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.
Mix the ground beef, bread crumbs and egg together in a bowl.
Shape meatballs using your hands. Lay them out on waxed paper until all are done.
Heat the oil in a fry pan and brown the meatballs, a few at a time, until all are done.
Drain on paper towels.
Mix all the sauce ingredients together in a saucepan.
Cook on top of the stove on low heat for 20 minutes.
Add the meatballs and cook for another 20 minutes.
Serve on toothpicks for a snack, or over rice or noodles for dinner.
Heat 1 tbsp oil in a medium nonstick frying pan over high heat. Add eggs, swirling to coat base. Cook until just set. Remove from heat, roll up and slice.
Heat remaining oil in a wok. Stir-fry bacon and garlic for 3-4 mins, until golden. Add rice, mixed vegetables, soy sauce and barbecue sauce, if using. Stir-fry for 2-3 mins, until heated through. Add omelette and spring onions, stirring until combined.
Cook all ingredients in 1 1/2 quart pan over medium heat for 4 to 5 minutes, stirring vigorously until all mixture forms a ball. Remove dough from pan and let stand on counter 5 minutes.
Knead dough about 30 seconds or until smooth and blended.
Cool completely.
Store in airtight container in refrigerator.
Kids will love to mold and shape this dough.
asy to make fruit skewers for kids. A great alternative to chips
Cook all ingredients over medium heat for 4 to 5 minutes, stirring vigorously until it forms a ball.
Remove dough from pan and let stand on counter for 5 minutes.
prinkled wheat germ and bake for 15 to 20 minutes or
aute the onion and carrot for 8-10 minutes stirring occasionally
tray; refrigerate for 10 mins.
Heat vegetable oil in a
/4 cup of the vegetable stock in a pan and
For the tomato chutney, use a
n a little of the vegetable oil for a few minutes until
Cook all ingredients in 1 1/2-quart saucepan over medium heat 4 to 5 minutes, stirring vigorously until mixture forms a ball. Remove dough from saucepan and let stand on counter for 5 minutes. Knead dough about 30 seconds or until smooth and blended.
Cool completely.
Store in airtight container in refrigerator.
For the aioli, mix egg yolks,
Place cucumbers in a strainer.
Sprinkle with salt; let stand for 30 minutes, tossing occasionally.
Rinse and drain well.
In a bowl, combine the oil, vinegar, sugar and pepper; add the cucumbers and stir well.
Sprinkle with onions and paprika. Refrigerate until serving.
Makes 4 servings.
ogether and allow to infuse for about 10 minutes. In another
Cream together Marshmallow Creme and softened cream cheese. Slice apples and take out seeds (for kids).
Dip apples.
Can refrigerate.
Mix the chickpea flour, salt, baking powder, cumin, and chili powder together in a bowl. Gradually stir in 1 cup plus 1 tbsp cold water until a thick batter forms. Stir in the garlic.
Heat the oil in a large pan until it reaches 350\u00b0F, or until it shimmers. Pull the vegetable pieces through the batter until fully coated then lower each piece into the oil. Fry for 2-4 mins (depending on the size of the vegetable), until golden and crisp. Drain on paper towels then serve with pickles.
o seal.
Heat the vegetable oil for frying- you can also