July 6 -  Kids Cook
The Carefree Gourmet - by Joyce McCombs

If you haven’t heard it yet, I bet you will pretty soon. Someone small and probably very cute most of the time, but without a driver’s license or captivating hobby is going to let loose with the infamous summer vacation phrase “I’m BORED! There’s NOTHING to do!” Never fear, children. (And perhaps fear just a tiny bit, dear parents!) Auntie Joyce has rounded up a few recipes that will keep the pint sized set amused for at least a day or two.

Chances are most kids these days have some experience in the kitchen. From microwave popcorn to instant cups of mac n’ cheese, even the tiniest tot can punch the buttons and produce a snack in record time. I have to admit that for a long time I didn’t think this qualified as real cooking, but I’ve changed my mind. It’s real cooking, just not HOME cooking from scratch, which I always think is better for lots of reasons.

One of the best reasons is that cooking with your kids, or letting them experiment on their own (with your guidelines firmly in mind, of course) is great experience for the future. We all end up having to feed ourselves at one time or another after we leave the nest. Nuking something in a cardboard box is one way to go, but it’s an expensive habit and who knows how long ago and under what conditions it was made, let alone how many preservatives are scurrying around in there? I am, of course, conveniently ignoring the fact that I am helpless in the face of a certain brand of microwave manicotti and that I have two boxes stashed in the freezer as I type this. Feel free to ignore your own inconsistencies on this point - I find it highly comforting to do so regularly.

The other reason is that cooking together with kids produces great memories. Yes, it messes up the kitchen. Yes, it can take twice as long to produce the product. And yes, it can sometimes be a disaster, no matter how hard everyone tries. But kids have an amazing way of remembering all these things as being the BEST part of the whole deal, and often there’s a family legend born that will be retold for years. You can’t buy that kind of fun in the freezer section.

So kids, and others who want to try a few ultra easy and no fuss recipes, let’s find our way to the kitchen and get going. But first here’s a reminder about the Top Ten Kitchen Rules:

1. You MUST wash your hands before you start. Yes, with soap.
2. Ask permission to use the kitchen, the stove if needed, and the ingredients.
3. Read through the ENTIRE recipe first.
4. Gather your ingredients, measuring cups and spoons, bowls and pans.
5. Measure carefully, and follow directions for chopping or stirring, preheating the oven, greasing pans.
6. There’s no way around it - cooking involves cleaning up afterwards! Leave the kitchen as good as or better than you found it.
7. Wear an apron or pin a dish towel over your clothes - cooking is messy fun!
8. Stand on a sturdy stool or box or put the mixing bowl down in the sink if you’re too short to mix at the counter.
9. If you’re doubling the recipe, do the math before you measure.
10. Knives are not for practicing your secret ninja skills. BE CAREFUL.

By the way, don’t forget about Rule 11. This rule says the Boss of the Kitchen at your house may have different ideas on how things should be done, and that’s probably the most important rule of all to remember.

Twinkie Split Cake
This is an insanely sweet and gooey concoction, but it’s still legal in most states to indulge in the occasional delight of cream filled sponge cakes, no matter how old you are. Go for it. Just brush your teeth extra good that night and all will be well. Remember, you have to make this the day before you want it and it’s a good lesson in being patient!

10 Twinkies
One (20 ounce) can crushed pineapple in juice, undrained
One small jar maraschino cherries, halved
One medium banana, sliced
One (5.1 ounce) package instant vanilla pudding mix
3 cups milk
One 8 ounce container frozen whipped topping, thawed
1 cup flaked coconut

The day before you want to serve the cake, unwrap and arrange the Twinkies evenly in the bottom of a 9 x 13 inch baking dish. Pour the pineapple with all its juice evenly over the whole works, then sprinkle the cherries and bananas on top of the pineapple.
In a medium bowl, make the pudding according to the package directions. Pour pudding evenly over the fruit and Twinkies mixture, and refrigerate the cake one hour. Use a rubber spatula and carefully spread thawed whipped topping over top of cake. Sprinkle with coconut. Return to refrigerator overnight before serving.

Thai Green Beans
One of my favorite authors, Peg Bracken, wrote that her daughter refused to eat anything green when she was a tiny tot. One day Peg had the presence of mind to spread peanut butter on a leaf of lettuce and roll it up, and her daughter loved it and has been hooked on vegetables ever since. I’m not promising the same miracle with these green beans, but the way people love peanut butter more than ever these days, I think they’ll be a hit. Feel free to use 2 cans of French Style green beans if needed. A little more advanced recipe for moderate level kid chefs.
1 one pound bag frozen French cut green beans
2 teaspoons crushed garlic or 1 teaspoon garlic powder
One 13.5 ounce can unsweetened coconut milk
1/4 cup chunky peanut butter
1 tablespoon soy sauce
2 tablespoons chopped roasted peanuts
Cook the green beans, drain well and set aside to keep warm. Whisk coconut milk and peanut butter together in medium saucepan over medium low heat, stirring occasionally until very warm. Add soy sauce and garlic, mix well. Pour warm peanut sauce over green beans and toss to serve. Sprinkle with additional chopped peanuts.

French Toast Casserole
This is another recipe that spends time overnight in the fridge, but is well worth the wait. Kids can dazzle the whole family with the easy to assemble and tasty breakfast casserole. Good practice cracking those eggs, too! Here’s a hand tip: crack the eggs one at a time into a small bowl before adding to the milk mixture, just in case the egg shells decide to get in the way.

1 loaf French bread cut into 1 inch cubes, about ten cups
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla
1/2 teaspoon salt

Topping
2 tablespoons chilled butter cut in small chunks
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup

Place bread cubes evenly in a generously buttered 9 x 13 inch baking dish. In mixing bowl, beat eggs, milk, sugar, vanilla and salt until foamy. Pour over bread, cover and refrigerate overnight. Remove from fridge 30 minutes before baking and dot with butter. Combine sugar and cinnamon, sprinkle over top. Cover with foil and bake at 350 for 45 minutes, then carefully remove foil and bake ten more minutes. Remove from oven and let sit for 5 minutes before serving with maple syrup.

Cherry Squares
Jell-O was the first thing I learned to make and I can remember clearly being astonished that I had the power to turn something from powder to liquid to solid. Be careful with the boiling water, please! Use a large enough measuring cup and bowl so you won’t splash any hot liquid on yourself.

1 six ounce package cherry Jell-O
1 1/2 cups boiling water
One 21 ounce can cherry pie filling
1 1/4 cups 7-Up or Sprite soda (the cook gets to drink the rest!)

Pour Jell-O in heatproof bowl and add boiling water. Stir until dissolved. Add pie filling, mixing well and then slowly stir in soda. It will foam up a bit, just keep stirring! Pour into an 8 inch square dish, cover with plastic wrap and refrigerate until firm. Cut into squares to serve. Looks pretty served on a lettuce leaf and tastes great with spray whipped cream on top.

Stuffed Apples
This makes 8 servings and is the perfect snack for a family movie or game night or a sleep over in the back yard tent. Combine different types of cereal for a more colorful look and taste.

1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup crushed ready-to-eat cereal
2 Tablespoons raisins
4 apples

Carefully cut the center out of each apple using an apple corer or knife. Place the cereal in a zip top bag and smash it with a rolling pin (or just use your fingers) until it turns into fine crumbs. Mix together the peanut butter, dry milk, crushed cereal and raisins. Stuff the filling into the center of the apple where the core was. Slice each apple in half, cross-wise, to serve.

Moose Nuggets
Make sure you clear out a space in the freezer large enough for a cookie sheet before you start. Storing them isn’t really a problem since the whole batch usually disappears right away, but just in case you have some left, keep them cool in the fridge, tightly wrapped.

Line a cookie sheet with wax paper and set aside.

1 6 ounce package chocolate chips
1/2 cup crunchy peanut butter
1/2 cup raisins
2 cups miniature marshmallows

Melt chocolate and peanut butter in a saucepan over low heat stirring constantly. Remove from heat, and turn off burner. Add raisins and marshmallows to chocolate mixture and stir well. Use a teaspoon and plop nuggets onto a cookie sheet lined with waxed paper. Set in freezer for 30 to 40 minutes until firm.

Breakfast Cookies
There are several good things about these cookies. First, they’re COOKIES, and how often do you get those for breakfast? Second, they use up the ripest bananas that nobody really wants on their cereal. And third, you can eat the dough with no worries because they have no raw eggs. OH, and they make the house smell so good in the early morning. Surprise your family and make these soon!

3 large, very ripe bananas, mashed
2 1/2 cups oatmeal
1/3 cup honey
1/3 cup applesauce
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons raisins, Craisins, or chopped dates, if you like them

Mix all ingredients together thoroughly and allow to sit for 15 minutes. (The oatmeal has to absorb all those good things). While you’re waiting,
preheat oven to 350 degrees and spray cookie sheet with nonstick cooking spray. Drop dough by teaspoonfuls onto cookie sheet, flatten into cookie shape.
Bake for 20 minutes or until brown. Cool on wire rack for five minutes before removing from cookie sheet. Makes about 3 dozen cookies.

I’ll see you back here the first part of August, right after the Deltana Fair (July 29-30). Remember to enter your winning recipes in the culinary division - I know you’ve been out there cooking up a storm. Your story could be featured in the CG’s annual Celebrity Chefs Interview Extravaganza - good luck to all!

  

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003