Kids in the Kitchen: Stir-Crazy Recipes



Bread in a Bag

Ingredients:

3 cups flour

¼ cup sugar

1 packet yeast (rapid rise or regular)

1 cup warm water

¼ cup butter, melted

1 tsp. salt

Directions:

  1. Stir 1 cup flour, sugar and yeast in a bowl and then transfer to a gallon-size resealable (Ziploc-style) bag.
  2. Pour warm water into the bag. Seal the bag, pressing out the air.
  3. Let the kids shake and mix the bag by hand.
  4. Let bag rest for 10 minutes to proof.
  5. In a bowl, combine 1 cup of flour with salt. Pour this into the bag along with the melted butter.
  6. Seal bag, pressing out the air, and shake and mix through by hand.
  7. Add the final cup of flour to the bag.
  8. Remove the dough and place on a floured surface. With floured hands, knead dough for 5-10 minutes.
  9. Put dough into a greased loaf pan. Place a towel over the loaf pan and set into a warm spot to rise 30-45 minutes.
  10. Bake at 375 for 25 minutes.

Mini Chicken-Pot-Pie Cups

Ingredients:

¾ cup rotisserie chicken, fully cooked, diced

1 can cream of chicken soup

1 cup mixed frozen vegetables: carrots, peas, green beans, thawed

1 package refrigerated biscuit dough

Directions:

  1. Preheat the over to 375°F.
  2. In a medium bowl, stir chicken, thawed mixed vegetables and cream of chicken soup.
  3. Separate the biscuit dough and place each one into a greased muffin-tin compartment. Using your fingers, push down the dough, starting in the middle and working up the sides of each muffin compartment as high as it will go.
  4. Add the chicken mixture to each cup (approximately 2 Tablespoons each).
  5. Bake for 20-25 minutes until golden brown and bubbly.

Note: You can substitute crescent roll dough cut into circles for the biscuit dough for a sweeter, softer texture.

Barbecue Chicken Tostadas

Ingredients:

Small flour or corn tortillas

Chicken, cooked and shredded

Barbecue sauce

Shredded cheese, cheddar, Monterey jack, mozzarella or pepper jack

Scallions, salsa, sour cream (optional)

Directions:

  1. Toss the shredded chicken in barbecue sauce
  2. Lay tortillas on ungreased cooking sheet and place chicken mixture on top, then top with cheese.
  3. Broil on low until tostadas are golden brown and cheese is melted.
  4. Top with a drizzle more of barbecue sauce and favorite toppings.

Comments