Have a Shrek fan in your life? They will love this Shrek themed menu! Easy enough for kids to whip up and super fun for a party, movie watching event, kids cooking class, or just a fun family dinner.
Last summer, I posted about a summer cooking camp for kids that I hosted. This year, I took some of my own advice and did 2 weeks - one for younger children and one for older children. Shrek was the second day of camp for the older kids and was one of the grossest of the week!
This menu was designed for 4th, 5th, and 6th graders but could be adapted to any age.
Moldly (Spinach & Artichoke) Dip
Fresh (Caramel & Marshmallow) Earwax
Swamp Rat (Chicken) Nuggets & Donkey's Waffles
Gingy (Gingerbread Cookies)
I did not get a picture of the moldy dip but will include the recipe because it was delicious! We started the day by making this because it's a crockpot recipe.
Moldy Dip (aka Spinach & Artichoke Dip)
Two 8-oz. package cream cheese, cut into chunks
1/2 cup grated Parmesan cheese
4 cups shredded mozzarella cheese
1 cup mayonnaise
Two 14-oz. can artichoke hearts, drained and chopped
Two 10-oz. package frozen spinach, thawed
1/2 cup flat-leaf parsley, chopped
1 teaspoon garlic salt
Salt and pepper, to taste
Place all ingredients into a crockpot and cook on Low heat for 2 to 3 hours, or until creamy and hot.
1 pkg. (6 oz) purple jello
3 envelopes unflavored gelatin
3 cups boiling water
3/4 cup whipping cream
green food coloring, as needed
100+ plastic straws with bendable necks
In a medium, heat safe mixing bowl, stir together plain and flavored gelatin powders. Pour the boiling water over the gelatin, stirring until it is fully dissolved. Allow the gelatin to cool for about 15 minutes, until it is slightly warm but not beginning to set. Stir in the whipping cream. Stir in the green food coloring until you get the desired color.
Place your container of straws in a larger dish to catch any possible spills. With your container of straws prepped, gently pour the jello mixture over the straws.
Chill the jello straws for at least 8 hours.
Remove the container from the refrigerator and run the sides under warm water until you can pull the straws and jello blob out of the container. This is the messy part – gently extract each straw from the mess and holding the top of the straw tightly with one thumb and forefinger, use the other thumb and forefinger to tightly apply pressure down the entire length of the straw thereby propelling the jiggly little worm from the straw.
Place the jello worms on a baking tray lined with wax paper or in a chilled bowl.
Fresh Ear Wax (Caramel & Marshmallow)
Thread marshmallows on tooth pics – one on each end. Carefully dip just the end into the caramel sauce, set aside on a piece of waxed paper until set.
Swamp Rat (Chicken) Nuggets & Donkey's Waffles
For the nuggets:
1 lb boneless, skinless chicken breasts, cut into 1″ pieces
1 Tbsp potato flakes
1/3 cup cold water
1 tsp garlic salt
1/8 tsp black pepper
3/4 cup finely crushed corn flakes (from 2 1/2 cups cereal)
1/4 cup finely grated Parmesan cheese
For the waffles:
Homemade Waffle Batter
1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
2 large eggs
1 3/4 cups milk
1/2 cup melted butter
2 tsp vanilla
Maple syrup, for serving
Preheat oven to 375˚F. Line a baking sheet with parchment paper.
Place corn flakes in ziplock and crush with rolling pin until finely crushed. In a shallow bowl, stir together crumbs and Parmesan.
In the bowl of a food processor, combine chicken pieces, potato flakes, water, garlic salt, and black pepper. Pulse until chicken is finely chopped.
With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into the bread crumbs, pressing gently for crumbs to adhere.
Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving.
While the nuggets bake, prepare the waffles.
In a large mixing bowl combine all wet ingredients together. Beat until well blended. In another bowl add all dry ingredients and slowly start to add them to the wet ingredients
Mix all ingredients until everything is wet and well mixed (but don't overmix). Cook in a waffle maker according to makers instructions.
Cut each waffle into small pieces and thread onto skewers with the cooked nuggets. Serve with maple syrup for dipping.
Green Hawaiian Punch
Tapioca pearls, in various colors (cooked ahead of time)
Gummy worms & gummy fish
In a pitcher, thin out green punch with seltzer water and refrigerate.
In clear glasses, let the kids add their choice of tapioca balls to the bottom along with a couple worms or fish. Set aside.
When ready to serve, pour green drink into cups and serve.
We also made Gingy - or gingerbread men - and did not get a picture of any of the finished products. This is the recipe we used - it was perfect!
Gingy (Gingerbread Men)
1 cup butter, softened
1.5 cup packed dark brown sugar
2/3 cup molasses
4 tablespoons water
3-1/3 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
Don't miss the other themed day already posted!
Next up... Willy Wonka!