These recipes are designed for the very young and require no source of heat to prepare.  Adult preparation and supervision is required.  Minimal adult assistance is required.

Adult Assistance Required

Some ingredients in these recipes require pre-cooked foods (i.e. hard boiled eggs; Jell-O) or are a little more difficult and adult assistance is required with some of the steps. 

Heat Required (Ages 5 - 12) 

These recipes are designed for older children and require more concentration.  Adult assistance required with some of the steps.

100 g (4 oz.) desiccated coconut
red, blue, and green food colouring (powdered or liquid)
8 small bananas
a little maple syrup
8 popsicle sticks

1.  Divide the coconut into three small bowls and add a small amount of food colouring to each.  Stir well, until the coconut is evenly coloured.
2.  Pour the red, blue and green coloured coconut on to separate plates and spread it out evenly.
3.  Peel the bananas and cut a small piece of one end of each one, to make it straight.  Carefully press a popsicle stick into the straight end of each banana, taking care not to push the stick in too far, as it night break through the side.
4.  Pour some maple syrup into a bowl.  Holding the popsicle stick and using a pastry brush, brush an even coating of maple syrup over each banana.  Put ona plate when coated.  Still holding the popsicle sticks, dip and roll the bananas in the coloured coconut until they are coated evenly.
6.  Lay the bananas on a baking sheet covered with clear film.  the bananas must not touch.  Freeze for 4 hours.

To serve:  Remove from freezer and wait about 15 minutes to let the bananas soften a bit before you eat them.

16 marshmallows (different sized and different coloured marshmallows)
175 g (6 oz.) plain dessert chocolate
50 g (2 oz.) multi-coloured sprinkles
8 drinking straws

1.  Arrange the marshmallows on a chopping board and set on one side. 
2.  Break the chocolate up into a bowl.  Ask a grown-up to put the bowl over saucepan of simmering water until the chocolate melts.
3.  Ask the grownup to put the hot bowl on a trivet.  Hold the bowl with a dish towel and stir the chocolate to make sure it is all melted.
4.  Ccut about eight coloured straws in half using scissors.  Thin straws are best for this as they push into the marshmallows more easily.
5.  Hold a straw in one hand and a marshmallow in the other.  Press and turn the straw into the center of the marshmallow until it is secure.
6.  Dip each marshmallow halfway into the melted chocolate.  Turn and scrape off any excess chocolate on to the side of the bowl.
7.  When the marshmallow is coated in chocolate, dip it straight into the coloured sprinkles, rolling and turning it, until it is evenly coated.  Let sit for one hour, then enjoy!
 
 
 

1.  Place the garlic clove in a garlic press and squeeze really hard to crush it.
2.  Put the crushed garlic in a saucepan.  Add the olive oil, chopped onion, lentils and tomato puree.  Stir well.
3.  Add the water to the saucepan, pouring it over the lentils and other ingredients.  Stir again to mix.
4.  Crumble the stock cube into the saucepan.  Season with pepper, then ask a grown-up to simmer the mixture on the stove top for about 15-20 minutes, until the lentils are cooked.
5.  While the lentils are cooking, weigh the pasta shapes.  Put the pasta in a saucepan and ask a grown-up to cover it in boiling water, simmer for about 8-10 minutes until tender and drain.  Return the pasta to the saucepan, and replace the lid.
6.  Ask a grown-up to sieve the hot lentil sauce to remove some of the liquid, leaving a thick, sloppy texture.  Put this in a food processor or blender.  With the lid of the food processor or blender on tight, press the button to puree the lentil mixture.
7.  Ask the grown-up to remove the sharp blade from the food processor or blender.  Serve the pasta on to plates and spoon the lentil sauce on top. 

Garnish the finished dish with a sprinkling of grated cheese and a little chopped, fresh parsley.

1 large burger bun, split into two halves
2 tablespoons tomato and onion pizza topping from a jar
75g (3 oz.) piece mozzarella cheese
1 mushroom
1/4 green pepper, seeded and cut into thin slices
1 carton mustard and cress
4 round slices of peeled kiwi fruit 
1 grape

1. Put the bun halves on the work surface.  Flatten then gently and evenly all over using tthe rolling pin.
2.  Spread tomato and onion pizza topping over the top of each bun, making sure it goes close to the edges.
3.  Cut the piece of mozzarella cheese into thin slices.  You could ask a grownup to do this with a sharp knife.
4.  With a flower shaped cookie cutter, stamp our four pieces of cheese for the pizza's eyes.  Put two in position on each of the pizza bases and set aside.
5.  Wash the mushroom and slice it in half to make two noses.  Position the noses on the pizza faces and press down lightly.
6.  Use the green pepper slices to make mouths on the faces.  Put the pizzas on a cookie sheet and ask a grown-up to cook them under a hot grill for about 5 minutes, until the cheese has melted a little and the buns are toasted around the edges.

2 tablespoons fresh squeezed lemon juice
1 tablespoon fresh squeezed lime juice
1 cup soda water
1 cup plus 2 tablespoons thawed apple juice concentrate
Ice cubes

1. Squeeze juice from lemon and limes, measure into a glass

2. Measure and add remaining ingredients, and mix

Variation: Try putting half of the mixture in the blender.  What happens to the ice?  Discuss how each drink is different.

2 cold hard-boiled eggs 
1 cherry tomato
1 medium tomato
4 oz. shredded carrot 
2 inch piece of cucumber, sliced 
2 tablespoons mayonnaise
a few pieces of water cress, optional

1.  Peel the eggs.
2.  Cut the cherry tomato in half and then cut in half into four pieces to make the egg bug.  Cut the big tomato in half for the toadstool.
3.  Arrange the shredded carrot on a plate, spreading it out to that is it flat.
4.  Cut two slices of cucumber to stand the eggs on. 
5.  Place the cucumber slices on top of the shredded carrot, then put an egg on top of each one.  Lay the egg bug egg down and the toadstool egg up on end!
6.  To finish the egg bug:  Using the mayonnaise as "glue" attach the cherry half to the beg end of the egg and the two quarter pieces on top for spikes.  "Paint" on eyes and mouth with mayonnaise!
7.  To finish the toadstool:  Put a blob of mayonnaise on top of the egg and place the larger tomato half on top.  Dot with mayonnaise for spots! 

4 oz. white flour
pinch of salt
1 egg
150 ml milk
olive oil, for greasing

For the filling:
2 thick slices of lean ham
25 g (1 oz.) frozen chopped spinach, thawed
50 g (2 oz.) full-fat soft cheese
25 g (1 oz. )canned sweetcorn, drained
pepper
100 g (4 oz.) grated cheddar cheese

1.  Preheat the oven to 200oC/400oF.  Put the flour, salt, milk and egg into a mixing bowl.  Whisk together until runny and smooth.
2.  Ask a grown-up to coat the bottom of a hot oiled frying pan with the batter.  Cook for 1 minute each side and flip with a spatula. 
3.  Ask the grown-up to continue make the pancakes.  Meanwhile cut the ham into strips and then into squares and put in a mixing bowl.
4.  Add the spinach, soft cheese and sweetcorn to the mixing bowl with the ham.  Season with a little pepper, if you like.
5.  Stir the filling mixture well, until all the ingredients are mixed in.  Lay the pancakes on the work surface.
6.  Spoon some of the filling mixture on to each pancake, placing it along the edge nearest you.  roll the pancake around the filling and keep rolling until the filling is completely wraped up in the pancake.
7.  Place the filled pancakes on a baking sheet and ask a grown-up to bake them for about 15 minutes. 
 
 
 
 
 

1 cup cottage cheese
4 tablespoons milk
small bunch of fresh chives
1 small carrot, peeled
For dunking:  3 inch cucumber piece, cut in strips, 1/2 of a red, orange, yellow pepper, seeded and cut into strips, 4 baby sweet corn, tortilla chips, cherry tomatoes (8-10)

1.  Spoon the cottage cheese into a mixing bowl and beat it with a wooden spoon.
2.  Add the milk to the cheese, a little at a time.  Beat the mixture well each time you pour more milk in.
3.  Beat the mixture hard for a bout 2 minutes.  If necessary, add more milk to make the dip runnier.
4.  Cut the chives finely with a pair of scissors.  Add to the cheese mixture.  Save some for garnish.
5.  Grate the carrot on the smallest holes of the grater.  Stir into the cheese mixture.  Save some for garnish.
6.  Spoon the mixture into a small bowl and sprinkle on some chives and grated carrot.
7.  Cut the veggies into thin strips for dunking.

3 large potatoes
25 g (1 oz.) butter or margarine
1 egg
dash of milk
200 g (7 oz.) can tuna chunks, drained
75 g (3 oz.) fresh breadcrumbs
pepper
oil, for shallow frying
4 peas (for garnish)
a few sprigs of fresh curly parsley (optional)
1/2 cucumber peeled, cut in half leeengthwise and very thinly sliced
4 slices of lemon

1.  Peel the potatoes with a peeler, cut into small pieces and put in the saucepan.  Cover with water.  Ask a grown-up to boil the potatoes for about 15 - 20 minutes, until soft.
2.  Ask the grown-up to drain the potatoes and return them to the saucepan.  Place the saucepan on a trivet.  Add the butter, milk and egg.
3.  Put a dish towel betwen you and the saucepan to prevent you touching the hot saucepan.  Mash the potatoes with a potato masher until they are smooth, with no lumps.
4.  Spoon the masked potato into a mixing bowl, making sure you scrape it all out of the saucepan.  Use a wooden spoon to mix in the tuna, breadcrumbs and pepper.  Place the bowl of potato mixture in the fridge to chill for about 30 minutes.
5.  Take the bowl out of the fridge and wet your hands slightly.  Divide the mixture into four equal portions and, workind on a chopping board, mould them into fish shapes. 
6.  Ask a grown-up to shallow fry the fish cakes in hot oil for about 5 minutes on both sidies.  Drain the fish cakes on absorbent paper towelling and transfer to the serving plate.
7.  To garnish your swimming fish, put a pea in position for the eye and, if youwish, a thin slice of tomato for the mouth of each fish.  Use fresh parsley for aid bubbles and a lemon slice for the sun in the sky.  Arrange the cucumber slices in rows to look like the sea under the fish cake.

1 small onion
225 g (8 oz.) ground beef
1 egg
25 g (1 oz.) fresh breadcrumbs
15 ml (1 tablespoon) tomato puree
4 cocktail rolls
4 slices of processed cheese
1/2 cucumber, peeled and cut into sticks
ketchup
lettuce and cherry tomatoes to garnish

1.  With help from a grown-up, peel the onion and slice it thinly.  Then chop it into tiny pieces. 
2.  Put the meat in a mixing bowl and add the egg, onion, breadcrumbs and tomato puree.
3.  Using a wooden spoon, mix all the ingredients together in the bowl, until they are evenly combined.
4.  Wet your hands to top the burger mixture from sticking to them.  Take a small handful of mixture, shape it into a round and flatten it slightly.  Do this until all th emixture is used up.  Place the burgers on a grill pan. 
5.  Ask a grown-up to put the burgers under a hot grill for about 5 minutes.  Then remove the grill pan - so that you can carefully turn th eburgers over with a pair of tongs.  Ask the grown-up to put the burgers back under the grill for another 5-8 minutes.
6.  Use a knife to carefully cut open the bread rolls on a chopping oard.  Place the bottom ha

8 slices of white bread
8 slices of brown bread
butter or margarine
shredded lettuce, radishes, water cress to garnish
 

Ham n Cheese Filling: 4 thin slices of ham 4 squares of processed cheese

Chicken n Mayo Filling: 4 thin slices of chicken roll mayonnaise

1.  Lay the slices of bread out on the work surface and lightly spread one side with softened butter or margarine.
2.  Make 4 Ham n Cheese sandwiches with one slice of ham and one slice of cheese per sandwich.
3.  Make 4 Chicken n Mayo sandwiches with one slice of chicken roll per sandwich.
4.  With a selection of cookie cutters, stamp out shapes in the sandwiches.  Get two or more shapes out of each sandwich if possible.
5.  Arrange on a plate.  Garnish the sandwiches with a little shredded lettuce, radishes and water cress.  Serve.

English muffins
Spreadable orange cheese
Various slices and pieces of vegetables such as; black olives, celery, carrots, and peppers

1. Spread cheese over an English muffin half

2. Add various vegetables to make silly faces!

1 Banana
1 Hot dog roll
2 teaspoons peanut butter
Miscellaneous vegetable slices

1. Peel banana, place in hot dog roll

2. Spread peanut butter over the banana

3. Add various vegetable slices for condiments

1 cup milk
1/2 ripe banana
3 ice cubes
2 teaspoons sweetened cocoa powder

1. Place all of the ingredients into a blender

2. Blend until smooth.  Pour into glasses.  Eat with a spoon.

Fruit Salad with Whipped Cream (serves up to 10)

1/2 pint Whipping cream
1 1/2 cups seedless grapes
2 - 3 medium bananas
1 cup mini marshmallows
2 apples diced
1/2 cup orange juice

1. Chill mixing bowl, beaters, and whipping cream before starting recipe. (Talk about why this is important!)
2. While chilling the above, cut apples into small bite size pieces
3. Cut bananas into bite size pieces
4. Dip each piece of fruit into the orange juice and set aside in a bowl. (Talk about how the oj keeps the fruit from browning)
5. Whip whipped cream with an electric beater or a hand mixer
6. Fold fruit into the whip cream gently, and eat!

2 pineapple rings
lettuce leaf
cottage cheese
green olives sliced in 1/2
food coloring
2 celery or carrot sticks

1. Place lettuce leaf onto a paper plate
2. Slice each pineapple rings in 1/2 (makes 2 sets of butterfly's wings).  Place on top of lettuce leaf to form 2 butterflies.
3. Place carrot/celery stick in center of wings as the body.
4. Put a dab of cottage cheese inside each "C" of the butterfly wings.
5. Decorate the cottage cheese with food coloring, pineapple slices and olives

1 cup diced apples
1 cup diced peaches
1 cup sliced strawberries
3 cups fruit juice (of your choice)
1 sliced banana 
1 tray of ice cubes

1. Place all ingredients into a blender and mix.

Variation:  Chill for 1 hour to make a slush!

Apples
Peanut butter (crunchy or smooth)
cream cheese 
raisins (mix into cream cheese, if you'd like)

1. Peel apples and cut into quarters (or eighths for a larger apple)
2. Fill the hollow with peanut butter or cream cheese

1 Apple (peeled or unpeeled - as per child's preference)
Peanut Butter
Animal crackers
Pretzel sticks

1. Cut the apple in half 
2. Spread peanut butter over the apple top (skin is on bottom)
3. Add animal crackers and pretzel sticks to resemble a merry-go-round!

Loaf of bread
Fillings such as: Peanut butter and jelly
                         Ham and cheese
                        Chicken salad
                        Ground beef and cheese
1.  Cut the crusts off the bread.  With a rolling pin, roll out the bread until thin.
2. Spread on the filling.
3. Carefully roll bread lengthwise, hold together with thin pretzels!
4. Eat as it or slice into bite sized pieces.

2 cups rolled oats (uncooked)
1/2 cup chopped unsalted peanuts (add more for crunchier granola)
1/2 cup coconut
1/2 cup chopped dried fruit (add more for a chewier granola) 
1/2 cup wheat germ 
1/4 cup shelled sunflower seeds
1 teaspoon cinnamon 
1/4 teaspoon nutmeg
1/2 cup liquid honey (add more for a sweeter granola)

1. Combine and mix all the ingredients together.
2. Store in an airtight container.

1 - 6 oz. can frozen orange juice
3/4 cup of milk
3/4 cup water
1 teaspoon vanilla
Ice cubes

1.  Pour all ingredients into a blender. 
2. Add ice cubes.
3. Blend until smooth.

1 pkg. Vanilla wafer cookies 
2 tablespoons vanilla
2/3 cup clear Karo syrup 
1/2 cup jelly or preserves

1. Place vanilla wafer cookies into gallon size baggies and zip. Let children crush cookies until tiny crumbs are left. Place in a mixing bowl.
2. Combine karo syrup and vanilla.
3. Drizzle syrup over wafer crumbs, mix well (hands work best)
4. Shape into 1 inch balls and place on a cookie sheet
5. Press thumb indentation into center of balls
6. Spoon jelly into indentation
7. Cover and chill for 1 hour before serving

1 cup milk
1/4 cup grape juice
1 Sliced banana

Place all ingredients into a blender and blend until smooth!

2 pounds of unshelled unsalted peanuts  (approx. 4 c.)
2 tablespoons Peanut Oil
1/2 teaspoon salt

1.  Mix all ingredients in a blender. 
2.  On "pulse" chop up peanuts.
3.  When peanuts well chopped, then use "blend" to mix well.

1 8 oz. pkg. cream cheese, softened
1 cup powdered sugar
2 3 oz. pkgs. instant vanilla pudding (prepared as per package directions)
1 lb. Oreo cookies, crushed
1 8 oz. container Cool Whip
Gummy worms 

In a bowl, mix together cream cheese, sugar and pudding. Fold crushed cookies into Cool Whip
container. Layer mixture in a clean plastic sand pail, starting and ending with cookies. Serve with plastic shovel. For added fun, put gummy worms in as you layer. If you prefer, use a large glass bowl to layer "cake" in, and arrange worms so they can be seen.