FamilyFun magazine shared with us some special breakfast ideas for Mother’s Day, May 8th. With a little supervision from another parent or an older sibling, children will love the chance to get involved and show their creativity in the kitchen to treat mom to a special surprise!
Break out the bacon! This dish offers the perfect combination of savory and sweet.
MAKES 6 TO 8 SERVINGS
· 2 cups flour
· 2 Tbs. sugar
· 1 Tbs. baking powder
· ½ tsp. baking soda
· 1¾ cups low-fat milk
· 6 Tbs. unsalted butter, melted
· 2 large eggs, beaten
· 1 cup shredded cheddar cheese
· 4 strips cooked bacon, crumbled
1. Heat oven to 200°F and preheat the waffle iron. In a medium bowl, help kids measure out and whisk togetherthe flour, sugar, baking powder, and baking soda. In another bowl, whisk the milk, melted butter, and eggs until incorporated.
2. Stir the wet ingredients into the dry ingredients until combined, then stir in the shredded cheese and crumbled bacon.
3. Pour about ½ cup batter onto the center of your waffle iron and cook until golden and fluffy. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with remaining batter. Serve with maple syrup.
Chia Seed Pudding
Let the little ones take the reins. This no-cook pudding is so easy, it can be completely kid-made. (Just be sure to assemble it the night before!)
Also Read : Fun Summer Recipes from FamilyFun Magazine!
MAKES 4 SERVINGS
- 2 cups unsweetened almond milk
- ¼ cup honey
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ½ cup chia seeds
- 2 Tbs. sliced almonds, toasted
- Fresh blackberries, for garnish
- Help the kids measure out and whisk together the almond milk, honey, cinnamon, and vanilla extract in a medium bowl until well combined. Add the chia seeds and set aside for 15 minutes.
- Whisk the almond milk mixture again to redistribute any chia seeds that may have settled, then divide the mixture among four 6-oz. ramekins or small jars. Cover and refrigerate overnight. Serve topped with toasted almonds and fresh blackberries.
With just a bit of help from Dad, your kids can create this showstopping striped dessert.
MAKES 12 SERVINGS
- 1 cup blueberries
- 1 cup raspberries
- ¼ cup sugar
- 2 Tbs. freshly squeezed lemon juice
- 4 cups whole-milk ricotta, divided
- 8 oz. cream cheese, divided, at room temperature
- ½ cup honey, divided, plus more for drizzling
- 18 store-bought 9- to 10-in. crepes (Available near the berries; we used Melissa’s brand)
- 2 Tbs. chopped pistachios
- Combine the blueberries, raspberries, sugar, and lemon juice in a small saucepan over medium-high heat and cook, stirring and mashing the berries occasionally, until the mixture becomes a chunky sauce, about 12 minutes. Remove from heat and cool to room temperature.
- Help the kids measure out and combine 2 cups of the ricotta, 4 oz. of the cream cheese, and ¼ cup of the honey in a food processor. Puree until smooth. Transfer the mixture to a medium bowl and let the kids stir in the cooled berry sauce. Combine the remaining ricotta, cream cheese, and honey in the food processor (no need to clean it) and puree until smooth; transfer to another bowl.
- Place a crepe on a cake stand or platter. Help the kids spread about ¼ cup of the berry-ricotta filling evenly over the crepe, then top with another crepe. Spread ¼ cup of the plain ricotta filling over the crepe. Repeat, alternating the fillings, until you have used all your crepes. Spread a few tablespoons of the plain ricotta filling on the center of the top crepe. Drizzle honey over the top of the cake and sprinkle with the chopped pistachios.
Sparkling Pomegranate Lemonade
Sweet pomegranate ice cubes add extra flavor to homemade lemonade as they melt into this refreshing (and color changing!) drink.
MAKES 4 SERVINGS
· 16 oz. pomegranate juice
· ½ cup sugar
· 2½ cups water, divided
· ½ cup fresh lemon juice
· 1 cup seltzer water
1. Help the kids pour the pomegranate juice into ice cube trays and freeze overnight. You’ll want 12 to 16 cubes.
2. Make a simple syrup: Combine the sugar and ½ cup water in a small saucepan and cook over medium heat, stirring, until the sugar dissolves. Remove from heat and let cool. Refrigerate until ready to use.
3. Stir together the lemon juice, simple syrup, and 2 cups water in a pitcher.
4. Have the kids drop 3 or 4 pomegranate ice cubes into each of 4 glasses. Divide the lemonade among the glasses. Top off each glass with ¼ cup seltzer water.
Broiled Grapefruit with Coconut
Give grapefruit an island spin! Mom will never believe something so delicious was this simple to make.
MAKES 4 SERVINGS
- 2 grapefruit, chilled
- ½ cup dark brown sugar
- 2 Tbs. flaked coconut, toasted
- Position a rack about 4 inches from the heat and preheat the broiler. Cut grapefruit in half and trim a thin slice off the bottom of each half, if necessary, so that they stand upright without wobbling. Using a small knife, cut along the sides of the segment membranes to loosen, but leave the segments in place. Remove any seeds. Refrigerate 10 minutes.
- Arrange the grapefruit on a foil-lined baking dish. Help the kids spread 1 to 2 Tbs. sugar on top of each grapefruit. Transfer to the broiler and cook until the sugar bubbles and melts, 2 to 4 minutes. Watch closely to avoid burning. Remove from the oven and let the kids carefully sprinkle with the toasted coconut.
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