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Kathy's Cookbook
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For the Kids!!! :-)

A Dozen Simple Snack Solutions
by Leslie Sausage

1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!

2. Boiled or Deviled Eggs: Boil a dozen at a time.

Perfect Deviled Eggs
12 large eggs
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon snipped fresh chives
1 teaspoon snipped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon each salt, pepper and garlic powder

For perfect eggs with no green center (caused by overcooking), place 12 eggs in a large pan and cover with 3" water (any amount of eggs, same directions). Do not use hot water. Place on burner over medium-high heat and immediately start timing for exactly 20 minutes. When water comes to a rolling boil, turn heat to low. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill egg halves. Sprinkle with
additional paprika, chill well.

3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.

4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.

5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.

Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese - at room temperature

Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.

Kool-Aid Yogurt Dip
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream

Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.

6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.

7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat,  add some melted butter.

8. Quickie Quesadillas: Using a toaster oven-put one or two saucer-size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!

9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.

10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!

11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.

12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.

 
 
 
Homemade Marshmallows
(from MarthaStewart.com)

Makes about 40
Marshmallows were originally made from the root of the marshmallow plant;
today, corn syrup and sugar are the main ingredients. Homemade ones can be
cut
into any shape you like.

2 1/2  tablespoons unflavored gelatin
1 1/2  cups granulated sugar
1  cup light corn syrup
1/4  teaspoon salt
2  tablespoons pure vanilla extract
Confectioners' sugar, for dusting

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixerwith whisk attachment. Let stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a smallheavy saucepan; place over low heat, and stir until sugar has dissolved.
Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244B0 (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8-by-12-inch glass baking pan with confectioners sugar. Pour marshmallow mixture into pan. Dust top with confectioners sugar;
wet your hands, and pat it to smooth. Dust with confectioners sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners sugar.

Sea Foam Candy
serves 16

1 pound white sugar
1/2 pint water
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
1/2 teaspoon baking soda
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate

  Butter or oil an 8 inch square baking pan; set aside.
Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted.  Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285  on a candy thermometer.   Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
Pour hot mixture into prepared pan and leave until just beginning to set.  Mark into squares with a lightly oiled knife. Leave to set completely.
Cut or break into pieces.   Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on
waxed paper.   Wrap individually in waxed paper, twisting the ends together, and store in an airtight container. 
Corn Dogs

1 1/2 c. flour
1 tbsp. baking powder
3 tbsp. sugar
1/2 c. cornmeal
1 tsp. salt
Milk
Hot dogs
Mix all ingredients together and add enough milk to
make a thick batter. Dip hot dogs into batter and
deep fry.
Serving hint: Serve with macaroni and cheese and peas.


 
 Peanut Butter Pizza

1/2  cup butter
   1/2  cup peanut butter
   1/2  cup packed brown sugar
   1/3  cup granulated sugar
   1   egg
   1  teaspoon vanilla
   1  cup all-purpose flour
   1/2  cup semisweet chocolate pieces
   1/2  cup peanut butter pieces
   3/4  cup tiny marshmallows
   2/3  cup peanuts
   1/2  cup miniature candy-coated semisweet chocolate pieces
1. In a bowl beat butter and peanut butter with an electric mixer on mediumto high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg,and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12- or 13-inch pizza pan.
2. Bake in a 350 degree F oven for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces
over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.
Make-Ahead Tip: Store cookie pizza in airtight container at room temperatureup to 2 days.
 
No-Bake Bars
 
4 cups cheerios
2 cups rice krispies
2 cups dry roasted peanuts
2 cups m & m's
1 cup light corn syrup
1 cup sugar
1 1/2 cup creamy peanut butter
1 tsp vanilla
In a large bowl, combine the first four ingredients; set aside.
In a saucepan, bring the corn syrup and sugar to a boil,
stirring frequently.  Remove from the heat.  Stir in peanut
butter and vanilla.  Pour over cereal mixture and toss
to coat evenly.  Spread in a buttered 15 x 10" baking pan.
Cool.  Cut into 3" squares.  Makes 15 bars
 
 
 
Rocky Road Fudge Pops
 
1 package(3.4 oz) cook and serve chocolate pudding mix
2 1/2 cups milk
1/2 cup chopped peanuts
1/2 cup miniature semi sweet choc chips
12 plastic cups (3 oz each)
1/2 cup marshmallow cream
12 popsicle sticks
In a large microwave safe bowl, combine pudding mix and milk.  Microwave uncovered on high for 6 - 7 1/2 min or until bubbly and slightly thickened, stirring every 2 minutes.  Cool for 20 minutes, stirring several times.  Meanwhile combine peanuts and chocolate chips.  Place about 2 T in each cup.  Stir marshammow cream into pudding; spoon into cups.  Insert popsicle sticks.  Freeze.  Makes 12.
 
Microwave Caramel Corn
 
5 qts popped popcorn....no salt or butter
1 cup brown sugar
1/2 cup margarine
1/2 tsp salt
1/4 cup Light Karo syrup
1/2 tsp baking soda
Put brown sugar, margarine, salt, and karo syrup in microwavable bowl.  Microwave on hi for 4 minutes or until it boils. 
Add the baking soda.  Stir until foamy
Place popcorn in grocery bag.  Pour syrup over top.  Microwave on hi for 3 minutes.  Shake bag every minute.  Cool before serving
 
 

Monster Oreo Cookies
 
2 cups sugar
2 eggs
1/2 cup crisco shortening
1 cup sour milk
1 tsp vanilla
3/4 cup boiling water
1/2 tsp baking powder
1/2 tsp salt
2 tsp baking soda
4 cups flour
1/2 cup cocoa
Preheat oven to 350*
Cream shortening, sugar, and eggs.  Add milk, vanilla, and water.  Mix well.  Stir in dry ingredients.  Drop by Tablespoon on lightly greased baking sheet.  Bake 350* for 5-6 minutes.  Sprinkle with Powdered sugar. 
Filling
1 cup milk
4 T. flour
Cook over med heat stirring constantly until thick.  Cool well
You might want to make this your first step in this recipe so its cooled by the time you're ready to make the filling.
1/2 cup crisco
1/2 cup oleo
1/2 cup white sugar
1 tsp vanilla.
Beat above ingredients, until creamy.  Then add the milk flour mixture and beat until smooth and creamy. 
Spread filling between 2 cookies to make sandwiches!
AWESOME! 
 
 
Play Dough
 
1 cup water
1/2 cup salt
1 cup flour
1 T vegetable oil
2 tsp cream of tartar
food coloring
Combine first 5 ingredients in a large saucepan.  Cook over low heat until thick and ball forms.  Let cool.  Seperate into 4 balls.  Add different color to each ball and mix with hands.  You can mold stuff and let dry overnight.  HAVE FUN!!!!
 
 
No Bake Peanut Butter Cookies
 
1 stick butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
combine in saucepan. boil 1 minute. remove from heat. add:
1/2 cup peanut butter
1 tsp. vanilla
3 cups oats
Mix well. Drop by spoonfuls on wax paper
 
 
Rice Krispie Balls
 
1 can sweetened condensed milk
1/2 cup butter
Bag of caramels
Rice Krispies
Bag of Large Marshmallows
 
Melt milk, butter and caramels. Stir often.  Can  be done in micro. Toothpick into marshmallow and dip into caramel mixture then into rice krispies. Set on wax paper.
 
 
QUICK-EASY PIZZA SANDWICHES
1 lb. ground chuck
1/2 tsp. salt
1/2 c. chili sauce
pinch of oregan
4 English muffins
1 medium onion, sliced very thin
8 slices sharp processed
American cheese

Mix the ground chuck, salt, chili sauce and oregano together lightly. Split the English muffins in half. On each half, spread the meat mixture about 1/2-inch thick. Place several slices of onion on top of meat. Cut the pieces of cheese in half and crisscross them on the meat and onion mixture. 
Place in a 400 F. oven for 8 to 10 minutes or until cheese is melted and bubbling. 
Serve immediately.

 

Popcorn Cake

4 quarts popped popcorn    1 large bag marshmallows

1/2 cup margarine       1/4 cup vegetable oil

1 cup spanish peanuts     1 package M & M's

Melt margarine and marshmallows with oil.  Add nuts and candy.  Add popcorn.  Press into buttered 9 x 13 cake pan.

 

People Puppy Chow

1 stick margarine  1 cup margarine

1 cup creamy peanut butter    1 12 oz choc chips 

1 12 oz box corn chex     2 cups powdered sugar

Place cereal in large bowl.  Set aside.  Melt butter, peanut butter and chocolate chips until creamy.  Pour mixture over cereal in bowl and mix gently to coat.  Put half the powdered sugar in a grocery bag; add half the cereal.  Repeat and then fold over top of bag and shake to coat all cereal with powdered sugar.  Spread cereal on cookie sheets to cool.  This snack keeps well at room temp or in the refrigerator and also can be frozen.

 

Monkey Bread

4 tube buttermilk biscuits  1 3/4 c. sugar

3 1/2 tsp cinnamon   3/4 c. margarine

Preheat oven to 350*  Cut biscuits into quarters.  Mix 3/4 c. sugar with 2 tsp cinnamon.  Toss biscuits with sugar mixture.  Place in 9 x 13 cake pan.  Mix together and boil 1 cup sugar, 1 1/2 tsp cinnamon and 3/4 c margarine.  Pour boiled mixture over biscuits.  Bake 30-35 minutes

 

Holiday Bark
 
16 oz. vanilla candy coating
2 cups small pretzel twists
1/2 cup holiday m&m's
Line cookie sheet with wax paper. Melt candy. Add pretzels and M&M's. Toss to coat. Spread on sheet. Cool 30 minutes. Break into pieces