Here are some of my favorite recipes...me and Mommy make them together and sometimes Daddy helps us..I really like to cook..But there are some IMPORTANT rules to remember when working in the kitchen...

1)Always have a grown up assistant to help with the dangerous parts like cutting with a sharp knife and using the stove or oven.
2)Clean as you go. It makes it easier and Mom wont yell at you for leaving a mess.
3)Read the recipe over before you start to make sure you have everything you need before you start.

I really love this one, it is my favorite dinner. Garlic Bread goes really good with this. Ready 'Psgetti

INGREDIENTS
1 pound ground beef
3 1/2 cups water
1 can (15oz) tomato sauce
1 16oz package spaghetti
1 cup parmesan cheese
2 shakes of pepper
1 tablespoon minced dried onion
4 shakes of salt
1 teaspoon dried crushed oregano
1 teaspoon Worchestershire sauce
1/2 teaspoon sugar
1/2 teaspoon dried crushed basil
1/4 teaspoon garlic powder
COOKING
1) Break up the ground beef into the saucepan and put it on the stove, medium heat.
2) Stir the meat with a big spoon and watch it like a hawk (or it'll burn). It's done when the pink color is gone. Take it off the stove and (since this is the messy, dangerous part), call your grown-up assistant over to spoon off the fat into an empty tin can or milk carton.(My mommy or daddy do that part)
3) Make sure the burner is off, then put the meat back on the stove. Add all of the rest of the ingredients excpet the cheese and spaghetti.
4) Turn the burner back on to high and stir everything with a big spoon until it come to a boil. Then break the spaghetti up into small pieces and put them into the same saucepan with everything else.
5) PUT THE HEAT ON LOW, cover with the lid and stir every couple of minutes. In about 20 minutes the noodles should be done.
6) Turn the heat off and serve. Sprinkle on the cheese to taste.

This recipe was given to me by a nice lady from one of my mom's classes.Thank you Dorothy Ehrlich.
Depending on how old you are you may have to let your grown-up assistant do more of the work. At my age my mom or dad would do everything except step 9. Thats the part for me. Oh, and I get to help measure everything out. Talk to you assistant and decide who does what jobs. Just be safe. :) Miniature Chocolate Eclairs

INGREDIENTS
FILLING
1 Package (about 3 1/2 ounces) Chocolate Pudding Mix
2 cups Milk
PASTRY
1/2 cup Butter (1 Stick)
1 cup Water
1 teaspoon Salt
1 cup All Purpose Flour
4 Medium Eggs
FROSTING
2 tablespoons Butter
2 ounces (2 squares) Semisweet Chocolate
1 cup Confectioners Sugar
2 tablespoons Milk
1 teaspoon Vanilla Extract
INSTRUCTIONS
1) To prepare filling, cook pudding according to package directions. Chill for 1 hour.
2) To prepare pastry, in a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts.
3) Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.
4) Transfer pastry to a bowl to cool for 5 minutes. Stir in eggs, 1 at a time beating well after each addition.
5) Preheat oven to 400 degrees F. Grease a baking sheet. Drop dough into 12 mounds about 5 inches apart on prepared baking sheet.
6) Spread each mound into 4x1/2 inch rectangles piling dough on top and slightly rounding sides.
7) Bake until golden, 35 minutes. Remove from oven, make an inch long slit on side of each eclair. Reduce oven tempature to 375. Bake 10 minutes more. Transfer to wire rack to cool.
8) To prepare frosting, heat butter and chocolate over low heat stirring until melted. Remove from heat. Stir in sugar, milk and vanilla until smooth.
9) Slice eclairs in half. Spoon about 1 tablespoon onto each bottom half and replace tops. Spread tops with frosting.

PAINTED TOAST

INGREDIENTS
1 Egg Yolk
1 teaspoon water
bread
food coloring
INSTRUCTIONS
1) Beat egg yolk and water in a bowl.
2) Divide liquid into several bowls and color each bowl with food coloring.
3) Paint bread with colored liquis using spoons. 4) Toast bread then eat.
*WARNING-DO NOT EAT BREAD BEFORE TOASTING OR TASTE LIQUID AS IT CONTAINS RAW EGG*

ICE CREAM IN A BAG

INGREDIENTS AND TOOLS
pint sized zip-lock bag
gallon size zip-lock bag
1/2 cup Milk
1 tablespoon sugar
1/2 teaspoon vanilla
6 tabelspoons salt
ice
INSTRUCTIONS
1) In pint size bag put milk, sugar, and vanilla.
2) Fill gallon size bag half full with ice and salt, and put small bag in large bag.
3) Shake for 5 minutes.
4) Serve immediatly.

As me and my mom find and test more recipes we will put them up here so come back often

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