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
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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

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.

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Chocolate Covered Pretzels with Caramel and Peanut Butter

Jodie Fitz

PICS Pretzel rods

PICS Mini chocolate morsels, dark, milk or semi-sweet

Caramel apple wraps

PICS Peanut butter (optional)

Colored sprinkles

PICS Nonstick cooking spray

Coat a pizza cutter with nonstick cooking spray.

Place the caramel wraps, one at a time, on a cutting board with a piece of parchment paper between the caramel wrap and your cutting board. Note: The caramel comes with parchment paper dividers that you can use; this prevents the caramel from sticking to the cutting board. 

Using the pizza cutter, cut the caramel wraps into one inch strips. 

Starting at least two inches from one end of the pretzel, carefully wrap the caramel strips around the rest of the pretzel.  Set the caramel wrapped pretzels onto a wax paper lined cookie sheet and set aside.

Pour chocolate morsels into a tall drinking glass, Microwave the chocolates in the glass on high for one minute.  The chocolate will not look fully melted, stir the morsels together until they fully melt after removing the glass from the microwave.  

Dip the caramel covered pretzel into the chocolate leaving the unwrapped end exposed.  

Set the pretzel back onto the waxed paper and coat with a thin layer of colored sprinkles. 

Let the pretzels set until the chocolate has hardened.  

Keep the pretzels in cool storage.

The Caramel Wraps? You can typically locate these in the produce area of your Price Chopper and Market 32 Supermarkets near the apples.

Add Peanut Butter! Simply spread a light layer of peanut butter onto the pretzel before wrapping it with caramel.  Follow the rest of the directions as is.

Nut allergies?  Replace the peanut butter powder with WowButter®.  It’s a delicious nut free, tree nut free, gluten free peanut butter alternative.  It can be found in the allergy friendly aisle at your Price Chopper and Market 32 Supermarkets.

So Much Fun with Kids!  There’s lessons in every recipe making experience for the kids in your life.  Here are a few activities to concentrate on when making this no bake pretzel fun;

  • Cutting safety
  • Wrapping
  • Dipping
  • Melting chocolate
  • Spreading
  • Sprinkling
  • Following directions



Chocolate Caramel Filled Shortbread Cookies

Jodie Fitz

½ cup PICS butter, room temperature

1 teaspoon PICS vanilla extract

1 PICS egg, large

½ cup PICS confectioner’s sugar

1 ½ cups PICS all-purpose flour

¾ cup PICS mini chocolate chips

Filling

2 tablespoons PICS butter

3 tablespoon PICS milk

5 oz. Caramel candies, unwrapped

¼ cup mini chocolate chips

Preheat the oven to 350 degrees.

Using an electric mixer, whip together the room temperature butter with the vanilla extract, egg and confectioner’s sugar.  Slowly add in the flour continuing to mix with the electric mixer until all ingredients are mixed well.  

Using a spatula, fold in the mini chocolate chips.

Form the dough into small cookie dough balls and slightly flatten them and place them onto a parchment paper lined baking sheet.

Using a tablespoon sized measuring spoon, dip the base of the measuring spoon into confectioner’s sugar and press it into each cookie to create an indent.

Bake the cookies for 10 – 12 minutes.

Recipe makes approximately 18 cookies.

While the cookies are baking and cooling, prep the filling by first melting 2 tablespoons of butter over low heat in a saucepan.  Once melted, over low heat, add in the 3 tablespoons of milk, 5 oz. unwrapped caramel candies and stir until the candies have melted and the three ingredients are mixed together well.  Turn off the heat and add in ¼ cup of mini chocolate chips.  Continue to stir until they are fully melted and mixed in.

Add the filling into a piping bag once it’s slightly cooled and can be handled.  If you don’t have a piping bag, add the filling to a quart sized freezer bag and clip one corner.

Pipe the filling into the cookie indent.  Let the cookies set until the center hardens, approximately 30 minutes.  

Optional:  Add sprinkles on top before the center hardens.

Storing:  If you are layering the cookies when storing in an airtight container, keep a of layer parchment paper between the layers to prevent the cookie centers from sticking to other cookies.

So Much Fun with Kids!  There’s lessons in every recipe making experience for the kids in your life.  Here are a few activities to concentrate on when making these cookies:

  • Measuring ingredients
  • Mixing
  • Electric mixer safety
  • Melting
  • Stovetop safety
  • Piping
  • Following directions

 

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Cinnamon Apples and Dip

by Jodie Fitz

1 Golden Delicious Apple
1 Gala Apple
¾ teaspoon PICS cinnamon
3 oz. PICS Greek vanilla yogurt
2 oz. PICS Vanilla low-fat yogurt
1 tablespoon caramel dip
1 tablespoon peanut butter or WOWButter®

Fold the yogurts together with the caramel dip, peanut butter (or WOWButter®) and ½ teaspoon of cinnamon.

Wash, core & slice the apples. Place the apples in a large snap & seal storage bag. Add in a few shakes of the cinnamon approximately a ¼ teaspoon, seal the bag & shake until the apples are coated with the cinnamon.

Serve the apples with the dip!

Thanksgiving YUM FUN:

For a Thanksgiving twist place the dip into a small bowl. Use either chocolate chips or raisins to serve as eyes on the dip & cut a small piece of apple to serve as a turkey beak. Place the cinnamon covered apples around the dip bowl, on a larger plate to serve as turkey feathers alternating the colors of the apples.

WOWButter® is a peanut free, tree nut free, gluten free peanut butter alternative that can be located in the allergy friendly aisle in your Price Chopper and Market 32 Supermarkets.

Snack, snack, snacking?   This recipe is great to pack in the lunchbox or to serve as an afterschool snack.  The cinnamon apples help to avoid the brown apple blah.

Storage?  You can keep cinnamon apples in a snap and seal storage bag in the refrigerator for several days.  And, the dip can be stored in an airtight container in the refrigerator for up to 5 days – 7 days.

Kiddos in the Kitchen:  Every recipe has lessons to share with our children.  This recipe, even as simple as it is, teaches some of the following concepts:

Cutting and Knife safety
Measuring Ingredients
Folding
Avoiding browned apples
Food storage
Crafting with food

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Pumpkin Hummus

by Jodie Fitz

1 can of PICS chickpeas

½ cup PICS pumpkin puree, 100%

1 large clove of garlic

3 tablespoons PICS olive oil

2 tablespoons tahini paste

1 tablespoon lemon juice

½ teaspoon sea salt

¼ teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon coriander

 

Optional:  Pepitas and Chia Seeds

 

Drain the chickpeas and place them in mini chopper or food processor.  Add in the pumpkin puree, olive oil, garlic, tahini paste, lemon juice, sea salt, onion powder, garlic powder, cinnamon and coriander.

 

Blend the mixture together until the ingredients are mixed well.  You most likely will have to pause and scrape the ingredients down one or two times during the mixing process.

 

Pour the hummus into a bowl. 

 

Optional:  Sprinkle around the edge with pepitas and/or chia seeds.

 

DIPPING?  Dip with fresh veggies or pita chips.

How to Make Pitta Chips? 

 

Preheat the oven to 375 degrees. Cut your pita(s) with a pizza cutter into triangle pieces and tear them apart for a single layer.   Spray a nonstick baking sheet with a nonstick cooking spray.  Place the pita pieces on the tray.  Baste them with canola oil.  Stir together 1 teaspoon of salt, ½ teaspoon onion powder and a ¼ teaspoon garlic powder.  Sprinkle it on top and bake for 5 to 7 minutes.

 

Storing?  Keep your extra hummus in the refrigerator in an airtight container for up to 3 – 5 days.  You can store excess pita chips in a snap and seal style bag in the pantry for several days.

 

Lessons for Kids:  Every recipe has lessons to share with our children.  This recipe, even as simple as it is, teaches some of the following concepts:

 

·      Measuring ingredients

·      Can opening

·      Draining

·      Safety in using a food processor or mini chopper

·      Cutting and blade safety

·      Basting

·      Sprinkling

·      Prepping cookware

·      Baking and oven safety

·      Dipping

·      Food storage

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Honey Apple Crisp

by Jodie Fitz

5 apples, large

3 tablespoons water

3 tablespoons PICS honey

1 teaspoon PICS cinnamon

¾ cup PICS brown sugar, light or dark

1/3 cup PICS butter, room temperature

½ cup PICS flour, all purpose

½ cup PICS rolled oats, old fashioned

Pre-heat the oven to 375 degrees.

Wash, peel, core and dice the apples.  Place them into a bowl.

Mix the water, honey & cinnamon together and stir it into the diced apples gently until the apples are fully coated.

Fill six 8 oz. glass mason jars three-quarters full with the mixture, packing it down.

In a separate bowl, mix the brown sugar, oats & flour together in a bowl with a fork. Using a pastry cutter (or a fork & knife) cut the butter into the mixture.  It will be done when it’s all mixed well and the butter has broken into small cut, coated pieces.

Evenly distribute the topping to the individual jars heaping it over the top just a little.

Bake the jars on a baking sheet for approximately 25 to 30 minutes; until the topping is golden brown & the fruit mixture is bubbling.

Serve warm with Honey Cream.

Prep Ahead:  This recipe can be made ahead.  You can add the covers and keep them in the refrigerator for several days in advance.  Remove the covers and bake the day you plan to serve.  Let the jars set out of the refrigerator for 30 minutes before placing them in the hot oven. 

Extras?  Simply put the covers on the mason jars and keep the extra crisps in the refrigerator for up to five days.

Little Chefs!  You can peel and slice the apples, let little chefs dice the apples with a plastic knife.

Kids in the Kitchen:  Every recipe has lessons to share with our children.  This recipe, even as simple as it is, teaches some of the following concepts:

  • Peeling & coring apples
  • Slicing and dicing
  • Knife safety
  • Measuring Ingredients
  • Stirring
  • Baking and oven safety
  • Food storage
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Goofy Gourds with Jodie Fitz

Ready to have a little family fun making goofy gourds?  Follow these easy steps…

  1. Go for a hunt through your local Price Chopper/Market 32 Supermarket as a family and discover a whole lot of crafty fun.
  1. Bring your finds home.
  1. Make memories together creating goofy gourds!

It’s that easy.

Skies the limit…create a Cyclops, give your gourds hair and silly faces, dress them…whatever you envision you can create.  

Suggested Supplies:

You can find everything you need at your local Price Chopper/Market 32 Supermarkets.  Here’s a list along with an aisle aide for your shopping fun

Seasonal and Produce

  • Gourds
  • Spider Web

School Supplies

  • Construction Paper
  • Rubber Cement (glue)
  • Pipe Cleaners
  • Tape
  • Scissors

Baking Aisle

  • Candy Eyes
  • Cupcake liners

Card/Wrapping Supplies

  • Tissue Paper
  • Ribbon

 

MINIMIZE the MESS! 

Take a Price Chopper/Market 32 paper bag.  Fold it flat and create on top of the bag so that you can simply fold it up and toss out the mess when you are finished.

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Beetle Juice

Beetle Juice, Beetle Juice, Beetle Juice!  After you sip on this yummy blend you will definitely be calling out beetle juice three times.

It’s a fruity drink with just the right amount of fizz that’s fun and festive, but incorporates fresh, healthy ingredients . 

Beetle Juice by Jodie Fitz

4 cups ice

2 lemons, fresh

2 cups water

½ cup PICS honey

½ cup PICS fresh frozen mixed berry medley

1 teaspoon PICS vanilla extract

1 teaspoon raspberry extract

Triple berry seltzer

PICS Raspberry sherbet (optional)

Cut the lemons in half. Squeeze the lemon juice from the lemons.

Note: If you have a citrus juicer simply squeeze the juice right into a blender pitcher. If you have to squeeze by hand, squeeze the juice into a glass or bowl first so that you can remove any seeds with a spoon before adding the juice to the blender.

Add the ice, lemon juice, water, honey, frozen mixed berry medley and extracts into the blender. Blend the ingredients together well.

Depending on the size of the glass, add 1 to 2 tablespoons of the triple berry seltzer to add fizz to the mix. Fill the rest of the glass with the blended fruit mixture.

The kids!  Remember there are always valuable lessons to learn in every recipe.  Here are a few with Beetle Juice…

  • Blending
  • Blender safety
  • Measuring ingredients
  • Following Directions
  • Extracting juice from lemons
  • Exploring healthier alternatives

The Brains!  If you want to add a little dessert style fun add sherbet brains to the mix.  If you want to keep it healthier, freeze some of the beetle juice without the seltzer in ice molds of either brains or bugs and add them to your finished drink before serving.

Basic Witch Hat with Homemade Chips

Looking for a healthy Halloween nosh?  Look no further.  Check out these festive homemade witch hat chips served with an orange Pico de Gallo salsa.  The entire combination is total yum!

Basic Witch Hat Homemade Chips by Jodie Fitz

1 package of cedar spinach wraps

1 witch hat cookie cutter

2 tablespoons PICS canola oil

PICS Sea salt

Nonstick cooking spray

Place the spinach wraps, one at a time, on a cutting board. Use a cookie cutter to cut out witch hat shapes.  Each cedar wrap 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 and then sprinkle them with sea salt.

Bake them for 5-7 minutes until the edges start to toast. Let them cook completely to finishing the crisping process.

Lessons and life skills to focus on when making this recipe with the kiddos: 

  • Basting
  • Baking
  • Oven safety
  • Following directions

Homemade Pico de Gallo Salsa by Jodie Fitz

2 orange heirloom tomatoes, small

1 orange bell pepper

½ cup sweet onion, finely diced

1 small clove of garlic, minced

4 tablespoons fresh chopped cilantro

1 tablespoon PICS balsamic vinegar

Wash the tomatoes.  Remove the top and bottom of the tomatoes.  Slice the tomato and dice the tomato into small pieces. 

Wash the bell pepper.  Remove the top, seeds and insides of the peppers.  Slice and dice the pepper. 

Stir the diced tomatoes, the diced bell pepper, diced sweet onion, chopped cilantro and balsamic vinegar together.

Serve with your homemade witch chips.

Lessons and life skills to focus on when making this recipe with the kiddos: 

  • Dicing
  • Knife safety
  • Mincing
  • Chopping
  • Stirring
  • Following directions
  • Measuring ingredients

 

 

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Suns Up Smoothie 2020 w logo

KCC Sun's Up Smoothie

by Jodie Fitz

3 cups ice

2 cups PICS 100% orange juice

1-cup PICS low fat milk

½ cup 100% pure carrot juice

1 banana

6 oz. PICS low fat vanilla yogurt

1 teaspoon PICS vanilla extract

1 tablespoon PICS honey

Add the ice, orange juice, milk, carrot juice, banana, yogurt, vanilla extract and honey into a blender.  Blend the ingredients until the ice is fully crushed.

Serve and enjoy!  After all, who doesn’t want to start their day with a cup of sunshine?

More on the Sun’s Up Smoothie Ingredients:

Dairy Allergies

  • The Milk:  If you have a dairy allergy, replace the milk with your favorite dairy alternative.  Depending on your allergy concerns, I suggest you consider rice milk or coconut milk for this recipe.  The rice milk is very gentle in flavor. It allows the other flavors to ‘shine’ in this smoothie recipe.  It does make the mixture a little icier.  If you use coconut milk it adds a bit of a tropical flavor to this mix and is creamier.  However, always use alternatives based on your dietary needs.
  •  
  • The Yogurt:  Replace the yogurt with one of your favorite vanilla dairy free yogurt alternatives based on your dietary needs.  There are many great options on the market.

Leftovers?  No worries turn them into freeze pops!   Pour the leftovers into the 7 oz.  PICS paper coated cups and place them in the freezer for one hour.  Then add a wooden craft stick to the center and let them freeze overnight. 

Carrot Juice:  100% carrot juice can be found in the produce aisle at Price Chopper/

Market 32 Supermarkets.  There is also a delicious blend of 100% carrot juice with turmeric and ginger added.

Lessons for Children when making this smoothie recipe;

  • Measuring ingredients
  • Pouring
  • Blending
  • Blender Safety
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Cinnamon Apple Pancake Sandwiches

by Jodie Fitz

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

2 apples

1 ¾ cups PICS flour, unbleached

½ teaspoon PICS sea salt

1 tablespoon PICS baking powder

1 teaspoon PICS cinnamon

1 cup PICS milk

4 oz. PICS cinnamon applesauce

3 tablespoons PICS brown sugar

1 PICS egg, large

1 teaspoon PICS vanilla extract

Nonstick cooking spray

Peanut butter

Wash, peel, core and dice one apple into small pieces.  Set it aside

Add the flour, sea salt, baking powder and cinnamon into a bowl.  Stir the dry ingredients together so that the ingredients are evenly distributed.

 Add the milk, cinnamon applesauce, brown sugar, egg and vanilla extract to the dry ingredients.  Hand whisk the ingredients together.

Fold in the diced apples.

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.

Lessons for Children when making this recipe;

  • Measuring ingredients
  • Leveling dry ingredients
  • Whisking
  • Dicing
  • Spreading
  • Slicing
  • Knife safety
  • Griddle Safety
  • Pancake Flipping
  • Following directions

 

 

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