The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This cake is so creamy and delicious, no one will guess your no-sweat secret.

Ingredients

Cooking Instructions

1. Sprinkle gelatin into hot water and whisk until fully dissolved. Set aside.
2. In the bowl of a stand mixer beat cream cheese, sugar, vanilla, orange zest and heavy cream on medium speed, until well incorporated, about 1 minute.  Using a rubber spatula, scrape down the sides of the bowl and switch mixer speed to low. Slowly pour in dissolved gelatin and beat until smooth. Pour into graham cracker crust and refrigerate for 2 hours.
3. When pie is fully set, remove from refrigerator and top with cherry pie filling and blueberries.

Substitution(s)

Preparation Time: 5 minutes

Ready In: 2 hours

Servings: 6

Chilling Time: 2 hours

Source: http://recipes.kaboose.com/no-bake-cheesecake.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Give your Dad a Father’s Day dinner to remember with this cheesy quick and easy pasta dish. It’s packed with heart-healthy omega-3s. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Preheat oven 425 degrees F. Grease baking dish with 1 tablespoon of butter.
2. Cook penne according to the package directions; drain and return to the pot. Toss with one pat of butter to coat well, and set aside.
3. In a saucepan, whisk together half-n-half, remaining butter, cheese and nutmeg over medium heat until sauce thickens. Add salt and pepper to taste.
4. Pour sauce over penne; add salmon and parsley and mix well.
5. Bake in oven for 15-20 minutes. Remove and serve with additional parmesan cheese to taste.

Source: http://recipes.kaboose.com/penne-and-salmon-bake.html

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The Tweens News | English

Mini Cream Puffs Filled With Strawberry Mousse!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Who doesn’t love cream puffs? These are good enough for your Dear Mother to enjoy on Mother’s Day– and filled with a pretty pink mousse.

Ingredients

Cooking Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line two cookie sheets with parchment paper.
2. In a medium saucepan combine water, butter and sugar, and bring to a boil over medium-high heat. Add the flour all at once, stirring constantly over low heat until the mixture leaves the side of the pan and forms a ball. Remove pan from heat and let cool for a minute or two.
3. With an electric mixer, beat the eggs into the flour mixture one at a time, beating well after each egg, until the batter is smooth and glossy.
4. Drop the cream puff mixture by heaping tablespoons onto the prepared cookie sheets. There should be 24 blobs of batter. Leave plenty of room between them for expansion — they’ll puff to more than double as they bake. Bake for 35 minutes, then open the oven door and quickly cut a hole into the side of each puff to allow steam to escape, and continue to bake for another 5 minutes. The puffs should be golden brown with a crisp exterior. Let cool completely.
5. Now make the filling. In a blender or food processor, puree the strawberries with the sugar until smooth. In a mixing bowl, beat the whipping cream with an electric mixer until stiff, then add the strawberry puree and beat until well mixed.
6. Slice the top off each puff and spoon in some of the strawberry mousse filling. Replace the top and arrange on a platter. When all the puffs are filled, dust lightly with powdered sugar and serve as soon as possible.

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Oatmeal, raisins and peanut butter are a classic combination, especially tasty in this no-bake, no-bowl recipe. They’re ideal for a warm summer’s day because you don’t have to turn on the oven.

Ingredients

Cooking Instructions

1. In a large saucepan combine, 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and boil for 1 minute.
2. Take off heat and add peanut butter, quick cooking oats, cocoa, vanilla and raisins.
3. Stir well. Drop by teaspoon on wax paper Let sit one hour.

Servings: 18

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These caramel confections are a special treat that people just adore. They’re simple to make and tuck into a lunch bag or backpack for a sweet recess snack.

Ingredients

Cooking Instructions

1. Add 1 tablespoon of the oil to a 4-quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in a 250 degree F (120 degree F) oven to keep warm. Repeat until all corn has been popped. Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Remove from heat and stir in vanilla.
3. Pour caramel mixture over popped corn and stir to coat. Allow to cool slightly. Butter hands lightly; shape popcorn into balls about 3-1/2 inches in diameter.

Servings: 15

Source:

- http://recipes.kaboose.com/mini-cream-puffs-with-strawberry-mousse.html

- http://recipes.kaboose.com/no-bake-fudge-cookies.html

- http://recipes.kaboose.com/caramel-popcorn-ball-snacks.html

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The Tweens News | English

Rigatoni Sausage And Pasta Bake!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Serve a crowd easily with this casserole style traditional Italian pasta favorite. Hearty rigatoni pasta and savory sausage bake in an herb tomato sauce flavored with two cheeses.

Ingredients

Cooking Instructions

1. Preheat oven to 375 degrees F. Spray a 9×13-inch casserole dish or baking pan with cooking spray and set aside.
2. Heat olive oil over medium heat in a large a large skillet. Cook sausage until evenly browned and no pink remains, stirring to break up. Drain off excess fat and allow to cool slightly.
3. Bring a large pot of salted water to a boil. Add pasta and cook approximately 8-10 minutes or until desired doneness. Drain and set aside.
4. In a large bowl toss the pasta with the tomato sauce, ricotta, sausage, basil and salt and pepper. Gently stir in 3/4 of the shredded mozzarella. Pour pasta mixture into prepared casserole dish. Top with remaining mozzarella and sprinkle with breadcrumbs.
5. Bake casserole at 375 degrees F for 25 minute or until cheese is golden and bubbly. Allow to cool for 5 minutes before serving.

Ready In: 55 minutes

Servings: 6-8

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These chocolate-dipped Easter eggs are a no-baked recipe and offer a double whammy.  The filling mixture is divided in half – one half flavored with peanut butter and the other with coconut.  Which one do you like best?  You’ll have to try both to find out!

Ingredients

Cooking Instructions

1. Line a cookie sheet or large flat platter with waxed paper.
2. In a bowl with an electric mixer, beat together the powdered sugar, cream cheese, butter and vanilla until very creamy. Divide the mixture in half — placing each half in a separate mixing bowl. Into one half of the mixture, stir the coconut — mixing until evenly combined. Into the other half, stir the peanut butter. Mix well. Cover both bowls with plastic wrap and refrigerate for about 30 minutes — or until firm enough to handle.
3. By hand, using one heaping teaspoon for each, roll the chilled mixtures into small, smooth egg shapes. Place them onto the prepared cookie sheet and place in the freezer for at least 30 minutes — or until very solid.
4. Combine the chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave on high power at 30 second intervals, stirring after each, until the chocolate is smooth and melted.
5. Remove the frozen eggs from the freezer. Using a toothpick as a handle, dip each one into the melted chocolate and place on the waxed paper to harden. The peanut butter ones are softer, so start dipping those first while they’re still firm. When all the eggs are dipped in chocolate, place in the refrigerator or freezer to harden. Remove from cookie sheet and store in a covered container in the refrigerator.

Source:

- http://recipes.kaboose.com/rigatoni-sausage-and-pasta-bake.html

- http://recipes.kaboose.com/chocolate-dipped-easter-eggs.html

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