Archive for March, 2010

This April Fools’ Day get the kids in the kitchen to have some April Fool’s  fun with these recipes that look like the real deal, but don’t taste at all the way they appear!



1 package of plain prepared refrigerated bread stick dough
¼ cup sugar
1 cup seedless strawberry or plum jam


  1. Begin by unrolling the dough and separating the breadsticks. Use kitchen scissors to cut them into 1/4-inch-wide sticks.
    2. Place sugar in a zip-lock bag and shake each of the breadsticks to coat with sugar. Place them on a foil-lined sheet pan and bake them on a cookie sheet according to the package directions or until golden brown (about 8 minutes). Remove from oven and allow them to cool a few minutes before removing from the sheet pan. Make this mix-up even more fun by putting the fries in a fast-food fry sleeve (the cutoff end of a sealed envelope and serving them with a side of “ketchup” (jam whisked with a fork to a smooth consistency). These are good…no fooling!

Fried Egg Sundae

Makes 1 sundae

1 scoop of Vanilla or Chocolate Ice cream
1-2 tablespoons Marshmallow fluff
Instant Vanilla pudding/pie filling colored yellow with food coloring


1. Scoop ice cream into a dish, then spoon on a generous blob of marshmallow fluff (it will smooth out and resemble an egg white as the air escapes).

2. For a yolk, add a rounded blob of yellow Vanilla pudding.

Follow package directions to make Vanilla pudding or buy purchased Vanilla pre made pudding.

Foolish Cupcakes

The first surprise here- there’s not a grain of sugar in these cupcakes!

Cupcake Ingredients

Makes 12 cupcakes

1 pound lean ground beef or ground turkey

½ cup seasoned bread crumbs

1 cup Monterey Jack cheese, grated

3 Tablespoon ketchup

1 egg, beaten

½ teaspoon salt

 Pepper to taste

 Potato Frosting

3 cups mashed potatoes

Assorted food colorings

Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.

1. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).

 2. Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.

 3. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake.

Recipes and photos adapted from FamilyFun Magazine.


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Easter is just around the corner, but kids don’t have to wait for the Easter Bunny to bring them treats – they can make their own with these egg-citing treats from children’s cooking eggs-pert Barbara Beery!

Children love the fun recipes and the whole family enjoys these tasty treats! Following are three holiday favorites that any child – with a little help from Mom or Dad – can make. They’re perfect for appetizers, classroom snacks, party platters, decoration or even the main course.



Makes 10 -12 muffins

 Check Out The Ingredients List:

1 cup all purpose flour

3/4 cup stone ground cornmeal

1/2 cup light brown or turbinado sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

2 cups chopped fresh strawberries or whole raspberries

1- 8 ounce container low fat strawberry or raspberry yogurt

1/4 cup melted butter

1 egg

 Get It Together:

 1-12 count muffin pan or egg shaped muffin pan

1 9×13 inch sheet pan

12 muffin liners (for regular shaped muffin tin only) sprayed inside with non-stick spray

Small Ladle or circular ice cream scoop


Wooden spoon

Large mixing bowl

Hot pad

Let’s Get Cooking!

Preheat oven to 350 degrees.

1. Place muffin pan filled with prepared muffin cup liners on sheet pan.

2. In a large bowl combine flour, cornmeal, sugar, baking powder, salt, and cinnamon.

3. Add yogurt, melted butter, egg and vanilla to dry ingredients. Mix well with wooden spoon, making sure to incorporate all of the wet and dry ingredients together. Fold in chopped strawberries or whole raspberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.

4. Place in oven and bake for 25 minutes or until light golden brown. Remove from oven and cool for 5 minutes before removing from pan.


Serves 6

 Check Out The Ingredients List:

 6 large eggs

6 slices deli ham, thinly sliced

Pinch of nutmeg

Salt and pepper, to taste

 Get It Together:

1 6- cup muffin pan or 6  2-3 inch ramekins or custard cups sprayed  with non stick spray


Sheet pan

 Let’s Get Cooking!

Pre heat oven to 425 degrees

1. Take each piece of ham and cut it into a circle slightly larger than the size of the baking dish being used for the ham basket. Place one circular cut piece of ham into each muffin cup or baking dish making sure to push it down in the center to fit inside the space.  Place muffin pan or baking dishes on sheet pan.

2. Break one egg into the middle of each ham basket and lightly sprinkle with salt, pepper, and pinch of nutmeg. Bake for 7-9 minutes. Take out of oven and cool 2-3 minutes before removing the ham baskets from the muffin cups or baking dishes. Serve immediately.

 You may use pipe cleaners or non-poisonous strips of decorative grass to form handles for each “ham basket”.


Check Out The Ingredients List:

Any combination of:

Shelled sunflower seeds





Soy nuts

Dried cranberries

Dried blueberries

Dried apples

Dried peaches

Flaked coconut

Mini white or pastel marshmallows

Mini chocolate chips

Mini pretzels

 Get It Together:

 1 very large bowl

1 set of measuring cups

Storage container for trail mix

 Let’s Get Cooking!

1. Combine 1/4 -1/2 cup of any combination of nuts, fruits, and salty or sweet ingredients in large bowl. Toss to blend. Store trail mix in an airtight container or large zip close plastic bag.

 Get hopping and fill plastic Easter eggs with trail mix for a healthy hunt on Easter morning!

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Easter’s on it’s way and these 4 kid-friendly and family fun recipes will ensure your family  enjoys the tastiest and most memorable Easter ever. Cheers!!


Makes 1 8×12 inch giant omelet or approximately 12 custard cup or muffin- size omelets


8 eggs

1 c. milk
1/2 tsp. seasoned salt
1 pkg. (3 oz.) smoked sliced ham or turkey
1 c. shredded cheddar, Swiss or Mozzarella cheese
Directions Preheat oven to 325 degrees F

1. Beat the eggs, milk and seasoned salt. Stir in the remaining ingredients.

2. Pour into a greased 8 x 12 inch baking dish or 12 custard cups or muffins cups.

3. Cook uncovered until the omelet is set and puffed slightly and the top is a golden brown.

Kid-friendly Kitchen Tips

This is a great way to use eggs which have been blown-out for decorating! Sneak in some good veggies and encourage the kids make their own creations by adding different stir-ins like chopped tomatoes, mushrooms, sliced zucchini, broccoli, different cheeses, etc.Copyright© Barbara Beery 2007

Hot Cross Buns

Makes 6 buns


1c. whole wheat flour (white flour can be used)
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening or butter
1 tbsp. honey
1/2 tsp. cinnamon
1/4 c. raisins ( optional)
1/3 c. milk

1/2 c. powdered sugar
2 tsp. milk
1/4 tsp. vanilla

Small amount of Pink or lavender food dye

 Directions for Buns

Preheat oven to 400 degrees F. Line a sheet pan with foil and spray with cooking spray.

 1. Mix the flour, baking powder and salt together in a bowl. Cut in the shortening or butter with a fork until it looks like coarse crumbs. Add the honey, cinnamon and raisins and toss lightly. Make a well in the middle and pour in the milk all at once. Stir it around quickly with a fork and form a ball.

2. Dust your hands with a little extra flour and divide the ball into 6 small ones. Place the 6 balls on sheet pan about 2 inches apart. With a knife cut a deep cross through the top of each ball. Bake for 15-20 minutes.

3. Cool rolls for 10 minutes.

4. Mix all icing ingredients together then fill a small zip lock bag with icing. Make sure the top of the plastic bag is sealed then snip a tiny hole in the bottom corner.

5. Squeeze the icing through the opening and fill-in the cut cross shape on each bun to form the cross.

kidscookingshop.com Copyright© Barbara Beery 2007


Here’s a great way to blow eggs that is efficient, sanitary, and creates no mess.

You’ll need the following:

*Eggs in an egg carton

Straight pin or tapestry needle

Teaspoon (from your silverware, not for measuring)

Wooden skewers

A small bowl or disposable container

Drinking straws

1. Leave the eggs in the carton while you pierce them.

2. Place the pin point-down against the top of the egg and lightly tap the pin head with the back of the spoon until it pierces the egg. Insert the wooden skewer into the egg and gently press it down until it pierces the bottom of the egg.

3. Remove the egg from the carton, hold it over the bowl and push the skewer up and down through the contents several times to break the yolk. Remove the skewer and place a straw over the hole. Blow through the straw until the contents of the egg are emptied into the bowl. Rinse blown eggs in warm water and dry with a paper towel or let them dry in a clean egg carton.

4. Gently wash the inside and outside of the empty eggshells with dishwashing detergent and rinse them. If water remains inside an egg, use a straw to blow it out. Let the eggs dry thoroughly on a rack or in their carton.

 Kid-friendly kitchen Tips

When working with a group of children, have at least 1-2 blown-out eggs per child cleaned, ready and waiting to decorate.

  1. *Cut egg cartons into individual compartments so each child has one of their own container to hold their egg.
  2. Allow the kids to proceed with the instructions and blow-out their own egg/s first. The eggs the kids have blown can be drying while they are actually decorating the already “prepped” and blown-out eggs. The eggs they prepared may be decorated after they have dried ( 10- 15 minutes) later.
  3. Have the kids hand-paint the eggs using food colors and Q-tips.


Makes 10-12 6 inch cookies

For cookies

1/2 cup (1 stick) butter or margarine, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

 To make cookies:

Preheat oven to 375 degrees.

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. Dough will be very stiff.

3. Divide dough into thirds: roll each portion to ¼ inch thickness on lightly floured work area. Cut out a 6 inch oval egg shape. Place cookies 2 inches apart on foil-lined cookie sheets sprayed with nonstick cooking spray.

4. Bake for 10-12 minutes or until very lightly browned. Remove to wire racks to cool.

 Decorator Frosting

3 tablespoons commercial meringue powder

2 cups confectioners’ sugar

1/4 cup plus 2 tablespoons warm water

1 teaspoon vanilla

1/2 teaspoon almond extract

Food coloring


1. Combine meringue powder, confectioners’ sugar, water, and vanilla and almond extracts in a mixing bowl.

2. Beat on high speed with an electric mixer for 2-3 minutes.

Divide in separate bowls and add drops of food color or paste coloring as desired.


Copyright© by Barbara Beery

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It’s National Waffle Day and here’s the perfect waffle for Easter breakfast. Made with a purchased carrot cake mix, topped with chunky applesauce and fresh strawberries, it’s sure to please everybunny in your house!

Easter Morning Carrot Waffles

Serves 8


  • 1 box carrot cake mix

  • 1/2 cup chopped pecans or walnuts

  • 1/3 to 1/2 cup water

  • 2 Granny Smith apples

  • 2 tbsp. butter

  • Juice of 1/2 lemon

  • ½ teaspoon ground cinnamon

  • 1 teaspoon vanilla

  • 1 cup fresh strawberries, sliced


  1. Prepare the cake mix according to package directions, adding the chopped nuts plus 1/3 to 1/2 cup more water than instructed, making a thick, flowing batter.

  2. Peel, core and dice the apples. Melt the butter in a sauté pan and, when it stops foaming, add the apples and lemon juice and toss over medium heat. Cover, lower heat and cook until soft but still slightly crisp. Stir in ground cinnamon and vanilla.

  3. Heat the waffle iron and spray the grids with nonstick vegetable spray. Use a 1/4 cup measure to pour a puddle of batter in the center of each grid. Cook the waffles until they are firm enough to remove from the waffle iron. Put on plates.

  4. Spoon the hot apples over the waffles and top with fresh sliced strawberries.


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FUN WITH FOODS ON-A-STICK!!!  Stick it! Kids love to create and craft and there is nothing more creative than organizing foods on a stick! March 28 is “Something on-a-Stick Day” and there ‘s no better way to celebrate than by stacking-up some cooked Tortellini and veggies en brochette! Make sure kids stay safe and successful when cutting foods by using our kid-safe, kid-friendly safety knife sets.  http://kidscookingshop.com/saftey-knife-set-pink-orange


8 8-10-inch wooden skewers
8 ounces cheese tortellini, cooked and drained
8 sticks of string Mozzarella cheese cut into 1/2 inch chunks
8 cherry or grape tomatoes
16 pitted Kalamata or green olives (or combination of both)

Optional Garnishes:
Drizzle of olive oil
Grated parmesan cheese
Chopped, fresh flat-leaf parsley and fresh basil

Let’s start making totem poles!

1. On each wooden skewer, thread the cooked tortellini (put each one on side ways, not through its hole), tomatoes, olives, and chunks of string cheese.
2. Garnish and serve immediately, or store covered in refrigerator until ready to use and garnish before serving.

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Looking for a great idea to keep kids busy and having lots of fun over spring break? Head to the kitchen and to the Big Apple with these 3 kid-friendly recipes from New York City. In our kids spring break cooking camps, this has always been one of our most popular classes and with good reason. These recipes are signs of traditional new York “noshing” and can be found at every street vendor or bakery across the city.


Makes 24 cookies


1 cup unsalted butter, softened

1 3/4 cups white sugar

4 eggs

1 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

 4 cups powdered sugar

1/3 cup very hot tap water

¼ cup semisweet or milk chocolate chips


Preheat oven to 375 degrees F. Foil line 2 sheet pans and spray with cooking spray.  

 1. In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract.

2. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.

3. Bake until edges begin to brown, about 20 minutes. Cool about 5 minutes and remove from pan.

4. While cookies are baking, place powdered sugar in large bowl. Mix in hot water one tablespoon at a time until mixture is thick and spread able. (Add more than the indicated amount if needed). Transfer half of the frosting to another bowl.

5. Melt chocolate chips in microwave for 15 seconds, stir and zap again 10-15 seconds until melted. Add melted chips to 1 bowl of vanilla frosting and mix until chocolate is blended.  

6. With a pastry brush or very small spatula, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

Now that’s a real New York cookie!


Makes 12 pretzels


1 package yeast

1/2 c. warm water

1 Tablespoon honey

1 1/3 c. flour

1 tsp. salt

1 egg white beaten with fork

Kosher salt to taste for topping

Optional Topping

Cinnamon’ sugar mixture- ½ cup sugar mixed with ½ teaspoon cinnamon


Preheat the oven to 325 degrees Fahrenheit

1. Put the yeast in a small bowl with the water and honey. Stir a little and then let the mixture sit for 5 minutes.

2. Mix the flour and salt together in a medium-size bowl. After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.

3. Stir everything together. Use a spoon to start but finish with your hands. The dough is ready when it’s still a little crumbly and flaky.

4. Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball. Dust with a little flour if the dough is sticky.

5. Break off a piece of dough that’s about the size of a big gum ball or super ball. Use your hands to roll it into a skinny snake. Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.

6. Brush with egg white and sprinkle with each pretzel Kosher salt or cinnamon/ sugar mixture.

 Bake your pretzels for 10 minutes. Let them cool and take a bite!

Central Park Shish-k-bobs

Makes 12 k-bobs


1/2 pound boneless lean beef, cut into 1-inch chunks
1/2 pound fresh boneless, skinless chicken breasts, cut into 1-inch chunks
3 tablespoons olive oil
2 tablespoons Worcestershire Sauce

1/2 teaspoon salt
1/2 teaspoon grill seasoning

 Let’s get Going!

Preheat oven to broil

 1. Soak 12 wooden 6 inch skewers in a dish of hot water for about 30 minutes before threading meats onto skewers.

2. Place beef and chicken in the same large bowl. Add olive oil, salt and pepper and stir to coat each piece. Thread on to skewers.

3. Place on a broiling or foil- lined sheet pan and broil, 3 to 4-inches from heat, for 3 to 5 minutes, turning periodically to broil each side.


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Nothing says “Spring” better than red,  ripe, sweet & juicy strawberries. Get the kids in the kitchen to make, bake and decorate these “easy as pie” strawberry shortcakes made with purchased puff pastry. Give the kids  2-3 inch  assorted shapes of cookie cutters and let them cut-out different shortbread shapes from the puff pastry. Strawberry Shortcake…It’s what’s  for dessert tonight


Makes 4 to 5 servings

For shortcakes

1 package frozen puff pastry

1/4 cup butter, melted

2 tablespoons granulated sugar

For strawberries

11/2 to 2 cups sliced strawberries

1 tablespoon granulated sugar

1/2 teaspoon vanilla

For topping

Whipped cream

Strawberries for garnish

To make shortcakes

  1. Thaw dough for 30 minutes before using.
  2. Preheat oven to 375 degrees.
  3. Open 1 sheet of puff pastry and place on floured work area. Gently roll out and smooth pastry.
  4. Use a round cookie cutter to cut out a total of 12 to 15 shaped pastries.
  5. Place individual pastries on a foil-lined cookie sheet sprayed with nonstick cooking spray, brush lightly with melted butter, and sprinkle lightly with sugar.
  6. Bake for about 20 minutes.
  7. Remove from oven and cool for 5 minutes before removing from cookie sheet.

 To prepare strawberries:

Combine sliced strawberries, sugar, and vanilla in a bowl. Set aside.

To build shortcake stacks:

  1. Place 1 puff pastry round on a plate and spoon strawberries on top.
  2. Put a second pastry round on top of that and add more strawberries.
  3. Top with a third pastry round. Finish off with a dollop of whipped cream and 1 strawberry.
  4. If your shortcake stack begins to slide, secure each pastry round to the next with a toothpick. Be careful not to bite the toothpicks.

Stack ’em high and eat ’em up!

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