Easy recipes to teach your kids this summer
Published 3:00 pm Friday, May 29, 2020
1 of 6
Elvis Sandwich
Turkey Sloppy Joes
Slow Cooker Mac and Cheese
Peanut Butter Kiss Cookies
Peanut Butter and Jelly French Toast
Dogs in a Sweater
|
Getting your Trinity Audio player ready...
|
Summer can be a teaching time as well as a time for play. It can also be a fun time for parents, especially if they want to spend time in the kitchen with their children, who are always hungry.
Cooking also teaches children the importance of following directions and being organized.
Some simple recipes that you may want to teach your kids and enlist their help are as follow: Dogs In A Sweater, which can be dipped in ketchup, mustard, or ranch dressing; the Elvis Sandwich, Turkey Sloppy Joes, Slow Cooker Mac and Cheese, which is every kid’s favorite go-to dish, peanut butter kiss cookies, and a new recipe – Peanut Butter and Jelly French Toast.
DOGS IN A SWEATER
INGREDIENTS
1 tube (11 ounces) refrigerated breadsticks
12 wooden pop sticks
12 hot dogs
Ketchup, mustard and/or ranch dressing
INSTRUCTIONS
Place 1 in. apart on a baking sheetcoated with cooking spray. Bake at 350° for 18-20 minutes. Serve with condiments of your choice.
ELVIS SANDWICH
INGREDIENTS
1 tablespoon creamy peanut butter
1/2 medium banana, sliced
1 bacon strip, cooked and crumbled
DIRECTIONS
Spread peanut butter over bread. Top with banana and bacon.
TURKEY SLOPPY JOES
INGREDIENTS
1 pound lean ground turkey
1 large red onion, chopped
1 large green pepper, choppeD
1 can (8 ounces) tomato sauce
1/2 cup barbecue sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
8 hamburger buns, split
DIRECTIONS
In a large skillet, cook turkey, onion and pepper over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles.
Stir in tomato sauce, barbecue sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally. Serve on buns.
SLOW COOKER MAC AND CHEESE
INGREDIENTS
1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika
DIRECTIONS
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°.
Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.
PEANUT BUTTER KISS COOKIES
INGREDIENTS
1 cup peanut butter
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
30 milk chocolate kisses
DIRECTIONS
Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
PEANUT BUTTER AND JELLY FRENCH TOAST
INGREDIENTS
3/4 cup peanut butter
12 slices bread
6 tablespoons jelly or jam
3 large eggs
3/4 cup 2% milk
1/4 teaspoon salt
2 tablespoons butter
DIRECTIONS
Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture.
In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.
