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Best Toddler Recipes

Best Toddler Recipes



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Toddler Shopping Tips

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Toddler Cooking Tips

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.


Yummy Breakfast Ideas for Toddlers

Serve your Toddler healthy and nutritious breakfast foods! You don’t have to rely on cold cereals for a Toddler’s breakfast try these easy to prepare breakfast foods that toddlers will love!

Most of these breakfast recipes may be made ahead and frozen for later breakfasts! Feel free to substitute any ingredients you feel may be inappropriate for your Toddler!

Toasted Egg Smiles – Yummy and Fun Toddler Egg Breakfast!

Prepare a Frying Pan with either pats of butter or non-stick spray.
1 Slice of Bread, 1 Egg, 1/4 c Milk, Small slice of cheese

Take the bread slice and cut out 2 circles for eyes and a longer curved hole for a mouth below the “eyes”.

Butter one side of bread and lay in warmed frying pan, butter side down.

As bread begins to fry, Scramble egg and milk together (OR you may simply crack a whole egg over the bread in the pan without adding milk or scrambling).

Pour scrambled egg over the bread. Flip bread/egg when the egg showing thru the “eyes” and “mouth” becomes firm.

Fry for another 5-10 minutes depending on your cook top temperature.
Prior to taking out of pan, place a strip of cheese over the “eyes” and let melt to give your toasted egg smile some “hair”

Farmer’s Breakfast – (Barbara Pratt) You can eat this meal anytime!

2 1/2 cups grated potatoes (about 3 medium potatoes)
1/4 cup margarine or butter –
2 tablespoons milk
6 eggs –
1 cup chopped ham
Seasoning salt and pepper (amount you desire) –
Some Grated cheese (if desired)

Peel and grate the potatoes. Place margarine or butter in frying pan and let melt. Add grated potatoes. Cook for 8 to 10 minutes. In a small mixing bowl, mix the eggs and milk together. Once potatoes are cooked, add ham and eggs.
Stir until eggs are cooked. Sprinkle with cheese then serve.

Cheesy Scrambled Eggs

1/4 cup shredded cheddar cheese

dash of pepper and/or garlic powder (optional)

Whisk all ingredients in a bowl until frothy then pour in a warmed frying pan. Stir as the egg mix is cooking. Eggs are done when firm and not runny.

Add veggies or even crumbled turkey sausage to this recipe if desired.

Wrap Those Eggs

1 flour tortilla
shredded cheese

1 egg
chopped cooked veggies (optional)

Warm the tortilla and scramble the egg in a frying pan.

On the tortilla, spread out the scrambled egg and veggies (if using veggies)

then cover with shredded cheese. Wrap or roll up the tortilla and serve when cheese has melted.

You can cut the wrap in “pinwheels” too.

Applesauce Pancakes
1 cup flour –
1/4 teaspoon salt –
1 1/2 teaspoons baking powder
1 tablespoon melted butter –
1/2 cup milk –
1 beaten egg
1/2 teaspoon vanilla –
1 1/4 cups applesauce

Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter. **Freezes Well**

Pumpkin Pancakes
1 C whole wheat pastry flour – 3/4 C unbleached white flour
1 Tbs baking powder – 1/2 tsp salt (I omitted)
2 tsp cinnamon -1/2 tsp ground ginger -1/4 tsp allspice – 1/4 tsp nutmeg
2 eggs
1 C pureed pumpkin or winter squash
1 tsp vanilla
2 C milk
3 Tbs canola oil

Stir (and sift) together all the dry ingredients in a med. size
bowl. In another bowl, beat the eggs with the pumpkin & vanilla.
Beat in the milk & oil until smooth. Add to flour mixture. Cook as usual! These smelled *wonderful* while cooking….like Christmas! SOURCE: “Beyond the
Moon” cookbook by Ginny Callan **Freezes Well**

Cornmeal Pancakes

1 1/8 cups cornmeal
1/3 cup flour
3/4 teaspoon baking soda
1 egg, beaten
1 teaspoon vanilla
1 1/8 cups low fat buttermilk
shake of cinnamon, nutmeg (optional)

Mix together the cornmeal, flour and baking soda.
Add the egg, buttermilk, vanilla and cinnamon (optional) stir until just mixed.
Pour by 1/4 cup into a hot pan.
Cook the pancakes until bubbles appear, flip.

Extraordinary – Not Ordinary – Breakfast Recipes

Apple Breakfast Bars
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Combine all ingredients. Let stand 10 minutes. Press mixture into 8″ x 8″ baking dish. Bake at 375? until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**

Breakfast Soup with Toast Fingers
8 oz vanilla yogurt
1 tsp honey**
1/2 Cup cubed banana
1/2 Cup peaches, peeled
1/4 cup wheat germ


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Slow Cooker Baby Carrots with Honey and Brown Sugar Recipe

This easy Slow Cooker Baby Carrots with Honey and Brown Sugar recipe creates delicious glazed carrots with minimal effort! A wonderful side dish recipe for holidays like Thanksgiving or Easter, or for your weekly Sunday supper.

If your family likes cooked carrots as much as our family does — and you need an easy side dish recipe — this one is for you!

This Slow Cooker Baby Carrots with Honey and Brown Sugar recipe has only a few key ingredients: baby carrots, brown sugar, honey, and butter (plus a bit of water and salt). We gave them a sprinkle with chopped fresh dill but if you’re looking to save money, you can certainly skip the garnish.

The easy part comes in because these glazed carrots are cooked in your Crock-Pot or slow cooker. Ideally, you will want to use one that is a 3 – 4.5 quarts size. Other than giving them a stir about halfway through, you can throw all the ingredients into the crock and let them do their thing. Once they are done, you have tender carrots that are sweet and delicious!

To make these Slow Cooker Baby Carrots, simply place all of your ingredients into your slow cooker crock.

Cover your slow cooker with the lid and cook the carrots on high for about 3-4 hours. About halfway through the cooking time, you’ll want to stir your carrots.

When they are done, spoon them into a bowl or serving platter. If you like, you can garnish these with a bit of chopped fresh dill.


Best Toddler Recipes - Recipes

This is a great idea to keep children busy during down times (bus stop, bus duty, bus ride home, etc.). -Find a plain, flat spot on the backpack and create a tic-tac-toe board using velcro and any inexpensive plastic toy pieces (or make your own game pieces from craft foam). Draw the tic-tac-toe board on the backpack with a permanent marker. Then, attach velcro in each square of the board. Last, attach the other side of velcro to each game piece and put them on the board. Make sure you have five of each game piece. The game pieces can be nicely stored in one of the outside pockets of the backpack.

Sing to the tune of "Mama's Little Baby Loves Shortnin' Bread" Everybody line up, line up, line up Everybody line up at the door. Not on the ceiling, not on the floor Everybody line up at the door.

Crafts to make.

Recipes to eat.

Crayola Model Magic
and favorite color of paint
small bowl or plate


Get a small handful of Model Magic and spread out to a little bigger than child's or adults hand, use the bowl or plate to use as a guide for the shape. You can also use this idea for a footprint. Press the hand into the model magic to make an impression in the clay. When you feel you have made an impression peel of hand and set out to dry for at least 24 hours. When Model Magic is set or hard to desire, paint the handprint or footprint in favorite color. You can also paint the outer edges of hand a different color. Let paint dry and give as a great keepsake gift.

Archway cookies oatmeal 18
Comstock apllle pie filling
large microwave container square or rectangular

Have child crumble 9 cookies in bottom of dish open and pour on can of pie filling spread evenly, crumble up other 9 cookies on top place lid on container and vent place in microwave for 5 minutes on high. serve


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Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze. This recipe ranks high among our favorite BBQ recipes to share, along with our smoked beer can chicken recipe. Pass around some potato salad, grilled corn, and a roll of paper towels at the table.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: You can make the ribs through step 7 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about an hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.

The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.

What to buy

OXO Good Grips Large Silicone Basting Brush, $9.99 on Amazon

This silicone basting brush ensures you'll never leave bristles behind—plus, it's heat- and odor-resistant and easy to clean. The longer length keeps your hands away from the heat of the grill as well.


Dutch baby recipe

This baked pancake dramatically puffs in the oven, then deflates soon after it is taken from the heat. A searing hot cast-iron skillet and whipped eggs give this pancake its unique rise. The recipe is of German origin but is said to have been popularised in Seattle in the early 1900s.

Ingredients

  • 1 tsp icing sugar, for serving
  • 70 g plain flour
  • 120 ml full-fat milk
  • 1 tbsp sugar
  • 3 eggs
  • 60 g unsalted butter, melted, plus more for serving
  • 1 pinch fine sea salt
  • 1 wedge of lemon, for serving
  • 1 tsp icing sugar, for serving
  • 2.5 oz plain flour
  • 4.2 fl oz full-fat milk
  • 1 tbsp sugar
  • 3 eggs
  • 2.1 oz unsalted butter, melted, plus more for serving
  • 1 pinch fine sea salt
  • 1 wedge of lemon, for serving
  • 1 tsp icing sugar, for serving
  • 2.5 oz plain flour
  • 0.5 cup full-fat milk
  • 1 tbsp sugar
  • 3 eggs
  • 2.1 oz unsalted butter, melted, plus more for serving
  • 1 pinch fine sea salt
  • 1 wedge of lemon, for serving

Details

  • Cuisine: American
  • Recipe Type: Pancake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7. Heat a cast-iron skillet in the oven for 10 minutes until piping hot.
  2. Meanwhile, in a blender, combine the flour, milk, sugar, eggs, 3 tablespoons of melted butter, and salt. Blend until the batter is frothy.
  3. Remove the skillet from the oven and add the remaining 1 tablespoon of butter, swirling it around to coat the pan, taking care not to burn yourself as the skillet will be very hot.
  4. Pour in the batter and return the skillet to the oven. Bake until pancake is puffed up and golden brown, around 18&ndash20 minutes.
  5. Serve warm with butter and a squeeze of lemon, or butter and maple syrup, and top with icing sugar.

This recipe is from Breakfast The Cookbook by Emily Miller. Published by Phaidon, £35. Photography by Haarala Hamilton.

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Preparation

For the AKA rub:

Mix the ingredients and store in an airtight container in a cool, dry place for up to a month.

For the Carolina gold sauce:

In a saucepan, combine the vinegar, honey, maple syrup, molasses, thyme, mustard, salt, red pepper flakes and nutmeg and bring to a simmer. Remove from the heat and mix in the onion. Serve hot or cold. This can be refrigerated for up to 2 weeks.

For the ribs:

Rub the rack of ribs liberally with the AKA rub and then season with salt and pepper.

Wrap the ribs in plastic wrap, then wrap in aluminum foil and place on a baking sheet. Cook for 3 hours, until the meat is very tender but still has a tug. Place the ribs into the refrigerator and wait patiently until the ribs are cold (this will make them easier to cut).

Preheat grill to medium-high heat.

Cut ribs between each bone and place the ribs on a hot grill and cook until hot with a nice crispy texture, about 3-5 minutes.

Toss the ribs in Carolina gold sauce, and garnish with scallions and hot peppers. Serve immediately.


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