Here are some simple recipes that Mom would love! Some require a little help from an adult!
MUD PIE
Kids can do most of the work here, with help from parents! This recipe does make you think of spring days playing in the mud puddles!
CRUST:
1 1/2 cups crumbs from plain chocolate cookies
(use a food processor or rolling pin)
2 tablespoons confectioners' sugar
6 tablespoons unsalted butter, melted
FILLING:
6 cups or 3 pints chocolate ice cream, softened
1 cup ready-made fudge topping
4 cups whipped cream
3/4 cup crushed chocolate cookies or chocolate graham crackers
Mix the cookie crums, sugar, and butter in a bowl until thoroughly combined. Distribute the mixture evenly around a pie pan, pressing it first against the bottom and then the sides. Bake at 350 for 10 minutes and let cool. Next, spoon half of the chocolate ice cream into the shell and freeze for 30 minutes. Spread the fudge over the ice cream and freeze for another 15 minutes. Top with the remaining ice cream, the whipped cream, and crushed cookies, then freeze for at least 3 hours. Serves 8 to 10.
PEACH COBBLER
1 cup sugar
1 cup flour
1 cup milk
1 stick butter, melted
1 can peaches (or any favorite fruit), drained
In a bowl, combine sugar, flour and milk. Pour mixture over
butter, stir and press into pie pan. Add peaches. Cook in
bottom of oven at 450 degrees until brown.
PEANUT HONEY BALLS
1/4 cup crushed wheat flake cereal; (1 cup = uncrushed)
3 tablespoon honey
1/4 cup peanut butter
1/4 cup nonfat dry milk solids
Non-stick cooking spray
Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk, mixing well. Spray hands with non-stick cooking spray and shape into 1/2 inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator.
CHOCOLATE DIPPED FRUIT
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels or White Morsels
2 tablespoons vegetable shortening
24 bite-size pieces fresh fruit (strawberries, orange, kiwi, banana or melon), rinsed and patted dry
Line baking sheet with waxed paper. Microwave morsels and shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip fruit into melted morsels; shake off excess. Place on prepared baking sheet; refrigerate until set.
NOTE: Pretzels, nuts, dried fruit, pound cake or cookies can also be used.
