Creative Recipes to Cook With Grandkids

Enjoy delicious fun and quality time with kids in the kitchen.

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Published April 09, 2026
Michelle Kondrich

I started cooking with my grandchildren when they were old enough to stand on a step stool and crack an egg into a bowl. They quickly learned to measure ingredients (great for developing math skills!) and to cook foods at the proper temperatures to achieve the right consistency (a science lesson!).

Our kitchen collaborations also give them confidence, teach them to be adventurous with different flavors and foster a healthy relationship with food and better eating habits. Most importantly, it's a meaningful bonding time with grandparents and grandchildren.

Before planning a cooking date, of course, discuss safety measures by teaching kids how to use utensils, potholders, and kitchen appliances. Your co-chefs should be old enough to understand directions.

Here are four favorite recipes our intergenerational family loves to make and eat.

Broccoli Pasta Bake

This creamy pasta dish is always a crowd-pleaser for all ages. Serve with a side salad and some crusty bread to round out the meal. 

Serves 4

1 large bunch of broccoli, washed 

4 cups pasta shells

4 tablespoons butter

1 cup heavy cream

1 cup grated parmesan cheese

Carefully remove the stems of the broccoli and, using a child-safe knife, chop the florets into smaller, bite-sized pieces (it should make roughly 4 cups). Set aside. Pour 5-6 quarts of water into a large pot. Bring the water to a boil, then add the pasta slowly to the pot to prevent splashing. Boil pasta 3 minutes. Add the broccoli pieces and cook for another 7 minutes or until tender. Turn the heat off and remove the pan from the stove (depending on the child's age, an adult may need to do this step). Drain the broccoli and pasta in a colander, then return it to the pot once all the water has drained. Stir in the butter until melted, then stir in the cream until it coats the pasta evenly. Add the parmesan cheese and stir until well combined. Add extra cheese if desired and a pinch of salt if needed. Transfer to a serving bowl.

Lemon Shrimp Kabobs with Sunflower Rice

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My grandkids enjoy skewering the shrimp for this dish, and they love adding sunflower seeds, which give the rice a unique flavor. (Depending on the grandchild's age, an adult may need to help make the rice.)

Serves 4

For the rice: 

4 tablespoons butter

1 cup rice

2 2/3 cups vegetable or chicken broth

3 tablespoons grated parmesan cheese

1/4 cup sunflower seed kernels

Salt to taste

Melt 2 tablespoons of butter in a saucepan over medium heat. Add rice and stir until all the grains are glistening with butter. Slowly pour the broth over the rice, stir once, then bring to a boil. As soon as it starts to boil, turn the heat down to low and let it simmer for 40-50 minutes. Turn the heat off and remove the pan from the stove. Carefully lift the steaming lid and add the remaining 2 tablespoons of butter, parmesan cheese and sunflower seeds, plus salt, if needed. Stir to combine and serve with the shrimp. 

For the shrimp: 

1/2 pound shelled, deveined shrimp

2 tablespoons lemon juice

1 1/2 teaspoons minced garlic 

2 tablespoons olive oil

1/4 teaspoon ground cumin

1/4 teaspoon salt

Pinch of black pepper

While the rice is cooking, place 4 wooden skewers in a shallow dish. Cover with water and let soak until you are ready to use them (this keeps the skewers from burning while cooking). Place shrimp in a bowl and toss with lemon juice and garlic. Add the oil and seasonings, then stir again until the shrimp are evenly coated. Remove the skewers from the water and thread the shrimp onto them, dividing them evenly among the four skewers. Roughly 5-10 minutes before the rice is done cooking, preheat the broiler to high. With an adult's help, place shrimp skewers on a broiler pan, then place the broiler pan under the heating rack about 4-6 inches below the heat. Broil the shrimp until they turn pink and are slightly browned, about 3-4 minutes. Turn the broiler off and carefully transfer the shrimp skewers to a serving platter. Serve with sunflower rice on the side. 

Chicken Pot Pie

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This super-simple recipe is a family favorite for its creamy chicken filling and buttery crust. It's also easy enough for younger children to make with adult supervision.

Serves 4-6

4 cups cooked, chopped chicken

2 cups frozen vegetables (peas and carrots work best)

1 teaspoon dried thyme

Pinch of black pepper

1 (10.5-ounce) can low-sodium cream of chicken soup

1 (10.5-ounce) can low-sodium cream of mushroom soup

1 (8-inch) tube refrigerated crescent dough

2 tablespoons melted butter 

Preheat oven to 375. In a large bowl, mix the chicken pieces with the frozen veggies. Add thyme, black pepper, and the two soups. Stir until blended. Pour mixture into a greased 9x13 baking dish. Carefully unroll the crescent dough and stretch it across the chicken mixture (the dough might not reach the edges of the pan, but that's okay!). Dip a pastry brush into the melted butter and brush over all the dough. Bake for 25-40 minutes or until the dough is golden brown and the filling is warm. (If the dough is cooked but the filling isn't, cover it lightly with foil and continue cooking until the filling is warm.) Let stand 5 minutes before serving.

Cheeseburger Stuffed Bell Peppers

Since my grandkids love a good cheeseburger, I incorporate those same flavors into a healthy vegetable for dinner. You can use any color bell pepper you like, but we prefer the sweeter red, orange or yellow peppers. The kids can't resist the gooey cheese topping!

Serves 4

4 large bell peppers

1/2 pound ground beef

1/4 cup onion, diced

2 cups cooked white rice

1 (6-ounce) can tomato paste

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup beef broth

1 1/2 cups shredded cheddar cheese

Preheat oven to 350. Using a child-safe knife, cut peppers in half lengthwise. Remove seeds. With adult supervision, cook the beef and onion together in a large skillet over medium-high heat for 5-7 minutes or until the beef is no longer pink. Stir in the rice, tomato paste, ketchup, Worcestershire, garlic, salt and pepper. After blending the ingredients together, scoop equal amounts of the beef mixture into each pepper half. Place peppers in a greased 9x13 baking dish. Pour beef broth over the peppers, then cover the dish with foil. Bake for 30 minutes. Remove foil and sprinkle the shredded cheese evenly over each pepper. Bake an additional 5 minutes, uncovered or until cheese has melted. Serve warm.

Now that you have these grandkid-approved recipes, gather together for a cooking date. You'll create special memories with them while passing down family recipes for generations to enjoy.

Marcia Kester Doyle is a Yahoo Life columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, USA Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful and many others. You can find her at marciakesterdoyle.com.