Tis the season of being thankful. I am thankful to have some helping hands this Thanksgiving. My Kid Chefs will be making broccoli and rice casserole and no bake pumpkin pie. They had so much fun making all of two recipes and I was so happy to get the help in the kitchen.
- 16 ozs of rice
- 1 bag of broccoli crowns
- 1 block of Velveeta cheese
- 1 can of cream of mushroom
- Boil the whole box of rice and the bag of broccoli crowns until softened.
- Preheat oven to 350.
- Use a straining spoon to take out the rice and broccoli and place them in an oven safe container.
- Pour the can of cream of mushroom in the oven safe container.
- Mix the rice, broccoli and cream of mushroom together.
- Cut the block of cheese into cubes and place on top of the mixture.
- Cover with foil and place in oven until the cheese melts.
- Stir and let cool down.
Kids please make sure you have an adult help you take things out of the oven. This next recipe could be used as a delicious side or as a yummy dessert. Now, this is a great dessert that is not only delicious to eat but it is so much fun to make. Not to mention it is super easy.
- 2 cans of pumpkin puree
- 2 cups of cool whip
- 2 cups of milk
- 3 boxes of vanilla pudding
- 1 tsp. of cinnamon
- 1 ready made pie crust or 16 mini ready made pie crust
- 1 gallon sized Ziploc bag
- Empty 2 pumpkin puree cans into a gallon sized Ziploc bag.
- Pour 2 cups of milk, 2 cups of cool whip, 3 boxes of vanilla pudding in with the puree.
- Add 1 tsp. cinnamon.
- Knead the mixture together until blended well together.
- Cut a corner of the bag and squeeze mixture out into the pie crust/s.
- Let it sit in the freezer for at least an hour.
- Add on: Cool whip if you would like.
Hope you have as much fun making and eating these recipes as we did:) What do you have your kids help with in the kitchen? What did you help make when you were little?