3 Fun and Kid-Friendly Fall Recipes You Need to Try

You want your kids to develop independence and life skills while making special memories with you. At GameTruck, we’re all about helping you play and create family memories. From booking video game or laser tag parties to providing fun activity ideas, we’re helping you rock this parenting thing.  

Use this blog as a beginners cookbook for your kids with no add pop-ups or long recipe back stories about third cousin Sue on your grandpa’s side. This blog delivers recipes, directions, and helpful tips that are straight to the point. 

Here are our top three fall recipes for your kids to experiment with in the kitchen!

Recipe 1: Apple Tart

  • Ingredients 
    • 1 package puff pastry sheets, thawed, each cut into half or thirds 
    • 3 apples, cored, halved, and sliced very thin
    • 2/3 c. brown sugar
    • 1 pinch salt
    • Powdered sugar, caramel sauce, and/or whipped cream, for serving, optional
  • Directions
    • Step 1: Preheat the oven to 400 degrees.
    • Step 2: Spray your pans with nonstick spray. 
    • Step 3: Place puff pastry rectangles on the pans. 
    • Step 4: Add sugar and salt to your apples. Stir it up! 
    • Step 5: Allow to sit for a few minutes.
    • Step 6: The apples will go on top of the pastry rectangles. Make a straight line with the apples.
    • Step 7:Bake for 18 – 20 minutes. 
    • Step 8:Your pastry should look golden brown and puffy. 
    • Step 9: Quickly remove from the pans. Place the tarts on a serving dish. Enjoy!
  • Helpful Notes 
  • Recipe 2: Sweet Potato Salad
    • Ingredients
      • 2 pounds sweet potatoes (about 4 medium)
      • 2 tablespoons extra-virgin olive oil
      • 1 teaspoon garlic powder
      • 1 teaspoon kosher salt
      • Fresh ground black pepper
      • 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan)
      • 2 cups baby arugula (not standard arugula*, plus 2 to 3 cups mixed greens for the plated salad variation)
      • 1/2 medium shallot, thinly sliced into half moons
      • ¼ cup dried cranberries or cherries
      • ¼ cup pepitas
      • ¼ cup feta or goat cheese crumbles (optional)
    • Directions
      • Step 1: Preheat the oven to 450. 
      • Step 2: Do not peel sweet potatoes. Cut into cubes. 
      • Step 3: Get a big bowl to mix the sweet potatoes with garlic powder, salt, and olive oil. 
      • Step 3: Put a sheet of parchment paper on the baking sheet. Place sweet potatoes on top. Bake for about 25 minutes. They should be tender and brown on the bottom. 
      • Step 5: In  a bowl mix potatoes, baby arugula, shallot, cranberries, pepitas, and feta or goat cheese crumbles. Add dressing if desired. Serve!  
    • Helpful Notes
      • Only use baby greens! Baby arugula is mild in flavor, but as it matures, the spicier it becomes. 
      • You can use baby mixed greens or spinach as a substitute. 
      • (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)
      • https://www.acouplecooks.com/sweet-potato-salad/ 
  • Recipe 3: Peanut Butter Freezer Fudge (Allergy Warning!)
    • Ingredients
      • ½ cup peanut butter 
      • ¼ cup maple syrup
      • 2 sheets parchment paper
    • Directions
      • Step 1: Whisk peanut butter and maple syrup together in a bowl. Mix well. 
      • Step 2: Pour onto a single sheet of parchment paper. Put another sheet of parchment paper on top of the mixture. Make sure it’s flat.
      • Step 3: Put flattened peanut butter mixture into the freezer for about 10 minutes.
      • Step 4: Roll into balls and store in an airtight container. 
    • Helpful Notes:

Cooking with your kids is a great way to build new memories and teach them life skills. Feel free to save this blog in your cookbook or help your kids craft their own to store these for later!