Getting your kids in the kitchen is a great way to share a moment. Cooking with children is not only a fun way to share an activity, but when adults provide recipes kids can make for themselves, little ones are often inspired to try new foods and step outside of their comfort zones. Cooking is a skill that helps children read, do math and organize their work logically. Children use measurements, fractions and time telling when cooking.
Whether assisting with cooking or just supervising, this is a wonderful way to connect, providing children with a way to exert their independence while contributing to a family meal.
Sweet and Sour Meatballs
Children are bound to love making this simple appetizer.
1–2 lbs. premade meatballs
1 12-oz. jar Heinz chili sauce
10-oz. jar grape jelly
Pinch of garlic salt
Pepper to taste
Mix all ingredients in a slow cooker. Cook on high until warm, about two hours.
Easy Cheesy Puffs
These will quickly become a favorite finger food of guests of all ages.
Preheat oven to 400 degrees.
2 T. butter
1/4 c. water
1/4 c. flour
1 egg
1/4 c. shredded Swiss cheese
Help children melt butter and water in a sauce pot. Add flour and a dash of salt. Stir vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add egg, beat vigorously until smooth (beat egg well or puff may not rise). Stir in cheese. Drop a spoonful of dough on a greased cookie sheet and bake for about 20 minutes. Puffs should rise and turn golden. Cool and split puffs. (Make larger ones and serve as a meal stuffed with chicken, tuna, egg salad, or veggies.)
Stained Glass Windows
This recipe for is relatively easy for kids to make themselves (with a little help in melting the chocolate).
1 12-oz. package of milk chocolate chips
1 bag multicolored mini marshmallows
Optional ingredients:
chopped nuts
coconut flakes
candied fruit
Place mini marshmallows in large bowl. Melt chocolate in double boiler over medium heat, stirring often. (You can also melt it in the microwave.) When chocolate is completely melted and smooth, pour it over the marshmallows. Add nuts and candied fruit, if desired. Use a large spoon to toss mixture. Lay out two sheets of parchment paper about 14 inches long. Separate mixture into two equal portions on each sheet of parchment and form into log shape by rolling tightly in paper (like a roll of cookie dough). If using coconut, sprinkle over top of formed log. Twist ends to hold stained glass window log tight. Refrigerate for two–three hours. Remove logs from fridge and remove paper. Slice log every 1/2 inch into round “windows.” Store in cool dry place for up to one week.
Festive Bark
With only a few steps, this sweet treat can double as an everyday snack. The fun comes from deciding what to add to the chocolate. Popular items include cashews, peanuts, raisins and almonds. By adding bits of peanut brittle or marshmallow, you’ve tailored the recipe for the kid in everyone. To make your bark more in tune with the holidays, add dried cranberries or chopped candy cane. Try this delicious mix:
1 16-oz. package of white chocolate candy wafers
2 c. small pretzel twists
1/2 c. red and green chocolate candy pieces
½ c. nuts
Line cookie sheet with wax paper. Melt chocolate wafers in a medium-sized pan over low heat. (Or melt candy wafers in a bowl in the microwave for 3–4 minutes.) Add remaining ingredients and toss to coat everything. Spread thinly on cookie sheet and let stand until set. Break into pieces.
Crispy Caterpillar Cocoons
Follow these simple instructions and you’ll have plenty of treats in no time.
1 8-oz. tube refrigerated crescent rolls
8 string cheese sticks
8 brown and serve sausage links mustard
Heat oven according to directions on the crescent roll package. Parents, prepare sausages according to directions on the package. Remove from frying pan and allow to cool 10–15 minutes. Separate the crescent roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one cheese stick and one sausage link on each roll. Squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions.
Mini-Empanadas
Children will turn any gathering into a fiesta with this Mexican-style turnover!
2 rolled ready-made piecrusts
2 medium potatoes
1 T olive oil
1 lb. extra lean ground beef
Salt, pepper, garlic powder to taste
Filling:
This can be made by adults in advance and refrigerated until ready to use. Chop potatoes and boil until soft. Drain water and set aside. In a large skillet, heat olive oil. Add ground beef and brown. Add potatoes, spices, salt and pepper. Mix and cool.
To make dessert empanadas, fill pastry with fruit such as puréed pumpkin pie filling or stewed apples
Pastry:
With lightly floured rolling pin, roll out ready-made pie crust and stretch to approximately 1/8-inch thickness. Using a 3- to 4-inch cutter, punch out rounds. Spoon about one tablespoon of the filling in center of each. Carefully fold pastry in half and gently seal edges, crimping with fingers or fork. Bake on ungreased sheet for 10–13 minutes or until golden brown. For a shiny look, brush tops of pastry with beaten egg a few minutes before taking out of the oven. Serve with salsa and sour cream for dipping.
Chopped Salad
Getting children to eat salad can be easy if they create it themselves. Chopped salads are ideal for little mouths. Try these great ideas for salad children will love to make and eat:
- Who said salads have to be all vegetables? Try adding strawberries and blueberries to a bag of mixed greens, and a few walnuts or pecans. Toss thoroughly and top with raspberry vinaigrette.
- Salads take on a whole new life when they are topped with kid-friendly favorites like peanuts, sunflower seeds or crunchy granola.
- Some children only like iceberg lettuce. Mix small amounts of other chopped varieties (such as spring mix, red leaf lettuce or spinach) into their favorite greens. Gradually increase the proportions as their palate matures.
- Vary the toppings. Almost anything can be included in a salad. Take a look at your child’s favorite healthy snacks. Most children love salads topped with chopped ham, boiled eggs and cheese. Add couscous, grated or shaved carrots, broccoli florets, bean sprouts, avocado, pomegranate seeds, radishes, cherry tomatoes or a little Parmesan cheese.
- Let your child try a variety of dressings to find options they like.
Michelle Hackney is a freelance writer.
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