Recipes! For Kids

Ingredients: • 1 package (8 oz.) yellow cake mix (1-layer size) • 1/4 cup sugar • 1/3 cup plus 1/4 cup water, divided • 1 bar (1 oz.) Unsweetened Baking Chocolate, melted • 1 egg • 3 tablespoons vegetable oil • 4 cups (1 qt.) strawberry ice cream, or favorite flavor • MERINGUE (recipe follows)
Description: Yellow cake from a mix is flavored with chocolate and topped with a dome of strawberry ice cream and a golden coating of meringue in this many layered dessert.
Steps:1. Heat oven to 350°F. Grease and flour 8-inch round pan. In medium bowl, stir together cake mix and sugar; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended. Pour batter into prepared pan. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Cover; freeze until firm. 2. Meanwhile, line 2-1/2 quart dome-shaped bowl with foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm. 3. Prepare MERINGUE. Heat oven to 450°F. Cover wooden board or cookie sheet with foil. Center frozen cake layer on foil; invert and unmold ice cream onto top. Peel off foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing edges down to foil. Bake 3 to 5 minutes or just until lightly browned. Remove from oven; serve immediately. Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen. 10 to 12 servings. MERINGUE: In large bowl, stir together 1/2 cup cold water, 1 tablespoon meringue powder and 1/4 cup sugar. Beat 5 minutes until blended; gradually add additional 1/4 cup sugar, beating until meringue is stiff and dry. Use immediately.

Ingredients: 1. In heavy saucepan over very low heat, melt chocolate chips and shortening; stir until smooth. 2. Allow mixture to cool slightly. Dip fruit or fruit slices about 2/3 of the way into chocolate mixture. Shake gently to remove excess chocolate. 3. Place on wax-paper-covered tray. Refrigerate, uncovered, until chocolate is firm, about 30 minutes. About 1/2 cup coating.
Description: A fun healthy snack for anytime of the day!
Steps:MICROWAVE INSTRUCTIONS: In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Allow to cool slightly. Dip and serve fruit as directed above.

Ingredients: • CHOCOLATE CRUMB CRUST (recipe follows) • 3 packages (8 oz. each) cream cheese, softened • 3 eggs • 1 cup Semi-Sweet Chocolate Chips, melted* • 1/3 cup dairy sour cream • 3 tablespoons all-purpose flour • 1 cup White Chips, melted* • 1 teaspoon vanilla extract • 1/4 teaspoon salt • TRIPLE DRIZZLE (recipe follows, optional) • 3/4 cup sugar • 1 cup Butterscotch Chips, melted*
Description: Without question this is the supreme cheesecake
Steps:1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F. 2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. In medium bowl, stir together 1-1/3 cups batter with melted butterscotch chips; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white chips; stir until smooth. Pour over chocolate layer. 3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature. 4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings. CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Cocoa; stir in 1/3 cup melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Cool. * To melt chips: Place chips in separate microwave-save bowls. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. TRIPLE DRIZZLE: Place 1 tablespoon Butterscotch Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1 tablespoon Semi-Sweet Chocolate Chips and 1 tablespoon White Chips.

Ingredients: - 3 bars (56 g each) Toffee candy - 1 tbsp butter - 1/3 cup slivered almonds, toasted - 1/4 cup chopped pecans, toasted - 2 tbsp sesame seeds, toasted
Description: One bite of this mouth-watering treat and you will be in toffee paradise!
Steps:Lightly grease baking sheet; set aside. Smack wrapped toffee on counter to break bars. Unwrap and place in 4-cup (1 L) microwaveable glass measure; add butter. Microwave on HIGH, stirring twice, for about 11/2 minutes or until bubbling. Stir in almonds, pecans and sesame seeds. Drop by teaspoonfuls (5 ml) onto prepared baking sheet. Gently flatten each with back of spoon. Chill 1/2 hour or until firm. Makes 22 pieces. Nutrients per serving: about 65 Calories, 1 g Protein, 4 g Fat, 6.2 g Carbohydrate

Ingredients: • 3-1/4 cups all-purpose flour • 1/2 cup sugar • 1 tablespoon plus 1 teaspoon baking powder • 1/4 teaspoon salt • 2 cups (12-oz. pkg.) DARK Chocolate Chips • 1/2 cup chopped nuts (optional) • 2 cups chilled whipping cream • 2 tablespoons butter, melted • Additional sugar • Powdered sugar (optional)
Description: Bake away those gray mornings with homemade dark chocolate chip-studded scones. These delicious, easy-to-make scones are the perfect treat!
Steps:1. Heat oven to 375 F. Lightly grease 2 baking sheets. 2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired. 3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened. 4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high. Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles.* Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. 5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones. * Rectangles can also be cut crosswise into smaller rectangles about 1-1/2 by 2 inches.

Ingredients: • 1 cup chopped nuts • 1/2 cup (1 stick) butter or margarine • 1-1/4 cups miniature marshmallows • 1/2 cup all-purpose flour • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1 cup Semi-Sweet Chocolate Chips • 2 eggs • 1 teaspoon vanilla extract • 1/3 cup Cocoa • 1 cup sugar
Description: A dense fudgy brownie base is topped with rocky road ingredients - marshmallows and peanuts.
Steps:1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add sugar, vanilla and eggs; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter into prepared pan. 3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife, cut into squares. About 20 brownies.

Ingredients: • 9" baked pie shell • 2/3 cup sugar • 1/3 cup cornstarch • 1/2 teaspoon salt • 4 egg yolks • 3 cups milk • 2 tablespoons butter or margarine, softened • 1 tablespoon vanilla extract • 2 cups (12-oz. pkg.) DARK Chocolate Chips, divided • Sweetened whipped cream or whipped topping (optional)
Description: This is the recipe for the chocolate lover's dream pie.
Steps:1. Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. 2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. 6 to 8 servings.

Yield: 1 bunny
Dough3 1/4 to 3 3/4 cups all-purpose flour2/3 cup sugar1/3 cup unsweetened cocoa powder2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast3/4 teaspoon salt2/3 cup milk1/4 cup (1/2 stick) butter or margarine, cut up1/4 cup water1 egg1 tablespoon SPICE ISLANDS Pure Vanilla Extract1/3 cup milk chocolate or peanut butter morsels
Decorations (optional)Jelly beansDecorating icingCarrot
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes
Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.
Nutrition InformationNutrition information per serving (1/14 of recipe): Calories 222; total fat 6g; saturated fat 3g; cholesterol 26mg; sodium 174mg; total carbohydrate 38g; dietary fiber 2g; protein 5g.
Yield: 1 bunny
Dough3 1/4 to 3 3/4 cups all-purpose flour2/3 cup sugar1/3 cup unsweetened cocoa powder2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast3/4 teaspoon salt2/3 cup milk1/4 cup (1/2 stick) butter or margarine, cut up1/4 cup water1 egg1 tablespoon SPICE ISLANDS Pure Vanilla Extract1/3 cup milk chocolate or peanut butter morsels
Decorations (optional)Jelly beansDecorating icingCarrot
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes
Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.
Nutrition InformationNutrition information per serving (1/14 of recipe): Calories 222; total fat 6g; saturated fat 3g; cholesterol 26mg; sodium 174mg; total carbohydrate 38g; dietary fiber 2g; protein 5g.