Ingredients
1 can, 14 ounces, black beans, rinsed and drained2 cups frozen corn kernels1 small red bell pepper, seeded and chopped1/2 red onion, chopped1 1/2 teaspoons ground cumin, half a palm full2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)1 lime, juiced2 tablespoons vegetable or olive oil, eyeball itSalt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Showing posts with label Kids. Show all posts
Showing posts with label Kids. Show all posts
Wednesday, August 26, 2015
Saturday, May 9, 2009
Salt Dough
Ingredients
2 cup flour
1 cup salt
½ to 3/4 cup water
1 teaspoon oil (optional)
1 teaspoon potato starch or wallpaper paste (optional)
food coloring, kool aid, or tempera paints (optional—for colored dough)
Directions
To get an especially fine dough, that is less grainy, mix your salt and water together first and stir it for about 5 minutes with your kitchen machine or by hand. Then add the flour and starch or wallpaper paste. Some people (especially children) prefer stiffer dough, in which case, add a little more flour. Knead the dough at least 10 minutes to ensure an elastic consistency (less if you are using a kitchen machine).
Keep dough in a plastic bag away from air. If kept in the refrigerator, it can last up to a week. Small amounts of flour may need to be added into it as it will absorb water while resting. After a week the dough gets too stretchy and does not keep its shape well.
While working with the dough, only use the amount of dough needed and keep the rest wrapped up in a plastic bag. Model objects on aluminum foil and place on a cookie sheet afterwards. To attach parts to each other, wet both parts lightly and gently score. If you have parts that you want to stick up (for example: the bottom of a skirt) support these underneath with little pieces of foil.
Air-drying is best for small objects. Bigger objects will develop air bubbles on the back of the project and will not dry thoroughly. Roughly, for each ¼ inch, bake your object for 1 hour at 150. Afterwards (regardless of the thickness) bake it for ½ hour at 200, then ½ hour at 250 and then bake it for 1 hour at 300. Brown (if desired) objects at 400.
For objects made from colored dough, bake items initially at 125, gradually increasing temperature to 250 To preserve color integrity, do not cook above 250.
Objects are completely dry when if tapped it sounds hollow. If desired, objects can be painted with acrylic craft paints and should be top coated (regardless to whether painted) with lacquer thoroughly.
2 cup flour
1 cup salt
½ to 3/4 cup water
1 teaspoon oil (optional)
1 teaspoon potato starch or wallpaper paste (optional)
food coloring, kool aid, or tempera paints (optional—for colored dough)
Directions
To get an especially fine dough, that is less grainy, mix your salt and water together first and stir it for about 5 minutes with your kitchen machine or by hand. Then add the flour and starch or wallpaper paste. Some people (especially children) prefer stiffer dough, in which case, add a little more flour. Knead the dough at least 10 minutes to ensure an elastic consistency (less if you are using a kitchen machine).
Keep dough in a plastic bag away from air. If kept in the refrigerator, it can last up to a week. Small amounts of flour may need to be added into it as it will absorb water while resting. After a week the dough gets too stretchy and does not keep its shape well.
While working with the dough, only use the amount of dough needed and keep the rest wrapped up in a plastic bag. Model objects on aluminum foil and place on a cookie sheet afterwards. To attach parts to each other, wet both parts lightly and gently score. If you have parts that you want to stick up (for example: the bottom of a skirt) support these underneath with little pieces of foil.
Air-drying is best for small objects. Bigger objects will develop air bubbles on the back of the project and will not dry thoroughly. Roughly, for each ¼ inch, bake your object for 1 hour at 150. Afterwards (regardless of the thickness) bake it for ½ hour at 200, then ½ hour at 250 and then bake it for 1 hour at 300. Brown (if desired) objects at 400.
For objects made from colored dough, bake items initially at 125, gradually increasing temperature to 250 To preserve color integrity, do not cook above 250.
Objects are completely dry when if tapped it sounds hollow. If desired, objects can be painted with acrylic craft paints and should be top coated (regardless to whether painted) with lacquer thoroughly.
Hamburger Cookies
Ingredients
2 tablespoons Pillsbury Vanilla Frosting Supreme"
12 vanilla wafers
2 tablespoons green tinted coconut*
6 chocolate covered round mint cookies or patties
Honey, warmed
Sesame seeds
Directions
For each hamburger cookie, spread 1/2 teaspoon of frosting on flat side of 1 vanilla wafer. Place 1 teaspoon coconut and I mint cookie on frosting. Spread flat side of second vanilla wafer with 1/2 teaspoon frosting; place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seed. Repeat to make 5 more cookies. 6 cookies.
*TIP:
To tint coconut, place coconut and 1 to 2 drops of green food color in jar or heavy resealable plastic bag. Screw on lid, or seal bag and shake until coconut is uniformly colored.
Hot Dog Cookies
Ingredients
¾ cup butter
¼ cup granualated sugar
¼ cup packed light brown sugar
1 egg yolk
1 ¾ cups all-purpose flour
¾ teaspoon baking powder
1/8 teaspoon salt
Liquid food colors
Sesame seeds
TOPPINGS
Shredded coconut, red and green decorator gels, frosting and gummy candies
Directions
1. Divide colored dough into 6 equal sections. Roll each section into thin log shape. Round edges. Set aside.
2. To make "buns," divide remaining dough into 6 equal sections.
3. Roll sections into thick logs.Make very deep indentation the length of log in centers; smooth edges to create buns.
4. Lift buns with small spatula and dip sides in sesame seeds. Place 3 inches apart on prepared cookie sheets.
5. Place hot dogs inside buns.
6. Freeze 20 minutes. Preheat oven to 350OF Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.
7. Top hot dogs with green tinted shredded coconut for "relish," white coconut for "onions," red decorator gel for "ketchup" and yellow tinted frosting or whipped topping for "mustard."
8. Prepare Butter Cookie by combining butter, sugar and yolk in medium bowl. Add flour, powder and salt; mix well.
9. Cover, refrigerate about 4 hours until firm. Grease cookie sheet.
10. Use 1/3 of dough to make "hot dogs." Refrigerate remaining dough. Mix food colors in small bowl to get reddish brown color following chart on back of food color box. Add reserved 1/3 of dough. Mix color throughout dough using wooden spoon.
Chocolate Cookie Mice
Ingredients:
3/4 Cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
21/4 cups Pillsbury's Best All Purpose or Unbleached Flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Miniature semi‑sweet chocolate chips
Red or black string licorice, cut into 2‑inch pieces
Directions:
Heat oven to 325 F. In large bowl, beat sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1‑inch balls.
To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets. Bake at 325 F for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets. 3 dozen cookies.
VARIATION: CHOCOLATY SHORTBREAD COOKIES: Prepare cookie dough as directed above. Shape dough into I‑inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with glass dipped in sugar. Bake at 325'F for 8 to 13 minutes or until set. Cool I minute; remove from cookie sheets.
3/4 Cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
21/4 cups Pillsbury's Best All Purpose or Unbleached Flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Miniature semi‑sweet chocolate chips
Red or black string licorice, cut into 2‑inch pieces
Directions:
Heat oven to 325 F. In large bowl, beat sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1‑inch balls.
To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets. Bake at 325 F for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets. 3 dozen cookies.
VARIATION: CHOCOLATY SHORTBREAD COOKIES: Prepare cookie dough as directed above. Shape dough into I‑inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with glass dipped in sugar. Bake at 325'F for 8 to 13 minutes or until set. Cool I minute; remove from cookie sheets.
Pretzel Butterflies
Ingredients:
3 1/3 cups (72) small pretzel twists
6 oz. vanilla‑flavored candy coating, cut into pieces
Thin pretzel sticks, cut into 72 (1/2‑inch) pieces
Directions:
Line cookie sheets with waxed paper. Arrange pretzel twists on waxed paper‑lined cookie sheets in groups of two with single hole sides of pretzels touching to form butterfly wings (see diagram). Melt candy coating in small saucepan over low heat, stirring constantly. Spoon or pipe in thin strip between pretzels to resemble bodies of butterflies and hold pretzels together. Insert 2 pretzel stick pieces in top center of each to form antennae. If necessary, pipe additional coating for reinforcement. Let stand until set. Remove from waxed paper. 36 snacks.
3 1/3 cups (72) small pretzel twists
6 oz. vanilla‑flavored candy coating, cut into pieces
Thin pretzel sticks, cut into 72 (1/2‑inch) pieces
Directions:
Line cookie sheets with waxed paper. Arrange pretzel twists on waxed paper‑lined cookie sheets in groups of two with single hole sides of pretzels touching to form butterfly wings (see diagram). Melt candy coating in small saucepan over low heat, stirring constantly. Spoon or pipe in thin strip between pretzels to resemble bodies of butterflies and hold pretzels together. Insert 2 pretzel stick pieces in top center of each to form antennae. If necessary, pipe additional coating for reinforcement. Let stand until set. Remove from waxed paper. 36 snacks.
Witches Hats
Ingredients:
32 foil‑wrapped milk chocolate kisses, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32 cookies)
I tube (4.25 ounces) orange or red decorating icing
Directions:
Attach chocolate kiss to chocolate bottom of each cookie with decorating icing. Pipe decorating icing around base of chocolate kiss. Makes 32 hats.
32 foil‑wrapped milk chocolate kisses, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32 cookies)
I tube (4.25 ounces) orange or red decorating icing
Directions:
Attach chocolate kiss to chocolate bottom of each cookie with decorating icing. Pipe decorating icing around base of chocolate kiss. Makes 32 hats.
Lady Bug Cookies
Ingredients:
1/2 cup vanilla milk chips
1/2 can Pillsbury Vanilla Frosting Supreme
12 drops red food color
9 drops yellow food color
1 (13 1/2‑oz.) pkg. (21) chocolate covered marshmallow cookies
21 large black gumdrops, cut in half horizontally
String licorice, cut into 42 (1 ‑ inch) pieces
Directions:
Line cookie sheet with waxed paper. In small saucepan over low heat, melt chips with frosting, stirring frequently until chips are melted and mixture is smooth. Add food colors; blend well. If necessary, place saucepan in pan of warm water to maintain dipping consistency.
To form body of ladybug, dip rounded side of cookie into frosting mixture. Place, flat side down, on waxed paper‑lined cookie sheet. To form head of ladybug, place smaller of the 2 gumdrop slices on edge of cookie. Insert 2 licorice pieces in head to form antennae. With toothpick, draw line across top of cookie, starting at head and going to opposite side. Chop other gumdrop slice into small pieces and arrange over orange frosting to form spots on ladybug. Let stand until set. Repeat for each ladybug cookie. 21 cookies.
1/2 cup vanilla milk chips
1/2 can Pillsbury Vanilla Frosting Supreme
12 drops red food color
9 drops yellow food color
1 (13 1/2‑oz.) pkg. (21) chocolate covered marshmallow cookies
21 large black gumdrops, cut in half horizontally
String licorice, cut into 42 (1 ‑ inch) pieces
Directions:
Line cookie sheet with waxed paper. In small saucepan over low heat, melt chips with frosting, stirring frequently until chips are melted and mixture is smooth. Add food colors; blend well. If necessary, place saucepan in pan of warm water to maintain dipping consistency.
To form body of ladybug, dip rounded side of cookie into frosting mixture. Place, flat side down, on waxed paper‑lined cookie sheet. To form head of ladybug, place smaller of the 2 gumdrop slices on edge of cookie. Insert 2 licorice pieces in head to form antennae. With toothpick, draw line across top of cookie, starting at head and going to opposite side. Chop other gumdrop slice into small pieces and arrange over orange frosting to form spots on ladybug. Let stand until set. Repeat for each ladybug cookie. 21 cookies.
Windmills on a Stick
Ingredients:
3/4 cup margarine or butter, softened
8‑oz. pkg. cream cheese, softened
1 egg, separated
2 cups Pillsbury's BEST' All Purpose or Unbleached Flour
1 tablespoon baking powder
30 wooden sticks
2/3 cup colored sugar
30 candy‑coated chocolate pieces
Directions
In large bowl, beat margarine, cream cheese and egg yolk until smooth. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix until stiff dough forms. Cover with plastic wrap; refrigerate I hour for easier handling.
Heat oven to 350 F Lightly beat egg white; set aside. On lightly floured surface, roll dough, 2 at a time, into 15x9‑inch rectangle. With pizza cutter, pastry wheel or sharp knife, cut dough into 3‑inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with beaten egg white.
Lightly press about 1/2 inches of wooden stick into bottom (center) of each dough square. With scissors or sharp knife, cut diagonally through dough from each corner to within 1/2 inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each ‑square. Fold alternate points of square to center to form windmill, overlapping and pinching gently to seal in center. Press chocolate piece in center of each windmill. Bake at 350'F for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets. 2 dozen cookies.
3/4 cup margarine or butter, softened
8‑oz. pkg. cream cheese, softened
1 egg, separated
2 cups Pillsbury's BEST' All Purpose or Unbleached Flour
1 tablespoon baking powder
30 wooden sticks
2/3 cup colored sugar
30 candy‑coated chocolate pieces
Directions
In large bowl, beat margarine, cream cheese and egg yolk until smooth. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix until stiff dough forms. Cover with plastic wrap; refrigerate I hour for easier handling.
Heat oven to 350 F Lightly beat egg white; set aside. On lightly floured surface, roll dough, 2 at a time, into 15x9‑inch rectangle. With pizza cutter, pastry wheel or sharp knife, cut dough into 3‑inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with beaten egg white.
Lightly press about 1/2 inches of wooden stick into bottom (center) of each dough square. With scissors or sharp knife, cut diagonally through dough from each corner to within 1/2 inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each ‑square. Fold alternate points of square to center to form windmill, overlapping and pinching gently to seal in center. Press chocolate piece in center of each windmill. Bake at 350'F for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets. 2 dozen cookies.
Critters in Holes
Ingredients:
48 chewy caramel candies coated in milk chocolate
48 pieces candy corn
Miniture candy-coated chocolate pieces (Tart & Tinies)
1 container frostign, any flavor
1 pkg. (20-oz.) refrigerated peanut butter cookie dough
Directions:
Cut slit into side of 1 caramel candy using sharp knife. Cut caramel candies and candy corn. Attach miniature chocolate pieces to carmel candies to resemble “eyes” using frosing as glue. Decorate as desired. Preheat oven to 350. Grease 12 (1 ¾ “) muffin cps. Remove dough from wrapper accoring to directions. Cut into 12 (1-inch) slices. Cut each slice into 4 equal psections. Place 1 section of dough into each muffin cup. Bake 9 min. Remove from oven and immediately press 1 decorated caramel candy into center of each cookie. Repeat with remaining.
Kid's Cookie Dough
Ingredients:
1 cup butter, softened
2 teaspoons vanilla
½ cup powdered sugar
2 ¼ cups all purpose flour
¼ teaspoon salt
Decorations
Directions:
Preheat oven to 350OF Grease cookie sheets. Beat butter and vanilla in large bowl at high speed of electric mixer until fluffy Add sugar and beat at medium speed until blended. Combine flour and salt in small bowl. Gradually add to butter mixture. Divide dough into 10 equal sections. Form shapes directly on prepared cookie sheets according to photo, or as desired, for each section. Bake 15 to 18 minutes or until edges are lightly browned. Cool completely on cookie sheets. Decorate with glazes, frostings, sugars and small candies as desired.
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