Reproducible Activities

for Early Learners!

Recipes and Activities for

Developing Cognitive Learning Skills!
Written and Illustrated by:
Karen Sevaly
Contributing Editor:
Libby Perez
Graphic Designer:
Cory Jackson

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at your local educational retailer!
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Little Kids...Cook!

Table of Contents
Introduction.........................................4
Certificate ...........................................6
Cooking Techniques .............................7
Cooking Skills Check List .....................8
Apple Smiles .......................................9
Celery Buses......................................10
Pumpkin Sandwich ............................11
Spooky Skeleton................................12
Spider Cupcake .................................13
Banana Dip .......................................14
Cucumber Boat..................................15
Bear Sandwich...................................16
Rudolph Sandwich .............................17
Candle Salad .....................................18
Pretzel Menorah ................................19
Colored Milk......................................20

Trail Mix............................................21
Valentine Donut.................................22
Lily Pad and Frog ..............................23
Bunny Eggs .......................................24
Bunny Pears ......................................25
Butterfly Sandwiches..........................26
Birds Nest Salad................................27
Clowns Face .....................................28
Mexican Sunshine ..............................29
Fish Food ..........................................30
Banana Fruit Split..............................31
Toothpaste ........................................32
Classroom Recipes.............................33
Basic Table Manners ..........................46
Safe Cooking ....................................47
Cooking Terms ..................................48

Copyright 2000
Teachers Friend, a Scholastic Company.
All rights reserved.
Printed in the United States of America

ISBN 0-439-50413-9

Reproduction of these materials for commercial resale or

distribution to an entire school or school district is strictly
prohibited. Pages may be duplicated for one individual
classroom set only. Material may not be reproduced for
other purposes without the prior written permission of the
publisher. For information regarding permission, write to
Scholastic Teaching Resources, 557 Broadway, New
York, NY, 10012.

Safety Warning! The activities and patterns in this book are appropriate for children ages
3 to 6 years old. It is important that children only use materials and products labeled child-safe
and non-toxic. Remember that young children should always be supervised by a competent adult
and youngsters must never be allowed to put small objects or art materials in their mouths.
Please consult the manufacturers safety warnings on all materials and equipment used with
young children.
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Little Kids...Cook!

Little Kids...
Books!
Welcome to the wonderful world of
young learners where play is learning
and learning is fun!
With these Little Kids...Books!, teachers can
provide easy patterns and projects that will
help young children obtain the necessary skills needed for their development.
The simple activities of cutting, tracing, coloring and pasting provide a variety
of cognitive learning skills that will help prepare young learners for reading
and writing. These important developmental skills consist of:
Fine Motor Skills
finger-wrist dexterity, arm-hand movement, eye-hand coordination
Perceptual Motor Skills
identification, color and shape recognition, matching and location,
spatial relationships
Expressive and Receptive Language Skills
listening, speaking, questioning, relating words and pictures,
imitation, utilization, recognition and discrimination, visual
perception and discrimination
Social and Emotional Skills
creativity and imagination, pride in accomplishments, self-reliance,
self-control, self-confidence
The early years of schooling helps determine how a child will learn for a lifetime. During this period, children develop a sense of self and decide whether
school is a burden or a joy. We hope these books assist you in your goal to
provide each child with a fulfilling and fun learning experience!

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Little Kids...Cook!

Introduction
Little Kids...Cook!
Cooking in the classroom provides young
learners a variety of rewarding learning experiences. Children can experiment with different
kitchen tools and equipment, learn and sample unique foods, be creative in the
foods preparation and learn about good nutrition.
As children use different kitchen techniques they will also be learning some basic
educational skills. Science can be taught by having children melt butter or bring
water to a boil. A math lesson can involve measuring a cup of milk or counting the
number of raisins before decorating a cupcake. Children will also develop physical
skills by mixing, pouring, peeling, etc. Cooking also allows students to expand
their vocabulary and investigate their senses.
Why do children love to cook? The simple answer is that it is fun, but its much
more that that. Cooking provides one of the few opportunities in which a child can
do the same things as an adult. In all other aspects of a youngsters life, children
imagine themselves doing grown-up things. With cooking, they can actually do it!
Some classrooms can provide a daily cooking experience. Others integrate a cooking activity only occasionally. However you choose to include cooking in your classroom make sure that you keep these points in mind:
Supervision is essential. Make sure that you or a volunteer is constantly
monitoring each childs activity and ensuring his or her safety.
Before beginning any cooking experience, or serving any food to students,
consult parents about each childs allergies to food or dietary restrictions.
This includes religious beliefs and family preferences.
Provide only child-safe utensils and materials for the children to use in the
cooking center. Some cooking activities call for the use of sharp utensils.
Make sure you place these and other like materials out of the childrens
reach or locked in a cabinet.
Have children cook only the simplest of foods. Detailed recipes with long
lists of ingredients only frustrate young children. Use prepared foods to
simplify recipes.
Emphasize only whole and half units when teaching measurement to young
learners. Only after they have mastered these concepts should more
intricate measurements be taught.
Select an area for your cooking center that is near a water source and has
an electrical outlet. Note: Warn children of the hazard of getting water too
close to the electrical source.
Keep the cooking utensils and supplies on low shelves so that children can
use them independently.
Let children choose whether or not to participate in cooking. Provide
another interest center for those children.
All students may not want to cook, but they will all want to eat. Make sure
you prepare enough food for everyone.
The recipes in this book use this warning when they contain nuts of any
Caution!
kind. Some children are allergic to nuts and must be careful to avoid them.
Contains
In most cases, cream cheese or cheese spread can be substituted.
Nuts!
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Little Kids...Cook!

How to Use the Recipes in This Book!

All of the recipes in this book have been designed for the classroom. We have organized the
recipes to represent their use throughout the school year. Many of the recipes can be used in
correlation to seasonal activities and holidays.
RECIPES FOR ONE!
These recipes have been designed for small children to be able to cook by themselves.
These simple cooking activities let youngsters experiment on their own with various foods
and utensils.
Each Recipe for One! has four easy steps. Each step is clearly stated with picture instructions. Only simple physical skills, such as mixing, cutting (with a plastic knife) and spreading
are needed. None of the recipes involve using sharp utensils, heat or complicated appliances.
Copy each 4-step recipe card onto sturdy paper and laminate it for durability. Post the recipe
card in your cooking center along with the required ingredients and utensils. Discuss the procedures noted on the recipe card with the children before they begin. Ask several questions
to make sure they understand the procedures. Encourage the children to eat their prepared
snacks at snack time. These recipes should require only minimal support and supervision.
CLASSROOM RECIPES!
Cooking with a more complicated recipe requires children to follow directions, perform activities in a sequential order and to cooperate with others. These skills are essential to their over
all educational and social development and continued progress.
Most of these recipes have been designed for small groups of 4-6 children. In some cases,
you will find recipes that are designed to serve an entire class of 15-20. Simply increase or
decrease the amount of each ingredient to accommodate your group of students.
The classroom recipes will require some planning and constant adult supervision. Begin by
doing the following:
Prepare a recipe card using one of the recipes in this book. Laminate it to protect it
from spills and damage. Post it in your cooking center.
Obtain and set out all the ingredients, equipment and utensils that will be needed.
Read the recipe aloud to the students and discuss each step and procedure with
them thoroughly.
Make sure that all cooking students wash their hands before beginning.
Select students to participate in the various steps required by the recipe or ask for
student volunteers.
Question students through the cooking process and ask them to comment on the
different ingredients and procedures. Encourage them to use their senses to
communicate the different smells, textures and tastes they are experiencing.
At the completion of the cooking process, let the children eat their culinary
creations. Use this time to reflect on the activity and compliment the children on
their cooperation and ability to follow directions.
Encourage all of the students to help clean up the cooking center. Have the
children take turns washing dishes, wiping counters and putting away utensils and
supplies.
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Little Kids...Cook!

WA R N I N G !
I M P O R TA N T T H I N G S T O
REMEMBER!
Before serving any food to students, ask parents if their children have any food
allergies or dietary restrictions! Make sure that you eliminate or restrict these foods
from your cooking activities. Also, keep in mind that some foods can be potentially
dangerous to very young children. Large seeds, whole nuts, dried beans and toothpicks can pose a choking danger if swallowed.
Supervise children at all times during each cooking activity. Encourage them to use
plastic, serrated knives for cutting most food items. When a sharp knife is required,
make sure the child has close, adult supervision.
Talk to your students about the importance of food handling before beginning any
cooking activity. Discuss how they must always wash their hands before eating or
handling food. Explain to them how farmers often use chemicals to spray fruits and
vegetables in order to keep insects away. Show them how to thoroughly wash fruits
and vegetables using a vegetable scrubber.

I Can
Cook!
Name

Teacher
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Date
6

Little Kids...Cook!

LITTLE KIDS CAN COOK USING THESE TECHNIQUES!

Bake - Place an English muffin with cheese in a toaster oven and bake.
Baste - Use a baster to fill ice cube trays with fruit juice.
Beat - Whip egg whites into a meringue or heavy cream into whipped cream.
Blend - Use a blender (with help) to make a smoothie.
Crack - Break an egg into a bowl.
Core - Use a corer to remove an apple core.
Cut - Cut soft foods with a plastic-serrated knife.
Dip - Dip chunks of banana into melted chocolate.
Drain - Use a colander to help drain cooked spaghetti.
Form Shapes - Roll cheese balls or make fat snakes of biscuit dough.
Frost - Spread frosting onto a cupcake.
Grate - Use a hand grater to grate cheese or cabbage.
Grind - Use a hand grinder to make peanut butter.
Knead - Punch, stretch and mold bread dough.
Measure (dry) - Use a measuring cup to measure corn meal or flour.
Measure (liquid) - Use a measuring cup to measure milk or water.
Peel - Peel a hard-boiled egg or remove the skin from a potato using a vegetable peeler.
Pour - Pour water from a measuring cup or pitcher.
Roll - Use a rolling pin to flatten cookie dough.
Scoop - Use a melon scoop to make a melon ball.
Scrub - Wash vegetables before peeling or cutting.
Shake - Shake a jar of whipping cream to make butter.
Spoon - Spoon cottage cheese onto a leaf of lettuce.
Spread - Spread peanut butter onto a piece of bread.
Squeeze - Squeeze a lemon using a hand juicer.
Stir or Mix - Stir mayonnaise into tuna fish to make tuna salad.
Toast - Place bread in a toaster and toast.

Suggested List of Tools and Utensils for Your Cooking Center

For Measuring:
measuring spoons (plastic)
measuring cups (plastic)
4 cup Pyrex measuring cup
8 cup Pyrex measuring cup
large and small pitchers
For Mixing and Baking:
plastic mixing bowls
(various sizes)
spatulas
cookie cutters
cookie sheets
muffin tin
rolling pin
cake pans
biscuit cutter
wooden spoons
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Various Utensils:
sauce pans and lids
large soup pot
sealable containers
grater
corer
manual juicer
vegetable peeler
egg beater
potato masher
tongs
colander
funnel
wire strainer
knives (plastic for children)
knives (sharp ones kept
out of childrens reach)
vegetable scrubber
7

pancake turner
can opener
ladle
scoop
large serving spoons
large slotted spoons
cutting board
cheesecloth
pot holders
pastry bag
Various Appliances:
electric skillet
toaster
toaster oven
crock pot
hot plate
access to a refrigerator
Little Kids...Cook!

Nam
es

Group

Cooking Skills
Check List!
Follows Picture
Instructions
Follows Oral
Instructions
Can Count Out
Ingredients
Can Pour a Liquid
Can Measure Dry
Ingredients
Can Measure Liquid
Ingredients
Uses Simple Kitchen
Utensils
Can Cut Foods With
a (Plastic) Knife
Recognizes Changes
in Food During
Preparation
Communicates the
Senses of Smell,
Taste and Touch
Works Independently
Works Cooperatively
With the Group
Is Considerate
Of Others
Expresses Creativity
With Food
Is Conscious
Of Safety
Procedures
Helps With
Clean Up
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Little Kids...Cook!

APPLE SMILES
Step l

Caution!
Contains
Nuts!

Step 2

Cut two apple slices.

Spread peanut butter on

each apple slice.

Step 3

Step 4

Press four miniature

marshmallows into the
peanut butter of one slice.

Place the other slice, peanut

butter side down, on top of
the marshmallows. Eat and
enjoy!

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Little Kids...Cook!

CELERY BUSES
Step l

Step 2

Stuff a celery stick with

peanut butter.

Use toothpicks to attach

four carrot circles for
wheels.

Step 3

Step 4

Add one carrot circle for a

steering wheel.

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Caution!
Contains
Nuts!

Place raisins in the peanut

butter for passengers.

10

Little Kids...Cook!

PUMPKIN SANDWICH
Step l

Step 2

Spread one-half of a
hamburger bun with orangecolored cheese spread.

Place two black olive slices

for the eyes.

Step 3

Step 4

Add a slice of red pepper

for a mouth and a pickle
slice for a nose.

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Place alfalfa sprouts on top

for hair. Eat and enjoy!

11

Little Kids...Cook!

SPOOKY SKELETON
Step l

Step 2

Stuff two celery sticks with

cream cheese.

Place them in an X pat tern on a small plate.

Step 3

Step 4

Place half of a pear on top

of the celery.

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Add raisins for mouth,

nose and eyes.

12

Little Kids...Cook!

SPIDER CUPCAKE
Step l

Step 2

Place a cupcake upside

down on a small plate.

Frost the cupcake with dark

chocolate frosting.

Step 3

Step 4

Cut four chocolate licorice

sticks in half and stick them
in the sides of the cupcake.

Push two jelly beans in

the top of the cupcake for
the spiders eyes.
Eat and enjoy.

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13

Little Kids...Cook!

BANANA DIP
Step l

Step 2

Peel a banana.

Caution!
Contains
Nuts!

Cut it into chunks using a

plastic knife.

Step 3

Step 4

Stick a toothpick into each

banana chunk.

Dip the chunks into yogurt

and then into chopped
nuts before eating.

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14

Little Kids...Cook!

CUCUMBER BOAT
Step l

Step 2

Peel a cucumber and

cut it in half.

Scoop out the seeds

with a spoon.

Step 3

Step 4

Spoon cottage cheese into

the cucumber.

Cut a slice of cheese

diagonally and place each
piece in the cottage cheese
for sails.

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15

Little Kids...Cook!

BEAR SANDWICH
Step l

Step 2

Use a heart-shaped
cookie cutter to cut out a
heart shape from a slice
of wheat bread.

Spread the bread with

peanut butter.

Step 3

Step 4

Place raisins in the

peanut butter to make
the bears eyes.

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Caution!
Contains
Nuts!

Add a cherry for his nose.

Eat and enjoy!

16

Little Kids...Cook!

RUDOLPH SANDWICH
Step l

Step 2

Spread peanut butter

and jelly on two slices of
wheat bread.

Trim off the crusts with

a knife and cut the
sandwich diagonally into
four triangle pieces.

Step 3

Step 4

Stick a couple pretzel

sticks in the top of each
sandwich for antlers.

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Caution!
Contains
Nuts!

Add raisin eyes and a

cherry noise. Makes 4
Rudolph Sandwiches.
Eat and enjoy!

17

Little Kids...Cook!

CANDLE SALAD
Step l

Step 2

Place a lettuce leaf on

a small plate.

Place a pineapple slice in

the center of the leaf.

Step 3

Step 4

Peel a banana, cut it in half

and arrange the half banana
to stand up in the center of
the pineapple.

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Stick a small carrot stick

in the top of the banana
for a flame.

18

Little Kids...Cook!

PRETZEL MENORAH
Step l

Step 2

Spread a piece of bread

with cream cheese.

Place eight pretzel

sticks across the bread to
form the menorah.
Leave room in the middle.

Step 3
Place a carrot stick in the
center for the shamash.

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Step 4
Press a raisin at the end of
each pretzel and carrot stick
to resemble flames.
Eat and enjoy!

19

Little Kids...Cook!

COLORED MILK
Step l

Step 2

Pour yourself a cup of milk.

Add two drops of food

coloring to the milk.

Step 3

Step 4

Gently stir the milk.

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Drink your milk and enjoy!

20

Little Kids...Cook!

TRAIL MIX
Step l

Step 2

Place a spoonful of
chocolate chips in a bowl.

Add a spoonful of raisins.

Step 3

Step 4

Add a spoonful of peanuts.

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Caution!
Contains
Nuts!

Mix together.
Eat and enjoy!

21

Little Kids...Cook!

VALENTINE DONUT
Step l

Step 2

Place a plain cake donut on

a small plate.

Frost it with white, vanilla

frosting.

Step 3

Step 4

Sprinkle red sugar sprinkles

over your donut.

Place one candy heart

on the top of the cupcake.
Eat and enjoy!

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22

Little Kids...Cook!

LILY PAD AND FROG

Step l

Step 2

Arrange a lettuce leaf

on a small plate.

Spoon a scoop of tuna salad

on the lettuce leaf.

Step 3

Step 4

Cut a cherry tomato in half

and place the tomato halves
on the tuna for eyes.

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Eat your Lily Pad and Frog

with some crackers.

23

Little Kids...Cook!

BUNNY EGGS
Step l

Step 2

Slice a hard boiled egg in

half and scoop out the yolk.

Put the yolk in a bowl and

mix them with a spoonful of
mayonnaise.

Step 3

Step 4

Spoon the mixture back

into the egg whites.

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Place two short carrot

sticks in each egg mixture
for the bunnys ears and a
raisin for his nose.

24

Little Kids...Cook!

BUNNY PEARS
Step l

Step 2

Lay a leaf of lettuce on a

plate.

Caution!
Contains
Nuts!

Place a pear half (rounded

side up) on the lettuce leaf.

Step 3

Step 4

At the narrow end of the

pear, place two raisins for
eyes and and two almonds
for ears.

Place a spoonful of cottage

cheese at the other end, for
a fluffy tail. Eat and enjoy!

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25

Little Kids...Cook!

BUTTERFLY SANDWICH
Step l

Step 2

Spread two slices of bread

with mayonnaise and
add a slice of cheese to
make a sandwich.

Cut the sandwich diagonally

into two triangle pieces.

Step 3

Step 4

Place the triangle

sandwiches on a plate,
as shown.

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Place a pickle in the center

between the sandwiches
for the butterflys body.
Eat and enjoy.

26

Little Kids...Cook!

BIRDS NEST SALAD

Step l

Step 2

Place a spoonful of
grated carrot and a
spoonful of chow mein
noodles in a bowl.

Add a spoonful of mayon naise and mix together.

Step 3

Step 4

Place the mixture in the

center of a small plate.
Push the back of a spoon
down in the center to
form a nest.

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Place three grapes (eggs) in

your nest before eating.

27

Little Kids...Cook!

CLOWN FACE SALAD

Step l

Step 2

Place a scoop of cottage

cheese on a small plate.

Place a cherry tomato for a

nose and green pepper
slices for ears.

Step 3

Step 4

Add olive eyes and a

red pepper mouth.

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Add a lettuce bow tie.

Eat and enjoy!

28

Little Kids...Cook!

MEXICAN SUNSHINE DIP

Step l

Step 2

Spread a large spoonful of

refried beans in the middle
of a small plate and smooth
it out to form a circle.

Place two black olive

slices in the beans for the
suns eyes.

Step 3

Step 4

Add a red pepper slice

for his mouth.

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Arrange several tortilla chips

(points out) around the
edges of your sun to make
sunbeams.

29

Little Kids...Cook!

FISH FOOD
Step l

Step 2

Place a spoonful of tuna in a

bowl.

Place a spoonful of
mayonnaise in the bowl and
mix together.

Step 3

Step 4

Spread the tuna mixture on

a large cracker.

Place a fish-shaped cracker

on top and then eat.

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30

Little Kids...Cook!

BANANA-FRUIT SPLIT
Step l

Step 2

Peel and slice a banana.

Place the banana pieces in a

small bowl.

Step 3

Step 4

Place a scoop of cottage

cheese on top of the
bananas.

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Spoon some fruit cocktail

on top. Eat and enjoy.

31

Little Kids...Cook!

HOMEMADE TOOTHPASTE
Step l

Step 2

Place a spoonful of baking

soda in a small bowl.

Place a spoonful of hydro gen peroxide in the bowl.

Step 3

Step 4

Stir until the mixture is

smooth.

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Put some of the toothpaste

mixture on your toothbrush
and brush your teeth.

32

Little Kids...Cook!

RECIPES FOR THE

PRIMARY CLASSROOM!
PUMPKIN CUSTARD
Cut the pulp from a medium-sized pumpkin
into chunks. Students can scrape the seeds
from the chunks. Place the chunks in a
saucepan with a small amount of water.
Cover and cook until the pumpkin is soft.
Drain the water and cool a bit before letting
the children mash the pumpkin. Let the
children help add the following ingredients
to four cups of mashed pumpkin: 2 eggs, 2
cups of half and half, 1 1/2 cups of sugar, 1
tsp. cloves, 2 tsp. cinnamon, 1 tsp. nutmeg.
Return the mixture to the saucepan and
cook for another 20 minutes. Serve small
portions to the students in paper bowls.

OLD-TIME APPLESAUCE
Have each student peel and core one apple.
(Recipe suited for 8 apples.) Instruct them
how to cut their apple into chunks and place
the chunks in a crock pot with 1/2 cup
water and 1/2 cup sugar. Let each child
shake a small amount of cinnamon in the
pot. Cook on high for about three hours or
until the apples are soft. Let the apples cool
a bit before allowing the children to mash
the apples using a manual potato masher.
Serve the applesauce warm or refrigerate
and serve later.

APPLE COLESLAW
Let the children help measure 1/4 cup mayonnaise, 1/4 cup milk and 1 teaspoon lemon
juice in a large bowl. Stir until smooth.
Demonstrate how to use a grater and have
students help grate 1 large apple and 1 small
cabbage. Let students add this to the mayonnaise mixture. Have the children take
turns stirring the mixture. Serve right away
or refrigerate for later. Makes about 8 servings.

POPCORN
Put a clean white sheet on the floor. Place
a hot-air popcorn popper (with the top
removed) in the center of the sheet and add
popcorn kernels. Have the children sit
around the edges of the sheet. Ask them
what they think will happen when you turn
on the popcorn popper. Turn on the popcorn popper and watch as the corn pops
and falls on the sheet. Children can scoop
up the popcorn to eat. (About 1 tablespoon
of kernels will make about 2 cups of popped
corn.)

MINI APPLE PIES

You will need a Snack Maker Appliance (the
type that makes a triangular shaped pocket
from two slices of bread) for this tasty recipe.
Place one slice of bread in the snack maker.
Have students spoon a portion of canned
apple pie filling onto the piece of bread. Top
with another slice of bread and close the lid
until the snack maker is done. Sprinkle the
warm apple pies with sugar. Let the pies cool
slightly before serving.
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Children can place the popcorn in small

plastic lunch bags. Let them sprinkle
parmesan cheese, taco seasoning or cinnamon to the freshly popped corn. Seal the
bags and instruct students to shake the bags
to distribute the seasoning evenly.
33

Little Kids...Cook!

ROASTED PUMPKIN SEEDS

Have students scoop out the pulp and seeds
from a fresh pumpkin. Instruct them to separate the seeds and place them in a large
bowl. With 2 cups of pumpkin seeds, add 2
tablespoons melted butter, 1 tablespoon
Worcestershire Sauce and a pinch of salt.
Let the children stir the mixture until blended. Spread the seeds onto a greased cookie
sheet and sprinkle with salt. Bake at 350
degrees until the seeds are golden brown.
Serve a few of the warm seeds to each student on a small paper plate.

CORN ON THE COB

Let children help you shuck several ears of
fresh corn. Cut the corn into smaller sections and place them in a large pot filled
with cool water. Bring the pot to a boil and
then turn off the heat. Allow the corn to
cool some before serving it at snack time to
the students.

PUMPKIN FACES
Soften a large package of cream cheese. Add
a few drops of yellow food coloring and a
couple of drops of red food coloring. Let a
student stir the cream cheese until it
becomes a consistent orange color.

BUTTER
One half-pint of heavy whipping cream will
make enough butter for eight children. Pour
the whipping cream into a see-through quart
jar, (preferably a plastic jar with a good sealing lid.) Add a pinch of salt. Let the children take turns shaking the jar, being careful
not to drop it. After a while the cream will
separate and curds will begin to form. The
liquid is the whey or buttermilk and the
clump of curds is the butter. Pour off the
liquid and place the butter in a separate
container. Chill if you wish. For honey butter, add a little honey and mix thoroughly.

Let each student toast his or her own half

English muffin. Instruct the students to spoon
a portion of the cream cheese onto their
muffins. Give each child a plastic knife, a
celery stick and several raisins. Tell each
child to spread the cheese with the knife and
place the piece of celery at the top to resemble a stem. Students can use the raisins to
make jack-o-lanterns faces.

WHIPPED CREAM
Children can also make fluffy, whipped
cream using the same method as above.
Pour 1 pint of heavy whipping cream into a
quart-sized jar. Add 1 teaspoon vanilla
extract and 2 tablespoons powdered sugar.
Screw the lid on securely. Let the students
take turns shaking the jar in an up and
down motion until the cream turns thick and
fluffy. Serve the whipped cream on a cookie
or fruit.

CORN MUFFINS
You will need: one box of a corn muffin mix,
one egg, 1/3 cup milk and a package of cupcake liners.
Prepare corn muffin mix according to package directions. Let the children empty the
mix into a bowl. They can also crack the
egg into the mix and measure and add the
milk. Stir the mixture by giving each child a
turn. Have children place cupcake wrappers
into the muffin pans and spoon in the mixture. Bake according to package directions
and serve warm with student-made butter.
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Add color or flavor to your whipped cream

by adding a few drops of food coloring or
flavored extracts at the beginning of the procedure.
34

Little Kids...Cook!

PUMPKIN PIE
Let the students help measure the following
ingredients and crack the eggs:
1/2 cup brown sugar
1 envelope Knox Gelatin
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3 eggs (yolks and whites separated)
1/2 cup milk
1 cup canned pumpkin pie filling
1/4 cup sugar

MASHED POTATOES
Let the children help clean several potatoes
with a vegetable scrubber. Cut the washed,
unpeeled potatoes into 1/4 inch thick slices.
Steam the potatoes in a steamer or use an
electric skillet with a little bit of water. Cook
until tender. When the potatoes have cooled,
let the children help mash them and add salt,
pepper and a little milk. Serve the mashed
potatoes with student-made butter, if desired.

Place the brown sugar, gelatin, salt and

spices in a sauce pan. Add the egg yolks
and milk. Cook over a medium heat, stirring
constantly until it boils. Remove from heat
and stir in the pumpkin pie filling Chill one
hour. Have students take turns using an
electric mixer to beat the three whites until
soft peaks form. Gradually beat in 1/4 cup
sugar to form stiff peaks. Fold the pumpkin
mixture into the beaten egg whites. Place
the mixture into a graham cracker crust shell
and chill 2 to 3 hours before serving.

TURKEY FRUIT CUPS

For each child, scoop out the center of a
navel orange half to make an orange cup.
(Cut first along the inside of the rind and
then scoop out the whole fruit.) Let the children help dice the orange segments along
with half an apple and banana. Place all the
fruit pieces in a bowl. If desired, add
chopped nuts. The children can do the mixing. Let each student fill his or her own
orange cup with the diced fruit.

APPLE DUMPLINGS
You will need:
2 pie crust sticks
8 unpeeled apples
4 cups sugar
4 tsp cinnamon
4 tsp butter

Stick a toothpick in the side of the fruit cup

for the turkeys neck. Place a dried prune on
the toothpick for his head. Stick two celery
leaves in the back of the cup for feathers.
Place a leaf of lettuce on a plate for the
turkey fruit cup to sit. A fun, healthy treat
for snack time!

Let the children help roll out the pie crust

dough about 1/4 inch thick. Cut the dough
into squares (4 to each pie crust stick).
Show the students how to peel the apples
and use an apple corer. Have them fill the
hole made by the corer with sugar, butter an
cinnamon and wrap each apple in a square
of dough. Pinch the top edges together.
Place the dumplings on a cookie sheet and
bake them at 350 for 45 minutes.

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CINNAMON TOAST
Use a toaster oven for this easy recipe.
Let each child toast a slice of bread, then
butter it. Provide a mixture of cinnamon and
sugar in a small bowl. Show the students
how to spoon the sugar mixture onto the buttered toast. Place the toast back in the toaster oven and re-toast it for a shorter period of
time. Super good with hot chocolate!
35

Little Kids...Cook!

GRUEL OR OATMEAL
Let each student mix their own instant oatmeal with very hot water in a styrofoam cup
or bowl. Let them choose whether or not to
add honey, sugar, butter, applesauce and/or
cinnamon. Really good on a cold morning!

POTATO LATKES
Let your students help make this traditional
Hanukkah dish! You will need:
4 peeled potatoes
1 small peeled onion
1 egg
1 T flour
1 1/2 tsp salt
vegetable oil
Have children help grate the potato and
onion into a large bowl. Add the flour, salt
and egg and mix well. Heat a small amount
of oil in an electric frying pan and spoon the
mixture into the frying pan to make 8-9
potato pancakes. Fry until golden brown.
Drain the pancakes on paper towels. Serve
the pancakes warm with applesauce and/or
a little sour cream.

CLASSROOM PEANUT BUTTER

Let the children help shell a
Caution!
package of unsalted, roasted
Contains
peanuts. Place about a cup of
Nuts!
peanuts in a blender. (Dont fill it too
full.) Begin grinding and mixing the
peanuts. Gradually add more peanuts and a
little vegetable oil to the mixture. Continue
mixing until it has a smooth consistency.
Add a little salt for taste. Let the children
spoon some of the mixture onto a paper
plate. Serve the peanut butter with crackers,
apple slices or a celery stick.

PUMPKIN-BANANA SMOOTHY
For each student, place 1/2 cup of milk, 1
tablespoon canned pumpkin and 1/2 of a
sliced banana in an electric blender. Add a
dash of cinnamon and mix on high until
thoroughly blended. Serve in a paper cup
with a straw.

HAYSTACK TREATS
You will need the following for this quick and
easy treat!
1 bag of butterscotch bits
Caution!
1 can of chow mein noodles
Contains
1 cup peanuts (optional)
Nuts!
waxed paper

CHEESY SHREDDED WHEAT TREATS

You will need:
4 cups spoon-sized shredded wheat cereal
1/2 cup margarine
1 cup shredded cheese
In a large saucepan or pot, melt margarine
and add the cheese. (You can use an electric skillet.) Stir until the cheese is thoroughly melted. Add the shredded wheat and
toss well. Spread the mixture out onto a
cookie sheet and let cool for a while. Serve
a spoonful to each student on a paper plate.
Refrigerate any leftovers.

Melt the butterscotch bits in a saucepan or

electric skillet. Stir in the noodles and
peanuts. Let the students help drop teaspoons of the mixture onto a sheet of waxed
paper. Cool the haystacks before serving
them to the students.
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36

Little Kids...Cook!

MAGIC NO-BAKE COOKIES

Caution!
1/2 cup honey
Contains
Nuts!
1 cup non-fat dry milk
1 cup creamy or chunky peanut butter
1/2 cup chocolate chips
1/2 cup shredded coconut
1 cup bran flakes

COTTAGE CHEESE DIP

This simple recipe will get your students to
eat their vegetables. Heres all you need:
1/3 cup milk
1 pint cottage cheese
1/2 package onion or vegetable soup mix
Mix the three ingredients by hand or in a
blender. Refrigerate for 30 minutes or so.
Serve with raw vegetables such as carrot and
celery sticks, zucchini and cucumber slices or
small pieces of cauliflower.

Let the children help measure all of the

ingredients in a bowl, except the bran flakes.
Have them take turns mixing until the mixture is smooth. Let each student spoon out
a portion of the mixture and roll it into a
ball. Show the students how to crush the
bran flakes by placing them in a clean paper
lunch bag and rolling them with a rolling pin.
Instruct students to roll their cookie balls into
the crushed bran flakes. Place them on a
cookie sheet and refrigerate about three
hours to firm the cookies. Great with a glass
of milk!

CLASSROOM TRAIL MIX

Students can easily make this treat with very
little help from you! Here is all
Caution!
you will need:
Contains
2 cups peanuts
Nuts!
2 cups raisins
2 cups chocolate chips (or carob chips)
2 cups Cheerios
Let each student place a large spoonful of
each ingredient in a sealable plastic lunch
bag. Help them seal the bags closed. Tell
the students to shake their bags to mix the
ingredients. Take the children on a playground picnic and let them eat their trail mix!

NO-BAKE PEANUT BUTTER COOKIES

You only need three ingredients for these
simple cookies!
Caution!
1 lb. butter or margarine
Contains
1 lb. creamy peanut butter
Nuts!
1 lb. powdered sugar
Have the children thoroughly wash their
hands before beginning. Let them mix the
three ingredients in a large bowl using their
hands. Show the students how to roll a
spoonful of dough into a ball and place them
on a cookie sheet. Chill for three hours.
This recipe makes several dozen cookies.

PINWHEEL SANDWICHES
What a fun way to eat a sandwich!
Let the children cut the crusts off several
slices of fresh bread. Instruct each student to
roll his or her slice of bread flat with a rolling
pin. The children can then spread peanut
butter or a cheese spread on their flattened
bread. Starting at one end, show the students how to roll up the bread. Slice the
rolls to make pinwheels and arrange them on
a paper plate.

Variations: The cookie balls can be rolled in

graham cracker crumbs or crispy rice cereal
before chilling. Students can also dip the
cookie balls into chocolate and place them
on a sheet of waxed paper after they have
been refrigerated.
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37

Little Kids...Cook!

HOMEMADE CHEESE SPREAD

All you need is a strainer and a hot plate to
actually make cheese in the classroom!
Pour 1 quart of whole milk in a large sauce
pan. Heat the milk on a hot plate until it
comes to a boil. Stir often and be careful
not to let it boil over. Remove from the heat
and add the juice of one lemon. The milk
will separate into curds and whey. Pour the
mixture through a strainer so that only the
curds are left. Place the curds onto clean
paper towels or a piece of cheese cloth.
Form the curds into a ball as you gently
squeeze out the moisture. Place the cheese
ball in a bowl and chill in the refrigerator.
Give each child a portion of the cheese to
spread on a cracker and eat.

BIRDS NEXT SNACKS

Heres a fun, springtime snack! You will
need:
1/2 cup butter
Caution!
1 cup sugar
Contains
1 cup light corn syrup
Nuts!
1 cup peanut butter
6 cups dry Cheerios cereal
Melt the butter and sugar in a large sauce
pan or pot over medium heat. Stir constantly until it comes to a boil. Remove from the
heat and add the peanut butter and cereal.
Cool slightly and then let the children shape
portions of the mixture into bird nests.
Place the nests on cookie sheet and chill in
the refrigerator. Give each student three or
four jelly beans. The jelly beans can be
placed in the nests to resemble eggs before
eating the special treat.

HARD-BOILED DEVILED EGGS

Cover 8 eggs in a saucepan with cold water.
Heat until the water boils. Take the pan
from the heat and cover. Let stand for 2530 minutes. Set the saucepan in the sink
and run cold water over the eggs to cool and
to make them easier to peel. Have the children peel the 8 eggs and cut them in half,
length-wise. Show them how to scoop out
the yolks and place them in a separate bowl.
Have one of the children mash the yolks with
a fork.

GREEN EGGS AND HAM

A tasty treat after reading the famous story
by Dr. Seuss! For each serving, you will
need:
1 teaspoon chopped green onion
1 teaspoon chopped green peppers
1 tablespoon chopped ham
small amount of oil
3 teaspoons chopped spinach
1 egg
1 teaspoon milk
salt and pepper

To the yolks, add 1/2 cup mayonnaise and

1/4 cup mustard. Add salt and pepper to
taste, and mix well. Children can help spoon
the mixture back into the egg halves and
arrange them on plate. Give each child an
egg to eat and enjoy.

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Saute the onion, peppers and ham with a little oil in an electric skillet. Add the spinach.
Beat the egg, milk and salt and pepper
together in a separate bowl. Add the egg
mixture to the skillet and stir constantly until
egg is set. Serve on a paper plate to each
student.
38

Little Kids...Cook!

CHOCOLATE CRISPY RICE BARS

Just a hot plate and a few ingredients make
a yummy dessert! You will need:
1/2 cup butter or margarine
20 ounces of miniature marshmallows
8 cups crispy rice cereal
1 cup chocolate chips
Melt the butter in a very large sauce pan or
pot over medium heat. Add the marshmallows and stir until melted. Pour in the
chocolate chips and then the rice cereal.
Mix until the cereal is thoroughly coated.
Spoon the mixture into a large, greased baking dish. Let the children grease their clean
hands and press the mixture down into the
dish. Chill at least one hour before cutting
into bars and serving it to the students.
Makes about 36 bars.

FRUIT DIP
Caution!
Give each child a choice as to the Contains
type of fruit he or she would like to Nuts!
eat. Bananas work especially well, but children will also enjoy peaches, apples, pineapple, melon, etc. Let the students cut up
their own fruit using serrated plastic knives.
Give each child a small amount of chopped
nuts and a spoonful of yogurt on a paper
plate. Have the children pick up a piece of
fruit with a toothpick, dip it first into the
yogurt and then into the nuts before taking
each bite.

BANANA BREAD
A great way to use up those nearly over-ripe
bananas! Makes one loaf.
1 3/4 cups sifted flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
2/3 cup sugar
2 beaten eggs
3 or 4 ripe bananas
Mix all of the dry ingredients together in a
large bowl. In another bowl, let the children
help blend the butter and sugar until creamy.
Students can also crack and beat the eggs
and mash the ripe banana with a fork. Add
the beaten eggs and mashed bananas to the
dry mixture. Stir until blended. Spoon the
batter into a greased and floured loaf pan.
Bake in an oven at 350 for about 45 minutes. Test with a toothpick when you think it
is done. Cool before slicing each student a
piece for snack time!
Teachers Friend, a Scholastic Company.

These two drinks make the orange and

purple color days especially fun! All
you need is an electric blender!
ORANGE FLUFF
Pour 1/4 cup water into a bowl and add 2
envelopes of orange gelatin. Stir the mixture and let set for 5 minutes. Add an additional 3/4 cup boiling water and stir again
until gelatin is dissolved. Pour mixture into
an electric blender and add one 6-ounce can
of frozen unsweetened orange juice concentrate. Blend until fluffy, then pour into small
cups. Chill for at least 15 minutes. Makes
6 to 8 small servings.

PURPLE COWS
In a blender, add 2 cups of milk, 1/2 cup of
purple grape juice and 2 sliced bananas.
Blend on high until smooth and frothy.
Makes 6 to 8 small servings.
39

Little Kids...Cook!

MEXICAN QUESADILLAS
Ole! You only need a toaster oven and/or a
conventional oven to make this tasty snack!
1 package of fresh, flour tortillas
Shredded white (jack) cheese
Shredded yellow (cheddar) cheese

LAYERED VEGETABLE SALAD

You will need several bowls of various raw
vegetables to make these creative salads.
We suggest these items:
Grated carrot
Shredded lettuce
Cold cooked green peas
Broccoli and/or cauliflower flowerets
Chopped celery and/or cucumber
Creamy Italian salad dressing

Place a spoonful of both types cheese on a

tortilla and fold it in half. Place the folded
tortilla on a cookie sheet and bake in an
oven at 350 for about 8 minutes. Turn the
tortilla over once and bake another couple
of minutes, until the cheese is thoroughly
melted. Place the quesadilla on a paper
plate and cut into thirds. Serve with the
salsa recipe below.

Give each student a clear plastic cup and

instruct him or her to spoon layers of vegetables into the cup. Pour a small amount of
salad dressing on top. Let the children eat
their layered salads with a plastic fork.

LAYERED FRUIT SALAD

Use the same idea as above but use fruit
instead! We suggest the following:
Chopped apples
Canned, chunked pineapple
Green or purple seedless grapes (cut in half)
Miniature marshmallows

SALSA
Use canned, chopped tomatoes to make this
quick, spicy salsa!
1 can of chopped tomatoes
1 diced fresh onion
1 small bunch chopped, fresh cilantro
1 can chopped, mild green chilies
1 tablespoon sugar
1 teaspoon salt

Make the dressing by mixing 1/4 cup mayonnaise,1/4 cup sugar and the juice from the
canned pineapple. Mix thoroughly and set to
the side. Have the children layer the fruit and
marshmallows in a clear plastic cup. Spoon
on the fruit dressing and watch the kids gobble it up!

Mix all of the ingredients together in a medium bowl. The children can help do the mixing but you should probably chop the onion.
Serve the salsa with corn chips, scrambled
eggs or a quesadilla!

EGG FLOWER SOUP

You will need:
4 cups canned chicken broth
2 egg yolks
1 can evaporated milk
1/2 teaspoon salt
dash of pepper
Heat the chicken broth in a large saucepan
over medium heat. Have the children help
separate and beat the yolks together with the
milk. When the broth becomes quite hot,
pour a thin stream of the egg mixture into
the broth as you gently stir it. Continue stirring while the soup slightly thickens. Add
salt and pepper. Serve with chinese noodles
during snack time.
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40

Little Kids...Cook!

CHINESE STIR-FRY
Introduce your students to a variety of unusual vegetables with this Asian treat! You will
need:
1 bunch (chopped) bok choy
1 small can sliced water chestnuts
1 cup sliced, fresh mushrooms
3 chopped green onions
2 cups bean sprouts
Vegetable oil

FISH BOWL TREATS

Let each child make and eat his or her own
fish bowl treat!
Make up a large bowl of blueberry flavored
gelatin early in the day. When it has just
begun to set, fill a clear plastic cup with the
gelatin for each student in class. Have students place 2 or 3 gummy fish into each cup
of gelatin and add a dollop of whipped cream
to the top. The children can eat their fish
bowls immediately or put the cups back in
the refrigerator to eat later in the day.

For the sauce, you will need:

1 can of chicken broth
1/4 cup soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons cornstarch
To make the sauce, mix all of the ingredients
together in a small bowl and set off to the
side. Heat the oil until it is hot, in a wok or
an electric skillet. Add all of the vegetables
except the bean sprouts and stir-fry for about
4 minutes. Add the bean sprouts and fry
another minute or two. Pour in the combined sauce ingredients and stir until the
sauce thickens, about 3 minutes. Serve the
vegetables on individual paper plates over
steamed rice or chinese noodles. Let the
children add a little soy sauce if they wish.

CLASSROOM SPAGHETTI
All children love spaghetti. Let your students
help make it in the classroom for a change!
Heat a jar of prepared spaghetti sauce or get
creative and use your own homemade recipe.
Bring a big pot of water to a boil before
adding the dry spaghetti. Stir frequently to
separate the noodles. Test for doneness. Let
the children taste the spaghetti noodles to see
if they are still in need of cooking. Take the
spaghetti off the heat and drain the noodles
in a colander. Return to the original pot and
add the sauce. Mix thoroughly. Serve a portion to each student and let them add a shake
of parmesan cheese.

APPLE FRUIT LEATHER

Let the children mix 2 cups of applesauce
and 1/4 cup honey in a small bowl. Place
plastic wrap onto a flat, microwave safe tray
or plate. Pour the applesauce mixture onto
the plastic wrap, about 1/8 inch thick.
Have the children sprinkle the applesauce
with a dash of cinnamon. Cook the mixture
in a microwave oven, medium setting, for
about 3 minutes. Turn and cook another 3
minutes. You may need to turn and cook it
an additional few minutes or until the fruit
leather begins to dry. Remove the tray from
the oven and lift the leather from the tray,
keeping the plastic wrap intact. Cut it into
strips and let the children roll the leather up
before eating.
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SPAGHETTI ART PROJECT!

Caution!
Save some of the cooked
Do Not
spaghetti before adding the sauce.
Eat!
Place in a cool bowl of water until
you are ready to use it. Pour each student a
small bowl of white glue and have them dip
individual strands of spaghetti into the glue.
Show them how to arrange the glue-covered
spaghetti onto a sheet of waxed paper making sure that all of the strands are touching.
Sprinkle with glitter and let the creations dry
overnight. When dry, carefully peel the
waxed paper away from the spaghetti. Tie a
string to each spaghetti creations and hang it
in a window
41

Little Kids...Cook!

CRAZY-SHAPED PRETZELS
You will need these ingredients to make soft,
chewy pretzels in the classroom:
1 1/2 cups warm water
1 package yeast
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 beaten egg

ENGLISH MUFFIN PIZZAS

All you really need is a toaster oven and a
few simple ingredients for this easy recipe!
Let the children toast their own English
muffins. Show them how to spoon on a
helping of tomato sauce or pizza sauce and
cover it with grated cheese. Provide sliced
pepperoni and black olive slices for the children to add to their pizzas. Help them place
their pizzas back into the toaster oven and
bake at 350 or until the cheese has melted.

Have the children help mix the water and

yeast together in a large bowl until the yeast
is dissolved. Add the flour, sugar and salt.
With clean hands, students can help knead
the dough until it is smooth. Give each student a portion of dough and ask him or her
to mold and twist the dough into any shape,
even letters or numbers. Lay the creations
onto a greased cookie sheet. Let the children use a pastry brush to brush the beaten
egg onto the pretzel creations. Sprinkle
lightly with salt and bake at 425 for about
15 minutes.

PITA PIZZAS
Try this easy, classroom pizza recipe that can
be made all at one time. You will need:
1 package of pita pockets
1 jar of pizza sauce
1 large package of shredded Mozzarella
cheese
Place the pita pockets on a cookie sheet.
Let the children help spread the sauce on the
tops and sprinkle them with cheese. Place
the pizzas in an oven at 350 for about 15
minutes or until the cheese bubbles. Cut
each pita pizza into quarters and serve on
paper plates.

VEGETABLE SOUP
Make a great pot of soup by using 2 quarts
of chicken broth. Or, you can use bouillon
cubes or instant broth mix and water. Let
the children help wash and chop different
vegetables that will go into the pot. Some
ideas might be: tomatoes, green celery, carrots, cabbage, potatoes and onions. The
children can place the vegetables in the pot.
Bring the soup to a boil and flavor as
desired. Simmer until the vegetables are tender. Let the soup cool a bit before serving.
Serve it in paper bowls with plastic spoons.

FUNNY TOAST
Kids can create a funny face or design on a
piece of toast to brighten up the morning
meal!
Place a few drops of food coloring into a 1/2
cup of milk. Let the students use small,
clean paintbrushes to paint the milk onto
slices of white bread. Make sure that they
use the milk sparingly. Place the bread in a
toaster or toaster oven set on a low setting.
The childrens artistic creations will toast
darker than the rest of the bread. A fun way
to surprise someone at breakfast!

Make a heartier chicken soup by adding a

couple of cooked, diced chicken breasts, if
you like.
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42

Little Kids...Cook!

LEMONADE
Children will love squeezing the lemons for
this refreshing, summertime drink! You will
need:
9 lemons
1 1/2 cups sugar
1 cup hot water
11 cups cold water
ice cubes

FRUIT SALAD
Let the students do the cutting to make this
fun fruit salad! You will need the following:
6 apples
1 small can of chunk pineapple
1 bunch of seedless grapes
1/2 cup of miniature marshmallows
1/4 cup mayonnaise
1/4 cup sugar

Cut the lemons in half and have the students

do the squeezing using a manual squeezer.
Strain and remove the seeds. Place the juice
in a large pitcher. Dissolve the sugar and
hot water in a separate bowl. Then add it to
the juice. Add the remaining water. Mix
well. Pour the lemonade over ice to serve.

Drain the juice from the pineapple and save

it in a small bowl. Place the pineapple
chunks in a larger bowl. Have the students
core and cut the apples into 1/2 inch
chunks and place them in the bowl.
Children can cut the grapes in half and add
them, plus the marshmallows, to the mixture. Add the mayonnaise and sugar to the
pineapple juice and mix well. Stir this mixture into the fruit. Serve at snack time.

WATERMELON ICE POPS

Students will love making their own cool
treats! You will need:
1 cup of seedless watermelon chunks
1 cup orange juice
1 cup water
Place all of the ingredients in an electric
blender and mix on high speed. Pour the
mixture into small paper cups and place
them in the freezer. When they are partially
frozen, insert small plastic spoons for handles. When completely frozen, dip the cups
into hot water to remove the frozen treats.

COFFEE CAN ICE CREAM

Ice cream in the classroom is easy! You will
need:
1 cup whipping cream
1 cup milk
1/2 cup sugar
1 teaspoon vanilla extract
1 bag rock salt
crushed ice

SNOW CONES
Youll need a snow cone machine, crushed
ice maker or food processor to make these
snow cones. The only ingredients are:
A large bag of crushed ice
1 can of frozen grape juice (12 oz.)
1 can of water

Mix all the ingredients together with a hand

mixer. Pour the mixture into a clean, one
pound coffee can. Put the lid on tightly.
Place the one pound coffee can into a 3
pound coffee can. Pour crushed ice and
rock salt around the one pound can. Pack it
down the best you can. Put on the lid and
wrap the can in a dish towel. Have students
take turns shaking the can for at least 15
minutes. Dump the ice and salt from the
larger can before opening the smaller can
containing the ice cream.

Make some snow ahead of time and store

it in the freezer. Then have each child take
turns using the snow cone machine or food
processor to make snow from crushed ice.
Dilute the frozen juice concentrate with 1
can of water. Have children spoon the snow
into paper cups. Let the children help pour
some grape juice over the ice and eat it with
plastic spoons.
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43

Little Kids...Cook!

HOLE IN THE TOAST

Try this fun breakfast meal with individual
students!
Have the student use a biscuit cutter to cut
the center from a slice of bread. Butter the
bread on both sides. Place the bread on a
hot electric skillet until brown. Turn and
brown the other side. Let the student crack
an egg and drop it in the center of the toast.
Cover and cook the egg slowly until the egg
white is set. Sprinkle with salt and pepper
and serve.

PIGGIES IN A BLANKET
This kid pleaser is easy to make! For a dozen
students, you will need:
One package of hot dogs (wieners)
One package of canned biscuits
Have students thoroughly clean their hands.
Give each child a piece of biscuit dough and
instruct him or her to roll it into a long snake.
Have each student wrap the dough around a
wiener. Place the piggies in a blanket on an
ungreased cookie sheet and bake in a preheated oven of 450 for about 15 minutes.

SMORE TREATS
Students will love making campfire treats
using a microwave. You will need:
Graham Crackers
Marshmallows
Hershey Chocolate Bars

BAKED POTATOES
Let each child scrub one small potato. Show
them how cut a slice in the top of each potato
so the steam can escape. Students can also
rub vegetable oil on the potatoes before baking. Place the potatoes on a cookie sheet and
bake at 350 until tender. (Time will vary
with size and number of potatoes.)

Let each student place 4 squares of chocolate on top of a graham cracker. Place a
marshmallow and then another graham
cracker on top. Place each one on a paper
plate and cook in a microwave oven for 30
seconds. (Or, until the chocolate begins to
melt.) Cool slightly before eating!

Kids will love choosing their own toppings for

their baked potato. Try these toppings:
butter or margarine
bacon bits
grated cheese
sour cream
chili
green onions

TOAST TOPPERS
Let students use a classroom toaster and
select one of the following toppers to their
toast.
Cinnamon Toast - Combine two parts sugar
to one part cinnamon. Let students sprinkle
the mixture over hot, buttered toast.

CARAMEL APPLES
An apple a day, never tasted so good!
Have students core and cut into quarters several large apples. Stick a Popsicle stick in
each apple section. Heat one large bag of
unwrapped caramels in a saucepan over low
heat. Add 1 or 2 tablespoons of water to thin
the caramels to the desired consistency. Stir
continuously while they melt. Holding on to
the stick, have each student place their apple
into the melted caramels. Place them on a
sheet of waxed paper to cool before eating.

Orange Sugar Toast - Combine a teaspoon

of grated orange peel, 1 tablespoon soft butter, 3 tablespoons of powdered sugar and 1
teaspoon orange juice. Mix the ingredients
together in a small bowl. Have each student
spread the mixture on hot, unbuttered toast.
Peanut Butter Coconut Toast - Spread
crunchy peanut butter on a piece of hot
toast. Sprinkle with flaked coconut. Add
raisins, if you wish. East and enjoy!
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CLASSROOM GRANOLA
This treat is good to eat in a bowl with milk
or just right out of your hand! You will need:
2 1/2 cups uncooked Quaker oats
1/2 cup almonds or walnuts
Caution!
1/2 cup Grapenuts cereal
Contains
1/2 cup flaked coconut
Nuts!
1/2 cup margarine
1/2 cup honey
1/2 cup raisins

HOT CHOCOLATE WITH

Caution!
PEANUT BUTTER
Contains
Nuts!
Use instant hot cocoa mix to
make this super drink!
Prepare a cup of hot chocolate for each
child in class. Let them dissolve a teaspoon
of creamy peanut butter in the hot drink.
Garnish with whipped cream and let the kids
drink it up!

Have the students mix the oats, nuts,

Grapenuts and coconut together in a large
bowl. Melt the honey and margarine together in the microwave or on top of the stove in
a saucepan. Let students stir the mixture
into the dry ingredients. Spread evenly onto
a cookie tray and bake at 300 for about 20
minutes. (Check and stir often.) Remove
from the oven and let cool. Add the raisins
before serving. Store the granola in an airtight container.

ICE CREAM CONE CUPCAKES

A great classroom party treat or birthday
surprise!
Let students help you prepare a cake mix
according to directions. Each child can then
spoon the batter into flat-bottomed ice
cream cones. (Make sure they only fill them
about 2/3 full.) Place the cones in a muffin
tin or on a cookie sheet and bake at 350
for 12 to 15 minutes. Cool before letting
the students frost the cupcakes using canned
frosting. Decorate with candy sprinkles.

GIANT SUBMARINE SANDWICH

Fix one sandwich that will feed the whole
class! You will need:
1 long loaf of French bread
1 package of sliced bologna
1 package of sliced chicken or turkey
1 package of sliced American cheese
Mayonnaise
Mustard
Slice the bread horizontally in half, being
careful not to cut it all the way through on
one side. Open the bread out flat. Have
students help spread both sections of bread
with mustard and mayonnaise. Layer the
sliced cheese and meats on the bread. Fold
the bread back over and cut into 2 inch
slices. Serve a slice to each student.

CHEESY NACHOS
Let each student take a handful of tortilla
chips and place them in a small paper bowl.
Heat a prepared cheese sauce (or a can of
cheese soup) in the microwave. Pour the
cheese over each childs chips. Let students
add chopped green chilis and/or tomatoes,
if they wish. A great finger food kids will
gobble up!

You may want to wrap up the sandwich and

take it on a playground picnic!
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Little Kids...Cook!

B A S I C TA B L E M A N N E R S F O R H O M E !
Using good manners during meal time helps promote various social skills, communication skills and self-esteem in children as well as adults. Good manners are not just
something to be used at nice restaurants or with company, but should be practiced
every day and at every meal. The reason for good manners is to show consideration,
thoughtfulness and respect toward others. Good manners also makes mealtime a more
pleasant experience for everyone.
Parents should keep a few things in mind when it comes to meal time. Here are a few
ideas:

Make mealtime a family time.

Dont force children to eat what they do not want.
Attempt to have something on the table your child likes.
Allow the child to make his or her own selections from the table.
Serve your child small portions. He or she can always ask for more.
Avoid discussing things that only concern adults. Get your children involved in
the conversation.
Do not have the television on during meal times.
Schedule regular mealtimes and snacks so children come to the table reasonably
hungry.
Encourage children to help set the table properly and clear the table after the
meal.
Remember that the parents are a childs main role models when it comes to
table manners and nutrition.

Children should be taught these basic table manners:

Wash and dry your hands before eating.

Come to the table hungry and ready to eat.
Always use a napkin to wipe your hands and mouth, not your clothes.
Ask to be excused (temporarily) from the table if you need to blow your nose or
use the restroom.
Chew with your mouth closed and wait until your mouth is empty before you
speak.
There is no playing with toys or gum chewing at the table.
Be considerate of everyone at the table.
Ask for things to be passed. Do not grab or reach across the table.
Dont put your head down on the table.
Wait until everyone is seated before beginning to eat.
Bring the food up to your mouth, not your mouth down to the food.
Politely refuse food you do not want to eat.
Dont ask for food that is not on the table.
Do not criticize the food or the person who cooked it.
Join in the conversation during the meal.

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Little Kids...Cook!

R U L E S A N D TI P S F O R S A F E C O O K I N G !
It always pays to be careful in the kitchen. There are several things that can
harm you or others if you are careless. Here are a few basic tips:

1. Always ask permission before starting to cook.

2. Always wash your hands before beginning to cook.
3. Wear an apron to keep your clothes clean.
4. Read your recipe and all directions very carefully.
5. Always ask an adult before using any type of electric appliance.
6. Never use a sharp knife or other sharp utensil without having an
adult supervision.
7. Always use pot holders when picking up or touching anything hot.
8. Turn all handles of pots and pans back, toward the rear of the
range so you dont bump them and cause them to spill.
9. Always use a cutting board to slice or chop with a knife.
10. Always cut away from yourself when using a vegetable peeler or
grater.
11. Keep sharp knives in a knife holder, not loose in a drawer.
12. Always clean up spills from the floor so you dont slip.
13. Never try to retrieve items that are beyond your reach. Ask an
adult to get the item for you.
14. Make sure you follow the instructions youve been given.
15. Always clean up after yourself and put away utensils properly.
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Little Kids...Cook!

COOKING TERMS FOR BEGINNING COOKS!

bake - to cook in a oven.
beat - to mix with an electric mixer or vigorously by hand with a spoon or fork.
blend - to thoroughly combine two or more ingredients together.
boil - to cook a liquid so hot that it bubbles.
bread - to coat a food with bread crumbs.
broil - to cook under a hot flame, as under a broiler in an oven.
brown - to cook food quickly in a little oil until it turns golden-brown.
chop - to cut into pieces with a knife or chopper.
chill - to place items in a refrigerator until cold.
combine - to mix ingredients together.
cube - to cut into pieces about 1/2 inch size.
dice - to cut into pieces about 1/4 inch size.
dot - to drop bits of butter over food.
drain - to pour liquid off food.
dust - to coat with flour, usually means a greased cake pan dusted with flour.
fold - to gently combine ingredients using a rubber scraper in a fold-over manner.
fry - to cook in oil, usually in a skillet.
garnish - to place an item on a plate to make it look appealing, such as a piece of
fruit, parsley or whipped cream.
glaze - to cover a food with sauce or other liquid coating.
grate - to shred food items using a grater.
grease - to rub shortening on the bottom and sides of a pan.
grill - to cook over an open flame on a barbeque or open grill.
ingredient - a food item used in a recipe.
knead - to work the dough with your hands in a fold and press motion.
marinate - to soak food in a liquid mixture to improve its flavor and texture.
melt - to heat until the ingredients become liquid.
mince - to chop into very tiny pieces.
pare - to peel the skin from a fruit or vegetable.
pre-heat - to heat an oven up to the desired temperature before using.
recipe - a list of ingredients and directions to make a dish.
roast - to cook (usually meat) in an oven.
roll - to use a rolling pin to roll out dough on a flat board.
scoop - to use a large spoon or ice cream scoop.
season - to add salt, pepper or other seasonings to taste.
sift - to put ingredients through a flour sifter.
simmer - to cook foods in water that is kept just below the boiling point.
skewer - to thread a food onto a wooden or metal stick.
steam - to cook food above boiling water so that the steam cooks the food.
stir - to mix round and round with a spoon.
toast - to brown (usually bread) in a toaster or under a broiler.
toss - to mix together lightly.
whip -to beat a food rapidly so that it becomes foamy and fluffy.
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Little Kids...Cook!