The week in between camp and school can be taxing, but it can also be a great time to let the kids try new things, and mimic Mommy, which in my case means rolling up their sleeves in the kitchen.
I wouldn’t choose anything complicated. Keep it as simple as possible to get started, but choose something useful that they will look at on your table and feel the pride that they made it.
Even asking them to pour juice into a silicon mold (like these that I am obsessed with from Ikea—trust me, I’ve been through so many of them) does the trick.
You never know. It might seem like asking for a mess in the kitchen, but somewhere down the road, their confidence in the kitchen can be a huge lifeline for you when you need an extra pair of hands!
Peach and Berry Compote by Nechama Norman
This concept is genius! It’s easy to prepare, convenient, and serves nicely for any occasion.
Pretzel-Crusted Chicken from the Dining In Cookbook
Delicious and kid-friendly. We used whole-grain pretzels, and the results were just as good, only healthier!
Hasselback Franks in Blanks by Chanie Apfelbaum
This is a great way to elevate any “franks in blanks.” Hasselback makes it more fun to eat and kid-friendly.
Heimish Carrot Kugels by Estee Kafra
Carrot kugels are always a hit and are delicious served warm or at room temperature. These are so simple to make and can easily be made in advance. Add half a cup of chopped toasted pecans to the batter to add a bit of texture.
Chocolate Fudge Pops by Rorie Weisberg
Enjoy the pleasures of summer in a way that feels good while you’re eating it—and after! These fudgy pops are made with all-natural ingredients, and you won’t believe how good they are!