Kid-Friendly Recipes

These recipes will require adult assistance, depending on the age and experience of the child in the kitchen cooking environment. Even young children can help wash produce, mix, pour, or stir so let children help wherever safely possible.

*indicates an ingredient that is available at the Coppell Farmers Market depending on the season

Little Twiddle-burgers

From The Sesame Street Cookbook

To serve 5—

What you need:

*1 pound of ground round or chuck beef

1/3 cup raisins

salt and *pepper


What you do:

Sprinkle the raisins into the hamburger meat and twiddle the mixture with your hands until the raisins are well mixed with the meat. Make 5 flat patties, sprinkle lightly with salt and pepper, and cook them on both sides in your Twiddle-griddle, or skillet, until nice and brown. Take them out with a spatula. Put each Twiddle-burger on a sesame seed bun and spread with Special Twiddle Topping.


Special Twiddle Topping

To serve 5—

What you need:

*1 medium sized zucchini squash, sliced thin

*1 big golden apple, quartered and sliced thin

*2 tablespoons of butter

½ teaspoon of celery salt

½ teaspoon of nutmeg


What you do:

Melt the butter in a skillet, and put in the squash and apple slices. Cover the skillet. Cook the squash and apples for about 7 minutes, or until they’re soft, stirring them once in a while. Stir in the seasonings. Now the Special Twiddle Topping is ready to be spread on your Twiddle-burgers.



Snuffle-loaf in a Spaghetti Nest

From The Sesame Street Cookbook

To serve 4 or 5—

What you need:

*1 pound of chopped meat

*1 whole egg

¾ cup of bread crumbs

2 tablespoons of milk

2 tablespoons of onion flakes

2 teaspoons of salt

½ teaspoon of dry mustard

*1 small piece of hard-boiled egg white

1 black olive

*8 ounce package of spaghetti

*3 tablespoons of butter


What you do:

Put all the ingredients except the hard-boiled egg white, the black olive, the spaghetti and butter into a big bowl. Mix them with clean hands until they are blended together. Then shape the mixture with your hands to look like Snuffle-upagus lying down like a dog. Keep Snuffie’s tail and trunk curled close to his body so they don’t overcook. Bake the loaf in the oven at 400 degrees for 50 minutes.


When the loaf is cooked, with your scissors cut little pieces of the egg white and the olive to make eyes. Fasten the olive on the egg white pieces together with half the length of a toothpick stuck in from behind. To hold the eyes in place, put the end of the toothpick which is sticking out into the cooked loaf. Remember not to let anyone eat the toothpick.


To make the spaghetti nest, cook 8 ounces of spaghetti just the way the package tells you to. Drain the water, and stir in 3 tablespoons of butter. On a large, round platter arrange the spaghetti in a ring, leaving a space in the center large enough to hold your Snuffle-loaf. Put the Snuffle-loaf carefully in the nest, and have Snuffle-upagus for dinner!


Mood Food

From The Sesame Street Cookbook

What you need:

For the face: *lettuce leaf; *red cabbage leaf; slices of cheese or *cooked meat

For the eyes: *hard-boiled eggs, sliced lengthwise or across; *sliced greens or black olives

For the mouth: slices of *melon or half of a banana, curved upward or downward; a pineapple ring (for a surprised mouth); a *strawberry cut in half

For the ears: a *pear cut in quarters lengthwise

For the nose and cheeks: cherries, *berries, or *cherry tomatoes, cut in half

For the hair: shredded carrots, *cole slaw (shredded cabbage), shredded *squash, bean or alfalfa sprouts


What you do:

Choose one ingredient for each part of the face. Just place the ingredients of your choice together to make a face that shows your mood.



No Bake Cookies

From The All-Kids’ Natural Foods Cookbook

Basic Recipe

Melt ½ cup *butter

Stir in 1 cup brown sugar or ½ cup *honey and

½ cup sugar or molasses

Heat slowly till the sugar melts.


Add to this:

½ cup lemon or orange juice

1 teaspoon grated fresh rind

Remove from heat.


Stir in your favorite combination of:

*rolled oats or wheat

wheat germ




*pecans  or walnuts

peanuts or peanut butter

toasted sesame or sunflower seeds

shredded unsweetened coconut


Stir in as much of the above ingredients as the butter-sugar mixture will coat. Then you may press the mixture into a shallow pan, freeze, and cut into bars.  Or, form into balls, roll in coconut or cinnamon sugar or toasted wheat germ or ground nuts, and either eat as is or freeze.


Welsh Rarebit

From The All-Kids’ Natural Foods Cookbook


*1 loaf whole wheat bread (preferably freshly made), torn or sliced

*tomato slices


Cheese Sauce:


*4 tablespoons butter in a saucepan

Add 3 tablespoons flour and stir until well blended

Slowly add

1 cup milk, while stirring over medium heat as it thickens

Season with

1 teaspoon mustard

1 teaspoon salt

1/8 teaspoon cayenne

1 teaspoon paprika

Turn heat down and add

½ cup grated cheese

Stir the mixture continually until smooth.


Serve by smothering bread pieces and tomato with sauce.



Steamed Vegetables and Sauces

From The All-Kids’ Natural Foods Cookbook

The best way to cook *broccoli, *cauliflower, *green or wax beans, cabbage, *spinach,  *squash, *pumpkin and just about any other vegetable is to steam it on the stove or in the microwave. Place the washed and cut-up veggies in a vegetable steamer or a colander nested in a shallow pan with an inch of boiling water, then cover the pan and steam until tender. For the microwave, place the veggies with a small amount of water in a microwave safe dish with a glass lid and cook on high until crisp tender.


Note: An adult will need to remove the dish with either cooking method so the child doesn’t get burned by the steam.


Kids seem to like vegetables better with sauce so try one of these.

Cheese Sauce

Follow cheese sauce recipe for Welsh Rarebit. Mustard may be omitted; various other *seasonings may suit your taste.


Lemon Butter

Combine lemon juice, melted *butter, and salt and *pepper to taste. Pour over vegetables immediately before serving.

Poppy Seed Sauce

Add several teaspoons fo poppy seeds to lemon butter. This is really good over broccoli.


Baked Acorn Squash

From The All-Kids’ Natural Foods Cookbook

Quarter the *acorn squash and remove the seeds.

Brush the squash with a mixture of:

2 tablespoons *honey or molasses

*2 tablespoons melted butter

½ teaspoon nutmeg

salt and pepper to taste


Place on baking sheets and bake at 350 degrees for 45 minutes or until very tender. If you want, you may baste them with more of the butter mixture as they bake.


To make cutting  large squash like *butternut or *acorn, pierce the squash a few times with an ice pick, then cook in the microwave without water for about 6 – 10 minutes. Cut in half. Scoop out seeds. Then put cut sides down back into the microwave dish or move to a baking dish and continue microwaving or baking until tender, basting with above recipe if desired.



Baked Caramel Apples

From Book Cooks: Literature-Based Classroom Cooking

What you need:

*3 apples

6 caramels

*2 tablespoons butter



What you do:

Cut 3 apples in half, stem to bottom. Remove cores.

Place in each apple half a dot of butter and 1 caramel.

Butter a small baking dish. Add apples and ½ inch water.

Bake about 15 minutes at 475 degrees.

Cool 5-10 minutes before eating.


Wrinkly Crinkly Fries

From Better Homes and Gardens New Junior Cookbook

What you need:

*3 baking potatoes or sweet potatoes

2 tablespoons cooking oil

*½ teaspoon herb-pepper seasoning or *lemon pepper seasoning, or ½ teaspoon salt


What you do:

Scrub 3 baking or sweet potatoes with a vegetable brush, leaving peel on. Cut potatoes into ¼ inch thick slices with a crinkle cutter or sharp knife. Put potato slices in a large plastic bag.


Put 2 tablespoons cooking oil and seasoning or salt in a small bowl. Mix well. Add oil mixture to potato bag. Seal or tie plastic bag closed. Shake well to mix potatoes with seasoning mixture.


Put potatoes in a single layer in a baking pan. Bake at 450 degree oven for about 25  minutes or until potatoes are lightly browned and tender.



I-Can’t-Believe-I-Like- My-Veggies Dip

From Better Homes and Gardens New Junior Cookbook

What you need:

One 8-ounce carton fat-free dairy sour cream or cream cheese

One 8-ounce carton plain fat-free yogurt

One 0.4 ounce envelope Ranch dry salad dressing mix (does not contain buttermilk solids)

*Cut up vegetables


What you do:

Take the plunge with carrots, celery, *green pepper strips, *broccoli flowerets, *cherry tomatoes, *spinach leaves, *mushrooms, or *cucumber rounds. They’re all yummy with dip.


Put the sour cream or cream cheese, yogurt, and dressing mix in a bowl. Stir together with a wooden spoon. If using cream cheese, beat with an electric mixer on medium speed until smooth. Serve dip with cut-up vegetables.



Egg-ceptional Breakfast Bake

From Better Homes and Gardens New Junior Cookbook

What you need:


*6 slices bread

*One small slice cooked ham

½ cup shredded cheddar cheese

*6 eggs

1 ¼ cup milk

½ teaspoon pepper


What you do:

Grease 2 quart rectangular baking dish with shortening. Tear bread into bite-size pieces. Sprinkle half the bread pieces into the bottom of the baking dish.


Cut ham into bite-size pieces using a table knife (You should have about ½ cup, more or less is okay.)

Sprinkle ham and cheese over bread pieces in the baking dish. Sprinkle the remaining bread over the ham and cheese.


Crack eggs into a 4 cup measuring cup or medium bowl. Add milk and pepper to eggs. Mix with a rotary beater or fork until the whites, yolks, and other ingredients are well mixed. Pour egg mixture over bread layers in baking dish. Cover dish with plastic wrap.


Chill in the refrigerator at least 2 hours or overnight, but not more than 24 hours.


Turn on the oven to 325 degrees. Remove plastic wrap from baking dish. Put dish in the oven. Bake for 35 minutes.


Use hot pads to pull out oven rack slightly. To see if food is cooked, stick a table knife into the center of the food in the dish. If the knife comes out clean, remove baking dish from oven. If it does not come out clean, bake 2-3 minutes longer and test again. Turn off oven. Place baking dish on a cooling rack and let cool for 10 minutes. Cut into squares to serve.


Serve with bowls of *sliced strawberries sprinkled with powdered sugar or *blueberries or *melon and glasses of milk.


Idea: You could try cooked chicken or turkey in place of the ham or leave out the meat for a vegetarian meal.

Posted in
Scroll to Top