Spring is time to play in the dirt...

I love playing in the dirt just as much as kids do... I love spending time in the garden... I've always been the happiest when my hands are in the dirt! I have garden gloves but they always seem to end up on the ground or the table on the porch :-)

Since Spring is here, let's make some "Dirt Cups" for a great Spring snack! The kids are gonna love it!

Here's the recipe:

2 cups milk

1 (4-serving size) instant chocolate pudding

1 (8-ounce) frozen whipped topping, thawed

1 (1-pound) package chocolate sandwich cookies

8 (9-ounce) plastic cups

Gummi worms and frogs to decorate

1. Crush the chocolate sandwich cookies & set aside

Note: The kids will love to do this if you put them in a zippy bag and give them a wooden mallet or a rolling pin!

2. Mix milk and pudding in a large bowl. Beat with a whisk until well blended. Let stand for 5 minutes. Yes, the kids can do ALL of this! Remember, you're their "assistant!"

3. Add whipped topping and half of the crushed cookies.

4. Place 1 Tablespoon of the cookie crush in the bottom of each plastic cup.

5. Fill cups about 3/4 full with pudding mixture.

6. Sprinkle with the remaining cookie crush mixture.
Note: Make sure the cookies are crushed to look like "dirt!"

7. Chill about an hour.

8. When ready to serve let the kids decorate with worms and frogs!

Don't be surprised if dirt cups become one of their favorite treats.

Getting Kids into the Kitchen,

Jan McCracken, Culinary Coach for Kids

A Little St. Patrick's Day History...

What's all the fuss about St. Patrick anyway?

“Well he was not a leprechaun who drank green beer or had a blarney stone or a pot of gold,” explains historian William Federer, who wrote St. Patrick: The Real History of His Life, From Tragedy to Triumph. “He was actually a missionary and he converted 120,000 druids from paganism to Christianity.”

Who was St. Patrick really?

St. Patrick, the patron saint of Ireland, is one of Christianity's most widely known figures. But for all his celebrity, his life remains somewhat of a mystery. Many of the stories traditionally associated with St. Patrick, including the famous account of his banishing all the snakes from Ireland, are false, the products of hundreds of years of exaggerated storytelling.

Patrick preached about Jesus Christ, spread Christianity across the British Isles, and spoke out against slavery. Some historians even call him the world’s first abolitionist!

I love a parade...

The first St. Patrick's Day parade took place not in Ireland, but in the United States. Irish soldiers serving in the English military marched through New York City on March 17, 1762. Along with their music, the parade helped the soldiers to reconnect with their Irish roots, as well as fellow Irishmen serving in the English army

And then there's the Chicago River...

Chicago is also famous for dyeing the Chicago River green. The tradition started in 1962, when city pollution-control workers used dyes to trace illegal sewage discharges and realized that the green dye might provide a unique way to celebrate the holiday. That year, they released 100 pounds of green vegetable dye into the river—enough to keep it green for a week!

Today, in order to minimize environmental damage, only forty pounds of dye are used, making the river green for only several hours. Although Chicago historians claim their city 's idea for a river of green was original, some Savannah natives believe the idea originated in their town.

What about corned beef and cabbage?

About 41.5 billion pounds and 2.6 billion pounds of U.S. beef and cabbage, respectively, were sold in 2007. Corned beef and cabbage is a traditional St. Patrick's Day dish. The corned beef celebrants eat on St. Patrick's Day may very well have originated in Texas, which produced 6.8 billion pounds worth of beef, while the cabbage most likely came from California, which produced 581 million pounds worth, or New York (580 million pounds).

And, a little Irish Soda Bread for ye?

Irish Soda Bread gets its name and distinctive character from the use of baking soda instead of yeast as the leavening agent.

How 'bout those Shamrocks!

There are 4 places in the United States named Shamrock, the floral emblem of Ireland. Mount Gay-Shamrock, W.Va., and Shamrock, TX, were the most populous, with 2,623 and 1,841 residents, respectively. Shamrock Lakes, Ind., had 162 residents and Shamrock, OK, 125.

Emerald Isle, North Carolina?

Yep! Who wudda thunk right here in the good ol' USA is Emerald Isle, NC, with 3,686 residents!

Irish Americans

A total of 4.8 million immigrants from Ireland have been admitted to the U.S. for lawful permanent residence since fiscal year 1820, the earliest year for which official immigration records exist. By fiscal year 1870, about half of these immigrants were admitted for lawful permanent residence. Only Germany, Italy, the United Kingdom and Mexico have had more immigrants admitted for permanent residence to the United States than Ireland.

Wearing of the Green Goes Global

Today, St. Patrick's Day is celebrated by people of all backgrounds in the United States, Canada, and Australia. Although North America is home to the largest productions, St. Patrick's Day has been celebrated in other locations far from Ireland, including Japan, Singapore, and Russia.

In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick's Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. Last year, close to one million people took part in Ireland 's St. Patrick's Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions, and fireworks shows.

Everybody's Irish on St. Patrick's Day!

Patrick's mission in Ireland is said to have lasted for thirty years. It is believe he died in the 5th century on March 17, which is the day St. Patrick's Day is commemorated each year.

The first year St. Patrick's Day was celebrated in America in 1737 in Boston, Massachusetts. The first official St. Patrick's Day parade was held in New York City in 1766. As the saying goes, on this day "everybody is Irish!" Over 100 U.S. cities now hold Saint Patrick's Day parades.

Have a great St. Patrick's Day and give the kids just a little history of the "green day" while you're stirring up something special and green in the kitchen today!

Getting Kids into the Kitchen,
Jan McCracken, Culinary Coach for Kids

Lucky Leprechaun Cookies

These cookies are easy peasy and, of course, they're GREEN!

Here's what you'll need:

1 package instant pistachio pudding mix

1/4 cup vegetable oil

1 egg

3/4 cup Bisquick mix

Preheat the oven to 350 degrees.

And... let the kids do the rest! Mix all of the ingredients together and let them stir till their little heart's content :-) I've said it before... kids do love to stir things up!

Roll dough into 1-inch balls between those little hands! Place on an ungreased cookie sheet and and gently flatten each cookie with the bottom of a glass or if the kids would rather make hash marks on the cookies, use a fork (dip it in ice water if the forks sticks to the cookies dough).

Bake about 8 minutes until just golden..,. maybe 10 minutes (depending on your oven).

Have a St. Patrick's Day Tea Party!

Happy Cooking with Kids,

Jan McCracken, Culinary Coach

Halloween Pumpkin Pizza Recipe...

Grab your aprons! We're going to make Pumpkin Pizza for Halloween... It's a fun spinoff of pumpkin pie and very "kid friendly!" Kids, let's head for the kitchen!

I'm going to lay this out for you by letting you know several things:
* What kids will learn making Pumpkin Pizza
* What you need (gather these things and utensils before you start... well, at least before the kids hit the kitchen!
* Ingredients
* Recipe
* Directions
* Guaranteed FUN!

Making a Pumpkin Pizza is not all about Halloween! This cooking exercise in the kitchen can help kids:
* Learn more about foods and how different foods can be used... for instance, pumpkin isn't just for carving... and it isn't just for pies!
* If you have more than one child cooking, they will learn about "taking turns."
* Kids will be developing their imaginations without even being aware of it!
* Learning patience while the pizza cooks and cools.

Gather these utensils in advance:
* Cookie Sheet
* Aluminum Foil
* Spatula (maybe 2)
* Large Mixing Bowl
* Rolling Pin
* Cooling Rack
* Large Round Serving Plate

Ingredients:
* 1 package refrigerated sugar cookie dough
* 1 cup canned pumpkin
* 8-ounce package of low-fat cream cheese
* 1 1/2 cups powdered sugar
* 1/4 cup brown sugar
* 1 teaspoon pumpkin pie spice
* 1/4 teaspoon cinnamon
* Black & Green decorator frosting
* Candy Corn
* Cooking Spray

Directions:
1. Preheat oven to 350 degrees. Have cream cheese at room temperature for easier mixing.
2. Cover a large cookie sheet with aluminum foil. Grease foil well with cooking spray.
3. Roll out cookie dough into a 12-inch circle... no, it doesn't have to be "perfect"... let the kids do it!
4. Bake in pre-heated 350-degree oven for about 15 minutes or until just lightly browned.
5. Let the kids know that they always need an "adult helper" in putting things in and out of the oven. Remember you are HELPING them...
6. Place the cookie sheet on a cooling rack to cool.
7. Begin cleaning up the mess and washing the dishes while the pizza is baking... yep, let the kids do it! This is a very important part of "organizing" and learning ALL about cooking.
8. While the cookie pizza is cooling... In mixing bowl cream the cream cheese... this may be a step for the "adult sous chef" to show the kids how to use a hand mixer and talk about safety in the kitchen.
9. Blend in canned pumpkin and let the kids stir it into the cream cheese... if a spatula doesn't work for them... give them an old-fashioned wooden spoon!
10. Add the powdered sugar... step back... if you add it all at once there will be clouds in the kitchen! This is a great place to demonstrate patience by adding little bits of powdered sugar at a time.
11. Stir in the light brown sugar along with the pumpkin pie spice and cinnamon. Be sure to let the kids do the measuring! It's a good time to show them how to level off spoonfuls... but don't forget... our grandmothers and great-grandmothers didn't use measuring spoons very much... it was a pinch here and a pinch there and a handful here... so don't worry if they don't get it perfect.
12. When the pumpkin pizza is cool, peel off the aluminum foil and place it on the large, round serving plate.
13. Spread the pumpkin mixture on the pizza... decorate as desired with the decorator cake icing, outlining a mouth and eyes and using the green icing for a stem. The candy corn can be used to fill in for teeth in the mouth.

Serve while warm... like pumpkin pie... you could even add a dollop of ice cream or whipped cream!

MOST OF ALL... have fun! Please write me and tell us all how your pumpkin pizza turns out!

Happy Cooking,
Jan McCracken, Culinary Coach & "Adult Sous Chef"

Get those little gardeners ready!

Are you ready to begin planting? You say, you don't have space for a garden... got a windowsill? Kids love this planting project... and love watching things sprout and grow. So let's get to it!

For our first spring gardening project we're going to do something that brings almost immediate gratification to the kids to "see something growing!"

We're going to sprout some sprouts of alfalfa seeds!

Here's what you'll need:
Alfalfa seeds
Clear glass quart jar
A square of cheesecloth that will cover the top of the jar
A strong rubber band that fits the top of the jar tightly

Make the first part of this project an after dinner deal and just before the kids go to bed... the alfalfa seeds need to soak overnight. Have the kids measure out about 3 tablespoons of seeds.

Put the seeds on a baking sheet and show the kids how to "sort seeds"... as you know, any time you cook beans, you need to pick out the less desirable ones... same with alfalfa seeds. Also, there just might be some dirt and small rocks mixed in. This is a great exercise for the kids in math... learning about "measurements"... and following directions and doing things the way they are supposed to be done... "sorting the seeds." And they will love it!

After the seed sorting is done, put the seeds in a strainer and rinse them under running water. Yes, the kids can do this!

Put the rinsed seeds in to the jar and add enough water to cover them. Tell the seeds "good night," letting them soak until the kids get up the next morning.

After breakfast, it's project time! Pour the seeds out of the jar back into the strainer and strain them. Then rinse well with cold water. Place the seeds back in the jar. Cover the top of the jar with the cheesecloth and secure with a rubber band.

Turn the jar upside down and kinda shake the seeds around making sure they are pretty dry. If you leave too much water on the seeds, they might rot... however, I'm sure the kids will make sure they are well-drained!

Before bedtime, fill the jar with fresh water (you don't have to remove the cheesecloth) rinsing the seeds again. Turn the jar upside down draining the water off. Again, shake the seeds.

Repeat this procedure every day, morning and night for 4 or 5 days... the kids will magically see tiny green leaves and white shoots appear! They will be thrilled!

The sprouts will be ready to eat within 5 or 6 days... maybe sooner if you live in a warmer climate... where the sprouts are in your kitchen can have an effect on how quickly they grow as well.

So.... happy sprouting... come back soon and I'll have some "sprout recipes" that the kids can actually use what they have grown in a recipe and eat it! What fun!
Gleeful Gardening,
Jan McCracken, Culinary Coach for Kids

How do you say Happy New Year in Chinese?

The kids will have fun learning a little Mandarin Chinese and 
greeting  their friends and family with Happy New Year...

 Here's how to say it in Mandarin Chinese 
which literally means, 
"Congratulations, may you be prosperous."

"Xin [sing] Nian [nee-an] Kuai [kwai] Le [ler]"

The Cantonese, "Gong Hey Fat Choy" is the most popular and probably the easiest for the kids! 

Even though the pronunciations are a little different, both are written the same way 

in Chinese characters.

Here's the Chinese Symbol for Happy Chinese New Year: 
 (恭禧發財)

Please keep in mind that there are more than 150 dialects in China so there are many different greetings that mean the same thing. When I was in China, people in Northern China didn't understand people from other provinces in China! 

The kids might also have a lot of fun trying to draw the Chinese characters for "Happy Chinese New Year"... just do a search online and print out the characters. If you have a light box, it's really fun for them to trace them and then go over the characters with a colored marker! All great learning experiences as we teach our kids to take a glimpse into other cultures and learn what little friends around the world are celebrating.

May you all have a happy and prosperous Year of the Snake 2013!

Gong Hey Fat Choy!

Jan McCracken, Kids Culinary Coach

Chinese Noodle Cookies...

These are sooooo easy and the kids will love them.

Celebration of looking forward to a year of prosperity, food is very important on Chinese New Year... these are drop cookies but because of the Chinese noodles, they resemble "nests." The Chinese prepare some foods in the resemblance of nests as a sign of prosperity for the New Year! Be sure to talk about these fun little bits of history when you're baking the cookies... the kids will love hearing about new things!

Here's what you'll need for the cookies (please substitute the "chips" for your favorite whether it be white chocolate, milk chocolate... whatever the kids choose):

1 (12-ounce) bag butterscotch chips
1 (5-ounce) can chow mein noodles
1/2 can dry roasted peanuts
2 cookie sheets
Waxed paper

Line both cookie sheets with wax paper; set aside.

Melt the butterscotch chips in a microwave-safe bowl until smooth or in a bowl on top of a simmering pot of water. Fold in the chow mein noodles to coat completely.

Gather scant tablespoons of the mixture and drop onto the prepared sheet pans. Refrigerate until set, about 5 minutes.

Have fun cooking for Chinese New Year with the kids!
Jan McCracken, Kids Culinary Coach

Ho Ho Ho... Reindeer Cookies!

Something easy for the kids to do on Christmas Eve!

Do these look like a ton of fun or what? The kids are gonna love 'em! Let's put these reindeer together... 'Tis the season to get kids cooking!

1 (18-ounce) refrigerated peanut butter cookie dough (you can use sugar cookie dough if you'd rather... the peanut butter just makes them "look more" like reindeer)

38 small pretzel twists

48 brown M&M's

24 red M&M's

Put the cookie dough in the freezer for about 15 minutes before calling the kids into the kitchen (just so the dough is good and firm).

Preheat the oven to 350 degrees.

Place the chilled cookie dough on a piece of waxed paper and the adult helper needs to cut the roll into 24 slices. Place the slices on a large ungreased cookie sheet.

Now for the fun... let the kids "pinch" the cheeks of each reindeer making an indentation on each side that makes a reindeer face! Carefully place 2 pretzels at the top of each slice to form the reindeer antlers. Create the eyes and red nose (it must be Rudolph!) with the M&M's. The kids will love this part!

Bake for 8 to 10 minutes or until just golden brown. Remove from oven and cool completely.
P.S. Santa might enjoy a couple of these :-)

Merry, Merry!

Happy Christmas Cooking with Kids,

Jan McCracken, Culinary Coach

Fudge-Filled Cookie Cutters!

All righty... these are so much fun to make and easy, peasy! More great gifts that the kids will be so tickled to give with a big grin and "look what I made!" 

You can pull out your own favorites fudge recipe but I've got a "Peppermint Fudge" recipe here for you that looks soooooo festive and tastes yummy... Does this sound like Christmas or what? Just imagine "this fudge" in the cookie cutters at the top of the post... pretty cool, huh? Let's get started... first of all buy Christmas cookie cutters... they are on sale every where right now. You can even find some large copper ones at some of the dollar stores. Or, you can buy a couple dozen of different shapes and sizes too! And the plastic red and green ones look great too! So many choices :-)...

Here we go...
2 (10-ounce) packages vanilla baking chips
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon peppermint extract (add more if you want it more minty!)
1 1/2 cups crushed candy canes
Just a quick dash of red food coloring

Let the kids... Line a baking sheet with parchment paper. Spray the inside of the cookie cutters with non-stick cooking spray. Line the cookie cutters up on the parchment paper and set aside. 

Let the kids do the measuring and crushing of the candy canes (they love doing this)! Combine the vanilla chips and sweetened condensed milk in a saucepan. We need the adult helper to cook over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and crushed candy canes. 

Remove from heat and pour into the cookie cutters and refrigerate for 30 minutes. Now the kids can place the cookie cutters in plain or decorative Christmas cellophane bags and tie at the bottom.

If you use clear cello bags, let the kids decorate them with Christmas stickers... again, I encourage you to let the kids use their imagination and creativity... ALWAYS!

Merry, Merry!

'Tis the Season to Get Kids Cooking,

Jan McCracken, Culinary Coach

Homemade Christmas Dough Ornaments...

Most of the kids will be out of school as of Friday and goodness knows there's probably still lots to do! If you want something to keep those little hands busy this weekend, let them make dough ornaments in all shapes and sizes!

Even though the tree has more than likely been up and decorated for weeks, the kids will love making these Christmas treasures. They can be personalized and even used as "special" gift tags for Christmas gifts. You think Grandma and Aunt Mary wouldn't love one too? And, with the New Year coming they can make some with a New Year theme... they can be hung like suncatchers in their bedroom windows, given to little friends with a few cookies in a little bag for a "Happy New Year" wish... maybe a new tradition will be created.

These easy little ornaments bring out the creativity in everyone and add to the whimsy of celebrating this blessed season. 

Another great idea is to hot glue a silver safety pin to the back (with assistance from the adult helper)  for a little gift. All, adding that very special "it's homemade" touch!

Let's get started...

Here's the easy recipe:

1 cup salt
1 cup water
2 cups flour

Christmas cookie cutters (plus trains, teddy bears, New Year's, Christmas Story... anything in the "favorite" department)!

Pins for back

Hot glue gun

Suggestions for decorating: Glitter of all kinds (kids love glitter); puff paints; 3-D paint; acrylic paints; silver and gold stars... check your craft bins!
Note: Have the kids write their names and the date on the back of each creation!

Mix all ingredients together. Consistency will be pretty stiff. Add extra flour or water if needed. Roll the dough to 1/8-inch thickness.  Cut and shape ornaments. Lift onto a cookie sheet with a cookie spatula. Straightened paper clips work great for poking eyes or adding details. Either take a toothpick and make a hole in the top of the ornament before baking so a red ribbon can be strung through or insert a small loop of flexible wire into the top before baking. Ribbons are great for attaching to Christmas gifts!

Bake at 325 degrees for several hours or until hard. Cool on wire racks.

Paint with acrylic paints. When dry, spray with an acrylic sealer or melt paraffin in a double boiler and dip the ornament in it.

These are great fun... let the kids use their imagination and roll candy canes or add special touches to their Christmas creations. This will keep them busy for a couple of hours while you get some "other stuff" done!

Merry, Merry!

'Tis the Season to get kids cooking,

Jan McCracken, Culinary Coach

Christmas Cookie Pizza!

{Photo Source:  Cooking Channel}

This Christmas Cookie Pizza is  quick, fun and festive! Merry, Merry! 

Note:  The photo is not an "exact" of this recipe... just a visual to get you going :-)

Warning:  Do not serve this right before bedtime :-) This is a very special treat and loaded with sugar but, hey.... 'Tis the season for "Cooking with Kids!" This one will bring rave reviews and wide eyes from the little chefs in the kitchen.

If sugar is allowed at the school Christmas party, this is another kid's culinary delight that will bring... yup, I made it with a bit of a swelling chest and a smile. On a serious note, you'll begin seeing that when your kids cook, their self-image and self-confidence builds... we'll get "serious" after the holidays... Let's get to the kitchen and create!

Here we go... you'll need two ungreased 12-inch pizza pans. You can buy the disposable ones if you don't have them in your pantry (ALWAYS check the $ store first)!

1 (18-ounce) package refrigerated sugar cookie dough

Please note: You can substitute chocolate chip or your choice of cookie dough

2 cups (12-ounces) semi-sweet chocolate chips

1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk!)

2 cups miniature marshmallows
2 cups red and green M&M's
Optional: Hot Fudge Topping

Pre-heat the oven to 350 degrees.

The kids will have a blast pressing out the dough onto the pizza pans!

Bake from 10 minutes or until just a light golden brown (will depend on your oven). Remove from oven and set aside.

Have the kids measure the remaining ingredients and dump it into a medium-sized saucepan. The adult helper will melt the chips with the condensed milk, stirring constantly. When melted, pour over the baked cookie pizza crusts.

Have the kids sprinkle the mini-marshmallows and the M&M's evenly over the crust.

Return to oven and bake 3 or 4 more minutes until the marshmallows puff up and are just lightly toasted (watch the marshmallows closely as you know, they just keep cooking when you take them out of the oven). If you need more sugar, heat some hot fudge topping in the microwave and drizzle over the pizza at serving time... and, a dollop of whipped cream or a small scoop of ice cream melting over all would make it the biggest "sugar delight" allowed for a very long time :-) !

Let cool and cut into "pizza wedges" for serving. Tah Dah... 'Tis the Season to get Kids Cooking!

Happy Holiday Cooking,

Jan McCracken, Culinary Coach

Santa Tip... 'Tis the Season to Get Kids Cooking!

Santa Tip!

Let the kids do as much as possible! Baking and Christmas cooking is "hands-on fun!" The adult helper needs to be at the helm with anything electric... like the mixer... however, let the kids measure everything out and dump it in the mixing bowl. Stop the mixer and scrap the sides... this is a good time to taste the dough... one of my favorite things!

Even the youngest kids can help stir up batter and do a bit of measuring and they will be thrilled!

Some kids are great "egg breakers" and after they've broken the eggs in a small bowl, do the old-fashioned thing of handing them a salad fork and whipping them up a bit... .is it really necessary to the recipe? Maybe not... but it sure makes them feel important and a real part of the process... and that's what counts!

This is a great time to be able to show kids the "right way" in the kitchen... you'll find them SO eager to learn. Remember, it doesn't have to be perfect!

Let them stir and roll out dough, shape and press dough flat with a glass or a fork... bring out the cookie cutters... and then the frosting and decorating is the icing on the cake (pun intended)!

'Tis the season to get kids cooking! Merry, Merry!

Happy Holiday Cooking with Kids,

Jan McCracken, Culinary Coach

Very Merry Red Velvet Whoopie Pies!

Red velvet cake is one of my long time favorites. I have made them from scratch for years! But there's been an amazing addition to boxed cakes... Yep, there is now red velvet cake mix and it's delish and very moist! 

And... Whoopie Pies are one of the hottest new things for a sweet tooth! Here's, quick, easy, festive and yummy.

All you need is a whoopie pie pan... Hint:  Use your 40% off or 50% off coupon at Michael's and get a great Wilton whoopie pan that you'll use over and over!

Pick up a Red Velvet cake mix (I know Wally World carries them)... you'll need oil and eggs to make the batter. And get some peppermint ice cream and some candy canes for garnish. 

Follow the directions on the cake mix... please let the kids get out all the "stuff" and do the measuring and dumping of ingredients. And the adult helper should operate the electric mixer as in ALWAYS!

Bake as directed in the whoopie pan at the correct oven temperature. Do not over bake! Remove from oven and cool on cooling rack.

While the whoopie pies are cooling, place 3 or 4 candy canes and place them in a heavy duty zippy bag. Let the kids pound them with a small rolling pin or rubber mallet (they really love this part)!

Let ice cream sit on counter for at least 5 minutes to begin to soften so it will spread easily. Spread ice cream on one side of a whoopie pie and then top with the second one. Put crushed candy canes on waxed paper and roll the whoopie pies in the crushed candy cane peppermint on the ice cream for a very festive touch!

Either wrap in waxed paper or put in individual zippy bags until the kids devour them! Enjoy!

Merry, Merry!

Happy Cooking with Kids,

Jan McCracken, Culinary Coach

Finger Painted Christmas Wreath Cookies!

 {Photo Source: Betty Crocker}

Finger paint with frosting... it doesn't get much more fun than this!

If you have a favorite sugar cookie recipe and want to go to the trouble of preparing it, then please do... If not, use a roll of refrigerated sugar cookie dough.

Make sure the cookie dough is very firm... pop it in the freezer for about 20 minutes before beginning to work with it. Be sure to check as you don't want it frozen just really cold!

Place dough on waxed paper and slice in rounds. Use a small cookie cutter (actually a bottle top will do) and cut out the middle of the wreath. Have the kids cut this center of dough in half with a plastic knife and place the 2 halves at the bottom of each wreath. Shape the halves slightly forming what will look like a bow on the wreath.

Bake according to your own recipe or according to directions on the cookie dough package. Don't overbake.... let the cookies get golden and just begin to brown!

Remove immediately from the cookie sheet to a wire rack for cooling (If you leave them on the cookie sheet, they will continue to brown). Cool for about 30 minutes until completely cool. 

While the cookies are cooling, stir up the "finger-paint icing." 

Here's what you'll need:

1 tub of Vanilla (white, white) Rich and Creamy frosting

1/4 teaspoon green food coloring

1/4 teaspoon red food coloring

1/4 cup red hots

Reserve 1/2 cup of the frosting (just white) in a small microwavable bowl and set aside. Let the kids spread the remaining white frosting on the cookies.

Spoon 1/4 cup of the reserved frosting into another small microwavable bowl. Microwave each bowl of frosting uncovered on High for only about 5 seconds until just warm. Stir until frosting can be poured. Stir in the green food coloring into one bowl and the red into the other bowl.

Now for the fun! Let the kids use their fingers to create the wreaths by dipping one finger into the warm freen froting and lightly pressing onto the wreath part of the cookie. They can slightly swirl it so it looks like the greenery on a wreath.

Note: The color will appear watercolor-like and a bit transparent.

Create a red bow by dipping another fingertip into the warm red frosting and lightly coating the bow part of the wreath cookies. 

Note: A "light touch" is the secret to making these cookies really special!

If the frosting gets too stiff in working with it, simply pop it back into the microwave and re-heat. 

Press at least 4 red hots onto the wreath to look like red berries on the wreath.

The kids will love these and they taste great too! 

Merry, Merry! 

'Tis the Season to Get Kids Cooking,

Jan McCracken, Culinary Coach

Gingerbread Garlands from the Kitchen!

The kids are gonna love making these gingerbread friends! And they can hang them on the Christmas tree, on the mantel or even the staircase. Let them use their creativity and imagination to create gingerbread friends that all look alike or let each one take on their own personality...

The secret to making this garland is a simple plastic straw! Just make a small hole in each of the gingerbread hands before baking. After the cookies have completely cooled and the kids have decorated them, let the icing dry at room temperature. Use narrow, red satin ribbon to space the cookies as far apart as you wish... Just run the ribbon through the holes in their hands then knot the ribbon so they will stay in place and trim the ends with scissors... Voila... a gingerbread garland!

So let's get baking! We're off to the kitchen!

We're going to use the mixer on this little project so the adult helper will need to assist! Oh, and by the way, if the kids would rather make snowmen or Christmas trees, just use another cookie cutter!

Here's the ingredient list:
1/2 cup shortening (at room temperature)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup molasses
1 egg
1 tablespoon apple cider vinegar
2 1/2 cups all purpose flour

You'll need:
Large mixing bowl
Mixer on stand
Spatula
1 1/2-inch cookie cutters
Cookie sheet
Wire cooling rack
Prepared icing in tubes
Candies for decoration (optional)

Let the kids put the shortening in the mixing bowl and get their little noses right up close and personal to the bowl. As the "adult helper" mixes the shortening for about 30 seconds, explain a little about kitchen safety in using the mixer.

Let the kids measure out the dry ingredients, showing them how to scrap off measurements with a knife so they are exact. Note: you can spread waxed paper on the counter or table top they are working on and there will be less mess to clean up!

Okay... let the kids add the sugar, baking powder, baking soda, cinnamon, ginger and cloves. Beat until all ingredients are combined. Stop the mixer and let the kids scrap the bowl with the spatula. Then beat in the molasses, vinegar and egg until combined.

Now, it's going to get interesting. Stop the mixer and let the kids put in like a half a cup of flour and beat. At some point the dough will be very thick and you will have to finish by hand stirring the remaining flour into the batter.

Let the kids divide the dough in half, wrap in plastic wrap and refrigerate for 3 hours (Yes, you can do this the day before and refrigerate the dough overnight... but if you do that, let the dough sit on the counter for about 10 minutes until it's workable).

All righty... now the fun begins! Man your rolling pins, troops! Grease the cookie sheets and set them aside. And, I suggest that you divide each half of the dough in half again so there is a smaller piece of dough to work with.

Preheat the oven to 375 degrees.

Let the kids sift flour to lightly flour the surface of choice (those plastic cutting rectangles are great). Place the gingerbread dough on top of the floured surface and sprinkle just a tad of flour on top. Show the kids how to roll the rolling pin off to the side in flour.

The dough should be rolled out to approximately 1/8-inch... just a little reminder... we're not shooting for "perfection" here... this is supposed to be a learning adventure and most of all, fun!

Now grab those cookie cutters and let the kids cut out those Christmas shapes... again, perfection is not the goal. You may need to help them get them onto the cookie sheet. Leave about an inch between each cookie. Don't forget to take the straw and make holes in the hands of the gingerbread guys and gals or other Christmas critters!

Bake at 375 degrees for about 5 minutes... watching closely until the edges are lightly browned... yes, gingerbread burns easily... the kids will love keeping a close eye on their creations! When you take the cookie sheet out of the oven, leave the cookies on the sheet for about one minute. Then transfer the cookies to a wire rack and let them cool.

While the cookies are cooling, have the kids clean up the work surfaces and get the dishes cleaned up. By that time the cookies will be ready to decorate with icing, candies, Christmas sprinkles... whatever the little ones desire! Then string the red ribbon through the holes and secure with a knot and hang these festive little creatures.

The kids will be so proud... chalk up another "look what I made!"
'Tis the Season for getting kids into the kitchen,
Jan McCracken, Culinary Cook

Frosty Pumpkin Pies!

Talk about Thanksgiving FUN! The kids are gonna love making this pie and will be SO proud when it comes time for serving family and friends.

So get the kids in the kitchen and grab your aprons and your spatulas!

Here's what you'll need:
Pre-made graham cracker pie crust (or let the kids make it from scratch... your choice)
1 cup plain canned pumpkin (this is the real pumpkin not filling)
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 quart of vanilla ice cream
Whipped cream for garnish (optional)

Note: While the kids are getting prepared and getting their aprons on you might want to set the ice cream out on the countertop so it can begin to soften.

All righty... here we go... man your mixing stations!

Using a large bowl (or dividing between a couple of bowls... depending on the number of kids cooking)... soften the ice cream... Do this with a large spoon or large spatula... yes, the size of the spoon or spatula is "relative" to the size of the child's hand! Set the ice cream aside (we don't want soup... just "softened").

Combine the pumpkin, sugar and spices together. You have a choice here... you can use an electric mixer and closely supervise it's use or you can let the kids stir it up! Kids would rather stir it up!

Make sure the ice cream is well mixed and softened. Then add the pumpkin mixture to the ice cream... yep, just dump that pumpkin stuff in there! Now, stir, stir, stir until very well blended... you'll be able to tell because it will all be the same color! As the "adult helper" if you need to give the mixture a few shots with the electric mixer when the kids have stirred their little hearts out... just do it!

Now let the kids spoon the mixture into the pie crust. Smooth the top with the back of a spoon. Pop the pie into the freezer for several hours until it is firm.

When it's serving time, remove the pie from the freezer and let it thaw for a few minutes. Let the kids add a dollop of whipped cream on top of each piece and have the kids serve the pie to the guests... they will be so proud... and so will you!

Happy Thanksgiving Cooking with Kids!
Jan McCracken, Culinary Coach

Tasty Pilgrim Hats...

These tasty Pilgrim Hats are easy breezy and 
really fun to make! 

While the kids are gathering the ingredients and making the treats why not take turns telling stories about the Pilgrims. It doesn’t matter if the little ones don’t get the history just perfect… it’s their perceptions of what Pilgrims and Thanksgiving means to them that’s important and precious!

Have some fun with these…

Ingredients you’ll need:

Miniature Reese’s Peanut Butter Cups

Oreo cookies

Candy corn or yellow jelly bean

Yellow or orange fruit roll-up

Chocolate frosting (a store bought can will work just dandy)

Decide how many Pilgrim Hats you want to make and then have the kids take the foil off of the peanut butter cups and set aside.

Separate the two halves of the Oreo cookies… you’ll need only the half without the icing so you can be gobbling up the other halves while you work! Or, set them aside and read the PS for a later project.

Take a small spoon of frosting and place it in the center of the plain chocolate cookie half.

Turn the peanut butter cup upside down and stick it in the center of the cookie in the dab of frosting. Then, frost over the entire cookie and the peanut butter cup so chocolate frosting covers all and is smooth.

Slice a thin strip of the fruit roll-up and wrap it around the base of the peanut butter cup, forming a band around the Pilgrim Hat. I think it’s more likely that you have some candy corn around rather than yellow jelly beans… so slice off the yellow part of the candy corn and dip it into the frosting. Stick the yellow slice onto the band of the hat, forming the buckle.

These are so cute displayed on a platter for a special Thanksgiving treat for the kids with some hot chocolate.
Having fun in the kitchen with kids,

Jan McCracken, Culinary Coach

Candy Corn Cupcakes

More Halloween Cooking Fun!

Candy corn is an all time favorite... yum! Kids love making these cupcakes... let's head for the kitchen!

Make sure you have these supplies before you begin:
Spatulas
Mixing Bowl
Mixer (a hand mixer is preferable)
Measuring cups & measuring spoons
Paper cupcake cups
Muffin pan that bakes 24 cupcakes or 2 that bakes 12 cupcakes
Wire rack
Small icing spatula

Special ingredients:
Yellow cake mix
Creamy vanilla frosting in the can
Orange food coloring
Candy corn
Black licorice twists

For the cupcakes:
Yellow cake mix
1/4 teaspoon baking soda
1 1/3 cups water
3 egg whites (or egg white substitute)

Ready for some real Halloween cooking fun? Here we go...

Preheat your oven to 350 degrees and pop those paper baking cups into the cupcake pans. Have the kids dump the yellow cake mix into a large mixing bowl. Add the water and the egg whites. Use the hand mixer to blend. The beat on medium speed for about 2 minutes. If you want to have the kids use spatulas... skip the mixer and show them how to scrape the sides of the bowl as the go and whip up the cake mix by hand!

Fill the cupcake paper by using a measuring cup with a spout so the kids can pour equal amounts in each cupcake paper, filling them about 2/3 full. Bake at 350 degrees for about 15 minutes and check. Bake a couple minutes longer if center doesn't pop back when you put your finger on it.

Please, the adult helper Sous Chef ALWAYS should put things IN the oven and REMOVE them from the oven. Cool on the wire rack for about 15 minutes (or whenever the cupcakes are cool enough to remove from the pan). Place the cupcakes individually on the wire rack until completely cool.

Using a small bowl, scrap the vanilla frosting into the bowl and add the orange food coloring. If the kids want a brighter orange... add more food coloring! Now comes the really fun part... let the kids use a small, icing spatula and frost the cupcakes... they don't have to be "perfect," okay?

After all the cupcakes have been frosted decorate them with candy corn and licorice... let the kids use their imagination and make pumpkin faces with the candy corn and the licorice for a mouth. Or they might want to use the licorice for the eyes... this is where the creativity and real fun comes in... try really hard not to "interrupt" their creativity! Most of all, have a dandy, candy corny Halloween!

Jan McCracken, Culinary Coach & Adult Helper Sous Chef

S'mores Chocolate Pancakes for Saturday Breakfast!

One more S'more for National S'mores Day! I hope you have had as much fun as we have with this sweet holiday! 

Here's a great Saturday or Sunday morning breakfast... when you have a day to wake up slow and not have to be out the door in a hurry! The kids will love these S'more Pancakes! Here you go and happy, S'more!

Chocolate Pancakes
1/2 cup flour
1/2 cup whole wheat flour
2 Tablespoons brown sugar
2 Tablespoons cocoa powder
2 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons butter
1 egg
1 1/2 cups milk

Marshmallow Syrup
1 cup marshmallow creme
2 Tablespoons water
Graham cracker crumbs (topping)
Mini-chocolate morsels (topping)
Whipped cream (optional topping)

Get out a large bowl and let the kids measure all of the dry ingredients and dump them into the bowl. Grab the whisks and let them whisk away!

Let the kids break the egg into a small bowl and whip it a little (this is another thing kids love to do and learning how to whip, not stir, it is a bit challenging for them but it's great for the motor skills... so keep encouraging them).

They will love this next part... it's almost like a mini-science project! Have them take a wooden spoon and make a well in the center of the dry ingredients. Melt the butter in the microwave. Add the slightly beaten egg, the melted butter and the milk in the well. Whisk all of the ingredients together until mixture is well combined and smooth.

The adult helper should lightly grease a griddle or a skillet. Make sure the griddle or the skillet is hot before cooking the pancakes.Use a 1/4 cup measure and pour about 1/4 cup of batter onto the hot surface in rounds. Let pancakes cook unti bubble begin to form in the batter and flip the pancakes. Cook until lightly browned on both sides.
 

Note: Since they are chocolate, keep a close eye so they don't burn or dry out.
 
Stir the marshmallow creme and water in a microwave-safe bowl. Microwave on High for one minute (just until it will pour).

Top the pancakes with the marshmallow syrup, graham cracker crumbs and chocolate morsels. For an extra special topping a squirt of whipped cream makes it very special and makes everyone want s'more!

Keep cookin' with the kids and be sure to stop back for s'more great recipes and fun at KidsCooking411!

Jan McCracken, Culinary Coach

Icy S'More Shake...

We're having a great time celebrating National S'mores Day! On a hot day, how about a cool version of S'mores? You got it! And I tried this out on my grandkids and they did a bang up job both preparing the Icy Shake as well as slurping it down :-)

What You Need:

1 cup chocolate ice cream

1/2 cup light cream

3 Tablespoons marshmallow crème

1 teaspoon vanilla extract

Mini marshmallows (garnish)

Crushed graham crackers (garnish)

Mini-chocolate morsels (garnish)

Whipped cream (optional)

Creamy peanut butter (optional)

Make It:

Get out the blender. Let the kids measure and pour the chocolate ice cream, light cream, marshmallow crème and vanilla extract in a blender Blend until smooth.

Pour into glasses and top with marshmallows. If you want the marshmallows toasted, then place them under the broiler for 20-30 seconds only (yes, the adult helper needs to do this, please).

If you opt for the whipped cream, then add a squirt or a dollop and then garnish with crushed graham crackers and chocolate morsels.

Note: Make this a really special treat and use special tall glasses.  Put a shallow line of creamy peanut butter on a piece of waxed paper. Roll the lip of the glass through the peanut butter and then roll it in graham cracker crumbs. The kids will love it!

Makes 2 shakes

I'll be back with s'more a little later...

Happy cooking with kids,

Jan McCracken, Culinary Coach