Looking for a Great Cookbook with Healthy Recipes That Toddlers Love

Molly Katzen books for kids, Honest Pretzels and Pretend Soup, many libraries carry these. We also have Herb the Vegetarian Dragon cookbook which is silly:0

SuperImmunity for Kids....have you heard of it? i will try to get the author for you...good luck!

S. l

Try "The Sugar-Free Toddler" cookbook. My girlfriend ordered it through her La Leche League for me and we love it. Very healthy (albeit somewhat obscure ingredients at times) and the recipes would be pretty easy to have a child help you make. Lots of healthy snacks and things kids love.

Healthy Foods by Leanne Ely --there is over 100 recipes and has helpful hints on what nutrition is and how to implement it easily into a normal lifestyle. Recipes include things from chicken fingers to Mama's PMS cake!! Great fun!

Six O'Clock Scramble is an awesome cookbook that has great, healthy recipes that you're whole family will love. It is broken down into seasons, so the summer recipes will feature items more readily available like fresh tomatoes, zucchini, etc. and winter recipes are heartier, like soups, casseroles. Many recipes also have modifications to skip a part for picky eaters! I use this cookbook all the time!!! The ingredient lists are short and the techniques are very easy!!

Try the Family Fun website. http://familyfun.go.com/

Hit the reripes tab. Easy stuff to make and kids can help. I love their magazine too!

Discovery Toys has a good cookbook that is especially designed for toddlers. The recipes have pictures. They're fun and easy to make, plus they are healthy.

I've been using Deceptively Delicious and love the recipes so far. The Mac & Cheese is really good. The lasagna was a little dry, but if you use more sauce than it calls for and/or boil the noodles first it should be OK. My daughter LOVES the green eggs, pancakes, french toast, and grilled cheese! The only critic in my house is my husband, who has "texture issues". But I'm determined not to raise children who have them too!
You can probably figure out how to do some of the recipes without the book, but the baking recipes are a little more finicky and in order to get the right taste (and look) you'll need to use the right veggies, which she has all figured out for you.
Have fun!

I know this is late but have you tried www.verybestbaby.com ?? They have meals that can be prepared & baked in 30 minutes. Its the nestle good start formula web page but look under the recipe finder and there are some great recipes, that like I said, are quick to make and have few ingredients (well some), mostly easy preperation too.

Who has all that time to make gourmet food??? I dont, ha ha.

I have Annabel Karmel's First Meals cookbook. I love it. It takes you from when your first start to wean, up through the toddler years. So, babyfood purees, through more mature things like 'marinated lamb cutlets' or 'beef stir-fry with oyster sauce'. I love all the ideas and great pictures of the food.

Hi J.,

Here are a bunch of fun, healthy snacks & meals for kids. I am a mom & Director with the Pampered Chef, so you will find a lot of our tools mentioned in these recipes. Have fun with your kids cooking.

You know the pleasure you get from preparing and serving something that your family loves? Children can experience the same satisfaction when they help prepare food for themselves, their friends, or the whole family. It builds their confidence and self esteem and you can get dinner done while spending quality time with them. Just make it fun. Kids will eat what THEY make!

In fact, some professionals believe that cooking is as educational as it is exciting for children. Helping to cook involves several valuable skills important to child development:
• Planning a series of steps in a process
• Using mathematical skills to measure ingredients and time the cooking of foods
• Reading and interpreting written instructions used in recipes
• Expanding creative boundaries
• Mastering teamwork when cooking with adults and other children

Pampered Chef has the products to enable kids to do a good job in the kitchen, eliminating the frustration and impatience because they can “do it themselves!”

Supervision is the key to cooking with kids…they develop cooking skills at different rates so it’s important to have an adult introduce children to skills that match their ability levels. Preparing meals can be more fun and a lot of help when the whole family is involved. Try the following:

All Ages:
• Require washing hands before helping or independent cooking experiences.
• Encourage cooperation in kitchen clean-up.
• Stress safety with cutting tools, ovens, stove tops and appliances.
• Provide simple recipes and instructions.
• Have ingredients on hand for spur-of-the-moment cooking opportunities.
• Be available for help

Ages 3 to 5 years:
• Encourage to “help” - pour or dump ingredients when making cookies, Jell-O etc.
• Let them have their own set of measuring cups & spoons for the sandbox and wading pool or bath.
• Let them tear lettuce for salad, wash fruits and vegetables together.
• Enjoy the clean-up…let them lick the bowl or spoon, “because they were such good helpers”

Ages 4 to 7 years:
• Allow them to measure some of the ingredients, such as flour, water, sugar
• Allow them to sift dry ingredients
• Let them spread butter or peanut butter on bread for sandwiches
• Let them stir the batter for muffins, cake, pancakes
• Children this age can learn to set the table correctly
• Ask for their decisions such as chocolate or white cake, oatmeal or vanilla cookies

Ages 6 to 8
• Let chop nuts for cookies using the Food Chopper
• Children can make peanut butter and jelly sandwiches with the Cut ’N Seal
• Allow them to open cans and drain, using the Pampered Chef can opener
• Let grate carrots and mix carrot and raisins and other salads
• Let frost cookies or cupcakes
• Show them how to peel potatoes, carrots and apples with the Vegetable Peeler
• Children can use a table knife to cut up cooked potatoes or other soft foods

Ages 8 to 12 years:
• Let mix and bake cookies or a cake from a mix, supervising the removal from the oven, setting the oven temperature and timer, and use of the mixer, if used.
• Let mix together potato or macaroni salad, including chopping onion, pickle and other ingredients.
• Let them turn pancakes or French toast on the griddle.
• Allow to make biscuits, Jell-O, pizza or macaroni and cheese or other pre-packaged convenience foods with minimal supervision.

Teens:
• Presuming they have done the above, let bake cookies, brownies or cakes independently
• Encourage them to make an item for the family meal
• Allow them to try piecrust or yeast bread from scratch
• Incorporate the “science” of cooking, such as what happens with yeast and other leavening agents, and keeping sauces and custards smooth
• Encourage them to make something as a gift for a teacher, relative or friend
• Encourage learning to prepare a “show off” dish that they can fix independently when their own friends come for dinner. Chili, BBQ beef or chicken, omelets, pizza and soft tacos or taco salad are all suitable and easy

GREAT PAMPERED CHEF PRODUCTS FOR KIDS:
Apple Peeler/Corer/Slicer to make apple slices; microwave applesauce
Apple Wedger for apple snacks
Baker's Roller for rolling out various doughs (pizza, cookies)
Cheese Slicer for cheese and crackers
Citrus peeler for oranges and grapefruit
Crinkle Cutter: Carrots, cucumbers and other veggies
Cut n Seal: Flying saucer sandwiches, pizza tarts, pocket desserts with pie filling or pudding
Deluxe Mini-Muffin Pan: For kid-size muffins, cupcakes, rolls, cookies; sort cake/cookie decorations
Egg Slicer: Bananas, strawberries, olives, kiwis, mushrooms – and egg salad
Flour/Sugar Shaker: Fill it with Jell-O or cinnamon sugar and sprinkle onto sliced apples as a treat
Food Chopper: Chop nuts and veggies easily and safely with enclosed blades
Ice Shaver: Snow cones, frozen fruit “sherbet” etc.
Micro cookers for safer heating in microwave, doesn't get as hot as glass
Mini Whipper: Chocolate or strawberry milk
Pitchers: Make juice, Kool-Aid, lemonade, and milk shakes easily with the built-in plunger
Small Bar Pan and Small Spreader: Perfect for little hands, little recipes
Suds Pump: Wash their hands or play in the bathtub; also great for baby shampoo

What do YOUR children do in the kitchen? Call me at the number on the cover page and let me know!

TIPS FOR MAKING YOUR KITCHEN "KID-FRIENDLY":
1. Store matches, lighters, sharp utensils and household cleaners in a cabinet accessible only to adults.

2. Put child-safety latches on all lower-level cabinets.

3. Unplug appliances when not in use and keep cords out of reach of children.

4. Never pour hot liquid near a child and never leave hot drinks within reach.

5. Use the back burners of the stove and turn pot handles toward the back.

6. Watch out for tablecloths - since small children enjoy pulling on the cloth, glasses and plates can come crashing down.

7. Keep stools and chairs away from counters and stoves.
8. Be sure to keep alcohol locked away from children.

9. Many kitchen accidents occur within seconds. Use a child-safety gate, if possible, in the doorway to keep children out of the kitchen completely when you are in another room.

COOKING WITH KIDS - LET'S BEGIN!

1. Before starting any food preparation, review basic hygiene with young cooks. Have them wash their hands with soap and warm water as long as it takes to sing "happy birthday." An apron will protect clothing and a Twix-it Clip is perfect to keep long hair away from food.

2. Help your child identify and assemble all the equipment needed for the recipe. Teach less-experienced cooks techniques such as measuring and the difference between liquid and dry measures (use the Measure-All Cup).

3. Show your children how to cut, slice, and chop foods safely. Introduce children to kid-friendly cutting/slicing tools such as the Egg Slicer Plus, Apple Wedger, Crinkle Cutter, and Food Chopper.

4. Kids will warm up to breakfast with "Eggs in a Nest." Kids can use any Bread Tube to cut a shape out of the center of a slice of whole wheat bread. Melt a teaspoon of butter on the 11" Square Griddle or spray with oil with the Kitchen Spritzer. Place the bread on the griddle and break an egg into the cut-out shape. Cook until egg is set and bread is golden brown. Flip the nest over, cook until egg is slightly firm and bread is golden brown, about one minute.

5. Kids can create fun lunch sandwiches by cutting slices of bread, cheese, and deli meat with any Bread Tube. Stack cheese and meat slices between bread slices; secure by poking a pretzel stick through the center of each sandwich.

6. If French fries are the only potato your kids will eat, try "Baked potatoes a la Mode." Potatoes "baked" in the microwave are quick and easy, and they're a great way to introduce kids to the microwave oven. Pierce a potato several times with the Hold 'N Slice; microwave on HIGH until tender. Split potato; top with shredded cheese, salsa, and sour cream. For "Stuffed Spuds," core the center from a large potato. Fill with finely chopped broccoli and shredded cheese or seasoned ground meat; wrap in aluminum foil and bake 1 hour or until done.

7. Let the kids make their own pizzas! You can prepare dough ahead of time and store the rolled-out rounds in the freezer (stack them between sheets of waxed paper). Have each child top the dough rounds with his/her favorite toppings (pizza sauce, shredded cheese, chopped veggies, and sliced pepperoni) to make funny faces, clowns, etc. Place on a flat baking stone and bake according to recipe directions. If you're pressed for time, refrigerated biscuit dough, bagels, pita bread, or English muffin halves make great crusts.

8. Next time your kids have a snack attack try these quick fixes: "wrinkly" carrot or cheese sticks (Crinkle Cutter); melon balls (Stainless Steel Scoop); apple and peanut butter wedges (Apple Wedger/Easy Accent Decorator). Flavor popcorn with finely grated Parmesan cheese (deluxe Cheese Grater); cinnamon-sugar (Flour/Sugar Shaker); or melted garlic butter (Garlic Press/covered micro-Cooker).

9. For healthy "warm weather" treats, kids can spoon their favorite flavored yogurt into Ice Shaver Tubs and freeze. For fast fruit pops, cut wedges of watermelon with the Crinkle Cutter. Slide a flat wooden stick into the fruit; wrap in plastic wrap and freeze. For milkshake lovers, try "I-Can-Do-It-Myself-Milkshakes." Put 2-3 large scoops of vanilla ice cream into the Quick-Stir Pitcher. Add chocolate syrup and 1 cup cold milk and plunge until thick and frothy!

10. Kids love "mini" foods and many of our dessert pizzas such as Taffy Apple Pizza and Banana Split Brownie Pizza can be made into personalized creations. Instead of making 1 large cookie or brownie, make smaller, individual crusts and have kids top their own. Kids will love using the Deluxe Mini-Muffin Pan to make bite-size cupcakes, muffins, and other sweets.

LUNCH TIME PLANNING AND PREPARATION

Planning meals may not be an earth-shattering decision in your life, but the ability to make choices matters more than you might think to a child. Lunchtime planning can provide a great—and healthy—opportunity for kids to do just that. Begin by making a list of nutritious sandwiches and sides for them to choose from each day (or once a week if you like to organize meal planning and grocery shopping in advance). If your children are old enough, you can even enlist their help at the supermarket by asking them to read you the shopping list as well as assist in finding the items and putting them in the cart.

How to get your kids more involved in lunch preparation and make it fun? Here are some tips to help:
• Read recipes through first so there are no surprises along the way.
• Teach your child basic preparation skills such as gathering all the bowls, pans and/or necessary utensils as well as measuring ingredients.
• Cut sandwiches into a variety of shapes with a cookie cutter (if suitable for the recipe).
• When packing lunch, have your youngster help wrap up sandwiches with colorful plastic wrap and seal with a favorite sticker.
• Add a crazy straw and colorful napkin and sneak in a surprise love note for your child.

Don’t forget to praise your youngster’s efforts and newfound kitchen skills consistently, to encourage more fun in the kitchen. This way, they’ll feel rewarded and get more enjoyment from cooking. And they just might be more likely to eat their nutritious lunch!

For a lunch treat, use the Pampered Chef Cut-N-Seal to make peanut butter and jelly or tuna sandwiches, or try the following “pizza substitute” for a special lunch or snack.

MOZZARELLA TARTS
1 can (8 oz) pizza sauce
1 cup shredded mozzarella cheese
1 loaf soft white or wheat bread
½ cup butter, melted
1 pressed garlic clove

1. Preheat over to 400 F.
2. Combine pizza sauce and mozzarella cheese in small bowl.
3. Place one teaspoon of pizza sauce mixture in center of a slice of bread. Fold bread in half. Cut and seal bread with 3-inch Cut-N-Seal.
4. Repeat with remaining slices of bread. Place on baking stone.
5. Combine melted butter and garlic. Brush tops of tarts with garlic butter.
6. Bake 12-15 minutes or until golden brown.

BASIC GRANOLA
1 quart Oatmeal
1/3 cup Wheat Germ (optional)
1/2 cup Coconut
1/3 cup Sesame Seeds (optional)
2/3 cup Sunflower Seeds (optional)
2/3 cup broken Nuts (whatever kind you like)
1/2 cup Oil
1 tsp. Vanilla
1/4 cup Honey
1 cup Raisins

1. Preheat the oven to 350-F degrees.
2. Mix the oats, wheat germ, coconut, seeds, and nuts in a large bowl.
3. Put the oil, vanilla, and honey in a small saucepan, and heat over low to medium heat until it's a little warm, stirring as it heats. Pour over the oatmeal mixture, and stir until all the dry and wet ingredients are blended.
4. Spread out on ungreased baking sheets. Slide them into the oven and set the timer for 45 minutes. When it dings, take a peek. If everything's all toasty, it's time to remove it; otherwise, bake for 5-10 minutes more. (But you can turn the oven off, because it'll stay hot that long, if you leave the door closed.)
5. When the granola is out of the oven and set on a heat-proof surface, sprinkle the raisins over the top and stir a little to mix them in. Allow everything to cool, and then store it in air-tight containers. You can keep them on the shelf with your other cereals.


GRANOLA COOKIES
If you made granola, you already have the prime ingredient for this recipe at the ready!
1 cup Butter or Margarine
3/4 cup White Sugar
3/4 cup Brown Sugar
1 tsp. Vanilla
1 large Egg
1 1/2 cup Flour
1 3/4 cup Granola
1 tsp. Baking Powder
1 tsp. Salt

Optional:
1 cup Raisins
1 cup Nuts
1 cup Chocolate Chips

1. Preheat oven to 325-F degrees.
2. Cream butter and sugars. Add vanilla and egg.
3. Combine dry ingredients, and stir into the wet ones, blending well. (Beat for a couple of minutes.)
4. If you wish, add with some or all of the optional additions - raisins, nuts, chocolate chips, whatever you like.
5. Bake on lightly greased cookie sheets for just 12 minutes (check at 10). Remove to cooling racks.


TUNA BRAID
Tuna Braid gives everybody the opportunity to satisfy their "play dough" needs, while making something delicious.

2 cups Self-Rising Flour
1/3 cup Cooking Oil
Garlic Salt (to taste)
2/3 cup Milk
2 Tbsp. freeze-dried Onion Flakes
1 to 2 cans Tuna Fish
1 cup Shredded Cheese
A handful of frozen Peas (optional)
Paprika

1. With a measuring cup, spoon two cupfuls of self-rising flour into a mixing bowl. Now pour oil into the same cup, up to the 1/3-cup line. Sprinkle garlic salt over the oil, and fill the cup to the top with milk. Place the onion flakes in the empty cup, and add enough hot water to cover them. Pour this all at once into the flour in the bowl. Mix it around a little, and knead it until it's fairly smooth.
2. Open the can or cans of tuna and allow to drain. Preheat the oven to 350 degrees F.
3. On a very lightly floured baking sheet, pat the dough into a rectangle that's about a half-inch thick. Spread the tuna down the middle (lengthwise) of this rectangle, leaving both sides uncovered. Drain the onion flakes if there's still any water in the cup. Sprinkle them over the tuna, and — to add some extra color and vitamins, too — add some frozen peas. Finally, sprinkle on the shredded cheese, too; and if you really like garlic salt, you can add a little more of that on top of the cheese.)
4. Now prepare the dough so you can braid it: Make diagonal slices with a dough wheel or a pizza cutter, starting at the edges of the tuna-and-seasonings blend and cutting all the way down and out to the edges of the dough. Make your slices almost an inch wide.
5. Then "braid" them, by crossing the left slice over the center, then the right one, and so on, until you reach the bottom edge. With your hands, pat your braid on the edges to shape it up a bit. Finish it up with a sprinkling of paprika. Now slip your tuna braid into the oven and bake it for 20 minutes, until the cheese is melted and the crust is crispy and delicious.


APPLE-BANANA SALAD
Apple-Banana Salad makes a terrific accompaniment to Tuna Braid - and it can be put together while the main dish is in the oven.

1 cup Vanilla-flavored Yogurt
3 juicy red Apples (Red Delicious, Jonagold)
2 ripe Bananas
Walnut pieces
Celery
Lettuce Leaves for base

1. Spoon the yogurt into Batter Bowl. Place each washed but unpeeled apple on a cutting board and cut with Apple Wedger, then cut bite-size chunks. Stir them into the yogurt to keep them from turning brown.
2. Peel the bananas, and cut them into bite-sized pieces with Egg Slicer. Fold them into the yogurt as well.
3. If you like Waldorf salad, add some walnut pieces and celery slices, too. (Or try it with peanuts!)
4. You can serve this salad in a bowl, family style, or you can spoon some on individual washed lettuce leaves on salad plates. Whichever way you serve it, you'll find its flavors compliment those of the Tuna Braid!

KIDS' DINNER
This recipe offers kids the opportunity to treat the family with a one-dish meal they can prepare themselves, as long as they have some help with the sautéing and exercise caution with the stove.

1 1/2 cup Elbow Macaroni
1 cup chopped Celery
1 large chopped Onion
1 can Mushrooms
2 Tbsp. Cooking Oil
1 1/2 pound Ground Meat
Salt and freshly ground Black Pepper
1 tsp. Worcestershire Sauce (optional)
1/2 tsp. Garlic Salt (optional)
1 large can Tomatoes with Juice
1/2 cup grated Cheese

1. Cook the macaroni in plenty of boiling salted water. (If you grease the inner edge of the pan top - perhaps with the paper from a stick of butter or margarine - you'll find the water much more likely to stay where it belongs, instead of boiling over.) Drain the cooked pasta.
2. Meanwhile, chop the celery and onions; warm the oil, and add the veggies, including the mushrooms; as this all browns, stir in the seasonings. When brown, remove veggies from pan, and add the meat to the same pan to brown. With a slotted spoon, remove it to paper towels to drain.
3. Preheat the oven to 3500F. In a casserole dish, layer the macaroni, veggies, and meat. Pour tomatoes over the top and sprinkle grated cheese over everything. Cover and bake for about an hour, then uncover and continue baking for another half hour or until everything is toasty and fragrant. Serve to happy diners!

STUFFED MANICOTTI IN-A-FLASH
This dish is so simple the kids can do most of it themselves, but help with boiling the manicotti. You will love the help on busy days! Use your favorite homemade or store-bought marinara sauce.

16 manicotti tubes
16 sticks mozzarella cheese (1 pound) Serves 4
2 cups marinara sauce Preparation Time: 15 minutes
1/4 cup freshly grated Parmesan cheese Baking Time: 30 minutes
Salad greens for garnish

1. Grease an 11 x 7-inch baking dish. In a large pot of boiling salted water, cook the manicotti for 6 minutes, stirring once at the start to separate the tubes. Drain well, then rinse under cold water and drain again.
2. Insert a mozzarella stick into each tube. Arrange the filled pasta in the prepared baking dish. Pour the marinara on top.
3. Bake at 350F for 30 minutes. Sprinkle the Parmesan cheese over the top of the dish and garnish with the greens.
Do Ahead - Prepare the recipe through Step 2, cover with foil and refrigerate for up to 1 day before baking. The dish can also be baked, then frozen for up to 1 month; defrost in the refrigerator, then reheat in a 350 oven for 35 minutes.

PRONTO MINI PIZZAS
2 English muffins (or 1 package refrigerated pizza crust, cut circles with Cut 'N Seal)
1/2 cup pizza sauce
1 cups assorted toppings such as cooked and crumbled Italian sausage or beef, or sliced pepperoni, sliced mushrooms, pitted ripe olives or tomato and chopped onion or bell pepper
1/2 cup (4 ounces) shredded mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon Italian seasoning

1. Preheat oven to 400°F. Split English muffins in half horizontally; arrange on Small Bar Pan. Spread 2 tablespoons pizza sauce onto each muffin using Small Spreader. Sprinkle muffins evenly with toppings.
2. In Small Batter Bowl, combine cheeses and seasoning; sprinkle evenly over toppings. Bake 15-18 minutes or until golden brown. Makes 2 servings (4 mini-pizzas).

PETITE PIZZA PUFFS
With some adult help, kids can make these pizza puffs for a special treat or snack, to serve to friends and family.

12 slices pepperoni, chopped
2 tablespoons pizza sauce
1/4 cup finely shredded mozzarella cheese
1 package (10 ounces) refrigerated pizza crust
2 tablespoons chopped mushrooms
12 black olives, sliced

1. Preheat oven to 375°F. In Small Batter Bowl, combine pepperoni, cheese, mushrooms and pizza sauce.
2. Roll out pizza dough to 11 x 15-inch rectangle, using Baker's Roller™. Cut 12 circles using Cut-N-Seal™.
3. Using Medium Scoop, place 1 scoop (2 tablespoons) pepperoni mixture in center of 6 circles, spreading slightly. Place second dough circle on top. Lightly seal edges with fingers; seal with Cut-N-Seal™.
4. Place on flat Baking Stone. Bake 15-17 minutes or until light golden brown. Serve with additional warm pizza sauce, if desired.

Makes 6 pizza puffs.


EASY 2 STEP FUDGE
1 bag (12 oz.) milk chocolate chips
1 container (16 oz) dark chocolate frosting

Optional: Chopped nuts
1 tsp. vanilla

Empty frosting container into Stir Fry Skillet or Generation II small saucepan. Heat over low heat one-half minute or until melted, remove from heat and stir in chips until melted. Mix until smooth; add vanilla and nuts. Pour into 9" Square baker or Small Bar Pan, or pipe into candy cups with Easy Accent Decorator and star tip. Cool and serve.

Variations: (Encourage creativity and decision-making!)
• Peanut butter chips or Butterscotch Chips and vanilla frosting (or chocolate)
• Raspberry chips or Cherry chips or Cinnamon Chips and chocolate frosting (or vanilla)
• White Chocolate chips and Cherry or Strawberry frosting
• White Chocolate chips and white frosting; add in dried cranberries and broken pretzel sticks. Drop on waxed paper or paper candy cups.

SPAGHETTI COOKIES
Kids will have a great time making these fun-shaped cookies!

1 1/2 cups all-purpose flour 1 large egg yolk
3/4 cup confectioners’ sugar 2 tablespoons ice water
1/4 teaspoon salt 1 teaspoon vanilla extract
1/2 cup (1 stick) chilled butter, cut into small pieces

1. Preheat oven to 350°F. Grease 2 baking sheets or use parchment paper.
2. In a medium bowl, mix together flour, confectioners’ sugar, and salt. Using a pastry blender, cut butter into flour mixture until coarse crumbs form.
3. Mix together egg yolk, water, and vanilla. Stir into flour mixture, 1 tablespoon at a time, tossing with a fork until a soft dough forms.
4. Divide dough into filbert-size balls. Place 1 ball in the Garlic Press. Press dough through onto baking stone or parchment paper. Using a knife, remove strands of dough from Garlic Press. Place cookies1/2-inch apart.
5. Bake cookies until edges are lightly golden, 12 minutes. Transfer baking sheets to wire racks to cool slightly. Dust with confectioners’ sugar or cinnamon-sugar mixture.


PEANUT BUTTER BALLS
A delicious, nutritious, no-bake snack!

½ cup peanut butter
½ cup corn syrup
2/3 cup powdered sugar
2/3 cup nonfat dry milk

Mix all ingredients thoroughly with hands; roll in 1-inch balls and place on waxed paper. Makes about 28.

CARA’S MICROWAVE APPLESAUCE
Kids and apples are a natural combination! Here are four recipes combining the two.

2-3 Apples
1 teaspoon cinnamon
2 Tablespoons sugar (approximate)
1 teaspoon nutmeg

1. Peel, core and slice apples with Thick Rod attachment.
2. Place in small MicroCooker; cover and microwave 5 minutes, until tender.
3. Add sugar and spices, stir well.
4. Replace cover and let set 5 minutes before eating.


FLUFFY PEANUT BUTTER DIP
½ cup creamy peanut butter
1 8-oz container vanilla yogurt
1/8 teaspoon ground cinnamon
½ cup thawed frozen whipped topping
Apples or pears for dipping

1. Place peanut butter, yogurt and cinnamon in bowl, stir with whisk until thoroughly blended.
2. Using whisk, gently stir whipped topping into peanut butter mixture.
3. Cut apples or pears into wedges with Apple Wedger.


"IMPOSSIBLE" FRENCH APPLE PIE
PIE INGREDIENTS:
3 cups tart apples, peeled and sliced
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup Bisquick
½ cups sugar
½ cup milk
1 tablespoon margarine, softened
2 eggs

STREUSEL TOPPING:
2 cups firm margarine
½ cup Bisquick
¼ cup brown sugar
¼ cup chopped nuts

1. Heat oven to 325 degrees F. Lightly spray 9” pie plate.
2. Peel, core and slice apples with Apple Peeler/Corer/Slicer.
3. Prepare Streusel Topping: cut margarine into Bisquick and sugar and nuts, mix until crumbly.
4. Mix apples, cinnamon and nutmeg; spread in pie plate.
5. Stir remaining ingredients until blended. Pour into pie plate and sprinkle with streusel.
6. Bake 40-45 minutes, until a knife comes out clean.


PEANUT BUTTER AND APPLE POCKETS
1 small Granny Smith apple
¼ cup creamy peanut butter
1 pkg (3 oz.) cream cheese, at room temperature
2 tablespoons firmly packed brown sugar
1/8 teaspoon ground cinnamon
1 loaf soft white or wheat bread

1. Using Apple Peeler/Corer/Slicer, peel, core and slice apple, the chop with Food Chopper. Combine apple, peanut butter, cream cheese, brown sugar and cinnamon in small bowl.
2. Place a scant tablespoon of the filling in center of a bread slice. Top with another bread slice. Repeat until all filling is used.
3. Use the Cut N Seal to cut and seal round sandwiches. Makes 12 sandwiches.

Variation: Omit apple, brown sugar and cinnamon. Instead, combine chopped banana, cream cheese, peanut butter and 3 tablespoons strawberry jam in bowl and use as directed above.

Pampered Chef® Mission Statement
We are committed to providing opportunities for individuals to develop their God-given talents and skills to their fullest potential for the benefit of themselves, their families, their customers and the company. We are dedicated to enhancing the quality of family life by providing quality kitchen products supported by service and information for our consultants and customers

D. Lamothe Director & Trainer for The Pampered Chef ###-###-#### www.pamperedchef.biz/dfishnet

I have heard the Jessica Seinfeld Cookbook is pretty good. I have actually put it on hold at the library to try it out.

It is called: "Deceptively delicious : simple secrets to get your kids eating good foods"

Hi J.,

I have a great sesame street cookbook that my kids just love. It is called C is for cooking and it has a lot of healthy, fun snacks in it.

Hi J. - I recently was given the Deceptively Delicious book by Jessica Seinfeld (Jerry Seinfeld's wife) - so far I like it. It requires some preplanning but is pretty simple and not over the top!

Good luck!
T. C.

"First Meals"

by, Annabel Karmel is one of my favorites. She has lots of other cookbooks, but this one ranges from 6 months to 5 years old! Hope that helps!

HI J., I bought deceptively delicious for xmas the recipes are terrible.... and we cook all the time in my home... I puree vegtables into everything her banna bread was awful and the consistency even looked awful do not waste your money. My son loves it when I mix mashed potatoes w/ cauliflower most kids can not tell or try puree sweet potatoes w/ carrots. You can do this all on your own with out specialty cookbooks... My son loves to help cook out of all the cook books I have... WE especially love the barefoot contessa books, or I have a readers digest healthy living cookbook that has excellent and quick, easy recipes of all kinds.... You can aways adjust or puree a veggie to sneak it in there especially with sauces.. Good luck!

I don't know of any specific cookbooks, but I can tell you that FamilyFun.com has lots of good recipes and have some that are specifically family prep oriented that the kids can help prepare, most that we've used are very healthy and tasty too!

"mom and me cookbook" by Annabel Karmel
I love this book!
happy cooking!

J.,

My rule of thumb is lead by example. Cook wonderful healthy meals and your children will be exposed to a wide variety of food. My children transitioned beautifully to our fare once they could eat solid food. My favorite monthly recipes come from Eating Well magazine. Another source is epicurious.com. Plug in your key ingredient and it will provide you with choices on ways to prepare their food. If you begin catering to their food desires as toddlers then you may get stuck in a pattern that will be hard to break as bigger kids. OUr children are asked kindly to try a portion of everything each meal. When you continue to introduce new foods it stimulates them and eventually they will accept their tastes will grab on to you example. We found that flakey fish and tender pork tenderloin were easier to chew for younger children. Keep the grains a priority in every meal. This will keep their tummys full longer and will keep them from bouncing back to the kitchen an hour after you feed them. For example whole wheat bread with a fiber content higher than 4 grams per slice and a sugar content lower than 7 grams. We choose brown rice over white for the same reasons. Cereal is a great way to start their day if you can't cook a hot meal. But be careful again of the sugar content. Rule of thumb is lower than 10 grams of sugar but it must have a fiber content of higher than 5 grams. Try Clifford crunch for a cereal choice. It is appealing to little kids and fortified with all they will need for a balanced breakfast. Hope this helps. ~J. (mom of three)

HEY J.!! This is R. (from mommy and me! :) mom to B, J and baby M )....i assume this is you....
Hope you are well.
I heard that Deceptively Delicious is really good. It tells how to make yummy foods with added vegetable purees...things like pumpkin donuts and mac and cheese that actually has squash in it. I also was just looking at Feeding the Whole Family, which gives recipes with suggestions on how to feed them to babies and toddlers. These are mostly vegetarian. They have a website www.feedingfamily.com

Talk to you soon!