Kids Recipes (Most Popular)
3 boxes of jiffy corn muffin mix prepared per box instructions, 2 cups of shredded cheddar, 1 pack turkey franks sliced
I make this with Barilla Plus, add my "secret" cream cheese ingredient... to make it really yummy, crumble some Stacy's garlic and herb pita chips on top and then bake it!
Something I made up when all I had left was 1/2 a can of enchillada sauce, some cheese, a bag of frozen chicken thighs, and some corn tortillas. Werd.
They are the closest I have come to the vegan chocolate chip cookies sold @ Whole Foods. Plus these have whole wheat flour, which Whole Foods does not use.
Want to really show your family how special they are? Take the time to prepare this delicious fun recipe!
I change a few ingredients to make it a bit healthier and also allergen free for our son. This is a great breakfast meal, or snack or dessert. EVERYONE loves it. You can use any fruit you like. You can use frozen fruits (about 2 cups total).
Quick, easy to make squares that keep for ages. Can be frozen with no deterioration in quality. This, along with some fruit, is a great snack for kids after school.
This is a very simple dessert that includes all your favorite fruit. Add more if you like. My kids went crazy over this dish!
Healthy crunchy cookies... Yum! Super fast and easy to make and they stay nice for a long time. Passed the kid test in my house.
Great for a light dessert that is high in protein. Simple and delicious. Top with nutmeg or cinnamon for variety.
The best most banana*y* muffins around!! Healthy snacks to freeze for later or munch warm out of the oven.
Yummy, and not too bad for you with lots of healthy oatmeal!
Deliciously refreshing, and even better than what you can buy, this drink is packed full of the goodness from fresh ginger and raw sugar!
An easy blueberry sorbet made with Splenda. Great for the summertime when you have a sweet craving! Cook time is chill time.
A wonderful coffee cake great for a weekend breakfast, brunch or with a spot of tea or coffee in the afternoon.
This bar is a gluten free, lowfat, vegan and finally easy to make bar for kids and parents who are on the go and don't have time to fix breakfast or a midday snack.
A lower fat, high-nutrition version of a pumpkin bread recipe, using extra pumpkin and no oil. They taste great, and are great for you! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. Great school snack for kids!
Whipped these up for my mom today based on what was lying around the pantry and fridge - she's off on a business trip soon and I wanted to give her something high fibre and protein with minimal fat and a touch of sweetness to keep her going. Buttermilk, whole grains, tons of fruit, flax and whey powder fit the bill nicely - definitely a meal in a bar! Heavily adulterated from Jim Dodge's "Breakfast Bar" recipe found in "The Best of FOOD" by Marion Kane.
I love to use the leftover mushrooms and tomatoes in a side salad to go with this - it's a simple, fast fix to make when you're craving a thin-crust pizza but you're cooking for one. I don't use cheese due to allergy (and I don't think this needs it honestly!), but you can of course feel free.
Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic!