Fun Recipes for Children


I have four recipe pages. This one has some fun recipes for children. Check the bottom of this page for the other pages.

Nibblin' Fish

2 1/2 cups round toasted oat cereal

1 1/2 cups pretzel sticks

1 cup small fish shape crackers

1 cup mixed nuts or peanuts

1/3 cup cooking oil

2 teaspoons Worcester shire sauce

  • In a 13x9x2-inch backing pan combine oat cereal, pretzel sticks, fish shape crackers, and nuts.
  • Stir together oil and Worcester shire sauce; drizzle over cereal mixture, tossing to coat evenly.
  • Bake in a 300 degree oven for 30 minutes, stirring occasionally. Cool. Store in a tightly covered container. Makes about 6 cups.


S'more Gorp

2 cups honey graham cereal

1 cup tiny marshmallows

1 cpu peanuts

1/2 cup semisweet chocolate pieces

1/2 cup raisins

  • In a medium paper sack or a large plastic bag combing the cereal, marshmallows, peanuts, chocolate pieces, and raisins. Close the end of the bag and shake well. Store the mixture in a closed plastic bag or a tightly covered container. Makes about 5 cups.


Curly Taco Mix

1/4 cups butter or margarine

1 teaspoon chili powder

1/2 teaspoon ground cumin

3 cups small corn chips

2 cups puffed cheese curls

1 cup shelled pumpkin seed or peanuts

  • In a 13x9x2-inch baking pan heat butter or margarine in a 300 degree oven for 3 to five minutes or till melted. Remove pan: stir in chili powder and cumin.
  • Add corn chips, puffed cheese curls, and shelled pumpkin seed or peanuts. Stir to mix thoroughly.
  • Bake in the 300 degree oven for 15 minutes stirring once or twice. Cool. Store in a tightly covered container. Makes 5 cups.


Shake-a-Sack Cracker Snack

3 cups small square cheese crackers

3 cups oyster crackers

2 cups bite-size pretzel nuggets

1 0.4-ounce package buttermilk salad dressing mix

1/2 teaspoon dried, dillweed or dried oregano, crushed

1/4 cup cooking oil

  • In a medium paper sack or a large plastic bag combine the cheese crackers, oyster crackers, pretzel nuggets, the dry buttermilk salad dressing mix, and the dillweed or oregano. Close the end of the bag and shake till everything is mixed together well.
  • Pour the oil into the paper sack or plastic bag and shake well again. Store in a closed plastic bag or a tightly covered container. Makes about 8 cups.


Ugly Dumplings

1 medium peach or pear or 1 small apple or one can of any kind of pie filling

1 package (10) refrigerated

2 tablespoons sugar

3 tablespoons butter or margarine, melted

1/4 teaspoon ground cinnamon

  • Remove and discard pit or core from fruit. Peel and chop fruit.
  • Separate biscuits. On a lightly floured surface pat or roll each into a 4-inch circle. Place about 1 tablespoon or chopped fruit on each biscuit. Roll out thin.
  • Stir together sugar and cinnamon; sprinkle over fruit. dot each with some of the 2 tablespoons butter or margarine
  • Shape into half-moons or bundles. For half-moons, moisten edge of biscuits; fold in half over filling. Press with your fingers or a fork to seal. Place about 2 inches apart on an ungreased baking sheet, as shown below.
  • For bundles, moisten edge of biscuits; gather edge over filling. Pinch with your fingers to seal. Place in an ungreased muffin pan.
  • Brush with the 1 tablespoon melted butter or margarine. Bake in a 375 degree oven for 11 to 13 minutes or till golden. Remove to wire rack. Serve warm. Makes 10.


Hot Curlers

1 2 1/4-ounce can deviled ham

1/2 cup shredded Swiss, cheddar, or Monterey Jack cheese (2 ounces)

1/2 teaspoon prepared mustard

1 package (10) refrigerated biscuits

Milk or water

  • In a small bowl combine the deviled ham, cheese, and mustard. Set aside.
  • Separate biscuits; pat or roll each into a 4-inch circle. Spread each circle with about 1 tablespoon of the ham mixture. Roll up jelly-roll style.
  • Grease muffin pan. Place two rolled up biscuits, side by side, in each muffin cup, curving each into a U-shape with the open end up.
  • Using a pastry brush or your finger, brush rolls with milk or water. Bake in a 350 degrees oven for 20 to 25 minutes or till golden brown; remove. Serve warm. Wrap and store any remaining in the refrigerator. Makes 5.



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cupcakeMy Favorite Dessert Recipes

cupcakeSalads and Soups

cupcake Appetizers Recipes

cupcakeFun Recipes for Children

If you can't get enough of recipes, check our my Valentine's Day recipes, Saint Pat's Day recipes, Easter recipes, Fourth of July recipes, Thanksgiving recipes and my Christmas recipes.

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