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Kids Kitchen

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Cooking Club Classes

All Classes are held at Kitchen Design Plus, 2725 N Reynolds Rd, Toledo, OH   Near Central Ave    

Friday, December 3-6:00-7:30            

Fun Holiday Treats Cost $20.00 per student                         

Featuring Pinwheel Sandwich Tree                                         

Crazy for Cocoa-Three kinds of Hot

Cocoa                                         

Easy No Bake Cookies       

Friday, December 17- 6:00-7:30            

Gifts from the Kitchen Cost $25.00 per student                        

Make a beautiful and delicious homemade gift.                          

Take home wrapped and ready to give.       

To register, call Ann at 419-340-6828 or email annskidskitchen@aol.com.  


Apple Cream Pie 1 prepared graham cracker crust 1- 8 oz pkg. cream cheese, softened 1/2 cup powdered sugar 1 tsp. vanilla 1 - 8 oz container of Cool Whip, thawed 1 can apple pie filling cinnamon   Mix graham crumbs, butter, salt and sugar and press into a 9x13 pan.  If using prepared crust, omit this step. Beat cream cheese and icing sugar until smooth. Add vanilla. Fold in Cool Whip. Spread apple pie filling on bottom of pie crust.  Save a few slices of apple for garnish. Top with cream cheese layer smooth out on top.  Sprinkle with cinnamon and place reserved slices on top of pie.  Chill 1 hour before serving  

Creamy Pumpkin Pie   ½ c cold milk 1 package (6 serving size) vanilla instant pudding 1 t pumpkin pie spice 1 c canned pumpkin 2 ½ c cool whip 1 graham cracker crust   In a large bowl, beat milk, pudding and spice with a wire wisk (mixture will be very thick).  Whisk in pumpkin.  Fold in cool whip.  Spread in crust.  Chill 2 hours or until set.  

Easy Turtle Cheesecake   1 8oz package cream cheese ½ c powdered sugar 1 8oz tub cool whip 1 graham cracker crust ¼ cup caramel topping 4 tablespoons chopped pecans 4 tablespoons mini chocolate chips   Beat cream cheese and sugar with mixer on medium speed until well blended.  Gently stir in cool whip. Set aside.  Carefully spread caramel into crust.  Sprinkle with 2 tablespoons each nuts and chocolate chips.  Top with cheesecake mixture and smooth top.  Sprinkle top of pie with the rest of the nuts and chocolate chips and if desired, drizzle a little bit more caramel on top.  Chill for 3 hours or until set.  Serves 8