Recipe Fun Kids Recipes


[FONT=&quot]Fun Kids Recipes[/FONT]
[FONT=&quot]All-Star Fudgy Baseballs and Bats[/FONT]
[FONT=&quot]1 c Carob powder[/FONT]
[FONT=&quot]1 c Water[/FONT]
[FONT=&quot]1/4 c Honey[/FONT]
[FONT=&quot]1/4 c Peanut butter (smooth or cru[/FONT]
[FONT=&quot]3/4 c Wheat germ[/FONT]
[FONT=&quot]3/4 c Rolled oats[/FONT]
[FONT=&quot]2 tb Dry milk powder[/FONT]
[FONT=&quot]1/2 c Unsweetened shredded coconut[/FONT]
[FONT=&quot]1 ts Cinnamon (optional)[/FONT]
[FONT=&quot]1/2 ts Grated orange rind (optional[/FONT]
[FONT=&quot]In a small saucepan, combine the carob and water. Bring to a boil over low heat, stirring constantly[/FONT]
[FONT=&quot]to prevent scorching. Add the honey and peanut butter and continue cooking for about 5 minutes,[/FONT]
[FONT=&quot]or until syrup is smooth and slightly thickened.[/FONT]
[FONT=&quot]In a large bowl, mix together the wheat germ, oats, milk powder, coconut, cinnamon, and orange[/FONT]
[FONT=&quot]rind (if desired).[/FONT]
[FONT=&quot]Pour about one cup of the carob syrup over the dry mixture, or as much as is needed to make a[/FONT]
[FONT=&quot]pliable, dough-like consistency. Store the remainder in the refrigerator and use as an icing or to[/FONT]
[FONT=&quot]make great milk shakes.[/FONT]
[FONT=&quot]Pinch off pieces of the dough and roll each piece between your palms into 2-inch-long tubes about[/FONT]
[FONT=&quot]the circumference of a fountain pen, tapered at one end in the shape of a baseball bat. Roll the rest[/FONT]
[FONT=&quot]into marble-sized balls.[/FONT]
[FONT=&quot]Apple Smiles[/FONT]
[FONT=&quot]1 Red medium apple; cored & sliced about 1/3" wide, not skinned![/FONT]
[FONT=&quot]Peanut butter (creamy works best)[/FONT]
[FONT=&quot]Tiny marshmallows.[/FONT]
[FONT=&quot]Spread one side of each apple slice with peanut butter. Place three or four tiny marshmallows on[/FONT]
[FONT=&quot]top of the peanut butter on one apple slice. Top with another apple slice, peanut butter side down.[/FONT]
[FONT=&quot]Squeeze gently. Eat right away..makes 8-10[/FONT]
[FONT=&quot]Bunny Salad[/FONT]
[FONT=&quot]1 Chilled pear half[/FONT]
[FONT=&quot]2 Raisins[/FONT]
[FONT=&quot]1 Red cinnamon candy[/FONT]
[FONT=&quot]2 Blanched almonds[/FONT]
[FONT=&quot]Kids Recipes Page 1 of 48[/FONT]
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[FONT=&quot]-cottage cheese ball[/FONT]
[FONT=&quot]Place crisp lettuce leaf on plate. On top of it, place pear upside down. Make bunny, using narrow[/FONT]
[FONT=&quot]end for face. Two raisins for the eyes, 1 red cinnamon candy for the nose and 2 blanched almonds[/FONT]
[FONT=&quot]for the ears. The cottage cheese ball makes the tail.[/FONT]
[FONT=&quot]Butterfly Bites[/FONT]
[FONT=&quot]2 Stalks of celery[/FONT]
[FONT=&quot]12 lg Three-ring pretzels[/FONT]
[FONT=&quot]6 tb Peanut butter or cream cheese[/FONT]
[FONT=&quot]About 18 raisins or currents[/FONT]
[FONT=&quot]12 Slivered almonds or enoki mushrooms[/FONT]
[FONT=&quot]Wash the celery. Using plastic knives, cut the celery into thirds. Fill each celery stalk with one[/FONT]
[FONT=&quot]tablespoon of either peanut butter or cream cheese. For the wings, gently push 1 pretzel into the[/FONT]
[FONT=&quot]filling, running parallel to the length of the celery stick. Do the same on the clery's other lengthwise[/FONT]
[FONT=&quot]side. Arrange the raisins or currents as the eyes, nose and mouth. For antennae, push the slivered[/FONT]
[FONT=&quot]almonds or mushroom cap into filling. If using mushrooms, arrange the spaghetti-like mushroom[/FONT]
[FONT=&quot]tips upward, like an antenna.[/FONT]
[FONT=&quot]Cat's Eyes[/FONT]
[FONT=&quot]1/2 c Peanut butter[/FONT]
[FONT=&quot]8 Ritz crackers[/FONT]
[FONT=&quot]1 Banana; cut into 8 slices[/FONT]
[FONT=&quot]8 Raisins[/FONT]
[FONT=&quot]Spread peanut butter on crackers and top each with a slice of banana. Place a raisin in center of[/FONT]
[FONT=&quot]each banana to form a cat's eye and repeat for all banana topped crackers. Source: Healthy Treats[/FONT]
[FONT=&quot]and Super Snacks for Kids[/FONT]
[FONT=&quot]Chocolate Spiders version #1[/FONT]
[FONT=&quot]4 cups semisweet chocolate baking chips[/FONT]
[FONT=&quot]Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10[/FONT]
[FONT=&quot]minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a[/FONT]
[FONT=&quot]1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is[/FONT]
[FONT=&quot]runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax[/FONT]
[FONT=&quot]paper. Store in refrigerator laid flat.[/FONT]
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[FONT=&quot]Chocolate Spiders version #2[/FONT]
[FONT=&quot]12 oz Twizzlers; chocolate flavor[/FONT]
[FONT=&quot]4 oz Milk chocolate candy melts[/FONT]
[FONT=&quot]Cut twizzlers into 1 1/2" pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs[/FONT]
[FONT=&quot](pieces) on each side and then drop 1 tsp melted candy in middle for body. Use a toothpick to[/FONT]
[FONT=&quot]smooth to uniform circle and connect all candy pieces. Cool completely before removing from[/FONT]
[FONT=&quot]waxed paper.[/FONT]
[FONT=&quot]Clown Faces[/FONT]
[FONT=&quot]Large Pancake[/FONT]
[FONT=&quot]3 x Orange Slices[/FONT]
[FONT=&quot]2 x Poached or fried Eggs[/FONT]
[FONT=&quot]1/2 Cherry Tomato[/FONT]
[FONT=&quot]Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To[/FONT]
[FONT=&quot]assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and[/FONT]
[FONT=&quot]mouth, and a tomato half for the nose.[/FONT]
[FONT=&quot]NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh[/FONT]
[FONT=&quot]cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from[/FONT]
[FONT=&quot]chopped, sauted potatoes.[/FONT]
[FONT=&quot]Daisy Apple[/FONT]
[FONT=&quot]2 Tbs. raisins[/FONT]
[FONT=&quot]2 Tbs. crunchy or creamy peanut butter[/FONT]
[FONT=&quot]1 Mcintosh apple[/FONT]
[FONT=&quot]Peanuts, for garnish (omit if making for small child)[/FONT]
[FONT=&quot]Set aside a few raisins for face. Stir remaining raisins into peanut butter. With apple corer or paring[/FONT]
[FONT=&quot]knife, remove core and seeds from apple. Using a small knife, push peanut butter mixture into[/FONT]
[FONT=&quot]center of apple. Make a happy face on top of peanut butter using reserved raisins. Arrange peanut[/FONT]
[FONT=&quot]halves around edge of peanut butter forming a circle. Chill before serving.[/FONT]
[FONT=&quot]Dirt Cups[/FONT]
[FONT=&quot]2 c Milk[/FONT]
[FONT=&quot]1 pk Chocolate Pudding, instant[/FONT]
[FONT=&quot]3 1/2 c Cool Whip[/FONT]
[FONT=&quot]16 oz Oreos[/FONT]
[FONT=&quot]8 Gummy Worms (opt)[/FONT]
[FONT=&quot]8 Plastic flowers (opt)[/FONT]
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[FONT=&quot]Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes. Crush Oreos[/FONT]
[FONT=&quot]and set aside. Let stand 5 minutes. Stir in cool whip and half of cookies. To assemble: place 1 Tb[/FONT]
[FONT=&quot]crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with[/FONT]
[FONT=&quot]remaining crumbs. Optional garnish: place flower in middle and put gummy worm halfway out of[/FONT]
[FONT=&quot]Easter Mints Kids Can Make[/FONT]
[FONT=&quot]1/3 c Soft butter[/FONT]
[FONT=&quot]1/3 c Light corn syrup[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]1 ts Flavoring[/FONT]
[FONT=&quot]3 1/2 c ( 1 lb ) sifted confectioner's sugar[/FONT]
[FONT=&quot]Large bowl[/FONT]
[FONT=&quot]Wooden spoon[/FONT]
[FONT=&quot]Paper plates[/FONT]
[FONT=&quot]This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid[/FONT]
[FONT=&quot]flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it[/FONT]
[FONT=&quot]into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead[/FONT]
[FONT=&quot]a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy.[/FONT]
[FONT=&quot]Help the children measure all the ingredients into the large bowl. They can take turns stirring it[/FONT]
[FONT=&quot]with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They[/FONT]
[FONT=&quot]should continue kneading until the dough is smooth.[/FONT]
[FONT=&quot]Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their[/FONT]
[FONT=&quot]names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their[/FONT]
[FONT=&quot]pencils correctly. Make sure they use upper and lower case letters.[/FONT]
[FONT=&quot]Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them[/FONT]
[FONT=&quot]into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll[/FONT]
[FONT=&quot]the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork.[/FONT]
[FONT=&quot]They might eat the pieces with the fork, but that's ok too.[/FONT]
[FONT=&quot]Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter[/FONT]
[FONT=&quot]Mints taste even better the second day, if you can keep everyone from eating them all on the first[/FONT]
[FONT=&quot]day. Cover with plastic wrap and keep them in the refrigerator.[/FONT]
[FONT=&quot]Eyeballs on Ritz[/FONT]
[FONT=&quot]Eggs; hard boiled[/FONT]
[FONT=&quot]Black olives[/FONT]
[FONT=&quot]Ritz crackers[/FONT]
[FONT=&quot]Red food coloring[/FONT]
[FONT=&quot]Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out[/FONT]
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[FONT=&quot]small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway[/FONT]
[FONT=&quot]through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up,[/FONT]
[FONT=&quot]on a ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.[/FONT]
[FONT=&quot]Fish in the River[/FONT]
[FONT=&quot]2 Celery stalks[/FONT]
[FONT=&quot]1/4 c Cream cheese; or other cheese spread (tinted green if desired)[/FONT]
[FONT=&quot]8 Goldfish crackers[/FONT]
[FONT=&quot]Trim and wash celery and fill with cheese. Top with crackers and serve.[/FONT]
[FONT=&quot]Food for a Hobo Hike[/FONT]
[FONT=&quot]4 cn Tuna (3 oz each)[/FONT]
[FONT=&quot]4 cn Baked beans (6 oz each)[/FONT]
[FONT=&quot]4 Oranges[/FONT]
[FONT=&quot]4 Plastic[/FONT]
[FONT=&quot]4 Bandana clots[/FONT]
[FONT=&quot]4 Children[/FONT]
[FONT=&quot]Place 1 can tuna, 1 can beans, 1 orange, and 1 fork on each banadana. Bring up corners and tie[/FONT]
[FONT=&quot]securely. Tie end to children's belt loop or attach to a stick and send them off on their hobo hike.[/FONT]
[FONT=&quot]Pack another hobo pouch for yourself and go along. Make sure someone has a Scout knife with a[/FONT]
[FONT=&quot]can opener attachment to open cans (much more fun struggling with one of these things than to[/FONT]
[FONT=&quot]take a conventional can opener). The oranges serve as both a drink and a dessert. Poke a hole in[/FONT]
[FONT=&quot]one end and after all the juice has been sucked out, open it and eat the flesh. The tuna and beans,[/FONT]
[FONT=&quot]of course, are eaten just as they come from the can. The bandanas serve as little tablecloths,[/FONT]
[FONT=&quot]napkins, and kerchiefs to be worn back home. Children love this hobo picnic--it's easy for you,[/FONT]
[FONT=&quot]nutritious, filling, and fun from them.[/FONT]
[FONT=&quot]Funny Face Carrot Salad[/FONT]
[FONT=&quot]2 carrots[/FONT]
[FONT=&quot]1 small can crushed pineapple[/FONT]
[FONT=&quot]1/2 cup vanilla yogurt[/FONT]
[FONT=&quot]Peel carrots. Roll up a few long shavings and save them for "hair" on a final salad. Grate carrots[/FONT]
[FONT=&quot]with a grater. Be careful of your fingers. Drain can of crushed pineapples in a strainer, using a[/FONT]
[FONT=&quot]spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some[/FONT]
[FONT=&quot]salad onto a plate. Make a smiling face with raisins. Style carrot "hair", and serve with a smile.[/FONT]
[FONT=&quot]Kids Recipes Page 5 of 48[/FONT]
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[FONT=&quot]Jello Aquarium Recipe[/FONT]
[FONT=&quot]1 pk Jello Berry BLUE jelly powder[/FONT]
[FONT=&quot]1 c Boiling water[/FONT]
[FONT=&quot]2 c Ice cubes[/FONT]
[FONT=&quot]Gummy fish[/FONT]
[FONT=&quot]Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5[/FONT]
[FONT=&quot]minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish[/FONT]
[FONT=&quot]into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours.[/FONT]
[FONT=&quot]Octopus Dogs[/FONT]
[FONT=&quot]6 Hot dogs[/FONT]
[FONT=&quot]6 Hot dog buns[/FONT]
[FONT=&quot]1 cn Chili[/FONT]
[FONT=&quot]About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.[/FONT]
[FONT=&quot]Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot[/FONT]
[FONT=&quot]dog. Boil and the hot dog will look like an octopus. Serve with head up and legs spread out over an[/FONT]
[FONT=&quot]opened hot dog bun that has chili on it.[/FONT]
[FONT=&quot]Peaches with a Sunshine Smile[/FONT]
[FONT=&quot]1 cn Of peach halves[/FONT]
[FONT=&quot]2 To 3 cups cottage cheese (low-fat)[/FONT]
[FONT=&quot]Lettuce leaves[/FONT]
[FONT=&quot]Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese "sun rays" on lettuce. The[/FONT]
[FONT=&quot]peach half is placed round end up. Press raisins gently into peach to form a sunshine face. Sprinkle[/FONT]
[FONT=&quot]extra raisins on cottage cheese.[/FONT]
[FONT=&quot]Peanut Butter Caterpillars[/FONT]
[FONT=&quot]2 tb Peanut Butter[/FONT]
[FONT=&quot]Peel and slice a banana. Spread slices with peanut or sesame butter and connect the slices. Add a[/FONT]
[FONT=&quot]grape up front for the head ("gluing" with more peanut butter.)[/FONT]
[FONT=&quot]Kids Recipes Page 6 of 48[/FONT]
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[FONT=&quot]Peanut Butter Turtles[/FONT]
[FONT=&quot]2 tb Peanut Butter[/FONT]
[FONT=&quot]5 x Grapes[/FONT]
[FONT=&quot]Slice an apple in half. Make several slits in each half. Fill with peanut butter or sesame butter[/FONT]
[FONT=&quot](available in health stores.) Attach seedless grapes with toothpicks (remove before giving to very[/FONT]
[FONT=&quot]young children) for the head and legs and stick a carrot shaving on for a tail (tuck it in 1 of the[/FONT]
[FONT=&quot]slits) Nice to serve as a lunch treat.[/FONT]
[FONT=&quot]Potato Pups[/FONT]
[FONT=&quot]8 Hot dogs[/FONT]
[FONT=&quot]2 c Mashed potatoes[/FONT]
[FONT=&quot]1/2 ts Dry mustard[/FONT]
[FONT=&quot]Split hot dogs the long way not quite all the way through. Fill split opening with mashed potatoes[/FONT]
[FONT=&quot]mixed with dry mustard. Sprinkle the top with paprika. Bake in 375 degree oven for about 15[/FONT]
[FONT=&quot]minutes or until heated through and slightly browned on top. Can also be topped with some grated[/FONT]
[FONT=&quot]cheese (cheddar or parmesan).[/FONT]
[FONT=&quot]Rock Candy[/FONT]
[FONT=&quot]2 c granulated sugar[/FONT]
[FONT=&quot]Heavy cord[/FONT]
[FONT=&quot]1 c water[/FONT]
[FONT=&quot]The book says to put one cup of water into a small saucepan, pour 2 cups of granulated sugar into[/FONT]
[FONT=&quot]the water, heat the water and sugar on the stove over a medium heat, continue stirring until the[/FONT]
[FONT=&quot]sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it[/FONT]
[FONT=&quot]will no longer dissolve in the water (that is until you see sugar lying on the bottom of the[/FONT]
[FONT=&quot]saucepan). Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid[/FONT]
[FONT=&quot]into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the[/FONT]
[FONT=&quot]pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in[/FONT]
[FONT=&quot]a few hours. The next day, remove the cord from the jar, pour the sugar liquid back into the[/FONT]
[FONT=&quot]saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert[/FONT]
[FONT=&quot]the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the[/FONT]
[FONT=&quot]crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any[/FONT]
[FONT=&quot]excess string and enjoy.[/FONT]
[FONT=&quot]Rudolph the Reindeer[/FONT]
[FONT=&quot]1/4 c Peanut butter; creamy[/FONT]
[FONT=&quot]2 sl Whole wheat bread[/FONT]
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[FONT=&quot]16 Raisins[/FONT]
[FONT=&quot]4 Cherries[/FONT]
[FONT=&quot]16 Pretzels; twist style[/FONT]
[FONT=&quot]Spread peanut butter on bread slices and cut each slice into four triangles. Turn triangles so point[/FONT]
[FONT=&quot]is down, then place two raisins in center for eyes. Cut cherry in half and place one half at bottom[/FONT]
[FONT=&quot]point for nose. Break twist pretzels to make antlers and place at upper two corners. Variation: Turn[/FONT]
[FONT=&quot]pretzel down near nose to make cats with whiskers.[/FONT]
[FONT=&quot]Snake Hot Dogs[/FONT]
[FONT=&quot]1 Hot dog[/FONT]
[FONT=&quot]1 Hot dog bun[/FONT]
[FONT=&quot]Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog)[/FONT]
[FONT=&quot]down half the length of the hot dog. For the other half of the hot dog do the same thing but make[/FONT]
[FONT=&quot]the slits on the opposite side. When boiled (or microwaved) the hot dog will twist like a snake.[/FONT]
[FONT=&quot]Serve on a hot dog bun with chili or cheese if desired.[/FONT]
[FONT=&quot]Teddy Bear Carousel[/FONT]
[FONT=&quot]1 Apple; cored[/FONT]
[FONT=&quot]8 Teddy grahams[/FONT]
[FONT=&quot]2 Gummi bears[/FONT]
[FONT=&quot]1/4 c Peanut butter; creamy[/FONT]
[FONT=&quot]8 Toothpicks[/FONT]
[FONT=&quot]Cut apples crosswise into 1/4" slices to form circles. Discard or eat top and bottom of apple.[/FONT]
[FONT=&quot]Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the[/FONT]
[FONT=&quot]edge of of apple circle, peanut butter side up. Top with second apple circle, peanut butter side up,[/FONT]
[FONT=&quot]and secure to tops of toothpicks to form a carousel. Stand four teddy grahams in the peanut butter[/FONT]
[FONT=&quot]between the toothpicks. Place a gummi bear in the center of the carousel roof. Repeat to make a[/FONT]
[FONT=&quot]second carousel. Serve, being careful with toothpicks.[/FONT]
[FONT=&quot]2 Celery stalks[/FONT]
[FONT=&quot]12 Toothpicks[/FONT]
[FONT=&quot]16 Carrot rounds[/FONT]
[FONT=&quot]1/2 c Peanut butter; cheese spread or ranch dressing[/FONT]
[FONT=&quot]20 Raisins[/FONT]
[FONT=&quot]Cut celery stalks crosswise into two pieces each, about 3" long. Push toothpicks through sides of[/FONT]
[FONT=&quot]celery to form axles for four wheels. Fill celery wagon with peanut butter, cheese or dressing. Stick[/FONT]
[FONT=&quot]carrot rounds onto ends of toothpicks. Cover tips with raisins. Stick a toothpick into the end of the[/FONT]
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[FONT=&quot]celery at a 45 degree angle to form wagon handle. Cover tip with raisin.[/FONT]
[FONT=&quot]Gross But Fun Recipes:[/FONT]
[FONT=&quot]Boogers On A Stick[/FONT]
[FONT=&quot]1 jar cheeze whiz - 8 oz.[/FONT]
[FONT=&quot]green food coloring[/FONT]
[FONT=&quot]25 pretzel sticks[/FONT]
[FONT=&quot]waxed paper[/FONT]
[FONT=&quot]1 long handled spoon[/FONT]
[FONT=&quot]Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.[/FONT]
[FONT=&quot]Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three[/FONT]
[FONT=&quot]drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate[/FONT]
[FONT=&quot]snot green. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out,[/FONT]
[FONT=&quot]wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set[/FONT]
[FONT=&quot]pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at[/FONT]
[FONT=&quot]room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and[/FONT]
[FONT=&quot]arrange on a serving platter. Serves 5 to 6 booger buddies.[/FONT]
[FONT=&quot]Brain Cell Salad[/FONT]
[FONT=&quot]1 pk (6 oz) blueberry jello mix[/FONT]
[FONT=&quot]1 ct (16 oz) small curd cottage[/FONT]
[FONT=&quot]1 cn (16 1/2oz) can blueberries In syrup -=OR=- 3/4 c Frozen blueberries, thawed[/FONT]
[FONT=&quot]Blue food coloring[/FONT]
[FONT=&quot]2 Mixing bowls[/FONT]
[FONT=&quot]cn Opener[/FONT]
[FONT=&quot]6 Salad plates[/FONT]
[FONT=&quot]With an adult's help, prepare jello according to package directions. Chill 4-5 hours or until firm.[/FONT]
[FONT=&quot]Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the[/FONT]
[FONT=&quot]berries to the cottage cheese and mix well. Add three drops of food coloring to turn the corrage[/FONT]
[FONT=&quot]cheese a nice grayish color with blended.[/FONT]
[FONT=&quot]To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual[/FONT]
[FONT=&quot]serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6[/FONT]
[FONT=&quot]psycho surgeons.[/FONT]
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[FONT=&quot]Brains on the Half Skull[/FONT]
[FONT=&quot]2 md Potatoes[/FONT]
[FONT=&quot]8 oz Thin Spaghetti[/FONT]
[FONT=&quot]14 oz Spaghetti sauce[/FONT]
[FONT=&quot]Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the[/FONT]
[FONT=&quot]potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare[/FONT]
[FONT=&quot]the spaghetti in a midium sized pot according to the directions on the package. Then carefully drain[/FONT]
[FONT=&quot]the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready,[/FONT]
[FONT=&quot]begin to heat the sauce (blood) in a small pot. Remove the potatoes from the oven, and scoop out[/FONT]
[FONT=&quot]the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve[/FONT]
[FONT=&quot]as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the[/FONT]
[FONT=&quot]cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.[/FONT]
[FONT=&quot]Butchered Snake Bits With Barbecue Sauce[/FONT]
[FONT=&quot]1 Package rigatoni pasta -- (10oz)[/FONT]
[FONT=&quot]2 Cans squirtable cheese spread[/FONT]
[FONT=&quot]1 Small Jar barbecue sauce[/FONT]
[FONT=&quot]16 Whole black peppercorns -- (16 to 20)[/FONT]
[FONT=&quot]1 carrot[/FONT]
[FONT=&quot]Cook pasta according to directions on package. Rinse the pasta in cold water.[/FONT]
[FONT=&quot]To make snakes:Covering one end of the rigatoni with your finger (to prevent leakage), carefully[/FONT]
[FONT=&quot]fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a[/FONT]
[FONT=&quot]serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue[/FONT]
[FONT=&quot]sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two[/FONT]
[FONT=&quot]black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel[/FONT]
[FONT=&quot]skin off carrot. When completely clean of skin,make one more peeling for each snake you have[/FONT]
[FONT=&quot]formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your[/FONT]
[FONT=&quot]snakes forked tongues. Position tongues.[/FONT]
[FONT=&quot]Cat Litter Casserole[/FONT]
[FONT=&quot]1 c Bisquick[/FONT]
[FONT=&quot]1 c Shredded Cheddar cheese[/FONT]
[FONT=&quot]1 lb Ground beef, turkey or pork[/FONT]
[FONT=&quot]2 c Long grain rice[/FONT]
[FONT=&quot]3 3/4 c Water[/FONT]
[FONT=&quot]2 ts Salt[/FONT]
[FONT=&quot]2 tb Butter or margarine[/FONT]
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[FONT=&quot]lg Mixing bowl[/FONT]
[FONT=&quot]Rectangular baking pan[/FONT]
[FONT=&quot]Deep saucepan with lid[/FONT]
[FONT=&quot]Paper towels[/FONT]
[FONT=&quot]lg Spoon[/FONT]
[FONT=&quot]Stainless steel pooper scooper[/FONT]
[FONT=&quot]To make dumps: With an adult's help, preheat the oven to 350 degrees F. Using clean hands, mix[/FONT]
[FONT=&quot]together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape[/FONT]
[FONT=&quot]Place so they don't touch each other in an ungreased baking pan. Use two if they don't all fit. With[/FONT]
[FONT=&quot]an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly[/FONT]
[FONT=&quot]While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's[/FONT]
[FONT=&quot]help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer[/FONT]
[FONT=&quot]without lifting the cover for fourteen minutes.[/FONT]
[FONT=&quot]With an adult's help, remove the saucepan from the stove and carefully (to avoid having your face[/FONT]
[FONT=&quot]melted away by the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan[/FONT]
[FONT=&quot]When dumps are done, carefully transfer them onto paper towels to drain.[/FONT]
[FONT=&quot]Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially[/FONT]
[FONT=&quot]uncovered, the way Kitty does when he/she is in a hurry. Serves 8-10 litterbox lovers. Use pooper[/FONT]
[FONT=&quot]scooper to serve.[/FONT]
[FONT=&quot]Chicken Pox Pancakes[/FONT]
[FONT=&quot]Pancake mix[/FONT]
[FONT=&quot]Powdered sugar[/FONT]
[FONT=&quot]Cutting board[/FONT]
[FONT=&quot]Mixing bowl[/FONT]
[FONT=&quot]lg Flat skillet[/FONT]
[FONT=&quot]With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set[/FONT]
[FONT=&quot]With an adult's help, prepare the pancake mix according to package directions. When the pancakes[/FONT]
[FONT=&quot]are done, place each serving in a stack on a separate plate.[/FONT]
[FONT=&quot]Kids Recipes Page 11 of 48[/FONT]
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[FONT=&quot]For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends[/FONT]
[FONT=&quot]and put one on top of each stack for a nose. Then cut two thin slices from each endfor eyes. Then[/FONT]
[FONT=&quot]cut banana in half for a long curved mouth.[/FONT]
[FONT=&quot]Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch[/FONT]
[FONT=&quot]of powdered sugar on each pox for a tasty bit of pus. Serves as many little polka dotted people as[/FONT]
[FONT=&quot]your heart desires.[/FONT]
[FONT=&quot]Chopped Off Fingers Pizza[/FONT]
[FONT=&quot]1 Red bell pepper (4 oz.)[/FONT]
[FONT=&quot]12 Sticks (1 oz. each) mozzarella[/FONT]
[FONT=&quot]8 Small (about 5" diam.) baked pizza crusts[/FONT]
[FONT=&quot]1 cup Pizza sauce[/FONT]
[FONT=&quot]Core, stem and seed pepper; cut lengthwise into 1"-wide strips. Cut each strip crosswise into 1/2"[/FONT]
[FONT=&quot]pieces (fingernails). Round corners on one end of each piece.[/FONT]
[FONT=&quot]Cut each cheese stick in half crosswise. On rounded end of each stick (finger), cut out a 1/2"-[/FONT]
[FONT=&quot]square notch into which a pepper piece will fit to make a nail.[/FONT]
[FONT=&quot]Lay crusts slightly apart on 3 baking sheets, each 12"x15". Spread pizza sauce evenly over each[/FONT]
[FONT=&quot]crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F[/FONT]
[FONT=&quot]oven until cheese just begins to melt, about 8 min.[/FONT]
[FONT=&quot]Yield: 8 personal pizzas[/FONT]
[FONT=&quot]Chuckie's Upchuck[/FONT]
[FONT=&quot]2 teaspoons of butter or margerine[/FONT]
[FONT=&quot]2 medium onions chopped[/FONT]
[FONT=&quot]16 ounces of cream style corn[/FONT]
[FONT=&quot]2-10 ounce cans of cream of mushroom soup[/FONT]
[FONT=&quot]2 cups milk[/FONT]
[FONT=&quot]Whatever leftover vegetables you have in the fridge! (tomatoes, green beans, Mushrooms,[/FONT]
[FONT=&quot]cauliflower, etc)[/FONT]
[FONT=&quot]Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. Serve[/FONT]
[FONT=&quot]immediately with a barf bag of course![/FONT]
[FONT=&quot]Dead Sea Soup[/FONT]
[FONT=&quot]1 Celery heart with whitish Leafy stalks[/FONT]
[FONT=&quot]1 sm Jar artichoke hearts[/FONT]
[FONT=&quot]Kids Recipes Page 12 of 48[/FONT]
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[FONT=&quot]1 cn (10 1/2oz) chicken with rice Soup[/FONT]
[FONT=&quot]Blue and green food Colorings[/FONT]
[FONT=&quot]1 c Fish shaped crackers[/FONT]
[FONT=&quot]Cutting board[/FONT]
[FONT=&quot]lg Saucepan[/FONT]
[FONT=&quot]Soup ladle[/FONT]
[FONT=&quot]4 Soup bowls[/FONT]
[FONT=&quot]With an adult's help, chop the celery heart into small pieces. Using clean hands, pull apart the[/FONT]
[FONT=&quot]surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your[/FONT]
[FONT=&quot]seaweed. Set aside.[/FONT]
[FONT=&quot]Drain the jar of artichoke hearts and cut into the size of a penny.[/FONT]
[FONT=&quot]Prepare soup according to directions. Add the celery and artichokes and heat until soup comes to a[/FONT]
[FONT=&quot]boil. Turn heat to low and carefully add two or three drops each green and blue food coloring until[/FONT]
[FONT=&quot]the soup reaches an appropriately murky seawater color.[/FONT]
[FONT=&quot]Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of[/FONT]
[FONT=&quot]each one. Encourage some of the floating celery seaweed to hang over edge of bowls and serve.[/FONT]
[FONT=&quot]Artichoke pieces and rice from the soup will sink.[/FONT]
[FONT=&quot]Diaper Dump Porridge[/FONT]
[FONT=&quot]1 cn (10 oz) beef broth[/FONT]
[FONT=&quot]1 Tube refrigerated biscuits[/FONT]
[FONT=&quot]1 cn (10 oz) chicken broth[/FONT]
[FONT=&quot]2 sm Saucepans[/FONT]
[FONT=&quot]Slotted spoon[/FONT]
[FONT=&quot]Soup ladle[/FONT]
[FONT=&quot]4 Soup bowls[/FONT]
[FONT=&quot]Pour the beef broth into a saucepan. Set aside and don't add any water.[/FONT]
[FONT=&quot]Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using[/FONT]
[FONT=&quot]clean hands, sculpt the biscuit pieces into "dump" shapes.[/FONT]
[FONT=&quot]Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium[/FONT]
[FONT=&quot]heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and[/FONT]
[FONT=&quot]simmer for 15-20 minutes. Carefully check the broth level often.[/FONT]
[FONT=&quot]Pour the chicken broth (diaper fluid) and one can water into the second saucepan. With a slotted[/FONT]
[FONT=&quot]spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan.[/FONT]
[FONT=&quot]Heat chicken broth according to the directions on the can,[/FONT]
[FONT=&quot]Kids Recipes Page 13 of 48[/FONT]
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[FONT=&quot]Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table[/FONT]
[FONT=&quot]for guests to clean up with![/FONT]
[FONT=&quot]Flat Cat Cookies[/FONT]
[FONT=&quot]1 pk (20oz) refrigerated sugar Cookie dough[/FONT]
[FONT=&quot]1 tb To 2 flour[/FONT]
[FONT=&quot]Red cinnamon candies[/FONT]
[FONT=&quot]Seedless strawberry jam[/FONT]
[FONT=&quot]Rolling pin[/FONT]
[FONT=&quot]Butter knife[/FONT]
[FONT=&quot]Cookie sheet[/FONT]
[FONT=&quot]2 Spoons[/FONT]
[FONT=&quot]Wire cooling rack[/FONT]
[FONT=&quot]With an adult's help, preheat oven to temperature specified on package.[/FONT]
[FONT=&quot]Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the[/FONT]
[FONT=&quot]package calls for. Then, using butter knife, cut out cookies in the shape of a flattened cat. Use a[/FONT]
[FONT=&quot]large spatula to carefully transfer cookies to cookie sheet.[/FONT]
[FONT=&quot]Bake according to package directions. While they're cooling, count out enough cinnamon candies to[/FONT]
[FONT=&quot]put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons[/FONT]
[FONT=&quot]and set aside.[/FONT]
[FONT=&quot]Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose.[/FONT]
[FONT=&quot]Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood.[/FONT]
[FONT=&quot]Makes approximately 3 dozen kitty road kill.[/FONT]
[FONT=&quot]Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that[/FONT]
[FONT=&quot]are missing a limb and/or tail. Why not even sever a head or two? Drip jam blood at stumps for an[/FONT]
[FONT=&quot]authentically dismembered look?[/FONT]
[FONT=&quot]Gross Guess?![/FONT]
[FONT=&quot]2 c cooked spaghetti[/FONT]
[FONT=&quot]2 c grapes[/FONT]
[FONT=&quot]1 tbsp. vegetable oil[/FONT]
[FONT=&quot]2 c jello[/FONT]
[FONT=&quot]3 ice cream buckets (or any plastic containers) WITH covers[/FONT]
[FONT=&quot]Put the spaghetti in 1 bucket/container. Cut a hand sized hole in the top of all of the bucket covers.[/FONT]
[FONT=&quot]Mix the grapes with 1 tbsp vegetable oil and put in a bucket. Put the 2 c jello in the 3rd bucket.[/FONT]
[FONT=&quot]Place all of the covers on. Have a friend feel each one of them and guess what they are! The[/FONT]
[FONT=&quot]spaghetti is supposed to be liver. The grapes are supposed to be muscles and the jello is supposed[/FONT]
[FONT=&quot]to be brains![/FONT]
[FONT=&quot]Kids Recipes Page 14 of 48[/FONT]
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[FONT=&quot]Hairball Salad with Saliva Dressing[/FONT]
[FONT=&quot]1 lg Ripe avocado[/FONT]
[FONT=&quot]2 c Alfalfa sprouts[/FONT]
[FONT=&quot]5 lg To 6 carrots, washed peeled and grated[/FONT]
[FONT=&quot]Italian dressing[/FONT]
[FONT=&quot]Paring knife[/FONT]
[FONT=&quot]Mixing bowl[/FONT]
[FONT=&quot]Carrot peeler[/FONT]
[FONT=&quot]4 Salad bowls[/FONT]
[FONT=&quot]With an adults help, cut avocado in half. Use a spoon to scoop out the pit.[/FONT]
[FONT=&quot]Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a[/FONT]
[FONT=&quot]fork. It is ok to leave some lumps. Set the mixture aside.[/FONT]
[FONT=&quot]Divide the grated carrots among the four salad bowls.[/FONT]
[FONT=&quot]Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and[/FONT]
[FONT=&quot]arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve.[/FONT]
[FONT=&quot]Serves 4 cat fanciers.[/FONT]
[FONT=&quot]Sicko serving suggestion: Squeeze ribbons of chocolate icing "hairball" medicine out of a paper[/FONT]
[FONT=&quot]cone onto the backs of your guests hands to be licked off for dessert.[/FONT]
[FONT=&quot]Homemade Maggot Stew[/FONT]
[FONT=&quot]2 tb Vegetable oil[/FONT]
[FONT=&quot]1/4 c Flour[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]1/2 ts Pepper[/FONT]
[FONT=&quot]1/4 ts Garlic powder[/FONT]
[FONT=&quot]1 lb Stew beef cut in one inch Chunks[/FONT]
[FONT=&quot]2 cn (14 1/2oz) plain stewed Tomatoes[/FONT]
[FONT=&quot]1 cn (10 1/2oz) beef broth[/FONT]
[FONT=&quot]1 ts Thyme[/FONT]
[FONT=&quot]1 Bay leaf[/FONT]
[FONT=&quot]3 md To 4 carrots[/FONT]
[FONT=&quot]1 c Fresh or frozen green beans[/FONT]
[FONT=&quot]3/4 c Orzo pasta[/FONT]
[FONT=&quot]Sharp knife[/FONT]
[FONT=&quot]lg Stew pot with lid[/FONT]
[FONT=&quot]Kids Recipes Page 15 of 48[/FONT]
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[FONT=&quot]Ziploc bag[/FONT]
[FONT=&quot]Long handled cooking spoon[/FONT]
[FONT=&quot]Carrot peeler[/FONT]
[FONT=&quot]lg Saucepan[/FONT]
[FONT=&quot]Slotted spoon[/FONT]
[FONT=&quot]8 Soup bowls[/FONT]
[FONT=&quot]Soup ladle[/FONT]
[FONT=&quot]Place oil in stew pot and with an adult's help, turn heat to medium low. Measure flour, salt, pepper[/FONT]
[FONT=&quot]and garlic powder into ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour[/FONT]
[FONT=&quot]contents of bag into the stew pot. Turn the heat up to medium.[/FONT]
[FONT=&quot]With an adult's help, use a long handled spoon to turn the meat every 3-4 minutes, letting the[/FONT]
[FONT=&quot]meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth,[/FONT]
[FONT=&quot]thyme and bay leaf. Bring to a boil, then lower heat to low.[/FONT]
[FONT=&quot]With an adult's help, peel the carrots and cut them into small coins with a knife. When the stew[/FONT]
[FONT=&quot]has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another[/FONT]
[FONT=&quot]45 minutes.[/FONT]
[FONT=&quot]With an adult's help, cook the orzo in a saucepan according to the package directions. when just[/FONT]
[FONT=&quot]tender, drain it through a colander into the sink, shaking out any excess water. These are your[/FONT]
[FONT=&quot]maggots. Add them to the stew pot, then turn off heat and carefully blend.[/FONT]
[FONT=&quot]Sicko serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo[/FONT]
[FONT=&quot]maggots on top of your roasted, baked or boiled beast![/FONT]
[FONT=&quot]Nose Blow Burritos[/FONT]
[FONT=&quot]2 md Tomatoes[/FONT]
[FONT=&quot]1 lb Ground beef[/FONT]
[FONT=&quot]1 pk Burrito or taco seasoning[/FONT]
[FONT=&quot]1 cn (30oz) refried beans[/FONT]
[FONT=&quot]8 Or 10 burrito size soft[/FONT]
[FONT=&quot]Flour tortillas[/FONT]
[FONT=&quot]2 ct (8oz) guacamole[/FONT]
[FONT=&quot]1 ct (16oz) sour cream[/FONT]
[FONT=&quot]Cutting board[/FONT]
[FONT=&quot]3 Bowls[/FONT]
[FONT=&quot]Frying pan[/FONT]
[FONT=&quot]5 Spoons[/FONT]
[FONT=&quot]sm Saucepan[/FONT]
[FONT=&quot]With an adult's help, dice the tomatoes into small pieces and place in a bowl.[/FONT]
[FONT=&quot]With an adult's help, place the ground beef in a frying pan, sprinkle with the burrito seasoning and[/FONT]
[FONT=&quot]Kids Recipes Page 16 of 48[/FONT]
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[FONT=&quot]saute on medium heat until it's well browned. Cover and set aside.[/FONT]
[FONT=&quot]With an adult's help, cook the beans in a saucepan on low heat, stirring occasionally. when the[/FONT]
[FONT=&quot]beans are hot, gently combine them with the ground beef in a clean bowl.[/FONT]
[FONT=&quot]To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one[/FONT]
[FONT=&quot]half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of[/FONT]
[FONT=&quot]that, spoon a strip of sour cream (fresh mucus).[/FONT]
[FONT=&quot]Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of[/FONT]
[FONT=&quot]the whole burrito under itself, making a nose shape. With an adults' help, use a knife to cut out[/FONT]
[FONT=&quot]two large holes for nostrils. Gently squeeze the nose.[/FONT]
[FONT=&quot]Sicko serving suggestion: Instead of napkins, set each guest's place with an individual size packet[/FONT]
[FONT=&quot]of facial tissues.[/FONT]
[FONT=&quot]Penicillin Pizza[/FONT]
[FONT=&quot]6 English muffins[/FONT]
[FONT=&quot]1 Jar pizza sauce[/FONT]
[FONT=&quot]2 c Shredded mozzarella cheese[/FONT]
[FONT=&quot]3 tb Grated Parmesan cheese[/FONT]
[FONT=&quot]Yellow, green and red food[/FONT]
[FONT=&quot]Cookie sheet[/FONT]
[FONT=&quot]Plastic sandwich bag[/FONT]
[FONT=&quot]Split muffins and place on an ungreased cookie sheet, making sure they don't touch.[/FONT]
[FONT=&quot]Spoon a thin layer of sauce on top then cover the sauce with a layer of shredded cheese. Set aside.[/FONT]
[FONT=&quot]Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring[/FONT]
[FONT=&quot]until it's an even shade of mold green. (Use plastic bag to prevent your fingers from staining.) Set[/FONT]
[FONT=&quot]With an adult's help, broil the pizzas until the cheese has melted and begun to brown. Remove[/FONT]
[FONT=&quot]from oven and let cool about 1 minute.[/FONT]
[FONT=&quot]Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly before you slip on a lab coat[/FONT]
[FONT=&quot]and serve. Serves 6 peaked patients.[/FONT]
[FONT=&quot]Puked Up Potatoes[/FONT]
[FONT=&quot]1 md Carrot[/FONT]
[FONT=&quot]Kids Recipes Page 17 of 48[/FONT]
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[FONT=&quot]4 md Potatoes[/FONT]
[FONT=&quot]3 Celery stalks[/FONT]
[FONT=&quot]1/2 c Frozen green beans[/FONT]
[FONT=&quot]pn Salt[/FONT]
[FONT=&quot]12 oz Jar chicken or turkey gravy[/FONT]
[FONT=&quot]3 tb Butter[/FONT]
[FONT=&quot]1/2 c Milk[/FONT]
[FONT=&quot]Carrot peeler[/FONT]
[FONT=&quot]Cutting board[/FONT]
[FONT=&quot]sm Saucepan[/FONT]
[FONT=&quot]lg Saucepan[/FONT]
[FONT=&quot]Potato masher[/FONT]
[FONT=&quot]2 Serving dishes[/FONT]
[FONT=&quot]With an adult's help, carefully peel carrots and potatoes. Chop the carrots and celery into small[/FONT]
[FONT=&quot]pieces and the potatoes into 1"cubes.[/FONT]
[FONT=&quot]Place the carrots, celery and green beans in the small pan and the potatoes in the larger one.[/FONT]
[FONT=&quot]Cover both with water and add a pinch of salt to each. With an adult's help, set the pans over[/FONT]
[FONT=&quot]medium heat until they come to a boil. Turn the heat to medium low.[/FONT]
[FONT=&quot]Pour the gravy into the pan of carrot mixture. With an adult's help, cook over low heat until hot,[/FONT]
[FONT=&quot]stirring often.[/FONT]
[FONT=&quot]Add the butter and milk to the potatoes and mash until they are fairly lump free.[/FONT]
[FONT=&quot]Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy. Serves 6[/FONT]
[FONT=&quot]Sicko serving suggestion: Almost any meal tastes better when you heave puke on it! To create a[/FONT]
[FONT=&quot]realistically splattered tableau, place a plate full of food in the sink. Then take a large spoonful of[/FONT]
[FONT=&quot]gravy and, with a flick of the wrist, fling it onto the food.[/FONT]
[FONT=&quot]Ralph's Retch[/FONT]
[FONT=&quot]3 oz Box strawberry jello[/FONT]
[FONT=&quot]40 Ice cubes[/FONT]
[FONT=&quot]2 cn (12 oz) strawberry soda[/FONT]
[FONT=&quot]Mixing bowl[/FONT]
[FONT=&quot]Shallow 9x12 pan[/FONT]
[FONT=&quot]Butter knife[/FONT]
[FONT=&quot]Tall glasses[/FONT]
[FONT=&quot]Iced tea spoons[/FONT]
[FONT=&quot]Kids Recipes Page 18 of 48[/FONT]
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[FONT=&quot]Prepare jello according to package directions. Pour into shallow pan and chill until firm, about 3[/FONT]
[FONT=&quot]Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.[/FONT]
[FONT=&quot]With an adult's help, grind ice cubes in a blender.[/FONT]
[FONT=&quot]Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2"[/FONT]
[FONT=&quot]away from tops. Slowly pour soda into each glass until full, then stir gently. Serve retch with ice[/FONT]
[FONT=&quot]tea spoons, so your guests can get at every chilly glob.[/FONT]
[FONT=&quot]Sicko serving suggestion: Almost any cooked food can look like puke if you grind it for a few[/FONT]
[FONT=&quot]seconds in a blender. And it makes for a tasty sandwich spread!)[/FONT]
[FONT=&quot]Sewer Soda[/FONT]
[FONT=&quot]1 qt Chocolate chocolate chip ice Cream[/FONT]
[FONT=&quot]3/4 c Chocolate syrup[/FONT]
[FONT=&quot]1 l Club soda[/FONT]
[FONT=&quot]lg Spoon[/FONT]
[FONT=&quot]4 Tall glasses[/FONT]
[FONT=&quot]Iced tea spoons[/FONT]
[FONT=&quot]Let ice cream sit at room temperature unti lit is easy to scoop.[/FONT]
[FONT=&quot]Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons[/FONT]
[FONT=&quot]chocolate syrup into each glass.[/FONT]
[FONT=&quot]Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall[/FONT]
[FONT=&quot]spoon for excavating those luscious brown lumps. Serves 4 sewage slurpers.[/FONT]
[FONT=&quot]Sicko serving suggestion: To make this slop especially disgusting, plop an unwrapped tootsie roll[/FONT]
[FONT=&quot]into each glass.[/FONT]
[FONT=&quot]Snouts & Beans[/FONT]
[FONT=&quot]2 cn (16oz) plain baked beans[/FONT]
[FONT=&quot]1 ts Worcestershire sauce[/FONT]
[FONT=&quot]1/4 c Brown sugar[/FONT]
[FONT=&quot]2 tb Bbq sauce[/FONT]
[FONT=&quot]1 tb Teriyaki sauce[/FONT]
[FONT=&quot]8 Beef knockwursts[/FONT]
[FONT=&quot]2 sm Saucepans[/FONT]
[FONT=&quot]Kids Recipes Page 19 of 48[/FONT]
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[FONT=&quot]lg Spoon[/FONT]
[FONT=&quot]Cutting board[/FONT]
[FONT=&quot]Carrot peeler[/FONT]
[FONT=&quot]Tongs or slotted spoon[/FONT]
[FONT=&quot]Paper towels[/FONT]
[FONT=&quot]Shallow serving dish[/FONT]
[FONT=&quot]With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown[/FONT]
[FONT=&quot]sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside.[/FONT]
[FONT=&quot]With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe.[/FONT]
[FONT=&quot]Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight[/FONT]
[FONT=&quot]Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts[/FONT]
[FONT=&quot]for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and[/FONT]
[FONT=&quot]thickens slightly.[/FONT]
[FONT=&quot]Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish[/FONT]
[FONT=&quot]and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.[/FONT]
[FONT=&quot]Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.[/FONT]
[FONT=&quot]Spit-Wad Sandwiches[/FONT]
[FONT=&quot]2 sl Bread[/FONT]
[FONT=&quot]Creamy peanut butter[/FONT]
[FONT=&quot]2 lg Marshmallows[/FONT]
[FONT=&quot]Butter knife[/FONT]
[FONT=&quot]Spread each slice of bread with peanut butter.[/FONT]
[FONT=&quot]Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces.[/FONT]
[FONT=&quot]Press the marshmallow wads onto the peanut butter.[/FONT]
[FONT=&quot]Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads.[/FONT]
[FONT=&quot]Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests[/FONT]
[FONT=&quot]names on torn pieces of notebook paper with a pencil. Place a small amount of vegetable oil in a[/FONT]
[FONT=&quot]bowl and dip paper pieces into it until completely covered. Crumple papers into balls and stick on[/FONT]
[FONT=&quot]to paper.[/FONT]
[FONT=&quot]Toasted Tongues[/FONT]
[FONT=&quot]Kids Recipes Page 20 of 48[/FONT]
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[FONT=&quot]6 Egg whites[/FONT]
[FONT=&quot]1 c Sugar[/FONT]
[FONT=&quot]Red food coloring[/FONT]
[FONT=&quot]Pink or red cake crystals[/FONT]
[FONT=&quot]2 sm Bowls[/FONT]
[FONT=&quot]lg Mixing bowl[/FONT]
[FONT=&quot]Parchment paper[/FONT]
[FONT=&quot]Cookie sheet[/FONT]
[FONT=&quot]Popsickle sticks[/FONT]
[FONT=&quot]With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 200 degrees F.[/FONT]
[FONT=&quot]Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks[/FONT]
[FONT=&quot]in the bowl of whites.[/FONT]
[FONT=&quot]Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and[/FONT]
[FONT=&quot]continue to beat until the entire cup of sugar has been added. the whites should now form stiff,[/FONT]
[FONT=&quot]shiny peaks. Add two to three drops of red food coloring.[/FONT]
[FONT=&quot]Place a sheet of parchment paper on a cookie sheet.[/FONT]
[FONT=&quot]To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the[/FONT]
[FONT=&quot]parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently[/FONT]
[FONT=&quot]into the center of the tongue, leaving about 2" of stick hanging out.[/FONT]
[FONT=&quot]Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely[/FONT]
[FONT=&quot]before carefully lifting them off the paper. Makes about 12 little lickers.[/FONT]
[FONT=&quot]Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus[/FONT]
[FONT=&quot](marshmallow topping) down the length of the lickers.[/FONT]
[FONT=&quot]Tortured Tomatoes with Bird Dropping Dressing[/FONT]
[FONT=&quot]2 lg Ripe tomatoes[/FONT]
[FONT=&quot]2 tb Crumbled blue cheese[/FONT]
[FONT=&quot]Roquefort dressing[/FONT]
[FONT=&quot]Serrated knife[/FONT]
[FONT=&quot]Ziploc bag[/FONT]
[FONT=&quot]4 Salad bowls[/FONT]
[FONT=&quot]Wash the tomatoes in cold water and with an adults help, cut into half inch slices.[/FONT]
[FONT=&quot]Kids Recipes Page 21 of 48[/FONT]
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[FONT=&quot]Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a[/FONT]
[FONT=&quot]clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look[/FONT]
[FONT=&quot]Divide the tortured tomatoes among the four bowls and sprinkle with a half tablespoon of crumbled[/FONT]
[FONT=&quot]cheese. Then, holding a spoon at least 12" from the salad bowl (to approximate the altitude of a[/FONT]
[FONT=&quot]low flying bird), dribble a glob of dressing onto each one.[/FONT]
[FONT=&quot]Worm Burgers[/FONT]
[FONT=&quot]1 1/2 c Mung bean sprouts[/FONT]
[FONT=&quot]1 lb Ground beef[/FONT]
[FONT=&quot]1 Egg[/FONT]
[FONT=&quot]Salt and pepper to taste[/FONT]
[FONT=&quot]6 Hamburger buns[/FONT]
[FONT=&quot]Mixing bowl[/FONT]
[FONT=&quot]lg Frying pan[/FONT]
[FONT=&quot]Aluminum foil[/FONT]
[FONT=&quot]Wash sprout (worms) with warm water. Using clean hands, mix one cup of the sprouts, the ground[/FONT]
[FONT=&quot]beef and the raw egg together in a bowl. Reserve the remaining srpouts until later.[/FONT]
[FONT=&quot]Form burgers into six patties. Place in fry pan and srpinkle with salt and pepper. With an adult's[/FONT]
[FONT=&quot]help, cook on medium heat until they are well browned underneath. Carefully turn the patties.[/FONT]
[FONT=&quot]Season again and cook until the second side is well browned.[/FONT]
[FONT=&quot]Place on open buns and serve with the worms sprinkled on top as a garnish. Don't forget the pus[/FONT]
[FONT=&quot]and blood. Serves 6 worm slurpers.[/FONT]
[FONT=&quot]Sicko serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish.[/FONT]
[FONT=&quot]Lunch Recipes:[/FONT]
[FONT=&quot]Apple Pancakes[/FONT]
[FONT=&quot]1 c Whole wheat flour[/FONT]
[FONT=&quot]1 c White enriched flour[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]1 tb Brown sugar[/FONT]
[FONT=&quot]1 3/4 c Milk[/FONT]
[FONT=&quot]2 Eggs[/FONT]
[FONT=&quot]2 Apples, diced[/FONT]
[FONT=&quot]Kids Recipes Page 22 of 48[/FONT]
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[FONT=&quot]Mix together dry ingredients. Add liquid ingredients; mix well, Add diced apples. Mix together. Bake[/FONT]
[FONT=&quot]on a hot greased skillet.[/FONT]
[FONT=&quot]Banana Hot Dog Sandwich[/FONT]
[FONT=&quot]1 Hot dog bun[/FONT]
[FONT=&quot]1/2 Banana[/FONT]
[FONT=&quot]2 tb Peanut butter;[/FONT]
[FONT=&quot]Toast hot dog bun. Spread peanut butter on hot dog bun. Add banana.[/FONT]
[FONT=&quot]Basic Pancakes[/FONT]
[FONT=&quot]3 c Flour[/FONT]
[FONT=&quot]1 ts Salt[/FONT]
[FONT=&quot]1 1/2 tb Baking powder[/FONT]
[FONT=&quot]2 Eggs[/FONT]
[FONT=&quot]2 c Milk[/FONT]
[FONT=&quot]2 tb Oil[/FONT]
[FONT=&quot]Mix dry ingredients then add eggs and milk and then gradually add oil. You can add blueberries or[/FONT]
[FONT=&quot]cooked rice or 2 teaspoons of cinnamon and 2 tablespoons of sugar.[/FONT]
[FONT=&quot]Bologna and Cheesewitch[/FONT]
[FONT=&quot]1 lb Bologna[/FONT]
[FONT=&quot]3/4 lb Swiss Cheese[/FONT]
[FONT=&quot]1 tb India Relish[/FONT]
[FONT=&quot]4 tb Chopped Onion[/FONT]
[FONT=&quot]1/4 c Prepared Mustard[/FONT]
[FONT=&quot]1/3 c Mayonnaise[/FONT]
[FONT=&quot]6 Whole Hotdop Rolls[/FONT]
[FONT=&quot]6 tb Butter[/FONT]
[FONT=&quot]Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into[/FONT]
[FONT=&quot]mixture India relish, chopped onion, mustard and mayonnaise. butter inside of each hotdog roll,[/FONT]
[FONT=&quot]and stuff the mixture equally into all 6 rolls.[/FONT]
[FONT=&quot]Wrap each roll seperately in foil and refrigerate for at least 1 hour before baking. May also be[/FONT]
[FONT=&quot]frozen for later use. Bake foil wrapped rolls at 325 degrees F. for 25 mins. or until insides are all[/FONT]
[FONT=&quot]melted. Defrost before baking.[/FONT]
[FONT=&quot]Kids Recipes Page 23 of 48[/FONT]
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[FONT=&quot]Brunch Pizza[/FONT]
[FONT=&quot]1/2 lb Boiled Ham, sliced[/FONT]
[FONT=&quot]8 oz Part Skim Mozzarella Cheese, grated[/FONT]
[FONT=&quot]2 Eggs[/FONT]
[FONT=&quot]1/4 c Low-fat Milk[/FONT]
[FONT=&quot]pn Dried Oregano[/FONT]
[FONT=&quot]Pizza Crust, prepared or homemade[/FONT]
[FONT=&quot]Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham[/FONT]
[FONT=&quot]into strips and put them on the dough. Sprinkle on the cheese.[/FONT]
[FONT=&quot]Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle[/FONT]
[FONT=&quot]on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.[/FONT]
[FONT=&quot]Caramel French Toast[/FONT]
[FONT=&quot]1 c Brown sugar[/FONT]
[FONT=&quot]1/2 c Butter[/FONT]
[FONT=&quot]2 tb Corn syrup[/FONT]
[FONT=&quot]12 Sl Sandwich bread[/FONT]
[FONT=&quot]6 Egg; beaten[/FONT]
[FONT=&quot]1 1/2 c Milk[/FONT]
[FONT=&quot]1 ts Vanilla[/FONT]
[FONT=&quot]1/4 ts Salt[/FONT]
[FONT=&quot]Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until[/FONT]
[FONT=&quot]thickened, stirring constantly. Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of[/FONT]
[FONT=&quot]bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla,[/FONT]
[FONT=&quot]and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours.[/FONT]
[FONT=&quot]Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until lightly browned. Serve[/FONT]
[FONT=&quot]immediately. Yield: 6 servings.[/FONT]
[FONT=&quot]Cheese and Fruitwich[/FONT]
[FONT=&quot]1/2 c Cream cheese, room temp.[/FONT]
[FONT=&quot]1/8 c Peanuts, unsalted, chopped[/FONT]
[FONT=&quot]1/2 Apple, cored, sliced, peeled[/FONT]
[FONT=&quot]2 Drops lemon juice[/FONT]
[FONT=&quot]2 Date-nut bread slices[/FONT]
[FONT=&quot]Combine the cream cheese and nuts in a bowl.[/FONT]
[FONT=&quot]Sprinkle the apple slices with the lemon juice to keep them from turning brown.[/FONT]
[FONT=&quot]Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another[/FONT]
[FONT=&quot]slice of bread to top the sandwich and wrap well.[/FONT]
[FONT=&quot]Kids Recipes Page 24 of 48[/FONT]
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[FONT=&quot]1 Doz corn tortillas, several days old[/FONT]
[FONT=&quot]1 c Onions, chopped[/FONT]
[FONT=&quot]2 Cloves garlic, pressed or 1/4 tsp garlic powder[/FONT]
[FONT=&quot]2 ts Chili powder[/FONT]
[FONT=&quot]1 ts Cumin powder[/FONT]
[FONT=&quot]1 1/2 c Lowfat cottage cheese[/FONT]
[FONT=&quot]1 1/2 c Crushed tomatoes[/FONT]
[FONT=&quot]6 oz Grated jack or Cheddar cheese[/FONT]
[FONT=&quot]Salt to taste[/FONT]
[FONT=&quot]1 tb Oil[/FONT]
[FONT=&quot]Cut tortillas into wedges or tear into strips.[/FONT]
[FONT=&quot]Saute onions in oil for 5 min. (A non-stick or cast iron skillet that's ovenproof is ideal for this.)[/FONT]
[FONT=&quot]Add tortilla pieces, chili powder, garlic, cumin and salt.[/FONT]
[FONT=&quot]Toss until the tortilla pieces are wilted.[/FONT]
[FONT=&quot]Puree cottage cheese and tomatoes in blender until smooth.[/FONT]
[FONT=&quot]Stir gently into tortilla pieces.[/FONT]
[FONT=&quot]Sprinkle with grated cheese.[/FONT]
[FONT=&quot]Bake at 350 degrees F for about 20 min.[/FONT]
[FONT=&quot]Cream Cheese Sandwich[/FONT]
[FONT=&quot]2 tb Cream cheese[/FONT]
[FONT=&quot]1 ts To 3 ts any of the following[/FONT]
[FONT=&quot]Walnuts chopped[/FONT]
[FONT=&quot]Or any other nut[/FONT]
[FONT=&quot]Carrot grated[/FONT]
[FONT=&quot]Cucumber diced[/FONT]
[FONT=&quot]Green &/or red pepper diced[/FONT]
[FONT=&quot]Celery diced[/FONT]
[FONT=&quot]Orange diced[/FONT]
[FONT=&quot]Apple diced[/FONT]
[FONT=&quot]Pear diced[/FONT]
[FONT=&quot]Dates chopped[/FONT]
[FONT=&quot]Clams minced[/FONT]
[FONT=&quot]Kids Recipes Page 25 of 48[/FONT]
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[FONT=&quot]2 sl Bread (any kind)[/FONT]
[FONT=&quot]In a small bowl, mix the cream cheese with a fork until it's creamy. Your might want add a few[/FONT]
[FONT=&quot]drops of milk to help process along. Then mix in the additional ingredients. Smooth this paste onto[/FONT]
[FONT=&quot]two slices of bread and fit then together. A cream cheese sandwich holds together nicely, so you[/FONT]
[FONT=&quot]might want to cut the sandwich into interesting shapes.[/FONT]
[FONT=&quot]Crispy Corn Dogs[/FONT]
[FONT=&quot]10 Frankfurters[/FONT]
[FONT=&quot]1 c Flour[/FONT]
[FONT=&quot]1 1/2 ts Baking powder[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]2 tb Yellow cornmeal[/FONT]
[FONT=&quot]3 tb Shortening[/FONT]
[FONT=&quot]1 Egg, beaten[/FONT]
[FONT=&quot]3/4 c Milk[/FONT]
[FONT=&quot]oil or shortening for frying[/FONT]
[FONT=&quot]In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.[/FONT]
[FONT=&quot]With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small[/FONT]
[FONT=&quot]bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels.[/FONT]
[FONT=&quot]Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1[/FONT]
[FONT=&quot]or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert[/FONT]
[FONT=&quot]wooden skewer in end of each. Serve hot, with mustard, if desired.[/FONT]
[FONT=&quot]Crunchy French Toast[/FONT]
[FONT=&quot]1 Egg[/FONT]
[FONT=&quot]1/3 c Milk[/FONT]
[FONT=&quot]2 ts Sugar[/FONT]
[FONT=&quot]1/4 ts Cinnamon[/FONT]
[FONT=&quot]1/2 c Flaked coconut[/FONT]
[FONT=&quot]1/3 c Crushed corn flakes[/FONT]
[FONT=&quot]3 tb Butter[/FONT]
[FONT=&quot]4 Slices of white bread[/FONT]
[FONT=&quot]Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over[/FONT]
[FONT=&quot]medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light[/FONT]
[FONT=&quot]golden on both sides, turning once. Serve with maple syrup.[/FONT]
[FONT=&quot]Curried Tuna Sandwich[/FONT]
[FONT=&quot]7 oz Water packed tuna;[/FONT]
[FONT=&quot]Kids Recipes Page 26 of 48[/FONT]
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[FONT=&quot]1/2 c Mayonnaise; (low-cal 4 me)[/FONT]
[FONT=&quot]1 ts Lemon juice;[/FONT]
[FONT=&quot]1/4 ts Curry powder[/FONT]
[FONT=&quot]1/4 ts Prepared horseradish;[/FONT]
[FONT=&quot]12 sl White bread* cut in circles[/FONT]
[FONT=&quot]Softened Butter OR MARGARINE[/FONT]
[FONT=&quot]Drain and flake tuna. Combine all ingredients, except bread and butter. Spread each bread around[/FONT]
[FONT=&quot]with butter and tuna mixture. Tops may be decorated with spring of parsley, bit of pimineto or[/FONT]
[FONT=&quot]olive slice. Makes 12 opened faced sandwiches.[/FONT]
[FONT=&quot]English Muffin Pizza[/FONT]
[FONT=&quot]6 English muffins; split[/FONT]
[FONT=&quot]6 oz Tomato paste or pizza sauce[/FONT]
[FONT=&quot]Garlic powder[/FONT]
[FONT=&quot]Basil (optional)[/FONT]
[FONT=&quot]Soy cheese substitute[/FONT]
[FONT=&quot]Green peppers[/FONT]
[FONT=&quot]Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.[/FONT]
[FONT=&quot]Sprinkle with oregano, basil and garlic powder.[/FONT]
[FONT=&quot]Arrange toppings; sprinkle with cheese substitute.[/FONT]
[FONT=&quot]Freeze two hours, or until firm.[/FONT]
[FONT=&quot]Wrap individually. Return to freezer.[/FONT]
[FONT=&quot]To heat, bake unwrapped at 450 F for 12 minutes.[/FONT]
[FONT=&quot]Fruit Sandwich[/FONT]
[FONT=&quot]3 tb Sm-curd cottage cheese;[/FONT]
[FONT=&quot]2 tb Apple, or pear, or apricot chopped[/FONT]
[FONT=&quot]2 tb Slivered almonds;[/FONT]
[FONT=&quot]2 tb Pineapple crushed in natural juice[/FONT]
[FONT=&quot]2 sl Bread (any kind)[/FONT]
[FONT=&quot]Kids Recipes Page 27 of 48[/FONT]
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[FONT=&quot]In a small bowl, mix all ingredients (except the bread) together. You may need to add a little more[/FONT]
[FONT=&quot]cottage cheese to bind the ingredients. Spread the mixture on the bread. This sandwich is[/FONT]
[FONT=&quot]especially good when served on some quick beards such as banana bread, zucchini bread or any[/FONT]
[FONT=&quot]other quick breads.[/FONT]
[FONT=&quot]Green Spaghetti[/FONT]
[FONT=&quot]1/2 pound spaghetti[/FONT]
[FONT=&quot]3 packed cups basil leaves[/FONT]
[FONT=&quot]1 medium-small clove garlic[/FONT]
[FONT=&quot]1/4 cup Parmesan cheese[/FONT]
[FONT=&quot]1/4 cup olive oil[/FONT]
[FONT=&quot]6 shakes salt[/FONT]
[FONT=&quot]3 shakes pepper[/FONT]
[FONT=&quot]a little extra olive oil[/FONT]
[FONT=&quot]a little extra cheese[/FONT]
[FONT=&quot]The grown-up begins cooking the spaghetti. Take all the basil leaves off the stems. Discard the[/FONT]
[FONT=&quot]stems, and put the leaves into the food processor. Smash and peel the garlic. Add it to the basil,[/FONT]
[FONT=&quot]and blend. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (called[/FONT]
[FONT=&quot]pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork. Optional: You can[/FONT]
[FONT=&quot]add extra oil and cheese.[/FONT]
[FONT=&quot]Mock chopped liver[/FONT]
[FONT=&quot]1 1/2 T Oil 1 1/2 c Chopped onions 1 c Toasted cashews 1 c String beans, steamed, cut into 1"[/FONT]
[FONT=&quot]lengths 1 T Lemon juice Salt & pepper[/FONT]
[FONT=&quot]Heat oil in a small skillet. saute onion slowly over mod low heat. Stir frequently until nicely[/FONT]
[FONT=&quot]browned. Combine onion with remaining ingredients in a food processor. Process until smooth.[/FONT]
[FONT=&quot]Store in glass jar until needed. Bring to room temp before serving.[/FONT]
[FONT=&quot]Peanut Butter and Jelly French Toast[/FONT]
[FONT=&quot]12 sl Bread[/FONT]
[FONT=&quot]3/4 c Peanut butter[/FONT]
[FONT=&quot]6 tb Jelly -=OR=- Jam[/FONT]
[FONT=&quot]3 Eggs[/FONT]
[FONT=&quot]3/4 c Milk[/FONT]
[FONT=&quot]1/4 ts Salt[/FONT]
[FONT=&quot]2 tb Butter -=OR=- Margarine[/FONT]
[FONT=&quot]Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice[/FONT]
[FONT=&quot]of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix[/FONT]
[FONT=&quot]together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating[/FONT]
[FONT=&quot]Kids Recipes Page 28 of 48[/FONT]
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[FONT=&quot]well. Place in skillet and brown both sides. Serve immediately[/FONT]
[FONT=&quot]Peanut Butter Noodles[/FONT]
[FONT=&quot]8 oz Pasta, linguine (1 package)[/FONT]
[FONT=&quot]3 ts Peanut butter[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]2 tb Soy sauce[/FONT]
[FONT=&quot]1 tb Sesame oil[/FONT]
[FONT=&quot]1 ts Sugar[/FONT]
[FONT=&quot]1/2 ts Vinegar, white wine[/FONT]
[FONT=&quot]2 Garlic cloves, minced[/FONT]
[FONT=&quot]1 ts Onion, grated or minced[/FONT]
[FONT=&quot]Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the[/FONT]
[FONT=&quot]remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to[/FONT]
[FONT=&quot]pack for kid's lunches[/FONT]
[FONT=&quot]Pease Porridge Hot[/FONT]
[FONT=&quot]4 sl Bacon[/FONT]
[FONT=&quot]3/4 c Onions; Chopped[/FONT]
[FONT=&quot]22 1/2 oz Condensed Green Pea Soup; 2 Cans[/FONT]
[FONT=&quot]4 c ;Water[/FONT]
[FONT=&quot]1 1/3 c Minute Rice[/FONT]
[FONT=&quot]3/4 ts Salt[/FONT]
[FONT=&quot]Cook the bacon in a large saucepan until crisp. Remove the bacon and drain on absorbent paper[/FONT]
[FONT=&quot]towels, patting to remove all the grease, and crumble. Reserve 2 tb of the drippings and discard[/FONT]
[FONT=&quot]the remaining grease. Cook and stir the onions, in the reserved drippings, until tender and lightly[/FONT]
[FONT=&quot]browned. Add the soup and gradually mix in the water, blending well. bring to a full boil. Add the[/FONT]
[FONT=&quot]rice, salt and bacon, stirring to blend, cover, and remove from the heat. Let stand for 5 minutes[/FONT]
[FONT=&quot]before serving.[/FONT]
[FONT=&quot]Pizza on Rye[/FONT]
[FONT=&quot]8 oz Tomato sauce[/FONT]
[FONT=&quot]1/4 ts Basil[/FONT]
[FONT=&quot]1/8 ts Oregano[/FONT]
[FONT=&quot]5 Or 6 slices of rye toast[/FONT]
[FONT=&quot]8 oz Sliced mozzarella cheese[/FONT]
[FONT=&quot]Parmesan cheese[/FONT]
[FONT=&quot]Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast. Divide the 8[/FONT]
[FONT=&quot]ounces of sliced mozzarella among the pizzas. Sprinkle with Parmesan cheese and broil until[/FONT]
[FONT=&quot]Kids Recipes Page 29 of 48[/FONT]
[FONT=&quot]e-book://Pages/kids_recipes.htm 2/16/2003[/FONT]
[FONT=&quot]bubbly. For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp.[/FONT]
[FONT=&quot]Sailboats and Canoes[/FONT]
[FONT=&quot]1 Egg; hard cooked[/FONT]
[FONT=&quot]1 T Mayonaise[/FONT]
[FONT=&quot]1 t Parmesan; grated[/FONT]
[FONT=&quot]1 Celery stalk[/FONT]
[FONT=&quot]2 T Cheese spread[/FONT]
[FONT=&quot]1 Cheese slice[/FONT]
[FONT=&quot]Cut hard cooked egg in half lengthwise. Remove yolk and mix with mayonaise and parmesan. Fill[/FONT]
[FONT=&quot]egg cavity with yolk mixture. Cut ends off celery stalk, cut in half crosswise and hill halves with[/FONT]
[FONT=&quot]cheese spread. Cut cheese slices into four triangles. Stick cheese triangles verically into egg[/FONT]
[FONT=&quot]mixture and cheese spread to form sails.[/FONT]
[FONT=&quot]Top Dog[/FONT]
[FONT=&quot]8 Weiners[/FONT]
[FONT=&quot]4 sl American Cheese, cut into 6 strips each[/FONT]
[FONT=&quot]1 cn Pillsbury Refrigerated Crescent Dinner Rolls (8oz)[/FONT]
[FONT=&quot]Slit weiners to within 1/2" of ends; insert 3 strips cheese in each slit. Separate dough into 8[/FONT]
[FONT=&quot]triangles; wrap dough over weiner, keeping cheese up. Place on ungreased cookie sheet, cheese[/FONT]
[FONT=&quot]side up.[/FONT]
[FONT=&quot]Bake at 375 degrees F. for 12-15 minutes or until golden brown.[/FONT]
[FONT=&quot]Snack Recipes:[/FONT]
[FONT=&quot]Popcorn Cake[/FONT]
[FONT=&quot]4 Qt. popped corn[/FONT]
[FONT=&quot]1/2 lb Gum drops[/FONT]
[FONT=&quot]1/2 lb Peanuts[/FONT]
[FONT=&quot]1 lb Marshmallows[/FONT]
[FONT=&quot]1/2 c Melted margarine[/FONT]
[FONT=&quot]1/2 c Corn oil[/FONT]
[FONT=&quot]Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together[/FONT]
[FONT=&quot]and pat in a bundt cake pan or angel food cake pan. Cool.[/FONT]
[FONT=&quot]Kids Recipes Page 30 of 48[/FONT]
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[FONT=&quot]Mixed Fruit and Toffee Corn[/FONT]
[FONT=&quot]8 c Popped popcorn (about 1/3 to 1/2 cup unpopped) 1 c Butter or margarine 1 c Sugar 3 tb Water[/FONT]
[FONT=&quot]1 tb Light corn syrup 1/2 c Broken pecans 1/2 ts Vanilla 6 oz Pkg. mixed dried fruit bits (1 1/2[/FONT]
[FONT=&quot]Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17x12x2-inch baking[/FONT]
[FONT=&quot]pan. Keep popcorn warm in a 300 degree oven while making syrup mixture.[/FONT]
[FONT=&quot]Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the butter or margarine,[/FONT]
[FONT=&quot]sugar, water, and corn syrup. Bring mixture to boiling over medium heat. Cook for 8 to 10[/FONT]
[FONT=&quot]minutes, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture on[/FONT]
[FONT=&quot]sides of pan. Carefully clip candy thermometer to side of pan.[/FONT]
[FONT=&quot]Cook and stir mixture over medium heat till thermometer registers 255 degrees, hard-ball stage[/FONT]
[FONT=&quot](10 to 15 minutes). The mixture should boil at a moderate, steady rate over the entire surface.[/FONT]
[FONT=&quot]Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla; stir till[/FONT]
[FONT=&quot]combined. Pour mixture over the popcorn, toss gently to coat. Bake, uncovered, in a 300 degree[/FONT]
[FONT=&quot]oven for 15 minutes. Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5 minutes[/FONT]
[FONT=&quot]more. Turn popcorn mixture onto a large piece of foil. Cool mixture completely. Serve immediately[/FONT]
[FONT=&quot]or store, tightly covered, in a cool, dry place. Makes about 22 (1/2 cup) servings.[/FONT]
[FONT=&quot]Microwave Carmelcorn[/FONT]
[FONT=&quot]2 Bags microwave popcorn[/FONT]
[FONT=&quot]2 c Brown sugar[/FONT]
[FONT=&quot]1 Stick butter[/FONT]
[FONT=&quot]1/3 c Kero white syrup[/FONT]
[FONT=&quot]Pop 2 bags of microwave corn. Put popped kernals in brown paper bag (make sure you take out all[/FONT]
[FONT=&quot]unpopped kernals) Boil the following ingredients for FIVE MINUTES on stove, 2 cups brown sugar, 1[/FONT]
[FONT=&quot]stick of margarine, 1/3 cups of kero syrup (white). - stirring constantly Carefully pour mixture onto[/FONT]
[FONT=&quot]pop corn and mix. Place in microwave oven for 1 minutes and then mix again. Tear open bag and[/FONT]
[FONT=&quot]let cool.[/FONT]
[FONT=&quot]Peanut Butter Chocolate Rice Krispie Treats[/FONT]
[FONT=&quot]2 c Sugar[/FONT]
[FONT=&quot]2 c Corn syrup[/FONT]
[FONT=&quot]18 oz Peanut butter[/FONT]
[FONT=&quot]8 c Rice Krispies[/FONT]
[FONT=&quot]6 oz Butterscotch morsels[/FONT]
[FONT=&quot]6 oz Semi-sweet chocolate chips[/FONT]
[FONT=&quot]Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove[/FONT]
[FONT=&quot]from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased[/FONT]
[FONT=&quot]9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar[/FONT]
[FONT=&quot]Kids Recipes Page 31 of 48[/FONT]
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[FONT=&quot]mixture lightly with spoon. When cool, cut into bars and store at room temperature.[/FONT]
[FONT=&quot]Kids Trail Mix[/FONT]
[FONT=&quot]4 c Chex cereal[/FONT]
[FONT=&quot]1/2 c Dried fruit bits[/FONT]
[FONT=&quot]1/2 c Raisins[/FONT]
[FONT=&quot]1/2 c Yogurt covered peanuts[/FONT]
[FONT=&quot]1/2 c Reeces Pieces[/FONT]
[FONT=&quot]Put into a large ziploc bag and shake to mix. Source: Chex box[/FONT]
[FONT=&quot]Kids Snackin' Corn[/FONT]
[FONT=&quot]9 c Corn, popped[/FONT]
[FONT=&quot]1 tb Butter or margarine[/FONT]
[FONT=&quot]1/3 c Peanut butter[/FONT]
[FONT=&quot]Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for[/FONT]
[FONT=&quot]fewer calories.[/FONT]
[FONT=&quot]Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the[/FONT]
[FONT=&quot]popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10[/FONT]
[FONT=&quot]minutes, stirring 2 or 3 times. The corn will crisp and topping will set.[/FONT]
[FONT=&quot]Classic Spinach Spread[/FONT]
[FONT=&quot]1 pk (10.5 oz) Kraft Spreadery Cheese snack with Classic Ranch Flavor[/FONT]
[FONT=&quot]1 pk (10 oz) Chopped spinach thaw[/FONT]
[FONT=&quot]6 sl Bacon, crisply cooked, crumbled[/FONT]
[FONT=&quot]1/3 c Chopped water chestnuts[/FONT]
[FONT=&quot]Mix all ingredients. Refrigerate. Serve with vegetable dippers or crackers. Makes 2 1/4 cups.[/FONT]
[FONT=&quot]Kid's Krunchy Krazy Korn[/FONT]
[FONT=&quot]8 c Puffed popcorn curls; from 8 oz. pkg.[/FONT]
[FONT=&quot]1 c Brown sugar[/FONT]
[FONT=&quot]1/2 c Butter[/FONT]
[FONT=&quot]1/4 c Light corn syrup[/FONT]
[FONT=&quot]1/2 t Baking soda[/FONT]
[FONT=&quot]1 t Vanilla[/FONT]
[FONT=&quot]Kids Recipes Page 32 of 48[/FONT]
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[FONT=&quot]Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan. In large saucepan,[/FONT]
[FONT=&quot]combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring[/FONT]
[FONT=&quot]constantly. Simmer 2 mins.; remove from heat. Stir in baking soda and vanilla. Pour mixture[/FONT]
[FONT=&quot]evenly over popcorn curls; mix well. Bake at 250 degrees F. for 30 mins., stirring twice during[/FONT]
[FONT=&quot]baking. Immediately remove from pan; cool completely on waxed paper or greased foil. Store in[/FONT]
[FONT=&quot]tightly covered container. Makes 8 cups.[/FONT]
[FONT=&quot]1 pk Garlic and Onion Croutons[/FONT]
[FONT=&quot]1/2 c Melted Butter[/FONT]
[FONT=&quot]2 tb Sesame Seeds[/FONT]
[FONT=&quot]2 ts Celery Salt[/FONT]
[FONT=&quot]1 ts Sweet Paprika[/FONT]
[FONT=&quot]Pour croutons into large bowl. Combine remaining ingredients and toss with croutons. Place onto[/FONT]
[FONT=&quot]cookie sheet and toast in 275 degree F oven for 20 minutes, stirring every 5 minutes. Allow to cool.[/FONT]
[FONT=&quot]Hobo Popcorn[/FONT]
[FONT=&quot]1 18 in square HD foil[/FONT]
[FONT=&quot]4 ts Cooking oil[/FONT]
[FONT=&quot]4 tb Popcorn[/FONT]
[FONT=&quot]Melted butter[/FONT]
[FONT=&quot]For four servings; cut 18 inch square of heavy duty foil into four squares. In the center of each[/FONT]
[FONT=&quot]square, place one teaspoon oil and one tablespoon popcorn. Bring the four corners of foil to the[/FONT]
[FONT=&quot]center, making pouch like hobo knapsack. Seal edges well. With string, tie coners of each pouch to[/FONT]
[FONT=&quot]long handled barbeque tool or green stick.[/FONT]
[FONT=&quot]Place pouch directly on hot coals and shake often until corn is popped.[/FONT]
[FONT=&quot]Carefully open pouch and season popcorn with melted butter and salt.[/FONT]
[FONT=&quot]Puppy Chow[/FONT]
[FONT=&quot]1/2 c Peanut butter[/FONT]
[FONT=&quot]1/2 c Butter or margarine[/FONT]
[FONT=&quot]6 oz Chocolate chips[/FONT]
[FONT=&quot]10 c Corn Chex cereal[/FONT]
[FONT=&quot]2 c Powdered sugar[/FONT]
[FONT=&quot]Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.[/FONT]
[FONT=&quot]Pour over Corn Chex, being sure that all cereal is coated. Put 2 cups powdered sugar in a large[/FONT]
[FONT=&quot]Kids Recipes Page 33 of 48[/FONT]
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[FONT=&quot]paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to[/FONT]
[FONT=&quot]Pineapple Cheese Squares[/FONT]
[FONT=&quot]4 sl Bread[/FONT]
[FONT=&quot]4 sl Cheese, your choicce[/FONT]
[FONT=&quot]4 Pineapple rings[/FONT]
[FONT=&quot]Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake in 350 degree F[/FONT]
[FONT=&quot]oven til cheese melts. Serve.[/FONT]
[FONT=&quot]Armchair Quarterback Crunch[/FONT]
[FONT=&quot]3 qt Popped popcorn[/FONT]
[FONT=&quot]2 c Mini pretzels[/FONT]
[FONT=&quot]1/3 c Rasted pepitas or hulled[/FONT]
[FONT=&quot]Pumpkin seeds (optional)[/FONT]
[FONT=&quot]1/4 c Regular or light margarine[/FONT]
[FONT=&quot]2 tb Grated Parmesan cheese[/FONT]
[FONT=&quot]1 ts Mexican seasoning[/FONT]
[FONT=&quot]Place popped popcorn, pretzels and pepitas in large bowl. Melt margarine in small pan. Add[/FONT]
[FONT=&quot]Parmesan and Mexican seasoning. Drizzle over pop corn and toss lightly. Makes about 3 1/2[/FONT]
[FONT=&quot]4 1/2 c Mini marshmallows[/FONT]
[FONT=&quot]1/3 c Peanut butter[/FONT]
[FONT=&quot]1/4 c Margarine[/FONT]
[FONT=&quot]3 1/2 c Rice chex[/FONT]
[FONT=&quot]3 1/2 c Corn chex[/FONT]
[FONT=&quot]1/2 c M & M's[/FONT]
[FONT=&quot]Grease a 9 x 13 pan. In a microwave safe bowl, microwave marshmallows, peanut butter and[/FONT]
[FONT=&quot]margarine for two minutes or until melted. Stir until smooth. Add Cereal and M & M's, stirring to[/FONT]
[FONT=&quot]coat all pieces. Spread mixture in prepared pan and press dowm slightly with the back of a[/FONT]
[FONT=&quot]buttered spoon. Refrigerate for one hour. Pull pieces from pan or cut into squares. Makes about 7[/FONT]
[FONT=&quot]cups of mix.[/FONT]
[FONT=&quot]Kids Recipes Page 34 of 48[/FONT]
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[FONT=&quot]Chex & Chocolate Party Mix[/FONT]
[FONT=&quot]9 c Chex cereal; any type[/FONT]
[FONT=&quot]2 c Coconut; optional[/FONT]
[FONT=&quot]1 c Peanuts[/FONT]
[FONT=&quot]1 c Brown sugar[/FONT]
[FONT=&quot]1/2 c Butter[/FONT]
[FONT=&quot]1/2 c Corn syrup[/FONT]
[FONT=&quot]1 ts Vanilla[/FONT]
[FONT=&quot]1/2 ts Baking soda[/FONT]
[FONT=&quot]2 c Chocolate chips[/FONT]
[FONT=&quot]1 1/2 c Raisins[/FONT]
[FONT=&quot]Preheat oven to 250 degrees F.. Combine cereal, coconut and peanuts in roasting pan. In small[/FONT]
[FONT=&quot]saucepan over medium, heat brown sugar, butter and corn syrup to boiling, stirring. Without[/FONT]
[FONT=&quot]stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly[/FONT]
[FONT=&quot]coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in chocolate chips and[/FONT]
[FONT=&quot]raisins. Store in airtight container.[/FONT]
[FONT=&quot]Cheerio Bars[/FONT]
[FONT=&quot]1/2 c Peanut butter[/FONT]
[FONT=&quot]1/2 c Sugar[/FONT]
[FONT=&quot]1/2 c Honey[/FONT]
[FONT=&quot]3 c Cheerios[/FONT]
[FONT=&quot]Salted peanuts[/FONT]
[FONT=&quot]Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until[/FONT]
[FONT=&quot]blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. cut[/FONT]
[FONT=&quot]in squares.[/FONT]
[FONT=&quot]Bugs on a Log[/FONT]
[FONT=&quot]Celery stalks[/FONT]
[FONT=&quot]Peanut butter[/FONT]
[FONT=&quot]Chocolate chips[/FONT]
[FONT=&quot]Take a stalk of celery and fill center with peanut butter. Place pieces of chocolate chips on top of[/FONT]
[FONT=&quot]Variations: cream cheese or Cheez Whiz, raisins[/FONT]
[FONT=&quot]Chocolate Peanut Butter Dip[/FONT]
[FONT=&quot]3 oz Pkg cream cheese, softened[/FONT]
[FONT=&quot]Kids Recipes Page 35 of 48[/FONT]
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[FONT=&quot]1/3 c Creamy peanut butter[/FONT]
[FONT=&quot]1 ds Ground cinnamon[/FONT]
[FONT=&quot]1/4 c Chocolate syrup[/FONT]
[FONT=&quot]2 tb Milk[/FONT]
[FONT=&quot]Assorted cut-up fruit[/FONT]
[FONT=&quot]Assorted cookies[/FONT]
[FONT=&quot]In large bowl with electric mixer on medium, beat cream cheese, peanut butter, and cinnamon[/FONT]
[FONT=&quot]until smooth.[/FONT]
[FONT=&quot]Gradually beat in chocolate syrup and milk until well blended.[/FONT]
[FONT=&quot]Serve with fruit, cookies, or pretzels.[/FONT]
[FONT=&quot]Cheese and Carrot Corps[/FONT]
[FONT=&quot]1/4 c Whipped Cream Cheese[/FONT]
[FONT=&quot]1/4 c Peanut Butter[/FONT]
[FONT=&quot]2 tb Carrot; Shredded[/FONT]
[FONT=&quot]Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing[/FONT]
[FONT=&quot]well. Serve on toasted raisin bread or toasted bagels.[/FONT]
[FONT=&quot]Monster Munch[/FONT]
[FONT=&quot]3 c Puffed rice cereal[/FONT]
[FONT=&quot]1 c Dried apricots; chopped[/FONT]
[FONT=&quot]1 c Raisins[/FONT]
[FONT=&quot]1 c Dry-roasted unsalted peanuts[/FONT]
[FONT=&quot]1/3 c Margarine[/FONT]
[FONT=&quot]1 lb Marshmallows; large[/FONT]
[FONT=&quot]1/2 c Peanut butter[/FONT]
[FONT=&quot]In a large bowl, combine cereal, apricots, raisins and peanuts. In microwave safe 13x9 inch baking[/FONT]
[FONT=&quot]dish, melt margarine and marshmallows on high 2 minutes. Stir. Add peanut butter. Cook on high[/FONT]
[FONT=&quot]2 minutes longer. Stir until blended. Add cereal mixture to dish. Toss until well coated. Working[/FONT]
[FONT=&quot]quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture[/FONT]
[FONT=&quot]begins to cool and harden, cook on high 30 seconds or until softened.[/FONT]
[FONT=&quot]Roasted Soybeans[/FONT]
[FONT=&quot]Celery stalks and leaves[/FONT]
[FONT=&quot]Chopped onions[/FONT]
[FONT=&quot]Kids Recipes Page 36 of 48[/FONT]
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[FONT=&quot]Soak beans overnight. Place in a kettle with celery stalks and leaves, chopped onions, and salt.[/FONT]
[FONT=&quot]Cover over low heat and cook 3-4 hours. Drain well.[/FONT]
[FONT=&quot]Spread on a cookie sheet with 1-2T oil. Roast in 200 degree oven 4-8 hours until nutlike in flavor[/FONT]
[FONT=&quot]and texture. You can use warm broiler of a gas stove while other baking is being done.[/FONT]
[FONT=&quot]Marshmallow Sandwich[/FONT]
[FONT=&quot]Round Crackers[/FONT]
[FONT=&quot]cream cheese[/FONT]
[FONT=&quot]food coloring[/FONT]
[FONT=&quot]mini marshmallows[/FONT]
[FONT=&quot]Add a couple of drops of food coloring to cream cheese, mix till blended. Spread the cream cheese[/FONT]
[FONT=&quot]mix onto the round cracker. Put several mini marshmallows on top. Spread cream cheese mix on a[/FONT]
[FONT=&quot]second craker, and turn over to place on top to form a sandwich. Yum![/FONT]
[FONT=&quot]Pizza Rice Cakes[/FONT]
[FONT=&quot]4 Rice cakes[/FONT]
[FONT=&quot]1/3 c Pizza sauce[/FONT]
[FONT=&quot]1/4 c Sliced ripe olives[/FONT]
[FONT=&quot]1/4 c Diced green pepper[/FONT]
[FONT=&quot]1/4 c Sliced mushrooms[/FONT]
[FONT=&quot]1/3 c Shredded mozzarella cheese[/FONT]
[FONT=&quot]Place rice cakes on baking sheet. Spread pizza sauce evenly on rice cake; top with remaining[/FONT]
[FONT=&quot]ingredients. Bake at 400 degrees 10 minutes. Serve immediately.[/FONT]
[FONT=&quot]Pizza Pinwheels[/FONT]
[FONT=&quot]1 tb Olive oil[/FONT]
[FONT=&quot]1 lb Frozen bread dough; thawed[/FONT]
[FONT=&quot]2 c Marinara sauce[/FONT]
[FONT=&quot]1 md Onion; peeled and thinly sliced[/FONT]
[FONT=&quot]3 md Bell peppers; cored and thinly sliced (green, red, yellow)[/FONT]
[FONT=&quot]1 lb Part-skim milk mozzarella cheese; shredded[/FONT]
[FONT=&quot]1/2 c Parmesan cheese; shredded[/FONT]
[FONT=&quot]Preheat oven to 400 degrees F. Lightly coat a baking sheet with olive oil. Divide the dough into 4[/FONT]
[FONT=&quot]balls. On a lightly floured surface, roll each dough ball into a 6-inch circle. Spoon 1/2 cup of[/FONT]
[FONT=&quot]marinara sauce into each circle and spread it to the edges. Heat olive oil in a saute pan over[/FONT]
[FONT=&quot]medium high heat. Cook the onion and pepper sliced until soft, about 5 minutes. Set aside to cool.[/FONT]
[FONT=&quot]Layer the cooled vegetables over the dough circles and top with mozarella and Parmesan. Roll each[/FONT]
[FONT=&quot]dough circle into a log shape. Using a serated knife, cut each log into 6 slices. Place the slices on[/FONT]
[FONT=&quot]the prepared baking sheet and brush them with olive oil. Bake for 12 to 15 minutes.[/FONT]
[FONT=&quot]Kids Recipes Page 37 of 48[/FONT]
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[FONT=&quot]Peanut Pitas[/FONT]
[FONT=&quot]1 pk Small pita bread (8 pack)[/FONT]
[FONT=&quot]16 tb Peanut butter[/FONT]
[FONT=&quot]16 tb Strawberry spreadable fruit[/FONT]
[FONT=&quot]1 lg Banana, thinly sliced into[/FONT]
[FONT=&quot]48 slices[/FONT]
[FONT=&quot]Spread inside of each pita half with one teaspoon each peanut butter and spreadable fruit.[/FONT]
[FONT=&quot]Fill pita halves evenly with banana slices, serve immediately.[/FONT]
[FONT=&quot]Other variations:[/FONT]
[FONT=&quot]Substitute Honey for spreadable fruit.[/FONT]
[FONT=&quot]Substitute any flavor jelly for spreadable fruit and thin apple slices for banana slices.[/FONT]
[FONT=&quot]Substitute mayo for spreadable fruit and celery slices for banana slices.[/FONT]
[FONT=&quot]Ants in the Sand[/FONT]
[FONT=&quot]2 Graham crackers[/FONT]
[FONT=&quot]Chocolate sprinkles[/FONT]
[FONT=&quot]Place graham crackers in a plastic sandwich bag and crush with a rolling pin. Add a few chocolate[/FONT]
[FONT=&quot]sprinkles to make ants, then seal the bag. Give them to the kids to take outside and eat or let[/FONT]
[FONT=&quot]them pour it into a small bowl and eat at the table--using their fingers, of course. Variations: Add[/FONT]
[FONT=&quot]raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).[/FONT]
[FONT=&quot]Oyster Cracker Snacks[/FONT]
[FONT=&quot]1 pk Oyster crackers[/FONT]
[FONT=&quot]1/2 c Oil[/FONT]
[FONT=&quot]1 pk Ranch style dressing mix[/FONT]
[FONT=&quot]1/2 ts Dillweed[/FONT]
[FONT=&quot]1/2 ts Garlic powder[/FONT]
[FONT=&quot]1/2 ts Lemon pepper seasoning[/FONT]
[FONT=&quot]Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix[/FONT]
[FONT=&quot]dry ingredients and sprinkle over crackers, stir to coat. Bake at 250 degrees for one hour, stirring[/FONT]
[FONT=&quot]once or twice. Store in airtight container.[/FONT]
[FONT=&quot]Kids Recipes Page 38 of 48[/FONT]
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[FONT=&quot]1 Saltine cracker[/FONT]
[FONT=&quot]1 Small piece of Hershey bar[/FONT]
[FONT=&quot]1 ts Peanut butter[/FONT]
[FONT=&quot]1/2 Large marshmallow[/FONT]
[FONT=&quot]Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmellow. Microwave[/FONT]
[FONT=&quot]20 seconds. Grown ups will love these as much as the kids do. They are addicting!![/FONT]
[FONT=&quot]Spicy Nuts[/FONT]
[FONT=&quot]1 Egg white[/FONT]
[FONT=&quot]1 ts Cold water[/FONT]
[FONT=&quot]1 cn Pecans[/FONT]
[FONT=&quot]1/2 c Sugar[/FONT]
[FONT=&quot]1/4 ts Salt[/FONT]
[FONT=&quot]1/2 ts Cinnamon[/FONT]
[FONT=&quot]Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon.[/FONT]
[FONT=&quot]Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 degrees F for 1 hour.[/FONT]
[FONT=&quot]Servings: 12[/FONT]
[FONT=&quot]Cannoli for Kids![/FONT]
[FONT=&quot]15 oz Part-skim ricotta cheese[/FONT]
[FONT=&quot]2/3 c Confectioners' sugar[/FONT]
[FONT=&quot]1/2 ts Grated orange peel[/FONT]
[FONT=&quot]1/2 ts Vanilla extract[/FONT]
[FONT=&quot]2 tb Minature chocolate chips[/FONT]
[FONT=&quot]10 Sugar ice-cream cones[/FONT]
[FONT=&quot]In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just[/FONT]
[FONT=&quot]until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes.[/FONT]
[FONT=&quot]To serve, spoon mixture directly into ice-cream cones or into decorating bag without tip and then[/FONT]
[FONT=&quot]pipe into cones.[/FONT]
[FONT=&quot]Prep time: 10 minutes; Total time: 40 minutes.[/FONT]
[FONT=&quot]Eggsquisite Easter Baskets[/FONT]
[FONT=&quot]4 Shredded wheat biscuits crumbled[/FONT]
[FONT=&quot]Kids Recipes Page 39 of 48[/FONT]
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[FONT=&quot]3/4 c Peanut Butter[/FONT]
[FONT=&quot]3/4 c Butterscotch chips[/FONT]
[FONT=&quot]Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded[/FONT]
[FONT=&quot]wheat. Cool slightly, then mold into baskets[/FONT]
[FONT=&quot]Wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with[/FONT]
[FONT=&quot]Easter eggs and/or candy. Little nests filled with jellybeans are delightful.[/FONT]
[FONT=&quot]Homemade Cracker Jacks[/FONT]
[FONT=&quot]4 c Popped corn[/FONT]
[FONT=&quot]1 c Peanuts[/FONT]
[FONT=&quot]1/2 c Molasses[/FONT]
[FONT=&quot]1/4 c Sugar[/FONT]
[FONT=&quot]A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that[/FONT]
[FONT=&quot]binds the popcorn and nuts together.[/FONT]
[FONT=&quot]Mix popcorn and peanuts together in a large bowl or pan.[/FONT]
[FONT=&quot]Cook molasses and sugar together until the mixture reaches a[/FONT]
[FONT=&quot]tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the[/FONT]
[FONT=&quot]syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms[/FONT]
[FONT=&quot]a thead as it drops into the water.[/FONT]
[FONT=&quot]Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into[/FONT]
[FONT=&quot]chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 to 6[/FONT]
[FONT=&quot]40 oz.[/FONT]
[FONT=&quot]Kandy Fun Kakes[/FONT]
[FONT=&quot]4 T Butter; unsalted[/FONT]
[FONT=&quot]4 c Marshmallows; miniature[/FONT]
[FONT=&quot]2 t Vanilla[/FONT]
[FONT=&quot]4 c Rice Krispies[/FONT]
[FONT=&quot]3/4 c Butterscotch Fudge Topping[/FONT]
[FONT=&quot]12 oz Milk chocolate; coarsely chopped[/FONT]
[FONT=&quot]Lightly butter an 8" square baking pan. In a large saucepan, melt the butter over low heat. Add the[/FONT]
[FONT=&quot]marshmallow and stir until blended. Remove from the heat and stir in the vanilla. Stir in the cereal[/FONT]
[FONT=&quot]and mix with wooden spoon until blended. Scrape into prepared pan. With lightly buttered hands[/FONT]
[FONT=&quot]press on mixture to level. Place in freezer for 10 minutes. In a small saucepan, warm the topping[/FONT]
[FONT=&quot]to lukewarm. Remove from the heat and set aside to ccol slightly. Pour the warm topping over the[/FONT]
[FONT=&quot]cereal layer, spreading evenly. Place in the freezer for 10 minutes. Melt chocolate in microwave.[/FONT]
[FONT=&quot]Set aside to cool slightly. Spread the chocolate on top of the caramel mixture. Chill to set[/FONT]
[FONT=&quot]Kids Recipes Page 40 of 48[/FONT]
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[FONT=&quot]Peanut Butter Snack[/FONT]
[FONT=&quot]5 c Kix cereal[/FONT]
[FONT=&quot]1/4 c Peanut butter[/FONT]
[FONT=&quot]2 tb Margarine[/FONT]
[FONT=&quot]1 c Small pretzel twists[/FONT]
[FONT=&quot]1 c Raisins[/FONT]
[FONT=&quot]1 c Honey roasted peanuts[/FONT]
[FONT=&quot]Heat oven to 350. Pour cereal into large bowl. Heat peanut butter and margarine to boiling in 1 qt[/FONT]
[FONT=&quot]saucepan, stirring occasionally. Pour over cereal; toss until evenly coated. Spread in ungreased 13[/FONT]
[FONT=&quot]x 9 pan. Bake 10 to 12 minutes, stirring occasionally; remove from oven. Stir in pretzels, raisins[/FONT]
[FONT=&quot]and peanuts. Spread on waxed paper; cool 2 hours. Store in airtight container.[/FONT]
[FONT=&quot]Kids Popcorn Balls[/FONT]
[FONT=&quot]1/2 c Molasses[/FONT]
[FONT=&quot]1/2 c Corn syrup[/FONT]
[FONT=&quot]1 1/2 Cubes butter (3/4 cup)[/FONT]
[FONT=&quot]8 c Popped popcorn (measure after popping)[/FONT]
[FONT=&quot]Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270[/FONT]
[FONT=&quot]degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a[/FONT]
[FONT=&quot]wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn[/FONT]
[FONT=&quot]into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the[/FONT]
[FONT=&quot]ones you don't eat with wax paper.[/FONT]
[FONT=&quot]Peanut Butter Nanaimo Bars[/FONT]
[FONT=&quot]3 oz Chocolate, semisweet; 3 sq[/FONT]
[FONT=&quot]1/2 c Butter[/FONT]
[FONT=&quot]2 tb Sugar[/FONT]
[FONT=&quot]1 ts Vanilla[/FONT]
[FONT=&quot]1 Egg[/FONT]
[FONT=&quot]2 c Graham wafer crumbs[/FONT]
[FONT=&quot]1 c Coconut[/FONT]
[FONT=&quot]1/2 c Nuts; chopped[/FONT]
[FONT=&quot]2 tb Custard powder; Bird's is the most common brand[/FONT]
[FONT=&quot]1/4 c Milk[/FONT]
[FONT=&quot]Kids Recipes Page 41 of 48[/FONT]
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[FONT=&quot]2 tb Butter; softened[/FONT]
[FONT=&quot]1/2 c Peanut butter, smooth[/FONT]
[FONT=&quot]2 c Sugar,icing; or confectioner sifted[/FONT]
[FONT=&quot]5 oz Chocolate, semisweet chopped[/FONT]
[FONT=&quot]1 tb Butter[/FONT]
[FONT=&quot]An interesting variation of the traditional Nanaimo Bar.[/FONT]
[FONT=&quot]BASE: Melt chocolate and butter in microwave on high power 2 minutes. Mix in sugar, vanilla and[/FONT]
[FONT=&quot]egg. Add crumbs, coconut and nuts. Press into 9 inch square pan. Chill.[/FONT]
[FONT=&quot]FILLING: Using electric mixer, beat together all ingredients. Spread over base; chill.[/FONT]
[FONT=&quot]ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4 minutes. spread over[/FONT]
[FONT=&quot]Popcorn Cake[/FONT]
[FONT=&quot]16 oz Marshmallows[/FONT]
[FONT=&quot]1/2 c Margarine[/FONT]
[FONT=&quot]1/4 c Oil[/FONT]
[FONT=&quot]16 c Popped popcorn[/FONT]
[FONT=&quot]12 oz Salted peanuts[/FONT]
[FONT=&quot]1/2 c Candy coated mini choc chips[/FONT]
[FONT=&quot]Balloons & drinking straws[/FONT]
[FONT=&quot]In large saucepan over medium heat, combine marshmallows, butter and oil; stir constantly until[/FONT]
[FONT=&quot]marshmallows are melted. Place popcorn and peanuts in a very large bowl; stir in marshmallow[/FONT]
[FONT=&quot]mixture. Add chocolate chips; lightly stir into popcorn mixture. Press popcorn mixture into a[/FONT]
[FONT=&quot]greased 10" tube pan; pack firmly. Place in fridge 30 minutes or until set. Unmold onto serving[/FONT]
[FONT=&quot]pan. To decorate cake pipe icing onto cake for balloon strings. Blow up balloons and tie onto ends[/FONT]
[FONT=&quot]of straws; place in opening of cake. Fill opening with gum balls.[/FONT]
[FONT=&quot]Popcorn Snacks[/FONT]
[FONT=&quot]3 c Popped Corn[/FONT]
[FONT=&quot]3 Cups = one serving.[/FONT]
[FONT=&quot]For a TV snack, or something to take to the show or the ball game that stays fresh and crisp, try[/FONT]
[FONT=&quot]seasoned popcorn.[/FONT]
[FONT=&quot]Pop corn without fat using directions on popper and season to taste with any of the following:[/FONT]
[FONT=&quot]Butter Flavored Salt Taco Seasoning Garlic Salt Onion Salt Parmeson Cheese Dried Herbs Hickory[/FONT]
[FONT=&quot]Kids Recipes Page 42 of 48[/FONT]
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[FONT=&quot]Flavored Salt (Great outdoors) Seasoned Salt[/FONT]
[FONT=&quot]* To share with your feathered friends:[/FONT]
[FONT=&quot]String left-over popcorn and hang outside for a healthy treat for the birds. It's fun to watch them[/FONT]
[FONT=&quot]eat! In the bleak * winter months the birds would love a bit of bacon fat rubbed on the left-over[/FONT]
[FONT=&quot]Peanut Butter Candy[/FONT]
[FONT=&quot]2 c Peanut butter; crunchy[/FONT]
[FONT=&quot]2 c Icing sugar; sifted or confectioner's sugar[/FONT]
[FONT=&quot]2 Egg[/FONT]
[FONT=&quot]36 Chocolate 'Rosebud' candies* up to 40 -can use Hershey kisses[/FONT]
[FONT=&quot]* Rosebuds are a Canadian candy; Hershey kisses can be substituted.[/FONT]
[FONT=&quot]Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie[/FONT]
[FONT=&quot]sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2[/FONT]
[FONT=&quot]inches in diameter. Place a chocolare rosebud or kiss in the centre of each.[/FONT]
[FONT=&quot]Bake in a preheated 375 oven for 10 to 12 minutes or until cookies are firm enough to handle[/FONT]
[FONT=&quot]when one is removed from the oven and place on the cooling rack.[/FONT]
[FONT=&quot]MAKES: 30-40 candies[/FONT]
[FONT=&quot]Borden Cracker Jack[/FONT]
[FONT=&quot]4 qt Popcorn; popped[/FONT]
[FONT=&quot]1 c Peanuts, spanish[/FONT]
[FONT=&quot]4 tb Butter[/FONT]
[FONT=&quot]1 c Brown sugar[/FONT]
[FONT=&quot]1/2 c Light corn syrup[/FONT]
[FONT=&quot]1/8 c Molasses[/FONT]
[FONT=&quot]1/4 ts Salt[/FONT]
[FONT=&quot]Preheat oven to 250. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and[/FONT]
[FONT=&quot]place in the&127; preheated oven. Combine all the remaining ingredients in a saucepan. Stirring[/FONT]
[FONT=&quot]over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to[/FONT]
[FONT=&quot]the hard boil stage (260). This will take about 20 to 25 minutes. You will notice the mixture turning[/FONT]
[FONT=&quot]dark brown. Remove the popcorn and peanuts from the oven and working quickly, pour the[/FONT]
[FONT=&quot]caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix[/FONT]
[FONT=&quot]well every 5 minutes, so that all the popcorn is coated. Cool and store in a covered container.[/FONT]
[FONT=&quot]Caramel Corn[/FONT]
[FONT=&quot]Kids Recipes Page 43 of 48[/FONT]
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[FONT=&quot]2 c Light brown sugar 1/2 c Light corn syrup 1/2 lb Butter 1/4 t Cream of tartar 1 t Salt 1 t Baking[/FONT]
[FONT=&quot]soda 6 qt OR popcorn (2 batches)[/FONT]
[FONT=&quot]In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to a[/FONT]
[FONT=&quot]boil, stirring, over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F (about 5[/FONT]
[FONT=&quot]mins). Remove from heat. Stir in baking soda quickly but thoroughly, pour at once over popcorn in[/FONT]
[FONT=&quot]a lg roasting or baking pan. Stir gently until all kernels are coated. Bake 200F for 1 hr, stirring 2-3[/FONT]
[FONT=&quot]times during baking. Turn out at once on wax paper, spread apart and allow to cool completely.[/FONT]
[FONT=&quot]Break apart, store in a tightly covered container.[/FONT]
[FONT=&quot]Butter Mints[/FONT]
[FONT=&quot]1/4 c Margarine softened[/FONT]
[FONT=&quot]2 ts Evaporated milk(unsweetened)[/FONT]
[FONT=&quot]1 ts Butter flavoring[/FONT]
[FONT=&quot]1 c Powder sugar replacement[/FONT]
[FONT=&quot]Cream together the margerine, milk and butter flavoring until fluffy.Stir in the sugar replacement.[/FONT]
[FONT=&quot]Knead until smooth.Roll out into marble size balls and either press into mold and unmold onto wax[/FONT]
[FONT=&quot]paper,or place balls on wax paper and flatten slightly. Recipe makes 45 pieces 3 pieces per serving[/FONT]
[FONT=&quot]Diabetic Kid's Snackin' Corn[/FONT]
[FONT=&quot]9 c Corn, popped[/FONT]
[FONT=&quot]1 tb Butter or margarine[/FONT]
[FONT=&quot]1/3 c Peanut butter[/FONT]
[FONT=&quot]Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for[/FONT]
[FONT=&quot]fewer calories.[/FONT]
[FONT=&quot]Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the[/FONT]
[FONT=&quot]popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10[/FONT]
[FONT=&quot]minutes, stirring 2 or 3 times. The corn will crisp and topping will set.[/FONT]
[FONT=&quot]After-School Mix[/FONT]
[FONT=&quot]9 c Chex cereal (Wheat -- Rice And Corn)[/FONT]
[FONT=&quot]1 c Semi-sweet chocolate pieces (chocolate chips)[/FONT]
[FONT=&quot]1/2 c Peanut butter[/FONT]
[FONT=&quot]1/4 c (1/2 stick) margarine or butter[/FONT]
[FONT=&quot]1/4 ts Vanilla[/FONT]
[FONT=&quot]1 1/2 c Powdered sugar[/FONT]
[FONT=&quot]Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate pieces,[/FONT]
[FONT=&quot]peanut butter and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after[/FONT]
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[FONT=&quot]1 minute. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated. Place cereal[/FONT]
[FONT=&quot]mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread[/FONT]
[FONT=&quot]on waxed paper to cool. Store in a resealable plastic bag or other airtight container.[/FONT]
[FONT=&quot]Five-Spice Walnuts[/FONT]
[FONT=&quot]3 tb Butter or margarine[/FONT]
[FONT=&quot]1 ts Five-spice powder[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]3 c Broken walnuts[/FONT]
[FONT=&quot]In a medium saucepan melt butter or margarine. Stir in five-spice powder and salt. Add broken[/FONT]
[FONT=&quot]walnuts, stirring till nuts are evenly coated.[/FONT]
[FONT=&quot]Transfer nut mixture to a 13x9x2-inch baking pan. Bake in a 300F oven for 20 minutes, stirring[/FONT]
[FONT=&quot]once or twice. Cool in pan for 15 minutes. Turn out onto paper towels to finish cooling. Store[/FONT]
[FONT=&quot]tightly covered. Makes 3 cups.[/FONT]
[FONT=&quot]Crunchy Noodle Jumble[/FONT]
[FONT=&quot]3 oz (1 cn) chow mein noodles;[/FONT]
[FONT=&quot]1/2 ts Chili powder;[/FONT]
[FONT=&quot]1/4 ts Garlic salt;[/FONT]
[FONT=&quot]1/4 ts Dry mustard;[/FONT]
[FONT=&quot]2 tb Reduced-calorie margarine, melted[/FONT]
[FONT=&quot]1 tb Reduce soduim soy sauce;[/FONT]
[FONT=&quot]Combine all ingredients in a 13" X 9" X 2" baking pan, tossing lightly to coat. Bake at 350 degrees[/FONT]
[FONT=&quot]for 15 to 20 minutes, stirring once during baking time. Remove from oven, and serve hot.[/FONT]
[FONT=&quot]Cracker Jacks[/FONT]
[FONT=&quot]1/2 c Unpopped popcorn[/FONT]
[FONT=&quot]2 tb Unrefined Safflower Oil[/FONT]
[FONT=&quot]1/4 c Peanuts[/FONT]
[FONT=&quot]2 tb Sunflower Seeds[/FONT]
[FONT=&quot]2 tb Sesame Seeds[/FONT]
[FONT=&quot]1/4 c Pecans[/FONT]
[FONT=&quot]1/4 c Almonds[/FONT]
[FONT=&quot]1/4 c Coconut[/FONT]
[FONT=&quot]1/4 c Raw honey, or up to 1/2 c Raw honey[/FONT]
[FONT=&quot]Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil, just enough to barely[/FONT]
[FONT=&quot]coat the bottom of the pan. Add peanuts and seeds; roast lightly; add nuts and coconut; continue[/FONT]
[FONT=&quot]roasting until the coconut begins to turn golden brown. Remove from heat and stir in the popcorn[/FONT]
[FONT=&quot]Kids Recipes Page 45 of 48[/FONT]
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[FONT=&quot]and honey. Eat while warm or serve as a snack.[/FONT]
[FONT=&quot]Chunky Date, Coconut and Almond Granola[/FONT]
[FONT=&quot]2 c Old-fashioned oats[/FONT]
[FONT=&quot]3/4 c Whole almonds; halved[/FONT]
[FONT=&quot]1/2 c Sweetened flaked coconut[/FONT]
[FONT=&quot]1/2 c Raw cashews[/FONT]
[FONT=&quot]1/3 c Firmly packed brown sugar[/FONT]
[FONT=&quot]1 1/2 ts Ground allspice[/FONT]
[FONT=&quot]1 ts Ground cinnamon[/FONT]
[FONT=&quot]1/4 c Unsalted butter[/FONT]
[FONT=&quot]2 tb Honey[/FONT]
[FONT=&quot]1 c Packed pitted dates each cut crosswise into thirds[/FONT]
[FONT=&quot]Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small[/FONT]
[FONT=&quot]saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on cookie[/FONT]
[FONT=&quot]sheet. Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps. Continue to[/FONT]
[FONT=&quot]bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. (Can be[/FONT]
[FONT=&quot]made 2 weeks ahead. Store airtight at room temperature.)[/FONT]
[FONT=&quot]Makes about 6 cups.[/FONT]
[FONT=&quot]Chocolate Snack Blocks[/FONT]
[FONT=&quot]3 Envelopes Unflavored Gelatin[/FONT]
[FONT=&quot]3/4 c Cold Water[/FONT]
[FONT=&quot]1 c Boiling Water[/FONT]
[FONT=&quot]1/3 c Granulated Sugar[/FONT]
[FONT=&quot]2 c (12 Ounces) Semi-Sweet Chocolate Mini Chips[/FONT]
[FONT=&quot]In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes. Add the boiling[/FONT]
[FONT=&quot]water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2[/FONT]
[FONT=&quot]minutes. Continue to blend, gradually adding small amounts of the chocolate chips until the chips[/FONT]
[FONT=&quot]are melted and the mixture is smooth. Pour into an 8- or 9-inch square pan. Refrigerate until firm[/FONT]
[FONT=&quot]and cut into 1-inch squares or shapes with cookie cutters.[/FONT]
[FONT=&quot]Chex Muddy Buddies[/FONT]
[FONT=&quot]9 c Chex cereal; your favorites[/FONT]
[FONT=&quot]1 c Semi-sweet chocolate pieces[/FONT]
[FONT=&quot]1/2 c Peanut butter[/FONT]
[FONT=&quot]1/4 c Margarine[/FONT]
[FONT=&quot]1 ts Vanilla[/FONT]
[FONT=&quot]1 1/2 c Powdered sugar[/FONT]
[FONT=&quot]Kids Recipes Page 46 of 48[/FONT]
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[FONT=&quot]Mix cereals in large bowl - set aside. Combine chocolate, margarine and peanut butter and[/FONT]
[FONT=&quot]microwave on high for 1 to 2 minutes until melted. Stir in vanilla. Pour chocolate mixture over[/FONT]
[FONT=&quot]cereal, stirring to coat evenly.[/FONT]
[FONT=&quot]Pour coated cereal into large resealable bag and add powdered sugar. Shake until evenly coated.[/FONT]
[FONT=&quot]Spread on waxed paper to cool. Makes 9 cups.[/FONT]
[FONT=&quot]Carmel Peanuts[/FONT]
[FONT=&quot]1 lb Peanuts[/FONT]
[FONT=&quot]1 Egg white[/FONT]
[FONT=&quot]1 ts Cold water[/FONT]
[FONT=&quot]1 c Brown sugar[/FONT]
[FONT=&quot]1/4 ts Salt[/FONT]
[FONT=&quot]Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated.[/FONT]
[FONT=&quot]Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a[/FONT]
[FONT=&quot]greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.[/FONT]
[FONT=&quot]Carmel Corn Pops[/FONT]
[FONT=&quot]1 Box (10.9 oz) Corn Pops[/FONT]
[FONT=&quot]1 c Pecan halves[/FONT]
[FONT=&quot]1/2 c Butter[/FONT]
[FONT=&quot]1 c Sugar[/FONT]
[FONT=&quot]1/2 c Light corn syrup[/FONT]
[FONT=&quot]1 ts Vanilla[/FONT]
[FONT=&quot]1 ts Baking soda[/FONT]
[FONT=&quot]Preheat oven to 250 degrees. Combine cereal and nuts in a greased, large, shallow baking pan. In[/FONT]
[FONT=&quot]a saucepan, bring butter, sugar and corn syrup to a boil and cook for 5 min. Remove from heat:[/FONT]
[FONT=&quot]add vanilla and soda. Pour caramel mixture over cereal and nuts; stir well. Bake for 1 hour, stirring[/FONT]
[FONT=&quot]every 15 min. Pour onto waxed paper and break apart; allow to cool. Store in airtight container.[/FONT]
[FONT=&quot]Makes 10 cups.[/FONT]
[FONT=&quot]Caramel Corn[/FONT]
[FONT=&quot]6 qt Popcorn, no salt, no butter 1 c Butter 2 c Brown sugar 1/3 c Light corn syrup 1/2 t Salt 1/2 t[/FONT]
[FONT=&quot]Baking soda 1 t Vanilla[/FONT]
[FONT=&quot]Preheat oven to 250 F. Pour popcorn in a 17x12x2" roasting pan or large foil pan; set aside. Melt[/FONT]
[FONT=&quot]butter in medium saucepan over medium heat. Add sugar, corn syrup and salt. Stir until mixture[/FONT]
[FONT=&quot]starts to boil. The syrup should boil over its entire surface. Boil 5 minutes without stirring. Remove[/FONT]
[FONT=&quot]from heat. Stir in soda and vanilla then pour the caramel mixture over the popcorn, stirring to[/FONT]
[FONT=&quot]coat. Bake, uncovered, 1 hr, stirring every 15 mins. Add nuts just before cooling.[/FONT]
[FONT=&quot]Kids Recipes Page 47 of 48[/FONT]
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[FONT=&quot]Caramel-Nut Corn[/FONT]
[FONT=&quot]12 c Poppped popcorn[/FONT]
[FONT=&quot]3 c Walnut or pecan halves OR- unblanched whole - almonds[/FONT]
[FONT=&quot]1 c Packed brown sugar[/FONT]
[FONT=&quot]1/2 c Margarine or butter[/FONT]
[FONT=&quot]1/4 c Light corn syrup[/FONT]
[FONT=&quot]1/2 ts Salt[/FONT]
[FONT=&quot]1/2 ts Baking soda[/FONT]
[FONT=&quot]Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown[/FONT]
[FONT=&quot]sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around[/FONT]
[FONT=&quot]edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over[/FONT]
[FONT=&quot]popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200 degree F oven, stirring[/FONT]
[FONT=&quot]every 15 minutes, 1 hour.[/FONT]
[FONT=&quot]Gelatin Rainbow[/FONT]
[FONT=&quot]6 1/4 c Boiling water[/FONT]
[FONT=&quot]2 Jello(red); 4 serving size[/FONT]
[FONT=&quot]2 Jello(Orange); 4 serving[/FONT]
[FONT=&quot]2 Jello(Lemon); 4 serving[/FONT]
[FONT=&quot]2 Jello(Lime); 4 serving[/FONT]
[FONT=&quot]2 Jello(Berry Blue); 4 serving[/FONT]
[FONT=&quot]8 oz Cool whip[/FONT]
[FONT=&quot]Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved[/FONT]
[FONT=&quot](2 minutes). Pour each flavor into separate 8 or 9" square pans. Refrigerate 3 hours or until firm.[/FONT]
[FONT=&quot]Cut each pan into 1" cubes. Arrange rows of different color gelatin cubes to form a rainbow on a[/FONT]
[FONT=&quot]large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool whip at each[/FONT]
[FONT=&quot]end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until ready to[/FONT]
[FONT=&quot]Kids Recipes Page 48 of 48[/FONT]
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[FONT=&quot] [/FONT]