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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Wed Jul 05, 2006 6:36 pm    Post subject: *** Easy Recipes for Kids *** (LOTS) Reply with quote

*** Different Cookies from Cake Mixes ***

Put any flavor of cake mix into a bowl.
Mix in 2 eggs and 1/2 cup of vegetable oil.
I like to throw in 6 oz of chocolate chips, and sometimes a couple of tbsp of brown sugar.
Drop by spoonfuls onto cookie sheet and bake at 350 degrees F for 10 min
or so.
Much better than store bought cookies, and a hundred times easier than totally by scratch ones, and cheaper. Today I used the BC butter pecan mix and added the chocolate chips. They raved over them, tasted a lot like a fantastic slightly different version of a chocolate chip cookie.

*** Soft Pretzels ***
2 - 16 oz. loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt

Separate thawed bread into 24 - 1 1/2" balls. Roll each ball into a rope 14 1/2" long. Have children plan and design pretzel shapes (letters or numerals). Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water.
Sprinkle with coarse salt. Place a shallow pan containing 1" of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.

*** Peppermint Ice Cream ***
3 lb. coffee can with plastic cover
1 lb. coffee can with plastic cover
Rock salt
Crushed ice
2 cups whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Red food coloring
Crushed peppermint stick (about 3 T.)

Place 1 lb. can in center of 3 lb can. Fill 1 lb. can with ice cream ingredients. Layer crushed ice and rock salt around the small 1 lb. can.
Cover both with their plastic lids. Sit in a circle on floor and roll the can back and forth for about 15 minutes.

*** Rice Krispie Bars ***
6 cups Kelloggs Rice Krispies
1 bag of white marshmallows
3 tablespoons butter or margarine
No-stick cooking spray

Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well. Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray.
Use a baggie that has been sprayed with no-stick spray to spread and flatten mixture. Cut into squares when cool. Kids love making and eating these easy treats!

*** Gingerbread Men ***
1/2 cup shortening
1 egg
1/2 cup brown sugar
1 1/2 cup flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter

Mix together egg, shortening, and brown sugar. Add remaining
ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate men using favorite frosting and candies. It's fun to make these after reading the classic tale of The Gingerbread Man.
Children like this recipe because the gingerbread is sweeter and chewier than the traditional molasses cookies.

*** Banana Pops ***
Makes 8 servings
Using bananas that are just-ripe will produce the best results.
Parents should help with cutting the bananas.

You'll need:
1-1/3 cups topping, such as ground toasted almonds, toasted coconut, candy sprinkles or graham cracker crumbs
4 just-ripe bananas, peeled
8 wooden craft sticks
1/2 cup honey

Spread toppings of your choice on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble, hold 1 banana over plate or waxed paper to catch drips. Spoon about 1 Tbsp.
honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere . Place pops on waxed paper-lined cookie sheet. Repeat with remaining bananas,
honey and toppings. Serve at once.
NOTE: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

*** Bee Nutty Choco-Chip Cookies ***
Makes 16 (3") cookies
Preparation Time: About 45 minutes
1/2 cup honey
1/2 cup peanut butter
1/2 cup butter or margarine
1/4 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla
2 cups flour
1/2 teaspoon each baking soda and salt
1 cup (6 oz.) chocolate morsels
1.2 cup coarsely chopped roasted peanuts

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly.
Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F 8 to 10 minutes or until lightly browned. Remove to rack and cool.

*** Berry Striped Pops ***
Makes 12 servings.
2 cups strawberries
3/4 cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12 3 oz. paper cups or popsicle molds
12 popsicle sticks

In a blender or food processor, puree strawberries with 1/4 cup honey. Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey.
When strawberry layer is firm, pour kiwifruit puree into molds. Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve.

*** Honey Apple Turnovers ***
Makes 4 servings
These are easier than apple pie!
You can make fun decorations with the extra scraps of dough.
1 tablespoon dried currants
3 tablespoons finely chopped walnuts
1/2 teaspoon ground cinnamon, plus additional for dusting
6 tablespoons honey, divided
2 large baking apples
Prepared pie dough for two single-crust 9-inch pies (purchased or homemade)

In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple
half with filling-side up. Tuck and wrap dough around each apple half.
Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon. Transfer turnovers to an ungreased baking sheet. Bake
at 375°F for about 35 minutes, until turnovers art golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature.

*** Honey Care to Take a Dip ***
Makes 2-1/4 cups
Surprise your family and make this recipe for a dessert that tastes good and is good for you.
1 pint (16 oz.) lowfat plain yogurt
1/4 cup honey
2 Tbsp. orange juice
1/2 tsp. grated orange peel
Assorted fruits for dipping such as sliced apples and pears and

Combine yogurt in a small bowl with honey, orange juice and orange peel; mix well. Serve with sliced fruit.

*** Honey Come to My Ade ***
Makes 4 servings
You could start your own business with a honey lemonade stand.
3/4 cup honey
1 cup lemon juice
1 lemon, thinly sliced
1 quart carbonated water
Ice cubes

Mix honey and lemon juice together in a 1-quart juice container until honey dissolves. Add carbonated water and lemon slices. Refrigerate until cold. To serve, fill each glass with ice.

*** Honey Crispies ***
Makes about 30 cookies & is a great sleep-over snack.
1/2 cup powdered sugar
1/2 cup honey
1/2 cup peanut butter
1-1/2 cups crispy rice cereal
1/2 raisins
1/2 cup chocolate or multicolored candy sprinkles

Place a sheet of waxed paper on a cookie sheet so cookies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when touched. Serve right away or place in tightly covered container and store in

*** Honey Granola Squares ***
Makes 9 servings
Kids will enjoy the mixing and measuring activities in this recipe. Parents should handle heating the honey.
3 cups low-fat granola
3/4 cup dried fruit, such as dried cranberries or cherries, or finely chopped dried apricots, apples or pears
1/2 cup honey
1/4 cup vegetable oil
3/4 teaspoon vanilla extract
3 egg whites, lightly beaten

In a large bowl, mix together granola and dried fruit. In a small
saucepan, heat honey, oil and vanilla over medium heat, stirring until honey is dissolved. Pour honey mixture over granola and mix until thoroughly coated. Pour egg whites over granola mixture; mix well. Pack mixture firmly into an 8-inch square nonstick baking pan. Bake at 325°F for 40 minutes or until deep golden brown. Place pan on a cooling rack; cool
completely before cutting into squares, approximately 2-1/2-inches each.

*** Honey Make Mine Chocolate Sauce ***
Makes 1 & 1/4 cups
You won't believe how easy this is to make. It's delicious served over ice cream. Make sure you have adult help when pouring the sauce.

In a medium bowl, combine milk, honey and beaten egg; mix well. Add baking mix and stir until moistened. Spoon into greased muffin tins. Bake at 400°F for 18 - 20 minutes.

*** Honey Parlez Vous Parfait? ***
Makes 2 servings
"Parlez (par-lay) vous (voo)" means "do you speak" in French. "Parfait" (par-fay) is French for "perfect." In cooking, a parfait is usually a layered ice cream dessert topped with whipped cream and served in a tall narrow glass. This parfait is "perfect" for breakfast.
1 large banana, sliced and divided for two servings
1/3 cup honey, divided for two servings
1/2 cup plain yogurt, divided for two servings
1/2 cup crunchy granola, divided for two servings

Set aside several slices of banana for garnish (decoration for the finishing touch on top). Layer 1 tablespoon honey, 1/2 of banana slices, 2 tablespoons yogurt, 1 tablespoon honey and 2 tablespoons granola in a parfait glass or water glass. Repeat for the second parfait. Place the remaining banana slices on top and drizzle with honey.

*** Honey Shake It Up ***
Makes 4 servings
1-1/2 cups milk
1-1/2 cups strawberries, sliced
1 cup vanilla yogurt
1/4 cup honey
5 ice cubes

Combine all ingredients except ice cubes in a blender and blend until thick and creamy.
Add ice cubes one at a time and blend until smooth.

*** Kaleidoscope Honey Pops ***
Makes 12 servings
2-1/4 cups water
3/4 cup honey
3 cups assorted fruit, cut into small pieces
12 3 oz. paper cups or popsicle molds
12 popsicle sticks

In a pitcher, whisk together water and honey until well blended. Place 1/4 cup fruit in each mold. Divide honey-water mixture between cups.
Freeze until partially frozen, about 1 hour. Insert popsicle stick; freeze until firm and ready to serve.

*** Peanut Butter-Banana Roll-Ups ***
Makes 2 servings
2 soft taco-size whole wheat or regular flour tortillas
1/3 cup smooth peanut butter
1/3 cup dried cranberries
1/4 cup honey
2 medium ripe bananas

Preheat oven to 350° F. Place tortillas on baking sheet.
Stir together peanut butter, cranberries, and honey until blended. Spread peanut butter mixture over tortillas to within 1/2-inch of edges.
Place peeled banana on edge of each tortilla; roll up. Place each roll-up seam side down on a piece of aluminum foil*. Wrap foil around roll-ups, sealing edges all around, and place on baking sheet.
Bake 8 to 10 minutes or until filling is warm.
* It's not necessary to heat these roll-ups; for a lunch box, simply wrap each roll-up in foil or plastic wrap to transport.
Variations: Substitute chopped mixed dried fruit for cranberries, or sprinkle roasted peanut halves, toasted coconut or chocolate chips over peanut butter before adding banana.

*** Peanut Butter-Banana S'mores ***
Makes 6 servings
12 cinnamon-flavored of chocolate graham crackers (2x2-inch squares)
2 tablespoons smooth peanut butter
2 tablespoons honey
1 medium ripe banana, sliced

Arrange six graham crackers on serving plate. Stir together
peanut butter and honey until blended.
Spread peanut butter mixture generously over six crackers.
Arrange banana slices over peanut butter. Place second graham cracker on top of each.

*** Peanut Honey Huggers ***
Makes 4 cups (1 & 1 /2 lbs.)
Preparation Time: About 15 minutes
1/2 cup honey
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
4 cups roasted, salted peanuts

Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235 °F Stir in nuts; mix thoroughly to coat.
Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.

*** Peanutty Honey Goo ***
Makes 1 & 2/3 cups
Preparation Time: Less than 5 minutes
1 cup natural peanut butter
2/3 cup whipped honey

Gradually stir peanut butter into honey; mix thoroughly.

*** Pumpkin Muffins with Cream Cheese Frosting ***
Makes 12 servings
Frosting is optional on these muffins. Without it, they are ideal for breakfast; with it, they become a sweet afternoon snack.
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1 cup solid-pack pumpkin
1 cup honey
1/4 cup vegetable oil
2 eggs, at room temperature, lightly beaten
1/4 cup low-fat buttermilk
1 teaspoon vanilla extract

In a large bowl, stir together flour, cinnamon, baking soda and salt. Stir in walnuts. In a separate bowl, blend pumpkin, honey, oil, eggs, buttermilk and vanilla until smooth. Pour pumpkin mixture over dry ingredients. Stir just until mixed. Spoon batter into paper lined muffin cups, filling each to just below the rim. Bake at 350'F for about 25 minutes or until a toothpick inserted near the center of muffins comes out clean. Let pan cool on rack for 5 minutes. Remove muffins from pan and let cool on rack completely. Frost with Cream Cheese Frosting, if desired.

* Cream Cheese Frosting:
In a small bowl, with electric mixer, beat Eight ounces cream cheese (softened to room temperature) with 1/3 cup honey,
until fluffy.

*** Summer Fruit Soup ***
Makes 4 servings
1/2 cup honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups (16 ounces) pitted cherries or blueberries, thawed if frozen
3 large peaches, peeled, pitted and cut into 1/2" cubes
2 cups plain nonfat yogurt

In large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours.
*To serve: spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.

*** Super Fast Honey Snacks ***
• Drizzle honey over fresh grapefruit halves. Microwave one to two minutes -- depending on how cold the grapefruit was to start -- for a warm treat.
• Microwave honey in a small microwave-safe bowl or pitcher for 15 to 30 seconds. Pour warm honey over toaster waffles, fresh slices of apples or berries.
• Toast English muffins and spread with cream cheese. Top with slivered almonds and drizzle with warm honey.
• Mix 1/2 cup peanut butter with 1/4 cup honey.
• Use as a dip for carrot and celery sticks, and pear and apple slices.

*** Super Spread Sandwich Stars ***
Makes 1-1/4 cups spread, enough for about 10 sandwiches.
1 Red or Golden Delicious apple, peeled, cored and coarsely
1 cup roasted peanuts
1/3 cup honey
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Sliced sandwich bread (an adult to help with peeling and chopping)

To make Super Spread, place apple pieces, peanuts, honey, lemon juice and cinnamon in food processor fitted with chopping blade or blender.
Pulse the food processor several times until ingredients start to blend, occasionally scraping down the sides with a rubber spatula to help mix.
Process for 1 to 2 minutes until mixture is smooth and
To make a Sandwich Star, use a butter knife to spread about 1 tablespoon of the Super Spread on each of 2 slices of bread.
Stack them together, spread side up. Top with a third piece of bread.
Place star-shaped cookie cutter on top of the sandwich and press down firmly and evenly. Leaving the cookie cutter in place, remove the excess trimmings with your fingers or a butter knife. (Instead of throwing away the sandwich trimmings, set them out for the birds they love 'em!)
Remove the cookie cutter. Make more Sandwich Stars as desired.

*** 3 Layer Unbaked Cookies ***
* First Layer:
½ cup butter
1 cup cocoa
¼ cup sugar
1 teaspoon vanilla
2 cups graham cracker crumbs
½ cup chopped nuts
1 cup coconut

* Second Layer:
½ cup butter
3 tablespoons milk
1 - 3 ounce box instant vanilla pudding
2 cups powdered sugar

* Third Layer:
6 ounces chocolate chips
1½ tablespoons butter

In a large saucepan, combine butter, cocoa, sugar and vanilla and cook over medium high heat. Stirring continuously, cook for 3 minutes after the butter melts. Remove from heat, add remaining ingredients. Press into a 13x9 inch baking pan.
In a bowl, cream butter with milk and pudding mix. Beat in powdered sugar. Spread over first layer.
In a small saucepan, melt chocolate chips and butter together. Spread over second layer and refrigerate. When completely chilled, cut into bars.

*** 5 Cup Salad ***
1 cup mandarin oranges
1 cup pineapple
1 cup flaked coconut
1 cup miniature marshmallows
1 cup sour cream

Drain liquid from fruit. Combine all ingredients and mix gently. Pour into a pretty glass serving bowl. Chill.

*** Aggression Cookies ***
3 cups quick cooking oats
1½ cups flour
1½ cups brown sugar, packed
1½ cups shortening or butter
1 teaspoon salt
½ tablespoon baking soda
1½ teaspoon vanilla

Wash hands, and use them to mix together all of the ingredients in a large bowl. The more you mix, the better the cookies will be. Shape into round balls the size of a walnut and place on an ungreased cookie sheet. Bake 15-17 minutes at 350° F.
* Options:
Divide into 4 equal portions, and add one of the following to each portion: 1 teaspoon cinnamon, 6 ounces chocolate chips, ½ cup chopped nuts, ½ cup coconut or raisins.

*** All-American Sandwich ***
¼ pound American cheese, cubed
1 - 7 ounce can tuna, flaked
2 tablespoons onion, chopped
2 tablespoons sweet pickle, chopped (or relish)
3 hard-cooked eggs
2 tablespoons green pepper, chopped
2 tablespoons stuffed olives, chopped
½ cup mayonnaise
6 hot dog buns

Combine all ingredients except buns. Mix lightly. Fill buns with
mixture. Wrap buns with aluminum foil and bake at 250° for about 30 minutes.

*** Ants On A Log ***

Wash celery and cut into 4 inch lengths. Spread peanut butter on celery and put several raisins on each one.

*** Apple Crisp ***
¾ cup quick cooking oats
½ cup flour
¾ cup brown sugar
1/8 teaspoon salt
½ teaspoon cinnamon
½ cup butter, melted
4 cups tart apples, peeled and sliced

In a large mixing bowl, combine oats, flour, sugar, salt and cinnamon. Add melted butter and mix until well blended. Mixture should be crumbly. Place sliced apples in a buttered eight inch round or square baking pan and spread oatmeal mixture over the top. Bake for 35 minutes at 350° F.
Serve warm with whipped cream or ice cream.

*** Apple Volcanoes ***

Cut the top off the apple. Core the apple and discard. Fill the center of the apple with peanut butter. Sprinkle granola, raisins or whatever you may like on top.

*** Applesauce Cookies ***
3 cups flour
¼ teaspoon cloves
½ teaspoon nutmeg
1½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup shortening or butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup applesauce
¼ cup nuts, chopped

In a large bowl, cream shortening, sugar and egg until light and fluffy. Add vanilla and applesauce. Sift together the flour, spices, baking powder, baking soda and salt, and add to sugar and egg mixture until well blended. Stir in nuts. Drop by teaspoonfuls onto a greased cookie sheet and bake for about 12 minutes at 375° F.

*** Applesauce on a Stick ***
½ cup unsweetened pineapple juice
3 medium apples unpeeled cored and cut up
¼ t cinnamon
½ cup dark raisins
1 T sugar or to taste
Popsicle sticks

Process apples, juice, cinnamon and raisins in blender or food
processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or popsicle molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.

*** Banana Blasters ***
Popsicle Sticks

Take a banana and peel it. Cut it in half across the middle so you have 2 equal parts. Place a Popsicle stick in the flat end. Pour honey onto a paper plate. Roll the banana in honey until it is fully coated. Sprinkle with or roll in granola.

*** Banana and Peanut Salad ***
3 medium sized bananas
1 tablespoon lemon juice
2 cups miniature marshmallows
½ cup salted peanuts
1/3 cup mayonnaise

Slice bananas. Sprinkle with lemon juice, stirring gently to prevent bananas from turning black. Add marshmallows and peanuts. Gently fold in mayonnaise blending well.

*** Banana Oatmeal Cookies ***
1 cup sugar
¾ cup butter
1 egg
1 cup mashed bananas
1¾ cup quick cooking oats
1½ cups flour
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon baking soda
½ cup chopped walnuts

Cream together butter, sugar and egg until light and fluffy. Stir in bananas and oatmeal. Combine remaining dry ingredients and nuts and add to creamed mixture, blending well. Drop by teaspoonfuls onto greased cookie sheet and bake 15-20 minutes at 350° F.

*** Banana Orange Smoothie ***
¾ cup nonfat plain or vanilla yogurt
¾ cup orange juice
2 bananas
1 T honey
1 cup crushed ice

Mix all ingredients in a blender and blend until smooth.

*** Banana Orange Sunrise ***
3 cups orange juice
¼ cup honey
2 medium bananas, sliced
ice cubes
cranberry juice cocktail

Place orange juice, honey and bananas in blender. Add ice cubes until mixture measures 6 cups. Cover and blend on low speed 30 seconds or until smooth.
Divide juice mixture between 8 glasses; pour cranberry juice on top. The cranberry juice cocktail slowly sinks down into the slushy orange juice mixture to resemble a beautiful sunrise.

*** Barbecue Beef and Beans ***
½ pound bacon, diced
1 pound ground beef
1 small onion, chopped
1 large can pork and beans
1 small can red (or kidney) beans
1 cup catsup
¼ cup brown sugar
3 tablespoons white vinegar
salt and pepper

Brown the bacon. Drain well and place in an electric crock pot or casserole dish. Brown the ground beef and onion together. Drain off fat and add to bacon in the cooker or casserole. Add remaining ingredients and mix together. Cook on low 4-6 hours, or at 300° in oven for 1½ hours.

*** Beans & Hot Dogs ***
1 lb package of hot dogs
1 - 16 oz. can baked beans
1 - 16 oz. can Lima beans, drained
1 - 16 oz. can kidney beans, drained
1 small onion, chopped, or 1 T instant minced onion
½ cup ketchup
¼ cup brown sugar
1 T prepared mustard
½ t salt
¼ t pepper

Slice each hot dog crosswise into 6-8 pieces. Mix hot dogs with all other ingredients in a 2-quart casserole dish. Place casserole in oven. Turn oven to bake at 350° F. Bake for 35-40 minutes or until bubbly. Turn heat to off. Serve immediately.

*** Berry Smooth Shake ***
1 cup fresh raspberries or strawberries
1 cup cold milk
1 cup plain yogurt
2 T honey
1 banana
¼ teaspoon vanilla
7 crushed ice cubes

Place berries and ½ cup milk in a blender. Blend on high for 1 minute until smooth. Add remaining milk, yogurt, honey, banana and vanilla. Blend for another minute. Add crushed ice cubes. Blend slowly until smooth. Makes 3½ cups.

*** BHMC Sandwich ***
4 slices ham
2 slices of white bread or toast
1 slice of American cheese
1-2 tablespoons of mustard

Spread mustard evenly onto bread. Place two slices of ham onto the first slice of bread. Then on top of the ham place the cheese. Next place the other two slices of ham on top of the cheese, and cover with the other slice of bread. Place sandwich on microwave safe plate, and put it into the microwave. Microwave on high for 25-30 seconds or wait till
cheese starts to bubble.
Wait about 30-60 seconds for sandwich to cool.

*** Birds Nest ***
1 plain glazed or cake doughnut icing
Chow mien noodles
Jelly beans

Spread some icing on doughnut, then sprinkle with the noodles and top it off with the jelly beans.

*** Bologna Mash ***
Mashed Potatoes (warm)
Grated Cheddar or Velveeta Cheese

Heat a piece of bologna in a non stick skillet until it puffs up in the middle. Put a generous scoop of mashed potatoes in the cap and cover with the cheese. Place in microwave for 30 seconds or until cheese melts.
This is an easy lunch, and a great use for leftover mashed potatoes.

*** Borden’s Pie ***
1 - 15 ounce can sweetened condensed milk
12 graham crackers, crushed
1 cup chopped nuts
3 eggs, well beaten
1 cup sugar

Place unopened can of sweetened condensed milk in a large saucepan and cover completely with water. Place over medium heat and slowly bring to a boil and boil for 3 hours, keeping can well covered with water. Cool.
In a bowl, combine the crackers, nuts, eggs and sugar and spread evenly in a 9 inch pie plate or 8x8 inch square baking pan. Bake for 25 minutes at 325° F. Cool.
Open cooled can of condensed milk and pour over graham cracker crust and refrigerate for several hours. Serve with whipped cream.

*** Bread Sticks ***
1½ cup warm water
1 package dry yeast (2¼ teaspoons)
1 tablespoon salt
1 tablespoon sugar
4¼ cups flour
1 egg, beaten

In a large mixing bowl, combine all ingredients until a firm dough is formed. Roll pieces of dough into logs about ½ inch thick and 4 inches long. Place on greased cookie sheet. Brush tops with beaten egg and sprinkle with salt. Bake at 425° F. for12-15 minutes or until golden brown.

*** Breakfast Brunch ***
7 slices bread
1 pound ham, cubed
¼ pound cheddar cheese, grated
3 eggs, beaten
2 cups milk
½ teaspoon dry mustard
½ teaspoon salt

Arrange bread in buttered 7x11-inch baking pan. Sprinkle ham, then cheese over bread. Combine eggs, milk, mustard and salt in a bowl. Pour over mixture in dish. Cover and refrigerate overnight. Next day, preheat oven to 325°. Bake, uncovered, for 1 hour and 15 minutes.

*** Bubble Pizza ***
2 tubes buttermilk biscuits
2 cups spaghetti or pizza sauce
Favorite pizza meats: hamburger, pepperoni, sausage
Favorite pizza veggies, like: olives, onions, peppers, mushrooms
Favorite cheese: mozzarella, cheddar, American

Cut each biscuit into 4 pieces (total Eighty chunks) and place in a mixing bowl. Add sauce and any of your favorite pizza ingredients. Turn into greased baking pan and bake 20 min. at 325° F. Place choice of cheese on top and return to oven just till melted. Cut and eat.

*** Bunny Hop Salad ***
1 medium pear, cored and halved
lemon juice
4 raisins
2 large almonds, split
12 thin strips carrot
2 miniature marshmallows

Dip cut side of pears in lemon juice, if desired. Place pear halves on serving plate, cut side down. Decorate top end of each half with 2 raisins for eyes, almonds for ears, 6 carrot strips for whiskers and miniature marshmallows for nose and tail.

*** Caramel Cereal Crisps ***
¼ cup butter or margarine
1 T light corn syrup
1 cup dark brown sugar
1 T water
1/8 t salt
3½ cups crisp rice cereal

Combine butter and corn syrup in Dutch oven, and place over low heat until butter melts. Add sugar, water, and salt. Cook until mixture comes to a full boil, stirring occasionally. Boil 3 minutes or to the firm ball stage (242° to 248° F). Add cereal and stir until evenly coated.
Quickly spread mixture in a buttered 13x9x2 inch pan. Mark in pieces at once. When cool, turn candy from pan and break in pieces with knife handle.

*** Caramel Corn Pops ***
Eight cups of Corn Pops
1/3 cup butter or margarine
½ cup corn syrup (light or dark)
½ cup brown sugar
9 t molasses
1 t vanilla extract

Line two cookie sheets with aluminum foil, and butter lightly.
In a large pan (Dutch oven) over medium heat, combine butter, brown sugar, corn syrup, and molasses. Bring to a boil and simmer about 6 minutes, stirring continuously. Remove from heat and mix in the vanilla.
Quickly mix in the cereal to coat the surface. Pour out onto the prepared cookie sheets. Butter your fingers. When cool enough to handle separate into balls or other shapes.

*** Caramel Fondue ***
½ cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 - 15 ounce can sweetened condensed milk
1 teaspoon vanilla

In a small saucepan, melt butter over medium heat. Stir in sugar, corn syrup and water. Bring to a boil. Stir in condensed milk, simmer, stirring constantly until mixture reaches thread stage 230° (please see Candy Temperatures and Tests). Add vanilla. Place over fondue burner. Dip apples, marshmallows, pineapple, popcorn or oranges.

*** Caramel Marshmallows ***
½ lb caramels
3 T hot water
¾ cup toasted coconut (or finely chopped pecans)
Eight oz large marshmallows (about 32)

Line a cookie sheet with waxed paper. Place the caramels and hot water in top of double boiler. Heat over simmering water, stirring often, until caramels are melted.
Use a fork or thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface. Roll the marshmallow in the toasted coconut (or pecans). Place each on the waxed paper. Work quickly to coat each marshmallow. Stir the caramel mixture occasionally to keep it smooth.
When all are finished, place in a cool place until caramel is firm. Store in a covered container in a cool place.

*** Caramel Toast ***
4 slices bread
½ cup brown sugar
2 tablespoons evaporated milk

Butter one side of bread to edges. Combine sugar and milk. Spread on bread. Lay carefully on a cookie sheet. Broil about 4 inches from heat until bubbly. Watch carefully to avoid burning.

*** Cheese Bread ***
1 egg
1½ cup milk
3¾ cups baking mix (such as Bisquick)
1½ salt
1 cup cheddar cheese, finely grated
1 tablespoon onion, minced
1 tablespoon poppy seed

Heat oven to 350°. Grease bottom of 9x5x3-inch loaf pan. In a medium-sized mixing bowl, combine the egg and milk, blend well. Add remaining ingredients and mix well. Beat vigorously for 1 minute. Pour batter into prepared pan and sprinkle top with poppy seeds. Bake 50-60 minutes.
Place on wire rack to cool 5-10 minutes before removing from pan. Slice and serve warm.

*** Cheesecake for Kids ***
1 cup graham cracker crumbs
3 tablespoons light brown sugar
3 tablespoons butter, melted
1 package Dream Whip or 2 cups whipped cream
Eight ounces cream cheese, softened
½ cup sugar
1 can cherry pie filling

In a bowl, mix together the crust ingredients, and press into a 9 inch pie plate. Chill or freeze for 1 hour.
Prepare Dream Whip according to package instructions. Blend cream cheese and sugar with an electric mixer. Blend into Dream Whip and chill for 30 minutes. Pour into graham cracker crust, and top with pie filling. Serve with whipped cream.

*** Cherry Cream Freeze ***
1 - 15 ounce can sweetened condensed milk
¼ cup lemon juice
1 pound can cherry pie filling
¾ cup crushed pineapple
¼ teaspoon almond extract
1 package Dream Whip

Combine first 5 ingredients in a bowl, mix well. Gently fold in the whipped Dream Whip until blended. Pour into loaf pan or fill paper lined muffin tins. Cover with foil, freeze until firm. To serve, unmold and slice loaf, or serve individual cups.

*** Cherry Quickie Salad ***
1 - 21 ounce can cherry pie filling
3 or 4 medium sized bananas, sliced
1 - Eight ounce container plain or vanilla yogurt

Empty pie filling into a bowl, add sliced bananas. Fold in yogurt. Chill. Serve on a lettuce leaf as a salad.

*** Chex Party Mix ***
1 stick butter, melted
2 tablespoons, Worcestershire sauce
1½ teaspoons, seasoned salt
¾ t garlic powder
½ t onion powder
9 c corn, wheat and rice Chex, mixed
1 c mixed nuts
1 c mini pretzels
1 c garlic-flavor bite-size, bagel chips

Heat oven to 250° F. Melt the butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container.

*** Chicken a la King ***
1 cup fresh or canned mushrooms, sliced
¼ cup butter
¼ cup flour
½ teaspoon salt
2 cups milk
2 cups cooked chicken, diced
2 tablespoons onions, very finely chopped
½ teaspoon pepper
¼ cup pimiento strips

Fry mushrooms in butter until lightly browned. Blend in flour and salt, stir until bubbly. Add milk and cook, stirring constantly until sauce boils and thickens. Add chicken, onion, and pepper. Heat through. Remove from heat. Add pimiento. Serve hot on toast or hot biscuits.
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