Small Bites perfect for little hands

Our two little ones are not picky eater but they do like to eat foods that they can manipulate with a simple spoon or even better their hands. One of their favorite recipes is Corn Dog Muffin Bites

Corn Dog Muffin Bites (Makes 40)
1 3/4 Cup Cornmeal*
3/4 Cup All Purpose Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Honey
1 1/2 Cup Buttermilk
2 Large Eggs
1/4 Vegetable Oil
3 Hot Dogs, cut into 1/2-inch coins (turkey, veggie or beef)
1. Preheat oven to 425° degrees.
2. Mix the cornmeal, flour, baking powder, baking soda and salt in a bowl.
3. In a separate bowl, whisk together the honey, buttermilk, eggs and oil.
4. Pour the dry cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.*
5. Pour one tablespoon batter into greased mini muffin cups.
6. Lay turkey dog slice cut side down in the center of each batter-filled muffin cup.
7. Top with an additional tablespoon of batter.
8. Bake for 14 minutes and serve.
* Boxed cornbread mix also works great in this recipe. Follow the directions of the boxed mix and skip to step 5 to continue making the bites.

a new recipe I want to make for them and share with their mommy is this simple recipe for mac and three cheese bites.

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
 Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. The recipe can be prepared through Step 4 and refrigerated overnight. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.