TATER TOT 'TATER SALAD
Cooking potatoes can be difficult and now easy for kids to do or safe to use in the microwave. Here is where I decided to use something that they love...... TATER TOTS!!!!
The measurements are not exact - because it depends on how many servings you are making, so since we had a fairly large class, I use the biggest bag of TATER TOTS I could find.... and it was BIG!!!
Here is all you need (add in other items to suit your taste):
- Tater tots (I defrosted them in the refrigerator the night before and then gave them a quick warm up in the microwave right before we made the salad. You could bake them in the oven for a little more crunchy tater tot salad- but we don't have an oven in class)
- Use a couple of cups of Tater Tots per 5 people
- 1/2 - 1 bag of cole slaw cabbage mix - already cut- the kind you buy in the store in the lettuce section where you only have to add the dressing (add 1/2 cup for less crunchy- up to a cup for more crunchy)
- approximately 1 cup of mayonnaise - stir it all up... add more mayo if it seems dry- you really can't mess this up
- chopped up celery
Suggested add-ins:
Chopped onions, hard boiled eggs, salt, pepper, red bell pepper
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HOMEMADE KIT KAT BARS
Our class version was a lot simpler than the original recipe that I found down below- due to allergies we omitted various ingredients. The best part of this is that you can stack these kit kats to your heart's content...... yummm!!!
CLASS VERSION:
(we made three trays of these with this recipe- approx 40 small bars)
- soften 1 stick of butter with 1/2 cup of brown sugar
- 1 box of crackers (I like "CLUB" square crackers)
- mix together with a spoon
- set aside
- melt chocolate- we used a mixture of milk and dark
- line a pan with tin foil or parchment paper** (prevents messy clean up and sticking)
- layer the bottom of the pans with crackers (we used "CLUB" crackers, you could use Ritz- but the CLUB crackers are square)
- smooth on your first layer of chocolate- we used milk
- spoon on a layer of butter and sugar mixture
- add another layer of crackers
- add another layer of chocolate- we used dark this time
We stopped at 2 layers because we were making 3 pans full (9x9 pans)- but you could keep going as high as you like.
Put the tray(s) into the refrigerator or freezer. We used the freezer due to time constraints.
Once chocolate is completely dry- remove from the fridge or freezer and lift out the tin foil or parchment paper (**if you didn't line the pan in the beginning- you will have a very hard time getting these out- hardened chocolate acts like glue to the pan)
Lay flat on a cutting board and carefully cut them with a sharp knife-
*** AN ADULT MUST DO THIS- THIS IS VERY DANGEROUS AS THE KNIFE MAY SLIP***
Also- be very careful not to get the chocolate wet- like in the case of doing this on a hot day- taking them out of the freezer into a warm area will cause condensation. Water ruins the consistency of chocolate. This is true when you are trying to melt chocolate. Never melt chocolate on a damp dish- or if using a double boiler to melt chocolate- sometimes the steam will escape into the top pan. the chocolate gets ruined. This is also true when trying to dip strawberries/fruit.... everything must be completely dry.
INGREDIENTS for MORE INVOLVED VERSION
- 75 Club crackers (about one box)
- 1/2 pound (2 sticks) unsalted butter
- 2 cups graham cracker crumbs
- 1 cup firmly packed dark brown sugar
- 1/2 cup milk**
- 1/3 cup granulated sugar
- 2/3 cup creamy peanut butter**
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips **
** These items were omitted due to allergy reasons in the classroom. We also only used the microwave and did not cook the butter & sugar mixture, When doing this on the stove, you will get a thicker consistency to your final product- (we just don't have a stove).
