MILWAUKEE -- It's time to get your kids in the kitchen. Author and home cook Diane Fechter can help you do that with a new children's cookbook she just published. She joined the Real Milwaukee team for a chat.
Combine all ingredients in blender. Cover and process about 1 minute until thoroughly blended. Serves 2
Variation: Substitute frozen strawberries for blueberries.
In a medium bowl, stir to combine all ingredients. Refrigerate 1 hour before serving with your choice of raw veggies or chips.
All you need is instant pudding, milk, and small jars. Out of different colors of construction paper, cut out 9 large jar shapes. On each one, write one of the following directions. Hide the directions. After children find them, follow directions and enjoy!
Preheat oven to 350˚. Grease a 13x9 pan. Arrange potatoes in bottom. Layer cheese, ham and onion. Combine remainder of ingredients. Pour over all. Bake 350˚ uncovered 40-45 minutes or until set. Let stand 5 minutes before serving. OR: Cover well and freeze for up to 2 months. Thaw. Then bake as directed.
POLKA DOT RICE MIX
Place the above ingredients in a sandwich zip or clear cellophane bag, tied with raffia or ribbon. Attach the following directions and add a use by date of 4 months.
POLKA DOT RICE MIX (Directions to attach to bag)
In a saucepan bring water and butter to a boil. Add rice mix. Stir. Reduce heat; cover and simmer about 20 minutes or until water is absorbed. Fluff with a fork. Serves 4.
Preheat oven to 400˚. Line a baking sheet with parchment paper. Pat each biscuit into a 4-inch circle on parchment paper. Spoon 1-2 tsp. sauce on each biscuit circle. Sprinkle with cheese. Add other toppings, if desired. Bake 15 minutes or until crust is lightly browned. Cool 5 minutes before eating. Makes 8 pizzas.
Fun tip: Make smiley face pizzas with pepperoni or black olives.