Our Favorite Kids' Recipes

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups mini carrots
• 3 T olive or canola oil
• Salt and pepper, to taste
• 3-4 T grated parmesan cheese
• Garlic powder, optional
• Fresh mint leaves, cut into fine strips, optional

Tools

• parchment paper
• baking sheet

Preheat oven to 375.  Put broccoli, cauliflower and carrots into a large bowl.  Drizzle over oil and stir to coat thoroughly.  Sprinkle with salt and pepper.  Arrange vegetables on a baking sheet lined with parchment paper.  Sprinkle with parmesan cheese and garlic powder if using.  Bake at 375 for about 40 minutes.  Scatter mint leaves over.  Serves 4

Ingredients

• 1 large egg 
• ¼ c breadcrumbs 
• 16 oz tomato sauce, divided
• ¼ cup grated parmesan cheese
• ½ lb lean ground turkey
• 3 T olive or canola oil 
• 2 cups water

• 1 ½ t salt

• ¼ t pepper

• ½ t dried basil

• ¼ cup chopped parsley

• 4 oz uncooked pasta, like fusilli or penne

Tools

• A  large skillet with a cover

Mix egg, breadcrumbs, 1 T tomato sauce, parmesan and turkey in a bowl then roll into 1 ¼ inch meatballs.  Heat oil in a large skillet, add meatballs and sauté until browned on all sides.  Add remaining tomato sauce, water, salt, pepper, basil and parsley.  Bring to a boil.  Stir in uncooked pasta. Cover and simmer for 20 min. until the pasta is tender.

Skills:  measuring, mixing, using a lot of ingredients

Submitted by Shirley Howard, Little Rock, AR

Lunch Box Oatmeal Cookies
Featured on KUAR’s Arkansas Cooks, Nov. 3, 2007

Ingredients

• ½ cup butter, room temperature
• ½ cup reduced fat peanut butter
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• ½ t baking soda
• 2 egg whites
• ½ t vanilla
• 1 cup flour
• 1 cup quick cooking rolled oats

Tools

• A stand mixer
• baking sheets

Preheat oven to 375.  Beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds.  Add sugars and baking soda.  Beat in egg whites and vanilla.  Beat in flour.  Stir in oats.  Drop by teaspoons onto an ungreased cookie sheet and bake for 7-8 minutes until edges are golden.  Cool on cookie sheet for 1 minute then transfer to wire rack.  Makes about 40 cookies.

Skills:  measuring accurately, using an electric appliance

Source:  Kid Favorites Made Healthy by Better Homes & Gardens

Egg in a Hole
Featured on KATV’s Daybreak, May 2, 2005

Ingredients

• 1 slice of bread
• 1 egg
• 1 blob of butter
• 2 large eggs
• Some salt

Tools

• A biscuit cutter
• A measuring cup
• A frying pan, or stove top grill, nonstick
• A heat–proof spatula
• A plate

Tools

Cut out a circle of bread from the middle of the slice with the biscuit cutter. Keep the circle. Carefully crack the egg into the cup. Be careful not to break the yolk. Fish out any bits of shell.

Heat a blob of butter in the frying pan or on the grill on medium heat until it starts to fizz. Put the circle of bread into the butter and let it cook for a minute or so until the bottom is brown. Using the spatula, carefully lift the bread out of the pan and put it on the plate.

If all the butter is gone, put a little bit more into the pan and when it fizzles put the slice of bread with the hole in the middle into the pan. Carefully pour the egg into the hole in the bread and let it cook until it looks ready. The egg white should not be runny or clear. About 3-4 minutes. Add a little salt if you use it. Put the bread circle on top of the egg and carefully lift the whole thing out of the pan with the spatula and serve on the plate.

Adapted from Easy Peasy All the Time by Pru Irvine

Molten Chocolate Marshmallow Cakes – 8 cakes
Featured on KATV’s Daybreak, December 13, 2004

• 1 1/3 cups semisweet chocolate chips
• 1/4 cup butter
• 1/3 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 1 cup flour
• 4 large marshmallows, cut in half, 8 pieces in all

You need a regular size muffin pan for this recipe. This batter makes 8 cakes. Preheat the over to 350 degrees and butter 8 muffin cups. Adjust the oven rack to the center of the oven.

In a 3-4 quart saucepan over very low heat, stir the chocolate chips and butter until melted and smooth. Remove from heat and whisk in sugar, eggs and vanilla until well blended. Stir in flour.

Fill the buttered cups about half way. Press a marshmallow into the center of the batter in each cup. Spoon the remaining batter over each marshmallow, completely covering.

Bake at 350 degrees until the tops are puffed up and crackly and the marshmallows show through, about 12 minutes. Remove from oven, let cool for about 10 minutes, then run a knife along the edge of the cakes to release. Place right side up and serve warm.

Skills: measuring, stirring, blending, filling, cutting.

Adapted from Sunset Magazine

Star Snacks
Featured on KATV’s Daybreak, December 13, 2004

• 1 cup flour 1 cup grated sharp Cheddar Cheese, packed
• ½ t dried oregano ½ t dried basil
• ½ t dried thyme ½ t salt
• 4 T (1/2 stick) unsalted butter, cold and cut into ½ in pieces
• 3-4 T cold water

Tools: You will need a pastry cutter, a rolling pin and a small, 1-2 inch star-shaped cookie cutter for this recipe.

Stir the flour, cheese, oregano, basil, thyme and salt together in a large bowl. Add the butter and use the pastry cutter to work in the butter until the mixture resembles coarse crumbs. Stir in 3 T cold water and mix in with your fingers. Turn the dough out onto a floured board and work with your hands to form the dough. Add more water a little bit at a time if the mixture is too dry. When it is mixed together, form the dough into a flat circle, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375 degrees and put the oven rack in the center position. Unwrap the dough and sprinkle a little bit of flour on the top. Using a lightly floured rolling pin and a lightly floured board, roll out the dough to about an 1/8 inch thick. Cut out the stars with a 1-2 inch cookie cutter and set them on a baking sheet. Gather the scraps, reform into a ball, roll out again and continue to cut stars until all the dough is used. Bake at 375 until they are crisp and golden brown, about 12 minutes. Transfer to a rack or plate to cool for a few minutes. Enjoy them while they are still warm!

Skills: measuring, grating, cutting in butter, rolling out dough

Adapted from There’s A Chef in My Soup by Emeril Lagasse

Monkey Bread

• 1 tube biscuits – 8 biscuits (in class we used Pillsbury Grands.)
• 1/2 t cinnamon
• 1 T sugar
• 3 T melted butter

You will need a pastry brush and 8 mini pie pans or 1 eight inch aluminum pie pan.

Use a pastry brush to brush butter over the bottoms and sides of the pans. Cut each biscuit in quarters – 4 equal pieces. Measure the cinnamon and sugar into a zip lock bag and shake gently to combine. Drop in the biscuit pieces, zip closed and shake gently to cover. Arrange 4 pieces into each tart pan or arrange all the pieces into one pan. Do not smoosh or they will not rise. Pour over the remaining butter.

Bake at 350 degrees for 14 minutes, until puffy and golden, for the mini pans or 20 minutes for the single pan.

Submitted by Evie Stewart, Loanoke, AR

Kids Cook!™ Pumpkin Muffins – 24 muffins

• 2 cups flour
• 2 t baking soda
• 2 t cinnamon
• ½ t salt
• 1 t vanilla
• 1 15 oz can pumpkin
• 3 eggs
• ¾ cup vegetable oil
• 1 ½ cups sugar

Sift flour, soda, cinnamon and salt together into a large bowl. Use a potato masher to beat together oil, vanilla, sugar, pumpkin and eggs in a medium bowl. Pour wet ingredients into dry ingredients and stir to combine. Spoon into paper muffin cups. Bake at 350 until a toothpick comes out clean, approximately 22 minutes. Cool before eating.

Skills: Counting, cracking eggs, pouring, mashing and stirring

Kids Cook!™ Hot Apple Cider

• ½ gallon of your favorite cider
• 2 Tablespoons mulling spices (mulling spices are usually a combination of cinnamon, cloves, allspice and dried orange rind)

Pour the cider into a large pot. Ask an adult to help you turn on the stove. Warm on medium heat until just steaming. Do not boil or simmer.

Meanwhile, measure the mulling spices into a metal tea ball and close it securely. If you don’t have a tea ball you can wrap the spices in three layers of cheesecloth and tie securely with a string. (If you don’t have either of these you can put the spices directly into the cider and strain them out once it is done.)

Once the cider is steaming put in the spices and keep warm over low heat for about 15 minutes. Ladle into mugs or heat proof glasses and enjoy!

Skills: Waiting patiently.

Kids Apple Pie – 8 servings

• 1 box (8) mini pie crusts, approx 2 inches in diameter
• 1 cup chunky applesauce
• 1 apple, peeled and chopped, any variety
• 3 Tablespoons raisins
• 2 Tablespoons sugar with ¼ teaspoon cinnamon stirred in

Pre-bake the pie crusts for 8-10 min until light brown @ 375 degrees and cool. Spoon some applesauce into each crust. Top with a few apple slices and raisins. Sprinkle a “little bit” of cinnamon and sugar on the top. Bake 15 minutes @ 375 degrees. Cool and serve. Print This Recipe!

Best Pizza Dough

Adapted from More Cooking in the Wine Country by Joanne Weir

• ¾ cup unbleached bread flour
• 1 ¼ cups unbleached all purpose flour
• 2 teaspoons dry yeast
• ¾ cup plus 2 tablespoons warm water (100F)
• 2 tablespoons olive oil
• ½ teaspoon salt

In a bowl, combine the yeast, ¼ cup of the lukewarm water, and ¼ cup of the flour. Let it stand at room temperature (75 degrees or warmer) until it bubbles up, a minimum of 30 minutes or up to 1 hour. (This is the sponge).

Put the sponge and the remaining ½ cup plus 2 tablespoons lukewarm water, the remaining 1 ¾ cups flour, the olive oil, and the salt into the bowl of a high power stand mixer (like a Kitchenaid) with a dough hook. Knead with the dough hook for 4-5 minutes until you have a nice clean ball that sticks to the dough hook. Turn it out onto a well floured surface and knead by hand until smooth, elastic, and a bit tacky to the touch – another 3-4 minutes.

Place the dough in an oiled bowl and turn to cover lightly with oil. Cover with plastic wrap and let rise in a warm place (75 F) until doubled in volume, 1 to 1 ½ hours. Then punch it down, form into a ball, and form the pizzas. You can cut into thirds or quarters for smaller pizzas. You can press the dough with your hands, and then pick it up and stretch and twirl it until it’s as thin as you want it. This recipe is enough for 2 medium pizzas or 4 personal size pizzas.

Sprinkle your toppings on and bake at 475 degrees for about 8-10 minutes, until the crust is crisp. You can use a pizza stone or a pizza pan sprinkled with a little cornmeal.

This dough can be kept in the refrigerator for 2-3 days or frozen.
Print This Recipe!

Kid’s Favorite Brownie Pizza

• 1 package brownie mix
• 1 can vanilla frosting
• Green gummy lifesavers
• Red fruit by the foot or Red gummy lifesavers
• 4 oz shredded Coconut
• Some Yellow food coloring
• Pecans, coarsely chopped, if you like them
• Black licorice, chopped very small, if you like it

Adapted from the recipe by Judy Stokes, Tupelo MS   Print This Recipe!

Lynne’s Banana Bread

• 2 cups flour
• 2 t baking soda
• 2 t cinnamon
• 1 t vanilla
• 2 cups mashed banana (3-4 very ripe bananas)
• 3 eggs
• ½ t salt
• ¾ cup vegetable oil
• 1 ½ cups sugar
• ¼ cup chopped nuts, optional

Sift flour, soda, cinnamon and salt. Beat together oil, vanilla, sugar, bananas and eggs. Pour wet ingredients into dry ingredients and stir to combine. Add nuts if desired.

Pour into a large well greased loaf pan. Let the batter stand about 20 minutes before baking.

Bake at 350 for about 1 hour or until a toothpick comes out clean. Cool before slicing.

Makes 1 large loaf OR 2 small loaves OR 1 small loaf and 12 muffins OR 24 muffins. Bake small loaves for about 55 minutes and muffins for about 22 minutes.

Notes: There are many, many recipes for banana bread but of the many that I have tried this one produces the most consistent, and great tasting, results. Both the loaves and muffins freeze nicely. Courtesy of my Little Rock neighbor who is just simply a great cook!

Submitted by Lynne Davis, Little Rock, AR

Sticky Fruit Sticks - 1 Individual Serving

These are quick and easy. They can be eaten warm or cold. They can be eaten immediately or put into your lunch box.

• 2 or 3 Apple chunks, peeled
• 2 or 3 Pineapple chunks, canned is fine
• 2 or 3 Banana chunks, firm, not too ripe
• 2 or 3 Seedless Grapes, red or green
• 1 tablespoon Honey
• ½ tablespoon Butter
• Wooden skewers, the skinny kind with a pointy end, one for each person or serving.

Turn on the broiler. (Ask an adult to help if you need it.) Thread the
fruit chunks onto the skewers. Make one stick for each person. If you
don’t fill the whole stick, break off the ends so that they don’t burn in
the broiler.

Melt the honey and butter together in a small bowl in the microwave.
It only takes about 20 seconds. Lay the fruit sticks on a piece of foil
and brush them all over with the honey and butter. If you don’t have
a brush, just use a teaspoon to pour it over.

Put the foil onto the broiler pan and heat under the broiler until bubbly
and very light brown, about 4-5 minutes. Turn the sticks over about
halfway through. Be sure to wear oven mitts!

These are good hot or cold. If you eat them immediately, slide the
fruit off the stick into a bowl because they will be HOT. If you want to
take one for your lunch, you can leave the fruit on the stick, let it cool
off, then wrap in a piece of foil and put in your lunch box. Eat the
same day you make it…the fruit will get too soft if you keep it
overnight.

You can use strawberries too, if they are not too ripe. Print This Recipe!

Lemon Pound Cake

Here is a great lemony lemon pound cake recipe that we have been testing from Williams-Sonoma.com. It is quite easy and utterly delicious! It is not a “low” anything dessert, alas….The medium loaf will yield about 10-12 slices so it will go very quickly.

Ingredients

• 1 ¼ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 8 Tablespoons (1 stick) unsalted butter,
at room temperature
• 1 cup sugar
• 2 eggs
• ½ cup milk
• 1 Tablespoon finely grated lemon zest
• ½ cup chopped pecans – optional

For the lemon syrup:

• ¼ cup sugar
• 4 Tablespoons freshly squeezed lemon juice

Prep

Preheat oven to 350 F.
Generously grease a medium sized loaf pan. (Approx. 4 ½ by 8 ½ by 2 ½ ) Line bottom and ends with parchment paper. See Notes below.
Grate or snip lemon zest. See Notes below.
In a bowl, stir together the flour, baking powder and salt.

Assembly

Using an electric mixer, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth. Stir in the pecans, if desired.

Spoon the batter into the prepared pan and bake in the center of the oven until a toothpick inserted into the center of the loaf come out clean, 50 to 60 minutes.

Make the lemon syrup. In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally. Don’t worry if the sugar is not completely dissolved.

Remove the bread from the oven and set the baking pan on a wire rack. Using a fork or wooden skewer gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 20-30 minutes. Then turn loaf out and cool completely, top side up.

Notes: As an alternative to grating lemon zest, I sometimes use a vegetable peeler to carefully peel two or three long strips of zest and then use a sharp kitchen shears to snip the peel into tiny pieces. This method works fine for this recipe. Just be sure not to get any of the white pith.

Although I have a non-stick pan and have buttered generously I have found that pouring the lemon syrup over the top causes the cake to stick and come out with difficulty. My suggestion is that you line the bottom and sides with parchment paper so that the cake will remove without breaking. Print This Recipe!