What’s on the menu? A Chocolate Covered Strawberry Smoothie Recipe, perfect any time; Stuffed Strawberries turned Owls, WHO are perfect for Valentine’s treats and Mini Taco Bites, perfect for picky eaters and delicious snacks.
2 cups fresh strawberries
1 cup ice
1 cup PICS milk
3 tablespoons PICS honey
1 tablespoon PICS cocoa powder, unsweetened
2 teaspoons PICS vanilla extract
Wash, hull and slice the strawberries before measuring the two cups of strawberries.
Add the sliced strawberries, ice, milk, honey, cocoa powder and vanilla extract into a blender, and blend until mixed well and the ice is fully crushed.
Pour and serve!
Lessons for children with this recipe include;
Fresh strawberries
½ cup PICS whipped cream cheese
¼ cup PICS cocoa powder
¼ cup PICS peanut butter
3 tablespoons PICS honey
1 teaspoon PICS vanilla extract
PICS vanilla wafers
Candy eyes
Toothpicks
Wash and hull 4 strawberries. Slice the tip of the strawberries off to create a flat end for your strawberry to perch on a wafer.
Add the cream cheese, cocoa powder, peanut butter, honey and vanilla into a bowl. Fold the ingredients together until mixed well.
Scoop the mixture into a Snap and Seal sandwich bag and seal it. Using a pair of clean kitchen shears, snip one corner of the bag opposite the snap and seal end so it’s just big enough to pipe out the mixture.
Squeeze a small amount on to each wafer and place the smaller end of the strawberry on it. Fill each strawberry generously so that it comes out of the strawberry and can hold the eyes in place.
Add two eyes to each strawberry, as seen in the picture.
Place a toothpick through the wider part of the filled strawberry and add two slices of strawberry, one on either side to serve as wings.
Note: The mixture will fill approximately 5 strawberries DEPENDING on the size of your strawberries.
Nut allergies? Try WOWButter®! It is a peanut free peanut butter alternative that can be found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarkets.
Gluten Free or Dairy Free Wafers? Try Kinnikinnick ® vanilla wafers found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarkets.
Dairy Free Cream Cheese? Try the Daiya vegan cream cheese found in the dairy aisle at your Price Chopper/Market 32 Supermarkets.
Lessons for children with this recipe include;
1 pound ground turkey
2 cups fresh spinach
1 pint grape tomatoes
½ cup onions, finely chopped
1 clove garlic
1 tablespoon PICS cumin
1 ½ teaspoon PICS chili powder
1 teaspoon PICS onion powder
¾ teaspoon sea salt
1/2 teaspoon garlic powder
½ teaspoon white pepper
Mini Phyllo shells
PICS Shredded Mexican Cheese
Cook the ground turkey over medium heat. Using a heat resistant silicone spatula, stir the meat breaking it apart as it cooks. Note: Use stove top safety when cooking on a stove top; keep a safe distance from the stove top and pan when cooking and stirring.
Chop the spinach, tomatoes, garlic and onion in a food processor in a pulsating fashion until they are fully chopped. Add the vegetables and garlic mixture to the cooked meat and continue to cook over low heat until the vegetables are soft.
Over low heat, add in the cumin, chili powder, sea salt, garlic powder and white pepper.
Preheat the oven to 375 degrees F.
Place the mini Phyllo shells on a non-stick baking sheet. Fill each one with the warm taco meat mixture. Top them with cheese and bake for 8-10 minutes; until the cheese is melted and the edge of the cups are slightly toasted. Note: When removing the baked taco bites, take safety precautions and use oven mitts.
Serve with fun sides for topping: sour cream, guacamole, olives, diced tomatoes, shredded lettuce, taco sauce and/or salsa.
Lessons for children with this recipe include;
Cheers to another Tasty Month ~ Jodie
P.S. I can’t wait for next month’s recipes with you.
Sunday, February 2nd – Community Event at Clifton Park/Halfmoon Market 32. Jodie will be on site from 11 AM to 2 PM
Wednesday, February 5th – St. Ambrose Elementary School Visit (closed event).
Wednesday, February 12th – Shaker Elementary School – Family Fun Night Event (Closed Event).
Thursday, February 13th – Charlton Heights Elementary School Visit (closed event).
Tuesday, February 25th – Gardner Dickinson Elementary After School Club Visit (closed event).
Thursday, February 27th – East Greenbush YMCA After School Club Visit (closed event).
Friday, February 28th – Glendaal Elementary School Visit (closed event).
Saturday February 29th – Guilderland Girl Scouts Service Unit Visit (closed event).
What’s on the menu? A Peanut Butter Banana Smoothie complete with peanut free alternative suggestions, Snowy French Toast with a Blackberry Puree for dipping and Pico de Gallo Egg Bites that you can make ahead so that weekday mornings are quick and easy!
1 banana, frozen
1 cup PICS low fat milk
¼ cup PICS peanut butter
1 tablespoon PICS maple syrup
1 teaspoon Full Circle vanilla extract
Peel the banana. Place the peeled banana, milk, peanut better, maple syrup and vanilla into a blender. Blend well and serve.
Peanut allergies? Swap the peanut butter with WOWButter® located in the allergy friendly aisles at your Price Chopper/Market 32 Supermarkets.
Dairy Allergies? Swap the milk for your favorite dairy free alternative.
Lessons for children:
Snowy French Toast
2 PICS eggs
3 tablespoons PICS maple syrup
2 tablespoons PICS low fat milk
1 teaspoon Full Circle vanilla extract
4 pieces your favorite PICS bread
1 tablespoon PICS confectioner’s sugar
Whisk the eggs, maple syrup, milk, and vanilla extract together. Dredge the bread in the egg mixture on both sides.
Cook the bread on a coated nonstick griddle style pan over medium to low heat. Toast one side before flipping and then cook/toast the other.
Slowly pour the confectioner’s sugar into a fine mesh strainer. Tap the side so that it “snows” on top of the French toast.
Serve with my blackberry puree on the side for dipping yum.
Jodie’s Blackberry Puree
½ cup fresh blackberries
1 tablespoon PICS honey
¼ teaspoon vanilla extract
Rinse the blackberries. Place the blackberries and honey into a mini food processor or blender and puree.
Lessons for children:
.
1 cup diced grape tomatoes
¼ cup finely chopped onion
¼ cup finely diced green pepper
4 PICS eggs
¼ cup PICS milk
½ teaspoon sea salt
¼ teaspoon black pepper
PICS sliced Pepper Jack cheese
Avocado, sliced
PICS nonstick cooking spray
Coat your baking pan with nonstick cooking spray.
Note: You can use a muffin pan. I used a baking pan that’s actually meant for creating Whoopie pies. You can typically purchase one at your local craft store in the baking aisle.
Preheat the oven to 375 °F.
Evenly distribute the tomatoes, onions and peppers into the bottom of each of the baking cups on the pan.
In a bowl, whisk together the eggs, milk, salt and pepper. Evenly distribute the egg mixture by pouring it over the top of the vegetables.
Bake for 15 minutes.
If serving immediately: Remove them from the pan. The eggs should come out of each cup easily with a mini spatula.
Add a slice of cheese to the top and let it melt. Top off with avocado slices.
If preparing in advance: Let the egg rounds cool completely. Separate them with cut parchment paper. You can store them in the refrigerator for several days or you can wrap each cooled egg round individually with parchment paper and place in the freezer in a freezer bag or airtight container.
Heating Frozen Egg Bites: Heat your egg bites on a microwave-friendly dish in the microwave for 1 to 2 minutes until hot.
Lessons for children:
Note: If you use a mini muffin pan or whoopie pie pan this recipe yields 12 egg bites. If you use a regular sized muffin tin pan, this recipe will yield 6 egg bites.
Woodlawn Elementary School – Schenectady, NY
Glencliff Elementary School – Rexford, NY
Head Start Preschool – Kingston, NY
Thomas O’Brien Academy for Science and Technology – Albany, NY
Greenfield Elementary School – Greenfield, NY
Our Lady of Victory Early Childhood Program – Troy, NY
If you would The Kids Cooking Club to visit your school or event please email me at [email protected]
Cheers to a Tasty Month ~ Jodie
P.S. I can’t wait for next month’s recipes and Valentine’s food fun.
I love getting the kids in the kitchen around the holidays. There are many recipes and activities for them to dig into and help create. As they get involved, there are many valuable life lessons they can learn throughout the process. I discovered my own love for cooking as I helped my grandmother prepare for holidays as a child.
This year we are serving up two sides and a great dessert at the Price Chopper/Market 32 Kids Cooking Club for Thanksgiving yum. Enjoy….
¼ cup PICS canola or olive oil
1 clove garlic, crushed
1 teaspoon PICS onion powder
¾ teaspoon sea salt
1 bunch asparagus
1 small yellow squash
1 small zucchini
1 small head broccoli
1 small head cauliflower
1 carrot
1 red bell pepper
Preheat the oven to 375 degrees.
Stir the oil, crushed garlic, onion powder and sea salt together in a small bowl.
Wash the asparagus and remove the tough end. Toss with a light coat of the oil mixture. Place the asparagus on a pizza round on one half to create the outer feathers of a turkey.
Wash the zucchini and yellow squash. Cut them in half first and then cut into thin strips, and then toss in a light coat of the oil mixture. Lay the squashes as the next two layers of feathers; first green then yellow.
Wash the broccoli and cut into florets keeping a bit of the stem intact. Toss them in a light coat of the oil mixture. Place the broccoli as the next layer of feathers.
Wash the cauliflower. Cut it in half and place half as the body of the turkey. Either save the other half for a future vegetable use or roast it separately. Baste the cauliflower body with a light coat of the oil mixture. Note: It will break a part easily after it has roasted for serving purposes.
Peel a medium sized carrot, remove the top. Cut in half lengthwise and place it under the cauliflower body as a turkey head poking out. Baste with the oil mixture.
Cut strips of a red pepper to serve as legs and a beak and baste with the oil mixture as well.
Roast the veggie turkey for approximately 30 – 40 minutes; until vegetables are tender.
2 medium white potatoes
2 small sweet potatoes
4 tablespoons PICS butter
1 teaspoon PICS onion powder
¾ teaspoon salt
¼ teaspoon Full Circle organic coriander
Peel, wash and dice the potatoes. They should yield 5 – 6 cups of diced potatoes. Place the potatoes in a saucepan and cover with cold water. Bring them to a boil. Cover and cook for approximately 20 minutes, until tender.
Drain the water. Mash potatoes with the butter using a potato masher.
Add the onion powder, salt and coriander to the potatoes and mix with an electric mixer; until smooth. Let cool a bit.
Preheat the oven to 375 degrees.
Line a muffin pan with cupcake liners.
Place the cooled mashed potatoes in a gallon-size snap and seal storage bag. Clip one corner and pipe the potatoes into the liners to create potato cupcakes (and individual servings).
Bake the potatoes for 20-25 minutes.
Note: Have a tray ready with fresh decorative liners all set when you remove the potato cupcakes from the pan. Simply pick up each cupcake by its paper edge with two hands and place into the added liner for serving.
1 – 15 oz. can pumpkin, 100% pure
12 oz. can PICS evaporated milk
2 large PICS eggs
½ cup PICS brown sugar
1 tablespoon PICS maple syrup
1 teaspoon Full Circle organic cinnamon
1 teaspoon Full Circle vanilla extract
½ teaspoon all spice
Preheat the oven to 350 degrees.
Using an electric mixer, mix the pumpkin, evaporated milk, eggs, brown sugar, maple syrup, cinnamon, vanilla and all spice together.
Pour the mixture into 8 oz. size bell jars until they are approximately three quarters full. Note: This mixture will fill six jars.
Place the jars onto a baking sheet and bake the pumpkin mixture for 40 – 45 minutes.
Remove them from the oven and let them cool completely before serving.
8 oz. PICS whipping cream (or heavy cream)
¼ cup PICS maple syrup
½ teaspoon Full Circle vanilla extract
Using an electric mixer, whip the cream, maple syrup and vanilla extract together until it forms stiff peeks.
Serve on top of the pumpkin pie.
Castleton Elementary School, Castleton, NY
O’Rourke Middle School, Burnt Hills, NY
Broadalbin Middle School, Broadalbin, NY
McNulty Elementary School, Amsterdam, NY
Saddlewood Elementary, Albany, NY
Tanglewood Elementary School, South Glens Fall, NY
If you would The Kids Cooking Club to visit your school or event please email me at: [email protected]
Cheers to a Tasty Month ~ Jodie
P.S. I can’t wait for next month’s recipe shares.
I’m so excited for spook-tacular kitchen fun at the Price Chopper/Market 32 Kids Cooking Club. Check out this month’s menu:
Mini whole grain pitas
Pesto sauce(s)
PICS shredded mozzarella cheese
Constellation grape tomatoes
PICS sliced olives
PICS nonstick cooking spray
Preheat the oven to 375 degrees.
Coat a baking sheet with the nonstick cooking spray.
Spread approximately 1 tablespoon pesto on each pita. Sprinkle approximately ¼ cup shredded mozzarella cheese on each pita as well.
Build a spider on top:
Bake your spider pizzas for 8 – 10 minutes; until the cheese is melted and the pita toasts.
Pesto: You can use your favorite pesto. Or, at Price Chopper/Market 32 you can experiment with various pesto flavors. In this photo, I used both a traditional pesto and a sun-dried tomato basil and cheese combo by Delallo that can be found in the pasta sauce aisles.
Note: Some premade pesto can be thick and need to be diluted. If so, start with 1 tablespoon of olive oil to 1 tablespoon of pesto. Increase the oil in half-teaspoon increments until the consistency is spreadable.
3 tomatillos
¼ cup sweet onion
1 half green bell pepper, seeds removed
1 small clove garlic
4 tablespoons fresh chopped cilantro
1 tablespoon PICS balsamic vinegar
Remove the outer husk of the tomatillos. Wash the tomatillos before using then in the salsa recipe; they can have a sticky residue from the husk. Cut into quarters.
Place the tomatillos, sweet onion, green bell pepper, garlic and cilantro into a mini food processor. Using the pulsate feature, chop and mix the ingredients together. Stir in the balsamic vinegar.
1 package Cedar spinach wraps
Witch hat cookie cutter
2 tablespoons PICS canola oil
Sea salt
PICS nonstick cooking spray
Place the spinach wraps, one at a time, on a cutting board. Use the cookie cutter to cut witch hat shapes. The wraps 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. Salt them. Bake them for 5-7 minutes until the edges start to toast. Let them cook completely to finishing the crisping process.
Lime Lover Chips
2 tablespoons PICS canola oil
1 teaspoon fresh lime juice
¼ teaspoon PICS onion powder
1/8 teaspoon garlic powder
Combine these ingredients in a small bowl. Baste the chips with the mixture. Follow the baking instructions above.
Spiced Chips
2 tablespoons PICS canola oil
¼ teaspoon PICS onion powder
1/8 teaspoon garlic powder
Combine these ingredients in a small bowl. Baste the chips with the mixture. Follow the baking instructions above.
Chocolate soft-baked cookies
1 tablespoon PICS butter
16 PICS marshmallows
¼ cup PICS peanut butter*
2 cups PICS cocoa crisp rice cereal
Chocolate sprinkles
Candy Eyes
Make your monster feet by cutting a soft chocolate baked cookie into quarters. Cut a ‘V’ shape out of each quarter center to create the monster base. Place the cookie feet on a baking sheet lined with waxed paper.
Place the butter, marshmallows and peanut butter in a glass bowl. Place in the microwave for one minute. Stir the ingredients together.
Add in the cereal and stir so that everything is mixed well.
Roll the mixture into small balls; two inches in diameter. Roll in the chocolate sprinkles. Place each ball on the cookie feet and add eyes. Refrigerate overnight.
*Peanut Allergy? Use WOWbutter® as a peanut butter alternative.
Look for me at:
Saturday, October 19th
12:30pm Main Stage
Allergen & Gluten Free Expo
Crossgates Mall
1 Crossgates Mall Rd.
Albany, NY
Sunday, October 20th
11am
Petite Retreat Expo
Saratoga Dance Museum
99 South Broadway
Saratoga Springs, NY
*Saturday, October 26th
10am – 1pm
Saratoga Fall Festival
Saratoga Olive Oil
484 Broadway
Saratoga Springs, NY
*Saturday, October 26th
2pm – 5pm
Halfmoon Trunk or Treat Festivity
Halfmoon Town Hall
2 Halfmoon Plaza
Halfmoon, NY
*I’ll be sharing a recipe with families and trick or treaters at both these events.
Stevens Elementary, Burnt Hills, NY
Clifton Park YMCA After School Program, Clifton Park, NY
If you would The Kids Cooking Club to visit your school or event please email me at [email protected]
Cheers to a tasty month! Stop back next month for more holiday fun in the kitchen ~ Jodie Fitz
At the Price Chopper/Market 32 Kids Cooking Club we have a few bites to make your back to school days delightfully delicious.
This recipe is an easy serve for breakfast or after school.
2 cups fresh strawberries
2 cups ice
1 cup PICS milk
¼ cup PICS peanut butter
1 tablespoon PICS honey
1 teaspoon Full Circle vanilla extract
Rinse and hull the strawberries.
Add the prepared strawberries, ice, milk, peanut butter, honey and vanilla extract into the blender.
Blend well and serve.
Peanut Allergy Alternatives: Swap the peanut butter for WOW Butter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.
Dairy Free: Try making this recipe with either rice milk or almond milk. Rice milk actually has very little taste when mixed in a smoothie and allows the strawberry and peanut butter flavors to shine.
This recipe is great for lunchbox packing and after school snacking.
1 apple
½ cup pitted dates
1 cups PICS old-fashioned rolled oats
½ cup PICS peanut butter
¼ cup almond meal
1/8 cup PICS honey
1 teaspoon Full Circle vanilla extract
1 teaspoon Full Circle organic cinnamon
Wash, peel and dice the apple. Discard the core and seeds.
Place the dates in a mini food chopper or blender and chop.
Stir the oats, diced apple, peanut butter, chopped dates, almond meal, honey, vanilla extract and cinnamon together in a bowl.
Form the mixture into approximately 2-inch balls.
Place them on baking sheet lined with parchment paper or waxed paper. Refrigerate for an hour.
Store them in an airtight container for up to one week.
Peanut Allergy Alternatives: Swap the peanut butter for WOW Butter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.
Gluten Free: Swap the old-fashioned rolled oats for gluten free oats.
Great breakfast filler that you can have made ahead of busy days.
2 apples
1 ¾ cups PICS unbleached flour
1 cup PICS milk
1 PICS egg
4 oz. PICS cinnamon applesauce
3 tablespoons PICS brown sugar
1 tablespoon PICS baking powder
1 teaspoon Full Circle vanilla extract
1 teaspoon Full Circle organic cinnamon
½ teaspoon sea salt
PICS nonstick cooking spray
PICS peanut butter
Wash, peel, core and dice one apple.
Whisk together the flour, milk, egg, applesauce, brown sugar, baking powder, vanilla extract, cinnamon and sea salt together. Fold in the diced apple.
Cook the pancake batter in a griddle-style pan coated with nonstick spray over medium heat until both sides are golden brown and the inside is fully cooked.
Wash, core and slice the additional apple. Create a breakfast pancake sandwich with peanut butter and apple slices.
Time Saver: Make the pancakes on a weekend. Let them cool completely. Wrap each one individually in parchment paper or waxed paper. Place each individually wrapped pancake in a freezer bag or container. Take them out and toast them on busy weekday mornings.
Gluten Free: Swap the flour for gluten free 1 to 1 flour options.
Peanut Allergy Alternatives: Swap the peanut butter for WOWButter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.
Dairy Free: Try making this recipe with either rice milk or almond milk.
The Kids Cooking Club is also visiting the following this month:
Wilton YMCA PreK Program, Wilton, NY
Saratoga YMCA PreK Program, Saratoga, NY
Boys and Girls Early Education Learning Program, Bristol, CT
If you would The Kids Cooking Club to visit your school or event please email me at [email protected]
Stay tuned for October’s recipes. We will be sharing Halloween Food Fun at the Price Chopper/Market 32 Kids Cooking Club.
Here’s to a tasty month ~ Jodie Fitz
½ cup blackberries
6 Tablespoons PICS honey
½ teaspoon raspberry extract
½ cup raspberries
1 mango
2 ¼ teaspoons Full Circle vanilla extract
3 cups ice
1 ½ cups PICS low fat milk
6 oz. PICS low fat vanilla yogurt
1 banana
Rinse the blackberries. Place the blackberries, 1 tablespoon honey and ¼ teaspoon of raspberry extract into a food processor, mini food process or blender. Chop/blend until it’s almost a puree; the seeds will even blend into the mix. Set the mixture aside.
Rinse the raspberries. Place the raspberries, 1 tablespoon honey and ¼ teaspoon raspberry extract into a food processor, mini food processor or blender. Chop/blend until it’s almost a puree; the seeds will even blend into the mix. Set the mixture aside.
Prep the mango (see below) and dice it. Place the mango, 1 tablespoon honey, ¼ teaspoon of vanilla into a food processor, mini food processor or blender. Chop/blend until it’s almost a puree. Set the mixture aside.
Put the ice, milk, banana, 3 tablespoons honey and 2 teaspoons vanilla extract into a blender and blend.
Slowly pour 1 tablespoon of each of the purees down the edge of your serving glass. Add the banana smoothie mixture and serve.
1 lb. bag PICS frozen corn, thawed completely
15.5 oz. can PICS black beans, drained and rinsed
1–1 ½ cups diced grape tomatoes
1- – 1 1/2 cups diced cucumber
3 – 4 Tablespoons cilantro, fresh
1/4 cup PICS white vinegar
1 oz. cold water
1/2 cup PICS light olive oil
1 Tablespoon fresh lime juice
1 teaspoon Price Chopper onion powder
3/4 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon Full Circle organic garlic powder
1/4 teaspoon black pepper
Pinch Full Circle cayenne pepper
In a large bowl, combine the corn, beans, grape tomatoes, cucumber, and cilantro.
Whisk the vinegar, water, oil, lime juice, onion powder, sea salt, cumin, garlic powder, black pepper and red pepper together.
Add the dressing to the corn mixture and mix until thoroughly combined. Serve chilled.
NOTE: You can also put all of the dressing ingredients into a bell jar. Secure the top and shake the ingredients together.
1 Tablespoon PICS whipped cream cheese
1 teaspoon PICS peanut butter
½ teaspoon PICS honey
1 slice PICS whole wheat bread
1 banana
watermelon
1 stalk celery
2 candy eyes
Optional Items:
Blueberries
Blackberries
Yellow bell pepper
Stir the whipped cream, peanut butter and honey together. Set aside.
Using a small round cookie cutter or fondant cutter, cut out six circles from one piece of bread. Set aside.
Slice your banana.
Assemble three body sections of your caterpillar;
Cut 6 little legs from the stalk of celery and use the remaining pieces as a branch for your caterpillar to crawl on. Add the celery legs to the round (see the picture provided).
Assemble the body in a staggered fashion above your celery stick.
Using a small cookie scoop, scoop a head out of watermelon. Place the watermelon head in place. Add two eyes and a celery smile.
Optional: Create blueberry and blackberry clouds in the sky along with a yellow bell pepper sunshine out of thick slices.
I’ll be out in the community cooking up some fun, and here’s where you can see me this month:
August 14th
2:30 pm
Crandall Public Library
251 Glen St.
Glens Falls, NY
Call 518-792-6508 to register
The Kids Cooking Club is also visiting the following this month:
Saratoga YMCA Camp, Saratoga, NY
East Greenbush YMCA Camp, East Greenbush, NY
Clifton Park YMCA Camp, Clifton Park, NY
If you would The Kids Cooking Club to visit your school or event please email me at [email protected]
Join us next month as we have fun with back to school recipes.
Jodie Fitz
Yum. The blackberries in the produces aisles at our Price Chopper/Market 32 supermarkets are ready for picking! Check out how to make a simple blackberry puree and turn it into a tasty snack roll up.
½ cup blackberries
1 tablespoon PICS honey
¼ teaspoon raspberry extract
Rinse the blackberries. Place the blackberries, honey and raspberry extract into a food processor or blender. Chop/blend until it’s almost in looks like a syrup state; seeds will even blend into the mix. Set the mixture aside.
Note: You can also make a raspberry puree by substituting the blackberries for raspberries.
3 tablespoons PICS whipped cream cheese
1 tablespoon PICS honey
Fold the cream cheese and honey together until well blended.
2 flour tortillas
Spread half of the cream cheese mixture onto each flour tortilla, and then spread with a tablespoon of the puree. Roll the tortilla up and dip in the extra puree if desired.
Note: You can use your favorite flatbread as well.
Oh my! Have you seen the strawberry display at our Price Chopper/Market 32 stores? They are scrumptiously delicious. Grab some and learn how to turn them into a delicious freeze pop!
2 cups fresh sliced strawberries, rinsed and hulled
½ cup Greek vanilla yogurt
¼ cup PICS honey
2 tablespoons fresh squeezed lime juice
1 ½ teaspoons vanilla extract
Puree the strawberries, yogurt, honey, lime juice and vanilla extract together in a food processor or blender. Add in the yogurt and blend well.
Fill your freeze pop molds and freeze for a minimum of 4 hours before serving.
How many Freeze Pops does this recipe make?
The mixture should make approximately 1 ½ cups of liquid (12 oz.). It depends on the size of your molds.
I don’t have freeze pop molds?
Simply use PICS 5 oz. paper-coated cups as a freeze pop mold. Let them freeze for approximately an hour and add a craft stick in the center. Place back in the freezer and freeze another 4 hours or overnight.
Learn how to make a homemade granola and then use it in a delicious berry parfait as part of a healthier dessert option or afternoon snack.
Granola
3 cups rolled oats
1 cups slivered almonds (optional)
¼ cup chia seeds
¼ cup flax seeds
2 tablespoons cinnamon
1tablespoon PICS brown sugar
1 teaspoon sea salt
½ cup PICS canola oil
1/3 cup PICS honey
2 teaspoons vanilla extract
Preheat the oven to 325°F.
In a large bowl, stir the rolled oats, almonds, chia seeds, flax seeds, cinnamon, brown sugar and sea salt together.
In a small bowl, whisk together the oil, honey and vanilla extract.
Pour the liquid mixture into the dry ingredients and stir until the mixture is fully coated.
Spread the granola mixture onto baking sheet lined with parchment paper.
Bake the granola for 30 minutes, stirring every 10 minutes. Let the granola cool completely after removing it from the oven.
1 oz. water
1 tablespoon PICS honey
1 cup blueberries
1 cup sliced strawberries
½ cup granola
2 tsp. unsweetened coconut flakes
Whisk together the water and honey. Pour over blueberries and strawberries and combine.
Place some of the berries into a parfait glass, add half the granola and 1 teaspoon coconut. Add another layer of berries and granola. Top it off with remaining coconut.
I’ll be out in the community and schools cooking up some fun, and here’s where you can see me this month:
July 9th
Summer Kids Program – 1:00 pm
Burnt Hills- Ballston Lake Library
2 Lawmar Lane
Burnt Hills, NY
Call 518-399-8174 to register.
July 15th
5:30 pm??
Voorheesville Public Library
51 School Rd.
Voorheesville, NY
Call 765-2791 to register
July 16th
Summer Kids Program 10:00 am
East Greenbush Community Library
10 Community Way
East Greenbush, NY
Call (518)477-7476 to register.
July 17th
Summer Kids Program 10:00am -1:00 pm
Saratoga Public Library
49 Henry St.
Saratoga Springs, NY
No registration required
Caroline Street Elementary School Camp, Saratoga Springs, NY
Halfmoon Club House Summer Camp, Halfmoon, NY
Glens Falls YMCA Summer Camp, Glens Falls, NY
If you would The Kids Cooking Club to visit your school or event please email me at [email protected]
Stay tuned. Next month we will be releasing three more summer scrumptious bites,
Jodie Fitz