Here it is, day three of the five-day fun-fest known as spring break.

Well, it’s fun as long as you haven’t run out of something exciting to do, of course.

If your activity vault is emptied and the kids are getting restless, how about some fun in the kitchen? Cooking with your kids can be great fun as well as an easy way to sneak in some learning. (Shhhh, there are fractions involved.)

So, if you (and the kids) are ready to shake things up a bit, head to the kitchen where you can learn, make lunch or a snack and play all at the same time.

Oh, and as always, there should be adult supervision in the kitchen, so don’t make the kids do all the work!

Easy Pepperoni Pizza

1 can (16.3 ounces) refrigerated biscuits

1 cup pizza sauce

2 cups shredded mozzarella cheese

1/2 package (3.5 ounce size) sliced pepperoni

Heat oven to 375 degrees. Press each biscuit into a 6-inch round. Place on two large or three small greased cookie sheets. Top each biscuit with pizza sauce, cheese and pepperoni. Bake 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

— Recipe from www.pillsbury.com

Italian Orange Salad

4 seedless oranges, peeled, sectioned

1/4 cup finely chopped red onion

2 green onions, chopped

1/2 cup fat-free red wine vinaigrette

1/2 of a medium head of romaine lettuce, chopped

Toss oranges and onions in large salad bowl. Add dressing; mix lightly. Spoon lettuce mixture evenly onto four salad plates; top with the orange mixture.

— Recipe from www.kraftfoods.com

S’More Cookie Bars

1/2 cup (1 stick) butter or margarine, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

4 (1.55 oz. each) milk chocolate bars

1 cup marshmallow creme

Heat oven to 350 degrees. Grease 8-inch square baking pan. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into 16 bars.

— Recipe from www.hersheys.com

Easy Peanut Butter Cookies

1 (14 ounce) can sweetened condensed milk

1 to 1 1/4 cups creamy peanut butter

1 large egg

1 teaspoon vanilla extract

2 cups biscuit baking mix

Sugar

Beat sweetened condensed milk, peanut butter, egg and vanilla in large bowl until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Heat oven to 350 degrees. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork in criss-cross pattern. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool.

— Recipe from www.jif.com

Chocolate French Toast

3 large eggs

3/4 cup 1 percent milk

3 tablespoons sugar

2 tablespoons cocoa

1/4 teaspoon vanilla extract

1/8 teaspoon salt

1/4 teaspoon cinnamon (optional)

10 slices whole wheat bread

2 1/2 cups fresh strawberries, sliced

10 teaspoons soft margarine (contains no partially hydrogenated oil)

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth. Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary. Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with 1 teaspoon soft margarine per slice.

— Recipe from www.hersheys.com