Mini Pizza Recipe
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16-ounce can pizza sauce.
package English muffins
8-ounce block mozzarella cheese, shredded
package sliced mushrooms
green, yellow or red bell pepper, diced
onion, chopped
cups chopped ham
1. Preheat oven to 350˚F.
2. Spread pizza sauce on each muffin
half and sprinkle with cheese.
3. Top with vegetables and ham.
4. Place on cookie/ baking sheet.
5. Bake for about 10 minutes or until cheese has melted.
Peanut Butter Yogurt Dip
1 cup nonfat plain yogurt
1 teaspoon vanilla
1/3 cup peanut butter
Slices of your favorite fruits or vegetables
1. In a bowl, combine yogurt, vanilla, and peanut butter. Mix well.
2. Serve with slices of fruits or vegetables. Can also be used in
sandwiches. Keep leftover dip refrigerated.
This material was funded by USDA's Food Stamp Program. The Food Stamp Program
provides nutrition assistance to people with low income. It can help you buy nutritious foods
for a better diet. To find out more, contact your local social services office. In accordance with
Federal law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or
disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights,
1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3272
(voice) or (202)720-6382 (TTY). USDA is an equal opportunity provider and employer.
Kids Can Cook
Kids Can Cook
Safety Tips for Cooking with Children
1. Prevent food poisoning by:
Two-year-olds are learning to use the large muscles in their arms. Try
activities such as:
 Scrubbing vegetables
 Dipping food
 Washing and tearing lettuce and salad greens
 Breaking bread into pieces
 Carrying unbreakable items to the table
Three-year-olds are learning to use their hands. Try activities such as:
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Pouring liquids into batter (you measure first)
Mixing batter or other dry and wet ingredients together
Shaking a drink in a closed container
Spreading dough
Washing vegetables and fruit
Serving foods
Putting things in the trash after cooking or after a meal
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2. Have children stand at the level of the activity. Use a stool if necessary.
3. Using cooking supplies that will not break like plastic measuring cups and
stainless-steel bowl.
4. Use plastic knives or butter knives for cutting.
5. Provide constant supervision.
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Four and Five-year-olds are learning to control small muscles in their
fingers. Try activities such as:
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Juicing oranges, lemons, and limes
Peeling some fruits and vegetables (bananas and even onions)
Mashing soft fruits and vegetables
Scrubbing vegetables (potatoes, carrots)
Cutting soft foods with a plastic knife ( mushrooms, hard-boiled
eggs)
Pressing cookie cutters
Cracking open and peeling eggs
Beating eggs with an egg beater
Setting the table
Wiping up after cooking
Clearing the table after a meal
always washing hands before cooking
not eating raw eggs or raw meats.
waiting until the food is cooked before sampling it. Do not sample
uncooked foods.
Always watch children when they use knives, mixers, or the stove.
Supervise the use of ovens, stoves, and other kitchen appliances.
Benefits of Cooking with Kids
When Children help in the kitchen:
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They are more likely to eat what they prepare.
They are less picky eaters.
They are more willing to try new foods.
They learn and develop new skills.
Strengthen the bond between themselves, their parents and
siblings.