Scrambled Eggs and Rice

(Serves 4 kids ages 4 to 5)
7 Eggs
2 Cups Cooked Rice
3 TB Butter (I use Country Crock Churn Style)
1/2 t Cracked Pepper1 t
Salt

Beat the eggs thoroughly with salt and pepper. Melt the butter in anon-stick pan over medium high heat. Pour the egg mixture into the pan andlet cook for approximately 30 seconds or until it starts to bubble then stirwith spatula and repeat until 1/2 liquid and half coagulated. Add rice andbreak it up by scrambling with the eggs. Turn down heat to medium andcontinue to scramble until cooked to desired doneness.

Most kids will absolutely LOVE this recipe. I grew up on it and enjoy it tothis day! Yeah, I'm a frazzled dad, but I love to cook and I like to thinkI am pretty good at it. You can adjust the salt and pepper to your liking.

Shared by: Eric Smith, Shawnee, KS
Recipe Source: Family recipe

Monkey Muffins

1.) Preheat oven to 350 degrees.
2.) Mash 4 bananas.
3.) Put 2 cups of flour (I use whole wheat flour) and 1 tsp baking soda in a small bowl.
4.) Put ½ cup butter (softened) and 1 cup sugar in large bowl. Beat until creamy.
5.) Add 2 large eggs. Mix.
6.) Add bananas, 1 tsp salt, 1 tsp vanilla. Mix well.
7.) Add flour mixture and ½ cup sour cream. Mix well.
8.) Fill muffin cups ½ full and bake for 15-18 minutes.

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: A parenting Magazine

Sneaky Smoothy

Take a handful of spinach leaves and put in blender. Add 1 C water and blend on high until no more remnants are left. Then add 1 banana and whatever frozen fruit you want. I use mango, strawberries, whatever! This will make enough for 2 smoothies.

Shared by Molly Reynolds, Lenexa, KS
Recipe Source: too frazzled to remember