Published: August 19, 2008 07:43 pm         

TASTE THE BEST: Cooking with the kiddos!

With kids out of school, it's hard to keep them entertained. So, why not put them in the kitchen and have fun while learning how to make different dishes?

Here are some ideas from Food Network to get you started.

Tortellini Totem Poles

2 cups tortellini (cheese, meat, vegetable - your choice!), cooked, drained and cooled

1/2 pound mozzarella cheese (bocconcini or cut into 1-inch cubes)

1 cup cherry or grape tomatoes

1 yellow bell pepper, cut into 1-inch pieces

2 celery stalks, cut into 1-inch pieces

1 cup artichoke hearts, drained and rinsed

3/4 cup black olives, pitted

1/2 cup cucumber peeled and sliced into 1/2-inch pieces

1/2 cup roasted red peppers, cut into 1-1/2-inch pieces

1/2 cup fresh basil leaves

1/4 cup pepperoni slices

1/4 cup Italian dressing

Place each type of ingredient in a separate small bowl and line up bowls on a table or countertop that's within reach for all the kids.

Using age-appropriate skewers (kebab skewers, disposable wooden skewers, coffee stir-sticks or straws), have each kid personalize their own totem pole by adding ingredients of their choice onto the skewer. Make colorful patterns; see who can fit the most ingredients onto their totem pole; count pieces as each is added. Dip totem poles in Italian dressing and eat!

www.foodnetwork.com

Ravioli Plus

1 (1 pound bag) mini frozen ravioli

1/4 cup olive oil

1 medium white onion, thinly sliced

1 cup grape tomatoes, sliced

1 cup asparagus tips, blanched

2 cup shredded rotisserie chicken

Salt and freshly ground black pepper

3 tbsp. chopped basil

Grated Parmesan

1 cup jarred tomato sauce

Cook ravioli according to package instructions.

For the Adults:

In a medium saute pan over medium heat add 2 tablespoons olive oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes.

To the onions add, the tomatoes, asparagus, 1/2 the ravioli, 1/2 the chicken, salt, pepper and remaining olive oil and saute until all ingredients are heated through. Garnish with 1/2 the basil and some Parmesan cheese.

For the Kids: Saute remaining chicken with tomato sauce and remaining ravioli. Cook until sauce is hot and chicken is heated through. Season with salt and pepper and garnish with remaining basil and Parmesan cheese, to taste.

www.foodnetwork.com

Banana Dog

1/2 cup peanut butter

4 whole-wheat hot dog buns

4 bananas, peeled

1/4 cup honey

1/2 cup granola

1/4 cup raspberry sauce

2 kiwis, peeled and diced

Spread 2 tablespoons peanut butter on the inside of each hot dog bun. Place a peeled banana inside each bun. Cut off the end of the banana if it is too long for the bun. Drizzle the top of each banana with 1 tablespoon of honey. Sprinkle approximately 2 tablespoons of granola on top of the honey. Drizzle with raspberry sauce. Top with diced kiwi.

When packing the sandwich, to keep it from getting soggy make sure to pack the kiwi relish and raspberry sauce separately in small plastic containers. Have your child top the sandwich at lunchtime.

www.foodnetwork.com

Fruit Ice Pops

Blueberry Pops:

2 cups frozen blueberries, thawed

1/4 cup apple juice

2 tbsp. honey

1/2 lemon, juiced

1 pinch salt

Strawberry Pops

2 cups frozen strawberries, thawed

1/4 cup apple juice

2 tbsp. honey

1/2 lemon, juiced

1 pinch salt

Special equipment 1 (10 count) 3-ounce Frozen Ice Pop Mold

Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

Cook's note If you do not have ice pop molds you can use 3-ounce plastic cups. Pour the pop mix into each cup, cover with foil and insert pop stick through the center of the foil into the cup. Place in freezer for at least 5 hours or overnight. To remove from the cup submerge the bottom 2/3 of the cup in hot water for about five seconds. Pull on the stick and voila.

www.foodnetwork.com

Breakfast Pizza

4 eggs

1/4 cup milk

Salt and freshly ground black pepper

1 tbsp. butter

1 (8-ounce) jar roasted red peppers, diced, reserve 4 (3-inch) strips

4 whole-wheat English muffins, toasted

1/4 cup jarred tomato sauce

1/2 cup shredded white Cheddar

2 links breakfast sausage, sliced into 1/2 thick slices

Preheat oven to 425°.

Heat a large sauté pan over medium low heat.

In a medium bowl beat eggs with fork. Add milk, salt and pepper and mix until blended.

Add butter to pan, once all the butter has melted add the eggs. Using a rubber spatula continuously stir the eggs as they cook. Add chopped peppers just before the eggs start to set. Cook until fluffy and creamy in consistency.

Place the English muffins onto a sheet pan. Spread a tablespoon of the tomato sauce onto each toasted English muffin. Evenly distribute the scrambled eggs over the English muffins. Top each with two tablespoons of shredded cheddar. Make a smiley face on each pizza using the sliced sausage as eyes and a nose and red pepper strip as a smile.

Bake in oven for about 4 minutes or until cheese is melted.

www.foodnetwork.com