Apple Dumpples
October 10, 2009 by Dan
Filed under Kids in the Kitchen
By Amanda Moore
Oct. 10, 2009
Editor’s Note: We would like to hear from you on recipes that you do with your kids. dan@youngchronicle.com
Description
If you want a dessert that will have the whole neighborhood talking like mine, then you want to try this recipe! Everyone is sure to love it so don’t be stingy (although I know you’ll want to)!
Ingredients
4 organic Granny Smith apples recommended but may substitute for Golden Delicious.
2 cans of croissants or homemade dough
1c. Sugar
1 1/4 c. butter
1 tsp. vanilla or almond extract
1/2 can of Sprite or Sierra Mist soda pop
1/2 c. sugar/cinnamon mix
Directions
Pre-heat oven to 350F. Rinse apples and cut into fours. Wrap apples inside of dough (think pigs in a blanket). Put in a baking pan about 1 inch apart. In a saucepan, combine butter, vanilla or almond extract, and sugar. Cook until butter barely melts and sugar has dissolved. Once melted, pour over Apple Dimples and sprinkle sugar/cinnamon mixture over the top. Pour soda pop in bottom of pan. Bake approx. 30-35 min. or until Golden Brown. Let cool for 10-12 min. Tips: Great w/ ice cream, coffees, or strawberries for added pizzazz!
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
Servings: 8
Source: Ever save
Beanbag Balls
October 3, 2009 by Kim
Filed under Arts and Crafts
By Family Fun
Oct. 3, 2009
These totally tossable, squishable balls are lightweight and easy to grip, making them perfect for novice jugglers, beanbag games, or a good old game of catch.
CRAFT MATERIALS:
- 9 (11-inch) balloons (for 3 balls)
- Funnel
- 2 1/4 cups of dried lentils
- Scissors
Time needed: Under 1 Hour
1. Stretch the first balloon by inflating it halfway, holding it closed for about 30 seconds, and deflating it.
2. Place a funnel in the balloon’s neck and gradually pour in 3/4 cup of lentils, pushing them in as you go. The balloon should be firm but squeezable.
3. Snip off the balloon’s thick rubber lip. Cut the neck off a second balloon and gently stretch the opening.
4. Ease the second balloon over the filled balloon, tucking in the neck as you go.
5. Cut the neck off the third balloon, stretch the opening, and ease it over the other two. Repeat this process to make a set of three balls, or however many you’d like..
Source Family Fun
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Make a Swarm of Tumblebugs
October 3, 2009 by Kim
Filed under Arts and Crafts
By Family Fun
Oct. 3, 2009
Set these little critters on an incline and watch them cartwheel a beeline to the bottom. The secret to their antics is a marble rolling around inside.
CRAFT MATERIALS:
- Scissors
- Card stock
- 2 nickels
- Tacky glue
- Toothpick
- Marble (1 for each bug)
- Black marker
- Colored tissue paper
- Glue stick
Time needed: Under 1 Hour
1. For each bug, cut a 5-1/2- by 3/4-inch strip of card stock and two 1 3/4- by 7/8-inch card stock ovals.
2. To make an oval, lay 2 nickels side by side on the card stock and trace around them, connecting the top and bottom.
3. Glue the strip into a loop, overlapping the ends by an inch. Pinch it or use a paper clip to hold it together while the glue dries. Next, use a toothpick to line one edge of the loop with glue, then set the loop on top of an oval.
4. When the glue dries, place a marble inside. Line the edge of the loop with glue and press the other oval on top.
5. Once all the glue is dry, use a marker to add a face and other features. Cut out a couple of 2-inch-long wings from tissue paper and use the glue stick to attach them to the top of your bug.
Source Family Fun
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Pudding Pie
October 1, 2009 by Dan
Filed under Kids in the Kitchen
By Lee Colucci
Sept. 30, 2009
Description
An easy recipe designed to be made with grandchildren(age 4-8 yrs old) with no cooking involved.
Ingredients
1 box honey grahams
1 pkg. (4-serving size) Instant vanilla pudding
1 pkg. (4-serving size) Instant chocolate pudding
Directions
Have child place graham crackers at bottom of 8 inch glass square dish. In a deep bowl, mix ingredients of instant vanilla pudding. Have child spoon vanilla pudding on top of crackers. Place a second layer of crackers on top of the vanilla pudding. Mix ingredients for instant chocolate pudding. Have child spoon chocolate pudding on top of crackers. Cover with plastic wrap. Refrigerate for a few hours. You can serve with cool whip or whipping cream in a can if you’d like.
Servings: 8
Source: Eversave
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Saucy Apple Pork Roast
September 30, 2009 by Dan
Filed under Kids in the Kitchen
By Better Homes
Sept. 30, 2009
Ingredients:
2 tablespoons brown sugar
3 cloves garlic, cut into thin slices
1 3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 medium apples, cored and cut into wedges
1/4 cup apple juice or apple cider
1/2 teaspoon coarsely ground black pepper
1 teaspoon coarse salt or salt
2 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon dried rosemary, crushed
Nutritional Information:
vitamin C: 8%, calories: 262, polyunsaturated fat: 1g, vitamin A: 0%, very lean meat: 5 diabetic exchange, monounsaturated fat: 4g, sodium: 252mg, saturated fat: 3g, total sugar: 9g, carbohydrate: 10g, protein: 35g, fat: 1.5 diabetic exchange, calcium: 4%, fiber: 1g, total fat: 8g, iron: 8%, cholesterol: 87mg, fruit: .5 diabetic exchange.
Steps:
1. Trim fat from meat. Cut small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325 degree F oven about 2 hours or until meat thermometer registers 155 degree F.
2. Meanwhile, in a large bowl combine apples, apple juice, brown sugar, lemon juice, and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.
3. Transfer meat to a serving platter. Cover loosely with foil; let stand for 10 minutes (the meat’s temperature will rise 5 degree F during standing).
4. Remove the rack from roasting pan. Stir the apple wedges into pan juices. Cut the meat into slices. Serve the meat with apple mixture. Makes 10 to 12 servings.
Source: Better Homes
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Black Bean Lasagna
September 30, 2009 by Dan
Filed under Kids in the Kitchen
By Better Homes
Sept. 29, 2009
Ingredients:
9 lasagna noodles (8 ounces)
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 12-ounce container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)
Nutritional Information:
calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%
Steps:
1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired. Makes 8 servings.
Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.
Source: Better Homes
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Chicken Pitas
September 27, 2009 by Dan
Filed under Kids in the Kitchen
by Melissa Keller
Sept. 26, 2009
Description
This is quick and easy and everyone loves it!
Ingredients
4 boneless skinless chicken breast, cut into strips
4 slices provolone cheese,
4 tbsp. Ranch dressing Hidden Valley,
4 slices of pita bread,
1-16 oz. bag of frozen pepper and onion stir fry
Directions
In a skillet, brown chicken strips in 2 Tbsp. of olive oil. Next, add stir fry mixture until soft but still firm. While this is cooking, warm pita bread in microwave for 30 seconds with one slice of provolone on top of each piece. Top with chicken mixture and then with 1 Tbsp. of Ranch dressing and then fold up. Enjoy!
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 4
Source: Eversave
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Spend Time With Kids – Make A Racket
September 27, 2009 by Dan
Filed under Arts and Crafts
By Family Fun
Sept. 27, 2009
These rubber band rackets can be used with almost any kind of ball, including a tennis, Wiffle, or beach ball. A foam one is ideal for smaller play areas.
CRAFT MATERIALS:
Plastic pipe
Rubber bands
Time needed: About 1 to 2 Hours
Assemble the head: Use a fine-tooth handsaw to cut the PVC pieces shown below (you’ll have a few inches of pipe left over). Using the diagram as a guide, join the pieces to make the racket head.
Add the handle: Squeeze some tacky glue inside the tee fitting, then insert one end of the 16-inch-long piece. Slide the pipe cap onto the bottom.
String the racket: To string the racket head, stretch 16 rubber bands around the square horizontally, then add 7 vertically on each side of the handle.
Go out and play: Play Pro Kadima style, go for distance records, or draw a chalk court in your driveway for blacktop tennis matches.
Source: Family Fun
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Water Balloon Catch
September 27, 2009 by Dan
Filed under Arts and Crafts
by Family Fun
Sept. 27, 2009
This wet and wacky game is as refreshing as a dip in the pool. On a hot day, even if you drop the ball, you’re still cool.
WHAT YOU NEED:
Gallon-size milk jugs (one for each player)
Tape
Ribbons
Water balloons
HOW TO PLAY:
1. Create the catchers by cutting the bottom off a gallon-size milk jug (one for each player), taping the cut edges, and decorating with ribbon, as shown.
2. Fill a bunch of water balloons to the size of a grapefruit.
3. See how many times you can toss the balloons without breaking them or how far you can catch and throw them.
Source: Family Fun
Editor’s Note: We would like to know what you think. dan@youngchronicle.com
Kids in Kitchen – Green Eggs and Ham
September 20, 2009 by Dan
Filed under Kids in the Kitchen
By Kate Sonders
Sept. 20, 2009
Scrambled eggs with pesto and prosciutto, topped with cheese, become a Tuscan favorite. Lizzie Marie Likness has created a Tuscan spin on a storybook favorite using prosciutto from Parma, Italy, and pesto for beautiful color and amazing flavor.
2 all-natural eggs
1 tablespoon all-natural pesto
1/2 tablespoon extra virgin olive oil
2 paper-thin slices proscuitto, torn into bite-size pieces
To taste Parmesan Reggiano cheese, grated
*Note: if prosciutto is not available, use 1/4 cup chopped ham, turkey, or other healthy deli meat.
Heat pan on medium, add oil to coat pan. Crack eggs into mixing bowl, add pesto and ham, loosely scramble with a fork. Pour egg mixture into pan and slowly move eggs with a spatula (in a push-and-pull motion) until cooked. Top with cheese.
Source: Grand Parents
Editor’s Note: We would like to know what you think? dan@youngchronicle.com