8 servings
Submitted by Jolene
16 to 20 whole pecans
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
2 tablespoons water
2 cans (10 oz each) refrigerator biscuit dough
DIRECTIONS
Grease 8 custard cups.
Place 2 -- 3 whole pecans in each cup & sprinkle half of the chopped pecans over hem.
In a saucepan melt the butter. Add the sugar, water, and the remaining chopped nuts.
Cut the biscuits in half and roll into balls.
Place 3 in each cup, then drizzle with sauce.
Add 2 balls and drizzle with the remaining sauce.
Bake in a 350 degree F oven for 15 minutes.
Yields 8 servings
Submitted by Jolene
Kids Banana Dippers
INGREDIENTS
2-3 Bananas, peeled and cut in chunks
Colored sugars and sprinkles
Cinnamon sugar
Peanut butter
Chopped nuts
Coconut
Crushed cookies (great way to use cookie crumbs)
8 oz Chocolate chips
DIRECTIONS
1. Peel the bananas and slice into several pieces.
2. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth.
3. Dip the banana slices in the chocolate, then roll them in other ingredients as desired
Serve immediately.
VARIATIONS
1. Use strawberries and follow same procedure as for bananas.
2. Use pretzel rods and follow same procedure as for bananas.
Submitted by Jolene
2-3 Bananas, peeled and cut in chunks
Colored sugars and sprinkles
Cinnamon sugar
Peanut butter
Chopped nuts
Coconut
Crushed cookies (great way to use cookie crumbs)
8 oz Chocolate chips
DIRECTIONS
1. Peel the bananas and slice into several pieces.
2. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth.
3. Dip the banana slices in the chocolate, then roll them in other ingredients as desired
Serve immediately.
VARIATIONS
1. Use strawberries and follow same procedure as for bananas.
2. Use pretzel rods and follow same procedure as for bananas.
Submitted by Jolene
Kids Easy Mini Pizzas
INGREDIENTS
1 can refrigerated buttermilk biscuit dough (10 biscuits)
10 tablespoons pizza sauce (1 tablespoon per pizza)
15 tablespoons shredded mozzarella cheese (1-1/2 tablespoons per pizza)
Pepperoni slices
Sausage, cooked and crumbled
Dices ham
Sliced olives
Chopped onion
Chopped green pepper
Pineapple tidbits
DIRECTIONS
Preheat oven to 350 degrees.
Roll out or pat out each individual biscuit into a 6-inch circle .
Place on a cookie sheet.
Top each dough circle with 1 tablespoon of pizza sauce.
Top with desired toppings and sprinkle on 1-1/2 tablespoon cheese.
Bake 10 to 15 minutes, or until the toppings are heated through and the cheese is melted and golden brown.
Serve immediately.
Makes 10 mini pizzas.
Submitted by Jolene
1 can refrigerated buttermilk biscuit dough (10 biscuits)
10 tablespoons pizza sauce (1 tablespoon per pizza)
15 tablespoons shredded mozzarella cheese (1-1/2 tablespoons per pizza)
Pepperoni slices
Sausage, cooked and crumbled
Dices ham
Sliced olives
Chopped onion
Chopped green pepper
Pineapple tidbits
DIRECTIONS
Preheat oven to 350 degrees.
Roll out or pat out each individual biscuit into a 6-inch circle .
Place on a cookie sheet.
Top each dough circle with 1 tablespoon of pizza sauce.
Top with desired toppings and sprinkle on 1-1/2 tablespoon cheese.
Bake 10 to 15 minutes, or until the toppings are heated through and the cheese is melted and golden brown.
Serve immediately.
Makes 10 mini pizzas.
Submitted by Jolene
Kids Easy Toasty Apple Pies
INGREDIENTS
6 slices cinnamon-raisin bread (we use plain bread too, sprinkled with sugar cinnamon)
1 can (21 oz.) apple pie filling
6 slices cheddar cheese
DIRECTIONS
Preheat your broiler.
Toast and butter bread.
Place the slices of toasted bread on a baking sheet.
Top each slice with apple pie filling and a cheese slice.
Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted.
Serve immediately.
Makes 6 slices
VARIATIONS
1. You can also make these a grilled apple & cheese sandwich by using 12 slices of bread and ‘sandwiching’ the ingredients between two bread slices. Then, butter outsides of bread, and grill on a griddle or fry until golden brown on each side.
2. You can also use a panini press instead of a griddle to make the grilled sandwiches.
3. Use cherry filling instead of apple filling, and use cream cheese instead of cheddar.
Submitted by Jolene
6 slices cinnamon-raisin bread (we use plain bread too, sprinkled with sugar cinnamon)
1 can (21 oz.) apple pie filling
6 slices cheddar cheese
DIRECTIONS
Preheat your broiler.
Toast and butter bread.
Place the slices of toasted bread on a baking sheet.
Top each slice with apple pie filling and a cheese slice.
Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted.
Serve immediately.
Makes 6 slices
VARIATIONS
1. You can also make these a grilled apple & cheese sandwich by using 12 slices of bread and ‘sandwiching’ the ingredients between two bread slices. Then, butter outsides of bread, and grill on a griddle or fry until golden brown on each side.
2. You can also use a panini press instead of a griddle to make the grilled sandwiches.
3. Use cherry filling instead of apple filling, and use cream cheese instead of cheddar.
Submitted by Jolene
Polynesian Chicken cooked in a Dutch Oven
Servings:6
3 each Boneless Chicken Breast, cubed
1/4 teaspoon ginger, ground
1 teaspoon garlic, ground
1/2 each green pepper, chopped
2 tablespoons vegetable oil
1 can coconut milk
2/3 cup sugar
1 can pineapple chunks in juice drained
2 tablespoons soy sauce, split
1 tablespoon tapioca starch
Cook cubed chicken and next 3 ingredients in the vegetable oil til done, adding 1/2 of the soy sauce while cooking. Drain the pineapple chunks reserving the liquid. Mix the coconut milk, sugar (more or less sugar can be added to taste), pineapple chunks, about 2 tbsp of pineapple liquid (to taste), remaining soy sauce and tapioca starch (or other thickening agent). Pour over cooked chicken and cook til thickened.
Serve over Chow mien noodles, fried spaghetti noodles or rice.
sliced water chestnuts (1 can)
1/2 red bell pepper
course salt
Lard
I've cooked this 4 times on my stove in my Dutch Oven and it was awesome. I always cook the chicken in the vegetable oil until roasted brown. It tastes better that way.
Coconut pineapple chicken
Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; O mg Cholesterol; 350 mg Sodium. Exchanges: 0 Grain(Starch; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Enjoy!
Morgan and Susan
3 each Boneless Chicken Breast, cubed
1/4 teaspoon ginger, ground
1 teaspoon garlic, ground
1/2 each green pepper, chopped
2 tablespoons vegetable oil
1 can coconut milk
2/3 cup sugar
1 can pineapple chunks in juice drained
2 tablespoons soy sauce, split
1 tablespoon tapioca starch
Cook cubed chicken and next 3 ingredients in the vegetable oil til done, adding 1/2 of the soy sauce while cooking. Drain the pineapple chunks reserving the liquid. Mix the coconut milk, sugar (more or less sugar can be added to taste), pineapple chunks, about 2 tbsp of pineapple liquid (to taste), remaining soy sauce and tapioca starch (or other thickening agent). Pour over cooked chicken and cook til thickened.
Serve over Chow mien noodles, fried spaghetti noodles or rice.
sliced water chestnuts (1 can)
1/2 red bell pepper
course salt
Lard
I've cooked this 4 times on my stove in my Dutch Oven and it was awesome. I always cook the chicken in the vegetable oil until roasted brown. It tastes better that way.
Coconut pineapple chicken
Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; O mg Cholesterol; 350 mg Sodium. Exchanges: 0 Grain(Starch; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Enjoy!
Morgan and Susan
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