~ Recipes kids love making & eating! ~    Page 1

Bird's Nest Cookies

  • 1-1/3 cups flaked coconut
  • 2 sticks butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1¾ cups M&M's speckled eggs for Easter (or any peanut M&M's will work)

Preheat oven to 300º. Spread coconut of non-greased cookie sheet. Toast in oven, stirring occasionally, until it turned light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven temperature to 350º. In large bowl, add butter and sugar and whip until light and fluffy. Add egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1¼ inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of cookies. Bake 12-14 minutes of until golden brown. Remove cookies and cool completely. Fill indentations with peanut M&M's.

Jell-O Magic Milkshakes

  • 1 pkg (4-serving size) Jell-O gelatin
  • 1 cup milk
  • 1 pint softened vanilla ice cream

Pour 1 cup of milk into blender, add Jell-O. Cover and blend 30 seconds. Add softened ice cream and blend 1 minute longer. 

Butter Lollipop Cookies

  • 1 cup (2 sticks) butter, softened
  • 1½ cups firmly packed brown sugar
  • 2 eggs
  • 2½ cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup milk
  • 2½ quick cooking oats (not instant), uncooked
  • wooden Popsicle sticks
  • Cookie Decorations

Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs. Combine flour, baking powder, spices, salt and baking soda. Add milk to butter mixture; mix well. Stir in oats. Cover and refrigerate 1 to 2 hours or until firm for ease in handling. Preheat oven to 375º. Shape dough into 1½ inch balls. Place about 3 inches apart on ungreased cookie sheets. Insert wooden stick halfway into each ball of dough. Flatten ball using a flat bottom glass dipped in granulated sugar. Bake 13-15 minutes or until lightly browned. Cool on cookie sheets 2-3 minutes. Transfer cookies to wire racks; cool complete. Decorate as desired. Store at room temperature in airtight metal container up to 2 weeks. Makes 2 dozen cookies. 

Popcorn Candy Cake

  • 1 pkg (16 oz) miniature marshmallows
  • 3/4 cup vegetable oil
  • 1/2 cup butter and margarine
  • 5 quarts popped popcorn
  • 1 pkg (24 oz) spiced gumdrops
  • 1 cup salted peanuts

In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. Press into a greased 10" tube pan (a one piece tube pan is recommended). Cover and refrigerate for 5 hours or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Makes 16-18 servings.

Jell-O Rainbow Popcorn

  • No stick cooking spray
  • 8 cups popped popcorn
  • 1 cup salted peanuts or cashews
  • 1/4 cup butter or margarine
  • 3 tbl light corn syrup
  • 1/2 cup firmly packed light brown sugar or granulated sugar
  • 1 pkg (4 serving size) Jell-O brand gelatin, any flavor

Heat oven to 300º. Line a 15x10x1" baking pan with foil or wax paper. Spray with no stick cooking spray. Place popcorn and nuts in a large bowl. Hat butter and syrup in small saucepan on low heat. Stir in sugar and gelatin. Bring to boil on medium heat. Reduce heat to low; gently simmer 5 minutes. Immediate pour syrup over popcorn, tossing to coat well. Spread popcorn in prepared pan using 2 forks to spread evenly. Bake 10 minutes. Cool. Remove from pan; break into small pieces. Makes about 9 cups.

*Special Hint - For a big crowd, make 3 batches of Rainbow Popcorn in different Jell-O flavors and layer in large glass bowl.

No Bake Marshmallow Cookies

Fun for kids to make and eat!

  • 1 pkg Kraft caramels
  • 1 stick butter or margarine
  • 1 cans sweetened condensed milk
  • 1 pkg marshmallows
  • 1 large box Rice Krispies

Melt caramels, butter and condensed milk in double boiler. Dip marshmallows into melted caramel mixture then roll in Rice Krispies.

Hershey's Caramel and Fudge Ice Cream Pie

  • 1/2gallon vanilla ice cream
  • 16 oz Hershey's Hot Fudge
  • Chocolate crumb crust
  • Reddi-Whip Topping

Place chocolate crumb crust in a 9x12" baking dish, following crust instructions. Allow ice cream to soften for 5 minutes. Spread ice cream over chocolate crust. Cover with Hershey's hot fudge. Refreeze for 30 minutes and serve. Top with a generous amount of Reddi-Whip. 

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