Easy Recipe for Kids
Bread in a Bag
Recipe yields 2
Total time 1 Hour and 20 minutes
Cooking spray, for mini loaf pans
3 c. all-purpose flour, divided
1/4 c. sugar
1 .25-package active dry yeast
1 c. warm water
3 tbsp. extra-virgin olive oil
2 tsp. kosher salt
- Preheat oven to 375º and spray mini loaf pans with cooking spray. In a resealable plastic bag, place 1 cup flour, sugar, and yeast and add warm water.
- Seal bag and squish together with your hands to mix. Let rest 10 minutes at room temperature. (Yeast should activate.) Add 1 cup flour, oil, and salt to the bag, then seal and squish together.
- Add remaining cup of flour and mix until combined. Remove from bag and knead 5 minutes until smooth. Halve dough and place in two loaf pans. Cover with a kitchen towel and let rise 30 minutes.
- Brush top of bread with olive oil or melted butter and bake until golden, about 30 minutes.
8 oz cream cheese
2 tsp honey
3 apples (use a crunchy eating variety)
3-4 tbsp almond or peanut butter (optional)
sprinkles to decorate
Mix the soft cheese with the honey and set aside. Peel the apples, then slice each through the core into five or six rings, about 2” thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating ‘donut’ shapes. Pat the slices dry using kitchen towels – they should be as dry as possible to help the toppings stick.
Spread some nut butter over the slices, if using, then top with the sweetened cream cheese. Decorate with the sprinkles and serve.
Peanut Butter and Fruit Pitas
1/4 cup peanut butter
1/8 teaspoon each ground allspice, cinnamon and nutmeg
2 whole wheat pita pocket halves
1/2 medium apple, thinly sliced
1/2 medium firm banana, sliced
- In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg.
- Spread inside pita bread halves; fill with apple and banana slices.
Mini Magic Lasagna Cups
One 24-ounce bag frozen spinach and cheese ravioli
4 tablespoons olive oil
One 14.5-ounce can chopped tomatoes
1 1/2 teaspoons Italian seasoning
1 small carrot, chopped
1 clove garlic
Kosher salt and freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella
1 tablespoon grated Parmesan
- Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
- Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
- Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
- Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan.
- Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minute
Hummus and Veggie Roll Ups
4 large carrots
1 large head broccoli
1 small head cauliflower
3 green onions
8 8-inch whole wheat or multigrain tortillas
8 ounces (1 cup) high quality hummus, purchased or homemade
- Peel and shred the carrots, using a julienne peeler or box grater. Slice the tops off of the broccoli and the cauliflower into very small pieces (as shown in the photograph). Thinly slice the green onions.
- Spread about 2 tablespoons of hummus onto a tortilla in a thin layer. Sprinkle another thin layer of vegetables on top, taking care not to overfill and leaving the very top of the tortilla without vegetables .
- Starting from the bottom of the circle, tightly roll the tortilla; as you roll to the top, the vegetables will naturally move up and distribute evenly through the rollup. Use a serrated knife to cut the roll into 6 or 8 pieces.
- If desired, spear with toothpicks. Refrigerate until serving