Do you have an independent child in the house? Do they prefer to root around in the fridge to get their own snacks, or experiment in the kitchen to provide snacks for others in the house?
Here are some ideal recipes that are reasonably healthy as well as very kid-friendly. If your child is under the age of 8, I would recommend supervision with knives and the stove. You don’t need any accidents! Please note: the last recipe is better done as a family project.
Recipe #1: Pizza Roll-ups
Experiment with ground turkey, chicken, sausage or pepperoni slices.
- 1/2 pound ground beef
- 1 can (8 ounces) Hunt’s® Tomato Sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 teaspoon dried oregano
- 2 tubes (8 ounces each) refrigerated crescent rolls
- In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano.
- Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces.
- Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown. Yield: 2 dozen.
Recipe #2: Fruit ‘n Cheese Kabobs with Dip.
Please note: any seasonal fruit and favorite cheese cubes can be used.
- 1 pint fresh strawberries, halved
- 1-1/2 cups green grapes
- 1 package (8 ounces) cheddar and Monterey Jack cheese cubes
- 1 cup (8 ounces) vanilla yogurt
- 1/2 cup sour cream
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip).
Recipe #3: Ladybug Appetizers
Great for special occasions for adults and/or children.
- 2 ounces cream cheese, softened
- 2 tablespoons sour cream
- Black paste food coloring
- 1/2 teaspoon minced chives
- 1/8 teaspoon garlic salt
- 1/8 teaspoon minced fresh parsley
- 36 butter-flavored crackers
- 18 cherry tomatoes, quartered
- 18 large pitted ripe olives
- 72 fresh chive pieces (about 1-1/2 inches long)
- In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
- Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
- For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings. Yield: 3 dozen.