» Kid’s Recipes

Kool-Aid: The Perfect Recipe for Summer Time

Laura — Wed, 03 Aug 2011 18:01:10 +0000

This post brought to you by Kool Aid. All opinions are 100% mine.

When school ends in June children get upset that they have to spend summer vacation without their school friends. To help them maintain contact, we usually organize one or two picnics in July and August. These picnics bring together classroom friends as well as their parents. This is a great way to engage with other parents and get to know them better.

To these picnics, we usually take appetizers, snacks, desserts, and drinks for kids and adults.

Regarding the drinks, I prefer to always take Kool-Aid powder packets instead of soda.

My children, although they like several flavors, they prefer strawberry while I go for Pina-Pineapple.

Besides containing less sugar than regular sodas, we use Kool-Aid with water that will maintain the children hydrated. Furthermore, this is a very easy to make drink that is ready in seconds.

If you haven’t checked Kool-Aid Facebook page, then you should so that you can get your discount coupon. Just head to the Facebook page, select the Noches de PeliKoola tab and download your coupon.

On the same page you can download your Bingo card. This Bingo card will be used while watching an upcoming Sunday movie session. So, you enjoy even more the movie you will have a special Kool-Aid recipe on each Bingo card.

What about you? When do you use Kool-Aid? During a BBQ, on a movie night or on a daily basis? What is your favorite flavor?

If you are looking for cool recipes than you should take a look at these Kool-Aid recipes.

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Recipe Kids Will Love: Peanut Butter ‘n’ Jelly Muffins Recipe

Laura — Thu, 28 Jul 2011 09:52:19 +0000

Ow! What a filling! I really love fillings! This recipe is one of the greatest and most loved recipes of kids and adults alike because of its jelly filling that is really captivating and mouth watering. This are kids’ favorite and very easy to prepare. With this recipe, you are sure to give them with a healthy and delicious snack. Kids can have fun with this nibble sized muffins. You can make many of these muffins to share with your friends and loved ones.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 dozen.

This is a Taste of Home Recipe

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Organic Goodies: Food Toddlers Love

Laura — Wed, 27 Jul 2011 15:43:55 +0000

Some years ago there was a lack of organic snacks for toddlers. Fortunately Organix Goodies emerged in the market with a range of snacks that matches different toddler’s tastes. Attractive and colourful packages bring the best organic snacks to the little ones.

The Goodies available are:

Organic Squeezy – organic fruit purees
Organic Drinks – water and organic fruit
Organic Biscuits – wholegrain biscuits not containing harmful additives
Organic Cereal Bars – wholegrain oats and fruit
Organic Dried Fruit – pure organic fruit
Organic Maize Snack – low in salt and fat

All these Goodies contain high quality organic ingredients that will meet your toddler’s needs. Harmful colouring additives, preservatives and flavourings are not used in Organix Goodies.

At the Organix Goodies site you can find Yummy Recipes. There you will also meet the Goodies Gang: Todd, Jo Jo, Ellie, Hattie, Dillan, and Alfie, six characters that will take you to the world of Goodies recipes, games, songs, and party invitations.

Providing quality food to toddlers aged 3 and plus is the main reason of Organix Goodies existence. High quality ingredients, variety, good texture, and flavour are some of the Goodies qualities.

This post is sponsored by Organix Goodies

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Vegetarian Snacks Your Kids Will Love

Laura — Fri, 10 Dec 2010 14:55:23 +0000

There are countless vegetarian dishes that even kids will like. If you decide to become (or are) vegetarian and you have children, it’s not a matter of cooking separate meals, one with meats and one without; it’s a matter of finding dishes that the two of you can eat together, and there are tons of ways to appeal to a child’s sensibilities when prepping snack

Image via Wikipedia

foods that happen to be meatless. Here’s just a handful:

1. Cheese on toast
Before you say “that’s too easy,” know that there are a ton of ways that you can make this a pretty special snack and one that isn’t necessarily terrible for you, sneaking antioxidants and other flavors in between the basic bread and cheese. For example, you can chop a clove of garlic and hide it underneath a layer of melted cheese before your kids can catch it. You can also cook down onions or add seasonings through vinegars and other garnishes to add depth to something that would otherwise be simple and not great for you. Do watch out for cheese that contains animal rennet, however, as it’s an enzyme made from the fourth stomach of calves and is decidedly not vegetarian (many cheeses will state that they’re made from vegetable rennet if they’re okay to eat).

2. Eggs
Eggs are full of protein, can be worked a million different ways, and can be turned into all sorts of easy snacking opportunities. Eggs can be easily scrambled, slow-poached a day ahead of time, soft or hard-boiled, turned into omelets, or turned into something rather sophisticated, like the Alain Passard egg (which contains whipped cream, chives and vinegar all within the shell and is a striking eating experience).

3. Sweet potatoes
The sweet potato is kind of an amazing thing. It’s loaded with antioxidants and vitamins and it tastes good simply baked, roasted or steamed. It requires almost no effort to make a sweet potato delicious, and one cooked right releases its own sugars, requiring no added butter or brown sugar to ensure that it’s wholly delicious. The only thing to know is that it does take a while to cook one (usually an hour), so with a little bit of prep time you can guarantee something simple and wonderful.

4. Carrots and hummus (or another dipping sauce)
Carrots are a whole lot like potato chips in that they’re crunchy. They’re also not a whole lot like potato chips because they aren’t loaded with trans fats, sodium, and everything that makes potato chips kind of terrible for you. So they make a great thing to serve with dips that aren’t bad for you, but don’t taste too good for you, either. Hummus in all its varieties always works here, as do dairy-based dips such as sour cream with dill or yogurts, which are full of good bacteria and easier on your system than other forms of dairy.

5. Peanut Butter and Everything
Nut butters are high in calories, but they’re rich in protein and can be found without hydrogenated oils and the like. Use sparingly, but know that they’re not as bad for you or your kids as many things, can work as the base of a sandwich, can work as a sole ingredient, and can accompany almost anything kids are willing to eat without a whole lot of complications.

Author Byline:

Andrew Hall is a guest blogger for An Apple a Day and a writer on ecoming a phlebotomist for the Guide to Health Education.

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Kid Friendly Recipe: Creamy Lemon Pasta with Vegetables

Laura — Tue, 17 Aug 2010 11:25:21 +0000

I make this recipe at least once a week. My kids love it and so do we. Some ingredients can be changed or added. Usually I put Tuna and instead of fusili I use other similar type of pasta. I also reduce the amount of lemon juice because my kids prefer with only a little bit of it.

Creamy Lemon Pasta with Vegetables

Ingredients

2 teaspoons olive oil
4 garlic cloves, minced
3 cups half-and-half, warmed
Zest and juice from 4 lemons
2 teaspoons salt
2 teaspoons pepper
24 ounces fusilli pasta
2 pounds trimmed asparagus
1/2 cup freshly grated Parmesan
2 pints cherry tomatoes, halved
2 lemons

Preparation

Warm olive oil in a large saucepan over medium heat.
Add minced garlic and sauté for 1 minute.
Slowly whisk in warmed half-and-half, zest and juice from 4 lemons, salt and pepper.
Bring cream mixture to boil. Reduce heat to low and simmer for 15 to 20 minutes.
Bring a large pot of salted water to boil and cook pasta until al dente, according to package label directions.
Drain pasta and return to pot.
Pour cream mixture on pasta and cook over medium-low heat, stirring, for 3 minutes.
Cut asparagus into 1-inch pieces and steam in microwave; fold into pasta mixture with freshly grated Parmesan and halved cherry tomatoes.
Cut 2 lemons in half, then into 1/4-inch slices. Remove seeds.
Add lemon slices to pasta and toss until all ingredients are well combined.
Serve hot.

I hope you enjoy it!!

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Recipes the Kids Love: Three Cheese Baked Ziti with Spinach

Laura — Fri, 05 Feb 2010 15:29:13 +0000

It’s time for another kid’s friendly recipe.

This time I bring here a recipe with an ingredient that not everyone likes, spinach. But I’m sure that your kids are going to love this meal and they will forget that it has spinach in it. It takes around 15 minutes to prepare and 30 minutes to bake.

Three Cheese Baked Ziti with Spinach

Ingredients:

1 package (16 ounces) uncooked medium tube-shaped pasta (ziti)
1 bag (6 ounces) baby spinach, washed (about 4 cups)
1 jar (1 pound 9 ounces) Prego® Marinara Italian Sauce
1 cup ricotta cheese
4 ounces shredded mozzarella cheese (about 1 cup)
3/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Instructions:

* Prepare the pasta according to the package directions. Add the spinach during the last minute of the cooking time. Drain the pasta and spinach well in a colander. Return them to the saucepot.
* Stir the sauce, ricotta, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, garlic powder and black pepper into the pasta mixture. Spoon the pasta mixture into a 13 x 9 x 2-inch shallow baking dish. Sprinkle with the remaining mozzarella and Parmesan cheeses.
* Bake at 350°F. for 30 minutes or it’s until hot and bubbling.

Enjoy!

Source: Campbell’s kitchen

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How To Make Peanut Butter

Laura — Fri, 22 Jan 2010 15:56:44 +0000

Who doesn’t love Peanut Butter? Well I got a recipe from this video. It’s so easy to make and your kids will love it. Check it out:

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Recipes the Kids love: Rainbow Salad

Laura — Mon, 12 Oct 2009 11:22:20 +0000

My kids absolutely love gelatin. Usually I make it simple, only one flavor or cubes of two flavors. Last week I run across this Rainbow Recipe and I immediately thought my kids would love it and…they did. The only flavor I couldn’t find was lime but the mix of flavors was there and the dessert was delicious. Here is the recipe:

RAINBOW SALAD

INGREDIENTS

1 (3 ounce) package black cherry flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package lemon flavored gelatin
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package orange-pineapple flavored gelatin
1 (3 ounce) package strawberry flavored gelatin
9 cups boiling water
1 1/2 cups evaporated milk

DIRECTIONS

In separate bowls mix the black cherry, lime, orange and strawberry flavored gelatins with 1-1/2 cups boiling water and let each cool to room temperature.
In separate bowls, prepare the cherry, lemon and orange-pineapple flavored gelatins with 1 cup boiling water and add 1/2 cup evaporated milk when each cools to room temperature.
Add the room temperature black cherry flavored gelatin to a 13×9 inch pan and refrigerate until chilled. Follow with a layer of the cherry flavor, lime flavor, lemon flavor, orange flavor, orange-pineapple flavor and strawberry flavor, allowing each layer to cool before adding the next.

I found this recipe at All Recipes.

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Recipes the Kids love: Quick Chicken Cutlets

Laura — Fri, 14 Aug 2009 12:28:51 +0000

Although my kids are not very peaky when it comes to food, I try to vary the recipes I make so that I don’t hear the famous line: “That again?”

Chicken is a white meat that besides delicious has a lot of nutrients so we eat chicken twice a week. The recipe I’m posting here today it’s one of my kids favorites and usually I serve it with raise and salad (lettuce, carrots and tomatoes).

Quick Chicken Cutlets

RECIPE INGREDIENTS:

4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying

1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

5. Dip both sides of the floured cutlet in the egg mixture.

6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn’t large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn’t be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

I saw this recipe at Family Fun.

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Recipes the kids love: Chocolate Quick Cake

Laura — Wed, 05 Aug 2009 00:10:30 +0000

Lately I have been doing some recipes that my kids find that can be delicious. As they are normal kids…they love chocolate, so a chocolate cake is always well received. Here is a recipe that it’s very easy to do and the cake is excellent.

Chocolate Quick Cake

Ingredients:

1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 cup butter
16 ounces chocolate syrup
1 teaspoon vanilla
4 egg

Method:

Preheat oven to 350F.
In a large bowl, mix all ingredients at low until dry ingredients are moistened and then at medium until smooth.
Pour batter into 2 well-greased, 8-inch round layer cake pans or one 9- x 13-inch pan.
Bake for 25 minutes for layers or 30 minutes for large cake or until toothpick inserted near center comes out clean. When cool, frost with desired frosting.

Don’t worry about the use of chocolate for your kids desserts, as long as you don’t give them chocolate on a regular basis, there is nothing to worry about diets and best weight loss pills they might need in the future. Remember, there are studies that prove that chocolate is good for our heart.

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Review from the Winner of Smashies Giveaway

Laura — Wed, 17 Dec 2008 22:39:25 +0000

Do you remember the Smashies Giveaways I had last month? The winner was Robin and I asked for a review after the Smashies arrived. Well the Smashies arrived at Robin’s house, were sampled and here is the review:

I recently won a case of Smashies and was so excited to try them. Let me say they are wonderful! Not only was it great to have a healthy portable snack,

It was great to have a snack that was not messy. They were so yummy! In my house they were loved not only by the 3 year olds, but also by 40 years old.

I would recommend these to anyone looking for a great tasting healthy snack for kids or adults.

Thank you Smashies for the Giveaway and thank you Robin for the review.

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Kid’s Recipe: Veggie Macaroni and Cheese

Laura — Fri, 28 Nov 2008 00:11:10 +0000

The last time I brought a Kid’s Recipe was…some time ago.

Today I decided to bring here a recipe that helps us make our kids eat vegetables. I have that problem with my son, if he sees for instance zucchini in the place he won’t eat, but if I cut it in very small pieces and cook together with other vegetables and tuna he eats everything. This recipe has broccoli that also is a no-eat-mom issue. I hope your kids enjoy it.

Veggie Macaroni and Cheese

1 package elbow macaroni
1/2 onion, chopped
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
1/4 teaspoon salt and pepper
1 tablespoon flour
1 1/2 cups skim milk
1 1/2 cups cheddar cheese, shredded
1 tomato, diced
1 cup chopped broccoli
1 cup bread crumbs

Bring water to a boil and cook macaroni according to package instructions. Rinse with cold water and stir. Set aside.
Cook onion in butter in a saucepan over medium heat. Stir in nutmeg, salt, pepper and the flour. Add milk and cook, stirring occasionally until it is thick and bubbly. Add diced tomato and broccoli (or any other veggies you like). Stir in shredded cheddar cheese until melted. Add macaroni and stir.
Pour into a casserole dish. Bake for 30 minutes in a 350F (175C) degree oven. Top with bread crumbs for the last 5 minutes of baking.

Serves 4.

This recipe is from Easy Kids Recipes.