The Best Kid-Friendly Dishes Featured on The Kitchen

Photo: Jason Clairy ©

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Blueberry Yogurt Pops

Believe it or not, it takes just two ingredients — blueberry preserves and Greek yogurt — to make these DIY frozen treats, and best of all, you don't need fancy molds to make them; throwaway paper cups will do the job well.

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Peanut Butter and Chocolate Cereal Treats

Jeff uses peanut butter cereal, instead of the usual plain kind, to transform the cereal treats you know and love.

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3 / 16

Almond Butter Yogurt Dip

Freshen up your snack routine with this Greek yogurt-based dip that’s ready in only five minutes.

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Sunny's Bugs on a Log

Sunny takes us on a walk down memory lane with her version of this kid-friendly snack. For the filling, she blends peanut butter, honey and avocado, and tops off the “logs” with raspberries and raisins.

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Hot Cheese Crunchy Mac & Cheese

What better way to introduce kids to spice than with a flaming hot cheese snack mac and cheese?! Jeff creates a sachet of hot crunchy cheese snacks to infuse spice into the milk. He then crushes up the remaining snacks for a crunchy topping.

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Thin Mint Milkshake

Katie takes chocolate milkshakes to the next level by adding an entire sleeve of Thin Mints cookies.

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Katie Lee's Corn and Tomato Pizza, as seen on Food Network's The Kitchen, Season 2.

Photo: Emile Wamsteker ©

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Corn and Tomato Pizza

Save time in the kitchen by starting with prepared pizza dough — that will ensure Katie Lee's fuss-free personal pie is on the table in 20 minutes. When it comes to toppings, keep it simple and opt for naturally sweet grape tomatoes and fresh corn.

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Photo: Jason Clairy ©

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Ranch Dressing

If the only way your kids will snack on fresh veggies is if they're accompanied by ranch dip, skip the bottled stuff and make this homemade version instead. It's ready to eat in only five quick minutes.

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Photo: Jeffrey Neira ©

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Fish Sticks with Tartar Sauce

It's no secret that kids are fans of fish sticks. But if you're used to reaching for the frozen variety, try Marcela Valladolid's homemade version instead. She breads meaty halibut in panko, then fries the fish and serves it alongside a creamy mayo-mustard sauce.

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10 / 16

Flowery Fun Fruit Skewers

Dress up your usual presentation of fruit salad by using a cookie cutter to create flower-shaped melons and threading the fruit on skewers. For a hearty addition, be sure to skewer cubes of granola bars as well.

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Sunny Anderson's Grilled Spatchcock Chicken, as seen on Food Network's The Kitchen, Season 2.

Photo: Emile Wamsteker ©

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Sweet Glazed Butterflied Grilled Chicken

The secret to Sunny Anderson's go-to glaze is a tangy mixture of vinegar, brown sugar and mustard. She recommends waiting until the final few minutes of cooking to add it to the meat, so the sugars don't burn on the grill.

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Mama Mauro's Red Sauce

Made with a mix of flavorful dried herbs, Jeff Mauro's fresh pasta sauce boasts just a pinch of sugar, which helps balance the acidity of the tomatoes.

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Aztec Fruit Bars

Packed with crunchy almonds, four kinds of chewy dried fruits and bittersweet chocolate, Marcela's easy-to-prepare bars are go-to snacks.

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A photo from the production of "The Kitchen" in Montclair, N.J., on July 9, 2014.
Photo: Jeffrey Neira/Watershed Visuals
©2014 Watershed Visual Media. All Rights Reserved.

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Cordon Bleu Kidbobs

Jeff transforms a French classic — chicken cordon bleu — into a child-friendly take on kebabs by skewering the traditional ingredients: grilled chicken, ham and Swiss cheese. Serve these eat-with-your-hands bites with a mustard sauce for easy dipping.

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Chocolate Chickpea Hazelnut Spread

For a next-level take on classic chocolate-hazelnut spread, Katie processes cocoa powder and hazelnuts with canned chickpeas, adding welcome texture to the finished dish.

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