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
Monday, May 24, 2010
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
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