Great easy recipes to make with 2-5 year olds?
I would love a lot of them. I have one day a week where I have freedom in the childcare centre I work at to run whatever projects I want all day. I was thinking of cooking once a week so I need a range of simple but yummy recipes please.
Here are some of the things I like to do with my preschool class:
Pizza Pinwheels
1 8-ounce can refrigerated crescent dinner rolls
1/4 cup grated Parmesan cheese
1/3 cup finely chopped pepperoni, about 1 1/2-ounces
2 ounces finely shredded Mozzarella cheese
1 cup pizza sauce, divided
Preheat oven to 350-degrees. Coat cookie sheet with a spray of
canola oil. Unroll dough and separate into 4 rectangles. Press to
seal perforations. Brush on 1 1/2 tablespoon pizza sauce on each
rectangle. Evenly divide Parmesan cheese, pepperoni, and shredded
cheese over. Starting with one short side, roll up each rectangle.
Press edge to seal. With a serrated knife, cut each roll into 5
slices. Slightly flatten with your fingertips. Bake 13-15 minutes
or until edges are golden brown. Meanwhile, heat pizza sauce.
Immediately remove pinwheels from cookie sheet. Serve warm with pizza
sauce for dipping.
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Go Fish!
Straight cut pretzels
Small fish shaped crackers
Plain Cream Cheese
Blue Food Coloring
Mix a few drops of blue food coloring in with the cream cheese and mix
until color is well blended. Spoon cream cheese in a bowl, and place
fish crackers around the edges of the cream cheese (water). Have the
children take a pretzel stick and dip it into the blue cream cheese
(water). Then have the children « catch a fish » on the end of the
pretzel that is dipped into the cream cheese. The children can eat the
whole thing. (the fish and fishing pole) Then start all over again. The
children will love to go fishing and eating their catch.
______________________________________…
Apple and Cream Cheese Roll-Ups
Filled with fruit and cream cheese, these desserts resemble small strudels.
Ingredients
Filling:
1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/4 cup sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 large egg
Pastry:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs, divided
1/4 cup sugar, divided
Topping:
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
Preparation
To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.
Preheat oven to 350°.
To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.
To prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350° for 10 minutes, and cool on a wire rack.
Yield
24 servings (serving size: 1 roll-up)
Nutritional Information
CALORIES 81(18% from fat); FAT 1.6g (sat 0.6g,mono 0.6g,poly 0.2g); PROTEIN 1.4g; CHOLESTEROL 11mg; CALCIUM 6mg; SODIUM 77mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 15.4g
______________________________
Rainbow Toast
Pour a teaspoon of milk into each of 3 cups. Add a drop of red food
coloring to the first cup, yellow to the second cup and blue to the
third. Next dip a small brush into each of the milk colors and paint
a « rainbow » on a piece of white bread. Toast and butter the bread.
******* I like to use q-tips instead of the brushes.
Discard and add new q-tips as needed.
A light sprinkle of cinnamon sugar is a good topper on this before
toasting the bread.
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Trail Mix on Sticks
3 cups miniature marshmallows
1/4 cup butter or margarine
1/4 cup creamy peanut butter
3 cups Cheerios® cereal
1/2 cup raisins
1/3 cup sunflower nuts
10 flat wooden sticks with round ends
1. Cover cookie sheet with waxed paper. In 3-quart saucepan, heat
marshmallows and butter over low heat, stirring constantly, until
marshmallows are melted and mixture is smooth. Stir in peanut butter
until blended. Remove from heat.
2. Stir in cereal, raisins and nuts until evenly coated. Let stand 2
minutes.
3. Shape mixture into 2-inch balls. Insert wooden stick into center
of each ball; place on waxed paper. Let stand until firm, about 30
minutes. Store balls wrapped in plastic wrap.
Tips from the kitchen
Success:
Spray your hands lightly with cooking spray if the cereal mixture is
too sticky to shape.
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FOSSIL PRINTS
For each child you will need:
Ritz or other round cracker
Soft tub-style cream cheese
Goldfish crackers
Gummy dinosaurs
Celery leaves
Plastic knife for spreading
Help each child spread the cheese onto the cracker, then press one of
the remaining items on top. Lift to reveal the « fossil » and enjoy!
__________________________
Little Lamb Puffs
6 large marshmallows
1 (16-oz.) can vanilla frosting
Black paste food coloring (available from cake decorating supply
stores)
1 cup sweetened flaked coconut
Special Equipment
Scissors; bamboo skewers; small sealable plastic bag
To make the heads, cut off 1/4-inch round from end of each
marshmallow. Dip scissors in hot water and make 2 V-shaped cuts on
opposite side of each slice to form ears and face. Reserve one cut-
out piece for each tail.
Cut bamboo skewers into 1-1/2-inch lengths. (You will need a total of
24 stick pieces.) Stick 4 sticks into side of each larger portion of
marshmallows to make lamb legs. Frost body of lamb generously with
white frosting. Sprinkle coconut over frosting, pressing it on gently
so that it sticks.
Attach head and tail to each body with frosting. Mix about 1/4 cup of
the remaining frosting with enough black food coloring to turn it
black. Scrape black frosting into a small, sealable bag and seal the
bag. Snip a tiny hole in a bottom corner of the bag. Pipe eyes, nose
and mouth onto each lamb face.
The lambs are now ready to frolic as a centerpiece, as decorations
for a birthday cake or a cunning little dessert.
Yield: 6 little lambs
Black food coloring is not a common color but is available from cake
decorating stores. (If you can’t find it or don’t want to bother,
substitute green and the tiniest drop of red. If the intensity is
right, it will look very dark indeed — nearly black.)
__________________________________
Freckle-Faced Bears
1 (10-oz.) pkg. refrigerated biscuits
1/4 cup sesame or sunflower seeds
36 raisins
Preheat the oven to 400 degrees (F) and spray a cookie sheet with
nonstick cooking spray. Roll six raw biscuits into balls, roll in the
seeds, then flatten slightly on the cookie sheet to form the bears’
heads.
Roll small pieces of dough to form ears and noses, and use raisins for
eyes. Use the leftover dough to create letters, monsters, faces, pigs,
etc. Bake 8 to 10 minutes.
Makes 6 bears.
_______________________________
Gingerbread Bars
Serves/Makes: 18 bars
1 (14.5-oz.) pkg. gingerbread mix
1/2 cup butter or margarine; melted
3 eggs; divided
1 (8-oz.) pkg. cream cheese; softened
4 1/2 cups confectioner’s sugar
Preheat oven to 350ºF. In a medium bowl combine gingerbread mix,
butter, and 1 egg. Spread mixture evenly into 2 greased 8-in. sq. pans.
In medium bowl combine cream cheese, remaining 2 eggs and
confectioner’s sugar. Spread evenly over gingerbread layers.
Bake 30 to 35 minutes or until lightly browned. Allow to cool
completely in pans. Cut into bars.
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Silly Face Sandwich
Get your kids to eat their veggies with this tasty sandwich.
RECIPE INGREDIENTS:
Condiments (ketchup, mustard, or mayonnaise)
Sandwich roll or bun
Ham or other cold cuts
Raw vegetables
Olives
Cherry tomatoes
Softened cream cheese
Cheese sticks
Cheese cubes
Carrots
Bell peppers
1. Spread your child’s favorite condiment on the bottom half of a sandwich roll.
2. Add a slice of ham or another cold cut.
3. Fold a second slice of meat lengthwise so that it resembles a tongue and lay it across the bun with one end hanging over the edge.
4. Create a face on the bun top using sliced raw vegetables, olives, and cherry tomatoes for features and softened cream cheese for glue. (The cheese sticks best if you first blot dry the cut veggies with a paper towel.) You can even add a couple of cheese cube « teeth. »
5. Use a potato peeler or grater to create long carrot curls to pile on top of the sandwich or push bell pepper slices into the bun for a spiky hairdo.
Easy Great Card Trick – (Tutorial)
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