ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Patty,PA Re: Cooking with kids

Misc.
ADVERTISEMENT
What types of cooking do you do? Just wondering how advanced, I have loads of books for cooking with kids. If you'll point me in the right direction, I'll get you several from my books! I have always cooked with my nephews and neice so I also have alot of homeade recipes I can share. Barbara
MsgID: 0073693
Shared by: Barbara, Ms
In reply to: ISO: Easy recipes for kids to make
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Marinated Green Bean Salad -
  • Went over to a friend's campsite for dinner one night last week and she had a very nice cold supper on a hot night. One of the dishes was a marinated green bean/vidalia onion salad that was so refreshing. And very easy...
  • Cinnamon Flavored Candied Apples
  • CINNAMON FLAVORED CANDIED APPLES 12 red apples 12 skewers 1 cup sugar 1 cup white (light) corn syrup 4 to 6 drops cinnamon oil red food coloring (enough to make a nice red) Stick skewers into clean red apples. Com...
  • Hawaiian Strawberry Pie (repost)
  • No copycat recipe for Bakers Square Hawaiian Strawberry Pie is available but this recipe might work with a little tweaking. Good luck and please share your results. HAWAIIAN STRAWBERRY PIE 1 (6 oz) Keebler graham cr...
  • Cucumber Ranch Dressing (2)
  • CUCUMBER RANCH DRESSING Source: Chef Marc Epstein, Milk Street Cafe, Boston, From: FoodTV Makes 1 gallon 3 cups mayonnaise 2 tablespoons sherry cooking wine 2 tablespoons vinegar 1 teaspoon lemon juice 1 pound ...
  • Lemon Baby Teacakes (mini loaves)
  • LEMON BABY TEACAKES 2 1/4 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 1 1/2 sticks (3/4 cup/6 oz.) unsalted butter, softened 1 cup sugar Grated zest of 2 lemons 4 large eggs 1 1/2 tsp vanilla 1/2 cup milk Butte...
  • Southern Sally Lunn
  • SOUTHERN SALLY LUNN The Sally Lunn is a fluffy, porous, sponge-cake-like yeast bread that was a favorite in Sally's home town of Bath, England. 1 cup milk 3/4 cup butter or margarine 1/4 tsp. sugar 1/2 cup warm water...
ADVERTISEMENT
  • Lib's Electric Fry Pan Meatloaf Dinner
  • LIB'S ELECTRIC FRY PAN MEATLOAF DINNER 1 1/4 lb. ground beef 1/4 lb. ground pork 1 cup onions, finely chopped 2 eggs 1 (14 oz.) can plus 3/4 can stewed tomatoes 3/4 cup fine cracker crumbs Salt and pepper to taste ...
  • Morning Smiles Breakfast Pizzas
  • MORNING SMILES BREAKFAST PIZZAS Wake up sleepy heads with these fun breakfast "smiles"! FOR THE CRUSTS: 1 3/4 to 2 1/4 cups all-purpose flour,...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Patty,PA Re: Cooking with kids
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!