Cooking with Kids Guest Post by Cynthia Briggs
September 27, 2013 in Briggs Cynthia, Elementary Educators, Helping Girls and Women Around the World Tags: books about cooking, cooking in the classroom, home school books, kids and cooking, WOW! blog tour
I’m very happy to host Cynthia Briggs on her WOW! Women On Writing blog tour for her cook book, full of essays and recipes, titled PORK CHOPS AND APPLESAUCE: A COLLECTION OF RECIPES AND REFLECTIONS. Cynthia not only is a cookbook author, but she also has some great ideas and recipes that you can use with kids. (Four recipes to use with kids follow her post. . .)
LUCKILY!!! I also have a copy of Pork Chops & Applesauce to giveaway. Fill out the Rafflecopter form below to enter to win the contest. To read a description of the cookbook and an interview with the author, check out this post on WOW!’s blog: The Muffin.
And now, here’s Cynthia:
“For Kids Only”
by Cynthia Briggs
“Grandma, send me the recipes from the cooking class; I want to make them with my friends at home!” Arianna said as she disappeared into the jet-way adjusting her “rad” shades with one hand while the flight attendant held the other. Our 8 year-old granddaughter was set for her flight back to Seattle with a Fun Dip candy packet tucked in her pocket and a new “ultra-cool” Power Puff Girls CD holder dangling from her shoulder.
She’d just spent 8 days with us, Grandma Cindy and Grandpa Ed, in the desert town of Carlsbad, New Mexico. To help keep her busy, I enrolled her in a “For Kids Only” cooking class I was teaching at the community college. Swimming every day after class was a given for our water baby as temperatures had reached triple digits. In addition, Arianna had our dachshund, Leon, to play with and take on walks.
Arianna was enthusiastic about the cooking class, and took special pride in her grandmother being the teacher. After the first day of class I asked her if the other kids liked the Ice Cream Snowballs as much as she did. She rolled her big brown eyes and smacked her lips, “They l-o-v-e-d the Ice Cream Snowballs, but Grandma, don’t you think it’s time to go swimming?” That it was, so off we went for a refreshing dip in the pool.
The next day at the movie, Arianna introduced us to Sweet-tart candy worms and Atlantis cookies. Then on Saturday, at Ed’s company picnic, she careened through 10 kiddy carnival games before Ed and I had popped the tops off our sodas. She also introduced us to “Fun Dip” candy, which we learned is the color and texture of turquoise sand. That evening we were charmed into trying a place called Sonic Drive-in, where we discovered fantastic bacon cheeseburgers, onion rings, and cherry lime slushies.
Indeed, there’s nothing like a grandchild to light-up our life, wear us to a frazzle and lead us down a slippery slope toward Snicker’s Ice Cream Bars, Rugrats cereal, Atlantis cookies, Sweet-tart worms, Mickey D’s McNuggets, Baskin Robbins Ice Cream and Sonic Drive-in cheeseburgers.
My feet throbbed for three days after Arianna got on the airplane to go back home. Leon, who incidentally had been renamed Buddy, enjoyed a long and well-deserved nap. Ed said he felt “energized by Arianna’s visit.” Somehow, I think he’ll be smiling on the other side of his face when he bolsters the courage to step onto the scales.
Ice Cream Snowballs
1/2 cup chocolate-flavored crisp rice cereal
1/4 cup toasted coconut or colored sprinkles or stars
1/4 cup lightly toasted nuts, chopped fine
1 pint ice cream (any flavor)
4 ice cream cones
Combine the cereal, coconut and nuts in a medium-sized mixing bowl. Scoop out 4 balls of ice cream, using an ice cream scoop. Working with one scoop at a time, drop the rounded scoop into the cereal mixture. Roll the ice cream ball around until it’s well-coated. Work quickly so the ice cream doesn’t melt. Place the Snowballs on a baking sheet; place in the freezer for 15 minutes or until serving time. Serve Snowballs in ice cream cones or dessert dishes. Yield: 4 servings
Shaggy Dogs, a.k.a. Bad Boy Bulldogs or Mangy Mutts
1 1/3 cups semi-sweet chocolate chips
1 to 2 teaspoon shortening (not butter, margarine, milk, cream or water)
30 large marshmallows
3 cups shredded coconut or 2 cups chopped peanuts, or 2 cups finely crushed graham cracker crumbs, or chocolate sprinkles
Melt chips with shortening in top of double boiler over water or in microwave (careful, chocolate burns very easily). Add more shortening if necessary to get a good dipping consistency. Remove melted chocolate from the heat; stir slightly. Place a toothpick in center of each marshmallow; dip each marshmallow into melted chocolate, covering completely, then roll in coconut. Place on waxed paper, remove toothpicks and allow Shaggy Dog to set-up for 5-15 minutes before serving. Yield: 30 shaggy dogs
“Rave Review” Quickie Pizzas
6 English Muffins
1-14 ounce jar pizza Sauce
1 cup pepperoni, sliced thin
1 cup bulk sausage, cooked, drained and crumbled
1 cup fresh mushrooms, chopped fine
1 small can sliced olives, drained
1/2 cup green or red bell pepper, diced
1 small can diced green chiles, drained
2 cups Mozzarella cheese, shredded
Preheat oven to 400 °. Split the English muffins using a fork; spread with 1 to 2 tablespoons pizza sauce; add toppings according to taste ending with Mozzarella cheese. Place pizzas on a lightly greased baking sheet and bake for 8-10 minutes.
Yield: 12 individual Mini-pizzas
1-pound lean ground beef
2 1/2 cups water
15 ounces tomato sauce
1 tablespoon dried minced onion
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
6 ounces angel hair or thin spaghetti
1/4 to 1/2 cup grated Parmesan cheese
Brown ground beef in a large skillet over medium-high heat, breaking it into pieces as it cooks. When meat is brown, place it in a colander over a mixing bowl to drain excess fat. Return the drained meat to the skillet.
Stir in water, tomato sauce, onion, oregano, basil, salt garlic powder and pepper into the pan with the meat. Cover the pan and turn the burner to medium-high. When the mixture begins to boil, break the spaghetti in half and add to saucepan. Immediately turn the burner to low heat. Place the lid on the pan and simmer for 30 to 40 minutes, stirring frequently. Sprinkle with Parmesan cheese, if desired. Yield: 4 servings
Note: Making the Saucepan Spaghetti obviously requires your child be age appropriate for using a hot stove. Consider having the younger children tear lettuce or butter and garlic the bread to keep them a safe distance from the hot stove.