2 cups Chex honey nut snack mix (8.75 ounces)

2 cups Chex sweet and salty snack mix (8.75 ounces)

1 cup thin pretzel sticks, broken into 1-inch pieces

1 cup salted cashews

1 cup semi-sweet chocolate chips

1/2 cup smooth peanut butter

1/4 cup butter

1 tsp vanilla

1-1/2 cups powdered sugar

Pour snack mixes, pretzels, and cashews into large bowl. Set aside.

Using a double boiler on the stove or the microwave, melt the chocolate chips, peanut butter, and butter, stirring to combine. Add vanilla and mix until smooth.

Pour chocolate mixture over cereal, turning over gently until all pieces are evenly coated. Pour mixture into large plastic bag (a cooking bag works well) with the powdered sugar. Seal and shake until all the pieces are well coated. Spread on waxed paper to cool.

Yield: about 8 cups

12 ounces chocolate chips
1/4 pound butter
1 cup walnuts
10 1/2 ounces colored mini marshmallows
1 cup flaked coconut

Melt chocolate chips in butter. Cool for 5 minutes. Add nuts and marshmallows. Mix. Sprinkle coconut on wax paper. Spoon mixture over coconut. Roll up tightly to form two large 3-inch diameter logs. Refrigerate until firm. Cut into slices.

1 (14-ounce) can sweetened condensed milk
1 Tablespoon peppermint extract
Green or red food coloring (optional)
6 cups confectioners sugar
Additional confectioners sugar
1 1/2 pounds chocolate-flavored candy coating, melted

In large bowl, combine the condensed milk, peppermint extract and food coloring (optional). Add 6 cups confectioners sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with additional confectioners sugar.

Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax-paper-lined baking sheets. Flatten each ball into a 1 1/2-inch patty.

Let dry 1 hour or longer; turn over and let dry on other side for at least 1 hour.

With fork, dip each patty into melted candy coating; draw fork lightly across rim of pan to remove excess coating. Invert onto wax-paper-lined baking sheets; let stand until firm.

8 dozen

Welcome to My Country Kitchen, where kids are the guest of honor! Cooking with your kids is an activity that every family should do at least once at week starting about age 3.

BASIC TIPS FOR COOKING WITH KIDS

Begin your child’s kitchen adventure with wooden spoons, plastic or metal mixing bowls, wire whisk, a kid’s cookbook, step stool that will not turn over, big cookie sheets to help with spills, hot pads, plastic nesting measuring cups, and a child sized apron. Plastic bowls and wooden spoons are easier and safer for kids to manage and you may feel more comfortable.

Safety first. Keep young children away from a hot stove, oven, sharp knives and cheese graters. As you cook with your child you will know when they are ready to tackle these areas. However, I do suggest you wait until your child is at least 7 or 8 years old before you teach your children about these areas of cooking.

Allow even the youngest chef to pour the ingredients into a bowl; flour, sugar, eggs etc. Remember to turn the mixer off first. Cracking eggs can be a challenge for little chefs. Have them to practice a bit by cracking the eggs into a separate bowl. This way you can remove any shells before adding the eggs to remaining ingredients.

Keep the recipes simple at first. No bake cookie recipes, fresh fruit salad, smoothies, dips and sandwiches are a great start. Children love to cut sandwiches into different shapes using cookie cutters.

Start with a cookbook that has illustrations to coincide with the instructions. This will develop your child’s to ability to follow instructions.

Purchase, or make an apron that is solely for your little cook to wear. One that will fit them.

Pour on the praise with your little chefs even if the outcome isn’t exactly as expected. Every cooking experience is a learning experience.

Expect a mess…spills will happen. Take it in stride and simply use the opportunity to teach that clean-up is one aspect of cooking. Have a large cookie sheet under the work area of your little chef. This will keep spills from flowing all over the kitchen. Laugh and have fun with your little chef.

Let’s try a recipe.

Critter Crunch

1/4 cup butter or margarine
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/2 cups Crispix
1 1/2 cups Cheerios
1 1/2 cups animal crackers
1 1/2 cups bear-shaped honey graham snacks
1 cup bite-size Shredded Wheat
1 cup miniature pretzels

In a saucepan or microwave-safe bowl, heat butter, brown sugar and cinnamon until butter is melted; mix well.

In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat. Place in a greased 15 x 10-inch baking pan. Bake, uncovered, at 300 degrees F for 30 minutes, stirring every 10 minutes.

Store in an airtight container.

Yields about 8 cups.

Enjoy your time in the kitchen! Your little chef will be going off to college in a few short years, so give them the gift that will last a life time. Teach your kids to cook!