(Family Features) Summer is a great time to get kids into the kitchen to make some snacks and desserts. Whether you need something to take to a picnic or just something to do on a rainy day, making easy, no-bake goodies like Rice Krispies Treats(r) can show kids just how fun cooking can be.
Even young children can be kitchen helpers, so the whole family can get involved. What can your child do to help prepare a recipe?
2 to 3-year-olds can
-Wash and scrub fruits and vegetables
-Name and count foods
3 to 4-year-olds can
-Mix dry ingredients together
-Pour pre-measured liquids into batter
4 to 5-year-olds can
-Help measure ingredients
-Mash soft fruits and vegetables
-Press cookie cutters into dough or soft food
6 years old and up can
-Beat recipe ingredients with a whisk
-Help locate ingredients in a spice rack or pantry
Make some summer magic with these tasty no-bake recipes for Choco P'Nutty Bars, Itsy Bitsy Fruit Pies, and Ice Cream Sandwich Treats. For even more kid-friendly recipes you can make together, visit www.Ricekrispies.com.
Note: The following recipes should be made with adult supervision.
Itsy Bitsy Fruit Pies
Prep Time: 25 minutes
Total Time: 30 minutes
- 1/2 cup butter or margarine
- 1 cup milk chocolate morsels
- 1/4 teaspoon cinnamon
- 4 cups Kellogg's® Rice Krispies® cereal
- 2 cups assorted fresh chopped fruits
- Frozen non-dairy whipped topping, thawed
- Assorted sprinkles
- In medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon.
- Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.
- Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray. Using your finger or thumb, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.
- Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.
- Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.
Note: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room temperature for 15 minutes before serving.
Kid-friendly Kitchen Tips:
-Children of all ages should have an adult assistant with them at all times when cooking.
-Chefs 7 and older can measure the ingredients and help stir the melted chocolate into the cereal.
-Little ones, ages 3 to 6, will enjoy pressing the mixture into the muffin cups and decorating with the fruits and whipped cream.
-Make sure to have plenty of extra fruits for snacking while making these little pies.
Ice Cream Sandwich Treats
Prep Time: 15 minutes
Total Time: 3 hours
Servings: 10 to 12
- 3 tablespoons butter or margarine
- 1 10 ounce-package (about 40) marshmallows, or 4 cups miniature marshmallows
- 2 teaspoons vanilla
- 6 cups Kellogg's Rice Krispies cereal
- 1/2 cup assorted sprinkles
- 2 pints desired flavor ice cream, frozen yogurt, sorbet or gelato
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.
- Add cereal. Stir until well coated.
- Using buttered spatula or wax paper, evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrigerate for 15 minutes.
- Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undecorated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream.
- Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving.
Choco P'Nutty Bars
Prep Time: 15 minutes
Total Time: 1 hour
- 1 12-ounce package (2 cups) semi-sweet chocolate morsels
- 2/3 cup peanut butter
- 6 cups Kellogg's Rice Krispies cereal
- 3 cups miniature marshmallows
- 18 wooden or plastic sticks
- In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows.
- Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.
- Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar.
Microwave Directions: In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients, stirring until well coated. Continue with recipe directions.
Source: Rice Krispies
(Family Features) Whether you’re prepping for an extravagant party or an impromptu get-together, being prepared with cupboard staples and entertaining tricks can help you take your gathering to the next level.
Make menu planning a breeze and put a unique twist on your party from start to finish with these great ideas from the experts at Dare Foods:
Snacks with flair. Use geometric cookie-cutters to bring thoughtful detail to essential hors d'oeuvres like crackers, cheese and melon slices.
Vivid votive. Fill mason jars with water and add slices of lemon or lime along with sprigs of rosemary. Float a tea light on top and place around the yard or on tables for a beautiful way to decorate your outdoor space.
Sparkler sendoff. Light up the night with festive sparklers for endless entertainment. Place them in a decorative pail and sit back as guests enjoy the photo opp.
When it comes to bite-size snacks, crackers are one pantry basic you can dress up or down for a wide range of party-worthy treats in minutes. For example, garden-fresh fixings atop crisp crackers make for light canapes that celebrate the best of summer flavors. Just start with one of Dare’s mouthwatering crackers, loaded with crunch and packed with flavor, and pile on the goodness.
If you’re looking for an elegant appetizer to wow dinner guests, a robust, crisp cracker makes the perfect base for a sweet corn salad and luxurious scallops. Or, for a delicious sweet treat, use Dare’s sweet potato cracker to lend a unique twist to a classic s’mores recipe.
Find more creative cracker recipes for your next event at darefoods.com.
Sauteed Corn, Feta, Cherry Tomato and Scallop Crackers
Prep time: 15 minutes
- 2 ears corn
- 2 teaspoons vegetable oil
- 10 large scallops
- 1/4 cup crumbled feta cheese
- 10 cherry tomatoes, quartered
- 2 tablespoons finely sliced basil
- 10 Brenton Vinta crackers
- Slice corn off of cob.
- Heat vegetable oil in pan until hot, saute corn until golden brown, 3-5 minutes. Set aside to cool.
- In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.
- Mix corn, feta, tomatoes and basil together. Season with salt and pepper.
- To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.
Marshmallow, Chocolate, Sweet Potato Crackers
Prep time: 10 minutes
- 10 large marshmallows
- 20 Breton sweet potato and ancient grain crackers
- 1/4 cup chocolate chips, divided
- Heat broiler to low (set rack in top two-thirds of oven if low-heat setting is unavailable).
- Place marshmallows on one cracker and broil 1-3 minutes, or until they begin to brown and soften.
- Remove from oven and place 1 teaspoon chocolate chips onto hot marshmallows.
- Let sit 1 minute to allow chocolate to soften.
- Place cracker on top and enjoy.
Source: Dare Foods
(Family Features) The ultimate kid-friendly snack comes as a package deal – simple, delicious, nutritious and fun. One option that readily meets those demands are apples, pears and oranges perfectly sized for small hands, mouths and appetites.
While Lil Snappers’ smaller sizes allow fresh fruits to easily fit into bento boxes and brown bags for a wholesome lunchbox companion that leaves little waste, a dash of creativity also transforms these fruits into a favorite snacktime star – from crunchy critters to sweet treats.
Available in three-pound pouches and found in the fresh produce aisle, Lil Snappers come seasonally in a wide array of fruit varieties, including organics, grown by a sixth-generation family farming operation, Stemilt Growers. Options range from popular apples such as Gala, Pink Lady and Granny Smith, to delicious Bartlett pears, Bosc pears and more.
Try out these recipes for pint-sized snackers, and find quick and easy recipe ideas at lilsnappers.com.
- 1 Lil Snappers apple
- 1 mini marshmallow
- Cut apple in half lengthwise and remove stem. Remove core from one apple half.
- Slice apple half without core into 8 wedges to serve as critter’s legs.
- Set aside second apple half, which will serve as critter’s body.
- Take two legs and make simple zig-zag cuts into flesh to create “claw-like” shape.
- On a plate, arrange critter’s legs, fanning them out, then place claws in front of legs and reserved apple half on top for the head.
- Cut mini marshmallow in half. Gooey side of each will easily stick to critter’s head to serve as eyes.
- 1 Lil Snappers pear
- 1 slice orange rind
- 1 marshmallow
- 1 grape
- 2 toothpicks
- Cut pear in half lengthwise. On plate, lay pear cut-side down. Using peeler, slice 3 inches of rind from orange. Trim sides to result in long, thin rectangle. Coil length of rind around finger and hold to set shape.
- Cut one slice from end of marshmallow then cut that round in half to create two half-moon shapes. Gooey edge of each half-moon will stick to top of pear half to serve as critter’s ears.
- Break toothpick in half and place picks in location for critter’s eyes, leaving about 1/4 inch sticking out from fruit.
- Slice ends off of one grape and place domes over toothpicks to serve as eyes.
- Using toothpick, make hole in back end of critter to place tail. Stick end of coiled orange rind into hole using toothpick to wedge rind into fruit. Reshape coil, as needed.
Note: Remember to remove toothpicks before nibbling.
Source: Stemilt Growers
It only takes 5 ingredients to make this creamy delight that is so simple to make and so delicious. You’ll want to double or even triple the recipe because it will not last long.
- 1 package instant pistachio pudding mix
- 1 (8oz) can crushed pineapple, with juice
- 1 cup minature marshmallows
- 1/2 cup chopped pecans
- 1/2 (8oz) container frozen whipped topping, thawed
- In a large bowl mix all ingredients together. Chill.
Recipe adapted from Allrecipes.com
(Family Features) Little ones (and big ones too) will have fun making these adorable Easter Lamb Carrot Cupcakes. Easter is a special time for bringing families together. Make memories happen in the kitchen when you get hands on with these sweet cupcakes made with Dixie Crystals Sugar. Marshmallow lambs sitting atop moist carrot cupcakes on a bed of green coconut grass are a sure way to sweeten any family gathering.
For more recipes to add fun and flavor to your Easter festivities, visit www.dixiecrystals.com.
Easter Lamb Carrot Cupcakes
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1 package (8 ounces) cream cheese
- 1 stick or 1/2 cup unsalted butter, very soft
- 4 cups Dixie Crystals Confectioners Powdered Sugar
- 1/2 teaspoon vanilla extract
- 1 cup Dixie Crystals Confectioners Powdered Sugar
- 2 1/4 teaspoons dried egg whites
- 2 tablespoons warm water
- 1/2 teaspoon lemon juice
- 1 cup sweetened coconut
- Green food coloring
- Black food coloring
- 1 bag regular size marshmallows
- 1 bag miniature marshmallows
- 24-36 pink jelly beans
- 24 black jelly beans
- 12-16 hard candy caramels
- Heat oven to 350°F.
- Place 16 cupcake liners in cupcake or muffin tin and set aside.
- Sift together flour, baking soda, cinnamon and ginger and set aside.
- In large bowl, whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla; mix well.
- Add carrots, pineapple and nuts and combine well. Stir in flour mixture.
- Scoop into paper cups about 2/3 full. (May make more depending on size.)
- Bake until center of cupcakes bounce back when lightly pressed or inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting.
- For frosting, mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Set aside covered in refrigerator.
- Place coconut in bowl and add drop of green food color, mix by gloved hand until color is well distributed. (Add touch of yellow if color is too harsh.)
- Fill piping bag or food storage bag fitted with medium round decorating tip with cream cheese frosting.
- Prepare 2 small paper piping bags; set aside to prepare icing.
- To make royal icing, sift together powdered sugar with dried egg whites and place in bowl. Add water and lemon juice and whip several minutes to stiff mixture. Thin mixture with water if necessary.
- Place 3 – 4 tablespoons of royal icing in a small bowl and tint with black food coloring.
- Fill 2 small piping bags; one with white and the other with black royal icing. Set aside.
- Using cream cheese frosting pipe generous circle of frosting onto cupcake.
- Cut large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto cupcake. Pipe thin layer of cream cheese frosting onto marshmallows.
- Starting at bottom surround large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered.
- Press green coconut onto edges of cupcake.
- Position cupcake so circle side of large marshmallow faces you.
- For head, place hard caramel onto top edge of large marshmallow and ensure it is resting onto miniature marshmallows. (Remove some marshmallows to fit if necessary.)
- For ears, cut pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to head and use a little cream cheese frosting to make them stick.
- Cut black jelly beans in fours to create feet. Cut black jelly bean lengthwise to create tail. Attach with cream cheese frosting.
- Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for nostrils.
Notes: When measuring flour, avoid firmly packing measuring cup. Mixing frosting on high will make it runny and too soft.
Source: Dixie Crystals Sugar
A Bunny for Your Honey
(Family Features) Every year, friends and family emerge from hibernation to say farewell to winter and welcome spring with open arms. Whether you’re celebrating Easter, Earth Day or any other cheery spring occasion, this darling Bunny Cake is a great way to enjoy the happiness and rebirth that comes along with the season.
Children will love helping with this simple Bunny Cake recipe because they can customize it to make it their own. For example, surround your bunny cake with some grass made out of shredded coconut that has been colored with green food color, or really make the cake stand out by making it a polka-dotted or striped bunny. The Easy Bunny Cake recipe, which makes a pair of bunny cakes, is also a great centerpiece until it is time to indulge and enjoy.
If you have more than a few guests, bake multiple bunny cakes, split up into teams, offer several different types of candies and decorations and challenge each team to come up a creative bunny cake.
After the cakes are judged and the dessert is enjoyed, send the kids outside for bunny hop races. In this relay race, the participants, who are split into two teams, will take turns hopping through the pre-determined course and pass to the next person by transferring bunny ears or a carrot stick.
For the Easy Bunny Cake and many other fun and delicious recipes, perfect for spring, visit www.BettyCrocker.com.
Easy Bunny Cake
Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 2 bunny cakes, 16 servings
- 1 box Betty Crocker SuperMoist yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 containers (1 pound each) Betty Crocker Rich & Creamy vanilla frosting
- Neon purple and/or pink food color
- Construction paper (inedible)
- 2 small marshmallows, cut in half, flattened
- 2 small jelly beans, cut in half
- 2 5-inch strips rainbow-colored sour candy, separated into strips
- 2 large jelly beans or candy-coated chocolate-covered peanut candies
- 2 rectangular-shaped white chewing gum pieces, cut in half
- 2 large marshmallows
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8- or 9-inch) round cake pans, using water, oil and eggs.
2. In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Arrange halves on serving plate with cut side down and flat sides together with 1/4 cup frosting to form body.
3. Frost cake with frosting. Cut teardrop-shaped ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
4. Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.
Betty Crocker® and SuperMoist® are Reg. T.M.s of General Mills Inc.
Source: Betty Crocker