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

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

Thanksgiving is one of the many great food holidays of the year. A plethora of yummy dishes are prepared, served, and enjoyed. The only problem? Too many leftovers! But don’t fear, these two recipes below will turn those leftovers into lovely meals!

Stuffing Egg Cups by Jodie Fitz

Leftover Stuffing

PICS eggs, large

PICS bacon, cooked and diced

PICS shredded sharp cheese

PICS nonstick cooking Spray

Preheat the oven to 375 degrees.

Coat each muffin tin cup with the nonstick cooking spray.

Add 2 – 3 tablespoons of leftover stuffing to each cup and press it to form a thin bowl of stuffing that covers the side and base of each individual cup in the muffin pan.

Add an egg to each cup.

Top each cup with diced, cooked bacon and shredded cheese.  Bake the egg bites for approximately 15 minutes, until the egg is fully cooked and the cheese is melted.

Baked Bacon:  Cover a baking sheet with aluminum foil.  Lay the strips of bacon on the foil.  Bake for approximately 18 – 20 minutes.  Remove the bacon strips from the foil with tongues, and place them on a plate lined with a paper towel to absorb any extra grease.

Other Meats:  You can swap the bacon for breakfast sausage, diced ham or even diced leftover turkey.

Add in leftover veggies:  You can dice your favorite leftover veggies and add them to the top of the egg along with the bacon or you can eliminate the meat and go vegetarian. 

Top it off:  You can also add a little cranberry sauce on top for a sweet and savory mix of leftovers.

Thanksgiving Leftover Garbage Bread by Jodie Fitz

1 PICS pizza dough, thawed

Brie cheese, room temperature

Leftover stuffing

Leftover cranberry sauce

Leftover turkey, diced

PICS butter, room temperature

Preheat the oven to 350 degrees.

Butter the sides and base of a glass loaf pan.

On a floured surface, roll the pizza dough into a rectangular shape.

Cut the rind off of the Brie cheese.

Spread the Brie cheese onto the rolled dough.

Generously sprinkle the leftover stuffing, cranberry sauce and turkey on top of the  cheese.

Roll the dough up with all of the leftovers.  Pinch the seam together, fold the edges and press those together.

Place the stuffed dough, seam down into the loaf pan.

Bake the garbage bread for 40 – 45 minutes.

Remove the loaf from the pan, slice and serve warm.

Leftover Veggies:  You can slice and dice leftover veggies and add them to the mix as well.

Store it!  You can wrap the bread in waxed paper or parchment paper, place it in an airtight storage bag and keep it in the refrigerator for a couple of days.  Slice and warm before serving.  This is best warmed in an oven or toaster oven.

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

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.

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

Happy Octoberfest!

In 1810, Munich, Germany held its very first Oktoberfest festival. Originally a celebration of the marriage between King Louis I and Princess Therese von Sachsen-Hildburghausen, the annual party has made its way across the world. Now, in the United States, each year we highlight seasonal beers, foods, and activities all in the spirit of Oktoberfest. Here are some of our favorites!

Pretzels: Soft pretzels are a prized possession at Oktoberfest. In 610 A.D., as the story goes, Italian monks made the first pretzels from leftover bread-dough scraps. The twisted knot shape was meant to symbolize arms folded in prayer, and in Europe they became considered a holy food with healing powers. This explains its presence at such a large European gathering. Eventually pretzels made their way to America and we fell in love with them, especially with a Dark Lager, IPA, Brown Ale, or even German Märzen beer! Check out the video below for our Bavarian Soft Pretzels recipe.

German Märzen / Oktoberfest Beer: Speaking of German Märzen, what exactly is it? It’s essentially the beer of Oktoberfest and the style that breweries in the United States refer to as Octoberfest. For a great-tasting take try Samuel Adams Octoberfest. For a tasty, authentic food pairing outside of soft pretzels try Beer Mustard Crusted Pork Loin, Pork Schnitzel, or German Potato Soup!

Würstl or Sausages: Whether it’s Bratwurst, Weisswurst, or any of the many other varieties, sausage is a major player in German and Oktoberfest cuisine. Of course, most often served with a generous amount of mustard and sauerkraut. If you’re looking for the perfect beer to pair with your sausage, a good tip is mildly spiced sausages work well with sweet malt flavors and light hops, compared to the spicier varieties which pair with darker and heavier brews.

Desserts: No festival is complete without dessert. At a typical Oktoberfest celebration, Strudels and Kuchen, the German word for cake, are appropriate. In America, seasonal pies are also fitting for the occasion. All excellent while paired with a nice Märzen!

Pumpkin Beer: Although it’s more American than German Oktoberfest, everything is pumpkin in the fall, including the beer. It’s a signature seasonal flavor that truly brings the essence of October to your tastebuds. We carry a number of different options in our beer aisle. Looking to enjoy pumpkin beer with a meal? We recommend slow-cooked meats, chicken and waffles, or chili. Maybe some pecan or apple pie for dessert. YUM!

Oktoberfest has taken off since the original festival in Munich. It’s inspired many across America and given us a number of awesome seasonal flavors. We love celebrating this annual tradition and hope you join us by trying one of these delicious food and beer pairings. For everything you need to enjoy your own Octoberfest visit your local store, or shop with us online!

 

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

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

 

 

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