Hey kids! Stay cool and make summer even more delicious with these fun recipes.

Cool Summer Smoothie
(makes 2 servings)

• 1 container (8-ounce) strawberry yogurt (or your favorite flavor)
• ½ tub (8-ounce) whipped topping, thawed or frozen
• 1 cup chopped fresh or frozen strawberries or any other seasonal fruit
  

Place yogurt, whipped topping, and strawberries in blender; cover. Blend until smooth. Serve immediately. (For thinner consistency, add ice cubes as desired).

Fluffy Strawberry Fruit Dip
(yield: 4 cups)

• 1 carton (8-ounces) spreadable strawberry cream cheese
• 2 tablespoons strawberry preserves
• 1 carton (8-ounces) frozen whipped topping, thawed
• 1 jar (7-ounces) marshmallow crème
• Assorted fresh fruit
  

In a mixing bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow crème. Cover and refrigerate until serving. Serve with fruit.

Shake n’ Make Ice Cream
(yield: 1 serving)

• Vanilla Ice Cream

Equipment:

• Measuring cups and spoons
• About 5 cups of crushed ice
• 1 gallon-size, self-sealing plastic bag
• 3 tablespoons salt
• 1 quart-size, self-sealing plastic bag
• Timer
• Kitchen towel
• Spoons
  

Ingredients

• ½ cup whole milk
• 1 tablespoon sugar
• ½ teaspoon vanilla extract
  

1. Pour the crushed ice into the large plastic bag. Sprinkle the ice with salt and set aside.

2. Pour the milk, the sugar, and the vanilla into the small plastic bag. Seal bag well, removing as much air as possible. Place the small bag into the prepared large bag, making sure it’s completely surround by ice.

3. Seal the large bag well and shake vigorously, until the mixture inside the small bag is thick and creamy. This should take about 5 minutes; use a timer if you like. (If your hands get too cold, wrap a kitchen towel around the large bag and continue to shake.) Remove the small bag from the ice.

4. Open the small bag and pour in flavorings, as desired. Reseal and knead bag to mix. To serve, spoon ice cream into a bowl—or eat it right out of the bag!

The Scoop on Flavors

Chocolate: Reduce sugar in basic recipe to just 1 teaspoon and add 1 tablespoon chocolate syrup immediately after shaking.
Chocolate chip: Mix in 1 tablespoon chocolate chips after shaking.
Candy crunch: After shaking, stir in 1 tablespoon candy pieces, such as a crushed snickers bar or M&Ms.
Strawberry: Before shaking, add 2 tablespoons mashed fresh strawberries (or frozen and thawed) and 2 drops red food coloring to intensify the color.
Cookies and cream: Mix in about 2 tablespoons crushed chocolate cookies, such as Oreo® or chocolate chip, after shaking.

Hey kids, team up with mom for some star-spangled fun! Try these festive ideas for celebrating the Fourth of July.

Red, White, and Blueberry Sparkler
(12- servings)

• 4 cups fresh or frozen blueberries
• 4 cups fresh or frozen red raspberries
• 2 cups granulated sugar
• 2 lemons, halved
• 1 quart white grape juice
• 64-ounces sparkling water
• Crushed ice
  

1. First, toss the blueberries and raspberries together with the sugar in a bowl. Squeeze in the lemon juice and then transfer to the bowl of a food processor fitted with a metal blade; pulse until well-blended. Whisk the grape juice into the berry mixture and refrigerate over night.
2. Second, force the berry mixture through a fine sieve, pressing firmly with a rubber spatula to extract all of the juices; discard the pulp. If taking along on a picnic, pack the flavored syrup separately from the sparkling water.
3. Third, fill tall glasses with crushed ice, and then pour in enough syrup to fill halfway. Top off the glasses with sparkling water and garnish each drink, if desired, with additional fresh berries and mint sprigs.
   

Firecrackers
(makes 12 firecrackers)

• 5 cups flaked coconut
• Red food coloring (tinting coconut below)
• 24 cupcakes, cooled
• 5 cups vanilla butter cream frosting (below)
• Blue decorating gel (for piping stars)
• Red sugar crystals (for garnish)
• Blue sprinkles (for garnish)
• Red string licorice (for fuses)
  

1. Tint coconut with red food coloring.
2. Trim any “lips” off top edge of cupcakes.
3. Using small amount of frosting, attach bottoms of two cupcakes together. Repeat with remaining cupcakes.
4. Stand attached cupcakes on one end on serving tray; frost. Pat coconut onto tops and sides. Repeat with remaining cupcakes, frosting, and coconut to make twelve firecrackers.
5. Using decorating gel, draw a star on top of each firecracker. Sprinkle with red sugar crystals and blue sprinkles. Insert licorice for fuses.
   

To tint coconut:
Place 1 cup flaked coconut in a plastic bag. Dilute a few drops of food coloring with ½ teaspoon water and add to coconut. Close the bag securely and shake until the coconut is evenly tinted. Repeat with more food coloring and water for a darker shade, if desired. For more intense colors, use paste food coloring mixed with water. It can be found at baking and kitchen specialty stores.

Vanilla Butter Cream Frosting
(makes about 2 ½ cups)

• 1 package (16-ounces) powdered sugar (about 4 cups)
• ½ cup (1 stick) margarine of butter, softened
• 3 tablespoons milk
• 2 teaspoons vanilla
  

1. Beat sugar, margarine, milk, and vanilla with electric mixer on low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of spreading consistency.

Hey kids! Team up with mom and make Father’s Day special. A hearty breakfast along with a rich and delicious dessert is sure to start your dad’s day on a happy note!

Breakfast in a Loaf
(makes 8 servings)

• 1 round loaf (8 to 9 inches) bread
• 4 ounces sliced ham
• ½ red bell pepper, thinly sliced into rings
• ½ cup (2 ounces) shredded cheddar cheese, divided
• 6 scrambled eggs
• ½ cup sliced ripe olives
• 1 medium tomato, thinly sliced
• 8 ounces mushrooms, sliced, cooked

1. Preheat oven to 350° F. Cut 2-inch slice from top of loaf; set top aside. Remove soft interior of loaf, leaving 1-inch thick wall and bottom.

2. Place ham in bottom of loaf. Top with pepper rings; sprinkle with half of both cheeses. Layer eggs, olives, and tomato over cheese. Top with remaining cheese and mushrooms.

3. Place top on loaf; wrap loaf in foil. Place on baking sheet; bake about 30 minutes or until heated through. Cut into 8 wedges.

Home Fries
(makes 6-8 servings)

• 6 cups cubed (1-inch pieces) potatoes
• 2 tablespoons vegetable oil
• 2 cups diced onions

Salt and freshly ground pepper to taste. Parboil the potatoes for 5 minutes, until barely tender. Drain well. Heat the oil in a heavy skillet and sauté the onions until clear, about 5 minutes. Add the potatoes and continue cooking. Brown on one side, then flip to brown the other side. Season.

D-A-D Cake

Ingredients:

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 2 oz. unsweetened chocolate squares, melted
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1½ teaspoons baking soda
• ½ teaspoon salt

1. Preheat the oven to 350° F. Grease one 8-inch circular cake pan and one 8-inch square cake pan. Cream together the butter and sugar in a large mixing bowl, then beat in the eggs one-at-a-time.

2. Add the milk, melted chocolate, and vanilla, and mix well. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture and stir until just combined. Pour the batter into the prepared cake pans and bake for 25 to 30 minutes.

3. When the cakes have thoroughly cooled, remove from the pans. Cut the round cake in half to form two Ds. Starting at the top, mid-point of the square cake, cut an A by making two diagonal slices (thus forming a triangle).

4. Spell D-A-D out on a large platter covered with tinfoil and frost with your dad’s favorite icing. Use bright colored decorator’s icing and/or cake decorations to outline.

Make dad’s day special and don’t forget a homemade card!

Do something extra special for Mom this Mother’s Day. Serve her a delicious breakfast along with a homemade basket of flowers.

Breakfast Parfait
(makes 1 serving)

• ½ cup of your favorite granola, divided
• ¼ cup plain, nonfat yogurt or cottage cheese, divided
• ½ cup sliced strawberries, divided
• ½ ripe banana, sliced
• Sliced strawberries for garnish

1. Place half of granola in parfait glass or glass bowl. Top with half of yogurt. Arrange half of strawberries and the banana over yogurt. Top with remaining granola, yogurt and strawberries. Garnish with sliced strawberries.

Apricot-Orange Cream Scones
(8 scones)

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 2 teaspoons grated orange peel
• ½ salt
• ½ cup chopped, dried apricots
• ½ cup white vanilla chips
• 1 1/3 cups whipping cream
• 1 cup powdered sugar
• 2-3 tablespoons orange juice

1. Heat oven to 400° F. Lightly grease cookie sheet. In large bowl, combine flour, sugar, baking powder, orange peel, and salt; mix well. Add apricots and white vanilla chips; mix well. Add whipping cream all at once; stir just until dry ingredients are moistened.
2. On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 4 wedges. Place 2 inches apart on greased cookie sheet.
3. Bake at 400° F. for 10-13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

Devonshire Cream

• 8 oz. cream cheese
• 12 oz. sour cream
• Juice from 1 lemon
• 2 teaspoons vanilla
• 2 cups powdered sugar

1. Blend all ingredients until smooth.

Bouquet of Flowers

• 1 – 9” paper plate
• Scissors
• Stickers
• 3 sheets contrasting colors construction paper
• Pencil
• Stapler
• Small bunch of fresh or silk flowers

Directions:

1. Put plate on a piece of construction paper and draw a circle around the plate. Cut out the circle. Repeat with a second sheet of construction paper.
2. Fold both circles in half and staple halves together to form a heart shaped basket.
3. To make handle for the basket, cut an 11”x1” strip of paper out of remaining piece of construction paper. Staple the handle to basket.
4. Decorate the basket with stickers and arrange freshly picked or silk flowers inside.

Hey kids, with some help from mom you can whip up these sensational spring desserts!

Strawberry Orange Delight

(makes 20 servings – 1 square each)

Prep: 25 minutes plus refrigerating

• 1½ cups graham crackers finely crushed (about 21 squares)
• ½ cup sugar, divided
• 6 tablespoons melted butter or margarine
• 12 oz. (8 oz. pkg. plus one half 8 oz. pkg.) cream cheese, softened
• 2 tablespoons milk
• 1 cup frozen whipped topping, thawed
• 2 cups boiling water
• 1 package (8-serving size) strawberry flavor gelatin
• 1½ cups cold water
• 2 cans (8¼ oz. each) mandarin orange segments, drained

1. Mix graham crumbs, ¼ cup of sugar, and butter.
2. Press firmly onto bottom of 13x9 inch baking pan. Set aside.
3. Beat cream cheese, remaining ¼ cup of sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate. Meanwhile, stir boiling water into gelatin at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until slightly thickened. Stir in orange segments. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares. If desired, use additional whipped topping to garnish each serving.

Banana Cream Cake

(makes 12 servings)

Prep: 15 minutes

• 35 vanilla wafers, divided
• ¼ cup flaked coconut, toasted
• 2 cups cold milk
• 2 pkg. (4-serving size each) vanilla Flavor instant pudding
• 2 cups frozen whipped topping thawed and divided
• 1 large banana, sliced
• ½ square Baker’s semi-sweet baking chocolate, shaved into curls or grated.

1. Cover bottom of 9-inch spring form pan with wax paper. Stand 12 of the wafers vertically on end around edge of prepared pan. Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan. Top with coconut; set aside.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spread half of the pudding mixture over crust; cover with layers of bananas and the remaining 1 cup whipped topping. Refrigerate at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover dessert in refrigerator.

*If you don’t have a springform pan, use a 9-inch square pan lined with foil instead. Prepare as directed, reserving 12 of the wafers for garnish instead of standing on end around edge of pan. Cut dessert into bars to serve.

Garnish each bar with one of the reserved wafers just before serving.

Doggy in the Window

Cut one leg from a pair of lady’s tights and fill it with rice. Leave enough room to tie the open end into a tight knot.



For a tail, apply fabric glue across the base of a felt triangle (about 2½ inches wide and 7 inches tall) and sandwich it around the knot. Apply more glue to the sides and then fold the felt in half. Secure the tail with paper clips until the glue dries.

Glue on googly eyes. Attach felt ears by draping each one over the head, as shown, and then sewing the base in place. This way, when you flop the ear down, the stitching won’t show.


For the finishing touches, sew on felt feet and a button nose (a triangular shank button looks cute). Then use your hands to shape the nose and body. Don’t forget a collar: an old belt trimmed to fit, or even a bracelet.

Pecan Caramel Cluster
(Yield: about 2 pounds)

• 1 package (14 ounces) caramels
• 2 tablespoons water
• 2 tablespoons butter
• 2 cups coarsely chopped pecans
• 4 ounces white candy coating, coarsely chopped
• 4 ounces semisweet chocolate candy coating, coarsely chopped

In a microwave-safe bowl, combine the caramels, water, and butter. Microwave, uncovered, on high for 3 to 3½ minutes, stirring every 30 seconds. Stir in pecans. Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set. In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; place on waxed paper-lined baking sheets. Chill until firm.

Hey kids! Team up with mom in the kitchen this month. Let mom do the cooking and baking and you can do everything else! Remember, being with mom in the kitchen is not only great fun, but by watching, listening, and following instructions, you too will be a wonderful chef one day.

New Year’s Hats

These chocolate-covered cones are a stylish addition to a New Year’s celebration, or any celebration, serving as both festive decorations and a sweet topping for a scoop of ice cream.

To make a batch, spread melted chocolate chips (one 12-ounce bag covers 10 to 12 cones) over each sugar cone with a small spatula. Let the chocolate harden for about one hour (or 20 minutes in the refrigerator). For chinstraps, use icing to attach the ends of a fruit strip of a length of shoestring licorice to the inside of each cone. Use icing to decorate the hats and attach nonpareils.

Beef Taquitos

Ingredients:

• 1 tablespoon vegetable oil, plus more for brushing on the taquitos
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• ¾ pound lean ground beef
• 1 cup salsa, plus more for dipping
• 2 teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 10 (6-inch) flour tortillas
• ½ cup shredded cheddar or Monterey Jack cheese
• Sour cream

Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in ½ cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with ¼ cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browed, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

Warm Doughnuts a la Mode with Bananas and Spiced Caramel Sauce

Ingredients:

• 2 cinnamon crumb or glazed doughnuts
• 3 tablespoons butter
• 3 tablespoons (packed) golden brown sugar
• 2 teaspoons fresh lemon juice
• ¾ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 small ripe bananas, peeled, cut on diagonal into ½-inch-thick slices
• Vanilla ice cream
• Toasted pecans

Preheat broiler. Place doughnuts on small baking sheet; set aside. Stir butter and brown sugar in heavy medium skillet over medium heat until butter is melted. Boil 1 minute, stirring occasionally. Remove from heat. Mix in lemon juice and spices, stir to blend. Cool caramel sauce 3 minutes.

Meanwhile, broil doughnuts just until hot and bubbly, watching closely to avoid burning, 1 to 2 minutes per side. Transfer doughnuts to 2 plates. Toss bananas with caramel sauce in skillet. Top doughnuts with scoop of ice cream, flattening slightly in center. Spoon bananas and caramel sauce over. Sprinkle with nuts and serve. Makes two servings.

Gifts from a Jar

Hey kids! With some help from mom, delight family and friends with these gifts from the heart and straight from your kitchen!

Linzer Bars Mix
(Makes one 1½-quart jar)

• 3 cups all-purpose flour
• 1¾ cups whole almonds, ground
• 1 cup granulated sugar
• 1½ teaspoons grated lemon peel
• 1½ teaspoons ground cinnamon

1. Layer ingredients attractively in any order into 1½ quart food storage jar with tight-fitting lid.

2. Cover top of jar with fabric; attach gift tag with raffia or ribbon.

Gift tag:

• 1¾ cups butter, softened
• 1 egg
• 1 jar Linzer Bars mix
• ¾ cup raspberry preserves
• Powdered sugar

1. Preheat oven to 350°. Lightly grease 13x9 inch baking pan.

2. Beat butter in large bowl until smooth. Add egg; beat until blended. (Mixture may appear curdled.) Add bar cookie mix to butter mixture; stir until well blended.

3. Press 3 cups dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves.

4. Bake 40 to 45 minutes or until gold brown. Cool in pan on wire rack. Sprinkle with powdered sugar.

Makes 2 dozen bars.

"Slow Cooker Recipes for Kids"

Hot Fudge Cake
( makes 6-8 servings)

• 1 cup packed brown sugar
• 1 cup flour
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 2 tablespoons melted butter
• ½ teaspoon vanilla
• ¾ cup packed brown sugar
• ¼ cup unsweetened cocoa powder
• 1¾ cups boiling water
• Vanilla ice cream

1. Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.

2. Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker.

3. Mix together ¾ cup brown sugar and ¼ cup cocoa. Sprinkle over mixture in slow cooker.

4. Pour in boiling water. Do not stir.

5. Cover and cook on high 2-3 hours, or until a toothpick inserted comes out clean.

6. Service warm with vanilla ice cream.

Old Fashioned Rice Pudding
(makes 6 servings)

• 2½ cups cooked rice
• 1½ cups evaporated milk
• 2/3 cup brown or white sugar
• 3 tablespoons soft butter
• 2 teaspoons vanilla
• 1 teaspoon nutmeg
• 3 eggs, beaten
• ½ cup raisins

1. Mix together all ingredients. Pour into lightly greased slow cooker.

2. Cover and cook on high 2 hours, or on low 4-6 hours. Stir after first hour.

3. Serve warm or cold. Sprinkle with cinnamon.