Hope you’ve enjoyed the past two months of Mini Chef Mondays.

It’s been such a great experience cooking with my kids on a regular basis. They’ve grown so much these past few months and their skills in the continue to improve with each week.

To celebrate the end of the year, we decided to highlight a recap of the past two month of cooking with my kids and share with you a recap of all the things we’ve created with my kids so far. 

We began the series right after Halloween and featured a fun way to use leftover Halloween candy with these Leftover Halloween Candy Peanut Butter Cup Granola Bars. 

We followed our premiere week with a breakfast favorite, Kid Friendly Egg in a Hole.

The very next week the kids celebrated their love of hummus with this deliciously easy Simple Pumpkin Hummus with Pita Chips.

With Thanksgiving right around the corner, we made a fun and tasty Thanksgiving Fruit and Cheese Turkey Centerpiece.

We were then introduced to the super cute book, Mother Bruce, and celebrated it with Bear Claw Cookies.

This Green Grinch Hot Chocolate was one of the most popular posts on my blog and did really, really well with my readers. I was so proud of this recipe because not only was it cute, but my kids were able to make it by themselves.

We kept in the Christmas spirit with Rice Krispie Christmas Wreaths.

Lastly, we finished the series for the year with a small deviation from human food recipes and made our festive, Magic Reindeer Food, in preparation for Santa.

It’s been a great two months of cooking with my kids. I hope you join us in 2016 and continue to cook with your Mini Chefs!