4 Special Treats for Father's Day - Kids Get Creative in the Kitchen

You know what they say… the quickest way to a dad’s heart is through his stomach. If your kids are looking for something to make for Dad for Father’s Day, we have some great ideas for some dishes that school-aged kids can cook (with adult help and supervision) from two professional chefs who also know what kids can and like to cook, a chef's hat kids can make so they look the part, and even a recipe for moms to cook, too!

Rebecca Newell, Executive Chef at The Beehive, offers this dish that looks fancy but is simple and hearty.

Bacon and Scallion Quiche with Cheddar

Who says real men don't eat quiche..... We always offer a quiche for brunch at Beehive, and this one is manly!


  • 2 cups of flour
  • 8 tablespoons of cold butter
  • 1 teaspoon of kosher salt
  • Pepper to taste
  • Cold water

Quiche Custard

  • 4 cups of cream
  • 8 eggs
  • 1 slice of bacon
  • 2 bunches of scallions, chopped
  • 1/2 teaspoon of nutmeg
  • 2 cups of Monterey Jack cheese, grated


  1. Crisp up the bacon under the broiler; when cool, roughly chop or crumble it.
  2. Preheat the oven to 350 degrees.
  3. In a food processor, pulse the flour with butter until butter is dissolved in flour.  
  4. Add salt and pepper if desired.  
  5. Slowly drizzle in cold water until a ball of dough is formed.
  6. Mix together with a fork or wire whisk 4 cups of cream and 8 eggs. Season with salt, pepper and nutmeg.  
  7. Using a 2-quart baking dish, spread out your dough using your fingers, pressing it evenly so it covers the bottom and halfway up the sides.  
  8. Sprinkle the chopped bacon, scallions and cheese over the dough.  
  9. Carefully pour in the cream mixture and stir around the ingredients with your fingers. 
  10. Bake in the preheated oven for 30 minutes or until firm.  
  11. Cool, cut, and serve with a green salad.

And from Fiona Bird, Masterchef and the founder of Stirrin' Stuff, a charity dedicated to teaching cookery skills and an understanding of nutrition to primary school children, two fun recipes from her cookbook, Kids' Kitchen: 40 Fun and Healthy Recipes to Make and Share (available through Barefoot Books). The “book” includes 40 delicious and nutritious recipes are displayed on laminated, wipeable, full-color cards, all stored in a sturdy box.

Cool Berry Smoothie
Makes 4 glasses
Making Time: 7 minutes

This recipe uses tofu instead of milk or yogurt. The Chinese have been cooking with tofu for over 2,000 years. It is made from soy beans, is low in fat and high in protein and vitamins.

What to find:

  • 3 oranges
  • 1 large passion fruit
  • 1 medium banana
  • 4 oz tofu
  • 1 ½ cups frozen berries
  • Honey (optional)

Tools you’ll need:

  • Cutting board
  • Vegetable knife
  • Juicer
  • Measuring jug
  • Teaspoon and table knife
  • Bowl
  • Blender
  • Strainer

What to do:

  1. Cut the oranges in half and twist them around the juicer to get the juice out
  2. Cut the passion fruit in half, scoop out the juice, pulp and seeds and put them into a bowl
  3. Peel the banana and cut it into 6 chunks. Cut the tofu into small pieces
  4. Put all of the ingredients, including the frozen berries, into the blender. Make sure that the lid is on properly and that your hands are dry. Blend using the pulse button, until your mixture is smooth. Be Careful. The frozen fruits may make the machine move.
  5. Taste and add a little honey if you want to.

Yummy Hot Bananas

Makes: 4
Making Time: 10 minutes
Cooking Time: 10-15 minutes

Bananas taste great hot or cold and they’re packed with vitamin B6 to keep your blood healthy. Try this simple, delicious recipe to make sure you get plenty of this fabulous fruit.

What to find:

  • 4 ripe, medium bananas
  • 8 tsps light brown sugar
  • Large pinch ground cinnamon

Tools you’ll need:

  • Cutting board
  • Vegetable knife
  • Teaspoon
  • Small bowl
  • Aluminum foil

What to do:

  1. Set oven to 400 degrees F
  2. Take a knife and draw a line down the center of each banana. Make a small slit at each end of the line.
  3. Gently pull the peel back but be careful: you want the banana to stay in its peel
  4. Use the end of a spoon to gently squish the banana down into the skin
  5. Put the sugar into a small bowl and take a large pinch of cinnamon. Mix it into the sugar with a teaspoon
  6. Sprinkle the sugar evenly into the 4 bananas (about 2 tsps for each banana)
  7. Pull the skin back over the filling and put each banana into the center of a piece of tinfoil. Pull up the sides and scrunch them together to make a packet.
  8. Bake in the oven for 8-10 minutes until the skin is dark and the sugar has dissolved.
  9. Allow the foil to cool for 5 minutes. Unwrap the foil and use a spoon to eat the yummy banana.

Tip: Eat with vanilla ice cream or frozen yogurt for an extra special treat.

Looking the Part

Kids who want to look the part as they put together their creations can make their own chef’s hat to wear.

And moms, Chef Newell offers an elegant, yet simple, dish the whole family will love:

Steak au Poive

Easy and simple and perfect for a family treat….We love to serve this at the Beehive!


  • 4 Tablespoons of of black or green peppercorns
  • 4 7 oz beef fillets
  • or
  • 4 NY strips, 12 oz
  • 1/2 cup of butter
  • 1/2 cup of brandy
  • 2 cups of beef stock
  • 1 cup of heavy cream
  • 1 teaspoon of tarragon


  1. Grind peppercorns in coffee grinder or blender until just coarse.  Put the peppercorns on a plate and push one side of the beef onto the peppercorns to create a crust of pepper. 
  2. In a large skillet, melt the butter until brown and bubbly.  Add meat and sear 3-4 minutes on each side for medium rare.  (if you have thicker cut fillets or steak put in the oven at 350 for one minute to take off the chill)
  3. Let meat rest in a cool spot like a plate on the counter or cutting board.
  4. Let pan cool and add brandy.
  5. Turn the flame back on or heat and simmer slightly.  
  6. Add beef stock and reduce by half.  
  7. Add cream and simmer for 5 minutes.  
  8. Add salt and pepper and tarragon.
  9. Serve with a salad and fries.

- Originally published June 2012

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