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    You are in: Home / Cookbooks / Kid Pleaser's
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    30 recipes in

    Kid Pleaser's

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    A recipe found on a jar of Kraft Parmesan cheese. A quick & easy and a good way to use up most any leftover cooked pasta (like elbow or shells). Amazing what you find when you put your reading glasses on - I thought those green squiggles on the label were just decoration! ;) NOTE: This is kid-friendly and goes well with sausage. Results will depend on the type of sauce you add. We used a marinara and then added some Italian Seasoning, parsley and hot pepper flakes.

    Recipe #207731

    This is a no-brainer recipe but (in my opinion) delicious! A definite kid pleaser (or for the kid at heart). Use any kind of jelly or jam you like - raspberry is good, grape, blueberry, etc.

    Recipe #143936

    Recipe #145189

    These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.

    Recipe #89503

    My kiddos love those drinkable yogurts. Why pay for those expensive little bottles?

    Recipe #41492

    13 Reviews |  By Saturn

    Fantastic coloured marshmallows. From "The Magic of Jello" cookbook.

    Recipe #141949

    Cake, jelly, peanut butter, and chocolate... how can you go wrong with this combination? This makes a lot of frosting, but if the kids are helping, they might leave just enough for the cupcakes. I just double the cupcake recipe, or you could half the frosting recipe. The frosting is so good, my dad, who normally doesn't eat too much sweets, just wanted to eat it straight from the bowl! I tweaked it just a little, and it got even better! It's perfect... light, fluffy, peanut buttery goodness. If you like, you could use your favorite jam or jelly in place of the grape jelly. From Food Network.

    Recipe #160462

    Great for kid's parties or in individual bags for bake sales. Mostly healthy ingredients, but you would never know it!

    Recipe #30329

    A fun snack to make and eat! This is a great recipe to get the kids to help you with. You can speed up the cooling time by putting the pan into the fridge for about 5 minutes. (Cooking time is cooling time)

    Recipe #58926

    I was tired of plain pancakes and I knew there were recipes out there for Hearty Oatmeal Pancakes, but were more complicated than I wanted to do- I decided to cheat and blend two ready made products and it turned out GREAT! So I decided I should share this with you. Hope you like it!

    Recipe #145243

    I made these for a sport's banquet and they came out soooo cute for the kids. I dipped them in white chocolate and sprinkled red sugar sprinkles on them, because red and white are the team colors. I wrapped them in plastic and tied with red curling ribbon. They were a huge success!

    Recipe #28874

    3 Reviews |  By Sue Lau

    I made this when my cousin wouldn't part with her recipe for prune cake, and none of the recipes I could find seemed to match the goodness of her baking. This is almost an exact replica, and for all I know could be exactly what she uses. You will find that this cake is a very old-fashioned quick bread that uses baby food to keep it moist and provide that extra burst of flavor. I am sure it will quickly become one of your favorites!

    Recipe #25355

    176 Reviews |  By Marie

    These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"

    Recipe #139518

    I saw this recipe on a television show and it is a "good thing!"

    Recipe #15589

    6 Reviews |  By Anissa

    It is so much cheaper to make this than to buy those little packets of oatmeal. You can make this to your own taste and try it different ways every morning. My kids love this and even my little one eats it (with her hands, yuck!). Serving amounts is a guess.

    Recipe #62393

    Custom make your own instant oatmeal packets for a fraction of the cost from the box at the store.

    Recipe #97444

    1 Reviews |  By Mirj

    It's gooey, slippery, sticky, really slimy and kids love it! Make up a batch of SLIME and you'll be the hit of any party. From the Mad Scientist 1995 Girl Scout Day Camp.

    Recipe #16526

    I get compliments on this fruit salad wherever I take it. It is super easy to make and a great dish to bring to a potluck or family party. Kids love it too. Everyone asks "what's in the sauce"? The secret ingredient is the vanilla pudding mix.

    Recipe #66575

    Three-ingredient Pigs in the Blanket

    Recipe #17421

    If you have an extra morning, then these homemade fries are worth the time to make, they are 100% better than the store bought --- you can refry, bake or drop them in the hot oil from their frozen state, or they may be thawed first --- if you are lucky enough to own a Starfrit brand french fry slicer which is what I have used for years, then this will save so much time, I suggest to purchase one because after you try these fries you will be making them all the time and never go back to frozen again! --- use only red potatoes with the skin on or peeled I prefer them with the skin left on they taste better and also saves the peeling time, if you are leaving the peel on then clean the skins well to remove the dirt ---I usually purchase a 10 or 20 pound bag of red potatoes, slice them and them fry in batches this way I am assured to have lots in my freezer as they go quickly at my house! --- make certain that you have a lot of oil on hand for this --- plan ahead the uncooked fries need to soak in cold water in refrigerator for 8-24 hours before frying, 24 hours is even better.

    Recipe #139851

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