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Free Kids Party Food Ideas

Kids Party Food Ideas

Our philosophy with party food as with everything else is keep it simple. You may be a great cook but most kids will be too excited and hopefully too busy having fun to sit down to a gourmet meal.

  • BANANA PEANUT BUTTER ROLL UPS 
  • BANANA SPLITS 
  • BUGS IN RUGS 
  • CHICKEN NUGGETS 
  • CHOCOLATE NOODLE SPIDERS 
  • FRUIT KEBABS 
  • FRUIT PUNCH 
  • HONEY LEMON CHICKEN WINGS 
  • HONEY JOYS 
  • HOT CHOCOLATE WITH MARSHMALLOWS 
  • JELLIED ORANGES 
  • MARS BAR SLICE 
  • MERINGUES 
  • MINI CHEESE BURGERS 
  • POPCORN CARAMELS 
  • SUB SANDWICH 
  • TASTY PORK MEATBALLS 
  • TRAFFIC LIGHT SANDWICHES 

 

MARS BAR SLICE •

INGREDIENTS:

  • 3 Mars Bars
  • 90g Butter
  • 90g Rice Bubbles

Roughly chop the Mars Bars and place in a small saucepan with the butter. Cook over a medium heat until Mars Bars and butter have melted. Whisk together to combine the two. Place Rice Bubbles in a large bowl and pour over the Mars Bars mix. Stir well to combine and spoon into paper patty cases. Refrigerate until set


• BANANA PEANUT BUTTER ROLL UPS •

INGREDIENTS:

1/3 cup smooth peanut butter
2 tbspns honey
2 bananas sliced
2 large pitta bread halved
Spread peanut butter and honey on one side of the pitta bread. Top with sliced banana and roll up. Very young children cut rolls into smaller slices.

 
 
• TRAFFIC LIGHT SANDWICHES •

INGREDIENTS:

12 slices bread
Cream cheese spread
Cherry Tomatoes
2 slices cheese
2 gherkins sliced
Cut crusts from bread and cut bread in half to make 24 rectangles. Spread cream cheese over 12 of the rectangles and set aside.
Using a 2cm round cutter, cut out three circles, in a straight line, from each of the remaining rectangles. These will form the top of the traffic lights.
Cut thin slices from the ends of the cherry tomatoes, discard the centres, cut the cheese into 2cm squares and slice the gherkin thinly.
Place a slice of cherry tomato, cheese and gherkin on a rectangle with cream cheese spread and cover with a trafiic light top. Move if necessary the tomato, cheese and gherkin to line up with the holes.
Repeat with remaining filling and bread.

Makes 12.
 
• MINI CHEESE BURGERS •

INGREDIENTS:

6 slices of thick bread
60g melted butter
1 tablespoon tomato paste
1/3 cup grated cheese
Burgers:

250g mince beef
1 small onion chopped finely
1/2 teaspoon french mustard
1/2 teaspoon tomato sauce
1/2 teaspoon worcestershire sauce
Cut four 4.5cm rounds from each slice of bread. Brush with melted butter and bake uncovered in a moderate oven for 15 minutes or until crisp. While these are baking - combine all the burger ingredients in a bowl. Shape into 4cm patties and cook in frypan until brown on both sides and cook through. Spread bread rounds with a little tomato paste, top with burger and grated cheese. Just before serving place under griller until cheese is melted.

Makes 24.
 
• MERINGUES •

INGREDIENTS:

4 eggwhites
1 cup caster sugar
2 teaspoons cornflour
1 teaspoon vinegar
food colouring of your choice
edible coloured decorating balls
Preheat the oven to 150c. Place the eggwhites into a bowl of an electric mixer and beat until soft peaks form. Gradually add sugar, beating well between each addition until the mixture is thick and glossy. Sift the cornflour over the mixture and fold through with the vinegar and the food colouring. Line two baking trays with non stick baking paper. Spoon approx. 2 heaped tablespoons of mixture onto the trays for each meringue. Sprinkle with the coloured balls and bake for 30 minutes. Turn the oven off and leave meringues to cool in the oven.

(If you would like different coloured meringues simply split the mixture into different bowls after adding the vinegar and use the different colours.)

Makes 15.
 
• BUGS IN RUGS •

INGREDIENTS:

12 cocktail frankfurts
3 slices white bread (crusts removed)
1/4 cup melted butter
2 tablespoons poppyseeds(optional)
Preheat oven to 180c. Pierce frankfurts all over with a fork. Cut each slice of bread into quarters. Place a frankfurt across each slice of bread. Bring up edges and secure with a toothpick. Brush with butter and sprinkle with poppy seeds. Place on oven tray and bake for 10-15 minutes until bread is brown and crispy. Remove from oven and serve hot with tomato sauce. Remove toothpicks before serving to young children.
 
• BANANA SPLITS •

INGREDIENTS:

100g dark cooking chocolate
1/2 cup cream
4 small bananas
Vanilla ice-cream
Wafer biscuits.
To make chocolate fudge sauce, break the chocolate into small pieces and place in a saucepan with the cream. Place over a low heat and stir until the sauce is smooth. Set aside to cool.
Slice the bananas in half lengthways, place in individual serving bowls and top with ice-cream, fudge sauce and wafer biscuits. Top with one or all of the following : m&m's, chopped chocolate cookies, hundreds and thousands, jelly beans, crumbled crunchie bars and milo.
 
• SUB SANDWICH •

INGREDIENTS:

2 long baguettes
mayonnaise
sweet pickles
Filling suggestions:

Ham, Cheese, Tomato, Lettuce, Egg, Chicken etc.
You can fill the baguettes with whatever you think the kids will love.

To assemble cut each baguette into approx. 15 slits. Make sure you do not slice all the way through. Butter and put spread if using, on one side of the first slit and then every other slit after that. Stuff the filling into each slit that has the butter and spread on it. Leave the loaves whole and let the guests break off sandwiches to eat.
 
• POPCORN CARAMELS •

INGREDIENTS:

4 cups popped popcorn (unflavoured)
150g butter
250g packet jersey caramels
Line a 12 hole muffin pan with paper lined foil muffin cases. Place popcorn in large bowl. Place butter and jersey caramels in saucepan  and stir over low heat until mixture is smooth. Remove from heat and pour over the popcorn. Stir until popcorn is well coated. Spoon popcorn mixture into muffin cases and leave to cool.

Makes 12.
 
• TRAIL MIX •

INGREDIENTS:

Nutri-grain
Popcorn
Mini Pretzels
Crispix
Cheese and bacon balls
Mix all together in equal quantities. Kids will love to nibble on this mix.
 
• FRUIT PUNCH •

INGREDIENTS:

2 cups cold tea
2 cups orange juice
4 cups pineapple juice
2 x 1.25litre bottles lemonade
1 x 1.25litre bottle ginger ale
Ice cubes
Mix together the tea, orange juice and pineapple juice. Half fill a jug with this mix and then add in equal parts of lemonade and ginger ale. Add in ice cubes at the end.

 

 
 
• FRUIT KEBABS •

INGREDIENTS:

1 punnet strawberries
1/2 honeydew melon
1/2 rockmelon
1-2 bananas
1/2 cup vanilla yoghurt or creme fruche
2 tbspns passionfruit pulp
1 tbspn honey
1/4 tspn cinnamon.
Remove hulls from strawberries. Cut honeydew and rockmelon into 2cm cubes. Peel and slice bananas. Thread fruit onto skewers until it is all used.
Combine yoghurt, passionfruit pulp, honey and cinnamon in a small mixing bowl. Mix well. Serve with the fruit kebabs.
The skewers may be too sharp for small children so simply place all the fruit pieces on a platter with the yoghurt in a small bowl in the middle.

• HONEY JOYS •

INGREDIENTS:

3 cups cornflakes
1 tbspn butter
1 tbspn honey
1 tbspn sugar
Melt the butter, honey and sugar over a gentle heat. Mix into the cornflakes and spoon into patty cases. Bake for 5 minutes in a moderate oven until slightly brown.
 
• HONEY LEMON CHICKEN WINGS •

INGREDIENTS:

16 chicken wings, tips removed, jointed
1 tbspn olive oil
125ml lemon juice
3 cloves garlic, crushed
3 tbspns honey
Preheat oven to 200c. Place chicken in a large baking dish, toss with olive oil and season with salt. Roast in the oven for 30 minutes. Place lemon juice, garlic and honey in a bowl and stir to combine well. Pour over chicken and mix to make sure every piece is coated. Cook for another 20 minutes or until golden and cooked through.

Makes 16.

• CHICKEN NUGGETS •

INGREDIENTS:

2 cups cornflakes
2 tbspns plain flour
2 egg whites
500g chicken breasts
olive oil
Tomato or BBQ sauce for dipping
Preheat oven to 200c. Process cornflakes in a food processor until mixture resembles breadcrumbs. Place in bowl. In another bowl place flour and season with a little salt and pepper. In another bowl whisk the eggwhites with a fork until just a little foamy.

Remove any fat from chicken and cut into bite size pieces. Toss pieces in flour then dip in eggwhite and roll in the cornflakes until completely coated. Grease a baking tray with the olive oil and place nuggets on the tray. Bake in the oven for 10 - 15 minutes until crisp and cooked through.

Serve with tomato or BBQ sauce.

Makes approx. 12.

• TASTY PORK MEATBALLS •

INGREDIENTS:

500g pork mince
1 cup fresh breadcrumbs
3 tbspns tomato chutney
2 tbspns flat leaf parsley chopped finely
black pepper for seasoning
1 egg
2 tbspns olive oil
Preheat oven to 180c. Place all the ingredients except the olive oil into a bowl and mix with your hands to combine well. With damp hands take a small amount of mixture ( about the size of a walnut ) and shape into balls. Heat oil in a non stick frypan and cook meatballs over medium heat for about 3 minutes or until browned all over. Place meatballs onto a baking tray lined with baking paper and bake in oven for approx. 20 minutes or until cooked through. Serve with tomato or BBQ sauce for dipping.

Makes 20.

•JELLIED ORANGES •

Halve all the oranges and carefully remove all the pulp. The trick with these is to make sure you don't make any holes in the orange skin.
Make some jelly according to the packet directions and then let it cool slightly before pouring into the orange halves.
Let the halves set in the fridge and once set cut into segments. Use any colour you like but green and red jelly look really great.
sent in by Allison - Melbourne

• HOT CHOCOLATE WITH MARSHMALLOWS •

Use heatproof glasses and heat them by pouring boiling water into the glass and letting it sit for a couple of minutes. Pour out the water and place some good quality chocolate pieces into the bottom of the glasses. As the chocolate melts swirl around the glass and then add warmed milk and stir. Add small marshmallow pieces to the milk. Never add milk that has boiled. The perfect drink for a sleepover party.

• CHOCOLATE NOODLE SPIDERS •

INGREDIENTS:

70g plain crispy fried thin noodles (changs are great)
1/4 cup toasted shredded coconut
100g milk chocolate melts
2 tbspns 100's & 1000's
Line a baking tray with baking paper. Carefully break noodles into 5cm lengths and mix in a bowl with coconut. Place chocolate melts in heat proof bowl over a saucepan of simmering water and stir until melted and smooth. Pour over noodles and using a fork gently work through the noodles until all are well covered.

Drop heaped spoonfuls onto tray and sprinkle with the 100's & 1000's. Refrigerate until set.

Makes 12.
 
Have a few different choices for the kids to pick from. Where possible have all the food cooked or ready to be heated before the party - once the party starts there will be little time for being in the kitchen - plus you don't want to miss all the fun.

Testimonials

10 May 2010

I would certainly never hesitate to order from you again or let my friends know.


- Leanne - Bayswater

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