From mint and fruit smoothies and peanut butter-jelly-banana burritos to French toast and hummus, there are many simple recipes that kids can follow. Easy bread and raspberry squares are also perfect for junior chefs.
To make mint and fruit smoothies, place 1/4 cup frozen red seedless grapes in a blender. Add 1/4 cup unsweetened applesauce and 1 tablespoon fresh lime juice. Puree until smooth. Add 1 cup cubed fresh pineapple, 3 frozen strawberries and 3 fresh mint leaves. Pulse several times until the pineapple and strawberries are in small bits.
To make peanut butter-jelly-banana burritos, spread 2 tablespoons smooth peanut butter over the middle of a whole wheat tortilla; smooth 1 tablespoon apricot jelly over the peanut butter. Place 1 banana on top of the peanut butter and jelly combination. Drizzle 1 teaspoon honey over the banana. To form a burrito, fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture.
To make raspberry squares, preheat oven to 350 degrees Fahrenheit. Cover an 8- by 8-inch baking dish with foil, and lightly grease the foil. Combine 2 cups flour, 1 cup white sugar and 1 1/2 cups quick-cook oats in a mixing bowl; use your hands to mix until ingredients have a consistency of crumbs. Add 1 teaspoon almond extract.
Place 2 cups of the flour mixture in a separate bowl. Place the remaining flour mixture into a prepared pan and press evenly across the bottom. Spread 1 cup raspberry jelly over the top and gently pour the leftover flour mixture over the jelly. Sprinkle with 2/3 cup sliced almonds.
Bake 30 minutes or until the top is golden brown. After cooling, cut into nine squares.