Valentine's Day Recipes for Kids: 5 Unique and Healthy Snack Ideas!

Written Tuesday, February 7th, 2012 by admin

Valentine's Day is exactly one week away and if you're looking for festive snack ideas for your kids, look no further - HalfHourMeals has you covered!

Finding unique and fun Valentine's Day recipes for your children isn't exactly a difficult task - there are thousands of great ideas online. The difficulty lies in finding snacks your kids will love that are as equally healthy as they are fun.

In anticipation for V-Day, we've scoured the popular social site Pinterest.com for the best recipe ideas for kids and toddlers. These recipes will put a smile on your child's face and make them the envy of all their friends at school. The best part of all? They're super easy to make!

Here are 5 unique and healthy snacks for your kids this Valentine's Day:

Valentine's Jello Hearts

Conversation Heart Cookies

Watermelon Valentine's Hearts

Linzer Heart-Shaped Cookies

Valentine's Heart Fruit Kabobs

The heart-shaped fruit kabobs are a great way to make snack time healthy and fun. There are other shapes you can play around with as well, like "X and O" cookie cutters and even cookie cutters that spell out the word "Love."

Take some time this year and make Valentine's Day extra special for your kids. Trust me, they'll appreciate it!

If you have your own healthy and fun Valentine's Day recipes for kids, please share with HalfHourMeals readers and upload your recipe now!

Preparing Your New England Clam Bake

Written Saturday, August 6th, 2011 by Theresa H Hall

New England in the summertime is known for its clam bakes. Tourists and locals love this warm season and open their towns and beaches with welcoming arms. Seaside ports and quaint family-owned businesses are waiting for the summer to begin and the vacationers to arrive. One of the many good times to be had on the beaches is traditional clam bakes, which usually consist of lobster, mussels, soft clams, hard clams and crabs. Once a pit is dug and the fire is started, large round stones, seaweed and seawater are gathered. The stones are heated and the fresh seaweed is used to help keep the heat of the fire and stones at the perfect temperature. The baking is really a steaming process. Embellishing this seafood is a variety of potatoes, Andouille sausage, onions, carrots and corn on the cob. Clam bakes are usually prepared for most festive occasions along the coast of New England and up the Atlantic seaboard.

Here is a lovely photograph of a typical clam bake.

New England is also know for their famous clam chowders.

Some people like to call their beach fare a crab pot.

What an original way to present bacon-wrapped sardines.

Summertime by the seashore is a fabulous place for sunbathing, relaxing and cooking. If you are in an area where cooking is not permitted, there are usually caterers who can provide you and family and friends with an elaborate clam bake buffet. Either way ... sink your toes into the cool sand and enjoy your summer feast!

Great Recipes for Camping at Home

Written Wednesday, June 23rd, 2010 by Penny Hawkins

This summer, many of us are opting to stay home and vacation rather than spend the money to go somewhere out-of-town. If your family is one of those that has decided to "stay-cation" this summer, don't be bummed out...you can still have a great time right at home! All it takes it a little imagination and some great recipes! The key to "stay-cationing" is to make it fun...stir things up a bit and do things you normally wouldn't do like setting up the camper or a tent and go camping in your own back yard....your kids will love it!  If you are camping this summer, remember that no matter where you do it, no camping trip is complete without great food. Something about being outside not only makes you hungrier, it also somehow makes the food taste better too!  

When I was young, we camped a lot, both at campgrounds and in our back yard, and when we camped, no trip was complete without Hobo Dinner Bundles. These tasty bundles are an all-in-one meal that's cooked in a foil packet and they're lots of fun to do. The bonus is that your kids won’t know they are eating something that is good for them! These tasty burger bundles are topped with vegetables and bacon then wrapped in foil packets and cooked over a grill or campfire (or even in your oven). The foil makes cleanup super easy for mom and fun for the kids because they can eat dinner right out of the packets! To really get into the hobo spirit, encourage everyone to dress for dinner in their “best” hobo clothing, spread a blanket on your deck or patio, use large colorful bandannas for napkins, and (clean) empty jelly jars for drinking. Your kids will love it! To complete your hobo-themed dinner, get some clean sticks from the yard and make S’mores for dessert!

1. In a large bowl combine ground beef, bread crumbs, egg, lemon juice or vinegar,  grated cheese, green bell pepper, garlic salt and pepper. Using your hands, gently combine meat mixture and shape into 4 patties.

2. Place each patty in the center of 2 layers of heavy-duty aluminum foil (pieces should be large enough to cover and close).

3. On each patty, place potato slices, onion slice, and carrots.

4. Cut each piece of bacon in 1/2 and place both pieces on top of vegetables in each bundle.

5. Seal aluminum foil tightly and cook, seam-side up, on campfire, grill or in a preheated 350 degree F oven for approximately 45 minutes. Note: If using your oven, place foil packets on a baking sheet to catch any grease drips.

1. Top each of the 4 graham cracker squares with 1 chocolate piece and set aside.

2. Toast 4 marshmallows over a campfire or hot grill using a long-handles fork or long, clean stick (grownups should help kids with this). Using a 2^nd fork, carefully slide each toasted marshmallow onto each chocolate-topped graham cracker square.

3. Cover each marshmallow with a second graham cracker square to make a sandwich.

I hope each of you enjoys your summer, and remember that whether your vacationing away from home or "stay-cationing" right in your own back yard, make it fun.....be creative...and eat great food!

A Feast for Dad

Written Friday, June 11th, 2010 by Penny Hawkins

This Father’s Day, give Dad a break from the grill and satisfy his craving for meat and potatoes with this easy-to-make feast from your oven. The star of the meal is a hearty Beef Brisket Sandwich in a tangy barbeque sauce, served on your favorite bun or hoagie roll. Co-starring with these savory sandwiches are a cool and creamy Easy Coleslaw and zesty Seasoned Steak Fries. This terrific meal is a breeze to make, giving you more time to spend with your favorite guy on his special day!

Beef Brisket Sandwiches

The great thing about this recipe is that you do most of the work the day before. On the day you want to serve it, all you basically have to do is slice and reheat! Don’t be concerned about the beer; it helps to tenderize this otherwise tough cut of meat and the alcohol will evaporate during cooking. Also, you don’t want to leave out the horseradish; this is the secret ingredient that gives the sauce its’ zip!

1. Place beef brisket fat side up in a large (13x9x2 inch) oven-proof casserole or baking pan.
2. In a medium bowl, mix beer, ketchup, and remaining ingredients. Using a whisk if you have one will make this go faster and eliminate lumps. If you don’t have a whisk, try using a fork to beat the mixture.
3. Pour beer mixture over brisket and refrigerate for at least 4 hours, covered loosely with plastic wrap.
4. Preheat oven to 300 degrees. Remove plastic wrap and bake brisket in a 300 degree oven for 4 hours. Remove from oven and let cool. Refrigerate covered with plastic wrap overnight.

On the day you plan to serve brisket:

1. Skim fat from top of sauce in pan. Remove beef from pan (do not remove sauce). Cut beef in slices to desired thickness across the width (short side) of the brisket and put back in pan with sauce.
2. Preheat oven to 200 degrees. Cover beef loosely with foil and re-heat in pan with sauce in a 200 degree oven until heated through, about one hour (you will want to check beef after 30 minutes, and every 15 minutes or so after that to avoid drying it out). Serve beef in buns with extra sauce spooned over meat, if desired.

Note: Meat can be served cold after this and leftovers can be frozen with sauce.

Easy Coleslaw

In a large bowl, toss the coleslaw mix with about ½ jar or bottle of dressing. If slaw seems dry add a bit more, but remember that the cabbage will give off some water as it sits in the dressing, so don’t add too much or slaw will become watery. Refrigerate for several hours to let flavors combine. When you are ready to serve, if slaw seems dry, add a little more dressing until it seems right to you. Remember, you can always put more dressing in, but you can’t take it out!

Seasoned Steak Fries

1. Bake fries as directed on bag on a large 15x10x1 inch cookie sheet.
2. While fries are still warm, sprinkle with seasoned salt as desired.

An Apple a Day

Written Sunday, May 23rd, 2010 by Anne Coleman

Though Ben Franklin may have written the term, 'An apple a day keeps the doctor away.' in Poor Richard's Almanack, it certainly wasn't the origin of the saying. No one is 100% sure where it was first spoken, but there's a lot of truth to the statement.

With over 7,500 varieties grown, the apple is the most commonly eaten fruit on the planet. Add to that the fact that it's good for you, and you have a sure-fire winner. Packed with fiber and rich in potassium and vitamin C, it's a health-kick in a small and portable form.

But, let's talk recipes. The apple is used in everything from sweet to savory dishes and eaten as a snack, a side, a dessert and even a main dish. I know my favorite is apple pie and I bet the rest of my family feels the same. Even so, with Father's Day coming up, I wanted something a little different.

Every dad I know loves grilling and consuming grilled food. This recipe starts dad's day off with a breakfast cooked on the grill. You can also serve this one up when camping. It's easy, quick and sure to please.

Grilled Apples and Sausage with Pancakes
Serves 4

1 pound bulk pork sausage shaped into patties or 1 pound pre-made sausage patties
2 large apples - we like Granny Smith - the tart blends well with maple syrup

Heat grill to medium.
Core apples and slice into 1/4-inch slices.
Form sausage into patties.
Grill sausage for 4 to 5 minutes per side. When turning sausages, add apple slices and cook until sausages are done and apples are tender.
Serve with pancakes and syrup.

Retro Recipe: Porcupine Meatballs

Written Thursday, May 6th, 2010 by Penny Hawkins

Recently I have been in Spring cleaning mode, sprucing up and organizing our big ole' barn of a house from top to bottom. It's a lot of work, and not something I look forward to, but my efforts have resulted in some unexpected benefits as well. Not only do I now have clean closets and drawers, but I've also uncovered some long-forgotten treasures like the notebook from my 9th grade Home Economics class that I wrote about the other day.

During my recent Spring cleaning frenzy, I was cleaning the home office my husband and I share, and came across another treasure- the Betty Crocker Recipe Card Library that used to belong to his mother. It was given to me by D's brother after our sister-in-law Kitty passed away, and it's exactly like the one my mother used to have. This yellow plastic box with recipe cards is vintage 1970's and chock-full of recipes that are truly a blast from the past.

I started flipping through the slightly-faded cards, and came across so many recipes I remember from my childhood...dishes my mom used to make on a regular basis like Tuna Chow Mein Casserole, Pizza Potatoes, and Foil-Wrapped Dinners. These oldies but goodies are still as delicious today as they were 30+ years ago, and I will be sharing them with you from time-to-time because retro is cool again, and good food never goes out of style!

Today's recipe is probably my favorite from childhood, mostly because the name appealed to my 10-year-old self more than the actual dish. The Betty Crocker recipe card calls it "Oven Porcupines", but my mom always called it "Porcupine Meatballs", a name that never failed to amuse me and my brother. This recipe is 70's comfort food at its' best, and tastes just as good now as it did when my mom made it.

Oven Porcupines aka Porcupine Meatballs(adapted from The Betty Crocker Recipe Card Library, copyright 1971, General Mills, Inc.)

Heat oven to 350 degrees. In a medium bowl, combine meat, rice, 1/2 cup water, onion, salt, garlic powder, and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs into ungreased 8x8x2 baking dish. Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Cover with aluminum foil; bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Serves 4-6.

Note: This recipe can also be prepared in a skillet on the stove. Prepare meatballs as directed. Heat 2 tablespoons vegetable oil in a large skillet; brown meatballs. Drain off fat.  Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking.

What Do You Really Eat?

Written Monday, March 15th, 2010 by Anne Coleman

Writing about food all the time, I'm often asked about what we eat on a daily basis in our home. Surely the kids aren't eating coconut risotto or mushroom Stroganoff. True, they can be as finicky as other kids, but they generally have some expanded tastes.

For instance, we recently had an excursion to the supermarket where I let the kids pick out something for dinner they had never tried. In our family, with all the recipe developing and food writing I do, it was harder than you'd think.

We passed by the avocados, the arugula, the artichokes and the collard greens. They'd already tried every meat known to man and the only vegetables we hit on were spaghetti squash and butternut squash. They chose cavatelli to go with it and we were on our way.

Most nights, though, if the kids aren't eating something I've whipped up for a photo or am in the process of developing, they like the same kid stuff that every kid likes, and when I mention 'beef-a-roni' to them, they squeal in delight like it's Christmas Eve.

They know that my beef-a-roni is primarily from a box and they don't care - they love it. Yes - I use boxed macaroni and cheese. I'll admit I prefer the organic boxed variety of mac 'n' cheese and organic canned tomato soup, but like every mom, I don't always have the time or money to make sure those things are in the pantry and we use the same stuff that everyone else uses.

It really doesn't get any easier - 2 boxes of mac and cheese, 1 pound of ground beef, a can of tomato soup and dinner is done in 20 minutes flat. Add a bagged salad and a bottle of Ranch dressing and my kids go to bed with very full tummies and smiles on their faces, and when it comes down to it - that's the thing that matters the most.