This kid-friendly recipe will bring a smile to your child's face. Bonne Maman combines carefully selected fruits and natural sugars with a traditional recipe to make unique preserves and jellies. The all time classic recipe of a peanut butter and jelly sandwich has never tasted so good. 

Ingredients:

2 slices of bread

1 tbsp peanut butter

2 tbsp Bonne Maman Strawberry Preserve or Bonne Maman Muscat

Directions:

Spread one slice of bread with peanut butter.

Swirl Bonne Maman on peanut butter.

Cover with the other slice of bread.

Have your kids devour the sandwich!

Ingredients:

1/3 stick unsalted butter, melted

1/3 cup sugar

1/3 cup milk, warmed

4 heaping tablespoons of Rapunzel Cocoa Powder

2 packs Jules Destrooper Butter Crisps

3 tbsp of coconut flakes

Directions:

Break the cookies into small pieces, but do not crumble.

In a large bowl, combine all ingredients except for the cookies. Make sure the milk is warm to avoid caking of the butter. Stir the mixture well. Add broken cookies into the mixture while stirring gently. Cover all the cookie pieces with the mixture.

Place a large piece of plastic wrap on a flat surface. Make sure edges of the wrap overlaps. Pour the mixture over the plastic, forming a long log. Wrap the plastic around the mixture. You can also shape it as a circle, triangle or square. Gently squeeze from all sides. It will reduce to almost half of the loose log you started with. This will get rid of the air bubbles inside and the log will feel solid. Then roll the wrapped log to make sure it is a well rounded cylinder.

Place the log in the freezer for at least 2 hours. When ready to serve, take it out, unwrap the log. Sprinkle coconut flakes on a flat surface. Roll the log on coconut flakes. Cut into slices and enjoy! 

1. The key to a hassle-free picnic is to bring dishes and utensils that travel well or are disposable (think green, buy biodegradable). A blanket and napkins are also necessary.
2. It is better to pack food that can be served cold such as salads, sandwiches, crackers and fruits. 
3. Use resealable containers and always remember to place heavier items (food containers, cheese, beverage...) on the bottom and lighter ones (sandwiches, fruits, crackers) on top. This way you keep the balance and won't have any of your food smashed. 
4. July and August are usually the hottest months of summer, therefore; you'll need to protect yourself from the heat by bringing lots of liquid and ice with you in a cooler. Be generous on the amount of water and other beverages you pack, you want to stay hydrated. 
5. With being outdoors, you should apply sunscreen 20 minutes prior to leaving the house and make sure to re-apply depending on for how long you are outside. 
6. You might also want to pack a bug spray to keep mosquitoes away. There are great homemade natural recipes you can use against mosquitoes as well.

When schools are on break, sitting at home all day can be boring for your kids. Add a little excitement to their day by inviting them into the kitchen to have a fun family event from start to finish. Your kids can break up and mix things under your supervision. You can also ask them to contribute to the recipe with their unique ideas. Keep reading to find a fantastic recipe that you and your kids can prepare together for a great family dinner! 

Dough Ingredients:

1 cup warm water

1 pack (7 grams)  active dry yeast

1 Tbsp  DaVinci extra virgin olive oil

1 Tbsp sugar

1/2 tsp salt

4 1/4 - 4 1/2 cups all purpose flour

Topping Ingredients:

1/2 cup

1/4 cup ricotta cheese

1 cup grated mozzarella cheese

2 DaVinci roasted red peppers, sliced

1 14 oz. can Reese quartered artichoke hearts

2 tsp fresh or dried oregano

Directions:

Step 1

Preheat oven to 425ºF. Don't let your kids go near the oven. Mix water and yeast in a large bowl until yeast has fully dissolved. Have your kids stir in oil, sugar, and salt. Gradually add flour, stirring until a dough is formed. When dough begins to pull from the sides of the bowl, remove and begin kneading by hand, for about ten minutes. Kids love to play with dough so let them knead. It may be necessary to add more flour to keep dough from sticking to work surface. Place dough back in bowl, cover with a damp towel and move to a warm spot for thirty minutes.

Step 2

When thirty minutes have passed, dough should be doubled in volume - if not, allow more time to rise. Punch dough down and knead for an additional two minutes. Stretch dough or roll with a rolling pin to cover the surface of a lightly oiled 14-inch pizza pan.

Step 3

In a small bowl, have your kids mix pesto and ricotta. Spread evenly over the surface of dough, leaving a one-inch crust around the perimeter. Sprinkle mozzarella over pesto, top with peppers and artichokes and season with the oregano. Be creative and make smiley faces on pizza with toppings. Bake pizza for ten to fifteen minutes, or until crust is golden brown.