kids

Here's what you need: peanut butter, sugar, egg

3 Ingredient Peanut Butter Cookies Recipe by Tasty

peanut butter

sugar

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In a large bowl, mix together the peanut butter, sugar, and egg.

Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.

For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.

Bake for 8-10 minutes or until the bottom of the cookies are golden brown.

https://vid.tasty.co/output/27093/mp4_640x640/1490128758

This pastina with butter and milk is made from tiny star-shaped pasta. Classic Italian comfort food for the whole family that's quick and easy.

Pastina with Butter and Milk

“little stars” pastina,

salt

unsalted butter (1 1/2 oz)

milk,

Bring 3 quarts (12 cups) water to a boil. Stir in the pastina and salt. Cook according to the package directions. Drain, reserving the cooking water, and transfer to a bowl.

While the pasta is still piping hot, add the butter, burying it in the pasta to melt it. Stir in the warm milk. If a looser texture is desired, add a little more warm milk. Serve at once to prevent the pastina from drying out and clumping. For best results, stir in a little of the reserved cooking water as needed to keep the pasta moist.

This homemade bacon recipe is made with pork belly and cured with maple syrup and espresso. It makes the best DIY bacon.

Homemade Maple-Espresso Bacon

pork

dark brown sugar

maple syrup

espresso powder

black pepper

water

Hickory or applewood sawdust, chips, chunks, or bisquettes

Rinse and pat the pork belly dry. Trim any scraggly edges so the pork belly forms a neat rectangle. Save the scraps for sausage, if desired. (Who in his right mind doesn&#8217;t desire sausage?)

In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. Using your hands, slather the mixture all over the pork belly, turning to coat all sides. Slip the floppy belly into a large resealable plastic bag and seal it. Fit the belly, in its bag, into a baking dish and then slide the whole thing into the fridge. Refrigerate for 7 days, making sure to flip the bag and massage the liquid that accumulates in the bag into the pork belly once a day.

After 7 days, remove the pork belly from the bag, rinse it thoroughly under cool running water, and pat it lightly dry. Set up your smoker, charcoal grill, or gas grill for hot smoking using sawdust, chips, chunks, pellets, or bisquettes.

Smoke the meat in your smoker (or, if using a charcoal or gas grill, over indirect heat) making sure to keep the temperature at 200°F (93°C), until the internal temperature of the bacon registers 150°F (65°C), roughly 3 to 4 1/2 hours, give or take some time depending on the size of your pork belly and the exact temperature of your smoker. [If you don&#8217;t have the means to smoke the pork belly, you can make the bacon by brushing the fatty side with liquid smoke and then baking it in a 200°F (93°C) oven until it reaches an internal temperature of 150°F (65°C).] Remove the bacon from the smoker and let it rest until it&#8217;s cool enough to handle.

Grab a sharp knife, slice the cooled bacon as thickly or as thinly as you please, and cook it up any way you want it. I can&#8217;t resist sizzling it up in a skillet. Wrap the rest tightly in plastic wrap and refrigerate for up to 1 week or freeze it for up to 2 months.

https://s23991.pcdn.co/wp-content/uploads/2018/12/homemade-maple-espresso-bacon.mp4

Learn how simple it is to make homemade bacon. All you need is time and a few ingredients.

How to Make Homemade Maple-Espresso Bacon

These brownies for a crowd are made with chocolate, flour, butter, sugar, eggs, and vanilla. Makes enough to eat, freeze, and share.

Brownies For A Crowd

unsalted butter (8 oz),

semisweet chocolate, chopped

vanilla extract

baking soda

eggs

all-purpose flour

chocolate chips chocolate

Preheat the oven to 325°F (163°C). Line a 12-by-18-inch baking pan or a couple 9-by-13-inch baking pans with aluminum foil or parchment paper cut to fit. Lightly butter the foil or parchment. [Editor&#8217;s Note: We found that if you&#8217;re short on baking pans, it also works to divvy the batter between a 9-by-13-inch baking pan and a 9-inch-square baking pan.]

In a small saucepan, bring the water, butter, and sugar to a simmer and stir until the butter melts and the sugar dissolves.

Dump the chopped chocolate, salt, vanilla, and baking soda in a bowl and pour the hot liquid over it. Let the mixture sit for a minute or so and then gently stir until the chocolate is melted and smooth. Let cool for about 5 minutes.

Add the eggs to the batter, 1 at time, mixing with a whisk just until incorporated after each addition. Add the flour and whisk just until incorporated. Add the chocolate chips or chopped chocolate and stir just until combined. Scrape the batter into the prepared pan.

Bake until a tester or toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan and cut the brownies into the desired size. (You can tuck the brownies in a resealable plastic bag and freeze them for up to a few months. Let thaw at room temperature.)

This oatmeal bar is made with cooked oatmeal, and an assortment of toppings including berries and other fruit, nuts, chocolate, and sweeteners.

Best Oatmeal Toppings

organic rolled oats or 1 cup steel-cut oats

Figs

berries

Raisins

bananas

Sliced peaches, plums, or nectarines

Dates

herbs

nuts,

Granola

Bran flakes

Shredded coconut

Chopped chocolate or chocolate chips

Mini marshmallows

Honey

Maple syrup

In a large saucepan over high heat, bring the water and/or milk to a boil.

Stir in the oats. Reduce the heat to medium-low and simmer until the oats are tender, 5 to 10 minutes for rolled oats and 20 to 25 minutes for steel-cut oats.

Remove from the heat and cover until serving. If the oats thicken a little too much for your liking, stir in a little more hot water or milk until it comes to your desired consistency.

Make the oatmeal

Divide the oatmeal between four bowls and top or stir in your favorite additions. (For some inspiration, see the photo above and the variations below.) Originally published February 5, 2019.

Top the oatmeal

Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd. 

Mini Dutch Baby Pancakes

milk

unsalted butter

Powdered sugar

Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF. 

Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces. 

Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted). 

Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving. 

The original: a simple, quick air fryer donuts recipe

Jen's Air Fryer Donuts Recipe

tbsp butter, melted

cinnamon (adjust

dark brown sugar (remove

allspice

Combine

Combine sugar, cinnamon, brown sugar, and allspice in a small (cereal or soup sized) bowl and set aside.

Prepare

Remove biscuits from can (do not flatten) and use a 1-inch circle biscuit cutter to cut the holes out of the center of each biscuit.

Air fry

Air fry the DONUTS at 350 degrees Fahrenheit for 5 minutes (I fried 4 at a time), and air fry the HOLES at 350 degrees F for just 3 minutes (I fried all 8 holes at once).

Butter

As each batch of donuts and holes comes out of the fryer, use a pastry brush to paint butter over the entire surface of each donut and hole.

Sugar

After each donut and hole is painted with butter, drop into the bowl with the sugar mixture and coat completely with the mixture. Gently shake off excess.

Serve

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Slow-cooker sausage casserole

red onions, finely chopped

celery stick, finely chopped

rapeseed oil

carrots,

potato,

tin tomatoes

tbsp tomato puréeor tomato and veg purée

thyme

rosemary

beef stock cubeor stock pot

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Fry the carrots briefly and add them too.

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

Put the purée in the <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Marcella Hazan's Bolognese sauce is easy and authentic and made with beef, pork, tomatoes, milk, and wine. A classic Italian ragu.

Marcella Hazan'S Bolognese Sauce

vegetable oil

unsalted butter (4 oz), divided

onion

celery

carrot

chuck

salt and black pepper

nutmeg, nutmeg

dry white wine

pasta

Parmigiano-Reggiano cheese,

Marcella Hazan's Bolognese Sauce

In a heavy 5-quart Dutch oven over medium heat, warm the oil and 6 tablespoons butter until the butter melts and stops foaming. Toss in the onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.

Toss in the celery and carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.

Add the chuck and pork, a very healthy pinch of salt, and a goodly amount of pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have lost their raw red color.

Reduce the heat to low. Pour in the milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.

Stir in the nutmeg. Pour in the wine and gently simmer, stirring frequently, until it&#8217;s evaporated, about 1 1/4 hours more.

Add the tomato purée or crushed tomatoes and stir well. When the tomato puree begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers with just an intermittent bubble breaking the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there&#8217;s a chance that it&#8217;ll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it&#8217;s crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.

Take a spoonful—or two—of sauce and season with salt and pepper to taste. Add the remaining 2 tablespoons butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano on the side. Originally published January 31, 2012.

This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

No-Bake Orange Cheesecake

digestive biscuits

tbsp butter,melted

curd cheese

mascarponecheese

caster sugar

tbsp milk

pot double cream

No-bake orange cheesecake

Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Skip the queues and zoom to the express lane with only five ingredients — that way you'll be home quicker to cook and enjoy this delicious meal.

Spinach & Feta Turnovers

olive oil

English spinach, ends trimmed, washed, shredded

feta, crumbled

Spinach & feta turnovers

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691439001&=domain=taste

5348771529001-5834691439001

This recipe for a Christmas tree of cookies is stunning yet comes together simply from star-shaped sugar cookies decorated and stacked from large to small.

Christmas Tree Of Cookies

Basic Royal Icing

Confectioners' sugar, glitter sugar, shiny baubles and snowflakes

Toothpicks

Cookie Cutters: Up to 6 different-sized 5-pointed stars

Pastry bag

Christmas Tree of Cookies

Roll out your cookie dough on a lightly floured work surface to the thickness specified in the recipe. Cut about 5 or 6 cookies in each star size—maybe a few more to allow for breakages and decorating goofs. Bake as directed. Let cool.

Outline each star with white piping icing. If desired, dust the cookies with silver glitter sugar and add a silver bauble to each star point using white piping icing as glue. Let dry.

Take a pretty plate and, starting with the largest stars, stack them on top of each other using white piping icing to “glue” each layer together and giving each additional star a quarter turn to make the helix shape. Let dry completely about halfway through so you have a stable platform on which to stack the smaller stars. It&#8217;s a good idea to make this tree close to where you&#8217;re going to eat it.

Moist and beautifully green, these are a healthy kid and adult favorite!

Spinach-banana mini muffins

white whole wheat flour

baking powder

plain yogurt (or Greek yogurt)

lemon

vanilla

baby spinach leaves

Preheat oven to 350.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking powder, baking soda and salt.

In a separate bowl, whisk the eggs and...

In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.

Mash the banana and add to wet mixture.

Blend the spinach leaves in a food processor...

Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.

Add the wet mixture to the dry and...

Add the wet mixture to the dry and stir until just combined. Don’t over mix.

Spray a large mini muffin tin with cooking...

Spray a large mini muffin tin with cooking spray.

Spoon the batter into each cup, filling them...

Spoon the batter into each cup, filling them all the way to the top.

Bake at 350 for 15-20 minutes, until a...

Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Remove from the muffin tin and let cool....

Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!

Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits

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