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Full Online Book HomeLearning KitchenKids - S'more Recipes By Mona M
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Kids - S'more Recipes By Mona M Post by :garys_pdx Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2905

Click below to download : Kids - S'more Recipes By Mona M (Format : PDF)

Kids - S'more Recipes By Mona M

2 squares Honey Maid Grahams, any variety
1/4 of (1.55-ounce) milk chocolate candy bar
1 Jet-Puffed Marshmallow, toasted

Sandwich chocolate bar piece and toasted marshmallow between 2 grahams.

Indoor S'mores: Top 1 graham square with chocolate bar piece and marshmallow. Microwave at HIGH (100% power) for 10 to 15 seconds or until marshmallow puffs. Top with another graham, pressing slightly.

S'mores Galore:
Try one of these variations, and microwave at HIGH (100% power) for 10 to 15 seconds or until marshmallow puffs.

German Chocolate S'mores: Substitute canned chocolate frosting for chocolate bar piece. Top with a large marshmallow, chopped pecans and coconut.

Peanut Butter S'mores: Use chocolate grahams. Substitute fudge sauce for chocolate bar piece. Spread with creamy peanut butter. Top with miniature marshmallows instead of large marshmallow.

Peppermint S'mores: Substitute chocolate-covered peppermint patty for chocolate bar piece. Top with a large marshmallow.

Cookie 'N Cream S'mores: Substitute cookies 'n cream chocolate candy bar for chocolate bar piece. Top with miniature marshmallows instead of large marshmallow.

Chocolate S'more Fondue
Makes 1 1/4 cups

1 (10-ounce) package Jet-Puffed Marshmallows, divided
5 squares Honey Maid Honey or Chocolate Grahams, quartered
10 wooden or metal skewers
1/3 cup evaporated milk
1/3 cup semisweet chocolate chips

Halve 10 marshmallows. Thread 2 marshmallow halves and 2 graham pieces alternately on each wooden or metal skewer; set aside.

Place remaining marshmallows, evaporated milk and chocolate chips in large microwavable bowl. Microwave at HIGH (100% power) for 2 1/2 to 3 minutes, stirring after 2 minutes. Stir and set aside.

Toast or brown marshmallow skewers using grill or broiler if desired. Serve immediately with chocolate fondue.

Frozen S'more Dessert Cups
Makes 10 cups

15 squares Honey Maid Honey Grahams, divided
1 (4-serving size) package instant chocolate pudding & pie filling
1 1/2 cups cold milk
1 1/2 cups prepared whipped topping
1 cup Jet-Puffed Miniature Marshmallows, divided
2 (1.55-ounce) milk chocolate candy bars, chopped, divided

Coarsely break 10 graham squares; halve remaining squares and reserve for garnish.

Prepare pudding mix as directed on package using 1 1/2 cups cold milk. Let stand 5 minutes.

Fold whipped topping, broken grahams, 3/4 cup marshmallows and 3/4 of the chopped chocolate bars into prepared pudding.

Spoon into 10 foil baking cups. Top with remaining marshmallows. Melt remaining chopped chocolate bar and coat top edges of reserved graham halves; insert into chocolate cups. Cover; freeze until firm.

Let stand at room temperature for 10 minutes before serving.
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Kids - Drink -  Bug Juice Kids - Drink - Bug Juice

Kids - Drink -  Bug Juice
By Jodie Shield 2 (10-oz.) pkgs. frozen strawberries, defrosted 1 (6-oz.) can lemonade concentrate, thawed 1 quart ginger ale 2 cups raisins 6 gummy worms Mix the strawberries and lemonade concentrate in a blender until smooth and thick. Gradually add ginger ale. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. Makes 10 servings. Jodie Shield is a registered dietitian and the mother of three enthusiastic trick-or-treaters.

Kids - Rocky Roads Kids - Rocky Roads

Kids - Rocky Roads
12 double graham crackers2 cups miniature marshmallows1 package (6 ounces) semi sweet chocolate chips1/2 cup salted peanuts1/2 cup butter1/2 cup firmly packed dark brown sugar1 teaspoon vanilla extractPreheat oven to 350 degrees. Arrange graham crackers in a single layer in a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sprinkle with marshmallows, then chocolate chips and peanuts.In small saucepan, combine butter and sugar. Cook over low heat stirring constantly until sugar is dissolved, add vanilla. Drizzle evenly over prepared graham crackers. Bake 10 to 12 minutes. Cool on wire rack; cut into 2 x 1 inch bars. Store