Reminder: Paula Deen’s Kid Cookbook Released This Week

image:  Amazon 

Back in July, I told you about the new kid’s cookbook that Paula Deen was publishing.  Well, this Tuesday it arrived in stores.

The cookbook is geared towards 4-8 year olds.  She was on the Today Show with some little helpers making Stuffed Shells and sharing some other recipes like the ones below.  If you notice, the recipes do not only supply ingredients, but a list of all the supplies that you will need too.

You can find Paula Deen’s My First Cookbook at all booksellers and Amazon,

Porcupine Balls

Paula Deen

4-6 servings

What you’ll need:

Dry measuring cup (1-cup, ½-cup, and ¼-cup)
Measuring spoons
Medium bowl
Wooden spoon
2-quart baking dish
Aluminum foil
Oven mitts or hot pads

INGREDIENTS

• 1 pound lean ground beef

• 11/4 cups uncooked white rice

• 1 teaspoon dried onion

• 1 teaspoon seasoned salt

• 1 teaspoon Italian seasoning

• One 14-ounce can of diced tomatoes with juice

• One 101/2-ounce can of beef broth

 

DIRECTIONS

Turn on the oven to 350 degrees.

Put the ground beef in the mixing bowl. Measure ½ cup of the rice and put it in with the meat. Add the dried onion, seasoned salt, and Italian seasoning. Mix it all together with your clean hands. Roll it into 8 or 9 golfball-sized balls of meat.

Put the rest of the rice in the bottom of the baking dish. Pour in the tomatoes and the beef broth and stir with the spoon. Put the meat balls on top. Cover the dish tightly with foil.

Bake for about 1 hour. Let an adult help you remove the dish from the oven with oven mitts or hot pads. When you remove the cover, steam will come out, so be careful! The rice in the meatballs will have puffed up all around the meat, and your meatballs will look like little porcupines!

Frozen Bananas

Paula Deen

Makes 8

What you’ll need:

Cookie sheet
Waxed paper
Dry measuring cup (1-cup)
Food processor
Paper plate
1-quart liquid measuring cup
Measuring spoons
Stirring spoon
Cutting board
Butter knife
Tongs
Plastic wrap

INGREDIENTS

• 1 cup nuts (peanuts are best, but you can also use pecans or walnuts)

• 2 cups chocolate chips

• 1 tablespoon milk or cream

• 4 bananas

 

DIRECTIONS

Cover a cookie sheet with waxed paper.

Let an adult put the nuts in the food processor and pulse about 6 times to finely chop them. Put the chopped nuts on the paper plate.

Put the chocolate chips in the liquid measuring cup and add the milk or cream. Put the cup in the microwave oven for 40 seconds on high power. Remove and stir the chocolate chips. They should melt as you stir, but if you need to, you can microwave them for 10 seconds more and stir again. The chocolate should be thin and smooth.

Peel one banana and cut it in half crosswise. Using the tongs, dip each half into the chocolate and hold it over the cup to let all of the extra chocolate drip off. Roll the banana halves in the nuts. Set each chocolate-covered banana on the waxed paper and do the rest of the bananas.

When all are ready, cover with plastic wrap and freeze until firm. If you are not eating them immediately, store frozen bananas in a resealable plastic freezer bag.