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Kid’s Cookbook: Recipes
Grilled Cheese
2 slices wheat bread
1-1/2 oz. Cheddar, mozzarella, havarti, or soy cheese, sliced
2 tsp. olive oil
Make a sandwich with the bread and the cheese.
Spread 1 tsp. of olive oil on top of the sandwich and another
tsp. on the bottom.
Place the sandwich in a dry skillet over low heat. Press down
with a spatula to encourage the cheese to melt. Cover the pan
for just a minute and when browned on the bottom, flip the
sandwich over. Press down once again. Cover for another minute
and when
browned on the bottom and the cheese is melted, remove from
heat and serve. Makes one sandwich.
Bugs on a log
2 stalks celery
your favorite filling: peanut butter, tuna salad, tofu dip,
etc. raisins
Rinse celery and cut off ends. Fill celery with
your favorite filling and decorate with raisins.
Banana Pops
3 small bananas
6 Tbs. Peanut butter
2 Tbs. Honey
Break the bananas into chunks and place in small
bowl. Mash thoroughly with a fork, then add the peanut butter
and
honey and blend well.
Place in popsicle holders and freeze.
Juice Pop
Club Soda (1 liter)
Juice in concentrated form (for making 1 qt. of juice)
Ice, straw
Combine one can of thawed concentrated juice with one liter
of club soda. Serve with ice and a straw. For an extra treat,
fill plastic cups 3/4 full with “juice pop” and freeze.
Makes a great slushy treat!
Funny Face Carrot Salad
2 Carrots
1 Small can crushed pineapple
1/2 cup vanilla yogurt
Raisins
Peel carrots. Roll up a few long shavings and save them
for “hair” on
a final salad. Grate carrots with a grater. Be careful of your
finger. Drain can of crushed pineapples in a strainer, using
a spoon to push out the juice. Toss pineapple with carrots, then
add vanilla yogurt. Spoon some salad onto a plate. Make a smiling
face with raisins. Style carrot “hair”, and serve
with a smile.
Top Dog
8 Weiners
4 slices American Cheese, cut into 6 strips each
1 can refrigerated crescent dinner rolls (8 oz)
Slit weiners to within 1/2" of ends; insert 3 strips
cheese in each slit. Separate dough into 8 triangles; wrap
dough over weiner, keeping cheese up. Place on ungreased
cookie sheet, cheese side up. Bake at 375 degrees for 12-15
minutes or until golden brown.
Banana on a Stick
Bananas
Graham crackers
Peanut butter
Popsicle sticks
Crush graham crackers into crumbs. Cut peeled
banana in half, crosswise. Insert stick in flat end. Spread
with peanut butter
and roll in graham cracker crumbs.
Trail Mix
4 cups Chex cereal
1/2 cup dried fruit bits
1/2 cup raisins
1/2 cup yogurt-covered peanuts
1/2 cup Reese’s pieces
Put into a large ziploc bag and shake
to mix.
Fruit Cup
3 tb. frozen lemonade concentrate
1 medium apple; cored, diced
1 medium orange; peeled, sectioned and diced
1 medium peach; pitted, diced
1 medium banana; peeled, sliced
1/2 cup seedless grapes; halved
1/2 cup blueberries
2 tb. walnuts, finely chopped
Place lemonade concentrate
in a large bowl and mix lightly with fruits as they are
prepared. Chill. Decorate each
serving with chopped walnuts.
Veggies with a Twist
1 pita or 2 slices, whole-wheat bread
1 to 2 slices cheese
1 small tomato, sliced
2 or 3 lettuce leaves
1 carrot, shredded
2 ts. mayonnaise
Spread mayonnaise on inside or pita (or
on slices of bread), then stuff with cheese and veggies.
Peanut
Butter Crispy Rice Bars
1/4 cup butter or margarine
1 package (10 oz) marshmallows
6 cups chocolate-flavored crispy rice cereal
1 cup peanut butter chips
1/2 cup chopped peanuts, optional
Grease 13x9-inch pan. In a large saucepan over low
heat, melt the marshmallows and butter, stirring
occasionally. Remove from heat and stir in remaining
ingredients;
mix
until well coated. Press mixture into the pan,
cool, and cut into bars.
Crazy Muffins
3 cups flour
3/4 cup sugar
1 tb. + 2 ts. baking powder
1/2 ts. salt
1/3 cup melted butter or vegetable oil
1-1/2 cups milk
3 large eggs, beaten
1 cup Craisins (dried cranberries)
Preheat oven to 375 degrees.
Combine flour, sugar, baking powder and salte in bowl.
Combine melted butter or vegetable
oil, milk, eggs, and Craisins in another bowl. Add one
bowl to the other and mix until just smooth. (Do not over
mix or muffins will be tough). Sppon into a non-stick or
large paper cup-lined muffin pan, filling each slot just
a little over the top. Bake 20 to 25 minutes, or until
a toothpick inserted in the middle of the muffin pulls
out clean. Serve warm with butter.
Pizza Pot Pie
8 oz. wagon wheel macaroni
8 oz. Italian sausage
1 ts. instant minced onion
1/2 ts. oregano
1/2 ts. basil
1/4 ts. ground black pepper
1 24 oz. jar traditional-style pasta sauce
1 oz. package mozzarella cheese, cut into thin slices
Preheat
oven to 400 degrees. Cook and drain pasta as directed on
package. While pasta is cooking, break apart Italian
sausage and cook over medium heat in a large skillet, until
done, about 5-7 minutes; add in onion, oregano, basil,
and pepper, stir well. Drain excess fat. Stir cooked sausage,
onion, basil, and pepper into pasta sauce in an ungreased
9” deep-dish pie plate or 2-1/2 quart casserole dish.
Add cooked pasta, blend well. Cover top completely with
mozzarella slices. Bake 15 minutes or until cheese is melted
and mixture is hot.
Cheesy Chili-Mac
2 cans chili with beans
1 cup macaroni noodles, type of your choice
1 cup cheddar cheese, grated
1 small onion, chopped
1 tb. Italian seasoning
1 ts. salt
tabasco sauce
Cook macaroni as directed on package. While
macaroni is cooking, heat chili. Add Italian seasoning,
salt, and tabasco
sauce (to taste) to chili. Mix onion, chili, and macaroni
in large bowl. Put mixture in a casserole dish and add
cheese. Bake for 10-15 minutes in a 350 degree oven,
or until cheese melts.
Baked Chicken Fingers with Honey
Mustard Sauce
2 tb. vegetable oil
1/2 cup buttermilk
12-16 boneless chicken breast fillets
1 cup bread crumbs
salt and pepper to taste
1/2 ts. sugar
1 ts. ground chili powder
1/2 ts. ground cumin
Preheat the oven to 400 degrees. Brush
a non-stick or parchment-lined baking tray with the oil
and set aside.
Place the buttermilk
in bowl. Add the chicken and toss to coat. Combine
the bread crumbs, salt, pepper, sugar, chili powder,
and
cumin on a wide, sided plate. Coat the chicken in
this mixture,
gently pressing it on. Place the chicken on the baking
tray. Bake 10 minutes, then turn over and bake 5
minutes more. For the sauce, combine 1/3 cup Dijon mustard
and 1/4 cup honey, or to taste.
Easy No-Cook Salsa
2 cans chunky diced tomatoes (14 oz. each)
1 can diced
green chiles (4 oz.)
1/4 cup thinly sliced green onion
1/4 cup chopped fresh
parsley or cilantro
2 tb. lemon juice
1/8 ts. pepper
1 clove garlic, minced
1/4 ts. salt, or to taste
Drain tomatoes, reserving only 1/3
cup of the juice. Combine tomatoes and juice with remaining
ngredients;
cover and
chill at least 4 hours. Serve with tortilla chips.
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