Best 8 Craze E Potato Salad Boats Kid Friendly Recipes

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**Craze-E Potato Salad Boats: A Kid-Friendly Twist on a Classic Dish**

Classic potato salad gets a fun and kid-friendly makeover with these Craze-E Potato Salad Boats. Made with simple, wholesome ingredients, these colorful and creative potato boats are sure to be a hit with kids of all ages. With a variety of easy-to-follow recipes to choose from, you can customize the potato salad to your liking, adding your favorite vegetables, proteins, and seasonings. From a classic potato salad filling to a Mexican-inspired fiesta filling, these potato salad boats are a versatile and delicious way to enjoy this classic dish. So grab your favorite toppings and get ready to create a fun and flavorful meal that the whole family will love.

Let's cook with our recipes!

CRAZE-E POTATO SALAD BOATS - KID FRIENDLY



Craze-E Potato Salad Boats - Kid Friendly image

Getting kids to eat healthy is easy when you make it fun. They won't care that it's good for them. How about a Regatta, with Salad Boats. Easy enough to assemble, the kids might want in on the action. Created for the Craze-E Salad Contest.

Provided by Diana 2

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 new potatoes
1/2 teaspoon salt
4 French style green beans, fresh
1/4 cup plain yogurt
1 tablespoon chives, finely chopped
salt and pepper (optional)
6 jumbo pasta shells, cooked al-dente
1 hard-boiled egg, sliced
1/8 cup sweet red pepper
1 tablespoon mild cheddar cheese, shredded
1 carrot, cut into long thin sticks
3 leaves lettuce, wavy

Steps:

  • Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
  • Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain.
  • Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
  • Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
  • Now to decorate:.
  • Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
  • Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship).
  • Cut the red pepper into small squares and place them on their edges, along both sides of the shell.
  • Sprinkle the shredded cheese on top of the potato mixture.
  • Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
  • Chill until ready to serve.

FANCY PANTS BURGER



Fancy Pants Burger image

Ground meat of your choosing, cheese and tomato sauce but fixed up 'fancy'. My grandma use to make this for me when I was a child. Kid friendly, easy and good.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs lean ground meat
1 cup cheese, grated
8 ounces tomato sauce
1 tablespoon brown sugar

Steps:

  • Form 8 patties from the ground meat. I usually use ground chicken breast or lean ground sirloin. Ground turkey is ok but it is going to be very soft so you may want to add some bread crumbs to firm it up- A mix of ground meats works well too.
  • Place cheese in the center of 4 of the patties.
  • Top each cheese topped patty with a non cheese topped patty and pinch edges to seal all the cheese inside.
  • In a hot non stick pan add 1 tsp of salt- this will keep the grease from settling in the burgers- Gramma trick!
  • Fry the patties on each side until browned and cooked through.
  • Remove patties and keep them warm on a paper towel lined plated.
  • Drain grease from pan and add tomato sauce and brown sugar.
  • Cook until sugar is dissolved and sauce is warm. Add salt and pepper to taste- can also add some garlic and onion powder as well- to taste.
  • Return the patties to the pan with the warm sauce turning once to coat.
  • Spoon sauce on top of each patty when serving.
  • When you cut into the patty the cheese will melt out! YUM.
  • NOTE: Try other 'stuffings' inside these fancy burgers. Great way to sneak veggies in as well! Try adding some diced mushrooms, green peppers, broccoli, carrot, etc -- aqnd use as much or as little cheese as you like --.
  • Experiment! Try pizza sauce/ mozzarella.
  • spaghetti sauce/parmesan.
  • tomato soup/monterey jack.
  • mushroom soup/smoked gouda.
  • the possibilities are endless- Have fun!

Nutrition Facts : Calories 120.3, Fat 7, SaturatedFat 4.3, Cholesterol 18.1, Sodium 573.3, Carbohydrate 8.8, Fiber 0.9, Sugar 5.8, Protein 6.3

OREO COOKIE TURKEYS



Oreo Cookie Turkeys image

Build an Oreo turkey with Oreos, candy and frosting. This would be a fun activity for (school-age) kids at a Thanksgiving gathering to put these together. They can display them at their dinner place and eat them for dessert....if they can wait that long. The recipe I am listing will be to make one dozen turkeys.

Provided by Pam-I-Am

Categories     Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

24 Oreo Double Stuff cookies
12 miniature peanut butter cups
12 malted milk balls
1 cup candy corn
4 ounces chocolate frosting
4 ounces white frosting
red food coloring

Steps:

  • Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
  • Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
  • For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
  • Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.
  • Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.
  • Take a small amount of the white frosting in a separate dish. Mix in red food coloring.
  • Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.
  • Your turkey is complete!

Nutrition Facts : Calories 242.3, Fat 11.7, SaturatedFat 3, Cholesterol 0.4, Sodium 150.9, Carbohydrate 34, Fiber 1, Sugar 26.7, Protein 1.9

NEW POTATO SALAD WITH AVOCADO DRESSING



New Potato Salad With Avocado Dressing image

Created for Craze-E Salad Contest; sub category is --Picnic Salad at the Park. This is a happy marriage of two favorite recipes: potato salad and avocado dressing. And of the course, the bacon and hard cooked eggs make it perfect!

Provided by Mama Cee Jay

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs potatoes, new white, cleaned but not peeled
1 avocado, peeled and quartered
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1 shallot, peeled, halved
1 tablespoon fresh tarragon, leaves
1 teaspoon fresh thyme, leaves
1 tablespoon fresh parsley, flat leaf, leaves
1 teaspoon kosher salt
3 dashes fresh ground black pepper
2 eggs, hard cooked, peeled and diced
4 slices bacon, thick sliced, cooked, cooled and chopped
1/2 cup sweet peas, if frozen then thaw, if fresh, cook until tender but not mushy
1/2 cup green onion, chopped
salt and pepper, if desired

Steps:

  • Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
  • Drain and cool potatoes on paper towel lined baking sheet.
  • In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
  • Taste and adjust seasoning if desired.

Nutrition Facts : Calories 502.7, Fat 31.8, SaturatedFat 6.1, Cholesterol 80.8, Sodium 487.9, Carbohydrate 46.5, Fiber 8.3, Sugar 3.1, Protein 10.3

ZIPPY POTATO SALAD



Zippy Potato Salad image

Make and share this Zippy Potato Salad recipe from Food.com.

Provided by Elmotoo

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs new potatoes
3 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shallot, minced
1/4 cup chopped garlic scape, if available
1/4 cup spring onion, chopped
6 hard-boiled eggs, peeled & roughly chopped
1 chipotle chile in adobo, minced & mashed well
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup prepared mustard, grainy is my favorite

Steps:

  • Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
  • Stir in chopped vegetables & eggs.
  • Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
  • Chill until serving time.

HOMEMADE BEEFARONI



Homemade Beefaroni image

Make and share this Homemade Beefaroni recipe from Food.com.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups uncooked elbow macaroni
1 lb lean ground beef
2 cloves garlic, minced
1 medium onion, minced
2 cans condensed tomato soup
1 (10 3/4 ounce) can water
2 teaspoons sugar
salt and pepper

Steps:

  • Cook macaroni and drain.
  • Brown together the ground beef, onion and garlic.
  • Drain if needed.
  • Mix in the soup, water and sugar to the beef mixture.
  • Add the cooked macaroni and stir.
  • Taste and add salt and pepper.
  • Cook over medium heat for 15 minutes, stirring often.

Nutrition Facts : Calories 253.3, Fat 6.5, SaturatedFat 2.5, Cholesterol 36.9, Sodium 334, Carbohydrate 32.3, Fiber 2, Sugar 8.5, Protein 16.2

PARTY SALAD BOATS



Party Salad Boats image

Perfect for a buffet party because it turns salad into a finger food! If the onions aren't mild enough, saute them in olive oil first.

Provided by puppitypup

Categories     Potluck

Time 2h

Yield 24 boats, 12 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 1/2 teaspoons lemon juice
1 teaspoon italian seasoning
1 pinch kosher salt
2 pinches fresh ground pepper
1/2 teaspoon minced garlic
2 1/2 tablespoons parmesan cheese
1/4 mild red onion, sliced thinly
1 large head green leaf lettuce
1 cup chopped tomato
1/4 lb thinly sliced pepperoni
2 (4 ounce) cans sliced olives
1/2 lb queso ranchero or 1/2 lb feta
garlic salt
1 (12 ounce) package jumbo pasta shells
1 tablespoon kosher salt
4 quarts water

Steps:

  • Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
  • Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
  • Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
  • Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
  • (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
  • Fill the pasta shells.

POTATO SALAD



Potato Salad image

Provided by Leah Chase

Categories     Egg     Mustard     Potato     Side     Quick & Easy     Mardi Gras     Mayonnaise     Celery     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

4 medium white potatoes
1 tsp. salt
1/2 tsp. white pepper
3 hard-boiled eggs (chopped)
1 cup chopped celery
1 tbsp. chopped parsley
1 tbsp. chopped dill pickles
1 tbsp. yellow mustard
1/2 cup mayonnaise
Lettuce leaf

Steps:

  • Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for potato salad boats because they are firm and hold their shape well. You can also use Yukon Gold potatoes, but they may be a bit more delicate.
  • Cook the potatoes until they are tender, but not mushy: You want the potatoes to be cooked through, but you don't want them to be so soft that they fall apart. If you're not sure if they're done, insert a fork into the center of a potato. If it goes in easily, the potatoes are done.
  • Let the potatoes cool slightly before handling them: This will help prevent them from breaking apart.
  • Use a variety of toppings: The possibilities are endless when it comes to toppings for potato salad boats. Some popular choices include bacon, cheese, sour cream, chives, and chopped hard-boiled eggs.
  • Get creative with your presentation: Potato salad boats are a fun and easy way to serve potato salad. You can arrange them on a platter or in a muffin tin. You can also use different colors of potatoes to create a festive look.

Conclusion:

Potato salad boats are a delicious and kid-friendly way to enjoy potato salad. They are easy to make and can be customized to your liking. With a little creativity, you can create a fun and festive dish that everyone will love.

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