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Dec. 29, 2007
Kids in the Kitchen Making Holiday Treats!
Hey kids! The Holidays are here with treats and dishes to prepare
I’m afraid my hands are full with our new little baby who needs my care
Hey kids! Wash your hands and grab your apron
It’s time to mix the ingredients and start some baking
Hey kids! The treats look great but what happened in here
Flour and crumbs flung everywhere
Hey mom! With a hip and a hop
A giggle and a song
All those busy hands
had my kitchen
sparkling again!
Thanks Kids!
CHOCOLATE ECLAIR
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2 sm. pkgs. vanilla instant pudding
3 c. milk
1 (8 oz.) Cool Whip
1 pkg. graham crackers
Make vanilla pudding with just 3 cups of milk. Mix Cool Whip with pudding. Layer in a 9 x 13 inch pan as follows: layer whole graham crackers, then 1/2 Cool Whip and pudding mixture, then layer graham crackers, then other 1/2 of Cool Whip and pudding mixture, then top with graham crackers (one layer). Frost with chocolate frosting for Eclair Cake. I heat the fudge cake frosting mix for 30 seconds and pour over graham crackers. chill 1 hour
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No Bake Rocky Road
 20 min 20 min prep
- Melt morsels with milk and butter.
- Remove from heat.
- In large bowl combine nuts and marshmallows.
- Fold in chocolate mixture.
- Spread in wax paper lined 9 by 13 pan.
- Chill 2 hours until firm.
- Remove from pan and peel off wax paper.
- Cut into squares.
- Store at room temp.
Cake Mix Apple Crisp
35 min 5 min prep
- Preheat oven to 350°F.
- Cut apple slices crosswise in half.
- Place in 9-inch square pan; sprinkle with dry cake mix.
- In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
- Drizzle with butter.
- Bake 30 minutes or until topping is golden brown.
- Serve warm with ice cream, if desired!
Brownie Peanut Butter Cups
40 min 10 min prep
| 1 (19 1/2 |
ounce) package rich and moist fudge brownie mix |
| 1/2 |
cup vegetable oil |
| 1/4 |
cup water |
| 2 |
eggs |
| 18 |
miniature peanut butter cups |
- Heat the oven to 350 degrees.
- Line 18 muffin cups with paper baking cups.
- In a large bowl, combine the dry brownie mix, oil, water and eggs.
- Beat for 50 strokes with a spoon.
- Fill the lined muffin cups 2/3 full.
- Press 1 peanut butter cup into each cup until the top edge of the candy is even with the top of the batter.
- Bake for 25 to 35 minutes or until the brownies are set (do not overbake).
- Cool for 10 minutes, then remove from the pans.
Carmel Corn
15 cup popped corn
1 cup brown sugar
½ cup butter
¼ cup pancake syrup
½ tsp. Salt
½ tsp. Baking soda
1. Over medium heat mix 1 cup brown sugar, ½ cup butter, ¼ cup pancake syrup, ½ tsp. salt.
2. After bubbling remove from heat and add baking soda and stir in popcorn
3. Place popcorn on cookie sheet and bake at 200 for 1 hour
4. Cool on countertop for 30 minutes and enjoy
Our own personal junior chef prepared dinner!
Peanut butter and jelly sandwich
The peanut butter and jelly sandwich, also known as a peanut butter and jam sandwich in the UK and Canada, is a sandwich that includes a layer of peanut butter and either jelly or jam on bread, commonly between two slices. Jars of pre-mixed peanut butter and jelly are commercially available for making these sandwiches.[1] It appears to have been invented by GIs during World War II.[2] The sandwich has the advantage that it does not contain any perishable ingredients, so it does not require refrigeration in hot weather, making it suitable for lunch bags. The peanut butter and jelly sandwich is very popular with both adults and children in the US and Canada. A 2002 survey showed the average American will have eaten 1,500 of the sandwiches before graduating from high school.[3]
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