EggHeads_KCC_FB_1080x1080

Silly Egg Head Planters by Jodie Fitz

Whether you’re an avid gardener or a novice, these eggshell planters are a great way to craft and recycle while celebrating Earth Day and starting your garden prep. You can plant vegetables, fruits or herbs, and if you don’t like to garden, you can plant flowers or grass and still have fun!

 

Supplies Needed:

Eggs

Egg Carton

Vegetable or herb seeds

Colorful permanent markers

Seed starting potting mix

Plastic Spoon

 

Easy Instructions:

 

To prepare in advance, when baking or cooking with eggs in the days before the activity, crack them at the top so that you keep three-quarters of the eggshell intact.

 

  1. Place the empty eggshells in an egg tray and let dry overnight. The tray will provide stability for your eggs once they are planted. 
  1. Gently create silly faces on the eggs using permanent, colorful markers.
  1. Using a small plastic spoon, fill the eggs with potting soil.
  1. Add 1 to 3 seeds (depending on what you are planting) into the dirt and cover the seeds with a little more soil.
  1. Water the plants.

More on making Silly Eggshell Planters:  

 

All Planted:  Keep your silly egg heads in a sunny window and water as needed.  Germination time depends on the plant. You can learn more on your seed packet(s).

 

Find the Supplies:  You can find almost everything you need for this activity when shopping at Price Chopper/Market 32.

  • Markers: school supply aisle.
  • Plastic spoons: paper supply aisle.
  • Eggs: dairy aisle.
  • Seeds: floral department.
  • Potting soil: seasonal aisle or floral dept.

Watering Suggestion:  PICS brand paper coated cups are great for watering.  You can squeeze the cup to create a spout and control the amount of water. They can also be found in the paper supply aisle.

 

Transplanting:  Eventually, the seedlings will outgrow the eggshells. You can transfer them to a larger planter or your garden, depending on the weather. Gently break the shell and plant it with the seedlings; it helps to feed the soil and your plant.

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
GrilledEggCheese_KCC_FB_1080x1080

KCC Grilled Egg and Cheese Sandwich

Grilled Egg and Cheese Sandwich by Jodie Fitz

Have leftover, hard boiled Easter Eggs?  We’ve got you covered at the Price Chopper/Market 32 Kids Cooking Club.  You can turn them into a simple, but delicious, grilled egg and cheese sandwich.  This combo is perfect for a breakfast sandwich, lunch or an easy dinner. YUM, yum and more yum…

2 slices PICS whole grain bread (or your favorite)

1 PICS hardboiled egg

½ cup PICS shredded sharp cheese

1/8 teaspoon PICS ground mustard

1/8 teaspoon PICS salt

1/8 teaspoon PICS paprika

1/8 teaspoon PICS black pepper

¼ teaspoon PICS onion powder

PICS butter

Peel and slice the hardboiled egg.

Stir the ground mustard, salt, paprika, black pepper and onion powder together with the shredded cheese.

Sprinkle half of the cheese onto one slice of bread. Place the egg slices on the cheese and then top with the rest of the cheese. Finish with the second slice of bread.

Melt butter in a pan over medium to low heat. Add the sandwich, toast one side and carefully flip to toast the other side.

Side Serves:  This sandwich is great for breakfast with fruit on the side. It’s also delicious for lunch and you can add fresh veggies or salad.

Cooking with Kids:  Every recipe is filled with life skills that help to encourage a child’s confidence in the kitchen.  Here are a few to focus on when making this recipe;

  • Peeling eggs
  • Slicing
  • Knife safety
  • Measuring ingredients
  • Stirring
  • Grilling a sandwich
  • Stovetop safety
  • Flipping
  • Following Directions

 

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Meringue Nests
by Jodie Fitz

  • 5 egg whites

    2 teaspoons PICS vanilla extract

    1 cup PICS light brown sugar

    8 oz. PICS whipping cream

    1/4 cup PICS confectioner’s sugar

    1 teaspoon PICS vanilla extract

Pre-heat the oven to 325 degrees.  Spread the brown sugar on a non-stick baking sheet.  Place it in the oven for approximately eight minutes, remove it and let it fully cool.  

Place the dried brown sugar into a mini chopper or food processor to bring it to a dried, granulated state.

Beat the egg whites with an electric mixer until they form stiff peeks.  Add in the vanilla extract and sprinkle in approximately an 1/8 cup of the granulated brown sugar at a time and continue to mix with the electric mixer until it has all been added and mixed thoroughly.  

On a piece of parchment paper, make approximately four – 4” circles with a permanent marker.  Flip the paper so that the ink is face down on a nonstick baking sheet; you will be able to see the lines through the paper.  Using a spoon to scoop the meringue onto the paper on the inside of the ring. Bake the meringues at 325 degrees for 30 – 35 minutes.

Turn off the oven, but open it a crack and let the meringues cool in the opened oven for an additional 35 – 40 minutes.

Just before serving, add the whipping cream, confectioner’s sugar and vanilla extract together in a mixing bowl.  Whip until it is stiff.

Fill each nest with cream and top it off with Cadbury mini chocolate filled eggs with the crisp colored shells or PICS frozen mixed berries that have been thawed.

Egg White Time Tip:  Yes, you can crack the eggs and separate the yolk from the whites.  However, then you have all of the yolks that you either toss or find another way to use.  Or, you can simplify and buy the PICS egg whites located near the regular eggs at your Price Chopper and Market 32 Supermarkets.

Drawing the Circles:  I trace a small bowl, but you can use a ruler or protractor to create the circles as well.  Just make sure you turn the ink side down before adding the meringue.  You can make smaller circles for smaller bites if desired.

Storing Extras:  If you have additional nests and cream, store them separately.

Cooking with Kids:  Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe;

  • Separating eggs
  • Whipping eggs
  • Electric mixer safety
  • Scooping
  • Baking
  • Oven safety
  • Mini chopper or food processor safety
  • Measuring ingredients
  • Following directions
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Mission Style Burritos by Jodie Fitz

1 Rotisserie cooked chicken

1 – 15 oz. can of refried beans, traditional or black bean

½ cup PICS sour cream

2 tablespoons taco sauce

Fresh salsa

2 pounds PICS frozen corn

1 green bell pepper

1 lime

Fresh cilantro

Avocado

PICS shredded Mexican cheese blend

Tortilla wraps, large

PICS butter

  •  

 

 

 

Remove the chicken from the bones and cut the chicken into small pieces.

Remove the refried beans from the can and place them in a bowl.

Stir the sour cream and taco sauce together.  Keep it refrigerated until you are ready to build your burritos.

Prep the salsa by either opening a container or making it (see below).

Cook the corn and drain it. 

Wash the green bell pepper, remove the seeds and dice it.  

Chop a ½ cup of fresh cilantro.

Stir the corn, bell pepper and chopped cilantro together.  Cut the lime in half and squeeze the fresh juice onto the corn mixture and stir it together.

Remove the skin and seed from the avocado and cut it into slices.

Steam the tortilla wraps by placing one on a plate, placing a damp paper towel over the top and put it in the microwave for 20-30 seconds.

Add the ingredients to the center of your tortilla; refried beans, fresh salsa, the corn mixture, the chicken, the cheese and fresh avocado.

Fold the tortilla burrito style by folding in the sides and rolling it up.

Melt a little butter in a skillet style pan; just enough to coat it.  Toast the burritos on either side like you would a grilled cheese.

Rotisserie Chicken:  You can find this in the prepared food area at your Price Chopper and Market 32 Supermarkets.

Salsa:  You can find fresh salsa in the produce aisle at your Price Chopper and Market 32 Supermarkets.  Or, you can make your own.

Simply place 1 pint of grape tomatoes with ½ cup of finely diced sweet onion into a mini food chopper or food processor and chop the ingredients.  Add in 1 green bell pepper that’s been rinsed, seeded and diced along with 1 clove of peeled garlic and chop them together with the tomatoes and onions.  Add in a ½ cup of fresh cilantro and 1 tablespoon of PICS balsamic vinegar.  Chop again and serve.

Extra Corn:  Simply serve it on the side or add it to the top of a salad if you have extra.

Spanish Rice:  Spanish rice is a great side dish and can be added into the tortilla as part of your burrito or served on the side.

The Plastic Knife:  If you have younger children, they can help to cut many of the ingredients in the recipes to help strengthen this motor skill.  For example, cut the bell pepper into strips and let them cut it into small pieces.  Or, remove the avocado from the skin, let the children cut it into strips.

Cooking with Kids: Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen.  Here are a few to focus on when making this recipe;

  • Measuring ingredients
  • Stirring
  • Cutting skills
  • Knife Skills
  • Dicing
  • Avocado prep
  • Burrito folding
  • Stove top safety
  • Following directions
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Healthy Red Velvet Cupcakes by Jodie Fitz

3 PICS eggs, large

1-cup buttermilk

¾ cup PICS brown sugar

¾ cup PICS granulated sugar

2 teaspoons PICS vanilla extract

4 oz. PICS cinnamon applesauce

½ cup PICS pureed beets (see below)

1 ½ cups PICS all-purpose flour

½ cup PICS cocoa powder, unsweetened

1 teaspoon PICS baking soda

1 teaspoon PICS baking powder

1 teaspoon PICS salt

1-tablespoon red food dye

 

 

 

 

 

Combine the eggs, buttermilk, brown sugar, granulated sugar, vanilla extract, applesauce and pureed beets together in a bowl.  Whip the ingredients together using an electric mixer.  

 

Once they are mixed well, add in the dry ingredients;  the flour, cocoa powder, baking soda, baking powder and salt.  

 

Mix in the red food dye.

 

Preheat the oven to 350 degrees.

 

Line a cupcake/muffin tin with cupcake liners.  Fill the cupcake liners with the batter.  Bake the cupcakes for 25 minutes.

Pureed Beets:  Simply purchase sliced or diced PICS beets.  Drain the liquid.  Place the beets in a food processor, mini chopper or blender and puree them until the look like a purple applesauce.

 

Original Red Velvet Cupcakes:  When this recipe originated, the cupcakes turned a natural burgundy through a chemical reaction that took place with certain ingredients.  Over time our ingredients have changed and cocoa powder is now alkalized so the chemical reaction no longer naturally occurs.  

 

Red Food Dye:  If you have an allergy to red food dye, you can eliminate the red food dye all together.  The color will lean towards a darker burgundy.   A typical red velvet recipe requires ½ cup of red food dye.  This recipe allows us to greatly reduce the amount of red food dye used.

 

Top it off!  Simply serve with a traditional Cream Cheese Frosting by combining a ½ cup (1 stick) of PICS butter at room temperature with 8 oz. PICS cream cheese at room temperature, 3 cups of PICS confectioner’s sugar and 2 teaspoons of PICS vanilla extract.

 

Pipe it on top of the cupcakes using decorating utensils or simply fill a quart sized snap and seal freezer bag and clip a corner to pipe on the frosting.

 

Cooking with Kids! Every recipe has lessons, small and big, that encourage life and cooking skills. Here are a few to focus on:

 

  • Measuring ingredients

  • Level ingredient measurements

  • Pouring

  • Pureeing

  • Food processor safety

  • Scooping

  • Baking 

  • Oven safety

  • Following directions

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Chocolate Covered Strawberry Smoothie by Jodie Fitz

3 cups PICS fresh frozen strawberries

1 ½ cups PICS low fat milk

1 tablespoon PICS unsweetened cocoa powder

1 teaspoon PICS vanilla extract

2 tablespoons PICS honey

 

Add the fresh frozen strawberries, milk, cocoa powder, vanilla extract and honey into the blender.  Blend well; until everything is thick and creamy like a milkshake.

 

NOTE:  Make sure the 1-tablespoon of cocoa powder is a level measurement.

 

 

 

Dairy Allergies?  Swap the low fat milk with your favorite dairy free milk alternative; rice milk, almond milk, cashew milk, coconut milk, oat milk, etc.

 

Fun Facts:

 

            •           A strawberry can have up to 200 seeds on it!

            •           Strawberries are a source of vitamin C.

            •           Cocoa powder has been dated back before the Mayans; an ancient civilization.

 

Cooking with Kids! Every recipe has lessons, small and big, that encourage life and cooking skills. Here are a few to focus on:

            •           Measuring ingredients

            •           Level ingredient measurement

            •           Blending

            •           Blender safety

            •           Pouring

            •           Following directions

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Snowman Breakfast Pizza by Jodie Fitz

PICS cauliflower pizza crust (two pack)

2 cups fresh baby leaf spinach

8 PICS eggs, large

1/4-cup PICS low fat milk

8 oz. PICS sharp cheddar cheese, shredded

Fresh veggies

PICS nonstick canola cooking spray

PICS canola oil

Sea salt 

Black pepper

Preheat the oven to 375 degrees.

Coat a baking sheet with a nonstick cooking spray.  Lay the two pizza crusts onto the baking sheet overlapping them slightly to create your snowman shape.

Baste the crusts with a very light layer of canola oil.

Chop the spinach into small pieces and evenly distribute that on top of the pizza crusts.

In a microwave safe bowl coated with nonstick cooking spray, whisk the eggs, milk, sea salt and pepper. Microwave the mixture for 2 minutes, remove and stir. Repeat until the eggs are cooked, using two-minute intervals, 4 to 6 minutes total.

Spread the scrambled eggs onto the pizza crusts.

Top it off with the shredded cheese.

Add fresh veggies to create a snowman by adding two eyes, a nose, a mouth and buttons. 

Bake for 15 – 20 minutes.

More About Making this Recipe!

Pizza Dough? You can use traditional or whole-wheat pizza dough, if preferred. Simply separate the dough into 1/3 and 2/3 pieces, then roll out the larger piece into an oval (the body) and the smaller piece into a circle (the head) and place them onto a baking sheet coated with nonstick cooking spray. Follow the rest of the directions listed above, and bake for 20 minutes.

Bake the pizza at 375 degrees for 20 minutes and enjoy!

Where’s the Dough? 2-pack PICS cauliflower pizza crusts are found in the pizza section of the freezer aisle at Price Chopper/Market 32. Traditional dough is located in the dairy aisle.

PICS?  PICS is the preferred brand of Price Chopper/Market 32 Supermarkets.  

Cooking with Kids! Every recipe has great lessons to focus on that encourage life skills in the realm of cooking.

  • Rolling dough
  • Fractions
  • Chopping
  • Knife safety
  • Shredding
  • Grater safety
  • Layering
  • Basting
  • Baking
  • Oven safety
  • Following directions
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

The Melted Snowman Smoothie by Jodie Fitz

3 cups ice

1½ cups low-fat milk

6 oz. PICS low fat vanilla yogurt

1 banana

3 tablespoons PICS honey

1 ½ teaspoons PICS vanilla extract

Add all ingredients to a blender, blend well and serve.

 

Create a Snowman Mason Jar! This craft is simple and fun.  Here are the supplies you will need:

Mason jar

Ribbon

2 buttons

Double stick tape

Scissors

Decorative Paper Straws (optional)

Measure, cut and tie ribbon around the jar rim and adhere two buttons to the front of the jar with double stick tape. Serve your Melted Snowman with a colorful paper straw.

Dairy allergies? Substitute your favorite dairy free yogurt and milk alternatives. Coconut based products help keep this recipe thick and creamy.

Cooking with Kids! Every recipe has lessons, small and big, that encourage life and cooking skills. Here are a few to focus on:

  • Measuring ingredients
  • Peeling a banana
  • Blending
  • Blender safety
  • Pouring
  • Following directions
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

KCC Hot Cocoa Cones by Jodie Fitz

Supplies Needed:

Price Chopper or Market 32 Paper Grocery Bag (or craft paper)

Double sided tape

Regular tape

Holiday wrapping paper

Cellophane

Ribbon

PICS Instant Hot Chocolate Packets

PICS Mini Marshmallows

PICS Snap and seal sandwich size bag

Tools Needed:

Scissors

Pencil

Bowl

Directions

  1. Create a template on the paper bag or craft paper by flipping a bowl upside down and tracing it with a pencil.  The bowl should be a medium sized bowl, approximately 8 “ in diameter.  It does not have to be exact.
  2. Using scissors, cut out the paper circle.  Note:  You need a paper bag circle for every cone you create; it provides the stability to the cone.
  3. Lay the paper bag circle on top of wrapping paper, trace a circle and cut it out.  Attach the two circles together with double sided tape.
  4. Draw a pencil circle in the center of each circle.  
  5. Cut out a pie shaped triangular piece like in the video.  It will look almost like a Pac-Man character.
  6. Roll the circle by overlapping the cut pieces until it forms a cone shape.  Keep it in position by placing a double-sided piece of tape where the overlap pieces come together.  
  7. Roll the hot chocolate packet and insert it into the cone.
  8. Fill the snap and seal bag about a third of the way full with mini marshmallows.  Release the air before sealing it.  Roll the empty end and tuck it into the cone.  Tape it into place.
  9. Cut a square piece of clear cellophane.  Place the pointed end of the cone in the center, bring the cellophane up around the cone and tie the top off with a ribbon.

Optional:  Add a personal note and share with friends!

Where to Find Everything?

Paper Bags:  Reuse a brown paper grocery bag.  Or, you can purchase a roll of brown craft paper.

Double sided tape, regular tape, pencils & scissors:  You can find these in the school supply aisle.

Holiday wrapping paper, cellophane and ribbon:  You can find these items in the seasonal aisle, and also the greeting card section at Price Chopper/Market 32.

Hot Cocoa Packets:  This is typically located in the coffee and tea aisle.

Mini Marshmallows:  Typically found in the baking aisle.

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Crustless Sandwiches 2020 with logo

KCC Crustless Sandwich Pockets

by Jodie Fitz

OPTION 1:

2 slices of honey wheat bread

2 tablespoons PICS Peanut butter

1 tablespoon PICS Honey

1 Banana

PICS Cinnamon

Cut the bread slices with a large circle cookie cutter to create circular shapes.

Stir the peanut butter and honey together.  Spread it on one side of each of the circles. 

Cut half of the banana into thin slices.  Add several slices onto one side of the peanut butter and sprinkle a light coat of cinnamon on top of the banana pieces.

Add the other piece of bread to create a sandwich.

Using a fork, press around the edges of the circle so that it forms a sandwich pocket.

 

OPTION 2:

2 tablespoons PICS vegetable cream cheese

1 tablespoon of ranch dressing

Cucumber, sliced thin

Cut the bread slices with a large circle cookie cutter to create circular shapes.

Stir the cream cheese and ranch dressing together.  Spread it on one side of each of the circles. 

Add the cucumber slices to one side.

Add the other piece of bread to create a sandwich.

Using a fork, press around the edges of the circle so that it forms a sandwich pocket.

More thoughts:

PICS Vegetable Cream Cheese can be located near the bagels at your local Price Chopper/Market 32 Stores.

Ranch Dressing:  Use your favorite.  My personal favorite is the avocado ranch dressing located in the produce aisle at Price Chopper/Market 32 Supermarkets.

Lessons for Children when making this recipe;

  • Measuring ingredients
  • Stirring
  • Spreading
  • Slicing
  • Knife safety
  • Following directions
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest