Brownies

My Mom and I made these together.  We all liked them and wanted more.  My mom used her own frosting instead of the recipe's frosting.

Brownies
adapted from Joythebaker.com

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
3 ounces unsweetened chocolate, chopped
1/2 cup packed brown sugar
1/2 cup granulated white sugar
2 eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees F.  Grease an 8-inch baking dish with butter or shortening.

2. Prepare the brownies: In a medium bowl, whisk together the flour, baking powder and salt.  Melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.

3. Pour the batter into the prepared pan and bake for 20 to 30 minutes. Bake until a toothpick inserted into the center of the brownie comes out clean. Remove from the oven and cool completely before adding the frosting.

Chocolate Frosting

1/2 cup butter (1 stick)
3-4 cups powdered sugar
1 teaspoon vanilla extract
milk

1.  Cream the butter and sugar together.  Add vanilla, and as much milk as you need to make it smooth. 

Homemade Ranch Dressing

I liked this and it was easy to make.  My mom really, really liked it too.  It makes a lot.

Ranch Dressing
adapted from Do It Myself Kids' Cookbook

1 cup buttermilk
6 tablespoons mayo
2 teaspoons lemon juice
sprinkle paprika
1 teaspoon fresh or dried dill
1 tablespoon snipped fresh parsley
1/2 teaspoon garlic salt
1/4 teaspoon Dijon mustard

1.  Place a bowl securely on your work surface.  Add the buttermilk and mayo.  Using a wooden spoon, mix together well.  Add the paprika and lemon juice and stir some more. 

2.  Over a cutting board, use scissors to cut the dill (if using fresh) into tiny pieces until you have enough to fill 1 teaspoon.  (If using dried, just measure out 1 teaspoon).  Cut enough parsley to measure 1 tablespoon. 

3.  Add the dill and parsley to the buttermilk mixture and mix.  Stir in the garlic salt and mustard into the dressing and mix well.  Store in the fridge. 

Tiny Trifles

Mostly everyone loved these.  They were easy to make and didn't take very long.  I used strawberries instead of raspberries.  Use whatever you have.

Tiny Trifles

adapted from Do It Myself Kids' Cookbook

20 vanilla wafer cookies

32 raspberries, or 10-15 strawberries, cut up

chocolate syrup

1 small box instant vanilla pudding

2 cups milk

1.  Put vanilla wafers into a ziplock bag and close.  Smash cookies with your hands.  Leave them in larger pieces. 

2.  Place 4-5 small custard cups on a work surface.  Sprinkle some cookie chunks into each one.  Place 4 raspberries/strawberry pieces on each pile of crumbs.  Drizzle a little chocolate syrup onto the berries. 

3.  In a large bowl, make the pudding by mixing the milk with the pudding powder.  Mix with a whisk until completely smooth.  Put the whole bowl into the fridge for 10 minutes. 

4.  After 10 minutes, remove bowl and divide the pudding into the custard cups equally.  Add two raspberries or strawberries to each cup.  Drizzle on some chocolate syrup for the last touch!



Roast Beef Sandwiches on Mini Bagels

My whole family really liked these.  I  made these myself and let them all pick if they wanted mayo, mustard, or butter.  My little brother didn't want meat or pickles so he just had cheese and butter.  My mom wants me to make these again! 

Roast Beef Sandwiches on Mini Bagels
adapted from Do It Myself Kids' Cookbook
makes 6 sandwiches

6 slices deli roast beef
6 mini bagels, split and toasted
6 slices Muenster cheese
6 mini pickles
6 teaspoons mayo (or whatever spread you want)

1.  On a cutting board, place 1 slices of roast beef on each bagel bottom, folding to fit the bagel shape.  Top each piece of roast beef with 1 slice of Muenster cheese, folding again to fit. 

2.  On the cutting board, use a butter knife to cut the pickle in thin slices.  Place on top of cheese on each bagel.  Spread 1 teaspoon of mayo (or other spread) on each bagel top, spreading to the edges.  Place on top of bagel to form a sandwich. 

Raspberry Lemonade

This recipe was fun to make and was yummy.  My whole family liked it and had fun drinking it.  I used frozen raspberries, but you can use fresh. 

Raspberry Lemonade
adapted from Do It Myself Kids' Cookbook

1 cup lemon juice (fresh or concentrate)
1 cup super fine sugar
4 cups water
20 fresh or frozen raspberries

1.  Place a large plastic pitcher securely on the counter.  Add the sugar and the lemon juice to the pitcher.  Using a wooden spoon, stir to dissolve the sugar.  Add 4 cups of water to the pitcher and stir again. 

2.  Get a medium bowl.  Put the raspberries into the bowl and mash them with the wooden spoon.  Don't squish them completely. 

3.  Add the raspberries to the pitcher and stir with the wooden spoon one last time. 

Frozen Honey-Dipped Bananas

I really liked making these bananas.  They were super yummy and super easy.  I did these all by myself! 

Frozen Honey-Dipped Bananas
from Do It Myself Kids' Cookbook

2 bananas
3 tablespoons lemon juice
2 tablespoons honey
1 cup crisp rice cereal, optional
1 cup colored sprinkles

1.  Place a sheet of wax paper on a cookie sheet (with sides).

2.  Peel the bananas.  Use a butter knife to cut them in half cross-wise.  Put 3 tablespoons of lemon juice on the wax paper.  Rub the bananas in the lemon juice.  Stick a wooden stick into the bottom of each banana piece.  Place in the freezer until frozen.

3.  When you are ready to eat, squeeze some honey onto a plate.  Pour sprinkles and/or crisp rice onto another plate.  Twirl the banana pieces in honey, covering as much as you can.  Then roll the bananas in the sprinkles, cereal, or both.  Repeat with each banana pop.