Kitchen Time With Our Kids

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Squeeze Bottle Art Pancakes

•2 cups Original Bisquick™ mix
•1 cup milk
•2 eggs
•Food colors
•Squeeze dispenser bottles


1. In large bowl, stir together Bisquick mix, milk and eggs until well combined.
2. Divide batter evenly among up to 6 small bowls (1 for each color you want to use).
3. Place a few drops food color in each bowl, and stir to combine.
4. Carefully pour each batter into separate squeeze dispenser bottle; cover with tops.
5. Grease and heat large griddle; carefully squeeze batter onto griddle into whatever shape you want.
6. Cook on both sides until lightly golden, about 3 minutes.
7. Repeat with remaining batter in squeeze bottles.


Spaghetti Nests

•Butter, for greasing the pans
•Kosher salt
•1/2 box spaghetti (about 8 ounces)
•2 packed cups spinach leaves, finely chopped
•1/4 cup grated Parmesan
•2 tablespoons extra-virgin olive oil

To Assemble:
•1/3 cup grated Parmesan
•2 tablespoons whole milk
•3/4 teaspoon kosher salt
•1 large egg
•Olive oil, for drizzling
•2 cups marinara sauce, warmed
•12 small fresh mozzarella balls, such as ciliegine or bocconcini
•Special equipment: Four 4-inch-diameter springform pans

1. Place an oven rack in the center of the oven.
2. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.

For the pasta:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta and place in a large bowl.
4. Add the spinach, cheese, oil and 1/2 teaspoon salt.
5. Toss well until the spinach is wilted. Set aside to cool.

For assembly:
1. Beat the Parmesan, milk, salt and egg together in a large bowl until smooth.
2. Pour the sauce over the spaghetti mixture until well combined.
3. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans.
4. Make an indentation in the middle of each nest of pasta and drizzle with olive oil.
5. Bake 15 minutes.
6. Let cool 10 minutes before removing the sides from the pans.
7. Remove the bottoms of the pans from the nests using a thin metal spatula.
8. Spoon 1/2 cup of the marinara sauce on each of 4 serving plates.
9. Place the spaghetti nests on the sauce.
10. Place 3 balls of the mozzarella in each nest and serve.


French Bread Taco Pizza

•1 loaf French bread
•1/2 lb ground beef
•2 tablespoons of taco seasoning mix from 1-oz package (Old El Paso™ brand)
•1/3 cup water
•1 can (16 oz) of refried beans (Old El Paso™ brand)
•1 yellow bell pepper, cut into 3/4-inch pieces
•1/2 cup thinly sliced red onion
•1 1/2 cups shredded Mexican cheese blend (6 oz)
•1 cup shredded lettuce
•1 tomato, chopped

1. Heat oven to 425°F.
2. Line large cookie sheet with foil.
3. Cut bread in half lengthwise, then in half crosswise.
4. Place on cookie sheet, cut sides up.
5. Place in oven to lightly toast, about 5 minutes.
6. In 6-inch skillet, cook beef over medium-high heat until brown, stirring frequently; drain.
7. Add taco seasoning mix and water; cook until thickened.
8. Spread refried beans over toasted bread.
9. Top with beef mixture, bell pepper, onion and cheese.
10. Bake 10 to 12 minutes or until cheese is melted.
11. Top with lettuce and tomato.


Hand Cookies

•1 1/2 cups granulated sugar
•1 1/3 cups shortening
•1 teaspoon vanilla extract
•1 teaspoon grated orange or lemon zest
•2 whole eggs
•2 1/2 teaspoons milk
•4 cups all-purpose flour, plus more for dusting
•3 teaspoons baking powder
•1/2 teaspoon salt

Egg Yolk Glaze:
•4 whole egg yolks
•2 drops food coloring per egg yolk, various colors

•4 cups powdered sugar
•2 sticks butter
•2 tablespoons heavy cream
•Dash vanilla extract
•Edible decorations, for decorating

For the cookies:
1. Cream the granulated sugar, shortening, vanilla and orange zest thoroughly.
2. Add the eggs and beat until light and fluffy.
3. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.
4. Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).

For the egg yolk glaze:
5. While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl.
6. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.

7. Roll out the dough on a lightly floured surface.
8. Carefully cut around hands using a dull knife.
9. Preheat the oven to 375 degrees F.
10. Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.
11. Bake the cookies, about 6 minutes. Do not allow the cookies to brown.
12. Transfer the cookies from the oven to a wire rack to cool.

While the cookies are cooling, make the frosting:
13. Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy.
14. Decorate the cookies with the frosting and any edible decorations.

Enjoy and remember have fun!

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