food for toddler party, can be prepared day before?

Question

The party will have 3 year olds, and their parents. Would appreciate any ideas/recipes for food that will be appreciated by the kids and adults. Party is from 11 to 1:30, so we need to serve lunch food. Thanks!

For foods that can be prepared the day before, please indicate how they are heated (oven, served cool, served room temp, etc). Thanks!

Answer 1

Buy wooden skewers & make fruit kabobs with chunks of pineapple, strawberries, orange slices or whatwever you like. Serve chilled with a dip of cream cheese whipped with equal amount of brown sugar.
Cube a variety of cheeses, and stick half a thin pretzel stick in each just before serving.
Pair adults & children, then provide english muffins and pizza toppings. Each pair makes their own pizza for oven or pizza oven.
Have fun!

Answer 2

With toddlers, think small finger foods.

mini pizza can be quick to bake before/during the party:
put ready to bake muffins on a cookie sheet
add a little pizza sauce, some cheese, and a couple pepperoni
set in the fridge until party time
pop the mini pizzas in the oven for a few minutes to bake the muffin and melt the cheese
--- a 3 bite pizza!

ritz peanut butter cracker sandwiches
"ants on a log" - celery with peanut butter and raisins
Jello jigglers in neat, small shapes.
mini cupcakes (use small paper baking cups)

Answer 3

Serve fun and healthy foods! Offer your guests easy-to-eat snacks that they won't choke on, such as crackers and cheese, banana bites, dry cereal, fruit juice, and chocolate or strawberry milk. Decorate a homemade or store-bought cake that reflects the theme, such as a beach scene, a circus tent, or a storybook. Or skip the cake and make festive cupcakes or cookies, which are easier for toddlers to nibble on.

P.S. Don't forget to stock up on favors! Favors in keeping with your theme will keep the spirit of the party going-books or dolls right out of the storybook you chose, for instance, a small set of blocks for your master builders, or stuffed circus animals for your ringmasters (remember to make sure that all your goodies meet the safety standards for toddlers; if the label says "Not for children under age three," take it seriously). You also can opt for classic toddler pleasers, such as washable markers, modeling dough, bubble liquid, or activity books.

Have fun!

Answer 4

you may want to envision with an lawyer. Your mom-in-regulation will want the actual card from the insurance on your daughter over a replica - lots places gained't settle for that. you are able to call your insurance employer and request a reproduction card on your mom-in-regulation to carry. you'll want a notarized paper that asserts that your mom-in-regulation has momentary custody of your daughter in the course of the flight so as which could something take position to her your mom-in-regulation can authorize take care of her (ie emergency care). As for something else, verify with the lawyer, he/she will lead you contained in the right route.

Answer 5

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Answer 6

It's always hard to make food that pleases little kids AND adults! One idea is to make a casserole, because it's really easy to reheat in the oven.

Stuffing Crusted Creamy Chicken Casserole

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/2 tsp. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed, well drained
1 can (7 oz.) whole kernel corn, drained
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1-1/2 cups hot water

PREHEAT oven to 400°F. Sprinkle 1/2 cup of the dry stuffing mix evenly onto bottom of 13x9-inch baking dish; top with the chicken. Sprinkle evenly with garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing; spoon over vegetable layer in baking dish. Set aside.
ADD hot water to remaining stuffing mix; stir just until moistened. Spoon evenly over corn mixture.
BAKE 30 min. or until chicken is cooked through (170°F).


Taco Bake

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and 3/4 cup water to the meat; simmer 5 minutes.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 minutes. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

Or, some nice sandwiches could work, wraps store well in the refrigerator

Bacon Corn Salsa and Chicken Roll UP

4 slices OSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces
1/4 cup finely chopped green onions
1/4 cup finely chopped red peppers
1/2 cup gold and white frozen corn
4 whole wheat tortillas (6 inch)
1/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Mild Salsa
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips, heated as directed on package
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese

COOK bacon in medium skillet on medium heat 10 min. or until crisp. Drain, reserving 1 tsp. of the drippings in skillet. Set bacon aside.
ADD onions and peppers to drippings in skillet. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Add corn; cook 1 min. or just until heated through, stirring occasionally. Stir in bacon.
SPREAD each tortilla with 1 Tbsp. salsa; top evenly with the chicken, bacon mixture and cheese. Roll up.

Kids really love these b/c theyre so colorful!

Rainbow Wraps

2 slices OSCAR MAYER Thin Sliced Smoked Ham
2 KRAFT Singles
2 leaf lettuce leaves
1/4 of a medium red pepper, quartered lengthwise
1 Tbsp. MIRACLE WHIP Dressing
1 colored flour tortilla (10 inch)

PLACE ham slices on work surface, with long sides slightly overlapping. Repeat with the Singles and lettuce, making a separate stack for each ingredient.
STACK pepper strips near one of the long ends of the ham slices; roll up. Place on the stack of Singles and roll up to create second layer. Place near one of the long ends of the lettuce leaves and roll up again.
SPREAD dressing onto tortilla. Place lettuce roll-up near bottom edge of tortilla; roll up tightly. Cut into slices. Place in airtight container or wrap tightly in plastic wrap. Refrigerate until ready to serve.

Chicken Patty Roll Ups

2 frozen battered chicken patties
1/2 cup chopped cucumber
2 green onions, sliced
2 radishes, chopped
2 Tbsp. reduced fat Caesar dressing
4 Boston lettuce leaves

COOK patties as directed on package.
MEANWHILE, mix cucumbers, onions, radishes and dressing.
CUT patties into strips; place evenly on lettuce leaves. Top with the cucumber mixture. Fold in sides of each lettuce leaf, then roll up.

For dessert I also thought of some fun ideas

Cupcake Cones

1 pkg. (2-layer size) cake mix, any flavor
24 COMET Cups
1 can (16 oz.) ready-to-spread frosting, any flavor

PREHEAT oven to 350°F. Prepare cake batter as directed on package; pour evenly into ice cream cups, filling each cup about half full.
BAKE 20 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
SPREAD tops with frosting. Garnish with colored sprinkles, if desired.


Cupcakes for adults

1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1/2 cup PLANTERS Walnut Pieces, toasted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
SPOON batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
BEAT cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.


Chocolate Banana Heaven Cake

1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
1/2 cup cocoa powder
1 cup prepared MAXWELL HOUSE Instant Coffee, cooled
4 medium ripe bananas, mashed
3 eggs
1/3 cup water
1 tsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. milk, warmed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
2 cups powdered sugar
1/2 cup PLANTERS Chopped Pecans

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.
COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely.
DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.