Summertime food fun with the kids

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Summertime food fun with the kids

by: . | .
www.commissaries.com | .
published: July 28, 2017

   PLAYTIME   

Big Bubbles

Ingredients

  • 2 cups dishwashing liquid
  • 6 cups cold water
  • ¾-cup light corn syrup

Directions

  1. Mix all ingredients together in a shallow tub.
  2. Let settle for 3 to 4 hours.
  3. Make huge bubbles by dipping a slotted kitchen spoon or fly swatter into solution then swinging in the air. Or, cut both ends from a frozen juice can, dip one end in the bubbles and blow through the other end.

Clean Mud

Ingredients

  • 1 roll white toilet paper
  • 1 bar Dove soap
  • Warm water (warm enough to melt the soap)

Directions

  1. Tear the toilet paper into tiny pieces, the smaller the better.
  2. Use a cheese grater to grate the bar of soap into a large bowl.
  3. Add the toilet paper pieces to the bowl and toss to combine.
  4. Add the warm water, a little bit at a time, while mixing with your hands, until mixture is the consistency of thick whipped cream.
  5. Have fun! The more you play with it the fluffier it becomes.

Cornstarch Finger Paint

Ingredients

  • 3 tablespoons sugar
  • ½ cup cornstarch
  • 2 cups cold water
  • Food coloring
  • Soap flakes

Directions

  1. Mix sugar and cornstarch in medium saucepan; stir in cold water.
  2. Set over low heat and cook and stir until mixture is thick.
  3. Remove from heat and divide into 4 or 5 portions (use muffin tins or paper cups).
  4. Add a drop or two of food coloring and a pinch of soap flakes to each portion; stir well, and let cool.
  5. Store any leftovers in airtight containers.

Great Goop

Play with goop over a plastic covered surface – it can stain. Can be re-used, just store in an airtight container at room temperature. It’s great sensory fun for all ages – even mom and dad!

Ingredients

  • 2 cups water
  • ½ cup cornstarch
  • Food coloring

Directions

  1. Bring water to a boil over high heat.
  2. Lower heat and stir in the cornstarch and food coloring.
  3. Heat and stir until mixture is smooth.
  4. Remove from heat and cool before using.

Kool-Aid Play Dough

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup salt
  • 2 tablespoons cream of tartar
  • 1 package unsweetened Kool-Aid
  • 1 cup water
  • 1 tablespoon vegetable oil

Directions

  1. Mix flour, salt, cream of tartar and Kool-Aid in a medium saucepan. Stir in water and oil.
  2. Set over medium heat; cook and stir 3 to 5 minutes until mixture forms a ball in pot.
  3. Remove from heat; cool slightly.
  4. Turn out onto work surface and knead until smooth.
  5. Store in airtight container or plastic bag in the refrigerator.

Silly Putty

Ingredients

  • 1 cup white glue (Elmer’s Glue-All recommended if you want the silly putty to bounce)
  • 1 cup cornstarch

Directions

  1. Combine ingredients together in a large bowl. If mixture is too stiff add more glue; if too runny add more cornstarch.
  2. Stretch it, pull it apart, bounce it on the floor, but be careful -- it will stick to rugs.
  3. Can be reused; store in an airtight container at room temperature.

   TREATS   

Watermelon Sno Cones

Ingredients

  • Seedless watermelon
  • Vanilla yogurt
  • Sweetened coconut
  • Sprinkle or jimmies
  • Ice cream cones or paper sno cone cups

Directions

  1. Using an ice cream scoop, make balls of watermelon and place them in the freezer on a waxed paper-lined cookie sheet for no more than 1 hour.
  2. Remove from freezer and roll in vanilla yogurt and then sweetened coconut, and top with sprinkles or jimmies.
  3. Place in an ice cream cone or sno cone cup and enjoy.

Courtesy of the National Watermelon Promotion Board

Frozen Graham Cracker Bars

Ingredients

  • Chocolate graham crackers
  • Frozen whipped topping

Directions

  1. Spread topping between 2 graham crackers.
  2. Place in container and freeze for at least 4 hours.
  3. Serve and enjoy.

Homemade Peanut Butter

Ingredients

  • 1½ cups unsalted roasted peanuts
  • 1 tablespoon peanut oil

Directions
For smooth peanut butter:

  1. Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
  2. Process the mixture until it’s very smooth.
  3. Store your smooth peanut butter in a sealed container in the refrigerator. It will keep for 2 weeks.

For chunky peanut butter:

  1. Take about ¼ cup out of your 1½ cups of peanuts and set them aside for later.
  2. Mix the rest of the peanuts with the oil, pour the mixture into the food processor.
  3. Process the mixture until very smooth, then stir in the peanuts that you set aside earlier.
  4. Process a few seconds more to create the chunks in your chunky peanut butter.
  5. Store your chunky peanut butter in a sealed container in the refrigerator. It will keep for 2 weeks.

Incredible Edible Veggie Bowls

Ingredients

  • 1 green, yellow, or red bell pepper
  • 1 bunch celery
  • 1 medium carrot
  • Your favorite salad dressing

Directions

  1. Wash and dry the pepper, celery and carrot.
  2. Cut the pepper in half (from side to side). Clean out the seeds and membrane from the inside. Now you have two pieces – one will be your pepper-shaped bowl.
  3. Cut the other half of the pepper into skinny slices.
  4. Peel the carrot with a vegetable peeler, then cut into skinny sticks about 4-inches long.
  5. Cut the celery into skinny sticks about 4-inches long.
  6. Pour a little bit of salad dressing into the bottom of your pepper bowl.
  7. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.
  8. Now you have a portable veggie treat! When you’ve eaten all the veggie sticks and slices, it’s time to eat the bowl!

Pretzels

Ingredients

  • 1 tablespoon yeast
  • ½ cup warm water
  • 1 teaspoon honey
  • 1 1/3 cup all purpose flour
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 325 degrees. Spray a baking sheet with nonstick cooking spray and set it aside until later.
  2. Put the yeast, water, and honey in a small bowl. Stir together, then let the mixture sit for 5 minutes. Set a timer to ring when the 5 minutes are over.
  3. While the mixture sits, mix the flour and salt together in a medium-size mixing bowl.
  4. When the timer rings, check on the yeast mixture. It should be bigger than before and should be a little bubbly. Add this mixture to the flour and salt mixture.
  5. Stir everything together with a spoon, to start, then finish mixing with your hands. Make sure your hands are totally clean. The dough is finished when it’s still a little crumbly and flaky.
  6. Put the dough on a large cutting board and knead it like you are playing with clay. Knead it into one big ball.
  7. Break off a piece of dough that’s about the size of a big gumball. Use your hands to roll it into a skinny snake.
  8. Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
  9. Bake your pretzels for 10 minutes. Take them out of the oven, let them cool, then enjoy.

Watermelon Popsicles

Ingredients

  • Watermelon
  • Chunks of fresh fruit – try grapes, strawberries, or kiwi fruit

Directions

  1. Puree watermelon in a food processor or blender and pour into Popsicle molds.
  2. Drop in chunks of fresh fruit, insert caps and place in freezer.
  3. Serve when frozen.

Courtesy of the National Watermelon Promotion Board

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