How to Get your Kids to Cook for You | End of Summer Kids Project!

August 18, 2019 1 Comment

How to Get your Kids to Cook for You | End of Summer Kids Project!

So the kids are home from sleep away camp or maybe you have a few more days to kill before it's back to school. I don't know about you but I'm ALWAYS looking for activities to keep my kiddos busy. Once we're done with the slime session, bike riding, TV time, and playing family I love to keep my girls busy in the kitchen! Not only does it take up time preparing the dish, but then there's bonus time spent eating the final product. I'd say that's a pretty well spent and lengthy activity. Cooking with kids is always so much fun and these fool proof recipes are ideal for an end of summer kids cooking activity. 
I’ve compiled some super easy fool proof recipes that the kids can make either with you or FOR YOU! Lets try to soak in every last bit of it before school and work begin again! Let's get those kids cooking!
Cheesy Monkey Bread
 Serves: 6-8
2 Tbsp butter, melted
2 (16 oz) packages of flakey biscuit dough
⅔ cup cup shredded cheddar cheese
Toppings of choice:
Dried chives
Poppy seeds
White sesame seeds
Onion flakes
Garlic flakes
Black sesame seeds
Flax seeds
Caraway seeds
Preheat oven to 350ºF.
Coat the inside of a springform pan with butter using a pastry brush.
Open the packages of dough and separate pieces, rolling into 16 balls. Place in the pan so that the balls are all next to each other.
Brush the remaining butter over the tops of the dough. Sprinkle the cheese all over the top and in between the crevices of the bread.
Add toppings of choice. Tip: Make each ball a different flavor, so that no two flavors are touching.
Bake for about 50 minutes until deeply golden. Place on a serving dish and serve immediately.
Sweet Potato Toast
Serves 4
2 large sweet potatoes, thinly sliced lengthwise
2 tablespoons oil
salt to taste
toppings of choice (see below for ideas)
Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
Wash the sweet potatoes and dry well. 
Slice thinly, ideally using a mandolin to create even slices, about ¼ inch thick. 
Coat both sides of the potatoes with oil and season with salt. 
Cook for 30 minutes or so flipping halfway through. Place under broiler for a minute 
or so to get the top crispy if desired.
Finish with your favorite toppings and enjoy. 
Here are some combinations that I love: 
Guacamole and eggs
Cream cheese, tomatoes, everything but the bagel spice
Butter and eggs
Almond butter with honey
Almond butter with bananas and cinnamon
Smoked salmon with avocado
Cashew butter, berries, and honey
Peanut butter, banana, cacao nibs
Ricotta, balsamic reduction, strawberries
Make Your Own Poke Bowls
 Poke marinade for tuna:
1/4 cup + 2 tablespoons soy sauce
1/4 cup sesame oil
1/2 cup thinly sliced scallions
1 tablespoon honey
1/2 teaspoon salt
To assemble the bowl:
2 lb Cubed Sushi Grade Tuna (can substitute for beef, chicken or tofu)
Poke Marinade
Shredded Carrots
Cooked quinoa or sushi rice
Shredded Purple Cabbage
Avocado, cubed
Radish, thinly shaved
Cucumber, thinly shaved or spiralized
Scallions, thinly sliced
Pineapple or mango, cubed
Crunchy topping such as sesame seeds, furikake, red pepper flakes, fried onions, toasted cashews, or coconut

    To make the marinade: Mix all ingredients together in a small bowl. Set aside. 
    To assemble the poke bowls:
    Toss protein of choice in marinade and let sit for 5 minutes.
     If you don’t want to serve raw fish for kids you can sear plain fish on both sides then finish the bowl off with marinade poured over as a sauce. Do the same if you’re using chicken, beef, or tofu. 
    Assemble bowls by placing all the ingredients in sections in bowls. Top bowls with the tuna (or choice of protein), additional marinade if desired, and garnish with scallions.
    No-Bake Peanut Butter Balls
    Serves 5-6
    2 ¾ cups  oats
    2 tablespoons chia seeds
    3/4 cups peanut butter
    ½ cup maple or honey
    Place all ingredients into a medium bowls and mix well with hands. Form 20 balls and store in a re-sealable bag either in the fridge or freezer until ready to eat!

    1 Response


    August 21, 2019

    They came out amazing definitely a must try !

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