Approximately once each week in our morning kindergarten session, students cook and/or taste something that begins with the letter of the week. Most of the following recipes have been accumulated, tried, tested, and yes -even tasted by teachers at the Plainfield Kindergarten Center, who have been successfully cooking with kindergarten students for years.

Why Cook In the Classroom?

When cooking and following a rebus recipe, students practice...

  • following directions
  • measuring
  • counting
  • fine motor skills

Fun Recipes to Try!



Ants on a Log

Ingredients:

1 pretzel rod (log)
White frosting (ant glue)
Raisins (ants)

Directions:
 Spread 'ant glue' onto the 'log'. Add 'ants' to look like they are walking across the log. Eat!

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Marshmallow Ant

Ingredients:

3 large marshmallows (body parts)
Peanut Butter (ant glue)
2 M&M's (eyes)
11 pretzel sticks
(6 legs, 2 antennae, 2 to hold the body parts together, and 1 broke in half to form the mandible)

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Individual Apple Pies

Ingredients:

1 ready made pie crust (the kind that comes packaged flat in the dairy case)
1 can of apple pie filling
dash of cinnamon mixed with sugar
For each child:  Cut 2 circles of pie crust using a round cookie cutter
                                 (or a heart shaped cookie cutter)

Directions

  1. Put a spoonful of pie filling in the middle of 1 circle.
  2. Sprinkle with the cinnamon sugar mixture.
  3. Place the second dough circle on top.
  4. Use a fork or your fingers to crimp the edges.
  5. Use a fork to pierce a few holes in the top to allow steam to escape.
  6. Bake at 425 for 10-15 minutes or until brown.

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Applesauce

Ingredients:

12-15 apples (various sizes)
½ cup water
¼ cup Red Hots
½ cup sugar

Directions

1) Cut apples using an apple corer.  (Leave the skins on.)
2) Place cut apples into an electric skillet.
3) Add ½ cup of water.
4) Cover and cook, stirring occasionally for approximately 30 minutes at 300 degrees.
5) Place food mill onto a small bowl.  Place a few of the cooked, softened apples into the food mill.  Stir to mash the apples.  (The skins stay in the mill and the applesauce comes out!) Continue until all apples are mashed.
6) Place applesauce back into the electric skillet.
7) Add sugar and Red Hots to skillet.
8) Cook for approximately 15 minutes at 250 degrees, stirring occasionally
9) Eat warm!

If you do not have Red Hots, place a total of 3/4 cup sugar in with the applesauce.

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Banana Boats

Ingredients:
1 banana
Two miniature marshmallows to be Noah and his wife on the boat
A few animal crackers
1 toothpick with a construction paper shape attached for a flag
 

Directions:
Peel the banana. Cut the curved part of the banana off so that it will sit flat on a plate.  Once on the plate, cut the middle section to form a slight, elongated V shape.  Set the marshmallows in the middle of the boat. Add animal crackers, lightly pushing them into the banana or by adding just a touch of peanut butter to the bottom of each one so that they stick to the banana and can stand.  Decorate the small paper flag.  Attach to the toothpick.  Place on one tip of the banana.  If you want, you could even tint some white frosting blue and spread it on the plate beforehand so that it resembles water!

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Bear's Berry Blizzards  

Ingredients:

1 and 1/2 cups frozen berries  (Any kind! We used strawberries, blackberries, redraspberries, and blueberries)
1 cup milk or plain yogurt
1/2 teaspoon vanilla
1 tablespoon sugar

Directions:

Process all ingredients in a blender until smooth. Serve in a cup and eat with a spoon!

This recipe makes approximately 8 small servings.

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Butter

Ingredients:

1 pint of heavy whipping cream
1 quart sealed container

Directions:

Pour heavy whipping cream into the container and make sure the lid is closed tightly.  Have each child take turns shaking the jar and watching as the mixture slowly turns into butter. This takes a lot of shaking!

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Candy Cane Cookies

Ingredients:

½ cup butter, softened
½ cup shortening
1 cup confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla
2 ½ cups all purpose flour
1 teaspoon salt
½ teaspoon red food coloring
½ teaspoon green food coloring

Adults: Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioners' sugar, egg, and flavorings.  Blend in flour and salt.  Divide dough in half. Blend red food coloring into one half and green food coloring into the other half.

Students: Shape 1 teaspoon of dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on a lightly floured board. Place ropes side by side.  Press together lightly roll again.  Gentlytwist.  Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane. Sprinkle lightly with sugar, if desired.

Bake about 9 minutes or until set and very light brown.  Carefully remove.

Makes a little over 1 dozen cookies.

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Chicka Chicka Coconut Snack

Ingredients:

1 large cookie per child
 white frosting
1 spoonful of shredded coconut per child

Directions:

Spread frosting onto one side of the cookie. Sprinkle coconut on top of the icing. Eat!

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Edible Christmas Trees

Ingredients:

1 sugar cone per child
variety of small candies
         (We used Holiday M&M's, white chocolate chips, Skittles, and jelly beans!)
green frosting

Directions:

  1. Beforehand, thoroughly mix a few drops of green food coloring into 1 can of white frosting(approximately 1 can per 6 students).
  2. Give each child a small plate, a plastic knife,  frosting, and a small container of candies.
  3. Ice the bottom edge of the cone and place it upside down onto the paper plate.
  4. Holding onto the tip of the cone, completely ice the rest of the cone.
  5. Gently place the candies into the frosting to form strands of lights in a pattern, colorful garland, ornaments, etc.

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Dad's Day Donuts

Ingredients:

1 can of refrigerated biscuits
oil
frostings
sugar
cinnamon

Directions:

Open biscuits. Use your finger to make a donut hole through the center. Use an electric skillet and fry the dough in oil.  Put on frosting or shake in sugar. Eat and enjoy!

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Easter Story Cookies

Make these the night before Easter Sunday. 
These do not taste the best, but the lesson is memorable!

Ingredients:

1 cup whole pecans
3 egg whites
1 cup sugar
1 teaspoon vinegar
1 pinch salt

Directions:

  1. Preheat the oven to 300 degrees.
  2. Place the pecans in a ziplock bag. Let each child take turns beating the pecans with a spoon until all the pecans are broken into small pieces.   
    (Read John 19:1-3Jesus was arrested and beaten by the Roman soldiers.)
  3. Let each child smell the vinegar.  Put it into a mixing bowl.
    (Read John 19:28-30While on the cross, Jesus became thirsty and they gave him vinegar to drink.)
  4. Add the egg whites to the vinegar.
    (Read John 10:10-11Eggs represent life and Jesus gave up His life in order to give us new life.)
  5. Sprinkle a dash of salt into each child's hand.  Have each child taste it and brush the rest into the bowl.
    (Read Luke 23:27 Jesus' followers shed salty tears. Their sin was bitter.)
  6. Pour in the sugar.
    (Read Psalm 34:8 and John 3:16 The sweetest part of this story is that Jesus died because He loves us. He wants us to know Him and follow Him all the days of our life.)
  7. Fold in the broken nuts. Then form into teaspoon size balls and place on a cookie sheet.
    (Read Matthew 27:65-66 Each mound represents the rocky tomb where Jesus' body was laid.)
  8. Place the cookie sheet in the oven.  Turn the oven OFF.  Have the children seal the oven door with tape.
    (Jesus' tomb was sealed.)
  9. Go to bed. They may be sad that they have to leave the cookies in the oven overnight. 
    (Read John 16: 20 and 22 Jesus' followers were saddened as well.)
  10. On Easter Sunday, break the seal!  Take a bite and notice that the cookies are hollow! The tomb is empty!
    (Read Matthew 28:1-9   On Resurrection morning, Jesus' followers discovered that Jesus had risen!)

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Elephant Ears

Ingredients:

1 refrigerator biscuit per child
spray butter
sugar
cinnamon

Directions:

  1. Flatten 1 biscuit in the palm of your hand.
  2. Gently place biscuit on aluminum foil.
  3. Shape biscuit to resemble an elephant's ear.
  4. Spray butter on top of the biscuit.
  5. Sprinkle cinnamon sugar on top.
  6. Place in oven and bake for 10-12 minutes.  (Check instructions on the can ofbiscuit dough for correct oven temperature.)

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    Fall Tree

    Ingredients:

    1 quarter of a graham cracker
    1 Ritz cracker
    cream cheese
    edible fall themed sprinkles

    Directions:

    1. Place the graham cracker vertical on your plate. This is the trunk of your tree!
    2. At the very top of your 'trunk' place a dab of cream cheese.
    3. Place your Ritz cracker on top of the dab of cream cheese.
    4. Add cream cheese to cover the surface of the entire Ritz cracker.  If desired, spread some additional cream cheese under the 'tree trunk'.
    5. Sprinkle on the fall themed sprinkles to be the colorful leaves on your tree!

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    Feelings Faces

    Ingredients:

    1 Ritz cracker per child
    Cream Cheese
    Raisins
    M&M's
    mini chocolate chips
    Twizzlers

    Directions:

    1. Spread the cream cheese on the Ritz cracker.
    2. Placea variety of small edible pieces on top of the cream cheese, making facial features to create an edible face.
    3. Repeat, trying to make a new face expressing a different feeling!

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    Firefighter Ladder

    Ingredients:

    1 whole, rectangular, graham cracker per child
    Peanut butter
    6 pretzel sticks per child

    Directions:

    1. Spread the peanut butter over the entire graham cracker.
    2. Place four pretzel sticks along the edges of the graham cracker.
    3. Break the other 2 pretzel sticks in half and place them horizontally between the other pretzel sticks.

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    Esau's Fuzzy Fruit Arms
    (From Incredible Edible Bible Fun: Making God's Word Memorable With Easy Recipes Children Can Do by Nanette Goings. Group Publishing: 1997.)

    Ingredients (per child):

    1 grape
    1/2 banana, peeled
    4 raisins
    4 kiwi slices, unpeeled

    Directions:
       
    Arrange all of the pieces to resemble a person.
       Make sure that the fuzzy part of the kiwi is showing!

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    Graham Cracker Flags

    Ingredients:

    1 whole, rectangular, graham cracker per child
    White frosting
    Food Coloring (blue and red)

    Directions:

    1. Mix some of the frosting with red food coloring and some with blue food coloring.
    2. Set out three separate bowls, one with blue frosting, one with red frosting, and one with white frosting.
    3. Give each child a rectangular graham cracker and place it horizontally in front of them.
    4. With a plastic knife, let each child make a blue rectangle in the top left of their graham cracker.
    5. Add red stripes, leaving a space between each stripe.
    6. Add white stripes.
    7. Place a few white dots of frosting on the blue part.
    8. Eat!

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    Green Eggs and Ham

    Ingredients:

    4 packages Budding brand ham
    1 dozen eggs
    1/4 cup milk

    Directions:

    Cut ham into small pieces. Break eggs into a large bowl and beat. Add milk and ham.  Add a few droplets of green food coloring.  Stir.   Pour mixture into an electric skillet and cook until done.

    (Serves 24 small portions)

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    Honey Hermits

    In a small cup or bowl, stir in 2 tablespoons of peanut butter, ½ teaspoon of honey, 1 and ½ teaspoons of powdered milk, and 2 tablespoons of crispy rice cereal. Mix together and roll into balls. Refrigerate until set.

    This makes a portion for 1 child.

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    Ice Cream For One

    For each child, you will need...

    1 small Ziplock freezer bag
    1 large Ziplock freezer bag
    1/2 cup milk
    1 tablespoon sugar
    1/4 teaspoon vanilla
    2 cups ice cubes
    1/2 cup salt
    1 long handled spoon (parfait spoon)

    Directions:

    In the small bag, combine the milk, sugar, and vanilla.  Securely seal the bag.  In the large bag, combine the ice and salt.  Put the small bag inside the large bag; then seal the large bag.  Shake the bag until the mixture thickens (approximately five minutes).  When it is ice cream, take the smaller bag from the large bag.  Wipe it off.  Then, get a long handled spoon and enjoy!

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    Count Kebobs

    Ingredients:

    apples (sliced)
    large marshmallows
    pineapple chunks
    oranges (peeled and pulled apart into sections)
    wooden skewers

    Directions:

    1. Count 1 apple slice.
    2. Count 2 marshmallows.
    3. Count 3 pineapple chunks.
    4. Count 4 orange sections.
    5. Push onto the skewer.
    6. Count the number of pieces in all --Then eat!

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    Ladybugs

    Ingredients:

    Strawberry or raspberry cream cheese
    round crackers
    mini chocolate chips

    Directions:

    1. Pick a number between 4 and 8.
    2. Take 1 cracker.  Spreadcream cheese on your cracker.
    3. Use a toothpick to make a line down the middle.
    4. Use mini chocolate chips to make a number combination that equals your number. Place the number combination on the wings of your ladybug.
    5. Add 6 short pretzel legs.

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    Lion Chow
    (From Incredible Edible Bible Fun: Making God's Word Memorable With Easy Recipes Children Can Do by Nanette Goings. Group Publishing: 1997.)

    Ingredients:

    1/4 cup Chex or Crispix cereal
    1 teaspoon caramel syrup
    2 teaspoons powdered sugar

    Directions:

    1. Place the cereal into a ziplock bag.
    2. Add the caramel syrup.
    3. Seal the bag and shake it until the caramel coats the cereal.
    4. Open the bag and add the powdered sugar.
    5. Reseal the bag and shake it until all the cereal is coated with the powdered sugar.
    6. Eat!

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    Edible Manger

    Ingredients (per child):

    Paper baking cup/muffin liner
    Chocolate pudding
    1-2 pieces of Shredded Wheat or Chex cereal
    1 large marshmallow
    1 mini marshmallow

    Directions:

    1) Fill the muffin liner half way with pudding.
    2) Crumble the cereal and sprinkle it over the pudding.
    3) Place the large marshmallow on top of the hay.  This will be Jesus' body.
    4) Place the mini marshmallow at one end of the large marshmallow. This will be baby Jesus' head.

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      Melt in Your Mouth Muffins

      Ingredients and Directions:

      Part 1: dry ingredients
      2 cups flour
      1 cup sugar
      ½ tsp. salt
      1 TBS baking powder

      Mix these together and set aside

      Part 2: liquid ingredient

      1/3 cup milk
      2 eggs
      ¼ cup vegetable oil
      ¼ cup key lime juice

      Mix these together.

      Part 3
      Pour the liquid ingredients into the dry ingredients and stir until just moistened.  Spoon the mixture into greased muffin pans or paper liners. Bake at 400 degrees for approximately 15 minutes.

      (Makes 12 regular size muffins.)

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      Munchy Mouse

      Ingredients:

      1 spoonful of peanut butter
      1 spoonful of Karo syrup
      1 spoonful of powdered sugar
      1 spoonful nonfat dry milk
      2 mini cookies
      2 raisins
      1 6 inch string of licorice

      Directions:

      1. Place the peanut butter, syrup, powdered sugar, and dry milk in a small cup.
      2. Mix thoroughly with a spoon until no dry ingredients can be seen. 
      3. Shape the peanut butter dough into a ball and place it on a plate. This is your mouse body!
      4. Add the raisins for eyes.
      5. Make mouse ears by inserting the cookies on the side.
      6. Add licorice for the tail.
      7. Munch! Munch!

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      Bread Nativity
      (Idea shared by Kim Martin)

      Ingredients (per child):

      Peanut butter
      1 piece of bread
      3-4 pretzel sticks (depending on the size of your bread and pretzel sticks!)
      ¼ graham cracker
      1 big marshmallow
      1 regular marshmallow

      Directions:

      1) Spread peanut butter onto a piece of bread. 
      2) Add four pretzel sticks to outline the stable. (Or use just three, breaking the top one in half.)
      3) Place ¼ graham cracker in the center for the manger.  
      4) Add 1 big and 1 little marshmallow for baby Jesus.

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        Bird Nest Cookies

        Mix thoroughly
        1/2 cup soft shortening (half butter)
        1/4 cup packed brown sugar
        1 egg yolk (reserve the white)
        1/2 tsp. vanilla

        Sift together and stir in:
        1 cup flour
        1/4 tsp. salt

        Mix the dough well.  Roll the dough into one inch balls. Dip each ball into slightly beaten egg white and then roll in shredded coconut. Place each ball on a cookie sheet; then push down the center with your thumb to make a nest shape with a depression in the center. Bake the cookies at 375 degrees for 10-12 minutes and let them cool.  Place a jelly bean 'egg' inside each cookie 'nest.'

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        Edible Bird Nests

        Ingredients:

        1 cup Chow Mein Noodles
        1/2 cup chocolate chips
        1/4 cup peanut butter chips
        Jelly beans

        Directions:

        1. Melt chocolate and peanut butter chips in a microwave or on low heat on the stove. Stir.
        2. Place the Chow Mein Noodles in a large bowl.
        3. Pour the melted chips over the noodles.
        4. Mix together to coat.
        5. Give each child a mound of noodle mixture.
        6. Shape into bird nests.
        7. Place a few jellybean 'eggs' in each nest.
        8. Eat!

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        Painted Toast

        Ingredients:

        1 piece of bread per child
        Food Coloring
        Milk

        Directions:

        1. Mix the milk with a few drops of food coloring.  Make one or more colors!
        2. Using a clean paintbrush, have each child dip their brush into the tinted milk and make a design on their bread.
        3. Place the bread in the toaster oven and toast.
        4. Eat!

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        Peanut Butter

        Ingredients:

        1 cup of shelled/hulled roasted peanuts
        2 Tablespoons oil
        2 Tablespoons honey
        ¼ tsp. salt

        Directions:

        1. Shell the peanuts.
        2. Hull the peanuts.
        3. Put 1 cup of peanuts in the food processor.
        4. Add 2 Tablespoons oil.
        5. Add 2 Tablespoons honey.
        6. Add ¼ teaspoon salt.
        7. Grind.
        8. Spread on crackers.

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        The Queen of Heart's Tarts

        Dough:
        1 cup all purpose flour
        ½ tsp. salt
        2/3 cup shortening
        2 to 3 tablespoons cold water

        Filling:
        2/3 cup cranberry-strawberry juice, divided
        ½ envelope (1 teaspoon) unflavored gelatin
        1 cup vanilla yogurt

        Directions:

        To make the tarts, mix the flour and salt together in a bowl.  Cut in shortening with a fork.  Add 2 tablespoons of cold water and blend with a fork until dough forms a ball. Stir in additional water as needed.  Roll out dough on a floured surface to 1/8 inch thickness. Set out a muffin tin that has 12 cups. Find a drinking glass with an opening that is slightly larger than 1 of the cups.  Use the glass to cut 12 circles out of the dough. Gently press each circle into one of the cups. Bake at 475 degrees for 7-9 minutes. Allow tarts to cool.

        To make the filling, put 1/3 cup juice in a bowl and sprinkle the unflavored gelatin on top. Heat the remaining 1/3 cup juice to a boil. Pour the boiling juice on the gelatin mixture and stir until the gelatin is dissolved.  Allow the mixture to cool slightly. Stir in the yogurt.  Pour the mixture into the cooled dough tarts and refrigerate for at least 2 hours.

        (Makes 12 tarts.)

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        Raven Cookies

        Ingredients (per child):

        1 soft, round cookie (any kind!)
        2 M&M's (or raisins)
        1 Bugle

        Directions:

         Once the cookies are somewhat cool, add the M&M's for eyes and the Bugle for a beak!

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        Edible Reindeer

        Ingredients:

        1 half piece of bread (cut diagonally)
        2 raisins
        1 cherry
        2 pretzels
        Peanut butter

        Directions:

        1. Spread peanut butter onto one side of the bread.
        2. On one corner of the bread, place the cherry.  This is your reindeer's nose!
        3. Add the 2 raisins for eyes.
        4. Attach the pretzels to the long side of the bread so that they stick up like reindeer ears.

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        Resurrection Rolls

        Ingredients:

        1 can Pillsbury Crescent Rolls
        8 large marshmallows
        Melted butter
        Cinnamon and Sugar mixed together

        Directions:

        1. Give each child onerectangle section of dough. This will represent the cloth wrapped around Jesus' body.
        2. Give each child one large marshmallow. This represents Christ's body.
        3. Let each child roll their marshmallow in the melted butter.  Then, dip the marshmallow into the cinnamon sugar mixture.  This represents the oils and spices that prepared Christ's body for burial.
        4. Have each child place the marshmallow on their section of dough and carefully wrap it.
          Make sure all edges are pinched tight!
        5. Place the rolls in the oven. Tape the door shut and place a guard - stuffed animal or child. The oven represents the tomb.
        6. Bake the rolls, following the directions on the package.
        7. Open the tomb/oven.  Only the cloths remain! Christ's body is no longer there! 

        Read accompanying passages from Scripture, such as John 19: 38-42 and John 20.

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        Snowman On a Stick

        Ingredients:

        3 large marshmallows
        1 skewer
        White icing
        1 thin mint
        1 mini Reese's Cup
        1 6 inch strip of a Fruit Roll-Up
        Squeezable tube icing
        Plastic knife

        Directions:

        1. Slide one marshmallow onto the skewer.
        2. Spread a little bit of white icing on the top portion of the marshmallow.
        3. Slide on the second marshmallow.
        4. Spread a little bit of white icing on the top portion of the second marshmallow.
        5. Fold the Fruit Roll-up to resemble a scarf and then slide it onto the skewer.
        6. Spread a little bit of white icing on top of the scarf (only near the skewer!).
        7. Slide on the third marshmallow.
        8. Slide the thin mint onto the skewer - carefully and very slowly so as not to break the mint in half!
        9. Slide the mini Reese's Cup onto the skewer.  (This is his hat!)
        10. Use the tube icing to make two eyes, a mouth, and some buttons on your snowman!

          This idea came from another teacher on the KinderKorner mailring.

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        Spider Snacks

        Ingredients:

        2 round crackers
        8 pretzel sticks
        2 raisins
        Peanut butter

        Directions:

        1. Spread peanut butter onto one of the round crackers.
        2. Place the pretzel sticks on the edges of the cracker. These are your spider's legs!
        3. Place the second cracker on top of the first cracker.
        4. Spread two small dots of peanut butter on top of the second cracker.
        5. To make your spider eyes, stick one raisin to each dot of peanut butter.

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        Super Summer Sunflower Snacks

        Ingredients:

        1 round cookie
        5-6 banana slices
        Raisins
        Peanut butter

        Directions:

        1. Bake or buy your favorite cookie (oatmeal, sugar, etc.).
        2. Spread peanut butter on the cookie.
        3. Cut 6 thin banana slices.
        4. Put banana slices around the edge of the cookie.
        5. Stick raisins in the peanut butter.

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        Toothy Apple Smiles

        Ingredients:

        2 apple slices (with the skins on)
        8 mini marshmallows
        Peanut butter

        Directions:

        1. Spread peanut butter on one white side of each apple slice. 
          (The red skin should be facing out so it can become the lips.)
        2. Stick approximately four small marshmallows on each of the buttered sides. (to resemble teeth)
        3. Move the apple slices together to form the toothy apple smile!

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        Unbelievable Upside Down Cake

        Ingredients:

        1 cup brown sugar
        #2 can crushed pineapple
        2 Jiffy white cake mixes
        2 eggs

        Directions:

        Drain juice from pineapple. (save) Use this liquid in the cake mix instead of water.  Mix cake mixes according to directions (except substitute juice for water). Heat an electric skillet to 150 degrees. Melt margarine and then add brown sugar. Stir until all margarine is absorbed.  Spread evenly over bottom of the skillet.  Spread pineapple evenly over sugar mixture. Now set heat up to 350 degrees.  As soon as it begins to bubble, pour batter over pineapple and cover with lid for 6 minutes.  Then turn heat down to 250 degrees for another 6 minutes or until cake is done.  (Note:  It will not brown on top.)  Shake skillet gently to loosen cake and turn immediately onto plate.  (Depending on your skillet, the last 6 minutes of cooking time might need to be increased or decreased.)

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        Valentine Vegetable Pizza

        Ingredients:

        1 refrigerated dough biscuit
        pizza sauce
        vegetables (Choose your favorite!)
        shredded cheese

        Directions:

        1. Flatten the biscuit dough with the palm of your hand.
        2. Pinch the edges with your fingers to form the shape of a heart.
        3. Spread pizza sauce on top of your shaped dough.
        4. Place your favorite vegetables on top of the pizza sauce.
        5. Sprinkle with shredded cheese.

        Place in oven and bake for 10-12 minutes. (Check instructions on the can of biscuit dough for correct oven temperature.)

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        Yeast Bread

        Ingredients (for 12 bread rolls):

        2 cups wheat flour
        1/2 teaspoon salt
        1 package of yeast
        1 cup very warm water
        1 and 1/2 Tablespoons honey
        white flour (as needed)

        Directions:

        1. Place water in the bottom of an electric skillet.  Place the lid on top and turn on to the 'warm' setting.
        2. In a large bowl, combine the wheat flour and salt.
        3. In a smaller bowl combine the warm water, yeast, and honey.  Stir well.
        4. Make a well in the flour and pour the yeast liquid into it.  Mix to form the dough.
        5. Turn the dough onto a floured surface and knead for 5 minutes. (Keep folding the dough and pressing down until the dough stops being sticky.  Have some white flour on hand to add gradually as needed.)
        6. Cut the dough into 12 equal pieces.  Roll into balls and place on a lightly greased baking sheet.
        7. Turn the electric skillet off and place the baking sheet on top of the electric skillet. Cover with a towel and let set to rise for 50 minutes or until double in size.
        8. Bake in an oven for 25 minutes at 375 degrees.
        9. Let cool and then enjoy with butter!

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        Yummy Snowballs

        Ingredients:

        3/4 cup peanut butter
        1/2 cup honey
        1 teaspoon vanilla extract
        3/4 cup dry oatmeal
        1/4 cup graham cracker crumbs

        Directions:

        1. Mix until blended well.
        2. Get a spoonful of batter and form into a ball.
        3. Roll in powdered sugar.
        4. Eat! Yummy!

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        Zebra Brownies

        Ingredients:

        1 box of marble cake or brownie mix
        white frosting

        Directions:

        1. Follow the directions on the brownies. Bake.
        2. Heat frosting to soften.
        3. Trickle heated frosting over the brownies.
        4. Cool and eat.

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        Zoo Animal Cages

        Ingredients:

        1 half of a graham cracker per child
        White frosting
        1 Animal Cracker per child
        1 Twizzler or licorice piece per child

        Directions:

        1. Give each child half of a graham cracker.
        2. With a plastic knife, have each child spread the frosting over their entire graham cracker.
        3. Place one animal cracker on top of the frosting.
        4. Break one Twizzler into three equal sections.
        5. Place the three pieces of Twizzler vertically over the graham cracker and animal cracker.
        6. View all of the different animals in their cages.
        7. Eat and enjoy!

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        Check out the related websites and books to cook with your children!

        Picture Recipes - recipes with simple pictures!
        The ABC's of Snacking - ideas for each letter of the alphabet
        Cafe ZOOM - recipes from the children's show ZOOM


        Alphabet Cooking Cards by Cheryl Olmsted (Fearon Teacher Aids, 1990) ISBN0-8224-0454-0
        Cooking Art: Easy Edible Art for Young Children by Mary Ann Kohl (Gryphon House, 1997) ISBN 0-87659-184-5
        Teaching Snacks by Gayle Bittinger (Warren Publishing House, 1994)  ISBN 0-911019-82-0
        Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up by Mollie Katzen (Tricycle Press, 1994) ISBN: 1883672066