Thursday, December 23, 2010

Easy Holiday Recipes for Kids!

Try these yummy sweet treats at home this holiday season!

No-Bake Snowball Cookies

Yield: 2 dozen cookies


3 cups powdered sugar, divided

½ cup butter, softened

¼ cup milk

1 large banana, mashed with a fork until smooth

1/4 cup cocoa powder

3 cups oats

1 tsp vanilla

½ cup creamy peanut butter


  1. In a large sauce pot mix together 2 cups of the powdered sugar, butter, milk and cocoa.
  2. Place mixture on the stove over medium heat and bring to a boil. Have an adult help you remove the pan from the stove and pour into a large glass bowl
  3. Stir the oats, vanilla, and peanut butter into the warm sugar and mix until a dough forms
  4. Use a small ice cream scoop to drop balls of the dough into a cookie sheet lined with wax paper
  5. Place the wax paper in the refrigerator and chill for 2 hours.
  6. Roll in remaining 1 cup powdered sugar to resemble snowballs. Store in an airtight container.

Microwave Cornbread with Honey Butter

Yield: 6-8 servings


1 ¼ cups flour

¾ cup yellow corn meal

3 Tbsp sugar

1 tsp salt

1 cup milk

3 Tbsp vegetable oil

1 egg

¾ cup butter, softened to room temperature

¼ cup honey


  1. In a large bowl mix together the flour, cornmeal, sugar, and salt
  2. In a small bowl mix together the milk, oil and egg
  3. Make a hole in the center of the dry ingredients and add the milk mixture. Stir together with a wooden spoon until it forms a dough
  4. Pour the batter into an ungreased glass or plastic pie plate or round microwaveable cake pan.
  5. Microwave at on high for 5-6 minutes, or until the surface of the bread looks dry
  6. Have an adult help you remove the hot pan from the microwave and let the bread cool for at least 5 minutes before cutting
  7. To make the honey butter, place the softened butter and honey in a bowl and stir with a spatula to evenly combine. Store in an airtight container in the refrigerator.

Gooey Chocolate Cake in a Microwave

Yield: 4 servings


3 Tbsp butter, softened

¼ c white sugar

1 egg

1 tsp vanilla extract

¼ c milk

½ c all-purpose flour

2 Tbsp cocoa powder

¼ tsp baking powder

1 pinch salt


  1. Spray a medium microwave-safe bowl with non-stick spray and set aside
  2. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
  3. Cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Double Chocolate Bread Pudding

Yield: 6-8 servings


1 cup white chocolate chips, melted in the microwave

½ c sugar

¼ tsp salt

1 tsp ground cinnamon

1 tsp vanilla extract

1 ½ c milk

2 eggs, beaten together

½ cup semi-sweet chocolate chips

2 ½ c bread cubes – buy a pre-sliced baguette and let kids tear the slices into pieces


  1. Preheat oven to 350 degrees
  2. Lightly grease oven-safe ramekins or a medium casserole dish with butter and place the bread cubes in the dishes.
  3. In a large bowl, whisk together the milk, eggs, vanilla, sugar, cinnamon, salt, and melted chocolate
  4. Add the bread cubes and stir to coat in the milk mixture, then add in the chocolate chips. Let this mixture stand, stirring occasionally, for approximately 20 minutes or until bread absorbs most of the milk mixture.
  5. Use a big spoon to divide the mixture evenly among the ramekins or pour the whole bowl into the prepared casserole dish
  6. Bake pudding for about 12-15 minutes or until set. Check pudding by inserting a toothpick through the middle and it should come out clean.
  7. Serve the pudding warm, with or without whipped cream

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