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Category: Child Friendly

Annabel’s Chicken Croquettes

Annabel’s Chicken Croquettes

3 C. fresh Bread Crumbs, from white bread, crusts removed

4 ½ tsp. Milk

1 C. grated Carrots

1 C. grated Zucchini

2 T. Canola Oil, for frying

1 medium Onion, finely chopped

1 clove Garlic, minced

7 oz. Ground Chicken

1 tsp. dried Oregano

1 T. Catsup

1 ½ tsp. Maple Syrup

1 tsp. Soy Sauce

½ tsp. Worcestershire Sauce

½ tsp. Balsamic Vinegar

½ tsp. Sugar

Salt & Pepper, to taste

 

¼ C. Flour

1 Egg

3-4 T. Canola Oil, for frying

 

Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes.  Put remaining crumbs on a plate and set aside for coating later.  Squeeze as much water from the carrots and zucchini as you can.  Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally.  Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat.  Remove to a plate and cool.  Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper.  For coating, spread flour on a plate.  Beat egg in small bowl.  Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs.  Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown.  Drain on paper towels.

From Top 100 Finger Foods

 

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Animal Face Pizzas

Animal Face Pizzas

8 ounces or 1 cup strong plain flour

2 teaspoons fast action dried yeast

1/2 teaspoon salt

2 tablespoons oil

5 fluid ounces or 3 quarters cup water

 

1 shallot, finely chopped, 25g

1/2 small leek, thinly sliced, 15g

1 small carrot, peeled and grated, 40g

1/4 zucchini, grated

1 tablespoon olive oil

1 small clove garlic, crushed

3 tablespoons tomato puree

2 tablespoons tomato ketchup

1 14 ounce tin chopped tomatoes

1 1/2 teaspoon sugar

 

3  ripe tomatoes, thinly sliced

small bunch of basil leaves, chopped

6 ounces mozzarella cheese, grated

2 cups mature cheddar cheese, grated

Extra Toppings for Decoration

 

ham

sweet pepper

mushrooms

pepperoni

sweetcorn

olives

 

First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.

 

From The Fussy Eaters’ Recipe Book

 

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After School Baked Pita Chips

After School Baked Pita Chips

1/3 C. EVOO

1 clove Garlic, finely minced

6 6” Pitas

Salt

Preheat oven to 350.  Combine oil and garlic in small bowl and brush onto pitas.  Arrange in single layer on a baking sheet and sprinkle with salt. If desired, add seasoning from list below.  Bake until pitas are as crisp as you like them, 5 to 7 minutes.  They will crisp up further as they cool.  Cut each pita into 6 triangles and serve.

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

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Adorable Pig Sugar Cookies

Adorable Pig Sugar Cookies

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Pink Powdered Sugar Frosting

Pink Fondant

Small Tube of Black Icing

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 6 to 8 minutes in preheated oven. Cool completely.  Frost with pink icing; decorate with fondant snout and ears.  Finish by adding eyes, nostrils, and mouth with black tube icing.

 

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kid, dessert, sweets, cookies, baking

Chunky Pizza Dip

Chunky Pizza Dip

 

2 T. olive oil

3 garlic cloves, minced

2 (14.5 ounce) cans petite diced tomatoes

1/4 C. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

 

Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.  Put a portion of dip in a small lidded container. Add favorite dippers, such as multicolored bell pepper strips, celery, small breadsticks, mozzarella sticks and pepperoni slices.

Peanut Butter and Jelly Stars

Peanut Butter and Jelly Stars

 

2 slices white bread

2 slices whole wheat bread

Peanut butter

Jelly

1 1/2-inch star cookie cutter

 

Make two PB&J sandwiches by spreading peanut butter on one slice wheat and one white piece of bread. Then spread jelly on one wheat and one white piece of bread. Make one wheat sandwich and one white bread sandwich.  Carefully use mini cookie cutters to cut puzzle pieces out of white and whole wheat sandwich. Swap the whole wheat shapes with the white, and then press them into place.

Speckled Spirals Recipe

Speckled Spirals Recipe

4 oz. block of cream cheese, softened

½ cup finely chopped cooked chicken

½ cup grated Monterey Jack cheese

2 tbsp. finely chopped green pepper

2 tbsp. finely chopped red pepper

2 tsp. chopped fresh parsley (or 1/2 tsp. flakes)

1 tsp. chili powder

1/8 tsp. salt

2 flour tortillas (9 inch diameter)

 

Combine first 8 ingredients in medium bowl. Makes about 2 cups filling.  Spread filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll-style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch from both ends of each roll. Cut each roll into 1/2 inch slices.  BAKED SPECKLED SPIRALS: Arrange slices, cut-side down, on greased baking sheet. Lightly brush top of each with cooking oil. Bake in 350ºF oven for 10 to 12 minutes until edges are golden.

Fall to Your Knees Mac and Cheese

Fall to Your Knees Mac and Cheese

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

 

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.

Polka Dot Pea Soup

Polka Dot Pea Soup

To pipe the polka-dots onto the servings, you will need a pastry bag and an Ateco #5 round tip.

 

 

2 tablespoons olive oil

1 pound (about 1 1/2 cups) leeks, white and light-green parts only, washed well and thinly sliced

3 1/2 cups homemade or low-sodium canned chicken stock

4 cups fresh shelled peas, or 2 ten-ounce packages frozen peas, thawed

Salt and freshly ground pepper

1/3 cup sour cream

 

Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat. Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth. Season with salt and pepper. Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve.

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Peanut Butter & Honey Roll-Ups

Peanut Butter & Honey Roll-Ups

4 slices wheat bread

1/2 cup smooth peanut butter

1/2 cup honey

2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)

1/4 cup strawberries, finely diced

4 skewers (optional)

Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

 

Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.  Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Build a Better Lunchbox

Build a Better Lunchbox

 

Even the most finicky little eater won’t be able to resist these pretty sandwiches. To make them, use large cookie cutters to cut bread into fun shapes like the star, flower, and hand pictured here. Then spread on natural peanut butter; instead of jelly, top with dried cherries, golden raisins, or sliced dried apricots. Tuck the sandwiches into children’s lunch boxes or serve them at a party. There’s no doubt kids will eat them; the question is how many, and which finger will they bite off first?

 

Apple Cup

Cut an apple crosswise, about one-third of the way down. Scoop out the flesh with a melon baller. Using a lemon stripper, carve the child’s first initial into the flesh. Rub the cut areas with a little lemon juice to keep them from browning, then fill the cavity with chicken salad. Refrigerate inside a plastic container.

 

Pita Bread

Zip up an everyday lunch by experimenting with various breads, such as pita. They come in many flavors and can be filled with everything from tuna salad to fresh vegetables to chicken. Olive breads or sweeter breads add flavor to old standbys like the peanut-butter-and-jelly sandwich.

 

Cookie-Cutter Sandwich

Add a playful twist to standard sandwiches by cutting them, once assembled, with large cookie cutters. Stars, flowers, diamonds, and hearts are all delightful shapes, especially for kids who like the crusts cut off.

 

Crunch Caterpillar

This crunchy creature is an ideal treat even for children with an aversion to eating greens. Slice a cucumber crosswise into discs about 1/2 inch thick. String them, slightly apart, onto a flexible drinking straw. To complete, give your caterpillar a plump cherry-tomato “head.”

 

Pre-Peeled Orange

Oranges are a lunchtime favorite, but they can be tough for little hands to peel. Help out by doing the following: Slicing the tip off the orange top, then scoring the peel downward using a knife. Do this at four points around the circumference of the orange. Then, gently peel back each “segment,” leaving the orange skin attached at the bottom, so it can be easily removed later.

 

Frozen Juice Box

Make sure juice stays cold after a long morning in the classroom by keeping juices boxes in the freezer. Once frozen, simply pop one into your child’s lunch box as he sets out for school and it will melt by lunchtime.

 

Cereal Bracelet

Send a special note from you to school by stringing Fruit Loops or Cheerios onto an elastic string, then tying to make a bracelet. Attach a message such as “Have a great day” to the bracelet, then pop the tasty jewelry into the lunch box

Citrus Sun

Citrus Sun

 

Thick circular slices of grapefruit (with peeling removed)

The separated sections of an orange

Two slices of kiwi

Bing cherries or strawberries or kumquats

 

Wash all ingredients with care before cutting them. Use a thick circular slice of grapefruit as the base of the “sun.” Use the separated orange sections for the sun’s rays. Cut crosswise slices of kiwi for big, round eyes. Use a Bing cherry or kumquat or strawberry for the nose and a curve of cherry or kiwi or strawberry for the smile.  Your youngsters will love creating their own suns from the ingredients you prepare or teaming up to make a community platter!

Freakish Frog with Fly

Freakish Frog with Fly

2 thick apple slices

1 slice of green pear or apple (tongue)

peanut or nut butter

sunflower seeds

raisins

dried fruit (eyes)

 

Use peanut or nut butter to “glue” both apple slices together to shape a mouth. Poke sunflower seeds into frog’s mouth for teeth. Place a green pear or apple slice in mouth for the tongue. Use peanut or nut butter to “glue” dried fruit pieces to form bugged eyes. Flies: Stick sunflower seeds, or pumpkin seeds, or almond slivers into raisins to form wings. Place fly on frog’s tongue.

 

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

8 ounces cream cheese

1/2 C. (or more) caramel sauce (homemade or store-bought)

1/2 C. (or more) toffee bits

sliced apples, pears, pretzels for serving (at least 4-5 apples)

 

Place cream cheese on a serving dish. If you’d like, shape into a round and indent in the center to hold more caramel. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits. Serve with sliced apples, pears, or pretzels.

Summer Kid’s Snack: Sharks On The Beach!

Summer Kid’s Snack: Sharks On The Beach!

Start your Summer off right with a sweet and tasty treat that is sure to please your little ones (and they can help you make it!).

 

 

Vanilla Pudding (can also use yogurt)
Nilla Wafers (can also use graham crackers)
Blue Sprinkles / sanding sugar
“Shark” fruit snacks

 

Crush nilla wafers or graham crackers in a plastic zip top bag with a rolling pin, heavy pan, etc.  Fill dish with pudding, sprinkle blue sugar sprinkles over half the top, and then use the crumbs to cover the remaining space.  Arrange a few shark gummies as if they were leaping out of the water and onto the beach.  Serve.

Pizza Grilled Cheese

Pizza Grilled Cheese

1 T. butter, softened

2 slices bread

1 slice provolone cheese

6 slices pepperoni

3 T. pizza sauce

Additional pizza sauce, optional

 

Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired. Yield: 1 serving.

PB & J Spirals

PB & J Spirals

1 tube (8 ounces) refrigerated crescent rolls

8 tsp. creamy peanut butter

8 tsp. grape jelly

1/4 C. chopped unsalted peanuts

2 T. confectioners’ sugar

 

Unroll crescent dough; separate into triangles. Spread 1 tsp. each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape.  Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners’ sugar. Serve warm. Yield: 8 servings.

Scary Snake Calzone

Scary Snake Calzone

 

2 loaves (16 ounces each) frozen white bread dough, thawed

4 T. mustard, divided

2 T. sun-dried tomato pesto, divided

2 tsp. Italian seasoning, divided

10 ounces thinly sliced ham, divided

10 ounces thinly sliced salami, divided

1 1/2 C. (6 ounces) shredded provolone cheese, divided

1 1/2 C. (6 ounces) shredded mozzarella cheese, divided

2 egg yolks, divided

2 tsp. water, divided

red and yellow liquid food coloring

pimento stuffed green olives

roasted red peppers, cut into 1 inch strips

toothpicks

 

Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.  Roll out 1 loaf of dough into 24×6 inch rectangle on lightly floured work surface. Spread 2 T. mustard and 1 T. pesto over dough, leaving 1 inch border and sprinkle with 1 tsp. Italian seasoning.  Layer half of ham and salami over dough. Sprinkle 3/4 C. of each cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch edges to seal. Transfer roll to prepared baking sheet, seam side down and shape into an S shape for the snakes body. Repeat with remaining ingredients.  Combine 1 egg yolk, 1 tsp. water and red food coloring in small bowl. Combine remaining egg yolk, remaining tsp. water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.  Preheat oven to 375 degrees.  Let dough rise, uncovered, in warm place for 30 minutes. After rising, taper one end of each roll to form head and one end to form tail. Score tail end to form rattlers, if desired.  Bake snakes 25 to 30 minutes. Cool slightly. Use olives for eyes, secured with toothpicks, and roasted red pepper strips for tongues.  Slice and serve warm.

Chocolate Peppermint Polka Dot Pigs

Chocolate Peppermint Polka Dot Pigs

1 1/2 cups flour

1/2 cup dutch-processed cocoa powder

1/4 tsp. salt

1 1/2 sticks butter, softened (3/4 cup)

3/4 cup granulated sugar

1 lg. egg

1 tsp. vanilla extract

1/4 tsp. peppermint extract

4 oz. good quality white chocolate

1 tsp. shortening

pink paste food coloring

pig shaped cookie cutter

pastry bag

 

Sift the flour, cocoa and salt into medium size bowl and set aside. Beat the butter until creamy in bowl of electric mixer. Add sugar and beat until light and fluffy, about 2 minutes. Add egg and mix well. Add vanilla and peppermint extract, scraping sides of bowl as you go. Gradually add flour mixture and mix just until blended. Be careful not to over mix. shape dough into a disc and wrap in plastic wrap for at least 2 hours. preheat oven to 325 degrees. Line baking sheet with parchment paper. Roll dough out on a lightly floured surface to about 1/4 of an inch. Using pig cookie cutter cut out pigs and arrange on cookie sheets about 1/2 inch apart. Reroll scraps and cut out more. Bake cookies for about 8 to 10 minutes until they no longer look wet but should still be soft. Cool on wire racks. Melt white chocolate and shortening in microwave for about a minute. Add pink food coloring to turn mixture a pale pink. Put in pastry bag fitted with plain tip and pipe varied size circles onto pig. Be sure to make a smaller circle for the eye. Let dry completely before packaging or storing. Makes about 15 cookies (depending on size of cutter).

Pig Pirozhki

Pig Pirozhki

 

For Dough:

4 C. Flour

1 tsp. sugar

1 tsp. salt

2 tsp. dried yeast

2 eggs (beaten)

3/4 C. warm milk

4 Tbp. softened butter

For Glazing: 1 egg white

For Filling:

1 C. cubed cooked ham (leftover spiral ham works wonderfully)

1 can artichoke hearts

1 Tsp.. garlic (diced)

1 Tsp.. olive oil

Italian herbs to taste (oregano, etc.)

Dash of salt and pepper

1 C. favorite white cheeses (parmesan, asiago, fontina, etc. work well)

 

 

Make the dough: Mix flour, sugar and salt in a large bowl. Make a well in the middle, add yeast and warm milk, stir. Add softened butter and eggs. Mix until smooth, let rest for 1 hour in a warm (but not hot) place. On top of an oven set to warm (under 200 degrees) works well. Make the filling: Heat olive oil in a skillet, add garlic and herbs. Stir well, do not let garlic brown/burn. Cook for a minute or two, add diced artichokes (well drained) and ham. Salt and pepper to taste. Cook until ham is slightly browned. Add cheese last, heat and stir until cheese is melted. Remove from heat. Finishing: Cover board and hands with dusting of flour. Separate dough into 6 different balls, then break off 1/4 of each ball (for ears/nose/etc) and set aside (so you end up with 6 large and 6 small balls of dough). Keep dough balls covered in a bowl with moistened cloth over it until using them so they don’t dry out (they dry out quickly). Scramble egg white in small bowl, keep near work station (easiest to use with a basting brush for application). Heat oven to 350 degrees F. Form large dough ball into flat circle (like you would for a pizza) about 1/4″ thick. Place 1/6 of filling mixture onto the middle, wrap sides of dough around to form a ball completely around the filling, making a seam only on the bottom side. Use a light brushing of the egg white to seal. Flip seam-down and place on well greased baking pan. Form small ball of dough into snout, tusks, ears, and hooves, attach with egg white. Use whole black peppers pressed into dough for eyes. Glaze finished pig lightly with egg white mixture. Repeat for each of the pigs, bake for 10-20 minutes (check at 10 minutes then every 5) or until golden brown. Check often so the ears don’t crisp too much!

Hamburger Cookies

Hamburger Cookies

 

1/2 C. vanilla frosting

Red and yellow paste or gel food coloring

40 vanilla wafers

20 peppermint patties

1 tsp. corn syrup

1 tsp. sesame seeds

Shredded Coconut (optional)

 

Place 1/4 C. frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty. Spread with red frosting.  Sprinkle with coconut, if desired.  Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting. Yield: 20 cookies.

Orange Bunny Rolls

Orange Bunny Rolls

5 1/4 to 5 3/4 C. all-purpose flour

1 package active dry yeast

1 1/4 C. Reduced Fat Milk

1/2 C. butter, margarine, or shortening

1/3 C. sugar

1/2 tsp. salt

2 eggs

2 T. finely shredded orange peel

1/4 C. orange juice

1 recipe Orange Icing (optional)

 

In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside.  In a medium saucepan heat and stir  Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.  Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.)  For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes.  For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

 

Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.

Fairy Good Quiche

Fairy Good Quiche

Refrigerated pie crust (or pop-tube crescent rolls)
1/2 cup grated cheese
2 eggs
2 Tbsp cream
Salt and Pepper to taste
(4-6 grape/cherry tomatoes – optional)

Preheat oven to 400 degrees F. Generously spray a minimuffin tin with non-stick spray. Make sure to spray the area connecting each cup together along with the cups themselves. Cut a 2-3 inch flower shape out of the piecrust. (If using the crescent roll option you will need to form a square out of each triangle and pat out slightly before cutting.) Place each flower into a muffin cup, push the center in and against the walls of the pan, and then flatten the petals around the edge of the cup. Place approx 1 tsp grated cheese into the bottom of each shell. In a bowl, combine eggs, salt, pepper and cream. Pour into pastry shell filling almost to the top. (I find using a gravy ladle makes it really easy to fill the cups.) Sprinkle with 1 tsp of grated cheese and bake for 10-12 minutes or until golden brown and slightly puffed. Remove from oven and let cool for 5 minutes before removing from pan. Garnish top with grape/cherry tomato slice or leave plain. Makes 10-12 bite size quiches.

Real Food Chicken Nuggets

Real Food Chicken Nuggets

Real Food Chicken Nuggets

 

1 teaspoon creole seasoning (or your favorite seasoning), divided

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 pound (450 g) ground chicken

1/4 cup (20 g) old-fashioned oats

1/4 cup (25 g) grated Parmesan cheese, divided

3/4 cup (90 g) bread crumbs

Olive oil or cooking spray

 

Preheat the oven to 3 75 °F (190°C).  In a small ramekin, mix creole seasoning, garlic powder, and pepper. In large bowl, combine the chicken, oats, half the Parmesan, and half of the seasoning mixture. Knead well to combine.  With wet hands to prevent sticking, form a small ball of chicken mixture. Press into a cookie cutter for shaped nuggets or flatten with your fingers for a basic nugget shape. In small bowl, combine the bread crumbs with the remaining seasoning mix and cheese. Press the nuggets into the bread crumb mixture and turn over, patting the crumbs into the surface to coat evenly. Arrange the nuggets on a parchment-lined baking sheet. Lightly spray the nuggets with cooking spray or olive oil for a crispier crust. Bake for 15 to 18 minutes, turning once, and checking for doneness by inserting an instant-read thermometer. The temperature should be 165°F(78°C). For a school lunch: Warm nuggets in the toaster oven, pan, or broiler for a few minutes. Place in a lunchbox with a favorite dipping sauce. My daughter enjoys these at room temperature; but if keeping them warm is a concern, send them inside a thermos.  Kitchen Note:  When you shape them, don’t make them too flat, or they will overcook. Thicker is better in this case. To freeze, flash-freeze nuggets, uncooked, on the baking sheet for one hour. Once frozen, transfer to a freezer ziplock bag to store.

Caterpillar Sandwiches

Caterpillar Sandwiches

1 medium carrot or green pepper or yellow sweet pepper

6 spinach tortillas (7-8 inches)

3/4 C. peanut butter or cream cheese

1/3 C. grape jelly or strawberry jelly

6 cherry tomatoes

1 oz. cheddar cheese, cut into 12 matchstick pieces

Use a vegetable peeler to peel carrots, Use a sharp knife to cut carrot crosswise into fourths. Cut 1-inch matchstick pieces of carrot or pepper (you should have 48 sticks).  Use a table knife to spread each tortilla with 2 T. of the peanut butter or cream cheese and about  1 T. of the jelly. Roll up tortillas to form spirals; press lightly to seal. Put the rolled tortillas on a cutting board. Cut each tortilla crosswise into five pieces.  On each of the six plates, arrange five tortillas pieces side to side, in a wavy line, with cut side down to resemble a caterpillar. To make a caterpillar head put a tomato at the end and insert pieces of cheddar cheese in tomato for antennae. To make legs, arrange four carrot sticks on each side of caterpillar.

Yield: 6 servings

Calories: 328

Fat: 13.8g

Fiber: 2.7g

Nutritional information based on carrot, peanut butter, and normal fiber tortilla.  Obviously you can manipulate those numbers by using (fat free or low fat) cream cheese, a high fiber tortilla, etc.

Alphabet Pasta Salad

Alphabet Pasta Salad

 

4oz. uncooked alphabet pasta (or other small pasta such as stars, orzo)

1 oz. Cheddar cheese (or Gouda, Edam), finely grated

1 tbsp lemon juice

1 tsp mayonnaise

1 tsp olive oil

1/2 tsp sugar

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp dried thyme or dill

1/8 tsp garlic salt

Pinch of pepper

 

Cook pasta in salted water according to package instructions.  Drain, run under cold water and drain again.  Mix in remaining ingredients. Chill until ready to serve.

 

Yield: 2 Servings

Calories: 310

Fat: 9.8g

Fiber: 1.6g

You can increase the fiber to 5g a serving by switching to a whole wheat pasta.  Tiny peas or finely grated carrot or zucchini may also be added to up the nutrition content.

Rainbow Jello Recipe

Rainbow Jello Recipe

5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon)

4 1/2 tablespoons of unflavoured gelatin

1 can sweetened condensed milk

Mix the cherry Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes. Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm. Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!

Feeding Toddlers

Feeding Toddlers

First Finger Foods

 

Cheerrios

Diced Banana

Cooked, diced Sweet Potato

Avocado Cubes

 

Tofu Squares

Cubes of Whole Grain Bread, without crust

Diced Peaches or Pears

 

Small Cooked Pasta Shapes

Soft Chicken or Meats

Small squares of Grilled Cheese Sandwich

Plain (non honey) Graham Crackers

Hard Boiled Egg Yolk

 

 

Forbidden Toddler Foods

 

Whole Hot Dogs

Large Chunks of Meat, Cheese or Fruit

Whole Grapes

Hard, Gooey or Sticky Candy

Globs of Peanut Butter

Popcorn

Raw Vegetables

Baby’s First Foods

Baby’s First Foods

Tips: Foods should be lump-free for kids 6+ months, should be slightly lumpy for kids 8+ months, and can be chunky for kids 10+ months. Remember to always talk to your pediatrician about what’s right for your Baby.

 

peas with mint

pears with ginger

cinnamon peach oatmeal

spinach nutmeg yams

cuban black beans

cheddar apple mini muffins

banana date mini muffins

 

Avocado Puree (can be served to kid 6+ mos)

 

1 ripe organic avocado

a little breast milk or formula (optional)

 

Mash about a quarter of the avocado with a fork until smooth. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  This food does not freeze well, so make a fresh batch at each meal–it takes seconds!

 

 

 

Roasted Sweet Potato Mash (can be served to kid 6+ mos)

 

3 large organic sweet potatoes

1/8 tsp ground organic cinnamon (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, and chop sweet potato in 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 1 hour until sweet potatoes are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cinnamon if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Mint Peas (can be served to kid 6+ mos)

 

1 10-oz bag frozen organic green peas

2 leaves fresh organic mint (optional)

a little breast milk or formula (optional)

 

Cook peas according to directions on package. Puree peas well with hand blender or in a blender or food processor until smooth. Blend in fresh mint if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Roasted Cardamom Pears (can be served to kid 6+ mos)

 

8 organic pears

1/8 tsp ground organic cardamom  (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, core, and chop pears into 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 20 minutes until pears are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cardamom if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Rice Cereal

 

1/4 c. rice powder (brown rice ground in blender or food processor)

1 cup water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired. Serve warm.

 

 

 

Oatmeal Cereal

 

1/4 c. of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor

3/4 c. water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired.  Serve warm.

 

 

 

Barley Cereal

 

1/4 c. ground barley (barley ground in blender or food processor)

1 cup water

 

Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly. Mix in formula or breast milk or juice and add fruits if desired. Serve warm

 

 

 

Rice Breakfast Pudding

 

 1/2 cup (Brown/or Jasmine) Rice (grind to barley size – don’t grind if serving to a Toddler )

2 cups water

1/4 cup apples sliced into small dices or slivers

1/4 cup raisins (optional)

1/8 cup brown sugar (optional)

2 tsp cinnamon

1/2 tsp ginger

 

Combine all of the above ingredients in a medium saucepan.  Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.  Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes. Keep a close watch to ensure that the consistency remains soupy but not pasty. . Stir frequently to stop sticking to the pot and add more milk or water if necessary.  Serve warm then transfer remaining portion to the fridge.

Veggie Sticks with Avocado-Lime Dip

Veggie Sticks with Avocado-Lime Dip

 

1/2 pound green beans, ends trimmed

1 firm-ripe avocado (10 oz.), pitted and peeled

1/2 C. plain nonfat yogurt

2 T. lime juice

1 T. loose-packed fresh mint leaves, rinsed (optional)

1 clove garlic, peeled

1/2 tsp. kosher salt

1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks

 

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth. Spoon dip into a bowl and serve with green beans and jicama sticks.

Blueberry Muffin Waffles

Blueberry Muffin Waffles

Blueberry Muffin Waffles

1 1/2 C. flour

3/4 C. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 C. vegetable oil

1 egg

2/3 C. milk

1 C. blueberries (I used frozen)

Melted butter, for the waffle iron

 

In a bowl, combine the flour, sugar, salt and baking powder. Make a well in the center of the mixture and add the egg, milk and oil. Stir just to combine. Gently stir in the blueberries. (If using frozen blueberries, do no thaw first.) Heat a waffle iron. Brush with melted butter and ladle batter onto the iron. Cook according to the waffle maker directions.

Speedy Little Devils

Speedy Little Devils

Speedy Little Devils

18-1/4 oz. pkg. devil’s food cake mix

1/2 c. margarine, melted

3/4 c. creamy peanut butter

13-oz. jar marshmallow crème

 

Blend cake mix and margarine in a large mixing bowl: remove 1 1/2 C. mixture and set aside. Press remaining mixture into a lightly greased 13″x9″ baking pan: set aside. Mix peanut butter and marshmallow creme together: spread over cake mixture in pan. Sprinkle reserved cake mixture on top: bake at 350 degrees for 20 minutes. Cut into bars to serve. Makes one to 1-1/2 dozen.

Mini Golden Fish Balls

Mini Golden Fish Balls

Mini Golden Fish Balls

 

Vegetable Oil for Shallow Frying

Pat of Butter

1 Onion, peeled and finely chopped

1 lb. finely chopped fish, such as cod or tilapia

½ C. Carrots, peeled and finely grated

1 T. fresh Parsley, chopped

2 tsp. Sugar

½ lightly beaten Egg

1 T. Flour

Salt and Pepper

 

Heat a tablespoon of oil and butter in small frying pan.  Add onion and sauté until just softened, about 5 minutes.  Place fish in mixing bowl; stir in onions, carrot, parsley, sugar, egg and flour. Season to taste and form the mixture into  24 balls, each about the size of a cherry tomato.  Heat a further 3 tablespoons of oil in the frying pan.  Add fish balls and fry about 10 minutes, until golden brown all over.

 

 

From First Meals

Chicken & Sweet Corn Fritters

Chicken & Sweet Corn Fritters

Chicken & Sweet Corn Fritters

1 T. EVOO

1 Onion, diced

1 clove Garlic, peeled and crushed

1 ½ slices White Bread

3 T. Milk

¾ lb. ground Chicken (or chicken breast fillet)

1 small Egg, lightly beaten

4 T. Catsup

1 tsp. Worcestershire Sauce

2 T. chopped Parsley

½ T. fresh Thyme

Salt & Pepper

1 1/3 C. canned Sweet Corn, drained

Vegetable Oil, for frying  

Heat EVOO in a pan and sauté the onion with the garlic until soft, but not golden brown.  Soak bread in milk.  Add chicken to food processor; if using breast meat, cut into chunks and chop for a few seconds.  Tear bread into pieces and add to the chicken along with beaten egg, catsup, Worcestershire, parsley, thyme, and salt and pepper to taste.   Transfer to bowl and stir in sweet corn.  You can refrigerate up to 24 hours if making ahead, otherwise form mixture into 18 small rounds.  It will be very sticky; a wet spoon can help form the discs.  Sauté in vegetable oil until golden and cooked through.     From First Meals

Honey & Soy Salmon Skewers      

Honey & Soy Salmon Skewers      

Honey & Soy Salmon Skewers

¼ lb. Salmon Fillet, skinned and cut into ¾” cubes

1 T. Honey

1 T. Soy Sauce

1 T. Vegetable Oil

 

Mix together all ingredients except salmon in a shallow dish.  Stir in the cubes of salmon, turning to coat them all over.  leave to marinate about an hour, turning occasionally.  Meanwhile soak bamboo skewers in water.  Preheat broiler to high.  Line broiling pan with foil, thread the cubes of salmon on the skewers and arrange on foil.  Brush salmon with marinade and broil about 5 minutes, basting and turning every minute or so, until outside is golden.  Add remaining marinade to a small pan and simmer until reduce.  Serve kebabs with rice, and spon reduced marinade over the top.

 

Age 2+

From First Meals

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

1/2 tablespoon vegetable oil

1/2 onion, very finely chopped

1/2 garlic clove, crushed

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 cup finely chopped mushroom

3/4 cup cauliflower, cut into very small florets

1 carrot, very finely chopped

2 teaspoons superfine sugar

3 teaspoons plain yogurt

salt and pepper 12 phyllo pastry sheets

4 tablespoons butter, melted

 

Heat the oil in a skillet, add the onion and garlic, and sauté for 2-3 minutes. Stir in the spices and sauté for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes. Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter. Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triangle, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling. Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.

 

From First Meals

Sticky BBQ Drumsticks

Sticky BBQ Drumsticks

Sticky BBQ Drumsticks

 

4 Chicken Drumsticks, scored with a knife

½ T. Vegetable Oil

1 small Onion, diced

1/3 C. Dark Brown Sugar

Juice of ½ Lemon

½ T. Worcestershire Sauce

4 T. Catsup

1 T. White Wine Vinegar

 

Heat oil in small frying pan and sauté onions until soft.  Stir in sugar and cook gently for 1-2 minutes.  Add remaining ingredients except chicken and marinate at least 30 minutes and up to 12 hours in the refrigerator.  Pour into non-reactive container and allow to cool.   Add drumsticks, turning to coat.  Preheat broiler to a high heat.  Transfer drumsticks to a baking dish, baste well with marinade, and place under broiler.  Cook for 20 minutes, turning halfway through.  When fully cooked, wrap foil around ends to make an easy handle; serve hot or cold.

 

Good lunch box food

 

From First Meals

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

½ C. Self-Rising Flour

1 T. Sugar

¼ tsp. Baking Powder

Pinch Salt

1 Egg

3 T. Milk

1 T. Vegetable Oil, for frying

¼ C. Plain or Vanilla Yogurt

2 tsp. Maple Syrup

Whisk the flour, sugar, baking soda, and salt, if using, together in a medium bowl. Beat the egg and milk together in a separate bowl and add to the dry ingredients, then mix together until just combined. Let the batter stand for 5 minutes—it will thicken slightly, and you will see some bubbles forming.  Meanwhile, heat a large, heavy-bottomed frying pan over medium heat. Brush a little of the oil on the bottom and drop teaspoonfuls of the batter into the pan. For larger pancakes, use tablespoonfuls of batter. Cook for 1 1/2 to 2 minutes, until the pancakes are golden on the bottom and bubbles have formed on the surface. Flip the pancakes over and cook for 1 to 2 minutes more, until they are cooked through and brown on the second side. Lower the heat slightly if they are browning too quickly. Transfer the cooked pancakes to a plate and keep warm in a low oven. Re-oil the pan and continue cooking batches of pancakes until all of the batter has been used up. Divide the yogurt among four small bowls and drizzle half a teaspoon of maple syrup over the top of each. Serve with the warm pancakes.

Suitable for freezing: Let the cooked pancakes cool, and wrap in foil. Reheat directly from frozen in an oven preheated to 400°F. Put the foil package(s) on a baking sheet and bake for 5 to 6 minutes. Let cool slightly before serving.

 

From Top 100 Finger Foods