Here's a collection of recipes from Rachael Ray and friends for kids of all ages to make. Search for your favorite or use the tabs below. Remember, as we say here at Yum-o!, there's no such thing as too many cooks in the kitchen!
Turkey Meatballs with Fennel, Golden Raisins and Pinenuts
Make extra, as these tasty meatballs won’t last long! They have all your favorite fall and winter spices. Serve with gravy or cranberry sauce, for dipping.
Vegetable Nachos Supreme
Vegetarian nachos go entrée-style! They’re gluten-free, too!
Spinach Artichoke Potato Skins
Your favorite spinach-artichoke dip inside a potato skin. Touchdown!
Cheeseburger Potato Skins
These game day-ready potato skins bring cheeseburger flavor into a bite-size nosh.
Chicken and Rice Meatballs
These garlicky meatballs freeze well for a make-ahead recipe – serve on their own or with dippers of your choice, like gravy or marinara.
Ricotta, Garlic and Honey Bruschetta
Everyone love bruschetta! Complete Rachael’s Bruschetta Bar with Smoky Eggplant and Roasted Garlic Spread and Roasted Cherry Tomato Bruschetta.
Roasted Cherry Tomato Bruschetta
Everyone loves bruschetta! Complete Rachael’s Bruschetta Bar with Ricotta, Garlic and Honey Bruschetta and Smoky Eggplant and Roasted Garlic Spread.
Smoky Eggplant and Roasted Garlic Spread
Kids love bruschetta! Complete Rachael’s Bruschetta Bar with Ricotta, Garlic and Honey Bruschetta and Roasted Cherry Tomato Bruschetta.
Watermelon Ice Pops
For an easy, refreshing treat, simply insert a stick in a small block of watermelon and freeze. Servings vary
Peppers and onions spice up refreshing watermelon for a sassy summer salsa.
Copious amounts of breadcrumbs are traditionally called for in this appetizer favorite, but I don’t use them all in this version. It actually ends up with a more moist filling because of it and allows the bite of the Pecorino to really shine.
Coconut Rice Pudding
This is one of my favorite desserts. Some days, when I’m in the mood, it’s breakfast. I often serve this to friends for dessert to drive home the point that gluten- and dairy-free eating can be delicious. You can use any rice, but my favorite is arborio, the kind used in making risotto. It makes a much creamier pudding. The coconut milk adds such a wonderful flavor that I don’t use sugar. I’ve added a small optional amount to the recipe.