At Kids Recipes we believe when most people think about climate change, they think about cars, lightbulbs, oil, coal plants, and airplanes. Yes, all of those things are important players in the what causes climate change. After watching this great TED talk about how food even gets to our plates in cities by Carolynn Steele as food too is another big factor that we need to consider in our efforts to confront the climate crisis.
Easy Cinnamon Swirl Cake
This is a easy fun kids recipe you and the kids can make on a rainy August morning. Let each of your children watch you cut the biscuits in quarters. Let the children 1st grade and up join in the fun and make biscuit quarters. Let the little ones and teens mix the sugar mixture and everyone can enjoy rolling the biscuits in the mixture. Mom text or call a girlfriend to come over for coffee and cinnamon swirl coffee cake.
3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup granulated sugar
CUT each biscuit into quarters.
MIX granulated sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar.
PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 minutes then invert onto serving plate. Remove from pan.
BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Photo Credit and Recipe: Kraft Foods
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Tomatoes are in season, now that August is here. Teach your kids to love tomatoes they are a healthy vegetable. Select tomatoes which are bright red for immediate use. If the tomato is still pink ripen at room temperature until brightly coloured and slightly soft. If you have have a garden, have your kids help you pick the tomatoes from the vine.
Stuffed Cherry Tomatoes
Chop the tops off 2 punnets of cherry tomatoes and scoop out seeds.
Beat 125g cream cheese until smooth.
Stir in 2 tablespoons tomato pulp, 1 tablespoon each garlic chives, parsley and dill. If your kids like olives, you can add 12 pitted Kalamata olives, halved lengthwise.
Photo Credite: Bon Appetit
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COMBINE 2 cups of the Nilla wafer crumbs and butter in 13×9-inch baking dish. Firmly press onto bottom of dish for crust, cover. Set aside. Mix sugar and softened*cream cheese in medium bowl until well blended. Stir in half of the Cool Whip topping. Spread evenly over crust.
STIR boiling water into Jello gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups and stir into gelatin. Refrigerate 5 minutes or until gelatin is slightly thickened. Spoon over cream cheese layer.
REFRIGERATE 4 hours or until firm. Just before serving, spread remaining whipped topping over Jello gelatin. Sprinkle with Nilla wafer crumbs and sprinkles to resemble sand and water. Bend gum into “s” shapes to resemble beach chairs and place on Nilla crumbs (sand). Place fruit roll pieces near chairs to resemble towels. Insert paper cocktail umbrellas into dessert behind the chairs. Place jawbreakers on the sand for the beach balls. Cut dessert into 20 squares to serve. Leftover dessert can be stored in refrigerator.
Photo Credit and Recipe: Krafts Food
Kids Recipes is all about this seasons fresh berries. Strawberries and Blueberries are the perfect toppings for a delicious kids breakfast Saturday or Sunday morning. Make homemade waffles with your children then as a special summer Breakfast treat add, strawberries, blueberries and whip cream. Kids Recipes discovered this waffle for kids, on a kid who loves to cook in the kitchen recipe website. PJ is a kid who has his own kids recipe website and we think it is great! Pj keep cooking kid! You can check out PJ website at http://www.thekidinthekitchen.com/
Photo Credit: http://www.thekidinthekitchen.com/
1 box (4-serving size) chocolate fudge sugar-free fat-free instant pudding and pie filling mix
2 cups fat-free (skim) milk
1 medium ripe banana
2/3 cup Fat Free vanilla yogurt (from 2-lb container)
8 waxed paper cups (5-oz size)
8 craft sticks (flat wooden sticks with round ends)
In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving
Photo Credit: Betty Crocker
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With the kids out of school it is a fun time to gather everyone in the kitchen, and prepare a meal the whole family will love. The fun begins when you teach your children safe ways to handle food as well as how to whisk, stir, measure, and chop ingredients. Making kids recipes is a hands-on experience that will enhance kids appreciation and basic knowledge of good nutrition, different foods, and simple cooking skills. Plus, it’s a fun way to spend time together and to encourage a lifetime of healthful eating.
- 2 tablespoons butter
- 1/3 cup reduced-fat baking mix
- 1/3 cup grated Parmesan cheese
- 1 1/2 teaspoons Old Bay seasoning
- 1/8 teaspoon black pepper
- 2 pounds chicken breast strips
Melt butter in a 15- x 10-inch jelly-roll pan in a 425° oven.
2. Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish.
3. Bake at 425° for 30 minutes or until chicken is done, turning once. Serve immediately.
Note: To freeze, place uncooked, coated chicken strips on a baking sheet in the freezer. Once frozen, place strips in a zip-top plastic freezer bag, and freeze until ready to prepare. Bake frozen strips on pan (according to previous directions) at 425° for 35 minutes, turning after 25 minutes.
Prep: 15 min., Bake: 30 min.
Makes 5 servings (serving size: 3 strips)
Photo Credit: Southern Living Magazine
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