Rachael ray says “kids rock!” and it seems the feeling is mutual. Young people number among her biggest fans. For them she has created a fabulous collection of age-specific recipes with a high cool factor.

Customer review:
“This book provides a good foundation in cooking and healthy eating in the future. It teaches the basic methods in cooking, and introduces your child to different fresh herbs and healthy veggies, such as cilantro and arugula. In a world where many young adults don’t know how to cook, Rachael does our kids a big service by teaching them how to cook restaurant-quality meals at home”. (more…)

Playful Chef is real cooking for kids. Help your child experience the wonderful world of food through the Playful Chef Complete Cooking kit. Playful Chef encourages children, and the adults who love them, to roll up their sleeves and engage in fun cooking adventures together. The Playful Chef is perfect for a weekend with the grandkids when multi-generation chefs share the kitchen or for hours of fun at your daughters sleep-over party. (more…)

The first one is scrambled eggs. To start, you will need an oven, flat pan, a bowl, a spatula, a fork, a slice of butter, two eggs, a half cup of milk, and a pinch of salt and pepper. First crack two eggs into the bowl. Next, add the salt and pepper and milk into the bowl and mix with a fork until the mixture turns into a yellow liquid. Next, heat up the pan on the oven to the middle-high setting. After a couple minutes of heating, put the slice of butter in the pan and spread it around with the spatula. After you do that, pour the egg mixture into the pan. Begin to move the spatula around the pan until the mixture becomes solid. You can add ketchup for flavor. Serves two average kids or one really hungry one.

The next one is a very simple recipe that has been made for many years; The grilled cheese. All you need is an oven, a pan, two pieces, and a piece of cheese. first, heat the pan to medium. Then make a sandwich out of the cheese and the slices of bread and put it on the pan. Keep checking to see whether the bread has turned a different color. When it does, flip it over. Continue to do this until the cheese has melted. Serves one kid and a smile.

Last but not least, the Popsicle is one kids will like especially during the summer, but enjoyable all year. All you will need is a freezer, a small cup, a Popsicle stick, and the juice of any fruit of your choice (ex: orange, apple, cranberry, etc.). First put your chosen fruit juice into the cup and put the Popsicle stick into it so that one end of the stick is out of the cup. Then put it in the freezer until frozen. After it is done freezing, simply pull on the Popsicle stick so that the whole thing comes out and you have a Popsicle. Serves one kid.

Waffle Sandwich

1/4 cup low fat salad dressing
1 tablespoon Dijon mustard
1 tablespoon honey
4 thin slices cheddar, Colby, Swiss or mozzarella cheese
4 slices (about 1/4 pound) deli turkey, ham or roast beef
8 toasted waffles

Combine salad dressing, mustard and honey in a small bowl. Spread dressing on one side of each slice of bread. Divide meat and cheese and place on dressing side of bread to make 4 sandwiches. Place 1 sandwich in the middle of heated waffle iron. Bake for 2 to 3 minutes or until sandwich is golden brown and cheese is melted. Repeat with other sandwiches.

Cut your waffle sandwich into strips for easy dipping in ketchup or sauce. Try different combinations of meat, cheese, sauces and bread. It’s a great way to use left-overs!

Tuna Twist

1 (6-ounce) can water-packed light tuna
1/2 cup diced apple
1 tablespoon lemon juice
1/4 cup light or fat-free salad dressing
1/3 cup diced celery
1/4 cup chopped pecans
4 lettuce leaves
4 taco-size (8 1/2-inch) whole wheat tortillas

Drain water from canned tuna and place in mixing bowl. Combine apple and lemon juice in small bowl. Add salad dressing, celery, pecans and apples to tuna and combine. Place lettuce leaf on each tortilla, spread with 1/4 of the tuna mixture and roll up. Slice into 3 pieces if desired. Wrap and keep in refrigerator until serving time.

Put the can of tuna in the refrigerator the night before making the sandwiches so ingredients are cold. The lemon juice keeps the diced apple from turning brown and adds a nice tart flavor. To save time, dice the celery, chop the nuts and wash the lettuce the night before.

Tropical Fruit Dip

2 cups fat-free sour cream
1 cup fruit-flavored yogurt
4 tablespoons (about 1/2 of 3.5 ounce package) vanilla instant pudding

Combine sour cream, yogurt and dry pudding in medium mixing bowl.
Mix well and chill.

Serve this dip with a variety of fresh or canned fruit. Kids can use a thin pretzel stick to “spear” their favorite fruit before dipping! Pretzels are much safer than toothpicks, which could cause choking in younger children.Fruit dip might encourage children to try a variety of available
fruit – some seasonal, some unusual, some favorites. Fruit is packed
with good-for-you nutrients and fiber, so it’s important to eat two to four servings every day. Try slices of kiwi, grapes cut in half and whole strawberries for variety and color. To keep bananas and apples from turning brown after cutting, try dipping cut pieces in pineapple or orange juice before serving. If your favorite fresh fruit is not in season, buy canned fruit, which is less expensive. Enjoy fruit and dip as a snack or dessert often. By varying flavors of ingredients, you’ll discover new favorites.

Banana Split

1 small banana
1/2 cup crunchy nugget cereal or favorite oat or corn cereal
1/2 cup low fat vanilla, blueberry or strawberry yogurt, or cottage
cheese
1/2 teaspoon honey
1/2 cup pineapple tidbits or chunks
Maraschino cherries, optional

1. Peel and split banana lengthwise and place in banana split dish or
cereal bowl.
2. Sprinkle cereal over banana, reserving some for topping.
3. Spoon yogurt or cottage cheese on top and drizzle with honey.
4. Decorate with reserved cereal, pineapple and cherries.

This colorful, delicious breakfast is so inviting, it may become a morning “must-have!” No need to worry about the same old breakfast. There are many different combinations of yogurt, fruit or cottage cheese you can choose, and they will all be popular and nutritious.
For example, if melon is in season try cantaloupe cubes instead of pineapple. Grapes could top the cereal, or fresh or frozen berries. Different cereal toppers will create different flavors and textures. Let your children choose their favorite fixings and watch how breakfast disappears!

Breakfast Bars

6 tablespoons margarine
3 cups miniature marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 teaspoon cinnamon
1 cup raisins
4 cups ready-to-eat oat cereal circles

1. Spray a square pan, 9”x9”x2”-pan with cooking spray.
2. In microwave, melt margarine in a large microwave-safe bowl at high
power for 45 seconds to 1 minute, or until melted.
3. Stir in peanut butter and marshmallows.
4. Microwave on high power for 1 to 1 1/2 minutes, or until mixture is
melted. Stir until smooth.
5. Add dry milk, cinnamon, raisins and cereal; stir until evenly coated.
6. With buttered hands, pat mixture into pan.
7. Cool thoroughly and cut into squares.

Breakfast Burrito

4 eggs
1/4 cup milk
1 teaspoon margarine
1 cup refried beans
4 flour tortillas
1/2 cup grated cheese
1/4 to 1/2 cup salsa

1. In a medium bowl, mix eggs and milk with a fork.
2. Melt margarine in skillet on medium heat. Stir in egg mixture and cook until firm.
3. Heat refried beans 1 to 2 minutes in microwave or in pan on stove top.
4. Soften tortillas in microwave or skillet. On each tortilla, put 1/4 the eggs, beans, cheese and salsa. Roll tortilla to eat.
Helpful Hints: They are called Breakfast Burritos, but could also be served as a main meal. Other ingredients such as green peppers, onion or mushrooms could be added for extra flavor.

Here’s some fun easy recipes for kids that they can try for breakfast.

1: Cheddar Eggs
(My kids really love this one!)

Spray a small microwavable cup or bowl with cooking spray.
Add one egg and 1 TBS water.
Beat lightly with a fork.
Stir in 1/4 cup of shredded cheddar cheese.
(you can also use whatever cheese you have on hand)
Microwave on high for 1 minute.
Remove and break up the egg.
Return to microwave for an additional 30 seconds.
Spoon it onto a roll, toast or wrap it in a taco.
(Makes one serving)

2: Banana And Friends
(They like to make this when they have friends sleep over)

Peel and slice one banana.
Place in the bottom of a bowl.
Top it with any flavor yogurt.
Add any kind of cut up fruit on top of the yogurt.
Sprinkle any kids of cereal on top of the fruit
(Makes one serving)

3: Peanut Butter and Jelly Waffle Sandwich
(My husband likes this one!)

Toast two waffles as directed.
Spread one waffle with peanut butter.
Add a few banana slices onto the waffle that has the peanut butter.
Spread jelly onto the other waffle.
Close to make a sandwich
(makes one serving)

Once your child has made them with you a few times, let them do it themselves…or at least most of it.

If you’re looking for an apron for your junior chef, check out this kid’s apron from Rachael Ray!

Also, here’s a great breakfast recipes for kids cookbook. Breakfast Blast introduces great-tasting recipes that cover all the food groups and promote healthy choices. The recipes suggest alternatives and healthy cooking, while still maintaining the important taste appeal. The delicious foods will make children jump right in and start their day in a different way! Reader’s will learn about: the food groups; breakfast and nutrition; cooking safety tips and allergy alerts; how to kick-start the body’s energy level; why the body needs water and tasty ways to get it. Recipes include: green eggs and ham; very berry parfait; bagel toppings; incredible edible work of art in fruit; tic tac toe pizza. Click below to purchase it from amazon.com