Recipe and Cooking Techniques: A Few More Recipes That Are Fun To Make (And Eat) With Your Children

Over the summer I have collected recipes from a variety of sources that are so easy to make that some of them don’t even require cooking (which is a good thing so your kids can make them without any danger of getting burned).  Give them a try and let me know what you think!

Individual No Bake Blueberry Cheesecakes courtesy of a (modern) christian woman blog/By Stephanie June 28, 2012

To make one serving

2 tablespoons cream cheese, slightly softened

2 tablespoons confectioner’s sugar (or honey, white sugar or even brown sugar will work here)

¼ teaspoon vanilla extract (or ½ teaspoon grated lemon or lime zest – or go crazy and use  orange or grapefruit)

¼ – ½ cup blueberries (as many as you want)

2 tablespoons freshly whipped cream (I prefer mine unsweetened because the blueberries are so sweet)

In a small bowl combine cream cheese, sugar and vanilla.  Mix until smooth.  Spoon into a dessert glass (I used a 4 ounce jelly jar).  Top with blueberries and whipped cream.  Enjoy now or refrigerate until ready!

Double or triple the recipe based on how many servings you need to make.


Here’s another one…

No Bake Chocolate Peanut Butter Cookies courtesy of a (modern) christian woman blog/by Stephanie July 13, 2012

3 cups oatmeal

2 cups sugar

½ cup butter

1 teaspoon vanilla extract

½ cup peanut butter

4 tablespoons cocoa

½ cup milk

In a medium saucepan, heat sugar, butter, cocoa and milk.  Bring to a boil and cook 1 minute.  Remove from heat and stir in peanut butter, vanilla and oatmeal.  Drop by the tablespoon onto waxed paper and let sit until cookies are set (about ½ hour) Enjoy!

How about…

Flourless Chocolate Fudge Cookies – Almost Fat Free! courtesy of a (modern) christian woman blog/by Stephanie July 18, 2012

This recipe came from King Arthur Flour (imagine that!)

2 ¼ cups confectioners sugar

3 egg whites

2 teaspoons vanilla extract

¼ teaspoon salt

1 cup cocoa powder

Mix all ingredients together in a medium bowl.  At first it will seem as though the dough won’t come together – but it does and will be on the soft side.  Drop by teaspoonfuls onto a greased or parchment lined baking sheet (grease the parchment).  Bake in a pre-heated 350-degree oven for 8 – 10 minutes until set.  Remove to a wire rack for cooling.  Do not over bake – as the cookies will become hard.

You can add 1 teaspoon of espresso powder to the cookies for a different mocha-like taste.

To find more great recipes and read a very interesting blog check out ~ creating a simple old-fashioned life ~ in a modern world ~

Chocolate Chip-Pretzel Bars (Food & Wine Magazine)

Active Time: 15 minutes

Total Time:  45 minutes plus cooling

Servings:  Makes 2 dozen 3-inch squares

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ sticks unsalted butter, softened

1 cup light brown sugar

½ cup sugar

2 large eggs

2 teaspoons of vanilla extract

One 12-ounce bag bittersweet chocolate chips

1 ½ cups mini-pretzels coarsely chopped

2 tablespoons chocolate sprinkles

1.    Preheat the oven to 350 degrees.  Line a 9 x 12 inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.

2.    In a bowl, whisk the flour, baking soda and salt.  In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute.  Beat in the eggs and vanilla.  At low-speed, beat in the dry ingredients.  Stir in the chips and pretzels.

3.    Spread the batter in the pan and top with sprinkles.  Bake for 30 minutes, until golden; the center will still be gooey.  Transfer the pan to a rack and let cool completely.

4.    Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper.  Cut into 24 squares and serve.

Make Ahead:  The bars can be stored in an airtight container at room temperature for up to 2 weeks.


Got any great snack recipes that you and/or your kids can make?  Send them to me and I will share them with my readers.

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