Picture Me Cooking

Hello!

2010-10-20T19:01:00.003-04:00

Just wanted to let you all know Picture Me Cooking has moved.

So if you happened to be a visitor (thank you!!) using our old .blogspot address please continue visiting us by going to www.picturemecooking.com.
You can Like us on Facebook or follow us (as recipesforkids) on Twitter for all the latest goings on.

Once you visit the new site, just click on the RSS feed to update your reader.

Thanks and we look forward to lots of fun, education and tasty times together with you and your families!!

Edible Eyeballs

2010-10-13T09:14:00.005-04:00

I love bringing kids imaginations to life!
Years ago for my son's Halloween birthday party I was looking for a way to make edible "eyeballs" on the table a way that kids would actually eat and enjoy, I knew those little people were NOT touching an olive lol! So, I added a twist on those pretzel snacks that were showing up at holidays, turning them into "eyeballs" and the kids have loved it ever since...I mean all the kids...My sons class is always asking him to make them and bring them in! My children both have severe nut allergies to both tree and peanuts - so we make most of our treats at home.
Your kids will have a blast making, eating and sharing these!

Eyeballs
round or square pretzels
white chocolate disks
chocolate chips
red jimmies

On a baking sheet, place pretzels in a single layer. Put one white chocolate disk in the center of each pretzel. Place in a 350 degree oven for approx 3-4 minutes or until chocolate is shiny but not melted or falling through the pretzel.
Remove from the oven and sprinkle with red jimmies. Invert one chocolate chip in the center of each disk. Cool in your fridge or cold garage for 20 minutes and they will remain hard until ready to eat. They keep well for a week in a sealed container.

Happy Cooking!

Culinary Term of the Week

2010-10-13T09:07:00.004-04:00

Cream - Many recipes tell you to cream butter and sugar.
That means you need to use softened butter, add in some sugar and either with a spatula, whisk or mixer work or beat the mixture until it becomes smooth and fluffy. Creaming the two together merges two separate ingredients into one, it will have a totally different color and texture.

Family Dinner Night

2010-10-07T12:01:00.008-04:00

Fall makes me think of warm and wonderful family dinners!

How about planning a family dinner night where everyone is unplugged and focused on the task at hand...making dinner, then enjoying it as a family.

Plan it out in advance, who will be responsible for what...

Are the boys in charge of dessert while the girls work on the main course?

Assign out what everyone is responsible for from 2 to 92 everyone can play a role!
Once you sit down for your wonderful dinner, have each person talk about what they did to contribute..."Jenny...how did you make that dessert?" "Michael, I just love these string beans, how did you make them?" Can't you just see their little backs sit up a little straighter and their chests puff our while eyes sparkle??

Here is a family favorite, it usually please everyone, pair it with some white rice or roasted potatoes and a salad or try our wonderful Salad Cups recipe for extra fun!
If you want an easy dessert - how about Decorating Your Own Ice Cream Cones for use with purchased ice cream or sherbet - so fun it's a craft and a treat all in one!

Mark your calendars now for YOUR Family Dinner Night and I am sure in no time this will be a monthly event in your home too!

Chicken Francaise

4 chicken breasts
1/2 cup light olive oil
2 garlic cloves, minced
1/2 cup flour
1 teaspoon paprika
salt and pepper to taste
3 eggs
1/2 stick butter
1/2 cup white wine
1/3 cup chicken stock
2 TBS lemon juice
2 TBS chopped parsley
thin lemon slices for garnish

In a pie pan or bowl, combine flour, paprika, salt and pepper. Set aside.
Lightly whisk eggs in a bowl. Set aside.

Make the sauce
Melt butter over low heat in a small saucepan add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half - about 6 minutes. Add in parsley and set aside.

Pound chicken breasts in a large Ziploc bag one at a time.(I use a rubber mallet that has been keeping me company in the kitchen for years. A couple of whacks with it is all you need) until about 1/4 inch thick. For thick breasts you can also halve lengthwise.
Dredge chicken breasts one at a time in the flour mixture, shaking off excess.
place on a plate for a few minutes until ready to cook.
Heat oil in a large heavy skillet over medium-high heat. Don't allow it to smoke.
Add in the garlic and saute for 2 minutes. Immediately begin dipping chicken breasts one at a time into the egg, shake off excess and place in the pan. Saute about 3 minutes a side until golden brown.
If necessary quickly warm sauce. Plate chicken, place lemon slices on chicken for garnish, pour sauce over and serve.

Happy Cooking!!

Our First Junior Chef Spotlight Winner is...

2010-10-05T19:23:00.004-04:00

Clarissa!!!!

Congratulations Clarissa!

We hope you enjoy the $50.00 gift card, let us know your choice...the Toys R Us Card or the Barnes and Noble Card...Enjoy!

For all you other kids out there who like to cook, we still have room for 4Th quarter Junior Chef Spotlight Features, you could be our next spotlight and possibly a winner!

Pumpkin Muffins

2010-10-01T09:08:00.005-04:00

When you think of fall one of the first images that pops in most minds right behind colorful falling leaves is a pumpkin!
Pumpkins for decorating, pumpkins for carving and pumpkins for everything from pancakes to pies, to breads to soups! What a versatile vegetable pumpkin actually is!

Besides versatile, pumpkins are an amazing source of vitamins and minerals too.
The amount of Vitamin A in a pumpkin is staggering...the vitamin A will help keep your eyes healthy! Pumpkins are also a source of Vitamin C, Vitamin E, potassium, manganese, copper, riboflavin (a B vitamin), iron, folate, B6, niacin and more! Whew that is one hard working vegetable!

Ever roast your own pumpkin? If not try....squishing cooled roasted pumpkin between clean hands, preparing it for use in breads, cookies, cheesecake or muffins is great fun! Save the seeds too you may just want to roast them to enjoy later!

Roasting a Pumpkin
To roast your pumpkin cut your pumpkin in half...right down the middle...side to side of "the belly" area as my daughter calls it, so the top is intact and the bottom is intact. Place face down on a parchment or foil lined baking sheet and bake at 350 degrees for about 35-40 minutes (it depends on the size of pumpkin used).

Check it, if it is all mushy they you are good to go...if not in it goes for another 15 minutes. Keep roasting until perfect. Once pulled from the over, just let it sit as is for 30 minutes to cool, then scoop out the seeds (reserve for another use, and scrape all that beautiful pumpkin out leaving 2 "bowls" of pumpkin skin...which we have let dry, then filled with decorations for fall/Halloween. Wonder if many, many years ago these were used as bowls??

Mash your pumpkin with a potato masher or have fun doing it with your clean hands and place in a plastic bag until ready to use..keeps in the fridge for a few days or you can freeze it for later use.

You know fall is here in my neck of the when the orange and black Sweetzle cookie boxes start taking over the end caps in the grocery store.

You can make these with a topping like I did or just make them plain. You could throw a nice whipped cream cheese frosting on them, decorate for fall and call them cupcakes. You can also make them with a sweeter topping more resembling a crumble if you really want something, sweet, sweet, sweet!

Pumpkin Muffins with Oat Crumb Topping
1/2 c butter
3/4 cup sugar
1 1/4 cups cooked pumpkin *(1 small/med pumpkin)
2 TBS brown sugar
2 eggs
1 1/2 cups flour
1/2 cup crushed Halloween cookies I use Sweetzles (orange and black box)
1 tsp baking powder
1/2 tsp baking soda
3/4 teaspoon cinnamon
1 tsp vanilla

Topping
1/3 cup flour
1/3 cup oats
2 TBS brown sugar
1/2 tsp cinnamon
4 TBS butter

*You can use pumpkin puree in place of roasting a pumpkin...if you do roast your own pumpkin, just add 2 TBS brown sugar to the 1 1/2 cups of roasted pumpkin you will be using for this recipe.

Beat butter and sugar until creamy. Add in pumpkin mixture or puree and eggs and beat until incorporated. In a food processor, blend about 12 cookies until smooth crumbs, set aside. In a medium bowl add flour, baking powder, baking soda, cinnamon and cookie crumbs, whisk until combined. Add dry ingredients to your batter and blend until combined.

Fill your muffin tin - either using cupcake liners or greasing your pan well.

In a small bowl combine topping ingredients, cut with a pastry blender or large fork or your fingers until crumble, sprinkle over muffins.

Bake at 350 degrees for 20-25 minutes or until tester inserted comes out clean.

Enjoy!!

And the Winner is!!

2010-10-01T09:04:00.004-04:00

Congratulations to MMMgoode!!
Winner of the Today I ate a Rainbow Kit!

Please send us an email using our contact button with your mailing instructions and enjoy!!

Doughnut Muffins

2010-09-27T22:53:00.008-04:00

Warning!! Addictive Muffins ahead!!

My kids first tasted Auntie Anne's Pretzels a couple of years ago.
They thought they were amazing (so does their Mom).
Not being one to go to malls often (since having kids), I decided the kids and I should whip up something similar at home.

What we landed on were Applesauce Doughnuts...they were really good, however they were not as good after they cooled I was still tinkering with them when I was lucky
to meet Jen of How to Simplify and sample some of her Doughnut Muffins! They were just what we were looking for!
Talk about addictive! They were a huge hit at the food blogger gathering I was at!Check out her site - she had some wonderful tips and recipes!

We made these beauties a number of times in the past few months - My kids keep asking to make them. My son loves rolling the muffins hot out of the oven in the cinnamon and sugar mixture. Then he reaps the fruit of his labor...or in this case the muffin! Thanks Jen!

Doughnut Muffins
-How to Simplify

Muffins
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

Cinnamon and Sugar Coating
1/2 cup butter, melted
1/3 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees and grease a muffin tin well.
Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
Combine oil, sugar, egg and milk in a large bowl, add in your dry ingredients and stir only to combine.
Bake for 15-20 minutes. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
Flip or gently lift muffins out of the muffin tin while the muffins are still hot.
Dip muffins in the melted butter and then into the sugar and cinnamon mixture, coating thee whole muffin. Place on a wire rack and allow to cool and try not to eat them all soon after....really!

You can also cut out the milk and add in 1 cup of sweetened applesauce if you wish, for a bit of a different flavor (if using unsweetened, add in 2 TBS brown sugar).

Happy Cooking!

Today I ate a Rainbow Review and Giveaway!

2010-09-21T18:11:00.011-04:00

I first heard about the concept of eating a rainbow a number of years ago, the concept stuck in my mind and was something I planned to include in our second book.

A few weeks ago I happened upon a site that took the idea of eating a rainbow and turned it into an absolutely wonderful product for children!!

I immediately was smitten, I contacted the owner, Kia, and asked her if we could do a swap...a couple of our Picture Me Cooking Books for a couple of her
Today I ate a Rainbow Kits. That way we could each try out the others product and report back!

I have 2 kids - A son, 8 (who was born a man, a serious man) and a daughter who recently turned 6 (who is as free spirited as the wind).
I introduced Today I Ate a Rainbow to them, they immediately "got it" and have been aggressively pursuing eating a rainbow every day since.

My daughter has taken full control, she reports out every few hours how many colors she has eaten, runs to the fridge to move her magnets every time she qualifies to she also tries to move her brothers as well...he then bolts over, moves it back, the again places it on the corresponding color. My daughter often reports out for my son as well who then attempts to regain control....it's wonderful fun...and guess what...they are eating more fruit, they are eating more vegetables and they are thinking about these choices all day - even while at school, doing what they can to accumulate needed colors....and I feel like a sneaky genius!! Thanks to Today I ate a Rainbow!

The simplicity is brilliant!
My daughter did in fact on more than one occasion try to include colors of Fruity Cheerios as earning her magnets...but I quickly squashed that lol!

Here is the deal
For $25.00 you get the kit

The package contains the following:
• Complete "Today I Ate A Rainbow!™" Chart
• 1 chart
• 2 sets of square magnets
• 2 sets of circle magnets
• 4 achievement magnets
• 4 fridge magnets
• 1 grocery list
• The Rainbow Bunch Book

The kit accommodates up to 4 children (or family members, hey a bunch of adults could benefit from this concept too!!) Once you eat every color in the rainbow...you earn the coveted rainbow magnet to signify that YOU ATE A RAINBOW!!

In closing I would just like to say that anyone who struggles with picky eaters, anyone who is trying to get your kids eating more healthy this is one sure fire way to accomplish one or both...this as well as cooking with your child/children!
You need to pop by their website...which is a nice site in and of itself...and hear Kia's daughter sing the sweet rainbow song!

If you would like to enter to win your own set of Today I ate a Rainbow, do so by leaving a comment telling me what your biggest food challenge is with your child/children. You can gain a second entry by following us on Twitter and a third by becoming a follower.

You have until Thursday September 30th to enter.

Parent's Corner - Unleash Creativity

2010-09-19T18:52:00.018-04:00

My kids love to paint (ages 9 and 5). If it does not move, they will try to paint it... so far that good news for our new puppy!
My husband recently installed new doors for the kids bedroom closets,
the new doors pull open to allow the kids to see their whole closet, they love it! Everyone was happy…or so we thought.

The kids came into our bedroom early one morning last week, very excited.
They said in unison that they wanted to paint the doors.
I thought that was cute idea...why not empower them to have a hand in how their rooms look. So I thought I will give them some off white glossy paint and they can have at it. That, of course, was not their idea at all.
THEY were proposing that they paint mini multi-colored murals on the doors.
The kids even drew up plans for their visions on paper and presented us with them...6:30 am in the morning no less...My husband groaned and went back to sleep, I of course got up and started the process.

My peace sign loving daughter wanted to “splatter” different colors of paint all over her doors and then have a big black peace sign in the middle.
My son wanted a multi colored door with a big, ugly green snake slithering up it. So much for the off white paint.

We went to our local home improvement store and happily discovered sample jars of paint. We bought a bunch of different colors in 7 oz sizes for only a couple of dollars each (who knew?) and came home to prep the doors.

Excitement in the air and plans at the ready...we began.
It took hours but they were both thrilled with the results.
They were so proud. Each room looks great, and in the end, the cost was less than $8 per door!

Here is a tip! While at Home Depot I came across an area that the sthey had considered “mistakes.” Maybe a customer requested the wrong color and had to reorder their paint, maybe they miss-measured a window and it had to be reordered? There are major bargains to be had buying these mistakes. We found a $5 gallon of paint that will look perfect in the kids’ bathroom. Again, who knew?

Take a Saturday morning and wander the aisles of your local home improvement store- who knows what fun, inexpensive projects will come your way? Also ask them about their free kid workshops (usually held on Saturday mornings, we have participated in a number at Home Depot) where the kids (with a little help) can make birdhouses, little wagons and other projects. Tons of fun, they learn how to use a hammer and it’s free!!

Fun with Food!

2010-09-15T20:03:00.007-04:00

For me one of my very favorite things to do is surprise and delight my kids through food! I love to take just a few minutes and transform the ordinary into a "oooh...aaaah" moment. You know the one...little eyes light up, a smile spreads across those beautiful faces and maybe they clap their hands together and jump up and down ...I LOVE that! The running hug and thank you that follows doesn't hurt either!

Think about what your kids like for snacks, dessert, dinner and more and take a quick moment to think what would be unexpected and make them get excited.
What are some of the things YOU do?

"Pineapple" Sherbert

1 pineapple
Your kids favorite sherbert, sorbet or ice cream (homemade or purchased)

Cut the top off of your pineapple, hollow out some of the inside for a snack.
When ready to use fill your pineapple shell with small cookie dough sized scoops of sherbert, sorbet or ice cream. I stick colorful 2 pronged plastic cocktail forks into some of the balls for easy self service.

Tip: You can also use mini pineapple for this...one for each child.

Happy Cooking!

The Science of Pancakes

2010-09-07T13:14:00.004-04:00

Like a lot of families, we love to make pancakes in the morning, especially on the weekends. Not only are they quick and easy, but the whole family can get in on the action which starts the day off in a fun way!

Besides a fun family breakfast, the making of pancakes is a science lesson as well. I am sure you have either seen or actually made a baking soda volcano at some point right? Making pancakes employs the same fundamentals.

The science of pancakes: Vinegar and lemon juice are called weak acids (they do not completely break apart when mixed into water), and baking soda (also called sodium bicarbonate) is a base. When these acids are mixed with this base, the result is water and carbon dioxide gas (the same stuff that makes soda bubbly). The carbon dioxide gas is trapped in the pancake batter making the batter light and fluffy when it cooks. If you notice the bubbles that form on your pancakes while cooking…they are the gas bubbles, created when you mixed the “agents” together bursting.

Ingredients
1 ¼ cups flour
2 ½ tablespoons sugar
1 tablespoon baking powder
1 tablespoons baking soda (different from baking powder)
1 cup milk
2 tablespoons lemon juice (or vinegar)
1 egg
1 tsp melted butter

Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a bowl. Add the dry ingredients to the wet ingredients, stir until combined, don’t over mix. Using hot pan greased with a bit of butter (medium heat works well), begin pouring your pancakes, one at a time flipping when “bubbles” can be seen all over the top. Let your pancakes cook another ½ minute or so on the other side (check for a medium brown color). Remove from heat when done and serve.

For something really special like a sleepover, birthday or holiday breakfast make a pancake bar! Set out a bunch of small bowls for things like berries, whipped cream, powdered sugar, jam, honey, syrup and chocolate chips and let everyone make their own pancake toppings. Serve with mini pancakes so you can try more than one combination. Take pictures of your creations! Name them! How cute would it be years later to have a photo and a written index card of the name of the pancake…especially if your kids are emerging spellers!

Tip: Freeze whatever is left and re-heat them during the week. We just put all of the cooled leftovers into a freezer bag. We take out what we need, place on a microwave safe plate, and heat for 30 seconds. We then flip them over and heat for another 30 seconds. They actually taste as good as they did when fresh!

Culinary Term of the Week

2010-09-06T09:30:00.001-04:00

Grease - If a recipe calls for you to grease the pan or dish you are using, that means you need to apply butter, oil, shortening or cooking spray before you add food or batter to it.
Greasing your pan or dish will make sure that the food you are making will easily come out once done. To get the job done right - grease with your clean fingers, or a pastry brush. Make sure all areas of the pan/dish are coated.
If using cooking spray, just aim and squirt.

Tip: Use parchment paper for baking cookies (and cakes too - just cut into a circle). Not only will your cookies turn our beautiful but clean up is a snap!

Note: When using cooking spray, use a paper towel to wipe any excess spray that gets on your pans surface...otherwise your pan may become permanently spotted in those areas.

Creamsicle Cupcakes

2010-09-01T20:21:00.003-04:00

These cupcakes are so, so, good!
I am not one for boxed cake mixes, but my MIL brought these over earlier this Summer and they were such a hit, the kids LOVED them! The best part is she doesn't even cook, I mean like ever!
They were moist, they were refreshing, they were really, really, really good!

Creamsicle Cupcakes-Maria Galan, winner from the Bucks County Courrier Times Newspaper

1 box vanilla cake mix
3 oz package orange jello
1 tsp orange extract
1 1/4 cup Minute Maid orange aid (not orange juice)
1/3 cup oil
3 eggs

Preheat your oven to 350 degrees

In a mixing bowl combine the jello powder, orange extract and orange aid, add in the cake mix and blend on medium until incorporated. Add in the oil and the eggs, blend well.

Pour into your cupcake holders and bake until done approximately 20-25 minutes, or until a toothpick inserted comes out clean.

Ice with vanilla icing or for added fun a vanilla orange swirl icing.

Happy Cooking!

Pack Up Some Love!

2010-08-30T09:34:00.013-04:00

It’s that time of year again…Back to School!
For many, we get back into the same routine as the last school year.
For some it is a time of firsts, little ones going to off kindergarten or first grade. Tweens and teens headed off to the middle or high school…man, the years sure do fly by!
It's a time of getting the kids to bed on time, get them up on time, homework, activities, play dates with new friends and more.

One area that always seems to be a challenge is the Lunch Box!
We are packing the all important lunch...We want our children to eat it, we want it to be somewhat healthy, we want it to be fun and we want it to carry our love with them to school.
Plus we want our children to enjoy their lunch, not be bored by it...right!

Raise you hand if you have searched lunch box ideas lately…

Yes, its time. Whether you are happy or sad to put the kids on the bus you need to think about what to put in those lunch boxes.

Have you tried:

Make your own pizza: a little container of tomato sauce, some shredded cheese, cut up veggies and a tortilla – you can even cut the tortilla into “pizza triangles” and they can make a slice at a time.

Hummus spread on crackers: have your kids help make their favorite type of hummus the night before. Not only will they enjoy it but they can tell their friends they made it!

Pasta salad or a chef salad with chicken or tuna or whatever was leftover from dinner- you know the deal! Dressing in a small container on the side.

Seashell Sandwiches from our cookbook for kids Picture Me Cooking: This one always gets the kids chattering at the lunch table… large pasta shells (cooked and cooled) stuffed with anything your kids may like: tuna salad, egg salad, chicken salad, chopped salad, etc. They get to eat the bowl!

Couscous Salad: Make boxed couscous according to package directions (Near East Brand is awesome and literally takes 5 minutes to make) cool, then add in veggies to your kids like and or some chopped chicken.

Bruschetta: Pack up some chopped tomatoes or fresh salsa in a small container and some toasted French bread slices in a baggie. Pack a spoon for spreading.

Quesadillas: Place cheese, shredded chicken, lettuce, a little salsa on a tortilla, top it with another tortilla, warm in over until all melted and then cut into triangles.

Food on a stick: Fun up your child's lunch by sending in some cute plastic toothpicks or mini two pronged forks to spear chunks of cut of fruits like watermelon, cantaloupe, honeydew, strawberries, blueberries and more.
Foe a main dish, cut up chunks of a mozzarella stick and thread onto toothpicks, alternating with grape tomato halves...a mini caprese salad on a stick!

Kids love dip...so slice up some veggies and put them in a baggie alongside a small container of veggie or ranch dip. Slice up some apples tossed in a bit of lemon juice or strawberries and pack up some of our fruit dip.

Breakfast for Lunch: Pack slices of French toast and a small container of syrup or powdered sugar...that is a surprise!

We can have so much fun coming up with ideas....plan it out and get your kids involved too. Bet they would enjoy prepping and or planning their weeks worth of lunches! When all else fails...once or twice a month give them the $3.50 and let them choose what to have from the cafeteria - bet in the end they enjoy what comes from home instead!

What are your tips and trick to make your kids lunch a success?

and

Junior Chef Spotlight - Clarissa

2010-08-28T08:57:00.007-04:00

Meet Junior Chef Clarissa from California

Not only is Clarissa one of our Junior Chefs because of her love of spending time in the kitchen cooking up some fun, she is also using her skill and doing what she enjoys to help others....Clarissa is a Junior Chef with a big heart!
I asked her Mom to tell you about it.

Clarissa has been creating in the kitchen since she was a little girl.
At first they were crazy concoctions that not everyone wanted to eat.
Now, everyone gives her requests because her cooking is so good.
Clarissa recently sponsored the Sweet Success Bake Sale to raise money to help kids with cancer. She used Twitter and Facebook to get donations as well as recipes.
The recipes have been compiled into a cook book which will also be sold to raise money for charity. Clarissa's bake sale brought in nearly $400 in donations for kids ti help kids with cancer.
Most of the donations were from the local community but some came also from Australia, New York City, and New Jersey.
Clarissa has her own website, check it out along with her recipes.
Visit Creating with CC, here is a link to a recipe she createdhttp://creatingwithcc.com/

Fun Fact about California: California is our 31st state. Way back in 1850 it became official and by the early 1960s it had more people living there than any other U.S. state. What I love most about living in California is that it is warm most of the entire year which is VERY different from living in Utah where I was born.

My favorite kitchen tool is - My favorite kitchen tool is the blender because you use it to make: smoothies, pesto, pancake batter, soups, sauces and so much more! A good blender is a must have in the kitchen!

My favorite food to eat is - My favorite nutritious food is pesto pizza with goat cheese and my favorite treat would be either my peppermint bark or my Great Grandpa's Lemon Ice.

My favorite food to cook is - I really like to make muffins and granola. My Top 3 Favorite Muffins are: Pumpkin Chocolate Chip, Oatmeal Spice, and Giant Carrot.

I love cooking because - It makes me relax and I am good at it.

My favorite chef is - I actually have three favorite chefs - Rachael Ray, Bobby Flay, and Rafael Gonzalez of the Four Seasons Hotel in Philly, PA. I had the opportunity to tour the Four Seasons with Executive Chef Gonzalez and have lunch with him. He is really talented and he really encouraged me to keep cooking and finish my cook book.

Crunchy Veggie Roll Ups

2010-08-23T20:59:00.001-04:00

Just in time for back to school!

In addition to a great snack or lunch item, these roll ups are perfect for the lunchbox! Customize these to your/your kids liking and you are good to go!

Crunchy Veggie Roll Ups
What you will need:
Fresh Tortillas
Reduced fat cream cheese, softened
Cucumbers and peppers, sliced in to matchstick size slices

Spread a bit of cream cheese on each tortilla, add a few rows of cucumber and pepper sticks. Roll up the tortilla as tightly as you can, like a log.
Wrap tightly in plastic wrap if you are not serving right away.

When ready to serve, unwrap and slice into 3/4 inch bites and enjoy!

Variations: Try carrot or celery sticks. Instead of cream cheese try hummus.
You can also try peanut butter and celery.

Tip if your tortillas feels stiff, place a damp paper towel on top of eavh one you are using (one at a time) and microwave for a few seconds to freshen up before assembling.

Happy Cooking!

Culinary Term of the Week

2010-08-20T09:00:00.000-04:00

3 - B's in the Kitchen

Bake - To cook in the oven.

Beat - Mixing ingredients quickly by hand with a spatula, spoon or whisk or with a mixer. Air is added to the mixture in the process making it come together smoothly.

Blend - Similar to beat, mixing ingredients together until they become one using a spoon whisk or a mixer.

Stuffed Strawberries

2010-08-20T08:48:00.004-04:00

For a simple but oh so special treat, try Stuffed Strawberries with REAL whipped cream! Besides homemade whipped cream being so much better tasting, it's healthier as well and it only takes a few minutes to whip up...literally!

Strawberries are pretty to look at, tasty to eat and packed full of nutritional benefits! The have a huge amount of vitamin C and are a great source of fiber, potassium an folate, plus strawberries have touted medical benefits as well - so go ahead and grab a few!

Stuffed Strawberries
Strawberries
1 cup heavy or whipping cream
1 1/2 TBS sugar (or more if you want it sweeter)
1/2 teaspoon vanilla (optional)

Wash and dry the berries. Parents, slice the green part of the berry off making a flat surface. Gently cut out a circle from the tip of each berry, digging down a bit. Kids pop the tail end of the berry in your mouth and enjoy!

For the whipped cream:
Place cold cream in your mixing bowl and mix on med-high speed until the cream begins to get firm (about 2 minutes),add in the sugar and vanilla if using and continue beating until nice and thick and peaks hold their place do not over beat unless you want to make butter lol!

Pipe the cream into each strawberry using a pastry bag and tip of your choice, or you can just throw some whipped cream into a sandwich bag, snip off the end, gently squeeze a bit into each strawberry it. I have taken these on picnic's transporting the berries and cream in an ice filled cooler - cream in a baggie, snipped of the end and filled them on site....quick and easy!

Happy Cooking!

Junior Chef Spotlight - Abbey

2010-08-15T09:28:00.004-04:00

Meet Junior Chef, Abbey from Alabama!

I love to bake with my Mom. She calls me her "Little Chef" when we cook together. Mom wants to be a chef one day and says her kitchen is her favorite room in our house. My Mom & I always have fun cooking together.
I like to help her make muffins, eggs, cakes, biscuits, granola bars and this summer Mom is teaching me how to make refrigerator pies.
My Granddaddy loves when me & Mom make those because they make two pies and we always take one to him and Grandmother.
Here is a picture of me and the Heavenly Pineapple Pie me and my Mom made this week. She put it on her blog so that other kids could make it too.

Mom said I should tell you a "Fun Fact" about our state.
Alabama has America's first wave pool. It is at the Point Mallard Aquatic Center. I love going there because my family can enjoy waves like the beach without having to drive all the way to the beach. It is fun!

Q&A with Abbey age 9

The first thing I can remember cooking is homemade cookies for Santa at Christmas one year.

My favorite kitchen tool is a rolling pin.

My favorite food to eat is chocolate cake.

When I cook something and give it to my family it makes me feel happy.

My favorite chef is Paula Deen because she is the greatest chef there ever was.

Thanks Abbey!!!

Parent's Corner - When Kids Were Kids

2010-08-13T09:44:00.012-04:00

Normally I write about how moms make it all happen, work, running the home, the kid’s needs and then oh yeah - ours!

Well, today I want to write about the way in which summer vacation has changed from when I was a kid!
Don’t you remember being a kid - loving summer vacation because all you did was wake up, eat and run outside – not to be heard from or checked on again until you heard your mom's voice calling you in from a distance for dinner. Nobody would bother you - we just played for hours. We played kickball, we played in the cul-de-sac, street, woods, fields or stoop. We rode bikes, thought up crazy games, had adventures...basically head the time of our life! Nobody made us do work or worried that we would be taken from our yards.

Well, it is different today…I never let my kids play outside unsupervised,much to my children’s displeasure, but I am a self admitted nervous nelly and I just can’t take the chance that someone would think of harming my kids.
So, no more random kickball games, no more free play all day long, no more crazy adventures that only you and your pals knew about and giggled over often.

Now we must make sure that our kids do work everyday - read, do math, learn their next year’s facts. When do kids just get to be kids? I feel like we push our kids too hard. I am guilty too - I want my kids to be good at school, good at sports, etc. BUT I also want them to enjoy being a kid. I don’t want to feel pressure to make them geniuses yet I don’t want them to struggle or be behind in school.

What do we do - how do we allow kids to be kids yet still feel like we are continually educating them? It is not easy. Any ideas????

Sale Ends Sunday

2010-08-12T06:19:00.003-04:00

3 more days to take advantage of the 20% off website launch sale!
Buy your copy of Picture Me Cooking today and save!
Stock up for the holidays, make a great gift!

Did You Know?

2010-08-10T14:00:00.000-04:00

The largest ice cream sundae ever made weighed 24.5 tons!
It would take 3 African Elephants, the largest living land animal, to equal that!! It was created by Palm Dairies in Alberta Canada in 1988.

Create Your Own Cones!

2010-08-08T12:22:00.008-04:00

This is a craft and a treat rolled into one!

Bring out the Picasso in your kids as they "paint" and design their own ice cream cones.

Recently I did a kid swap. I exchanged my daughter for my nephew for a night.
My son and nephew (8 and 9) helped prepare a fun treat for a family barbecue I was hosting the next day. Not only did the boys have a blast making these, they custom made one for each of their cousins, and family members. Then, when the time came, they so very proudly handed them out, one by one!

Moments like these are priceless to me!

What You Will Need:
Ice cream cones
Chocolate to melt - I use Wilton melting disks in various colors from the craft store, those are amazing and versatile for so many uses.
Decorations - jimmies, colored sugars, small candies, mini chocolate chips...whatever you think will surprise and delight your kiddos and is small enough to work!!
Wax or parchment paper
Pasty Brush, or silicone basting brush
Wax or parchment paper lined baking sheet

Line the cones up on a big piece of wax or parchment paper - one work area for each child.

Parents, melt the chocolate in the microwave in a small bowl (one color at a time) depending on how many your are making cooking times will vary. I suggest 45 seconds to start, check your chocolate, stir a bit then 30 second intervals until smooth and glossy when stirred.

Have your kids dip the brush into the melted chocolate and "paint" the cone tips, then quickly have them sprinkle on chosen decorations.

Make the cones one at a time - The chocolate can harden quickly depending on the temperature if it does, the decorations will not stick.

As each one is made, gently place on your parchment/wax paper lined baking sheet. Once all are made, place in the refrigerator for 15 minutes or until the chocolate is hardened once again.

Store in an airtight large container if not using within a few hours.

Have fun releasing your inner artist!!

Happy Cooking!

Chocolate and Banana Bread

2010-08-03T08:00:00.003-04:00

My kids like bananas, but they like Banana Bread even more.
They keep me updated on the state of our bananas, letting me know when they begin to brown or that they might be ready to make Banana Bread.

It goes something like this:

"Moooooooommmmm"

I jump from what every I am doing and I am like WHAT!!!!

"I think it's time to make banana bread...the bananas are getting brown!!!"

(Phew, the house is not on fire, all is well, its just a banana bread inquiry, lol.)
"Good idea sweetie, we will make it soon".

"Can we make it now? Can we put chocolate chips in it? I know how to make it"(all in one breath)

So of course I drop everything and that is exactly what we do :)

Then the countdown begins until it is ready to come out of the oven, cool and be eaten...LOL, You know how it goes!

Hope you have fun making and eating this together!

Chocolate and Banana Bread

4 brown bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/3 cup milk
1 tsp lemon juice
3/4 cup chocolate chips

Preheat oven to 350 degrees

Mix flour salt and baking soda in a medium bowl, set aside.
In a small bowl or mug, combine the milk and the lemon juice, set aside.
In a large bowl, cream the butter and the sugar. Add the bananas and using a potato masher, mash them into the butter and sugar mixture. If you don't have a potato masher you can use a big fork or your clean hands - it is quite fun squishing bananas!
Add in the milk mixture, stir well.
Add in the flour mixture and the chocolate chips, stir well until fully mixed.

Spray or butter a loaf pan, then pour your batter in. (You can add extra chocolate chips on top if you like or some raw sugar)

Bake for 1 hour or until a toothpick inserted comes out clean.

Variation: Instead of a loaf, make banana bread muffins, just pour your batter into a sprayed or buttered muffin pans or cupcake liners in your muffin pans and bake for 10-15 minutes for mini's or 20-25 minutes for regular sized.

Tip: Once you make the muffins, freeze a bunch to be used for school lunches, or after school snacks.

Happy Cooking!

Parents Corner - Pay it Forward

2010-08-01T11:11:00.009-04:00

We were watching the news recently and my 9 year old daughter came in.
They were showing the oil spill in the Gulf. My daughter was mortified.
“Why would anyone let this happen?” “Who did this?”
“What happens to all the animals and sea creatures?”
Her mind was racing and she was mad, sad and determined all at once.
“They need help! What can we do?”

We tried to explain it, as hard as it is, and told her we could make a donation. She did not think that was enough.
She then decided to hold a lemonade stand but wanted it to be bigger and better than her little neighborhood one.
She wrote a letter to the local grocery market explaining what she wanted to do and asked to hold it in front of their store. (With her Girl Scout cookie selling experience...this made sense to her)
She spoke with the manager and gave him a drawing of the “oily animals.”
The manager immediately approved her request. Now she had to start planning.

Our daughter started a list. Obviously we had to plan for the lemonade.
A friend loaned us two big coolers. We attended a carnival the weekend before the event and she asked them to donate any leftover prizes. We then made a bean bag toss game to attract kids. The drinks and the game were covered, now we started on the posters. Photos of oily animals were glued to a poster board, colored pencils were pulled out of drawers and bubble letters started appearing. She asked if she could sell some of our Picture Me Cooking Cookbooks and keep the money for the animals, I of course said yes! We researched where to send the donations that would be gathered and settled upon the National Wildlife Federation.

The day finally came. We set up our stand and game. It was Father’s Day morning. The supermarket was bustling with folks shopping for their "Happy Fathers Day Dinners". Donations poured in faster than we could pour the lemonade.

The result was a bit over $500!!!
It was a fantastic exercise in planning, organizing and leadership for our daughter and younger son.
Our daughter felt like she made an impact and helped the “oily animals.”
She will remember this and hopefully continue to take it forward as she grows.

Have your kids done something special to help out a cause, do they often wonder how they can help affect issues and stories that they hear?

We Have Our Winners!!

2010-08-01T09:06:00.008-04:00

What a fun first contest!!
We have lots of plans around here...stay tuned!!

Congratulations to:
Sugar Cookies & Smelly Boys
The Ungourmet
Shining 2 Save

And if one of the prizes goes unclaimed...the alternative winner...Trish
Winners selected by Random.org

Winners: Please use the "Contact Us" button to send your mailing instructions, enjoy the books!!

Culinary Term of the Week!

2010-08-01T07:00:00.001-04:00

Let's start with the obvious, shall we lol...

Culinary - Culinary art is the art of preparing and/or cooking foods. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef.

Source: Wikipedia

Last Day To Enter To Win!!

2010-07-30T22:05:00.001-04:00

Click the link below or scroll down to enter the giveaway!
Win one copy of Picture Me Cooking for you and one for a friend!
Ends 7/31.
Link

Meatballs With A Twist!

2010-07-30T09:37:00.005-04:00

Kids just love making meatballs!
Is it plunging their hands into all that ground meat?
Is it the fact they can get messy and it's OK?
Is the shaping them into big beautiful balls?
Or is it knowing they are making something oh so tasty for themselves and their family?

Look at that 5 year old hand above...if you could have seen the face along with it you would have seen a little face so confident and proud!

These meatballs are extra fun...do you know why?

Hidden in the middle of each meatball is a chunk of mozzarella...so these meatballs have the cheese on the inside!

Mozzarella Sticks are loaded with protein, I always have some on hand for my kids as part of their snack and school lunch choices. My son has never had an interest in trying a meatball - so a couple of years ago I thought I am going to hide a piece of a mozzarella stick (one of his favorite snacks) inside the meatballs to entice him to try one. It just adds some extra flavor and fun! Plus the kids love "hiding" the mozzarella while making the meatballs.

Mozzarella Meatballs
1 pound of ground beef
2 TBS milk
1 large egg
1/2 cup to 3/4 cup breadcrumbs
3 TBS grated Parmesan cheese (optional)
1 TBS chopped garlic (optional)
Few dashes of basil or oregano (optional)
3 mozzarella sticks cut into 3/4 inch pieces
Sauce

As you can see from the above recipe, you can add all or some of the ingredients depending on the tastes of you/your children.

Preheat your oven to 350 degrees.
Combine all of the ingredients except the mozzarella pieces in a large bowl and have at it! Mix it all up with your hands.
Once everything is blended begin shaping into large balls.
Slip 1 piece of mozzarella into the middle of each meatball and reshape into a ball, making sure the cheese is fully covered.

Place meatballs on a baking sheet and bake for 20 minutes.
Remove form the oven and place the meatballs into your pot of sauce and simmer for 15minutes.

Serve alone, on a roll or over pasta and Enjoy!

Happy Cooking!

Did You Know?

2010-07-30T09:20:00.005-04:00

Did you know that bananas are technically an herb?
They are in fact the world's largest herb, related to the orchid and lily families. Bananas are actually considered the berries of this giant herb.

Edible "Sand" Art

2010-07-25T20:30:00.008-04:00

We go to fairs and amusement parks all of the time with the kids and they always ask to stop at those sand art booths. We must have a hundred different sand art creations in our home by now.

A few years ago, the sugar art booths starting showing up and that was the new “excitement” in our adventures.

The problem was, they were really expensive, and as a chemist I wondered if the food dyes and preservatives used in mass production,(who knows how long that sugar has been in traveling), are safe for my children.
I did some playing one summer, and came up with an easy, inexpensive alternative.
I make these for the fairs at my school, birthday parties, or when I have a group of bored kids looking for something fun to do.

Ingredients - Repeat for each color desired:
1 cup of sugar
5-10 drops of food coloring
1/2 packet of unsweetened Kool-Aid for flavor
1/4 tsp cornstarch
Fun containers

Directions:
Place 1 cup of sugar into a blender or food processor along with 5-10 drops of food coloring (the more coloring, the darker the final sugar).
I pick a color that complements the flavor (yellow for lemon, blue for blue raspberry, purple for grape, etc).
Blend.

Now for the fun: Fill one squirt bottle with a single flavor of sugar (we took our coupon to Michael’s and bought a set of food safe bottles).
Let them squeeze the sugar, in layers, into the container chosen.
We work outside or over a cookie sheet to make clean-up easier.

Choose a container that is fun, but small. I don’t use anything too large or the kids get a HUGE sugar rush.
We have used the sand art bottles from mail order as the vehicle to store and "squirt" the sugars as well as from kits that we had laying around (they must be clean and unused).

If you are not sure if the containers are clean, they can be washed with warm, soapy water a few days before they are to be used (make sure they are dry or the sugar will stick and clump after it is in the container).
I generally use 3-5 flavors and let them “create” a design. The best part is that when they are done, they can eat it. Then, the container can be recycled or even re-used for an actual sand art project.

Note: test tubes can be ordered from various websites that are fairly inexpensive and they look very scientific. Also, the openings are large enough that they don’t clog when the kids are eating the sugar. I have gotten them from “Shot Wizard”, where they run about $35 for 250 tubes and caps (sold separately). This place can even print on the tubes for a special occasion. I do suggest the ½ ounce to ¾ ounce size: they are plenty large enough without being too much sugar all at once.

As for amounts of sugar needed: there are 8 ounces in a cup, so 2 cups of sugar will fill just under sixteen ½ ounce tubes. When you are making the sugar, just do the math but keep in mind that this means total sugar, not per flavor. I had a friend make that mistake and she had to order more tubes just to use all of the sugar.

Junior Chef Spotlight - Rachel

2010-07-25T13:45:00.007-04:00

Our first recipe share comes from Rachel in Massachusetts!

My name is Rachel, my Cooking Buddy is my daddy Andrew.
We live in North Chelmsford Massachusetts.
One fact about Massachusetts is that it was originally part of the thirteen colonies, Massachusetts became the 6th state on February 6, 1788

We created something called “Sprinkled Bearnanas”

We sliced a whole banana into wheels and then put rainbow sprinkles on top. We then put a single “Gummy Bear” on top of each banana wheel.

Looks like a lot of fun Rachel!! Thanks for sharing :)

Sprinkled Bearnannas
-Rachel from Massachusetts
1 banana sliced
2 TBS sprinkles
12 Gummy Bears

Decorate your banana slice with your sprinkles and gummy bears and enjoy!

Melon Balls

2010-07-23T07:07:00.009-04:00

Melon Balls, what a perfectly refreshing snack or dessert.

Have fun teaching your kids how to use a melon baller then scooping out the colorful balls.

Did you know?

Watermelon
Watermelon seeds were found in the tomb of King Tut.
In the US the largest producers of watermelon are Florida, Georgia, Texas, California and Arizona.
The first recorded watermelon harvest was 5000 years ago in Egypt.
Watermelon is 92% water; early explorers used watermelons as canteens.
The watermelon is truly an international food, many more watermelon are consumed by other countries than the US. For example China consumes 30 times more watermelon than the US, they are the worlds largest producer as well. In China they also stir fry the rind with a bit of olive oil, garlic, chili peppers, scallions and ginger.
Watermelon rind contains many, many hidden nutritional benefits that the watermelon itself does not provide. In Southern US pickled watermelon is commonly enjoyed.
The watermelon is thought to have originated in Southern Africa.
Watermelon is a great source of potassium, vitamin A, vitamin C and B6. It also contains calcium, phosphorus and magnesium.

Honeydew
A ripe honeydew's flesh turns from green to white and is one of the slowest melons to ripen.
Honeydew seeds were brought to China by Vice President Henry Wallace in the 1940's and as a result they often refer to the fruit as the Wallace.
Honeydew is a great source of vitamin C, it also contains folate, potassium and B6.

Cantaloupe
Cantaloupe is believed to have originated in India or Africa.
Christopher Columbus introduced cantaloupe to America on his 2nd voyage to "the new world" in 1494.
Always wash the outside of a cantaloupe before cutting into it as the surface of cantaloupe has been known to carry salmonella.
1/4 of a medium cantaloupe provides 400% of your daily vitamin A requirement and 100% of your vitamin C.
Cantaloupe is a nutritional powerhouse with many purported health benefits.
Cantaloupe is a great source of vitamin C, fiber, beta carotene, folate and potassium.

Melon Balls

1/2 watermelon
1 cantaloupe
1 honeydew

Wash each melon and blot dry with paper towels.
Have your CB help you cut the melons on half (between the stem markings).
Using your melon baller on an angel, push it into the melon and firmly but gently turn it towards your body, then away turning your wrist in almost a full circle. This creates a circular shape.

Place fruit balls into a glass or bowl, cover tightly and refrigerate for 1 hour prior to serving.

For fun, serve with toothpicks!

Tip - Honeydew and cantaloupe are not meant to be refrigerated. For best results allow to ripen on your counter for a few days.

Happy Cooking!

Ice Cream Pie!

2010-07-18T07:31:00.010-04:00

This one is a big hit with the kids, think of it like an edible craft!!

Make them as mini's or a one big pie, either way it's a fun treat to create then eat!

Ingredients

Pre-made crust of your choice
(cookie crumb, graham cracker)
1 quart softened ice cream
Choice of a few decorative toppings such as
mini chocolate chips, sprinkles, mini candies, cookie crumbs, berries, etc

1. Fill pie crust(s) with softened ice cream, spreading evenly.

2. Freeze filled pie crusts for at least 1 hour.

3. When ready to serve, take them out of the freezer and let sit for a few minutes while you assemble small bowls filled with your chosen toppings.

4. Use toppings to create your pie(s)and enjoy!

You could also make your own crusts. Using a pie plate or mini pie plates, crush chosen crumbs, mix with a bit of butter, press onto pie plate(s) and you are ready to go.
Ideas for crusts include, crushed chocolate wafers, oreo's, vanilla cookies, graham crackers, gingerbread cookies, snickerdoodles or you favorite cookie.
To crush the cookies use your food processor or blender and crush in batches by pulsing until crumbs. You can also place the cookies on large plastic bags, press out the air and roll/smash with a rolling pin...not only is that fun but it's great exercise fro your arms!

Happy Cooking!

Parent's Corner: Girls Scouts...Leaders Helping Leaders

2010-07-18T07:00:00.005-04:00

In my “spare time” when I am not working part time in a financial planner’s office, running various PTO committees, managing my house and family or spending time on events with the book/website, I am a Girl Scout troop leader.

I know many of you are involved in scouts too.

This coming year will be my fifth year as a troop leader and I still feel like a newbie.

Our troop started as Daisies in kindergarten, flew through Brownies and are now moving up to Juniors. There are sixteen girls in my troop and each have very different personalities. Planning the meetings seems to always stress me a bit.
I wish there was a way of sharing the different ideas that we all have for meetings. Maybe we could save each other those 4 hour cram sessions on a Sunday night?
What have you done in the past that worked well, what was a complete flop, what brought out the best in the girls, empowered them and maybe even gave them an ah-ha moment?

My favorite meetings have always included special guests.
I found it’s better to bring in people and build on the basic “Try It Badges” than to just go through the steps of the book.
I remember the time when a Dad came in to talk about exercising (for the Brownie Try It Badge “My Body”) and joined us in a game of balloon volleyball. All the girls thought it was so cool that the 6 foot tall Dad was jumping right in the game like he was a little 7 year old girl!

We had a local store owner (and troop Dad) show us how to make (and then rip apart and eat…yum) one of those fruit bouquets, a chemistry teacher (and co-author of Picture Me Cooking) climb up on top of a table and show the kids that science can be fun, and once I learned one of my girl’s babysitter taught at a school for hearing impaired we learned the “Promise” in sign language!

Our unit has monthly leader meetings.
If I had one tip for new leaders it would be to find a buddy leader.
I always try to walk out with another leader who has girls my age.
I find this time to be the most important part of the meeting.
It was on one of those walks that I was gifted with a wonderful play (one of the troop’s favorite meetings). On another I found out about a local store offering free bread making classes.

What works for you? What tips or ideas do you have to share?
As a new Junior Troop Leader…I can use all the help I can get!

Did You Know?

2010-07-18T02:42:00.001-04:00

There are more chickens on Earth than people!

The current US census estimates there are over 6.8 billion people on Earth...THAT is A LOT of chickens!!

Website Launch Special Sale!

2010-07-16T15:51:00.004-04:00

To celebrate the launch of our website,
Picture Me Cooking is 20% off!
Sale ends August 10th.
Makes a great birthday party or holiday gift, stock up today!

Giveaway!!

2010-07-11T16:50:00.005-04:00

To kick our new site off with some fun, we are having our first giveaway!!

We are giving away 3 signed copies of our new kid's cookbook with a twist - Picture Me Cooking....to make it even sweeter...How about the 3 winners each get 2 copies of the book...one for you and one to pass on to a friend or use as a great birthday present!! Gotta Love that!!

Many ways to enter!!

Become a Follower - 1 entry

Share a recipe by clicking the Share a Recipe Button and following the instructions - 1 entry

Tweet the giveaway - may be done once daily - 1 entry (leave direct url to tweet) copy and paste the following:

Check out www.picturemecooking.com for a unique kid's cookbook and contest!

Become a "Follower" on Twitter - 1 entry (on Twitter we are Recipes For Kids...Picture Me Cooking would not fit)

A thoughtful comment left on any post during the contest period we especially would like to hear your thoughts on both the book and this site - 1 entry

"Like" Picture Me Cooking on Facebook - 1 entry

Stumble us - 1 entry and leave a comment saying you did so

Add our Button to your site and leave a link - 2 entries

Blog about the book or this site and include a link to this site - Leave the link
- 3 entries

This should be fun!!!

Contest Starts today 7/11/10 and ends 7/31/10 12pm EST.

Good Luck!!

Welcome to Picture Me Cooking

2010-07-11T16:00:00.006-04:00

If you are reading this I assume you either cook with your children or grandchildren often or are looking for ideas and recipes to do so.

If that is the case you came to the right place!!

Picture Me Cooking is the hot new children's cookbook with a twist!

What's the twist you ask??

In addition to a beautiful book, filled with family friendly recipes, full color photos of each recipe, tips, fun facts and more...Picture Me Cooking allows you to capture the time your children spend in the kitchen in photos, which you then add to the book in the provided 4x6 photo pockets.

Check out the pockets - The one on the left is unfilled...the one on the right has a picture slid in.

The book becomes more than a cookbook, more than a project, it becomes an heirloom. One your children will certainly treasure years down the road, and I'll bet - share with their children as well!

Take a peek at one of the recipe photo pages!

So today, you have fun together cooking, tasting and capturing the memories and down the road the fun will be around the memories that the recipes and photo's recall.

Come on in, join the fun, cook along with us and see what we have in store for you!!

Take a peek at how kid friendly the layout of the book is!!

Today marks the re-launch of PictureMeCooking.com.
We are so very excited to begin the fun!!!

We plan on using this site as a way to share recipes, tips and tactics in the kitchen for cooking with kids.

Some of what we have in store includes:
The chemistry of food, ways to get your kids to try new foods, contests, stories and recipes shared by you and your children our followers and readers 2-Junior Chefs of the Month featured, what kids learn in the kitchen, fun facts about food, teaching kids a life skill and so much more!!

Take a look around and come back often!!

So, grab the nearest kid, head to a kitchen and get ready to cook up some memories and fun!

Picture Me Cooking is currently available for purchase at the main website, www.picturemecooking.com, Amazon.com, QVC and various Learning Express Locations.

Happy Cooking!!

Salad Cups

2010-07-10T08:35:00.001-04:00

Here is one recipe from the book!

Could your children have any more fun eating their salad?

This is easy to make and makes such a pretty side dish or appetizer. Your children could also take them in their lunchbox. Place the greens in a baggie, a bit of dressing in a baggie and the cups in a sandwich container. He or she can assemble and enjoy right in the cafeteria.

Your child will puff up with pride when he or she presents these little Salad Cups to family and friends to enjoy.

Salad Cups
from the kids cookbook Picture Me Cooking

12 slices white or wheat bread
3 TBS melted butter
Fixins for your favorite salad or just keep it simple with lettuce, tomatoes, carrots and some dressing or a Caesar Salad.

Preheat oven to 400 degrees

Use a rolling pin to slightly roll out each slice of bread (kids love that part).
A few rolls should do it. Cut out 2-3 inch rounds from each slice using a biscuit cutter or a circle cookie cutter (in a pinch use a glass).
Insert one bread round into each section of your cupcake pan, pressing down slightly, forming a cup shape. Lightly brush each one with the butter.
Bake for 8-10 minutes until lightly brown and crispy. Cool.

When ready to serve, fill cups with the chopped salad tossed with dressing of your choice.

You can fill the cups with Caesar salad sprinkled with some fresh shaved Parmesan or some chopped up raw veggies of your choice tossed with a bit of dressing. Whatever you or the kids may enjoy!

Happy Cooking!!

Brown Sugar Fruit Dip

2010-07-10T08:06:00.001-04:00

We needed a quick fun snack for some unexpected company coming over. I needed to please both kids and their parents, so I looked around my kitchen and saw, cream cheese, fruit and pretzels - so I went with it.
My 5 year old daughter helped with this one.

We have a ritual any time we use vanilla.
We reverently open the bottle....I inhale deeply with my eyes closed and just let everything in the world but the glorious scent of the vanilla go away - I exhale a very satisfying aaaaahhhhhhhh! I pass the bottle to my daughter and she does exactly the same.

It's moments like those I know my kids will have forever burned in their memories and one I hope they will treasure :)

Vanilla is absolutely one of my very favorite things and I think my kids won't have a choice in the matter but to one day say the same lol!

Hope you enjoy this oh so tasty dip!!

Brown Sugar Fruit Dip for a Crowd

2 8oz packages of cream cheese, room temperature
3/4 cup brown sugar (or more to taste)
2 1/2 TBS vanilla
1/2 teaspoon cinnamon

Mix the softened cream cheese in your mixer for about 2 minutes on medium speed, you what to really whip it up. Add in the brown sugar, vanilla and cinnamon and continue mixing until fully incorporated.

Place in a crock or two small souffle dishes and serve.

Serve with apple slices, strawberries, grapes and pretzels. The salt and the sweet go so good together!!

Optional: top with some additional brown sugar, OR for some crunch make up a bit of toffee and crumble - place half in a middle layer and the rest on top...YUM!

Kids you need a Cooking Buddy for this part:
To make toffee melt 1 stick of butter and 1/2 cup white sugar in a saucepan, add in a dash or two of salt - keep stirring until it comes to a full boil, keep it going a few minutes more (about 280 if you have a candy thermometer), stir vigorously.
Pour onto a parchment paper lined baking sheet or cake pan. Cool in the fridge, peel the paper off break apart and sprinkle (and nibble) and sprinkle some more!

Happy Cooking!

Treasured Moments

2010-05-17T08:48:00.015-04:00

What a great feeling it is when your son or daughter asks you to spend time with them- just them!

Those are treasured words for me a mom of 3!

Having just had an infant 4 months ago, I am sleep deprived and adjusting to the many challenges I now face.
A baby...enough said..., a house that needs to be run, my career - which these days is balancing a few businesses I run as well as my two older kids...they need attention too, right?

Thank goodness I have a wonderful, supportive, hands on husband!

Well in a quest to give everyone mommy time, my son (7) rode with me today to pick up my older daughter from a friend's house.

He said, “Mom, tomorrow after school can we make a recipe from the cookbook?" “Just you and me,” he said. Of course, I melted and immediately said YES!

He said, “let's make a list, go shopping, get the stuff (he means ingredients) and let's make food for the family!”
Wow- he really does listen when I have been explaining the importance of the family meal!

So, tomorrow we will go shopping, make our meal and have fun taking the pictures that go with it. Those moments will forever be captured in my head, heart and now in our Picture Me Cooking Cookbook!

Get cooking kids- your moms and dads will gladly join in!

Chemistry in the Kitchen - Marshmallows

2010-05-13T21:55:00.012-04:00

Cooking is a science, explain to your children when they cook with you how the chemistry of food is a fascinating part of what happens while making then completing some recipes.

Kids and adults both love marshmallows but have you ever made your own??
Taste the difference!

Marshmallows depend on gelatin, a common household ingredient to create their shape and texture. For young scientists however, gelatin is also a great way to demonstrate how molecules can rearrange to change matter from one state to another. Follow the directions below to see just what can happen when gelatin meets some sugar, cornstarch, and heat.

2 envelopes of plain, unflavored gelatin
½ cup cold water
1 cup light corn syrup
½ cup granulated sugar
1/3 cup cornstarch
½ teaspoon vanilla
1/3 cup confectioner’s sugar

In a small bowl, combine the cornstarch and confectioner’s sugar.
Grease the sides of a 9” square baking pan, and place a sheet of parchment paper or wax paper, cut to size, along the bottom and then grease that, too.
Use a bit of the cornstarch mixture to dust the bottom and sides of the greased pan.

Place the contents of the two packets of gelatin into a small saucepan, and mix in the ½ cup of cold water.
Let it stand for one minute, and then have CB help you cook and stir over low heat until the gelatin is fully dissolved.
(What’s happening? The water has spread out the special protein fibers that make up the gelatin, and the heat has dissolved their original bonds. That’s why the gelatin seems to “dissolve” into the water.)

Now pull out a mixing bowl, and blend the granulated sugar, corn syrup, and vanilla. Add the gelatin mixture, and beat the whole mixture thoroughly—for up to 12-15 minutes—with an electric mixer. Watch the mix become thick and creamy.
Pour it into the greased baking pan, and let it stand at room temperature for at least 4 hours. (What happens: the protein bonds will begin to re-form as the gelatin cools…but now it’s mixed with other ingredients, so it will hold them together, too, in classic “marshmallow” texture.)

After four hours, or overnight, place the white sheet on a cutting board which has been sprinkled with the remaining cornstarch-sugar mixture. Cut into cubes with a knife (hint: it’s helpful to dip the knife into hot water first, to keep marshmallow from sticking!)

Roll the cut-up marshmallows in the cornstarch mixture to keep them dry to the touch…and then devour!

Jazz them up with sprinkles, drizzles chocolate or any fun topping you wish...serve them as smores - you can't go wrong here!! In the photo, we served them on graham crackers and let the kids decorate them. Not sure who ate more...the kids or the parents lol!

Gotta love it when science and cooking collide!

Parmesan Encrusted Chicken

2010-05-12T17:18:00.009-04:00

What in the world is THIS a picture of you ask??

Well, it's all that is left of eight...yes 8 pieces of Parmesan Encrusted Chicken.

This is a popular hit with my kids and their visiting friends!

This is a great quick and easy family meal. Plus it's a perfect one to enlist the help of your kids to prepare.
Throw a salad together and some white rice or a vegetable and there you have it!

Parmesan Encrusted Chicken

6 thin boneless chicken breasts (the fit and easy are perfect)
If your chicken breasts are large and thick slice them down the middle to make 2 thin ones.
1/2 cup milk or buttermilk
1 teaspoon olive oil
1 cup Panko
1/4 cup grated Parmesan cheese
2 TBS parsley, chopped
A few drops of olive oil to grease your baking sheet

Preheat your oven to 400 degrees

Lightly oil a baking sheet

Combine Panko, Parmesan, and parsley in a big bowl. Set aside.

Whisk oil and milk/buttermilk in a shallow bowl.
Dip one piece of chicken at a time into the mixture then immediately press and coat in the Panko mixture. If your kids are helping have them throw the dry ingredients in a gallon baggie and shake up each chicken piece to coat it - my kids like that part. Place on prepared baking sheet.

REMEMBER to ensure those little helping hands (and big ones too) get washed well under warm soapy water up to their wrist after handling raw chicken!!

Bake for 35-35 minutes depending on the size of chicken used.

I think the kids like the simple plain flavors.

You could certainly add some paprika, basil, black pepper and red pepper to the dry mixture to kick it up a bit or do like I do and grab the nearest bottle of Tabasco!
Depends on the tastes in your home.

Also, I have made this with freshly grated Parmesan cheese as well as the store bought variety, both work. Freshly grated is a little less crisp but tasty!

Enjoy and Happy Cooking!

Learning By Accident

2010-05-03T10:18:00.004-04:00

Do you realize what children can learn while helping in the kitchen?

Planning - When kids assist in deciding what to make, from what type of cookie to bake, to planning a meal they learn a powerful tool - Planning.
They then help the plan unfold...everything from writing a shopping list, to helping shop, to setting up the ingredients, to creating, timing and presenting the finished dish or meal. Then they get to reap (or in this case taste) the rewards!!

Math, Reading and Science - When your cooking you use and learn areas of three of these important subjects.
Reading the recipes, selecting measuring tools and measuring out the ingredients and the science of food.

Empowerment - Seriously...how good does it feel when you can first present something YOU create to those you care about, THEN watch as they enjoy it and get the compliments that come after.

Talk about watching a kid smile bright, sit up straighter and puff out their chest!! Don't forget to take a picture to capture those memories!!!

Happy Cooking!

Whipped Cream

2010-04-30T20:54:00.013-04:00

Whipped Cream is a childhood (and adult) delight!

Making your own whipped cream doesn't take very long and it is one of the simple is joys of life...forget all the bought stuff - THIS is a treat for everyone, plus it eliminates some of the unnecessary ingredients used in the prepackaged stuff, slow down this week, make it and dig in!!!!

Kids I know you will have fun making this one, go ahead and lick the spoon!! I know I did!

Whipped Cream

Heavy cream or light cream
Sugar

Recipe depends on how much you want to make..I would say 1 cup of cream to 1 TBS of sugar...just depends on what you are serving it with and how sweet you want it.

Those of you new to cooking or under 10, grab a Cooking Buddy to help you along.

Place chilled cream in your mixing bowl and mix on med-high speed until the cream begins to get firm, add in sugar and continue until nice and thick and peaks hold their place - all told this takes about 2 1/2 to 3 minutes.

You can add a bit of vanilla, strawberry or lemon extract...whatever you want to give it additional flavor or color.

This is best the day you make it. You can also save it for the following day just be sure to tightly cover it with plastic wrap.

Happy Cooking!