Category: Kids

Mini Oreo Cheesecakes

42 Oreos, 30 left whole, and 12 coarsely chopped (even “reduced fat” work!)
2 pounds cream cheese, room temperature (I used 1/3 fat)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream (Use light and think of all the calories you’ve saved while you stuff your face with mini cheesecakes)
“A pinch” of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners  & place 1 whole cookie in the bottom of each.

2. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla.

3. Drizzle in eggs, a bit at a time, beating until incorporated. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Resist the urge to pour it directly into your mouth, I promise it will taste best once it’s properly baked and cooled.

5. Bake about 22 minutes, or until filling is set. Outsides should be stiff, it’s ok if the centers jiggle a little when you tap the pan.
Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.

 VIA

Space Mud

1. In one bowl mix 1 cup of hot water, and 2 ½ T. Borax

2. In another bowl mix 2 cups glue, ½ cup room temperature water, and food coloring (optional)

3. Mix together both bowls until all liquid is gone. Store in a zip lock bag.

PLAY!!!!

Oil Jar Photo Display

An interesting way to use mason jars is to make it into a one-of-a-kind picture frame. The clear jars would be best for this, and by pouring olive oil (try to avoid the garlic kind — could get stinky!) in the jar with an upright picture, you can get a sepia effect and a new way to display your pics.”

Great instructions HERE

Homemade Baby Ruth Bars

  • 1 cup peanut butter chips
  • 1 cup milk chocolate chips 
  • 1 cup peanuts
  • 1/2 cup corn syrup
  • 2 tablespoons unsalted butter
In microwaveable bowl, combine the peanut butter chips, milk chocolate chips, 1/2 cup corn syrup, & 2 tablespoons of butter.  Microwave for 1 minute, stirring halfway through.
Let the mixture cool for a few minutes, then stir in 1/2 cup of the peanuts.
Let the mixture cool for about 15 minutes.  Meanwhile, chop the other half of the peanuts using either a knife, food processor,or blender.
 
 
Using your hands (I like to use disposable gloves – less mess) roll into log shapes.  Cover them in the peanut pieces, & place onto a wax paper lined pan.  You can also just spoon  the candy mixture onto the wax paper instead of rolling into logs to save time.
Keep in the refrigerator until ready to eat for best texture.