easy

recipes
for kids
TEACHING SIMPLE AND TASTY
FOOD FOR THE YOUNG
GENERATION
Contents
COPYRIGHT PAGE 05

MESSAGE FROM THE AUTHOR 06

MINI PIZZA 07

STRAWBERRY TACO 08

ABOUT THE AUTHOR 09

JOY HERRERA PUBLISHING,

2022

All rights to this cookbook are reserved by Joy Herrera Publishing. Any and all parts of this
cookbook may be copied, reproduced, and/or published through any means with the
permission and authorization of a legal repre- sentative from the above-mentioned publishing
company. Those who wish to utilize any portion of this cookbook for whatsoever purpose
must contact the publishing company at any of the contact details provided below.
03
 MESSAGE
FROM THE
AUTHOR

Dear reader,
It’s never too early to learn how to cook. This is a life skill that’s
valuable for everyone’s experience. And so, we present this
collection of recipes to enrich a young learner’s curriculum.
Learning to cook for the first time can seem intimidating,
especially for a kid. That’s why we’ve put together this cookbook
to help students get started easily. With these dishes, any child can
have the confidence to start cooking right away!

Sincerely,
Charlotte Fernandez

04
 INGREDIENTS
7-1/2 ounces refrigerated butter- milk
biscuits (10 biscuits)
1/4 cup tomato sauce
1 teaspoon Italian seasoning 10
slices pepperoni

Mini
Pizza
3/4 cup shredded Monterey Jack cheese

STEPS

1. Flatten each biscuit into a 3-inch

circle and press into a greased muffin
cup.
2. Combine tomato sauce and Ital- ian
seasoning; add 1 teaspoonful into each
cup.
3. Top each with a slice of pep- peroni
and about 1 tablespoon of shredded
cheese.
4. Bake at 425° until golden brown for
around 10-15 minutes.
5. Serve immediately, fit into a
lunchbox, or store in the refrigera- tor.

05
 Strawberry
Taco INGREDIENTS
2 tablespoons butter
6 flour tortillas (6 inches)
1/3 cup cream cheese, softened 1
tablespoon honey
1/2 teaspoon ground cinnamon 1/3
cup vanilla yogurt
1-3/4 cups quartered fresh strawber- ries

STEPS

1. In a skillet, heat 1 teaspoon butter over

medium-low heat.
2. Add 1 tortilla and cook each side un- til
lightly golden; transfer to wire rack.
3. Repeat with remaining butter and
tortillas.
4. Beat together cream cheese, honey, and
cinnamon.
5. Slowly mix in yogurt until blended.
6. Spread tortillas with cream cheese
mixture and top with strawberries.

06
 the
author Charlotte Fernandez is the
own- er of a business and an
avid supporter of relief
campaigns against poverty.
She lives with her husband of
20 years and their two sons.

07
 by Chef
Charlotte

Joy Herrera Publishing

PUBLISHED June 18,
2022
2468 Drive, Bakersfield, California

CONTACT US
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joyherrerapublishing@yoohoo.com
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