Kid Friendly Stuffed Celery & No Bake Cinnamon Rolls
Get Your Kids Cooking
These are two recipes that I have made in my kids cooking classes with kids of all ages. These recipes are appropriate for kids 3 and up. Younger kids may need some help in the kitchen but should be able to do all the steps. I will be demonstrating this recipe live on my instagram @thetipsyhousewife Thursday, March 19th at 11:00 am CST. I would recommend setting up a work station for your child as I have in the pictures included in this post and your child can follow along with the class on Instagram, or watch the class and use these recipes and steps for later. I will outline below: the ingredients needed, the steps to making the recipe and some of the learning highlights involved in each recipe. All of the recipes should be able to be made with basic ingredients you have on hand, but I will include any possible substitutions so you don’t have to worry about going to the store! Let’s get started!
Stuffed Celery with Cheddar Cheese Spread
- 3 Stalks of Celery
- 1/2 C up of Cream Cheese (softened)
- 1/2 Cup of Shredded Cheese (any kind, but I am using cheddar)
- 1/2 Cup of Diced Peppers ( you can use any veggies diced, or pickles or capers)
- Dried Parsley (about 1 T)
- 1/2 C of diced salami, ham, bacon, any lunch meat or you can omit a meat all together and use another veggie
The Tools Needed
- Spreader or Butter Knife
- Rubber Spatula
- Flat, Clean Work Space
- Peel the stringy parts from the celery.
- Take the cream cheese and dice it into cubes.
- Add the cream cheese to the bowl and use the rubber spatula to mix until softened.
- Add the parsley and stir into the cream cheese until it is well mixed.
- Add the cheddar cheese and mix until well combined and spreadable.
- Take your celery and cut or break into about 4 inch pieces.
- Use your spreader and teaspoon to put about 2 to 3 teaspoons into the celery canal and spread the cheese across the whole thing.
- Top the cheese spread with your protein of choice and veggies of choice. Get creative and and make them look “fancy”.
- Cooking Skills: learning to peel the celery, learning to mix, learning to slice, learning to dice. Tipsy will highlight these in the class.
- Math: talk about measurement, count the number of pieces of each food and what happens to that number if we eat one.
- Colors: talk about the colors of the veggies.
- Identification: talk about the different ingredients and tools we are using.
- Sorting: sorting the ingredients into dairy, protein and veggies
- Small Motor Skills: slicing, mixing, spreading
No Bake Cinnamon Rolls
- 3 T Granulated Sugar
- 1/4 C Powdered Sugar
- 2 T of Water
- 2 T of Butter, Softened
- 2 to 3 teaspoons of Cinnamon
- 2 Slices Of Any Kind Of Bread
The Tools Needed
- One Bowl
- Rubber Spatula or Spoon
- Butter Knife or Spreader
- Take the bread and use the butter knife, or your hands to remove the crusts
- Take the two slices of bread with crusts removed and with your fingers or the back of the teaspoon, flatten the bread very flat, be careful not to tear it.
- Add the butter, cinnamon and granulated sugar to the bowl and stir to combine.
- Spread the butter mixture across the bread.
- Roll the brea up into a tube, press it to seal together, then use the butter knife to slice 1/2 inch pieces.
- Mix the water with the powdered sugar a little at a time until you have a glaze and drizzle it over the sliced cinnamon rolls.
- Cooking Skills: mixing, flattening the bread, spreading, slicing
- Identification: talk about the different ingredients and where they come from or how they are made.
- Social Studies: talk about cinnamon and where it comes from and how its harvested.
- Science: talk about the two different sugars and what makes them different.