Here’s a list of 12 kids recipes you can try for yourself: two from each of these categories: desserts, fruit and veggie concoctions, snacks, drinks, bakery, and dinner.
Cooking is an excellent way to bond with your kids. You may want to involve your kids in the preparation.
Hope you and your kids will enjoy the dishes.
Berry Striped Pops
2 cups strawberries
3/4 cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12-3 oz paper cups or popsicle molds
12 popsicle sticks
In a blender or food processor, puree strawberries with 1/4 cup honey.
Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes.
Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey.
When strawberry layer is firm, pour kiwifruit puree into molds.
Insert a popsicle stick and freeze until firm, about 30 minutes.
Pour peach puree into molds and freeze until firm and ready to serve.
Nutrition (per serving): 111.3 calories; 2% calories from fat; 0.3g total fat; 0.0mg cholesterol; 3.4mg sodium; 254.7mg potassium; 28.9g carbohydrates; 2.5g fiber; 21.0g sugar; 0.9g protein.
Honey Care to Take a Dip
Surprise your family and make this recipe for a dessert that tastes good and is good for you
1 pint (16 oz.) lowfat plain yogurt
1/4 cup honey
2 Tbs orange juice
1/2 tsp grated orange peel
Assorted fruits for dipping such as sliced apples and pears and strawberries
Combine yogurt in a small bowl with honey, orange juice and orange peel; mix well.
Serve with sliced fruit.
Nutrition (per serving): 48.5 calories; 11% calories from fat; 0.6g total fat; 2.5mg cholesterol; 28.9mg sodium; 104.8mg potassium; 9.0g carbohydrates; 0.0g fiber; 8.9g sugar; 2.2g protein.
Fruit and Veggie Concoctions
6 fresh California peaches, divided
2 8-ounce containers nonfat peach yogurt
2 Tbs honey
6 Tbs nonfat granola
Cube 3 peaches. In a blender or food processor, combine 3 cubed peaches with yogurt and honey until smooth. Turn mixture into freezer container and freeze.
When frozen, break up, turn into metal bowl and beat to get a smooth frosty mixture. Turn into 6 plastic cups.
Sprinkle layer of granola over, cover with plastic wrap and freeze until ready to use.
Slice remaining 3 peaches. Top parfait with peaches and serve.
Nutrition (per serving): 172.2 calories; 7% calories from fat; 1.4g total fat; 4.1mg cholesterol; 52.2mg sodium; 452.9mg potassium; 37.8g carbohydrates; 2.5g fiber; 34.9g sugar; 4.9g protein.
Watermelon-Blueberry Banana Split
2 large bananas
8 “scoops” watermelon
1 pint fresh blueberries
1/2 cup vanilla lowfat yogurt
1/4 cup crunchy cereal nuggets
Peel bananas and cut in half cross wise; cut each piece in half lengthwise. For each serving, lay 2 pieces of banana against side of shallow dish.
Place watermelon “scoop”; at each end of dish.
Fill center space with blueberries.
Stir yogurt until smooth; spoon over watermelon “scoops”.
Sprinkle with cereal nuggets.
Nutrition (per serving): 180.2 calories; 5% calories from fat; 1.2g total fat; 1.5mg cholesterol; 39.5mg sodium; 486.9mg potassium; 42.9g carbohydrates; 4.7g fiber; 27.9g sugar; 3.9g protein.
Snacks and Munchies
1/2 cup fresh or frozen cranberries, diced
1/3 cup white sugar
1 (8 oz) package cream cheese, softened
1 tsp vanilla extract
1 medium apple, cored and diced
1/2 cup dates, chopped
1/2 cup whipping cream
In a mixing bowl, combine cranberries and sugar and let stand 10 minutes. Meanwhile, peel and section 1 orange. Finely chop orange sections; set aside. Squeeze remaining orange to make total of 1/3 cup juice.
Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until fluffy. Stir in orange sections, cranberries, apple and dates.
Whip cream until soft peaks form. Fold cream into cream cheese mixture.
Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to 12 paper lined muffin pans. Cover and freeze until firm.
To serve, let stand at room temperature for 10 minutes.
Unmold or peel off paper and garnish with orange sections.
Nutrition (per serving): 249.1 calories; 54% calories from fat; 15.5g total fat; 51.6mg cholesterol; 90.1mg sodium; 226.4mg potassium; 26.5g carbohydrates; 2.7g fiber; 21.9g sugar; 3.2g protein.
Peanut Honey Huggers
1/2 cup honey
2 Tbs butter or margarine
1 tsp ground cinnamon
4 cups roasted, salted peanuts
Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235 °F Stir in nuts; mix thoroughly to coat.
Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes.
Spread in single layer on foil sprayed with non-stick vegetable spray.
Break into small pieces.
Preparation time: 15 minutes
Nutrition (per serving): 258.8 calories; 63% calories from fat; 19.6g total fat; 3.8mg cholesterol; 2.8mg sodium; 246.8mg potassium; 16.7g carbohydrates; 3.0g fiber; 10.2g sugar; 8.7g protein.
Maraschino Cherry Shake
This cool combo will please family and friends.
1 cup maraschino cherries
3 Tbs maraschino cherry juice
3 cups vanilla ice cream
Whole maraschino cherries, for garnish
Drain maraschino cherries, reserving 3 tablespoons juice.
Coarsely chop cherries. Put chopped cherries, reserved juice and ice cream in the container of an electric blender or food processor; blend until smooth.
Pour into 2 (12-ounce) glasses. Top with whipped topping; garnish with whole maraschino cherries.
Nutrition (per serving): 499.9 calories; 36% calories from fat; 20.7g total fat; 81.7mg cholesterol; 161.7mg sodium; 575.0mg potassium; 76.2g carbohydrates; 3.4g fiber; 63.8g sugar; 7.3g protein.
4 cups Oregon blackberries, fresh or frozen
1/2 cup sugar
1 cup orange juice
4 cups frozen yogurt or vanilla ice cream
2 cups crushed ice
whole berries for garnish
fresh mint leaves for garnish (optional)
Crush/puree berries and strain through a fine sieve. (If berries are frozen, partially thaw before crushing.)
Combine puree with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired.
Nutrition (per serving): 306.9 calories; 17% calories from fat; 5.9g total fat; 1.9mg cholesterol; 86.7mg sodium; 438.7mg potassium; 60.6g carbohydrates; 5.5g fiber; 54.2g sugar; 5.4g protein.
Very Good Baked Goods
Bee Nutty Choco-Chip Cookies
1/2 cup honey
1/2 cup peanut butter
1/2 cup butter or margarine
1/4 cup packed brown sugar
1-1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (6 oz.) chocolate morsels
1/2 cup coarsely chopped roasted peanuts
Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy.
Add egg and vanilla; mix thoroughly.
Combine flour, soda and salt; mix well. Stir into peanut butter mixture.
Stir in chocolate morsels and peanuts.
Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly.
Bake at 350 °F. 8 to 10 minutes or until lightly browned.
Remove to rack and cool.
Preparation time: 45 minutes
Nutrition (per serving): 399.3 calories; 47% calories from fat; 22.3g total fat; 38.0mg cholesterol; 210.8mg sodium; 232.1mg potassium; 47.3g carbohydrates; 2.8g fiber; 17.4g sugar; 7.7g protein.
Cinnamon Honey Buns
1/4 cup butter or margarine, softened and divided
1/2 cup honey, divided
1/4 cup chopped toasted nuts, optional
2 tsp ground cinnamon
1 (1 lb.) loaf frozen bread dough, thawed as package directs
2/3 cup raisins
On floured work surface, roll bread dough to form a rectangle 8 x 18 inches.
Spread honey-cinnamon filling evenly over dough.
Sprinkle evenly with raisins.
Starting with the long side, roll dough into a log. Cut log into 12 pieces approximately 1-1/2 inches wide. Place each piece of dough into a prepared muffin cup, with cut side
Set muffin pan in a warm place and allow dough to rise for 30 minutes.
Place muffin pan on a foil-lined baking sheet to catch drips.
Bake at 375 ºF 20 minutes until buns are golden brown.
Remove from oven and cool in pan 5 minutes.
Invert muffin pan to remove buns.
Nutrition (per serving): 444.0 calories; 0.0mg cholesterol; 76.0g carbohydrates; 3.0g fiber; 8.0g protein.
Peanut Butter, Apple, and Bacon Sandwiches
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices.
Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices.
Nutrition (per serving): 970.6 calories; 68% calories from fat; 75.9g total fat; 61.7mg cholesterol; 1347.6mg sodium; 828.7mg potassium; 48.9g carbohydrates; 9.6g fiber; 24.3g sugar; 32.6g protein.
Turkey Frank Burrito
10 Flour tortillas
10 Tbs salsa
10 Tbs Monterey Jack cheese shredded
1 Package (16 ounces) turkey franks
On each tortilla spread 1 tablespoon salsa and sprinkle with 1 tablespoon cheese.
Place frank in center of tortilla and wrap to close ends.
Fold paper towel around burrito. Microwave at HIGH (100% power) for 45 seconds. NOTE: For full recipe, place burritos in a 2-quart oblong microwave-safe casserole.
Cover with wax paper and heat at HIGH for 4 to 5 minutes.
Nutrition (per serving): 228.0 calories; 50% calories from fat; 13.0g total fat; 0.0mg cholesterol; 586.0mg sodium; 19.0g carbohydrates; 10.0g protein.
Recipes courtesy of Ron Douglas who is the author of America’s Most Wanted Recipes. In his book, he provides a peek behind secret recipes for over 100 all-time favorite restaurant dishes which include Jack Daniel’s BBQ Sauce and Junior’s NY Cheesecake.