Cooking with KIDS!

Did you know The University of Nebraska Extension Service has a website?
Check it out HERE and get great 'kid friendly' recipes.

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INDOOR winter Fun for Kids!

Salt Sculptures: Mix together 4 cups flour, 1-1/2 cups water and 1 cup salt. Sculpt the doughy mixture into shapes -animals, flowers, rockets or whatever your imagination inspires. Bake at 350 degrees for one hour. Cool and paint with acrylic paint, if desired.

Creative Hats: Decorate old baseball caps by gluing on beads, ribbons, sequins, feathers, fabric or anything else on hand. Have a contest for the prettiest or craziest cap creation.

Shiny Pennies: Kids love to make pennies look like new. Mix 4 tablespoons vinegar and 1 teaspoon salt in a small bowl. Drop pennies into the solution. If the pennies don't instantly become clean, stir them for a minute with a wooden spoon, then polish them with a soft cloth and a drop of vegetable oil to make them shine.

Magazine Scavenger Hunt: Grab a stack of old magazines. Make a list of 25 images to look for, such as a boy, girl, car or horse. Set a timer for 20 minutes and have children tear out the images. The one who finds the most items on the list in the allotted time wins. Recycle the magazines when finished.

Quick Pillowcase Costumes: Put old pillowcases to good use. Cut holes for the neck and arms. Use markers, paints and scrap fringe and lace to decorate the pillowcase. Ribbon or yarn can be used for a belt.

Refrigerator Magnets: Remove the metal lids from frozen juice cans. Cut a round piece of white paper to fit inside the rimmed edge of each lid. Have kids draw a design or self portrait on the paper and glue it to the lid. Glue a magnet to the back. Family members will have their own magnets to hold papers or pictures on the frig.

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BUTTERFINGER "EYEBALLS" RECIPE

Create a memorable Halloween with this fun recipe for BUTTERFINGER® Eyeballs. With the delicious taste of creamy peanut butter dipped in melted, white morsels, as well as RAISINET® candy “pupils” and gooey red “bloodshot” markings, these tricky treats create an eye-popping experience for all to enjoy.
Source:

Ingredients:
• Wax paper
• 1 cup creamy peanut butter (not all-natural)
• 2 tablespoons butter or margarine, softened
• 2 cups powdered sugar
• 1 (2.1 oz.) NESTLÉ BUTTERFINGER Candy Bar, finely chopped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 3 tablespoons vegetable shortening
• 1/4 cup NESTLÉ RAISINETS Milk Chocolate-Covered Raisins
• 1 small tube red decorator icing
• Wooden pick or skewer for dipping
Directions:
LINE 2 baking sheets with wax paper.

BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.

MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).

DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Raisinet on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
Remember to follow baking instructions before consuming.

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Jellin-Melon Snacks

1 cantaloupe, cut lengthwise in half
3/4 cup boiling water
1 pkg (3oz) Jell-o Cherry flavored gelatin
1/2 cup cold water

Remove seeds from melon halves, cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch thick shells. Place upside-down on paper towels to drain.

Add boiling water to gelatin, mix, stir 2min. until completely dissolved. Stir in cold water. Refrigerate 15 min or until slightly thickened. Pour into melon shells. Refrigerate 3 hours or until firm. Cut into wedges.

Variation: try using a honeydew melon and Lime jello or any combo you'd like.

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Mouthwatering Monday...Roasted Pumpkin Seeds!

A Kitchen Simple Recipe!...In a bowl, combine 2 cups fresh, rinsed pumpkins seeds with 1/2 teaspoon fine sea salt and 2 tablespoons Tamari or other Japanese soy sauce.

Spread on a rimmed baking sheet and bake at 425 degrees, shaking occasionally, until seeds turn taoasty brown, about 12 minutes.

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Mouthwatering Monday...Homemade Popsicles!

FRO-YO POPS
In a blender, whirl together one cup plain or flavored Kefir, one cup mixed summer fruit (try berries, peaches and plums), and one tablespoon honey. Pour into molds. Freeze for 3 hours...YOU GET: Kefir provides calcium, protein, and probiotics, which can boost immune health. The fruit is loaded with antioxidants.

BANANA POPS
Dip a peeled banana in fruit-flavored yogurt; roll it in chopped almonds on wax paper. Insert a popsicle stick in an end. Wrap in wax paper. Freeze for 3 hours...YOU GET: Potassium in the bananas & vitamin E-rich almonds work as an antioxidant.

FRUIT POPS
Blend together one cup of 100% juice (try a mix such as pineapple, orange and cranberry) with one cup of fruit chunks or slices (with any edible peel still on), such as peaches, mango, and strawberries. Pour into pop molds and freeze for 3 hours...YOU GET: The fruit & juices provide re-energizing carbohydrates, potassium, and an array of antioxidants.

PUDDING PLUS POPS
Empty three cartons of low fat or fat free pudding snack cups into a blender; then add one cup of your favorite fruit and blend to make a creamy combination. try banana with chocolate pudding, or blueberries with vanilla pudding. Spoon into pop molds and freeze...YOU GET: The low fat pudding provides a dose of calcium and protein, while the fruit packs antioxidants.

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Mouthwatering Monday...Caramel Apple Snack Mix!

Ingredients:
7 cups popped popcorn
4 cups Crispix
4 cups Apple Jacks cereal
2 cups salted peanuts
1 cup packed brown sugar
1/2 cup butter, cubed
1/2 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Directions: In a large greased roasting pan combine popcorn, cereals and peanuts; set aside. In a large saucepan, combine brown sugar, butter and corn syrup; bring to a rolling boil over medium-low heat, stirring constantly. Cook, without stirring, until mixture turns a medium amber color, about 8 minutes. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over cereal mixture; stir until evenly coated. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread mixture onto waxed paper-lined baking sheets. Cool completely. Store in airtight containers. Yields 5 quarts.

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Family Time Thursdays...Bubbles!

Omaha Children's Museum

"BUBBLE JUICE" Recipe

Ingredients:
5 cups Water
1/2 cup of corn syrup
3 cups dish soap*

1. Mix and let sit overnight.
2. Add more dish soap if bubbles seem to pop too easily.
3. Solution will last about one week.

Notes:
-Blow bubbles over the tub while your tots take their bath -great inside winter fun & no mess.
-If you want an even better "professional" strength bubble juice, replace the corn syrup with Kosher Grade Vegetable Glycerin.

-* results will vary based on brand of soap (we recommend Ultra Dawn or Ultra Joy)

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