Whip it up
Kid-Friendly Recipes To Try At Home
“Mommy can I help you prepare the dishes? I promise I won’t make a mess!” Moms, while we’re all still at home, why not let your little kids enjoy in the kitchen?
To a number of grown-ups, the thought of having kids in the kitchen doesn’t really paint a pretty picture (thinking of all the noise and mess they make). However, this can turn into an enriching experience, given enough preparation. So put the worries aside, mommies! Get your children involved in mixing ingredients and create wonderful memories!
Here are quick and kid-friendly recipes you can try with your little chefs:
The children’s party favorite — hotdogs! We all like them on buns, on a stick or sometimes with scrambled eggs but one of the hotdog snacks kids can’t get enough of is a hot corndog!
Old Fashioned Corndog
Makes 10 Corndogs
10 All beef-hotdogs
Water for simmering
¼ cup Fine cornmeal
2 cups Bread flour
2 ½ Baking powder
⅔ cup Sugar
½ Cayene pepper
1 cup Milk
3 Large eggs, beaten
- Cook hotdogs in simmering water for ten minutes. Drain and set aside to cool. Pat dry with paper towels if still moist. Carefully insert a skewer into each hotdog.
- In a large bowl, whisk together cornmeal, bread flour, baking powder, sugar and salt and cayenne pepper.
- In a separate bowl, blend together the milk and eggs until homogeneous.
- Make a well in the middle of the dry ingredients. Pour milk and egg mixture, then whisk until everything is well incorporated. Pour batter into a tall and narrow vessel.
- Pour enough cooking oil in a large heavy-bottomed pot for deep-frying. Heat oil until it reaches 375F.
- Working with one hotdog at a time, carefully submerge hotdog into the batter until fully covered. Slowly pull out and immediately dop coated hotdogs into the preheated cooking oil. Deep fry for 4-5 minutes until golden brown. Repeat procedure for the rest of the corndogs, but be careful not to overcrowd the pot.
- Remove the corndogs one at a time and transfer to a paper towel-lined tray. Serve hot with condiments like tomato ketchup and mustard.
Classic Buttermilk Pancakes with Sweet Cream Glaze
When it comes to classic staple breakfast foods, pancakes are hard to beat. Kids, grab your aprons on and whip up this easy recipe:
Makes 4 Servings
2 ¾ cups Buttermilk
¼ cup Vegetable oil
2 cups All-purpose flour
3 Tbsps White granulated sugar
3 tsps Baking powder
1 tsp Baking soda
½ tsp Refined table salt
Butter, for greasing
Sweet Cream Cheese Glaze
Put 4 Tbsps butter and ¼ cup cream cheese in a sauce pan over low heat. Whisk until the butter has melted over low heat. Add ¾ cup confectioners sugar and ½ tsp vanilla extract to the mixture and whisk until smooth.
- In a large non-reactive bowl, beat the eggs then stir in buttermilk and vegetable oil.
- Add all the day ingredients and stir gently until there are no more lumps and you get a smooth batter. Do not overmix. Cover bowl with cling wrap and keep batter in the refrigerator until ready to use.
- Heat a non-stick skillet over medium heat. It’s also important to lightly grease every inch of the skillet with butter before cooking the first pancake.
- Using a medium-sized ladle, pour the pancake batter onto the center of the skillet, allowing the batter to spread evenly.
- As soon as many bubbles appear on the surface, gently ease around the edge of the pancake with a spatula and then flip to cook the other side. Continue cooking more pancakes until batter is used up.
Gourmet Grilled Cheese Triangles
Are your kids craving for something cheesy? Then try this easy peasy recipe — just make sure to keep the knives away from the kids!
Makes 4-8 Servings
1 stick Butter softened
4 cloves Garlic, minced
Freshly ground black pepper
In a bowl, combine butter, minced garlic and freshly ground black pepper. Set aside.
8 slices Whole wheat bread
1 cup Cheddar cheese, grated or sliced
1 pack Brie, sliced into wedges the halved
1 pack Blue cheese, crumbled
- Italian Seasoning
- Butter for grilling
- Set a slice of bread on a plate and generously spread garlic butter on one slice. Next, add layers of cheddar cheese, brie and crumbled blue cheese. Sprinkle with a pinch of Italian seasoning.
- Top this with a slice of bread and spread garlic butter on top. Continue making sandwiches with the rest of the ingredients.
- Preheat a non-stick skillet over medium heat. Melt a tablespoon of butter and grill the cheese sandwich on both sides until golden brown. Remove from heat and cut into triangles. Serve immediately.
All of the ingredients in these chicken quesadillas are inexpensive and easily available so there’s no need to worry about going places! The good news: it’s straightforward to prepare, too.
Makes 4 servings
8 pcs Flour tortilla
2 pcs Chicken breasts, cooked and sliced thinly
1 cup Cheddar cheese, grated
¼ cup Onion, diced
¼ cup Butter
- Melt the slice of butter in pan
- Add flour tortillas, sprinkle cheese, onions, peppers and chicken. Top with another tortilla.
- Using a spatula, turn tortilla to the other side. Press down and cook to let cheese melt. Repeat with remaining tortilla and filling.
- Slice and serve with salsa.
And that’s it! Hope you enjoy making these snacks with your kids!
Recipes from Appetite by One Mega Group