This Food Tastes Funny

Just For Kidz .. This is one of my favourite pages on my website. I have kids of my own and have had a blast watching them create things they can eat.

This page is completely kid friendly so feel free to let them read with you.

If you are reading along with your parents and want to try some of these recipe's out, remember to have an adult with you when your ready to head for the kitchen! :)

Have fun and let me know how YOUR creations turned out!




Herbed Chicken Nuggets

INGREDIENTS
4 skinless, boneless chicken breasts
2 eggs, beaten
1 tablespoon water
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 pinch crushed red pepper flakes
1/2 cup dried bread crumbs, seasoned
1/2 cup wheat germ
1 teaspoon dried basil
1 teaspoon ground black pepper
1 tablespoon vegetable oil

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
Trim any fat from chicken and cut into 1 inch cubes.
In a bowl beat the eggs with the water and add the chicken.
Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.




Tortilla Rollups

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas

DIRECTIONS
In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.




Big Cheeseburger Pizza

INGREDIENTS
1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped (optional)
dill pickle slices (optional)

DIRECTIONS
Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.
Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.




Grilled Bullseye

2 eggs
2 pieces of bread
1 slice cheese
Butter

Cut a hole in the center of each piece of bread using a glass, glass jar, or cookie cutter. Butter the pan. Turn stove on Low at first then move to Medium once eggs are in.

Place both pieces of bread on the pan. Crack each egg and drop one into each hole in the center of the bread. Cook egg to your liking, take two pieces of bread off pan and let cool. Put cheese slice in-between slices of bread. Place in microwave for 30 seconds or under the grill to melt cheese.




Robin Hood Wrap

1 package tortillas
Cold cuts, sliced from the deli (ham and turkey)
American cheese
Swiss cheese
Chopped veggies (lettuce, cucumbers, pickles, olives)
Mustard and mayonnaise

Lay a tortilla out flat and spread with mayonnaise, then mustard. Then layer with a slice of ham and a slice of turkey. Next add a slice of American cheese and a slice of Swiss cheese. Add lettuce, olives, cucumbers, and pickles. Roll up your wrap and cut into round bite-sized pieces. Pack in an airtight container. Simple to make and great for school lunches!





Tuna Tacos


1 large can of tuna
2 tablespoons coleslaw dressing
1 package coleslaw mix
12 flour tortillas

In a medium bowl mix the tuna, coleslaw mix and coleslaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.





Surprise Cookies

1 packet refrigerated sugar cookie dough (store bought)
1 bag of "bite sized" candies (Milky Way, Snickers, etc.)
crystallized sugar sprinkles

Preheat oven to 350F degrees. Slice cookie dough and put a piece of the bite sized candy in the middle of each piece of dough.Then fold over each corner of the dough to the center over the candy. Shake sprinkles on top of each cookie.

Place on a baking sheet and then bake for 12 minutes, or until the candy is melted completely. When cooled, eat up!

These little creations are so good they are dangerous ... Ever fill up on appetizers and then have no interest in dinner when it's ready? If so, it's ok.. were not getting any younger here, let's just be honest. I say throw caution to the wind and enjoy gaining those extra ounces, pounds, spare tires. Dig in and enjoy!




Jalapeno Popper Spread

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

DIRECTIONS
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.



Double Tomato Bruschetta

INGREDIENTS
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

DIRECTIONS
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.




Coconut Shrimp

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.




Brown Sugar Smokies

INGREDIENTS
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.




Avocado, Tomato and Mango Salsa

INGREDIENTS
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

DIRECTIONS
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.