Kids in the Kitchen Archives - Page 2 of 10

Halloween Candy Coated Pretzel Rods

October 23, 2014 by Melissa

The house is all ready for Halloween. We’ve watched all the movies in our DVD arsenal and a few old favorites on Netflix. The costumes are picked out. The pumpkins are carved. This weekend we’re co-hosting a neighborhood parade and party for the community. We’re working on games and activities and of course spooky treats to serve to everyone.

Sabreena and Shae spent lots of time putting these Halloween Candy Covered Pretzels together. They scoured Pinterest for ideas and came up with Ghosts, Mummys, Monsters and Frankenstein.

Using candy wafers, chocolate, colored sugar, candy eyes and pretzel rods they made enough snacks for all the joining the party. We have other goodies happening but these were done without my help or my input.

Do you have any special Halloween party plans?

Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Vanilla Brown Sugar French Toast

October 16, 2014 by Melissa

Breakfast for dinner is like the greatest idea ever. No one ever moans and groans about that. The thought of gooey syrup or loaded up eggs makes everyone in our house smile. One day this week when my dinner plans fell through we went to plan B, French Toast. But we gave it a spin making it Vanilla Brown Sugar French Toast with the addition of Bailey’s coffee creamer.

We happened to have a sliced loaf of country bread leftover from the weekend. That’s something that never happens. I said breakfast for dinner and the kids immediately say pancakes or waffles. They prefer sweet breakfast for sure. I mentioned French Toast and got YES’s all around.

I turned to Shae and said it’s time to make dinner. She cracked the eggs, whisked them up, dunked the bread and sprinkled the cinnamon. She was the last to eat because she wanted to be sure she made dinner not just her serving. She’s not too eager to use the spatula right now. She got a little burn a week ago and it tore down her confidence in the kitchen a little. We have to build up those skills a little more again.

French Toast is always one of those meals that gets eaten so quickly. It takes just a little syrup or honey or powdered sugar to make it perfect. This one was doctored up with my coffee creamer. I don’t use it very often so I thought it would make a tasty addition to the egg mix instead of milk. I now want to try this with all different kinds of creamers.

Vanilla Brown Sugar French Toast

Ingredients

Hearty Sliced Bread
4-6 eggs
1/4 cup flavored creamer
cinnamon
butter for pan

Directions

In a large skillet melt a teaspoon of butter over medium heat.
In a wide bowl whisk together eggs and creamer.
Dunk bread in egg mixture and place in hot skillet. Fit 2-3 slices in pan but don’t overcrowd.
Sprinkle cinnamon on bread in the pan.
Flip over to brown second side of bread. Continue through loaf of bread, adding more butter as needed.
Serve with butter, syrup or honey and powdered sugar.

Having the right bread is key for this recipe. It doesn’t work as well with super soft breads as you won’t get a really good crisp. Don’t skip the butter either.

Vanilla Brown Sugar French Toast

Ingredients

Hearty Sliced Bread
4-6 eggs
1/4 cup flavored creamer
cinnamon
butter for pan

Instructions

In a large skillet melt a teaspoon of butter over medium heat.
In a wide bowl whisk together eggs and creamer.
Dunk bread in egg mixture and place in hot skillet. Fit 2-3 slices in pan but don't overcrowd.
Sprinkle cinnamon on bread in the pan.
Flip over to brown second side of bread. Continue through loaf of bread, adding more butter as needed.
Serve with butter, syrup or honey and powdered sugar.

https://lookwhatmomfound.com/2014/10/vanilla-brown-sugar-french-toast.html

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Spicy Oatmeal Raisin Butterscotch Cookies #kidsinthekitchen

October 10, 2014 by Melissa

When fall rolls around the tastes for snacks and treats change. When it’s time for dessert its usually fewer requests for ice cream but more for gooey brownies. After School Snacks are now warm or spicy or sometimes a little of both like these oatmeal raisin butterscotch cookies.

With a big dose of cinnamon and a pinch each of chili, ginger, clove and nutmeg they give off a warmth that feels so good especially as the season cools off.

Shae saw me bring home a huge container of oatmeal and said she wanted to make cookies. Who am I to deny a girl and her cookies. I gave her all the ingredients, the recipe and let her get to work.

Oatmeal Raisin Butterscotch Cookies-makes 24 cookies

Ingredients

1/2 butter, softened
1 cup brown sugar, packed
1/2 white sugar
1 cup flour
2 tsp baking soda
1/2 tsp cinnamon
pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
1/2 salt
2 large eggs
1 tsp vanilla extract
3 cups old fashioned oats
1 cup raisins
1/2 cup butterscotch chips

Directions

Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
In a mixing bowl cream together butter and sugars till creamy.
Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
In a separate bowl blend together flour, baking soda, spices and salt
Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
Add oats, raisins and butterscotch chips and blend for 10 seconds.
Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.

These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?

Spicy Oatmeal Raisin Butterscotch Cookies

Ingredients

1/2 butter, softened
1 cup brown sugar, packed
1/2 white sugar
1 cup flour
2 tsp baking soda
1/2 tsp cinnamon
pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
1/2 salt
2 large eggs
1 tsp vanilla extract
3 cups old fashioned oats
1 cup raisins
1/2 cup butterscotch chips

Instructions

Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
In a mixing bowl cream together butter and sugars till creamy.
Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
In a separate bowl blend together flour, baking soda and salt
Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
Add oats, raisins and butterscotch chips and blend for 10 seconds.
Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.

https://lookwhatmomfound.com/2014/10/spicy-oatmeal-raisin-butterscotch-cookies-kidsinthekitchen.html

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

DIY Refrigerator Letter Magnets #kidsinthekitchen

October 3, 2014 by Melissa

My kids are older so we’ve passed the stage of singing letter magnets on the fridge. We still have lots of magnets but we’ve upgraded to ones that have memories, are handmade, and do double duty (like powerful rare earth magnets that hold everything from the school menu to a half-open bag of rice! Those “classic” primary color letters don’t really fit our style anymore. What does a crafty mom and crafty kid too then, they DIY Refrigerator Letter Magnets.

We wanted to make them so it would allow us to leave little notes to each other. Making them small allowed us to make many of them, a couple alphabets worth.

Refrigerator Letter Magnets

1/2″-3/4″ clear glass, flat gems (found in floral arranging section)
old magazines, junk mail, brochures
clear drying school glue
super glue or hot glue
scissors
disc magnets 1/2″-3/4″

Leaf through old magazine, seek out bright and fun headlines and titles. Determine if they’ll fit behind your marble by simply placing the gem on top and making sure you can see the letter, number or symbol clearly.

Apply clear drying school glue to the back of the marble, press firmly to the letter/page. Let completely dry for up to 1-2 hours.

When the glue has completely dried carefully cut/trim paper away from glass gem so paper does not stick out from behind gem. Using hot glue/super glue attach the magnet and to glass gem, pressing firmly.

Magnets will be ready to use in 10 minutes.

*****Keep careful watch using hot glue or super glue around children.

Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of Eco Incognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Homemade Cheese Crackers Recipe #KidsintheKitchen

September 25, 2014 by Melissa

Here’s another snack time adventure with me and Shae. This time I wanted to see what all the hype was about homemade cheez-its. I’ve seen so many recipes saying how good they were, how easy they were, blah blah. This is our version of homemade cheese cracker for #kidsinthekitchen.First off I’ll start off by saying these tasted nothing like cheez-its. But that’s a good thing. These were by far better. Their real cheese and butter flavor cannot be imitated in a box. The ingredient list if short, the mixing was easy and they baked quickly. They do take some time to create especially if you want small bite size crackers. I’m guessing they made bigger would work too but I like the small pop in your mouth size of these.

Shae was the main chef again so that’s telling you how simple this truly was.

Ingredients

2 cups shredded sharp cheddar (not bagged shredded)
1 tsp salt
1 cup flour
4 tbls butter slightly softened, cut into cubes
3-4 tbls cold water

Directions

In the bowl of your mixer or food processor add all of the ingredient except for the water.

When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.

Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.

Wrap the dough in plastic film and refrigerate for 1 hour.

Remove from fridge, divide into 2 sections and start working on 1st half.

Roll out dough till 1/8″ thick.

Using a bench scraper or knife cut your dough into bite size squares, approx 1″ x 1″. Don’t let those little end bits go to waste, bake them up too.

Arrange your crackers on a parchment lined baking sheet.

Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.

Top with salt, parmesan cheese, chili powder, fresh herbs or pepper if you desired.

Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they’ll be. I find them several hours later.

Store in an airtight container.

Ours were gone in less than 3 days and that was because we rationed them. I’m going to invest in a simpler cutting method or maybe even cookie cutters for next time. I already know there’s going to be a next time.

Homemade Cheese Crackers

Ingredients

2 cups freshly shredded sharp cheddar
1/2 tsp salt
1 cup flour
4 tbls butter slightly softened, cut into cubes
3-4 tbls cold water

Instructions

In the bowl of your mixer or food processor add all of the ingredient except for the water.
When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.
Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.
Wrap the dough in plastic film and refrigerate for 1 hour.
Remove from fridge, divide into 2 sections and start working on 1st half.
Roll out dough till 1/8" thick.
Using a bench scraper or knife cut your dough into bite size squares, approx 1" x 1". Don't let those little end bits go to waste, bake them up too.
Arrange your crackers on a parchment lined baking sheet.
Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.
Top with salt, Parmesan cheese, chili powder, fresh herbs or pepper if you desired.
Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they'll be. I find them several hours later.
Store in an airtight container.

https://lookwhatmomfound.com/2014/09/homemade-cheese-crackers-recipe-kidsinthekitchen.html

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

DIY Mancala Board #kidsinthekitchen

September 18, 2014 by Melissa

Having kids of varying ages there aren’t too many things that they all have interest in. Board games is tops on that list though. Games is something they can always agree on. Sabreena remembered playing a game in elementary school called Mancala. I’ve never played it but have heard of it. She looked in the fridge on day and said save that egg carton when it’s empty, I have a project for it. Using an 18-count egg carton Sabreena fashioned her own Mancala board and grabbed some glass gems from my craft cabinet. Within 1 hour of her big idea she and Shae were playing. Like I said I didn’t know how to play the game but apparently Shae did and they went through about 4 games before dinnertime. This is now a nightly ritual, one I don’t mind at all. I’m gonna bring all the quiet games into the living room so we can have nightly intellectual games instead of tv and video game time. Materials and Directions

18-count egg carton
strong glue such as E6000
pen knife or other sharp knife
Tissue paper & mod podge (or washi or duct tape)

Using the knife slice one long row of egg cups from the carton. Cut 2 sections of 2 cups to use as the “store” and cut out the dividers of those 2 pieces. Glue the store cups on the ends of the remaining carton, set aside to dry for several minutes. Seal up the holes in the “store” cups with paper or tape. The girls used colorful tissue paper and mod podge. This just made the game board a little more festive. Your game is ready to play with marbles, rocks, seeds, beads or in our case glass gems. Mancala is the word for this type of “sowing” game. There are many versions of it around the world from many cultures. This is the version my girls play. One day I’ll invest in a beautiful wood board that will last a long time but for now I’ll relish in the ingenuity of my smart girls to create their own fun. Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Fried Cinnamon Sugar Apple Rings #kidsinthekitchen

September 12, 2014 by Melissa

This might be my proudest moment ever as a parent. Cooking with the kids has had many stumbling blocks and of course successes. One of my favorite moments was when Shae and I made our own chewy soft pretzels and the non-cooking post with the clay mini food. This week for #kidsinthekitchen Shaun stepped up to the plate and cooked these Fried Cinnamon Apple Rings just about by himself.

Shae and I started on our own like usual. I cut & cored the apples, Shae made the batter, cinnamon sugar and powdered sugar glaze. We had a little assembly line going and I attempted to have her add the apples to the oil but she was scared so I stepped in for that.

Shaun wandered in and immediately wanted to help. He took over at the stove and manned the frying stage. I stepped to the other side of the kitchen and let him do it. He did wonderfully with very little guidance from me. We didn’t have the Copper Crisper from New Easy so I was nervous with him being so close to a pot of hot oil but he proved himself worthy. Shae kept saying that they were doing so good they could make these all the time. I squashed that idea and made sure they understood this was a parent supervised activity.

They made a great team. Shae dried the apple rings, dipped them and Shaun fried them. Great teamwork.

These tasted just like the apple cider doughnuts we get from the orchard. The apple is still a bit firm but the cinnamon and crisp batter are warm and inviting and it’s easy to eat and eat and eat.

Ingredients

3 medium size apples, we used honey crisp but granny smith would be great
1 cup plus 1 cup complete pancake mix
1 cup water
2 tbls sugar
1/4 tsp cinnamon
1/2 powdered sugar
2-3 tsp milk
canola or vegetable oil for cooking

Directions

In a large sauce pan heat oil up to 350 degrees

Slice peeled apples into 1/2 inch thick rings. Using a small cookie cutter (or large frosting tip) remove core and seeds.

Set aside on paper towels to dry.

Mix 1 cup pancake mix & 1 cup of water till most lumps are gone, set aside.

Mix sugar and cinnamon in small bowl, set aside.

Mix powdered sugar and milk in small bowl till smooth, set aside.

When oil has come to temperature dip apple rings in remaining dry pancake mix then into prepared pancake batter. Shake excess batter off apple rings before gently dropping in oil. I had Shaun hold 1 inch of the coated apple in the oil to set before dropping in. This helped them from sticking to each other.

As they turn a golden brown gently turn them and cook the other side. The rings should be done in 3-4 minutes.

Remove and let drain on paper towels.

Sprinkle with cinnamon sugar while they are hot. Drizzle them with glaze as you serve them.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Back to School Lunch Box Notes #kidsinthekitchen

September 4, 2014 by Melissa

This is week 2 of Back to School for our household. The kids are back into their routines and so far so good. We’ve even gotten into better lunch making routines and are packing healthier foods. It’s totally up to me to shop for the right ingredients but they kids are making great choices already. To brighten up their lunches even more I created another set of fun Lunch Box Notes to bring some smiles during their day.

Go ahead and click on the image to get a bigger, 8 1/2 X 11, size to print, cut and slip into your child’s lunch box.

Come join me and my co-hosts Paula at Frosted Fingers, Sara at Sensibly Sara, Reesa of Momma Lew, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Lucky Charms Marshmallow Treats #kidsinthekitchen

August 28, 2014 by Melissa

Afterschool snacks tend to be healthy and on the small side so they don’t interfere with dinner. But there comes that moment when the kids are wanting something different than celery with peanut butter or a yogurt. That’s when the genius of Lucky Charms Marshmallow Treats happens.

I honestly think these are better than traditional Rice Krispie Treats. No more sweeter but with a different flavor because of the oat cereal. Shaun was my chef on hand this time. We got these done before Shae got home and tried to takeover. She’s bossy like that sometimes.

The ingredients list is easy, marshmallows, butter, cereal and salt. Yes salt, trust me.

Ingredients

16 oz large marshmallows (approx 1 bag plus 1 cup)
11oz box of Lucky Charms
4 tbsp butter
1/4 tsp salt

Directions

Prepare large baking dish with cooking spray and set aside.
Separate the marshmallow and cereal into their own bowls.
Sprinkle 1/3 of Lucky Charm marshmallows on the bottom of baking dish.
In a large saucepan set over medium/low heat melt butter and then add marshmallows and stir till completely melted.
Add cereal and stir till thoroughly coated. Then add remaining marshmallows and quickly stir.
Pour into baking sheet and with a plastic sandwich bag coated in cooking spray press the mixture down and shape into corners and edges.
Let cool for 10 minutes then enjoy.

Try not to indulge like Rob with his dad sized bite.

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers, Sara at Sensibly Sara, Reesa of Momma Lew, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Turkey Pesto Meatball Sandwiches #kidsinthekitchen

August 22, 2014 by Melissa

“Mom, how about we make up our own cookie recipe for kids in the kitchen?”. That was Shae’s idea for this week’s post. I told her we needed a little more time to research existing cookie recipes to see what would work. Instead we made a family dinner that everyone loved, Pesto Turkey Meatball Sandwiches with Tomato Jam.

Who doesn’t love a meatball sandwich loaded with melted cheese and sweet and spicy tomato sauce for dipping? We do so it was a fantastic plan. We used ground turkey but any meat would work for this recipe.

I did the onion chopping because I wanted them fine but Shae worked the food processor, mixed the meat and formed them into meatballs. She wasn’t crazy about handling raw meat but she was a trooper. She even mention how much work was involved in making homemade meatballs. This is exactly why I don’t make them.

Ingredients

Meatballs

1 1/3 lb ground turkey (or any other ground meat)
1/2 cup finely chopped onion
6 button mushrooms, stems removed, finely chopped
2 tbls prepared pesto
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper

Tomato Jam

2 lbs cherry tomatoes, washed
2 cloves chopped garlic
2 tbls olive oil
2 tsp sugar
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Directions

In a large saucepan over medium heat add all of the tomato jam ingredients and simmer till mixture is reduced to a thick sauce, approx 45-60 minutes.

In a large mixing bowl gently fold all of the meatball ingredients until combined.

Gently form the meat into the size you prefer, do not squeeze.

In order to maintain a good round shape you should refrigerate your meatballs before forming. We did not care about the shape so we went from bowl to pan.

In a large skillet arrange enough meatballs to fill the pan without touching and brown on all sides.

Transfer to 300 degree oven to finish cooking for 10-15 minutes.

Serve on your favorite roll, topped with cheese and tomato jam.

*When making anything meatball or meatloaf related take a small bite size amount of meat and cook in a pan to make sure seasonings are just right.

Turkey Pesto Meatball Sandwiches #kidsinthekitchen

Ingredients

1 1/3 lb ground turkey (or any other ground meat)
1/2 cup finely chopped onion
6 button mushrooms, stems removed, finely chopped
2 tbls prepared pesto
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper
2 lbs cherry tomatoes, washed
2 cloves chopped garlic
2 tbls olive oil
2 tsp sugar
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Instructions

In a large saucepan over medium heat add all of the tomato jam ingredients (cherry tomatoes to red pepper flakes) and simmer till mixture is reduced to a thick sauce, approx 1 hour.
In a large saucepan over medium heat add all of the tomato jam ingredients and simmer till mixture is reduced to a thick sauce, approx 45-60 minutes.
In a large mixing bowl gently fold all of the meatball ingredients until combined.
Gently form the meat into the size you prefer, do not squeeze.
In order to maintain a good round shape you should refrigerate your meatballs before forming. We did not care about the shape so we went from bowl to pan.
In a large skillet arrange enough meatballs to fill the pan without touching and brown on all sides.
Transfer to 300 degree oven to finish cooking for 10-15 minutes.

https://lookwhatmomfound.com/2014/08/turkey-pesto-meatball-sandwiches-kidsinthekitchen.html

Shae woke up the next morning asking if there were any meatballs left. HA, no way. They couple that were left were gobbled down by Rob when he found them in the fridge floating in the leftover tomato jam. This is something we’ll make again.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Do you have any special Halloween party plans?

These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?

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