Monday, July 17, 2017

Kids in the Kitchen


My youngest son turns the big 10 today! In honor of his birthday I am writing this blog post. I have two children who aspire to be chefs when they grow up. So what better to write about today than Kids in the Kitchen.

Cooking with Kiddos tips:

If your child is still young allow them to help with safe task.
Never get angry with a child in the kitchen. Upsetting them can scar their self esteem.
Supervise, but do not micro manage. Teach and guide them as you correct any mistakes made.
Let them plan the meal or choose the dessert to make. 
Biggest tip is have fun. You are creating memories with your kiddos.

Kid Friendly Recipes:

Taco Pizza
Serves 6

2 tubes (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 pound ground beef or turkey
1 envelope taco seasoning
1 medium tomato, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded lettuce

  1. Preheat the oven to 375 degrees. 
  2. Unroll the crescent roll dough and lay out in an ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8 - 10 minutes or until light golden brown. Cool.
  3. In a small bowl mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. 
  4. Brown the ground beef and drain. Add taco seasoning and water following direction on the package. Simmer for 5 minutes, stirring occasionally. 
  5. Sprinkle the ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes and cheese. 
  6. Cut into serving-size pieces and serve immediately or refrigerate. 

Easy Kool-Aid Sherbet

1 package Kool-Aid mix, any flavor 
1 cup sugar
3 cups milk
  1. In large bowl, whisk together all three ingredients until sugar and Kool-Aid mix is dissolved.
  2. Pour into a shallow dish, cover and then place in the freezer for about 2 hours or until mostly set. 
  3. Place the partially frozen sherbet back in a bowl and mix with an electric mixer until smooth.
  4. Refreeze in the covered, shallow container until set (at least a few hours or overnight). 
  5. Set the sherbet out about 10-15 minutes prior to serving to make it easier to scoop.  

 Hope you and your children enjoy these tips and recipes!
Make lots of memories and new traditions!

1 comment:

  1. Thank you so much for sharing your recipe!! My grand-daughters will be with me next week! They are 2, 5, & 9. The two older ones love helping out in the kitchen.

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