Join “Jayni’s Kitchen” this week for “Kids Favorite Recipes With Alex Piatt and Megan Schmidling.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Chicken and Vegetable Stir-Fry

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2 tablespoons vegetable oil

2 skinless, boneless chicken breasts, cubed

2 tablespoons sesame seeds

3 medium carrots, peeled and thinly sliced on the diagonal

2 cups broccoli tops

1 red or green bell pepper, seeds and pith removed, diced

1 medium onion, diced

1/2 cup fried garlic

1/4 cup teriyaki sauce

1/4 cup water

1 to 2 cups (dry) white rice, cooked

Pour the oil into a wok or large skillet and heat over medium-high heat. When hot, add the cubed chicken and sesame seeds and stir-fry for 1 minute, until the chicken is partially cooked.

Stir in the carrots, broccoli, pepper, onion and fried garlic. Add the teriyaki sauce and water. Cover the wok or skillet with a lid and continue cooking over medium-high heat until the chicken is fully cooked and the vegetables are tender-crisp, 5 to 10 minutes. Serve the stir-fried chicken and vegetables over the rice. Serves 4.

Recipe by Alex Piatt.

Baked Layered Pasta

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16 ounces spaghetti, cooked

1 15-ounce jar or carton prepared marinara sauce, or other tomato sauce for pasta

1 cup prepared Alfredo sauce

2 cups mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1/4 cup fresh basil leaves, chopped

fresh basil sprigs

Place the cooked spaghetti in a 13-inch-by-9-inch baking dish or large casserole. Spread the tomato sauce evenly over the spaghetti. Pour the Alfredo sauce evenly over the tomato sauce. Sprinkle the mozzarella cheese and Parmesan cheese over the Alfredo sauce. Top with chopped basil.

Bake uncovered in a 350-degree oven for 10 to 15 minutes, or until the cheese melts and the sauce is hot and bubbly. For a browned top, place under the oven broiler for 1 to 2 minutes. Serves 4 to 6.

Recipe by Alex Piatt.

Homemade Macaroni and Cheese

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12 ounces macaroni

1/4 cup butter

1/4 cup all-purpose flour

2 1/4 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups cheddar cheese, grated

2 tablespoon fresh parsley, chopped (optional)

Bring 2 quarts of water to boil in large saucepan over high heat. Add the macaroni and boil for about 8 minutes, or until tender, stirring occasionally. Drain the cooked macaroni in a colander and return to the pan. Set aside.

Melt the butter over low heat in medium saucepan. Add the flour, salt and pepper and cook, stirring, for 1 minute. Add the milk and increase the heat to medium-high. Cook the mixture for about 5 minutes, stirring constantly, until thickened. Add the grated cheese and stir until completely melted. Remove the pan from the heat.

Carefully pour the hot cheese sauce over the cooked macaroni and stir over low heat until combined and heated throughout. Garnish with chopped parsley, if desired. Serve hot. Makes 6 to 8 servings.

Recipe by Megan Schmidling.

Bumblebee Cookies

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1 1/2 cups or about 10 crackers, crushed graham crackers

1 cup smooth peanut butter, room temperature

1/4 cup butter, softened

3/4 cup powdered sugar

1/4 cup dry milk powder (substitute wheat germ for milk allergies)

1/3 cup chocolate chips (or 2-ounce square semisweet chocolate)

1/3 cup sliced almonds

Crush the graham crackers in the food processor and set aside.

In large mixing bowl, beat the peanut butter, butter, powdered sugar, and dry milk until smooth. Stir in the crushed graham crackers. Shape the mixture into 1-inch ovals about the size of a thumb to make the bumblebee body. Set them on waxed paper.

Insert a sliced almond on each side for wings. Place the chocolate chips (or simi-sweet chocolate square) in a microwave safe plastic storage bag. Heat the chips in the microwave for approximately 20 seconds, or until melted. Snip one lower corner of the bag and drizzle 3 to 4 stripes on the back of each bumblebee. Store the cookies at room temperature in air-tight container. Makes 30 cookies.

Recipe by Megan Schmidling.