Kid Friendly Recipes
Comfort Cusines
Eating a Memory
Quick n’Easy
“Can Do” Kids Cook
The following recipes are fun for kids to make and enjoy. Most require no cooking or baking and minimum adult supervision and assistance.
Dirt Cups – 10 servings 
2 cups cold milk
1 pkg. (4 serving size) Jell-O instant chocolate pudding
1 pkg. of Cool Whip whipped topping, thawed
1 pkg. (16 oz.) Nabisco chocolate wafer cookies
Gummy worms
10 (7 oz.) plastic cups
Directions
Put the cookies in a large zip-lock bag and crush with a rolling pin.
In a bowl, combine pudding mix and milk until well blended.
Fold in the whipped topping.
Fill plastic cups with pudding mixture alternating
with the cookie crumbs
Top with cookie crumbs.
Refrigerate for at least one hour
Decorate with gummy worms and serve
Ants on a Log – 8 servings
4 tablespoons of Jiffy creamy peanut butter
2 teaspoons of currants or raisins
4 stalks of celery hearts
Directions:
Spread peanut butter on celery
Place currants on peanut butter
Cut celery in half
Fish in the River – 8 servings
4 tablespoons Philadelphia whipped cream cheese
2 teaspoons of sugar or 2 packets of Splenda
4 stalks of celery
24 colored Pepperidge Farm Goldfish
Directions
Combine cream cheese and sugar or Splenda
Spread cream cheese on celery
Place 6 pieces of goldfish on each celery stalk
Cut celery in half
Tuna Boats- serves 6
2 – 6oz can of Chicken of the Sea tuna in oil or water
3 – Pepperidge Farm hot dog buns
4 – 6 tablespoons Hellmann’s mayonnaise
36- Pretzel sticks
Sign made from paper and taped to straw
Directions
Prepare tuna by mixing with mayo
Split each hot dog bun in two
Hollow out each bun to hold the tuna
Fill bun
Ad pretzels to be oars
Tape name of boat to straw and insert in each tuna boat
Strawberry Cream Tarts – Serves 12
1 – Package of frozen Athens mini Phyllo dough shells (thawed)
1 pkg of Jell-O vanilla instant pudding
2 cups of cold milk
6 strawberries cut in half
Directions
Defrost ready to eat shells
Prepare pudding as directed on pudding pkg.
Let pudding stand for 5 min.
Cut strawberries in half
Spoon pudding into shells
Place a half of a strawberry on each filled shell
Serve
Comfort Cuisines
These recipes have reduced sugar, sodium and fats. Some are healthier versions of old favorites.
Desserts
Lemon Burst Cake – Serves 10
Ingredients 
1 box of Pillsbury Reduced Sugar Cake Mix
Juice of 2 large lemons
1/2 cup of Splenda, granulated
Water
1 container of Cool Whip Lite
Directions
Prepare cake as directed on box
Prepare a 13x 9 cake pan by spraying with no calorie vegetable spray
Bake at 350 for 34-38 minutes or until a toothpick inserted into the center of the cake comes out clean
Take juice of lemons and combine with water until it make 1/4 cup
Add Splenda to the lemon juice mixture and stir well
Cool cake for 10 min and remove from the pan
When the cake is almost cool, use a cake tester to punch holes in the top of the cake about 1/4 in apart.
Drizzle the lemon juice mixture over the holes
Refrigerate for at least 4 hours
Cut into squares and serve with a dollop of Cool Whip
Keep leftovers refrigerated for freshness
Chocolate Cream Pie – Serves 10
Ingredients 
9in. Pet Ritz pie shell (frozen, ready-made)
2 pkgs (0.8oz/22g) of cook/serve Jell-O sugar-free chocolate pudding
3 1/2 cups of 2% milk (can use Lactaid Milk)
6 oz of Cool Whip whipped topping
Directions
Preheat oven to 400
Defrost pie shell for 15 minutes
Prick shell with a fork to prevent shrinking
Bake pie shell according to package directions
Cool the pie shell completely before filling
Mix pudding and milk in saucepan, cook over medium heat
Stir with wooden spoon until the mixture comes to a boil
Remove from heat, cool for 10 minutes (stir occasionally while cooling)
Pour in pie cooled pie shell and let filling cool for an hour before refrigerating
Refrigerate 3-4 hours Cover pie with whipped topping before serving
Coconut Custard Pie – Serves 8-10
Ingredients
9” Pet Ritz pie shell (frozen, ready-made)
2 pkgs (0.8oz/22g) Jell-O sugar-free cook/serve vanilla pudding
3 1/2 cups of 2% milk (can use Lactaid Milk)
1/4 cup Bob’s Red Mill unsweetened coconut
2 tsp of coconut extract
1/4 cup of sweetened coconut (for toasting)
Directions
Preheat oven according to pie shell directions on label
Defrost pie shell for 15 min.
Fork prick shell with a fork to prevent shrinking
Bake shell according to package directions
Cool shell completely before filling
Mix pudding and milk in a saucepan, cook over medium heat
Stir with wooden spoon until mixture comes to a boil
Remove from heat and stir in unsweetened coconut and coconut extract
Cool 10 minutes, stirring a few times, then pour into shell
Toast sweetened coconut on cookie sheet in the oven until brown
Tosses cooled toasted coconut on top of pie and refrigerate 4 hrs.
No Bake Strawberry Velvet Cake – Serves 12
Ingredients
No calorie PAM Original vegetable spray
2 pkgs. (0.3oz/8.5g)Jell-O sugar free strawberry gelatin
32 soft ladyfingers
5 tbsp. Low sugar Smucker’s strawberry preserves
1 pint of fresh strawberries, sliced
2 cups boiling water
1 cup cold water
1 tub of frozen Cool Whip topping (thawed)
Directions
Lightly spray 8 in. spring form pan with no calorie vegetable spray
Dissolve gelatin in boiling water and add 2 tbsp preserves
Add cold water and stir
Refrigerate gelatin mixture until it begins to firm
Tightly line sides/bottom of spring form pan with ladyfingers
Remove gelatin from refrigerator when beginning to firm
Beat gelatin with a wire whisk or on low speed of hand mixer until frothy
Add tub of whipped topping
Gently fold topping into gelatin until completely blended and creamy
Pour mixture into spring form pan and let set for a few minutes
Cover top of cake with berries
Soften preserves in microwave (15 seconds), glaze cake and refrigerate
Apple Pie – Serves 8 – 10
Ingredients
2 cups of Gold Medal all-purpose flour
2/3 cup +2 tablespoons of Crisco shortening
¼ teaspoon of salt
¼ cup of cold water
Pie Filling
8 baking apples cut in 1/4 in thick slices
1 1/2tablespoons of flour
3/4 teaspoon of cinnamon
2/3 cups of granulated Splenda
1 tablespoon of unsalted butter, cut in to small pieces
Directions
Preheat oven to 425
Filling
In large Bowl mix cinnamon, flour and Splenda together
Add apples and toss until all apples are coated with dry mixture
Pour coated apples in pie filling
Sprinkle with pieces of butter
Pie Crust
Mix flour and salt in a bowl and cut in shortening with a pastry cutter until particles look like peas
Sprinkle with water, 1 tablespoon at a time and mixing until all the flour mixture is moist
Gather dough with hands, cleaning the sides and the bottom of the bowl as you shape the dough into a ball, turn out on a lightly floured cloth-covered board. Divide dough into two pieces – one slightly larger than the other, lightly flour a rolling pin.
Using the larger piece of dough, flatten it with your hand, and then roll lightly till it is about 1/8 inch thick. Round pastry as you roll. Pinch broken edges of pastry together right away.
Roll pastry until it is 1in around larger than an inverted 9 in pie plate.
Fold pastry in half and carefully lift and place in pie plate
Unwrap, fill with apples and cover with the top crust that has been rolled to extend 1in beyond the edge of the pie
Seal edges of crusts together by rolling edge of top crust under bottom crust then fluting the edges by placing the right index finger on the inside of the rim and the left thumb and index finger on the outside of the pastry – pinch. Repeat around entire pie.
Vent the steam from the pie by pricking the top crust with a fork in several spots around the pie.
Cover edges with tin foil to prevent excessive browning, remove 15 minutes before the pie is done
Bake for one hour or until fork tests that apples are done and pie is bubbly, remove and cool
Peaches n’ Waffles – Serves 6
Ingredients
1 – 16 ounce bag of Dole frozen sliced peaches
2/3 of a cup of granulated Splenda (3/4 cup for sweeter sauce)
Pinch of cinnamon
Redi-Whip whipped cream in can
Directions
Empty frozen peaches in large bowl that fits in microwave
Cover peaches with 2/3 cup of granulated Splenda and toss
Add pinch of cinnamon
Cover bowl with Microwaveable lid (glass, etc)
Cook on high for 4 minutes
Take out; stir to incorporate any undissolved Splends
Taste, add more Splenda, if desired
Continue cooking in microwave until tender
Remove and cool for several minutes
Toast waffles – cool
Add peaches to each waffle, add whipped cream
Serve immediately
Cover and refrigerate extra sauce it will keep for several days)
Eating a Memory
These recipes are old favorites, handed down from generation to generation. They give us the opportunity to eat a memory.
Pumpkin Bread – Serves 8
This recipe, in two versions, using one batter, one for adult tastes and one kid-friendly (called pumpkin brownies) is courtesy of Ned M. Campbell
Ingredients
3 cups sugar
1 cup vegetable oil
4 large eggs
1 15 oz can of Libby’s pumpkin
3 cups and 7 tablespoons Swans Down cake flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground all spice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3rd cup water
2/3rd cup chopped pecans
2/3rd cup chopped walnuts
Kid’s version add-ins
1/2 cup of peanut butter chips
1/2 cup of chocolate chips or m&ms
Directions
Preheat oven at 350 degrees
Prepare two pans – 1 loaf pan for adult version and one 9×9 pan for kids
Beat first 11 ingredients….then add 2/3 cup water, continue to beat
Divide batter in two bowls
Adults – Stir in pecans and walnuts into one bowl of batter
Pour into loaf pan
Bake at 350 degrees for about 1 to 1/4 hrs, or until a tooth pick inserted into the middle of the loaf comes out clean.
Kid-friendly version – Stir in chips in second bowl of batter
Pour into 9×9 pan
Bake at 350 for 35-45 min or until tooth pick inserted into the middle of brownies comes out clean.
Irish Soda Bread – Serves 10
This family recipe for cake-like soda bread is courtesy of Maureen Duffy
Ingredients
3 cups of Gold medal all purpose flour
3 teaspoons of baking powder
¼ teaspoon of baking soda
1 ¼ cups of sugar
1 cup of raisins
1 teaspoon of caraway seeds
3 eggs
16 oz container of sour cream
1 stick of butter
Directions
Bake @ 370 degrees for 1-1 and1/4 hrs
Mix all dry ingredients together
Add eggs, sour cream and butter
Blend caraway seeds and raisins into the batter
Pour in a large round pan or loaf pan
Brush top with melted butter
Sprinkle the top lightly with a bit of sugar and a little nutmeg
Corn Pudding – Serves 10
This family favorite is courtesy of Anita Fishbone
1 can Libby’s creamed corn
1 can Libby’s kernel corn, drained
2 beaten eggs
1/2 cup melted butter
8 oz of sour cream
1 box of Jiffy corn bread mix
1 tbsp sugar
Directions
Butter a 9 x 13 baking dish
Well blend all ingredients together in a large bowl
Pour batter into pan
Bake at 350 degrees for 45 minutes or until a knife inserted in the middle of the dish comes out clean
Cool for 10 minutes before serving
Store in refrigerator
Coconut Cream Pudding – Serves 4
Courtesy of John Diczok
1 – 8oz package of Jell-O va
nilla cook and serve pudding (sugar free works too)
1 teaspoon of coconut extract
¼ cup of sweetened or unsweetened coconut
1 tablespoon of coconut to sprinkle on four individual dessert dishes
8 tablespoons of Cool Whip for topping
Directions:
Mix in saucepan pudding mix with milk. Stir and bring to a boil over medium heat
Remove from heat
Stir in coconut extract and coconut
Pour into 4 dessert dishes
Put plastic wrap over tops to prevent skin from forming
Refrigerate 3-4 hours before serving
Before Serving cover each pudding with 2 tablespoons of Cool Whip Cool Whip and sprinkle with coconut
Cream Cheese Cookies – Yields Four Dozen
This recipe is courtesy of Rhonda Diczok
Ingredients
3oz pkg of Philadelphia cream cheese
1 cup of sugar
1 egg yolk
1 tsp of vanilla
2 1/2 cups flour
Directions
Cream butter, cream cheese and sugar well
Add in rest of ingredients
Mix well
Chill for a few hours
Roll out cookie dough to 1/4 inch thick
Cut with cookie cutters
Decorate (optional)
Bake at 350 degrees for 8-10 minutes
Leek and Ham Bake – Serves 8
This recipe is courtesy of Catherine Meyer
Ingredients
1 cup of finely chopped ham
5 leeks sliced thin (only the white)
1 large onion chopped fine
4 tablespoons of melted butter
1 teaspoon of dried parsley
2 cups of shredded Swiss cheese
6 lightly beaten eggs
2 cups of heavy cream
1/4 teaspoon of salt
1/8 teaspoon of pepper
Directions
Prepare a 9x 13 baking dish by spraying it with non-stick spray or rubbing with butter
Sauté onion and leeks in butter until soft and golden
Mix eggs, cheese, cream, ham, and parsley, salt and pepper together
Cover the bottom of the baking dish with the onion, leak mixture
Cover the onions and leaks with the mixture of all other ingredients
Bake in a preheated 350 oven until a knife inserted in the bake comes out clean (about 30-45 minutes)
Let stand for 10 minutes before serving
Quick n’ Easy
Most of these recipes have fewer than five ingredients and require limited prep time.
Sweet Potato and Lamb Shepherd’s Pie – Serves 4
Recipe by Jean Campbell, www.candostreet.com
2 tablespoons of Crisco cooking oil
1/2 cup of warm milk
1 tablespoon of butter
1 lb of ground lamb
1 small onion minced
10 oz. pkg of frozen peas and carrots
20 oz. pkg of Simply Potatoes (fresh mashed sweet potatoes in meat section of supermarket)
12 oz jar of brown gravy with onions
Salt and pepper to taste
Directions
Spray 9 inch square baking dish with non stick cooking spray
Spray fry pan with non stick cooking spray
Heat oil in pan
Add onions and cook until yellow in color and soft
Crumble and add ground lamb to onions
Brown meat, stirring until cooked through
Add gravy and simmer for 3 minutes
Season to taste with salt and pepper
Remove from heat and put in baking dish
Cook peas and carrots according to directions on the box
Drain and add peas and carrots to lamb mixture, stirring to incorporate
Stir warm milk and butter into potatoes, then microwave until hot
Scoop and spread potatoes over mixture on baking dish
Bake for 20 min at 350 or until mixture is bubbly around the edge
This recipe is courtesy of Tiffany McCauley, The Gracious Pantry www.thegraciouspantry.com
Clean Eating Pizzadias
(Makes 1 Pizzadilla)
1 whole wheat tortilla
1/4 c no-sugar-added spaghetti sauce
1/4 c shredded zucchini
1/4 c low fat cheese
Directions
1. Preheat oven to 350 degrees F
2. Place your tortilla on a parchment lined cookie sheet
3. Spread the sauce out over the tortilla, and add your toppings (cheese goes on last)
4. Bake for about 10 minutes, or until your tortilla has a light, golden brown edge
5. Remove from the oven, fold in half, cut, cool and serve
Turkey Shepherd’s Pie – Serves 8
Recipe by Jean Campbell, www.candostreet.com
Ingredients
Non-stick PAM Original cooking spray
1 lb of fresh ground turkey (uncooked)
3 potatoes prepared for mashing (Need to be hot)
1/2 cup warm milk
1 box of frozen mixed vegetables
1 small onion chopped fine
1 cup of shredded cheddar cheese
1 jar of Heinz Homestyle Roasted Turkey Gravy ( 12 oz)
Salt and pepper to taste
Sprinkle of dried chives (optional)
Directions
Spray a 9×13 baking pan with non stick cooking spray
Spray fry pan with cooking spray and 1 tablespoon of melt butter
Cook chopped onions in fry pan until soft and yellow in color
Add ground turkey and cook thoroughly
Cook frozen veggies as directed on box in separate pot, drain , set aside
Mash potatoes with warm milk and 1 tablespoon of butter
Add cup of shredded cheddar to mashed potatoes and whip until blended
Assemble:
Put turkey and onion mixture in baking dish
Cover with mixed vegetables
Salt and pepper to taste
Pour gravy over the mixture
Spread mashed potatoes on top
Bake in 350 oven for 20 minutes or until mixture bubbles on sides of dish
Let stand for 5 minutes, cut in squares and serve
Easy Mac n’ Cheese – Serves 8
Recipe by Jean Campbell. www.candostreet.com
13.25 ounce box of elbow pasta
Large pot of boiling , lightly salted water
2 cans of Campbell’s cheddar cheese soup (each 10 3/4 ounces)
2 cups of shredded sharp cheddar cheese
10 3/4 ounces of milk (use soup can as measurement)
Directions
Prepare a 9 x 13 baking pan by spraying with non-stick cooking spray
Boil elbow pasta until tender, drain and put into very large bowl
Toss with 2 tablespoons of butter
In large sauce pan, empty the contents of the soup cans
Add the milk and stir till it comes to a boil
Reduce heat and add two cups of shredded cheddar, stirring constantly until cheese is completely melted
Pour over pasta in bowl, stir till all is covered
Transfer pasta/cheese mixture to baking pan
Bake at 350 degrees until bubbly on sides and browned on top
Let stand for 5 minutes before serving
Creamed Turkey with Peas on Toast – Serves 4
Recipe by Jean Campbell, www.candostreet.com
3 cups of cooked turkey cut in bite-size pieces
2-10 3/4 ounce cans of Campbell’s cream of celery soup ( lower sodium)
10 oz box of frozen peas
1 1/4 cans of 2% milk ( use soup can as measuring tool)
4 slices of whole grain white or wheat bread toasted
Directions
Prepare peas according to package directions
Drain peas and set aside
Make cream sauce by combining two cans of soup and milk in a sauce pan
Bring to a boil
Add turkey and heat thoroughly
Toast bread
Spoon creamed turkey on toast and cover with peas
Serve immediately
No Bake Orange Cream Pie with Chocolate Crust – 8 servings
Recipe by Jean Campbell, www.candostreet.com
Ingredients
0.30 ounce package of Jell-O orange jell
1 large can of Mandarin oranges
1 ready-made 8 inch chocolate crust
1 tub of frozen Cool Whip frozen whipped topping (thawed)
1 cup boiling water
Canned whipped cream ( Redi-whip, etc.)
1 crushed chocolate cookie
Directions
Open can of fruit, drain fruit and reserve liquid
Pour fruit liquid into a measuring cup and add enough cold water to make one cup
Empty jell into large bowl
Add 1 cup of boiling water and mixed until completely dissolved
Add cup of cold liquid and mix well
Refrigerate until almost set
Cut fruit into bite-size pieces and reserve
Once the jell is almost set, beat on low speed on mixer until frothy
Fold in whipped topping with a spatula and mix completely
Stir in orange pieces
Pour into pie crust and refrigerate at least 4 hours
Before serving put whipped cream around edges/decorate with a crushed chocolate cookie
