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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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