Category Archives: kid friendly recipe

Blueberry Muffins (with dairy free option)


I don’t know why, but whether you make these muffins with fresh berries, frozen berries, regular milk or soy milk, they always taste amazing. A batch of 12 muffins is gone in about 20 minutes in my house. ENJOY!


Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (or soy milk)
1 cup berries (fresh or frozen) – I have used blueberries or mixed berries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 butter (or dairy-free margarine)
1 1/2 tsp cinnamon

Directions:
  • Preheat oven to 400 degrees
  • Fill a 12-cup muffin tin with paper liners
  • Combine dry ingredients in a medium bowl
  • Pour the 1/3 cup vegetable oil into a 1 cup measuring cup. Add the egg, fill with enough milk to fill up the 1 cup.
  • Pour into the flour mixture, stir and then fold in the berries
  • Combine topping ingredients and mash with a fork or pastry knife until the butter/margarine is incorporated and resembles a crumble.
  • Sprinkle the topping over the muffins
  • Place on the middle rack in the preheated oven and bake for 20-25 minutes
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Easy Fried Rice

Even when I desperately need groceries, I usually have the ingredients to make this vegetarian recipe. Plus it’s quick and easy. And my kids eat it heartily.  I sometimes make this once a week because it’s so popular around here.


Ingredients:
6 cups cooked brown rice
1/4 cup oil
6 green onions, sliced
1/4 cup soy sauce
4 eggs, beaten
2 cups frozen peas or peas with carrots, cooked
2 packages Sun Bird Fried Rice Seasoning Mix, yellow packets (optional)




Directions:

  1. In large skillet, heat oil over medium high heat.  Stir-fry green onions.
  2. If using seasoning packets, add them with soy sauce.  Then stir-fry about a minute.
  3. Make an empty circle in the middle of skillet by pushing rice to the sides.  Add eggs and scramble.  Then stir together with rice.
  4. Add peas or peas and carrots if desired.  Also great with stir-fried chicken or beef. 

Monkey Bread

This is a favorite brunch treat from my childhood, that will always remind me of our family friends from Indiana. The kids LOVE it – it may not be the healthiest thing to serve, but you can make a well-balanced meal along side an egg bake and fruit.


Ingredients:
3 cans Hungry Jack biscuits (the 10 per can size)
3/4 cup sugar
1 3/4 tsp cinnamon


3/4 cup brown sugar
1/4 cup white corn syrup
1 tsp cinnamon (yes, again)

1 stick of butter or margarine

Directions:
  • Preheat oven to 350 degrees
  • Cut biscuits in quarters
  • Combine sugar and cinnamon in a large ziplock bag
  • Shake cut up biscuits to cover with sugar mixture
  • Place in a buttered bundt pan
  • In a small saucepan, combine the brown sugar, corn syrup, cinnamon and butter. Bring to a boil. Once it boils, remove from the heat and pour over the biscuits.
  • Bake at 350 degrees for 30-35 minutes
  • Let stand for 5 minutes, and then invert onto a large plate and serve!

Chickpea Pasta Salad


I love making up recipes. This is a recipe I threw together with ingredients I found in my kitchen. Make this meal meatless by removing the pepperoni! It can be easily doubled if you are serving a large group or want leftovers.


Ingredients:
1/2 box whole wheat pasta (shells, rotini, wheels, or elbow)
1 can chickpeas, rinsed and drained
20 grape tomatoes (or 1 large tomato), chopped
1 or 2 avocados, chopped
Optional: 10-15 slices of pepperoni (more or less, depending on your taste), chopped into small squares
1/2 package Hidden Valley Ranch Dip dry mix
1/4 cup olive oil
1/4 cup red wine vinegar
Fresh ground pepper


Directions:

Cook the noodles until al dente, set a side. Whisk together the ranch dip seasoning, olive oil and red wine vinegar in a small bowl. Add a little pepper, if desired. In a large bowl, combine all other ingredients (except the avocado) and pour the dressing over, mix to coat. Divide into individual bowls, add a few slices of avocado to each bowl. Enjoy!

Chocolate Raspberry Brownie Trifle

Time for something sweet!  This one is an original recipe from my mother-in-law, Dawn.  I make it only for an extra-special treat or when I really want to impress some guests.  This is no vitamin-packed breakfast smoothie.  The kids go wild with it.  In my humble opinion, it’s okay to delve into something this wonderfully sweet and rich on occasion. 🙂  You will need a trifle bowl.  I always borrow Dawn’s. 🙂

Ingredients:
2 boxes of brownie mix (If using Ghirardeli brownie mix, omit chocolate chips)
1 cup chocolate chips
2–3.4 oz. boxes instant chocolate pudding 
2 cups sour cream
2 cups milk
16 oz. frozen raspberry sauce, defrosted (usually comes in a plastic tub similar to sour cream)
fresh or frozen raspberries
2 cups heavy whipping cream
2 Tbs. powdered sugar


Directions:

  1. Mix brownies according to instructions on box.  Add chocolate chips to batter.  Cook according to instructions and allow to cool.
  2. In electric mixer, milk and sour cream with the pudding mix. Transfer pudding to another bowl.
  3. Next, beat heavy whipping cream in electric mixer for 2 minutes, or until stiff peaks form.  Add powdered sugar.
  4. Slice brownies with sharp knife into small bite sized chunks.
  5. Scatter half the brownie chunks over the bottom of the trifle bowl.
  6. Next, spoon half the raspberry sauce over the brownies.
  7. Then layer half the chocolate pudding, taking care to spread evenly all the way to the sides of the trifle bowl so it looks pretty from the side.
  8. Layer half of the whipped cream on top of the pudding, also making sure to spread all the way to the edges of the bowl.  
  9. Repeat the layers with rest of ingredients: brownie chunks, raspberry sauce, pudding, and whipped cream.  Then sprinkle raspberries over top.  Keep refrigerated.  Use as a reward to your children for eating their veggies!


Egg Pizza (a.k.a Dinner Fritatta)

“Egg pizza” just sounds a little more enticing to my kids than “fritatta”.  So that’s what we call it around here.  I just made this one last night, and it was met with great enthusiasm.  I barely had a leftover piece big enough to save for my husband’s lunch.  I like making it because it needs no preparing ahead of time, and many of the ingredients can vary according to what you have on hand.  I just pull the ingredients out of the fridge while I’m heating my pan and whip up this yummy kid-friendly dinner in no time!

Ingredients:
12 eggs
1/2 c. milk
1/2 c grated cheddar cheese (or 2 Tbs. grated 
      Parmesan cheese)
1-2 cups spinach, chopped (the more the  
      better!)
1 Tbs. fresh basil, chopped (or 1/2 tsp. dried 
      basil)
1 Tbs. fresh mint leaves, chopped (optional…we 
      have mint in our garden right now!)
1 small onion, finely chopped
2-3 Tbs. olive oil
6-8 oz. kielbasa sausage, sliced


Directions:

  1. Preheat skillet over medium heat.  
  2. Whisk together eggs, milk, cheese, spinach, basil, and mint.  
  3. Add oil and onions to skillet and simmer until tender.
  4. Pour egg mixture over onions.
  5. Arrange sausage slices over top.
  6. Cover skillet and allow to cook for approximately 10 minutes, checking sides for doneness with fork.  If sides are cooking too quickly, reduce heat.  Once top is set and edges are light brown, remove skillet from heat.  Enjoy!
Note: This meal is also great vegetarian style with out the kielbasa!


Mamacita’s Oatmeal Chocolate Chip Cookies

…with special permission from my mama.  If ever I am asked for a recipe, it’s this one. My mom got it from “The Junior League of South Texas Cookbook” and she’s made these as long as I can remember.  She makes them jumbo size.  I make them smaller.  Over the years she has adapted her recipe to molasses and white sugar instead of brown sugar.  I’m pretty sure that’s her secret.  I made these cookies a lot in college and shared them with friends.  I tease my husband that he was first attracted to my cookies. 🙂  They are pretty amazing.
Ingredients:
2 cups flour
2 cups sugar
2 1/2 cups quick oats
1 tsp. baking soda
1 tsp. salt
1/2 cup butter
1/2 cup shortening
1 tsp. vanilla
2 Tbs. molasses
2 eggs
12 oz. (2 cups) chocolate chips
Directions:
Preheat oven to 350 degrees and position both racks at least 3 inches apart, more in the center of the oven (as in not on the very top or very bottom rack). First mix together all dry ingredients: sugar, flour, oats, baking soda, and salt.  Then add butter (I don’t wait to let it soften, just usually cut it up in chunks) shortening, vanilla, molasses, and eggs.  Mix well.  A kitchenaid mixer does this best.  Add chocolate chips last.
Roll into a little smaller than golfball-sized dough balls.  (You can also use a cookie scoop.) Be sure to spread dough balls apart on the cookie sheet.  I usually fit about 15 on a sheet.  Bake 7-8 minutes.  Switch cookie sheets bottom to top and top to bottom so they bake evenly.  Now watch them and take them out just as they are starting to show cracks on the top of the cookies (usually about 4-5 more minutes for me, but every oven is different, so be sure to watch them).  Let them cool on the pans for about 5 min. and then loosen cookies with spatula.  Should make about 4 dozen, depending on how much dough gets snarfed. Enjoy!
(Note: You can use 1 cup of butter instead of 1/2 cup butter and 1/2 cup shortening.  In a bind, you can also use 2 cups of brown sugar instead of the white sugar and the molasses.)
Caution: the dough is DANGEROUS!  When making with young children, a good strategy is to give them little tidbits whenever they ask nicely or whimper sweetly.  Then make up the dough balls in speed mode so that by the time the cookies are in the oven, the kids have only had about one cookies’ worth of dough.  Don’t turn your back on the activity or this strategy no longer applies. 
These don’t usually last very long.  And they will make your whole house smell really really good.
You may have to set some limits.  You may have to threaten to take away legos if they climb on chairs and countertops to steal more.
But as long as they have teeth, I show no age discrimination.  Of course they have to eat their broccoli first…
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