Cooking with kids should be fun and easy. It can be a creative way to pass the time on rainy days. Kid's food can be just for fun, or also important way to nourish your children. But, it can be tricky. Here are some great kids recipes that Mrs. Campbell teaches in her Children's Cooking Camp.
Chocolate Chip Ice Cream Sandwiches
Cookie
2 1/2 cups of flour
1 teaspoon of baking soda
pinch of salt
2 sticks of butter softened
1 cup of firmly packed brown sugar
1/2 cup of sugar
2 eggs
2 teaspoons of vanilla
1/2 package of chocolate morsels (6 ounce) can use the whole package if needed
Vanilla Ice Cream
Directions:
Preheat oven to 350 degrees. Mix flour, soda, and salt together in a small bowl and set aside. In another bowl mix butter, sugar, eggs, and vanilla. Add dry mixture and mix well. Add morsels. Bake for about 9-11 minutes on an un-greased cookie sheet until lightly browned. Cool cookies and place a scoop of softened ice cream on one cookie. Top with another cookie. Enjoy or place in freezer to be eaten later.
Ham and Cheese Quiche Minis
Ingredients:
1 package of "Ritz" type crackers
4 eggs
1 cup of half and half
1 1/2 cup of shredded cheddar cheese
6 slices of sandwich ham, cut into small cubes
1/2 teaspoon of salt
Directions:
Spray 12 muffins tins with cooking spray. Place one cracker in each. Layer meat and cheese in each muffin tin. In a bowl beat eggs until yolk is blended with whites. Add milk and salt. Pour into muffins tins filling about 3/4 full. Bake at 350 degrees for about 25-35 minutes or until a knife inserted into the center comes out clean.
Potato Boats
Ingredients:
6 potatoes
1 cup of sour cream
1/2 stick of butter
1 cup of shredded cheese
salt and pepper to taste
Directions:
Wash potatoes. Place potatoes in the oven at 400 degrees for about 45 minutes to 1 hour or until done. Cut in half using a hot pad to hold the potato while cutting with a knife. Scoop our potato and put into a bowl. Mix with all of the rest of the ingredients. Place mixture back in potato skin. Place on a cookie sheet and bake at 450 degrees for about 5-10 minutes. Can make these earlier in the day and cover and refrigerate. Increase cooking time by about 5-10 minutes or until potato is hot all the way through.
Here are some of Brittany's 2 and 4 year olds' favorite recipes:
Granola Breakfast Cookies
1 cup whole wheat flour
1/2 cup unbleached all purpose flour
2 1/2 cups rolled oats
1 cup butter softened
1/2 cup brown sugar
3/4 cup unrefined cane sugar
3 tbsp black strap molasses
2 eggs beaten
1 tsp salt
1tsp baking soda
1 tsp cinnamon
1/2 cup chopped walnuts (toasted if preferred)
1/2 cup raisins or dried cranberries
1tsp pure vanilla or almond extract
1/2 cup of milk (reserved until end)
Preheat oven at 350. Mix flour, salt, soda, cinnamon and oats in a large bowl (this is a great job for the kids). Cream sugar and butter, then add eggs, molasses, and flavor extract. Combine wet and dry ingredients. Add walnuts and raisins and combine. Add milk as needed to soften the mixture, up to 1/2 a cup. Roll golf ball size "cookies" and place on baking sheet and slightly squish down. Cook 12-15 minutes.
Hidden Veggie Bolognese Sauce
1 lb lean ground beef or turkey
1 jar favorite classic pasta sauce
1 14 oz. can fire roasted tomatoes
2 tbsp olive oil
1 garlic clove
1/2 small red onion
1 medium carrot
1 small zucchini
1/2 red bell pepper
6 mushrooms
1 tbsp Italian seasoning or fresh herbs
Place all veggies in food processor and grind to a pulp. You can also use a cheese grater if preferred. Brown beef or turkey and drain, then set aside. In same pan add olive oil and veggies. Saute in oil until soft then combine sauce, meat, veggies, and tomatoes. Simmer for 15-20 minutes. Top your favorite pasta or add to lasagna!
Recipe makes enough sauce for 2 lbs of pasta. I usually reserve half of the batch in the freezer for up to 1 month.
Nutty Monkey Sandwich
2 slices whole wheat bread
2 tbsp almond butter
1/2 banana sliced
1 tbsp strawberry preserves
1 tbsp butter
Heat butter in skillet on med-low. Spread one slice with almond butter and one with strawberry preserves and stick banana slices into almond butter. Grill on each side until toasty on the outside and oozy in the middle.
If interested in Jan's cooking camp:
The St. Michael Lutheran School Summer cooking camp enjoys a creative age-appropriate cooking class. Silly snacks, holiday goodies, and healthy habits are just some of the
hands-on experiences to be enjoyed. Some other child-friendly
topics that will be explored are kitchen safety, manners, and
nutrition.
Contact us for more info!
