Toms River Mom

Click here to find some fun, easy and kid-friendly recipes for St. Patrick’s Day.

This is a good one! Easy to make, and your kids can help! Click here for the recipe at Kraft Recipes.

Mold marshmallows into sweet mini bunnies that are a treat to eat.
Time needed: Under 1 Hour

Ingredients
Marshmallows
Scissors
Toothpick
Food coloring

Click here for Instructions

A great cooking project to do with your children is to make sweet potato pudding.

Ingredients:
¼ cup of apple juice concentrate,
2 cups of cooked sweet potatoes
1/3 cup orange juice
1 teaspoon cinnamon
A peeled banana
And two eggs.

Click here to find out how to make it.

The kids are in bed…you’re making their lunches for tomorrow…and…oh no…no bread. Here’s a fun substitute if you’re in a pinch.

What You Need
2 frozen waffles, toasted, cooled
1 KRAFT Singles
slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple or pear, sliced
2 tsp. maple-flavored or pancake syrup

Click here to find out how to make it

Popcorn balls make a quick and easy snack or a special treat for parties and holidays. Take this basic recipe and tailor it to your occasion – the possibilities are limitless! Ask your child for ideas – this is a snack preschoolers can help make.

Popcorn doesn’t have a whole lot going for it nutritionally – it’s not high in nutrients except for some fiber. But it’s light and airy so popcorn treats can be big on size, but not big on calories.

How To Make Sweet Popcorn Balls
10 cups popcorn (about 1/3 cup unpopped kernels)
2 T butter
½ c brown sugar
¼ c honey
¼ tsp salt

Preparation time – about 15-20 minutes
Makes about 30 golf ball-sized popcorn balls

Click here to find out how to make them!

An easy and delicious dessert for your family and friends.

Ingredients
6 apples (or 6 cups of apple slices)
1 1/2 cups rolled oats
3/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
Whipped cream or ice cream

Instructions
To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other, and push the peeler away from himself.

Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan.

Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together.

Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers–even preschoolers–lend a hand.

Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream.

Serves 6.

Not only is this dish delicious, but your child will think it’s cool to cook scrambled eggs right in the middle of the other ingredients. For the best results, refrigerate the rice for several hours beforehand to keep it from turning mushy when you make the finished dish.

Ingredients:
2 1/2 tablespoons vegetable oil
1/2 teaspoon sesame oil
4 scallions, sliced
1 cup frozen baby peas, thawed
1 medium carrot, peeled and grated
3 cups cooked and chilled long grain white rice
3 large eggs
1 1/2 to 2 tablespoons soy sauce

Instructions:
Heat 2 tablespoons of the vegetable oil and the sesame oil in a large sauté pan or wok over medium heat. Add the scallions, peas, and grated carrot all at once, taking care to avoid being splattered by hot oil. Sauté the vegetables for 1 minute, stirring them constantly. Add the rice and stir the mixture occasionally as it heats for 2 to 3 minutes.

Have your child break the eggs into a small bowl and beat them with a fork or small whisk until blended. Then she should move the rice to the perimeter of the pan and pour the remaining 1/2 tablespoon of vegetable oil into the center. Add the eggs and stir them continuously with a wooden spoon until they are soft but not overcooked.

When the eggs are almost fully cooked, stir the rice into them until everything is well mixed. Add the soy sauce and heat for another minute or two, stirring often. Makes 4 servings.