does anyone have a good recipe for good finger food for kids?

Question

this is for small kids age 2 and 4

Answer 1

Here's a couple yummy and easy recipes that my god daughter absolutely loves! Hope they help :)

Oven Baked Chicken Strips and Fries

2 large baking potatoes (about 1 lb.), unpeeled
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1/4 cup GREY POUPON Dijon Mustard
1 Tbsp. honey

PREHEAT oven to 425°F. Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
BAKE 12 min. Meanwhile, coat chicken strips with coating mix as directed on package.
TURN potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 min. or until potatoes are tender and chicken is cooked through. Mix mustard and honey; serve for dipping.

Cheesy Quesadillas

1-1/2 cups KRAFT Mexican Style Shredded Four Cheese
2 Tbsp. green onion slices
12 TACO BELL HOME ORIGINALS Flour Tortillas
3/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

MIX cheese and onion. Spoon about 2 Tbsp. of the cheese mixture onto center of each tortilla; fold tortilla over to completely enclose filling.
SPRAY large skillet with cooking spray. Cook 1 or 2 quesadillas at a time on medium-high heat 2 to 3 min. on each side or until crisp and lightly browned on both sides.
CUT each quesadilla into thirds. Serve warm with the salsa.

Rainbow Roll Ups

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.

BBQ Beef Filled Biscuits

1/2 lb. extra-lean ground beef
1 medium green pepper, finely chopped
1 medium carrot, shredded
1/3 cup BULL'S-EYE Original Barbecue Sauce
1 can (7.5 oz.) refrigerated buttermilk biscuits
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

BROWN meat in medium skillet; drain. Add green pepper; cook and stir 5 minutes or until peppers are crisp-tender. Remove from heat. Add carrots and barbecue sauce; mix well.
SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 medium muffin cups sprayed with cooking spray. (See Note below for what to do with remaining 2 refrigerated biscuits.)
SPOON meat-vegetable mixture evenly into biscuit cups, pressing filling into cups with back of spoon. (Filling will be mounded.)
BAKE at 375°F for 10 minutes. Sprinkle with cheese. Continue baking 3 to 4 minutes or until biscuits are golden brown and cheese is melted.

Ham Cold Plate Special

6 slices OSCAR MAYER Shaved Honey Ham
8 baby carrots
8 sugar snap peas
1/2 cup grapes
16 WHEAT THINS Snack Crackers
2 Tbsp. KRAFT Ranch Dressing

ARRANGE ham, carrots, peas, grapes and crackers on plate.
Drizzle ham and vegetables with dressing or use dressing as a dipping sauce.

Fruit Dip

1 container (8 oz.) PHILADELPHIA Strawberry Cream Cheese Spread
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
28 NILLA Wafers
28 apple slices

MIX cream cheese spread and marshmallow creme until well blended; cover.
REFRIGERATE at least 1 hour.
SPOON cream cheese mixture onto center of dinner plate just before serving. Arrange wafers and apple slices alternately around cream cheese mixture to resemble flower petals.

Answer 2

Goldfish are always good, as well as cheese, cut into fun shapes. Grapes, cut in half so as not to be a choking hazard, and Ritz crackers with peanut butter in them.
All of these are healthy and nutritious, packed full of protein, and low fat.
Any fresh fruit or vegetable is good, as long as it's cut into bite size pieces, and not a choking hazard. At this age, they are old enough pretty much to chew anything well, but of course they must always be supervised.
As far as a recipe... try rolling up flour tortillas stuffed with turkey and cheese, then slice then into bite size portions. They love that. You could do PB&J the same way.

Answer 3

Try the betty crocker website and the jello website. They have awesome (quick) recipes that you can prepare the night before. In my experience, I've learned that chex mix is a pain the butt because too many kids are allergic to nuts and other things. A favorite in my family is getting the mini chocolate chip cookies and making ice cream sandwiches with different flavor ice creams..we don't have to buy the huge gallons...we buy the smaller pints and can test with more flavors. Actually, this is a favorite with the adults too. I had them at my wedding and everyone was pleased.

Answer 4

any food for a kid is a finger food but try typing in finger foods for kids on google or going to www.food.ca

Answer 5

Ants on a log. Celery with peanut butter and rains. Crackers and jelly. Depends on child age. Apples with sprinkles.

Answer 6

Check out this website for a cute and easy recipe idea:

http://sandradodd.com/eating/monkeyplatter

Answer 7

Bugars, the original children's finger food.

Answer 8

loaded potatoe wedges, mini bagel pizzas, mini hotdogs, and mini quesadillas. brownies with gummi worms.

Answer 9

cheese and crackers