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Fun to Make Recipes!

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. 

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-Wip 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-Wip. 

Peanutty Pops

  • 1 envelope unflavored gelatin

  • 1/2 cup sugar

  • 1 cup boiling water

  • 1 cup chunky peanut butter

  • 1 cup chocolate milk

In medium bowl, mix gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in peanut butter; stir in milk. Pour into 5 0z paper cups and place in freeze until partially frozen. Insert wooden ice cream sticks and freeze until firm. Makes 6 pops.

Variations: Stir in small semi-sweet chocolate chips, chopped banana or mini marshmallow just before inserting stick.

Ice Cream Crunchies

  • 1/2 cup Karo Light or Dark Corn Syrup

  • 1/2 cup peanut butter, creamy or chunky

  • 3 cups Rice Krispies cereal

  • brick ice cream (in a box), you pick the flavor 

Combine syrup and peanut butter. Add Rice Krispies cereal and stir until well coated. Press mixture into a waxed paper lined 13x9" pan; chill. Remove from pan and cut into 12 (3") squares. Cut 2 pints brick ice cream into slices and place between two crunchie squares. Cut each square into two bars. Serve immediately or wrap and freeze until needed. Makes 12 Ice Cream Crunchies.

Grape-Nuts Peanut Butter Bars

  • 1 cup light corn syrup

  • 1 cup sugar

  • 3/4 cup reduced fat peanut butter

  • 4 cups Grape-Nuts Cereal

Mix corn syrup, sugar and peanut butter in a large microwavable bowl. Microwave on high 2 minutes or just until mixture boils, stirring every minute. Add cereal; toss to coat well. Press firmly onto bottom of foil-lined 13x9" baking dish lightly sprayed with non-stick cooking spray. Cool, cut into bars. Makes 30 bars.

Banana Pops

  • 1 cup vanilla yogurt

  • 1/2 cup orange juice

  • 1 medium ripe banana, cut into chunks

In a blender, combine the ingredients; cover and process until smooth. Pour into Popsicle trays, or into small plastic disposable cups and insert Popsicle sticks in center. Freeze until firm, about 5 hours or overnight. Makes 6 servings.

Upside-Down Pizza

  • 1 lb ground beef

  • 1 medium onion, chopped

  • 1 jar (14 oz) spaghetti sauce

  • 2 cups (8 oz) mozzarella cheese, shredded

  • 1 cup milk

  • 2 eggs

  • 1 tsp vegetable oil

  • 1 cup all-purpose flour

  • 1/2 tsp salt

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13x9" baking dish. Sprinkle with cheese. In a blender, combine the milk, eggs, oil, flour and salt; cover and process until smooth. Pour over cheese. Bake, uncovered, at 400 for 25-30 minutes or until golden brown. Makes 12 servings.

Peanut Butter and Jelly Waffle Sandwich

  • 8 Eggo miniature frozen waffles

  • 1/3 banana, sliced

  • 1/2 tbl Jif Peanut butter

  • 1/2 tbl jelly

Toast waffles. Spread waffles, sandwich style, with peanut butter, jelly and banana slices. Top each bottom with another waffle to make a sandwich. These can be wrapped in plastic and easily popped into a lunch bad. Makes 2 servings.

Banana Igloos (recipe is for one igloo)

  • 1 small ripe banana (5 or 6 inches long)

  • 1/4 cup plain yogurt

  • 1 tbl flaked coconut

  • small paper cup

  • ice cream stick or a small spoon

Peel banana and break into a few pieces. Put in a small mixing bowl. Mash the banana with a potato masher until it is mushy and there are no big lumps. Add the yogurt mix to the banana and stir to mix well. Add the shredded coconut and mix. Spoon the mixture into a small paper cup. Put an ice cream stick into the middle of the cup. Freeze the mixture until firm, at least 60 minutes. To remove igloo from cup, place cup into about 1 inch of hot water, making sure no water gets into the cup, and count to five. 

Variations: Instead of coconut, add chopped nuts, raisins, miniature chocolate chips or crushed cookies or candy bars.

Pretzel Dip

  • 2 tbl peanut butter

  • 3 tbl applesauce

  • 2 large carrot

  • pretzel sticks for dipping

Put peanut butter and applesauce into a small bowl. Grate the carrot, adding 3 tablespoons to the bowl. Stir the ingredients together until the are well mixed. Scoop up the dip with pretzel sticks. Makes enough dip for 2 kids to snack on.

Grilled Ham & Cheese Cookies

  • 8 slices of sourdough bread

  • 8 slices of ham

  • 4 slices cheese

  • butter

  • mustard

Spread mustard on each slice of bread.  Top one slice of bread with ham and cheese and top with second slice. Use cookie cutters to cut desired shapes from sandwiches. Press down very firmly to cut through the ham. Remove excess trimmings. Spread butter on the outside of sandwiches.  Cook sandwiches in a nonstick skillet on each side until golden brown and the cheese melts. Decorate the cooked sandwiches with mustard. Makes 4 sandwiches.

Cowpoke Burritos

  • 1 can (16 oz) pork and beans with brown sugar

  • 8 hot dogs

  • 1/3 cup ketchup

  • 8 (8 inch) flour tortillas, warmed up

Mix beans and ketchup in a medium saucepan. Add hot dogs and bring to a boil. Reduce to a simmer and cook until hot dogs are heated through about 7 minutes. Fill each tortilla with one hot dog and a spoonful of beans. Roll up like a burrito and serve with chips.

Pizza Cookies

  • 1 (10 oz) pkg of refrigerated pizza dough

  • 1/2 cup pizza sauce from a bottle or can

  • 1 cup shredded mozzarella cheese

  • pepperoni slices

Preheat oven to 425. Unroll dough onto a greased baking sheet. Press or roll dough into a 12x8" rectangle. With cookies cutters, cut dough into shape of your choice. Animals or holiday shapes work really well. Reroll any scraps and cut into more shapes. Pre-bake  crust for about 5-6 minutes or until it begins to turn brown. Spread with sauce and top with cheese and 1 or 2 slices of pepperoni depending on the size. Bake 5 or 6 minutes or until crust is golden brown. Makes 4-6 servings.

Beefy Biscuit Cups

  • 1 pound ground beef

  • 1 jar (14 oz) spaghetti sauce

  • 2 tubes (8 oz each) large refrigerated biscuits

  • 1 cup (4 oz) cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce, cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of  greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake of 375 for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.

Sunrise Mini Pizzas

  • 8 - 10 eggs

  • 3 tbl milk

  • salt and pepper to taste

  • 1 tbl butter or margarine

  • 10 frozen white dinner rolls, thawed

  • 10 bacon strips, cooked and crumbled

  • 2 cups shredded cheddar cheese

In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. Roll each dinner roll  into a 5 inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350 for 15 minutes or until cheese is melted.

Note: For an even faster meal, use 10 English Muffin halves and reduce baking to 10 minutes.

Taco Rounds

  • 1 pound lean ground beef

  • 1 pkg taco seasoning mix

  • 1 cup shredded cheddar cheese

  • round tortilla chips, bite sized

  • lettuce, tomatoes - finely chopped

  • sour cream, optional

Cook ground beef in skillet until browned; drain. stir in taco seasoning mix and the amount of water indicated on the seasoning package. Simmer for 10 minutes, stirring frequently.

Preheat oven to 350 degrees. Place tortilla chips on a baking sheet, lined with foil. Top with beef mixture and cheese. Bake until cheese is melted. Sprinkle with lettuce and tomatoes. 

Cake Mix Cookies

  • 1 box cake mix

  • 1/2 cup vegetable oil

  • 2 eggs

  • Preheat oven to 350 degrees. Mix ingredients well. Drop tsps of dough on ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes.

    • variations: Add walnuts to Chocolate Devils Food cake mix,  use strawberry cream cheese frosting on yellow cake mix. 

    Hobo Dinners

    • 1 pound ground beef

    • 4 tomatoes

    • 1 can (17 oz) whole kernel corn, drained

    • salt and pepper

    • butter or margarine

    • 1 cup Bisquick baking mix

    • 1/3 cup Milk

    Shape meat into 4 patties; place one patty in each of 4 lightly buttered pieces of foil. Top each patty with 3 tomato slices and 1/4 of the corn. Season with salt and pepper; dot with butter. Cover each with another piece of foil and crimp together to seal.  (Leave room to add a biscuit) Cook 20 to 30 minutes in a 325 degree oven. Stir baking mix and milk to a soft dough; drop by spoonfuls on top of each dinner. Cover and cook another 10 minutes. Makes 4 servings.

    Honey Crispies

    • 1/2 cup powdered sugar

    • 1/2 cup honey

    • 1/2 cup peanut butter

    • 1 1/2 cups crispy rice cereal

    • 1/2 cup raisins

    • 1/2 cup multi-flavored or chocolate sprinkles

    Place a piece of waxed paper on a cookie sheet so crispies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into one inch balls. Roll ball in sprinkles and place on cookie sheet. Refrigerate for one hour. Store any leftovers in a tightly covered container in the refrigerator. Makes about 30 crispies. 

    No Bake Sunbeam Cookies

    • 1 cup nonfat dry milk

    • 1/2 cup honey

    • 1/2 cup peanut butter

    • 1/2 cup granola-type cereal, crushed

    Mix the dry milk, honey and peanut butter together. Chill. Form into balls the size of marbles. Roll in crushed cereal.

    Strawberry Yogurt Popsicles

    • 2 (10 oz) cartons frozen strawberries, thawed

    • 1 tbl unflavored gelatin

    • 16 oz plain yogurt

    • 12 (3 oz) paper cups

    • 12 wooden sticks

    Drain the strawberries, reserving the liquid in a saucepan. Sprinkle the gelatin over the liquid and cook over low heat, stirring constantly until gelatin dissolves. In blender container, combine the gelatin mixture, strawberries and yogurt. Cover and blend until smooth. Place paper cups on a tray or baking pan. Fill with strawberry-yogurt mixture. Cover cups with aluminum foil, insert a wooden stick for each Popsicle by making a slit in the foil over the center of each cup. Freeze until firm. To serve, run warm water over the outside of cup to loosen Popsicle.

    Sunday Morning Sweet Rolls

    • 1 pkg refrigerator crescent rolls

    • 1/4 cup melted butter

    • 8 large marshmallows

    • 1/3 cup sugar

    • 2 tbl cinnamon

    Mix sugar and cinnamon together. Dip marshmallow in butter, then sugar mixture. Wrap crescent roll around marshmallow, sealing all edges. Dip entire roll in butter and then sugar mixture. Place in muffin tins and bake at 375 for 10-13 minutes. 

    This is a very easy recipe that kids enjoy making.

    Beans-n-Weenies Cups

    • 1 pkg of 10 buttermilk biscuits

    • 1 lb can pork and beans

    • 2 hot dogs, sliced 

    • 1/4 cup barbecue sauce

    • 1 tbl brown sugar

    • 1 tsp minced onion

    • 1/2 cup shredded cheese

    Mix together pork & beans, hot dogs, barbecue sauce, brown sugar and minced onion. To form cups, press each biscuit in a greased muffin cup. Fill each cup with beans-n-weenies mixture. Bake 10-12 minutes at 425. Sprinkle with each cup with cheese. Serves 5.

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