Archive for the ‘Kid-friendly Recipes and Tips’ Category

LET’ S CELEBRATE THE NEW YEAR! It’s the magical night all children dream about; the one night parents allow them to stay up until midnight to ring-in the New Year. Let the kids toast in this New Year with our festive Confetti Ice Cream Pops!

Confetti Ice Cream Pops

Makes 8


8 pieces, 1 1/2-inch soft-centered candy bars, like Milky Way or Snickers

1 pint vanilla ice cream or white chocolate ice cream, slightly softened

3/4 cups assorted-color candy confetti or confetti Nerds

Let’s Make the Pops!

  1. Insert a wooden Popsicle stick into one end of each candy bar and set aside.
  2. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup or use something  like one of these cool pop -makers. http://www.kidscookingshop.com/ice-cream-pop-mold.
  3.  Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
  4. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. May be stored covered in freezer up to 3 days.

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Jumping for Gingerbread Cookies!

It’s the holiday season and nothing tastes more like Christmas than making a fresh, spicy scented  batch of gingerbread cookies! The dough may be made up days ahead and kept covered in the refrigerator. It can be ready any time the kids are ready to bake and decorate. There are many different ways to use this recipe. Of course gingerbread men ( and ladies) are the classic, but this dough also works great for gingerbread house construction. Make smaller gingerbread men to adorn and embellish your favorite cupcakes to create the perfect holiday treat for kids’ parties and neighborhood gatherings. For more recipes and decorating tips and to see a beautiful image of our holiday gingerbread cupcakes go to our online shop at www.kidscookingshop.com .

If you are in Austin, check-out  our retail store – Kids Cook! on Far West Blvd. 512-346-3333  www.kidscookaustin.com and register for some of our creative holiday classes and workshops. You can also drop by anytime we are open ( M-S 10-5) and let your child create a Food Treat  at our exclusive Food Treat Activity Center…You never need to register…just walk-in anytime and enjoy a mini cooking lesson!

Gingerbread Cookie Cut-Outs


3/4 cup butter, softened

1/2 cup brown sugar, packed

1 egg

3/4 cup molasses

3 cups flour

1/4 teaspoon salt

2 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Powdered sugar for rolling out dough

Assorted candies and decorating sprinkles

Preheat oven to 350 degrees.

In a large bowl, combine butter, brown sugar, egg, and molasses.

Stir in dry ingredients and mix completely. Cover bowl and put in refrigerator for 2 to 3 hours or until needed and up to 1 week.

Take out small portions, about 1/4 cup or 1/2 cup, of the cookie dough, and roll out 1/4- to 1/2-inch thickness. Use powdered sugar instead of flour to roll out cookie dough. It won’t toughen cookies as flour does if too much is used.

Decorate cookies using candy and sprinkles.

Bake on a foil-lined cookie sheet sprayed with nonstick cooking spray for 8 to 12 minutes, depending on size of cookie.

Let cookies cool on cookie sheet for 5 minutes, then carefully remove. Cool another 10 minutes before using icing.

 You’ll jump for joy with every bite!

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Kids Cook! will open the doors to a unique kids cooking supplies store, food activity center and birthday party place on Monday, June 21 at 3742 Far West Blvd, Suite 111 across from the Murchison kickball fields.

Since establisihing Batter Up Kids in 1991, one of the first kids cooking schools in the nation, I am proud to be known as  America’s kids cooking expert, and am poised to get kid’s creating culinary masterpieces in a whole new way by opening our flagship location of Kids Cook! After 20 years of teaching children’s cooking classes, I have honed in on specific skills, techniques and recipes along with tips and tricks, which our trained staff will use in the kids’ food activity center at our Kids Cook! store. Rather than offer expensive, hour-long plus cooking classes that take precious time from already over-scheduled kids and families, the store will offer walk-in/no reservation, totally hands-on food activities and shorter 30 minues Saturday morning classes offereing a class for a different age range each Saturday.

For the walk-in food avtivities, children can come in the store during regular business hours without a reservation and will create either a Healthy Treat utilizing fresh fruits and veggies, or a clever Sweet Treat food craft, which could be a cupcake, cookie or some other sweet surprise. Registration -based Saturday morning classes will offer recipes for fresh seasonal foods and focus on specific seasons and holiday celebrations. Pricing will be affordable for all and the interactive food activities will make a great summer boredom buster, after-school snack, or something fun to do with the kids on the weekends.

 To complement the delicious cooking activities, Kids Cook! will also feature more than 400 cooking products specially suited for young cooks. Everything a young chef-in-the-making could need, from sous chef jackets and colorful aprons to silicone cake and candy molds and decorating tools, to cookbooks and more, will be available on the store shelves. So a young culinary student can walk out of Kids Cook! armed with all the tools necessary to become successful in the kitchen.

Along with the launch of Kids Cook!, we are also revamping our ever- popular cooking birthday parties that feature some of my best –selling kids recipes from the cookbooks I have authored. These celebrations have been the biggest part of our business through the years and rather than offer a party in a commercial kitchen atmosphere, Kids Cook! will host parties in our French country retail store to maintain the family-friendly feel.

Stop by and visit our new location  from now until June 30 and get a free cooking gift. For class times & themes, birthday party pricing and and food treats activities schedule, go to www.kidscookingshop.com.

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At Kids Cook! Austin and Kids Cooking Shop.com we’ve officially declared June as Cook with Your Kids Month!

School’s out for summer soon and it’s time to think about activities to keep kids busy while also having fun. Grab the aprons, pull out the measuring cups and start off this summer by celebrating kids’ culinary creativity and participate in Cook with Your Kids Month.

Marking the beginning of summer, June is when parents often seek out extra curricular activities to keep their children busy and active, which is why this is the perfect month to be proclaimed as Cook with Your Kids Month.For 20 years I’ve held summer cooking camps for kids beginning in June and this seemed like the appropriate time to create a national campaign of getting kids into the kitchen.

Cooking is one of the few activities that a child can learn and master in their own home. It’s economical and something kids and parents can share and participate in together And there’s the treat of a delicious dish to share as a family at the end of the journey!

Children of all ages, even as young as 3, can enjoy cooking up magic in the kitchen alongside their parents. Kids love to be involved in cooking activities. Ifounded Batter Up Kids Inc., in 1991 to help foster a love of cooking in young children. And with the recent launch of our first website exclusively selling kids cookbooks and cooking products, www.kidscookingshop.com, budding chefs can find all the tools, recipes and more to create delectable meals, snacks, drinks and desserts. Throughout Cook with Your Kids Month we’ll share tips and tricks on the website and offer suggestions for kid-friendly, fun and healthy recipes and products to promote a summer of cooking fun!

Sign-up for our email list and get free recipes and discounts online!

Flower Power Quiches— Here’s the recipe for the above image –Simple to fix for even the youngest of chefs, it makes a great breakfast treat, a light lunch or a perfect protein rich snack anytime!

Makes 10-12 individual quiches


 1- 17.3 ounce package Refrigerated Pie Crusts

2 Eggs

½ teaspoon Salt

1/8 teaspoon pepper

2 tablespoons cream

1/2 cup grated Swiss cheese

5-6 cherry tomatoes

Let’s Start Baking!

Preheat oven to 400 degrees F

1. Generously spray a mini muffin pan with cooking spray. Cut-out the pie crusts with 2-3- inch circle or flower shaped cookie cutter. Place each cut-out inside each muffin cup.

2.  Place approximately 1 teaspoon grated Swiss into the bottom of each pastry shell.

3.  Combine eggs, salt & pepper, and cream.. Pour into pastry shells filling each almost to the top.

4. Sprinkle with 1 teaspoon grated Swiss cheese and bake for 10-12 minutes or golden brown and slightly puffed. Remove from oven and cool 5 minutes before taking each quiche out of muffin pan. Garnish with a sliced cherry tomato.



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Earth Day 2010

Celebrate Earth Day this year with these kid-friendly recipes, activities and eco-friendly products  that will keep you and your family Earth-friendly year round!

Two great cookbooks for familes and kids that have excellent recipes are the Green Princess Cookbook  for kids ages 6 and older http://kidscookingshop.com/author-signed-green-princess and the Simply Organic Cookbook for kids and their families http://kidscookingshop.com/simply-organic-cookbook 

For a great selection of family -friendly and eco-friendly products check out items like these 100% cotton 13″ square napkins which can also double as a placemat.  The sewn-in label leaves a space to write your child’s name and they  are just perfect for kids ages 3 and older. Take a look at all the different designs http://kidscookingshop.com/eco-friendly-products?page=2

Every chef needs an apron and here are a selection of cotton fabric aprons that boast an acrylic coating (not PVC) and it meets the Oeko-Tex 100 Standard which certifies that the cloth does not contain harmful chemicals and components. Both Eco-and human-friendly these aprons fit kids ages 2.5-6 years. Take a look at all the assorted colors and patterns http://kidscookingshop.com/eco-friendly-products.

Here are some simply sensational  eco-friendly recipes that kids will love to make and parents will love them to eat. Happy Earth Day today and every day of the year!

Earth-friendly Edamame Dip

Makes about 2 ½ cups


1/2 cup frozen organic edamame, cooked, cooled, and shelled
1/2 cup organic vegetable broth
1/4 cup chopped organic red onion
3 tablespoons chopped fresh organic cilantro or parsley
2 tablespoons organic rice vinegar
1 tablespoon extra virgin organic olive oil
1/2 teaspoon sea salt
1 1/2 teaspoons organic Asian chili garlic sauce
1 (16-ounce) can organic white beans, drained

Let’s Start Mixing!

  1. Place all ingredients in a food processor, and process about 45 seconds or until smooth and creamy.

  2. Serve immediately, or cover and chill up to 3 days.

Cornbread-in-a Recycled Can

Makes 10-12


1 cup natural organic flour

1 cup stone ground organic cornmeal

2/3 cup Turbinado sugar

1/2 teaspoon kosher salt

3 teaspoons baking powder

1 free range brown egg

1 cup plain soy milk

1/3 cup organic canola oil


Medium sized mixing bowl

Measuring cups

Measuring spoons


10-12 recycled cans (approximately 5 ounce size), washed and dried

Cooking spray

Sheet pan

Let’s Start Stirring!

1. Preheat oven to 400 degrees F. Generously spray the inside of each can with cooking spray and sprinkle about ¼ teaspoon cornmeal inside each can to coat the bottom and lower portion of the sides of each can. Place cans on sheet pan and set aside.

2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder with a whisk. 3. Stir in egg, milk and Canola oil until well combined.

4. Pour batter into prepared cans, filling ¾ full. Bake in preheated oven for 15 -20 minutes, or until a toothpick inserted into the center comes out clean.

5. Remove from oven and cool on wire rack for 5 minutes. Serve in cans or remove before serving.

Hooray for Homemade Honey Butter

 For Homemade Butter

Makes about 1 cup

2 cups heavy whipping cream

1/8 teaspoon all natural sea salt

For Honey Butter

Makes about 1 ½ cups

1 cup organic or homemade butter, room temperature

1/4 cup local organic honey
1/4 teaspoon organic ground cinnamon
¼ teaspoon Fair Trade vanilla

 Let’s Start Shaking!

For Homemade Butter

You’ll need: 2 pint size Mason jars and 2 marbles chilled in freezer for 30 minutes, one medium sized bowl, and a 6 inch strainer.

1. Divide heavy cream evenly between 2 chilled jars and drop a marble into each jar. Secure lid and start shaking.

2. At first you will hear the marble moving, but after about 5-10 minutes, the cream will be so thick that you won’t hear or feel the marble. The sides of the jar will also become coated with thick cream. Keep shaking for another 5-10 minutes. While you are shaking the jar, you will begin to hear the marble again and see the cream on the sides of the jar begin to disappear. During this time the butter will be forming.

3. All of a sudden you will see small lumps of butter with a milky liquid in the jar…Your butter is ready! Remove lid and pour butter and liquid into the strainer over the bowl. Rinse the butter with cold water and let it sit in the strainer for 5 minutes. Remove strainer with butter and discard liquid in bowl.

4. With a paper towel carefully pat butter dry to remove any drops of water. Place it in small container and stir in salt. Store covered in refrigerator.

For Honey Butter

  1. In a medium bowl combine room temperature butter, honey, cinnamon, and vanilla. Whisk until well combined.

  2. Remove from bowl and spoon onto unbleached parchment paper or waxed paper in a horizontal line shape. Roll into a log and refrigerate. Slice sections of honey butter as needed.

Honey Butter may store wrapped in the refrigerator for up to 1 week or frozen for up to 1 month.

Kid-friendly Green Cuisine Tips
“Bee” sure to choose local honey for all your recipes! Honey from a local beekeeper is produced with minimal stress for honey bees – good news for you and the honeybees. Local honey tastes better and makes healthy eats because it contains small amounts of vitamins, minerals, and antioxidants – No other sweetener can make that claim. It’s also a great choice for replacing (those not so healthy) refined sugars.


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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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