Great March Break Recipes for Kids

Great March Break Recipes for Kids
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Teach your kids to cook with these great no-bake recipes. Learning to cook is a great March break activity for your students. Not only do they get to learn a valuable life skill, they also get to practice their reading, measuring and cooking techniques. Following recipes is good practice for science lab too! Here are some fantastic and easy recipes they can try on their own.

Chocolate ice cream sandwiches

1 pint chocolate ice cream, softened

8 Chocolate chip cookies

Chocolate sprinkles

Method

Place 4 cookies on a baking sheet. Spoon about ½ cup of ice cream onto each cookie. Make sandwiches by placing the four remaining cookies on top. Smooth out the sides by sprinkling chocolate sprinkles onto a plate and rolling the ice cream sandwiches in the chocolate sprinkles so that they stick to the sides. Place in the freezer for 1 hour. You can wrap the sandwiches individually in plastic wrap and keep in the freezer.

Cake Batter White Chocolate Fudge

2 cups and 2 Tbsp white cake mix

2 cups powdered sugar

1/2 cup salted butter

1/4 cup milk

2/3 cup white chocolate chips

1/2 cup rainbow sprinkles

Method:

Spray an 8-by-8 baking pan with non-stick spray.

Mix together cake mix and powdered sugar in a large bowl. Cut butter into 4 pieces and add to cake mixture with milk (don’t mix them in, just add them on top). Microwave on high for 2 minutes. Take out of microwave and mix everything together. The mixture will be very thick, so younger students may need a little help here. Fold in white chocolate and sprinkles. Don’t mix it too much now or the sprinkles will start to melt.

Spoon mixture into the baking sheet and rub a spoon across the top to make sure that its level.

Place in the fridge for 2 hours. Cut into squares.

No Bake Lemon Cheesecake Squares

Ingredients

200g packet Rich Shortbread biscuits

½ tin condensed milk

1 cup coconut

60g butter (melted)

Rind of 1 lemon, finely grated

1 cups icing sugar

15g butter

Method:

Grease a cookie tin with butter or spray with a non-stick baking spray. Crush biscuits in a food processor. Add lemon rind coconut, melted butter and condensed milk. Mix well. Press into tray.

Sift icing sugar into a bowl and stir in butter. Add lemon juice from lemon one teaspoon at a time until the icing is smooth.

Spread icing over the biscuit mixture. Place in the fridge for 1 hours and then cut into squares.

This summer vacation, you can keep your students busy and help them to maintain their academic skills with fun cooking family time.

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