Friday, June 20, 2008
Kid Friendly Recipes for 4-h workshop
Chocolate Peanut butter swirls aka Sandcastle Dessert
1 cup graham cracker crumbs
1/2 cup peanuts,finely chopped
3 Tablespoons butter, melted
1/4 cups tub-style light cream cheese
2 Tablespoons creamy peanut butter
2 Tablespoons fat-free milk
1 4-serving size package sugar-free instant chocolate pudding mix
2 small bowls
measuring spoons and cups
six 4-6 oz glasses
How to make it
1. In a small bowl, combine graham cracker crumbs and peanuts. Stir in butter until combined, save until step 4.
2. In another small bowl, stir together cream cheese and peanut butter until smooth. Gradually stir in 2 Tablespoons milk until smooth. Save until step 4.
3. In a Large bowl, whisk together 2 cups milk and pudding mix until combined. Continue whisking for 2 minutes.
4. Sprinkle 1 Tablespoon crumb mixture into each glass. Top with a rounded Tablespoon of pudding. Put a small spoonful of peanut butter mixture on top of pudding. If you like, swirl with a table knife. Top with remaining pudding and peanut butter mixture swirling, if desired, then top with remaining crumbs.
5. Cover with plastic wrap and chill about 2 hours or until set. Makes 6 servings.
3/4 cups fruit loops
2 Tablespoons creamy Peanut Butter
4 Pretzel Rods
Thin Metal Spatula
Storage Container with a lid
How to Make:
1. Lay wax paper on the Counter. Spread desired amount of cereal on waxed paper.
Set aside. Using the metal spatula, spread peanut butter in a thin layer over each half of each pretzel rod. Roll each rod in the cereal so that it sticks to the peanut butter. Eat right away or put logs in an airtight container and store at room temperature for up to 1 day. Makes 4 servings.
Berry Dip & Roll
1 pint fresh strawberries
1/2 cup firmly packed light brown sugar
1 1/2 tsp ground cinnamon
1 cup sour cream
Measuring cups and spoons
3 small bowls ( about 1 quart each )
Large Serving Plate or platter
How to Make:
1. Wash and drain the strawberries and remove the stems and the leaves
2. Put the brown sugar in one of the bowls. Add the cinnamon and blend the mixture with a fork. Put the sour cream in the other bowl.
3. Now, the fun part. Roll a strawberry in the sour cream, lift it up, then dip it all over in the brown sugar. Place it on a pretty serving plate and repeat until all the strawberries are dipped. Eat them while they are still cold.