Kid Stuff Recipes
1 (3 1/2 cups) bags frozen hash brown potatoes, defrosted
1/3 cup vegetable oil or 1/3 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage
Shredded cheddar cheese
Chopped parsley ( to garnish) (optional)
Heat the oven to 400 degrees.
In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk.
Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375 degree oven until the cheese is melted, about 2 to 3 minutes. Garnish each nest with a little parsley. Serve warm.
16-ounce box golden pound cake mix (disregard mix instructions)
4 egg whites
2/3 cup water
2 teaspoons butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
2 drops lemon extract
Note: You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick.
Preheat oven to 325 degrees F.
Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
Using the pastry bag, inject each cake with filling through all three holes.
1/4 cup of white chocolate chips
6 large marshmallows
Finely shredded coconut
Chocolate-covered Oreo cookies
Black decorators' gel
Melt 1/4 cup of white chocolate chips according to the package directions.
For each bird, drop a large marshmallow into the melted chocolate, using a spatula to coat it well. Remove the marshmallow from the chocolate and roll it in finely shredded coconut, leaving one end uncovered. Immediately set the marshmallow, coconut free end down, atop a chocolate sandwich cookie.
Let the chocolate set a bit, then use a toothpick to make a hole in the side of the marshmallow and insert a cashew for a beak.
Finally, add black decorators' gel eyes.
2 (8.5 ounce) packages corn bread mix
2 Tablespoons brown sugar
2 large eggs
1 1/2 cups milk
9 whole hot dogs, diced
1 cup grated cheddar cheese
Ketchup, mustard, sour cream, honey mustard (for dipping)
Preheat oven to 400 degrees. Lightly grease mini muffin tins.
In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese. Spoon a good tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
Serve warm with desired dipping sauces.
Start with frosted store-bought or homemade cupcakes.
Microwave 1 cup marshmallow crème (enough for eight cupcakes) in a microwave-safe bowl on high for 20 seconds or until warm. Cool slightly. Place in a large heavy-duty resealable plastic bag; snip one corner and pipe a ghost shape onto a cupcake.
Quickly attach chocolate chips or other small candies for ghost eyes and mouth before marshmallow crème sets.
1 package (16 oz.) brownie mix
Yellow and red food coloring (15 drops yellow, 3 drops red)
2 cups thawed whipped topping
12 fun-size candy bars (1/2 ounce each), chopped (about 1 cup)
2 tablespoons Halloween sprinkles
Heat oven to 350 degrees.
Add food colorings to whipped topping; stir gently until well blended. Spread over brownie; top with remaining ingredients.
Cut into wedges.
1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker® Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-ounce tube)
1 roll Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety)
Gummy worms candies
Heat oven to 350 degrees. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 4 rows, making 24 brownies.
Divide frosting among 3 small microwavable bowls. Heat frosting as needed: microwave 1 bowl uncovered on High about 10 to 15 seconds until frosting can be stirred smooth. If frosting becomes too firm while decorating, microwave on High an additional 5 seconds; stir.
Decorate as directed below, using 8 brownies for each bowl of frosting.
Franken-Brownies: Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.
Boo-Brownies: Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.
Spider Brownies: Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.
1 box cake mix (bake as directed on box for 13 X 9 cake)
1 16 oz can of readymade frosting
Peanut butter-flavored candy coating
Paper sucker sticks (cut into small pieces and bent for arms)
Pink jumbo confetti sprinkles (ears)
Junior Mints (hats)
Peanut butter morsels (nose)
White confetti sprinkles (eyes & teeth)
Chocolate coated sunflower seeds in black (mustache)
Red colorstick sprinkles (lips)
Blue gourmet mints or M&Ms (shoes)
Black edible ink pen (eye details)
Paper lollipop sticks
One cake makes about 48 cake pops. If you don't need that many, then cut the cake in quarters and freeze any cake sections for another day. You'll need about an ounce of candy coating for each Mr. Potato Head cake pop.
After cake is cooked and cooled completely, crumble into a large bowl. With a large spoon, mix thoroughly with about 3/4 of the can of frosting. You won't need the rest.
Roll mixture into quarter-size cake balls and place on a wax paper-covered baking sheet. Place cake balls in the freezer for about 15 minutes to firm up. You can transfer them to the refrigerator to keep chilled and avoid freezing. When they are firm, mold the cake balls into a pear shape by hand. Return the cake pops to the refrigerator to maintain firmness.
Prepare your candies and arms in small groups before you start dipping so you can stay organized.
Potato Head Butterscotch Chips Step
Melt peanut butter candy coating in a heat-proof plastic bowl so that the coating is at three to four inches deep for easier dipping. Melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth.
Remove a couple of cake balls from the refrigerator at a time to work with. Dip the tip of a lollipop stick into the melted coating and insert into the bottom of Mr. Potato Head's body. Dip in the bowl of candy coating and remove in one motion without stirring. Make sure the entire cake ball is covered. Using a deep bowl is helpful here. If your coating is too thick, you can add a few drops of vegetable oil or shortening to help thin it and make it easier to work with. Remove and allow any excess coating to fall off the pop and back into the bowl. Work quickly with one cake pop at a time and before the coating sets, gently insert two sucker stick pieces for arms, two pink jumbo confetti sprinkles for ears, one Junior Mint on top for his hat and one peanut butter morsel in position for his nose. Place in a styrofoam block to dry.
When the cake pops are dry, finish attaching the remaining candies. Use a toothpick to dot a tiny amount of leftover coating in position for the eyes and attach one white confetti sprinkle for each eye. You can also dip half of the confetti sprinkle in coating to make an eyelid. (Let dry on wax paper before trying to attach.) Use the same technique to attach two black chocolate coated sunflower seeds for the mustache. Apply a little bit more coating on the bottom of each Potato Head and attach two blue gourmet mints for feet. Hold in place until set.
Potato Head Cake Pop Sprinkles Step
For the mouths, you can use white confetti sprinkles and red and white colorstick sprinkles to attach with more leftover candy coating for teeth and lips. When dry, use a black edible ink pen to dot the eyes and draw eyebrows. Let dry completely and enjoy!
Gourmet Mints can be found online and also in stores with candy by the pound, but feel free to exchange with other similar-shaped blue candies.
The sucker sticks for the arms are slightly thinner than the lollipop sticks and easier to bend.
Don't be surprised if Mr. Potato Head gets a thin hairline crack down one side of his body. It's hard to avoid due to inserting sticks in three places as well as multiple candies. Here's how you can correct it: If a crack appears, use a toothpick to dip in any leftover peanut butter coating and draw a line over the crack. Then use your finger to gently rub over the crack to fill in the gap. Easy.
1 can (8) Crescernt rolls
2 oz Pepperoni, divided by 8
4 slices Provolone cheese, cut in half
Pre-heat oven to 350 degrees.
Lay out each of the 8 crescent triangles. On the top (wide part opposite the point) lay out 1/8th of the pepperoni slices overlapped along the crescent roll.
Lay 1/2 slice of cheese on top.
Roll up starting from the wide end and place rolled crescent on greased baking sheet with point down on the sheet pan.
Bake for 15-20 mionutes or until puffy and nicely browned.
9 1-inch cubes of watermelon
9 1-inch cubes kiwi
9 1-inch cubes feta or mozzarella cheese
1 cup ranch dressing
Build a Rubik’s-style cube by methodically alternating cubes, making a 3 cube x 3 cube layer on the bottom. Build two more layers on top forming a tight cube. Serve with the ranch dressing. Serve with picks.
Cut a watermelon 1/2 the way down the center & 1/2 way lengthwise to resemble a carriage stroller, hollow out the watermelon, saving some. Next peel a cantaloupe, and prop it up using toothpicks, cut a small hole out for the mouth & insert a pink or blue plastic binkie (or bottle) depending on the sex of the baby. For the eyes & nose, use colored icing. Pour the fruit salad into the container as the body.
Using your choice of filling (PBJ is good) make a sandwich on whole grain bread. The fun pie pieces on its back and its eyes are made from dairy free cheese. The legs are made from the crusts.
1/4 cup (1/2 stick) butter
2 cups miniature marshmallows
2 ounces high-quality white chocolate, finely chopped
4 cups pretzel sticks, broken
1 cup sweetened flaked coconut
3/4 teaspoon water
3 to 4 drops green food color
Lightly coat 12 muffin cups with nonstick cooking spray. In a large saucepan, melt butter. Add marshmallows and white chocolate. Cook over medium-low heat until marshmallows and white chocolate are melted, stirring frequently. Add pretzel sticks; stir until completely coated. Cool 3 minutes. Coat hands with cooking spray; press mixture onto bottom and up sides of prepared cups. Refrigerate until firm, about 2 hours. Meanwhile, in a small bowl, combine coconut, water, and food color; toss to combine. Remove nests from cups; fill with tinted coconut and assorted candy. Makes 12 spring nests.
1/2 cup mayonnaise
1 teaspoon ground mustard
1 teaspoon vinegar
Salt and pepper
Place eggs in a large pot of cold water and bring to boil. Once the water has reached boiling point, remove from heat and cover the pot. Let sit for 30 minutes. Place eggs in ice water for 10 minutes. Remove shells. Cut eggs in half and scoop cooked yolks into a bowl. Add mayonnaise, mustard, vinegar, and a dash of salt and pepper. Mix until smooth. Place yolk mixture into the cooked egg whites. If you want you can place the mixture in a ziploc bag and cut a hole in the corner. Then squeeze it onto the egg whites. To decorate as chicks, use slices of baby carrots as feet. Cut triangular pieces of carrots for beaks. Cut tiny pieces of raisins for eyes.
1/2-inch-thick slices of bologna
Bugles corn snacks
For each pencil, cut off one end of a cheese stick so that it's flat. Use a paring knife or apple corer to cut a 3/4-inch circle out of the bologna.
Dab one end of the circle into the mustard, then attach it to the flat end of the cheese stick.
Snap off the end of a Bugle so that its edges are even, and gently press it onto the other end of the cheese stick. Slide half a raisin onto the Bugle for the pencil tip.
2 black-eyed peas
Cut the stem off the banana. Then peel it halfway down from the top, in 4 sections.
Eat the top half of the banana. Leave the bottom half of the banana in its peel.
To create 8 arms, use a knife to split each of the 4 sections of the peel in half.
For the face, choose the flattest side of the banana. Make the eyes by pushing a toothpick into the skin and wiggling it around to create 2 holes, then insert a black-eyed pea into each hole.
Pizza dough (we used a tube of Pillsbury Classic Pizza Crust)
Roll hot dogs in 4-inch squares of pizza dough and place them seam-down on an oiled baking sheet. Press halved black olives into the sides for wheels. Bake the dogs according to the dough package's instructions, until the crust is golden brown.
Using toothpicks, attach halved sweet gherkins, then add faces with a toothpick dipped in mustard. Cut a small slit in front of each car's passengers, insert a pickle-slice steering wheel, and they're ready to roll.
1 package Oscar Meyer All-Natural Beef Franks
1 package refrigerated crescent rolls
Unroll the crescent roll dough and cut each triangle into thin strips, wrapping each hot dog in strips to make a mummy. You can choose to cut out dough eyes, or leave eye-less.
Place onto a greased baking sheet and bake at 350 degrees. Cook 10 minutes until dough is lightly browned and hot dogs are sizzly. Cool a few minutes before serving.
6 baby carrots
1 black olive
2 cream cheese balls (1/2-inch)
1 red bell pepper
Slit open the outside edge of a croissant, as shown, and stuff it with sandwich filling.*
Tuck six baby carrots into the sides to form legs.
Slide two 1/2-inch balls of cream cheese onto toothpicks, top each with a black olive slice, and stick them in place as shown.
Snip off the tips of the croissant and slide a red bell pepper claw into each end.
Finish the crab by attaching a radish slice smile with a dab of cream cheese.
Sandwich Filling: Crab salad; Chicken or tuna salad, Ham and cheese,etc. PB&J also makes a delicious filling.
Bananas, strawberries, and cheesy jam (cream cheese and jam schmear) wheat wraps make up the stripes.
Candy eyes from craft stores or baking supply stores
Start from about an inch and a half from the top and slice down. Slice 4 times through the hotdog, that should give you 8 legs.
Using a sharp knife make a small hole for the mouth and make tiny holes the size of the eyes. Insert the eyes.
Stick dry spaghetti noodles through hot dogs and boil until pasta is al dente.
3 large white potatoes
1 tablespoon salt (½ for salting boiling water, ½ for seasoning potatoes)
4 slices bacon
1 tablespoon chives
1/2 cup warm milk
5 tablespoons butter
2 tablespoons flour
1 cup beef broth
4 ounces pre-grated yellow cheddar cheese
1 8-inch Italian sub bun
3 cherry tomatoes
Boil potatoes in a large pot of salted water for 35-40 minutes.
Meanwhile, fry bacon in a nonstick skillet over medium heat, drain and chop. Set aside.
Chop chives finely and set aside.
When potatoes are fork tender, turn off stove, drain water, peel, and leave in pot. Add milk, 3 tablespoons of the butter and salt. With a potato masher, mash all ingredients until smooth and almost lump free. Cover pot.
For the gravy: In a small saucepan, over medium low heat, melt remaining 2 tablespoons of butter, add 2 tablespoons of flour and mix thoroughly to make a roux. Cook for 3 minutes until blond.
Add beef broth and continue stirring for another five minutes or until gravy becomes thick. Turn heat to low and stir occasionally to keep skin from forming.
Make a bed of grated cheese in an oval-shaped dish.
Slice the bun in half lengthwise and place each half in the oval plate lengthwise, leaving space for the mashed potato scoops in between the bun halves.
With an ice cream scoop, place three scoops of mashed potato side by side in between the bun halves.
Sprinkle the bacon bits and chives on top of the mashed potato scoops, drizzle streams of gravy with a spoon, and add one cherry tomato on top of each scoop.
1 cucumber – sliced
Olives or capers – for the eye
Roasted red bell pepper – for the tongue
Ranch dressing – for dipping sauce
Cut your cucumber slices in half. Arrange 8 pieces per “snake”. Place an olive/caper for the eye. Place slice of bell pepper for tongue. Continue until desired amount of “snakes” are made.
Serve with ranch dressing to dip.
1 1/2 cups bittersweet chocolate chips
6 graham crakers, crushed
20 lollipop sticks or skewers
5 to 6 plastic cups (helps when drying)
Punch small holes, just large enough for the lollipop sticks to slide through, into the bottom of the plastic cups. Turn upside down.
Push 1 marshmallow onto each lollipop stick.
Add chocolate chips to a microwave-safe bowl and heat in the microwave for 20 seconds. After 20 seconds, remove the bowl and stir the chocolate chips. Place the bowl back into the microwave for another 20 seconds and stir again. Repeat process until melted.
Working quickly, dip each marshmallow into the chocolate and sprinkle with crushed graham crackers. Slide the smores pops into the upside down plastic cups prepared earlier to allow the chocolate to harden, about 10 minutes.
1 long slice Italian bread cut from a large, round Calabrese-style loaf
2 slices bologna
1 small pimento olive
2 cherry tomatoes
2 sprigs dill
2 slices Genoa salami
1 large pimento olive
1 pretzel stick
Cut the slice of bread in half and place one half on plate.
Place two slices of bologna on top of bread.
Lift the top slice of bologna slightly, and line up the six chickpea teeth in between the two slices.
Place the small pimento olive nose on the top slice of bologna.
Place the two cherry tomato eyes slightly behind either side of the nose.
Place one sprig of dill under either side of the nose.
Place the second half of bread on top of the eyes so that it slopes downward toward the back end of the sandwich.
Place one slice of Genoa salami on top of the sandwich.
Roll the other slice of salami into a cylinder with your hands.
Thread a toothpick through the overlapping salami ends as shown on next page.
Affix the cylinder standing up so that the toothpick is poking into the first slice of salami and top slice of bread.
Empty the large olive of its pimento and poke it in the side with the pretzel.
Place pretzel into the side of the sandwich’s mouth to form the pipe.
Mini Chocolate Chips
1/3 cup heavy cream
1/2 teaspoon butter
1 1/2 cups (12 ounces) white chocolate bits
1/8 teaspoon vanilla extract
Tray lined with waxed paper
Red string licorice
Mini chocolate chips
Heat the cream in a saucepan over medium high heat until it simmers. Remove pan from heat and stir in the butter.
Stir in the white chocolate bits until the candy is melted and smooth. Then stir in vanilla extract.
Transfer the mixture to a bowl, cover with plastic wrap, and chill until firm (an hour or more).
Roll tablespoons of the chilled truffle mixture into balls (they should be an inch or so thick). Gently pinch one end of each ball to shape a pointed mouse nose. The candy will soften in your hands, so try to work fairly quickly. It also helps to dust your hands with confectioner's sugar.
Roll the mice in confectioner's sugar and place them on a tray.
Working with one mouse at a time, use the tip of a toothpick to poke holes in the truffle where the nose and tail go. Then insert a snip of string licorice for the nose and a longer piece for the tail. Press two mini chocolate chips, tips first, into the sides of the truffle for eyes. For ears, gently push two pieces of slivered almonds into the top of the head.
Keep the mice chilled until serving time.
2 cups all-purpose flour
2 tablespoons confectioners' sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup margarine (1 stick)
1 cup milk
1 quart strawberries
4 tablespoons confectioners' sugar
WHIPPED CREAM TOPPING:
1 cup whipping cream
2 tablespoons confectioners' sugar
4 whole strawberries
Green fruit leather
Mini chocolate chips or M&M's
Heat the oven to 400 degrees. Sift together the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the margarine with a pastry cutter. Or use a vegetable grater to grate the stick into the mixing bowl and let your kids take turns blending the margarine into the dry ingredients with their fingertips. Once the dough is crumbly, slowly stir in the milk.
Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1-inch-thick rectangle (it should measure about 6 x 8 inches). For the best results, handle the dough as little as possible.
Slice the rectangle into four 1-1/2- x 8-inch strips. Place the strips on an ungreased baking sheet, then let your child mold and curve them into S shapes that resemble snakes. Bake for 10 to 12 minutes until the bottoms are golden brown. Transfer the baked shortcakes to a wire rack (a parent's job) and let cool. Carefully slice the cooled shortcakes in half lengthwise or split them with a fork and then set aside.
Wash the strawberries and let your kids select four to use for the snakes' heads. Slice the rest of the berries lengthwise into a mixing bowl. Toss with the confectioners' sugar and let stand while you prepare the whipped cream.
Combine the whipping cream and confectioners' sugar in a chilled bowl and beat with an electric or hand mixer until stiff peaks form.
Just before serving, arrange berries on the bottom half of each shortcake, then cover with the shortcake top. Spread on whipped cream and add a layer of sliced strawberry "scales."
For the snakes' heads, cut mouth openings in the tips of the whole berries and place one at the end of each shortcake. Press a pair of mini chocolate chip or M&M's eyes into the sides of each head and add a forked tongue cut from green fruit leather. Serves 4.