If there’s anyone in this world who is willing to feed and spoil your kids better than you, that would be none other than your parents. Sometimes, even to the point when it somewhat annoys us, our parents would go and give our kids all the things that we can’t or don’t like.
But we all understand. Because we have all been there. As kids, our grandparents have spoiled us too.
So on this special holiday for Grandmas and Grandpas, encourage your kids to do a little something to give back that kind of love their grandparents give them. And what better way to show your sincere gratitude for someone than by doing some good ol’ kitchen labor of love?
For this year’s Grandparent’s Day, we’ve compiled delicious and goof-proof recipes that your kids can easily make for their grannies and gramps (with a lil’ bit of your help, of course):
1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Add other cold cuts and appetizers according to your preference
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.
Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick or short skewer.
Smoked Salmon Cheese Spread
2 packages (8 ounces each) cream cheese, softened
1 package (4 ounces) smoked salmon or lox
3 tablespoons horseradish sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon Creole seasoning
1/4 teaspoon coarsely ground pepper
Chopped walnuts and snipped fresh dill
Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.
Just in case you can’t find Creole seasoning, you may do this instead: Get 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Baked Chicken Cordon Bleu
Chicken breasts, skinless and boneless - 1 lb
Ham - 4 slices
Swiss cheese - 4 slices
Flour - ½ cup
Salt - ¼ tsp
Pepper - ⅛ tsp
Eggs - 1 to 2
Water - 1 Tbsp
Bread crumbs / panko - ½ cup
Parmesan cheese (optional) - ¼ cup
Chicken – Slice in half to make them thinner. (You can also purchase them this way to save time). Season with salt and pepper. Place them between two sheets of parchment or wax paper. Pound with a meat tenderizer until they are flat and about ¼” thinness.
Dredging stations – Mix together flour and salt & pepper in one bowl / dish. Whisk together egg and water in second bowl / dish. Mix together bread crumbs and cheese in a third bowl / dish. You can also feel free to add some spices like dried mustard, thyme, or parsley for more flavor.
Preheat oven to 450 F (232 C) degrees. Spray a large non-stick baking sheet with cooking spray.
Place a slice of ham on top of the chicken, then the cheese and roll. Set aside. You can secure them with a toothpick if needed.
Dip chicken into the flour mixture, then egg wash, then into the breadcrumbs.Place chicken onto the baking sheet seam side down.
Bake about 25 minutes, or until until chicken reaches 165 F (74 C) degrees. Cheese will start oozing out. Serve with simple buttered veggies on the side and a ranch dipping sauce. Enjoy!
Mini Iced Fairy Cakes
100 g (4 oz) softened butter
100 g (4 oz) caster sugar
2 large eggs
100 g (4 oz) self-raising flour
1 level tsp baking powder
225 g (8 oz) sifted icing sugar
2-3tbsp warm water
handful of sweets, food coloring, sprinkles and other toppings to decorate
Preheat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake. Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
Bake in preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tins and cool the cakes on a wire rack.
Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.