Desert Messenger

P��� 14 Easy, No-Bake Goodies (Family Features) Summer is a great time to get kids into the kitchen to make some snacks and desserts. Whether you need something to take to a picnic or just something to do on a rainy day, making easy, no-bake goodies like Rice Krispies Treats can show kids just how fun cooking can be. Even young children can be kitchen helpers, so the whole family can get in- volved. What can your child do to help prepare a recipe? 2-3 year-olds can: Wash and scrub fruits and vegetables, name and count foods 3-4 year-olds can: Shape foods, mix dry ingredients together, pour pre-mea- sured liquids into batter. 4-5 year-olds can: Help measure ingredients, open packages, pour cereal, mash soft fruits and vegetables, press cookie cutters into dough or soft food. 6 year-olds can: Beat recipe ingredients with a whisk, help locate ingredients in a spice rack or pantry. Make some summer magic with these tasty no-bake recipes for Choco P’Nutty Bars, Itsy Bitsy Fruit Pies, and Ice Cream Sandwich Treats. For even more kid-friendly recipes, you can make together, visit www.Ricekrispies.com. Note: the following recipes should be made with adult supervision. Kid-friendly kitchen tips: Children of all ages should have an adult assistant with them at all times when cooking. Chefs 7 and older can measure the ingredients and help stir the melted chocolate into the cereal. Little ones, ages 3-6, will enjoy pressing the mixture into the muffin cups and decorating with the fruits and whipped cream. Make sure to have plenty of extra fruits for snacking while making these little pies. Itsy Bitsy Fruit Pies Prep Time: 25 minutes Total Time: 30 minutes Servings: 24 ½ cup butter or margarine 1 cup milk chocolate morsels ¼ teaspoon cinnamon 4 cups Kellogg’s Rice Krispies cereal 2 cups assorted fresh chopped fruits Frozen non-dairy whipped topping, thawed assorted sprinkles In medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon. Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate. Spoon cereal mixture into twenty-four 1 ½-inch muffin-pan cups coated with cooking spray. Using your finger or thumb, press cereal mixture onto bottoms and up the sides of each cup, form- ing crusts. Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, cov- ered, until ready to serve. Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately. Note: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room temperature for 15 minutes before serving. Ice Cream Treats Prep Time: 15 minutes Total Time: 3 hours Servings: 10-12 3 tablespoons butter or margarine 1 Ten oz. Package (about 40) marshmallows, or 4 cups miniature marshmal- lows 2 teaspoons vanilla 6 cups Kellogg’s Rice Krispies cereal ½ cup assorted sprinkles 2 pints desired flavor ice cream, frozen yogurt, sorbet or gelato In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add cereal. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture into ¼-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrigerate for 15 minutes. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undecorated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and re- maining ice cream. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving. Choco P’Nutty Bars Prep Time: 15 minutes Total time: 1 hour Servings: 18 1 12-oz package (2 cups) semisweet chocolate morsels 2/3 cup peanut butter 6 cups Kellogg’s Rice Krispies cereal 3 cups miniature marshmallows 18 wooden or plastic sticks In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows. Us- ing buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes. Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar. Microwave directions: In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 ½ minutes. Stir until smooth. Add remaining ingre- dients, stirring until well coated. Continue with recipe directions. D����� M�������� M�� 19, 2010

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