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


2 buttons

Double stick tape


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
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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



PICS Instant Hot Chocolate Packets

PICS Mini Marshmallows

PICS Snap and seal sandwich size bag

Tools Needed:





  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.

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Crustless Sandwiches 2020 with logo

KCC Crustless Sandwich Pockets

by Jodie Fitz


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.



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
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PB J Strawberry Bowl 2020 w logo

Peanut Butter and Jelly Smoothie Bowl

by Jodie Fitz

1 – 1 ½ cups PICS frozen fresh strawberries

1 cup PICS Greek vanilla yogurt

¼ cup PICS honey

1 teaspoon PICS vanilla extract

Place the frozen strawberries, Greek yogurt, honey and vanilla extract into a blender or food processor.  Blend until the ingredients form into a soft serve ice cream consistency. 

Scrape the mixture into a bowl and top it with the following;

  • 2 tablespoons PICS peanut butter
  • Granola cereal
  • Organic coconut flakes
  • Chia seeds
  • Flax seed, ground
  • Fresh strawberries


More thoughts on the Peanut Butter and Jelly Smoothie Bowl:

Dairy Allergies? Replace the Greek vanilla yogurt with your favorite dairy free yogurt alternative.  There are several great options depending on your needs in the dairy aisle at your Price Chopper/Market 32 Supermarkets.

Peanut Allergies?  Substitute the peanut butter for WOWButter®.  It’s a peanut/tree nut free alternative located in the allergy friendly aisle at Price Chopper/Market 32 stores.

Lessons for Children when making this smoothie recipe;

  • Measuring ingredients
  • Blending
  • Blender/Food Processor Safety
  • Following directions



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Did someone say pizza?  Well if you did and you’re looking for an EASY dough recipe, you’ve come to the right spot.  This no rise pizza dough is deliciously easy and fun to make. 

It adds an interesting twist of flavor vs. traditional pizza dough, which is equally yummy.  These cooked pizza dough’s are great to make for play dates, to serve as a lunch, snack or dinner.  You can make them ahead and store them or eat them fresh out of the pan; well, once they’ve cooled. 

No Rise Pizza Dough with Jodie Fitz

2 cups PICS all-purpose flour, unbleached

1 tablespoon PICS baking powder

1 teaspoon PICS sea salt

2 teaspoon PICS canola oil

1 ¼ cup of warm water


Saran Wrap

Measure the flour, baking powder and sea salt together into a bowl.  Using a fork, stir the ingredients together so that everything is evenly distributed.

Add in the two teaspoons of canola oil and stir it though the dry ingredient mixture.

Slowly pour in the warm water, you may not need to use it all so pour and stir until all of the ingredients come together.

Remove the dough from the bowl and place it on a floured surface.  Knead the dough until it’s smooth and forms into a ball of pizza dough.  Sprinkle flour onto the dough as needed during the kneading process.  Note:  If it’s sticky, add flour lightly and continue to knead.

Lightly coat a bowl with the Crisco® using a napkin or paper towel.  Place the dough in the bowl and cover it for 30 minutes.

Once the dough has rested and is ready to cook, remove it from the bowl and divide it into 5 equal pieces by simply pulling it apart with your hands.  Place each piece of dough onto a floured surface and roll it out and stretch it with a combination of your hands and rolling pin to create five personal pan sized pizza dough’s.

Lightly coat a skillet style pan with 1 to 2 tablespoons of olive oil or canola oil and heat the pan over medium heat.  Carefully add the pizza dough’s to the pan.  Depending on the size of your pan you can add one or two at a time.  Cook one side until it’s golden brown and the dough starts to puff slightly, flip it over with heat safety tongues and cook the other side until it’s golden brown.

Pizza Yum: Once your dough is ready to use, heat the oven to 375 degrees.  Add your favorite toppings and baking until your cheese is melted and ready to eat!

Get Creative:  Like the picture above, use veggies to create a veggie face.  Or, like the picture below, create a baseball.  Use healthy ingredients and get creative!

Dough Storage: You can keep extra pizza dough’s in the refrigerator for up to 5 days.  Let the dough’s cool completely.  Separate them by placing parchment paper in between each of the dough’s.  Keep them in an airtight container, snap and seal style storage bag or covered tightly with plastic wrap.

Adding Flavor: When you cook your dough in the skillet, use a flavored olive oil.  I love the Tuscan flavored Saratoga Olive Oil that can be found at Price Chopper/Market 32 Supermarkets.

Cooking with Kids:  Every recipe has steps and life skills to focus on when cooking with kids.  Here are a few to focus on when making this recipe…

  • Measuring ingredients
  • Leveling dry ingredients
  • Kneading dough
  • Following directions
  • Stove top or skillet safety
  • Storing ingredients
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Mint Watermelon Salad

by Jodie Fitz

4 cups seedless watermelon seedless

1 tablespoon fresh mint

½ of a lime (yields approximately 1 tablespoon lime juice)

2 tablespoons water

I tablespoon PICS honey

1 teaspoon PICS vanilla extract

Slice the watermelon, remove it from the rind and dice the watermelon.  Place the diced watermelon chunks into a bowl.

Chop the fresh mint.  Use herb scissors or a (plastic) knife to cut the leaves on a cutting board.  Cut enough to measure 1 tablespoon.  Set the measured mint aside.

Extract the juice from the lime half into a liquid measuring cup.   Use either a citrus squeezing tool or your hands.

Add the water, honey, fresh mint and vanilla extract into the lime juice.  Using a fork or mini whisk, whisk the ingredients together well.  Pour the mixture over the diced watermelon and gently stir the ingredients together so that the watermelon is fully coated.

Cover the watermelon salad with a cover to your bowl our plastic wrap, place it in the refrigerator to set for an hour or two.  Stir again before serving.

This is refreshing and light.  It’s a great afternoon snack and/or perfect for entertaining.

Watermelon:  Approximately ¼ of a watermelon will yield 4 cups diced depending on the size of the watermelon.

Little hands:  Younger children can easily cut the watermelon with a plastic knife.

Time-saver:  Purchase the watermelon quarter or pre-sliced at your local Price Chopper/Market 32 Supermarkets.

Entertaining:  When serving this you can obviously serve this in a large bowl and guests can help themselves.  However, this simple salad is beautiful when served in individual portions such as mason jars, glass parfait dishes or plastic 9 oz. clear party cups that can be located in the paper product aisle at your Price Chopper/Market 32 Supermarkets. 

Place your individual servings of Mint Watermelon Salad on a tray at your buffet and voila, you take simplicity to fabulous.

Lessons for the Kiddos:  If you are making this recipe with children, here are some skills to focus on…

  • Dicing
  • Cutting 
  • Knife safety
  • Measuring ingredients
  • Following directions
  • Shopping for ingredients


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I love homemade freeze pops!  They are easy, creative and delicious to make.  July is one of my favorite times to pull out my Creamy Blueberry Freeze Pops, whip them up and keep a fresh batch in the freezer to snack on in the hot weather.

These freeze pops have a triple layer of flavor to savor while enjoying them for a summer cool down.  They are packed with fresh blueberries and made with a base of Greek yogurt.

Making freeze pops is a great way to spend time with the kiddos in the kitchen and make memories as you complete a recipe together.  It’s a also a great recipe to make without turning on the oven.

Creamy Blueberry Freeze Pops by Jodie Fitz

 12 oz. Greek vanilla yogurt

1 1/2 cups of fresh blueberries

1/2 of a lime

2 tablespoons honey

 4 – 5 oz. paper cups

 4 wooden craft sticks

 Makes 4 pops

Rinse the blueberries.  Divide the blueberries by measuring and placing 3/4 cup of blueberries into a bowl and the remaining 3/4-cup of blueberries into a mini chopper, food processor or blender. Chop the 3/4-cup of blueberries until they are finely chopped.

Divide the yogurt into two bowls, 6 oz. in each.

Extract the juice from the lime using either citrus squeezer or your hands.  It will yield approximately 1 tablespoon of lime juice.  Divide the lime juice, approximately 1 1/2 teaspoons, into each bowl of yogurt.  

Add 1 tablespoon of honey into each bowl of yogurt.

Add the chopped blueberries into one of the bowls of yogurt.  Fold the ingredients together in each bowl using separate spatulas or spoons.  Keep the two yogurt mixtures separate.

Line up your paper coated cups. 

Layer One:  Evenly distribute the vanilla mixture into the cups. 

Layer Two:  Evenly distribute the whole blueberries into each of the cups.

Layer Three:  Evenly distribute the blueberry yogurt mixture into each of the cups.

Add a wooden craft stick into the center of each cup.  Place the cups into the freezer and freeze overnight.

More on making these Creamy Blueberry Freeze Pops

Greek Yogurt:  Use your favorite.  Mine is currently the Cabot Vanilla Bean located in the dairy aisle of your local Price Chopper/Market 32 stores.

Removing the Cup:  Remove the cup from the freeze pop by simply snipping the edge of the cup and peeling it from the cup.  DO NOT wet the outside to remove it, the yogurt will melt quicker.

Wooden Craft Sticks:  These can typically be found at your local Price Chopper/Market 32 Supermarkets in the school supply aisle or a craft store.

Can you use freeze pop molds?  YES!  It may make more or less pops depending on the mold and size.

Saving the extras:  If you have extra pops, simply keep them in the freezer in a snap and seal style freezer storage bag.  Keep them in the cups until you are ready to use them.

Lessons with making Creamy Blueberry Freeze Pops for Kids:

  • Measuring
  • Folding
  • Chopping
  • Extracting lime juice
  • Following directions
  • Making freeze pops
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Cinco De Mayo and Mother’s Day in the Kids Cooking Club

Written by Jodie Fitz

I am so excited to be in the kitchen experimenting and sharing new recipes with you at the Price Chopper/Market 32 Kids Cooking Club.  There’s been a lot happening behind the scenes with bringing activities, recipes and videos on line for you.  We have even spruced up the Kids Cooking Club logo, which looks great; make sure to take a peek at everything including my new character releases for added fun at home.

What’s happening in May?  Mother’s Day and Cinco de Mayo!

We have a couple of things we’d like to highlight for you:

  • NEW! And, perfect for Mother’s Day….our Fun At Home Kits. Each kit includes:
    • 3 yellow cupcakes
    • 3 chocolate cupcakes
    • 8 sugar cookies
    • 16 oz. of our butter cream frosting
    • 2 oz. rainbow sprinkles
    • A pastry bag

These kits are a great and delicious family activity!

Let our Price Chopper/Market 32 Supermarket Floral Departments help you find something special for MOM!

  • – Make your own bouquet at home with the 3 for $15 flower bundles
  • – Check out our other pre-made bouquets and floral service
  • – Choose from our beautiful flowering hanging baskets, perennials and other plant options

What’s happening in the Price Chopper/Market 32 Kids Cooking Club kitchen to celebrate Mother’s Day and Cinco de Mayo?


– A Mixed Berry Smoothie you can make and share with mom; but you’re going to want to mark this recipe because it’s so delicious you’ll want it all summer long!

– Chocolate Peanut Butter Banana” Ice Cream”, which is dairy free, can be made nut free AND tastes just like you are eating ice cream.  YUM!

– Quinoa Taco Meat! Say What? I know, I know, but TRUST me…you’re going to love it.

So, grab an apron, all of the ingredients you need and let’s get experimenting in the kitchen together.

Cheers to another Tasty Month ~ Jodie

Mixed Berry Smoothie

Kids Lessons in the Kitchen:

  • Measuring ingredients
  • Blending safety
  • Following directions
  • Experimenting with different flavors
  • Vegetable inclusion

3 cups PICS frozen berry medley fruit

1 1/2 cups rice milk

1 cup fresh baby spinach

6 oz. vanilla coconut yogurt alternative

2 tablespoons PICS honey

1 teaspoon raspberry extract

½ teaspoon PICS vanilla extract

Measure and add the frozen berries, rice milk, spinach, vanilla yogurt, honey, raspberry extract and vanilla extract into the blender.  Mix well & serve. 

Frozen Berry Medley:  You can purchase a frozen berry medley, which contains fresh frozen strawberries, blueberries, raspberries and blackberries with no added syrups or sugars.  It can be found in the frozen fruit section at your local Price Chopper/Market 32 Supermarkets or you can create your own berry mix with frozen fruit.

Spinach Measurement:  Use a loosely packed measurement on this recipe vs. densely packed.

Other Dairy Free Options: 

  • Try coconut milk for a creamier consistency. (optional depending on your dietary needs)
  • Try other vanilla dairy free yogurts (soy, oat, etc.)

What about dairy? Yes, you can make this with dairy yogurt and regular low fat milk. 


Chocolate Peanut Butter Banana “Ice Cream”

3 frozen bananas

¼ cup PICS peanut butter or WOWButter®

2 tablespoons PICS honey

1 teaspoon PICS cocoa powder

1 teaspoon PICS vanilla extract

A pinch of PICS cinnamon

Freeze the bananas. 

In a separate bowl, stir the peanut butter or WOWButter®, honey, cocoa powder, vanilla extract and a dash of cinnamon together.

Place the bananas into a food processor or blender.  Begin to blend the bananas.  After the bananas are chopped up into small pieces, add the remaining ingredients into the blender or food processor.  Continue to blend until the mixture forms into a soft ice cream.

Serve immediately.

How to freeze bananas:

Option 1:  Line a baking sheet with parchment paper.  Peel the bananas.  Slice the banana.  Lay the sliced banana pieces flat on to a baking sheet.  Cover them with another piece of parchment paper.  Freeze the bananas for a couple of hours.  Either use the frozen bananas immediately for a recipe or place the frozen pieces into a snap and seal freezer style bag and keep them in the freezer.

Option 2:  Can you freeze a whole banana? Yes you can!  Simply place a whole banana(s), peel and all into the freezer.  Let it freeze.  When you are ready to use the frozen banana, let it sit for a few minutes before peeling.                                                     

WOWButter® is a peanut and tree nut free peanut butter alternative.  You can find this item in your Price Chopper/Market 32 Supermarkets in the allergy friendly aisle.

Serving Ideas:  This Chocolate Peanut Butter Ice Cream Recipe is delicious served all on its own.  However, it’s also good with a few toppings;

  • PICS chocolate syrup
  • Chocolate sprinkles
  • Melted peanut butter or WOWButter®
  • PICS Whipped topping
  • Chopped nuts (optional depending on your dietary needs)
  • Chopped Reese’s candy (optional depending on your dietary needs)


Kids Lessons in the Kitchen:

  • Measuring ingredients
  • Preparing fruit
  • Knife safety
  • Cutting skills
  • Freezing fruit
  • Blending safety
  • Following directions

Quinoa Taco Salad

2 cups uncooked quinoa

4 cups vegetable broth

2 tablespoons PICS butter

1 ½ cups PICS salsa

1 tablespoon PICS ground cumin

2 teaspoons Full Circle ground chili powder

1 ½ teaspoons PICS onion powder

¾ teaspoon PICS garlic powder

¾ teaspoon sea salt

¼ teaspoon PICS white pepper

PICS nonstick cooking spray

Rinse the quinoa in a mesh strainer.

Heat a medium size saucepan over medium heat. Once it’s hot, add the rinsed quinoa and toast it for 3-4 minutes, stirring frequently.

Add the vegetable broth and butter to the quinoa, bring the mixture to a boil over medium to high heat.  Reduce the heat to low, cover with a secure lid, and cook the quinoa as directed on the package, or until liquid is completely absorbed. When it’s done cooking, remove the lid, fluff the cooked quinoa with a fork and let it set for 10 minutes uncovered.

Preheat oven to 375°F.

In a small bowl, stir together the salsa, cumin, chili powder, onion powder, garlic powder, salt and white pepper.

In a large mixing bowl, stir the cooked quinoa together with the salsa and spices,

then spread onto a lightly greased, parchment-lined baking sheet.

Bake for 30 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!

Add the quinoa to your favorite salad mixture with your favorite salad fixings to serve.  Options include;

  • spring mix
  • romaine
  • fresh tomatoes
  • olives
  • cucumbers
  • avocados
  • sharp cheese
  • corn
  • black beans
  • and more…

Top it Off:  You can always use your family favorite.  Consider checking out some of our delicious fresh dressings in the produce area at our Price Chopper/Market 32 Supermarkets.  There are many vinaigrettes and ranch dressing options that include cucumber, avocados and cilantro that would be delicious on this salad combination.

Leftovers:  You can keep the leftover taco quinoa in the refrigerator for 4-5 days.

Reheating leftovers:  The left overs can be reheated in the microwave, but the oven, a toaster oven or skillet are tastier options.

Kids Lessons in the Kitchen:

  • Measuring ingredients
  • Stove top safety
  • Oven safety
  • Knife safety
  • Cutting skills
  • Salad/vegetable prep
  • Following directions
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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.


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

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

Jodie Fitz