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Isnin, Disember 04, 2006


Almond Bark Drop Cookies

Beloved by kids of all ages, these quick and easy no-bake treats blend peanuts, marshmallows and crisp rice for a satisfying snack.


  • 2 pounds white confectioners' coating
  • 1 cup peanut butter
  • 2 cups dry-roasted peanuts
  • 3 cups crisp rice cereal
  • 2 cups miniature marshmallows

Cooking Instructions

1. In a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. Remove from heat. Stir in peanut butter until well blended. Fold in the peanuts crisp rice cereal and marshmallows. Drop by heaping spoonfuls onto waxed paper lined baking sheets.

2. Chill until set. Store in refrigerator.

Preparation Time: 15
Cooking Time:0
Ready In: 30
Servings: 36

Almond Bars

These brilliant bars of classic graham cracker topped with an almond- and toffee-flavored mixture are super simple and pair perfectly with the holidays.


  • 12 graham crackers
  • 1 cup sliced almonds
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.

2. Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.

3. Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.

Preparation Time: 10
Cooking Time:10
Ready In: 25
Servings: 48

Ants on a Log

This healthy snack is one that kids can make all on their own. Simply spread some crunchy peanut butter and sweet raisins over celery for a smart snacking option.


  • 5 stalks celery
  • 1/2 cup peanut butter
  • 1/4 cup raisins

Cooking Instructions

1. Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

Preparation Time: 5
Cooking Time:0
Ready In: 5
Servings: 5

Apple Butter

Elevate hot buttered toast to new heights with this sweet spread of apple butter. Made with sweet apple cider, cooking apples and brown sugar, it's a quick and delicious breakfast treat.


  • 4 cups apple cider
  • 4 pounds cooking apples - peeled, cored, and thinly sliced
  • 2 cups white sugar
  • 1 cup packed brown sugar

Cooking Instructions

1. In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.

2. Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.

3. Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.

4. Transfer to sterile containers and refrigerate or freeze until serving.

Preparation Time: 20
Cooking Time:130
Ready In: 150
Servings: 40

Bagel Pizza

Kids love making these yummy bagel bites with all their favorite toppings and simply adore watching them bubble up under melted mozzarella right in the toaster oven.


  • 1 bagel, sliced in half
  • 1/2 cup tomato sauce
  • 1/4 cup shredded mozzarella cheese
  • 1 small onion, sliced into rings
  • 1 green bell pepper, chopped
  • 1 (8 ounce) package sliced pepperoni sausage

Cooking Instructions

1. Spread bottom bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni. Place other half of bagel on top.

2. Preheat toaster oven to 425 degrees F (220 degrees C).

3. Place bagel in preheated toaster oven and toast about 10 minutes, or until bagel is golden brown.

Preparation Time: 5
Cooking Time:10
Ready In: 15
Servings: 2

Baked French Fries

Roasting these russet potatoes, delicately seasoned with savory basil and Parmesan, makes them crisp up golden brown for a delicious, healthy side for steaks, chops and burgers.


  • 3 russet potatoes, sliced into 1/4 inch strips
  • cooking spray
  • 1 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

2. Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.

3. Bake 25 minutes in the preheated oven, or until golden brown.

Preparation Time: 20
Cooking Time:25
Ready In: 45
Servings: 4

Banana and Peanut Butter Wraps

Kids go bananas for these simple after-school snacks. The peanut butter and banana filling, sprinkled with raisins and drizzled with honey, is a wholesome way to satisfy their sweet and salty cravings.


  • 1 (6 inch) flour tortilla
  • 2 tablespoons peanut butter
  • 1 tablespoon honey
  • 1 banana
  • 2 tablespoons raisins

Cooking Instructions

1. Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.

Preparation Time: 5
Cooking Time:0
Ready In: 5
Servings: 1

Banana Boats

Get your spoons ready! This irresistible campfire treat combines the gooey goodness of marshmallows and chocolate chips, stuffed in ripe bananas, wrapped in foil and cooked until the chocolate melts.


  • 2 bananas
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup miniature marshmallows

Cooking Instructions

1. Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips.

2. Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.

Preparation Time: 2
Cooking Time:5
Ready In: 7
Servings: 2

Banana Ice Cream Shake

Blending slices of sweet ripe banana with scoops of vanilla ice cream, this yummy shake lets the kids enjoy the flavors of a banana split from a straw.


  • 1 banana, peeled and chopped
  • 2 scoops vanilla ice cream
  • 1 cup milk
  • 2 egg white
  • 1 teaspoon vanilla extract

Cooking Instructions

1. In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.

Preparation Time: 10
Cooking Time:0
Ready In: 10
Servings: 4

Banana Oatmeal Cookies

These soft and chewy cookies are the perfect snack anytime of day. Packed with rolled oats, sweet bananas and chopped walnuts, they're a delicious cookie that moms can feel good about tossing into their little ones' lunch bags.


  • 1 cup 250 mL granulated sugar
  • 3/4 cup 175 mL butter
  • 2 large ripe bananas, cut into chunks
  • 1 egg
  • 1 tsp. 5 mL vanilla
  • 2 cups 500 mL quick-cooking rolled oats (not instant)
  • 1-1/2 cups 375 mL all purpose flour
  • 1/2 tsp. 2 mL baking soda
  • 1/4 tsp. 1 mL salt
  • 1/2 cup 125 mL coarsely chopped walnuts

Cooking Instructions

Preheat the oven to 375° F (190° C). Line one or two cookie sheets with parchment paper.

In the container of a food processor or blender, combine the sugar, butter, bananas, egg and vanilla. Blend until completely smooth.

In a medium-sized mixing bowl, stir together the oats, flour, baking soda and salt. Add the banana mixture to the flour mixture, stirring until everything is well mixed. Stir in the walnuts.

Spoon the batter onto the prepared cookie sheets, by the teaspoonful, about 1-inch (.5 cm) apart. Bake for 10 to 12 minutes or until the cookies are lightly browned on the bottom and set. They will be soft. Remove to a rack and let cool completely.

How kids can help Cut up bananas and combine ingredients in blender. With adult supervision, run the blender to puree the ingredients. Mix together the dough and spoon onto cookie sheets.

Makes about 4 dozen cookies.

Chocolate Nuggets

These darling little cookies, sparkly with sugar and rich with chocolate, are a wonderfully welcome addition to any cookie tray or gift basket.


  • 1/2 cup 125 mL vegetable oil
  • 4 squares (1 oz./28 g each) unsweetened chocolate
  • 2 cups 500 mL granulated sugar
  • 4 eggs
  • 2 tsp. 10 mL vanilla
  • 2 cups 500 mL all-purpose flour
  • 2 tsp. 10 mL baking powder
  • 1 cup 250 mL coarse sugar for rolling (or additional granulated sugar)

Cooking Instructions

1. In a small saucepan, heat oil and chocolate over low heat, stirring until the chocolate is melted and the mixture is smooth. Transfer to a mixing bowl. Add sugar, eggs and vanilla and beat with an electric mixer until smooth and well blended. Mix in flour and baking powder and beat just until the flour is incorporated into the dough. Chill in the refrigerator for at least several hours or overnight.

2. Preheat oven to 350® F (180®F). Line a cookie sheet with parchment paper and lightly grease the paper. Measure the icing sugar into a flat bowl or pie plate. By hand, form the dough into 1-inch (2-cm) balls and roll in the coarse sugar (or granulated sugar, if you can't find coarse sugar) until completely coated. Place on prepared cookie sheet, at least 1 1/2 inches (4 cm) apart. Bake for 10 to 12 minutes, until the cookies are puffed and sparkly, but still slightly soft in the center. Remove to a rack to cool.

How kids can help Help mix the dough for the cookies, with adult supervision. Roll the dough into balls and coat with sugar before baking.

Servings: 5 1/2 to 6 dozen cookies

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