10 Recipes kids and parents will love

10 Recipes Parents and kids will love

Looking for something new in the kitchen? Want something that will make your meals delicious and kid friendly? Check out these ten great recipes that kids and parents alike will love.

These recipes are great for any meal. Treat your whole family to a creative and fun appetizer, healthy snack or entrée!

Toadstool Salad

Ingredients:

• 4 eggs

• 2 large tomatoes

• lettuce leaf

• cucumber

• 2 tablespoons mayonnaise

Directions:

• Boil eggs until hard boiled

• Place eggs in cold water and then shell

• Slice top and bottom from egg so it can stand up

• Shred lettuce finely and put on plate

• Peel cucumber, slice finely and place on top of lettuce

• Stand the eggs on bed of lettuce and cucumber

• Place 1/2 tomato on top of each egg

• Dot mayonnaise on tomato halves to look like toadstools

• (toothpicks to hold the tomato and eggs together sometimes helps)

Peanut Butter and Jelly Puffs

Ingredients:

• 10 oz can refrigerated pizza dough

• 1⁄4 cup peanut butter

• 1⁄4 cup jelly

• 1 tablespoon cinnamon-sugar mixture (optional)

Directions:

• Preheat oven to 375°F

• Roll out pizza dough on a lightly floured surface to 1/8 inch thickness. Using a round cookie cutter or glass 3 inches in diameter, cut circles of dough (re-roll leftover dough)

• Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle – do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking

• Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff

Cheeseburger Pies

Ingredients:

• 1lb. lean (at least 80%) ground beef

• 1 large onion, chopped (1 cup)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic salt

• 1 cup shredded Cheddar cheese (4 oz)

• ½ cup milk

• ½ cup Original Bisquick™ mix

• 2 eggs

• 12 mini kosher dill pickles

• 1 medium tomato, chopped

• Ketchup and mustard

Directions:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray

• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese

• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup

• Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes

Raggedy Ann Salad

Ingredients:

• 1⁄2 peach

• 4 small celery ribs

• 1⁄2 hard-boiled egg

• 8 raisins

• 1 slice cherries

• 1 tablespoon approx. grated yellow cheese

• 1 piece of ruffled lettuce

Directions:

• Place the peach half on a plate with the half of egg above it for the head

• Tuck the ruffled lettuce under the peach half body

• The celery sticks are the arms and legs

• The raisins will the stuck in for the eyes, nose, buttons, and the two shoes

• Put the cherry slice in for the mouth

• Arrange the grated cheese around the head for the hair

Dad's Special Pot Roast

Ingredients:

• 1 (14 ounce) can beef broth

• 1/2 cup soy sauce

• 1/2 cup olive oil

• 1/3 cup lemon juice

• 5 tablespoons Worcestershire sauce

• 2 teaspoons minced garlic

• 2 tablespoons garlic powder, preferably roasted

• 2 tablespoons dried basil

• 2 tablespoons dried parsley

• 1 tablespoon ground black pepper

• 1 tablespoon vegetable oil

• 1 (5lbs.) beef chuck roast, patted dry with paper towels

• 1 cup baby carrots

• 1 cup uncooked elbow macaroni

Directions:

• In a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and Worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper. Cover blender, and pulse a few times, then blend thoroughly, about 20 seconds

• In a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side. Place the roast into a slow cooker. Pour the beef broth mixture from the blender over the roast, set the cooker to Medium, and cover

• Cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni. Cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes. Slice beef, and serve with macaroni, carrots, and sauce

Kid Approved Green Beans

• 1 can green beans (15 oz), drained

• 1 tablespoon butter

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon ground black pepper

Directions:

• Heat butter, garlic powder, onion powder, and pepper in a saucepan over medium heat until butter is melted, 1 to 2 minutes. Stir green beans into butter mixture and cook until beans are heated through, 5 to 10 minutes

Grinch Kabobs

Ingredients:

• 24 green grapes

• 1 large banana, cut into 24 slices, or as needed

• 24 hulled strawberries, tips removed

• 24 miniature marshmallows

• 24 toothpicks

Directions:

• Thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow onto 1 toothpick to resemble the Grinch's head in his red hat

• Repeat with remaining grapes, banana slices, strawberries, and marshmallows

Jello Jigglers

Ingredients:

•4 (1/4 oz.) packs unflavored gelatin (3 envelopes will make very firm pieces but 4 envelopes make it indestructible) • 3 (3 oz.) packs of Jello gelatin (any color) • 4 cups boiling water

Directions:

• (This recipe does not contain any cold water)

• Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes)

• Pour into a lightly greased 9x13 pan and let set in refrigerator until firm

• Cut into squares or use cookie cutters

Kid Friendly Puttanesca

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 1 (15 oz.) can diced tomatoes

• 1 (15 oz.) can tomato sauce

• 1/4 cup sliced kalamata olives

• 3 tablespoons capers

• 1/4 teaspoon kosher salt

Directions:

• In a sauce pan over medium high heat, sauté onion, garlic and salt in olive oil under tender and transparent, about 5 minutes

• Stir in diced tomatoes, tomato sauce, olives and capers. Bring to a boil. Reduce heat and let simmer for 10–15 minutes

Dirtcup

Ingredients:

• 2 cups cold milk

• 1 package chocolate instant pudding

• 1 (8 oz.) container Cool Whip

• 1(16 oz.) package Oreo cookies (crushed)

• 8 to 10 (7 oz.) Clear plastic Cups

• Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts

Directions:

• Pour milk into a large mixing bowl

• Add pudding mix

• Beat with whisk until well blended, 1 to 2 minutes

• Let stand for 5 minutes

• Stir in whipped topping and half of the crushed cookies

• Place 1 tablespoon crushed cookies into bottom of cups

• Fill cups 3/4 full with pudding mixture

• Top with remaining crushed cookies

• Refrigerate for 1 hour

• Decorate with the candy

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Written by

Santiago Santa Cruz

English