ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Fast and Easy Recipes for Kids

Misc.
Hi,
I will be teaching a cooking class this summer at a day camp-2-5yr olds.
I'm looking for some fun hands on ccoking projects for the kids to do by themselvees.
I have about 20 minutes with them.
Any recipes that you would like to share would be greatly appreciated. I need to bresk down each recipe so that each child can do his own.
Thanks again.
MsgID: 0015482
Shared by: Ellen/ Miami, Fl
Board: Cooking Club at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vanilla Sponge Cake
  • VANILLA SPONGE CAKE 1/2 tablespoon unsalted butter 1/4 cup all-purpose flour, as needed 1/4 cup cornstarch 2 large eggs, separated 1/2 teaspoon pure vanilla extract 6 tablespoons sugar 1 pinch salt Heat oven to 350 d...
  • Chicken, Tomato and White Bean Soup (crock pot)
  • CHICKEN, TOMATO AND WHITE BEAN SOUP "Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!." Cooking time: 8 hours 1 medium onion, finely chopped 4 celery stalks, finely cho...
  • Baker's Holiday Marble Bark
  • BAKER'S HOLIDAY MARBLE BARK 6 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate (or 1 package Baker's Bittersweet Baking Chocolate) 6 squares (1 ounce each) Baker's Premium White Baking Chocolate 1 cup crushe...
  • Gazpacho Jiggler (Jell-O, 1979)
  • GAZPACHO JIGGLER 2 cups finely chopped tomatoes 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 1/2 cup finely chopped onion 2 tablespoons finely chopped fresh parsley 1 1/2 teaspoons salt 1/4 t...
ADVERTISEMENT
  • James' Prize-Winning Pan De Campo
  • JAMES' PRIZE-WINNING PAN DE CAMPO 4 cups flour 4 tablespoons sugar 2 teaspoons baking powder 1 tablespoon salt 1/4 cup vegetable oil 1/4 cup shortening Approximately 2 cups milk Preheat oven to 450 degrees F. Sift...
  • Swiss Steak (using canned tomatoes)
  • SWISS STEAK 1 (2 lb.) Beef chuck, boneless, about 1/2 inch thick* Commercial meat tenderizer* 1/4 cup flour, unsifted Salt (as desired) 1/8 teaspoon pepper 2 tablespoons fat or oil** 1 (16-ounce) can tomatoes 1 medi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Fast and Easy Recipes for Kids
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!