Tuesday, July 29, 2008

Apple Monster Snack

It's been too darned HOT to cook much these days. As of yesterday, we've had 36 days of triple digits so far this year (Yow!) and it's also what's forecasted for the rest of this week. So, let's all refrain from creating MORE heat. That is, until you can't stand it anymore and your stomach cries out for something baked, or cooked, or heated. But, if possible, wait until that point. It's just too hot!

When most folks here in the South head for the lakes all weekend in the summer, I go cower in the house, close all the shades and try not to move to stir up any body heat. It's not that I have anything against sweat, I just like to chose WHEN I sweat. If I decide to go out for a brisk walk or some other predetermined exercise this time of year, of course I know I'll sweat. But just sitting in the house? No sweat for me, please!

We can still have fun with the kids and food...and not stir up the heat, right? Of course. I even made these funny little guys for Dad. After all, they're gluten free, and if you just use peanut butter, they're also lactose free.

Aren't they kind of cute?
As you can guess, these are just apple wedges, peanut butter, slivered almonds, raisins, and little dabs of cream cheese.

Sometimes, when my cheese girl asks for an even quicker snack I'll hand her one of these. A monsterfied "cream cheese lolly pop".
Or for my almost-non-meat-eating daughter, I may give her this kind of monster instead of a regular peanut butter "lolly pop", as they've always called them.

But the apple guys are our favorite. They're a tasty and complete snack.

So, stay out of the heat! Keep it fun! Keep it silly! Keep it scary cool!

This snack is not my original idea. I was going to give credit to my Cooking for Kids Bible, but after scouring it I couldn't find the little critters. So, I'll have to wait to give credit for the Apple Monsters to the appropriate source after I find it.

Friday, July 25, 2008

Garbanzo Cake (gluten free/dairy free)

In my quest for gluten-free baked goodies, I came across this recipe in a Mexican cookbook. It’s a great alternative to a sweet quick bread we almost never have anymore since we don’t like to torment Daddy with glutenous treats too often…unless it’s Spiced Pumpkin Bread that our kids usually beg me to make at least once a month--and more like once a week around the holidays. Each serving of this “cake” has 2.7 g. fiber and 9.2 g. protein! It's a very dense and moist quick bread-type cake. Our kids thought it was a big treat! They didn't realize it was a gluten-free bread...otherwise they may have been suspicious. With its sweet spiced flavor, you sure wouldn’t know it has a couple of cans of chickpeas stashed away in all its goodness—replacing the flour and adding additional moisture, fiber and protein! All the kids asked for more, but they’ll have to wait because this recipe only makes one loaf!

2 -10 oz cans Garbanzo beans (chickpeas), drained
(Cans of chickpeas around here are 16 oz., so you can use the leftover chickpeas to make a half-ish recipe of Hummus. Why not? You'll already have your processor out, and it'll make just the right amount to snack on while you're waiting for your cake to finish baking!)
4 eggs, beaten (or 1 cup of egg beaters)
1 cup sugar
1 tsp baking powder
2 tsp ground cinnamon
If you're concerned about using cinnamon for any reason (like if your tongue goes numb like my friend's!), you could use a mixture of nutmeg, all spice, cloves, and ginger instead.

Grated rind and juice of 1 orange (since I didn't have an orange, I just threw in 1-1/2 TBSP frozen OJ concentrate and 1 tsp. of dried lemon peel)

Cinnamon sugar -- 1/4 cup sugar with 1 tsp ground cinnamon
(or make spiced sugar using alternate spices)

Preheat oven to 350 degrees F.

Remove any noticeable chickpea skins, and put the remaining peas in a food processor (or blender) and process until smooth. (You may need to process the chickpeas in a couple of batches.) This is what it looks like when you're done processing--kind of dry looking but holds together when you press it.

Spoon the processed chickpeas into a bowl and gently stir in the eggs, sugar, baking powder, cinnamon, orange rind, and orange juice. Grease a 1-pound loaf pan and line with parchment paper.

Pour the cake mixture into the loaf pan and bake for about 1 hour 15 minutes or until a skewer inserted into the center comes out clean.

Remove the cake from the oven, sprinkle with cinnamon sugar and leave to stand, in the pan, for about 10 minutes. Remove from the pan, place on a wire rack, and leave to cool completely before serving. Or if you're like us, wait just another 10 minutes or so before diving in!) Serve with sliced fresh strawberries, pineapple or other fruit...or just sprinkle each piece with additional spiced sugar and enjoy.

(12 slices/servings)

The above recipe based on one from: The Complete Mexican, South American & Caribbean Cookbook

Lemony alternative:
Instead of using orange zest and juice, use the zest and juice of one juicy lemon. After the cake is done baking, squeeze more lemon juice over cake, and sprinkle generously with confectioners sugar.

Or try a chocolate version here.

Disclaimer: Please forgive me for the frozen berries in my photo. I went to grab some fresh strawberries from the fridge, and discovered that they mysteriously disappeared. If you know their whereabouts, please fill me in. Hey, what's that red stuff on your cheek, Jimmer? Oooh...and you too, Kathleen. Aha!

Saturday, July 19, 2008

(Not Your Average) Nachos

So, what do you do with your extra brisket...or any other tender leftover meat?

We came home with a nice load of cooked and sliced brisket from a luncheon the kids and I attended yesterday, so I thought I'd show you a summer dinner no brainer. Nachos...a more manly version!

I don't know about you, but the taste of those taco seasoning packets don't really do it for me, so I've never been crazy about nachos that use taco flavored ground beef. Nope! I much prefer the pure taste of slow-cooked, smoked brisket. Something you can shred...and taste all the smokey goodness (Let's just SAY it's good for us). Using lots of spices was really only started in ancient times to mask the bad flavor of rotting meat, right? Well, with such modern conveniences as...REFRIGERATION...we don't need to partake in that nonsense anymore. Okay? So toss those silly packets and make your brisket. And don't slather it with all that barbecue sauce either! Down here in these parts we usually only use the sauce as a condiment with sliced brisket.

Mmmmm--just like fajitas, quesadillas, and (in cooler weather) tortilla soup--I could go for these nachos just about any day of the week! I could even do without the meat if I didn't have it handy. I always have the other ingredients at the ready anyway! For the real gift (at least in our house)--it's also gluten free! What's more? If you use CRACKER BARREL or KRAFT "natural" sharp cheddar cheese, it doesn't even have a measureable amount of lactose either!! This is just really making my day!

Leftover cooked brisket (maybe 1/4 pound for covering one baking sheet), shredded
(You could also use shredded leftover pot roast. Extra fajita chicken would also be fabulous! I'm a reasonable girl--use what you've got!)
Tortilla chips, whatever kind y'all go for
1 to 1-1/2 cups shredded cheddar cheese (I go for MORE!)
1 (2.25 oz.) can sliced black olives, (chopped a bit more), optional
1/4 cup onion (green or red are great!), finely diced
2 Roma tomatoes, seeded and finely diced
1 large avocado, finely diced [and tossed with
1 tsp. lime juice]
2 TBSP fresh cilantro, minced
Sour cream, optional
Pico de Gallo, optional

Directions: Preheat oven to 400 degrees F
Spread out the tortilla chips all over a (roughly 12 x 17-inch ever-so-slightly-greased) baking sheet. Lining it with aluminum foil makes for a quick clean up. Make sure you cover most of the pan overlapping the chips a bit as necessary so you don't end up with a bunch of gooey cheese all over the pan instead of all over your nachos! Evenly distribute the shredded meat, onion, olives, and cheese over the chips.

Bake until the cheese is melted, about 7 minutes...but check around 5 minutes (because you care about your nachos, don't you?).

With loving care, sprinkle the rest of the ingredients (tomatoes, avocado, & cilantro) on top of the hot nachos, and serve to your manly (or just hungry) guests with sour cream and pico de gallo, if you like.

Thursday, July 17, 2008

Knives, etc.

Yesterday, as I was visiting with a friend about recipes, kitchen tools, and handy appliances, I realized that it's helpful for people to know what gadgets others use and how they use them. So I thought about my most frequently used items, and I snapped a shot of them.

Here are some of my best friends in the kitchen.

I'm certainly no cooking expert. I'm just a busy mom who enjoys cooking homemade meals frequently for our family of six. So, I can tell you what I use the most. For me, it's gotta be functional and efficient (read--easy to find/use/clean).

I'm pretty basic when it comes to kitchen tools--probably because I can never find all those cute gadgets when I need them. That lemon wedge squeezer and that apple corer and the egg seperater are alway hiding in the back of my gadget drawer when I need them so I don't use them...then I forget I have them. I know you must have a drawer like that, don't you? Additionally, I don't really like to do dishes, so I try to minimize using more things that I will have to clean later.

Wusthof 7-inch Santoku knife
Thanks, Big Brother!
Do you all have a big, sharp knife in your kitchen? It really doesn't matter what brand as long as it's sharp and will rock as you slice and dice. If you cook often and don't use one, you're probably wasting a lot of time. You know what I mean if you've ever tried to dice a big onion with a paring knife! If you're afraid to use one, just give it a try. Just slice one thing a day--something fairly soft like a cucumber or zuchini. You'll be amazed how fun and easy it is...and how much time you save.

Paring/steak kniveParing knives have a very necessary place in the kitchen. You don't see one in the picture because I lost mine a while ago. (It's probably in that drawer!) As an alternative, I'm now using a nice, sharp steak knife...for slicing fruit and other smaller items that need more precision (cutting out apple cores, etc.).

My bread knifeA sharp, serrated gem. Even if we're not making and eating as much bread these days (due to gluten intolerant husband), I still use it quite a bit for tomatoes and when I make my kids a Pepperoni Roll, Stromboli Romano, or Spiced Pumpkin Bread. I also have a really long bread knife that I used when I made a lot of bread in the bread machine--before gluten intolerance struck our home...and before our bread maching broke!

I frequently use a pastry scraper--though not for scraping pastry.Since I chop a lot of veggies, I use the scraper to scoop up all the chopped goodies to place them either in the cooking pan or the serving bowl. It's sure better than having to constantly pick up and scrape off my big cutting board...or grabbing it all with your hands and getting your hands too messy to continue chopping with your knife.

I also use a few cutting boards each day: 1 to make lunches, and usually 2 for dinner (1 for meats; 1 for veggies, etc.). Let me not forget to mention my kitchen shears I use constantly. My kids are well trained to never EVER take use these scissors. (Do your things disappear also?) They're so well trained that they even remind Joe not to use them! ("Daddy, you're not supposed to use Mommy's kitchen scissors.)

Although I have a wonderful blender/food processor combo unit that I love (Thanks again, Big Brother!), I rarely use it to slice vegetables. If I'm going to use this unit, I'm going to make it worth my while to clean it...since you don't want to put this stuff in your dish washer.

I use the blender topper to make smoothies, Orange Julius, my Caramelized Espresso Frappe, and I think I'm even going to make this Pots de Creme tonight! I use the food processor attachment to make Hummus, Pesto, Fresh Cranberry Compote (I haven't posted that recipe yet), etc.

Since I only use the unit about once a week, I store it in a cabinet. I'm not one who uses it every day like a couple of friends of mine who have one of these. These Blendtec blenders are handy since they're also guaranteed to crush ice. If I make smoothies or frappes, I just use my good 'ol hand crank ice crusher.

What are your favorite kitchen tools and gadgets?

Wednesday, July 9, 2008

Sweet Southern Iced Tea


By "the real thing" I do not necessarily mean caffeine laden. (My body doesn't like too much of that stuff.) I mean that it is freshly brewed. I've learned that some people who call themselves "Southerners" actually use instant tea these days or settle for pre-made tea from concentrate, so I'm here to keep the REAL tea tradition alive (and keep some coins in your pocket) by showing y'all how to make it.

Did you know that you'd pay $13/gallon for a catering iced tea service? Full tea service usually includes one (only ONE) gallon of freshly brewed iced tea, lemon wedges, and packets of sugar--that'll make your cold tea gritty!

This time of year in the South you've gotta know how to make it. And I like it sweet. Not SWWEEEEEEET, just sweet!

So, here we go. Go to the store and get something like this, although any kind of tea bags really work...if you think you'll like it cold! Orange pekoe (Lipton's red and yellow box for caffeinated; green, red, and yellow for decaf) is most commonly used for good iced tea.Or, instead of going all the way to the store, just check your cupboards and grab some tea bags you probably already have. If you don't have any tea, maybe you're just not the tea type and wouldn't be interested in making the icy stuff anyway. But for the sake of your future house guests, read on, so you know how to make it for them!

Next, follow the directions on the box and enjoy!

Okay, I won't let you off that easily.

Now, take 3 of these larger iced tea bags (or 5-6 regular-sized Lipton tea bags) and put them into a heat-proof glass or ceramic pitcher. I know there are only two bags in the picture, just go with me on this. The instructions say to use 2 teabags for 8 cups (that's 2 qts.) of water. As long as we're not settling for that other iced tea, let's also not settle for (gasp) weak tea!

I've used a plastic pitcher before, but that's when I wasn't making REAL iced tea. I've mended my ways.
Next, fill the pitcher half full with boiling water. You know how to boil water, right? Start with fresh, cold water and boil it in your kettle.If you want to make your tea faster (since that happens sometimes when you start thinking about iced tea), it's nice to have one of these insty-hot spigot thingys like I do. Now don't get all snooty and tell me about how boiling fresh, cold water is better. This is MY life.
I love my insty hot water spigot because when I need boiling water...POOF, there it is, right there without getting the kettle out. Amazing! I mostly love it because it takes too much time out of my day waiting for our hot water to come clear across our house from our water heater to our kitchen sink. So, now I can fill up my sink with really hot water right away! Love it!

Let your tea bags steep for 5 minutes...or more like 8-10 minutes like I did today since I had to chase my kids back outside because they were running through the house with water-filled squirt guns they got at our neighborhood 4th of July celebration the other day. While you're at it, grab one of these.
No, it's not for chasing around your kids. It's to stir in some of sugar.

Try not to get all crazy and strong arm your wooden spoon into squeezing out every last drop of water from your tea bags like I did. If you do, your spoon may look like mine does now.
Once you have the tea bags removed and the tea is still hot, stir in your sugar--about 1/3-1/2 cup, depending on how sweet you like it.

I'm sure you've had that gritty sugary feeling in your tea before. Or you stir your sugar in and find that you drink mostly unsweetened tea...until the very end, when sugar is all that's left. That's because sugar doesn't dissolve well in COLD tea. So, keep the grit out and stir in the sugar while it's still hot.

Okay, I will confide in you. I DO have some instant iced tea mix in my pantry. I tend to get a little impatient when I'm really hot and thirsty, and sometimes I just want my tea NOW! (So keep in mind, it's best to just make your freshly-brewed tea early every morning in the summertime--before you get really hot and thirsty.) There are some fun instant tea flavors these days, it's hard to resist. It's okay to use it in a pinch. Even when using a mix, it's better to first add a little hot water to the mix and stir it up before adding cold water and ice. It'll dissolve the sugar and leave you with pure non-gritty, refreshing pleasure! Again, that's when I LOVE my insty-hot spigot thingy. Just a little bit of that hot stuff is needed to do the job nicely! Just don't serve this stuff to your guests. You don't serve instant coffee to them, do you?

Okay, let's finish our iced tea now, shall we?

Walk over to your freezer and fill up the rest of the pitcher with ice! Put it in the fridge until you can't wait anymore to have some freshly-brewed iced tea, then get it out and pour yourself an icy glass. And I mean glass...not plastic. It's for your own good, believe me!

If you like, add some lemon wedges. But promise me you won't decorate your glass with those silly circles of lemons. How will you get juice out of them anyway?

Change it up a bit and try this type of tea once in a while. In comes in peach too!
Now you can sit down, enjoy your tea, and watch the pretty Texas sunset. Or if you're not here, just imagine one. They're the realllly beautiful ones you dream about!

Monday, July 7, 2008

Fruit Cobbler (gluten free)

Joe has been lacking in the area of baked desserts. Let's face it, most baked goods that consist mainly of flour just don't taste the same when they're transformed in to their gluten-free counterparts. So let's go the cobbler route. With this gluten-free recipe, you'll be hard-pressed to tell if it contains gluten or not!

Preheat oven to 350 degrees

2-3 cups frozen peaches or other fruit (mixed berries is good too), thawed
(I used a bag of frozen peaches and added a handful of fresh blueberries)
1/3 cup sugar
1 stick butter, melted

Dry Baking Mix...
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

For GLUTEN-FREE: omit the above dry ingredients and use Bob's Red Mill Gluten-Free Baking Mix, or mix your own:
2/3 cup rice flour--finely ground
1/4 cup potato starch flour
2 TBSP tapioca starch
1/2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

1 cup additional sugar
1 cup milk (for lactose-free, use Lactaid milk)
1 TBSP lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg

Measure milk and add lemon juice, set aside for 10 minutes (can use buttermilk without the lemon juice instead, but it's got lactose).
In medium bowl, stir in 1/3 cup sugar to the thawed fruit, set aside.
Pour melted butter in 8 x 8-inch baking dish. Or, do what I do and melt the butter right in the glass dish by zapping it in the microwave.
Put baking mix ingredients and 1 cup sugar into a medium bowl and mix.
Add milk mixture, stir briefly just to incorporate all ingredients.
Pour batter on top of the melted butter in the baking dish.

NOTE: If you'd like a wonderfully buttery crust, do NOT stir! If you want more of a cakey batter, feel free to stir the butter into the batter at this point, but I may frown at you if I catch you!

Evenly pour the fruit mixture over the batter. Again, do not stir. The fruit will find its own home of choice within the batter. It's best not to mess with Mother Nature, you know! Here's what mine looked like before I sprinkled it with the spices.

I know, I don't currently have my 8 x 8-inch baking dish--it was broken. So, I had to modify the recipe accordingly. But please, go along with me here!

Sprinkle cinnamon and nutmeg on top.
Bake uncovered for 45 minutes or until crust is browned and a toothpick comes out clean.

When it was done baking, all the fruit was hiding underneath the pretty golden crust!

If you're feeling a little spunky, you can also add 1 tsp. grated lemon peel to the batter. Or if you want to mix things up a bit more, add 1 tsp. almond extract to the fruit...or batter! Live it up and change it up as the spirit moves you!

Sunday, July 6, 2008

Easy Charro Beans (crock pot)

I've finally found a Tex-Mex bean recipe our whole family enjoys. Yes, our kids will dive into a bit of the refried sort once in a while, but Joe...errr--NOPE! And those sweet campfire beans--NEVER for him. So, our beans of choice are the charros! They're the ones with a little broth.

My friend, Melissa (a Tex-Mex cooking goddess!), who hosted 20 girls and their mothers at her house for our Little Flowers camp this year, gave me a tip to make this dish easier, faster, and fat free. She adds Goya ham flavoring packets instead of bacon or a ham bone. Genius! This keeps all the fat out! But...the ham packets have MSG. Eeeek! The kids and I don't seem bothered by MSG, but it can trigger Joe's occular migraines...and it isn't all that great for anyone. So you can, instead, add some beef base (like I do).

Here's an easy recipe you don't have to pay attention to but a couple of times before it's done.

1 lb. bag dried pinto beans, sorted and rinsed (or your preferred bean combo)
2 cans mild Ro-tel tomatoes
2 packets of Goya ham flavoring, or a TBSP of beef base with water as needed
Large onion, diced
Hot sauce or a diced jalapeƱo/serano pepper (Ro-tel gives enough kick for us)
1 pkg half-cooked, chopped bacon (optional)
Green pepper, diced (optional)
And if you wanna go all out...
A bottle of gluten-free beer (of course, optional)

1/2 bunch chopped cilantro, stems removed
avocado, diced
shredded cheddar cheese
sour cream
as alt. to bacon: favorite cooked sausage, halved & sliced

This is a busy-mom-friendly recipe. No need to soak these beans overnight. That would mean you've actually given some thought about your menu the day BEFORE you eat. Huh? That doesn't happen around here! I'm talkin' right around lunchtime (5-6 hours prior thought) is the earliest I think about dinner.

Put the rinsed beans into the crock, add enough water to cover the beans by a few inches. Cover and turn crock pot on high for a few hours.

NOTE: Don't add anything--especially salt--but water to the beans at this point or it'll make the beans tough...and y'all don't want that!

After 3 hours of cooking, add and stir in tomatoes and flavoring packets or beef base, diced onion, green pepper, bacon, beer.

Cook beans for at least 2-3 more hours (to desired doneness), adding water if the beans are peeping out. Beans go full immersion here. Remember, you want a little broth with the beans.

Be traditional and serve with some brisket, Spanish rice, and corn bread.
Be food pyramid savvy and serve with some chicken fajitas and a salad or fruit!
Be a real mom and serve it with whatever else you find in the fridge or pantry that seems like it would round out the meal!

Our usual: served over cooked rice and sausage...and heaped with toppings.

Friday, July 4, 2008

Guaca(squishy)mole...by kids

Our kids LOVE to make this for me. To be honest, when I'm making Tex-Mex there's enough other chopping, assembling, and heating to do that it's very helpful to get the kids involved and take this one off my hands! Here's Kathleen's recipe:

1 ripe Hass avocado (it'll give a little when squeezed, but has no air pockets)
1 tsp. lime juice
salt to taste, ~1/4 tsp.
1 clove minced garlic (optional)
zip-lock baggie

Adult: Cut avocado in half lengthwise, say, "hah-YAH" and stab the large pit with your big ol' knife and twist to pull in out. Toss pit in garbage, unless you want to grow your own avocado tree.

Kids: With a large table spoon, scoop out each half of the flesh and toss it into the baggie. Pour lime juice and salt on top; add garlic, if using. Zip up the baggie (after removing all air) and squish and squeeze it all around, then pass it to your sibling. Make sure to leave some lumps in it if you like it that way, or do what our kids do...pulverize it to near liquid form. Come to think of it, you may want to use the better fortified FREEZER zip bag for this!

More fun: Squeeze all the guacamole down into one area of the baggie and cut off the corner of the baggie with a scissors. Squeeze and swirl all the guac out into a bowl or right into your tortilla soup...or on top of your fajita, or on the side to dip. You choose!

If you like...
Mix in:
1 small Roma tomato, diced
1 rounded teaspoon fresh cilantro, chopped

Thursday, July 3, 2008

Gotta Go Tex-Mex!

We reeeeeaaalllly like Tex-Mex. I'm convinced I could live on fajitas and a variety of quesadillas. Perhaps you could too! Of course you'd have to have the appropriate toppings for it all--a good guacamole, shredded sharp cheddar (aged cheeses have very little lactose), sour cream, and a little pico de gallo (or diced tomatoes). Yummmmmmmm!

Our children seem to like it all as well--even spicy salsa. Well, not the really hot stuff. However, they provide me with some challenges in the kitchen (and I'm not even talking about additionally catering to Hubby's gluten and lactose intolerances). I have one child who doesn't like meat, except rotisserie chicken. Another doesn't like beans. Two others tolerate most things yet always seem to find SOME ingredient they decided to hunt down and pick out of their entire meal. So...I ended up cooking three different Tex-Mex dishes a few nights ago. Good thing none of them were much bother.

We had Charro Beans, Mexican Rice, and Chili (a mild, kid-friendly version) because then I could cater to EVERYONE's needs! They all enjoy heaping on the toppings: sour cream, guaca(squishy)mole, cheddar, and cilantro. A few raw veggies of their liking on the side made it good and filled them up.

No heirloom recipes here, but I made charro beans in a crock pot for the first time. It was a healthier version without all the bacon and fat. None in our family care for straight refried beans, so it's good to know a more convenient way to make our favored charros so I don't have to watch the stove for hours on end.

If you've got a hankerin' for these savory beans, check out the easy recipe for Charros I'll be posting in the next couple of days.

Tuesday, July 1, 2008

Kool Aid Dough

The kids are still on a bit of a break before we start our new school year in a couple of weeks...so they are ripe for some kitchen chemistry experiments (in our Adventures with atoms and molecules book) and for a little fun making their own concoctions.

Here's a kids' concoction that always goes over well. I guess with the ingredients used, it could be ingested by the gluten-eating sort...but I'll just consider it another non-edible recipe! If you've tasted it, you'd say, "EWWW!" also.

With summer going strong, it's too hot to bake! Since we're not eating much regular flour around here, this recipe will also help us to use up all that white fluffy stuff hanging out in our pantry!

2 pkgs. of unsweetened Kool Aid
2 cups hot water until dissolved

2 TBSP vegetable oil
Set aside.

In a large bowl, combine:
2 1/2 cup flour
1/2 cup salt
1 TBSP cream of tartar

Add Kool Aid water to dry ingredients and mix well.
Knead in additional flour as needed.
Store in air-tight container.

This dough has a very nice consistency and keeps a LONG time without drying like other commercial doughs.

In the picture above (of mostly dwarves in a goblin cave), the dough was made from strawberry Kool Aid. Cherry makes a better scent and a brighter pink! You know...just FYI!

Last year, the kids made this for their friends on Valentine's Day. It was a good alternative to giving kids more CANDY!! They divided it up and put balls of the dough into zippy snack bags, put some Valentine's stickers on them and made their deliveries! We made 2 batches, and I believe they had enough to give to 12-15 friends.

Check out this site for MANY many more dough recipes to try. Our kids also really like the peanut butter dough since they can snack as they play!