article by Charlotte Christopher in The Sand Mountain Reporter    School is out and the kids are home. That usually means a larger grocery bill and more "hanging out" in the kitchen. The children attending Will Siskey's classes last week learned to make snacks and took home their batch of treats each day. If your child is not attending either of Siskey's Kidz Cooking classes, then there may be a need for some ideas for those hungry kids that are around your kitchen. Here are a few ideas.
Creamy Caramel Peanut Butter Dip

  • 25 Kraft caramels (about 1/2 bag)
  • 1/4 cup milk or light cream
  • 2 tablespoon peanut butter
  • 1/2 cup dry roasted peanuts, chopped
  • 3 red or green apples, sliced

Place caramels, milk and peanut butter in microwaveable bowl. Microwave on High 2 1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Serve warm as a dip with apple slices. Sprinkle dipped apples with peanuts. Makes 1 cup or 8 servings of 2 tablespoons each.

Heavenly Apple Rings

Spread two apple ring slices with two tablespoons of your favorite flavored strawberry cream cheese spread.

Quick Apple Cobbler

Top six vanilla wafers with 1/4 cup applesauce. Microwave on High for 15 seconds. Top with 1-tablespoon whipped topping.

Frost Peanut Butter Cups

  • 9 graham crackers, crushed
  • 2 tablespoons spreadable margarine
  • 1 cup cold milk
  • 1/2 cup creamy peanut butter
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping
   In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon each into 12 paper-lined muffin cups. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cooks. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving. Yield: 1 dozen

Nacho Cheese Dip

  • 1/4 pound bulk spicy pork or Mexican-style sausage
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 pound processed American cheese, cubed
  • 3/4 cup salsa
  • Tortilla chips or raw vegetables

    In a 1-1/2 quart microwave-safe container, cook sausage, green pepper and onion on high for 2-3 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 2-3 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables. Yield: about 3 cups

Hot Colby Ham Sandwiches

  • 1/2 cup butter, melted
  • 2 tablespoons prepared mustard
  • 1 tablespoon dried minced onion
  • 1 tablespoon poppy seeds
  • 2-3 teaspoons sugar
  • 15 dinner rolls (about 3-inches in diameter), sliced
  • 15 slices Colby cheese
  • 15 thin slices deli ham (about 1 pound)
  • 2 cups (8 ounces) shredded mozzarella cheese

In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut-side up, in an ungreased 15-inch by 10-inch by one-inch baking pan. Top each with Colby cheese, ham and mozzarella cheese. Drizzle with half the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered at 350 degrees for 10-15 minutes or until cheese is melted. Yield: 15 servings

Sand Dollar Cookies

  • 3/4 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 4 1/2 teaspoons sugar
  • 2 teaspoons almond extract
  • 1-1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • Slivered almonds and cinnamon-sugar (to taste)

In a mixing bowl, cream butter and sugars. Beat in extract. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough between waxed paper to 1/8-inch thickness. Cut with a 3 1/2-inches round cookie cutter dipped in flour. Using a floured spatula, place 1-inch apart on ungreased baking sheets. Brush with egg. Decorate with almonds and sprinkle with cinnamon-sugar.

Bake at 325 degrees for 12-16 minutes or until edges begin to brown. Cool for 2-minutes before removing to wire racks. Yield: 9 cookies.



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