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COOK OF THE WEEK - KIDS RECIPES

I want to help. How many times is this phrase heard in the kitchen? Unfortunately the kitchen is not usually the most kid friendly room in the house. This week’s cook column is providing some recipes that are made especially with little helping hands in mind. The recipes in this column are taken from the website: momswhothink.com. So to the new generation of cooks, here are some recipes just for you.

Apple Smiles
Peanut butter
1 Red medium apple; cored and
sliced about 1/3” wide, not
skinned
Tiny marshmallows.
Spread one side of each apple slice with peanut butter. Place three or four tiny marshmallows on top of the peanut butter on one apple slice. Top with another apple slice, peanut butter side down. Squeeze gently.

After School Mix
1 cup Semi-sweet chocolate
chips
9 cups Chex cereal (Wheat, Rice
and Corn)
1/4 cup (1/2 stick) margarine or
butter
1/2 cup peanut butter
1-1/2 cups powdered sugar
1/4 teaspoon vanilla
Place cereal in large bowl; set aside.
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.
Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated.
Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool.

Bunny Salad
1 chilled pear half
2 raisins
1 red cinnamon candy
2 blanched almonds
Cottage cheese ball
Lettuce leaf
Place the lettuce leaf on a plate. Place the pear upside down on top of it.
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
1 hot dog bun
2 tablespoons peanut butter
1/2 banana
Toast bun. Spread peanut butter on bun then add the banana.

Bugs On A Log
Peanut butter
Celery stalks
Chocolate chips
Take a stalk of celery and fill center with peanut butter. Place pieces of chocolate chips on top of peanut butter filled celery stalk.

Daisy Apple
2 tablespoons raisins
1 McIntosh apple
2 tablespoons crunchy or
creamy peanut butter
Set aside a few raisins for face. Stir remaining raisins into peanut butter.
With apple corer or paring knife, remove core and seeds from apple.
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
1 package chocolate pudding,
instant
2 cups milk
16 ounces Oreos
3-1/2 cups Cool Whip
8 Gummy Worms (optional)
8 plastic flowers (optional)
Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes.
Crush Oreos and set aside. Let pudding stand 5 minutes. Stir in Cool Whip and half of cookies.
To assemble: place 1 tablespoon crushed cookies in bottom of 8 oz. cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crumbs.
Place Gummy Worms in “dirt,” and a plastic flower in each cup to resemble a flower pot.

Diabetic Kids Snakin’ Corn
9 cups popcorn, popped
1/3 cup peanut butter
1 tablespoon butter or margarine
Pop the corn. Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the
popcorn and mix well. 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.

Eyeballs On Ritz
Eggs; hard boiled
Ritz crackers
Black olives
Red food coloring
Cut hardboiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs.
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.
Place each egg, olive side up, on a Ritz cracker.
Paint red lines, resembling blood veins, with a toothpick on the eye.

English Muffin Pizza
6 ounces tomato paste or pizza
sauce
6 English muffins; split
Garlic powder
Oregano
Basil (optional)
Topping:
Mozzarella cheese
Onions
Mushrooms
Olives
Green peppers
Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.
Sprinkle with oregano, basil and garlic powder.
Arrange toppings; sprinkle with cheese. Bake at 450 degrees F. for 5 minutes or until cheese melts.

Trail Mix
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
Put into a large Ziploc bag and shake to mix.

Monster Munch
3 cups puffed rice cereal
1 cup dry-roasted unsalted
peanuts
1 cup raisins
1 cup dried apricots; chopped
1/3 cup margarine
1/2 cup peanut butter
1 pound marshmallows; large
In a large bowl, combine cereal, apricots, raisins and peanuts.
In microwave safe 13x9 inch baking dish, melt margarine and marshmallows on high 2 minutes. Stir.
Add peanut butter. Cook on high 2 minutes longer.
Stir until blended. Add cereal mixture to dish. Toss until well coated.
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.

The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.