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.

Source: http://www.wambie.com/tuttifrutti_us/news/LEMON_PIE__EASY_AND_DELISH_-new_en-3171.html

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The Tweens News | English

Baked Tomatoes Stuffed With Tuna And Rice!

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

These mini salads are as eye-catching as they are delicious. Easy enough for younger siblings to help make, they would make a perfect lunch for the whole family. Using a fragrant rice, adds a delicate flavor boost. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Preheat oven to 400 degrees F. Coat a square baking dish with non-stick cooking spray; set aside.
2. In medium bowl, combine tuna, rice, all but one teaspoon of the olives, chopped tomatoes, minced garlic, vinegar and thyme. Add salt and pepper to taste.
3. Slice top off 4 large tomatoes and scoop out the flesh and seeds. Fill to top with tuna and rice mixture. Place tomatoes in baking dish.
4. Bake stuffed tomatoes in oven for 12-15 minutes or until filling is hot. Remove, garnish with chopped olives and a squeeze of fresh lemon juice.

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Smashed Potato Salad!

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

This combination of fingerling potatoes and fresh vegetables would make a healthy side dish for dinner. “Kid-friendly” preparation means the whole family can help. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Add potatoes to large pot. Fill with enough cold water to cover; add salt to taste. Bring to a boil; reduce heat and simmer about 15-20 minutes, depending on size of potatoes, until potatoes are tender throughout.
2. While potatoes cook, make vinaigrette dressing. Whisk together vinegar, olive oil and oregano. Add salt and pepper to taste. Set aside.
3. Drain potatoes and let cool. Cut potatoes into 1/2-inch-thick slices. Smash down gently on slices using flat side of the knife; set aside.
4. In medium bowl, combine potatoes, tomatoes, onion, capers and cilantro. Toss gently.
5. Pour balsamic vinaigrette dressing over potato mixture and mix until well-coated. Serve warm or slightly chilled.

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Ham, Egg, Potato And Cheese Pot Pie!

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

These hearty pot pies would make a delightful and filling brunch. Easy enough for younger siblings to help with, the recipe uses puff pastry for an elegant touch. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Preheat oven to 400 degrees F. Unroll puff pastry sheets, one at a time, until flat. Cut into 4 squares each sheet. These will be used as the base and top of the pot pies.
2. Coat pie tins with non-stick cooking spray. Line each one with one pastry square; set aside.
3. In a large bowl, combine potatoes, carrots, peas, ham, cheese and dry mustard. Season with salt and pepper; mix well.
4. Pour 1/4 of beaten egg into each pie tin. Layer on ham, cheese and vegetable mixture. Top with one pastry square.
5. Crimp edges of pastry to seal, then cut small hole into top of pie to ventilate. Brush top of each pie with egg wash.
6. Bake for 30-45 minutes. Remove from oven and serve.

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Spinach And Cheese Ravioli!

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

This tasty twist on an Italian classic uses Won Ton wrappers to hold the spinach filling; you cut your prep time in half and the preparation is simple enough that your younger siblings can help. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Warm a pat of butter in a pan over medium heat; add spinach and sauté until wilted, about 5 minutes. Let cool, then chop coarsely.
2. In a medium bowl, combine ricotta, egg, Italian-blend cheeses, basil and nutmeg. Add spinach and mix well. Add salt and pepper to taste; set aside.
3. Line a baking sheet with non-stick parchment paper; you will use this to lay out your won tons. Fill a small bowl with cool water. Remove won ton wrappers from package, dip them one at a time in water, and lay flat on parchment.
4. Spoon spinach and cheese mixture onto wrappers. Fold in half and, using a fork, crimp the edges. Run a wet finger along the edges to seal, then put ravioli sheet in refrigerator for about 5 minutes to set.
5. Meanwhile, bring a large pot of salted water to a boil. Add a tablespoon of olive oil to the water, to keep ravioli from sticking together.
6. Add ravioli to boiling water; cook for about 8-10 minutes. Remove immediately and drain. Serve with marinara sauce and grated parmesan cheese.

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Lemon Granita Ice!

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

This cool treat makes a refreshing summer dessert, that’s simple enough for your younger siblings to help make. You’ll find this sweet and tart chiller is perfect for all. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Dissolve sugar in water in a small saucepan over medium-low heat. Add lemon juice and zest; blend well. Let cool.
2. Pour lemon mixture into a large dish; freeze for 20 minutes.
3. Take out of freezer; scrape ice chips with a fork and stir into remaining liquid. Return lemon mixture to freezer for 20 minutes. Repeat until entire mixture is frozen, allowing 20 minutes between stirs.

Source:

- http://recipes.kaboose.com/baked-tomatoes-stuffed-with-tuna-and-rice.html

- http://recipes.kaboose.com/smashed-potato-salad.html

- http://recipes.kaboose.com/ham-egg-potato-and-cheese-pot-pies.html

- http://recipes.kaboose.com/spinach-and-cheese-ravioli.html

- http://recipes.kaboose.com/lemon-granita-ice.html

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The Tweens News | English

Old-Fashioned Lemonade!

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

This classic lemonade is quick and easy and refreshing on a hot summer day. Pour a large pitcher and garnish with fresh raspberries, cranberries or slices of lemon.

Ingredients

Cooking Instructions

1. Cut 1/2 of one lemon into thin slices and set aside. Juice remaining 9 1/2 lemons and pour into a glass pitcher or punch bowl. Stir in the water and sugar until dissolved. Pour in the crushed ice and float the lemon slices on top.

Preparation Time: 10 min.
Ready In: 10 min.
Servings: 6

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Cheese And Broccoli Soup!

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

Our creamy broccoli soup gets its rich, thick flavor from milk, cream, chicken bouillon and processed cheese for a satisfying supper in a bowl.

Ingredients

Cooking Instructions

1. Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
2. In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and its water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

Preparation Time: 10 min.
Cooking Time: 20 min.
Ready In: 30 min.
Servings: 6

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One-Pot Pasta With Chicken And Mushrooms!

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

This is a delicious and quick one-pot wonder. If you want, you can use herb and garlic seasoned diced tomatoes instead of the plain kind – but omit the basil in the recipe and save yourself a step when making this wonderful One-pot pasta with chicken and mushrooms recipe.

Ingredients

Cooking Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. With a slotted spoon, remove chicken chunks to a bowl leaving the as much of the oil behind in the pan as possible.
2. Add the onion and mushrooms to the pot and cook until softened – 5 to 7 minutes. Add the tomatoes, water and basil, bring to a boil, then stir in the uncooked pasta. Cover with a lid, lower the heat to medium low and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
3. Return the chicken to the pan, and cook for about 3 minutes, until the mixture is completely heated through. Season with salt and pepper and serve immediately.

Servings: Makes about 4 servings.

Source:

- http://recipes.kaboose.com/old-fashioned-lemonade.html

- http://recipes.kaboose.com/cheese-and-broccoli-soup.html

- http://recipes.kaboose.com/one-pot-pasta-with-chicken-and-mushrooms.html

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The Tweens News | English

Lemon Easter Basket Cake!

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

An Easter basket made from a lemon bundt cake is great fun. It’s also really easy – but that can be your secret.  So what are you waiting for?  Get hopping!

Ingredients

Cooking Instructions

Cake:

1. Heat oven to 350 degrees F. Generously grease a bundt pan.
2. In a large bowl beat butter until light and fluffy. Add sugar, beating until combined. Add eggs, one at a time, mixing after each addition.
3. Whisk flour, baking powder, baking soda, and salt together to combine.
4. Add lemon juice to buttermilk.
5. Beginning and ending with the dry ingredients, alternately add dry and buttermilk mixutres to the butter mixture, beating well after each addition.
6. Stir in lemon peel. Pour into prepared pan. Bake 50 minutes to 1 hour, or until cake begins to pull away from side of pan and toothpick inserted in the middle comes out clean.
7. Let cool 10 minutes on cake rack. Turn out onto cake rack and let cool completely.

Icing:

1. Mix confectioner’s sugar and lemon juice to combine. Ice upside-down cake with icing and let dry.

Decorating:

1. Fill hole with plastic wrap. Top cake with coconut, making the edge a little higher.
2. Grass: In a resealable plastic bag, Mix a coconut and green food color to combine.
3. Handle: Fold an 18-inch long piece of aluminum foil lengthwise four times. Secure a ribbon at one end of the foil and wrap to cover. Shape covered foil into long handle. Insert ends of handle about ¼ -inch from the edge of the cake. Add a bow.
4. Top coconut with the Easter candies of your choice.

Make-Ahead

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Easter Egg Appetizer!

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

These delectable deviled eggs are a savory combination of cream cheese, onion and ham, topped with bread crumbs, for the perfect start to your Easter menu or any springtime celebrations.

Ingredients

Cooking Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks.
3. In a small bowl, combine cream cheese, onion and ham until well mixed. Spoon mixture into eggs, covering tops. Place eggs in small baking dish. Spray with cooking spray and top with bread crumbs.
4. Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve warm.

Preparation Time: 10 min.

Cooking Time: 15 min.

Ready In: 25 min.

Servings: 4

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

A stellar starter or breakfast dish that’s simple to make, this popular variation pairs creamy salad dressing and prepared mustard with mashed egg yolk for a devilishly delectable filling.

Ingredients

Cooking Instructions

1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
2. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
3. Refill each egg half with the yolk mixture and sprinkle with paprika.

Servings: 8

Source:

- http://recipes.kaboose.com/lemon-easter-basket-cake.html

- http://recipes.kaboose.com/easter-egg-appetizer.html

- http://recipes.kaboose.com/deviled-eggs.html

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The Tweens News | English

Sicilian Escarole Salad With Citrus Dressing!

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

Complement your dinner with this Sicilian escarole salad with citrus dressing.  Crisp escarole blends with oranges, black olives and red onions in a tangy and simple vinagrette for a cool treat.

Ingredients

Cooking Instructions

1. In a large bowl, whisk the vinegar with the juice from 1 orange, salt and pepper. Continue to whisk while you slowly drizzle in the olive oil until your dressing gets slightly thicker.
2. Add the escarole, onions and olives and toss to coat. Top with orange segments and serve.

Ready In: 10 minutes

Servings: 6-8

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Lemon And Orange Jelly Bean Cookies!

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

People of all ages will enjoy these Easter jelly bean-and-citrus sugar cookies. There’s no need to roll or chill the dough with this drop cookie recipe, so it gets into the oven fast.

Ingredients

Cooking Instructions

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, combine flour, baking powder and salt and set aside.
3. In the bowl of a mixer, combine the butter and sugar. Beat until light and fluffy, approximately 2 minutes. Add the eggs to the mixture one at a time, beating well after each addition. Add the lemon juice, orange juice and zests. Beat to combine. Gently stir in dry ingredients. Mix only until flour is incorporated. Do not over mix.
4. Spoon about 2 tablespoons of dough per cookie onto prepared baking sheets, leaving about 2 inches between each cookie. Press 3 jellybeans into the center of each cookie and bake for about 15 minutes or until the edges of the cookies just start to brown.
5. Allow the cookies to cool on the baking sheets for 5 minutes and then remove gently with a thin metal spatula.

Ready In: 30 minutes

Servings: 25

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Chocolate And Ricotta Tart!

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

Rich cream cheese and savory ricotta combine in this traditional egg based chocolate chip tart. It’s the perfect ending to an Easter dinner or any casual entertaining occasion.

Ingredients

Cooking Instructions

1. Preheat oven to 350 degrees F. On a floured surface, roll dough into an 11-inch circle. Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Prick bottom and sides of the dough with a fork. Place tart shell into the refrigerator for 20 minutes Remove tart pan from the refrigerator and place on a baking sheet and bake for 20 minutes. Allow to cool.
2. In a clean food processor, pulse the cream cheese and ricotta until smooth. Add the eggs  one at a time, pulsing after each addition. Keep the machine running and add in the salt, vanilla and orange zest. Turn off the machine and stir in chocolate chips.
3. Pour mixture into cooled tart and place on baking sheet. Bake at 350 degrees F for 25 minutes or until filling is set.
4. Serve cold or at room temperature.

Ready In: 1 hour 10 minutes

Servings: 6-8

Source:

- http://recipes.kaboose.com/sicilian-escarole-salad-citrus-dressing.html

- http://recipes.kaboose.com/lemon-and-orange-jellybean-cookies.html

- http://recipes.kaboose.com/chocolate-and-ricotta-tart.html

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