Kid Pleasing Recipes

Spread the applesauce on one slice of bread;
top with remaining slice of bread. Lightly
butter the outsides of sandwich. Toast on
a hot griddle for 3 to 4 minutes on each side
or until golden brown. Combine sugar and
cinnamon to taste. Sprinkle over hot sandwich.
Serve immediately.

Cut off top of bread. Carefully hollow out bottom
of loaf, leaving a ½ inch shell. Cut removed bread
into small cubes; set aside. In skillet, brown beef; drain.
Add soup, sauce, salt and pepper. Cook and stir for
3-4 minutes. Stir in reserved bread cubes. Spread into
bread shell. Top with cheese. Replace bread top. Place
on ungreased baking sheet. Bake at 350 for 6-8 minutes
or until cheese is melted. Cut into 4 servings.

Heat oven to 450 degrees. Line a baking sheet with
foil; spray with cooking spray. Lay 2 tortillas on foil.
Evenly divide chocolate and peanuts over tortillas.
Cover with remaining tortillas. Spray with cooking
spray; sprinkle with 1 tablespoon sugar. Bake tortillas
5 minutes. Place baking sheet on stovetop. Flip
tortillas with spatula. Open tortillas and but banana
slices and marshmallows on bottom halves. Replace
tortilla tops; coat with cooking spray and sprinkle with
remaining 1 tablespoon sugar. Bake 1 to 2 minutes,
until crisp. Transfer to wire rack; cool 3 minutes.
Cut into sixths with kitchen scissors and serve.

Press cookie dough evenly onto bottom of greased 12-inch
pizza pan. Bake at 350 degrees for 14 to 18 minutes or until edge
is set and center is still slightly soft. Immediately sprinkle chocolate
chips over hot crust; drop peanut butter by spoonfuls onto chocolate.
Let stand for 5 minutes or until chocolate is soft. Gently spread chocolate
and peanut butter evenly over cookie crust. Sprinkle candy in single layer
over pizza. Cut into wedges; serve warm or at room temperature. Makes 12 servings.

Mix cool whip, butterscotch pudding and crushed pineapple
with juice. Add apples, roasted nuts and marshmallows. Keep
in refrigerator until ready to serve.

In a bowl, combine vegetables, chicken, soup, thyme
and basil. Pour into an ungreased deep-dish pie plate or
shallow casserole dish. Combine biscuit mix, egg and milk;
pour over chicken mixture. Bake at 400 degrees for 25 to 30
minutes or until golden brown.

Place chicken nuggets in a greased 11x7x2-inch
baking pan. Sprinkle with Parmesan cheese. Top with
spaghetti sauce, mozzarella cheese and Italian seasoning.
Cover and bake at 350 degrees for 30 to 35 minutes or
until chicken is heated through and cheese is melted. Serves 4 to 6.

Line baking sheet with waxed paper. Peel bananas;
cut each in half crosswise. Insert stick into the cut
end of each banana half. Place on baking sheet.
In 2-cup glass measure, cook chocolate and shortening
on High 1 1/2 to 2 minutes until almost melted, stirring
halfway through cooking. Stir until smooth. Dip bananas
into chocolate using a spoon to completely coat them. If
you like, sprinkle each banana with sprinkles, granola, chopped
nuts, or coconut. On baking sheet, freeze bananas 15 to 30
minutes until chocolate is set. Serve immediately or wrap to
serve later; store in freezer. Makes 6 pops.

Preheat oven to 400 degrees. In 1-1/2 quart baking
dish, mix beans and molasses with garlic, onion, and
chili powders. Stir in hot dogs. In bowl, combine
muffin mix, milk, and egg. Drop batter by small spoonfuls
around edge of dish. Bake 25 minutes or until cornbread
is baked through. Serves 6.

Heat oven to 375 degrees. Lightly grease a cookie sheet.
Separate crescent roll dough into 4 rectangles; firmly press
perforations to seal. Place cheese slices on rectangles.
Place hot dog in center of each. Fold short sides of dough
over hot dogs; roll up each. Press edges to seal. Brush rolls
with milk and roll in crushed chips. Place rolls, seam side
down, on greased cookie sheet. Bake for 15 to 20 minutes or
until golden brown.

Heat oven to 425 degrees. Spray a baking sheet with
cooking spray. Mix cornflake crumbs and salt. Coat
zucchini sticks with yogurt. Press into crumb mixture
a few at a time. Arrange on baking sheet. Bake 15 minutes,
until golden brown and tender.

Break apart hash browns with a fork; set aside. In a large
bowl, beat eggs and milk. Add onion and other seasonings.
Stir in hash browns and cheese. Transfer to a greased
11x7-inch baking dish. Arrange fish sticks over the top. Bake
uncovered at 350 degrees for 50 minutes or until top is golden
brown and fish flakes with a fork. Let stand for 5 minutes before cutting.

In a mixing bowl, combine the first eight ingredients. Combine
buttermilk, egg, molasses and oil; add to dry ingredients and mix
well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;
turn when bubble form on top of pancake. Cook until second side
is golden brown. Serve with syrup and whipped cream if desired.
Makes 8-10 pancakes.

Combine mayonnaise and seasoning; spread half
of mixture evenly on 1 side of bread slices. Layer
pepperoni and cheese on mayonnaise mixture on tops
of sandwiches. Place sandwiches, mayonnaise side down,
in a hot griddle or large nonstick skillet. Cook over medium
heat until bread is browned. Spread remaining mayonnaise
mixture on ungrilled sides of sandwiches and cook until
sandwiches are browned. Serves 4.

Combine sour cream, onion, oregano, and salt;
spread on four slices of the bread. Top each with four
bacon pieces, two tomato slices and a slice of cheese;
top with remaining bread. In skillet over medium heat, melt butter.
Cook sandwiches on both sides until bread is lightly browned
and cheese is melted, adding more butter if necessary.

Heat oven to 350 degrees. Grease 9-inch square baking pan.
In large bowl, stir together apples, peanut butter chips, 3/4
cup sugar and 2 tablespoons flour. Spread into prepared pan;
dot with 2 tablespoons butter. Combine oats, remaining 1/2 cup
flour, remaining 1/4 cup sugar, remaining 4 tablespoons butter
and cinnamon until crumbs form. Sprinkle crumb mixture
over apples. Bake 40 to 45 minutes or until apples are tender
and edges are bubbly. Cool slightly. Serve warm with whipped
cream, if desired.

Spread 1 cup whipped topping over the bottom
of crust. Drop jam by tablespoons onto topping;
spread carefully. In a bowl, whisk milk and pudding
mix until thickened. Add peanut butter and mix well.
Fold in remaining whipped topping. Spread over jelly.
Cover and freeze for 4 hours or until firm. Remove
from freezer 10 minutes before serving.

Cook pasta according to package directions and drain.
Combine remaining ingredients in a small mixing bowl
and whisk together until smooth. Combine with the pasta
in a serving container and toss until sauce coats the pasta
evenly. Serve warm or at room temperature. Serves 4 to 6.

In a medium bowl, combine refried beans, pizza sauce
and cheese. Stir until well mixed. To soften, put stack
of tortillas in a carousel microwave on high for 1 minute.
Take one tortilla, put two heaping tablespoons of the above
mixture into the center. (Add any additional toppings here).
Roll up the tortilla and place in carousel microwave for 10 seconds.
Additional toppings: Chopped pepperoni, black olives, onions, etc.

In a saucepan, combine pizza sauce and pepperoni;
heat through. Stir in the cheese until melted. Spoon
about 2 tablespoons into each bun; top with a hot dog.

Combine flour, pumpkin pie spice, baking powder
and baking soda in small bowl. Beat butter and sugars
in large mixer bowl until crumbly. Beat in pumpkin, carrots,
eggs and egg whites until well mixed. Gradually beat in flour
mixture. Spread into greased jellyroll pan. Dollop with spoonfuls
of cream cheese topping; swirl with spoon to marbleize. Bake at
350 degrees for 25 to 30 minutes or until wooden pick inserted in
center comes out clean. Cool completely in pan on wire rack.
Cut into bars. Makes 4 dozen.

Cream Cheese Topping:
Beat 4 ounces softened cream cheese, 1/4 cup granulated sugar,
and 1 tablespoon milk in small bowl until combined.

In mixing bowl, combine dry cake mix, 1 1/4 cups
root beer, oil and eggs. Beat on low speed for 2 minutes
or stir by hand for 3 minutes. Pour into a greased 13x9-inch
baking pan. Bake at 350 degrees for 30 to 35 minutes or until
a toothpick inserted in center comes out clean. Cool completely
on a wire rack. In a mixing bowl, combine whipped topping mix
and remaining root beer. Beat until soft peaks form. Frost cake
with topping. Store in the refrigerator.

1 pound ground beef
1 (15 1/2) ounce can original-style sloppy joe mix
2 cups Bisquick baking mix
1/2 cup milk
2 tablespoons margarine or butter, softened
1 egg
4 slices processed American cheese, cut diagonally in half

Preheat oven to 375 degrees. Grease 9 inch round cake pan (not pie pan).
Make beef and sloppy joe sauce as directed on can. Stir Bisquick,
milk, margarine, and egg until soft dough forms. Spread dough in bottom
and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly
over dough. Bake uncovered 25 minutes. Arrange cheese triangles on beef
mixture. Bake about 5 minutes or until cheese is melted. Makes 6 servings.

In a large skillet or saucepan, melt butter over medium heat;
add apples. Cook, stirring constantly, until apples are almost tender,
about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet.
Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring
occasionally. Remove from heat and serve warm.

Remove and discard sausage casings. In a 4- to 5-quart nonstick
pan over high heat, combine sausages, onion, and garlic. With a spoon,
break meat into small pieces and stir often until mixture is browned,
about 15 minutes. Meanwhile, break the lasagna into 2- to 3-inch pieces.
To pan, add broth, 2 cups water, tomatoes (with juice), tomato sauce, basil,
oregano, and lasagna. Boil, stirring often, until pasta is tender to bite, about
15 minutes. Ladle into wide bowls and sprinkle with cheese and parsley. Makes 4 servings.

Mix all ingredients together. Store covered.

Melt butter in a large skillet over medium-high heat.
Add the hot dogs and cook for 2 to 3 minutes, or until
browned on all sides. Meanwhile, in a small saucepan,
combine the chili and taco sauce over medium-high heat
and cook for 2 to 3 minutes, or until heated through. Fill
each taco shell with an equal amount of lettuce. Place a
hot dog in each, then fill equally with the chili mixture,
cheese and tomato. Serve immediately.

In a skillet, cook ground beef until no longer pink; drain.
Add taco seasoning and prepare according to package
directions. Add cream cheese; cover and simmer for 5 to 10
minutes or until cheese is melted. Meanwhile, cook pasta shells
according to package directions; drain. Gently toss with melted
butter. Fill each shell with about 3 tablespoons meat mixture.
Spoon salsa into a greased 9-inch square baking dish. Top with
stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes.
Uncover; sprinkle with olives, cheeses and chips. Bake 15 minutes
longer or until heated through. Serve with sour cream and onions.

In skillet, cook beef and onion over medium heat
until beef is browned and onion is tender; drain.
Add taco seasoning and prepare according to package
directions. Cool slightly. Flatten half of biscuits into
4-inch circles; place in greased 15x10-inch baking pans.
Spoon 1/4 cup meat mixture onto each; top with 1/4 cup
shredded cheese. Flatten remaining biscuits; place on top
and pinch edges to seal tightly . Bake at 400 for 15 minutes
or until golden brown.

In large bowl, combine potato sticks, onions and peanuts.
Combine butter and taco seasoning; mix well. Pour over
potato stick mixture and toss to coat. Place in 3 ungreased
15x10-inch-baking pans. Bake uncovered at 250 degrees for
45 minutes, stirring every 15 minutes. Store airtight. Makes 24 cups.

Mix soup, cheeses, milk and pepper in 1 1/2-quart
casserole. Stir in pasta. Bake at 400 degrees for 20 minutes
or until hot. Serves 4.

Mix tuna, egg, carrot, and mayonnaise in a bowl.
Spread evenly on three slices of bread; cover each
slice with a remaining slice. Serve. Makes 3.

In a large skillet, cook beef and onion over
medium heat until beef is no longer pink; drain.
Add spaghetti sauce. Cover and simmer until heated
through. Pour into a greased 13x9x2-inch baking dish.
Sprinkle with cheese. In a blender, combine milk, eggs,
oil, flour, salt and oregano; cover and process until smooth.
Pour over cheese. Bake uncovered at 400 degrees for 25 to 30
minutes or until golden brown.