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


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


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


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


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


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



Comfort Cuisines

These recipes have reduced sugar, sodium and fats. Some are healthier versions of old favorites.


Lemon Burst Cake – Serves 10


1 box of Pillsbury Reduced Sugar Cake Mix                                             

Juice of 2 large lemons

1/2 cup of Splenda, granulated


1 container of Cool Whip Lite


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


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


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


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)


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


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)


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


Pie Crust

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


Preheat oven to 425


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


1 – 16 ounce bag of Dole frozen sliced peaches

6 frozen Eggo toaster waffles

2/3 of a cup of granulated Splenda (3/4 cup for sweeter sauce)

Pinch of cinnamon

Redi-Whip whipped cream in can


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 BreadServes 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


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

Adult version add-ins

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


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


3 cups of Gold medal all purpose flour

3 teaspoons of baking powder

½ teaspoon of salt

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


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


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 vanilla cook and serve pudding (sugar free works too)

2 cups of 2% milk

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


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


2 sticks of butter

3oz pkg of Philadelphia cream cheese

1 cup of sugar

1 egg yolk

1 tsp of vanilla

2 1/2 cups flour


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


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


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,


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


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


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


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,


Non-stick PAM Original cooking spray

2 tablespoon of butter

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)


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


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.


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)


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,


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


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,


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


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