Spring break is the perfect time to get kids in the kitchen

Raintree Montessori School students, from left, Reese Gray, 5, and Isley Newton, 4, tear up while trying to peel some onions for a Thanksgiving meal in this 2008 file photo. Spring break is prime time to get in the kitchen with your kids to teach them a lesson and break up boredom.

It’s half way through spring break, and chances are you might have already run through your list of things to do at home with the kiddos.

You’ve been to the park, watched a movie, checked out the library, colored through a whole roll of easel paper. Um, so now what?

Get ’em in the kitchen!

Little helpers can learn the ins and outs of the kitchen by making their own post-playtime snacks. We found recipes that run the gamut from healthy to sweet, warm to I’ve-been-outside-all-day cold.

Of course, you’ll want to do the chopping, but pull up a stool and have the little ones watch you. They’ll be learning something over spring break, no formal reading, writing and arithmetic required (though it might sneak in there a bit).

Carrot and Raisin Sunshine Salad

1 pound carrots (5 to 6) peeled and shredded

1/2 cup raisins

1 carton (8-ounce) low fat vanilla yogurt

4 to 6 iceberg lettuce leaves

Mix all ingredients together, except lettuce leaves, in a mixing bowl.

Cover with plastic wrap and refrigerate for 15 minutes.

Toss again before serving.

Serve on lettuce leaves.

— Recipe from www.dole.com.

Funny Faces

1/4 cup raisins

3/4 cup all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/4 cup butter or margarine softened

1/4 cup sugar

1 egg yolk

1 1/2 teaspoons water

1/2 teaspoon vanilla

Preheat oven to 375 degrees. Measure raisins into a small dish. Set to one side. Measure into medium bowl flour, baking soda and baking powder. Mix with your fingers or a big spoon and set to one side. Measure into a big bowl butter, sugar, egg yolk, water and vanilla. Squish with your fingers or mix with a big spoon until smooth. Add flour mixture. Squish with your fingers or mix with a big spoon until soft and no flour is showing. Chill in the refrigerator about 10 minutes. Grease cookie sheet. Make balls size of 3 bubblegums. Place on sheet about 2 inches apart. Flatten each ball with your palm. Press in raisins for eyes, nose and ears. Bake for 7 to 10 minutes. Makes 12-15 cookies.

— Recipe from www.chsugar.com.

Peanut Butter Play Dough

1 cup peanut butter

1-1/4 cups powdered sugar

1 cup corn syrup

1-1/4 cups powdered milk

Mix all ingredients together. This dough may be eaten.

Note: Kids love it they can make their own play dough to play with and it is totally safe to eat afterwards — just have them wash their hands before playing with it.

— Recipe from www.kraftrecipes.com.

Crispy Winter Vegetable Salad

4 cups broccoli florets

2 large carrots, peeled and sliced thin

1 large red bell pepper, seeded and sliced thin

1 bunch radishes, cut in half

2 stalks celery, sliced thin

1 bottle (8-ounce) fat-free Italian salad dressing

1 bag (1 pound) salad mix

Combine broccoli, carrots, red pepper, radishes, and celery with salad dressing; toss.

Cover with plastic wrap and refrigerate for at least 15 minutes.

Toss with salad mix before serving.

— Recipe from www.dole.com.

Never-Fail Fudge

6 cups powdered sugar

1 package cream cheese, softened (8 ounces)

1 1/2 teaspoons vanilla

6 ounces (6 squares) unsweetened chocolate, melted

3-4 tablespoons milk

1 1/2 cups chopped nuts

In large bowl, cream sugar and cream cheese until smooth. Beat in vanilla and chocolate. Stir in milk and nuts. Press into 8 x 8 x 2-inch baking dish. Chill until set. Cut into squares. Makes about 2-1/2 pounds.

— Recipe from www.chsugar.com.

Trees in a Broccoli Forest

2 carrots, peeled

3 cups broccoli florets

4 cherry tomatoes

3 tablespoons parsley leaves

Dipping Sauce

1/4 cup plain nonfat yogurt

1 tablespoon cornstarch

2 teaspoons honey

1/4 cup barbecue sauce

2 teaspoons spicy brown mustard

To prepare dipping sauce, combine yogurt, sour cream, honey and mustard in a small bowl.

Hold carrots against cutting board and trim off ends.

Cut each half, crosswise, then lengthwise to make four pieces.

Arrange each plate by putting two carrot pieces side-by-side in the center.

Arrange broccoli around the carrots, forming a cluster.

Arrange the tomatoes at the top of the plate.

Spoon dip around the base of carrots and sprinkle with parsley.

— Recipe from www.dole.com.

Nuts and Bolts

1/4 cup pecans

1/4 cup cashew pieces

1/4 cup walnut pieces

1/4 cup whole almonds

1/4 cup unsalted dry roasted peanuts

4 cups crispy rice cereal

4 cups mini pretzels

5 tablespoons butter

4 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

Preheat oven to 225 degrees.

In a large bowl combine pecans, cashews, walnuts, almonds, peanuts, rice cereal and pretzels.

Melt butter and add Worcestershire sauce, pour over dry ingredients and mix well.

Sprinkle with salt and bake on a cookie sheet for 30 minutes, stirring every 10 minutes. Cool completely then store in airtight bags.

— Recipe by Ann Cooper for www.wholefoodsmarket.com.

Frozen Chocolate-Covered Banana Pops

8 popsicle sticks

4 bananas, halved crosswise

1/2 cup heavy cream

1 tablespoon sugar

1 (12-ounce) bag semi-sweet chocolate chips

1 cup walnuts, finely chopped

Insert popsicle sticks into the thickest end of each banana half. Transfer to a wax paper-lined baking sheet and freeze for 2 hours.

In a small saucepan, heat cream and sugar over medium low heat until sugar is dissolved, about 1 minute. Remove from heat; set aside. Melt chocolate chips in a heatproof bowl set over a saucepan of simmering water. Add heavy cream mixture and stir until smooth; remove from the heat.

Transfer walnuts to a wide, shallow dish or pie pan. Working with one at a time, dip frozen bananas in chocolate. (You may have to spoon some of the chocolate over the banana and smooth it out.) Sprinkle walnuts all over banana, then transfer as done to the lined baking sheet and freeze until ready to eat.

— Recipe from www.wholefoodsmarket.com.