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Yummy recipes for kids to make!

French Toast
Breakfast Cookies
Peppy Pinwheels
Peppy Pizza Muffins
Cheese Quesadilla
Easy, Cheesy Lasagna
Popcorn Crisp
Animal Cracker Pie
Hello Dollies
Peanut Butter Cookies
Caramel Popcorn
Popcorn Balls
Caramel Apples
Butterscotch Crispies
No-Bake Fudgies
Peanut Butter Fudge
Crispy Fruit 'n' Marshmallow Bars
Trash (It's really good!)
Milky Way Ice Cream
Basic Vanilla Ice Cream
Easy Chocolate Ice Cream
Pink Frozen Yogurt
Pretzelicious Pie

French Toast
By Cody Petenbrink

1 slice of bread
Butter
Sugar
Cinnamon

Toast bread and spread melted butter on one side. Sprinkle with cinnamon and sugar. Place toast in microwave for 15 seconds. Remove carefully and enjoy.

Breakfast Cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

Preheat oven to 350 degrees. Cream butter and sugar together in a bowl. Beat in egg. Add flour and baking soda and mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 15 to 18 minutes until lightly browned. Cool for 2 minutes, remove from pan and place cookies on wire racks to cool. Store in the refrigerator.

Peppy Pinwheels

1 flour tortilla
1/3 cup pizza blend shredded cheese
12 slice pepperoni
Pizza sauce

Place flour tortilla onto microwave-safe plate. Sprinkle with shredded cheese and top with pepperoni slices. Heat on High for 20 seconds or until cheese melts. Carefully roll-up tortilla. Cut into pieces and serve with pizza sauce for dipping Makes 1 serving.

Peppy Pizza Muffins

3/4 cup pizza sauce
12 ounces packaged English muffins
1 1/2 cups shredded cheese
3 to 4 ounces sliced regular pepperoni or turkey pepperoni

Preheat oven to 425 degrees. Spread pizza sauce on cut side of each muffin. Sprinkle cheese over sauce. Top with pepperoni slices. Place on baking sheet. Bake 12 to 15 minutes or until cheese is melted and bubbly. Makes 6 servings.

Cheese Quesadilla

8 ounces sliced cheddar cheese
4 ounces sour cream
8 flour tortillas
4 ounces tomato salsa

Preheat oven to 400 degrees. Lay out four tortillas on a cookie sheet. Spread an even layer of sour cream on tortillas, then top with cheddar cheese. Place another tortilla on top of the cheddar cheese and press together with your hand. Place in oven for ten minutes or until cheese melts. Take out of oven, cut and enjoy. Dip in tomato salsa. Makes 4 servings.

Easy, Cheesy Lasagna

1 15-ounce container ricotta cheese
2 tablespoons grated Parmesan cheese
2 tablespoons parsley flakes
1 teaspoon basil
1/2 teaspoon garlic powder
1 32-ounce jar spaghetti sauce with or without meat
8 lasagna noodles, uncooked
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Boil water and put in noodles and cook for 6 to 8 minutes or until soft. In a medium-sized bowl, mix ricotta cheese, Parmesan cheese, parsley, basil and garlic powder. Set the bowl aside. Take the spaghetti sauce and measure out 11/3 cups. Put the remaining spaghetti sauce aside.

Using a spoon spread the 1 1/3 cups of spaghetti sauce evenly over the bottom of a rectangular baking dish. Put four lasagna noodles on top of the sauce. Measure one cup of the ricotta cheese mixture and set the remaining aside. Spread the 1 cup evenly over the noodles. Measure out one cup of mozzarella cheese and set the rest aside. Sprinkle the cup of mozzarella evenly over the ricotta cheese mixture. Measure out another 1 1/3 cups of the spaghetti sauce and spread it evenly over the mozzarella.

Next put the remaining four lasagna noodles on top of the spaghetti sauce. Spread the remaining ricotta cheese mixture over the noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top. Bake for 45 minutes. Let cool for 10 to 15 minutes. Cut into squares and serve. Makes 4 servings.

Popcorn Crisp
"Kitchen Kapers Cookbook" for the Mayo Nursery School

16 cups popped popcorn
1 1/2 cups peanuts
1 cup raisins
2 cups honey
1 tablespoons vinegar
1 tablespoon butter

Combine popped popcorn, peanuts, and raisins. In 3-quart saucepan, cook honey, vinegar and butter over medium-low heat until soft crack stage, 290 degrees on the candy thermometer. Pour honey mixture over popcorn mixture. When cool enough to handle, press into buttered 15-by-10-by-1-inch baking pan. Cut into squares. Makes about 72 pieces.

Animal Cracker Pie
By Mary Beth McAndrews

2 boxes animal crackers, crushed
1 teaspoon baking powder
1 cup chopped nuts
3 egg whites
1 cup sugar
1 teaspoon vanilla
3 cups whipped cream
25 more animal crackers for decorating

Mix the animal crackers with the baking powder and chopped nuts. Beat the egg whites until stiff and gradually add the sugar and vanilla. Mix everything together and bake at 350 degrees for 30 minutes. After the pie is cooled, top with whipped cream and decorate with animal crackers.

Hello Dollies
By Lily Hutzell

1 cup graham cracker crumbs
1 stick butter
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 can sweetened condensed milk
1 cup chopped walnuts

Melt butter, pour into bottom of 9-by-13-inch rectangular dish. Pour graham cracker crumbs into the dish and spread out to make a bottom crust. Layer coconut, chocolate and butterscotch chips over crust. Pour sweetened condensed milk over top, covering all layers. Spread nuts over top. Bake in 350 degree oven for 20 to 30 minutes or until bubbly on top. Cool and cut into squares.

Peanut Butter Cookies

1 egg
1 1/2 cups peanut butter
1 cup sugar
1 tablespoon flour
1/4 cup M & M candies

Preheat oven to 300 degrees. In a large bowl, mix all of the above ingredients. Make sure all items are mixed well. Spoon out mixture onto a plate and roll into one-inch balls. Place on a greased cookie sheet. Press dough with fork and bake at 300 degrees for 12 to 15 minutes. Take out of oven and place M&Ms in the center of each cookie. Allow to cool before eating. Makes 12 medium cookies.

Caramel Popcorn
"Kitchen Kapers Cookbook" for the Mayo Nursery School

3 quarts popped popcorn
3 cups chopped nuts, such as slivered almonds, pecans or cashews, mix the variety
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup honey
1 teaspoon vanilla

Combine popcorn and nuts in a large, greased baking pan.( A turkey roasting pan will do.) Melt butter. Add sugar and honey and boil for 5 minutes. Add vanilla and mix well. Pour butter mixture over popcorn, stirring to coat. (Be persistent because the syrup will coat the corn eventually.) Bake at 250 degrees for 1 hour, stirring well every 12 minutes. Take out and dump the popcorn on waxed paper to cool. Store in an airtight container.

Popcorn Balls

3 quarts of popcorn
1 cup sugar
1/3 cup white corn syrup
1 cup water
1/4 teaspoon salt
1 teaspoon lemon or vanilla extract

Cook sugar, syrup and water to the medium crack stage, 280 degrees. Add flavoring and salt. Pour over the corn, stirring with a spoon so that all kernels will be evenly coated. Shape the corn into balls. Lay on wax paper. Cool, then wrap in wax paper.

Caramel Apples

6 medium apples
6 tablespoons granola or chopped salted peanuts
14-ounce package vanilla caramels
3 tablespoons water
1/4 cup creamy peanut butter
1/2 teaspoon cinnamon

Wash 6 apples and poke an ice cream stick in the stem end of each. Using 1 tablespoon of granola for each mound, make 6 mounds of granola about 3 inches apart on waxed paper. Heat the caramels, 3 tablespoons water, 1/4 cup peanut butter and 1/2 teaspoon cinnamon in top of double boiler over hot water until caramels melt and the mixture is smooth, about 20 minutes, stirring frequently. Remove from heat but keep the top of the double boiler over the hot water. Dip each apple in the hot caramel mixture and spoon mixture over the apple until it is completely coated. Hold the apple right side up by the stick for a second, then place it stick side up on one of the mounds of granola. Turn the apple so all the granola sticks to it. Refrigerate for about 1 hour or until the caramel coating is firm.

Butterscotch Crispies

1 cup butterscotch chips
1/2 cup honey
1/2 cup peanut butter
5 cups crispy rice cereal
1 package semi-sweet chocolate chips

Combine butterscotch chips, honey and peanut butter in microwave-safe 4-cup measure. Microwave at high 1 to 2 minutes. Stir until smooth. Combine cereal and butterscotch mixture in large bowl and mix well. Press into greased 9-inch square baking dish. Sprinkle evenly with chocolate chips. Place under preheated oven broiler 2 minutes or until chips are soft enough to spread. Spread evenly over top of cereal mixture. Cool completely. Cut into squares.

No-Bake Fudgies

2 cups sugar
2 1/2 tablespoons cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
2 cups oatmeal

In large saucepan, combine sugar and cocoa. Add milk, stirring until smooth. Add butter and bring to boil over high heat. Boil 2 minutes. Remove from heat. Add peanut butter, stirring until melted. Stir in oats and mix well. Drop from teaspoon onto waxed paper or spread in a buttered baking dish. Cool thoroughly, then cut into squares.

Peanut Butter Fudge

1 pound white confectionery coating, cut into pieces
1 cup creamy peanut butter
1 cup coarsely chopped walnuts

Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from heat; stir in peanut butter and walnuts. Spread into a greased 8-inch square pan. Chill until firm. Cut into squares. Yields 1 pounds.

Crispy Fruit 'n' Marshmallow Bars

6 cups rice cereal
1/2 cup dried fruit bits
1/2 cup raisins
1 teaspoon vanilla
10-ounce bag marshmallows

Spray a 13-by-9-inch pan with nonstick cooking spray. In large bowl, combine cereal, raisins and fruit bits. Set aside. Put margarine in large microwave-safe bowl. Microwave on high for 15 to 20 seconds until melted. Stir in vanilla. Add marshmallows and stir to coat. Microwave on high for 1 to 2 minutes until marshmallows are melted, stirring once. Stir until smooth. Pour marshmallow mixture over cereal mixture and mix gently. Press into pan. Cool and cut into bars.

Trash

1 large box of Rice Chex cereal
1 box raisins
1 can unsalted nuts
2 pounds powdered sugar
2 sticks margarine
12-ounce package chocolate chips
1 cup peanut butter

Mix Rice Chex, raisins, nuts in large bowl. Melt margarine, peanut butter and chocolate chips over low heat. Pour chocolate mixture over dry mix and coat. In large plastic bag, pour in pounds powdered sugar and then the Chex mixture. Toss around to coat.

Milky Way Ice Cream
From 'The Complete Guideto Country Cooking'

16-ounce Milky Way candy bar
1 quart whipping cream, divided
4 eggs
1 quarts milk
1 package, 3.9 ounces, instant chocolate fudge pudding mix
1 package, 3.4 ounces, instant vanilla pudding mix

In a double boiler, melt candy bars with half the cream. Beat eggs and remaining cream; whisk into melted chocolate. Cook and stir for 5 minutes. Cool. Beat milk and pudding mixes; fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to manufacturer's instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2 to 4 hours before serving. Yields about 3 quarts.

Hint: It's important to chill the cooked egg mixture thoroughly before placing it in the ice cream maker to freeze. The colder the mixture, the faster it will freeze.

Basic Vanilla Ice Cream

2 cups whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

In a bowl, combine all ingredients, stirring until the sugar is dissolved. Freeze in an ice cream freezer according to manufacturer's directions. Allow to ripen in freezer of firm up in your refrigerator freezer for 2 to 4 hours before serving. Yields 1 quarts.

Note: For raspberry, strawberry, peach or any fruit or berry ice cream, substitute 2 cups fresh or frozen berries or fruit for 1 cup halfand-half cream. Puree the fruit in a blender or food processor and add to the other ingredients before freezing.

Note 2: For lower fat content, substitute skim milk for part of the half-and-half.

Easy Chocolate Ice Cream
From 'The Complete Guideto Country Cooking'

2 cups half-and-half cream
1 1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups whipping cream

Combine half-and-half, sugar, cocoa and vanilla in a blender; cover and process on low until smooth. Stir in whipping cream. Freeze in an ice cream freezer according to manufacturer's instructions. Allow to ripen in freezer or place in home refrigerator freezer for 2 to 4 hours before serving. Yields 1 quarts.

Pink Frozen Yogurt
From the National Cherry Foundation

2 cups plain yogurt
1/2 cup maraschino cherry juice
1/2 cup sugar
1 teaspoon almond extract
Dash salt
1 cup red maraschino cherries, drained and coarsely chopped
Maraschino cherries with stems, for garnish

Combine yogurt, cherry juice, sugar, almond extract and salt; mix. Pour into ice cream canister. Freeze according to manufacturer's directions. Stir chopped maraschinos into frozen yogurt. Store in freezer until served. Serve in small bowl; garnish with cherry with stem. Makes 1 quart.

Pretzelicious Pie

5 sourdough hard pretzels, crushed
1 cup sugar
1 cup pecan pieces
2 egg whites
1 teaspoon vanilla
1 quart vanilla ice cream, softened
Toppings, such as fruit, chocolate or butterscotch

Preheat oven to 350 degrees. Combine pretzel crumbs (saving cup for garnish), sugar and pecans and set aside. Beat egg whites until frothy. Fold pretzel mixture into egg whites. Stir in vanilla. Firmly press mixture into well-greased 9-inch pie pan. Bake for 10 minutes or until lightly browned. Cool. Spoon ice cream into crust. Freeze at lest 2 hours or overnight. Garnish with desired topping and add a dollop of whipped cream, remaining pretzel crumbs and cherries, if desired. Makes 6 to 8 servings.

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