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.

Strawberry Cream Cheese Monkey Bread

•3 cups Original Bisquick™ mix
•2 tablespoons granulated sugar
•1/4 cup unsalted butter, melted, slightly cooled
•1/4 cup milk
•1 teaspoon vanilla
•3 eggs

•1 cup packed light brown sugar
•2 teaspoons ground cinnamon
•1/2 cup unsalted butter, melted

•1 cup sliced fresh strawberries

•1 package (3 oz) cream cheese, softened
•3 tablespoons powdered sugar
•3 tablespoons milk
•1/4 teaspoon vanilla


1. Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.
2. In large bowl, stir together dough ingredients until well combined.
3. Transfer dough to lightly floured work surface.
4. Divide dough into 24 pieces; roll each piece into a ball.
5. In small bowl, stir together brown sugar and 2 teaspoons cinnamon.
6. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture.
7. Place coated balls in single layer to cover bottom of pan.
8. Spoon half of the strawberries over layer of dough.
9. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries.
10. Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.
11. Bake 25 to 30 minutes or until top is golden brown.
12. Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy.
13. If necessary, add more powdered sugar or milk to create a smooth, thick glaze.
14. Remove bread from oven; cool in pan on cooling rack 5 minutes.
15. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
16. Top warm bread with cream cheese glaze.
17. Serve immediately.


Italian Meatball Hoagie Braids

•2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
•16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
•1 cup tomato-basil pasta sauce
•1 cup shredded mozzarella cheese (4 ounces)
•1 egg, slightly beaten
•1/4 cup grated Parmesan cheese

1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray.
2. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
3. Place 4 meatball halves lengthwise down center of each rectangle.
4. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese.
5. Make cuts 1 inch apart on each side of filling, using sharp knife.
6. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
7. Bake 15 to 20 minutes or until golden brown.


Bubble Pizza

•1 can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)
•1 bag (16 oz) frozen cooked Italian-style meatballs (32 meatballs)
•1 can (15 oz) pizza sauce
•1/2 cup chopped pepperoni
•2 tablespoons grated Parmesan cheese
•2 cups shredded pizza cheese blend (8 oz)

1. Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
2. Unroll dough into rectangle; cut rectangle crosswise into 8 strips so each strip has 6 pieces.
3. At perforations, separate dough, or cut if necessary, to make 48 pieces.
4. Arrange 1/2 of the dough pieces randomly in bottom of baking dish.
5. In large microwavable bowl, place meatballs and pizza sauce.
6. Cover; microwave on Medium-High (70%) 5 to 8 minutes or until sauce is bubbly and meatballs are thawed.
7. Stir in pepperoni. Pour over dough pieces in dish; sprinkle with Parmesan cheese.
8. Arrange remaining dough pieces over cheese.
9. Bake 16 to 20 minutes or until edges are golden brown and dough pieces are no longer doughy.
10. Sprinkle with pizza cheese blend; bake 4 to 5 minutes longer or until cheese is melted.
11. Let stand 5 to 10 minutes before serving.


Lucky Charms™ surprise inside cupcakes

•1 box yellow cake mix
•Water, vegetable oil and eggs called for on cake mix box
•1 1/2 cups marshmallows from Lucky Charms™ cereal
•Rainbow jimmies candy sprinkles, if desired
•1 container of white frosting
•Green food color

1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Place paper baking cup in each of 24 regular-size muffin cups.
3. Make cake batter as directed on box. Divide batter evenly among muffin cups, about two-thirds full.
4. Bake about 20 minutes or until cupcakes spring back when touched in center.
5. Cool in pans 10 minutes. Transfer to cooling rack to cool completely, about 30 minutes.
6. Using serrated knife, cut a divot out of center of each cupcake, about 1 inch deep; reserve cutout cake pieces.
7. Fill each cupcake with 1 tablespoon Lucky Charms™ marshmallows (about 10 pieces).
8. Sprinkle in a few rainbow jimmies. Trim reserved cake pieces flat, and cover holes in filled cupcakes.
9. Spoon frosting into medium bowl; stir in enough food color for desired green color.
10. Transfer frosting to decorating bag fitted with large star tip, and pipe on tops of cupcakes. Or, frost cupcakes with an offset spatula. Garnish with rainbow jimmies.
11. Store cupcakes at room temperature loosely covered with plastic wrap.

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.