Keep The Kids In The Kitchen

April is Child Abuse Prevention Month, and it always causes me to look at kids in a different light. There is nothing more precious to me than my son, and while he can whip up a meal if he needs to, I wish I had spent more time with him having fun in the kitchen when he was younger. Not many teenage boys with a driver’s license choose to hang out with mom come supper time until the food is on the table, and I understand that, but for those of you who still have kids clinging to you and desiring your time and attention, take them to the kitchen for a little fun.

Let them try their hand at preparing one of these recipes, or just turn them loose to come up with their own creation. Your might be seeing the work of the next Emeril!

Easy Chocolate Dipped Strawberries

2 large chocolate bars
12 large fresh strawberries, stems on
Waxed paper

Leave the stems on the berries. This way you can hold them by the stems when dipping. Wash and dry the strawberries. Break chocolate into small pieces and place in microwave safe bowl. Heat in microwave oven on high for 30 seconds. Check chocolate and heat another 15 – 30 seconds if needed. Holding by stems, dip each strawberry. Place on waxed paper to cool.

 

Fresh Veggie Pizza

1 ready made pizza crust
8 oz pkg. cream cheese at room temperature
1 cup sour cream1 envelope powdered Ranch dressing mix
2 cups raw vegetables, chopped fine ( we use broccoli, cauliflower, carrots, cucumbers and tomatoes)

Bake the pizza crust, without toppings, at 350 degrees for 5 to 10 minutes, until lightly browned. Stir together the cream cheese, sour cream, and dressing mix. Spread this on the crust. Top with mixed vegetables.

Banana Dippers

Bananas - cut in chunks
Colored sugars
Cinnamon sugar
Peanut butter
Chopped nuts
Coconut
Ice cream sprinkles
Crushed cookies
8 oz chocolate chips

Peel the bananas and slice into several pieces. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth. Dip the banana slices in the chocolate, then roll them in other ingredients as desired.

Easy Breakfast Bars

2 cups granola
2 eggs beaten
Dash of vanilla for sweetening

Combine granola and eggs in a bowl. Spread into a 8" square pan. Bake at 350 for 15 min. Cut into bars. Serve with peanut butter, honey or jam.
Try with banana slices and honey on top!

Freckle-Faced Bears

1 (10-oz.) pkg. refrigerated biscuits
¼ cup sesame or sunflower seeds
36 raisins

Preheat the oven to 400 degrees (F) and spray a cookie sheet with nonstick cooking spray. Roll six raw biscuits into balls, roll in the seeds, then flatten slightly on the cookie sheet to form the bears’ heads.

Roll small pieces of dough to form ears and noses, and use raisins for eyes. Use the leftover dough to create letters, monsters, faces, pigs, etc. Bake 8 to 10 minutes.
Makes 6 bears.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.