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Cooking with kids: mini dizzy dogs

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Parents often ask at what age they should allow their children to begin cooking with them. According to Elena Marre, owner of The Kid’s Kitchen in Chicago, IL, children can begin learning to cook at age 2.

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At an early age, children must be supervised by their parents while doing basic kitchen tasks, like pouring, sifting and stirring.

"All those kinds of things they enjoy so much in the sandbox can also be done in the kitchen with flour, whatever's being prepared," says Lori Nagel, the director of curriculum development for Young Chef’s Academy. "As long as their fine motor skills are up to the point of whatever it is that they're working with, and they can safely maneuver it, then they can do just about anything."

This is the first of a series of articles, accompanied by recipes, regarding cooking with kids. The benefits of doing so will be explored in future articles.

Why not try this simple recipe for mini dizzy dogs as one of the first things you make with your child. They make great appetizers.

Ingredients:

  • ½ sheet (8-ounce can) refrigerated crescent roll dough
  • 20 mini hot dogs or smoked sausages
  • ketchup and mustard

Directions:

  1. Preheat oven to 375ᵒ F.
  2. Line baking sheet with parchment paper.
  3. Slice dough rectangle lengthwise into 20 (1/4 inch) strips.
  4. Coil 1 dough rectangle around each hot dog and place on the prepared baking sheet,
  5. Bake 10 – 12 minutes or until light golden brown.
  6. Serve with ketchup and mustard for dipping.
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