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This Month's Recipe
Archive

In conjunction with my column this month on Cooking Camp, I am featuring 2 of the recipes that our campers will be preparing this summer. If you have a future chef in your household, have fun with these! For more on Just Kids, we suggest www.kraftfoods.com.

Pebbles French Toast Fingers

3 eggs
1/4 cup milk
1 tsp. vanilla

dash cinnamon
10 slices whole grain bread
2 1/2 cups Fruity Peebles cereal

Mix 3 lightly beaten eggs, milk, vanilla and cinnamon in a large bowl. Dip bread into egg mixture, then in Fruity Peebles, turning to coat on both sides. Gently press cereal into bread to secure. Place on lightly greased baking sheet.
Bake at 350 degrees for 20 minutes or until golden brown. Cut each slice into 4 strips to serve.

5 servings

Chocolate Peanut Butter Cream Pie

3/4 cup hot fudge dessert topping, divided
1 Honey Maid Graham Pie Crust
1 tub (8oz.) Cool Whip Whipped Topping, thawed and divided
1/2 cup creamy peanut butter
1 1/4 cups cold milk
2 pkg. (4-serving size each) Jell-O Brand Vanilla flavor Instant Pudding & Pie Filling

Spoon 1/2 cup of the fudge topping into bottom of crust. Place in freezer for 10 minutes. Whisk peanut butter and milk in a large bowl until well blended. Add pudding mixes. Beat for 2 minutes or until smooth. (Mixture will be thick.) Stir in 1/2 of the whipped topping. Gently spoon over chocolate layer.

Top with remaining whipped topping. Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving.

10 servings.