4 Easy Summer Recipes for Kids in the Cabin


Kids and adults eagerly await summertime. Kids look forward to no school for a few months, and adults anticipate taking that much-needed summer vacation. If you’re traveling to the Smokies with kids this summer, you’ll want plenty of things to do to keep them entertained. There are plenty of fun family-friendly attractions and great places to get sweet treats downtown, but there are some days you just don’t feel like leaving your Pigeon Forge cabin. When those days come, make sure you have some fun things to do around the cabin! Along with games and TV, try taking advantage of another great amenity in our cabins – a fully equipped kitchen. Making kid-friendly recipes is a great way to pass the time this summer. Kids will love getting involved in the preparation of their meals and snacks. It’s also a great way to enjoy some extra quality time, sans phones, tablets, and TV shows. For a fun afternoon and some tasty treats, check out these 4 easy summer recipes for kids to try in the cabin.

Nutella S’mores | www.food.com
Time: 5 minutes
Servings: 2-4

A fun twist on a classic mountain snack, these Nutella s’mores are easy for kids of all ages to make.


  • 4 graham cracker squares
  • 4 teaspoons Nutella
  • 4 large marshmallows or 36 mini marshmallows

Heat broiler. Break each graham cracker square in half and spread about a teaspoon Nutella on 4 of the halves. Top the halves with the Nutella with 1 large marshmallow or 9 mini marshmallows. Set other 4 squares aside. Place assembled s’mores on a sheet and place under broiler. Watch for marshmallows to brown; turn sheet to evenly brown each one. When browned to desired amount, take out and top each with remaining graham cracker halves.

Zucchini Snack Pizzas | www.foodnetwork.com
Time: 30 minutes
Servings: 4-6

This healthy alternative to classic pizza is fun and fresh for the summer.


  • 1 large zucchini, washed and trimmed
  • 1 tomato, coarsely chopped
  • 1 cup grated mozzarella cheese
  • 4 to 6 basil leaves, chiffonaded for garnish

Preheat oven to 400 degrees. Cut the zucchini horizontally, about 1/3 inch thick. Brush with olive oil and season with salt and pepper. Roast on baking sheet in oven for about 10 minutes or grill. Zucchini strips should retain body and firmness. Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and let cheese melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.

Fresh Fruit Salad | www.foodnetwork.com
Time: 15 minutes
Servings: 4

This fresh and super-easy recipe is the perfect healthy summertime snack for kids.


  • 1 cantaloupe, flesh removed with melon baller or cut into chunks
  • 1 honeydew, flesh removed with melon baller or cut into chunks
  • 1 pineapple, cut into chunks
  • 1 quart strawberries, tops removed
  • ¼ cup orange juice

Combine fruit in a large bowl. Drizzle with orange juice and serve!

Baked Mozzarella Bites | www.myrecipes.com
Time: 18 minutes
Servings: 4

Kids will love this cheesy treat fresh out of the oven!


  • 1/3 cup panko (Japanese breadcrumbs)
  • 3 (1 oz) sticks part-skim mozzarella string cheese
  • 3 tablespoons egg substitute
  • Cooking spray
  • ¼ cup lower-sodium marinara sauce

Preheat oven to 425 degrees. Heat a medium skillet over medium heat and add 1/3 cup panko to pan. Cook for 2 minutes or until toasted, stirring frequently. Remove from heat and place panko in shallow dish. Cut mozzarella sticks into 1-inch pieces. Dip cheese pieces in egg substitute one at a time; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425 degrees for 3 minutes or until cheese is soft and thoroughly heated. Pour marinara sauce into a microwave-safe bowl and heat at high for 1 minute, stirring after 30 seconds. Serve with mozzarella pieces.

Strawberry-Banana Smoothie Pops | www.eatingwell.com
Time: 6 hours, 10 minutes (including freezer time)
Servings: 6 (4 oz) pops

With just a little bit of planning ahead, you can make these refreshing treats to have after a hot summer day in town.


  • 2 cups frozen strawberries
  • 1 medium banana
  • 1 cup low-fat strawberry yogurt or vanilla yogurt
  • ½ cup cranberry juice cocktail or pomegranate juice
  • 1 tablespoon pure maple syrup

Place strawberries, banana, yogurt, juice, and maple syrup in a blender and blend until smooth. Divide among six 4-ounce freezer-pop molds. Freeze until firm, at least 6 hours. If you don’t have freezer-pop molds, you can use small paper or plastic cups and insert sticks when thick but not frozen (about 1-2 hours).