Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
RESERVE 2 tablespoons carrots.
Mix remaining carrots with cream cheese;
spoon into cucumber shells.
Top with reserved carrots.
Cut each cucumber half into 5 pieces to serve.
For Kids- Let the kids make cucumber \"boats\" instead! Just fill the cucumber shells with the cream cheese mixture as directed. Then, add snow peas for the sails. Decorate with other cut-up fresh vegetables as desired to resemble colorful sailboats.
Cut cucumber in half lenghwise and slice into 1/4-inch thick slices. Cut out seeds so you end up with little crescent shapes.
Slice carrot and cut out 2 small triangles on one side using a sharp knife, so the carrot slice looks like a tulip. Skewer the cucumber crescent onto a toothpick, followed by a carrot \"tulip\".
nd saute the onion and carrot for 8-10 minutes stirring occasionally
rom heat. Add contents of carrot and raisin pouch. Let stand
Heat olive oil in a saucepan over medium-low heat. Cook and stir onion in the hot oil until translucent, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
Stir diced tomatoes, carrot, celery, Italian seasoning, oregano, salt, pepper, and bay leaf into the saucepan. Simmer until flavors combine, about 1 hour.
Pour sauce into a food processor, discarding bay leaf. Cover and blend carefully until smooth.
Begin juicing your vegetables, including the garlic, reserving juice for soup or pasta sauce (freeze or use immediately.).
Remove vegetable pulp from the juicer and saute in olive oil until browned.
Chill vegetable mixture in refrigerator.
When veggie mixture is chilled, combine beef, turkey and veggie mixture until well mixed.
Package mixture into 4-6 freezer bags, for use as needed.
asy to make fruit skewers for kids. A great alternative to chips
prinkled wheat germ and bake for 15 to 20 minutes or
br>Bake in the oven for 50-60 mins. About 20
Cream together Marshmallow Creme and softened cream cheese. Slice apples and take out seeds (for kids).
Dip apples.
Can refrigerate.
brown or blue food dye (for eyes).
Blue food dye
br>Bake at 350\u00b0 for 40 minutes or until toothpick
tablespoon of sunflower oil for 5-6 minutes until soft
Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
Serve with dippers of your choice.
Place carrot and juice in small saucepam.
Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
Cool for 10 minutes.
Blend or process carrot mixture with yogurt.
Stir in mint, currants and ginger.
Repeat with the remaining ingredients, for a total of 4 layers
Put everything into large bowl.
Mash, knead or beat with hands.
Shape into walnut size balls.
Butter bottom of glass. Place balls in ungreased cookie sheet.
Dip glass in sugar and lightly mash balls to flatten.
Re-dip glass in sugar each time. Bake at 350\u00b0 for 10 minutes.
Makes 3 1/2 dozen.
utter and saute the shallot for 5-6 minutes until soft