Recipe Archives - Five Little Chefs

Smoked Gouda Sliders

May 17, 2013 by Kimberly FiveLittleChefs 2 Comments

Memorial Day is all about grilling! To our family usually it is the beginning of a warm summer and school coming to an end. This year it still means the beginning of summer and grilling season, school however is another matter.

This is a great hands on recipe for Little Chefs. Little Chef A was able to prepare the patties ALL by herself! Combine all the ingredients; ground chuck, kosher salt, pepper, onion powder, grated smoked gouda and worchestershire sauce.

Form the patties using your bread as a guide to the size. Little Chef A had a GREAT time with this task! She was very careful and made sure each patty had an indentation in the middle so it didn’t puff up as much when Little Chef Dad grilled them. She also loved teaching Little Chef D how to form the patties, who also enjoyed creating them. This surprised me because they usually don’t like getting their hands dirty.

Didn’t she do a great job forming all these patties!

Grill your patties. Warning!!! Because of the smoked gouda you might have flare ups so be careful to keep a close eye. The first time we cooked these we didn’t have flareups. The second time we… I mean I worried with the amount of flames surrounding the patties! Remember sliders are small so they only need about 4 minutes on each side. They are done very quickly!

We served them on Hawaiian Sweet Rolls with ketchup, mustard and lettuce. Choose your toppings, we like to try different breads and condiments like Spicy Fry Sauce. Serve with fun BBQ sides like Grandma’s Potato Salad and Creamy Cucumbers.

Tip: You may form the patties earlier in the day. Make sure you put plastic wrap between each layer.

Smoked Gouda Sliders

Ingredients

1 pound ground chuck
1/2 cup grated smoked gouda
3 splashes worchestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon onion powder

Instructions

In a bowl combine all ingredients well.
Form patties using the size of the rolls for a measurement guide.
Grill patties, garnish and serve with your desired condiments.

http://www.fivelittlechefs.com/2013/05/smoked-gouda-sliders.html

Filed Under: Recipe Tagged With: Entree, Grilled, Recipe

Chocolate Chip Cookie Dough Milkshake

May 15, 2013 by Jenny 2 Comments

Happy National Chocolate Chip Day!! To celebrate the awesomeness of the Chocolate Chip……we of course wanted to make some Chocolate Chip cookies. But, instead of actually cooking them, we wanted to try something even better!!!

Are you like us and eat and eat most of the Cookie Dough batter before the cookies hit the oven? If so, then you gotta try this Chocolate Chip Cookie Dough Milkshake!! What a better combo – our favorite chocolate chip cookie dough & our homemade vanilla ice cream!

During the hot summer one of our favorite treats to make is ice cream!! For that reason, we bought – which is now one of our favorite small kitchen appliances – an Ice Cream Maker! We’ve tried vanilla & chocolate ice cream, fresh fruit ice cream – strawberries and peaches (fresh peach ice cream – our FAVORITE – I will post that recipe when fresh peaches are in season!). We have added cookies and candies, and we have on our list to try some yummy fresh sorbet!!

We have found a few tricks with making homemade ice cream – you need to chill or freeze everything before making your ice cream. So the Little Chefs made the Vanilla ice cream base, then put it in the fridge for at least 3 hours before adding to the Ice Cream Maker. We also keep the bowl of the Ice Cream Maker in the freezer at all times. The bowl needs to be frozen before you make your ice cream.

Same rule for the Cookie Dough. We made the cookie dough and placed small bite-size pieces in the freezer. We first put them on a flat sheet and flash froze them for a few minutes – then transfered them to a bowl, covered and froze. We altered our favorite cookie recipe to taste better with the vanilla ice cream, and made a 1/2 batch.

Once everything was nice and cold, or frozen…..the Little Chefs poured the Vanilla ice cream base into the Ice Cream Maker. We let that go for a while, once the ice cream had thickened, we added the frozen pieces of cookie dough. If you let it get too thick, you will need to use a spoon rather than a straw to eat it!

This is now one of my Little Chefs favorite shakes! The cookie dough pieces did get stuck in the straw a couple times, but that did not stop them, or me!! I was hoping they would not finish their shakes, I would have helped them!!

Summertime and warm weather is a perfect time to indulge yourself in some delicious milkshakes. So bust out the ice cream makers and blenders and make up some yummy Chocolate Chip Cookie Dough Milkshakes!! Also – check out our Summer Calendar – it is filled with pages of fun ideas and activities for your kids to do this summer!! If you are not a fan of cookie dough, try out our Vanilla Milkshake!

Chocolate Chip Cookie Dough Milkshake

Prep Time: 3 hours

Ingredients

2 eggs
3/4 c sugar
2 c whipping cream
1 c whole milk
2 tsp vanilla
1/2 c butter, softened
1/3 c sugar
1/3 c brown sugar
1 egg
1/2 tsp vanilla
1 1/3 c flour
1/2 tsp salt
1/2 tsp baking soda
1 c chocolate chips

Instructions

Whisk 2 eggs in a large mixing bowl until light and fluffy.
Add 3/4 c sugar, a little at a time, then mix together for about another minute.
Add in the cream, milk and 2 tsp of vanilla and blend.
Place Ice Cream base in Fridge for at least 3 hours.
Beat butter and 1/3 cup of each sugars in large mixing bowl until light and fluffy.
Add the 1 egg and 1/2 tsp vanilla and mix well.
In another bowl, mix the flour, salt, and baking soda.
Add the dry ingredients to the cookie dough and mix until combined.
Stir in the chocolate Chips.
Place the cookie dough into bite-sized pieces on a cookie sheet and flash freeze them for just a couple minutes.
Transfer them to a bowl, cover and freeze.
After the ice cream base is chilled, transfer the mixture to an ice cream maker.
Once the mixture becomes stiff and thick, add your bite-sized frozen cookie dough pieces.
If you continue mixing, you will end up with ice cream. Or quickly pour into glasses for a delicious milkshake!

http://www.fivelittlechefs.com/2013/05/cookie-dough-milkshake.html

Filed Under: Recipe Tagged With: Dessert, Recipe

Grandma’s Potato Salad

May 13, 2013 by Jenny 1 Comment

Summer picnic season is just around the corner. Outdoor BBQ’s, hamburgers and hot dogs, kids playing in the sprinklers, and plenty of Potato Salad. We made this Potato Salad from our Grandma’s recipe. She pretty much makes the perfect Potato Salad (Wow, that was a lot of “P” words!).

Grandma uses good old russet potatoes in her Potato Salad. We however, had red potatoes on hand, so that is what we used in our recipe this time – and we liked it just as much!! Little Chef K rinsed all the potatoes and put them in the pot to start cooking. It took a while, because these were smaller potatoes and she was cleaning each one very well and placing them ever so careful. She is such a good Little Chef!!!

While the potatoes were going, the Little Chefs got the eggs cooking. This was the first time Little Chef E cooked and pealed a hard-boiled egg. He loved cracking and pealing the eggs. But, was then bummed when he could not eat it – So, we made more so he could then eat them!! I love to see my Little Chefs get so excited to eat what they have cooked – we have learned that they are willing to eat and try a lot more things (and like it) when they have cooked it themselves!

So Grandma’s recipe….there really is no recipe. Finally, at one family gathering, my sister and I watched while she made the Potato Salad and wrote down everything as she went. The sauce was a little of this and a little of that, so after a few attempts of measuring out and getting the taste right, we think we figured it out. Little Chef B was in charge of the sauce for the Potato Salad this time around, and did a great job – but did require a shirt change after the pickle juice spilled all over him!

One of the secrets our Grandma told us with Potato Salad, is to make sure you pour the sauce over the cooked and diced potatoes, and coat them well while they are still warm. That way the potatoes soak up the sauce as they cool down. For this reason I do not add all the sauce. I reserve a little bit for after all the other ingredients are added just in case it needs a little more. Then, in go the sweet pickles – which give it a nice, sweet crunch! And the cheese, hard-boiled eggs, and red onions.

After it is all nice and coated with the sauce – stick it in the fridge until ready to serve. This is a yummy Potato Salad that will be a big hit at your next family BBQ or picnic!! For a nice BBQ recipe that would go great with this salad – try our Tangy BBQ Chicken Marinade, or the Beef Skewers with Cherry Tomatoes and Parsley Sauce.

Grandma's Potato Salad

Prep Time: 25 minutes

Ingredients

3 lbs potatoes
3 hard-boiled eggs, chopped
1/4 red onions, chopped
1 1/2 c cheddar cheese, cubed
3/4 c sweet pickles, chopped
1 1/2 c mayo
1 T mustard
splash of sweet pickle juice
salt and pepper to taste

Instructions

Rise and place the potatoes in a large pot of water.
Bring to a boil and lower the heat to simmer and cook the potatoes until they are barely tender to pierce with a fork.
While the potatoes are cooking, place the eggs in a small pan, bring to a boil, lower the heat and cook for 15 minutes.
Let the eggs cool, peal them and cut into small pieces.
In a small mixing bowl, mix the mayo, mustard, pickle juice and the salt and pepper.
Once the potatoes are done, carefully mix until well coated with the sauce.
Add the eggs, cheese, pickles, and onions to the potatoes.
Gently combine all ingredients.
Place in fridge until ready to serve.

http://www.fivelittlechefs.com/2013/05/potato-salad.html

Filed Under: Recipe Tagged With: Recipe, Side

Caramel Toffee Rice Krispie Treats

May 8, 2013 by Jenny 5 Comments

We LOVE anything Caramel and Toffee at our house. To be honest, I prefer that over chocolate!! That is why we decided to try out a new twist on one of our classic treats – and we came up with our Caramel Toffee Rice Kristpie Treats!!

My Little Chefs wanted to make our classic, favorite Rice Krispie Treat. However, instead of just boring marshmallows – we wanted to step them up a bit. I had my Little Chefs rummage through the pantry to find some other ingredients we could add-in. They came out with some good ideas – I was actually quite surprised with how many ingredients sounded really good to add to the Rice Krispie Treats. The two ingredients that stood out was of course, the Caramel Bites and the Toffee. And for those who are not familiar with Caramel Bites…..let us introduce you to them. We found these last Fall at WalMart (the only place that seems to carry them on a regular basis). They have made our life dangerously delicious and easy. No more unwrapping! These convenient little caramels have become a new staple at our house when we are baking!

With the ingredients set out, the Little Chefs started making their favorite treat with a twist! We have made these so many times, my Little Chefs do not even need the recipe anymore! Maybe we need to try for a recipe that is a bit less sugar……Nah!!! They melted the butter – then added the marshmallows and Caramel Bites. They were not sure how manyof the Caramel Bites to add in, so in went the entire bag!! They stirred and stirred the mixture until all the marshmallows and caramel pieces were melted.

They then added the Rice Krispie cereal until it was all nice and coated. Then they added the Toffee. And again, they were not sure how much to add – but this time only half the bag went in. At this point the caramel does make it a bit more difficult to stir – because it is starting to cool down. The Little Chefs needed my help to stir in the Toffee pieces. They then put them into a pan to cool.

These Caramel Toffee Rice Krispie Treats are the most Addictive pan of Rice Krispie Treats we have ever made! We could not stop eating them – it had only been a couple of hours and the pan was half gone! Then, Little Chef B said that he was so excited to eat cereal for breakfast in the morning – and by cereal he meant the Rice Krispie Treats!! With that said, we decided to share them with neighbors instead!

We would love to know what other Add-In’s have you tried with the classic Rice Krispie Treat? Don’t forget Mother’s Day is coming up! Check out our Menu Ideas and our Mother’s Day Gift Ideas!!

Caramel Toffee Rice Krispie Treats

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients

4 T butter
4 c miniature marshmallows
1 bag Carmal Bites
6 c rice krispie cereal
1 c toffee pieces

Instructions

In large saucepan, melt butter over low heat.
Add marshmallows and caramel, stir until completely melted.
Stir in cereal, once well coated add in the toffee pieces.
Evenly press mixture into a greased 9 X13 pan.
Let cool before serving.

http://www.fivelittlechefs.com/2013/05/caramel-toffee-rice-krispie-treats.html

Filed Under: Recipe Tagged With: Dessert, Recipe

Mother’s Day Menu Ideas

May 6, 2013 by Kimberly FiveLittleChefs 9 Comments

We all know Mom’s deserve a break at least once a year on Mother’s Day. To help out those husbands and Little Chefs who want to take over the cooking for the day I’ve compiled some of our easiest recipes. Mom’s it might be best to send this link as a not so subtle hint hint. In my experience subtle doesn’t always work.

Beef Stroganoff – A crockpot meal. Just dump everything in and wait. Serve on top of rice or noodles.

Fettuccine Alfredo – a great cook the noodles then dump everything else in recipe.

Honey Mustard Grilled Chicken – for those husbands who like to grill. I do not advise Little Chefs to grill.

Tangy BBQ Chicken Marinade – another great grilling recipe.

Broiled Tilapia Parmesan – just a few minutes under the broiler, mix the topping and spoon it on.

Sesame Ginger Salmon en Papillotte – salmon and veggies all wrapped up in one bundle

Creamy Cucumbers – make this in the morning for one less thing to do at dinner time.

Broccoli Florets with Olive Oil – roasted broccoli

Bite Sized Cinnamon Rolls- a super easy, quick roll recipe

Chocolate Filled Strawberries

Strawberry Rocky Road – Buy all the ingredients premade and put it together at home.

Mom’s Banana Dessert - cut up bananas, crushed oreos, whipped cream and chocolate

Good luck Dad’s and Little Chefs! I know you can do it! Remember, no matter how the meal turns out your Mom will love it!

Filed Under: Recipe Tagged With: Recipe

Pork Carnitas

May 1, 2013 by Kimberly FiveLittleChefs 6 Comments

Cinco de Mayo is just around the corner. While this recipe was not designed for that purpose, because I forgot, it is good timing though that I finally found a recipe I love for pork carnitas! The best thing I love about this recipe is everything goes into the slow cooker at night and by morning it is done. I can shred the pork before the day really gets crazy. It makes dinner super fast which is necessary on some nights!

A pork shoulder (or pork butt roast) is necessary to use. Yes it has more fat but that is what gives the moisture and the flavor. (When I shred the pork later I take out all that fat and throw it away.) Pat dry the pork shoulder. Season with salt and pepper. Don’t skimp on this but then again don’t over due it. I tell my Little Chefs you need to see it then there will be enough. If you cannot see it put on a little more. In a small bowl mix together the oregano and cumin with olive oil then rub it all over the pork. The Little Chefs are SO happy to be done with this step and to go wash their hands!

Sear the pork in a skillet over high heat with a little oil just until the outside has browned to trap in those juices. This should only take a few minutes. Be careful with your Little Chefs helping with this step. Sometimes the oil likes to “spit at you” as we say and it hurts if the oil lands on your skin.

In a large slow cooker with Reynolds Slow Cooker Liners (if you haven’t used these liners you are missing out, the clean up is SO easy!) place your seasoned seared pork shoulder. Add to the slow cooker the chopped onion, garlic, roasted green chili and jalapeno. These are just rough chops they will be thrown out after cooking so keep them large enough to find. Squeeze the juice of one lime over the top and add the lime to the slow cooker. Add 1 can of cola. Cover and cook on low for 8-10 hours or on high 4 hours.

In the morning before things are crazy take everything out of the slow cooker. Throw out everything but the meat and juices. The meat will be very tender and very easy to shred with two forks. The meat is incredibly tender this is a very easy job for Little Chefs. Again, I like to get rid of the fat at this point. Put the shredded pork back into the slow cooker with the juices that are still remaining and keep it on low until dinner time.

When you are preparing everything else for your meal put some oil in a saute pan. When the oil is hot add the shredded pork to brown. Press the carnitas into the oil and fry until crusty on one side.

We serve our Pork Carnitas buffet style so that everyone can choose what they desire. A meal like this is when I am so grateful I have Little Chefs who are learning to cook. Based upon their ability I can give them all a job because we serve this meal with many components. We cook tortillas for those who want burritos. Chop up some lettuce, shredded cheese, black beans, rice, make pico de gallo, and cilantro ranch dressing. It is a great way to give everyone choices, yet cook the same thing. This truly is a group cooking experience! What would you choose? A pork carnitas burrito or a pork carnitas salad?

Pork Carnitas

Ingredients

2 pounds boneless pork shoulder (pork butt roast)
Coarse salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 Tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 roasted green chili
1 jalapeno, seeded and ribs removed
1 lime, cut in half
1 can cola
4 Tablespoons vegetable oil

Instructions

Pat dry the pork shoulder. Season with salt and pepper liberally. Mix the oregano and cumin with the olive oil and rub all over the pork. In a saute pan heat 1 Tablespoon vegetable oil and sear the pork on all sides.
Place pork in a slow cooker and top with the onion, garlic, roasted green chili, jalapeno. Squeeze the lime over the pork and add the rinds. Add 1 can cola. Cover and cook on low for 8-10 hours or on high for 4 hours. Once the meat is tender, remove from slow cooker. Use two forks to shred it. If you are not eating immediately remove everything else from the slow cooker except the liquid. Add the shredded pork to the liquid and cook on low until you are ready to eat.
In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crust on one side. Serve.

http://www.fivelittlechefs.com/2013/05/pork-carnitas.html

Filed Under: Recipe Tagged With: Entree, Pork, Recipe

Fast & Fantastic Chicken Salad

April 24, 2013 by Jenny 7 Comments

This is a family recipe that’s great to use up your left over chicken. We will purposely cook a couple extra pieces of chicken for a dinner earlier in the week so we will already have my chicken ready to make this Fast & Fantastic Chicken Salad! Or some days, if you are like us – it is 4pm and we are at the store wondering what to make for dinner, we will just pick up a cooked rotisserie chicken – it also makes a delicious chicken salad. For this recipe, we had a couple extra leftover chicken breasts from a dinner the night before. To reheat the leftover chicken, so it is not dry and rubbery, we just cover it in tinfoil, add a few tablespoons of chicken broth, and stick it in the oven on low (around 200 degrees) for about 8-10 minutes. Warming the chicken makes it a lot easier to shred and will soak up the sauce as it cools. And an easy way to shred the chicken, especially for Little Chefs, once you take it out of the oven, still warm, use an Electric Hand Mixer on low. You can also just dice the chicken, if you prefer for your Chicken Salad.

Then, to make the Chicken Salad it is as easy as cutting up, adding in, and gently mix all the remaining ingredients together!! We like to add in the sauce ingredients at the very end to see if we need to add a bit more if it is too dry.

And you might be able to relate to my celery dilemma - We would buy celery for a recipe, use a couple of stalks and stick it back in the fridge. Then when we go to use it again, it is limp and soft. A tip we learned to keep our celery fresh and crisp for weeks – cover completely in tinfoil before sticking it back in the fridge – it will be sure to stay fresh for your next recipe!

This is one of my Little Chefs, and Dad Little Chefs FAVORITE dinners. And it always seems to be a big hit anytime other try this recipe!! No rolls on hand, make up some of our Homemade Rolls to go with this Fast & Fantastic Chicken Salad. And another great recipe to use your leftover chicken is our Quick Chicken Divan.

Fast & Fantastic Chicken Salad

Prep Time: 15 minutes

Ingredients

3 cups shredded or cubed cooked chicken
1 cup diced granny smith apple
1 cup chopped celery
1 can sliced water chestnuts, drained and chopped
1 tbsp minced onion
1/2 cup mayonnaise
1/2 cup bottled coleslaw dressing
salt and pepper

Instructions

In a large mixing bowl, combine the prepared chicken, apples, celery, water chestnuts, and minced onion. Stir until combined.
In a small bowl, mix together the mayonnaise, coleslaw dressing, salt and pepper.
Pour the sauce over the chicken and mix gently until combined.
Refrigerate until ready to serve.

http://www.fivelittlechefs.com/2013/04/chicken-salad.html

Filed Under: Recipe Tagged With: Chicken, Entree, Recipe

Caramel Cinnamon Rolls

April 23, 2013 by Jenny 5 Comments

I had posted the review and GIVEAWAY (enter here, it ends TONIGHT!!) for the Chinet Bakeware Set a couple of weeks ago – and made my ever-so-famous (well, at least with my friends and family!) Caramel Cinnamon Rolls. I had quite a few of you requesting the recipe, and you would like to try them out. Your wish is my command!!!

We LOVE cinnamon rolls around our house. Yes, they are a bit time-consuming, but ohhh, so worth every minute! The nice thing about this recipe is that it makes two 9 X 13 pans of rolls. So, before the rolls rise, we simply freeze one pan of them and the next time we want Caramel Cinnamon Rolls, we just pull them out of my freezer – thaw, raise and cook!!

My Little Chefs first made the dough. A trick for this recipe is that we scald the milk and then let it cool to 110 degrees. We added the cooled milk to the sugar and yeast, and let it sit for about 10 minutes. Then we added the remaining ingredients.

We used a Bosch for making our cinnamon rolls, which makes it so easy. If you are making them with a mixer or by hand, after all the ingredients are added, just turn the dough onto a sprayed surface to knead for about 5 minutes. We do not like flour my surfaces for any type of dough, because we feel that it adds too much flour and drys it out. We simply just spray the surface with pam spray. Then we let the dough rise till double in size.

We make the simple cinnamon sugar by mixing the brown and white sugar with the cinnamon. I always have a bit of extra, so I just keep it in an airtight container and use it in my pancakes or cookies.

We then make the yummy goodness that makes these Caramel Cinnamon Rolls so delicious! We mix the cream, sugars, and corn syrup for the caramel bottom (which becomes the top!!!) on the cinnamon rolls.

After the dough has risen. We then punch it down and divide the dough in 1/2, each half will make 12 rolls. Then we let the dough rest for about 5 minutes. Then took one of the halves of dough and rolled it out into a large rectangle. We covered the dough with a layer of butter, and then spread about 1 cup of the cinnamon sugar on the dough.

Little Chef B did a great job rolling the dough for the cinnamon rolls, and made sure the ends were pinched tight so it would stay rolled up. Repeating to the other half of dough. We then pour about 1 cup of the caramel sauce into the bottom of each pan. Then cut the dough into 1 1/2 inch slices and placed them into the sauce. We then covered them and let them rise till double in size. My Little Chefs always get really anxious to hurry and cook them, but we found that the best rolls are left alone to rise!!! Finally, we cooked them and then let them cool for about 5 minutes. Don’t let them sit in the pan too long after cooking or they will stick to the pan.

The Little Chefs kept asking for the frosting – I told them that these are magic and they already have the frosting on them! They were so excited to see once we flipped them out onto another pan, the Caramel sauce just drizzled down each of the Cinnamon Rolls!!

If you are in a time crunch, you can make our Bite Sized Cinnamon Rolls. Or take them to a neighbor with a Homemade Card! I hope you love our Caramel Cinnamon Rolls as much as we do!!! Enjoy!

Caramel Cinnamon Rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: Two dozen rolls

Ingredients

2 c scalded milk, cooled to 110 degrees
1/4 c sugar
1 T instant yeast
2 eggs
2 tsp salt
6 c flour
1/4 c butter, softened
1 c brown sugar
1 c granulated sugar
2 T cinnamon
1 stick butter
1 c whipping cream
1 1/2 c brown sugar
1 1/2 c granulated sugar
2 T corn syrup

Instructions

Combine the cooled milk with the yeast and sugar, and let sit for about 10 minutes.
Add eggs, salt, butter and flour until a smooth dough is formed.
Let rest for 10 minutes, then knead for about 5 minutes.
Place dough into a greased bowl, cover, and let rise till double in size.
While rising, make the cinnamon sugar and caramel sauce.
For the Cinnamon Sugar - mix together 1 cup brown sugar, 1 cup white sugar, and 2 tablespoons cinnamon.
For the Caramel Sauce - mix the cream, 1 1/2 c brown sugar, 1 1/2 c white sugar, and corn syrup.
Ounce the dough has doubled in size, punch it down, and let it rest for about 5 minutes.
Divide the dough in 1/2, setting aside one half, and rolling out the other half into a large rectangle.
Spread the butter evenly on the surface of the dough.
Spread about 1 cup of cinnamon sugar over the butter on the dough.
Roll the dough and pinch the edges to hold in place.
Pour about 1 cup of Caramel sauce into the bottom of each pan.
Cut the dough into 1 1/2 inch slices and place in the pan with the caramel sauce.
Repeat steps with other half of dough.
Cover the pan with plastic wrap and let rise, or cover with foil and put in freezer to cook for another time.
Once the rolls have doubled in size, Bake 22-25 minutes at 350 degrees.
Remove from oven and let cool about 5 minutes, then turn them onto another pan.

http://www.fivelittlechefs.com/2013/04/caramel-cinnamon-rolls.html

Filed Under: Recipe Tagged With: Breakfast, Dessert, Recipe

Bite Sized Cinnamon Rolls

April 17, 2013 by Kimberly FiveLittleChefs 10 Comments

Cinnamon Rolls are so good, but they can be time consuming to make. Today we are sharing a very easy recipe Little Chefs can make with minimal supervision. Some of you have been asking about the Caramel Cinnamon Roll recipe that is featured on our Chinet Giveaway. (If you haven’t entered go now before it closes!) Jenny will post that recipe on Monday so come back and check it out.

Anything bite sized is cute to look at, but also very easy for Little Chefs to eat. I find myself making a lot of things bite sized, in the preparation phase of cooking because if I don’t my dinner gets cold as I am cutting everything into bite sized pieces for my little ones. Little Chef H was the first one to get involved with this recipe! She loves stirring. She was able to combine the white sugar and cinnamon very well. I made sure to use a much larger bowl then necessary so that MOST of it stayed inside as she stirred at her own crazy pace!

Little Chef C used kitchen scissors (one of our favorite kid friendly tools) to cut each now defrosted premade roll dough into fourths. She cut each one in half and then in half again. They were not perfect and do not need to be perfectly measured out and cut.

Taking one piece of dough at a time roll it into melted butter and then into the cinnamon sugar mixture until fully coated.

Place each one on a parchment lined baking sheet. My Little Chefs randomly placed them all trying not to have them touch. Bake according to the directions on the package. Let them cool for a few minutes before popping them in your mouth! There you have a very easy, quick bite sized cinnamon roll recipe that your Little Chefs can make with minimal help.

Bite Sized Cinnamon Rolls

Ingredients

Frozen roll dough
1 Tablespoon cinnamon
1/2 cup sugar
1/4 cup butter or margarine, melted
Kitchen Scissors

Instructions

Defrost frozen roll dough, estimate 1-2 per person.
Combine white sugar with cinnamon. You will most likely have some extra if you don't cook very many.
Using kitchen scissors cut each piece of defrosted roll dough in half and then in half again. You will have 4 pieces per roll.
Melt butter in a small bowl in the microwave. You will most likely have some extra if you don't cook very many.
Taking one piece of dough at a time roll it into the melted butter and then into the cinnamon sugar mixture until fully coated.
Place each one on a parchment lined baking sheet. Space them out so they do not touch.
Bake according to package instructions.
Enjoy!

http://www.fivelittlechefs.com/2013/04/bite-sized-cinnamon-rolls.html

Filed Under: Recipe Tagged With: Bread, Recipe

Strawberry Muffins

April 15, 2013 by Kimberly FiveLittleChefs 10 Comments

We are HUGE strawberry fans! When they start showing up in the grocery store we get so excited. We purchased a big package, but after a couple days they seemed to be not as firm. Strawberry Muffins is a great recipe to use up those softer strawberries you are still wanting to consume. This recipe is easy for Little Chefs.

The first step is to cut the strawberries into small pieces. The softness of the strawberries makes it easy for even Little Chef D to cut successfully. Strawberries are one of her favorite things to cut. She is always first to volunteer! Combine the strawberries with 1/2 cup sugar. The sugar will cause the strawberries to magically make a syrup. Leave the bowl alone for an hour and you will be surprised! If you would like to speed up the process you can microwave the strawberries and sugar combination for 30 seconds. While you are waiting for the syrup to magically appear go play or do some homework. This is the longest part of the recipe!

When the syrup has magically appeared you can preheat the oven and really start the baking! In a medium bowl cream together the butter and brown sugar. When it is light and fluffy you know you are ready to move on. Beat in the eggs one at a time then add in the extracts. In a separate bowl combine the dry ingredients; baking soda, salt, nutmeg, cinnamon and flour. Combine the wet and dry ingredients, then add the strawberry jam to give it a little more strawberry flavor. Carefully add in the fresh strawberries with the juice and mini chocolate chips.

Spoon the batter into a greased muffin tin. These are dense muffins and do not rise very much. We filled each cup a little more to over compensate so they would still be tall. Bake in a preheated oven for 15 minutes. You know they are done when you touch the tops with your finger lightly and they spring back.

Spread some butter on the warm strawberry muffin and enjoy! If you have some leftover make sure you refrigerate them for only a couple days. My Little Chefs are a HUGE fan of these muffins. Little Chef Dad does not like the addition of the chocolate, he would rather we left that ingredient out. If we make them especially for him we will remember that!

Strawberry Muffins

Prep Time: 1 hour, 10 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 25 minutes

Ingredients

2 cups chopped small fresh strawberries
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 3/4 cup flour
2 Tablespoons strawberry jam
1/4 cup mini chocolate chips

Instructions

In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for about 1 hour. To speed up the process microwave for 30 seconds before setting aside.
Preheat the oven to 425 degrees F. Grease muffin tin.
In a medium bowl, cream together the butter and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla and strawberry extracts. Combine the baking soda, salt, nutmeg, cinnamon, flour and strawberry jam. Add in the fresh strawberries with juice and mini chocolate chips.
Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

http://www.fivelittlechefs.com/2013/04/strawberry-muffins.html

Filed Under: Recipe Tagged With: Bread, Recipe

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