T O H Fudgy Buttons Kid Cook Safe Recipes

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FRUIT SKEWERS FOR CHILDREN (AND ADULTS TOO!) - CHILD SAFE



Fruit Skewers for Children (And Adults Too!) - Child Safe image

These are always a hit with children. We call them traffic lights with the fruit listed. You can use any fruits of your choice. Serve on their own or with a yogurt as a dipping sauce. Even children that aren't keen fruit eaters usually enjoy these.

Provided by Jubes

Categories     Lunch/Snacks

Time 30m

Yield 8 fruit skewers, 4-8 serving(s)

Number Of Ingredients 4

4 kiwi fruits, peeled and cut in half across the width
1/2 fresh pineapple, peeled and chopped (8 x 3cm wedges)
8 large strawberries
8 ice-cream sticks

Steps:

  • Peel and chop fruit.
  • Thread onto the ice-cream sticks. First the strawberries, then pineapple and lastly the kiwifruits.
  • Use a small paring knife to cut a hole into the centre of the fruits if they do not thread easily onto the ice-cream sticks.
  • Refrigerate until needed.
  • Suggestion-Serve with a yogurt as a dipping sauce.
  • Variation- can use any fruits of your choice. They just need to be approx 3 times wider than the ice-cream stick.
  • For older children you can use small wooden skewers.

FUDGY BUTTONS



Fudgy Buttons image

Not all of Grandma's recipes are time-consuming--her fast fudge proves it! She stirred up a batch for us grandkids every time we visited. Now, I'm carrying on the tasty tradition for my family whenever we want a quick chocolate treat with a peanut butter twist.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

2 tablespoons butter
1-1/2 teaspoons baking cocoa
1/2 cup confectioners' sugar
1/2 teaspoon milk
2 tablespoons creamy peanut butter

Steps:

  • In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

SUPER CHOCOLATEY BUTTONS



Super Chocolatey Buttons image

Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 60 to 65 cookies

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, chopped
8 ounces semisweet chocolate, chopped in chip-size pieces
1 1/2 cups granulated sugar
1 cup light brown sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour (see Cook's Note)
1/2 cup cocoa powder, plus 1/2 cup for rolling
1/2 teaspoon kosher salt
1/4 cup confectioners' sugar, for rolling

Steps:

  • Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
  • Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  • Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
  • Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
  • Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees F.
  • Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
  • Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

BLUE PLATE MEATLOAF



Blue Plate Meatloaf image

Make and share this Blue Plate Meatloaf recipe from Food.com.

Provided by kittycatmom

Categories     One Dish Meal

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 17

1 large onion, finely chopped
1 celery rib, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 eggs, lightly beaten
1/3 cup ketchup
3/4 cup soft breadcrumbs
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
2 lbs ground beef
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute onion, celery and garlic in oil until tender; cool.
  • In a large bowl, combine eggs, ketchup, crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture; mix well.
  • Shape into a loaf. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
  • Meanwhile, combine sauce ingredients; pour into an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally.
  • Let meat loaf stand for 10 minutes before slicing; serve with sauce.

Nutrition Facts : Calories 350.5, Fat 22, SaturatedFat 7.6, Cholesterol 130, Sodium 816.3, Carbohydrate 13.7, Fiber 2, Sugar 7.2, Protein 24.3

BUTTONS FOR EYES COOKIES



Buttons for Eyes Cookies image

This recipe was originally seen on the amazing http://www.foodthroughthepages.com/ site. It is inspired by the movie Coraline based on the book by Neil Gaiman. The story features an alternative reality for the main character where everyone's eyes are buttons.

Provided by Jason

Categories     Dessert

Time 30m

Yield 5 Dozen

Number Of Ingredients 13

1 cup butter, at room tempurature
2 cups sugar
2 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3 cups powdered sugar
1 egg white
water
food coloring

Steps:

  • Cream together the butter and sugar. Then add the eggs and vanilla, and mix until thoroughly combined.
  • Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed.
  • Divide dough in half, wrap in plastic, and chill for at least an hour.
  • Preheat oven to 325 degrees.
  • Roll out dough to 1/4″ thick, and cut into rounds.
  • Using a straw or the tip of an icing bag, punch holes where the buttonholes would be.
  • Bake for around 10 minutes, or until the edges are just turning golden.
  • Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off.
  • Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency - you may need to experiment a bit with this to get a great, workable batch.
  • Tint to desired colors with food coloring.
  • To ice the cookies, place one or two cookies at a time on a long, flat knife.
  • Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered.
  • Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips.
  • Repeat until all the cookies are covered.
  • Let cookies dry for several hours (if you can wait!).

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