School vacation is here and the kids want to do something fun, so why not show them some easy meals to prepare. Then, when you’re busy, they can cook for you! Just be there to supervise the hot stove and sharp knives.

Meme’s Easy Pots de Crème

1 6 oz. pkg. chocolate bits
1 egg
2 T. vanilla
3/4 cup scalded milk, minus 2 T.

Place the chocolate bits into a blender along with the egg and vanilla. With the motor running very slowly, pour in the hot milk. When smooth, pour the mixture into ramekins or glass cups. Chill well. Garnish with strawberries or orange slices or sour cream or whipped cream. Serves six. (For grownups, Kahlua or Cointreau is good in place of the vanilla.)

Spaghetti Frittata

3 cups leftover, cooked spaghetti
4 eggs, beaten lightly
1/3 cup grated Parmesan cheese (or Romano)
4 oz. any favorites: ham, hamburger, tuna, veggies, etc.
1 t. salt
1/2 t. pepper
1 T. olive oil
1 T. butter
1/4 cup breadcrumbs
1/4 cup Parmesan cheese

Preheat your oven to 375 degrees. Melt one tablespoon of butter and place it in a baking dish. Sprinkle with bread crumbs and two tablespoons of Parmesan cheese. In a bowl, mix together the spaghetti, eggs, third-a-cup of Parmesan (or Romano), meat and veggies. Season with salt and pepper. Pour this into the baking dish and drizzle the top with one tablespoon of oil. Bake for 30 minutes or until it is set and lightly browned. Serves four.

HHomemade Pizzas

1 pkg. yeast
1 cup warm water
2 1/2 cups flour (any variety, any combination)
2 T. oil
1 t. sugar
1 t. salt

Dissolve the yeast in water, and then stir in the flour, oil, salt and sugar —beat 25 strokes. Cover and let it rest for five minutes while you prepare the sauce:

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste
1 t. Italian seasoning
1 t. onion powder
1/2 t. garlic powder

Combine all five ingredients. Spread the dough evenly in a jelly roll-type pan or make two round pizza shells — cover with the sauce, and then add any favorite meats (pepperoni, hamburger, ham, etc.). Top with shredded mozzarella cheese. Add vegetables of choice. Bake for 20 minutes at 450 degrees. If you like a crispy crust, bake the crust without the toppings for eight to 10 minutes, and then add the toppings and sauce and bake for 10 to 15 minutes more. The kids don’t like tomato sauce? Brush the dough with olive oil instead and then add the toppings —bake as directed.

Chinese Chicken Tenders

2 lbs. chicken tenders (or cut your own chicken breast)
3 T. oil (peanut or sesame)
3 T. soy sauce
2-3 T. vinegar
1 t. garlic powder
1/2 t. ginger
2 T. brown sugar
1/2 cup apricot preserves
1/2 cup hoisin sauce
Sesame seeds for garnish (toasted or plain)

Combine all of the ingredients from the chicken through the ginger in a large re-closable bag or container —toss to blend the flavors and then chill it for 30 minutes to 24 hours. Combine the apricot preserves with the hoisin sauce. Get a skillet very hot. Remove the tenders with tongs one at a time from the marinade — allow them to drip the marinade before searing them in the hot skillet. Cook for four minutes on each side, and then brush them with the apricot-hoisin mixture. Cook them for one minute more —don’t crowd the pan. Remove the tenders to a plate and sprinkle them with the sesame seeds. Makes 24.