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Category: Child Friendly

Cheesy One-Pan Taco Mix

Cheesy One-Pan Taco Mix

1 lb. ground beef

1 pkg. KRAFT Thick ‘n Creamy Macaroni & Cheese Dinner

1 3/4 cups water

1 pkt. taco seasoning

1/2 cup salsa

1/2 cup whole kernel corn

 
Brown meat in large skillet; drain. Stir in macaroni dinner (noodles) and water. Reduce heat to medium; cover. Cook 5 to 7 minutes or until macaroni is tender.   Add cheese sauce mix (from dinner), taco seasoning, salsa & corn, mix well until dry ingredients are well blended. Reduce heat to low and simmer until heated through, stirring occasionally.  If desired, sprinkle on grated cheese and cover to melt before serving.
Apple Sandwiches with Granola and Peanut Butter

Apple Sandwiches with Granola and Peanut Butter

apsw2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 tsp. lemon juice (optional)
3 T. peanut or almond butter
2 T. semisweet chocolate chips
3 T. granola

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown. Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

skillet1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

 

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

First Tastes for Infants 6 months

First Tastes for Infants 6 months

ss_101853982First Fruit Purée

2 medium apples or pears, peeled, cored and chopped

2 tablespoons water or unsweetened apple juice (optional)

Put the chopped fruit into a heavy-bottomed saucepan and, if using apples, add the water or apple juice (ripe pears will not need any extra liquid). Cover and cook over low heat until tender (6 to 8 minutes for apples and about 4 minutes for pears). Blend the fruit to a Purée. Spoon a little into your baby’s bowl and serve lukewarm. Makes 6 portions for a 6-month-old and is suitable for freezing.

 

First Vegetable Purée

4 to 6 medium carrots (12 ounces), peeled and chopped

Put the carrots in a steamer set over boiling water and cook for 15 to 20 minutes or until tender. (Or put the carrots in a saucepan and add just enough boiling water to cover; cover and simmer for 15 to 20 minutes or until soft). Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then Purée until very smooth. The amount of liquid you add really depends on your baby; you may need to add a little more if he finds the Purée difficult to swallow. Spoon some of the Purée into your baby’s bowl and serve lukewarm.   You can also use potatoes, sweet potatoes, butternut squash or pumpkin. The above carrot recipe for 6-month babies makes 8 portions and is suitable for freezing. Carrots make excellent weaning food, as babies like the naturally sweet taste.

Creamy Vegetable or Fruit Purée

1 tablespoon baby rice cereal

3 tablespoons your baby’s usual milk

1/4 cup vegetable or fruit Purée (use recipes above)

Mix the baby rice and milk together according to instructions on the package and stir into the vegetable or fruit Purée. Makes 1 portion for a 6-month-old and is suitable for freezing.

 

Fruity Baby Rice Cereal

1 T. sugar-free Baby Rice Cereal

3 T. Breast Milk or Formula

4 T. First Fruit Purée

Mix together cereal and milk according to instructions, and stir into the fruit Purée to give it a slightly creamy texture. Serve lukewarm. Pour any extra into an ice cube tray and freeze.

Simple Fruit & Vegetable Purées

Melon: Take one small wedge melon, remove seeds and cut away flesh from the skin, discarding the green flesh near the skin. Blend to a smooth puree of desired consistency. Combines well with mashed banana or avocado. (cantaloupe is the most nutritious of all melon varieties)

Peach or Nectarine: Score a cross on the base of a small ripe peach or nectarine, then submerge in boiling water for 1 minute. Skin and chop the peach flesh, then puree in blender. (vitamin C and potassium)

Dried Apricot: Simmer a handful of dried apricots in a little water about five minutes or until tender. Blend to a puree of the desired consistency with as much of the cooking liquid as needed to make a smooth pulp. Work pulp through a food mill or puree in blender and push through a sieve. Good mixed with rice cereal or pureed apples or pears. (beta carotene, iron, potassium)

Avocado: Choose a soft ripe fruit and prepare immediately before eating (avocado discolors quickly). Halve and pit one avocado and mash the flesh with a fork or puree to desired consistency with about 2 T. breast milk or formula.(potassium, vitamin b6 and E)

Cauliflower or Broccoli: Place 2 ½ C. of small cauliflower or broccoli florets in steamer and cook until tender, about 10 minutes. Drain and blend to puree. Mix with potato puree or baby rice cereal. 6 servings. (folate, potassium, vitamin C)

Zucchini: Place 2 C. trimmed and sliced zucchini in a steamer and cook until tender, about 12 minutes. Alternatively, simmer in water on stovetop about 6 minutes. Blend to puree. (beta carotene, potassium, vitamin C, magnesium – most in skin, do not peel)

Butternut Squash or Pumpkin: Peel and de-seed a 1 lb. squash or slice of pumpkin, then cut into small pieces. Cook (steam or bake) until tender and blend to a puree, adding a little cooking water if necessary. 8 servings. (beta carotene, potassium, Vitamin C and E

 

 

French Toast Fingers

French Toast Fingers

4 large eggs

1 C. milk

2 tsp. vanilla extract

12 slices white bread (day-old is best) – cut into strips

Powdered sugar

 

In a wide, medium-sized bowl, beat the eggs, milk and vanilla together. Heat a griddle or large frying pan to medium-high heat. Spray generously with cooking spray. Dip each bread strip into the egg mixture. Cook the strips until golden-brown on both sides. Dust finished sticks with powdered sugar. Serve with a small bowl of maple syrup. Dip into syrup while still warm.

Upside Down Pizza

Upside Down Pizza

upside down pizza1 medium-size onion, chopped

1 sweet red pepper, cored, seeded, and chopped

1/2 lb sweet or hot Italian-style turkey sausage, casings removed

1 lb extra-lean ground beef

3/4 tsp. dried Italian herb seasoning

3/4 tsp. garlic salt

1-1/2 C. prepared tomato pasta sauce with mushrooms

1-1/2 C. shredded part-skim mozzarella cheese

2 large eggs

1 C. nonfat milk

2 tsp. olive oil

1/4 tsp. salt

1-1/4 C. all-purpose flour

2 T. shredded Parmesan cheese

Heat oven to 400 deg F. Coat 11 x 7 x 2-inch glass baking dish with cooking spray. Coat large nonstick skillet with cooking spray. Place over medium-high heat. Add onion and red pepper; cook until softened, about 5 minutes. Add turkey sausage and ground beef; cook, breaking up clumps with a wooden spoon, until meat is no longer pink, 7 to 8 minutes. Remove skillet from heat. Stir in Italian seasoning, salt, and pasta sauce. Spoon into prepared baking dish. Sprinkle with mozzarella. Whisk together eggs, milk, oil, and salt in medium-size bowl. Whisk in flour to form smooth batter. Spread batter over mixture in baking dish. Sprinkle with Parmesan. Bake for 30 minutes or until top is lightly browned. Let cool 10 minutes before cutting into 8 servings.

 

Yield: 8 servings

Calories: 353

Fat: 13g

Fiber: 3g

 

Tiny Fried Tacos

Tiny Fried Tacos

14_01_culinary_tacos2 quarts vegetable oil, for frying

1/2 store-bought cooked rotisserie chicken

Juice of 1 lime

1 tablespoon ancho chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

24 (3-inch) yellow corn tortillas*

 

Toppings

1/4 cup crema mexicana or sour cream

1/2 cup shredded iceberg lettuce

1/4 cup crumbled cotija cheese

Hot sauce, to taste

 

In a large pot, preheat oil to 375°F. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.

 

* If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.

Super-Small Deep-Dish Pizzas

Super-Small Deep-Dish Pizzas

14_01_culinary_pizzas1 (14.5-ounce) can diced tomatoes

1/2 cup red wine

1 tablespoon minced oregano

2 garlic cloves, minced

Salt and pepper, to taste

1 (16-ounce) can store-bought biscuit dough

1/2-pound Italian sausage, casings removed

1 green bell pepper, seeded and diced

1 1/2 cups shredded mozzarella

1/4 cup grated Parmesan cheese

Preheat oven to 400°F. Place tomatoes, wine, oregano, and garlic in a small saucepan over medium heat; season with salt and pepper. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.  Cut each piece of biscuit dough into thirds. Lightly grease 24 small (2-inch) tart shell tins and place a piece in the center of each. Gently press and spread dough along the bottom and up the sides of the tin. {Tip: If you don’t have small tart shell tins, use a muffin tin.} Press 1 tablespoon of the sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan in a small bowl and sprinkle mixture over top. Spoon 1 tablespoon of sauce over the cheeses and sprinkle with the remaining Parmesan. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let pizzas cool for a few minutes before removing from pans. Serve warm.

Everybody Loves Chocolate Pudding

Everybody Loves Chocolate Pudding

14_08_nutrition_choco1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Child-Friendly Mexican Fondue

Child-Friendly Mexican Fondue

10 oz. old Cheddar cheese, grated

5 oz. sharp processed Cheddar cheese, grated

3 T. cornstarch

1 cup unsweetened apple cider

2 tsp. freshly squeezed lime juice

1 T. mild salsa

2 T. chopped fresh cilantro

 

In a bowl, combine old Cheddar, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside. In the top of double boiler set over simmering (not boiling) water, combine apple cider and lime juice; bring to a simmer. Add cheese mixture by handfuls to double boiler, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in salsa, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately. Tips: For a spicier fondue, use hot instead of mild salsa, or stir in 1 T. chopped pickled jalapeños to the cheese just before transferring to fondue pot. Sharp processed Cheddar cheese is found in the refrigerator section of the supermarket. Its strong flavor makes it a wonderful addition to fondues. Grate directly from refrigerator while still cold.

Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten

 

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.

 

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Cheesy Leek, Sweet Potato & Cauliflower Puree

Cheesy Leek, Sweet Potato & Cauliflower Puree

baby1 T. Butter

¼ C. Leeks, washed and sliced

1 Sweet Potato, peeled and cut into chunks

1 C. Boiling Water

¾ C. Cauliflower Florets

3 T. Grated Cheddar Cheese

 

Heat butter in a pan and add leek.  Sauté about 3 minutes until softened.  Add sweet potato and boiling water and cook for 5 minutes.  Add cauliflower and continue to cook for 5 minutes.  Strain vegetables, reserving cooking liquid.  Blend vegetables together with about 1/3 C. of the cooking liquid and the grated cheddar cheese.

 

6-9 months

 

Chocolate Pancake Love Letters

Chocolate Pancake Love Letters

xoxo

1 cup all-purpose flour
1/4 cup whole grain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
3 tablespoons sugar
Pinch of salt
1 egg
1 1 /4 cups buttermilk
2 tablespoons melted butter
1 teaspoon vanilla

Whisk dry ingredients together in a mixing bowl. In a separate bowl, mix wet ingredients together until combined. Add wet ingredients to dry ingredients and mix until just combined. Set mix aside to rest for 10 minutes. Use your pancake pen to create shapes in a buttered skillet that is medium heat. Cook for about one minute, or until holes appear in batter on first side, then flip and cook another 30 seconds on other side.

French Toast Christmas Tree

French Toast Christmas Tree

tree2 slices French toast, cut diagonally and sprinkled with green decorator sugar

2 links brown ‘n serve breakfast sausage

1 slice star fruit

Confectioner’s sugar

 

Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.

 

 

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Baked Parsnip and Sweet Potato Chips

Baked Parsnip and Sweet Potato Chips

baked1 small parsnip, peeled

1 tablespoon olive oil

1/2 small sweet potato, peeled

a little salt, optional

 

Preheat the oven to 300 F. Line 2 large baking sheets with parchment paper. Use a sturdy potato peeler or small swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half of the oil. Spread out in a single layer on one of the prepared baking sheets. Do the same with the sweet potato, spreading the strips on the second baking sheet. Bake for 10 minutes, then rotate the baking sheets. Bake for a further 5 minutes, then check and remove from the oven if crisp and browned at the edges. Otherwise continue cooking for a further 4-5 minutes, checking every minute, as the crisps can go brown very quickly. You may find that the parsnips cook slightly more quickly than the potato. Transfer the cooked chips to a bowl and sprinkle with a little salt. These are best served the day they are made but can be stored in an airtight container overnight (they may soften a bit).

 

From Top 100 Finger Foods

 

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Banana Bread

Banana Bread

banana-bread-slices1/2 C. (1 stick) butter, at room temperature

1 C. sugar

1/2 tsp. salt

2 eggs

1 tsp. vanilla extract

1-1/2 C. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

3 ripe bananas, mashed

 

Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.

 

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Pizza Bites

Pizza Bites

pizzabitesPizza dough (or 2 cans refrigerated pizza dough)

8 oz. block mozzarella cheese

4 oz. thin sliced pepperoni

2 tsp. Italian seasoning (combine oregano, basil, parsley, and garlic)

1/4 cup olive oil

3 T. grated Parmesan cheese

Pizza or marinara sauce

 

Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan. Repeat, placing approximately 16 dough balls in each pie plate. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Polka Dot Chowder

Polka Dot Chowder

4 med. potatoes, diced

2 cups boiling, salted water

1 2/3 cups evaporated milk

1 lb. cream-style corn

1 tbs. butter

2 med. onions, chopped

1/2 tsp. salt

1/8 tsp. pepper

2 jumbo hot dogs, sliced into circles

 

Cook potatoes in boiling, salted water until tender.  Add evaporated milk and corn. Blend well and cook 5 min. over low heat.  Melt butter and sauté onions until yellow and clear.  Add sautéed onions, salt, pepper, and hot dogs to chowder.  Cook until hot dogs are heated through.

 

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Toddler McMuffin

Toddler McMuffin

12 eggs (yes, you can freeze cooked eggs!)

12 English muffins

12 slices of cheese (American or light cheddar)

12 turkey or 100% natural pork sausages (round)

 

Fry the eggs individually (using a round pancake “cutter” will keep the egg shaped) Fry 3 at a time so that you can toast and prepare the English Muffins – butter toasted English Muffins and prepare with slice of cheese and sausage. Put the cheese over the sausage to help melting. Once eggs are fried, transfer egg to English Muffin on top of the cheese and sausage and close the sandwich. Repeat until you have 12 Toddler “McMuffins”. Freeze and thaw before warming

 

 

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Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

candycorn

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

 

Beat cream cheese in the bowl of an electric mixer until fully smooth.  Slowly add powdered sugar, then milk (or cream).  Add vanilla.  Continue mixing.  Beat about 1 minute on medium to medium-high speed.  Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange.  Color another third of the mixture yellow.  Leave the remaining third white.  One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice.  Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving.  Garnish with candy corn if desired. Recipe yields 4 moderate servings or 6-8 mini servings.

Orange Pekoe Tea Popsicles

Orange Pekoe Tea Popsicles

5 C. orange pekoe simple syrup

4 C. orange juice

1 C. water

Orange Pekoe Simple Syrup

1 quart water

4 C. sugar

6 bags orange pekoe tea

To make simple syrup bring ingredients to a boil. Cool, and set aside. Once cooled, mix popsicle ingredients and strain. Pour into popsicle molds, insert wooden sticks, and freeze.

 

Berry Striped Pops

Berry Striped Pops

berrypop2 C. strawberries

3/4 C. honey

6 kiwifruit, peeled and sliced

2 C. peaches, peeled and pitted

12 3-ounce paper C. or Popsicle molds

12 Popsicle sticks

 

In a blender or food processor, puree the strawberries with 1/4 C.  of the honey. Divide mixture evenly among the 12 C. or Popsicle molds. Freeze until firm, about 30 minutes.  When the strawberry layer is firm, puree the kiwifruit with another 1/4 C.  honey and pour kiwifruit puree into the molds. Insert a Popsicle stick and freeze until firm, about 30 minutes. Puree the peaches with the remaining 1/4 C. of honey and pour peach puree into the molds. Freeze until firm and ready to serve.

 

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Banana Blast Pops

Banana Blast Pops

bananablast4 bananas

2 C. of chocolate chips

8 Popsicle sticks

1 C. of red, white & blue sprinkles*

Wax paper

Melt the chocolate chips in microwave for 2-5 minutes stirring and checking every minute or so.  Peel each banana and cut in half.  Push popsicle stick through the flat bottom of the halved banana. Dip in the melted chocolate. Roll in the sprinkles. Freeze for at least 2 hours.  *You can also use chopped nuts, granola, graham cracker crumbs, or your favorite cereal.

 

 

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Chicken Sausage Snails

Chicken Sausage Snails

snails3/4 lb boneless, skinless chicken breast, cubed

1 medium onion, chopped

1 Tablespoon fresh parsely, chopped

1 chicken stock cube, dissolved in 1 Tablespoon of boiling water

1 large apple, peeled, cored and grated

2 Tablespoons of bread crumbs

Salt and pepper

Flour for coating

Oil for sautéing

 

1 lb potatoes, peeled and cut into chunks

2 Tablespoons milk

2 Tablespoons butter

Salt and pepper

 

1 carrot, peeled and cut into strips

16 frozen peas

Ketchup

Shredded Savoy Cabbage, Spinach Leaves, or other green for “grass”

 

Put a pot of water on to boil. Peel and chop your potatoes and when the water is boiling, add them.  When done, drain and mash with milk, butter and seasoning.  Meanwhile, add everything for the sausages into the food processor (chicken, bullion, apple, onion, parsley, bread crumbs).  Whir it around for a few minutes until it’s all blended. Add some salt and pepper. Whir again and then put it all into a bowl. Meanwhile, place a few tablespoons of flour on a plate.  Form into 4 sausages, about 5 inches long and coat them in flour.  Heat oil in pan, sauté for about 15 minutes, turning occasionally until browned on all sides and cooked through. While they’re cooking, throw your frozen peas and carrot strips into a steamer basket. Boil a bit of water in a pot, add the steamer basket and cover, cooking until the veggies are tender, about 3 minutes or so. To form the snails, start by placing a sausage on a plate. Add a mound of potato above the sausage using an ice cream scoop. Sort of flatten it a bit. Using a toothpick, draw a spiral to form the shell of the snail. Get a small plastic baggie and put some ketchup in it. Squish it down toward the corner and then use a scissors to snip just a little bit of the corner off so that you have a small hole. Use this to make a ketchup spiral on the potatoes.  Next, the decorations. You’ll need four peas and three carrot strips. Add four small dots of ketchup where the eyes and the bottoms of the feelers went to help them stick. Place two of the carrot strips as feelers. Place two peas for eyes and two for the end of the feelers.  Add the last carrot strip for the mouth.

 

From First Meals

 

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Crispy Pepperoni Chips

Crispy Pepperoni Chips

6 ounces pepperoni, thinly sliced

 chip

Preheat the oven to 425 degrees F.  Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.  Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.  Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They’ll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

 

Yield:  4 servings

Calories: 211

Fat: 19g

Fiber: 0g

 

 

Secret Message Decoder Cookies

Secret Message Decoder Cookies

Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!

1 cup buttersooooofun602870870401_C_Detail

2 cups sugar

1 tsp. vanilla

2 eggs

5 cups flour

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. soda

1/4 cup milk

Red, hard, transparent candies/crushed to fine pieces

 

Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff.  Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don’t skip this step–you need the foil or the candy will stick to the pan! On floured surface roll a portion of the dough to 1/4″ thick. Cut out with large heart cookie cutter (approx. 4″) and place 1″ apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.

 

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Luscious Lunch on a Stick

Luscious Lunch on a Stick

luscious-lunch-on-a-stick-recipe-photo-260-ak-0001You can make up “Kebabs” with many different foods, using straws instead of skewers. They are quick to put together and easy to pack in the lunch box. Add a container of ketchup or a dip for extra flavour. Here are some ideas for you to try, but feel free to make up your own combinations, choosing healthy foods that your child enjoys. There is plenty of scope for your children to help with this task.

Slices of ham or turkey rolled up and interspersed with cubes of cheese and wedges of pineapple

Cherry tomatoes and chunks of cucumber mozzarella cheese

Slices of cooked sausage and gherkin

Pieces of carrot, celery, cucumber, bell pepper, and baby corn

Squares of Spanish omelette

Salami, cubes of mozzarella cheese, and cherry tomatoes

 

Skewer any combination above for a perfect lunch or finger food snack for the kids.

 

From Lunch Boxes and Snacks

 

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Philly Soft Pretzels

Philly Soft Pretzels

1 T. dry yeast

1 1/4 C. warm water

3-4 C. flour

2 tsp. salt

4 tsp. baking soda

kosher or margarita salt

 

Dissolve yeast thoroughly in 1/4 C. warm water. Mix 3 C. flour and salt in large bowl. Add yeast with remaining 1 C. water. Add enough additional flour to make dough stiff. Knead 10 minutes or till dough feels elastic. Form into ball. Place in bowl and spread with butter. Cover with towel and let rise till doubled, about 45 minutes. Divide dough into 12 small balls and roll between hands (or on counter) to form a rope. Form into pretzel shapes, wetting and pinching ends firmly. Dissolve baking soda in 4 C. water and bring to a boil. Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute. Remove and drain. Place on buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown. Place on rack to cool.

Parmesan Chicken Cutlets

Parmesan Chicken Cutlets

Source: The Gastrokid Cookbook

 

1 whole boneless skinless chicken breast (2 halves of 1 breast)

1 cup grated cheese

1 cup bread crumbs

1/4 cup chopped fresh parsley

salt

1 tablespoon fresh cracked black pepper

1 large egg

2 tablespoons butter

2 tablespoons olive oil

Parmesan Chicken Cutlets

Cut the chicken breasts into two thin cutlets. Combine the Parmesan through pepper in a bowl. Mix it together, then spread on a plate (I kept it in a shallow bowl and that worked fine. Also didn’t dirty another dish). In a separate bowl, beat the egg. In a large skillet over medium heat, melt the butter and olive oil. Once the butter has foamed and subsided, the butter-oil is smoking, start cooking. One at a time, dip the chicken into the egg, then dip in the bread crumbs and press to coat both sides. Carefully, place the chicken into the hot skillet and fry for several minutes on each side. Do not crowd the pan, and cook in batches if you need to. Set on paper towels to drain before serving.

 

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Lemon-Lime Soda Pop

Lemon-Lime Soda Pop

Lemon-Lime Soda Pop2 T. lemon juice

1 T. lime juice

1/4 C. plus 1 T. thawed apple juice concentrate

3 ice cubes

1 C. soda water

Combine everything in a glass and stir. Add more ice if desired.

 

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Frozen Banana Rolls

Frozen Banana Rolls

1 tortilla (I use La Tortilla wholegrain low-carb, so flexible!)

1 banana (I’ve found the ones slightly past their prime are best)

your favorite brand of peanut butter

a dinner plate covered in plastic wrap

a good, sharp chef’s knife.

 

Lay the tortilla on the wrap-covered plate. Spread a thin layer of peanut butter evenly over the entire top surface, right to the edges. A couple of inches away from the edge lay the peeled banana directly onto the peanut butter. Bring the smaller edge of the tortilla up over the banana and roll it VERY TIGHTLY into a tube. If you don’t roll it tight, it’ll fall apart when you cut it. Release the plastic wrap from around the plate and roll it up around the tortilla-tube to keep everything in place. Pop in the freezer for a couple of hours. You don’t want it frozen solid, but firm enough so that it slices well. When the tube is frozen, bring it back out onto the plate, cut the ends off with the chef’s knife- you might have to use a slight sawing motion. If the tube feels squishy, put it back in the freezer. Cut the tube into 1″ slices and serve.

 

 

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Critter Crunch

Critter Crunch

1 C. animal crackers

1 C. teddy bear-shaped chocolate or honey-flavored graham cracker

1 C. small pretzel twists

1 C. yogurt-covered raisins

1 C. candy-coated chocolate candies

10 colorful ice-cream cones , if desired

 

Mix all ingredients except ice-cream cones. Serve snack in cones.    Store in covered container.

critter crunch

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Italian Pancake Dunkers

Italian Pancake Dunkers

Pizza sauce or spaghetti sauce

2 C. Original Bisquick® mix

1 C. milk

2 eggs

1/2 C. shredded mozzarella cheese (2 oz.)

1/2 C. finely chopped pepperoni

1/4 C. finely chopped green bell pepper

2 tsp. Italian seasoning

1 small tomato, finely chopped (1/2 C.)

 

Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.   Spoon batter by T. onto hot griddle; spread slightly.   Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.

 

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Campfire Cocoa Mix

Campfire Cocoa Mix

1 9.6oz. pkg. powdered Dry Milk

1 1/4 C. Chocolate Quick

3/4 C. Non-Dairy Creamer

1/3 C. Powdered Sugar

Dash Salt

Mix all ingredients in re-sealable container or bag.  For each serving mix 3-4 tablespoons dry mix in a mug.  Fill with one cup boiling water.

Jello Aquarium

Jello Aquarium

1 3 oz. package Berry Blue jello

3/4 cup boiling water

1/2 cup cold water

4 Gummy fish or other gelatinized aquatic life

Blue m&ms

Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened.) Pour gelatin into dessert glasses. Place gummy fish in gelatin. Push in candies to make “bubbles” Refrigerate until set, about 1 hour.

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Easy Peasy Cupcakes

Easy Peasy Cupcakes

2 large eggs, cracked open
1 tsp. vanilla essence
4oz caster sugar
4oz soft margarine
4oz self-rising flour

To decorate (optional)
tubes of writing icing
marshmallows, white and colored
food coloring, for icing
colored sweets

Heat the oven to 180C/350F/Gas 4. Put all the ingredients in a bowl and beat them together until the mixture is smooth and slightly lighter in color. Line a bun tin or cupcake tin with paper cake cases and half-fill each case with the cake mixture. Cook the cakes for 18-20 minutes. You can tell they are done when they have risen up, are golden in color, and spring back into shape when lightly pressed.  The cupcakes can be decorated using a basic icing, plus marshmallows, writing icing, food coloring and colored sweets. You can even make a cupcake farm with animals such as sheep, piglets and dogs.

5 pig cupcakes2

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Chocolate Peanut Grahams

Chocolate Peanut Grahams

4 cinnamon graham crackers, broken into quarters

1/4 C. creamy peanut butter

1 C. semisweet chocolate chips

3 tsp. shortening

 

Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

 

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Honey Nut Chicken Sticks

Honey Nut Chicken Sticks

2 lb. chicken tenders
Salt and pepper
1 C.  All-purpose flour
3 eggs
A splash milk
2 C. honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 C.  Bread crumbs
1 T. sweet paprika
1 T. poultry seasoning
2 T. grill seasoning (recommended: Montreal Seasoning)
1/4 C.  Vegetable oil

Preheat oven to 400 degrees F.  Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

 Honey Nut Chicken Sticks

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