KCC Veggie Bugs

by Jodie Fitz

1 – 14.5 oz. can of PICS chick peas

1 cup PICS baby carrots

1 garlic clove

3 tablespoons tahini paste

3 tablespoons PICS olive oil

¾ teaspoon PICS sea salt

½ teaspoon PICS onion powder

Baby cucumbers

Fresh vegetables ie grape tomatoes, pepper, celery to create bug body

PICS cream cheese

Candy eyes

Drain and rinse the chick peas.

Place the baby carrots in a mini food chopper or food processor and finely chop.  

Add 1 clove peeled garlic, chick peas, tahini paste, olive oil, sea salt and onion powder to the carrots. Grind together until a thick, creamy hummus consistency is reached.

Slice cucumbers in half length-wise. Scoop out the center with a spoon. Fill with hummus to make the bug body. Using fresh vegetables like grape and cherry tomatoes, sliced and cut cucumber pieces, create head, tail, wings and other bug body parts.

Add candy eyes using a dab of cream cheese as “glue.”

Bug creation can be deliciously limitless!

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Fruit Breakfast Pizza Recipe

by Jodie Fitz

Ingredients

2 whole-wheat pitas

4 tablespoons PICS honey

1 tablespoon water

¼ teaspoon PICS cinnamon

PICS nonstick cooking spray

Fresh fruit

1/3 cup cream cheese, room temperature

 

Step-by-Step Directions

Preheat the oven to 375 degrees.

Stir together 2 tablespoons of honey with the water and cinnamon.

Baste the top of the two pitas with the honey, cinnamon mixture.

Coat a baking sheet with nonstick cooking spray.  Place the basted pitas on the coated baking sheet.  Bake the pita crusts for 10 – 12 minutes; until toasted.

Remove the pitas from the oven and let them cool completely.

While the pitas are baking and cooking prepare the fruit;

  • Cherries: washed, pitted and cut in half or sliced.
  • Strawberries:  washed, hulled and sliced.
  • Blueberries:  washed and used whole.
  • Grapes:  washed and cut in half.
  • Pineapple:  skin removed, sliced and diced.
  • Kiwi:  peeled, sliced and diced.

Stir together 2 tablespoons of honey with 1/3 cup of cream cheese.

Divide the cream cheese mixture and spread it on top of each pita.  Add the prepared fruit on top.

 

OTHER FRUIT OPTIONS:  You can also use blackberries, raspberries, honeydew melon, cantaloupe melon, etc.

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

  • Following directions
  • Stirring 
  • Basting
  • Baking and oven safety
  • Cutting and knife safety
  • Hulling
  • Layering
  • Spreading
  • Fruit preparation
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KCC Red, White and Blue Freeze Pops

by Jodie Fitz

4 PICS paper coated 5 oz. cups

4 Wooden craft sticks

10-12 fresh strawberries, medium to large, washed

1 cup fresh blueberries, rinsed
4 tablespoons PICS honey

1 teaspoon PICS vanilla extract
10 oz. PICS Greek vanilla yogurt

Cut the greens off the strawberries, and place into a mini chopper or food processor, along with 2 tablespoons of honey and ½ teaspoon vanilla extract. Puree. Evenly distribute the strawberry mixture into four paper coated cups. Place the cups in the freezer for 1 hour.

Remove the cups from the freezer and evenly cover the strawberry puree with 10 oz. Greek vanilla yogurt. Add a wooden stick to the center of each cup. Return to the freezer for an additional hour.

Combine the blueberries, 2 tablespoons honey and ½ teaspoon of vanilla extract in a mini chopper or food processor and puree. 

Evenly add the blueberry puree to each cup. Return cups to the freezer for several hours or overnight before serving.

Note:  This recipe makes 4 freeze pops.

Cups and Craft Sticks:  You can locate the 5 oz. coated paper cups in the paper aisle, and the craft sticks in the school supply aisle at your local Price Chopper/Market 32.

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

  1. Following directions
  2. Mini chopper/food processor use and safety
  3. Cutting and knife safety
  4. Pureeing 
  5. Layering
  6. Freezing
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by Jodie Fitz

30 mini Reese’s peanut butter cups

½ cup peanut butter M&M’s 

6 PICS graham crackers

¼ cup PICS chocolate syrup

48 oz. PICS Heavenly Hash Ice Cream

1 cup PICS mini marshmallows

24 oz. PICS Vanilla Bean Ice Cream

PICS canned whipped topping

Frosting:

1 cup PICS butter (2 sticks), room temperature

7.5 oz. jar of Marshmallow Fluff

2 – 3 cups PICS confectioners sugar

2 teaspoons PICS vanilla extract

Remove the heavenly hash ice cream from the freezer and let it slightly soften.

Cut the peanut butter cups into quarters.

Chop the peanut butter M&M’s in a mini chopper or food processor.

Break the graham crackers into quarters, and grind them into crumbs in a mini chopper or food processor.

In a bowl, stir the graham cracker crumbs and chocolate syrup together.

Spread the softened heavenly hash ice cream into an eight-inch spring form pan, filling it almost half way.

Remove the vanilla ice cream from the freezer to let it soften.

Create a center of the cake by adding half of the graham cracker mixture, ½ cup of mini marshmallows, half of the chopped peanut butter M&M’s and half of the Reese’s peanut butter cups. Pack the center ingredients gently into the ice cream, using a spatula or the back of a large spoon.

Fill the remainder of the pan with vanilla ice cream, and smooth the top with a spatula, spoon or butter knife.  

Place the cake in the freezer for approximately 3 hours.   

Before removing the cake from the freezer, make the frosting by whipping together the butter, fluff, confectioners sugar and vanilla extract with an electric mixer.

Once the cake has frozen, remove from the freezer and using a wet knife, loosen from the edges of the pan before releasing the spring and removing.

Frost the cake with the frosting. Add the remaining graham cracker crumb mixture, M&M’s, Reese’s peanut butter cups and mini marshmallows on top. Create a decorative edge with the canned whipped cream to help keep the candy topping in place.

Freeze the cake for at least an hour before serving.

Make Ahead:  You can make this cake one to two days before serving.

Leftovers:  Leftovers can be cut into slices and stored in an airtight container in the freezer.

Ice cream:  You can use any combo of chocolate and vanilla based ice cream that complement the candies.  There’s a wide variety of PICS brand ice cream at Price Chopper/Market 32.

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

  • Following directions
  • Chopping and chopper safety
  • Cutting and knife safety
  • Stirring
  • Layering
  • Freezing
  • Mixing and mixer safety
  • Spreading
  • Food storage





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Any time is a good time to find ways to add fruits and vegetables to the plate.  Picnic season is just one more opportunity to find creative ways to bring these delicious bites to the table.

While Memorial Day is a day of remembrance, it has also become the unofficial beginning of picnic season and summer gatherings.   This month we are adding fruits and veggies to the menu plan with simple combinations that the entire family will love.  At the Price Chopper/Market 32 Kids Cooking Club we had fun building Salad Stuffed Cars, making Sandwich Skewers, putting together Fruit Kabobs and preparing Cheesecake Stuffed Strawberries.

These are all easy recipes that the kids can have fun making and enjoy serving to family and friends.

Fruits and Veggies Picnic Fun

by Jodie Fitz

Salad Stuffed Cars

2 Cubanelle peppers

3 cups salad greens

2 tablespoons Craisins®

2 tablespoons sunflower seeds

2 tablespoons avocado ranch dressing

8 cucumber slices

PICS vegetable cream cheese

4 candy eyes (optional)

Cut the top off of two washed Cubanelle peppers and remove the seeds and insides of the pepper.

Place the salad greens, Craisins®, sunflower seeds and avocado ranch dressing into a mini chopper.  Chop the ingredients.

Fill the hollowed peppers with the chopped salad and place them on their side on a plate or tray.

Using cream cheese as edible food glue, attach 4 cucumber slices to each of the peppers to create car wheels.

Optional:  Add two candy eyes on top of each car using the vegetable cream cheese to hold them in place.  You can find candy eyes in the baking aisle of your Price Chopper and Market 32 Supermarkets.

The Dressing:  You can locate the avocado ranch dressing in the produce area coolers of your Price Chopper and Market 32 Supermarkets.  

You can use your favorite ranch dressing as an alternative.

Sandwich Skewers

4 skewers

1 bagel

4 ounces PICS Colby Jack Cheese

8 grape tomatoes

8 slices of cucumber

4 slices of your favorite lunchmeat

Lettuce leaves

Cut the bagel in half.  Then dice both pieces of bagel into large bite size pieces.  You will need twelve pieces to make four skewers.

Cut the Colby jack cheese into bite size squares.  You will need eight pieces for four skewers.

Cut the lunchmeat pieces in half to create eight pieces.  Fold each one twice before skewing.

Add everything to the skewers by creating a pattern; bagel piece, folded piece of lunchmeat, lettuce pieces, cube of cheese, slice of cucumber, a grape tomato and then another piece of bagel.  Repeat so that you have two pattern sequences on each skewer.

Cheese:  You can use one of your other favorites of PICS cheeses if desired; Muenster, pepper jack, Vermont sharp, cheddar, mozzarella, etc.

 

Fruit Kabobs

4 skewers

Watermelon, seedless

Blueberries

Slice your watermelon into large circle slices.  Use a small heart shaped cookie cutter or large fondant cutter to create watermelon star shapes.  You will need twelve stars for four skewers.

Wash the blueberries.

Add the fruit to the skewers by creating a pattern; two blueberries, a watermelon star and repeat that pattern three times on each skewer finishing it off with two additional blueberries.  The blueberries help to keep the watermelon pieces securely in place on the skewer.

Cheesecake Stuffed Strawberries

12 strawberries

12 blueberries

½ cup PICS cream cheese

¼ cup PICS confectioner’s sugar

1 teaspoon PICS vanilla extract

Wash the strawberries and the blueberries.

Cut off the greens of the strawberries to create a flat edge.  Set the strawberries on that flat edge.

Using a sharp knife cut into each strawberry on four sides, at a slant, to remove the top and hollow the center.

Mix the cream cheese, confectioner’s sugar and vanilla together with an electric mixer.  

Place the cheesecake-flavored cream cheese into a quart sized snap and seal bag.  Clip one corner.  Pipe the mixture into each strawberry to fill it.  Place a blueberry on top.

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
  • Following directions
  • Mixer safety
  • Preparing fruits and vegetables
  • Cutting skills and knife safety
  • Piping
  • Skewing and skewer safety
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KCC Dessert Tacos with Dulce de Leche

Jodie Fitz

These dessert tacos served with homemade Dulce de Leche are great for both Cinco de Mayo and Mother’s Day celebrations.  When making the Dulce de Leche, set a timer with the kids for the slow cooking and stirring process to help teach them the concept of time.  You can even turn it into a game with planned activities to do in between or use it as a time to get them to help you around the house.

This recipe is great to print and file for many celebratory activities including a fun, edible dish for ‘make your own sundae’ activities. 

‘Kitchens are made for making memories and making messes.’ ~ Jodie Fitz

Dessert Tacos with Dulche de Leche (Mexican caramel sauce) by Jodie Fitz

16 oz. PICS light or heavy cream

1 cup PICS granulated sugar

1 cinnamon stick

2 teaspoons PICS vanilla extract

¼ teaspoon PICS salt

¼ teaspoon PICS baking soda

Flour tortillas, smaller sized 

2 teaspoons PICS cinnamon

PICS nonstick cooking spray

PICS Ice cream

Combine the cream and ½ cup of sugar in a saucepan or Dutch oven and stir over low heat. Once the sugar has dissolved, add the cinnamon stick, vanilla extract and salt. Continue to stir, bringing to a boil. Lower the heat and cook for 15 minutes, stirring frequently.

Turn off the heat and add the baking soda. Stir as the mixture foams, and continue stirring until the foaming stops.

Return the sauce to a low heat and cook for approximately 60 minutes, stirring every 10–15 minutes. It will thicken and start to caramelize as it cooks. Allow the sauce to cool before transferring it to a squeeze bottle or storage container.

Preheat oven to 325 degrees.  

Flip a muffin pan upside down and coat the bottom with a light layer of nonstick cooking spray.

In a pie plate or other flat dish, stir together the remaining ½ cup sugar and two teaspoons of cinnamon.

Baste both sides of each tortilla with water. Dredge both sides in the cinnamon sugar, and place folded in between the cups of a muffin pan to create a taco shell.  

Bake until toasted, 15 -20 minutes. Remove from the oven and allow to cool completely in the muffin pan.

Fill the shells with ice cream and top them with your homemade dulche de leche, chocolate sauce, and any other toppings you enjoy.

Dulce de leche:  A traditional Mexican caramel sauce, typically made with cow’s milk. Dulce de leche made with goat milk is known as cajeta.

Lighter Filling:  You can fill these taco shells with your favorite fresh or frozen yogurt and top them with fresh fruit.

Storing Dulce de Leche:  Can be stored in a container in the refrigerator for several weeks.

Storing Baked Taco Shells:  The taco shells can be made ahead and kept in an airtight container for several days.

Other Toppings:  You can also add additional toppings to the mix including chocolate sauce, sprinkles and fruit, etc.

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
  • Following directions
  • Stovetop safety
  • Boiling
  • Concept of dissolving
  • Concept of caramelizing 
  • Concept of thickening
  • Baking and oven safety
  • Food storage
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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.

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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

 

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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
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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
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