| CHAPTER 1 |
Kids in the Kitchen
|
Cooking is like love. It should be entered into with abandon or not at all.
Julia Child
My favorite people in the world to cook with are children. I love their imaginations, creativity, willingness to take a risk, and ability to laugh when things don't turn out exactly as planned!
The kitchen is a wonderful playground for you and your child to create, experiment, and play, while also offering the benefit of immediate results. I love seeing confidence and joy light up a child's face when a bowl of flour, sugar, eggs, butter, and chocolate magically becomes a pan of warm brownies. Sure, you're going to make a lot of messes, but what is life if not a little messy? In the end, you realize life tastes pretty good. And the beauty of being made in the image of our Father, the ultimate Creator, is that the more we create, the more like our true selves we become.
You may not have thought about cooking with your kids as a place to teach more than the basic skills of how to get food on the table, but it's really a beautiful setting for many lessons:
Learning to be patient
Maintaining a sense of humor
Handling failure
Following through on a task
Mastering health and cleanliness skills
Reading and following instructions
Developing math, science, and vocabulary skills
Enjoying a sense of accomplishment
Using your imagination
Developing healthy eating habits
And like any playground, it's best to have a few rules and boundaries in place to keep everyone safe and playing happily.
The first and most important rule of learning to cook is to HAVE FUN! Having fun should be the foundation of every kitchen activity you begin with your children. If it's not fun or if they fear failure, then they'll never discover the joy and pleasure of cooking and eating what they've created. It will seem like just another chore, and they might miss out on one of God's greatest blessings.
Two of the many things I appreciate about my mother are that she gave me a lot of freedom in the kitchen and never, ever told me I was making too big of a mess or that what I created was a disaster. Believe me, I was (and am) messy and made many disasters (think baked iceberg salad!), but she continually encouraged me and built my confidence. This is a wonderful gift you can give your own children, and here's an important secret I've learned: if I let my kids help plan and cook the menu, they are much more likely to eat what they've prepared. This even works with green beans!
Here are a few practical suggestions for you to go over with your child to keep your time in the kitchen running smoothly:
- Ask permission!
Make sure your child knows to always ask your permission before beginning any project in the kitchen. Hey, why not suggest to them that you want to be their helper in the kitchen? You will learn things together, and the best part is this: at the end, you will have something yummy to enjoy together as a family. - Be safe!
Before getting started, make sure you both read our “Safety Tips for Kids” for the kitchen (see p. 20). - Be prepared!
You and your child need to read through the recipe you want to make. Take this time to look up any words or techniques you don't know. You might even learn about another country's culture as you experiment with ethnic recipes. It's also very important to gather together everything you need—both ingredients and tools—before you start cooking. You don't want to be halfway through the recipe and realize you're missing something! - Be clean!
Cleaning is a big part of cooking, although it's not nearly as fun. Not only is it safer to keep a tidy kitchen, but if you clean as you go along, then when you're ready to sit down and enjoy what you've cooked you won't have mountains of dishes to worry about. - Have fun!
Back to our first rule. Most of all, remember to enjoy your time in the kitchen and learn to do things the way you enjoy! Experiment and make changes that work for your tastes, and be sure to write those changes next to the recipe so you'll remember next time.
Properly Handwash
Always wash your hands before cooking or making a snack. Use warm water and plenty of soap. Wash the tops and bottoms of your hands, between your fingers, and under your fingernails. Scrub for at least twenty seconds. Rinse your hands with warm water, and dry them with a clean towel. You also need to repeat this handwashing immediately after handling any raw meat of any kind.
Prevent Germs
Wash vegetables and fruits in clean water (no soap) before you eat them. Wash your hands immediately after you touch raw poultry, meat, fish, or eggs, which can contain bacteria that can make you ill. Keep work areas and countertops clean by washing them with warm water and soap. Raw meat should be cut and prepared on a separate surface from fruits and vegetables, and that surface should be immediately washed with hot water and soap. Store leftover food in the refrigerator; don't leave it on the counter.
Use Caution around the Stove and Oven
Never use a stove or oven unless an adult has given you permission and instructed you how to use it. Be sure to keep towels, paper towels, and pot holders away from the burners. Don't wear loose clothing or long sleeves while cooking, as clothing can catch fire if it touches a hot burner. Turn pan handles toward the rear of the stove so the pan won't be accidentally knocked over by somebody walking by. Turn the stove or oven off when you're done cooking, and remember that the burner will stay hot for several minutes after it has been turned off.
Although microwave ovens can be safer and easier to use than the stove, there are still certain dangers. Ask your parents what containers are safe to use in the microwave. Avoid plastic bags and plastic tubs because the plastic can melt. Don't use brown paper bags or Styrofoam takeout containers. And NEVER use aluminum foil or metal in the microwave. Remember that food is very hot when it's removed from the microwave, even if it doesn't look hot. Stir food before you eat it, as some parts might be hotter than others.
The Lord is good to me
For this I thank the Lord
For giving me the things I need
The sun, the rain, and the appleseed
The Lord is good to me.
—The Johnny Appleseed Song
| 2 cups | pineapple juice |
| 1 cup | ice cubes |
| ⅓ cup | nonfat milk |
| ¼ cup | honey |
Combine all ingredients in a blender. Make sure the blender lid is on tight before you turn it on. Process on high speed until smooth and frothy, about 45 seconds. Pour into 4 glasses and serve.
| 2 cups | raisins |
| 2 cups | candy-coated chocolate pieces such as plain M&Ms |
| 2 cups | pretzel sticks or small pretzel twists |
| 2 cups | sunflower nuts |
| 2 cups | toasted oat “o” cereal such as Cheerios |
Combine all ingredients in a large mixing bowl, stir, and divide mixture evenly between 16 resealable sandwich bags (about ¾ cup each). Store bags in freezer. Just pull out, wait 10 minutes, and you'll be ready to hit the trail!
| 3 cups | gluten free rice cereal squares |
| 3 cups | popped popcorn |
| ½ cup | mixed nuts |
| 3 Tbs. | vegetable oil |
| ⅓ cup | Parmesan cheese, grated |
| 2 tsp. | garlic salt |
| 2 tsp. | chili powder |
Preheat oven to 350°F. Combine cereal, popcorn, and nuts in large bowl. Drizzle with oil and stir to coat. Sprinkle with Parmesan cheese, garlic salt, and chili powder, stirring to coat evenly. Spread mixture on large, ungreased baking sheet. Bake 15 minutes, turning once. Cool and store in an airtight container. Serves about 6.
| 2 Tbs. | unsalted butter, melted |
| ½ tsp. | chili powder |
| ½ tsp. | garlic salt |
| ¼ tsp. | onion powder |
| 8 cups | popped popcorn |
| ¼ cup | grated Parmesan cheese |
Combine first four ingredients. Pour over popcorn, stirring to coat well. Sprinkle with cheese and stir again. Makes 8 servings.
MOPS Favorite: Peanut Butter Pretzels
| 1 (10 oz.) bag | pretzel rods |
| 1 (28 oz.) jar | peanut butter, crunchy or creamy |
| 1 pkg. | chocolate almond bark |
| 1 cup | crisp rice cereal, crushed |
| 1 cup | raisins |
| ½ cup | candy sprinkles |
| 1 cup | peanuts, crushed |
Spread each pretzel rod with peanut butter and place on foil-lined cookie sheet. In a medium saucepan, melt chocolate almond bark over low heat, stirring often. When melted, spoon evenly over each pretzel rod. Sprinkle pretzels with assorted toppings as desired. Allow to harden on cookie sheet.
| 6 | red apples |
| 1 cup | water |
| 1 Tbs. | fresh lemon juice |
| ¾ tsp. | cinnamon |
| ¼ cup | sugar |
Core and peel all apples, then quarter and cut into chunks. Place apple chunks in a medium saucepan. Add all remaining ingredients and bring to a boil over high heat, stirring often. Reduce heat to medium-low, cover, and simmer for about 20–30 minutes, until apples soften and break apart, stirring every few minutes. Transfer mixture to a food processor and pulse until desired consistency. Serve warm or refrigerate until cooled. Keeps about a week in the refrigerator. Serves 4–6.
| 1⅔ cups | all-purpose flour |
| 2 tsp. | baking powder |
| ½ tsp. | salt |
| 1 tsp. | baking soda |
| 3 med. | very ripe bananas, peeled |
| ⅔ cup | sugar |
| ⅓ cup | vegetable oil |
| 2 lg. | eggs |
| 1½ tsp. | vanilla extract |
Preheat oven to 350°F. Grease a 9 × 5 loaf pan with butter or nonstick cooking spray. In a medium bowl, stir together flour, baking powder, salt, and baking soda. In a large bowl, smash the bananas with a fork. Add sugar, oil, eggs, and vanilla, and beat until well blended. Add the flour mixture to the banana mixture. Stir just until blended. Pour batter into prepared loaf pan. Bake for about 45 minutes, until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it. Remove pan from oven and cool on a rack for 20 minutes. Gently run a table knife along edges of pan to loosen bread. Carefully turn the loaf out onto a cooling rack. Let cool at least 15 minutes before cutting and serving. Serves 10.
Lemon Blueberry Poppy Seed Bread
| 1 pkg. | blueberry muffin mix with crumb topping |
| 2 Tbs. | poppy seeds |
| 1 | egg |
| ¾ cup | water |
| ½ cup | powdered sugar |
| 1 Tbs. | lemon juice |
Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray. Rinse berries that came in the mix with cold water; drain very well and set aside. Empty muffin mix into medium bowl. Add poppy seeds and stir well to break up any lumps. Add egg and water. Stir until moist, about 50 strokes with a wooden spoon. Fold in berries. Pour gently into loaf pan. Sprinkle with the crumb topping packet from the mix. Bake about 45–55 minutes, until toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Loosen sides of loaf from pan with a table knife. Place a piece of foil over the loaf to keep the topping intact, and flip over onto a plate. Flip again, right side up, onto a cooling rack. Cool completely. Mix powdered sugar and lemon juice together, and drizzle over cooled loaf. Serves 10.
| 3 | boneless, skinless chicken breasts |
| 1 cup | plain bread crumbs |
| ½ cup | Parmesan cheese, grated |
| 1 tsp. | garlic salt |
| ½ cup | unsalted butter, melted |
Preheat oven to 400°F. Line baking sheet with aluminum foil. Cut chicken breast into bite-size chunks. Mix bread crumbs with Parmesan cheese and garlic salt. Dip chicken into melted butter, then roll in crumb mixture. Place on foil-lined baking sheet and bake for 10–12 minutes. Remove from oven and serve warm. Also good cold for leftovers.
| 1 lb. | carrots, peeled and sliced into rounds |
| 1 Tbs. | unsalted butter |
| 2 Tbs. | brown sugar |
| 1 tsp. | water |
Place sliced carrots in a microwave-safe bowl and cover with water. Cover bowl loosely with plastic wrap or microwave-safe lid and microwave for 6–7 minutes, until carrots are fork-tender. Drain water and set carrots aside. In a small skillet, melt butter and stir in brown sugar and water. Cook on medium heat for 1 minute. Add carrot coins and toss to coat with brown sugar mixture. Cook on low for 3–4 minutes or until carrots are thoroughly glazed.
| 1 (1 lb.) loaf | frozen bread dough, thawed in refrigerator |
| 1 Tbs. | olive oil |
| ½ Tbs. | dried basil |
| ½ Tbs. | dried oregano |
| 8 oz. | sliced pepperoni |
| 1½ cups | mozzarella cheese, shredded |
| 1 | egg, lightly beaten |
| 1 tsp. | water |
Place dough in a large, lightly greased bowl. Cover and place in a warm location. Allow dough to rise until doubled in size, about two hours, then punch down. Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Roll dough into a 12 by 18 inch rectangle and brush with olive oil. Sprinkle dough with basil and oregano, then layer with pepperoni, leaving a half-inch border at all edges. Sprinkle with mozzarella cheese. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Place on baking sheet, seam side down, and brush with egg that has been beaten with 1 teaspoon water. Bake 35 minutes or until golden brown. Slice to serve.
MOPS Favorite: Easiest Chicken Pot Pie
| 1 (10½ oz.) | can cream of potato soup |
| 1 (29 oz.) can | Homestyle Veg-All, drained |
| 2 cups | chicken, cooked and diced |
| ½ cup | milk |
| ½ tsp. | salt |
| ¼ tsp. | pepper |
| ½ tsp. | dried thyme |
| 2 (9 in.) | pie crusts, unbaked |
Preheat oven to 375°F. Mix all ingredients together except crusts. Place one crust in the bottom of a deep-dish pie plate. Pour mixture over. Cover with other crust, and crimp edges to seal well. Using a sharp knife, make slits in the top crust to allow steam to escape. Bake 40–45 minutes. Let sit 10 minutes before serving. Serves 4–6.
| 1 lb. | stew beef, cut into 1-inch cubes |
| 3 cups | cherry tomatoes |
| ¼ cup | soy sauce |
| ¼ cup | honey |
| salt to taste | |
| 4 | skewers |
Preheat oven broiler. Line a baking sheet with foil. Combine beef cubes, cherry tomatoes, soy sauce, honey, and salt in a medium bowl and toss to coat. Alternating, thread beef cubes and tomatoes onto skewers. Place kabobs on baking sheet and broil 10 minutes, turning once.
| 2 Tbs. | whipped cream cheese (lighter variety works well) |
| ¼ tsp. | vanilla extract |
| 1 tsp. | honey |
| 1 sm. | tart apple, peeled, cored, and thinly sliced |
| 2 Tbs. | crunchy peanut butter |
| 2 slices | whole wheat bread |
Combine cream cheese, vanilla, and honey. Spread cream cheese mixture on one slice of bread. Place apple slices on top. Spread peanut butter on the other slice of bread. Place bread on top of apples, peanut butter side down. Press lightly. Cut in half. Serves 1.
| ¼ cup | unsalted butter |
| ¼ cup | all-purpose flour |
| 1 tsp. | salt |
| 3 cups | whole milk |
| 2 cups | mild cheddar cheese, shredded |
In a medium saucepan, melt butter over medium heat. Add flour and salt, whisking constantly for 2 minutes. Whisk in milk and bring to a boil. Reduce heat to medium-low and simmer for 2 minutes, whisking occasionally. Remove from heat and add cheese. Stir well. Great over all steamed vegetables.
| 1 lg. | egg, lightly beaten |
| ⅛ tsp. | salt |
| ⅛ tsp. | black pepper |
| 2 cups | panko (Japanese bread crumbs) or regular bread crumbs |
| 1 Tbs. | seafood seasoning |
| 2 Tbs. | extra virgin olive oil |
| 1½ lbs. | tilapia or whitefish fillets, cut into strips |
Preheat oven to 475°F. Spray 1–2 baking sheets with nonstick cooking spray. Place egg in shallow bowl and season with salt and pepper. In a separate bowl, combine panko, seafood seasoning, and olive oil. Toss with a fork to make sure crumbs are evenly coated with oil. Dip fish strips in egg and then in panko mixture. You might need to press with your fingers to make sure crumbs stick. Place on baking sheets, at least an inch apart. Bake without turning until lightly browned, 12–15 minutes.
| 6 lg. | eggs |
| ¼ cup | milk |
| 1 tsp. | seasoned salt |
| 2 tsp. | unsalted butter |
| ½ cup | cheddar cheese, shredded |
Whisk eggs in a small mixing bowl until combined. Add milk and seasoned salt. Whisk again. Melt butter in a nonstick skillet over medium-high heat. Add eggs and cook, stirring constantly, until eggs are barely set, about a minute. Sprinkle with cheese and remove from heat. Let rest a minute while cheese melts. Serve immediately.
| 2 Tbs. | vegetable oil |
| 2 cups | yellow onion, chopped |
| 1 cup | celery, chopped |
| 1½ cups | carrots, peeled and diced or sliced |
| 2 tsp. | seasoned salt |
| 1 | garlic clove, minced |
| 2 qts. | chicken broth |
| 2 cups | water |
| ¼ tsp. | black pepper |
| 1 cup | alphabet pasta, uncooked |
Heat oil in a large, heavy stockpot over medium-high heat. Add onion, celery, carrots, and seasoned salt. Cook, stirring frequently, about 5 minutes. Add garlic and cook 2 more minutes. Add broth, water, and pepper. Stir well and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 30 minutes. Add pasta and stir well. Simmer until pasta is cooked through, about 10 minutes. Serves 8.
Kid's Choice Tater Tot Casserole
| 1 (32 oz.) bag | frozen tater tots |
| ¼ cup | unsalted butter |
| 1 cup | yellow onion, chopped |
| 1 tsp. | salt |
| ¼ tsp. | black pepper |
| ½ lb. | cooked ham, diced |
| ¼ cup | all-purpose flour |
| 3 cups | milk |
| 3 cups | shredded cheddar cheese |
Preheat oven to 425°F. Place tater tots in a 9 × 13 casserole dish. Bake 30 minutes, turning once, until crisp. Reduce heat to 375°F. In a medium saucepan, melt butter over medium heat. Add onion, salt, and pepper. Cook until onion is softened, about 4 minutes, stirring occasionally. Add ham and flour and cook 2 more minutes, stirring constantly. Add milk, still stirring. Bring to a boil. Reduce heat to medium-low and simmer until thickened, about 2 minutes. Stir in 1 cup of the cheese. Pour over tater tots. Top with remaining cheese. Bake until bubbly, about 30 minutes. Let sit 5 minutes before serving.
| 6 lg. | eggs |
| ¼ cup | mayonnaise |
| ¼ tsp. | salt |
| ¼ tsp. | paprika |
| 3 | pita rounds, warmed and soft |
| ¼ cup | ranch dressing |
| 1 | avocado, pitted and peeled |
| 2 Tbs. | roasted sunflower seeds, shelled |
Place eggs in a medium saucepan. Add cold water to cover eggs by 1 inch. Bring to a boil over medium-high heat. Once water is boiling, reduce heat to medium-low. Cook for exactly 10 minutes. Remove saucepan from heat and drain hot water from pan. Run cold water over eggs until they are cool enough to handle. Peel eggs immediately, or it will get much harder once they've cooled. Cut each egg in half, then chop into small pieces. Put chopped eggs in a medium mixing bowl and add mayonnaise, salt, and paprika. Mash with a fork to blend. Store in refrigerator until ready to use. To make pita pockets, cut each pita in half and spread ranch dressing inside each pocket. Cut avocado into 12 thin slices, and place 3 slices inside each pocket. Spoon ¼ cup of the prepared egg salad into each half, and sprinkle with sunflower seeds. Serve immediately. Makes 6.
| 8 (8 in.) | flour tortillas |
| 1 cup | Monterey Jack cheese, grated |
| 1 cup | cheddar cheese, grated |
| 4 tsp. | white onion, finely chopped |
| 4 tsp. | vegetable oil or melted butter |
| salsa and guacamole to garnish |
Place 1 tortilla on a flat surface. Cover with about ¼ cup of each of the cheeses. Top with 1 teaspoon of onion. Top with another tortilla. Brush top with oil or melted butter. Repeat to make 4 quesadillas. Heat a medium nonstick skillet over medium-low heat. Spray with nonstick cooking spray and place 1 quesadilla in the skillet, ungreased side down. Cook just until golden on the bottom, about 3 minutes. Flip and cook 2 more minutes. Repeat for remaining quesadillas. Serve hot with salsa and guacamole, if desired.
| 2 cups | white rice |
| 4 cups | water |
| ⅔ cup | carrots, diced |
| ½ cup | frozen green peas |
| 2 Tbs. | vegetable oil |
| ¼ cup | green onions, chopped |
| 2 | eggs |
| soy sauce to taste |
In a large saucepan, combine rice and water. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Remove from heat. In a small saucepan, boil carrots in water 3–5 minutes until softened. Add peas and drain. Heat oil in wok or skillet over high heat. Add carrots, peas, and green onion. Cook about 30 seconds. Add eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Drizzle soy sauce over rice and toss well. Remove from heat. Serves 6–8.
| ½ cup | butter-flavored shortening |
| ¾ cup | creamy peanut butter |
| ¾ cup | light brown sugar, firmly packed |
| ½ cup | sugar |
| 1 lg. | egg |
| 2 Tbs. | milk |
| 1 tsp. | vanilla extract |
| 1½ cups | all-purpose flour |
| 1 tsp. | baking soda |
| ½ tsp. | salt |
| sugar | |
| 48 | foil-wrapped milk chocolate pieces, unwrapped |
Preheat oven to 375°F. Cream together shortening, peanut butter, brown sugar, and sugar. Add egg, milk, and vanilla. Beat well. Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll each ball in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10–12 minutes or until golden brown.
Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool. Makes 24.
Blackberry Peach Yogurt Popsicles
| 2 cups | plain Greek yogurt |
| honey to taste | |
| ½ cup | fresh or frozen blackberries |
| ½ cup | peach or nectarine, chopped |
In a small bowl, sweeten the yogurt with honey to taste. In a blender, purée blackberries and peach or nectarine. Slowly fold the puréed fruit mixture into the yogurt. Pour into 4 popsicle molds or paper cups. If using paper cups, cover each cup with foil. Using a small, sharp knife, make a small slit in the middle of each foil top. Insert popsicle sticks or pretzel rods into foil. Freeze until solid, about 4 hours. When ready to eat, remove popsicles from molds or peel off paper cups. Serve immediately.
| 2 cups | milk |
| 1 (3.9 oz.) pkg. | instant chocolate pudding |
| 8 oz. | whipped topping |
| 16 oz. | Oreo cookies, crushed |
| 8 | gummy worms |
| 8 | plastic flowers, optional |
Pour milk and pudding mix into medium bowl. Whisk until well blended, about 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. To assemble, place 1 tablespoon crushed cookies in bottom of 8 8-oz. cups. Fill each cup about nearly full with pudding mixture. Top with remaining crumbs. Place gummy worm in “dirt,” and a plastic flower in each cup to resemble a flower pot, if desired. Serves 8.
| ½ cup | molasses |
| ½ cup | light corn syrup |
| ¾ cup | unsalted butter |
| salt | |
| 8 cups | popped popcorn, plain butter |
In a heavy, medium saucepan, cook molasses with corn syrup until candy thermometer reaches hard crack stage, about 270°F.
Stir in butter and salt to taste. Place popcorn in a large bowl. Slowly stir in the molasses mixture with a wooden spoon, and continue stirring gently until all popcorn is evenly coated. Butter your hands lightly and shape the popcorn into softball-size balls. Set on wax paper and let harden. Wrap with wax paper or plastic wrap to keep fresh.
Peanut Butter Chocolate Crispy Treats
| 1 cup | sugar |
| 1 cup | light corn syrup |
| 1 cup | peanut butter |
| 6 cups | crisp rice cereal |
| 1 cup | semisweet chocolate chips |
| 1 cup | butterscotch morsels |
In a medium saucepan, bring sugar and corn syrup to a boil. Add peanut butter and continue to cook, stirring constantly, until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread into a greased 9 × 13 pan. Quickly sprinkle top with chocolate and butterscotch morsels. Press morsels into bar mixture lightly with back of spoon. Cool, then cut into bars and store at room temperature.
| 1 | chocolate cookie crust |
| ½ gal. | mint chocolate chip ice cream |
| hot fudge sauce (see recipe p. 252) |
Place ice cream in the refrigerator for 10–20 minutes to soften. Spoon softened ice cream into crust, pressing firmly with the back of a spoon. Smooth the top, then place pie in the freezer for about 30 minutes or until firm. When ready to serve, slice pie into 8 pieces and place on individual plates. Drizzle each slice with warm hot fudge sauce. Makes 8 servings.
| 1 pint | fresh strawberries, washed and dried |
| 1 cup | semisweet or bittersweet chocolate chips |
Line a baking sheet with parchment or waxed paper. Place chocolate chips in a glass bowl and cover loosely. Microwave on high for 30 seconds. Stir. Continue to microwave in 30-second increments, stirring, until chocolate is melted and smooth. Hold strawberries by the green stem and dip each one into melted chocolate. Place on prepared baking sheet. Refrigerate for 10 minutes to allow chocolate to harden.
| 1 pkg. | chocolate cake mix with pudding |
| 8 oz. | cream cheese, softened |
| 1 | egg |
| ⅓ cup | sugar |
| 8 oz. | whipped topping, thawed chocolate syrup, as desired |
Prepare cake batter as directed and pour into greased 9 × 13 cake pan. Mix together cream cheese, egg, and sugar. Spoon this mixture randomly onto the cake batter and swirl it with a knife. Bake cake according to package directions. Cool completely. Mix desired amount of chocolate syrup into whipped topping, and spread over cake. Drizzle more syrup over top. Store in refrigerator. Serves 18.