For the record, I'm a pack rat.

For whatever reason, I've hung on to all of the recipes that we made in our seventh grade Home Ec class. If you're starting to run out of things to do with your kids as Governor Little's "Stay Home" order continues, these are easy enough for older kids to make on their own and younger kids to do with a little help from mom or dad. Hopefully, making the recipes will hep teach your kids some basic cooking skills, build their self confidence...and get you out of cooking for at least one meal!

Magic Marshmallow Crescent Puffs

Roll Ingredients

  • 1/4 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 cans (oz) Pillsbury Crescent Rolls
  • 16 large marshmallows
  • 1/4 cup melted butter

Glaze Ingredients

  • 1/2 cup powder sugar
  • 1/2 teaspoon vanilla
  • 2-3 tablespoons milk


  • Pre-heat oven to 375 degrees. Spray 16 medium muffin cups with cooking spray.
  • In a small bowl mix sugar, flour and cinnamon.
  • Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter. Place & roll in sugar mix.
  • Lay marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining butter and place butter side down in muffin cup.
  • Place cookie sheet on rack beneath muffin tins to guard against spills. Bake 12-15 minutes or until golden brown.
  • Cool in pan for one minute before moving to cooling rack.
  • In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Serve warm.

French Toast


  • 2 eggs, well beaten
  • 1/3 cup milk
  • Few grains of salt
  • Few grains of nutmeg
  • 6 slices of day old bread
  • 4 tablespoons butter


  • Combine beaten eggs, milk, salt and nutmeg in a shallow dish like a pie pan. Stir thoroughly.
  • Dip each bread slice into egg mixture, turning it to coat both sides. Allow bread to remain in mixture only long enough to absorb the batter.
  • Use a pancake turner when turning bread slice and removing slice from batter drain well.
  • Place each slice in hot butter in skillet. Add butter as needed. Don't use all four tablespoons at once.
  • Sauté until golden brown. Turn and sauté other side.
  • Top with maple syrup, sugar cinnamon or powdered sugar. Enjoy!

Chocolate Chip Muffins


  • 1 egg
  • 1/2 cup milk
  • 1/4 vegetable oil
  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chocolate chip


  • Preheat oven to 400 degrees.
  • Put dry ingredients (except for chocolate chips) in small bowl.
  • Beat egg in separate small bowl. Add milk and oil to eggs. Beat again.
  • Add dry ingredients to wet ingredients. Stir just enough for flour to be moistened. Batter should be lumpy. Do NOT overmix.
  • Fold in chocolate chip.
  • Fill muffin tins to 2/3 full. Bake 15-25 minutes.

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