Kid-Friendly Grilling Recipes

Ingredients: 

• 1 bag of frozen french fries
• 1½ Tablespoons melted butter
• ½ cup of shredded cheddar cheese
• ½ Tablespoons of crumbled cooked bacon
• non-stick foil

Instructions: 

1. In a large zip-top bag, combine the fries and melted butter. Shake well to coat. 
2. Cut four sheets of foil, about 10 inches long. Fold the sides to create a tray. Place fries inside. Loosely fold foil over the fries, leaving a large hole at the top for steam to escape. 
3. Place on hot grill and cover for 20-25 minutes until fries are crispy and baked through. Remove from the grill. 
4. Top each packet with a generous amount of shredded cheddar and crumbled bacon. 
5. Cook for 2-5 more minutes until the cheese is melted. 

Recipe from: Mom of 6

Ingredients: 

• 6 slices of bread 
• 1 cup thinly shredded cheese doesn’t have to be exact 
• 6 thinly slices of ham optional 
• 2 tbsp of butter 

Instructions: 

1. Trim the crust off the bread. 
2. Roll the bread flat. 
3. Add the shredded cheese on top or use something like American. You can add ham too if you like. 
4. Roll it up tightly. Use toothpicks if necessary to hold it together. 
5. Heat skillet over grill. Add the butter. Then place the grilled cheese roll-ups in the pan. 
6. Cook for 5 to 8 minutes, turning them periodically with tongs so they brown evenly. 
7. Remove and cut in half if you like. Serve! 

Recipe from: In the Kitchen with Matt

Ingredients: 

• 1/4 cup real maple syrup 
• 1 (20 ounce) can pineapple chunks or use fresh pineapple
• 2 cups of ham chunks
• Skewers , metal or wooden 
• 2 cups precooked rice

Instructions: 

1. If using bamboo skewers, soak for 15 – 30 minutes prior to filling with meat and fruit. 
2. Prepare grill per grill specifications 
3. Using a Kabob skewer, skewer pineapple and ham, alternating between the two. 
4. Grill kabobs for 10 – 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches. 
5. While kabobs cook, base with pure maple syrup, once per side. 
6. When heated through, serve immediately over rice. 

Recipe from: Nums the Word

Ingredients: 

• 12 flour tortillas, fajita size
• 3 cups shredded mozzarella cheese
• 1 cup pepperoni slices
• 3 cups pizza sauce divided
• optional parsley for serving

Instructions: 

1. Heat a skillet or griddle over grill.
2. Spray the surface with cooking spray and place one tortilla on the heated surface. 
3. Top the tortilla with ¼ cup of the shredded cheese and allow to melt. 
4. Once the cheese is melted, top with sliced pepperoni and ¼ cup of sauce. 
5. Sprinkle another layer of cheese, top with a second tortilla and flip once the bottom layer is crispy and golden. 
6. Cook the opposite side until golden brown. 
7. Use a pizza slicer or knife to slice and serve. Serve with remaining marinara for dipping. 

Recipe from: Princess Pinky Girl

Ingredients: 

• 4 Uncured Beef Hot Dogs 
• 16 pineapple chunks 
• 8 cheddar cheese cubes 
• 4 skewers 
• Optional: BBQ sauce or ketchup for dipping 

Instructions: 

1. Skewer hot dog pieces and pineapple chunks alternately onto 4 skewers. 
2. Spray grill pan or grill with nonstick spray and bring to medium-high heat.
3. Add skewers and cook 3 to 4 minutes. Flip, and cook another 3 to 4 minutes. 
4. Once cool enough to handle, pull the food off the grill and add cheese to each end of the skewer. 
5. Eat with your favorite hot dog dipping sauce! 

Recipe from: Mom to Mom Nutrition

Ingredients: 

• 1 pound refrigerated white or whole-grain pizza dough 
• ⅓ to ½ cup favorite pizza or thick pasta sauce 
• 12 prepared, frozen and thawed meatballs, cut in half 
• 4 tablespoons finely chopped green onion 
• ½ to ¾ cup shredded Italian three cheese blend 

Instructions: 

1. Divide dough in half. On a floured surface, roll into two 8-inch circles roughly. 
2. No need to create perfect circles. 
3. Oil grill grates and preheat grill to medium-low heat. 
4. Place the pizza crusts directly on the grill grates. 
5. Close cover and cook 1 to 3 minutes or JUST until the dough puffs and bubbles up in some places and starts to become firm. 
6. Remove crusts with tongs, turn over and place on baking sheet. 
7. Divide pizza sauce between both crusts and spread. 
8. Top with half the meatballs and green onion. 
9. Sprinkle each pizza with half the cheese. 
10. Return pizzas to grill, cover and grill for 3 to 6 minutes or until the crust is crisp (not burned!) and cheese is melted. 
11. Remove pizzas and cut into 4 slices each. 

Recipe from: Kim Galeaz

Ingredients: 

• 1 package (14-1/2 ounces) graham crackers, crushed 
• 1/2 cup butter, melted 
• 1 can (14 ounces) sweetened condensed milk 
• 2 cups semisweet chocolate chips 
• 1 cup butterscotch chips 
• 2 cups miniature marshmallows 

Instructions: 

1. Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. 
2. Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. 
3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover. 
4. Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover. 

Recipe from: Taste of Home