Kitchen Time With Our Kids

Join us for another post on Kitchen Time With Our Kids! A new meal will be added every week please stay tuned.

Cinnamon Roll Pancakes

•4 cups all-purpose flour
•8 teaspoons baking powder
•2 teaspoons salt
•4 cups milk
•4 tablespoons vegetable oil
•4 large eggs, lightly beaten

•1 cup butter, melted
•1 1⁄2 cups brown sugar, packed
•2 tablespoons ground cinnamon

•1⁄2 cup butter
•4 ounces cream cheese
•1 1⁄2 cups powdered sugar
•1 teaspoon vanilla

To make the Cinnamon Filling:
1. Mix the three ingredients together.
2. Place in a disposable piping bag and snip the end off or put in a plastic ziploc bag and snip the corner off.

To make the Pancakes:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Stir them together until everything is moistened leaving a few lumps.
3. Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.
4. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl.
5. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt.
6. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.
2. Whisk in the powdered sugar and vanilla.
3. Add a little milk if needed to make it a glaze consistency.
4. Place pancake on plate, then cover with cream cheese glaze.


Chicken and Broccoli Pockets

•Salt and freshly ground pepper
•1 teaspoon olive oil, plus more for baking sheet
•6 broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch-thick rounds (about 2 cups total)
•2 ounces extra-sharp cheddar cheese, coarsely shredded (about 3/4 cup)
•1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup)
•4 flour tortillas, (each 8 inches in diameter)
•1 medium boneless, skinless chicken breast half (about 6 ounces)

1. Season chicken with salt and pepper.
2. Heat oil in a small skillet over medium-high heat until hot but not smoking.
3. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium.
4. Cook until juices run clear and chicken is cooked through, about 4 minutes per side.
5. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.
6. Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert.
7. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes.
8. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl.
9. Add cheeses, and season with salt and pepper. Toss well.
10. Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval.
11. Fold in right and left sides about 1/2 inch, then tightly roll up.
12. Preheat oven to 400 degrees.
13. Place pockets seam down on a lightly oiled baking sheet.
14. Bake until crisp and beginning to turn golden, about 12 minutes.
15. Cut in half crosswise, and serve.


Cheesy Lasagna Stuffed Peppers

•4 red or orange bell peppers
•1/2 lb lean (at least 80%) ground beef
•1 cup hot water
•1 2/3 cups milk
•1 box Hamburger Helper™ four cheese lasagna
•1/4 cup shredded Colby-Monterey Jack cheese blend or mozzarella cheese (1 oz)
•Crushed red pepper flakes, if desired

1. Heat oven to 375°F. Cut tops off peppers; discard tops. Remove seeds and membranes; discard. Place bell peppers on ungreased cookie sheet.
2In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally.
3Reduce heat. Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender. Remove from heat. Spoon mixture into peppers. Top each with 1 tablespoon cheese.
4Bake 15 to 20 minutes or until peppers are tender and cheese is melted. Sprinkle with red pepper flakes.


Heart Sugar Cookies

•1 pouch (1 lb 1.5 oz) of sugar cookie mix
•1 tablespoon Gold Medal™ all-purpose flour
•1/3 cup butter, softened
•1 egg
•Granulated sugar
•1 cup Whipped fluffy white frosting (12 oz)
•red food color

1. Heat oven to 375°F.
2. In medium bowl, stir cookie mix and flour until well blended.
3. Add butter and egg; stir until soft dough forms.
4. On floured surface, roll dough to about 1/8-inch thickness.
5. Cut with 2 1/4-inch heart shaped cookie cutter.
6. Generously cover large piece of waxed paper with granulated sugar.
7. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides.
8. Place on ungreased cookie sheet.
9. Bake 5 to 6 minutes or until edges are light golden brown.
10. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
11. Divide frosting into six small bowls.
12. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
13. For each cookie sandwich, spread about 1 teaspoon frosting on the bottom of 1 cooled cookie.
14. Top with second cookie, bottom side down; gently press cookies together.

Enjoy and remember have fun!

Leave a Reply

Your email address will not be published. Required fields are marked *


Village Youth provides healthy meals and snacks to children throughout South Florida.

Click here to learn more.