As you know, I’ve got a house full of Mini Chefs and while I hope they don’t put this mama out of the job completely, I figure I might as well keep them cooking as long as I can. So lately I’ve been on a mission to find fun and easy recipes that will get my little sweeties stirring, spreading and sifting all weekend. Grab your aprons because I found some super delicious looking recipes that even your littlest ones can help make this weekend…

Nutella Breakfast Pizza via A Thrifty Mom

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My little McDermotts (and the big one too) love a good pizza party where they can create their very own masterpieces. And don’t even get me started on their love of nutella… Set out the fruit toppings and let everyone load up a pie with their personal faves.

For the amazing recipe, check out AThriftyMom.com 

 
Pretzel Dip Sticks via Parenting.com

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I’ll take a no-bake recipe any day of the week. Add some pink frosting and you know Stella’s in too! Plus they’ll look great displayed on the kitchen counter.

Ingredients

  • Pretzel rods
  • Frosting (thinned out with a few drops of water)
  • Nuts or sprinkles of your choice

 
Directions

  1. Mix in a few drops of water into the frosting to thin it out.
  2. Dip the pretzels in frosting.
  3. Dip the pretzels into a dish of nuts or sprinkles.

 
Heart-Shaped Eggs and Toast via MarthaStewart.com

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Why settle for plain, old egg-in-a-frame when cute shapes can be involved? It’s such a simple twist on this classic dish, but it adds that little something special. So let the kids dig out that tub of cookie cutters and go nuts!

Ingredients

  • Eggs
  • Thick-sliced bread
  • 3 teaspoons butter
  • Cookie cutters

 
Directions

  1. Using a 3-inch heart-shaped cookie cutter (or cookie cutter of your choice), remove the center of a thick slice of bread and toast it.
  2. Melt 1 ½ teaspoons butter in a small skillet over medium heat.
  3. Place bread slice in the skillet and cook until underside is lightly browned.
  4. Add another 1 ½ teaspoon butter, and flip bread.
  5. Fit cookie cutter, coated with cooking spray, in bread’s cut out shape, and crack an egg into cutter.
  6. Cover skillet, and cook until egg is set, 2 to 3 minutes.
  7. Use tongs to remove cutter. Serve with toasted cut out for dipping into yolk.

 
PB & J Pops via Weelicious

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No, your eyes do not deceive you… This is a recipe for PB & J popsicles – sheer genius!! It’s the perfect weekend treat to whip up with the kids. The only tricky part is waiting for the delicious peanut butter and jelly goodness to freeze!

Ingredients

  • ½ cup peanut butter, smooth
  • 2 tablespoons honey
  • 1 cup milk, divided (any type of milk will work)
  • ½ cup your favorite fruit preserves
  • Dixie cups
  • Popsicle sticks

Directions

  1. Combine the peanut butter, honey and ½ cup of milk in a bowl and whisk until smooth.
  2. Whisk the preserves and the remaining milk in a separate bowl.
  3. Pour both mixtures into 2 separate liquid measuring cups for easy pouring.
  4. Pour 2 tablespoons of the peanut butter mixture into each Dixie cup. Followed by 3 tablespoons of the fruit preserves mixture.
  5. Freeze for 30 minutes.
  6. Pour the remaining peanut butter mixture on top. Poke a popsicle stick in the middle of the cups.
  7. Freeze for at least 6 hours.

 
Blueberry Blast via Parenting.com

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You can take pretty much any recipe, plop it into a muffin tin and make it instantly more appetizing (and adorable). Yogurt, fruit and granola never looked so delectable. And I bet I could add a little food coloring to these bad boys and make them even more kid-approved.

Ingredients

  • Blueberries
  • Granola
  • Vanilla Greek yogurt
  • Honey to taste

 
Directions

  1. Line a muffin tin with cupcake liners and sprinkle granola in the bottom of each one.
  2. Stir blueberries into Greek yogurt and add honey to taste.
  3. Divide yogurt mixture evenly between the liners.
  4. Freeze for 3 hours, or until firm.

 
Dessert Sushi via Cooking With My Kid

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And now to further my sushi addiction… Dessert Sushi. You really can’t go wrong with rice crispy treats and candy. And I know the kids will love making these as much as I – I mean they – will love eating them. (Wouldn’t it be great if my mini chefs became sushi masters?!)

Ingredients

  • 3 tablespoons unsalted butter
  • 1 10oz package large marshmallows
  • 6 cups Rice Krispies or other rice crisp cereal
  • 5 fruit roll-ups
  • 1 cup large Swedish fish candy

 
Directions

  1. Unwrap the fruit roll-ups. Cut 1 of them into ½-inch strips.
  2. Lay 4 of them out flat on a clean work surface.
  3. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat and add the cereal. Stir until cereal is completely coated with the marshmallow mixture.
  4. While the cereal mixture is still warm and malleable, use a buttered spatula to transfer about ½ cup of cereal treats on top of the fruit roll up. Use the buttered spatula to spread it out.
  5. Place the Swedish fish in a horizontal line in the center of the fruit roll up and fold vertically into a cylinder. Cut the cylinder crosswire into 4 pieces of “sushi.”
  6. Butter your hands thoroughly and one handful at a time, shape the cereal mixture into rectangular pieces of rice. Place whole Swedish fish on top of the rice and wrap it together with 1 strip of fruit roll-up.
  7. Arrange “sushi” on a platter and serve.

 
Do you have a kitchen full of little foodies too? What do you your kids like to make? Share your recipes in the comments!

Love,
T

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