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Easy Kids Recipe Ideas

Some of the sweetest childhood memories are those times spent in the kitchen helping mum or dad cook!. Most kids love to stir the cake mixture and lick the spoon - however, as we all know, cooking with little one's often gets a bit messy!

So, for stylish protection of your little chef's clothes, make sure you check out our adorable range of child sized aprons!

Although we can't guarantee that these aprons will protect your kitchen from the hazards of flying food - at least you'll be comforted by the fact that your little one looks totally cute, so you won't mind cleaning up your messy floor, walls & bench tops quite so much!!!

Listed below are some delicious, easy recipes for you and your little helpers to make at home - most of them have been tried and tested by my 3 children, so are guaranteed to score a 'thumbs up' with your kids too!

These recipes are also fabulous to use as tasty treats for School, Kindy or Playgroup Fetes and Cake Stall events or for delicious childrens birthday party menu ideas!

If you have any further recipe ideas you'd like to share, I'd love to hear from you - please send me your recipe via email or post and I will add it to our growing list, along with your name!

Now, let's get cooking!


SWEET DELIGHTS

Mars Bar Slice

  • 2 x 60g Mars Bars
  • 2 tablespoons margarine or butter
  • 1 tablespoon golden syrup
  • 40g copha
  • 3 cups Rice Bubbles
  • 200g milk chocolate (melted)

Grease and line a slice tin with baking paper.

Chop Mars Bars into small pieces. Melt them in a saucespan along with the margarine, golden syrup and copha. Keep stirring until all smooth and melted.

Allow to cool for a few minutes, then add this mixture to the Rice Bubbles and gently combine.

Press mixture evenly into prepared tray and refrigerate until set. Once cool, pour over the melted chocolate and put back into the fridge. Finally, cut into pieces and enjoy!

Chocolate Brownies

  • 125g margarine or butter
  • 150g block of good quality dark cooking chocolate
  • 1 cup caster sugar
  • 2 eggs (lightly beaten)
  • 2 teaspoons vanilla essence
  • 1 cup plain flour

Melt the butter and dark chocolate in a microwave or saucepan. Then stir through the sugar, eggs, vanilla essence and plain flour.

Grease a lamington sized tray (approx 30cm x 30cm) and line with baking paper then pour in the mixture.

Bake in oven at 180 - 200 degrees for 30 minutes.

Finally cut into squares and enjoy! (These taste delicous served either warm or at room temperature)

White Chocolate Fudge

  • 1 x 395g can sweetened condensed milk
  • 1 x 375g pack Nestle white chocolate melts
  • 1 cup sifted icing sugar

Place the condensed milk and chocolate melts in a microwave safe bowl and cook in microwave for 6-10 minutes on high at one minute intervals. (Stir the mixture after each minute so it doesn't burn).

Once the mixture is cooked and looks sticky, stir through the sifted icing sugar and mix well.

Pour the fudge into a shallow tray lined with baking paperand place in fridge to set. Cut the fudge into 3cm squares before it sets too hard.

Honey Bubble Slice

  • 4 cups Rice Bubbles
  • 1/2 cup desiccated coconut
  • 120g butter (don't use margarine)
  • 3 tablespoons honey
  • 1/2 cup brown sugar

Place the Rice Bubbles and coconut in a large bowl and mix together - then set aside.

Melt the butter, honey and brown sugar in a saucepan over the stove - bring this to the boil, then cook for approx 3 minutes or until it becomes sticky.

Pour this hot syrup over the Rice Bubble mixture and stir until well combined.

Then either press the mixture into a tray lined with baking paper and put in fridge (cut into squares before it sets), Or, place spoonfuls of the mixture into small patty pans, then place in fridge to set.

Jam Slice

  • 125g butter or margarine
  • 1/2 cup caster sugar
  • 1 egg
  • 1 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 cup raspberry jam (or whatever your favourite jam is)

Topping for Jam Slice

  • 1 egg
  • 1/4 cup caster sugar
  • 1 cup desiccated coconut

Jam Slice

Preheat oven to 180 degrees. Grease a 20cm square tin and line with baking paper.

Place butter in large saucepan and melt gently on the stove. Take it off the heat.

Add in the sugar and egg and whisk it really well.

Sift the flour and baking powder into the pan and stir until well combined.

Tip mixture into the tin and spread evenly (use your clean hands and fingers to get into the corners)

Add the jam and spread evenly over the base with a spoon.

Topping

Place the egg, sugar and coconut in a bowl and mix well.

Then sprinkle this topping evenly over the jam.

Bake for 30 minutes until golden on top.

Let it cool in the tin then cut into slices.

Double Choc Chip Cookies

  • 200g margarine or butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 2 1/4 cups plain flour<
  • 1/2 teaspoon salt
  • 1 cup milk chocolate choc bits
  • 1/2 cup white chocolate choc bits
  • (if your child likes sultanas you can also add 1 cup to this mixture)

Preheat oven to 160 degrees.

In a large mixing bowl, cream the margarine and sugar with a wooden spoon until light and fluffy.

Then beat in the eggs one at a time, mixing well after each.

Mix in the vanilla essence and sift in the baking powder, plain flour and salt. Stir well to combine - mixture should be fairly stiff. Stir through the choc bits (and sultanas if desired).

Line two oven trays with baking paper and place heaped teaspoon amounts of the mixture onto the trays approx 5cm apart, (allowing room for spreading).

Bake in oven for 20-30 minutes or until golden brown on top. (Turning trays midway through cooking).

Allow to cool, then enjoy!

Coconut Ice

  • 4 1/2 cups icing (confectioner's) sugar, sifted
  • 1 cup shredded coconut
  • 1 x 395g can sweetened condensed milk
  • 1 eggwhite, lightly beaten
  • 1 teaspoon vanilla essence
  • Pink food colouring

Place the icing sugar, coconut, condensed milk, eggwhite and vanilla essence into a large bowl and mix well to combine.

Turn out onto a surface lightly dusted with icing sugar and knead gently.

Divide the mixture in half. Press one half into a greased 20cm x 30cm tin lined with baking paper.

Knead a few drops of food colouring into the remaining mixture.

Place the pink mixture on top of the first layer and gently press into the tin.

Sprinkle with the shredded coconut. Cover and refrigerate overnight. To serve, cut into 3cm squares.

Rocky Road

  • 375g good quality milk chocolate (dark or white)
  • 1/2 inch piece of copha
  • 250g pink & white marshmallows, chopped (easy with cooking scissors)
  • 1/2 cup crushed nuts
  • 1 packet soft fruit mini jelly jubes
  • 1/4 cup desiccated coconut

Place marshmallows, jubes, coconut and nuts into a large mixing bowl.

Melt chocolate and copha together in microwave and allow to cool slightly to avoid melting the marshmallows.

Pour chocolate mixture over the dry ingredients and mix well with a knife. Pour mixture into a lightly greased tray or flat tupperware container.

Allow to set for 2 hours in the fridge or for 30 minutes in the freezer. Once set, turn the Rocky Road out onto a cutting board and slice into pieces.

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Chocolate Balls (Bumblebees or Truffles)

Submitted by Alison (Mother of 3) - Mornington, VIC

  • 1 Packet crushed (marie) biscuits
  • 1 tin of condensed milk
  • 3/4 cup coconut (plus extra for covering the balls)
  • 1/2 teaspoon vanilla essence
  • 2 tablespoons cocoa

Place all the ingredients into a bowl and mix to a fairly firm consistency, (you may not need to use all the condensed milk).

Take a heaped teaspoon of the mixture and roll into a ball. Roll in the extra coconut until well covered. Place on tray lined with baking paper, then refrigerate until firm. Makes approx 30 - 36 Chocolate Balls.

 


SAVOURY TREATS

Kids Sushi

  • 1 x 185g can tuna, drained
  • 1/2 cup whole egg mayonnaise
  • 2 soft boiled eggs, peeled and chopped
  • 1 tablespoon chopped chives
  • 1 cup shredded cooked chicken
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 6 sheets nori paper
  • 1 cup cooked sushi rice
  • soy sauce to serve

Place the tuna and 1/4 cup of the mayonnaise in a bowl and mix to combine - then set aside.

Place the eggs in a bowl with the remaining mayonnaise, mash with a fork and stir through the chives - then set aside.

Place the chicken, hoisin sauce, honey and soy sauce in a bowl and mix to combine - then set aside.

Place a sheet of nori paper on a chopping board. Spread 2 tablespoons of rice along one edge of the sheet, leaving a 1cm border and top with 1 tablespoon of either tuna, egg or chicken mixture. Brush the border with a little water and roll to enclose the filling, ensuring the seam is on the bottom.

Repeat with the remaining ingredients. Slice the rolls and serve with soy sauce. (Serves 6)

Ham and Tomato Mini Quiches

  • 2 sheets frozen shortcrust pastry
  • 1/2 cup chopped leg ham
  • 1/2 cup grated tasy cheese
  • 2 green onions (shallots) finely chopped
  • 3 eggs
  • 1/2 cup milk
  • Cherry tomatoes, halved

Preheat the oven to 210 degrees.

Use a cookie cutter (or upside down glass) to cut 8cm rounds from the defrosted pastry.

Gently push the rounds into lightly greased shallow patty cases or 12 hole muffin tray.

Lightly prick the pastry then bake in hot oven for 5 minutes.

Remove from oven and add equal amounts of chopped ham, cheese and shallots to each pastry case.

Whisk the eggs and milk together then pour equal amounts into each case and top with a cherry tomato.

Bake in a moderate oven (180 degrees) for approx 15-20 minutes or until the egg is golden and firm.

Classic Pizza

  • 2 3/4 cups plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup grated parmesan cheese
  • 1 cup milk
  • 2/3 cup tomato puree
  • 150g sliced leg ham or mild salami
  • 1 red capsicum, sliced
  • 1 x 450g can crushed pineapple, drained<
  • 1 1/2 cups grated cheddar cheese

Preheat the oven to 220 degrees. Place the flour, baking powder, salt and parmesan cheese in a bowl.

Add the milk and stir together to form a dough. Remove from the bowl and divide into 4 balls.

Press out the balls to flatten, then roll out the dough to 3mm (1/2 inch) thick on sheets of non-stick baking paper.

Spread each round with the tomato puree, then top with the ham/salami, capsicum, pineapple and cheese.

Place on baking trays and bake for 15 minutes or until crisp and golden. Serves 4

Sausage Rolls

  • 500g sausage meat
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons tomato paste
  • Salt to taste
  • 2 sheets ready-rolled puff pastry
  • 2 egg yolks, lightly beaten

Preheat the oven to 180 degrees.

Combine the sausage meat, breadcrumbs, egg, worcestershire sauce, tomato paste and salt.

Cut each pastry sheet in half and divide the sausage mixture into 4 equal portions.

Place the mixture along the middle of each pastry portion and roll to enclose, with the seam underneath.

Cut each roll in half and place on baking trays lined with baking paper. Brush with the egg yolk and bake for 30-35 minutes or until golden and cooked through.

Serve with tomato sauce. Makes 8


DELICIOUS DRINKS

Rocky Road Shakes

  • 4 tall glasses
  • 4 tablespoons chocolate topping
  • 4 scoops vanilla ice-cream
  • 24 marshmallows (pink & white)
  • 4 scoops strawberry ice-cream
  • 2 cups milk

Place 1 tablespoon of chocolate topping into each of the 4 glasses.

Place 1 scoop of the vanilla ice-cream and 3 of the marshmallows into each glass and top with a scoop of the strawberry ice-cream.

Pour over the milk to fill the glasses then top each shake with 3 marshmallows.

Serve with straws and spoons. Makes 4

Mud and Worms Shake

  • 4 tall glasses
  • 8 small scoops chocolate ice-cream
  • 1/4 cup Milo
  • 1 1/2 cups milk
  • 16 jelly snakes

Place 4 of the jelly snakes into each of the 4 tall glasses.

Add 2 scoops of the chocolate ice-cream to each glass then sprinkle with half of the Milo.

Mix the remaining Milo with the milk and pour over the ice-cream. Serve with straws and spoons. Makes 4

Tangy Lemonade

  • 3/4 cup freshly squeezed lemon juice, strained
  • 1 1/4 cups caster sugar
  • 1.25 litre bottle soda water
  • Crush or cubed ice (to serve)

Place the lemon juice and sugar in a medium saucepan over low heat and stir until the sugar is dissolved.

Simmer for 3 minutes, to create a syrup. Remove from the heat, and leave to cool completely.

To serve, pour 1/2 cup of the lemon syrup into a large jug containing ice, then top with the soda water. Stir the lemonade before serving.

TIP: For pink lemonade, simply add raspberry cordial (according to taste) in the jug along with the lemon syrup before adding the soda water.

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IMPORTANT NOTICE: 

Kinder Kaboodle is taking a 'spring' break between 13th September and 5th October.
During this time orders can still be placed...please go to our 'Wrapping and Delivery' page for further information. Thank you!

At Kinder Kaboodle you can shop online for gorgeous, high quality childrens products required for daycare, crèche, kindy, kindergarten, preschool, prep and school. We offer Dream Kits, backpacks, lunch bags, snack and sandwich wraps, lunchboxes, library bags, swim bags, art smocks, aprons, pencil cases and sunhats. We also stock gumboots, raincoats, rainwear and umbrellas along with a large range of children's gift ideas, such as educational toys, wooden puzzles, soft toys, slumber bags, play tents, overnight bags, musical instruments, hair accessories, jewellery, sunglasses and cute bags for boys and girls. We stock quality childrens brands such as Penny Scallan, Rush Accessories, Bobble Art, Bestever, Little Swish, Chick Pea, Rolly Poly Kids, Feef, Western Chief, Smelly Welly, Alex & Charli, Bazoongi Kids, Happy Guru, Jam Industries, Milestone Press, Vintage Kid and Zebra Crossing Club, Heidi Ho and Dozer Sunhats, 4 My Earth, Red Wagon, Charlie and Lola, Fruity Faces, Hotbods, Pippi Longstocking, Crocodile Creek, Mini Rhubarb, Goldfish Gifts, Little Chipipi and Oscar Blue.