Sugar Cookie Fruit Pizza


Serves 8 – 10

How pretty and delicious does this look? This one tastes as good as it looks and it is easily done with the kids. If you prefer, buy the cookie dough in the freezer section of the market and bake it according to the package instructions. Let the kids be creative and messy. It all still tastes great. Make sure you dry the fruit well before placing it on top of the frosting. It will keep longer if the fruit has no moisture in it.

Nonstick cooking spray
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted margarine or butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract

1 (8-ounce) package Tofutti cream cheese or dairy cream cheese, softened
1/2 cup confectioners’ sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
Pinch salt

1 cup blueberries
1 cup sliced kiwi
1 cup sliced nectarines
1 cup raspberries
1 cup strawberries, sliced
Or any fruit of your choice

For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. 

In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.) 

Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool. 

For the frosting: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust. 

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza, slice and serve. 
If you want to glaze the fruit to give it more shine (totally not necessary), melt 1/4 cup jelly of your choice and gently brush it on the fruit.

Peanut Butter Cup Brownies


Makes 18 cupcakes size brownies

1 box brownie mix (I use the fudgy kind), made without nuts

1/3 cup smooth peanut butter
1-1/2 ounces soft tofutti cream cheese or dairy cream cheese
1 large egg
1/4 cup sugar

Prepare the brownie batter according to package instructions and set aside.

Line 18 to 20 cups of a standard muffin tin with bake cups. Combine peanut butter, cream cheese, egg and sugar in a medium-size bowl and beat them with an electric mixer until evenly blended. The texture should be like whipped peanut butter. If it’s not stiff enough, add a little extra peanut butter.

Fill each muffin cup about halfway with brownie batter. Spoon about 2 teaspoons of peanut butter filling into the center, pushing it down slightly into the batter. Cover the filling with another spoonful of batter, making sure that the cups are no more than about two thirds to three quarters full.

Bake for 15 to 17 minutes, just until set and cracked on top. Then transfer the pans to a wire rack and cool for 30 minutes. The center will sink a bit. Remove from pan and serve.

Nectarine Creamsicles


Makes 9

Super creamy and delicious. Such a refreshing treat and the kids can make them with you.

1-1/2 pounds soft-ripe yellow nectarines or peeled peaches
1/2 cup plus 2 tsp. sugar
2 teaspoons lemon juice
1/3 cup pareve whipping cream
1/4 teaspoon vanilla extract

Pit fruit, cut into chunks, and put in a large saucepan with 1/2 cup sugar and the lemon juice. Cover, bring to a boil, then reduce heat and simmer until pulp mashes easily with a spoon, 5 to 8 minutes.

Transfer fruit with a slotted spoon to a food processor. Whirl until only tiny pieces of skin remain. Return to liquid in pan, Chill in a bowl of ice water until very cold, stirring occasionally.

Pour mixture into a 9- by 13-in. pan, cover, and freeze until it’s firm but still shows a fingerprint when pressed, about 2 1/2 hours.

Beat cream, remaining 2 tsp. sugar, and the vanilla with a mixer in a medium bowl until thick. Stir frozen mixture to soften slightly, then fold in cream with a few strokes to leave big white streaks. Spoon mixture into 8 or 9 popsicle molds (1/3-cup size) and push a popsicle stick into each.

Freeze creamsicles, covered, until firm, at least 6 1/2 hours. To remove, dip molds in a bowl of warm water about 10 seconds, then gently squeeze pops to loosen.

Snack Pack Granola Bars with Dried Fruit


Makes 12 to 16 bars

My kids are on there way on school overnights and trips to Washington and then off to camp. I like to make these and send them for the bus rides or for a pick me up snack while they are traveling. They have great taste, are homemade and have no preservatives so they are better than store-bought versions. Feel free to substitute chocolate chips or other nuts for the dried fruit if you prefer.

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter, margarine or canola oil
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Hot Dog Tortilla Wraps


Makes 8

Now, I am not a big hotdog lover nor do I think giving them regularly to your kids is a healthy choice. But sometimes, you got to let loose and let them enjoy a good hotdog. This recipe was created by Rachael Ray (I gave it a tweak to make it kosher), it adds a great zing to the old fashioned classic. Plus it gets a healthy dose of beans into their diet.

8 good-quality hot dogs
1 can (16 oz.) vegetarian (lard-free) refried beans
1 cup roasted red pepper, sliced (optional)
16 flour tortillas (8-inch), heated to soften slightly
1-1/2 cups homemade or store-bought salsa
Yellow mustard, or honey mustard
Cooking spray

Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat. Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.

Top each of 4 tortillas with a thin layer of salsa, a swirl of mustard, and a few slices of roasted pepper, then cover each with another tortilla. Spread the top tortilla with some beans and set a dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the tortilla wraps with cooking spray and grill for a few minutes to brown and crisp the tortillas.

Carrot Muffins, a Healthier Version

Makes 12

Sunset magazine calls these the miracle carrot muffin because they have very little fat and are extra moist and not as dense as most low fat carrot muffins. The is trick is heating the carrots and raisins in water, which softens them nicely before they are added to the flour mixture.
1-1/3 cups sugar
1/4 cup butter
1-1/4 cups shredded carrots
1 cup raisins
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces cream cheese
1 tablespoon orange zest

Preheat oven to 375°. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.
Spoon mixture into greased muffin cups.
Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.
Blend cream cheese with zest and serve with muffins.

Cinnamon Bun Bites

Serves 8-10

This is from an old Martha Stewart Magazine but it is a fun favorite to make with kids. It does require parental involvement but they will be so proud to be a part of making something so good and so adorable.

1/2 cup warm water
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
4-1/2 cups all-purpose flour, plus more if needed
4 large eggs
1-1/4 cups sugar
2 teaspoons coarse salt
1 stick unsalted butter or margarine, softened, plus 1/2 stick, melted, and more for dish
2 tablespoons ground cinnamon
Vanilla Glaze

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
Add 1 stick butter or margarine, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
Lightly grease a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter/margarine in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.

Israeli Salad

Serves 4

My kids make this even when I am not around. They add olives, feta cheese, mint leaves, or sometimes smoked turkey. They prefer it without onions but it’s a bit more traditional with them. The key is to chop the vegetables all the same size and keep them in little bite size squares. Also, use fresh lemon juice.

3 tomatoes, chopped in small bite size pieces (try to remove some of the seeds)
5 Persian cucumbers, chopped in small bite size pieces
1 red pepper, chopped in small bite size pieces
¼ cup chopped red onion
(add mint leaves, chopped parsley, feta cheese, olives or any other ingredient of your liking)
1 teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2/3 cup canola oil

In a medium bowl, toss tomatoes, cucumbers, red pepper and onions.
For the dressing, whisk lemon juice, red wine vinegar, and oil together. Add salt and pour over dressing. Eat immediately.

Peanut and Chocolate Chex Mix Bars

24 Bars

My kids found this recipe on the Chex box of cereal. I happen to like the Chex snack mix recipes, especially the ones with nuts and Chex cereal. This one is a crunchy dessert bar that is easy to make.

4 cups Chocolate Chex® cereal
½ cup salted peanuts
½ cup light corn syrup
¼ cup sugar
½ cup creamy peanut butter
¼ cup candy-coated chocolate candies, like M&M’s or Reese’s Pieces

1. Butter bottom and sides of 9-inch square pan, or spray with cooking spray. In large bowl, mix cereal and peanuts.
2. In 1-quart saucepan, heat corn syrup and sugar over medium heat, stirring constantly, just to boiling. Remove from heat; stir in peanut butter until smooth.
3. Pour over cereal mixture in bowl, stirring until evenly coated. Stir in candies. Press firmly in pan. Cool 1 hour. Cut into 6 rows by 4 rows. Store loosely covered.

Breakfast Cookies

Makes 28

Sometimes, only sometimes, breakfast is on the run. I feel a little better throwing two of these in my kid’s knapsacks or my husband’s briefcase. Filled with oat bran, almonds, and grape nuts cereal they are packed with fiber and some protein. Yes they have sugar and margarine too, thus I call them cookies not granola or health bars but they taste good and get a few wholesome ingredients thrown in.

2 cups old-fashioned oats
1-¼ cups whole wheat or white whole-wheat flour
1 cup all purpose flour
1 cup Grape Nuts cereal
½ cup wheat germ
½ cup oat bran
2 teaspoons baking soda
1 cup unsalted margarine or butter, room temperature or 1 cup canola oil
2 eggs
1 cup packed light brown sugar
½ cup sugar
1 tablespoon vanilla extract
1 cup almonds, toasted and coarsely chopped
1 cup raisins
1 cup chopped pitted dates or other dried fruit

Preheat oven to 350 degrees. Mix oats, both flours, grape nuts, wheat germ, oat bran and baking soda in a large bowl to blend.

Using an electric mixer, beat margarine until creamy. Add eggs, both sugars and vanilla, and beat until smooth. Add cereal/flour mixture, and stir just until blended. Mix in almonds, raisins, and dates or dried fruit.

Line two baking sheets with parchment paper or silpat mats. Using ¼ cup measuring cup, scoop dough onto prepared pan, spacing about 2 inches apart. Press cookies to about ½ inch thick rounds.

Bake for about 15 minutes or until tops are golden brown. Cool for 10 minutes on sheets before transferring to cooling rack.

Breakfast Burritos

Makes 2 burritos

Here is a simple and easy breakfast alternative. If your kids will eat them, add black beans for more protein and a little cumin spice.

2 eggs
1 tablespoon water
1 medium potato, chopped into bite-size pieces
1 tablespoon olive oil
2 tablespoons chopped onion (optional)
2 – 8″ flour tortillas
1 ounce grated mozzarella cheese
chunky salsa (optional)

Whisk together eggs and water in a small mixing bowl, set aside.
In a medium sauté pan heat oil over medium heat. Add potato and cook until it is tender about 5 minutes.
Remove cooked potato from pan, then immediately pour the egg mixture into the same pan and turn heat to medium-low.
Using a spatula, push and turn the egg until it changes color and looks set.
Divide the eggs and potato onto the tortillas, and sprinkle with cheese and salsa.
Fold the bottom of the tortilla up and the sides over.

Doughnut Pops


Move over cake pops, here comes doughnut pops!
So easy and so much fun.

12 mini doughnuts or regular doughnuts
Chocolate for dipping or melting chocolate
12 lollypop sticks (these work better than popsicle sticks)
Sprinkles or other decorative toppings

Take any size doughnuts, but I prefer the mini size. Freeze for 20 minutes. Melt chocolate or melting chocolate in color over low flame, stirring until melted and smooth. Dip and place in the refrigerator until cooled and hardened slightly. Serve and enjoy.

Homemade Ginger Ale

Serves 4

This drink is a little natural flavored for some kids but my kids loved the idea of making their own soda.

½ cup honey
½ cup sliced peeled ginger
½ cup water
4 cups seltzer
fresh mint

In a small saucepan, bring honey, ginger and water to a simmer and cook, stirring occasionally for about 15 minutes, until flavors blend. Remove from heat and cool.

Strain syrup into a large pitcher. Add seltzer, fresh mint, and ice. Stir and serve.

Super Easy Cake Mix Cookies

Makes about 2 ½ dozen

I stumbled upon this recipe when trying to use up my pantry and refrigerator ingredients after the storm. I forgot how rich the cream cheese makes the cookies and how much the kids love to make them. Use any filling ingredients, like chocolate chips, white chips, butterscotch or mint chips or substitute and add dried fruit and nuts. This works both pareve and dairy.

1 box cake mix, any flavor
8 ounces pareve or dairy cream cheese, room temperature
4 tablespoons margarine, room temperature
1 large egg
1 teaspoon vanilla extract
2 cups chocolate chips, or other chips or nuts or dried fruit

Preheat oven to 375 degrees. In a mixer beat cream cheese and Add egg and vanilla; mix until well blended.
Stir in cake mix a little at a time until it’s all blended and then add any chips, candy or nuts, as you like
Spoon large tablespoons full of dough onto cookie sheer and bake for 10 minutes, until edges are brown.

Colorful Cookies

This is a pretty basic cookie recipe but it’s a lot of fun because of the colorful candies added to it. To make the cookies pareve, use the chocolate lentils (not the mint version). These are also cute for a shalom zachor or Kiddush. You can choose the appropriate colors and just use them for the cookies. Adorable!!

1 cup brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
1-1/2 teaspoons vanilla
2-1/2 cups flour
1 teaspoon baking soda
1-1/2 cups chocolate lentils

Preheat oven to 350 degrees. Place silpat mats or parchment paper atop two cookie sheets.

In a large mixing bowl, cream together sugars and shortening until light and fluffy. Beat in eggs and vanilla. On low speed, add flour and baking soda. Stir in lentils.

Drop by teaspoonfuls onto prepared cookie sheets. Bake for 9 to 11 minutes. Remove to wire rack to cool.

Milk Pops

Everyone wants a frozen treat in the summer. Ice pops often satisfy that urge but sometimes we want something with a little more body, with a little more…apologies to those who are lactose intolerant or allergic…milk.

Here are some rich milk pops that your kids will love.

Rich and Satisfying Lemon Pops
1 (14-ounce) can sweetened condensed milk
1 cup whole milk
½ cup fresh lemon juice
1/3 cup sugar
3 – 4 graham crackers broken into very small pieces (optional)

Whisk together condensed milk, whole milk, lemon juice and sugar until smooth. Gently fold in graham cracker pieces, if using. Pour into 8 ice pop molds or into paper cups. Top molds with holders or insert wooden popsicle sticks into cups. Freeze for 8 hours.

Banana Milk Pops

This is a pretty healthy option.
3 bananas, mashed
1 cup whole milk
1 tablespoon sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon

Purée all ingredients in a blender or with a hand-immersion blender. Pour into 8 ice pop molds or paper cups. Partially freeze. Top molds with holders or insert wooden popsicle sticks into cups. Return to freezer until solid – 6 to 8 hours.

Chocolate Fudge Pops
½ cup sugar
2 tablespoons corn starch
2 tablespoons cocoa powder
2-1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter or margarine

In a small saucepan over medium heat, stir together sugar, cornstarch, cocoa and milk. Bring to a boil; immediately reduce heat and simmer, stirring constantly, until thick, about 2 minutes. Remove from heat. Stir in vanilla and butter or margarine. Refrigerate until cool, about 20 minutes. Pour into 8 ice pop molds or paper cups. Top molds with holders or insert wooden popsicle sticks into cups. Freeze until firm, about 8 hours.

Garlic Knots


Makes 16

My kids love these at the pizza store and learned how easy they are to make at camp.  Although I didn’t see that exact recipe, I tried a few at home with the kids to see what was easy and delicious.  Here’s a great recipe to try. They are super delicious hot out of the oven.  They won’t stay last until dinner.

3 to 4 cloves garlic, chopped
2 tablespoons margarine or butter
2 tablespoons olive oil
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh parsley
1 package store bought pizza dough (about 1 pound) or homemade pizza or challah
Salt and freshly ground black pepper

Heat oven to 375°F. In small microwavable bowl, microwave garlic, margarine and oil on High 30 seconds or until butter is melted. Stir in basil and parsley; set aside.

Separate dough into 16 pieces.  Roll each piece into a log about 4 inch longs and 1 inch wide.  Tie into a “knot-like” ball. Place in ungreased 9-inch round cake pan.

Let stand to rise for 35 minutes.

Spoon margarine-herb mixture evenly over top of each knot. Sprinkle with salt and pepper.

Bake 13 to 15 minutes or until golden brown. Serve warm.

No-Bake Summer Cheesecake

photo: saraleefoodservice

Since no meals contain meat, you can make a dairy dessert with your kids. This no-bake cheesecake is perfect since it doesn’t heat up the kitchen (a big plus these days!), doesn’t require any dangerous kitchen tools – and best of all, tastes great!

1 store-bought graham cracker pie crust (I told you it was easy!)
1 (8-ounce) package cream cheese (I find it easier to use whipped cream cheese)
½ cup sugar
1 cup sour cream
2 teaspoons vanilla
1 (8-ounce) container frozen whipped topping (like Cool Whip), thawed
Garnish: fresh fruit of your choice

In a large mixing bowl, beat together cream cheese, sugar, sour cream and vanilla. Fold in the whipped topping and mix well. Pour into crust.

Refrigerate for 5 hours. Garnish with fresh fruit, if desired, and serve.

Variation: Kids can also garnish with chocolate syrup, chocolate candies or any other treats they prefer!

Kids Camp Guacamole

All of our kids call home from camp with food requests. GKC kids call home with some interesting ones. Real lettuce, meaning romaine and arrugula, fruit and most recently, AVOCADOS. Now, I am sure they are enjoying some great candy from canteen too, but my daughter asked me to send avocados, onion powder, and lemons. She has become the bunk guacamole maker and the bunk has decided that it makes any camp food taste better. She texted me her recipe.

1 avocado
½ teaspoon kosher salt
Juice of 1/2 lemon
½ teaspoon onion powder
1 teaspoon salsa, optional

In a paper of plastic bowl, mash the avocado. Mix in the salt, lemon juice, onion powder, and salsa.

Add it to any camp food to make it taste better. Great with crackers, knishes, tasteless hamburgers, or just on plain bread.



Recipe by Sarah Kurtz

Makes 10 pops

My daughter Sarah has become very popular for her smopsicles (part smoothie and part popsicle equals smopsicle). She makes them with many different mixtures – chocolate milk, peanut butter and ice, mixed berries, vanilla and coconut, cranberry watermelon and others. I’ve noticed that the other kids and their friends come home from school and peak in the freezer for the new smopsicles to be ready to taste. Tonight she made these and she measured the ingredients out to share with GKC readers.

1 ½- 2 cups of milk (preferably fat-free)
1 (6-ounce) container of vanilla yogurt
2 teaspoons Crystal light Raspberry Drink Mix
1 cup frozen peaches (sliced)
1 cup frozen strawberries, sliced
1 banana
1 tablespoon sugar
1 ½ cups ice
Optional- 1 small scoop of vanilla frozen yogurt

Cooking tools:
Small paper cups or Popsicle molds
Popsicle sticks or Lollipop sticks

In a blender, blend all of the ingredients together. After completely mixed (color should be a bright pink), stir the smoothie with a spoon to be sure no fruit or ice is left whole. If it is too chunky, may repeat blending until all ingredients are smooth (note: you can leave chunks of fruit if you like it that way).

In individual paper cups or Popsicle molds divide the smoothie and pour evenly into cups or Popsicle molds. Place 2 lollipop sticks or 1 Popsicle stick in each cup or mold. Make sure that the sticks are in an upright position. Place the cups or molds in the freezer on a flat surface. Chill the smopsicles in the freezer overnight. If you are using cups, tear the cup to get the smopsicle out. Eat and enjoy!

Snickers Pie


This is fun for everyone to eat. It is dairy so use it as an afternoon treat or after a light dairy dinner.

5 (2.07 ounce) Snickers bars, cut into ¼-inch pieces
1 pie shell, baked
1-1/2 cups whipped cream cheese
½ cup sugar
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
2/3 cup semisweet chocolate chips
2 tablespoons pareve whip

Preheat oven to 325 degrees.

Scatter candy pieces over bottom of pie shell.

In a large bowl, beat cream cheese and sugar until smooth. On low speed, beat in eggs, sour cream and peanut butter. Pour into prepared shell. Bake for 35 to 40 minutes, or until set. Place on wire rack to cool.

In a small saucepan or microwave, melt together chocolate chips and whip. Stir until smooth. Pour over cooled filling. Refrigerate for at least 2 hours.

Gluten Free Peanut Butter Rice Krispie Treats

Makes 24 squares

You can substitute margarine for the coconut oil and regular Rice Krispies as an alternative.
3 tablespoons coconut oil, plus more for greasing
One 10-ounce bag marshmallows
3/4 cup creamy peanut butter
6 cups Rice Krispies Gluten Free with Brown Rice

Lightly grease a 9-by-13-inch baking pan with coconut oil or non-stick cooking spray.
In a large pot, melt the 3 tablespoons of coconut oil or margarine. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve.

Make Ahead

The treats can be wrapped in plastic and kept at room temperature for up to 2 days.

Pumpkin Cupcakes with (Tofutti) Cream Cheese Frosting


You don’t have to jump through hoops to get your kids to eat pumpkin! Pumpkin goes naturally in so many desserts and snacks and is a big hit with all ages. This recipe is easy enough for your kids to make as well!

Yield: 24 cupcakes

Cupcake Batter:
1 (18.25-ounce) package Duncan Hines Classic Yellow cake mix
1 package vanilla instant pudding mix
1 cup canned pumpkin
½ cup canola oil
½ cup water
3 eggs
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 teaspoon vanilla extract

1 (8-ounce) package tofutti cream cheese
¼ cup (1/2 stick) margarine, softened
1 teaspoon vanilla extract
¼ teaspoon ground cloves
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners.

To prepare batter; In a large bowl, beat together all batter ingredients until no lumps remain. Pour into prepared muffin cups. Bake for 20 minutes. Cool in pans for 10 minutes before removing to wire rack to finish cooling. Cool completely before icing (no matter how impatient your kids are!)

To prepare icing: In a medium bowl, beat together all icing ingredients. Gently spoon atop cupcakes.

A Mother’s Day Treat – Mexican Rice Pudding

It seems to be a tradition at this time of year that dads and kids get together in the kitchen to whip up something special for mom. And, while it is certainly the effort that counts, it would be great if it was delicious and something mom enjoys in the process. My family knows that I am a rice pudding fan so they are trying their hand at this Mexican version. I can’t wait!

Mexican Rice Pudding
2-1/4 cups milk (best to use whole milk)
1/3 cup long-grain white rice
3 egg yolks
½ cup dulce de leche
1 teaspoon vanilla extract
½ teaspoon cinnamon

In a medium saucepan, mix 2 cups of milk with the rice. Bring to a boil; reduce heat and simmer over low heat for about 45 minutes. Cool slightly.

In a small bowl, whisk together the remaining ¼ cup milk and the egg yolks. Gradually add to rice, stirring constantly. Cook over low heat for 3 to 5 minutes.

Remove from heat and stir in dulce de leche, vanilla and cinnamon. Pour into container and let cool. Cover and refrigerate until cold, if you can wait that long!

Tie Dye Fruity Cupcakes

photo: /Jell-O

Recipe by

How cute are these? Super fun for the springtime or for a Shabbos afternoon with lots of kids over. They not only look cute but taste great too.

1 package (2-layer size) white cake mix
1/4 cup dry Lemon Flavor kosher Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry Lime Flavor kosher Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry Strawberry Flavor kosher Gelatin (1/2 of 3-oz. pkg.)
1 container (16 ounces) ready-to-spread vanilla frosting

PREPARE cake batter as directed on package; divide evenly into 3 bowls.
STIR different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
PIPE frosting onto cupcakes. (See tip.)