Cooking up fun with kids

School will be out for summer by the end of the month, and I’m sure you’re already starting to think of different ways to keep your kids entertained and engaged. I found a bunch of old recipes I used when my children were much younger. Some were things for them to create, some were things for them to eat, but all of them were something to do together, filled with giggles and goofiness. What memories. Someone once said, “While we try to teach our children all about life, our children teach us what life is all about.” Enjoy.

Children’s playdough (not edible)

1 cup flour

1 cup water

1/2 cup salt

2 teaspoon cream of tarter

1 tablespoon vegetable oil

food coloring

Combine ingredients. Cook over medium heat, stirring until a paste forms. Best to knead on counter until well blended, like dough and not sticky, and it will be ready to play with. Store in a tightly covered container.

Homemade finger paint (not edible)

1 cup flour

1/2 cup water

clear liquid detergent

food coloring

Mix flour and water until creamy. Mix equal parts paste and detergent; add food coloring. Best paper to paint on is freezer paper or shelf paper.

Treats to eat

Fudgesicles

1 package instant chocolate pudding

2 cups milk

1/2 cup cream

1/2 cup sugar

Mix all together and fill ice cube trays. Freeze. Enjoy.

Knox blocks/ finger gelatin

4 cups boiling water

4 package Knox gelatin

3 package gelatin, any flavor

Mix gelatins together. Add boiling water; stir three minutes until completely dissolved. Pour into 9-by-13 pan. Refrigerate two hours until set. Cut into blocks or use cookie cutters to make different shapes.

Seasoned pretzels: Susan Block, Royalton Church Cookbook

1 bottle butter flavored popcorn oil

1 package Hidden Valley Ranch dressing mix

3 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dill weed

3 pounds pretzels

Mix first five ingredients and pour over pretzels. Spread on a rimmed baking sheet. Bake at 200 degrees for 30 minutes, stirring several times to continue to coat pretzels. Cool and store in zipper storage freezer bags. Susan says her family loves these pretzels; she will even freeze them after they have cooled to make them last longer.

Dirt

1 large package instant chocolate pudding

2 cups milk

1 container (8 ounces) whipped topping

1 package chocolate crème sandwich cookies, crushed

Gummy worms

In a big bowl mix pudding and milk according to directions. Fold in whipped topping. Mix three-quarters of crushed cookies into pudding mixture. Stir in gummy worms. Sprinkle remaining cookies on top and serve.

Two kid ice cream: Jenene Schaubhut, Royalton Church Cookbook

1 cup milk

3 tablespoons sugar

1 teaspoon vanilla or 1 tablespoon chocolate or strawberry syrup

1 small zipper storage bag

1 large zipper storage bag

In the small zipper storage bag, add all the ingredients. Place this bag in the large zipper storage bag half filled with ice and 6 tablespoons salt. Shake until thick and frozen. This is enough for two children to do together.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.