Joanna Gaines is now the proud mom of five kids. She and Chip welcomed their third son into the world on June 23. 

The mom often shares recipes on her official website. With five kids under the age of 13, finding meals that please picky palates must be a difficult task for her. So Dearly took three recipes off of her site to see how they fared with three kids under the age of 13.

The first recipe is called “Simple Spring Quinoa Salad.”


Here are the ingredients you need:

  • 1 cup of uncooked quinoa

  • 1 cup of green peas

  • 1 cup of  shelled edamame

  • 1 green onion, thinly sliced

  • 1 tablespoon of olive oil

  • 1 1/2 tablespoon of fresh lemon juice

  • 1 1/2 tablespoon of fresh lime juice

  • 1/2 teaspoon of salt

  • Optional: 1/4 cup thinly sliced fennel (I did not add.)


Here is how you make the salad:

  1. Cook quinoa according to package directions

  2. Briefly boil peas and edamame; allow to cool

  3. In a small bowl, whisk together oil, lemon and lime juice, salt and pepper

  4. Mix quinoa, diced onion, edamame, peas and fennel (if you used it) together

  5. Drizzle dressing over salad and toss until thoroughly mixed

So how did it fare with our panel of children?


Well 12-year-old Madeline, nine-year-old Nicholas, and seven-year-old Molly all gave it a ten. Madeline even asked for seconds!

The second recipe is a dessert called “No Bake Pumpkin Cheesecake.”


Here are the ingredients you need:

  • 10 Graham Crackers, crushed into crumbs

  • 1 tablespoon unsalted butter, melted

  • 8 ounces cream cheese, softened

  • 1 cup pure pumpkin puree

  • 1 teaspoon pure vanilla extract

  • 1/2 cup sugar

  • 1 teaspoons pumpkin pie spice

  • 1 large tub (12 oz.) whipped topping (Cool Whip)


Here is how you make the no bake cheesecake:

  1. Crush Graham Crackers and mix with butter. Press onto the bottom of jar or serving glass.

  2. With a mixer, beat the cream cheese until smooth, then add the pumpkin, vanilla, sugar, and pumpkin pie spice. Mix it all together until it’s creamy.

  3. Add half of the whipped topping or whipped cream and gently stir it together.

  4. To assemble, spoon a layer of your pumpkin cheesecake mix over the cookies in each jar and top with whipped cream if desired.

How did Madeline, Nicholas, and Molly like it? Well, it wasn’t unanimous like the simple salad:


Molly gave it a 10, while Nicholas gave it a six and Madeline gave it a five. 

Nicholas and Madeline said they would have liked it better if it was a chocolate cheesecake or a peanut butter cheesecake.


The final recipe is called “Summer Smoothie.”


Here are the ingredients you need:

  • 1 ripe mango, cubed (or frozen mango if not in season)

  • 150ml coconut milk (or replace with almond or regular milk)

  • 100g pineapple pieces

  • 100ml mango puree or pineapple juice (I used pineapple juice)


Here is how you make the smoothie:

  1. Place fruit, coconut milk and mango puree (or pineapple juice) into a blender and puree until smooth.

  2. Serve immediately.

The smoothie was a hit— with two out of the three kids.


Molly and Nicholas gave it a 10 but Madeline gave it a seven because she isn’t a big fan of mango or pineapple. Molly even asked, “Can I have more,” three different times.

And the icing on the (cheese)cake is that we were able to purchase all of the ingredients for under 40 dollars.

Which recipe could you see your children liking the most?

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