Kids Desserts

Kids Key Lime Pie

1 Graham Cracker Pie Crust
1 can condensed sweetened Eagle Brand Milk
1 12 oz container Cool Whip
1 can limeade-freezer section

Place a bag on The Bag Holder and add milk, cool whip and limeade ingredients. Seal and mix well. Pour into crust and refrigerated for 8 hours or mores. Garnish each slice with a twist of lime and a strawberry.

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Haystack No Bakes

1 cup chow mien noodles
1 6oz pkgs chocolate chips
½ c chopped nuts or salted peanuts

Add 1 cup water in The Bag Holder and then place bag on The Bag Holder, then add chocolate chips and microwave for 1-2 minutes or until melted. Then add nuts and noodles and remove bag (bag will be hot). Seal and mix well and then drop by 2 heaping tablespoons onto a cookie sheet lined with wax paper. Cool in fridge or on counter. Enjoy.

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Hot Chocolate Mix

1 box (about 14-qt.) powdered milk
1 1 lb. box powdered sugar
1 2-lb. box Nestle’s Quik
1 7 or 8 oz. jar Coffee Mate

Keep mini marshmallows handy to add on top. Place a bag on the Bag Holder and mix ingredients together well until even colored and no streaks remain. label and store  with instructions below. When ready to use place back on The Bag Holder and spoon out. Seal and save again up to 6 months. Store a plastic 1/4 or 1/3 measuring cup in the container for convenient measuring.

To prepare, measure out 1/4 or 1/3 cup of the mix and stir into 1 cup boiling water.

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Ice Cream in The Bag Holder

2 Tablespoon sugar
1.2 teaspoon vanilla
1 cup milk or half & half
1/2 cup  rock salt
2 gallon-size Ziploc plastic bag
Ice cubes

Place a bag on the Bag Holder, add ice cubes to fill the bag half full and salt. Seal and then set aside. Place another bag on the Bag Holder and put milk, vanilla, and sugar into the bag and seal it. Place the ice cream bag inside the ice cube bag and seal completely. Shake until mixture is ice cream, about 5 minutes.Place ice cream bag back on The Bag Holder and scoop out. Enjoy!

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Favorite Pancake Mix

YOU CAN MAKE THE DRY MIX AHEAD AND STORE FOR UP TO 6 MONTHS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs
3 cups buttermilk
4 tablespoons unsalted butter softened, plus 1/2 teaspoon for griddlle

Place a bag on The Bag Holder and add all dry ingrdients, Seal and shake bag. place back on The Bag Holder and add the remaing items except 1/2 teaspoon butter. Remove and blend well. Small lumps are ok.

Heat griddle to 375 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough., With the back side of the spoon spread remaining 1/2 teaspoon of butter on griddle.

Using a 1/4 cup pour batter 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

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Flash Cake Pops – Donut Wise

12 favorite flavor cake donuts
1 cup of favorite icing – My favorite is chocolate cake and butter pecan icing
24 oz chocolate bark, any flavor
lollipop sticks
wax paper

Place a bag on The Bag Holder and add donuts and icing, Seal and mix until well blended. Place back on The Bag Holder and take a pinch and form into a ball. Place on wax paper lined cookie sheet. Repeat and fridge for a couple hours. The add sticks and melt chocolate boil in bag or bowl and dip the cake pops. Decorate as desired. Placed sprinkles in a bag on The Bag Holder and dip cake pops for added color.

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Pink Lemonade Pie

1 8 OUNCE CARTON COOK WHIP
1 6 OUNCE CAN OF FROZEN PINK LEMONADE CONCENTRATE
1 14 OUNCE CAN SWEET CONDENSED MILK
1 9 INCH GRAHAM CRACKER CRUST

PLACE A BAG ON THE BAG HOLDER AND ALL FIRST THREE INGREDIENTS. REMOVE BAG AND MIX WELL. SQUEEZE PIE FILLING IN PIE CRUST AND CHILL FOR UNTIL FIRM. APPROX 2 HOURS.

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Peach Fun Pie

4 CUPS PEACHED DRAINED
2 TABLESPOONS ALL PURPOSE FLOUR
1/2 TEASPOON NUTMEG
1/4 TEASPOON SALT
1 9 INCH UNBAKED PIE SHELL
1 CUP CREAM

PLACE A BAG ON THE BAG HOLDER AND ADD FIRST 4 INGREDIENTS. MIX WELL AND ADD TO PIE CRUST. TOP WITH CREAM. BAKE AT 350 FOR 35-40 MINUTES.

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Brown Sugar Applesauce Cake

25 OZ JAR OF APPLESAUCE
1/2 CUP BROWN SUGAR-PACKED
1 TEASPOON CINNAMON

1 CUP BISQUICK
1/2 CUP SUGAR
1/4 CUP BUTTER SOFTENED

PLACE A BAG ON THE BAG HOLDER ADD FIRST 3 INGREDIENTS. SEAL AND MIX WELL THEN PLACE IN A 1 1/2 QUART NON STICK DISH. PLACE BAG BACK ON THE BAG HOLDER AND ADD REMAINING 3 INGREDIENTS, REMOVE AND MIX WELL. TOP APPLESAUCE MIX WITH BISQUICK MIX AND COVER EVENLY. BAKE AT 350 UNCOVERED FOR 1 HOUR. SERVES 8-10.

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Beginners French Toast

6 SLICES OF BREAD
3 EGGS
1/2 CUP MILK
1/4 TEASPOON SALT
DASH OF CINNAMON
2 TABLESPOONS BUTTER
SYRUP OR CINNAMON SUGAR

PLACE BAG ON THE BAG HOLDER AND ADD EGGS, MILK, SALT AND CINNAMON. SEAL AND MIX WELL THEN REPLACE BAG BACK ON THE BAG HOLDER. PUT BUTTER IN SKILLET ON MEDIUM LOW. DIP EACH PIECE OF BREAD WITH FINGER OR FORK AND PLACE IN PAN. COOK UNTIL BOTTOM BROWNS AND FLIP WITH TURNER. REPEAT UNTIL ALL THE BREAD IS USED. YOU CAN STORE ANY EGG MIXTURE IN BAG  FOR UP TO 5 DAYS REFRIGERATED

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Easy Lemon Pie

1 9 INCH PIE CRUST
3 LEMONS
1 EGG
1 14 OZ CAN SWEET CONDENSED MILK
1 CARTON OF FROZEN COOL WHIP THAWED

PLACE A BAG ON THE BAG HOLDER AND HALF LEMONS AND SQUEEZE JUICE IN A STRAINER OR ADD 1/2 CUP LEMON JUICE. ADD EGG, MILK AND COOL WHIP. SNIP THE TIP AND SQUEEZE INTO PIE CRUSTS. PLACE IN FRIDGE FOR SEVERAL HOURS OR FREEZE FOR AN HOUR

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Hodge Podge Cookies

1 CUP MELTED BUTTER
1 TSP VANILLA
2 EGGS
1 CUP BROWN SUGAR PACKED FIRMLY
1 CUP SUGAR
1/2 TEASPOON CINNAMON
2 CUPS ALL PURPOSE FLOUR
1 TSP SALT
1 1/2 TSP BAKING POWDER
2 CUPS CORN FLAKES
3/4 CUP UNCOOKED OATMEAL
1 PACKAGE CHOCOLATE CHIPS (SUBSTITUE BUTTERSCOTCH FOR FUN
A LITTLE SUGAR LEFT TO SPRINKLE THE TOP OF COOKIES BEFORE BAKING

BEFORE PLACING A BAG ON THE BAG HOLDER ADD 2 CUPS WATER INSIDE THE BAG HOLDER, THEN ADD THE BAG. ADD BUTTER AND MICROWAVE FOR 1-2 MINUTES UNTIL ALMOST FULLY MELTED. ADD EGG AND VANLLA AND MIX WELL. PLACE BAG BACK ON HOLDER AND INCLUDE ALL REMAINING INGREDIENTS. SEAL AND MIX FOR 2-3 MINUTES. REPLACE AND SPOON DOUGH WITH TABLESPOON. SPRINKLE TOP WITH SUGAR BEFORE BAKING. SEAL AND SAVE WHAT YOU DON’T USE IN THE FRIDGE FOR 7 DAYS OR FREEZE FOR 60 DAYS. BAKE AT 375 FOR 12-14 MINUTES.

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White Chocolate Party Mix

2 1/2 CUPS CHEERIOS
2 1/2 CUPS CORN CHEX CEREAL
1 CUP MINI PRETZELS
1 UP SALTED PEANUTS
1 CUP PACKAGE M&M’S
12 OZ WHITE CHOCOLATE CHIPS
1 TABLESPOON OIL

BEFORE PLACING BAG ON THE BAG HOLDER ADD 2 CUPS WATER THEN ADD BAG. ADD WHITE CHIPS AND OIL AND MELT FOR 1-2 MINUTES. WATER WILL BE HOT SO BE CAREFUL. THEN ADD ALL INGREDIENTS TO BAG AND SEAL AND SHAKE UNTIL WELL COATED. SPREAD ON LINED COOKIE SHEET. BREAK APART WHEN COOL AND STORE BACK IN THE BAG MIXED IN. GOOD FOR 7-10 DAYS.

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Country Cocoa

1 CUP MILK
1 TABLESPOON SUGAR
1 TABLESPOON BAKING COCOA
1/2 TEASPOON VANILLA
1 MARSHMALLOW

BEFORE PLACING A BAG ON THE BAG HOLDER ADD 2 CUPS WATER TO BOIL IN THE BAG, THEN ADD BAG. ADD FIRST 4 INGREDIENTS AND HEAT FOR 2-3 MINUTES. POUR IN HEAT SAFE CUP AND ENJOY. TOP WITH MARSHMALLOW. SERVES 1

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