There's a cookbook for anything and everything these days. Problem is, many recipes are not practical for most folks: people who have hectic schedules, limited time and budgets, and a household of finicky eaters.

So when we were presented with the “;Cooking with Kapolei Early Intervention Program Recipe Book 2009,”; we were pleased to find “;real people”; recipes from the staff, friends and families serviced by the Easter Seals Hawaii Kapolei Early Intervention Program.

Easter Seals is one of our state's oldest and most respected nonprofit service providers for infants, children, youth and adults with disabilities or special needs.

Every year, Easter Seals provides more than 400,000 hours of service to individuals and families. The Kapolei program provides therapeutic services to children up to age 3 who have developmental delays or disabilities.

We're sharing a few recipes from the program's benefit cookbook, including one for making homemade play dough. There are many other simple yet tasty recipes: Flavored Butter Pretzels, Schezwan Pork and Freezer French Toast.

The cookbook is $7; call 678-3814. All funds raised go directly into the programs and stay in Hawaii.

Slow Cooker Italian Chicken

1/4 cup butter
1 package (0.7 ounces) Italian dressing mix
2 cans (10-1/2 ounces each) golden mushroom soup
1 container (8 ounces) cream cheese with chives and onion
1 cup dry white wine
6 boneless, skinless chicken breast halves
1 pound angel hair pasta, cooked according to package directions
Chopped fresh parsley for garnish

In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese, and wine, stirring constantly until cream cheese is melted.

Place chicken in 6-quart slow cooker. Pour butter mixture over chicken and cook on low 4 to 6 hours.

Serve over pasta; garnish with parsley if desired. Serves 6.

Approximate nutritional analysis, per serving: 710 calories, 25 g total fat, 14 g saturated fat, 155 mg cholesterol, greater than 1100 mg sodium, 60 g carbohydrate, 4 g fiber, 5 g sugar, 50 g protein

Peanut Butter Brownie Cookies

1 box brownie mix
1/4 cup butter, melted
4 ounces cream cheese
1 egg
1 cup powdered sugar
1 cup creamy peanut butter

Heat oven to 350 degrees. In a medium bowl, combine brownie mix, melted butter, cream cheese, and egg. Mix (about 50 strokes) with spoon until well blended (dough will be sticky).

Drop batter by rounded spoonfuls onto ungreased cookie sheet, about 2 inches apart, making about 24 cookies. Smooth edges to make each cookie round.

In a small bowl, mix powered sugar and peanut butter until mixture forms a ball. Using your hands, roll rounded teaspoonfuls of mixture into 24 balls; lightly press balls into the centers of each cookie.

Bake 10 to 14 minutes, or until edges are set. Cool cookies at least 30 minutes before serving.

Approximate nutritional analysis, per serving (assumes a 21.5 ounce brownie mix): 230 calories, 12 g total fat, 4.5 g saturated fat, 30 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g sugar, 5 g protein

Cooked Play Dough

1 cup flour
1 tablespoon vegetable oil
1 cup water
1/2 cup salt
2 teaspoons cream of tartar
Food coloring

Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly until mixture forms a ball. Knead until smooth. Store in a covered container.

For more recipes from Hawaiian Electric Co., visit www.heco.com.