Welcome to One Stop Kids Party shop, so here at One Stop we sell all the fun kids party supplies like party decorations, party invitations, kids party games, party favours, party bags and so on, but we know there is more to children’s birthday parties than the party supplies. The other very important component of a child’s birthday party is the kids party food. So we have started to compile a kids party menu if you like with all your traditional as well as modern kids party food recipes. We have tried to include a mixture of both “fun” maybe not so healthy kids party food recipes as well as healthy kids party food recipes. And of course always remember to check with parents as to whether or not any of the children attending your birthday party have allergies. In my personal opinion it is better to 100% stay clear of nuts then check for other possible allergies such as dairy, lactose and gluten intolerances. Ok now for the fun part the recipes.
MINI TINY TEDDY RACING CARS
What you need:
Mini mars bars
Honey Tiny Teddies
Pre-made chocolate icing
Using picture as a guide…
Cut a slit in the mars bar and push tiny teddy into hole.
Attach 4 wheels and steering wheel to the mars bar in the appropriate place.
WEETBIX AND MARSHMALLOW SLICE
- 3 Weetbix
- 90gms (1 cup) desiccated coconut
- 100gm (1/2 cup) brown sugar
- 150gm (1 cup) self-raising flour
- pinch salt
- 150gm melted butter
- 1 teaspoon vanilla extract
- 220gm (1 cup) caster sugar
- 1/3 cup cold water
- 1 tablespoon gelatine
- 1/3 cup hot water
- 6 drops red food colouring (optional)
- 1 teaspoon strawberry essence (optional)
- Coconut or sprinkles for decorating (optional)
- Preheat oven to 190C. Grease and line a 23cm square tin.
- Crush weetbix into a large bowl. Add coconut, brown sugar, flour, salt, melted butter and vanilla extract and mix well. Press into the base of the tin and bake for 15 minutes or until golden.
- For the topping; place the sugar and cold water into a large bowl and beat for 3-4 minutes with an electric mixer. Add gelatine to hot water and stir briskly with a fork until gelatine has dissolved. Add gelatine mixture to the sugar mixture and beat on high speed for about 8 minutes or until thick.
- Add colouring and essence, if using, and beat until combined.
- Pour marshmallow onto weetbix base, sprinkle with coconut or sprinkles and refrigerate until set. Cut into squares.
bag of marshmallows (the round ones work best)
icing (I went for the shop bought version, pink colour, just some warming up and ready to go)
colourful sprinkles of all kinds
Now put a few marshmallows on the skewers. Have your icing and sprinkles ready for use.
Little bowl for the icing and a plate for the sprinkles.
Dip each marshmallow in the icing and right after that in the sprinkles.
Repeat until no more marshmallows left…
I put mine in a glass to keep them up and let the icing dry.
Done and really that easy and really that beautiful result and so many possibilities…
Strawberry Pancake Skewers
pancakes and if you live in The Netherlands you can get poffertjesas they are already in the perfect size – otherwise you can make them yourself or get/make pancakes and cut tiny ones with a cookie cutter
Now you slice your strawberries and heat up the poffertjes/ pancakes and assemble both on a stick.
Arrange on a plate and cover slightly with some icing sugar.
Done again and who does not love pancakes with strawberries? Exactly…
Biscuit wands recipe
With this easy biscuit wand recipe, you can have heaps of fun baking with your little fairy. We’ve made wands in the shapes of stars, hearts and circles but you could cut out biscuit wands in any shape that takes your fancy!
Makes about 20
- 1 cup caster sugar
- 125g butter, melted
- 1 tsp vanilla extract
- 1 cup plain flour
- 1 cup self-raising flour
- 1 egg, lightly beaten
- 20 icypole sticks
- Assorted sprinkles
Line two baking trays with baking paper.
Place sugar in a large bowl, melt butter and pour over sugar.
Stir well and add remaining ingredients. Stir to combine.
Lightly flour a surface and roll the dough out to 8-10mm thick.
Cut out shapes. Use a metal slide/spatula to carefully lift onto prepared trays.
Repeat rolling, cutting and lifting until all dough is used.
Place 5cm apart on trays (I had them too close, see picture) to allow for spreading.
Carefully push an icypole stick into each biscuit.
Bake 15 minutes until golden brown.
Remove from oven, cool slightly before removing to a wire rack to cool completely.
Make a simple icing with 1 cup icing sugar and 1-2 teaspoons water. Spread each wand with icing and decorate with sprinkles.
- Use non-coloured icypole sticks – we got ours from a craft shop. As much as the kids would love coloured sticks, they are probably not terribly nutritionally sound!
- Recipe created by Melissa Hughes for Kidspot.
Sushi is loved by children and adults alike – and this baby sushi is just perfect for little hands to hold. Roll fresh sticks of your kids’ favourite vegetables inside the nori sheets and you have an easy and healthy kids party snack.
Egg free, Gluten free, Lactose free, Nut free
- 1 cup sushi rice
- 1 ½ cups water
- 3 tbsp rice wine vinegar
- 1 tsp sugar
- 6 sheets nori (don’t mention it’s seaweed!)
- bamboo mat
- carrot sticks
- cucumber sticks
- cooked beef or chicken
- avocado slices
- soy sauce and pickled ginger, to serve
Place rice and water in a saucepan, cover and bring to the boil. Reduce heat to a simmer for 10 minutes. Turn off heat and leave for 10 minutes covered.
Spread rice into a container and allow to cool, then sprinkle with combined vinegar and sugar. Stir thoroughly.
Use scissors to cut a sheet of nori in half. Place nori shiny side down on the bamboo mat. Place some of the rice on the sheet, press down with wet fingers to a depth of 0.5cm, leaving a 1cm gap at one end. Arrange fillings in a line on top of the rice.
Start rolling up from the end with fillings. Lift the bamboo mat and roll tightly. Wet the strip at the end and push gently to seal the edges. Slice into six or eight pieces using a sharp, wet knife.
Place on a serving platter, cover with plastic wrap and refrigerate for 30-60 minutes to allow the nori to soften.
Serve with soy sauce and pickled ginger.
- The kids will love helping prepare these sushi rolls. And the baby pieces are a great way to introduce sushi to the little ones. Although my daughter insists she likes the large hand rolls, like in the shops.
- I like to lay the filling on top of the rice, but it might make it easier for the kids if you finely chop the filling and stir it through the rice. This would be a good way to sneak in some fish, prawns and ‘unmentionable vegetables’.
- Leftover chicken strips were fantastic in these sushi rolls.
- Recipe created by Melissa Hughes for Kidspot. .
Fruit kebabs with yoghurt dip
Fruit kebabs just say summer to me and you could not have a more healthy snack for the whole family. Here we give them a delicious yoghurt dip for a creamy flavour contrast.
- 1 cup pineapple, peeled and diced
- 1/2 cup blueberries
- 1 punnet strawberries
- 1 cup grapes
- 2 oranges, peeled and diced
- 2 x 60g Yoplait Petit Miam fromage frais
Take bamboo skewers and thread the fruit on in your preferred order.
Pour the Petit Miam into a dipping bowl.
Use half an orange to sink the skewers into for display.
- You can use any fruit you have on hand or that is in season.
- Make sure that you take into account the children’s age when making these. I like to make tiny kebabs for tiny hands. If I am serving these to children I also cut off the sharp tips with scissors.
- This recipe was created by Jennifer Cheung for Kidspot,
- 1 loaf white bread, unsliced
- 60g butter, softened
- Green and blue sprinkles
Slice the crusts off the bread and cut the loaf lengthways into four equal slices.
Flatten each slice with a rolling pin.
Spread with butter and cover with sprinkles.
Roll up the bread lengthways; you might need to spread a bit more butter on the end of the roll-up to get the sprinkle-side to stick.
Slice each roll into five shells.
- Make the sandwiches the night before or the morning of the party, place on a serving platter, cover with plastic film and refrigerate until needed.
- I used green and purple ‘Twinkles’ and a mix of blue and green sprinkles.
- For the adults I made a plain cream cheese version.
- Recipe created by Melissa Hughes for Kidspot. .
- 2 cup self-raising flour – I use 1 cup wholemeal and 1 cup white self-raising flour
- 6 eggs
- 4-5 cups of grated zucchini, and corn
- 1/2 – 1 cup grated cheese of your choice
- salt and pepper, to taste
Mix all ingredients together, adding milk last until mixture is slightly runny.
Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.
Cook until golden on each side.
Serve with sauce or a dip such as natural yoghurt flavoured with a small amount of curry.
- These are lovely for breakfast.
- Add one finely sliced, and deseeded birdseye chili and a handful of coriander leaves for an adult version. Top with sour cream.
- Be sure to use a non-stick pan for this as things can get ugly with any other type of frying pan\.
Kids baked beanz party cups
Kids’ birthday parties need to be fun but don’t think you need to fill them up with sugary, salty foods to have fun! They’ll love these tasty little party cups filled with beans, ham, tomato and cheese and best of all, they’re no more effort to make than fairy bread!
- 12 mini flour tortillas
- 2 x 400g HEINZ BEANZ in Tomato Sauce
- 100g sliced ham, chopped
- 1 chopped tomato
- 1 cup cheddar cheese, shaved using a vegetable peeler or grated
Heat tortillas in a microwave oven for 20 seconds then cut a small incision from the centre of the tortilla to the outer edge to enable you to form a neat circle when pressing into the moulds. Press flour tortillas into 12 x ½ cup capacity greased muffin pans and bake in a preheated oven of 160°C for 7 minutes.
Remove from oven and place 2 tablespoonfuls of HEINZ BEANZ into each tortilla. Return to oven for a further 10 minutes, or until the beans are hot and the tortillas crisp and lightly golden.
Divide ham and tomato between the 12 tortilla cups and finish with a few shavings of cheddar cheese. Serve hot.
- These cups are definitely best served hot – but you can do most of the work before the party begins and then just pop them in the oven when your guests are ready to eat.
- You could try adding some more exotic fillings – but these ones here are guaranteed kid-pleasers!
- This recipe was created by HEINZ BEANZ – fuel for Australian families.
Birthday biscuits for school
20 – 24
- 1 packet Marie biscuits
- 2 cups icing sugar
- red and blue food colouring
- 1 packet pink and white marshmallows
- sprinkles or coloured sugar crystals
- 1 packet Freddo frogs
Place icing sugar in a bowl, add 1-2 teaspoons of water to make a smooth spreadable paste. Transfer half the icing to another bowl. Colour one bowl with red colouring and one with blue (my daughter helped me with this so we had very strong colours!). Spread half the Marie biscuits with pink icing. Cut marshmallows in half, press the cut side into the sprinkles or sugar crystals and then place sprinkle-side up on a biscuit. You need four marshmallow halves per biscuit.
For the Freddo biscuits, spread the blue icing on the remaining Marie biscuits and top with a frog. Leave for 30 minutes for the icing to set and then store in an air-tight container. These can be prepared the night before you are taking them to school.
Recipe created by Melissa Hughes for Kidspot.
Homemade rice puff bars recipe
Rice puff bars are very popular with kids of all ages. Now you can make your own with this easy recipe that includes Rice Bubbles, marshmallows and 100s and 1000s.
Makes 16 bars
- 6 cups Rice Bubbles
- ½ cup 100s and 1000s
- 1 pkt (250g) marshmallows
- 125g unsalted butter, melted
Grease a 16cm x 26cm slice tray and set aside.
Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles and 100s and 1000s.
Melt remaining marshmallows in a heat-proof bowl in the microwave (on high for 15-20 seconds). Add melted marshmallows and melted butter to the Rice Bubble mixture. Stir well to combine.
Transfer mixture into tray and press down with the back of a metal spoon. Refrigerate until set, then cut into 16 bars. Store in an air-tight container in the fridge.
- Variations include using Coco Pops for chocolatey twist and drizzling with white or milk chocolate for an extra sugar hit.
- I prefer to keep these bars in the fridge as they are a bit crumbly at room temperature.
Recipe created by Melissa Hughes for Kidspot.
Apple cinnamon muffins recipe
These moist apple cinnamon muffins are so easy to make. Bake and store them in the freezer for a quick lunch box solution Or for Kids Party Food
- 2 cups self-raising flour
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla
- 3/4 cup milk
- 1/3 cup oil
- 1 cup tinned pie apples, chopped
Preheat oven to 180°C. Line a 12 cup muffin tray and set aside.
In a bowl, combine the flour, sugar, cinnamon and salt and mix.
In a jug, combine the egg, milk, vanilla, oil and pie apples.
Fold the wet ingredients into the dry ingredients using a spatula until all ingredients are just wet.
Using a 1/3 cup measure, fill each muffin cup and smooth the top.
Bake for 22-25 minutes. Leave to cool in the tray for 5 minutes and then transfer to a wire rack to further cool.
- I like to make a double batch of these and wrap them indiviually and freeze. You just pop them into the microwave for a minute to defrost.
- When making muffins you should only mix until the ingredients are just wet. Any more mixing gives you a heavy muffin.
- I have used tinned pie apple for convenience but you may also use 1 cup of freshly grated apple.
- This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.