Kids Recipes

Kids Recipes A to Z

Kids love to help out in the kitchen, these kids recipes will let them (and you) have fun making great tasting snacks, meals and treats.

If you're looking for fun ways to spend more time with your kids, teaching them to create tasty foods is the perfect way. Cooking and baking with children is a great way to spend quality time with them while teaching them basic skills.

For quick lunches, tortilla rollups are a quick and easy way to wrap up something yummy. Just take a small tortilla and warm it in the microwave for a few seconds. Choose one or more fillings, such as jelly, peanut butter, ham, cheese, or salsa. Wrap the tortilla into a tube shape while it is still warm.

For a sweet treat, cheesecake apple dippers are delicious fruity bites. Wash, slice, and core two apples. Mix one container of cheesecake flavored yogurt with one tablespoon of brown sugar in a small bowl. Dip the apple slices in the brown sugar cheesecake mixture and enjoy.

Below are many more made-for-kids recipes, most use ingredients you can find easily, or you may even have them on hand right now. Round up your aprons and get started, breakfast, these are all the best recipes for kids from A to Z.

Kids Recipe List

             Kids Recipes

Kids Recipes A

All Star Baseballs and Bats
Apple Smiles
Apple Pancakes
After School Snack Mix

 

Kids Recipes B

Bunny Salad
Basic Pancakes
Banana Hot Dog
Brunch Pizza
Bugs On A Log

 

Kids Recipes C

Chocolate Spiders
Clown Faces
Carmel French Toast
Crispy Corn Dogs
Cracker Jack

 

Kids Recipes D

Daisy Apple
Dirt Cups
Diabetic Kids Snackin Corn

 

Kids Recipes E

Eyeballs on Ritz
English Muffin Pizza

 

Kids Recipes F

Funny Face Salad
Fruit Sandwich

 

Kids Recipes G

Green Spaghetti
Gelatin Rainbow

 

Kids Recipes H

Hobo Popcorn
Homemade Cracker Jacks

 

Kids Recipes I

Ice Cream in a Bag
Icy Cherries

 

Kids Recipes J

Jello Jigglers
Jello Popsicles
Jello Popcorn Balls

 

Kids Recipes K

Kids Popcorn Balls
Kids Trail Mix
Kabibbles
Krunchy Krazy Korn

 

Kids Recipes L

Lincolns's Log House

 

 

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Kids Recipes M

Microwave Carmel Corn
Monster Munch
Marshmallow Sandwich

 

Kids Recipes N

No Bake Butterscotch Oatmeal Cookies
No Bake Peanut Butter Cookies

 

Kids Recipes O

Oyster Cracker Snacks
Octopus Dogs

 

Kids Recipes P

Peanut Butter Turtles
Peanut Butter Chocolate Rice Krispie Treats
Puppy Chow

 

Kids Recipes Q

Quick Cookies

 

Kids Recipes R

Rock Candy
Rudolph the Reindeer

 

Kids Recipes S

Snake Hot Dogs
Sailboats and Canoes
Sewer Soda

 

Kids Recipes T

Toadstools
Top Dog
Teddy Bear Carousel

 

Kids Recipes U

Upside Down Umbrella Cakes

 

Kids Recipes V

Volcanoes in the Microwave

 

Kids Recipes W

Worm Burgers
Wagons

 

Kids Recipes X

Xylophone Cupcakes

 

Kids Recipes Y

Yogurt Fruit Salad

 

Kids Recipes Z

Zippy Ziti

 

 

 

 

Kids Recipes A

All-Star Fudgy Baseballs and Bats

Ingredients:

1 cup Carob powder
1 cup Water
1/4 cup Peanut butter (smooth or crunchy)
1/4 cup Honey
3/4 cup Wheat germ
3/4 cup Rolled oats
1/2 cup Unsweetened shredded coconut
2 Tablespoon Dry milk powder
1/2 teaspoon Grated orange rind (optional)
1 teaspoon Cinnamon (optional)

Directions:

1. In a small saucepan, combine the water and carob powder. Bring to a boil over low heat, stirring constantly.

2. Add the peanut butter and honey, continue cooking for about 5 minutes, or until syrup is slightly thickened.

3. In a large bowl, mix together the milk powder, wheat germ, oats, coconut, cinnamon, and orange rind (if being used).

4. Pour about one cup of the syrup over the dry mixture, to make a dough-like consistency.

5. Pinch off pieces of the dough and roll each piece into 2-inch-long tubes. Roll the rest into the shape of balls.

 

Apple Smiles

Ingredients:

Peanut butter
1 Red medium apple; cored & sliced about 1/3" wide, not skinned!
Tiny marshmallows.

Directions:

1. Spread one side of each apple slice with peanut butter.

2. Place three or four tiny marshmallows on top of the peanut butter on one apple slice.

3. Top with another apple slice, peanut butter side down. Squeeze gently.

 

Apple Pancakes

Ingredients:

2 Apples, diced
1 cup White enriched flour
1 cup Whole wheat flour
1/2 teaspoon Salt
1 3/4 cup Milk
1 Tablespoon Brown sugar
2 Eggs
2 Apples, diced

Directions:

1. Mix together dry ingredients. Add liquid ingredients; mix well then add the diced apples. Mix together.

2. Bake on a hot greased skillet.

 

After-School Mix

Ingredients:

1 cup Semi-sweet chocolate chips
9 cup Chex cereal (Wheat -- Rice And Corn)
1/4 cup (1/2 stick) margarine or butter
1/2 cup Peanut butter
1 1/2 cup Powdered sugar
1/4 teaspoon Vanilla

 

Directions:

1. Place cereal in large bowl; set aside.

2. In a 1-quart microwave-safe bowl, combine peanut butter, chocolate pieces, and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after
1 minute.

3. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated.

4. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread
on waxed paper to cool.

 

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Kids Recipes B

 

Bunny Salad

Ingredients:

1 Chilled pear half
2 Raisins
1 Red cinnamon candy
2 Blanched almonds
cottage cheese ball

Directions:

1. Place the lettuce leaf on a plate. Place the pear upside down on top of it.

2. Using narrow end of the pear for the bunny's face, place 2 raisins for the eyes, 1 red candy for the nose and 2 blanched almonds for the ears. The cottage cheese ball makes the tail.

 

Banana Hot Dog Sandwich

Ingredients:

1 Hot dog bun
2 Tablespoon Peanut butter
1/2 Banana

Directions:

1. Toast bun.

2. Spread peanut butter on bun then add the banana.

 

Basic Pancakes

Ingredients:

3 cup Flour
1 1/2 Tablespoon Baking powder
1 teaspoon Salt
2 cuo Milk
2 Eggs
2 Tablespoon Oil

Directions:

1. Mix dry ingredients then add eggs and milk and then gradually add oil.

2. Pour batter on to griddle in individual size servings.

 

Brunch Pizza

Ingredients:

8 oz Part Skim Mozzarella Cheese, grated
1/2 lb Boiled Ham, sliced
2 Eggs
pinch Dried Oregano
1/4 cup Low-fat Milk
Pizza Crust, prepared or homemade

Directions:

1. Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.

2. Cut the ham into strips and put them on the dough. Sprinkle on the cheese.

3. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano.

4. Bake in a 375 degree F oven for 20 to 30 minutes.

 

Bugs on a Log

Ingredients:

Peanut butter
Celery stalks
Chocolate chips

Directions:

1. Take a stalk of celery and fill center with peanut butter.

2. Place pieces of chocolate chips on top of peanut butter filled celery stalk.

 

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Kids Recipes C

 

Chocolate Spiders

Ingredients:

4 oz Milk chocolate candy melts
12 oz Twizzlers; chocolate flavor

Directions:

1. Cut twizzlers into 1 1/2" pieces. Slice each piece in half lengthwise.

2. On waxed paper place 4 legs (pieces) on each side and then drop 1 tsp melted candy in middle for body.

3. Use a toothpick to smooth to uniform circle and connect all candy pieces.

4. Cool completely before removing from waxed paper.

 

Clown Faces

Ingredients:

Large Pancakes (1 per face)
3 Orange Slices
1/2 Cherry Tomato
2 Poached or fried Eggs

Directions:

1. Make the pancakes in advance and set them in oven to keep them warm.

2. Poach or fry the eggs.

3. To assemble the faces place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose.

 

Caramel French Toast

Ingredients:

1 cup Brown sugar
2 Tablespoon Corn syrup
1/2 cup Butter
6 Egg; beaten
12 Slices Sandwich bread
1 ts Vanilla
1 1/2 cup Milk
1/4 teaspoon Salt

Directions:

1. Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly.

2. Pour syrup mixture into a 13x9x2 inch baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread.

3. Combine eggs, vanilla, milk, and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours.

4. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until lightly browned. Serve immediately.

 

Crispy Corn Dogs

Ingredients:

10 Frankfurters
1 cup Flour
1/2 teaspoon Salt
2 Tablespoon Yellow cornmeal
1 1/2 teaspoon Baking powder
3 Tablespoons Shortening
3/4 cup Milk
1 Egg, beaten
oil or shortening for frying

Directions:

1. In medium bowl mix flour, sugar, cornmeal, baking powder and salt.

2. With pastry blender or fork, cut in 2 Tablespoon shortening until mixture resembles fine crumbs.

3. In small bowl, combine egg and milk. Add to dry mixture; mix well.

4. Pat frankfurters dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off.

5. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot.

 

Cracker Jack

Ingredients:

4 qt Popcorn; popped
4 Tablespoons Butter
1/4 teaspoon Salt
1 cup Peanuts
1/2 cup Light corn syrup
1 cup Brown sugar
1/8 cup Molasses

Directions:

1. Preheat oven to 250 degrees F. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.

2. Combine all the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to the hard boil stage. This will take about 20 to 25 minutes. You will notice the mixture turning dark brown.

3. Remove the popcorn and peanuts from the oven and working quickly, pour the caramel mixture in a fine stream over them.

4. Place them back in the oven for 15 minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and store in a covered container.

 

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Kids Recipes D

 

Daisy Apple

Ingredients:

2 Tablespoons raisins
1 Mcintosh apple
2 Tablespoons crunchy or creamy peanut butter

Directions:

1. Set aside a few raisins for face. Stir remaining raisins into peanut butter.

2. With apple corer or paring knife, remove core and seeds from apple.

3. Using a small knife, push peanut butter mixture into center of apple. Make a happy face on top of peanut butter using reserved raisins. Chill before serving.

 

Dirt Cups

Ingredients:

1 pack Chocolate Pudding, instant
2 cup Milk
16 oz Oreos
3 1/2 cup Cool Whip
8 Gummy Worms (optional)
8 Plastic flowers (optional)

Directions:

1. Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes.

2. Crush Oreos and set aside. Let stand 5 minutes. Stir in cool whip and half of cookies.

3. To assemble: place 1 Tablespoons crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crumbs.

4. Place Gummy Worms in "dirt", and a plastic flower in each cup to resemble a flower pot.

 

Diabetic Kid's Snackin' Corn

Ingredients:

9 cup Corn, popped
1/3 cup Peanut butter
1 Tablespoon Butter

Directions:

1. Pop the corn.

2. Over low heat melt the butter with peanut butter until runny. Drizzle over the
popcorn and mix well.

3. Spread in shallow baking pans and bake in a 375 degree F oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

 

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Kids Recipes E

Eyeballs on Ritz

Ingredients:

Eggs; hard boiled
Ritz crackers
Black olives
Red food coloring

Directions:

1. Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs.

2. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling.

3. Place each egg, olive side up, on a ritz cracker.

4. Paint red lines, resembling blood veins, with a toothpick on the eye.

 

English Muffin Pizza

Ingredients:

6 oz Tomato paste or pizza sauce
6 English muffins; split
Garlic powder
Oregano
Basil (optional)

Topping:
Mozzarella cheese
Onions
Mushrooms
Olives
Green peppers

Directions:

1. Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.

2. Sprinkle with oregano, basil and garlic powder.

3. Arrange toppings; sprinkle with cheese. Bake at 450 degrees F for 5 minutes or until cheese melts.

 

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Kids Recipes F

 

Funny Face Carrot Salad

Ingredients:

2 carrots
1/2 cup vanilla yogurt
1 small can crushed pineapple
Raisins

Directions:

1. Peel carrots. Roll up a few long shavings and save them for "hair" on a final salad.

2. Grate carrots with a grater.

3. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice.

4. Toss pineapple with carrots, then add vanilla yogurt.

5. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot "hair", and serve.

 

Fruit Sandwich

Ingredients:

2 slices Raisin Bread, lightly toasted
2 Tablespoons Apple, or pear, or apricot chopped
3 Tablespoons whipped cream cheese;
2 Tablespoons Pineapple crushed in natural juice
 

Directions:

1. In a small bowl, mix all ingredients (except the bread) together. Use more cottage cheese if necessary, to hold everything together.

2. Spread the mixture on the bread.

 

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Kids Recipes G

 

Green Spaghetti

Ingredients:


1/2 pound spaghetti
1 medium-small clove garlic
3 packed cups basil leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1/4 cup Parmesan cheese

Directions:

1. Begin cooking the spaghetti.

2. Take all the basil leaves off the stems. Discard the stems, and put the leaves into the food processor.

3. Smash and peel the garlic. Add it to the basil, and blend.

4. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork.

 

Gelatin Rainbow

Ingredients:

6 1/4 cup Boiling water
2 Jello (Berry Blue); 4 servings
2 Jello (red); 4 servings
2 Jello (Lemon); 4 servings
2 Jello (Orange); 4 servings
2 Jello (Lime); 4 servings
8 oz. Cool whip

Directions:

1. Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved.

2. Pour each flavor into separate 8 or 9" square pans. Refrigerate 3 hours or until firm.

3. Cut each pan into 1" cubes. Arrange rows of different color gelatin cubes to form a rainbow on a large flat tray or cookie sheet.

4. Place 1/2 of the cool whip at each end of the rainbow to form clouds for dipping. Serve immediately.

 

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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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Ice Cream in a Bag

Ingredients:

1 Tablespoon sugar
1/4 teaspoon vanilla
1/2 cup milk or half & half
6 Tablespoons rock salt
1 gallon-size Ziploc plastic bag
1 pint-size Ziploc plastic bag
Ice cubes

Directions:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.

2. Put milk, vanilla, and sugar into the small bag, and seal it.

3. Place the small bag inside the large one and seal again carefully.

4. Shake until mixture is ice cream, about 5 minutes.

5. Wipe off top of small bag, then open carefully and enjoy!

 

Kids Recipe Icy Cherries

Ingredients:

4 cup cherries, pitted, sliced
1/2 cup Water
1/3 cup Granulated Sugar
2 Tablespoons Lime Juice, fresh

Directions:

1. In a small saucepan, combine sugar and water; bring to a boil and cook until sugar is dissolved, about 1 - 2 minutes. Let cool.

2. Puree the cherries in a food processor or blender until smooth; place in a bowl along with sugar syrup and lime juice. Pour into an 8-inch square baking dish.

3. Freeze until nearly solid, about 2 hours. Scoop mixture into a food processor or blender and beat until mixture is smooth, but not melted.

4. Spoon into dishes and serve immediately.

 

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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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Kids Popcorn Balls

Ingredients:

1/2 cup Corn syrup
1/2 cup Molasses
1 1/2 cubes butter (3/4 cup)
8 cups Popped popcorn
Salt

Directions:

1. Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees F.

2. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.

3. IMPORTANT! Butter your hands lightly and shape the popcorn into balls.

4. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

 

Kids Trail Mix

Ingredients:

4 cups Chex cereal
1/2 cup Raisins
1/2 cup Dried fruit bits
1/2 cup Reeces Pieces
1/2 cup Yogurt covered peanuts

Directions:

1. Put into a large ziploc bag and shake to mix.

 

Kid's Krunchy Krazy Korn

Ingredients:

8 cups Puffed popcorn curls; from 8 oz. pkg.
1/2 cups Butter
1 cups Brown sugar
1/2 teaspoon Baking soda
1/4 c Light corn syrup
1 teaspoon Vanilla

Directions:

1. Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan.

2. In large saucepan, combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring constantly. Simmer 2 mins.; remove from heat.

3. Stir in baking soda and vanilla. Pour mixture evenly over popcorn curls; mix well.

4. Bake at 250 degrees F. for 30 mins., stirring twice during baking.

5. Immediately remove from pan; cool completely on waxed paper or greased foil.

 

Kabibbles

Ingredients:

1 pk Garlic and Onion Croutons
2 Tablespoons Sesame Seeds
1/2 cup Melted Butter
1 teaspoon Paprika
2 teaspoons Celery Salt

Directions:

1. Pour croutons into large bowl. Combine remaining ingredients and toss with croutons.

2. Place onto cookie sheet and toast in 275 degree F oven for 20 minutes, stirring every 5 minutes. Allow to cool.

 

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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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Microwave Carmel Corn

Ingredients:

2 Bags microwave popcorn
1 Stick butter
2 cups Brown sugar
1/3 cup Karo white syrup

Directions:

1. Pop 2 bags of microwave corn. Put popped kernals in brown paper bag.

2. Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of karo syrup (white), stirring constantly.

3. Carefully pour mixture onto pop corn and mix.

4. Place in microwave oven for 1 minute and then mix again. Tear open bag and let cool.

 

Monster Munch

Ingredients:

3 cups Puffed rice cereal
1 cups Dry-roasted unsalted peanuts
1 cup Raisins
1 cup Dried apricots; chopped
1/3 cup Margarine
1/2 cup Peanut butter
1 lb Marshmallows; large

Directions:

1. In a large bowl, combine cereal, apricots, raisins and peanuts.

2. In microwave safe 13x9 inch baking dish, melt margarine and marshmallows on high 2 minutes. Stir.

3. Add peanut butter. Cook on high 2 minutes longer.

4. Stir until blended. Add cereal mixture to dish. Toss until well coated.

5. Working quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture begins to cool and harden, cook on high 30 seconds or until softened.

 

Marshmallow Sandwich

Ingredients:

Cream cheese
Round crackers
Mini marshmallows
Food coloring

Directions:

1. Add a couple of drops of food coloring to cream cheese, mix until blended.

2. Spread the cream cheese mix onto the round cracker. Put several mini marshmallows on top.

3. Spread cream cheese mix on a second craker, and turn over to place on top to form a sandwich.

 

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No Bake Butterscotch Oatmeal Cookies

Ingredients:

2 cups white sugar
1/2 (12 fluid ounce) can evaporated milk
3/4 cup butter
3 1/2 cups quick-cooking oats
1 (3.4 ounce) package instant butterscotch pudding mix

Directions:

1. In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk.

2. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil.

3. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal.

4. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

 

No Bake Peanut Butter Cookies

Ingredients:

2 cups sugar
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Directions:

1. Mix sugar, peanut butter, milk and vanilla together in a large kettle. Bring to a good boil. Remove from heat.

2. Add oatmeal. Cool some and shape or drop by spoonfuls on a cookie sheet.

 

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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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Peanut Butter Turtles

Ingredients:

Apple
5 Grapes
2 Tablespoons Peanut Butter

Directions:

1. Slice an apple in half. Make several slits in each half. Fill with peanut butter or sesame butter.

2. Attach seedless grapes with toothpicks (remove before giving to very young children) for the head and legs and stick a carrot shaving on for a tail (tuck it in 1 of the slits).

 

Peanut Butter Chocolate Rice Krispie Treats

Ingredients:

2 cups Sugar
18 oz Peanut butter
2 cups Corn syrup
8 cups Rice Krispies
6 oz Semi-sweet chocolate chips
6 oz Butterscotch morsels

Directions:

1. Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended.

2. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly.

3. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon.

4. Cool, then cut into bars and store at room temperature.

 

Puppy Chow

Ingredients:

1/2 cup Peanut butter
6 oz Chocolate chips
1/2 cup Butter or margarine
2 cups Powdered sugar
10 cups Corn Chex cereal

Directions:

1. Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.

2. Pour over Corn Chex, being sure that all cereal is coated.

3. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated.

4. Pour out on wax paper to cool.

 

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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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Snake Hot Dogs

Ingredients:

1 Hot dog bun
1 Hot dog

Directions:

1. Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog.

2. For the other half of the hot dog do the same thing but make the slits on the opposite side.

3. When boiled (or microwaved) the hot dog will twist like a snake. Serve on a hot dog bun.

 

Sailboats and Canoes

Ingredients:

1 Tablespoon Mayonaise
1 Egg; hard cooked
1 teaspoon Parmesan; grated
2 Tablespoons Cheese spread
1 Celery stalk
1 Cheese slice

Directions:

1. Cut hard cooked egg in half lengthwise. Remove yolk and mix with mayonaise and parmesan.

2. Fill egg cavity with yolk mixture. Cut ends off celery stalk, cut in half crosswise and fill halves with cheese spread.

3. Cut cheese slices into four triangles. Stick cheese triangles verically into egg mixture and cheese spread to form sails.

 

Sewer Soda

Ingredients:

3/4 cup Chocolate syrup
1 quart Chocolate chocolate chip ice Cream
1 liter Club soda

Directions:

1. Let ice cream sit at room temperature unti it is easy to scoop.

2. Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass.

3. Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall spoon.

 

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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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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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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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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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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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Zippy Ziti

Ingredients:

1 1/2 cups ziti
3/4 cup milk
3 Tablespoons butter
1 1/2 cups grated sharp cheddar cheese

Directions:

1. Cook the noodles according to the package directions, drain.

2. Add the rest of the ingredients to the noodles, and put into a two-quart casserole dish.

3. Bake at 350 degrees F for 35 minutes.

 

 

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