The following are some suggestions for kid party food. It is more practical to offer finger food for a kid party rather than the heavy stuff.
These are chewy and nutty, like traditional brownies, but with a butterscotch taste.
Serving Size: Makes 25 Squares
- 1 to 2 teaspoons butter
- 1 tablespoon flour
For the brownies:
- 5 tablespoons butter
- 1 cup dark brown sugar
- 1 egg
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup chopped walnuts
1. Preheat the oven to 325°F. Butter and flour the sides and bottom of the 8-inch-square pan.
2. In the heavy saucepan melt the butter over low heat, then remove pan from the heat and use it as a mixing bowl.
3. With a wooden spoon stir in the brown sugar until well combined. Stir in the egg. Beat in the flour, 1/4 cup at a time. Stir in the baking powder, salt, vanilla, and walnuts, and mix well together.
4. With a rubber spatula spread the batter evenly in the prepared pan, scraping out all the batter with the spatula.
5. Bake for 30 minutes, or until the top is dry and the cake tester inserted in the middle comes out clean. Remove the pan from the oven.
6. Let the brownies cool about 10 minutes, then cut them into squares.
From The Fannie Farmer Junior Cookbook by Joan Scobey. © 1942, 1957, 1993 by Fannie Farmer Cookbook Corporation © 2000 by Time Warner Bookmark
Chunky Peanut Butter Twisters
- 1/2 cup Smooth peanut butter 125 mL
- 4 tbsp Maple syrup 60 mL
- 2 tbsp Each dried figs, dried apricots, dried cranberries, chopped finely in food processor 25 mL
- 1/4 cup Shredded sweetened coconut 50 mL
- 1/8 tsp Ground cinnamon 0.5 mL
- 3 10-inch soft whole-wheat tortillas 3
- 3 tbsp Finely chopped toasted pecan pieces 45 mL
1. Mix peanut butter, maple syrup, dried fruit, coconut and cinnamon in a bowl - makes approximately 1 cup.
2. Spread 1/3 cup of peanut mixture evenly over one tortilla shell.
3. Sprinkle 1 tbsp of pecans on tortilla. Start at one end of the tortilla and roll the tortilla like a jelly roll.
4. Repeat steps 2 and 3 with the two other tortillas.
5. The tortillas can be wrapped in Saran Wrap and refrigerated at this point. Serve the rolls as individual sandwiches or sliced into 1-inch bite-size pieces.
Apple Gelatin Squares
Always a favorite with kids, these cinnamon-flavored gelatin squares make great snacking anytime.
Serving Size: Makes 32 Squares
- 1 cup MOTT'S Regular or Cinnamon Apple Sauce
- 2 tablespoons cinnamon red-hot candies
- 1 pkg. (4-serving size) lemon flavor sugar free gelatin
- 1 pkg. unflavored gelatin
- 1 teaspoon lemon juice
- 1 cup cold water
- Spray 9-inch pan with non-stick cooking spray.
1. In medium saucepan, heat apple sauce and candies over low heat until candies dissolve.
2. Stir in gelatins. Add cold water and lemon juice.
3. Pour into prepared pan. Refrigerate until firm. Cut into 32 squares.
Serving Size: Makes 18 servings
- 3 1/2 quarts popped popcorn
- 1 cup flaked or shredded coconut
- 1 cup sliced almonds or sunflower seeds
- 2/3 cup raisins
- 1/2 cup honey
- 1/2 cup butter or margarine, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon salt (optional)
1. Preheat oven to 250 F. Combine popped popcorn, coconut, almonds and raisins.
2. Blend honey, butter, cinnamon and salt, if desired. Pour over popcorn mixture.
3. Toss to coat thoroughly. Spread on lightly buttered 15 x 10-inch jelly roll pan.
4. Bake for 40 minutes, stirring every 10 minutes.
5. Cool to crisp. Store in tightly covered container.
Peppermint Crunch Mix
- 6 cups popped popcorn
- 4 cups Honey Nut Chex cereal
- 1 (7.00 ounces) jar marshmallow creme
- 20 red hard peppermint candy or green hard peppermint candy, crushed finely (1/2 cup)
1. Heat oven to 350°.
2. Spray cookie sheet with cooking spray.
3. Mix popcorn and cereal in large bowl; set aside.
4. Place marshmallow crème in medium microwaveable bowl.
5. Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again.
6. Pour over popcorn mixture; stir until evenly coated.
7. Sprinkle with candies.
8. Spread mixture on cookie sheet. Bake 5 minutes; stir.
9. Bake about 5 minutes longer or until coating is light golden brown.
10. Spread on waxed paper or aluminum foil to cool.
Note : Be sure to remove all unpopped kernels.
- 1 pint sorbet, any flavor
- 12 ounces semisweet chocolate chips
1. Cover a baking sheet with waxed paper.
2. Spoon little morsels of sorbet onto wax paper and insert a toothpick into each.
3. Refreeze until rock hard.
4. Melt chocolate and dip each morsel into chocolate.
5. Return to wax paper, and back to the freezer.
6. Freeze 15 minutes and serve.
Have you got a theme for your kid's party? Here are some interesting themes that your child will love.