Emily enjoys cooking so I decided to add a cookbook to her workboxes once a week. One of her favorite cookbooks is Southern Living Kids Cookbook. She picked out two recipes to prepare this week, Chicken Salad Scoops and Ice Cream Pies. She made her list and I let her do most of the grocery shopping.
CHICKEN SALAD SCOOPS
- 1 (9.75 ounce) can chicken breast
- 1/2 cup chopped celery
- 1/4 shredded carrots
- 1/4 cup raisins (we omitted these since daddy isn’t a fan of raisins)
- 1/4 cup dry roasted peanuts, chopped
- 4 ice cream cones
- Curley leaf lettuce
Combine all the ingredients in a medium size bowl. Cover with plastic wrap and chill for at least 1 hour.
Just before serving, line cones with lettuce leaves and fill with chicken salad.
Emily rated this recipe 3 stars. She got tired of chopping and grating so I had to help her.
ICE CREAM PIES
- 1 quart vanilla ice cream
- 1 (6-ounce) can of frozen lemonade concentrate, thawed and undiluted
- 12 (3-inch) graham cracker tart shells
- Whipped topping
Let the container of ice cream sit at room temperature for 20 minutes to soften. Spoon ice cream into a medium bowl. Add lemonade concentrate, and whisk until smooth. Pour into tart shells. Store in an airtight container in the freezer for at least 8 hours (we didn’t wait this long).
When your ready to eat, let the tarts sit at room temperature for 5 minutes. Add the whipped topping and enjoy!
Emily rated this recipe 4 stars. Easy to make and very tasty!
I wish I would had taken pictures of Emily cooking but I completely forgot about it. I was more concerned about helping her cut and chop.