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Fun recipes??

I am having my nephew over this weekend and not too long from now me and my princess will be cookin together all the time. Anyone know some fun recipes I can try out this weekend? (i.e. chocolate chip pancakes, etc)

Answer Question
 
IzysMomma

Asked by IzysMomma at 4:07 PM on Feb. 24, 2011 in Food & Drink

Level 10 (373 Credits)
Answers (5)
  • http://familyfun.go.com/recipes/b-is-for-baseball-cupcake-685465/ they have tons of ideas! http://familyfun.go.com
    MommaClark3

    Answer by MommaClark3 at 4:16 PM on Feb. 24, 2011

  • rainbow cupcakes or cake :)
    Jazmineamomma

    Answer by Jazmineamomma at 5:29 PM on Feb. 24, 2011

  • I serve this it over broccoli (and I make double the sauce).
    Pasta with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot

    cont
    rkoloms

    Answer by rkoloms at 9:31 PM on Feb. 24, 2011

  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.
    rkoloms

    Answer by rkoloms at 9:31 PM on Feb. 24, 2011

  • I have great recipes for fruit leathers, gold fish crackers, twinkies, oreos, and a few other treats. Send me a message if you would like the recipes
    rkoloms

    Answer by rkoloms at 9:32 PM on Feb. 24, 2011

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