Here are some fun recipes the kiddos can help you with for their lunches!
Easy Cheese Crackers
- 1 1/2 cups grated cheddar cheese
- 4 Tbsp. unsalted butter, softened and cut into 4 pieces
- 3/4 cup all-purpose flour
- 1/2 tsp course salt
- dash of cayenne pepper
- 1 Tbsp milk
An easy recipe for homemade cheese crackers. Kids will love helping by making their own shapes!
Preheat oven to 350 degrees. Using a pastry cutter combine the cheese, butter, flour, salt and cayenne pepper until the mixture looks like pea-size crumbs. Add the milk and use your hands to form the dough into a ball. On a lightly floured surface roll out the dough about 1/8-inch thick. Use a pizza cutter or a sharp knife to cut the dough into your desired shapes or use some mini cookie cutters.
Gently transfer the crackers to an ungreased cookie sheet leaving 1/4-inch between them. Try to make the crackers roughly about the same size so everything will cook evenly. Bake the crackers on the middle rack for 10-12 minutes, or until the edges of the crackers are golden. Cool on baking sheet set on a wire rack. These taste great warm but are also very good at room temperature. Store in a sealed container for up to 5 days.
Carrots with Peanut Dipping Sauce
- 3 tablespoons peanut butter
- 1 tablespoon honey
- A splash of soy sauce
- A few drops of sesame oil
- Water to smooth
- Carrot sticks
Trying to break the peanut butter and jelly habit in the under-12 set is no easy task, but this mellowed peanut-sesame dip just might do the trick. It’s equally good with carrots or tossed with cold noodles.
Mix everything but the carrot sticks together with a fork or whisk in a bowl. Add water as needed to thin mixture to a dipping consistency (all-natural peanut butter needs more; everyday brands need less).
Kids can help: Scrape carrots, stir ingredients
Extras: Torn up cilantro, basil, a squeeze of lime juice or sliced green onion tops. Try apple slices instead of carrots