Lexi made supper tonight.
Her menu was:
Crunchy Chicken Tenders
Easy Mac n Cheese
Trees with Cheese
There were only 4 ingredient spills. The only help Lexi accepted was finding some of the right ingredients and measuring cups/spoons and reading the recipe (“because it’s faster if you do it and I don’t know all the words”) and a couple times, handling hot stuff. I did tell her when to do stuff so it would all get done at the same time. I also gave her lots of tips and how-to’s, but she did the actual work. She did very well, actually better than I expected.
Now and then, Tiffany (3) crossed her arms, put on a scowl, and whined, “Mom, she won’t let me dump that in. I don’t have ANYTHING to do!”
I was planning to blog as it was going on, but I was kinda busy with damage control.
She loved doing this meal! I believe we have a cook in the making. ????
Crunchy Chicken Tenders … recipe from Betty Crocker Kids Cook cookbook
3/4 cup cornflakes cereal
1/2 cup flour
3/4 tsp. salt
1/2 tsp. pepper
1/3 cup buttermilk or milk
1 pound uncooked chicken breast tenders, not breaded
Heat the oven to 400. Line a 9×13 pan with foil.
Spray the foil with cooking spray.
Put the cereal, flour, salt, and pepper in a plastic bag. Seal bag closed. Use a rolling pin to crush the cornflakes.
Pour the milk into a bowl. Dip chicken in milk.
Drop milk-coated chicken, a few pieces at a time, into cereal mixture. Seal bag closed. Shake bag to coat chicken with cereal mixture. Put the coated chicken in the pan.
Spray chicken with cooking spray. Throw away any leftover cereal in the bag. Bake for 25-30 minutes or until coating is crisp and chicken is no longer pink in center. Makes 4 servings.
Dishing it up…
Good stuff! We ate them with bbq sauce. I realize I didn’t get a picture of the rolling pin part… they had great fun with that!
Easy Mac and Cheese …recipe from Betty Crocker Kids Cook cookbook
2 cups uncooked elbow macaroni or small pasta shells
1 Tbsp. butter or margarine
1 cup milk
1 1/2 cups shredded cheddar cheese or American cheese
1/2 tsp. salt
1/2 tsp. ground mustard (I had to talk her into putting mustard in!)
1/4 tsp. pepper
Fill a 3-qt saucepan about half full with water. Bring to a boil. Add pasta to water.
Heat to boiling again. Boil uncovered for 8-10 minutes, stirring often with a wooden spoon. Drain pasta (put a colander in the sink and pour the pasta into it). Put drained pasta back into saucepan. Add butter, milk, cheese, salt, mustard, and pepper to pasta.
Stir with spoon until mixed. Cook over low heat for about 5 minutes, stirring a few times, until cheese is melted. Makes 4 servings.
Dishing up. This was a bit wild! Whoosh! and it was all in the serving bowl in about 2 seconds. Pretty amazing that some didn’t land on the floor!
Trees with Trees … recipe from Betty Crocker Kids Cook cookbook
1 1/2 pounds fresh broccoli (I just had her use a bag of frozen broccoli florets.)
3 Tbsp. water
6 oz process American cheese loaf
1/3 cup milk
1/4 onion salt
1 drop red pepper sauce, if you like (she didn’t like ???? )
Microwave the broccoli and water till hot and crisp-tender. Melt the rest of the ingredients in a saucepan or microwave. Stir with a wooden spoon until the cheese is melted and mixture is smooth. Drain broccoli and put it into a serving bowl. Pour hot cheese over broccoli. Makes 6 servings. I didn’t notice it at the time, but in all the photographing, I missed the broccoli, all except the dishing it up!
Puddin’ Cones … recipe from the 2003 Quick Cooking annual cookbook
This is what sparked the whole idea of making supper. Her cousin Krista made these for dessert when she made supper one time and Lexi saw a picture and wanted to make them too. Krista, you’re her hero!
1 1/2 cups cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
3 envelopes whipped topping mix (when Lexi read this, she said “Envelopes?! What do envelopes have to do with cooking?”)
8 cake ice cream cones (about 3 inches) She used only 6.
Chopped nuts, jimmies and miniature colored baking chips or topping of your choice
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Blend in whipped topping mix; cover and refrigerate for at least 1 hour. Spoon 1/4 cup into each cone; sprinkle with toppings. Yield: 8 servings. I just told her to fill the cones, not to measure. When the pudding mixture was gone, there were only 6 cones used, which I think is better because they look more like ice cream cones if they’re heaped a little.
These were good, altho’ not as good as real ice cream. She made them right before she dished up the food and till we got done eating and were ready for dessert, the cones were starting to get a little soft already. So, they should not be made too much in advance!