Lemon Creme Pie with Toasted Coconut Topping

 

Lemon Creme Pie with Toasted Coconut Topping

(alas my photo disappeared and now I have to find it again! Disaster!)

Sometimes life leaves us with a lot of time on our hands to make lovely dishes and take great effort with prep. Other times you simply don't have the gumption, so you use what you have on hand to prepare something pretty tasty that is quick-as-a-wink, as my dad used to say.

This is one such recipe. Just a few basic things that are still easy to find on the shelves of the store or that you may well have in your cupboard right now. I find pre-made graham wafer pie crusts in aluminium foil pans to be one of the most marvelous inventions! They have saved me a lot of scrambling for ingredients when I had precious few during this whole pandemic. 

Just one hint: These crusts taste even better when you mix an egg white with a bit of water and brush it on the crusts before baking at 350 degrees for 10 minutes. It sets the crust and makes it a pretty brown.I also discovered the homemade toasted coconut is a breeze and intend to use it more often. SO here you go, friends! One of the latest creations by The Little Cook - me! 

Please note, this is homespun and not a fancy dessert. Easy, peasy lemon squeezy, to coin a phrase.

LEMON CREME PIE WITH TOASTED COCONUT TOPPING

INGREDIENTS

Pie Crust

I am not fussy but Keebler seems to have a tastier finish when prepared. I have used many generic graham pie crusts that are excellent as well but they do tend to crumble a bit more quickly. It also bakes to a nice golden color (see directions above). Home made is always the best.

Filling

• One can of lemon cream filling OR lemon pie filling or you can prepare your own from package directions
• One 8-oz tub of Cool Whip or a similar topping

Toasted Coconut Topping

• Approximately 4 oz of flaked coconut. 

PREPARATION

1. Preheat oven to 350 degrees. Whisk 1 egg white with a bit of water in a small bowl, then brush lightly onto the top of the pie crust. Heat in oven for approximately 8-10 minutes before removing. Set aside to cool. Leave oven on for the coconut layer.
2. While the crust is in the oven, fold together the lemon filling and cool whip in a medium bowl until thoroughly blended. Cover with plastic wrap and place in fridge til ready to use.
3. To toast coconut: Place on a cookie sheet or foil pan large enough to spread the coconut into one even layer. This insures even toasting. Place onto middle rack of oven and heat, stirring ever couple of minutes and shaking gently to distribute pieces, until an even golden color is reached. It is okay to have some lighter and darker bits. Let cool for approximately 15 minutes.
4. Once the crust has cooled, empty the bowl of filling onto the crust, spreading it evenly with a spatula or wide knife. It will be quite thick.
5. Sprinkle evenly with the coconut. The variety of colors is what makes it so attractive. Place in fridge, covered with the lid that comes with the crust (another reason I love the convenience) or plastic wrap to cool for a couple of hours before serving.

 Et voila! A yummy summer dessert.

Note: Flaked coconut gives a slightly more tasty, chewy texture that complements the creaminess of the filling.

Enjoy!

My Cupcake Decorating Class

I had some amazing kids between 3 and 12 years of age in my cupcake decorating class this last session and wanted to share some of their creations with you. They were imaginative and had great creativity with the materials I gave them (plus they loved eating the left-overs :) This week was "dragons and unicorns" and we had an absolute blast!

 

 

       
 During previous classes, we did animals and characters. See if you can spot Shamu, bunnies, cows and the monkeys in any of these. There's even a pirate...

 

                                                            

  

                      

                 

Strawberry Pretzel Salad

A little bit sweet, a little bit salty and totally delicious. That is the only way to describe this recipe that I found while surfing the 'net. Everyone enjoys this tasty treat - perfect as a light summer dessert, a side dish at special occasions or to bring along for a potluck. Whether you prefer the saltiness of pretzels or the taste of graham cracker crust, this versatile dish is just right either way.

Ingredients:

• 2 c crushed pretzels
• 3/4 c melted butter or margarine
• 1 tbsp granulated sugar
• 1 8 oz box of cream cheese
• 1 small container of Cool Whip
• 1 c confectioners sugar
• 1 pkg of strawberry jello (6 oz.)
• 2 c boiling water
• 10 oz container of frozen strawberries

Directions

1. Preheat oven to 400 degrees F.
2. Combine pretzels, margarine and sugar for the first layer. Or make a graham wafer crust with crushed wafers, butter and sugar. Put first layer into 9x13 pan.
3. Bake for 8 minutes. Remove to cool.
4. For the second layer, beat sugar into the cream cheese and fold in the whipped topping. Spread over cooled base.
5. Third layer: mix jello with boiling water. Stir to dissolve. Stir in frozen strawberries.
6. Mix together and set aside for 10 minutes. Pour over the cream cheese mixture.
7. Refrigerate until firm. Cut into squares and serve.

Cooking Classes for Adults and Children Starting Soon

COOKING CLASSES OFFERED ALL YEAR at WHITNEY RANCH RECREATION CENTER

                                                                                               

Coming soon only at Whitney Ranch Rec Center

1575 Galleria Drive

Henderson, NV. 

(702) 267-5850

Learn to cook with The Little Cook at my adult and kids' cooking classes. 

Parents are welcome to attend with young kids in Healthy Snacks for Kids (easy snack preparation and kitchen safety) and Cookie and Cupcake Decoration Station. Recommended ages are 4-13. 

Adults are welcome to get cooking in Cooking 101:Cooking for Life, where we concentrate on healthier fare and adapted traditional recipes prepared cooperatively in our community kitchen. Novice cooks and those with more experience can prepare for the holiday season with "Home for the Holidays." We will work together hands-on in small groups to make breads, edible gifts, sides and dishes fit for entertaining and family dinners. No demos, no yadda-yadda, just good food, good company, recipes and lots of fun and laughter in a relaxed atmosphere. 

All classes run on Saturday.

Everyone is welcome. Sessions are short with limited class sizes: a minimum of 5 students and a maximum of 12 (kids) and 15 (adults). Just look up "Sharon Damon" under instructors at the link below, or visit the rec center/call to register. There is a supply fee due at the beginning of the first class - $15 for kids and $20 for adults - to offset expenses and pay for materials. Let's get cooking!

https://recreation.cityofhenderson.com/wbwsc/webtrac.wsc/wbsearch.html?wbsi=ce00ffb7-9f13-eab1-e211-869cdbbcfca2

Monkey Bread

                       

Golden gooey deliciousness

I made a different kind of Monkey Bread last week - it had large (Grands) biscuits and it turned out especially good. I had to share this with you

Monkey Bread

Ingredients

• 1 can of Grands or large generic biscuits
• cinnamon sugar (white granulated sugar and powdered cinnamon)
• melted butter
• cooking spray
• caramel topping (commercial)

Preparation

1. Spray a small bundt or angel food pan with cooking spray. Cut biscuits in quarters (half and half again) using kitchen scissors. 
2. Dip biscuit pieces in melted butter and then roll in cinnamon sugar (you can place the sugar mixture in a ziplock bag and shake pieces to make it easier). 
3. Drop into prepared cake pan and repeat until all biscuit pieces are used and pan is approximately 1/2 to 3/4 full. Make sure biscuit pieces are more-or-less evenly distributed so they rise and bake evenly. 
4. Drizzle with your favorite thick caramel topping (I used Smuckers).  
5. Bake as directed on biscuit package - approximately 20-25 minutes or until biscuits are golden. 
6. Remove from oven and let rest for 5 minutes before turning onto plate or platter. I just put a plate over the bottom  of the pan and inverted it, tapping it gently to release any stuck pieces. 
7. Serve right away for best flavor and texture.

top view of golden gooey deliciousness

Dazzling Seasonal Cupcakes

Here is a selection of really cute and quite amazing Christmas and Winter Cupcakes from "Hello, Cupcake" and "What's New, Cupcake?", 2 books which have been featured on the New York Time's Bestseller List and which are chock-full of excellent design ideas. Enjoy - and have a Merry Christmas and a joyous, creative New Year!

March of the Penguins

Ornament cupcakes

Walruses

A Partridge in a Pear Tree

Polar Opposites

Countdown to Christmas Recipe 1: Snowman Cupcakes

I am on a quest to find the cutest and most tasty Holiday treats for Christmas and Thanksgiving. Today's sweet Snowman cupcakes comes from allyou.com, and I absolutely love them! 

Snowman Cupcakes from allyou.com

Ingredients:

• 12 cupcakes, baked in colored foil liners, cooled
• 1/4 cup each red and green decorating sugar
• 24 mini vanilla wafers
• 1 can (16 oz.) vanilla frosting
• 4 orange fruit slices
• 1/4 cup dark chocolate frosting
• 1 cup white decorating sugar
• 6 each red and green licorice twists
• 24 pink large sprinkles
• 24 mini brown M&M’s

Directions:

1. Place the red and green sugars in separate shallow bowls. Spread a thin layer of vanilla frosting on top of the mini vanilla wafers to cover. Press the top of 12 wafers into the red sugar to coat. Repeat with the remaining 12 wafers and press into the green sugar. Set aside.

2. Cut 12 1-inch triangles from the orange slices to make the noses. Spoon the dark chocolate frosting into a freezer-weight ziplock bag. Spoon 1/4 cup of the vanilla frosting into a freezer-weight ziplock bag. Place the white decorating sugar in a shallow bowl. Spread the remaining frosting on top of cupcakes and make a smooth mound. Roll the tops of the frosted cupcakes into the white sugar to cover completely.

3. Add the cut orange candy as the nose in the center of the cupcake. Add the chocolate candies as the eyes. Snip a very small corner from the bag with the chocolate frosting and pipe a mouth. Add the pink sprinkles as cheeks.

4. Cut the licorice twists into 12 6-inch lengths for the bands of the earmuffs. Insert the 2 cut ends into either side of the cupcake for the headband. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of vanilla frosting on either side where the licorice enters the cupcake. Add the like colored vanilla wafers as the muffs. Repeat with the remaining cupcakes.

Watermelon Pops

Here is a recipe from our friends from the Kraft kitchens that is not only a lot of fun, but it's totally delicious for this hot hot weather! There may not be any watermelon in these, but they sure look the part, and kids will love making them.

Watermelon Pops (Yield: 16 pops)

From kraft.com

Ingredients

• 1 c sugar, divided
• 1 pkg (3 ox) JELL-O Lime Flavored Gelatin
• 2 c boiling water, divided
• Ice cubes
• 1 c cold water, divided
• 1 pkg (3 oz) JELL-O Strawberry Flavored Gelatin
• 3 tbsp miniature semi-sweet chocolate chips
• 1/2 pkg (4 oz) Philadelphia Cream Cheese, softened
• 1 1/2 c thawed COOL WHIP Whipped Topping

Preparation:

1. Mix 1/3 c sugar and lime gelatin mix in medium bowl. Add 1 c boiling water; stir for 2 min. until completely dissolved. Add enough ice to 1/2 c cold water to measure 3/4 c. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Repeat Step 1 using strawberry gelatin mix, omitting the refrigeration step. Pour into 16 (3-oz) paper cups. Freeze for 20 minutes. Stir 1/2 tsp chocolate chips into gelatin in each cup.
3. Beat cream cheese and remaining sugar with mixer in medium bowl  until well-blended. Stir in COOL WHIP; spread over gelatin in cups.
4. Pour lime gelatin over cream cheese mixture. Insert wooden popsicle stick into gelatin in center of each cup. Freeze for 3 hrs or until firm. Remove pops from cups just before serving (for easy removal, dip cups in warm water for 15 secs. before peeling them off. Do not twist or pull popsicle sticks).

Note: Popsicle, or craft sticks, can be found in craft or hobby stores. 

The Best Pizza Ever

"The Best Pizza Ever"

This was the name that my husband gave this pizza when I surprised him with it after we went shopping at Winco here in Henderson. It's not complex, uses easy store-bought ingredients, but for some reason, it turned out really good! I may just have to agree with him and dub it "The Best Pizza Ever." p.s. He is a real aficionado of pizzas, having been a delivery driver years ago and with this being his favorite food group :)

Ingredients

• Large 16" pizza crust (from 'scratch' or purchased)
• Jar of pizza sauce (we used the Winco tub of sauce - yum)
• Approximately 2 tsp of Italian Seasoning
• Grated Parmesan cheese, liberally sprinkled over the sauce (1/2 c?)
• Half a can of pineapple chunks (not tidbits)
• 6 slices of Canadian bacon
• Shredded cheese: about 1/2 pkg each of Mexican-Style, Mozzarella, and Cheddar  Cheese

Preparation:

1. Place your pizza crust on a large round pizza pan
2. Spread pizza sauce over the crust. Sprinkle with Italian Seasoning
3. Sprinkle with Parmesan Cheese
4. Arrange bacon over the saucy goodness and then plunk pineapple chunks all over
5. Top with much shredded cheese
6. Bake for approximately 20 minutes at 400 degrees, until the cheese is all melted and gooey and the edges of the crust are golden brown. 
7. Let cool approximately 5 minutes to set. Cut with pizza cutter.
8. Manga!

Easter Bunny Biscuits

EASTER BUNNY BISCUITS

I love Easter and everything associated with it: the baking, the bunnies and the little Spring lambs; preparing the dinner, the sense of family, celebration and rebirth. Here is a cute little Easter breakfast or brunch idea that kids will love to make for the family (with your help with the oven). If you have nut allergies in the house, just substitute an alternate for the whiskers, or use icing to draw them on. Whatever the case, from our house to yours: Enjoy!

Ingredients

·         Refrigerated biscuit dough or you can make your own [see below]

·         Raisins or currents (for eyes and nose)

·         Slivered almonds (for whiskers)

Each bunny takes 2 refrigerated (or home-made) biscuits. Simply cut one in half, shape slightly and pinch onto the top of the whole biscuit to make the ears. Add raisin/current eyes and nose, and some slivered almonds for whiskers. Bake according to directions on the biscuit package (or below) and there you go! Bunnies for breakfast! Serve with your favorite fruit, jam or jelly.

HOMEMADE BISCUIT (PIZZA) DOUGH

·         2 c. flour

·         3 tsp baking powder

·         1 tsp salt

·         3/4 c. milk

·         1/4 c. shortening

Mix all ingredients together. Preheat oven (425 degrees). For biscuits, roll dough and cut with round cookie cutters. For pizza crust, grease your fingers and spread dough on lightly greased baking dish. Bake for 15 to 20 minutes until lightly golden.

 

Mango Lassi (Smoothie) (Sanaa, WDW Animal Kingdom Lodge)

Here is a delicious, nutritious type of smoothie which is sweet, creamy and refreshing. Claimed by several countries, it's a wonderful treat no matter where it originates.

Mango Lassi

Ingredients

• 2 c ripe mango, chopped
• pinch of salt
• 1 c chilled whole milk
• 1 c whole-milk plain yogurt
• 2 to 3 tbsp sugar, optional

Preparation

1. If mango has stringy fibers, push through a nylon sieve with the back of a spoon. The remaining mango should not contain stringy pulp.
2. Combine mango, pinch of salt, milk and yogurt in a blender and puree until smooth. Add sugar to taste. If you would like it a bit cooler, add about 8 ice cubes to the blender and process. Can be refrigerated up to 24 hours.

Monkey Bread

This recipe tastes delicious and smells divine when you bake it. One of the easiest, most appealing comfort breads around (especially when made with refrigerated biscuit dough). When I made it with my cooking classes, even the Tae Kwando sensei showed up for a taste from the next door classroom!


Monkey Bread

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar 
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar 
2 Tablespoons cinnamon 
1/2 cup raisins (these are optional, it's great with or without them)

Directions:

1.Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. NOTE: You can also pour caramel topping over the whole thing – tastes delicious!

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Cindy Lou Who Wreaths

This is pretty much a variation on the traditional corn flake/marshmallow treat recipe. It's from the Green Eggs & Ham Cookbook inspired by the great Dr. Seuss. Children of all ages love crafting these wreaths, to enjoy as a snack or to give as gifts (or both).

"Every Who down in Who-ville liked Christmas a lot...

But the Grinch, who lived just north of Who-ville, did NOT!...

But, whatever the reason, his heart or his shoes,

He stood there on Christmas Eve, hating the Whos,

Staring down from his cave with a sour, Grinchy frown

At the warm lighted windows below in their town.

For he knew every Who down in Who-ville beneath

Was busy now, hanging a mistletoe wreath."

(from "How the Grinch Stole Christmas")

"CINDY LOU WHO" WREATH

I prefer them plain and "snowy-looking" but "my" kids thought the food coloring added pizzazz

Ingredients

• 2 tsp butter (more for hands when fashioning wreaths)
• 16 oz bag of marshmallows
• 3 c cornflakes
• 1/2 c dried cranberries 

Preparation

1. In a large saucepan over medium heat, melt the butter. Reduce heat to "low" and add marshmallows. 
2. Stir until marshmallows are melted, approx. 10 minutes.
3. Using a wooden spoon, stir cornflakes into the melted marshmallows.
4. Spoon the cornflake mixture onto a sheet of waxed paper and let it stand until cool enough to handle (about 10 minutes).
5. Take a large spoonful of the mixture and shape into a wreath about 2 1/2 inches in diameter, using buttered hands. Place on a clean sheet of waxed paper spread on a cookie sheet. Repeat until all wreaths are made. (if you give each children a clump of the mixture, they can each create their own, much to their delight!)
6. Press a few dried cranberries onto each wreath. You can add a tiny bow if your children wish to make them as gifts. A little bell or other mini ornament can be hung from the middle for effect once it has cooled.
7. Refrigerate until ready to serve. Add additional decorations if desired.

This makes about 12 wreaths.

7-Layer Cookie Bars with a Shortbread Base

I made these this morning and they are so delicious (don't even ask me how I know). I got the original recipe from my mom-in-law (thanks, Jackie!) but have designed a major tweak to make them special. They are part bar, part cookie and part soft delicious goodness. Whether you class them as bar or cookie, they are going to be one of my cookie exchange items at work. These actually IMPROVE after freezing because of the shortbread base, and it's this unique base that gives these cookies their particularly excellent flavor and texture! I will take you step by step, because they are a bit fussy. Please remember to use a nonstick 9x13 pan, edged cookie sheet or the equivalent AND parchment or waxed paper on your pan to prevent sticking. I only had aluminum foil in the house and it was a bit of a struggle getting the edge pieces up.

7 Layer Cookie Bars <stock photo>

Shortbread Base

Ingredients

• 2 c all-purpose white flour
• 3/4 c golden brown sugar
• 2 sticks (1 c) butter, softened

Mix the three ingredients together, using your hands at the end to judge if the dough will stick together. Add a bit more flour if necessary (I added an additional half cup). You want a dough that is soft enough to spread, but not sticky or cracked. In a prepared 9x13 pan or medium cookie sheet with edges (lined with foil or parchment/waxed paper) gently roll or pat the dough into place, pinching edges to make a bit of a barrier to the ingredients falling off during baking.

The Layers

Ingredients

• 1/2 package of semi-sweet chocolate chips
• 1/2 package of butterscotch chips
• 1/2 package of coconut
• 3/4 to 1 c raisins
• 3/4 to 1 c chopped walnuts
• 1 can sweetened condensed milk

Preheat oven to 350 degrees.In a large ziplock bag, combine all ingredients until mixed [non-traditional, but I like it]. Evenly pour the 5 dry ingredients onto the shortbread base. Partially open the sweetened condensed milk can and drizzle evenly over the dry ingredients. Et voila: your 7 layers!

The Baking

Place in preheated oven and bake for approximately 20 minutes (the shortbread base will be golden  underneath and the topping will have caramelized, due to the sweetened condensed milk). Let cool slightly - perhaps 10 minutes - then cut carefully into small bars or diamonds and cool completely before freezing or enjoying.

To freeze use a flat freezer container with a snug lid, and place inside a large ziplock bag to avoid freezer burn. These keep well for up to 3 months in the freezer - if they last that long!

Gingerbread Men - a Christmas Classic

I love Gingerbread Cookies. I have always enjoyed making little gingerbread men and girls and decorating them with my kids, grandchildren, cooking classes and my preschoolers. The smiles lit up their faces as their little people came to life. What more rewarding task could there possibly be than their reactions as they hold and share their creations? Here is a basic gingerbread recipe that's tasty, durable and sturdy yet soft enough to be perfect.

Ingredients

• 6 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 c shortening, melted and slightly cooled
• 1 c molasses
• 1 c packed brown or golden sugar
• 1/2 c water
• 1 egg
• 1 tsp vanilla extract

Directions

1. Sift together flour, baking powder, ginger, nutmeg, cloves and cinnamon. Set aside.
2. In a medium bowl, mix together shortening, molasses, brown sugar, water, egg and vanilla until smooth. Gradually stir in the dry ingredients, until completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap and refrigerate for at least 3 hours to allow for easier handling.
3. Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
4. Bake for 10-12 minutes in preheated oven. When the cookies are done, they will look dry but will still be soft to the touch. Remove to baking sheet to cool on wire racks.

Frosting

You may frost these cookies with a canned commercial icing or make your own buttercream frosting. Frost your cookies using a rolled up piece of waxed or parchment paper with a small hole on the bottom, or use a purchased icing kit to make things a bit easier. You want to create the traditional design, not necessarily frost the entire cookie (unless that's what your children prefer!)

Decorations:

• small candies such as M&M's or smarties for buttons and eyes
• cinnamon heart to say "I love you"
• your choice of additional embellishments
• little piped-on skirts or skirts made of cut up "jellied fruit" pieces or gumdrops for gingerbread girls or for "shoes" or "hats"

Recipe for Buttercream Frosting

Soften 1 stick of butter or margerine. Mix with approximately 2 c icing (confectioner's) sugar. Add 1 tsp vanilla. Pour in milk or cream, approximately 2 tbsp at a time, until the frosting is of spreading consistency. If too thin, add a bit more icing sugar. If too thick, add a bit more milk. Butter gives the softest consistency and best flavor.

Sweet Potato Casserole

Here's a nice easy casserole that looks delicious when you're serving turkey or ham - for example, at Christmas or Thanksgiving? One of my all-time favorites with a couple of extra suggestions from my good friends at work.


Sweet Potato Casserole

Ingredients

• 4 large sweet potatoes (yams)
• 1/2 c light brown or golden sugar
• 1/2 stick (1/2 c) butter or margarine
• 1 can of crushed pineapple, well-drained
• 1 bag of mini-marshmallows
• 1 tsp salt, dash of pepper
• pecans (optional)

How to Make This

1. Peel and cut sweet potatoes in cubes. Boil in water with 1 tsp salt added for approximately hot water, until easily pierced by a fork. Remove and drain.
2. In large mixing bowl, use a potato masher to squash the  sweet potatoes (boiled or baked - see below), butter/margarine, golden sugar and crushed pineapple until the potatoes are mashed and the mixture is smooth. Then stir a bit more with a wooden spoon to blend. You can add a dash of nutmeg or cinnamon along with the pepper or salt, if you desire.
3. Turn into a buttered LARGE casserole or 9x13 inch pan. Sprinkle liberally with mini marshmallows. You may also wish to either use chopped or whole pecans to decorate the casserole at this point (this is for my friend who says you have to have pecans on a sweet potato casserole).
4. Bake at 350 degrees for approximately 40 minutes, or until the marshmallows are golden and puffed and the casserole is bubbling. Serve to 6-8 hungry guests.

Cooking Note: Some folks prefer to bake their yams (pierce skin in several places after washing and drying the spuds) on aluminum foil or a cookie sheet for about 3/4 of an hour. You can then scoop out the insides and use for the above dish after mixing them with one egg and a splash of milk. They are drier when prepared this way but the end result is the same.

Dog Bones for Dogs AND Kids

Here is a snack that does double duty - you can feed them to your children and to your pup! Easy to make and great to give as gifts to any dog-lover.


Knick Knack Paddy Whack Give the Dog a Bone....?

Ingredients                          <courtesy of FreeFoto.com>

• 1/2 c peanut butter
• 1/2 c dry milk
• 1 tbsp honey
•  1 c finely crushed graham cracker crumbs

Directions

1. Mix in bowl 1/2 c peanut butter and 1/2 c dry milk
2. Add 1 tbsp honey and mix very well
3. Divide dough into 6 pieces
4. Mold each piece into the shape of a dog bone
5. Sprinkle graham cracker crumbs on both sides (or roll the bone in the crumbs)

Let Junior and Fido enjoy!

Individual Pizzas

Here is a recipe for a happy child - a snack that they can make to their own specifications, without the "icky" stuff that they would rather not eat! The tortillas make the perfect easy crust, and kids can have their choice of suggested "fixin's." There's also a home-made pizza dough recipe at the end for those of us who are pizza purists :)

Individual Pizzas

Courtesy of 123RF

 Ingredients

• Small flour tortilla OR hand-made pizza crust (recipe to follow)
• Pizza sauce (your favorite)
• Sliced mushrooms, peppers (various colors), olives or other favorite veggies
• Pineapple tidbits
• Chopped ham or pepperoni
• Grated cheese(s)

How To Construct a Pizza

1. Place the tortilla on a paper plate
2. Allow children to spread pizza sauce on the pizza and cover with their favorite ingredients
3. Remove pizzas from the paper plate and place onto a baking sheet
4. Put the oven on "broil" and place the baking sheet on the second from bottom rack
5. Remove the pizza once the cheese is bubbly and the tortilla slightly browns around the edges
6. Allow to cool slightly, then slice and children can enjoy their creations!

Home-Made Pizza Crust

Some folks like the recipe on the Bisquick package, while others like to use a food processor. I prefer a regular, hand-prepared yeast crust.

Ingredients

• 2 1/4 tsp active dry yeast (1 pkg)
• 3/4 c warm water 
• 1 tsp sugar
• 2 tbsp oil (preferably olive oil)
• 1tbsp honey
• 1 tsp (sea) salt
• 2 c all-purpose flour

Directions

1. Stir sugar into warm water and sprinkle dry yeast over the top. Let sit for 10 minutes
2. Combine flour and salt in a medium bowl. Make a well in the middle and add the honey and oil. 
3. When the yeast is ready (foamy and all dissolved), add that to the well and mix together with a wooden spoon.
4. Turn onto a floured surface and gently knead the dough until totally smooth and elastic
5. Place in a greased bowl and cover with a damp cloth in a warm place, allowing to rise for about 45 minutes
6. Punch down dough and divide into 2 separate balls (for 2 large pizzas) or 6 small balls for individual pizzas
7. Roll each ball until thin with a rolling pin and place on a baking sheet. Crimp up the edges to hold the sauce and toppings. Prick each crust all over with a fork.
8. Top with sauce and favorite toppings 
9. Bake at 450 degrees for approximately 12-18 minutes (until crust is golden and the cheese is melted)