Comments on: Cooking With Kids

By: Caleb

Caleb — Sat, 10 Sep 2011 18:12:04 +0000

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By: Briana Gideon

Briana Gideon — Tue, 10 May 2011 13:29:49 +0000

Im at school. And i went to look for myself online. I found this website and went through all of this old stuff, and all these pictures. It is so weird seeing me from so long ago! And seeing the family! But all the food looks yummy! Keep up the good work! Love you lots, Cheezy headed monkey bottom wad♥

By: Jose Urbanic

Jose Urbanic — Tue, 05 Oct 2010 13:04:53 +0000

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Natalie — Fri, 01 Oct 2010 05:07:54 +0000

Excellent write up, bookmarked the blog with interest to read more information!

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By: boxed meals

boxed meals — Sat, 04 Sep 2010 02:48:55 +0000

Hi, I apologize for enquiring this question here, but I can’t find a contact form or something so I assumed I could I leave my question here. I run a blogengine blog but I am getting large amounts of spam. I see u use wordpress, is it painless to control spam with wordpress or doesn’t it make any difference? I hope you will respond to my comment or maybe send me an email with your answer if you don’t want to approve the comment. Best regards, Annie

By: Briana Gideon

Briana Gideon — Wed, 23 Dec 2009 21:43:14 +0000

Those pictures of me are so ancient I can remember that day so clearly. And literally i can smell the M&M cookies. To anyone who would knock making these for being too “classic” that’s what makes it so amazing!! It is SOO much fun, and it will make the BIGGEST lasting memory for everyone involved.

Love you uncle Harry,
Cheezy Headed Monkey Bottom Wad
Love you too darlin’! Miss you bunches!
Here she is now – You’ll be seeing and hearing her on American Idol in a couple years

By: WarsawNan

WarsawNan — Sun, 20 Dec 2009 16:51:41 +0000

Pepperoni Pizza Cheese Spread…
Half of the pepperoni (4 oz.) was blended into the cheese spread in the food processor, and the other half was quartered and stirred in by hand at the end. So you DO get pepperoni in every bite from the half that was blended in the food processor. I wanted the visible pieces for appearance sake….. we eat with our eyes first.

By: WarsawNan

WarsawNan — Thu, 17 Dec 2009 04:25:20 +0000

If you’ve got kids that are picky eaters, they’re more likely to eat if you let them fix their own meal. When my daughters were pre-schoolers, I began their culinary education with this simple, fun and healthy lunch plate, and they LOVED it.

RAGGEDY ANN SALAD

1 canned peach OR pear half (for the body)
1 piece curly lettuce (for her skirt)
1/2 hard-boiled egg, cut length-wise (for her head)
1 slice of American cheese, cut into thin strips (for her hair)
4 small celery ribs (legs and arms)
1 black olive, or marachino cherry, cut in half (for the shoes)
1 golden raisin (for her nose)
3 dark raisins (eyes and buttons)
1 marachino cherry (her mouth)
Small dab of mayo (for “glue”)

Place the drained peach or pear half cut-side down in the center of a dinner plate. With a paper towel, pat the top of the fruit dry. Tuck the lettuce leaf under the bottom edge of the fruit for her skirt. Slide 2 celery ribs under the lettuce for the legs, and put the “shoes” in place. Place the other 2 celery ribs on each side of the fruit/body for her arms.

Place the egg half at the top of the fruit for her head. Arrange the sliced cheese around the head for her hair.

You’ll be attaching the buttons (on the body) and the face features using a tiny dab of mayo to hold them in place. With a paper towel, dry the cherry so that cherry juice doesn’t run on the egg; then slice the cherry so you have a “smile” shape. Cut small pieces from one dark raisin for the eyes, so they’re smaller than the whole raisin used for the nose.
__________________

You can find a photo of this cute salad to refer to by doing a Google image search for “Raggedy Ann Salad”.

By: WarsawNan

WarsawNan — Wed, 16 Dec 2009 05:43:02 +0000

You can find complete instructions for making the apron & chef’s hat Patrick is wearing here:

http://www.maggiemadeit.com/sew-apron.htm

By: Brother Joe

Brother Joe — Mon, 07 Dec 2009 22:07:08 +0000

Snickerdoodles Harriet Conlon, Peggy McNeley, “Betty Crocker”
This is the first thing I remember “helping with” in the kitchen. Both my mom and my Aunt Peggy made these cookies and we loved them. My first“job” was to roll the dough into little balls and then roll them in the cinnamon. I could make them myself by age 7. I remember being amazed at how the little balls of dough would flatten out in the oven and they’d get this crinkly surface. It seemed like magic to me. “Snickerdoodles” – I loved saying the word. Fun to say – fun to smell – fun to eat warm from the oven with a cold glass of milk. Baking these fill the kitchen with the most wonderful aroma imaginable. I can’t make these cookies without that aroma bringing back my childhood memories. We made them when my kids Joy and Jason were little too. It’s a great recipe to start teaching kids to cook. The recipe came from my mom’s very old (1950’s era) Betty Crocker loose leaf cookbook. It’s the exact recipe we used. I remember mom used to get a chapter of that book each month in the mail – kind of like book of the month club and the whole family would get excited and we’d watch her put the chapter in the binder and we’d look at the pictures and know she’d be trying new recipes on us. I also remember wondering why they just didn’t send the whole book at once. We kids didn’t like just getting “The Side dishes” or “Beverages” chapter – we wanted the good stuff – like these “Cookies”. This last summer I had a houseful of great nieces and nephews for about a week. I put them all to work in the kitchen and we made pizzas, snickerdoodles, and chocolate chip cookies. Even the littlest had their “jobs”. I told them the story above that goes with the cookies. Man! Did the house smell great that day, and a new generation now connects with their heritage.
Joe 12/7/2009

Mix together thoroughly …
1 cup soft shortening (Crisco)
1 ½ cups sugar
2 eggs

Sift together and stir in …
2 3/4 cups sifted GOLD MEDAL Flour
2 tsp. Cream of tartar
1 tsp. Baking soda
1/2 tsp. Salt

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. Sugar and 2 tsp. Cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned … but still soft. (These cookies puff up at first … then flatten out with crinkled tops.)

Temperature: 400 (mod. Hot oven).
Time: Bake 8 to 10 minutes
Amount: About 5 doz. 2″ cookies.