4 Food Network kitchen approved recipes to get kids cooking any day of the year
Food Network Magazine editor-in-chief highlights the new kids cookbook.
It's never been easier to get kids in the kitchen with all the tools at their fingertips to create everything from simple snacks to tasty treats.
Maile Carpenter, Food Network Magazine's editor-in-chief, joined "GMA" to share a few fun and easy kid-friendly recipes.
The food magazine has come out with a brand new publication, "The Recipe-A-Day Kids Cookbook: 365 Fun, Easy Treats," that's geared to a younger crowd and full of a year's worth of fun and easy recipes that have all been tested in the Food Network kitchens.
Plus, the colorful cookbook is complete with illustrations and recipes fit for any occasion whether it's it’s the first day of school or cozy weekend with family.
Check out four of the kid-friendly recipes below.
Garden Plot Veggie Dip
Spread 4 cups of any thick dip (like hummus) in a 9-by-13-inch baking dish.
Sprinkle with 1/2 cups ground pumpernickel crackers or bread to cover completely.
Stick veggies in the “dirt” in rows, trimming as needed.
Honey cereal Bars
Melt 4 tablespoons butter with 1⁄4 cup each brown sugar and honey, 1⁄4 teaspoon pie spice and a pinch of salt in a saucepan.
Remove from the heat; stir in 3 cups assorted cereal.
Spray an 8-inch square baking dish with cooking spray and line with parchment.
Press the cereal mixture into the dish.
Let set 2 hours, then cut into squares.
Shortcut healthy oatmeal cookies
Prepare a 17.5-ounce package oatmeal cookie mix as the label directs, but substitute 1/2 cup applesauce for the butter or oil.
Add 1/4 cup wheat germ and 1 cup each chopped mixed nuts, dried fruit and shredded coconut to the dough.
Bake as directed, cool on baking rack and enjoy!
Shirley Temples
Add a splash of grenadine to lemon-lime soda or ginger ale to make a classic Shirley Temple, or make your own pink soda.
To make the soda from scratch: Combine 1 cup sour cherry juice, 3/4 cup sugar and 1/2 cup water in a skillet over medium-high heat; cook until syrupy, about 15 minutes, then stir a spoonful into seltzer.
