With kids out of school during summer break, the two most dreaded phrases parents will hear are, “I’m Bored!” and “I’m Hungry”! Why not kill two birds with one stone and use the lazy days of summer to teach your kids to cook? Here are some recipes, of varying levels of difficulty, you can teach your kids to make. Who knows? Maybe they will make dinner for YOU sometime!
Note: As a parent, you need to determine how much supervision your child needs when using the oven, stovetop, knives, etc. Every child is different!
Ants on a Log – The childhood classic — celery sticks filled with peanut butter and topped with raisins is always a favorite, requires no oven and no sharp knives. Pre wash & cut the celery and keep it in the fridge for quick access for the kids! For a fun variation, use Craisins instead of raisins or use a flavored cream cheese spread in place of the peanut butter.
Corn Dog Muffins – I’ve taken the County Fair Favorite (a corn dog on a stick) and made it super easy! Your child can make a batch of these for snacks! Serve with ketchup or mustard to as a dip! (Requires the oven.)
Ingredients:
- 2 packages cornbread mix
- 2 Tablespoons brown sugar
- 2 Eggs
- 1.5 Cups milk
- 1 Cup Cheddar Cheese (optional)
- 9 All Beef Hot Dogs, sliced in half
Directions:
Preheat Oven To 400 degrees. Lightly grease muffin tin (makes 18 muffins).
In a large bowl, stir together the cornbread mix and brown sugar. In a separate bowl, beat the eggs and milk. Gently fold the egg mixture (and the optional cheese) into the cornbread mixture – mix until moistened.
Spoon the mixture into muffin tins until they are about 2/3 full. Add a ½ hot dog to each muffin cup.
Bake for 14-18 minutes, until golden brown.
Tuna Cheese Melts – English muffins, homemade tuna salad and cheese make for a yummy, simple lunch! (Requires toaster oven or regular oven for melting cheese.)
Ingredients:
- 2 cans white albacore tuna fish in water, drained
- 3 Tablespoons mayonnaise, more or less to taste
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ Cup each chopped celery & onion, chopped
- 2-3 Tablespoons yellow or red bell pepper, chopped
- 3 English muffins, split
- 6 slices American cheese (or other favorite cheese)
- 6 slices fresh tomato (optional)
Directions:
Toast the English muffin halves and set aside on a baking sheet. (Optional: You can butter the English muffins when you toast them.)
Preheat toaster oven (or oven) to 200 degrees.
In a medium bowl, flake the tuna and then combine the remaining ingredients, mixing thoroughly.
Spoon mixture onto each muffin half and top with a slice of cheese.
Pop in oven and bake until the cheese melts (approximately 8 minutes). Remove from oven, top with a tomato slice and serve.
Coconut Chicken Nuggets – A Tropical Twist on a kid’s favorite! Serve with pineapple mango salsa, or orange marmalade for dipping!
- 1 Cup Flaked coconut
- ½ Cup Flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes (or strips if you prefer chicken strips!)
- 1 egg, beaten
- 1/3 Cup Butter, melted
Directions:
Preheat oven to 400 degrees.
On a plate, mix coconut, flour, salt, pepper, and garlic. In small bowl, beat the egg.
Dip the chicken in the egg mixture, then roll the pieces in the coconut mixture to coat.
Place on a non-stick baking sheet and drizzle with the butter. Bake 25 minutes, or until chicken is browned and cooked through, turning pieces halfway through.
Serve with dipping sauce and enjoy!
Note: You can mix a cup of orange marmalade with 2 tablespoons dijon mustard to make a zesty dip! (I added a couple of splashes of sweet chili sauce to it for my dip!)
For more recipes to make with the kids, check out the Diva’s video series Cooking With The Kids!
Thank you to WTLV-TV’s First Coast Living for inviting me on to share these recipes!
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