Kids Recipe

Kid’s Birthday Party Menu Ideas

Birthdays have always been a day of fun and food. Not in my whole life that I attended a birthday party or celebrated mine that was not kicked off through a banquet, simple or grand. No matter what style or theme a birthday will be, one way or another it will always have food to satisfy the tummies of the guests, families, and friends who just wants to take advantage. Though the food is a given in all birthdays, the usual menu usually differs depending on the age bracket of the celebrant. For adults and couples, the food may be of dinner type and with wine perhaps while teens are mostly finger foods and a lot of alcohol. However, when it comes to kiddie birthday parties, the selection gets a little trickier and challenging. Kids are known to be picky when it comes to the food they eat so preparing a birthday party where the main guests are kids needs a lot of consideration and creativity.

To make sure that the little rascals get fed and satisfied, the food that must be on the party table must be pleasing to both their eyes and nose. It is a good thing that some mothers and chefs out there share their precious knowledge on how to prepare great food selection for every birthday party for kids.

So, without further ado, check out the simple yet amazing recipes featured below that would surely make a kiddie birthday party “the” party the neighborhood would talk to for many days even after the celebration has already gone by.

Mini Sausage Rolls

Preparation Time: 20 Minutes
Cook Time: 35 Minutes

• 400 grams of sausages or sausage meat
• 375 grams puff pastry (ready-rolled)
• ½ small sized garlic cloves
• handful of chopped parsley
• 1 beaten egg
• salt
• pepper
1. Preheat oven to 200°Celsius.
2. Combine the garlic and pinch of salt. Crush both using a pestle and mortar until the mixture becomes paste-like.
3. Mix together the paste with the handful of chopped parsley and stir in 50ml cold water.
4. Peel the sausage skins and put them in a food processor along with the garlic-parsley mixture and a bit of pepper. Turn the food processor into a high speed.
5. Unroll the puff pastry onto a board and slice the pastry in half lengthways.
6. Divide the processed sausage mixture in two portions and spread along the span of each pastry strip in a cylinder form, leaving a 1cm margin on the edge.
7. Compactly roll the pastry around the sausage mixture and glaze the ends with the beaten egg to fasten.
8. Using a sharp knife, cut each rolled pastry into 10 pieces, about 2.5cm long for each piece.
9. Place the pastry pieces on a baking sheet and brush more egg mixture over the pieces.
10. Put in the preheated oven and cook for 25-35 minutes until the pastry is crisp and puffed.
11. Remove from the oven and serve it hot or cold with your desired sauce.

Birthday Biscuits

Preparation Time: 30 Minutes
Cook Time: 10 Minutes

• 250 grams of plain white flour
• 175 grams of cubed unsalted butter (at room temperature)
• 85 grams of caster sugar
• 250 grams of white icing sugar
• 2 tablespoons of lemon curd
• 1 tablespoon of strawberry conserve
1. Preheat oven to 180200°Celsius.
2. Combine the white flour, caster sugar and unsalted butter in the food processor. Blend until the mix forms crumbs. Pulse a little more to form ball-shaped dough.
3. In the even work surface, place a large sheet of baking parchment or baking paper and put the dough onto it.
4. Dust the baking parchment with a bit of flour and ten roll the dough to about the thickness of a coin.
5. Cut out 24 rounds using a 5cm round cutter, afterwards, make another cut outs on the middle using the tip of a piping nozzle.
6. Place the rounded dough pieces on the baking sheet and put them in the preheated oven. Bake for 10 minutes and let it cool completely.
7. In a mixing bowl, pour 2 tablespoon of coiling water along with the lemon curd, blend until smooth.
8. Add the 175 grams of icing sugar in the lemon curd mixture and stir together.
9. In another bowl, put the strawberry conserve and add 2 teaspoon of boiling water on it. Mix well then sieve in the remaining grams of icing sugar.
10. Spread the lemon icing over the cooled biscuits then drizzle the, with the strawberry icing.
11. Leave the biscuits to set for at least 20 minutes.

Sausage and Pepperoni Pizza Puffs

Preparation Time: 15 Minutes
Cook Time: 25 Minutes

• ¾ cup of flour
• ¾ cup of whole milk
• ¾ teaspoon of baking powder
• ½ teaspoon of garlic powder
• 1 lightly beaten egg
• 2 ounces of pepperoni
• 4 ounces of crumbled and cooked sausage
• 4 ounces of shredded mozzarella cheese
• ½ cup of pizza sauce
1. Preheat oven to 375°.
2. Grease a 24 mould mini-muffin tin.
3. In a large bowl, mix well the flour, baking powder and garlic powder. Whisk in the egg and milk.
4. Stir in the sausage, pepperoni and mozzarella cheese in the flour mixture and let it stand for about 10 minutes
5. Divide the batter among the muffin tins.
6. Put in the oven and bake for 20-25 minutes until golden in color and puffed.
7. Heat the pizza sauce in the microwave.
8. Serve the pizza puffs with the sauce for dipping.

Fruit and Cheese Sticks

Preparation Time: 5 Minutes

• apple slices
• grapes
• pears
• cubed cheese
1. Get the clean sticks to be used.
2. Put the four ingredients to the sticks.

Chocolate Dipped Marshmallows

Preparation Time: 10 Minutes
Cook Time: 5 Minutes

• 200 grams of marshmallows
• Cake sprinkles
• 50 grams of white chocolate
• 50 grams of milk chocolate
• 1 pack of lollipop sticks
1. Heat the white chocolate and milk chocolate on separate bowls over simmering water or on a low heat microwave. Allow both mixtures to cool a little.
2. Place the cake sprinkles on separate plates.
3. Push a lollipop stick half way in into a marshmallow.
4. Dip into the white chocolate or milk chocolate.
5. Coat the dipped marshmallow with sprinkles.
6. Repeat process for each marshmallow.
7. Place the chocolate dipped marshmallows in a tall glass to set.

Chocolate Peanut Butter Thumbprint Cookies

Preparation Time: 20 Minutes
Cook Time: 20 Minutes

For the Cookies
• 1 ½ cups of flour
• ½ cup of butter
• ½ cup of light brown sugar
• ½ teaspoon of salt
• 1 teaspoon of vanilla
• 2 tablespoons of milk
• ¼ cup of diced skinless peanuts
• ¼ cup of chopped semisweet chocolate chips
For the Filling
• 2 tablespoons of peanut butter
• ¾ cups of semisweet chocolate chips
• 2 tablespoons of corn syrup
• 1 teaspoon vanilla
• 1 teaspoon water
For the Cookies
1. Cream the butter in a mixer with attached paddle.
2. Add the light brown sugar and continue creaming. Afterwards, add the vanilla and blend well.
3. Pour the flour and salt on the butter mixture and combine well.
4. Pour the milk into the mixture and add the chopped chocolate chips. Mix carefully.
5. Shape into 1 1/2-inch balls and plunge the top of the ball in peanuts.
6. Put the cookie dough in the cookie sheet with 1 ½ inches margin from each other.
7. Press the middle part of each cookie dough to make a center curve.
8. Put into the oven and bake for 10-12 minutes until the color becomes light golden brown.
9. Let it cool completely after baking.
For the Filling
1. Melt the chocolate chips in a bowl over the hot water.
2. Stir in the rest of the filling ingredients.
3. Cool for about 5 minutes then fill the center of the cookies with the chocolate mixture.
4. Allow to set for 10 minutes.

Smoothie Jellies with Ice Cream

Preparation Time: 5 Minutes
Cook Time: 2 Minutes

• 6 sheets of leaf gelatin
• 1 bottle of orange, mango and passion fruit smoothie
• creamy vanilla ice cream
1. In a bowl, place the leaf gelatin and cover it with cold water. Set aside for a few minutes until soft.
2. In a saucepan, gently heat the smoothie without boiling it.
3. Take the gelatin out of the cold water and squeeze it. Add the gelatin to the smoothie pan.
4. Mix well the smoothie and gelatin until smooth.
5. Pour the smoothie into 12 glasses and chill for an hour to set.
6. Upon serving, scoop the vanilla ice cream and fill every glass of smoothie.

Honey Joys

Preparation Time: 5 Minutes
Cook Time: 20 Minutes

• 4 cups of Kellogg’s corn flakes
• 1 tablespoon of honey
• 1/3 cup of sugar
• 90 grams of butter
1. Preheat the oven to 150°Celsius.
2. Line a 24-hole patty pan with baking paper cases.
3. In a small saucepan, combine the butter, sugar and honey.
4. Warm up the saucepan over a medium heat until all ingredients are frothy.
5. Pour the corn flakes in a large bowl.
6. Coat well the corn flakes with the honey mixture and spoon into paper cases.
7. Bake the coated corn flakes in the oven e for about 10 minutes.
8. Cool completely.

Fried Chicken Bites

Preparation Time: 8 Minutes
Standing Time: 30 Minutes
Cook Time: 10 Minutes

For the Marinade
• 2 pounds of boneless and skinless chicken breasts (cut into 2 inch portions)
• 1 ½ cups of buttermilk (well-shaken)
• ½ teaspoon of salt
• 2 teaspoon of paprika
• 1 teaspoon of fresh thyme (chopped)
For the Coating
• 1 cup of all purpose flour
• 2 teaspoons of paprika
• 2 teaspoons of salt
• 1 teaspoon of ground black pepper
• 1 ½ teaspoon of cayenne pepper
For Frying
• 2 cups of canola oil (for frying)
1. Combine the marinade ingredients in a re-sealable bag.
2. Put the re-sealable bag with the chicken and marinade on it in the fridge. Let it rest overnight.
3. Discard the marinade and set aside the chicken.
4. In a bowl, mix together the coating ingredients.
5. Meanwhile, heat a large pot over medium temperature and pour the oil on it.
6. Coat the chicken evenly in the flour mixture and fry right away to hot oil. Cook for 8 to 10 minutes, turning once, until the both sides are browned and crisp.
7. Let the chicken pieces cool to room temperature.

Spaghetti Meatballs

Preparation Time: 15-20 Minutes
Cook Time: 30-40 Minutes

For the Meatballs
• 1 pound of lean ground beef
• 1 finely chopped small onion
• salt
• pepper
• 1 minced clove garlic
• 1 egg
• ¼ cup of fresh breadcrumbs
• 1 tablespoon of Worcestershire sauce
For the Tomato Sauce
• 2 28-ounce cans of crushed tomatoes
• ½ finely chopped onion
• 3 tablespoon of olive oil
• 4 minced clove garlic
• salt
• pepper
• 1 tablespoon of sugar
• 2 bay leaves
For Assembly
• 2 pounds of spaghetti
• ½ cup of freshly grated Parmigiano-Reggiano
For the Meatballs
1. Preheat the oven to 350°F.
2. Line the parchment paper in a large baking sheet.
3. Heat the olive oil in a small pan over medium-high temperature.
4. Add the garlic, onion, pepper and sauté and sauté for at least 3 minutes.
5. Remove the pan from heat and let it cool completely.
6. In a medium sized bowl, combine together the cooled garlic mix, egg, Worcestershire sauce, lean ground beef, breadcrumbs, pepper and salt. Mix well.
7. Using your wet hands, for the beef mixture into 24 balls.
8. Transfer the 24 meatballs to a baking sheet.
9. Put the baking sheet in the oven and bake the meatballs for 15-20 minutes. Make sure that the meatballs are cooked through.
For the Sauce
1. Heat the olive oil in a medium stockpot over medium temperature.
2. Add the garlic, onion, pepper and salt. Stir lightly for about 5 minutes.
3. Pour the crushed tomatoes along with its juice. Aldo, add the sugar, bay leaves, salt and pepper. Bring the sauce to boil.
4. Lower heat and let the sauce simmer until it thickens.
5. Gently add the meatballs in the sauce. Bring both to simmer.
For the Spaghetti
1. Cook the spaghetti in a pot of boiling water with salt.
2. Drain the cooked spaghetti and place in a serving platter.
3. Pour the sauce and meatballs onto it.
4. Sprinkle with grated cheese.