Archive for the ‘Easter Recipes’ Category

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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