Summertime provides lots of opportunities for cooking with kids. It can be a fun activity – where you decorate cookies or cupcakes. It can be for the sake of a refreshing treat, like last week’s popsicles or it can even be dinner (killing two birds with one stone!). This fudge recipe is the perfect for kids. It’s very simple although it does require the stove and a mother’s supervision. This is the peppermint version but you can replace the peppermint extract with vanilla extract and choose pretty much any topping or add-in of your choice. I like walnuts; your kids probably want to add m & m’s!
4 cups sugar
1 (10 ounce) can evaporated milk
1 cup butter
2 cups semisweet chocolate chips
1 (7 ounce) jar marshmallow fluff
½ teaspoon peppermint extract
2/3 cup peppermint candies, coarsely broken
Combine sugar, milk and butter in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, still stirring for 10 minutes. Remove from heat and quickly whisk in chocolate chips, marshmallow fluff and peppermint extract. Stir until smooth. Pour into greased 13 x 9-inch pan. Sprinkle with candies, cover and refrigerate until set. Cut into squares.
By Martha Stewart
Makes 10 ice pops.
3 to 4 ripe bananas (1 pound)
1 1/2 cups yogurt
3 tablespoons sugar
Juice of 1/2 lemon
1 cup fresh blueberries
In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
Dip molds quickly in hot water to unmold.
Other popsicles recipes:
Triple Berry Popsicles
Any berry combination of your choice can be used
2/3 cup sugar
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
3. Transfer purée to popsicle molds and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.
Makes about 8 1/4-cup popsicles
2 1/2 cups seeded diced watermelon
1/2 cup fresh raspberries or frozen unsweetened, thawed
6 tablespoons sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon light corn syrup
Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
1 can (14 ounces) coconut milk
zest of 1 lime
2 limes, juiced
¼ cup confectioners’ sugar
¼ cup shredded coconut
Puree all ingredients together. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.
This is so easy it almost doesn’t count as a recipe; it certainly doesn’t count as cooking! But it’s a lot of fun for the kids and surprisingly, actually tastes good too.
Chocolate Peanut Butter Snacks
¼ cup creamy peanut butter
2 cups Bugles (you need extra because a number of them will break)
6 ounces semisweet chocolate (either 1 cup chocolate chips or semisweet squares)
You can either use a plastic spoon and try to delicately spoon the peanut butter into the Bugles, accepting that broken ones are part of the fun – and an opportunity to eat them along the way – or you can spoon peanut butter into a Ziploc bag, snip off the end and squeeze some into each Bugle. Melt chocolate in microwave and stir until smooth. Dip each bugle into chocolate and place on wax paper or parchment paper to set. Store in airtight container.
1½ cups crushed Ritz crackers (about 35 crackers)
2 cups grated Cheddar cheese, divided (you can use a mixture of mozzarella and cheddar or any cheese combination that you like)
4 tablespoons (½ stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
4 cups cooked elbow macaroni (about 8 ounces uncooked), drained and kept hot
2 large eggs, beaten
½ cup milk
¼ cup sour cream
¼ teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease 8 cups of a 12-cup muffin pan.
In a bowl, combine the crackers, 1 cup of the Cheddar and the melted butter. Divide the mixture among the prepared muffin cups and press firmly into the bottom and up the sides.
In a large bowl, mix the macaroni with ½ cup of the Cheddar. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.
Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining Cheddar. Bake until the cheese is browned and slightly crispy, about 25 minutes. Allow the pies to cool slightly before unmolding and serving warm.
4 cups corn flakes cereal (crushed) or 1 cup corn flake crumbs
1 teaspoon garlic salt
½ teaspoon oregano
¼ cup flour
2 egg whites
2 tablespoons water
1 package (8 ounces) mozzarella cheese
Combine corn flakes crumbs, garlic salt and oregano in pie plate. Place flour in second pie plate or bowl. In another bowl, beat egg whites and water with fork until thoroughly combined.
Cut cheese into 12 sticks approximately 2 ¾ inches long. Dip cheese in flour, then in egg mixture, then cereal mixture. Carefully repeat dipping in egg mixture and cereal mixture to double coat completely. Place on foil-lined shallow baking pan coated with cooking spray. Coat remaining cheese using same method. Lightly spray coated cheese sticks with cooking spray. Let stand about 30 minutes.
Bake at 400 degrees for 8 minutes or until cheese is soft and sticks are lightly browned. Serve hot with pizza sauce or ranch dip.
It’s that time of year again, that time when school ends and we need to think of projects to occupy idle hands. I always like baking because you can eat the results of your efforts! And it gets kids used to being in the kitchen. Here’s a fun recipe for kids of all ages. Because these cookies need to be baked, parental supervision is a must although older kids could bake the cookies and the younger ones could decorate them.
Lollipop Sugar Cookies
1-¼ cups sugar
1 cup shortening
¼ cup corn syrup
1 tablespoon vanilla
3 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
36 popsicle sticks
Some combination of: mini-chocolate chips, red hots, nonpareils, colored sugar…
Cream together sugar and shortening. Beat in eggs, corn syrup and vanilla until fluffy. Add flour, baking powder and salt and beat until well-blended. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees. Shape dough into 1-1/2-inch balls. Push popsicle stick into center of each ball. Place balls 3 inches apart on ungreased baking sheet. Flatten into about ½-inch thickness and decorate as desired.
Bake for 8 to 10 minutes. Cool on baking sheet for 2 minutes. Remove to wire racks to cool completely.
It’s no secret that kids love dipping their food. This ranch dip has become a favorite with my kids. They make it themselves for salad dipping, as a topping for burgers (pareve of course), or on veggie wraps. It’s great at barbeques as well because it can be made ahead of time and is enjoyed by all.
Ranch Dip with Veggies
1 envelope Lipton Kosher Ranch Soup Mix
1 10-ounce container Mehadrin sour cream (or tofutti sour cream if pareve)
½ cup fresh chopped dill (if your children are not afraid of the green in the dip)
Mix soup mix with sour cream. Add the optional dill. Chill. Serve with vegetables for dipping or use as a topping for grilled vegetables or fish.
Salsa Ranch Dip
Add ½ cup of your favorite salsa to the above recipe.
This is a fun snack for kids and a cute party activity. It’s also messy and allows kids to be creative. It requires adult assistance.
24 large marshmallows
24 wooden skewers
8 ounces semisweet chocolate, melted
½ cup multicolored sprinkles
½ cup chocolate sprinkles
½ cup chopped peanuts
½ cup coconut
½ cup mini white chocolate chips
wherever your imagination takes you…
Thread one marshmallow onto each skewer. Place on baking sheet and freeze until firm – 10 – 15 minutes. (For marshmallow “kebabs”, place up to 4 marshmallows on the skewer). Coat each marshmallow with the melted chocolate, spreading evenly. Sprinkle desire coating over one side of each marshmallow (I advise keeping wax paper underneath as you do this unless you are a glutton for punishment!) and refreeze, plain chocolate side down. Marshmallows are ready to eat after 30 minutes.
Makes 6 servings
1 cup plus 2 tablespoons fat free ricotta cheese
2/3 cup cool whip or whipped cream
½ cup sugar
1 tablespoon vanilla instant pudding mix
1 powdered sugar
2 tablespoons mini semi-sweet chocolate chips, divided
6 sugar cones
Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using an electric mixer, mix on high speed until fully combined and fluffy. Fold in half of the chocolate chips.
Transfer the mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you a makeshift piping bag. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them. Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
By using the microwave for melting the chocolate instead of the stovetop, kids can do this pretty much by themselves although I would stick close by to supervise. What children will like most about this recipe is not the making of the cookies, however, but the eating of them!
Triple Chocolate Cookies
3 ounces unsweetened chocolate, chopped
1-1/2 cups bittersweet chocolate chips
7 tablespoons margarine, cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
1 cup sugar
½ cup flour
½ teaspoon baking powder
1-1/2 cups semisweet chocolate chips
Melted unsweetened chocolate, bittersweet chips and margarine in a medium-sized bowl or measuring cup in the microwave. Check frequently to prevent burning. Stir until smooth. Beat together eggs and sugar until thick. Beat in vanilla and instant coffee. Add chocolate mixture and mix well. Stir in flour and baking powder until combined; then add chocolate chips. Cover bowl with plastic wrap and let batter stand at room temperature for ½ hour until it thickens.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop batter by heaping tablespoonfuls onto cookie sheets. Bake until shiny and cracked on top – 12 to 14 minutes. Cool cookies completely on baking sheets.
Before you laugh and say “too gross for me”, make them with soy hot dogs and low fat sour cream. Your kids will love them and make them all by themselves.
2/3 cup flour
½ cup yellow cornmeal
2-½ tablespoons Splenda or ¼ cup sugar
2-½ tablespoons sugar
1-½ teaspoons baking powder
¼ teaspoon salt
1 cup cream-style corn
½ cup fat-free liquid eggbeaters or 2 eggs
½ cup tofutti sour cream or sour cream
7 hot dogs or soy dogs
Preheat oven to 35 degrees.
Combine flour, cornmeal, splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix corn, egg substitute and tofutti sour cream. Stir thoroughly. Add contents of the small bowl to the large one and stir until completely mixed.
Cut two hot dogs into coin size slices to top the muffins, set aside. Cut the remaining hot dogs into small pieces. Add these to the large bowl and stir until they are combined into the batter.
Line 8 cups of a 12 cup muffin pan with baking cups and spray with non-stick cooking spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog slices.
Bake in the oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Now that Passover just ended, you probably don’t feel like cooking with kids – or anyone else for that matter! You may also have had enough meat to last you – well at least until Shabbos. So here’s an easy dairy dip. Kids can mix it up. You can heat it up and everyone can dip their favorite bread, crackers or vegetables in it.
1 rounded tablespoon onion soup powder
1 (8 ounce) container sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Combine onion soup powder, sour cream, ricotta cheese and ¾ cup mozzarella and pour into a round 1 quart casserole dish. Sprinkle with remaining mozzarella. Bake, uncovered, for 30 minutes. Dig in (careful of the sides of the pan; they will be very hot!)
Hidden inside these moist peanut butter muffins is a secret filling-your child’s favorite jelly.
1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk or soy milk
1/3 cup butter or margarine, melted
1/2 cup strawberry, raspberry or grape jelly
Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.
Your kids (and maybe even you!) will enjoy the opportunity to smash (I mean crush) the cookies – either into crumbs or coarse chunks.
32 chocolate chip cookies, divided
1 (18.25 ounce) package yellow cake mix
1-1/3 cups water
1/3 cup oil
½ cup tofutti sour cream
½ cup coconut
¼ cup brown sugar
1 teaspoon cinnamon
1/3 cup margarine, melted
Coarsely chop 20 cookies; finely crush the remainder. Preheat oven to 350 degrees. Mix together cake mix, water, oil and eggs until no lumps remain. Stir in tofutti sour cream and the coarsely chopped cookies. Pour batter into greased 9 x 13-inch pan. Mix cookie crumbs, coconut, brown sugar, cinnamon and melted margarine. Sprinkle over cake batter. Bake for 40 minutes.
What you will need:
Winkies candies or thin pretzel sticks
3 x 5 inch plastic bags
Pipe cleaners or ribbon
Rice Krispie Treats (recipe follows)
Hamentaschen (for recipe see holiday section or store bought are fine)
Glue gun (use with adult supervision)
Color facial features on the marshmallows (this is an edible Haman so its okay to do angry mean faces if you like)
Cut rice krispie treats in rectangles (these will be for Haman’s body). Take one wooden skewer and push it through the bottom center of the base of one plastic bag. Next skewer the rice krispie treat vertically in the bag so the body has the long side up. Add the marshmallow head to the top of the rice krispie treat and then add the hamentaschen as Haman’s hat on the top of the head.
Gather the plastic bag over the hamentaschen hat and secure with a pipe cleaner or a ribbon.
Now add the arms and the legs. If you use thin pretzel sticks, poke them through the plastic bag and into the rice krispie treat for arms and legs. If you use the winkies, heat up the glue gun and put a small amount of glue on the plastic bag and secure the winkies on the glue for arms and legs.
Rice Krispie Treats
3 Tablespoons margarine
10 ounces marshmallows
6 cups rice krispie cereal
Heat margarine and marshmallows until melted.
Add rice krispie cereal and turn off the heat. Quickly stir the cereal into the marshmallow mixture. Press into a greased 9 x 13 inch pan with waxed paper. Allow at least 30 minutes to cool. Cut and serve.
by Sara Rivka Dahan at www.creativejewishmom.com
These gorgeous pomanders are an amazing winter project! They’ll fill your home with the most delicious aroma of orange-scented cloves and you can make them without a huge investment of time. Sit down with the kids, or a friend, and make some together, that’s what I did! Even my 4.5 year old had great success with this project, with Mom only filling in a few holes at the end.
As far as displaying your works of art, well traditionally pomanders were hung, which you can certainly choose to do, or why not display them individually atop candlesticks and placed in footed goblets. Or how about making a whole bunch and filling a cupcake stand for a special occasion. Wow!
* oranges(or any citrus fruit except tangerines and mandarine oranges, their skin is too thin)
* whole cloves (make sure you have enough, at least 2 grocery store spice containers full, you don’t want to run out mid project!)
* star anise for a beautiful accent (optional, probably only available in a specialty spice shop)
* ribbon— either gorgeous metallic for an elegant look, or colorful for a more festive look
* tape — either electric tape or masking tape, in a few widths, or cut tape to desired width
Step 1: Place tape on orange to define areas, as shown
Step 2: Place cloves one next to another, using the tape as a guide. One row of cloves defining every area is really enough, though you can choose to add more if you like, or fill in entire areas. Just remember, it’s wiser to spend time making a nice simple collection of pomanders than to invest lots of time in one (in my humble opinion).
Step 3: Remove the tape and place ribbon in its place. Tie with a bow or a knot, whichever suites your style. I used wired ribbon so I was able to shape the ends nicely.
Almost all kids love pizza. I think my son would be happy if I made it every night for dinner! (Or bought it every night which would certainly make my life easier) So what could possibly be better than a dessert pizza made with that favorite of kid’s desserts – chocolate chip cookies!
1 package Duncan Hines or Gefen chocolate chip cookie mix (or even frozen cookies to be squished down into a 12-inch pizza pan)
½ cup tofutti cream cheese
2 cups powdered sugar
¼ cup margarine, softened
½ teaspoon vanilla
Toppings (choose 3-4):
1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter chips
1 cup miniature marshmallows
1 cup coconut
1 cup any pareve chocolate candy
Preheat oven to 350 degrees. Prepare cookie mix according to package directions and spread in lightly greased pizza pan. Bake until lightly browned. Cool. Beat together icing ingredients on high speed until well mixed. Spread across cooled “pizza”. Add toppings of your choice (Have your kids do this step for sure!)
Perfect for Tu B’shvat
1 (16-ounce) bag semisweet chocolate morsels
1 cup store-bought caramel sauce
1/2 cup milk (preferably not skim)
¼ teaspoon coconut extract
Assortment of “dunking” ingredients:
Wooden mini skewers: Decoratively, skewer grapes, pineapple, melon, or any fruit of your liking
Or arrange on a platter, an assortment of the following:
Angel food cake, cut into cubes
Slowly melt the chocolate in a double boiler. Stir in the caramel sauce, milk, and coconut extract until blended and smooth.
Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!
Kids will think these are fun just because they have soda in the recipe! And because they taste so good! And if you let them spray on the whipped cream!
½ cup margarine, softened
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 cup root bear
1 (8.8 ounce) can non-dairy whipped topping
Preheat oven to 350 degrees. Cream together margarine and brown sugar. Beat in eggs. Combine all dry ingredients and add to mixture on low speed alternating with the root beer. Begin and end with the dry ingredients. Fill paper-lined muffin cups 2/3 full and bake for 20 minutes. Cool for 10 minutes in pan; remove to wire rack to cool completely. Spray whipped cream on top of each cup cake and refrigerate.
Popcorn is one of our favorite crunchy, sweet, and salty treats. These are some of our family favorites. Although easy to make, children should not prepare these without adult supervision while cooking.
Sweet and Salty Popcorn
Pizza Flavored Popcorn
Sweet and Salty Popcorn
It’s amazing what a little good old-fashioned white sugar can do for a bowl of popcorn! Enjoy!
1/2 cup unpopped popcorn
3 tablespoons white sugar
1 teaspoon salt
1/4 cup vegetable oil for popping
Heat oil in medium sized pan until hot.
Add popcorn and sprinkle all of the sugar and salt over it. Cover and shake continuously until popped.
12 cups popped popcorn
1 cup firm-pack brown sugar
1/2 cup margarine
1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup pecan halves
Place popcorn in greased 15 x 10-inch baking pan.
In a 1-1/2 quart saucepan, combine brown sugar, margarine and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon.
Continue cooking at a gentle boil for five minutes. Remove from heat.
Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated.
Bake at 300-degrees for 15 minutes.
Stir and bake five minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container.
Pizza Flavored Popcorn
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon paprika
1/2 teaspoon salt
2 quarts hot popcorn
In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about three minutes.
Place popcorn in large bowl; sprinkle with cheese mixture.
Toss ingredients gently to coat evenly.
Did you know that people in New England eat more ice cream per capita than in the rest of the country? This proves that ice cream is not only a warm weather treat. Try these easy almond-coated ice cream balls with your kids; they’ll forget the snow…
1 cup chopped toasted almonds or pecans or if your kids would strongly prefer, colored sprinkles
1 quart vanilla ice cream
Place almonds or sprinkles in a shallow dish. Scoop out ice cream and shape into balls. Roll in topping until well coated. Place on a waxed paper-lined baking sheet and freeze.
Hot Fudge Sauce
1-1/2 cups Rich’s whip, defrosted
2/3 cup semisweet chocolate chips
¼ cup margarine, cut into pieces
2 cups powdered sugar
Combine the whip, chocolate chips and margarine in a saucepan. Cook, stirring, over low heat until smooth. Add powdered sugar and bring to a boil. Reduce heat and simmer for 8 to 10 minutes, stirring frequently. Serve hot or cold over ice cream balls. Yum!
We had our first snowstorm last week and after a Sunday afternoon outside, my daughter was inspired to make up this recipe. They came out looking just like the title but tasting like a luscious meringue cookie with a hint of chocolate. She was very proud to share this with you.
3 large egg whites
1/8 teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
4 ounces chocolate, sliced into thin shavings (or ¼ cup chocolate sprinkles)
Preheat oven to 275 degrees. Line a baking sheet with foil.
Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form. Add sugar, 2 Tablespoons at a time, beating 2 – 4 minutes until stiff peaks form and sugar dissolves. Beat in vanilla extract. Fold in chocolate shavings.
Scoop batter into small round balls and place on the cookie sheet (make each one about 1 ½ inches in diameter).
Bake for 20 – 25 minutes. Immediately turn off the oven and let the cookies stay in the oven overnight to completely dry.
Store in airtight container.