Now more than ever do we have time to cook with our children. Time in the kitchen not only is quality family time, it also teaches math and science. Here are 5 different recipes that we like to get the boys involved with making.
Tips for cooking with your kids.
- It is going to get messy. Just let the mess go and remember you are making memories and teaching true life skills.
- Get a good stool that allows your kids to be at the right level to mix ingredients.
- Small kitchen appliances such as a food processor are great safe ways to let your kids chop veggies.
Four Kid Friendly Recipes
- Salsa – This is a favorite for our boys to make. There is a lot of just dumping and button pushing, but it is not all about that it is more about creating a fresh dish that we all enjoy! This is where our cuisinart food processor comes in handy. See My Go-To- Salsa Recipe.
- Flour Tortillas – Our boys love to roll out their own tortillas. Arturo will mix the dough and then he will pinch off a little bit for the boys to roll out. This recipe is a great sensory play in that they feel the texture of the dough and roll it out. We even cook their little tortillas for them to eat.
- Pizza – Pizza is a perfect family night activity. You can make a large pizza and let everyone add the toppings. Or you can make little individual pizzas and let your kids build their own. We also always eat pizza in front of the TV…so who is up for a Movie night?
- Cookies – Baking cookies combines it all, math, science and quality family time that will sure make lasting memories. Arturo’s mom had a rule that if you baked it you could eat as much of it as you wanted. Not a bad rule in my mind! We love to do individual cookies from the back of the Toll House Chocolate Chip bag, or you could make our Cowboy Cast-iron Cookie.
Stuffed Breakfast Crescent
Right now, our family is trying to figure out how to make this new normal. However, one thing that keeps us all moving forward is starting our day with a hot breakfast. Now that we have a little more time in the morning’s instead of rushing off to school and chores, we are letting the boys help make breakfast. These Stuffed Breakfast Crescents are perfect for kid participation. They get to choose what they want to stuff it with, which is usually cheese, eggs and beef breakfast sausage. Arturo and I might add a little Chile to ours or even some spinach. So, the stuffing ideas are endless.
Grands Big and Buttery Crescents
Breakfast Beef Sausage
Optional – Green Chile, Spinach
Stuffed Breakfast Crescents with Beef Breakfast Sausage
Preheat your oven to 350.
Begin by cooking al your ingredients you are going to use to stuff the crescents.
Next lay out your crescent triangles.
Place a small amount of your sausage, egg, and any others on the wide end and roll up the best you can. There will be a little of the filling come out the sides, but just tuck it back in and place on a cookie sheet. Bake for 12-15 or until golden brown.
Stuffed Breakfast Crescents
- 1 can Grands Big and Buttery Crescents
- 1/2 cup Cheese Colby Jack or Cheddar
- 4 Eggs scrambled
- 1/2 lbs Breakfast Beef Sausage crumbled
- Preheat your oven to 350.
- Begin by cooking al your ingredients you are going to use to stuff the crescents.
- Next, lay out your crescent triangles.
- Place a small amount of your sausage, egg, and any others on the wide end and roll up the best you can.
- There will be a little of the filling come out the sides, but just tuck it back in and place on a cookie sheet.
- Bake for 12-15 or until golden brown.
Beef Breakfast Sausage
- 1 lb ground beef
- 2 tsp chopped fresh sage or 1/2 teaspoon rubbed sage (we used fresh sage, but will be using dried for the future for convince)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 to 1/2 tsp red pepper flakes
- Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly. To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Cook's Tip: Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3 to 4 months. To use, heat large nonstick skillet over medium heat until hot. Add frozen crumbles and cook 6 to 9 minutes or until crumbles reach 165°F, stirring occasionally.