Written by Jodie Fitz

I love getting the kids in the kitchen around the holidays.  There are many recipes and activities for them to dig into and help create.  As they get involved, there are many valuable life lessons they can learn throughout the process.  I discovered my own love for cooking as I helped my grandmother prepare for holidays as a child. 

This year we are serving up two sides and a great dessert at the Price Chopper/Market 32 Kids Cooking Club for Thanksgiving yum.  Enjoy….

Roasted Veggies

 

¼ cup PICS canola or olive oil

1 clove garlic, crushed

1 teaspoon PICS onion powder

¾ teaspoon sea salt

1 bunch asparagus

1 small yellow squash

1 small zucchini

1 small head broccoli

1 small head cauliflower

1 carrot

1 red bell pepper

Preheat the oven to 375 degrees.

Stir the oil, crushed garlic, onion powder and sea salt together in a small bowl.

Wash the asparagus  and remove the tough end.  Toss with a light coat of the oil mixture.  Place the asparagus on a pizza round on one half to create the outer feathers of a turkey.

Wash the zucchini and yellow squash.  Cut them in half first and then cut into thin strips, and then toss in a light coat of the oil mixture.  Lay the squashes as the next two layers of feathers; first green then yellow.

Wash the broccoli and cut into florets keeping a bit of the stem intact.  Toss them in a light coat of the oil mixture.  Place the broccoli as the next layer of feathers.

Wash the cauliflower.  Cut it in half and place half as the body of the turkey.  Either save the other half for a future vegetable use or roast it separately.  Baste the cauliflower body with a light coat of the oil mixture. Note:  It will break a part easily after it has roasted for serving purposes.

Peel a medium sized carrot, remove the top.  Cut in half lengthwise and place it under the cauliflower body as a turkey head poking out.  Baste with the oil mixture.

Cut strips of a red pepper to serve as legs and a beak and baste with the oil mixture as well.

Roast the veggie turkey for approximately 30 – 40 minutes; until vegetables are tender.

Mashed Potato Cupcakes

2 medium white potatoes

2 small sweet potatoes

4 tablespoons PICS butter

1 teaspoon PICS onion powder

¾ teaspoon salt

¼ teaspoon Full Circle organic coriander

Peel, wash and dice the potatoes.  They should yield 5 – 6 cups of diced potatoes.  Place the potatoes in a saucepan and cover with cold water.  Bring them to a boil.  Cover and cook for approximately 20 minutes, until tender.

Drain the water. Mash potatoes with the butter using a potato masher.

Add the onion powder, salt and coriander to the potatoes and mix with an electric mixer; until smooth.  Let cool a bit.

Preheat the oven to 375 degrees.

Line a muffin pan with cupcake liners.

Place the cooled mashed potatoes in a gallon-size snap and seal storage bag.  Clip one corner and pipe the potatoes into the liners to create potato cupcakes (and individual servings).

Bake the potatoes for 20-25 minutes.

Note:  Have a tray ready with fresh decorative liners all set when you remove the potato cupcakes from the pan.  Simply pick up each cupcake by its paper edge with two hands and place into the added liner for serving.

Pumpkin Pie in a Jar with Maple Cream

1 – 15 oz. can pumpkin, 100% pure

12 oz. can PICS evaporated milk

2 large PICS eggs

½ cup PICS brown sugar

1 tablespoon PICS maple syrup

1 teaspoon Full Circle organic cinnamon

1 teaspoon Full Circle vanilla extract

½ teaspoon all spice

Preheat the oven to 350 degrees.

Using an electric mixer, mix the pumpkin, evaporated milk, eggs, brown sugar, maple syrup, cinnamon, vanilla and all spice together.

Pour the mixture into 8 oz. size bell jars until they are approximately three quarters full.  Note:  This mixture will fill six jars.

Place the jars onto a baking sheet and bake the pumpkin mixture for 40 – 45 minutes.

Remove them from the oven and let them cool completely before serving.

 

Maple Cream

8 oz. PICS whipping cream (or heavy cream)

¼ cup PICS maple syrup

½ teaspoon Full Circle vanilla extract

Using an electric mixer, whip the cream, maple syrup and vanilla extract together until it forms stiff peeks. 

Serve on top of the pumpkin pie.

The Kids Cooking Club is visiting the following schools this month:

Castleton Elementary School, Castleton, NY

O’Rourke Middle School, Burnt Hills, NY

Broadalbin Middle School, Broadalbin, NY

McNulty Elementary School, Amsterdam, NY

Saddlewood Elementary, Albany, NY

Tanglewood Elementary School, South Glens Fall, NY

If you would The Kids Cooking Club to visit your school or event please email me at: jfitzcooking@yahoo.com

Cheers to a Tasty Month ~ Jodie

 

P.S.  I can’t wait for next month’s recipe shares.

 

Written by Jodie Fitz

Spook-tacular Kitchen Fun!

I’m so excited for spook-tacular kitchen fun at the Price Chopper/Market 32 Kids Cooking Club. Check out this month’s menu:

Spider Pizzas

Mini whole grain pitas

Pesto sauce(s)

PICS shredded mozzarella cheese

Constellation grape tomatoes

PICS sliced olives

PICS nonstick cooking spray

Preheat the oven to 375 degrees.

Coat a baking sheet with the nonstick cooking spray.

Spread approximately 1 tablespoon pesto on each pita.  Sprinkle approximately ¼ cup shredded mozzarella cheese on each pita as well.

Build a spider on top:

  • 1. Select one larger grape tomato for the body of each spider and one smaller grape tomato for the head.
  •  
  • 2. You will need 4 olive slices for each spider. Cut three in half and place them as legs around the body; three on each side.  Cut one olive slice in quarters.  Place two as antennae. 
  •  
  • Bake your spider pizzas for 8 – 10 minutes; until the cheese is melted and the pita toasts.

  •  

Pesto:  You can use your favorite pesto.  Or, at Price Chopper/Market 32 you can experiment with various pesto flavors.  In this photo, I used both a traditional pesto and a sun-dried tomato basil and cheese combo by Delallo that can be found in the pasta sauce aisles.

Note: Some premade pesto can be thick and need to be diluted.  If so, start with 1 tablespoon of olive oil to 1 tablespoon of pesto.  Increase the oil in half-teaspoon increments until the consistency is spreadable.

Tomatillo Salsa with Witch Hat Chips

3 tomatillos

¼ cup sweet onion

1 half green bell pepper, seeds removed

1 small clove garlic

4 tablespoons fresh chopped cilantro

1 tablespoon PICS balsamic vinegar

Remove the outer husk of the tomatillos.  Wash the tomatillos before using then in the salsa recipe; they can have a sticky residue from the husk. Cut into quarters.

Place the tomatillos, sweet onion, green bell pepper, garlic and cilantro into a mini food processor.  Using the pulsate feature, chop and mix the ingredients together.  Stir in the balsamic vinegar.

Basic Witch Hat Chips

1 package Cedar spinach wraps

Witch hat cookie cutter

2 tablespoons PICS canola oil

Sea salt

PICS nonstick cooking spray

Place the spinach wraps, one at a time, on a cutting board.  Use the cookie cutter to cut witch hat shapes.  The wraps should yield approximately 8 hats depending on the size of your cookie cutter.

Preheat the oven to 375 degrees.

Coat a nonstick baking sheet with the nonstick cooking spray.  Baste each hat lightly with the canola oil.  Salt them.  Bake them for 5-7 minutes until the edges start to toast.  Let them cook completely to finishing the crisping process.

Looking for flavor? Try one of these two mixtures.

Lime Lover Chips

2 tablespoons PICS canola oil

1 teaspoon fresh lime juice

¼ teaspoon PICS onion powder

1/8 teaspoon garlic powder

 

Combine these ingredients in a small bowl.  Baste the chips with the mixture.  Follow the baking instructions above.

Spiced Chips

2 tablespoons PICS canola oil

¼ teaspoon PICS onion powder

1/8 teaspoon garlic powder

 

Combine these ingredients in a small bowl. Baste the chips with the mixture. Follow the baking instructions above.

Monster Bites

 

Chocolate soft-baked cookies

1 tablespoon PICS butter

16 PICS marshmallows

¼ cup PICS peanut butter*

2 cups PICS cocoa crisp rice cereal

Chocolate sprinkles

Candy Eyes

 

Make your monster feet by cutting a soft chocolate baked cookie into quarters.  Cut a ‘V’ shape out of each quarter center to create the monster base.  Place the cookie feet on a baking sheet lined with waxed paper.

Place the butter, marshmallows and peanut butter in a glass bowl.  Place in the microwave for one minute.  Stir the ingredients together.

Add in the cereal and stir so that everything is mixed well.

Roll the mixture into small balls; two inches in diameter. Roll in the chocolate sprinkles.  Place each ball on the cookie feet and add eyes.  Refrigerate overnight.

*Peanut Allergy?  Use WOWbutter® as a peanut butter alternative.

Where is Jodie this month…..

Look for me at:

Saturday, October 19th

12:30pm Main Stage

Allergen & Gluten Free Expo

Crossgates Mall

1 Crossgates Mall Rd.

Albany, NY

 

Sunday, October 20th

11am

Petite Retreat Expo

Saratoga Dance Museum

99 South Broadway

Saratoga Springs, NY

 

*Saturday, October 26th

10am – 1pm

Saratoga Fall Festival

Saratoga Olive Oil

484 Broadway

Saratoga Springs, NY

 

*Saturday, October 26th

 2pm – 5pm

Halfmoon Trunk or Treat Festivity

Halfmoon Town Hall

2 Halfmoon Plaza

Halfmoon, NY

 

*I’ll be sharing a recipe with families and trick or treaters at both these events.

The Kids Cooking Club is also visiting:

Stevens Elementary, Burnt Hills, NY

Clifton Park YMCA After School Program, Clifton Park, NY

 

If you would The Kids Cooking Club to visit your school or event please email me at jfitzcooking@yahoo.com

Cheers to a tasty month!  Stop back next month for more holiday fun in the kitchen ~ Jodie Fitz

Written by Jodie Fitz

Welcome September!

At the Price Chopper/Market 32 Kids Cooking Club we have a few bites to make your back to school days delightfully delicious.

PB & J Smoothie

This recipe is an easy serve for breakfast or after school.

2 cups fresh strawberries

2 cups ice

1 cup PICS milk

¼ cup PICS peanut butter

1 tablespoon PICS honey

1 teaspoon Full Circle vanilla extract

Rinse and hull the strawberries.

 

Add the prepared strawberries, ice, milk, peanut butter, honey and vanilla extract into the blender.

 

Blend well and serve.

Peanut Allergy Alternatives:  Swap the peanut butter for WOW Butter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.

Dairy Free:  Try making this recipe with either rice milk or almond milk.  Rice milk actually has very little taste when mixed in a smoothie and allows the strawberry and peanut butter flavors to shine.

Apple Energy Bites

This recipe is great for lunchbox packing and after school snacking.

 

1 apple

½ cup pitted dates

1 cups PICS old-fashioned rolled oats

½ cup PICS peanut butter

¼ cup almond meal

1/8 cup PICS honey

1 teaspoon Full Circle vanilla extract

1 teaspoon Full Circle organic cinnamon

 

Wash, peel and dice the apple.  Discard the core and seeds.

 

Place the dates in a mini food chopper or blender and chop.

 

Stir the oats, diced apple, peanut butter, chopped dates, almond meal, honey, vanilla extract and cinnamon together in a bowl.

 

Form the mixture into approximately 2-inch balls.

 

Place them on baking sheet lined with parchment paper or waxed paper.  Refrigerate for an hour. 

 

Store them in an airtight container for up to one week.

 

Peanut Allergy Alternatives:  Swap the peanut butter for WOW Butter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.

 

Gluten Free:  Swap the old-fashioned rolled oats for gluten free oats.

Cinnamon Apple Pancake Sandwiches

Great breakfast filler that you can have made ahead of busy days.

 

2 apples

1 ¾ cups PICS unbleached flour

1 cup PICS milk

1 PICS egg

4 oz. PICS cinnamon applesauce

3 tablespoons PICS brown sugar

1 tablespoon PICS baking powder

1 teaspoon Full Circle vanilla extract

1 teaspoon Full Circle organic cinnamon

½ teaspoon sea salt

PICS nonstick cooking spray

PICS peanut butter

 

Wash, peel, core and dice one apple.

 

Whisk together the flour, milk, egg, applesauce, brown sugar, baking powder, vanilla extract, cinnamon and sea salt together.  Fold in the diced apple.

 

Cook the pancake batter in a griddle-style pan coated with nonstick spray over medium heat until both sides are golden brown and the inside is fully cooked.

Wash, core and slice the additional apple.  Create a breakfast pancake sandwich with peanut butter and apple slices.

 

Time Saver:  Make the pancakes on a weekend.  Let them cool completely.  Wrap each one individually in parchment paper or waxed paper.  Place each individually wrapped pancake in a freezer bag or container.  Take them out and toast them on busy weekday mornings.

 

Gluten Free:  Swap the flour for gluten free 1 to 1 flour options.

 

Peanut Allergy Alternatives:  Swap the peanut butter for WOWButter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.

 

Dairy Free:  Try making this recipe with either rice milk or almond milk.

Where is Jodie this month......

Look for me this month at the Back to School Expo at the Empire State Plaza in Albany, NY from 10am – 2pm.

The Kids Cooking Club is also visiting the following this month:

Wilton YMCA PreK Program, Wilton, NY

Saratoga YMCA PreK Program, Saratoga, NY

Boys and Girls Early Education Learning Program, Bristol, CT

If you would The Kids Cooking Club to visit your school or event please email me at jfitzcooking@yahoo.com

 

Stay tuned for October’s recipes.  We will be sharing Halloween Food Fun at the Price Chopper/Market 32 Kids Cooking Club.

Here’s to a tasty month ~ Jodie Fitz

Tie Dye Smoothies

½ cup blackberries

6 Tablespoons PICS honey

½ teaspoon raspberry extract

½ cup raspberries

1 mango

2 ¼ teaspoons Full Circle vanilla extract

3 cups ice

1 ½ cups PICS low fat milk

6 oz. PICS low fat vanilla yogurt

1 banana

Rinse the blackberries. Place the blackberries, 1 tablespoon honey and ¼ teaspoon of raspberry extract into a food processor, mini food process or blender. Chop/blend until it’s almost a puree; the seeds will even blend into the mix.  Set the mixture aside.

Rinse the raspberries. Place the raspberries, 1 tablespoon honey and ¼ teaspoon raspberry extract into a food processor, mini food processor or blender. Chop/blend until it’s almost a puree; the seeds will even blend into the mix. Set the mixture aside.

Prep the mango (see below) and dice it.  Place the mango, 1 tablespoon honey, ¼ teaspoon of vanilla into a food processor, mini food processor or blender. Chop/blend until it’s almost a puree. Set the mixture aside.

Put the ice, milk, banana, 3 tablespoons honey and 2 teaspoons vanilla extract into a blender and blend.

Slowly pour 1 tablespoon of each of the purees down the edge of your serving glass.  Add the banana smoothie mixture and serve.

Corn Salad

1 lb. bag PICS frozen corn, thawed completely
15.5 oz. can PICS black beans, drained and rinsed
1–1 ½ cups diced grape tomatoes
1- – 1 1/2 cups diced cucumber
3 – 4 Tablespoons cilantro, fresh
1/4 cup PICS white vinegar
1 oz. cold water
1/2 cup PICS light olive oil
1 Tablespoon fresh lime juice
1 teaspoon Price Chopper onion powder
3/4 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon Full Circle organic garlic powder
1/4 teaspoon black pepper
Pinch Full Circle cayenne pepper

In a large bowl, combine the corn, beans, grape tomatoes, cucumber, and cilantro.

Whisk the vinegar, water, oil, lime juice, onion powder, sea salt, cumin, garlic powder, black pepper and red pepper together.

Add the dressing to the corn mixture and mix until thoroughly combined. Serve chilled.

 

NOTE:  You can also put all of the dressing ingredients into a bell jar.  Secure the top and shake the ingredients together.

Caterpillar Snack Fun

1 Tablespoon PICS whipped cream cheese

1 teaspoon PICS peanut butter

½ teaspoon PICS honey

1 slice PICS whole wheat bread

1 banana

watermelon

1 stalk celery

2 candy eyes

Optional Items:

Blueberries

Blackberries

Yellow bell pepper

Stir the whipped cream, peanut butter and honey together.  Set aside.

Using a small round cookie cutter or fondant cutter, cut out six circles from one piece of bread.  Set aside.

Slice your banana. 

Assemble three body sections of your caterpillar;

  • Spread the cream cheese mixture onto all 6 bread rounds
  • Place 1 banana slice on 3 of the rounds
  • Add the remaining three rounds on top of the banana to create three mini sandwiches

Cut 6 little legs from the stalk of celery and use the remaining pieces as a branch for your caterpillar to crawl on.  Add the celery legs to the round (see the picture provided). 

Assemble the body in a staggered fashion above your celery stick.

Using a small cookie scoop, scoop a head out of watermelon.  Place the watermelon head in place.  Add two eyes and a celery smile.

Optional:  Create blueberry and blackberry clouds in the sky along with a yellow bell pepper sunshine out of thick slices.

 

I’ll be out in the community cooking up some fun, and here’s where you can see me this month:

August 14th

2:30 pm

Crandall Public Library

251 Glen St.

Glens Falls, NY

Call 518-792-6508 to register

The Kids Cooking Club is also visiting the following this month:

Saratoga YMCA Camp, Saratoga, NY

East Greenbush YMCA Camp, East Greenbush, NY

Clifton Park YMCA Camp, Clifton Park, NY

 

If you would The Kids Cooking Club to visit your school or event please email me at jfitzcooking@yahoo.com

 

Join us next month as we have fun with back to school recipes.

 

Jodie Fitz

At the Price Chopper/Market 32 Kids Cooking Club we are celebrating berry season!

What’s on the menu?

Blackberry Rollups

Yum.  The blackberries in the produces aisles at our Price Chopper/Market 32 supermarkets are ready for picking! Check out how to make a simple blackberry puree and turn it into a tasty snack roll up.

Blackberry Puree

½ cup blackberries

1 tablespoon PICS honey

¼ teaspoon raspberry extract

Rinse the blackberries. Place the blackberries, honey and raspberry extract into a food processor or blender. Chop/blend until it’s almost in looks like a syrup state; seeds will even blend into the mix. Set the mixture aside.

Note:  You can also make a raspberry puree by substituting the blackberries for raspberries.

 

Honey Cream Cheese

3 tablespoons PICS whipped cream cheese

1 tablespoon PICS honey

Fold the cream cheese and honey together until well blended.

Building the Roll-Up

2 flour tortillas

Spread half of the cream cheese mixture onto each flour tortilla, and then spread with a tablespoon of the puree.  Roll the tortilla up and dip in the extra puree if desired.

Note:  You can use your favorite flatbread as well.

Strawberry Lime Freeze Pops

Oh my!  Have you seen the strawberry display at our Price Chopper/Market 32 stores?  They are scrumptiously delicious.  Grab some and learn how to turn them into a delicious freeze pop!

2 cups fresh sliced strawberries, rinsed and hulled

½ cup Greek vanilla yogurt

¼ cup PICS honey

2 tablespoons fresh squeezed lime juice

1 ½ teaspoons vanilla extract

Puree the strawberries, yogurt, honey, lime juice and vanilla extract together in a food processor or blender.  Add in the yogurt and blend well.

Fill your freeze pop molds and freeze for a minimum of 4 hours before serving. 

How many Freeze Pops does this recipe make?

The mixture should make approximately 1 ½ cups of liquid (12 oz.).  It depends on the size of your molds.

I don’t have freeze pop molds?

Simply use PICS 5 oz. paper-coated cups as a freeze pop mold.  Let them freeze for approximately an hour and add a craft stick in the center.  Place back in the freezer and freeze another 4 hours or overnight. 

Homemade Granola & Berry Parfaits

Learn how to make a homemade granola and then use it in a delicious berry parfait as part of a healthier dessert option or afternoon snack.

Granola

3 cups rolled oats

1 cups slivered almonds (optional)

¼ cup chia seeds

¼ cup flax seeds

2 tablespoons cinnamon

1tablespoon PICS brown sugar

1 teaspoon sea salt

½ cup PICS canola oil

1/3 cup PICS honey

2 teaspoons vanilla extract

 

Preheat the oven to 325°F.

 

In a large bowl, stir the rolled oats, almonds, chia seeds, flax seeds, cinnamon, brown sugar and sea salt together.

 

In a small bowl, whisk together the oil, honey and vanilla extract. 

 

Pour the liquid mixture into the dry ingredients and stir until the mixture is fully coated.

 

Spread the granola mixture onto baking sheet lined with parchment paper. 

 

Bake the granola for 30 minutes, stirring every 10 minutes.  Let the granola cool completely after removing it from the oven.

 

Building a Dessert Parfait

1 oz. water

1 tablespoon PICS honey

1 cup blueberries

1 cup sliced strawberries

½ cup granola

2 tsp. unsweetened coconut flakes

 

Whisk together the water and honey.  Pour over blueberries and strawberries and combine.

Place some of the berries into a parfait glass, add half the granola and 1 teaspoon coconut.  Add another layer of berries and granola.  Top it off with remaining coconut.

Lesson for Kids in the Kitchen This Month

  • List making
  • Shopping for ingredients
  • Measuring
  • Pureeing
  • Blending
  • Folding
  • Hulling strawberries
  • Citrus squeezing
  • Whisking
  • Baking
  • Oven safety
  • Combining fresh ingredients
  • Using fresh fruit in recipes

Where to find Jodie in July.......

I’ll be out in the community and schools cooking up some fun, and here’s where you can see me this month:

July 9th

Summer Kids Program – 1:00 pm

Burnt Hills- Ballston Lake Library

2 Lawmar Lane

Burnt Hills, NY

Call 518-399-8174 to register.

 

July 15th

5:30 pm??

Voorheesville Public Library

51 School Rd.

Voorheesville, NY

Call 765-2791 to register

 

July 16th

Summer Kids Program 10:00 am

East Greenbush Community Library

10 Community Way

East Greenbush, NY

Call (518)477-7476 to register.

 

July 17th

Summer Kids Program 10:00am -1:00 pm

Saratoga Public Library

49 Henry St.

Saratoga Springs, NY

No registration required

The Kids Cooking Club is also visiting the following this month:

Caroline Street Elementary School Camp, Saratoga Springs, NY 

Halfmoon Club House Summer Camp, Halfmoon, NY

Glens Falls YMCA Summer Camp, Glens Falls, NY

 

If you would The Kids Cooking Club to visit your school or event please email me at jfitzcooking@yahoo.com

Stay tuned. Next month we will be releasing three more summer scrumptious bites,

Jodie Fitz