10 Recipes to Make With Your Kids

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It’s never too early to get your kids interested in cooking and helping out in the kitchen. Cooking with your kids is fun and quality time well spent, plus– you get a little help in the kitchen and they feel important by helping out!

So, pull out a stool so the shorties can reach the counter and get busy.


10 Recipes to Make With Your Kids:

1. Easy Cinnamon Coffee Cake Muffins

Ingredients:

½ cup butter

1 1/4 cup sugar

1 tablespoon molasses

2 eggs

1 teaspoon vanilla

2 cups cooked and cooled oatmeal

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

Directions:

Beat butter and sugar together for 1 minute on medium speed. Add molasses, eggs and vanilla and mix to combine. Add in remaining ingredients and mix until just combined. Be careful not to overmix or the muffins will be tough. Fill muffin cups 2/3 full and bake at 400 degrees for 10-12 minutes or until golden brown.

2. English Muffin Pizzas

Ingredients:

Pizza sauce or Marinara sauce

Pepperonis

Spinach, chopped

Mozzarella cheese, shredded

Italian seasoning

Directions:

Preheat your oven to 425. Line a cookie sheet with foil. Grab an english muffin and cut it in half. Add all of the ingredients into small, separate bowls in an assembly line. Let your child assemble the pizzas.

Have your child spread about a spoonful of sauce onto each muffin half. Then have them take a small amount of each topping and add it to the sauce. Let them top each pizza with a pinch of cheese. Before placing the pizzas in the oven, let your child sprinkle the top of each pizza with a little bit of Italian seasoning. Put pizzas on prepped tray and bake in the oven for 5-7 minutes or until cheese is bubbly and golden. Let cool then serve.

3. Super Simple Quesadillas

Ingredients:

Tortillas

Shredded cheese

Melted butter

Cooked ground meat of choice

Diced veggies of choice (peppers, tomatoes, mushrooms, etc.)

Cooked beans of choice (black, kidney, lentils, etc.)

Salsa and sour cream for toppings

Directions:

Heat oil in a skillet on medium heat. Place tortilla flat on a plate and let the kids sprinkle one half of the tortilla with cheese. Then let them add the meat, veggies and beans on top of cheese. Sprinkle more cheese on top of meat, veggies and beans. Let them fold tortilla in half. Cook quesadilla on hot skillet for 2-3 minutes on each side.

4. Easy Homemade Bread Recipe

Ingredients:

6 cups all purpose flour

1/2 cup whole grain flour

1 tablespoon salt

1 1/2 tablespoons active dry yeast

3 cups warm water

Extra flour for dusting the dough and pan

Instructions:

Let the kids help mix all ingredients in large container for the dough. Dough will be very sticky and shaggy. Cover loosely and let sit at room temperature about 2 hours. The dough will rise and approximately double in size. Refrigerate at least an hour or up to several days. Prepare your loaf pan with non-stick spray or dust flour on your cookie sheet before baking. Dust the dough with a little flour. Grab half of the dough and put it on the cookie sheet or into the loaf pan. Let rise 30-40 minutes. Bake in a preheated oven at 425 degrees for 40 minutes or until golden brown. Let cool for an hour before slicing. Repeat again to make a second loaf with other half of dough.

5. Tuna Melts

Ingredients:

3/4 cup chopped celery

3/4 cup diced cheddar cheese

1 can (6 ounces) tuna, drained and flaked

1 small onion, chopped

1/4 cup mayonnaise

1/8 teaspoon salt

1/4 cup butter, softened

6 hamburger buns, split

Directions:

In a bowl, the kids can combine the first six ingredients. After that is done, set aside. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in foil. Bake at 350° for 15 minutes or until the cheese is melted.

6. Vanilla Sugar Cookies With Sprinkles

Ingredients:

3 cups sifted all-purpose flour

1/4 teaspoon salt

2 sticks butter, room temperature

1 cup sugar

1 large egg

2 teaspoons pure vanilla extract

Directions:

In a medium bowl, your little kitchen helper can combine together the flour and salt. In a separate bowl, using a mixer, beat softened butter and granulated sugar until light in color and fluffy. Add an egg and vanilla. Continue beating for a couple minutes. Turn off the mixer, add flour-salt mixture and then continue beating on low speed until well-combined but without over mixing. Roll dough into 1-inch balls. Roll the cookie balls in sprinkles. Arrange on parchment-lined baking sheets, spacing 2 inches apart. Freeze until firm, for about 30 minutes. Bake at 350 degrees for 14 minutes. Remove from the oven, and transfer to wire rack to cool completely.

7. Fresh Pappardelle Pasta

Ingredients:

12 oz fresh pappardelle pasta

2 small leeks

1 1/2 cups corn

3-4 cloves of chopped garlic

1/2 cup parmesan

olive oil

1/4 cup water

salt and pepper

1/4 cup cream cheese

basil

Directions:

Slice up the whites of the leeks including about 1/3 of the green stems. Ask your child to separate the “rings” with their fingers. For the garlic, you can ask your child to help separate the skins. If they are old enough they can practice chopping, but if they’re too young to use a knife, they can watch you do this step. Start boiling water in a pot for the fresh pasta so it’s ready to go when you need it. Saute’ the garlic, leeks and corn with a couple tablespoons of olive oil in a large saucepan under medium-high heat. Let the kids stir the vegetables around. You want the leeks to start wilting and get a bit caramelized. This takes about 7-8 minutes. Add salt and pepper. Add 1/4 cup of water to the pan to de-glaze it and stir until the moisture is absorbed. While the vegetables are cooking, add the fresh pappardelle pasta to your pot of boiling water. Cook using the instructions on the package. Fresh pasta usually takes about 5 minutes or less to cook. Drain the pasta in a colander. Add the drained pasta to a large bowl and add the vegetables. Ask your child to help mix everything up. Add the cream cheese and stir to combine.

8. No-Bake Honey Nut Cheerios Snack Bars

Ingredients:

1/4 cup creamy butter (half of one stick)

1/4 cup honey

1/4 cup brown sugar, packed

1 tablespoon vanilla extract

3 cups Honey Nut Cheerios

1 cup raisins

1/2 cup chocolate-covered sunflower seeds

pinch of salt

Directions:

Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.

In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt. Stop to stir. Mixture will be a little grainy. Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, mixture will become quite bubbly and foamy.

Stir in the vanilla. Stir in the cereal. Stir in the raisins. Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top. Sprinkle evenly with sunflower seeds and salt.

Cover pan with a sheet of foil, and place pan in fridge to set for at least 2 to 3 hours, or overnight. Slice and serve.

9. No-Bake Peanut Butter Marshmallow Cereal Bars

Ingredients:

1 heaping cup creamy peanut butter

1/2 cup light corn syrup

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 tablespoon vanilla extract

3 1/2 cups corn flakes or Rice Krispies cereal

about 5 ounces marshmallows

Directions:

Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.

In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt. Stop to stir. Mixture will be on the grainy. Return bowl to microwave and heat for 1 more minute on high power. Stir in the vanilla. Stir in the cereal and marshmallows. The marshmallows will melt to some extent, but not fully. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula, and smooth the top. Cover pan with a sheet of foil and place pan in fridge for 2 hours or until set. Slice and serve.

10. No-Bake Chewy Cookies and Cream Bars

Ingredients:

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

Directions:

Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

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