Welcome to The Kid's Cupboard!

This is your page full of ideas and projects for you to do using household kitchen items. And we want to feature your own special recipes. So send some of your ideas to: carla@wvgourmetfoods.com and we'll add them to our collection.

Note to Adults:
Please read all directions, some recipes may require the use of a blender,
cutting of items or boiling water. Practice safety in the kitchen!

Edible Finger Paint

4 oz. pkg Instant Pudding mix
chocolate, vanilla, butterscotch or your favorite
2 c. whole milk
white paper

Prepare pudding mix according to mix directions.
Thicken in fridge. Paint on white paper with pudding.
Let project dry for 3 to 4 hours.

Peanut Butter & Chocolate Chip Tortilla

Flour Tortillas
Peanut Butter (smooth or crunchy)
Mini Chocolate Chips

Spread a thin layer of peanut butter on the open tortilla,
then sprinkle chocolate chips on the peanut butter.
Roll up and enjoy!

Frozen Pudding Sandwiches

4 oz. pkg of Instant Pudding mix (any flavor)
2 c. cold milk
24 Honey Graham Cracker Squares

Shake or Blend together pudding mix and milk until creamy.
Spread 2 heaping spoonfuls of pudding onto graham cracker.
Top with another graham cracker sandwich style.
Wrap in plastic wrap and place in freezer at least overnight.
Makes one dozen.

Homemade Ice Cream

1 c. of cream
3\4 c. milk
1 egg
2 different size cans with lids
1 t. vanilla
1\2 c. sugar
ice
rock salt

Mix ingredients and place in small can. Put ice and rock salt
around smaller can (with a very tight lid on it).
Put lid on the larger can.
Take turns rolling the can to each other for at least 25 minutes.

Honey Candy

1/2 c. honey
1/2 c. peanut butter
1 c. nonfat dry milk
2 c. raisins
1/2 c. chopped nuts

Mix honey and peanut butter in bowl. Gradually add dry milk, mixing well.
Mix in raisins and nuts. Shape into log. Wrap in wax paper.
Chill until firm. To serve: cut into 1/2 inch slices. Keep cool.

Fruit Soup

Honeydew and/or cantaloupe
1 banana
plums
kiwifruit
grapes
and other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet

Scoop balls from melons with a melon ball cutter.
Use a honeydew or cantaloupe, or scoops of each.
Cut up a banana, with a butter knife. Parents can cut up remaining fruits.
Add the orange juice for the base of the soup into a blender.
Add pieces of banana into blender and whirl on high for 30 seconds.
Pour soup into 3 or four bowls.
Add cut up fruit to each of the bowls, then top off with
a scoop of frozen yogurt or sorbet.

Purple Cow

1/4 c. grape juice
1 c. milk
1 banana, sliced

Mix above ingredients in a blender.

Elephant Shake

1 c. milk
1 ripe banana
1 T. creamy peanut butter

Blend together for a delicious drink

.Monkey Shake

1 c. milk
1 banana, sliced

Blend milk and banana together for a delicious milkshake.
3-4 oz. servings

Crunchy Banana Popsicles

Bananas (cut in half)
Popsicle sticks
Lemon juice
Grape Nuts Cereal

Stick banana halves into popsicle sticks.
Dip bananas into a mixture of 1/2 lemon juice and 1/2 water.
Roll bananas in crushed Grape Nuts, place on wax paper and freeze.

Homemade Peach Lemonade

2 fresh peaches peeled and cubed
4 c. water
1 c. sugar
3/4 c. fresh lemon juice

Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible.
Stir in the lemon juice, and serve in tall glasses over ice.
Serves 4.

Pear Bowls

1 medium pear, cored and halved
2 medium scoops fruit-flavored sherbet

Scoop out center of each pear half, leaving at least 1/2 inch on all sides.
Fill centers with medium scoops of sherbet.
Makes 2 servings.

Pumpkin Smoothies

1/8 t nutmeg
1/2 c canned pumpkin
3/4 cup milk or vanilla yogurt
1/4 t cinnamon
2 t brown sugar
4 ice cubes

Combine all ingredients in a blender and puree until smooth.
Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping.
For a fun touch, add a pinch of cinnamon or a few colored sprinkles.
Makes 2 or 3 servings.

Kid's Snack Mix

1/2 c peanut butter
1/2 c butter or margarine
6 oz of chocolate chips
10 cups Corn Chex cereal
2 cups powdered sugar

Melt peanut butter, butter or margarine and chocolate chips in a saucepan over medium heat. Pour over Corn Chex, be sure to coat all of the cereal. Put 2 cups powdered sugar in a large paper bag. Put the cereal in the bag and shake gently until all cereal is coated. Pour out on wax paper to cool.

Fruit Compote

6 cooking apples, peeled
1/2 cup golden raisins
3 T sugar
1/2 t cinnamon
1/4 cup water
1 T chopped walnuts (optional)

Peel the apples. Chop apples into small pieces (careful using the knife). Place all of the ingredients in a saucepan and cook the mix over medium heat until apples are tender (~ 20 minutes). Let the mix cool. Place in bowl. Sprinkle chopped walnuts on top.

Kangaroo Pockets

Pita (pocket) bread
Yummy things for filling

Cut pita bread in half. Open the pocket and fill with a variety of your favorite ingredients! Cream cheese and sprouts, peanut butter, jelly and apple slices, apple, celery, grapes, raisins and nuts, salad, taco meat, cheese and salsa.
The list of combinations are endless.
So hop to it and start making your own Kangaroo Pocket!

Favorite Flavor Yogurt

3 oz. package of gelatin (your favorite flavor)
1 1/4 cups boiling water
2 cups plain low-fat yogurt

Place gelatin in a bowl and add boiling water. Stir until gelatin is dissolved.
Let the gelatin cool and refrigerate for 1/2 hour. Add yogurt to the gelatin mix and beat until creamy. Refrigerate for 1 hour. Enjoy!

Ants on a Log

8 stalks of celery
8 T peanut butter or almond butter
1 cup raisins

Wash and clean celery. Spread 1 T. of peanut or almond butter on each stalk of celery. Press raisins on each stalk. Cut into 3" sticks. Serves 24.

Cheesy Pineapple Squares

4 slices of bread
Margarine
4 slices of your favorite cheese
4 pineapple slices (rings)

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake in 350 F oven until cheese melts. Serve.

Monkey Crunch

6 cups Cheddar Popcorn
1 to 2 cups banana chips, break into small pieces
2 cups dry-roasted peanuts
1 to 2 cups sweetened, dried cranberries or cherries

Measure all ingredients into a large bowl.
Stir well. Serves 4 to 6 hungry monkeys!

Vegetable Roll Ups

1/2 cup cream cheese, at room temperature
4 chives, 1 sprig of dill and/or 3 basil leaves
2 eight- to ten-inch flour tortillas
1 tomato, seeded and sliced into thin rounds
6 spinach leaves

Place the cream cheese in a small bowl. For herb cream cheese,
use scissors to snip the herbs into tiny pieces, then mash
herbs into the cream cheese.
Spread a little cream cheese on each of the spinach leaves, then
spread the remainder in a thin layer onto the tortillas. Place the tomato slices
in a row down the middle. Add spinach leaves, cream cheese facing up.
Roll up each tortilla tightly into a log. Pinch the seams shut.
Use a serrated knife and slowly slice each
roll crosswise into 5 or 6 spiral sandwiches. Serves 2 to 4.

Tortilla Straws

6 burrito-size flour tortillas
Vegetable oil cooking spray
Salt

Heat oven to 375º F. Ready baking sheets.
Use kitchen scissors or pizza cutter to cut each tortilla into 1/4-inch strips.
Spread tortilla strips on the baking sheets in a single layer. The pieces should
not overlap. Spray tortillas with cooking spray,
hold about 12 inches away. Sprinkle with salt.
Bake strips for 3 minutes. Remove from oven and stir with tongs or spatula,
it's ok if they twist and bend. Place them back in the oven and
bake for 4 to 5 minutes, until lightly browned. Let cool on baking sheet.
Place in bowl. Serves 4 to 6.