Here are some recipes I have used when “cooking” with kids in the classroom.
Because we often do not have access to heat, these are no-cook recipes that do not require heat. These are individual portion recipes so each child can make their own snack. For any recipe that uses peanut butter, I recommend replacing it with Sunbutter (sunflower seed butter) if you have a child in your classroom who is allergic to peanuts. It has the same texture, color, and personally, I think it has the same taste.
Check for all food allergies before using any recipe when cooking with kids. If you have a child in your class with food allergies, send home a list of ingredients for the parent to look over, sign, and return.
Mud Pie
Ingredients: Instant chocolate pudding Oreo cookies Milk Gummy worms Directions: Mix instant chocolate pudding according to the directions on the package. The children help add the “dirt” (pudding mix) and “rain” (milk) to make “mud.” To make this part extra fun, I punch holes in a styrofoam bowl and when the children pour the milk into the bowl it drips like rain into the mixing bowl. The children help mix the mud with a spoon. Put 2 Oreos in a ziplock bag for each child to crush. Put the crushed Oreos in a clear punch cup, add a gummy worm and 3-4 spoonfuls of pudding.
Pineapple Bagel Spread
Ingredients for one serving: 1 mini bagel half spoonful of crushed pineapple 1-2 spoonfuls of whipped cream cheese Directions: Mix together the crushed pineapple and cream cheese. Spread the mixture on a mini bagel half.
Strawberry Ritz
Ritz crackers Strawberry preserves or jam Spreadable cream cheese Directions: Mix a spoonful of strawberry preserves and a spoonful of cream cheese together. Spread mixture on 2 Ritz crackers. This could be made with other kinds of jam (blackberry, raspberry, etc.)
Strawberry Shortcake
Ingredients: Mini sponge cake or piece of angel food cake or pound cake Strawberries, sliced Whipped cream topping Directions: Layer ingredients in a clear punch cup.
Mini Pizza
These are made by spreading Ragu Pizza Quick sauce on an English muffin half, then sprinkle on some shredded mozarella cheese. (These can be warmed in a toaster, microwave, or oven at 350 degrees for 10 minutes or less, but that’s optional.)
S’mores
Stack half of a graham cracker, half of a chocolate bar, and spread marshmallow cream on top.
Rainforest Sundae
Place chunks of pineapple, mango, and banana in a clear punch cup or ice cream dish. Add one scoop of vanilla ice cream or frozen yogurt. Drizzle chocolate syrup on top.
Deviled Eggs
Ingredients for one serving: 1 boiled egg small amount sweet pickle relish small amount mayonnaise Directions: Cut the egg in half, and place the yolks in a bowl. Mash the egg yolks in a bowl with a fork, and add relish and mayonnaise. Mix ingredients. Spoon the mixture into the egg whites.
Turkey Flat Bread
Ingredients: Flat bread Spreadable cream cheese or Cheese Whiz Sliced turkey deli meat Directions: Spread the cheese on the flat bread. Add the turkey slices and roll the bread.
Cinnamon Pears
Ingredients for one serving: 1/2 cup canned diced pears 1 tsp. sugar (brown or white) 1/4 tsp ground cinnamon Directions: Put diced pears in a bowl and sprinkle on the sugar and cinnamon. (This can also be microwaved, but that’s optional.)
Pumpkin Sandwich Cookies
Ingredients for one child: Four ginger snap cookies 3 spoonfuls of vanilla pudding or whipped topping 1 spoonful of canned pumpkin Small cup of white icing (or cream cheese) Orange food color Small squeeze tube of black icing Directions: Stir canned pumpkin and the vanilla pudding or whipped topping together. Place a spoonful of the mixture onto a ginger snap cookie. Gently place another gingersnap cookie on top (do not squish it down). These can be frozen. I usually place them on a sturdy paper plate and write the child’s name beside each, and place them in the freezer on the plate. After they are frozen, you can decorate the cookies like a pumpkin. Add a drop or two of orange food color to each child’s cup of white icing (or cream cheese). Let the child stir the icing with a popsicle stick and spread it on the sandwich cookie. Use a small squeeze tube of black icing to make a pumpkin face.
Pumpkin Pie
Ingredients for one serving: Mini graham cracker crust 3 spoonfuls of vanilla pudding 1 spoonful of canned pumpkin 1 spoonful of whipped topping Directions: Stir the vanilla pudding and canned pumpkin together. Spoon the mixture into the mini pie crust. Top with whipped topping.
Lemon Pie
You need a miniature graham cracker piecrust, disposable bowl and spoon. Put one spoonful of whipped topping, one spoonful of frozen lemonade concentrate, one spoonful of sweetened condensed milk into the bowl and mix. Scoop the mixture into the piecrust.
Chocolate Pie
Ingredients: Mini graham cracker pie crusts Instant chocolate pudding Whipped cream topping Directions: Spoon chocolate pudding into the pie crust. Top with whipped topping.
Peanut Butter Pizza (Or Sunbutter)
Ingredients: Peanut butter One English-muffin half per child Toppings: banana slices, mini marshmallows, raisins, cake sprinkles Honey (in squeeze bottle) Directions: Spread peanut butter on English muffin. Add any toppings you choose. Honey drizzled on top is optional. (Use sunbutter for children with peanut allergies.)
Peanut Butter Balls (Or Sunbutter)
Each child will need a bowl, spoon, waxed paper, 1/2 cup powdered milk, 1/4 cup peanut butter, and honey. Add the powdered milk, peanut butter, and small amount of honey to the bowl and stir. When it is all mixed together, roll the mixture into balls and place on the waxed paper. Refrigerate. (Use sunbutter for children with peanut allergies.)
Peanut Butter Fudge (Or Sunbutter)
Ingredients for one serving: 1/4 cup vanilla or chocolate frosting 1/4 cup peanut butter Directions: Stir ingredients together until well-blended. Spread on a small styrofoam plate and refrigerate for 30 minutes. (Use sunbutter for children with peanut allergies.)
Peanut Butter Banana Delight (Or Sunbutter)
Ingredients for one serving: sliced banana 3 tablespoons whipped topping 2 teaspoons peanut butter Crushed graham crackers Directions: Stir together whipped topping and peanut butter. Put a graham cracker in a ziplock bag for children to crush, and layer the graham cracker in the bottom of a punch cup. Add peanut butter whipped cream and sliced bananas. (Optional: Drizzle chocolate syrup on top.) (Use sunbutter for children with peanut allergies.)
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