After the start of a busy summer I am finally ready to dish up the delicious details of my kids cooking camp, A Day on a Dish, which was taught at The Space at Feather Oaks Farm. Each day of camp was dedicated to one specific meal and we spent one week eating our way from breakfast through dessert, and a lot in between!
Here was our sweet and savory schedule for the week -
Monday- Breakfast Basics
Tuesday - Lunchbox Lineup
Wednesday- Snack Attack
Thursday- Simple Suppers
Friday - Decadent Desserts
Each day my sous chefs received a recipe book with the menu for the day and a few activities inside that related to the theme.
Campers with an appetite for reading read kids cookbooks from the public library.
Day 1 - Breakfast Basics
Rolling pins are ready!
Egg-stra Special Morning Muffins
It was a Crescent Roll craze when making these Cinnamon-Sugar Roll Ups.
And a simple sweet glaze goes on top!
Time to get crackin' on some eggs for our Flip Out French Toast.
French Toast never fails and the kids were getting great practice with their flipping skills.
Day 2 - Lunchbox Lineup
Corn Dog Muffins - everything but the stick!
Corn Dog Muffins will definitely bring out the kid in you!
Pizza Pinwheels are perfect to pack for lunch.
You don't need an oven to make these...or a delivery man!
The last item in our Lunchbox Lineup used fresh ingredients from the organic garden at the farm to create an unusual twist on soggy sandwiches and salads.
Wooden skewers were used to stack lunch meat, chunks of cheese, pickles, spinach, olives, grape tomatoes, bread cubes, cucumber and tortellini.
Don't forget ranch dressing and mustard for dipping!
Day 3- Snack Attack
We started the snack attack with a healthy makeover on fattening and fried cheese sticks. We used mozzarella string cheese and toasted Panko crumbs to create these delicious and adorable Baked Mozzarella Bites. Serve with Marinara sauce for dipping.
These sous chefs are sisters. What great memories they are making and baking together!
Luscious Lemonade was our liquid snack for the day.
The campers juiced lemons with my grandmothers retro juicer!
Yummy Yogurt Parfait Cones were concocted in the kitchen as well.
Each parfait took on its own personality as the campers layered fresh fruit, yogurt and crushed cereal and graham crackers into an ice cream cone. They had a lot of fun with this one!
I saved the best snack for last. PB and J Bars. I have attacked this recipe twice since cooking camp ended. This sweet snack is simple and superb!
PB and J perfection!
Day 4 - Simple Suppers
Taco Tortilla Chicken Fingers were first on the menu. Allowing kids to crush things in the kitchen is good therapy!
A little salsa on the side and they are ready to serve!
Don't run when you see the next recipe. Cheeseburger Pizza. I know it sounds gross but give it a try. Pickles on a pizza is pure genius to me.
This Cheeseburger Pizza is served all the way - ketchup and mustard included!
Our last simple supper was Tasty Tostadas.
A mighty fine Mexican inspired meal.
Before sampling our simple suppers, we set the table and the campers learned about the basic table setting. Then we all sat down together and ate family style.
Day 5 - Decadent Desserts
Chocolate Fudge Pie was the first choice on the menu.
This very kid friendly and flavorful pie only requires a bowl and a fork. No mixer, no fuss, no mess!
Blueberry Sugar Cookie Crumble is coming up next.
Serve with a scoop of vanilla ice cream for a sweet southern treat!
The campers had a blast with the last decadent dessert.
All you need is a little green coconut lettuce,
some yellow mustard frosting,
and a big mess, and you will have...
Pretend Hamburger Patty Cookies
Playing pretend chef was a delight with my Day on a Dish campers!
For a look at my kids cooking camp from last summer, take a look here at my Culinary Cruise Around the World blog post!