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.
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.
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.
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.
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.
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.
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.
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.
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.
