Thanksgiving Recipe Ideas for Children!

Thanksgiving is a time for family, thankfulness and FOOD! While you are busy trying to get all the food, decorations, cleaning etc done for your families Thanksgiving dinner, what will your children be doing? Allowing your children to be involved in the cooking/preparation of food will get them excited to try new things, and hopefully will lead to less hassle during dinner. (and will keep them busy while you are trying to get things taken care of!)

Here are some ideas from Perfect Nanny Match and around the web. Many of these recipes can be done with little supervision from parents or caregivers.

By using fruit, pretzels and a bit of cheese, children and parents can make a beautiful turkey appetizer for Thanksgiving!

By using fruit, pretzels and a bit of cheese, children and parents can make a beautiful turkey appetizer for Thanksgiving!

Appetizer Turkey

Ingredients: 

Grapes, bananas, strawberries, pear, block/sliced cheese, pretzels (or crackers)and two peppercorns. All ingredients can be substituted with other fruits (whatever you have in the fridge works!)

Directions: I would suggest starting with the pear in the middle (but in half) and working your way outwards. The crackers on the bottom serve as the ‘ground’ for your turkey to stand on. Put on a plate, and you are all set! I would suggest using peppercorns for the eyes of the turkey. Other than cutting the cheese into the beak/feet, children can do all the steps to this recipe!

Spinach Tator Tot Bites

Get your kids to eat their spinach by having them help make these adorable stuffing/spinach tator tots!

Get your kids to eat their spinach by having them help make these adorable stuffing/spinach tator tots!

Kids can help with step number 8!
Servings: 18-24 spinach bites, depending on how big you make them

Ingredients:
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix*****DO NOT PRE-COOK THE STUFFING.  USE IT RIGHT FROM THE PACKAGE, DRY.
6 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste

1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.
5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.
7. Line a rimmed baking sheet with parchment paper.
8.  THIS IS WHERE THE KIDS CAN HELP! One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.
9.  Bake the balls for about 15-20 minutes, or until very slightly browned.

Dipping sauces:  I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc.  Whatever you like!

(recipe by www.thecurvycarrot.com)

These leaf shaped crescent rolls can easily be made by children!

These leaf shaped crescent rolls can easily be made by children!

Cheesy Leaf Shaped Crescent Rolls

Kids can help with almost all steps in this recipe!
Servings: makes 8-10 depending on the size of the cookie cutters you use
Ingredients:
 1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheets*
flour, to dust cutting board
1 tablespoon butter, melted
4 ounces finely shredded cheddar cheese

optional, Spanish Paprika and parsley

Special Supplies Needed:

cutting board
leaf shaped cookie cutters
baking sheet lined with parchment paper
Instructions:
1.Preheat oven to 400 degrees Fahrenheit.
2. Unroll Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto a cutting board that has been lightly dusted with flour. Cut using leaf shaped cookie cutters.
3. Set your crescent roll leaves on a baking sheet lined with parchment paper. Set your scraps of crescent roll dough on another baking sheet, if desired.
4. Brush butter over each leaf shaped crescent roll. Sprinkle cheddar cheese over each leaf. Optional – If you want, sprinkle on some paprika and/or parsley to add some color to your leaves.
5. Bake for 7-8 minutes until the rolls are golden brown and the cheese is bubbly. Bake your tray of scraps for 6-8 minutes until golden brown. Snack on them while you are working.
6. Once out of the oven, you can serve immediately, or allow them to cool, store them in an airtight container and re-heat just before serving. Place in a warm oven and heat for 3-5 minutes, just until warm.
Thank you to Hungry Happenings for this amazing recipe. So easy!!
– See more at: http://www.hungryhappenings.com/2012/11/cheesy-crescent-roll-leaves-for-your.html#sthash.uLw0m4Ue.dpuf

 

Check out our Pinterest board for more recipe ideas!

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Fun Halloween Recipes for Children!

Over the weekend, my husband and I hosted a kid friendly Halloween party. I spent Friday preparing a few cute Halloween activities, and recipes for everyone to enjoy. I have added the recipes so you can do them with your family and children. I tried to take the best pictures I could, but have ‘stolen’ a few higher quality pics from other sites as noted. Thanks for reading!

‘Mummy Dogs’

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Not sure where I originally got this recipe from, but here it is! (The only change I made to this recipe was I cut the hot dogs in half length-wise. Hot dogs are pretty bad for your anyway :). You can use full hot dogs, but I don’t suggest the kind that ‘plump’ when they cook.)

Ingredients: about ten hot dogs and crescent rolls. Optional for ‘face’: ketchup, mustard, peppercorns etc.

  1. Heat oven to 375 degrees F.
  2. Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard or ketchup, draw features on ‘face.’

Next on the menu was:

‘Halloween Sandwich Bites!’

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This picture/recipe was borrowed from: http://www.delish.com/entertaining-ideas/holidays/halloween/jack-o-lantern-sandwich-bites-halloween-dinner-party-recipes#slide-7

 

Ingredients: refrigerated pie crust (or you can use excess crescent roll dough from above recipe!) ham (or any other lunch meat,) cheese, and an egg. Also you will need some type of cookie cutter (we used a pumpkin and a ghost!).

  1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
  2. Unroll pie crusts. Cut each crust into 24 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 1⁄2-in. triangular cookie cutter or a sharp knife, cut out eyes and a nose from 12 of the cutouts.
  3. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced cheddar.
  4. Place 2 slices cheddar in the center of each of the 12 solid pumpkins; top each with 2 slices of ham. With a small brush, brush beaten egg around edges. Top with remaining pumpkins with cut-out faces, carefully pressing on edges to seal.
  5. Place on prepared baking sheet. Brush tops with beaten egg. Bake 12 to 15 minutes until light golden. Let cool on rack 5 minutes before serving.

(Just as a side note, you can make these a little fancier by adding some spices to the inside, or veggies to make it healthier!)

The recipe that was the most labor intensive, but most worth it was:

‘Scary Deviled Egg Eyes!’

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Ingredients:

12 hard boiled eggs
1/2 C. mayonnaise or Miracle Whip
2 green onions, finely minced
1 tsp. dried parsley flakes
1/2 tsp. dry ground mustard
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. garlic powder
blue food coloring, as needed
redpaste food coloring, as needed(I didn’t use the paste, I used regular food coloring)
24 slices of black olives/or green!
pimentos or fresh red peppers

Instructions: 1. Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks out into a large Ziploc back and reserve the whites until needed.

2. Squish together the yolks until smooth in the Ziploc bag.

3. Add mayo, onions, parsley, mustard, salt, paprika, and garlic powder. Mix well.

4. Add a few drops of blue food coloring to turn the yellow mixture a soft green.

5. Put all ingredients into the ziplock bag, cut a small bit of the corner of the bag off (kind of like a cake piping bag) and put the green yolk mixture into the cavity in each white half, dividing evenly.

5. On top of each yolk filling, place one black olive slice. Add a small piece of pimento or red pepper for the pupil.

6. With a toothpick dipped in red food coloring , draw red veins on egg white’s surface. (If you use regular liquid food coloring, be sure not to use too much, as it will run!)

7. Cover and chill until ready to serve.

and last but not least:

‘Ghoulish Punch!’

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Recipe and picture borrowed from http://spoonful.com/recipes/bloody-punch-with-floating-hand

Ingredients:

  • 3 cups cranberry juice
  • 1-1/2 cups apple juice
  • 1-1/2 cups grape juice
  • 2 cups caffeine-free cola
  • 1 cup frozen strawberries (I skipped the strawberries, mostly because I forgot. It looked great anyway!)
  1. In a large pitcher or punch bowl, combine the cranberry juice, apple juice and grape juice. Stir, then refrigerate until you’re ready to serve. At the last possible moment, add the cola, the strawberries and, of course, the Floating Hand of Death.

For the Floating Hand of Death

  1. In a measuring cup or jar, stir a few drops of green food coloring into some water — not too much, just enough to give it a slightly decomposed tint.
  2. Pour the greenish water into a disposable rubber glove (the stretchy kind — make sure it’s not powder-coated inside) and tie the top securely. Place in the freezer for several hours or overnight.
  3. At serving time, peel the glove off the hand and deposit icy hand in chilled punch. Yum.

These recipes didn’t take too long to prepare, and they were fun to do! Many of the steps were easy enough to involve a child. I hope everyone has a safe and enjoyable Halloween! I know we sure did!

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