Kitchen Time With Our Kids

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Chocolate Chip, Peanut Butter & Banana Pancake Filling

•6 tbsp smooth peanut butter
•2 tbsp icing sugar
•2 tbsp milk
•50g chocolate chips
•½ banana, sliced
•a few chopped peanut, to serve (optional)


1. Prepare pancakes before moving on to next step.
2. Mix the peanut butter with the icing sugar, milk and chocolate chips.
3. Spread the choc-chip mix over pancakes. Top with the banana.
4. Fold up and sprinkle with a few chopped peanuts, if you like.


Sandwich Sushi

•lunch meat
•a block of cheese
•a cheese like spread or cream cheese

1. Slice up the carrots into strips equal to the length of the bread, then cut in half. Slice up the cucumber just the same. You don’t have to cut the cucumbers in half. You should also cut up the cheese in the same way and like the carrots cut them in half.
2. Cut off the crust and spread the cheese spread over the bread.
3. Top with a few slices of meat, then arrange the cheese and veggies at the end closet to you.
4. Carefully, gently and slowly roll the bread over the veggies. While you roll gently push any parts of the bread that begin to tear into the center.
5. Set it aside and start working on the next piece. Letting it sit also helps everything stay together.
6. Once all the rolls are done start cutting the rolls into sushi slices. Place the rolls upright on a plate and serve, or pack in their lunch box.


Easy Orange Chicken

•1 cup Water
•1/2 cup Orange Juice
•1/4 cup Lemon Juice, fresh squeezed
•1/3 cupRice Vinegar
•2 1/2 Tbsp Soy Sauce
•1 Tbsp Grated Orange Zest
•1 cup Packed Brown Sugar
•1/2 tspMinced Fresh Ginger
•1/2 tsp Minced Garlic
•2 Tbsp Chopped Green Onions
•1/4 tsp Red Pepper Flakes
•3 Tbsp Cornstarch
•2 Tbsp Water
•2 lbs Boneless Skinless Chicken Breasts, cut into ½” pieces
•1 cup All Purpose Flour
•1/4 tsp Salt
•1/4 tsp Pepper
•3 Tbsp Olive Oil

1.Start by combining the water, orange juice, lemon juice, rice vinegar and soy sauce in a saucepan on medium high heat.
2. Add in orange zest, brown sugar, ginger, garlic, red pepper and chopped onion. Stir.
3. Mix 3 tablespoons of cornstarch with 2 tablespoons of cold water until blended in a small bowl and add it to the sauce.
4. Bring the sauce to a boil. Remove from heat, and let cool 10-15 minutes.
5. Now, place the chicken pieces into a resealable plastic bag.
6. When the sauce has cooled, pour 3/4 cup of sauce into bag. Save the remaining sauce. Seal bag and refrigerate for at least 2 hours.
7. Take another resealable plastic bag and mix the flour, salt and pepper. Add marinated chicken pieces and shake to coat.
8. In a large skillet, Heat the oil over medium heat. Place chicken in skillet and fry.
9. Remove the chicken to paper towels and cover with aluminum foil. Wipe out the skillet and add the remaining sauce.
10. Bring to a boil over medium high heat.
11. In a small bowl, mix together cornstarch and 2 tablespoons water, then stir into sauce.
Reduce heat to medium low, then stir in chicken pieces and simmer about 5 minutes.
12. Stir occasionally. Serve over rice.


Crescent Cheesecake Roll-Ups

•1 tablespoon ground cinnamon
•2 tablespoons sugar
•1 package (8 oz) cream cheese, softened
•1/4 cup sugar
•1 teaspoon vanilla
•2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
•Canola oil for frying

1. Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
2. In small bowl using handheld blender or mixer, beat 1 package (8 oz) cream cheese, softened, until creamy.
3. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
4. Lightly flour flat work surface. Unroll 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer.
5. Cut each sheet into 6 squares to make a total of 12 squares.
6. Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling.
7. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer.
8. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
9. In skillet, heat canola oil to 325°F. Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds.
10. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
11. Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.

Enjoy and remember have fun!

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