Each week Cate, my kindergartener, gets to choose a book at the school library. This week she picked a cookbook, which I thought was really sweet. We sat down, picked out a recipe (a very tasty fudge recipe that I’ll share below), gathered our ingredients and got to work! After a few moments of me getting frustrated because Cate wouldn’t listen, we finally settled into a groove and had fun. And I had her cut the fudge into pieces and display them on a plate. She really had fun and was very proud of her hard work!

I have to confess something. Cooking with kids is not the easiest thing in the world for me. I try to be patient, and we usually settle into a groove…but incorporating my children into my cooking just doesn’t come naturally to me. But I want it to! I think it’s important for children to have positive experiences in the kitchen and to develop cooking skills that will serve them their entire lives. Plus, it’s supposed to be fun! SOOOO….

Does anyone have any tips for cooking with kids? I want to hear them! I’m sure some of you out there do a great job cooking with kids, while others may be more like me and struggle with it. For those of you who do have it figured out, I’m hoping some of your magic can rub off on the rest of us. Please share your tips!

Oh, and before I forget, the fudge recipe. YUM.

Cooking with Kids...and a Recipe for Cream Cheese Fudge

 

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From The Usborne Little Book of Christmas Cooking

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• ½ cup full-fat cream cheese
• 2 cups powdered sugar
• 1 level tablespoon cocoa powder
• ½ cup semi-sweet chocolate chipps
• 2 tablespoons butter
• 8-inch square baking pan and wax paper

Instructions

1. Lay the cake pan on a sheet of wax paper and draw around it. Then cut out the square just inside the line.
2. Butter the bottom and sides of the pan (or you can use cooking oil). Press the paper into the bottom of the pan then butter the top of the paper.
3. Put softened cream cheese into a bowl. Sift the powdered sugar and cocoa through a sieve into the bowl. Mix everything well (we used our beaters).
4. Melt the chocolate and butter in a double boiler. Remove from heat and stir in 1 tablespoon of the cream cheese mixture.
5. Pour the chocolate mixture into the cream cheese mixture and stir until well mixed and creamy. Spread in the pan and smooth the top with a spoon. Refrigerate for 2 hours or until the fudge is firm.
6. Loosen the edges of the fudge then turn it out onto a cutting board and remove the wax paper.
7. Cut the fudge into 36 squares. Place in an airtight container and refrigerate 2 more hours. EAT!

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I have two yummy recipes to share with you today! One involves chocolate, the other cheese. Hey, I never said they were healthy recipes. Yummy, people, yummy. Carnation recently sent me a $50 gift card for groceries and some free Evaporated Milk to try in a few recipes. The “mission” was to use evaporated milk in one of my own recipes that calls for milk, and to try out a recipe of theirs. I accepted the mission and proceeded to choose the least healthiest recipes possible…and enjoyed every second of it. (Ironic since one of Carnation’s selling points is that there is more nutritional value per ounce in evaporated milk versus regular milk. So much for that!)

First, I tried Carnation’s recipe for Fudge (recipe below). I’ve gotta say, it’s good. And it was EASY. I followed the recipe verbatim…but next time I make it, I’m going to use a higher quality chocolate. Regardless, it was a nice, simple recipe and tasted good.

For my own recipe, I used evaporated milk in Twice Baked Potatoes (recipe below). The mashed potato filling was mighty fine…Cate couldn’t keep her fingers out of the bowl. And I know that cheese has nothing to do with evaporated milk…but that part was pretty darn good too.

So, there you have it! Mission complete. In case you are wondering what evaporated milk is, it is fresh milk that has been carefully cooked to remove half the water content, upping the protein and calcium content per serving, and creating a creamier texture. Click here if you want to read more about it.

And now, the recipes!

Carnation Famous Fudge

 

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Author: Jane Maynard

Cuisine: Dessert

Ingredients

• 1½ cups granulated sugar
• ⅔ cup (5-oz can) evaporated milk
• 2 T butter
• ¼ teaspoon salt
• 2 cups mini marshmallows (I had big ones, so I broke them up then measured and it came out)
• 1½ cups semi-sweet chocolate chips
• ½ cups chopped pecans or walnuts (I nixed the nuts)
• 1 teaspoon vanilla extract

Instructions

1. Line 8-inch square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full roiling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
3. Stir in marshmallows, chocolate, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours until firm (I just left it on the counter and it got plenty firm). Lift from pan, remove foil and cut.

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Twice Baked Potatoes

 

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From Jane Maynard

Author: Jane Maynard

Ingredients

• 4 baking potatoes
• ¾ cup sour cream or plain yogurt
• ¼ teaspoon garlic salt
• ⅛ teaspoon pepper
• 4 tablespoons evaporated milk (or more if needed)
• shredded cheddar cheese, optional
• chopped green onion, optional

Instructions

1. Wash potatoes, poke holes with fork. Bake on rack, unwrapped at 425 degrees 40-60 minutes, or until soft all the way through. Cut lengthwise and scoop out potato (I have to hold the potato with an oven mit while I scoop). Mix potato with all the other ingredients, except the cheese, and mash with a potato masher or pastry blender. Spoon potato back into the potato skins, place in casserole dish. Bake at 425 degrees for 20 or so minutes, or until lightly browned. Top with shredded cheese and bake a few minutes more.

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