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Peanut Butter & Honey Roll-Ups

Peanut Butter & Honey Roll-Ups

4 slices wheat bread

1/2 cup smooth peanut butter

1/2 cup honey

2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)

1/4 cup strawberries, finely diced

4 skewers (optional)

Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

 

Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.  Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Build a Better Lunchbox

Build a Better Lunchbox

 

Even the most finicky little eater won’t be able to resist these pretty sandwiches. To make them, use large cookie cutters to cut bread into fun shapes like the star, flower, and hand pictured here. Then spread on natural peanut butter; instead of jelly, top with dried cherries, golden raisins, or sliced dried apricots. Tuck the sandwiches into children’s lunch boxes or serve them at a party. There’s no doubt kids will eat them; the question is how many, and which finger will they bite off first?

 

Apple Cup

Cut an apple crosswise, about one-third of the way down. Scoop out the flesh with a melon baller. Using a lemon stripper, carve the child’s first initial into the flesh. Rub the cut areas with a little lemon juice to keep them from browning, then fill the cavity with chicken salad. Refrigerate inside a plastic container.

 

Pita Bread

Zip up an everyday lunch by experimenting with various breads, such as pita. They come in many flavors and can be filled with everything from tuna salad to fresh vegetables to chicken. Olive breads or sweeter breads add flavor to old standbys like the peanut-butter-and-jelly sandwich.

 

Cookie-Cutter Sandwich

Add a playful twist to standard sandwiches by cutting them, once assembled, with large cookie cutters. Stars, flowers, diamonds, and hearts are all delightful shapes, especially for kids who like the crusts cut off.

 

Crunch Caterpillar

This crunchy creature is an ideal treat even for children with an aversion to eating greens. Slice a cucumber crosswise into discs about 1/2 inch thick. String them, slightly apart, onto a flexible drinking straw. To complete, give your caterpillar a plump cherry-tomato “head.”

 

Pre-Peeled Orange

Oranges are a lunchtime favorite, but they can be tough for little hands to peel. Help out by doing the following: Slicing the tip off the orange top, then scoring the peel downward using a knife. Do this at four points around the circumference of the orange. Then, gently peel back each “segment,” leaving the orange skin attached at the bottom, so it can be easily removed later.

 

Frozen Juice Box

Make sure juice stays cold after a long morning in the classroom by keeping juices boxes in the freezer. Once frozen, simply pop one into your child’s lunch box as he sets out for school and it will melt by lunchtime.

 

Cereal Bracelet

Send a special note from you to school by stringing Fruit Loops or Cheerios onto an elastic string, then tying to make a bracelet. Attach a message such as “Have a great day” to the bracelet, then pop the tasty jewelry into the lunch box

Citrus Sun

Citrus Sun

 

Thick circular slices of grapefruit (with peeling removed)

The separated sections of an orange

Two slices of kiwi

Bing cherries or strawberries or kumquats

 

Wash all ingredients with care before cutting them. Use a thick circular slice of grapefruit as the base of the “sun.” Use the separated orange sections for the sun’s rays. Cut crosswise slices of kiwi for big, round eyes. Use a Bing cherry or kumquat or strawberry for the nose and a curve of cherry or kiwi or strawberry for the smile.  Your youngsters will love creating their own suns from the ingredients you prepare or teaming up to make a community platter!

Freakish Frog with Fly

Freakish Frog with Fly

2 thick apple slices

1 slice of green pear or apple (tongue)

peanut or nut butter

sunflower seeds

raisins

dried fruit (eyes)

 

Use peanut or nut butter to “glue” both apple slices together to shape a mouth. Poke sunflower seeds into frog’s mouth for teeth. Place a green pear or apple slice in mouth for the tongue. Use peanut or nut butter to “glue” dried fruit pieces to form bugged eyes. Flies: Stick sunflower seeds, or pumpkin seeds, or almond slivers into raisins to form wings. Place fly on frog’s tongue.

 

Summer Kid’s Snack: Sharks On The Beach!

Summer Kid’s Snack: Sharks On The Beach!

Start your Summer off right with a sweet and tasty treat that is sure to please your little ones (and they can help you make it!).

 

 

Vanilla Pudding (can also use yogurt)
Nilla Wafers (can also use graham crackers)
Blue Sprinkles / sanding sugar
“Shark” fruit snacks

 

Crush nilla wafers or graham crackers in a plastic zip top bag with a rolling pin, heavy pan, etc.  Fill dish with pudding, sprinkle blue sugar sprinkles over half the top, and then use the crumbs to cover the remaining space.  Arrange a few shark gummies as if they were leaping out of the water and onto the beach.  Serve.

Pizza Grilled Cheese

Pizza Grilled Cheese

1 T. butter, softened

2 slices bread

1 slice provolone cheese

6 slices pepperoni

3 T. pizza sauce

Additional pizza sauce, optional

 

Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired. Yield: 1 serving.

PB & J Spirals

PB & J Spirals

1 tube (8 ounces) refrigerated crescent rolls

8 tsp. creamy peanut butter

8 tsp. grape jelly

1/4 C. chopped unsalted peanuts

2 T. confectioners’ sugar

 

Unroll crescent dough; separate into triangles. Spread 1 tsp. each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape.  Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners’ sugar. Serve warm. Yield: 8 servings.

Scary Snake Calzone

Scary Snake Calzone

 

2 loaves (16 ounces each) frozen white bread dough, thawed

4 T. mustard, divided

2 T. sun-dried tomato pesto, divided

2 tsp. Italian seasoning, divided

10 ounces thinly sliced ham, divided

10 ounces thinly sliced salami, divided

1 1/2 C. (6 ounces) shredded provolone cheese, divided

1 1/2 C. (6 ounces) shredded mozzarella cheese, divided

2 egg yolks, divided

2 tsp. water, divided

red and yellow liquid food coloring

pimento stuffed green olives

roasted red peppers, cut into 1 inch strips

toothpicks

 

Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.  Roll out 1 loaf of dough into 24×6 inch rectangle on lightly floured work surface. Spread 2 T. mustard and 1 T. pesto over dough, leaving 1 inch border and sprinkle with 1 tsp. Italian seasoning.  Layer half of ham and salami over dough. Sprinkle 3/4 C. of each cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch edges to seal. Transfer roll to prepared baking sheet, seam side down and shape into an S shape for the snakes body. Repeat with remaining ingredients.  Combine 1 egg yolk, 1 tsp. water and red food coloring in small bowl. Combine remaining egg yolk, remaining tsp. water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.  Preheat oven to 375 degrees.  Let dough rise, uncovered, in warm place for 30 minutes. After rising, taper one end of each roll to form head and one end to form tail. Score tail end to form rattlers, if desired.  Bake snakes 25 to 30 minutes. Cool slightly. Use olives for eyes, secured with toothpicks, and roasted red pepper strips for tongues.  Slice and serve warm.

Chocolate Peppermint Polka Dot Pigs

Chocolate Peppermint Polka Dot Pigs

1 1/2 cups flour

1/2 cup dutch-processed cocoa powder

1/4 tsp. salt

1 1/2 sticks butter, softened (3/4 cup)

3/4 cup granulated sugar

1 lg. egg

1 tsp. vanilla extract

1/4 tsp. peppermint extract

4 oz. good quality white chocolate

1 tsp. shortening

pink paste food coloring

pig shaped cookie cutter

pastry bag

 

Sift the flour, cocoa and salt into medium size bowl and set aside. Beat the butter until creamy in bowl of electric mixer. Add sugar and beat until light and fluffy, about 2 minutes. Add egg and mix well. Add vanilla and peppermint extract, scraping sides of bowl as you go. Gradually add flour mixture and mix just until blended. Be careful not to over mix. shape dough into a disc and wrap in plastic wrap for at least 2 hours. preheat oven to 325 degrees. Line baking sheet with parchment paper. Roll dough out on a lightly floured surface to about 1/4 of an inch. Using pig cookie cutter cut out pigs and arrange on cookie sheets about 1/2 inch apart. Reroll scraps and cut out more. Bake cookies for about 8 to 10 minutes until they no longer look wet but should still be soft. Cool on wire racks. Melt white chocolate and shortening in microwave for about a minute. Add pink food coloring to turn mixture a pale pink. Put in pastry bag fitted with plain tip and pipe varied size circles onto pig. Be sure to make a smaller circle for the eye. Let dry completely before packaging or storing. Makes about 15 cookies (depending on size of cutter).

Pig Pirozhki

Pig Pirozhki

 

For Dough:

4 C. Flour

1 tsp. sugar

1 tsp. salt

2 tsp. dried yeast

2 eggs (beaten)

3/4 C. warm milk

4 Tbp. softened butter

For Glazing: 1 egg white

For Filling:

1 C. cubed cooked ham (leftover spiral ham works wonderfully)

1 can artichoke hearts

1 Tsp.. garlic (diced)

1 Tsp.. olive oil

Italian herbs to taste (oregano, etc.)

Dash of salt and pepper

1 C. favorite white cheeses (parmesan, asiago, fontina, etc. work well)

 

 

Make the dough: Mix flour, sugar and salt in a large bowl. Make a well in the middle, add yeast and warm milk, stir. Add softened butter and eggs. Mix until smooth, let rest for 1 hour in a warm (but not hot) place. On top of an oven set to warm (under 200 degrees) works well. Make the filling: Heat olive oil in a skillet, add garlic and herbs. Stir well, do not let garlic brown/burn. Cook for a minute or two, add diced artichokes (well drained) and ham. Salt and pepper to taste. Cook until ham is slightly browned. Add cheese last, heat and stir until cheese is melted. Remove from heat. Finishing: Cover board and hands with dusting of flour. Separate dough into 6 different balls, then break off 1/4 of each ball (for ears/nose/etc) and set aside (so you end up with 6 large and 6 small balls of dough). Keep dough balls covered in a bowl with moistened cloth over it until using them so they don’t dry out (they dry out quickly). Scramble egg white in small bowl, keep near work station (easiest to use with a basting brush for application). Heat oven to 350 degrees F. Form large dough ball into flat circle (like you would for a pizza) about 1/4″ thick. Place 1/6 of filling mixture onto the middle, wrap sides of dough around to form a ball completely around the filling, making a seam only on the bottom side. Use a light brushing of the egg white to seal. Flip seam-down and place on well greased baking pan. Form small ball of dough into snout, tusks, ears, and hooves, attach with egg white. Use whole black peppers pressed into dough for eyes. Glaze finished pig lightly with egg white mixture. Repeat for each of the pigs, bake for 10-20 minutes (check at 10 minutes then every 5) or until golden brown. Check often so the ears don’t crisp too much!

Hamburger Cookies

Hamburger Cookies

 

1/2 C. vanilla frosting

Red and yellow paste or gel food coloring

40 vanilla wafers

20 peppermint patties

1 tsp. corn syrup

1 tsp. sesame seeds

Shredded Coconut (optional)

 

Place 1/4 C. frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty. Spread with red frosting.  Sprinkle with coconut, if desired.  Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting. Yield: 20 cookies.

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

2  Flatbread  or pizza rounds

1/2 C. prepared alfredo sauce

2 C. fully cooked grilled chicken strips

5 slices  Canadian Bacon

1 1/4 C. mozzarella cheese shredded

fresh parsley for garnish

 

Preheat oven to 350 degrees. Assemble pizza by layering on alfredo, chicken, Canadian bacon, mozzarella cheese, and a sprinkle of parsley. Bake for 8-10 minutes until cheese is melty. Slice and enjoy!

Orange Bunny Rolls

Orange Bunny Rolls

5 1/4 to 5 3/4 C. all-purpose flour

1 package active dry yeast

1 1/4 C. Reduced Fat Milk

1/2 C. butter, margarine, or shortening

1/3 C. sugar

1/2 tsp. salt

2 eggs

2 T. finely shredded orange peel

1/4 C. orange juice

1 recipe Orange Icing (optional)

 

In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside.  In a medium saucepan heat and stir  Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.  Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.)  For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes.  For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

 

Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.

Crispy Fish Sticks

Crispy Fish Sticks

Crispy Fish Sticks

2 large eggs, beaten to blend

2 cups panko (Japanese breadcrumbs)

1/4 cup all-purpose flour

1 pound flounder or cod fillets, sliced crosswise into 3/4-inch-wide strips

Kosher salt, freshly ground pepper

3/4 cup vegetable oil, divided

 

Place eggs, panko, and flour in 3 separate shallow medium bowls.  Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate. Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side. Transfer fish sticks to a paper towel-lined plate; season with salt.  DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer)

Fairy Good Quiche

Fairy Good Quiche

Refrigerated pie crust (or pop-tube crescent rolls)
1/2 cup grated cheese
2 eggs
2 Tbsp cream
Salt and Pepper to taste
(4-6 grape/cherry tomatoes – optional)

Preheat oven to 400 degrees F. Generously spray a minimuffin tin with non-stick spray. Make sure to spray the area connecting each cup together along with the cups themselves. Cut a 2-3 inch flower shape out of the piecrust. (If using the crescent roll option you will need to form a square out of each triangle and pat out slightly before cutting.) Place each flower into a muffin cup, push the center in and against the walls of the pan, and then flatten the petals around the edge of the cup. Place approx 1 tsp grated cheese into the bottom of each shell. In a bowl, combine eggs, salt, pepper and cream. Pour into pastry shell filling almost to the top. (I find using a gravy ladle makes it really easy to fill the cups.) Sprinkle with 1 tsp of grated cheese and bake for 10-12 minutes or until golden brown and slightly puffed. Remove from oven and let cool for 5 minutes before removing from pan. Garnish top with grape/cherry tomato slice or leave plain. Makes 10-12 bite size quiches.

Real Food Chicken Nuggets

Real Food Chicken Nuggets

Real Food Chicken Nuggets

 

1 teaspoon creole seasoning (or your favorite seasoning), divided

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 pound (450 g) ground chicken

1/4 cup (20 g) old-fashioned oats

1/4 cup (25 g) grated Parmesan cheese, divided

3/4 cup (90 g) bread crumbs

Olive oil or cooking spray

 

Preheat the oven to 3 75 °F (190°C).  In a small ramekin, mix creole seasoning, garlic powder, and pepper. In large bowl, combine the chicken, oats, half the Parmesan, and half of the seasoning mixture. Knead well to combine.  With wet hands to prevent sticking, form a small ball of chicken mixture. Press into a cookie cutter for shaped nuggets or flatten with your fingers for a basic nugget shape. In small bowl, combine the bread crumbs with the remaining seasoning mix and cheese. Press the nuggets into the bread crumb mixture and turn over, patting the crumbs into the surface to coat evenly. Arrange the nuggets on a parchment-lined baking sheet. Lightly spray the nuggets with cooking spray or olive oil for a crispier crust. Bake for 15 to 18 minutes, turning once, and checking for doneness by inserting an instant-read thermometer. The temperature should be 165°F(78°C). For a school lunch: Warm nuggets in the toaster oven, pan, or broiler for a few minutes. Place in a lunchbox with a favorite dipping sauce. My daughter enjoys these at room temperature; but if keeping them warm is a concern, send them inside a thermos.  Kitchen Note:  When you shape them, don’t make them too flat, or they will overcook. Thicker is better in this case. To freeze, flash-freeze nuggets, uncooked, on the baking sheet for one hour. Once frozen, transfer to a freezer ziplock bag to store.

Pot of Pizza

Pot of Pizza

8 oz. extra lean ground beef or turkey
1/2 C. chopped onion
1/2 C. chopped green pepper
1/2 C. (one 2.5 oz. jar) sliced mushrooms, drained
1 3/4 C. (one 15-oz. can) Hunt’s Tomato Sauce or Pizza Sauce
1 tsp. Italian Seasoning
1 tsp. Spenda
3 C. cooked noodles, rinsed and drained
1/4 C. shredded Kraft reduced-fat Cheddar cheese
1/4 C. shredded Kraft reduced-fat Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours. Mix well before serving

Yield: 6 servings
Serving Size: 1 C.

Calories: 305
Fat: 9g
Fiber: 4g

Caterpillar Sandwiches

Caterpillar Sandwiches

1 medium carrot or green pepper or yellow sweet pepper

6 spinach tortillas (7-8 inches)

3/4 C. peanut butter or cream cheese

1/3 C. grape jelly or strawberry jelly

6 cherry tomatoes

1 oz. cheddar cheese, cut into 12 matchstick pieces

Use a vegetable peeler to peel carrots, Use a sharp knife to cut carrot crosswise into fourths. Cut 1-inch matchstick pieces of carrot or pepper (you should have 48 sticks).  Use a table knife to spread each tortilla with 2 T. of the peanut butter or cream cheese and about  1 T. of the jelly. Roll up tortillas to form spirals; press lightly to seal. Put the rolled tortillas on a cutting board. Cut each tortilla crosswise into five pieces.  On each of the six plates, arrange five tortillas pieces side to side, in a wavy line, with cut side down to resemble a caterpillar. To make a caterpillar head put a tomato at the end and insert pieces of cheddar cheese in tomato for antennae. To make legs, arrange four carrot sticks on each side of caterpillar.

Yield: 6 servings

Calories: 328

Fat: 13.8g

Fiber: 2.7g

Nutritional information based on carrot, peanut butter, and normal fiber tortilla.  Obviously you can manipulate those numbers by using (fat free or low fat) cream cheese, a high fiber tortilla, etc.

Creamy Caramel-Peanut Butter Dip

Creamy Caramel-Peanut Butter Dip

 

25 KRAFT Caramels (1/2 of 14-oz. bag)

1/4 C. milk

2 T.. peanut butter

3 red or green apples, each cut into 8 slices

1/2 C. PLANTERS Dry Roasted Peanuts, chopped

 

Place caramels, milk and peanut butter in microwaveable bowl. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Serve warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.

Just Ducky Tub Cake

Just Ducky Tub Cake

2 3-ounce boxes of Berry Blue Jell-O gelatin

2 9- by 13-inch cakes

2 16-ounce tubs of white frosting

Licorice pipe

2 large marshmallows and 8 mini marshmallows

Decorators’ gel

1 or 2 small rubber ducks

 

Prepare both boxes of gelatin according to the Jiggler recipe on the packages. Pour the mixture into an 8-inch square pan and chill it. Halfway through the chilling time (about 45 to 50 minutes), whisk the gelatin vigorously to create ripples and bubbles, then let it finish chilling. Stack the cakes, spreading a thin coating of icing between them. Trim the corners to create more of a rounded tub shape. Next, carve out a 1 1/2-inch-deep basin, using a knife to first outline it and a spoon to scoop out the cake. Leave a 2-inch-wide border around the sides and end of the tub and a slightly wider border where the faucets will go. Frost the tub, including the walls but not the floor of the basin. Now, for a faucet, turn the licorice pipe upside down and insert the thin portion of the stem into the wall of the basin, as shown. For each faucet knob, use kitchen scissors to snip 4 V-shaped notches in the top of a regular-size marshmallow, then gently press a mini marshmallow into each notch, as shown. The freshly cut marshmallow surface will be sticky enough to keep the pieces in place. Place the knobs atop the cake and use decorators’ gel to label them H and C. and outline the bases. Spoon the Jiggler water into the basin and set the duck or ducks afloat.

 

Rainbow Jello Recipe

Rainbow Jello Recipe

5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon)

4 1/2 tablespoons of unflavoured gelatin

1 can sweetened condensed milk

Mix the cherry Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes. Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm. Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!

Peanut Butter & Jelly Crumb Cake

Peanut Butter & Jelly Crumb Cake

1 3/4 cups all purpose flour

1/2 cup brown sugar

1/2 cup sugar

1/2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

3/4 cup buttermilk

1 large egg

1 cup crunchy peanut butter, room temp. (not natural)

for jam drizzle:

1 jar of strawberry or raspberry jam/jelly (I used raspberry: seedless)

Confectioners’ sugar for decoration (optional)

Preheat oven to 350F. Lightly grease and flour an 8×8 square baking pan.  In a large bowl mix the flour, brown sugar, sugar, cinnamon, baking powder, baking soda and salt.  Using a mixer (or by hand), beat in the softened butter until mixture resembles wet sand. No large lumps. If using a mixer, do not over beat. Remove between ¾ – 1 cup of the mixture to a medium bowl and set aside. (I did about a cup since I wanted a lot of crumb topping and thin cake; just like a crumb cake).  With the remaining mixture add in the buttermilk and egg, mix well. Then pour into the greased pan, spreading evenly. There is not a lot of batter; it does rise when baking so don’t worry.  Take the remaining flour mixture that was set aside and add the cup of peanut butter to it.  Mix until you have a nice, almost dry crumbly mix.  Then drop or crumble large chunks of this onto the cake. Do not press the crumbs into the batter; just let them sit on top.  Bake for about 30 -35 minutes, until a tester inserted into the center of the cake comes out clean. While cake bakes make the jelly reduction. Take a small jar of strawberry or raspberry jam/jelly,  and let gently melt in saucepan over low heat. Do not boil. To make the reduction slightly thicker add a bit of cornstarch (a TB or so). But you shouldn’t need to do this as after it’s melted it does thicken a bit.  When slightly cooled drizzle cake with the ‘melted jam. Then dust with confectioners’ sugar if desired. Cool on a wire rack before slicing.

Pizza Muffins

Pizza Muffins

 

8 ounces ground 90% lean turkey or beef

1 1/2 C. Bisquick Reduced Fat Baking Mix

1/4 C. grated Kraft fat-free Parmesan cheese — 3/4 oz.

1 tsp. pizza or Italian seasoning

1 tsp. dried parsley flakes

1 tsp. dried onion flakes

1/4 C. green bell pepper — chopped

3/4 C. fresh tomato — chopped

1/3 C. shredded Kraft reduced-fat Cheddar cheese — 1 1/2 oz.

1/3 C. skim milk

2 tsp. vegetable oil

1 whole egg — or equivalent in egg substitute

 

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.  In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool. Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes. Stir in green pepper, tomato, and Cheddar cheese.  In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine. Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.

 

Yield: 8 muffins

Calories: 179

Fat: 7g

Fiber: 1g

Pepperoni Bites

Pepperoni Bites

1 C. Shredded Mozzarella Cheese

1/2 C. Chopped Pepperoni

1/2 C. Pizza Sauce

2 Pkg. Refrigerator Biscuits

1 tsp. Milk

1/4 C. Grated Parmesan Cheese

Combine mozzarella, pepperoni, and pizza sauce, set aside.  Separate biscuits and flatten to 3 inch circles.  Place 1 tsp. of pepperoni mixture in center of biscuit circle. Fold and pinch together edge to seal.  Place seam side down on a cookie sheet.  Brush with milk and sprinkle with parmesan cheese.  Bake at 350 for 12-15 minutes.

Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

2 cups Bisquick

1 cup milk

2 eggs

1 (20 ounce) jar of pinapple slices

8-10 maraschino cherries (stems removed)

1/4 cup brown sugar

butter or non-stick cooking spray (for greasing the pan)

maple syrup (for serving)

whipped topping (optional)

 

Preheat a large skillet to medium low. While it’s heating up, drain the pineapples and pat them dry with paper towels. In a large bowl, whisk together the Bisquick, milk and eggs. Grease your skillet with butter or cooking spray, and add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and cherry to the center; sprinkle with brown sugar and continue cooking for another minute. Flip and cook for another 2-3 minutes. Repeat with remaining batter. Serve with syrup and whipped cream! YUM. Recipe Notes: The first time I experimented with these, my batter was a little too thick and my pineapple slices weren’t quite dry enough, so the batter around one side of the pineapple didn’t quite cook all the way. Oops! To remedy that, be sure to follow the pancake instructions on the Bisquick box, and if you’re making your own homemade pancake batter, be aware of this. If you like your batter on the thicker side, you can push the pineapple ring into the batter a bit so that it cooks evenly on both sides.

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Mini Golden Fish Balls

Mini Golden Fish Balls

Mini Golden Fish Balls

 

Vegetable Oil for Shallow Frying

Pat of Butter

1 Onion, peeled and finely chopped

1 lb. finely chopped fish, such as cod or tilapia

½ C. Carrots, peeled and finely grated

1 T. fresh Parsley, chopped

2 tsp. Sugar

½ lightly beaten Egg

1 T. Flour

Salt and Pepper

 

Heat a tablespoon of oil and butter in small frying pan.  Add onion and sauté until just softened, about 5 minutes.  Place fish in mixing bowl; stir in onions, carrot, parsley, sugar, egg and flour. Season to taste and form the mixture into  24 balls, each about the size of a cherry tomato.  Heat a further 3 tablespoons of oil in the frying pan.  Add fish balls and fry about 10 minutes, until golden brown all over.

 

 

From First Meals

Cheesy Bread Animals

Cheesy Bread Animals

Cheesy Bread Animals

2 C. Flour

Pinch of Salt

½ T. fast-acting dried Yeast

½ tsp. Honey

Pinch Cayenne Pepper

1 tsp. Dry Mustard

2/3 C. Warm Water

½ C. Grated Cheddar Cheese

2 T. freshly grated Parmesan Cheese

 

Decorations:

1 Egg, beaten

Raisins, Sesame Seeds

Poppy Seeds

Grated Cheddar Cheese

 

Sift flour and salt into a mixing bowl.  Stir in yeast, honey, cayenne and mustard and just enough of the water to form a soft dough.  Transfer to a floured surface and knead lightly about 5 minutes to make a smooth pliable dough.  Gradually knead the grated cheeses into the dough (this will produce a slightly streaky effect).  Shape the dough into six animal figures and transfer to a floured baking sheet.  Cover loosely with a clean towel and leave to rise in a warm place for about an hour, or until doubled in size.  Preheat oven to 400 degrees.  Brush with beaten egg and add raisins for eyes, sprinkle the tops with sesame or poppy seeds, or grated cheese.  Transfer to preheated oven and bake 20 minutes, or until golden brown.  Leave on wire rack to cool.

 

from First Meals

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

1/2 tablespoon vegetable oil

1/2 onion, very finely chopped

1/2 garlic clove, crushed

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 cup finely chopped mushroom

3/4 cup cauliflower, cut into very small florets

1 carrot, very finely chopped

2 teaspoons superfine sugar

3 teaspoons plain yogurt

salt and pepper 12 phyllo pastry sheets

4 tablespoons butter, melted

 

Heat the oil in a skillet, add the onion and garlic, and sauté for 2-3 minutes. Stir in the spices and sauté for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes. Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter. Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triangle, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling. Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.

 

From First Meals

Welsh Rabbits

Welsh Rabbits

Welsh Rabbits

1/3 c grated Cheddar

1 egg yolk

1 tsp cream or milk

2 or 3 drops Worcestershire sauce (or to taste)

Pepper, to season

1 English muffin, split and lightly toasted

Peas, thin slices of carrot or snow peas, 1 black olive (pitted and halved) a few fresh chives and scallion, to garnish

 

Preheat the broiler to high. Put the cheese, egg yolk, cream and Worcestershire sauce into a bowl and mash together. Season to taste with pepper.  Spread the cheese mixture on the cut sides of the toasted muffin, spreading right to the edges. Place the cheese-topped muffin halves about 3 inches away from the heat source – don’t have them too close, as the egg in the mixture can make them brown very quickly. Broil for 3-4 minutes, until the cheese has melted and is golden and bubbling. Decorate the cooked muffin halves with peas for eyes and strips of carrot or snow peas for ears, half an olive for a nose, chives for whiskers and scallion for teeth. Serve immediately.

 

From Top 100 Finger Foods

French Toast Sticks

French Toast Sticks

French Toast Sticks

2 slices White Bread

1 T. Jam

1 T. Cream Cheese or Neufchatel

1 Egg

1 T. Cream or Milk

½ tsp. Sugar

2 drops Vanilla Extract

1 T. Butter, for frying

 

Roll bread with rolling pin to about half its original thickness and spread one slice with jam.  Spread second slice with cream cheese and sandwich together.  Trim off crusts.  Beat egg, cream, sugar and vanilla together in a shallow dish.  Melt butter in frying pan.  Dip sandwich into egg mixture and turn over to coat.  Place in frying pan and cook 2 to 3 minutes, until underside is golden.  Flip and cook another 2-3 minutes, then transfer to plate and carefully cut into sticks.  Allow to cool a bit before serving, the jam can become very hot.

 

From Top 100 Finger Foods

Valentine Cookie Pops

Valentine Cookie Pops

 

1 package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies

20 flat wooden sticks with round ends

1 1/4 C. vanilla creamy ready-to-spread frosting (from 1-lb container)

 Assorted small candies, or candy decors or nonpareils, if desired

10 yards red curling ribbon

 

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.  Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.  Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

 

Gelatin Boats

Gelatin Boats

Gelatin Boats

2 large oranges (halved)

4 oz. of packaged fruit gelatin (strawberry, orange, lime, etc.)

1 small mandarin orange segments (optional)

1 pint of fresh raspberries (optional)

8 small waxed paper triangles

8 party toothpicks

 

Squeeze the juice from the oranges (keep it to drink) without breaking the skin. Carefully scrap out the membrane and discard.     Make gelatin according to package directions, reducing the amount of water specified by a quarter if using fruit. Divide the fruit, if using b/w the orange halves, then fill with gelatin and refrigerate until set.     Take a wet knife and cut each orange half in half again. Thread a toothpick down the center of each waxed paper triangle, then set it in the gelatin

 

From First Meals

Mermaid Morsels

Mermaid Morsels

Mermaid Morsels

1/2 large onion, finely chopped

1 T. Vegetable Oil, plus extra for frying

1 tsp. Butter, plus extra for frying

1 lb. finely chopped White Fish

1 Carrot, peeled and finely grated

1 T. finely chopped Parsley

1 Egg, lightly beaten

2 tsp. Sugar

1 tsp. Salt

Pepper

2 T. Flour, plus extra for coating

Old Bay seasoning

 

Fry onion in mixture of the oil and butter until soft and lightly golden.  Combine chopped fish, fried onion, carrot and parsley.  Beat egg together with sugar, salt and pepper to taste and add to fish mixture; mix in 2 T. flour.  In small dish add enough flour to coat morsels.  Season with Old Bay and salt and pepper. Using hands, form fish mixture into small walnut sized balls, roll in flour and fry in mixture of oil and butter until golden, turning occasionally.   Serve with tartar sauce for dipping.

 

 

from: Favorite Family Meals

Pizza Casserole

Pizza Casserole

4 C. uncooked wagon wheel pasta (8 oz.)

1/2 pound bulk Italian sausage

1 jar (28 oz.) pasta sauce

1 can (4 oz.) mushroom pieces and stems, drained

1/4 C. sliced ripe olives

1 C. shredded mozzarella cheese (4 oz.)

 

Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Peanut Butter and Raisin Porcupines

Peanut Butter and Raisin Porcupines

1/2 C. 100 percent bran cereal with extra fiber

1/4 C. raisins

2 T. fat-free milk powder

1/4 C. + 1 T. part-skim ricotta cheese

3 T. natural peanut butter

 

Place the cereal in a shallow dish. With your hands, crumble into smaller pieces. In the work bowl of a food processor fitted with a metal blade, combine the raisins and milk powder. Process for about 2 minutes, or until the raisins are finely chopped. Remove to a bowl. Add the ricotta and peanut butter. Stir until smooth. Lightly oil your hands with vegetable oil spray. One at a time, shape the raisin mixture into small balls (2 level tsp. each). Roll each ball into the cereal to coat lightly. Press to adhere with bits of cereal. Continue with the remaining mixture. Set the balls in a plastic storage container. If there is more than one layer, separate them by waxed paper. These keep well in an airtight container in the refrigerator for up to 1 week.

 

Yield: 7 servings

Calories: 90

Fat: 5g

Fiber: 3g

Pizza Fondue

Pizza Fondue

1 package Pepperoni, optional

2 cans Tomato paste

3 T. Olive oil

1/3 C. Water

1 T. Italian seasoning

2 tsp. Salt

2 tsp. Garlic powder

1/2 tsp. Crushed red pepper flakes

2 C. Mozzarella cheese shredded

1 loaf Italian bread cubed

 

Cut pepperoni into quarters and set aside. In a fondue pot or medium saucepan, stir together tomato paste, olive oil, water and seasonings. Heat over low heat. Stir in pepperoni and mozzarella cheese. Stir until cheese is melted. Serve in fondue pot or a large bowl with Italian bread cubes for dipping.