Some neat and easy kid friendly recipes

[Anna Michele]

[Anna Michele]

[Anna Michele]

[Anna Michele]

[Anna Michele]

[Anna Michele]

7 Photos

• READY IN 35 mins

Creepy Mini Pizzas


Creepy Mini Pizzas

[sweetproserpina]

These are awesome! Thanks for posting them Anna Michele!

[Anna Michele]

[Anna Michele]

[Anna Michele]

[Anna Michele]

[Anna Michele]

Ingredients

• 6 cups peeled and sliced apples (or 2 19oz. cans apple pie slices)
• 1 cup Quaker Oats, uncooked
• 1/2 cup firmly packed brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter or margarine
• 1 tsp. cinnamon
• 1/2 tsp. salt

Instructions

1. Spoon apples into 8" X 8" square baking dish.
2. Combine remaining ingredients,
3. Mix until crumbly
4. Sprinkle crumb mixture over apples (I add a little more cinnamon on top)
5. Bake in preheated 350F oven for about 30 minutes

[Anna Michele]

Ingredients

• 2 medium russet potatoes (about 1/2 pound each)
• 4 Tablespoons unsalted butter
• 2 medium leeks (white and light green parts), sliced and rinsed well
• 2 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 2 cups homemade or low-salt canned chicken broth
• 4 thick slices bacon, cut into 1/2-inch dice
• 1/2 cup milk
• 1/2 cup sour cream
• 1 cup (about 1/4 pound) grated sharp Cheddar cheese (see Cook's Note)
• 2 Tablespoons thinly sliced scallion greens or chives

Instructions

1. Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
2. Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.
3. Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.
4. Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining Cheddar cheese, the bacon bits, and the scallions or chives.
5. Yield: 6 cups, 4 servings
6. Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

[Anna Michele]

[Anna Michele]