Kids St. Patrick’s Day Recipes

Its’ fun to be GREEN! This St. Patrick’s Day let the kids wear their green inside and out. Our St. Paddy’s Day recipes for kids are fun, fast , festive and perfect for parties or family celebrations.

SHAMROCK SHORTBREAD

Makes 6-8 pieces of shortbread

Ingredients

1/2 cup butter, (not margarine) room temperature

1/3 cup powdered sugar

1/4 teaspoon vanilla

1 cup all purpose flour

Green decorating sugar or green sprinkles

Let’s Start Baking!

Preheat oven to 325 degrees F.

 1. Cream butter and powdered sugar in mixing bowl. Add vanilla and stir to blend.

2. Stir in the flour, about 1/4 cup at a time, and work into the butter blend until it forms a dough ball. Knead the dough for a minute or two in the bowl until it looks smooth.

3. Put dough ball in the center of prepared sheet pan. Starting in the center, press down dough ball to form a flatter, larger round circle. With a table knife,*score dough into 6-8 pie shaped pieces, then *dock each piece 3-4 times with the tines of a fork. Optional: Cut out shamrock shapes with cookie cutter and dock each shamrock shape before baking. Shamrock shapes should be placed about 1/2 inch apart on sheet pan. Decorate with optional sugars or sprinkles before baking.

4. Bake for 30-35 minutes or until golden brown. Remove from oven and cool 10 minutes before breaking apart scored pieces into shortbread triangles or removing shamrock shapes from sheet pan.

Kids Cooking Shop Kid-friendly Tips 

 1. “Score” dozen’t mean the numbers on a scoreboard at a sports event in cooking school! Here’s what it does mean: To make shallow cuts in the top surface of a food. In this recipe the shortbread dough is scored to create a clean line when shortbread is broken apart after it has been baked and cooled.

2. Dock or prick means: To make small holes in the surface of a food. These small holes allow hot air to escape which keeps the dough from blistering or puffing- up while baking.

LEPRECHAUN LIMEADE

Serves 6-8

 Ingredients

 1 liter sugar free lime flavored sparkling water, chilled

1 liter sugar free cherry flavored sparkling water, chilled

Limes, juiced

1- 4 ounce bottle green cherries, drained

Let’s Start Stirring!

1. One 6-8 ounce serving: Pour juice from one lime into glass. Then pour in equal amounts of chilled lime and cherry flavored sparkling waters. Add ice and garnish with a green cherry and a slice of lime.

2. Punch bowl: Put 2 liters of flavored chilled sparkling waters into punch bowl. Add juice from 8-10 limes, ice cubes, 10-12 cherries, and 4-6 lime slices. Stir to blend and serve.

Leaping Leprechauns …This is luscious limeade!

ST. PATRICK’S O’ SALSA

Makes about: 11/2 cups

Ingredients

 1 ripe avocado, peeled, seeded, and chopped and drizzled with 1 teaspoon of fresh lemon juice (to keep from browning)

1/4 cup plain yogurt

6 Tablespoons prepared pesto

1/8 teaspoon cayenne or 2-3 dashes of Tabasco sauce

Salt and pepper to taste

Optional Garnish

1 Tablespoon fresh chopped cilantro or parsley or

1 teaspoon fresh chopped basil

Let’s Start Mixing!

1.  Combine chopped avocado, yogurt, pesto, cayenne or Tabasco, and salt and pepper in mixing bowl. Cover and put in refrigerator for at least 30 minutes or up to 4 hours before serving. Serve with lots of “greens” such as broccoli, sugar snap peas, celery, green tortilla chips, green bell peppers and green onions.

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Chocolate Chip Cookie Week

It’s Chocolate Chip cookie week so celebrate with a giant chocolate chip cookie baked in a skillet. Here’s my Skillet Full of Cookies recipe…Make. Bake… and enjoy with the kids!

A SKILLET FULL OF COOKIES

Adapted from the Delicious Desserts Cookbook, Barbara Beery, Gibbs Smith, Publisher Copy write 2004

Makes 1 giant cookie, 16 slices

Ingredients

1/1/2 cup white sugar

1 cup brown sugar, packed

1 cup (2 sticks) butter, softened

1 teaspoon vanilla

2 eggs

21/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups milk chocolate chips

Let’s Start Mixing!

Preheat oven to 375 degrees F. Spray a 10-inch skillet (with an oven proof metal or wooden handle) with cooking spray. Set aside until ready to use.

1. In a large bowl, use a mixer to cream together the sugars and the butter until smooth. Beat in vanilla and add eggs one at a time.
2. Add the flour, baking soda, and salt. Mix well. Dough will be stiff.
3. Using a large spoon, stir in the chocolate chips.
4. Pat cookie dough into skillet and bake approximately 30 minutes or until the edges are lightly browned.
5. Carefully remove from oven and cool for 15 minutes before slicing.

A giant family dessert to share with everyone!

 

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Kids Rice Krispies Pizzas- Cereal for Dinner!

NATIONAL CEREAL DAY- MARCH 7TH- CELEBRATE WITH AMERICA’S FAVORITE CEREAL – RICE KRISPIES!! Last year I had the privilege to work as the national spokesperson for the All-American cereal, Rice Krispies. During that time I developed  several recipes using Kellogg’s Rice Krispies as the main ingredient. Here’s one of the recipes for a tasty savory mini pizza using the Rice Krispies as the pizza crust. For more creative kid-friendly ways to use Kellogg’s Rice Krispies go to http://www.ricekrispies.com/BarbaraBeery.aspx#/BarbaraBeery

MINI RICE KRISPIES PIZZAS

 1 cup (4 oz.)  shredded Monterey Jack cheese

1 cup  grated Parmesan cheese

• 1 cup  butter, softened
• 1/2 teaspoon  dried oregano leaves
• 1/2 teaspoon  pepper
• 2 cups  all-purpose flour
• 2 cups  Kellogg’s® Rice Krispies® cereal
• 2-3 tablespoons  cold water
• 1 package (4 oz.)  sliced turkey pepperoni or sliced pepperoni
• 1 package (12 oz.)  reduced-fat mozzarella string cheese, cut into 48 pieces

 1. In large bowl, combine Monterey Jack cheese, Parmesan cheese, butter, oregano, salt and pepper. Mix in flour, 1/2 cup at a time. Add KELLOGG’S RICE KRISPIES cereal. Stir until combined. Add water, 1 tablespoon at a time, mixing with hands until dough just clings together.2. Shape mixture into 1 1/2-inch balls. Place on foil-lined baking sheet coated with cooking spray. With fork flatten each ball.
3. With adult help bake at 375º F for 10 minutes. Remove from oven. Top each round with one slice of pepperoni and one piece of mozzarella cheese. Bake at 375º F about 5 minutes more or until cheese melts.
NOTE:
Prior to topping, the pizza crusts may be frozen. After baking crusts for 10 minutes, transfer them to wire rack and cool completely. Place in airtight container and freeze for up to 1 month. Before using, place frozen crusts on baking sheet. Bake at 375º F about 5 minutes or until thawed. Continue with recipe as directed above.

Kid-friendly Kitchen Tips:
Children of all ages should have an adult assistant with them at all times when cooking.
1. Get kids involved in this recipe by having kids, ages 7 to 9, grate the cheeses and measure it.
2. Chefs, younger than 7 years old, will be especially happy to mix the cheeses and butter together along with the Kellogg’s Rice Krispies cereal.
3. Kids, older than 9 years and at home in the kitchen, may use a knife to cut the mozzarella string cheese into pieces.

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Kids Spa Princess Party- Recipes for fun!

From the SPA PRINCESS COOKBOOK! Here are  4 easy-to-make recipes; some edible; some not! With Spring Break around the corner, why not plan an at home Spa Day for the girls. Let the kids make their own delicious treats to eat and to treat their bodies with all-natural and healthy ingredients.   http://kidscookingshop.com/spa-princess-cookbook 

Spa-te-da Limeade

Serves 10-12

Ingredients

3/4 cup lime juice

1 cup sugar

2 liters lemon lime soda, chilled

1/2 cup maraschino cherry juice or Grenadine syrup

1 teaspoon vanilla extract

Garnish

8 maraschino cherries with stems

2 limes, sliced into 8 slices

Let’s start mixing!

1)     In a pinch bowl, combine lime juice and sugar. Stir to blend and completely dissolve sugar.

2)     Stir in soda and cherry juice or grenadine syrup, and vanilla extract. Add 3-4 cups of crushed ice and serve immediately

3)     Garnish each serving with a maraschino cherry and a lime slice.

Spa-te-da- Delicious! 

Spa Princess Fondue

Serves 4-6

Ingredients

1/2 cup whole milk
2-3 tablespoons raspberry jam
6 ounces cream cheese, room temperature
1/8 teaspoon (pinch) of salt
1 cup white chocolate chips
Assorted fondue “dippers”- strawberries, sliced bananas, fresh pineapple spears, pound cake cubes, cookies, meringues, large marshmallows, pretzels

Let’s Start Dipping!

1)     Combine milk and raspberry jam in medium saucepan. Cook over low heat and whisk to 1 minute to blend and warm ingredients.

2)     Add cream cheese and salt. Stir to blend and cook one more minute.  

3)     Add white chocolate chips. Mixture will clump at first but as the chocolate chips begin to melt, it will become creamy and shiny.

4)     Remove from heat at this point and transfer fondue to a ceramic fondue pot and keep warm over a fondue burner. Serve with assorted “dippers”.

Spa Princess Fondue is fun to do!

Twinkle Toes and Fancy Fingers Cookies

Makes 36 cookies

Ingredients

1/2 cup (1 stick) butter, room temperature

3/4 cup sugar

1 egg

2 teaspoons vanilla

2 cups flour

1/2 teaspoon baking soda

1/1/2 teaspoon salt

Frosting and Decorating

3 tablespoons meringue powder

2 cups confectioners’ sugar

1/4 cup warm water

1 teaspoon vanilla

1/4 teaspoon strawberry extract

Assorted paste or gel food colorings

Assorted sprinkles, candies, and sugars

Let’s Start Baking!

Preheat oven to 375 degrees, line 2 sheet pans with foil, and spray with cooking spray. Set aside.

1) Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.

2) Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well.

3) Divide dough half. Roll each portion to ¼ inch thickness on lightly powdered sugar-covered work area. Cut with hand and foot-shaped cookie cutters.

4) Place cookies 2 inches apart on prepared sheet pans. Bake for 8 to 10 minutes, until just a hint of light brown appears.

5) Remove from oven and cool on sheet pans for 5 minutes; remove to wire racks to cool for another 15 minutes before frosting.

Let’s Start Frosting and Decorating!

1) Combine meringue powder, confectioners’ sugar, warm water, and vanilla and strawberry extracts in a medium mixing bowl.

2) Start–off on low speed with an electric mixer until ingredients are combined. Beat on high speed with an electric mixer for 2-3 minutes.

3) Divide in separate bowls and add desired food colorings.

4) Decorate feet and hand cookies with candies to create painted fingernails and toenails.

Watch out for that foot in your mouth!

Sweet Princess Sugar Scrub Non-Edible

Makes about 1 ½ cups

Ingredients
1 cup granulated sugar
1/4 cup honey

1 teaspoon vanilla

½ teaspoon almond extract

Small amount of pink paste food coloring

Let’s Start Mixing!

1) Stir the sugar, honey, vanilla, and almond extract together in a medium mixing bowl. Dip the end of a toothpick into the paste food coloring and add to mixture and stir to blend.  

2) Use a tablespoon or two of sugar scrub on your feet and hands smooth and soothe. Rinse well with warm water and apply your favorite lotion.

A sweet treat for you hands and feet!

 

Pink Lemonade Lip Shimmer

Makes one portion

Ingredients

2 tablespoons vegetable shortening

1 tablespoon pink lemonade drink mix

Let’s Start Stirring!

1) Stir shortening and pink lemonade together in a small microwave-safe container until smooth.

2) Place container in the microwave and heat for 15 seconds. Stir and heat another 10-15 seconds until mixture turns into a liquid.

3) Remove from microwave and cool 5 minutes.

4) Pour into the jar. Chill in refrigerator at least 30 minutes to solidify.

A lip-smacking glimmer for your lips!

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New York City Book Signings-Pink Princess Cupcakes Cookbook

Please come see me if you are in NYC! I have 3 book signings while I am working in NYC March 12-16. Here are the dates, times and places. We’ll have free mini cupcakes for the kids to frost and decorate from my new Pink Princess Cupcakes Cookbook . Ya’ll come!

Saturday, March 13 12:30-2 PM Bank Street Books

2879 Broadway
New York, NY 10025-7805
(212) 678-1654

1. 3:30-5 PM Broadway Panhandler 65 East 8^th Street
   New York, NY 10003
   (212) 966-3434
2. Sunday, March 14 2-3:30  Barnes & Noble – Park Slope  267 7^th Avenue Brooklyn, NY 11215 

718-832-9066

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