Spaghetti Hot Dogs
By Desiree Hoffman
Spaghetti
Hot dogs
Cut hot dogs into bite size pieces. Take spaghetti and insert them gently through the hot dog, as many as you would like. Bring water to a boil and throw them in til the pasta cooks through (about 7 minutes) Drain and enjoy!
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Stuffing Balls
By: Jess Vanderoff
For anyone that has kids here is something simple make stuffing they way it says to do and after it is done scoop some out and roll them into balls and then into grated cheese any cheese you like and then bake them until they are a little crispy and then you can dip them in gravy or a cheese sauce or anything else you have.
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Goblin feet for kids to eat
By: Jess Vanderhoff
Half package (7 ounces) green meltable candy wafers
peanut butter cookies, such as Nutter Butter brand
cashew halves
Instructions
1.Follow the instructions on the candy wafer package to melt the wafers in a wide bowl. For each goblin foot, hold the edge of a cookie and dip it in the melted candy.
2.Place the cookie on a sheet of waxed paper and use a spoon to smooth the candy over the spot your fingers covered.
3.Place three cashew halves on the cookie for claws. (The candy may need to cool a minute or two for it to be stiff enough to hold the nuts in place.) Let the cookies set at room temperature.
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Frozen frog legs (and they are healthy)
By: Jess Vanderhoff
2 Kiwi fruit
1 cup of limeade
1 tablespoon of honey
8 3-ounce paper or plastic cups
Popsicle sticks
Instructions
1.To make a batch, cut a ripe, peeled kiwi fruit into chunks. Blend the fruit chunks with 1 cup of limeade and a tablespoon or so of honey until the mixture is somewhat smooth (some small lumps are fine).
2.Slice a second kiwi into eight thin pieces and press them into the bottoms of eight 3-ounce plastic or paper cups. Pour the blended mixture into the cups, filling them each about halfway.
3.Place the cups in a Pyrex baking dish and cover them with foil. Insert a popsicle stick through the foil and into each cup (the foil will hold the sticks in place) and freeze the pops until solid, about 4 hours.
4.When you're ready to remove the pops from their molds, you can loosen them by briefly dipping the bottoms of the cups in warm water if necessary. Makes 8.
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A drink your kids will like
By: Jess Vanderhoff
Apple cider (adjust the amount for the number of people you plan to serve; we suggest at least 1 gallon)
Five 1/2-cup containers
redd and green food coloring
10 to 15 gummy worms
Punch bowl
Instructions
1.Pour apple cider into all 5 small dishes, stopping about 1/2 inch from the top. Add 2 drops of red and 1 drop of green food coloring to each dish and stir until the colors have blended.
2.Hang 2 or 3 gummy worms around the edge of each dish and place the dishes in the freezer. If you use more than 3 worms, the rotten apples won't float as well. Freeze until the rotten apples are solid.
3.Just before serving, slip the frozen wormy apples out of the dishes by setting them briefly in a few inches of warm water in your sink.
4.Float the rotten apples in a large punch bowl filled with untinted cider. For added creepiness, drape the gummy worms over the edges of your serving bowl
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Tuna Fish Roll Ups
By: Jess Vanderhoff
If ur kids like tuna fish bere are a few ideas make the tuna up the way you want it and pit it on crackers them top them with cheese or het a head of lettuce and peel off some leaves and put the tuna on it with a slice of tomatoe and cheese and roll them up good ideas for kids and it fills them up and its simple
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Cold cut roll ups
by: Shannon Celli Durkee
Ingredients: favorite lunch meat, favorite cheese, pickle, favorite condiments
Directions: Lay 1 slice of meat flat, Lay one slice of cheese on top, Take pickle and cut into small slices long ways. Roll all together. ( I usually cut into pieces for easy pick up). Put favorite condiment on the side for dipping.. Mustard, Ranch dressing ect.
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English Muffin Pizza
By Cooks.com
Tin foil
English Muffins
Pizza Sauce
Cheese (mozzarella is best)
Pepperoni (or other desired topping)
Preheat oven to 350. Lay tin foil down. Split english muffins in half and lay on tin foil. Spread desired amount of sauce then cheese on top of english muffin. Bake in oevn for 3 min. Take out and top with desired topping (and extra cheese if wanted) Place it back in the oven and bake an additional 4 min. Take out and let cool 1 min. Enjoy!
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Popcorn Smores
By Jessica Vanderhoff
1 cup light brown sugar, firmly packed
1/2 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels are too delicate for the hot syrup)
1 (10 1/2-ounce) package mini marshmallows
2 cups mini graham cookies (we used Teddy Grahams)
1 cup chocolate chips
Instructions
1.Combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes (this mixture gets very hot). Remove from the heat and stir in the baking soda.
2.Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl (not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently stir in the graham cracker cookies and chocolate chips.
3.Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-sized balls. Store in an airtight container. Makes about 30.
Note: GREAT for sleepovers!
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Cupid's Clusters
By Jessica Vanderhoff
Ingredients
3 cups Yogurt-Burst Cheerios or similar whole-grain cereal
1/2 cup chopped dried strawberries
1 1/2 cups white chocolate chips
Make It:
Place paper liners in 24 mini muffin cups. Toss the whole-grain cereal and chopped dried strawberries in a medium bowl. Melt the white chocolate in a microwave on high for a minute, stirring it frequently. Combine with the cereal and strawberry mixture. Spoon into prepared cups and refrigerate until the clusters are firm, about 5 minutes.
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Yogurt Pops
By Jessica Vanderhoff
2 cups low-fat vanilla yogurt
1 cup assorted berries (raspberries, blueberries, blackberries, chopped strawberries)
5 pretzel rods, halved, or 10 baked snack stick crackers
1. In a large bowl gently stir together the yogurt and fruit. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups. Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick. Freeze until firm. Remove foil and mold or cup before serving
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Fruit and Cheese Kabobs for Kids
By Jessica Vanderhoff
4 cantaloupe or honeydew melon slices
2 ounces reduced-fat cheddar cheese or Monterey Jack cheese slices
4 fresh blackberries
4 whole fresh strawberries
Use 1- to 1-1/2-inch cookie cutters to cut shapes out of cantaloupe and honeydew slices and cheese. Thread fruit and cheese onto 4 small skewers. Place in a flat storage container and chill until serving time (or up to 24 hours). Serves 2.
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School of Fish
By Jessica Vanderhoff
Dried apricots
Mini pretzels
Cream cheese
Mini chocolate chips
Instructions
1.For each fish, slit one end of a dried apricot and insert the bottom of a mini pretzel. Pinch the apricot around the pretzel to hold it in place.
2.For a fish eye, pipe on a small dot of cream cheese (a plastic sandwich bag with a corner snipped off works well for this) and then press a mini chocolate chip, tip down, into the cream cheese.
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Apple Pie Snack Mix
by Jess Vanderhoff
3 cups Cinnamon Chex® cereal
3 cups Rice Chex® cereal
1 cup walnut pieces
1/2 cup packed brown sugar
1/4 cup butter or margarine
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups dried or freeze-dried apples, coarsely chopped if necessary
1 cup white vanilla baking chips
1 teaspoon shortening
Directions
1.In large microwaveable bowl, mix cereals and walnuts.
2.In 2-cup microwaveable measuring cup, microwave brown sugar, butter, cinnamon, ginger and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
3.Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.
4.In small microwaveable bowl, microwave white vanilla baking chips and shortening uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.
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Cheesy Ranch Mix
by Jess Vanderhoff
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 (1 ounce) package ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese
Directions
1.In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
2.Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
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SNOWMAN POOP
by Shannon Celli Durkee
Ingredients:
2 bags of plain chex mix snack
1 bag of dehydrated mixed fruit
1 can of vanilla icing
3 table spoons peanut butter
Directions: Place chex mix and fruit in a large bowl or tin pan. Place icing in microwave for 30 sec increments until melted. Pour icing over chex mix and stir to make sure its evenly coated. Put Peanut butter in a small bowl and place in microwave on 30 sec increments until melted. pour over chex mix and stir place in fridge till icing and peanut butter for about a half hour
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Pepperoni & Sausage Pizza Puffs By Anne Brooks
3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz mini turkey pepperoni,(about 1/2 cup)
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce
Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
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Pepperoni & Sausage Pizza Puffs
By Anne Brooks
3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz mini turkey pepperoni,(about 1/2 cup)
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce
Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
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Chex Caramel Chocolate Drizzle
by Anne Brooks
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
1/2 bag (14-oz size) caramels (about 25)
2 tablespoons butter or margarine
2 tablespoons milk
1/4 cup semisweet chocolate chips
1. In large microwavable bowl, mix cereals.
2. In medium microwavable bowl, microwave caramels, butter and milk uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated.
3. Microwave on High 3 to 4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool.
4. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container.
How-To
For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture
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Chex Pumkin Pie Crunch
by Anne Brooks
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container
Do-Ahead
To ease the load of last-minute prep, make the mix up to 2 weeks ahead and store in an airtight container.
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Original Chex Mix
by Anne Brooks
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
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Chex Mix Muddy Buddies - Gluten Free
by Anne Brooks
Ingredients
9 cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Octopus' Garden
by Rhyl Rager
( young kids ) serves 1
1 pkg. beef ramen noodles
1 Oscar Meyer hotdog
1/4 cup peas,
1/4 carrot 2" in diameter
3 broccoli flowerets
This is all about presentation. If you're gonna get them to eat the veggies it has to appeal to their imaginations!!!
Here we go: Before cooking hotdog while soft, with knife make cuts on the end of dog like cutting a pie into fourths an travel the cuts down 2/3 of the hot dog.
Now cut carrots into 1/4" thick rounds then cut out triangles around the outside edge- carrot should look like a starfish. Place all veggies into a saucepan with boiling water cook till tender (don't overcook carrots will lose their shape). Meanwhile, boil the noodles and the hotdog in separate pan. Next drain all ingredients from boiling water and turn off heat. Prepare a plate, lay out the noodles evenly. Face the hotdog tentacles down spread like an octopus on top of noodles. Place peas around randomly an broccoli to one side of plate standing upright (short stems) to look like coral and arrange the starfish..........
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Hot Dog Soup
by Rhyl Rager
2 cans Campbell's Bean with Bacon Soup
1 pkg. Oscar Meyer Beef Weiners cut in 1/2" rounds
2 lg. cans stewed tomatoes break apart with hands
2 cups fresh cooked green beans
2 Tbsp. Worcestershire sauce,
2 soup cans of water
1 1/2 cup shredded cheddar
In a Dutch oven, pour in tomatoes and with clean hands break up the tomatoes. Now add the Campbells soup and the cans of water an dissolve. Add green beans, hot dogs, Worcestershire. Stir until it comes to a steady boil, and the hotdogs swell then add the cheddar an stir in till melted. Serves 4-6.
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Pigs in a blanket...
by Heather Niven
Need:
1 Pillsbury buttermilk biscuits (sells in package of 4- you will use 2 of those packages)
1 package of Nathan's cocktail franks
cooking spray
baking sheet(s)
Preheat oven to 450 degrees. Spray baking sheet with cooking spray.
While the oven heats up....open biscuits, and separate. Take one biscuit and flatten out with fingertips. Cut in 3 even pieces. Take one nathan's cocktail frank per piece (so one biscuit will make 3 pigs in a blanket) and roll the biscuit over the frank while spreading it down to cover as much of the frank as possible. Line them up on the baking sheet a few inches apart as the biscuit will enlarge. If you have any left over biscuits, toss them in the oven touching one another! (you can add them on the same baking sheet as the franks) Depending on the oven the time will vary, 8-10 minutes....just basically be careful not to burn the biscuits...
When you serve them, provide mustard or ketchup, or whatever you normally put with your hot dogs! ENJOY!!!
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Funnel Cakes
by Jess Vanderhoff
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 cup all-purpose flour
1 teaspoon vanilla
1 egg, beaten
2 cup milk
1/2 (4 tablespoons) melted butter
Powdered sugar, for topping
Directions
Combine milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.
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Peanut Butter and Jelly Ice Cream Sandwiches
by Jess Vanderhoff
Peanut Butter Cookies:
1 cup peanut butter, creamy or crunchy
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
Strawberry Ice-Cream:
1 cup whole milk
1 cup whipping cream
2 cups half-and-half
3/4 cup sugar
1 teaspoon vanilla extract
2 cups diced strawberries
For assembly:
6 tablespoons strawberry preserves
Peanut butter chips or chopped peanuts, optional
Directions
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.
Strawberry Ice-Cream:
In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.
For assembly:
Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.
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Imagination Pie
By Jess Vanderhoff
Ingredients
1 can crescent rolls
4 jumbo hot dogs
1 tablespoon butter
½ cup half and half
1 cup plain yogurt
1 teaspoon chicken bullion
4 large eggs
2 slices American Cheese, chopped
1/4 medium sweet onion, thinly sliced
Directions
Preheat oven to 350º F.
Remove the crescent rolls from the tube and line a pie dish with them, making sure to press them up the sides of the dish to the top edge. Heat butter in a saute pan while slicing hot dogs (circles). Add hot dog circles to melted butter and saute. In a medium mixing bowl, beat eggs and add remaining ingredients, except onions. Add sauteed hot dogs to mixture and pour into crescent lined pie dish. Sprinkle onion slices on top. Bake 45 minutes or until pie is set. Let stand 10 minutes before slicing.
this is kid friendly sounds gross but good
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Corn Dogs
by Jess Vanderhoff
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers
Directions
1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
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Jiffy Corn Dog Mini Muffins
By Anne Sykes Brooks
1-8.5 oz. box of Jiffy Corn Muffin Mix
1 egg, slightly beaten
1/3 cup milk
... 1 TBS honey
4 Hot dogs, each cut into 5 pieces
1. Spray the wells of a mini muffin pan with cooking spray. Preheat oven to 400 degrees F.
2. In a med bowl, combine the mix, egg, honey and skim milk. Allow to sit for 3 - 4 min. Stir batter.
3. Fill each mini muffin well with about 1/2 TBS batter. Place a piece of hot dog into each well, pressing in.
4. Top each hot dog with about a tsp. of batter, covering hot dog.
5. Bake in oven for 10 - 15 min. or until golden brown. Allow to cool in pan for 5 min. before removing to platter
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Caramel Popcorn :
by Rachel Tarr
Family Favorite !
Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)
Preheat oven to 250°.
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week.
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