Kid Friendly Recipes

(Your Whole Family Will LOVE!)

MomsMessyMiracles.com

Discover Your Family’s New Favorites! If you struggle to find recipes that your whole family enjoys - kids and adults alike - you will love this collection of crowd-pleasing recipes for every meal of

the day! Meal time is a struggle no more.

-Breakfast Recipes-

Banana Smoothies Kids Can Make Banana smoothies are a yummy treat or even a quick breakfast! This easy recipe is one that’s easy for kids to learn.

INGREDIENTS ❏ 2 whole ripe bananas ❏ 3 cups ice ❏ 1 cup plain yogurt ❏ 1 Tbsp honey

INSTRUCTIONS

1. Add all ingredients to blender. 2. Blend on high for about 30 seconds or until smoothie is at desired thickness. 3. Enjoy!

Double Chocolate Banana Oat Muffins INGREDIENTS

❏ 1½ cups All-purpose flour

❏ 2 tsp Baking powder ❏ 1 tsp Baking soda ❏ ¼ cup Brown sugar ❏ 1 cup Chocolate chips ❏ ¼ cup Cocoa powder ❏ ½ tsp Salt ❏ ½ tsp Vanilla ❏ ¼ White sugar ❏ ⅓ cup Vegetable oil ❏ ¾ cup milk ❏ 1 egg ❏ 1 cup mashed banana (2-3 bananas) ❏ 1 cup quick oats

INSTRUCTIONS

1. Preheat oven to 350 F. 2. In a large bowl, combine sugar, salt, oats, cocoa powder, chocolate chips, flour, baking

soda, baking powder, and brown sugar. 3. In a separate large bowl, combine vanilla, egg, milk, mashed banana, and vegetable oil. 4. Add banana mixture to dry mixture and stir until well combined. 5. Spoon batter into greased or lined muffin cups. Fill about ¾ full. 6. Bake 20-25 minutes.

Apple French Toast Casserole This is a perfect dish for children to help with because it’s so simple!

INGREDIENTS

❏ 5 or 6 cups of bread, torn into 1 inch cubes

❏ 7 eggs ❏ 2 cups milk ❏ 1 tsp vanilla ❏ 1 Tbsp cinnamon ❏ 1 can apple pie filling

INSTRUCTIONS

1. Preheat oven to 375. 2. Grease casserole dish. 3. Spread bread into casserole dish. 4. Combine eggs, milk, cinnamon, and vanilla. 5. Pour egg mixture over bread and even coat. 6. Allow to soak for about 5 minutes. 7. Spread apple pie filling over soaked bread and push down into bread. 8. Sprinkle a little cinnamon on top if you'd like. 9. Bake about an hour.

-Lunch & Dinner Recipes-

Pumpkin Mac & Cheese Cups INGREDIENTS

❏ 1 pound elbow noodles ❏ 3 Tbsp butter ❏ 3 Tbsp flour ❏ 4 cups milk ❏ 1 Tbsp dijon mustard ❏ ¾ cup canned pumpkin puree ❏ 1 cup Arla Dofino Smoked Gouda,

grated ❏ 1 cup Arla Dofino Creamy Havarti,

grated

INSTRUCTIONS

1. Preheat oven to 375. 2. Cook pasta according to package, but about 2 minutes under suggested cooking time. Drain and set

aside. 3. Heat a large pot over medium heat. Add 3 tablespoons of butter and melt. 4. Add the flour and whisk together until the mixture has a nutty smell. 5. Slowly, add in the milk while continuously whisking. Bring to a simmer and allow the milk to thicken. 6. After it's thickened, you can add in the dijon mustard, salt and pepper. 7. Turn the heat off and add both cheeses. Stir until they are completely melted and everything is well

incorporated. 8. Add your cooked noodles and combine. 9. Spray your cupcake pan with cooking spray and fill your cups with the mac and cheese. 10. Top with extra cheese and bread crumbs if desired. 11. Bake for about 30 minutes. 12. Allow to cool in the pan so that the cheese has time to firm up, holding your cups together.

NOTES

Key: 2 slices cheese = 2 ounces = ¼ cup

Skillet Pizza Chicken INGREDIENTS

❏ 2 cups marinara sauce ❏ 1 lb boneless skinless chicken

breasts ❏ 1 cup shredded mozzarella

cheese ❏ ½ cup Hormel pepperoni minis

INSTRUCTIONS

1. Heat skillet with 1 teaspoon olive oil to medium.

2. If chicken breasts are large, slice them in half to make them thinner. 3. Cook chicken in skillet about 5-7 minutes on each side or until cooked through. 4. Pour marinara sauce over cooked chicken in skillet. 5. Spread out pepperoni minis. 6. Top with cheese. 7. (optional) Add a few pepperoni minis on top of the cheese. 8. Broil 2-3 minutes. Cheese should be melted, bubbly and possibly slightly browned if

you like that. 9. Serve with salad and pasta.

Creamy Turkey & Noodles Creamy Turkey & Noodles will also make a great meal to bring to a neighbor, family, or a friend that could use a meal.

INGREDIENTS

❏ 1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked

❏ ¼ cup butter ❏ 1 onion ❏ 1 pkg. (16 oz.) frozen mixed

vegetables (carrots, corn, green beans, peas) ❏ 6 Tbsp. flour ❏ 2 cups milk ❏ 2 pkg. (7.5 oz. each) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast,

chopped ❏ 2 cans (10-3/4 oz.) reduced-sodium condensed cream of chicken soup ❏ 1 cup BREAKSTONE'S or KNUDSEN Sour Cream ❏ 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

INSTRUCTIONS

1. HEAT oven to 350°F. 2. COOK pasta as directed on package, omitting salt. 3. MEANWHILE, melt butter in Dutch oven or large deep skillet on medium heat. 4. Add onions; cook and stir 4 min. or until crisp-tender. 5. Add frozen vegetables; cook 4 min. or until thawed, stirring frequently. 6. Stir in flour until blended; cook and stir 1 min. 7. Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat. 8. Stir in turkey, soup and sour cream. 9. DRAIN pasta and add to creamy sauce, stirring to evenly coat. 10. Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover with foil. 11. BAKE 30 min. or until heated through, uncovering for the last 10 min.

My Favorite Lasagna Casserole One of my favorite comfort foods is lasagna. There’s

just something about sitting down at a table with your

family over a big dish of lasagna.

INGREDIENTS

❏ ¾ lb lean ground beef

❏ 1 small onion, diced

❏ Bertolli® Riserva Marinara with

Parmigiano-Reggiano

❏ 4 cups Mafalda Pasta

❏ 3 cups cottage cheese

❏ 2 cups shredded Italian cheese

❏ grated Parmesan cheese

INSTRUCTIONS

1. Cook pasta according to package and drain. 2. Brown ground beef in large skillet with diced onion. 3. Add Bertolli® Riserva Marinara with Parmigiano-Reggiano to skillet and stir to

combine. 4. Pour 1 cup of sauce mixture into casserole dish. 5. Add half of the cooked noodles to casserole dish and spread evenly. 6. Top noodles with 2 cups of cottage cheese, spread evenly. 7. Add 1 cup of shredded Italian cheese. 8. Sprinkle Parmesan cheese. 9. Add the rest of your noodles on top of the cheese layer. 10. Pour the rest of sauce mixture on the noodles and spread evenly. 11. Top with 1 cup of cottage cheese and spread thin. 12. Spread 1 cup of shredded cheese. 13. Sprinkle with a little more Parmesan cheese. 14. Cover with aluminum foil. 15. Cook for 50 minutes at 350 F. 16. Remove foil and continue cooking another 10-15 minutes.

Creamy Stovetop Mac & Cheese INGREDIENTS

❏ 8 oz curly pasta (cavatappi, cellentani, elbows)

❏ 1 cup heavy cream ❏ 2 oz cream cheese ❏ ¼ tsp garlic salt ❏ ¾ cup shredded sharp cheddar cheese ❏ 2 slices American cheese

INSTRUCTIONS

1. Cook pasta according to package, drain and set aside. 2. In a saucepan, heat heavy cream, cream cheese and garlic sauce. 3. When the edges start to bubble, whisk the cream cheese until combined with the

heavy cream. 4. It will thicken in about a minute. 5. Add both cheeses and continue whisking until cheese is melted and cheese mixture is

smooth. 6. Pour sauce over pasta and stir to coat evenly.

Bacon & Broccoli Mini Quiches INGREDIENTS

❏ 1 package rolled refrigerated unbaked pie crust

❏ 2 eggs ❏ ⅔ cup milk ❏ ¼ cup chopped green onion ❏ ½ cup shredded cheese of your

choice (we use a cheddar mix) ❏ ¾ cup finely chopped fresh broccoli ❏ 1/.3 cup bacon bits ❏ salt and pepper

INSTRUCTIONS

1. Allow pie crust to come to room temperature. 2. Preheat oven to 425 F. 3. Using about a 3 inch biscuit cutter or the top of a cup works great as well, cut circles

out of your pie crust and place into wells of muffin pan. 4. Add in a pinch of bacon bits, cheese, and broccoli. 5. In a large pourable measuring cup, combine eggs, milk, green onion, salt, and pepper. 6. Pour egg mixture into the pie crusts, careful not to overfill. 7. Bake about 15 minutes or until eggs are puffy and pastry is golden. 8. Allow to cool in pan a few minutes before moving to cooling rack. 9. Serve warm.

Gourmet Potatoes

INGREDIENTS

❏ 6 medium Russet potatoes ❏ 2 cups shredded sharp cheddar

cheese ❏ ¼ cup butter ❏ 1½ cups sour cream ❏ 1 small onion, finely chopped ❏ 1 tsp salt ❏ ¼ tsp pepper ❏ 2 Tbsp butter ❏ paprika

INSTRUCTIONS

1. Cook potatoes in skin until just before done. 2. Cool, Peel, and shred potatoes. 3. In a saucepan over low heat, combine ¼ cup butter and cheese until almost melted. 4. Remove from heat and blend in sour cream, salt, pepper, and onion. 5. Fold in shredded potatoes. 6. Put in greased casserole dish. 7. Place 2 Tbsp of butter on top of potatoes in drops. 8. Sprinkle with paprika. 9. Bake at 425 F for 50 min.

-Snack & Dessert Recipes-

Peanut Butter S’more Bites INGREDIENTS

● 4 regular marshmallows ● ½ king size plain chocolate

bar ● 1 graham cracker (crushed) ● ¼ cup peanut butter

INSTRUCTIONS

1. Place each marshmallow on a cake pop stick or paper straw.

2. Microwave chocolate for 45 seconds on high. Remove and stir.

3. Use a knife or spatula to spread peanut butter around the marshmallow. 4. Dip peanut butter covered marshmallow into melted chocolate to coat. 5. Roll chocolate covered marshmallow in crushed graham crackers.

Elmo Crispy Treats INGREDIENTS

❏ 2 cups crispy rice cereal ❏ ½ cup peanut butter ❏ ⅔ cup honey ❏ red icing ❏ candy eyes ❏ black decorating gel ❏ orange m&ms

INSTRUCTIONS

1. Add crispy rice cereal to a large mixing bowl and set aside. 2. In a microwave safe bowl, add peanut butter and honey. 3. Microwave on high for about 1 minute. Remove and stir to completely combine. 4. Pour the mixture into the crispy rice cereal and mix well. 5. Spoon rice cereal mixture into mini cupcake pan. 6. Place in refrigerator for about 30 minutes to firm up. 7. Remove from refrigerator and place on tray. 8. Spread a little red icing over the top of each. 9. Place 2 candy eyes close together at the top. 10. Use an orange m&m for Elmo's nose. 11. Use the black decorating gel to make a half moon/blob for the mouth.

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