Cupcake Recipes For Kids
August 31, 2008
What child doesn’t love cupcakes? Give these delicious cupcake recipes for kids a try. They are as much fun to make as they are to eat.
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INGREDIENTS:
* 1 package cream cheese (softened)
* 1/2 cup white sugar
* 1 egg
* 1 cup mini chocolate chips
* 1 package chocolate cake mix
DIRECTIONS:
Preheat oven to 350F. Line cupcake pan with cupcake papers. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips.
Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full.
Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.
Strawberry Jello Salad
August 31, 2008
How about some jello as a sidedish instead of dessert? Of course this simple side could go either way. Its a great way to combine strawberries, jello and various fruits into a fruity side salad.
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INGREDIENTS:
*1 cup water boiling
*1 6-ounce package strawberry jello
*1 10-ounce package frozen strawberries partially thawed
*2 bananas small, mashed
*1 8-ounce can crushed pineapple undrained
*1/2 cup sour cream
*Lettuce leaves
*Additional Sour cream (optional)
DIRECTIONS:
In a medium saucepan pour boiling water over gelatin. Stir over medium heat until gelatin is dissolved; remove from heat. Add strawberries and stir until thawed. Add bananas and pineapple. Pour half of the mixture into a 6-cup mold; cover and chill until set but not firm. Reserve remaining gelatin mixture at room temperature.
When refrigerated gelatin sets, fold sour cream into reserved gelatin and pour into mold. Cover and chill until firm.
Unmold onto a chilled plate. Garnish with lettuce and optional sour cream.
Easy Seven Layer Salad Recipe
August 31, 2008
What I love about this seven layer salad is how easy it is to prepare the day before. At meal time I just pull it out of the fridge and serve.
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INGREDIENTS:
* 3 cups torn iceberg lettuce
* 1 cup frozen green peas, thawed
* 1/4 cup chopped onions
* 1/4 cup chopped celery
* 1/4 cup chopped green peppers
* 1/4 cup fat-free plain yogurt
* 2 tablespoons reduced-fat mayonnaise
* 2 ounces shredded reduced-fat cheddar cheese
* 2 slices bacon, cooked crisp, drained and crumbled
* 2 hard-boiled eggs, sliced
DIRECTIONS:
Layer the lettuce and the rest of the vegetables in a large bowl. Combine the mayonnaise and yogurt and pour it over the layers. Top with the cheese, bacon and eggs.
Cover your 7 layer salad with plastic wrap and refrigerate for at least 8 hours before serving.
