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Stuck for what to cook for your little one's or need some recipes they can help you with? You will find them all here.
More recipes are being added all the time.
Apple Smiles
1 Red medium apple; cored & sliced about 1/3" wide, not skinned!
Peanut butter (creamy works best)
Tiny marshmallows.
Spread one side of each apple slice with peanut butter. Place three or four tiny marshmallows on top of the peanut butter on one apple slice. Top with another apple slice, peanut butter side down.
Squeeze gently. Eat right away..makes 8-10
Bunny Salad
1 Chilled pear half
2 Raisins
1 Red cinnamon candy
2 Blanched almonds
-cottage cheese ball
Place crisp lettuce leaf on plate. On top of it, place pear upside down. Make bunny, using narrow end for face. Two raisins for the eyes, 1 red cinnamon candy for the nose and 2 blanched almonds for the ears. The cottage cheese ball makes the tail.
Butterfly Bites
2 Stalks of celery
12 lg Three-ring pretzels
6 tb Peanut butter or cream cheese
About 18 raisins or currents
12 Slivered almonds or enoki mushrooms
Wash the celery. Using plastic knives, cut the celery into thirds. Fill each celery stalk with one tablespoon
of either peanut butter or cream cheese. For the wings, gently push 1 pretzel into the filling, running parallel
to the length of the celery stick. Do the same on the celery's other lengthwise side. Arrange the raisins or
currents as the eyes, nose and mouth. For antennae, push the slivered almonds or mushroom cap into filling.
If using mushrooms, arrange the spaghetti-like mushroom tips upward, like an antenna.
Easter Mints Kids Can Make
1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
1 ts Flavoring
3 1/2 c ( 1 lb ) sifted confectioner's sugar
Large bowl
Wooden spoon
Paper plates
Pencils
This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in
the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions
and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring
into each one. This recipe makes about 1 1/2 lbs of candy.
Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden
spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the
dough is smooth.
Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom
to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper
and lower case letters.
Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and
press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make
snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but
that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter
Mints taste even better the second day, if you can keep everyone from eating them all on the first
day. Cover with plastic wrap and keep them in the refrigerator.
Choco-Mint Snaps
Makes about 72
4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling
Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set
aside.
In a large mixing bowl, using an electric mixer at medium speed, cream the
shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved
chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just
blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches
apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking
sheet and transfer to wire racks to cool completely.
