Kids Recipes X

 

Xylophone Cupcakes

Ingredients:

8 different colors of frosting
8 mini cupcakes
Red shoestring licorice
4 mini M&M's
2 pretzel rods
2 mini marshmallows

Directions:

1. Frost the cupcakes. Line them up, lay the licorice across the top, and place the M&M's at each end.

2. Create the mallets by placing mini marshmallows on the ends of the pretzels.

 

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Yogurt Fruit Salad

Ingredients:

1-2 cups vanilla yogurt
4 cups fruit - melons, apples, oranges, or bananas

Directions:

1. Mix fruit together in a bowl, add yogurt.

2. Cool in the refrigerator for at least one hour. Serve.

 

 

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Upside Down Umbrella Cakes

Ingredients:

1 egg
3 tablespoons melted butter
1 teaspoon vanilla
1 16-oz. can of pineapple slices
2/3 cup brown sugar
1/3 cup shortening
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
12 paper umbrellas

Directions:

1. Preheat oven to 350 degrees F. Evenly divide melted butter into a 12-cup muffin tin.

2. Drain pineapple slices, saving one cup of drained syrup. Put pineapple slices into the melted butter on the bottom of each muffin section.

3. Place crumbled brown sugar on top of each pineapple slice.

4. In a bowl, mix together sugar and shortening. Add egg and vanilla. Beat together.

5. In another bowl, mix the flour, salt, and baking powder. Add this mixture to the first bowl of ingredients. Stir well, while adding one cup of the extra pineapple juice.

6. Spread this mixture over the pineapple slices in the muffin tin.

7. Bake for 30 to 40 minutes. Remove from oven and let cupcakes cool for five to ten minutes.

8. Flip upside down on serving plate, and add a colorful paper umbrella to each.

 

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Worm Burgers

Ingredients:

1 lb Ground beef
1 1/2 cup Mung bean sprouts
1 Egg
Salt and pepper to taste
6 Hamburger buns

Directions:

1. Wash sprouts with warm water.

2. Mix one cup of the sprouts, the ground beef and the raw egg together in a bowl. Reserve the remaining sprouts until later.

3. Form burgers into six patties. Place in fry pan and sprinkle with salt and pepper.

4. Cook on medium heat until they are well browned underneath. Carefully turn the patties. Season again and cook until the second side is well browned.

5. Place on open buns and serve with the"worm" sprouts sprinkled on top as a garnish.

 

Wholesome Wagons

Ingredients:

12 Toothpicks
2 Celery stalks
16 Carrot rounds
20 Raisins
1/2 cup Peanut butter, cheese spread or ranch dressing

Directions:

1. Cut celery stalks crosswise into two pieces each, about 3" long.

2. Push toothpicks through sides of celery to form axles for four wheels.

3. Fill celery wagon with peanut butter, cheese or dressing. Stick carrot rounds onto ends of toothpicks. Cover tips with raisins.

4. Stick a toothpick into the end of the celery at a 45 degree angle to form wagon handle. Cover tip with raisin.

 

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Oyster Cracker Snacks

Ingredients:

1 package Oyster crackers
1 package Ranch style dressing mix
1/2 cup Oil
1/2 teaspoon Dillweed
1/2 teaspoon Lemon pepper seasoning
1/2 teaspoon Garlic powder

Directions:

1. Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well.

2. Mix dry ingredients and sprinkle over crackers, stir to coat.

3. Bake at 250 degrees F for one hour, stirring once or twice. Store in airtight container.

 

Octopus Dogs

Ingredients:

6 Hot dog buns
6 Hot dogs
1 can Chili

Directions:

1. About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.

2. Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot dog.

3. Boil and the hot dog will look like an octopus. Serve with head up and legs spread out over an opened hot dog bun that has chili on it.

 

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Jello Jigglers®

Ingredients:

2 packages (8-serving size each) Jello Brand Gelatin, any flavor
2-1/2 cups boiling water

Directions:

1. Stir boiling water into gelatin in large bowl 3 minutes until completely dissolved. Pour into 13x9 inch pan.

2. Refrigerate at least 3 hours or until firm (gelatin does not stick to finger when touched).

3. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin or cut into 1-inch squares.

4. Lift from pan. Serve immediately.

 

Jello Fruit Popsicles

Ingredients:

1 small box fruit flavored jello
2 cups fruit juice
2 cups boiling water

Directions:

1. Dissolve gelatin in boiling water.

2. Add juice and pour into Popsicle molds. Freeze.

 

Jello Popcorn Balls

Ingredients:

1 cup light Karo syrup
1 cup granulated sugar
1 small box any flavor gelatin

Directions:

1. Bring Karo syrup, sugar and gelatin to a boil.

2. Pour over 4 quarts of popcorn and mix well. Form into balls.

 

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Lincoln's Log Home

Ingredients:

2 (9 ounce) bags pretzel logs
1/4 cup water
1 cup all-purpose flour

Directions:

1. Mix flour and water into a thick paste.

2. Arrange the pretzel logs in the following fashion: Spread paste over 1 side and microwave for 50 seconds on HIGH; let cool.

Back wall of house - 5 whole pretzel rods.

Front wall of house - 5 pretzel rod halves.

Make 2 sides with peaks - 5 whole pretzel rods; 1 rod with 1-inch cut from it, centered over the 5; 1/2 pretzel rod centered over the others and the 1-inch portion centered as the peak.

 

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Quick Cookies recipe

Ingredients:

1 cup white corn syrup
1 cup granulated sugar
4 cups cornflakes
1 1/2 cups peanut butter

Directions:

1. Combine sugar and corn syrup and bring to a boil just so that the sugar dissolves. Add peanut butter and stir until it is smooth.

2. Stir in the cornflakes.

3. Line a jellyroll pan with wax paper. Drop the cookie mixture by teaspoon while still warm. Let cool, then serve.

 

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Rock Candy

Ingredients:

Heavy cord
2 cups granulated sugar
1 cup water

Directions:

1. Put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water.

2. Heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts.

3. Keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan).

4. Remove the pot from the stove, let the liquid cool until it is just warm.

5. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil.

6. Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in
a few hours.

7. The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before.

8. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form.

9. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy.

 

Rudolph the Reindeer

Ingredients:

2 slices Whole wheat bread
1/4 cup Peanut butter; creamy
16 Raisins
16 Pretzels - twist style
4 Cherries

Directions:

1. Spread peanut butter on bread slices and cut each slice into four triangles.

2. Turn triangles so point is down, then place two raisins in center for eyes.

3. Cut cherry in half and place one half at bottom point for nose. Break twist pretzels to make antlers and place at upper two corners.

 

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Toadstools

Ingredients:

1 Small piece of Hershey bar
1 Saltine cracker
1/2 Large marshmallow
1 teaspoon Peanut butter

Directions:

1. Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmallow.

2. Microwave 20 seconds. Yummy!

 

Top Dog

Ingredients:

8 Hot Dogs
1 can Pillsbury Refrigerated Crescent Dinner Rolls (8oz)
4 slices American Cheese, cut into 6 strips each

Directions:

1. Slit hot dogs to within 1/2" of ends; insert 3 strips cheese in each slit.

2. Separate dough into 8 triangles; wrap dough over hot dog, keeping cheese up.

3. Place on ungreased cookie sheet, cheese side up.

4. Bake at 375 degree F for 12-15 minutes or until golden brown.

 

Teddy Bear Carousel

Ingredients:


1 Apple; cored
1/4 cup Peanut butter; creamy
2 Gummi bears
8 Teddy grahams
8 Toothpicks

Directions:

1. Cut apples crosswise into 1/4" slices to form circles.

2. Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the edge of one apple circle, peanut butter side up.

3. Top with second apple circle, peanut butter side up, and secure to tops of toothpicks to form a carousel.

4. Stand four teddy grahams in the peanut butter between the toothpicks.

5. Place a gummi bear in the center of the carousel roof. Repeat to make a second carousel.

 

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Hobo Popcorn

Ingredients:

1 18" square heavy duty foil
4 Tablespoons Popcorn
4 teaspoon Cooking oil
Salt
Melted butter

Directions:

1. Cut 18" square of heavy duty foil into four squares. In the center of each square, place one teaspoon oil and one tablespoon popcorn.

2. Bring the four corners of foil to the center, making pouch like hobo knapsack. Seal edges well.

3. With string, tie coners of each pouch to long handled barbeque tool or green stick.

4. Place pouch directly on hot coals and shake often until corn is popped.

5. Carefully open pouch and season popcorn with melted butter and salt.

 

Homemade Cracker Jacks

Ingredients:

1 cup Peanuts
4 cup Popped corn
1/4 cup Sugar
1/2 cup Molasses

Directions:

1. Mix popcorn and peanuts together in a large bowl or pan.

2. Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees F on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thead as it drops into the water.

3. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.

4. Cool and break into chunks with a wooden spoon. Store in an airtight container.

 

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Volcanoes in the Microwave

Ingredients :

4 teaspoons peanut butter
4 large marshmallows
Red sprinkles
Whipped cream

Directions:

1. Cut a hole in the middle of each of the marshmallows. Fill each with 1 teaspoon peanut butter. Pour sprinkles on top.

2. Place on microwave-safe plate and microwave for 50 seconds, watching the "volcanoes" erupt.

3. Put a circle of whipped cream on the outside of the plate. Serve.

 

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