Cool Kid Food recipes

Monkey Bread
3 cans Pillsbury biscuits
1 stick butter
1 cup brown sugar
Preheat oven to 350*F. Make a cinnamon and sugar mixture to taste. Open and cut each biscuit into 4’s. Roll biscuit pieces in cinnamon/sugar mixture until evenly coated. Place evenly around greased bundt pan. In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. Pour over biscuits. Place in oven for approximately 30 minutes or until cake is slightly crunchy on top. Remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate.

Taco Munch
6 cups popped, unsalted popcorn
3 cups toasted corn cereal squares (like Chex)
1 cup mini pretzels
2 tbsp. butter, melted
2-3 tsp., dry taco seasoning
2 tbsp. grated Parmesan cheese
4 oz. cheddar cheese, cut into 1/2 inch cubes

Combine popcorn, cereal and pretzels in a large bowl. Combine butter and taco seasoning and drizzle this over popcorn mixture.  Sprinkle with parmesan cheese and toss to coat. Store in an airtight container.  Toss with cheddar cheese just before serving. Makes 10 servings.

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Pizza Quesadillas
4 whole wheat tortillas
1 1/4 cups mozzarella cheese, grated
1/2 cup pasta sauce
6 slices pepperoni
1 tablespoon olive oil

Place tortillas on a flat surface. Use 3/4 cup of the cheese to sprinkle on one half of each of the tortillas. Top the cheese on each tortilla with 2 tablespoons of pizza/pasta sauce. Equally divide pepperoni and place pepperoni on top of sauce. Sprinkle last 1/2 cup of cheese on top of pepperoni on each of the tortillas. Fold tortilla over, pressing lightly. Having a small amount of cheese on both the bottom and top of the tortilla will help it remain closed once cheese is melted. Place olive oil in the bottom of a non stick skillet over medium heat. Place two quesadillas at a time in the skillet. Brown quesadillas lightly on each side. Allow to cool slightly and cut each quesadilla into 3–4 triangles.

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Peanut Butter and Jelly Surprise Muffins
1 3/4 cups all purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly

Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.

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Lil Kids’ Lasagna
1 small aluminum loaf pan (about 3×8 inches, preferably with plastic cover) for each guest
1 lb sweet Italian sausage (or ground beef)
1 lb lasagna noodles
1 tbl. olive oil
1 jar (32 oz) spaghetti sauce
4 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1 cup ricotta cheese
1/4 cup pesto (optional)

Prepare the sausage and the lasagna noodles. (If this is part of a party, prepare the noodles the night before.) Remove the sausage from the casing and cook over medium heat, breaking up the clumps, until completely brown. Drain the fat, set the meat in a bowl, and cover with plastic when cool. Cook the lasagna noodles according to the package directions. Rinse the noodles and toss them with olive oil to prevent them from sticking together. (Tip: If the noodles don’t fit in your loaf pans very well, you may want to trim them ahead of time.) Lay the noodles in a 13- by 9- by 2-inch pan and cover with plastic. Then store the precooked ingredients in the refrigerator. Just before the party, place the sauce, cheeses, and pesto (if desired) into bowls. Set them around the table along with the cooked lasagna noodles and sausage, and loaf pans and serving spoons. Invite guests to assemble their lasagnas, starting with a layer of sauce on the bottom of their pans (to prevent the noodles from sticking). Have the kids continue layering on noodles, meat, sauce, and cheese until they are satisfied with their lasagnas. Put the pans on cookie sheets and bake at 300º for about 20 minutes, or until the ingredients are warm and the cheeses have melted. Serve the lasagnas slightly cooled and let the kids eat right out of the pans. To send the leftovers home, cover the loaf pans with their plastic covers or aluminum foil. Serves 6 to 8 kids.

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