{"id":1121,"date":"2014-10-10T01:01:18","date_gmt":"2014-10-10T01:01:18","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=1121"},"modified":"2014-10-10T02:06:59","modified_gmt":"2014-10-10T02:06:59","slug":"children-easy-recipes","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/children-easy-recipes\/","title":{"rendered":"Children- Easy Recipes"},"content":{"rendered":"

BEST EASY CHOCOLATE CREAM PIE
\n***FAMILY FAVORITE***<\/strong><\/p>\n

1 shortbread pie crust or a baked 9\u201d pie shell, cooled
\n2 c (1 pt) chocolate ice cream, softened (BlueBell Dutch Choc is good)
\n1 c cold milk or half and half
\n4 oz pkg instant chocolate pudding mix \u2013 any kind
\n1 c COOL WHIP can go in the pie OR on top of pie:
\nNOTE: *If you want to put the Cool Whip IN the pie, don\u2019t use as much milk.<\/p>\n

Combine ice cream and milk* in bowl of electric mixer til mixed.
\nAdd pudding mix and blend.
\nIf desired, add Cool Whip
\nPour into pie crust and chill til firm.
\nGarnish with Cool Whip<\/p>\n

\n

TO-DIE-FOR ICE CREAM DESSERT\u00a0\u00a0 \u00a0(Corky Cowen\/2008)
\nGreat recipe for children to make!
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

12 ice cream sandwiches
\n1 large container Extra Creamy Cool Whip
\nCarmel ice cream topping
\nChocolate ice cream topping
\nChopped roasted peanuts or pecans<\/p>\n

Unwrap ice cream sandwiches
\nPlace in a 9 x 13 pan…(glass dish with lid works great)
\n(One sandwich will have to be cut and scrunched in a corner.)
\nSpread Cool Whip on top of sandwiches.<\/p>\n

Drizzle Carmel & Chocolate ice cream topping on top.
\nSprinkle chopped nuts on top.
\nCover and freeze.
\nSet out 10 min before serving to soften.
\nCut into squares (or bricks) and serve.<\/p>\n

\n

SNICKERDOODLES\u00a0\u00a0 \u00a0(7\/2014 tried at 350\u00b0 for 11 min)<\/strong><\/p>\n

\u00bd c shortening\u00a0\u00a0 \u00a0 and \u00bd c oleo (or just 1 cup shortening)
\n1-1\/2 c sugar
\n2 eggs
\n1 t soda
\n\u00bd t salt
\n2 t cream of tartar
\n2-3\/4 c flour (plain\u2014not self-rising)<\/p>\n

Preheat oven to 350\u00b0.
\n(NOTE: Joan Norris bakes at 400\u00b0 for 8 min)
\nMix oleo, shortening, sugar well.\u00a0 Add eggs.
\nMix together flour, cream of tartar, soda. Add to 1st mixture.
\nChill dough. Shape in rounded balls, walnut size.
\nTip: use ice cream scoop
\nMix 2 T sugar and 2 t cinnamon.\u00a0 Roll balls in mixture.
\nPlace balls on ungreased baking sheet.\u00a0 Place single pan in oven.
\nCookies will puff up and then flatten\u2014Check on them in EXACTLY 11 min.<\/strong>
\nAs soon as cookies flatten, remove from oven.
\nRemove from cookie sheet in 10 minutes–or will stick to pan and tear up.
\nTastes the very best when baked just til soft inside.<\/p>\n

\n

ANT HOLES or BEDS\u00a0\u00a0 \u00a01\/95<\/strong>\u00a0\u00a0 (No Bake)<\/p>\n

10 oz. bag Eagle Mini-Bites Pretzels (6 cups)
\n12 oz. honey-coated peanuts
\n30 oz. candy coating: almond bark or white chocolate
\nFor Valentine or Xmas, can add 1\/2 t red food coloring.<\/p>\n

Microwave candy in covered bowl on high power for 2 min; OR on medium power for 5 min. Cool 2 minutes.
\nShake peanuts and pretzels in colander to get rid of excess salt.
\nPlace peanuts and pretzels in large bowl or pan.
\nStir in candy coating, coating well.
\nDrop by teaspoonfuls onto wax paper.
\nChill 20 min or til firm.<\/p>\n

\n

 <\/p>\n

ALMOND BARK (WHITE CHOCOLATE)<\/strong><\/p>\n

Soften Almond Bark according to package directions
\n(For Holidays can add 1\/2 t red food coloring to white coating)<\/p>\n

WHITE RITZ OR PRETZELS OR OREO COOKIES:<\/strong>
\nDip in melted White Almond Bark.\u00a0 Let harden on wax paper.
\nCan use toothpicks to dip with.<\/p>\n

PEPPERMINT ALMOND BARK:<\/strong>
\nMelt 20 oz package WHITE almond Bark per directions.
\nAdd 1-1\/2 c crushed peppermint candy or candy canes.
\nPour on aluminum foil or wax paper. Spread to about 1\/4″ thick. Place in refrigerator to cool and set up.
\nBreak into pieces for serving.<\/p>\n

ALMOND-ALMOND BARK<\/strong> – Same as peppermint, except add 1-1\/2 cups almonds, roasted or plain in place of peppermint.<\/p>\n

\n

AMAZING OMELET IN A BAG (For 1 Person):
\nFun for children to make!
\n<\/strong><\/p>\n

Prepare ingredients to add to omelet bag, such as:
\nGrated Cheese(s)
\nMeat – diced ham, crumbled cooked ground sausage or bacon, Chorizo sausage
\nSliced fresh mushrooms, thinly sliced onion, sliced bell pepper (any color), Japalenos, tomatoes, hash browns, etc. (make sure items are patted dry)
\nVeggies – any kind of veggies (precooked)
\nPats of butter or margarine (optional)<\/p>\n

Put pot on stove filled with \u00be water.\u00a0 Bring to rolling boil.
\n1 Quart size Freezer Bag that can be sealed \u2013 have each guest write their name on bag with permanent marker
\nSet bag in measuring cup or large cup to hold upright & make it easier to fill.
\nBreak 2 large or extra large eggs into bag (do not use more than 2 eggs!)
\nSquish around so egg gets all mixed up
\nAdd dash salt & pepper; garlic (or seasoned salt)\u00a0\u00a0\u00a0 OVER
\nShake bag well so everything is well mixed up. Get all air out of bag and seal.
\nDrop in pot with water at a rolling boil.\u00a0 One large pot can hold\/cook 6-8 omelets.
\nBoil for 13 to 15 minutes\u2014NO LONGER.\u00a0 Omelet will be light and fluffy.
\nOpen the bag and drop the rolled omelet on a plate and throw away the bag.
\nBe prepared for your guest to be AMAZED.<\/p>\n

Serve with salsa, or Tajin spice mix.
\nCan roll in steamed flour tortilla, or serve with toast.<\/p>\n

\n

PEANUT BUTTER FUDGE\u00a0 aka Tiger Butter
\n<\/strong>***FAMILY FAVORITE***
\n<\/strong><\/p>\n

l lb Almond Bark or white chocolate
\n1 cup peanut butter
\nChocolate chips
\nChopped SWEET peanuts<\/p>\n

In microwave, melt almond bark and mix in peanut butter.
\nLet mixture get as HOT as possible.
\nIMMEDIATELY pour into 8 x 8 square greased pan.
\nApply topping of your choice.
\n(1) Sprinkle with chocolate chips.\u00a0 Stir and swirl.
\n(2)\u00a0 Sprinkle with chopped peanuts.
\nCool and then cut into squares and serve.<\/p>\n

NOTE:\u00a0 Amounts are flexible, but ratio is basically: half as much peanut butter as almond bark and half the amount of peanut butter for chocolate chips.<\/p>\n

\n

PIGS IN A BLANKET\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Judy Bates)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 pkg cocktail wieners
\n1 or 2 cans crescent rolls<\/p>\n

Separate crescent roll dough into triangles.
\nCut each triangle into 3 or 4 pieces.
\nRoll each piece around a cocktail wiener
\nPlace on a baking sheet.
\nBake at time and temp designated on the crescent roll tube.<\/p>\n

\n

COWBOY CHICKEN\u00a0 (Foil Packet Dinner)<\/strong><\/p>\n

Place in center of 18″ x 12″ piece of foil:
\n1 chicken breast-half (can substitute cubes of steak, pork chop)
\nSprinkle with (approx) 2 t pkg Hidden Valley Ranch Dressing (dry mix)*
\nTop with: 1 med potato, sliced,\u00a0 few thinly sliced peeled fresh carrots
\nOPT:\u00a0 sliced zucchini, red, yellow, orange bell peppers, mushrooms, sliced onion Top with:\u00a0 2T butter, cut into pats. Sprinkle with garlic salt.
\nBring together 2 sides of each foil sheet over ingredients, and double fold with about 1″ wide folds.
\nDouble fold each end to form a packet, leaving room for heat circulation inside packet.\u00a0 (or however you can get it packaged up!)
\nPlace on baking sheet. Bake at 350\u00b0 for an hour.
\nWrite names on foil if individuals are making their own packets…When opening foil packet, be very careful so you don’t get burned from steam.
\nCut a slit in the top to allow first burst of steam to escape.<\/p>\n

\n

CHERRY-O-CREAM CHEESE PIE<\/strong><\/p>\n

8\u201d graham cracker crust (NOT 9\u201d!!)
\n8 oz. cream cheese
\n15 oz. can sweetened condensed milk
\n1\/3 c lemon juice
\n1 t vanilla
\n1 can cherry pie filling<\/p>\n

Whip cream cheese til fluffy.
\nAdd milk and beat til well blended.
\nAdd lemon juice and vanilla.
\nPour into pie crust.\u00a0 Chill 2-3 hours.
\nSpread over top the cherry pie filling and chill.<\/p>\n

\n

PIZZA QUICHE
\n***FAMILY FAVORITE!***<\/strong>
\n(1) Pillsbury All Ready Pie Crust<\/p>\n

FILLING:
\n1 c shredded mozzarella cheese
\n1-1\/2 c shredded Cheddar cheese
\n2 oz. sliced pepperoni*
\n7-8 med. sz sliced fresh mushrooms (or 4.5 oz can drained)
\n1 c milk (better if use part half \u2018n half or whipping cream)
\n4 eggs
\n1 t Italian seasoning
\n1\/8 t minced garlic or garlic powder
\nOPT:\u00a0 sliced black olives, green onions sliced fine<\/p>\n

Preheat oven to 400\u00b0.<\/strong>
\nSpray quiche pan or pie plate with non-stick spray.
\nPrepare pie crust according to directions.
\nLayer both cheeses in pie crust.\u00a0 Top with mushrooms and pepperoni.
\nSprinkle Italian seasoning over top.
\nIn medium szie bowl, combine eggs, milk and garlic.
\nBeat well and pour in pie shell.\u00a0 Bake at 400 for 25-35 min. or til knife inserted near center comes out clean.\u00a0 Let stand 15 min before serving.<\/p>\n

*1\/4 lb ground Italian sausage, sliced, cooked and drained can be substituted for pepperoni, or added to it.
\n*Add \u00bd t salt if not using pepperoni; Sliced black olives \u2013 optional<\/p>\n

Can spoon heated spaghetti or pizza sauce over each wedge, if desired.<\/p>\n

\n
\n","protected":false},"excerpt":{"rendered":"

BEST EASY CHOCOLATE CREAM PIE ***FAMILY FAVORITE*** 1 shortbread pie crust or a baked 9\u201d pie shell, cooled 2 c (1 pt) chocolate ice cream, softened (BlueBell Dutch Choc is good) 1 c cold milk or half and half 4 oz pkg instant chocolate pudding mix \u2013 any kind 1 c COOL WHIP can go […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1121","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/1121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=1121"}],"version-history":[{"count":11,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/1121\/revisions"}],"predecessor-version":[{"id":1157,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/1121\/revisions\/1157"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=1121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}