Delicious Recipes For Your Kid's Birthday Party

It's that time of the year again: your daughter's birthday! Treat her and her friends to yummy party food with our super easy recipes.

Sausage Meatball and Cheese Sliders

(Makes 20-25 sliders)

For the Meatball Slider:

• 500 g ground beef chuck
• 200 g fresh Italian sausage, minced
• 100 g bacon, minced
• 1 tbsp garlic powder
• 1 tsp onion powder
• 2 tbsp Worcestershire sauce
• 1 tbsp mustard
• ¼ tsp fine white pepper
• 2 eggs, beaten
• 2 tbsp bread crumbs
• ½ cup flour   

For assembly:         

• 20-25 pcs dinner rolls
• ½ cup Japanese mayo
• ½ cup tomato catsup
• 100 g fresh lettuce
• 5-6 pcs sliced cheddar cheese squares, each sliced into 4 triangles

Meatball:

1. Combine all ingredients except for flour. Mix together well. Marinate in the refrigerator for at least 1 hour.
2. Using damp hands, roll 2 tablespoons each of the mixture and roll into a ball.
3. Roll meatballs in flour. Set aside.
4. Heat frying pan over medium fire. Right before frying, sprinkle meatballs with fine salt. Deep fry for about 8-10 minutes, making sure that the heat stays between low to medium so that the coating does not burn easily.
5. Dry excess oil with paper towel.

Sliders:

1. Split open dinner rolls and spread each side with Japanese mayo and catsup.
2. Toast in the oven for about 3 minutes.
3. Line the bottom of each roll with lettuce, then layer with meatball, cheese and top bun.
4. Secure sliders with a toothpick.

Crazy Cut Chicken Nugget Skewers with Assorted Dips

• 1 kg frozen chicken nuggets in assorted shapes
• 100 g fresh seedless grapes
• 1 pc Valencia or Navel orange
• 20-25 pcs small barbeque sticks 

1. Fry chicken nuggets according to package directions.
2. Wash fruits well. Remove grapes from stem. Set aside.
3. Slice Valencia orange in wedges, then cut each wedge into 3. Set aside.
4. Alternately thread cooked chicken nuggets, grapes and sliced orange pieces on barbeque sticks.
5. Serve with assorted dips. 

DIPS:

Teriyaki Sauce

(Makes 3/4 to 1 cup)

• ½ cup Japanese soy sauce
• ¼ cup water
• 1 tbsp brown sugar
• ¼ cup white sugar   
• ½ cup crushed pineapple (with juice)
• 2 tsp grated ginger
• 1 tsp minced garlic
• ½ tbsp cornstarch dissolved in 1 tbsp water

Combine all ingredients, except cornstarch in a saucepan on medium heat until the sugar is dissolved. Add cornstarch-water mixture and simmer until thickened, about 3 -5 minutes.

Sweet & Sour Sauce

(Makes 1 to ½ cups)

• ¾ cup white sugar
• ½ cup apple cider vinegar
• ¼ cup ketchup
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tbsp cornstarch dissolved in 1 tbsp water

Whisk together all ingredients, except cornstarch in a saucepan on medium heat until the sugar is dissolved. Add cornstarch-water mixture and simmer until thickened, about 3-5 minutes.

Lemon-Garlic Dip

(Makes 1 cup)

• 8 cloves garlic, crushed and minced
• ½ tbsp lemon juice  
• 1 cup mayonnaise
• 1/4 cup sour cream
• 4 tsp chopped fresh chives

Mix together all ingredients well. Cool in the refrigerator for about 1 hour before serving.

Oven Baked Parmesan Fries with Truffle Oil

(Makes 10 servings at 100 g per serving)

• 1 kg frozen stealth fries (with skin)
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• ¼ tsp fine salt
• 1 tsp dried crushed parsley                       
• 50 ml white truffle oil

1. Preheat oven to 350° Celsius for 10 minutes.
2. Place frozen potatoes in a large bowl.
3. Mix oil, and salt then toss with potatoes. Arrange in a single layer on a large baking sheet covered with wax paper.
4. Bake for 20-25 minutes or until golden brown, stirring once.
5. Sprinkle with Parmesan cheese and dried parsley. Drizzle with truffle oil then toss lightly.
6. Serve immediately.

Milkshake Shots

Strawberry Cheesecake Milkshake

(Makes about 6 to 8 80 ml milkshake shots)

• 400 ml vanilla ice cream
• ¾ cup cream cheese, softened
• 1 cup fresh milk
• 1 tsp pure vanilla extract
• 400 g frozen strawberries
• 1 tsp grated lemon zest
• Fresh strawberries (optional garnish)
• Cheesecake chunks (optional garnish)                       

1. Blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, about 1 to 2 minutes.
2. Place in mason jar shot glasses. Garnish with fresh strawberries and cheesecake chunks. Serve immediately

 

Recipe development by Aby Nachura 

Styling by  Angelique Abesamis-Castro

Photography by Paulo Valenzuela

 

This article originally appeared in Working Mom. Changes have been made for Metro.Style.