Apple to the Core
Recipes for Kids
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Mix it Up!
These quick drinks taste great with just about anything and kids love 'em!
Spotted Cow Cookies
Our spotted cow cookies are udderly delicious! And fun for you and the kids to make, too.
1. Prepare vanilla dough: Stir together 1¼ cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a medium size bowl.
2. Beat together 6 tablespoons butter, 1/2 cup sugar,1 egg and 1/2 teaspoon of vanilla in a large bowl until well blended. Gradually beat in flour mixture until a dough forms. Shape dough into a flat disk. Wrap in plastic wrap; refrigerate several hours or overnight.
3. Prepare chocolate dough: Repeat steps 1 and 2, adding cocoa powder to remaining flour, baking powder and salt and mixing with remaining butter, sugar, egg and vanilla. Refrigerate chocolate dough.
4. Preheat oven to 350°. Coat baking dish with nonstick cooking spray.
5. Roll vanilla dough out on lightly floured surface to 3/8-inch thickness. Using 4x3-inch cow-shaped cookie cutter, cut out 8 cows. With wide, flat metal spatula, transfer each cow to prepared baking sheet. Using 3/4-inch round or scalloped cutter, cut 2 or 3 rounds from each cow: remove to small baking sheet and reserve for step 7. Gather scraps of dough; shape into disk; wrap and refrigerate.
6. Repeat rolling and cutting with chocolate dough, refrigerating scraps.
7. Place vanilla rounds in cutouts on chocolate cows and chocolate rounds in vanilla cows. Sprinkle with sugar.
8. Bake in preheated 350° oven 8 to 10 minutes until lightly golden and crisped around edges. Cool on sheet 1 minute. Remove to rack to cool.
9. Repeat rolling, cutting and baking until all scraps of dough have been make into cows.
Kids' Favorite Chewy Oatmeal Cookies from Crisco!
1. Heat oven 375°. Grease baking sheet with Butter Flavor Crisco
2. Combine Butter Flavor Crisco, light brown sugar, egg, milk & vanilla in large bowl.
3. Beat at medium speed of electric mixer until blended.
4. Combine oats, flour, baking soda, salt and cinnamon.
5. Mix into creamed mixture at low speed just until blended.
6. Stir in raisins and nuts.
7. Drop by rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
8. Bake at 375° for 10 to 12 minutes or until lightly browned.
9. Cool 2 minutes on baking sheet. Remove to kitchen counter.
Quick Taco Bake
A great, hearty meal for the kids and quick & easy to make for Mom or Dad!
Heat oven to 350°. Brown ground beef and onion; drain. Spoon into ungreased 13x9" baking dish. Stir in dry seasoning mix, tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. 8-10 servings. High altitude: Heat oven to 375°.
Bisquick Sloppy Joe Surprise
Cook and stir beef and onion, drain. Stir in ketchup, mustard and soup. Heat to boiling; reduce heat. Simmer 5 minutes. Heat oven to 375°. Generously grease 12-cup Bundt cake pan. Mix remaining ingredients; beat 30 seconds. Spread 2 cups batter in bottom and 2 inches up side and center of pan. Spoon beef 1/2 inch apart onto beef mixture. Bake until light brown and firm, about 25 minutes. Invert on heatproof serving plate. Makes 6 servings.
High altitude: heat oven to 400°
**Neat Tip: I made this recipe using Manwich and taking out the ketchup, mustard and soup and it worked great. Plus it's even easier.
Ooey Gooey Karo Krispers
Pour corn syrup, sugar and salt into a large saucepan. Stir over medium high heat until sugar dissolves and mixture begins to boil. Stir in peanut butter. REMOVE from heat and stir in oatmeal, corn flakes and crisp rice cereal. Pour into greased 8" square pan and set aside. Melt chocolate chips in small saucepan over low heat, stirring constantly. Spread over bars. Cut into 32 squares or triangles.
Option: Melt peanut butter chips in small saucepan over low heat. Using small spoon, dot onto bars in any design you prefer.
Bird's Nest Cookies
Preheat oven to 300º. Spread coconut of non-greased cookie sheet. Toast in oven, stirring occasionally, until it turned light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven temperature to 350º. In large bowl, add butter and sugar and whip until light and fluffy. Add egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1¼ inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of cookies. Bake 12-14 minutes of until golden brown. Remove cookies and cool completely. Fill indentations with peanut M&M's.
Jell-O Magic Milkshakes
Pour 1 cup of milk into blender, add Jell-O. Cover and blend 30 seconds. Add softened ice cream and blend 1 minute longer.
Butter Lollipop Cookies
Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs. Combine flour, baking powder, spices, salt and baking soda. Add milk to butter mixture; mix well. Stir in oats. Cover and refrigerate 1 to 2 hours or until firm for ease in handling. Preheat oven to 375º. Shape dough into 1½ inch balls. Place about 3 inches apart on ungreased cookie sheets. Insert wooden stick halfway into each ball of dough. Flatten ball using a flat bottom glass dipped in granulated sugar. Bake 13-15 minutes or until lightly browned. Cool on cookie sheets 2-3 minutes. Transfer cookies to wire racks; cool complete. Decorate as desired. Store at room temperature in airtight metal container up to 2 weeks. Makes 2 dozen cookies.
Popcorn Candy Cake
In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. Press into a greased 10" tube pan (a one piece tube pan is recommended). Cover and refrigerate for 5 hours or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Makes 16-18 servings.
Jell-O Rainbow Popcorn
Heat oven to 300º. Line a 15x10x1" baking pan with foil or wax paper. Spray with no stick cooking spray. Place popcorn and nuts in a large bowl. Hat butter and syrup in small saucepan on low heat. Stir in sugar and gelatin. Bring to boil on medium heat. Reduce heat to low; gently simmer 5 minutes. Immediate pour syrup over popcorn, tossing to coat well. Spread popcorn in prepared pan using 2 forks to spread evenly. Bake 10 minutes. Cool. Remove from pan; break into small pieces. Makes about 9 cups.
*Special Hint - For a big crowd, make 3 batches of Rainbow Popcorn in different Jell-O flavors and layer in large glass bowl.
No Bake Marshmallow Cookies
Fun for kids to make and eat!
Melt caramels, butter and condensed milk in double boiler. Dip marshmallows into melted caramel mixture then roll in Rice Krispies.
Hershey's Caramel and Fudge Ice Cream Pie
Place chocolate crumb crust in a 9x12" baking dish, following crust instructions. Allow ice cream to soften for 5 minutes. Spread ice cream over chocolate crust. Cover with Hershey's hot fudge. Refreeze for 30 minutes and serve. Top with a generous amount of Reddi-Wip.
In medium bowl, mix gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in peanut butter; stir in milk. Pour into 5 0z paper cups and place in freeze until partially frozen. Insert wooden ice cream sticks and freeze until firm. Makes 6 pops.
Variations: Stir in small semi-sweet chocolate chips, chopped banana or mini marshmallow just before inserting stick.
Ice Cream Crunchies
Combine syrup and peanut butter. Add Rice Krispies cereal and stir until well coated. Press mixture into a waxed paper lined 13x9" pan; chill. Remove from pan and cut into 12 (3") squares. Cut 2 pints brick ice cream into slices and place between two crunchie squares. Cut each square into two bars. Serve immediately or wrap and freeze until needed. Makes 12 Ice Cream Crunchies.
Campfire Hash Rounds
Heat cooking oil. Remove corned beef hash whole by opening can at both ends. Cut into four rounds. Place in hot oil; cook over medium heat for 5 minutes; turn. Spread thinly with mustard. Top with tomato slice. Sprinkle with seasonings and grated cheese. Cook for 5 minutes or until cheese is slightly melted. Makes 4 servings.
Grape-Nuts Peanut Butter Bars
Mix corn syrup, sugar and peanut butter in a large microwavable bowl. Microwave on high 2 minutes or just until mixture boils, stirring every minute. Add cereal; toss to coat well. Press firmly onto bottom of foil-lined 13x9" baking dish lightly sprayed with non-stick cooking spray. Cool, cut into bars. Makes 30 bars.
In a blender, combine the ingredients; cover and process until smooth. Pour into Popsicle trays, or into small plastic disposable cups and insert Popsicle sticks in center. Freeze until firm, about 5 hours or overnight. Makes 6 servings.
Frosted Brownie Pizza
In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir n flour until smooth. Add eggs and beat until smooth. Spread onto greased 12" pizza pan. Bake at 350º for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans. Makes 8-10 servings.
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13x9" baking dish. Sprinkle with cheese. In a blender, combine the milk, eggs, oil, flour and salt; cover and process until smooth. Pour over cheese. Bake, uncovered, at 400º for 25-30 minutes or until golden brown. Makes 12 servings.
Octopus and Seaweed
In a saucepan, bring 1½ cups water to a boil. Add the noodles and contents of the seasoning packet. Boil for 3-4 minutes or until noodles are tender. Meanwhile, add 4 inches of water to a large saucepan; bring to a boil. Cut each hot dog lengthwise into 8 strips within 2 inches of one end. Drop into boiling water; cook until heated through. Add food color to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog laid out as an octopus sitting up, with arms spread out. Add eyes and a smile with dabs of mustard. Makes four servings.
Kellogg's Tony the Tiger Cookies
Stir together flour, baking soda and salt. Set aside. In a large mixing bowl, beat margarine and sugar until light an fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in Frosted Flakes cereal. Drizzle melted chocolate over dough. With knife, swirl melted chocolate gently through the dough to achieve a marbled appearance. Drop by rounded measuring tablespoon onto ungreased baking sheets. Bake at 350º for about 12 minutes, or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Makes 4 dozen cookies.
Peanut Butter and Jelly Waffle Sandwich
Toast waffles. Spread waffles, sandwich style, with peanut butter, jelly and banana slices. Top each bottom with another waffle to make a sandwich. These can be wrapped in plastic and easily popped into a lunch bad. Makes 2 servings.
Banana Igloos (recipe is for one igloo)
Peel banana and break into a few pieces. Put in a small mixing bowl. Mash the banana with a potato masher until it is mushy and there are no big lumps. Add the yogurt mix to the banana and stir to mix well. Add the shredded coconut and mix. Spoon the mixture into a small paper cup. Put an ice cream stick into the middle of the cup. Freeze the mixture until firm, at least 60 minutes. To remove igloo from cup, place cup into about 1 inch of hot water, making sure no water gets into the cup, and count to five.
Variations: Instead of coconut, add chopped nuts, raisins, miniature chocolate chips or crushed cookies or candy bars.
Put peanut butter and applesauce into a small bowl. Grate the carrot, adding 3 tablespoons to the bowl. Stir the ingredients together until the are well mixed. Scoop up the dip with pretzel sticks. Makes enough dip for 2 kids to snack on.
Grilled Ham & Cheese Cookies
Spread mustard on each slice of bread. Top one slice of bread with ham and cheese and top with second slice. Use cookie cutters to cut desired shapes from sandwiches. Press down very firmly to cut through the ham. Remove excess trimmings. Spread butter on the outside of sandwiches. Cook sandwiches in a nonstick skillet on each side until golden brown and the cheese melts. Decorate the cooked sandwiches with mustard. Makes 4 sandwiches.
Preheat oven to 350º. Combine beef, 1/2 cup mozzarella, bread crumbs, 1/2 cup tomato sauce, parmesan cheese, Worcestershire sauce and oregano in a large bowl. Stir until well blended. Place meat mixture in a pie plate and shape into a 9x1" round. Bake 35 minutes or until beef is cooked very well done. Drain fat. Top with remaining tomato sauce, sliced tomato and green bell pepper strips, remaining mozzarella cheese and onions. Bake for an additional 5 minutes or until cheese is melted and French fried onions are golden. Makes 6 to 8 servings.
Mix beans and ketchup in a medium saucepan. Add hot dogs and bring to a boil. Reduce to a simmer and cook until hot dogs are heated through about 7 minutes. Fill each tortilla with one hot dog and a spoonful of beans. Roll up like a burrito and serve with chips.
Preheat oven to 425º. Unroll dough onto a greased baking sheet. Press or roll dough into a 12x8" rectangle. With cookies cutters, cut dough into shape of your choice. Animals or holiday shapes work really well. Reroll any scraps and cut into more shapes. Pre-bake crust for about 5-6 minutes or until it begins to turn brown. Spread with sauce and top with cheese and 1 or 2 slices of pepperoni depending on the size. Bake 5 or 6 minutes or until crust is golden brown. Makes 4-6 servings.
Beefy Biscuit Cups
In a skillet, brown beef; drain. Stir in the spaghetti sauce, cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake of 375º for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.
Sunrise Mini Pizzas
In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. Roll each dinner roll into a 5 inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until cheese is melted.
Note: For an even faster meal, use 10 English Muffin halves and reduce baking to 10 minutes.
Cook ground beef in skillet until browned; drain. stir in taco seasoning mix and the amount of water indicated on the seasoning package. Simmer for 10 minutes, stirring frequently.
Preheat oven to 350 degrees. Place tortilla chips on a baking sheet, lined with foil. Top with beef mixture and cheese. Bake until cheese is melted. Sprinkle with lettuce and tomatoes.
Cake Mix Cookies
Preheat oven to 350 degrees. Mix ingredients well. Drop tsps of dough on ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes.
Shape meat into 4 patties; place one patty in each of 4 lightly buttered pieces of foil. Top each patty with 3 tomato slices and 1/4 of the corn. Season with salt and pepper; dot with butter. Cover each with another piece of foil and crimp together to seal. (Leave room to add a biscuit) Cook 20 to 30 minutes in a 325 degree oven. Stir baking mix and milk to a soft dough; drop by spoonfuls on top of each dinner. Cover and cook another 10 minutes. Makes 4 servings.
Butter baking pan, 9x9x2 inches. In large saucepan, melt butter and marshmallows over low heat, stirring constantly. Stir in peanut butter until melted. Stir in milk and breakfast drink. Remove from heat: fold in raisins and cereal, stirring until evenly coated. Turn into pan. With buttered hands, pat evenly in pan. Cool thoroughly. Cut into bars. Makes 1 dozen bars.
Place a piece of waxed paper on a cookie sheet so crispies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into one inch balls. Roll ball in sprinkles and place on cookie sheet. Refrigerate for one hour. Store any leftovers in a tightly covered container in the refrigerator. Makes about 30 crispies.
No Bake Sunbeam Cookies
Mix the dry milk, honey and peanut butter together. Chill. Form into balls the size of marbles. Roll in crushed cereal.
Strawberry Yogurt Popsicles
Drain the strawberries, reserving the liquid in a saucepan. Sprinkle the gelatin over the liquid and cook over low heat, stirring constantly until gelatin dissolves. In blender container, combine the gelatin mixture, strawberries and yogurt. Cover and blend until smooth. Place paper cups on a tray or baking pan. Fill with strawberry-yogurt mixture. Cover cups with aluminum foil, insert a wooden stick for each Popsicle by making a slit in the foil over the center of each cup. Freeze until firm. To serve, run warm water over the outside of cup to loosen Popsicle.
Norwegian Potato Cake Cookies
Mash potatoes with butter and milk. Add flour enough to make a stiff dough that can be rolled out on a floured board. Cut into squares. Butter each square and sprinkle on sugar/cinnamon mixture, then sprinkle with crushed nuts. Roll each square like a jelly roll and serve!
Pop the popcorn. Place in large bowl and add peanuts and gum drops. Place oil, butter and marshmallows in saucepan and heat until marshmallows are melted. Add to popped corn mix. Put in buttered angel food pan, press into pan. When set, turn upside down onto plate and slice into serving pieces.
Sunday Morning Sweet Rolls
Mix sugar and cinnamon together. Dip marshmallow in butter, then sugar mixture. Wrap crescent roll around marshmallow, sealing all edges. Dip entire roll in butter and then sugar mixture. Place in muffin tins and bake at 375º for 10-13 minutes.
This is a very easy recipe that kids enjoy making.
Mix together pork & beans, hot dogs, barbecue sauce, brown sugar and minced onion. To form cups, press each biscuit in a greased muffin cup. Fill each cup with beans-n-weenies mixture. Bake 10-12 minutes at 425º. Sprinkle with each cup with cheese. Serves 5.
Strawberry Muffin Cones
In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened. Place the ice cream cones in muffin cups; spoon about 3 tablespoon batter into each cone. Bake at 375º for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan over low heat, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; decorate with sprinkles. Makes 15 servings.
Brownie Ice Cream Cones
In a saucepan over low heat, melt the chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts and vanilla. Place the ice cream cones in muffin cups; fill half full with batter. Bake at 350º for 20-22 minutes or until brownies are set on top and a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool completely. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Makes 2 dozen.
Heat oven to 350º. Make cake batter according to directions on box. Put cones in a muffin pan. Fill each cone about 1/2 full. Bake 20 - 25 minutes. Cool and frost. Makes 24-36 cones.