September 13th is National Kids Take Over the Kitchen Day. The holiday was originally promoted by the Young Chefs Academy as a way to involve kids in cooking and learn about healthy eating habits. It's also a great way to spend family time, let the kids show off their creative side, and get a little messy! These recipes are a blast for kids to make and equally as fun to eat:

pizza bagels

Ingredients:
1/2 cup tomato sauce
1/4 tsp garlic powder
1/4 tsp italian herbs
6 mini bagels, flavor of your choosing, split in half
3/4 cup mozzarella cheese, shredded

Directions:
1. Preheat oven to 425 degrees. 2. Stir tomato sauce and herbs together. 3. Place bagels on cooking sheet and spread sauce combination on top. 4. Sprinkle 2 teaspoons of cheese on each. 5. Bake for 10 minutes then serve.

no bake cookie dough balls

Ingredients:
1 cup old fashioned oats
1/2 cup unsweetened coconut flakes
1/2 peanut cup peanut butter
1/2 cup ground flax seed
1/2 cup semi sweet chocolate chips
1/3 cup honey
1 tbsp chia seeds
1 tsp vanilla extract
sprinkles

Directions:
1. Place all ingredients except sprinkles in a food processor and thoroughly combine. 2. Roll mixture into small balls then roll in sprinkles. 3. Store in refrigerator.

pizza hot dogs

Ingredients:
1 pound pizza dough
6 hot dogs
3 pieces of string cheese

Directions:
1. Preheat oven to 450 degrees. 2. Divide dough into 6 slices and roll into long, thin rope roughly 4x the size of hot dog. 3. Slice each piece of string cheese lengthwise and slice each hot dog lengthwise, but do not cut all the way through the hot dog. Place 1 piece of cheese in between sliced hot dog. 4. Wind the pizza dough around hot dog from one end to the other. 5. Place hot dogs on greased baking sheet for 15-18 minutes until the dough is golden brown. 

cheesy chips

Ingredients:
4 egg whites
1 tsp garlic powder
2 tsp parsley
salt, to taste
pepper, to taste
1/2 cup shredded cheese

Directions:
1. Preheat oven to 400 degrees. 2. Whisk egg whites, garlic powder, parsley, salt, and pepper in a bowl. 3. Pour mixture into a greased mini muffin tin. The more mixture in each tin, the thicker the chip. 4. Top with shredded cheese. 5. Bake for 12-15 minutes until cheese is melted and edges are slightly brown. 6. Cool for 10 minutes then remove with spatula.

birthday cake mug cake

Ingredients:
4 tbsp flour
3 tbsp sugar
1 tbsp sprinkles, plus more for topping
1/2 tsp baking powder
3 tbsp milk
1 tbsp vegetable oil
2 tsp vanilla extract 
whipped topping, for topping

Directions:
1. In a 12 oz or larger mug, combine all ingredients. 2. Microwave on high for 90 seconds to 2 minutes. 3. Let mug cool before eating. Top with sprinkles and whipped topping.

mini lasagnas

Ingredients:
1/3 pound ground beef
salt and pepper
24 wonton wrappers
1 3/4 cups parmesan cheese
1 3/4 cups shredded mozzarella
3/4 cup ricotta cheese
1 cup pasta sauce
basil for garnish

Directions:
1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray. 2. Brown beef in a skillet and season with salt and pepper. Drain. 3. Cut wonton papers into circles using a biscuit cutter or the top of a glass. They should be about 2 1/4 inches wide. This step is optional. 4. Save 3/4 cup parmesan cheese and 3/4 cup mozzarella cheese to top mini lasagnas. Press wonton wrapper into the bottom of the muffin tin. Sprinkle on parmesan cheese, ricotta cheese, and mozzarella cheese. Top with beef and pasta sauce. 5. Repeat layers and top each with parmesan and mozzarella cheese. 6. Bake for 18-20 minutes or until edges are brown. Let cool for 5 minutes then use a knife to loosen the edges of each lasagna. Garnish with basil.

fruit pizza

Ingredients:
1 roll Pillsbury Sugar Cookie Dough
1 package of cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla
2 kiwifruit, peeled, halved lengthwise, and sliced
1 cup quartered strawberries
1 cup blueberries
1/2 cup apple jelly

Directions:
1. Heat oven to 350 degrees. Spray 12-inch pizza pan with cooking spray. Break up dough on pan and press evenly to pan within 1/2 inch from edge. Bake for 16-20 minutes until golden brown. 2. In a bowl, beat cream cheese, sugar, and vanilla using mixer. Spread mixture over cooled crust. 3. Arrange fruit over cream cheese. Stir jelly until smooth then brush over fruit. Refrigerate for at least an hour. Cut into wedges or squares.