Kingdom Kids
Come join us every Sunday & every Wednesday night. We have a great time! Fun, food, and fellowship.
Sundays
6:00 PM
Wednesday
7:00 PM
NEW! Recipes From The Heart!
Below you will see the great recipes from our Kids at Kingdom Kids
Chocolate Pizza
1 3/4 Cups semisweet chocolate chips
1/2 cup butter- flavored shorting
1/2 cup all- purpose flour
1/2 cup granulated sugar
2 eggs
1 tsp baking soda
Toppings
White chocolate chips
Semisweet chocolate chips
Chocolate candies
Marshwmallows
Chocolate flakes
Directions
Preheat oven to 375. Fill the pan with water, place over a low heat, and poistion a heat proof bowl on top. add semisweet chocolate chips and butter – flavored shorting to the bowl. The chocolate and shorting will melt over about 10 mins. DON’T STIR THE CHOCOLATE ! This mixture will solidify the chocolate and you won’t be able to melt it again .Once completely melted. Stir gently with a wooden spoon.
Turn off the heat, remove the bowl from the pan, and leave to cool for 10 mins. Combine the flour, sugar, eggs, and baking soda with the melted chocolate mixture and mix well to form dough . Roll the chocolate dough into a flat circular shape transfer the chocolate dough to the pizza pan and bake in preheated oven for 15 minutes until chocolate is crisp and light golden brown. Remove the chocolate from oven and let cool for 10 mins .
Spread the melted chocolate over the cooled chocolate pizza . Decorate with chocolate candies ,white chocolate chips, semisweet chocolate chips chocolate flakes , and marshmallows and SERVE .
By Savannah Gantt (KINGDOM KIDS)
Double Lemon Cheese Pie
Double Lemon Cheese Pie
7 eggs
1 cup+2 tbs. of granulated sugar
9 tbs. unsalted butter melted
1/2 cup packed light brown sugar
1/3 cup of lemon juice
3 tbs. grated lemon zest,from 6 lemons
3 tbs. white balsamic vinegar|
2 tbs. yellow cornmeal
2 tbs. cornstarch
1 1/2 vanilla extract
1/8 tsp. salt
Preheat oven to 3750 F.
On lightly floured surface, starting from center, roll out Carla’s Flaky Butter Crust dough disk, then rotate disk a quarter turn and roll again. Keep rolling and turning to form a 12″ round, lightly flouring surface and top of dough. You want just enough flour to keep dough from sticking. Fit dough round into 9″ pie pan. Fold edge under; flute. Line pie shell with foil; fill with rice. Bake 12-15 minutes or until edge is just set. Remove foil and rice. in large bowl ,whisk together eggs granulated sugar,butter and brown sugar until just blended. in separate bowl,combined lemon juice,zest,vinegar,cornmeal,cornstarch,vanilla,and salt until blended ; stir into sugar mixture until combined. pour into pie shell. bake 30-35 mins. until set in center covering edge with foil if browning too quickly.cool completely. if desire, just before serving place doily or stencil on pie. sprinkle with confectioners sugar. carefully remove doily or stencil.
By Will Bouknight (KINGDOM KIDS)
TAFFY
TAFFY
2 cups molasses
1 cups sugar
3/4 cup water
1/8 teaspoons soda
4 tablespoons butter
1 teaspoon vanilla
Directions
Cook molasses,sugar and water until mixture reaches a hard ball when dropped into water.
Stir as mixture cooks.
Remove from heat and add butter,soda and vanilla and stir only enough to mix thoroughly.
Pour onto greased pan.
When taffy becomes cool enough to handle,pull until it becomes a light color.
Stretch into long ropes and cut into small pieces.
By Olivia Anderson (KINGDOM KIDS)
PIXIE PIE
PIXIE PIE
1 cup butter
2 cups sugar
4 eggs(beaten)
2 teaspoons vinegar
2 teaspoons vanilla
1 cup coconut (shredded)
2 cups pineapple (crushed)
1 cup pecans (chopped)
Directions
Blend butter ,sugar,eggs,vinegar and vanilla.
Stir in coconut,pineapple and pecans.
Pour into 9 inch pie shell.
Bake 325 degrees-50-55 minutes
By Olivia Anderson (KINGDOM KIDS)
BUTTER COOKIES
BUTTER COOKIES
2 cups cake flour
3/4 cup butter
3/4 cup sugar
2 eggs(yolks)
1 teaspoon vanilla
Directions
Measure ingredients after they have been sifted.
Cream butter and sugar until light and fluffy.
Add egg yolks and beat well.
Add flour gradually and mix after each addition.
Add vanilla and blend.
Divide dough in half.
Shape into rolls approximately 1-3/4 inches in diameter.
Roll in waxed paper and chill overnight.
Cut into thin slices.
Bake 400 degrees-5-6 minuter or until well done.
Makes 5 dozen
By Olivia Anderson (KINGDOM KIDS)
PECAN PIE
PECAN PIE
1/2 cup brown sugar
1/2 cup sugar
4 tablespoons flour
1 cup corn syrup
3 eggs
1 teaspoon vanilla
1 tablespoon butter(softened)
2 cups pecans(chopped)
Directions
Sift dry ingredients.
Add syrup,eggs,vanilla,butter and pecans.
Mix well
Pour into pie shell.
Bake 325 degrees-45 minutesBy
by (KINGDOM KIDS)
CHOCOLATE PIE
CHOCOLATE PIE
1-3/4 cups sugar
2 cups milk
3 tablespoons butter
3 egg (yolks)
4 tablespoons cocoa
6 tablespoons flour
2-1/2 teaspoons vanilla
1 pie crust (9 inch)
Directions
Mix sugar,milk,cocoa,egg yolks and flour.
Cook over low heat until thick.
Remove from heat.
Add butter and vanilla.
Mix well.
Pour into pie crust and top with meringue.
Meringue
Beat 3 egg whits until stiff peaks are formed.
Add 2-1/2 tablespoons sugar.
Beat well.
Spread over pie.
Bake until meringue is golden brown
Bake 400 degrees
by (KINGDOM KIDS)
Casserole - Cheesy Hash Browns
Casserole – Cheesy Hash Browns
1 package simply potatoes shredded hash browns
1 can 10 3/4 cream of chicken soup
2 cups 8{oz} shredded cheese
3/4 cups sour cream
1/4 cup chopped onion
1/4 cup of butter or margarine melted
topping ingredients
1.5 cups of corn flakes crushed
2 tablespoons butter or margarine malted
Directions
heat oven to 350*f
Spray quart baking dish with nonstick cooking spray.
In large bowl combine all hash brown ingredients; mix well.
Spread into prepared baking dish.
In small bowl stir together topping ingredients.Spread topping evenly over hash browns.
Bake 45 min. or until hash browns are tender.
By Abby Carlyle (KINGDOM KIDS)
Cinnamon Apple Pie
Cinnamon Apple Pie
4 tsp. cornstarch
2/3 cup sugar
1/4 cup Red Hots candies
1/2 tsp. ground cinnamon
Pinch of salt
Carla’s Flaky Butter Crust dough
6-7 medium apples, peeled, cored, halved
1 egg
Red concentrated food coloring, optional
1 large green gumdrop, optional
Directions:
Preheat oven to 375 F
In pot, whisk together 1 1/3 cups water &
cornstarch until blended. Stir in sugar, Red Hots,
cinnamon & salt. Over medium-high heat, bring
mixture to a boil; cook until sugar and Red Hots
have dissolved, 1-2 minutes.
On lightly floured surface, starting from center,
roll out 1 disk of Carla’s Flaky Butter Crust dough,
then rotate disk a quarter turn and roll again. Keep
rolling & turning to form a 12″ round, lightly flouring
surface & top of dough. You want just enough flour
to keep dough from sticking. Fit dough round into
9″ pie pan. Fold edge under to form high standing
rim; flute. Line pie shell with foil; fill with rice. Bake
12-15 minutes or until edge is just set. Remove
foil and rice.
Roll out remaining dough disk to 1/8″ thickness;
cut out 10 (1″ wide) strips. If desired, from remaining
dough, using 2″ apple-shaped cookie cutter, cut out
3 shapes; freeze apple shapes 20 minutes.
Meanwhile, tightly shingle apples in pie shell. The
apples should look like they are almost standing up.
Pour cinnamon syrup over apples.
Lightly brush crust edge with water. Arrange dough
strips in lattice pattern over pie. Gently press ends
onto crust edge to seal, trimming if necessary.
Lightly beat egg with 1 Tbs. water; brush some
over crust. If desired, tint remaining mixture red
with tiny amount of food coloring; reserve.
Line rimmed baking sheet with foil. Place pie
on baking sheet. Bake 1 hour, 30 minutes or
until apples are tender & juices bubbly. Brush
apple cutouts with reserved red egg mixture.
Bake 2 minutes or until set. Cool on rack.
If desired, for leaves, cut gumdrop into silvers;
place on cooled pie just before serving.
2 Desserts
By Savannah Grace GAntt (KINGDOM KIDS)
Brownies
Browines
2 cups chopped pecans
2cups sugar
1 cup self-rising flour
4 eggs
1 cup butter
4tsp.vanilla
2 squares chocolate (1/4 cup)
Directions:
Melt butter and chocolate over low heat,add sugar,and eggs 1 at the time,flour and vanilla and nuts.
Bake at 350 degrees for 30 minutes
By Chelsea Clark (KINGDOM KIDS) In Memory of Jeremy Leaphart
Rolled Dumplings
Rolled Dumplings
2 cups all purpose flour
2tsp baking powder
1tsp salt
1/3 cup shortening
1/2 cup milk
Directions:
Combine flour,baking powder &salt ,cut in shortening,add milk to make a stiff dough,Roll out to about 1/8 inch thickness & cut out into 1 inch squares,sprinkle lightly with flour &drop into boiling chicken stock cover & boil gently for 8 to 10 minutes . 6 to 8 servings
By Chelsea Clark (KINGDOM KIDS) In Memory of Jack Driggers
Baked Chicken
Baked Chicken
Directions:
Take how ever many pieces of chicken,put in a zip lock bag with fat free buttermilk,marinate for 1 hr,or more , take seasoned croutons & mash up real fine like bread crumbs & coat chicken with it. Bake on 350 for 20 -25 min until done.
By Chelsea Clark (KINGDOM KIDS) In Honor of Rev. Mr. & Mrs. Patterson
Nutty Fingers
Nutty Fingers
1 stick margarine(soften)
2 tbs sugar
1tsp vanilla
1 cup plain flour
1 cup chopped pecans
Directions:
Cream butter,sugar,vanilla,add flour,mix well ,add pecans ,roll into logs or balls,Bake on ungreased cookie sheet. 350 degress about 10min. Roll in powered sugar while warm.
By Chelsea Clark (KINGDOM KIDS) In Honor of Hulon Baptist Church
Raisin Oatmeal Cookies
Raisin Oatmeal Cookies
1c.(2 sticks) margarine or butter
1 1/4 c. firmly packed brown sugar
2 eggs
1/2 t. vanilla
1 1/4 c. all purpose flour
1/2 t. ground cinnamon
1 t. baking soda
1/2 t. salt (optional)
3 c. oats (quick or old fashioned uncooked)
1 c. raisins
1 c. chopped nuts (optional)
Heat oven to 350. Beat margarine and suger until fluffy;add eggs and vanilla, mixing well.
Add combined flour,soda,salt and cinnamon,mixing well. Stir in oats,raisins and nuts.
Drop by rounded teaspoonfulls onto greased cookie sheet.Bake 10-12 mins or until gloden brown .
Cool 1 min on cookie sheet;remove to wire rake.
By Frances Miller
Corn Dog
Corn Dog
1/2 c. self rising corn meal
1 c. self rising flour
1 egg
1/2 t. baking powder
1 1/6 cups milk
1/2 t. sugar
By Frances Miller
Non-Cook Pickles
Non-Cook Pickles
16 lbs. cucumbers sliced thin
2 c. ice cream salt
1 gal. water
Soak for 14 days.Remove and soak in 1/2 box alum over night.
Rinse with fresh water and put 1 gal. vinegar for 6 hrs.
Remove and put in large jar;layer of cucumbers and layer of suger (5 to 8 lbs. suger).
Let stand 4 or 5 days and put in jar.
By Frances Miller
Banana Punch
Banana Punch
4 c. suger
6 c. water
4 tbsp. lemon juice
1 1/2 c. orange juice
5 ripe bananas, mashed
1 46-oz.can pineapple juice
4 qt. carbonated water
Combine sugar and water;boil for 3 mins.Cool.Add lemon juice and orange juce to bananas;add pineapple juice.
Mix well with sugar mixture. Freeze.Mash until mushy; add carbonated water just befor serving
By Frances Miller
Raisin Oatmeal Cookies
Raisin Oatmeal Cookies
1c.(2 sticks) margarine or butter
1 1/4 c. firmly packed brown sugar
2 eggs
1/2 t. vanilla
1 1/4 c. all purpose flour
1/2 t. ground cinnamon
1 t. baking soda
1/2 t. salt (optional)
3 c. oats (quick or old fashioned uncooked)
1 c. raisins
1 c. chopped nuts (optional)
Heat oven to 350. Beat margarine and suger until fluffy;add eggs and vanilla, mixing well.
Add combined flour,soda,salt and cinnamon,mixing well. Stir in oats,raisins and nuts.
Drop by rounded teaspoonfulls onto greased cookie sheet.Bake 10-12 mins or until gloden brown .
Cool 1 min on cookie sheet;remove to wire rake.
By Frances Miller
Punch
Punch
3 cups suger
3 quars water
3 pkgs. kool-aid
1 large can pineapple juice (unsweetened)
Mix and freeze.Add 2 large bottles ginger ale when ready to serve.
By Frances Miller
Homemade Granola
Homemade Granola
4 c. old fashioned oats
2-3 cups nuts and seeds of your choice
1/2 c. ground flax seed
1/2 c. oil (grapeseed,walnut,sunflower,canda)
1/2 c. honey
1 c. dried fruit
mix oats,nuts,seeds and flax in a bowl.
Over medium heat in a large pan,melt honey and oil.
Remove from heat and mix in oat mixture throroughly.
Spread on large cookie sheet and bake at 275 for 60 mins.
Mix every 20 mins to prevent burning.
Let cool then add dried fruit.
By Frances Miller