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Five-Spice Walnuts
3 tb Butter or margarine
1 ts Five-spice powder
1/2 ts Salt
3 c Broken walnuts

In a medium saucepan melt butter or margarine. Stir in five-spice powder and salt. Add broken walnuts, stirring till nuts are evenly coated.

Transfer nut mixture to a 13x9x2-inch baking pan. Bake in a 300F oven for 20 minutes, stirring once or twice. Cool in pan for 15 minutes. Turn out onto paper towels to finish cooling. Store tightly covered. Makes 3 cups.

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posted @ 4:57 AM   0 comments
After-School Mix
9 c Chex cereal (Wheat --Rice And Corn)
1 c Semi-sweet chocolate pieces (chocolate chips)
1/2 c Peanut butter
1/4 c (1/2 stick) margarine or butter
1/4 ts Vanilla
1 1/2 c Powdered sugar

Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate pieces, peanut butter and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool. Store in a resealable plastic bag or other airtight container.

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posted @ 4:57 AM   1 comments
Diabetic Kid's Snackin' Corn
9 c Corn, popped
1 tb Butter or margarine
1/3 c Peanut butter

Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.

Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

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posted @ 4:57 AM   0 comments
Butter Mints
1/4 c Margarine softened
2 ts Evaporated milk(unsweetened)

1 ts Butter flavoring
1 c Powder sugar replacement

Cream together the margerine, milk and butter flavoring until fluffy.Stir in the sugar replacement.
Knead until smooth.Roll out into marble size balls and either press into mold and unmold onto wax paper,or place balls on wax paper and flatten slightly. Recipe makes 45 pieces 3 pieces per serving

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posted @ 4:57 AM   0 comments
Caramel Corn
2 c Light brown sugar 1/2 c Light corn syrup 1/2 lb Butter 1/4 t Cream of tartar 1 t Salt 1 t Baking soda 6 qt OR popcorn (2 batches)

In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to a boil, stirring, over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F (about 5 mins). Remove from heat. Stir in baking soda quickly but thoroughly, pour at once over popcorn in a lg roasting or baking pan. Stir gently until all kernels are coated. Bake 200F for 1 hr, stirring 2-3 times during baking. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart, store in a tightly covered container.

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posted @ 4:57 AM   0 comments
Borden Cracker Jack
4 qt Popcorn; popped
1 c Peanuts, spanish
4 tb Butter
1 c Brown sugar
1/2 c Light corn syrup
1/8 c Molasses
1/4 ts Salt

Preheat oven to 250. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the&127; preheated oven. Combine all the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to the hard boil stage (260). This will take about 20 to 25 minutes. You will notice the mixture turning dark brown. Remove the popcorn and peanuts from the oven and working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and store in a covered container.

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posted @ 4:52 AM   0 comments
Peanut Butter Candy
2 c Peanut butter; crunchy
2 c Icing sugar; sifted or confectioner's sugar
2 Egg
36 Chocolate 'Rosebud' candies* up to 40 -can use Hershey kisses

* Rosebuds are a Canadian candy; Hershey kisses can be substituted.
Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2 inches in diameter. Place a chocolare rosebud or kiss in the centre of each.

Bake in a preheated 375 oven for 10 to 12 minutes or until cookies are firm enough to handle when one is removed from the oven and place on the cooling rack.

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posted @ 4:52 AM   0 comments
Flavored Salt (Great outdoors) Seasoned Salt
* To share with your feathered friends:
String left-over popcorn and hang outside for a healthy treat for the birds. It's fun to watch them eat! In the bleak * winter months the birds would love a bit of bacon fat rubbed on the left-over corn.

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posted @ 4:52 AM   0 comments
Popcorn Snacks
3 c Popped Corn
3 Cups = one serving.

For a TV snack, or something to take to the show or the ball game that stays fresh and crisp, try seasoned popcorn.

Pop corn without fat using directions on popper and season to taste with any of the following:

Butter Flavored Salt Taco Seasoning Garlic Salt Onion Salt Parmeson Cheese Dried Herbs Hickory

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posted @ 4:52 AM   0 comments
Popcorn Cake
16 oz Marshmallows
1/2 c Margarine
1/4 c Oil
16 c Popped popcorn
12 oz Salted peanuts
1/2 c Candy coated mini choc chips
Balloons & drinking straws

In large saucepan over medium heat, combine marshmallows, butter and oil; stir constantly until marshmallows are melted. Place popcorn and peanuts in a very large bowl; stir in marshmallow mixture. Add chocolate chips; lightly stir into popcorn mixture. Press popcorn mixture into a greased 10" tube pan; pack firmly. Place in fridge 30 minutes or until set. Unmold onto serving pan. To decorate cake pipe icing onto cake for balloon strings. Blow up balloons and tie onto ends of straws; place in opening of cake. Fill opening with gum balls.

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posted @ 4:52 AM   1 comments
Kids Popcorn Balls
1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure after popping)

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

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posted @ 4:52 AM   0 comments
Kandy Fun Kakes
4 T Butter; unsalted
4 c Marshmallows; miniature
2 t Vanilla
4 c Rice Krispies
3/4 c Butterscotch Fudge Topping
12 oz Milk chocolate; coarsely chopped

Lightly butter an 8" square baking pan. In a large saucepan, melt the butter over low heat. Add the marshmallow and stir until blended. Remove from the heat and stir in the vanilla. Stir in the cereal and mix with wooden spoon until blended. Scrape into prepared pan. With lightly buttered hands press on mixture to level. Place in freezer for 10 minutes. In a small saucepan, warm the topping to lukewarm. Remove from the heat and set aside to ccol slightly. Pour the warm topping over the cereal layer, spreading evenly. Place in the freezer for 10 minutes. Melt chocolate in microwave.
Set aside to cool slightly. Spread the chocolate on top of the caramel mixture. Chill to set chocolate.

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posted @ 4:52 AM   0 comments
Homemade Cracker Jacks
4 c Popped corn
1 c Peanuts
1/2 c Molasses
1/4 c Sugar

A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together.

Mix popcorn and peanuts together in a large bowl or pan.

Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thead as it drops into the water.

Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 to 6 weeks.

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posted @ 4:52 AM   0 comments
Eggsquisite Easter Baskets
4 Shredded wheat biscuits crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets

Wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful.

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posted @ 4:52 AM   1 comments
Cannoli for Kids!
15 oz Part-skim ricotta cheese
2/3 c Confectioners' sugar
1/2 ts Grated orange peel
1/2 ts Vanilla extract
2 tb Minature chocolate chips
10 Sugar ice-cream cones

In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes.

To serve, spoon mixture directly into ice-cream cones or into decorating bag without tip and then pipe into cones.

Prep time: 10 minutes; Total time: 40 minutes.

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posted @ 4:46 AM   0 comments
Peanut Butter Nanaimo Bars
---BASE----
3 oz Chocolate, semisweet; 3 sq
1/2 c Butter
2 tb Sugar
1 ts Vanilla
1 Egg
2 c Graham wafer crumbs
1 c Coconut
1/2 c Nuts; chopped

---FILLING---
2 tb Custard powder; Bird's is the most common brand
1/4 c Milk
2 tb Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar,icing; or confectioner sifted

---ICING---
5 oz Chocolate, semisweet chopped
1 tb Butter

An interesting variation of the traditional Nanaimo Bar.

BASE: Melt chocolate and butter in microwave on high power 2 minutes. Mix in sugar, vanilla and egg. Add crumbs, coconut and nuts. Press into 9 inch square pan. Chill.

FILLING: Using electric mixer, beat together all ingredients. Spread over base; chill.

ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4 minutes. spread over filling.

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posted @ 4:52 AM   0 comments
Spicy Nuts
1 Egg white
1 ts Cold water
1 cn Pecans
1/2 c Sugar
1/4 ts Salt
1/2 ts Cinnamon

Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon.
Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 degrees F for 1 hour.

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posted @ 4:46 AM   0 comments
Toadstools
1 Saltine cracker
1 Small piece of Hershey bar
1 ts Peanut butter
1/2 Large marshmallow

Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmellow. Microwave 20 seconds. Grown ups will love these as much as the kids do. They are addicting!!

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posted @ 4:46 AM   0 comments
Oyster Cracker Snacks
1 pk Oyster crackers
1/2 c Oil
1 pk Ranch style dressing mix
1/2 ts Dillweed
1/2 ts Garlic powder
1/2 ts Lemon pepper seasoning

Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix dry ingredients and sprinkle over crackers, stir to coat. Bake at 250 degrees for one hour, stirring once or twice. Store in airtight container.

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posted @ 4:46 AM   0 comments
Ants in the Sand
2 Graham crackers
Chocolate sprinkles

Place graham crackers in a plastic sandwich bag and crush with a rolling pin. Add a few chocolate sprinkles to make ants, then seal the bag. Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table--using their fingers, of course. Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).

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posted @ 4:46 AM   0 comments
Peanut Pitas
1 pk Small pita bread (8 pack)
16 tb Peanut butter
16 tb Strawberry spreadable fruit
1 lg Banana, thinly sliced into
48 slices

Spread inside of each pita half with one teaspoon each peanut butter and spreadable fruit.

Fill pita halves evenly with banana slices, serve immediately.

Other variations:

Substitute Honey for spreadable fruit.

Substitute any flavor jelly for spreadable fruit and thin apple slices for banana slices.

Substitute mayo for spreadable fruit and celery slices for banana slices.

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posted @ 4:46 AM   0 comments
Pizza Pinwheels
1 tb Olive oil
1 lb Frozen bread dough; thawed
2 c Marinara sauce
1 md Onion; peeled and thinly sliced
3 md Bell peppers; cored and thinly sliced (green, red, yellow)
1 lb Part-skim milk mozzarella cheese; shredded
1/2 c Parmesan cheese; shredded

Preheat oven to 400 degrees F. Lightly coat a baking sheet with olive oil. Divide the dough into 4 balls. On a lightly floured surface, roll each dough ball into a 6-inch circle. Spoon 1/2 cup of marinara sauce into each circle and spread it to the edges. Heat olive oil in a saute pan over medium high heat. Cook the onion and pepper sliced until soft, about 5 minutes. Set aside to cool.
Layer the cooled vegetables over the dough circles and top with mozarella and Parmesan. Roll each dough circle into a log shape. Using a serated knife, cut each log into 6 slices. Place the slices on the prepared baking sheet and brush them with olive oil. Bake for 12 to 15 minutes.

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posted @ 4:46 AM   0 comments
Peanut Butter Snack
5 c Kix cereal
1/4 c Peanut butter
2 tb Margarine
1 c Small pretzel twists
1 c Raisins
1 c Honey roasted peanuts

Heat oven to 350. Pour cereal into large bowl. Heat peanut butter and margarine to boiling in 1 qt saucepan, stirring occasionally. Pour over cereal; toss until evenly coated. Spread in ungreased 13 x 9 pan. Bake 10 to 12 minutes, stirring occasionally; remove from oven. Stir in pretzels, raisins and peanuts. Spread on waxed paper; cool 2 hours. Store in airtight container.

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posted @ 4:52 AM   0 comments
Pizza Rice Cakes
4 Rice cakes
1/3 c Pizza sauce
1/4 c Sliced ripe olives
1/4 c Diced green pepper
1/4 c Sliced mushrooms
1/3 c Shredded mozzarella cheese

Place rice cakes on baking sheet. Spread pizza sauce evenly on rice cake; top with remaining ingredients. Bake at 400 degrees 10 minutes. Serve immediately.

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posted @ 4:52 AM   0 comments
Marshmallow Sandwich
Round Crackers
cream cheese
food coloring
mini marshmallows

Add a couple of drops of food coloring to cream cheese, mix till blended. Spread the cream cheese mix onto the round cracker. Put several mini marshmallows on top. Spread cream cheese mix on a second craker, and turn over to place on top to form a sandwich. Yum!

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posted @ 12:58 AM   0 comments
Roasted Soybeans
Soybeans
Celery stalks and leaves
Chopped onions
Salt

Soak beans overnight. Place in a kettle with celery stalks and leaves, chopped onions, and salt.
Cover over low heat and cook 3-4 hours. Drain well.

Spread on a cookie sheet with 1-2T oil. Roast in 200 degree oven 4-8 hours until nutlike in flavor and texture. You can use warm broiler of a gas stove while other baking is being done.

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posted @ 1:26 PM   0 comments
Monster Munch
3 c Puffed rice cereal
1 c Dried apricots; chopped
1 c Raisins
1 c Dry-roasted unsalted peanuts
1/3 c Margarine
1 lb Marshmallows; large
1/2 c Peanut butter

In a large bowl, combine cereal, apricots, raisins and peanuts. In microwave safe 13x9 inch baking dish, melt margarine and marshmallows on high 2 minutes. Stir. Add peanut butter. Cook on high 2 minutes longer. Stir until blended. Add cereal mixture to dish. Toss until well coated. Working quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture begins to cool and harden, cook on high 30 seconds or until softened.

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posted @ 1:26 PM   0 comments
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