Kitchen Time With Our Kids

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Crunch™-Coated French Toast

•1 loaf challah bread
•3 cups whole milk
•1 cup heavy whipping cream
•6 tablespoons packed brown sugar
•2 teaspoons vanilla
•3 teaspoons ground cinnamon
•2 eggs
•4 1/4 cups French Toast Crunch™ cereal
•2 to 4 tablespoons butter
•1 tablespoon powdered sugar


1. Thickly slice bread. Let stand unwrapped 8 hours.
2. In 2-quart saucepan, heat milk, 1/2 cup of the cream, the brown sugar, 1 teaspoon of the vanilla and the cinnamon just until tiny bubbles form around outer edge.
3. Remove from heat; let stand 10 minutes. Beat eggs into warm milk mixture.
4. Place 4 cups of the cereal in food processor; cover and process to fine crumbs. Or place cereal in large resealable food-storage plastic bag, and roll over it with rolling pin until crushed.
5. Dip bread into milk mixture. Coat with cereal crumbs.
6. In 10-nonstick skillet, melt 1 teaspoon of the butter over medium heat.
7. Meanwhile, in small bowl, place remaining 1/2 cup cream and remaining 1/4 cup cereal; set aside.
8. Cook French toast 3 to 4 minutes on each side, adding butter to skillet as needed. Continue with all the French toast, keeping warm on cookie sheet in 200°F oven.
9. Strain cereal from cream; discard cereal.
10. Beat cream with remaining 1 teaspoon vanilla and the powdered sugar until stiff peaks form.
11. Serve with French toast.


Ham and Cheesy Roll Ups

•1 cup frozen sweet peas
•1/2 cup shredded Cheddar cheese (2 oz)
•3 tablespoons reduced-fat mayonnaise or salad dressing
•1/4 teaspoon salt
•4 flour tortillas for burritos (8 inch; from 11-oz package)
•4 oz very thinly sliced deli ham

1. Cook peas as directed on bag; rinse with cold water to cool. Drain well.
2. Place peas, cheese, mayonnaise and salt in food processor.
3. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
4. Spread about 3 tablespoons mixture over each tortilla.
5. Arrange ham over spread, covering entire tortilla.
6. Roll up tightly; wrap each in plastic wrap.
7. Refrigerate until ready to serve.
8. Unwrap rolls; cut into slices.
9. Cover and refrigerate any remaining slices.


Ranch Oven-Fried Chicken with Warm Corn Relish

•3/4 cup Original Bisquick™ mix
•1/4 teaspoon pepper
•3/4 cup reduced-fat ranch dressing
•4 boneless skinless chicken breasts (about 1 1/4 lb)
•2 tablespoons butter or margarine, melted
•2 cups frozen corn

1. Heat oven to 425°F.
2. Spray 13×9-inch pan with cooking spray.
3. In shallow dish, mix Bisquick mix and pepper.
4. Into another shallow dish, pour 1/2 cup of the dressing.
5. Coat chicken with dressing, then coat with Bisquick mixture, pressing so coating sticks to chicken. Place in pan. Drizzle with butter.
6. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
7. Meanwhile, cook corn as directed on bag; drain.
8. Stir remaining 1/4 cup dressing into corn.
9. Spoon warm corn relish onto serving plate.
10. Arrange chicken on corn.


Cheerios Sheep

•1 box each Chocolate and Multi Grain Cheerios
•3 cups mini marshmallows + 6 mini marshmallows
•4 tablespoons butter
•24 pretzel sticks, broken in half
•12 chocolate-covered almonds (mix of white and dark)
•1/4 cup semi-sweet chocolate chips
•Medium heavy-bottomed saucepan
•Wax paper
•2 large serving spoons
•Kitchen scissors

For the cookies:
1. Place a heavy-bottomed saucepan over medium heat and melt two tablespoons butter.
2. Add 1 1/2 cups mini marshmallows and stir just until melted.
3. Add two cups of Chocolate Cheerios and stir with spatula until cereal is fully coated in marshmallow-butter mixture.
4. Remove pan from heat.
5. Using a large serving spoon, scoop out one heaping tablespoon of the coated cereal.
6. Using two spoons, press the cereal together firmly into an egg shape.
7. Set aside to cool on a sheet of wax paper; repeat until all the coated cereal is used.
8. Repeat steps 1-3, replacing the Chocolate Cheerios with Multi Grain.
9. Once your “sheep” have cooled, use a skewer to poke holes where the “legs” go.
10. Then insert half a broken pretzel stick to finish the legs. (If your hands stick to the sheep as you work, spray them with non-stick cooking spray.)
11. Next, melt the chocolate chips in a small microwave-safe bowl on high for one minute.
12. Stir, and then heat for 30 more seconds, until fully melted.
13. Using the melted chocolate, affix a chocolate-covered almond to form the head of the sheep.
14. Dip a toothpick into melted chocolate and quickly dot two “eyes” on the sheep’s face.
15. To make “ears,” snip a mini marshmallow into small pieces and attach to the sheep’s head using melted chocolate as glue.
16. Repeat steps 9 through 16 until your flock is finished!

Enjoy and remember have fun!

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