Kids Corner

Banana Pancake Dippers


3 bananas, halved and sliced lengthwise

1 tbsp. butter

1 batch prepared pancake batter

Melted chocolate, for dipping


In a large bowl, dip bananas in pancake batter.

In a large skillet over medium-low heat, melt butter. Add dipped bananas and let cook until golden, 2 minutes per side.

Serve with melted chocolate for dipping.

Recipe courtesy of:

Pizza Stuffed Zucchini


Hands down the most fun way to eat your vegetables

4 medium zucchini

32 slices pepperoni, or more

8 slices mozzarella, or more, cut into eighths

Italian seasoning

1/4 c. freshly grated Parmesan

Marinara, warmed, for dipping


Preheat oven to 425°.

Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.

Place zucchini on a parchment-lined, rimmed baking sheet and bake until pliable, 10 minutes. Let cool until you can handle, then, alternating with pepperoni and mozzarella, stuff the slices of zucchini. Sprinkle each with a pinch of Italian seasoning and 1 tablespoon Parmesan. Bake until cheese is melty and pepperoni is crispy, 10 minutes more.

Serve with marinara for dipping.

Recipe courtesy of:

Cheesy Italian Sweet Potato Bites Recipe


1 medium – sweet potato

1 tablespoon – olive oil

8 slice – provolone cheese

1/4 cup, chopped – bell pepper, green

4 ounce – pepperoni

3 tablespoon – sun-dried tomatoes

2 1/4 ounce – black olives, canned

1 teaspoon – Italian Seasoning


Preheat oven to 450* F.

Clean and scrub sweet potato well. Pat dry and slice into 1/4-inch slices. Place slices on large baking sheet and drizzle olive oil over them, tossing and rearranging so each slice is lightly coated in oil. Arrange sweet potato slices so that they do not overlap and place them in the oven.

After 10 minutes, flip sweet potato slices and place them back into the oven for 5 minutes.

While the sweet potatoes cook, prepare your toppings. Cut provolone cheese slices into fourths, or whatever size will best fit your sweet potato slices. Chop green pepper into very small pieces.

Remove sweet potatoes from the oven, top with cheese slices and desired toppings, then sprinkle with Italian seasoning. Put back in the oven for 2-3 more minutes, until cheese is melted and bubbly. Allow to cool a bit before serving.

Recipe courtesy of

Go Local Lunch!

9-year-old Miranda Gallagher's Chicken Salad Recipe


JAN 23, 2017

Miranda Gallagher, Age 9, of Vermont says: “Most of the ingredients for this recipe come from our garden or the farmers’ market. I used apples and celery in my chicken salad because they’re crunchy and delicious!”


1 lb. shredded cooked boneless, skinless chicken breasts

1 Fuji apple—peeled, if desired, cored and cut into matchsticks

3 ribs celery, finely chopped

3 scallions, finely chopped

1/3 cup raisins

1/2 cup plain nonfat Greek yogurt

1/4 cup mayonnaise

1/4 cup unfiltered apple cider vinegar

1 tsp. curry powder

2 cups baby spinach

1/2 cup shredded low-fat sharp cheddar

8 large (10 inches) whole-wheat tortillas


In a large bowl, mix the chicken, apple, celery, scallions and raisins. In a small bowl, whisk the yogurt, mayonnaise, vinegar and curry powder; season with salt. Stir the yogurt mixture into the chicken mixture. Serve the spinach, chicken salad and cheese wrapped in the whole-wheat tortillas.

Ham Egg & Cheese Roll-Ups


10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 tbsp. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham


Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper.

In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined.

On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs.

Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Pancake Poppers


1 1/2 c. flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. milk

2 tbsp. maple syrup

2 tbsp. butter, melted

1 egg, lightly whisked

1 tsp. vanilla extract

1/2 tsp. ground cinnamon


Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Then stir in milk, maple syrup, butter, egg, vanilla and cinnamon. Fold in mini chocolate chips until just combined. Divide batter evenly between mini muffin cups.

Bake for 8-10 minutes. Serve warm or at room temperature, with maple syrup.

You can add fresh fruit such as berries or bananas in place of the chocolate chips.

Recipe courtesy of:

Super Sloppy Sandwich Recipe for Kids

Author: Jean, age 9

Serves: 6¬-8


1 tbsp vegetable oil

1 onion, peeled and diced

1 bell pepper, diced

1 lb lean ground turkey

1 cup ketchup

¼ cup water

salt and pepper to taste

6¬-8 sandwich buns


With the help of your parents, put a large skillet on the stove and heat on medium (be careful while using the skillet because it is hot).

Add the oil, onion, bell pepper and ground turkey to the skillet. Cook for 8¬10 minutes, stirring occasionally, until the veggies are soft and the meat is no longer pink. Add the ketchup and water to the cooked turkey mixture in the skillet and stir well.

Turn down the heat to medium low and let simmer until the sandwich filling is as thick as you like, about 5¬10 minutes.

Taste the filling and add salt and pepper to taste.

Recipe by My Life and Kids at¬sloppy¬sandwich¬recipe¬for¬kids/

Ham and Pineapple Pita Pizzas


4 pitas


8 ounces sliced deli ham


1 8-ounce ball fresh mozzarella, sliced


1 8-ounce can pineapple chunks, drained



Heat oven to 425° F


Place the pitas on a baking sheet. Layer with the ham, mozzarella, and pineapple.

Bake until the pitas are crisp and the cheese has melted, 10 to 12 minutes.

French Bread Pizzas

Prep: 30 Minutes

Cook: 12 Minutes

Level: Easy

Serves: 12


6 whole Deli Rolls Or Crusty Italian Rolls

Jarred Marinara Sauce Or Pizza Sauce

Jarred Or Refrigerated Pesto

2 pounds Mozzarella Cheese, Grated

Grated Parmesan Cheese To Taste

2 Tablespoons Butter

1 whole Onion, Sliced

1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)

Pepperoni Slices

Canadian Bacon Slices

Pineapple Chunks, Fresh Or Canned

Roma Tomatoes, Sliced

Sliced Black Olives

Optional Ingredients: Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno Slices, Diced Red Onion, Any Other Pizza Topping You'd Like!


Preheat the oven to 375 degrees.

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like.

Add whatever toppings you'd like on top of the cheese!

Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.

Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.

Recipe courtesy of:

Healthy Bite recipe toddlers can make


2 cups rolled oats

1/2 cup sultanas

1/3 cup cranberries

1 tsp marmalade or orange peel (optional)

1/2 cup apple sauce


Throw it all into a bowl and mix well.

Roll into small balls

Bake for 10 minutes or until golden brown (180C or 356F)

Recipe courtesy of: