Pepper Steak

Tonight's dinner, from what I have planned so far, is basically some recipes I came up with in my head last minute. I am making some Pepper Steak in my crock pot, using ingredients I've thrown together. 

Ingredients:

1/4 cup soy sauce

1/4 cup chicken broth

1 tbls brown sugar

2 tbls nature's seasoning

1 tbls Worcestershire sauce

1 whole sliced green pepper

1 whole sliced red pepper 

1/4 of an onion,sliced

about 6 small, thinly sliced round steaks, cut into strips

1)chop veggies, and cut steak into strips

2)add into crock pot

3)add remaining ingredients and stir

4)cook on low atleast 4 hrs



If you'd like to thicken the sauce,like I did, You can do it by adding a simple rue to the juices in the crockpot.

in small pan melt 1 tablespoon butter. Slowly add 1 tablespoon of flour. cook on low for 2 mins. Slowly stir in mixure,little by little, into the juices in the crockpot.

Double Decker Tacos (w/ taco flavored sour cream)

Well, last night was the first night home without the kids. They will be on vacation with their grandparents until Saturday.  The baby is still home with us, but this is the closest I've been to being "kid-free" in a long time....and I must say...I don't like it :/

Mealtimes have been the hardest to get use to. I wake up, and have no one to make breakfast for. Yesterday, around lunchtime, I just started pacing around my house and kitchen feeling like I had no idea what to do with myself. It didn't help that I got some fun shaped sandwich makers in the mail yesterday that I ordered for when I make the kid's lunch...I was dying to try it out. Instead, I did something I haven't done in months....I made myself lunch, sat down, and ate it all with no interruptions. Usually, other than occasionally finishing whatever the kids don't eat off their lunch plates, I only eat dinner. 

Anyways, when hubby called from work yesterday, & the "what are we gonna do for dinner" question popped up, we both immediately said tacos.  Probably had something to do with the fact that we just purchased 2 new hot sauces from a little shop in Downtown St.Augustine. We enjoy hot sauces that are sweet, yet still pack some heat, so we got a mango habanero, & a peach chipotle(both turned out to be delicious,BTW)   Instead of our usual soft shelled tacos, I suggested making double deckers (like they have at Taco Bell)

They turned out excellent...not that you can go wrong with tacos...but making the double deckers was a good choice.  As bummed as I was yesterday, trying to get used to the kids being away....I definitely  ate  my feelings last night.

Regretfully, I did not take pics last night as I was preparing the tacos, but their simple enough...I don't think step by step pics are necessary.

We like to use steak 'ums for our taco meat. Usually the hubby cooks the tacos, seens how it's one of the only things he knows how to cook, but I went ahead and made them last night.

Ingredients:

Steak ums, ground beef or chicken

Flour shells(fajita size)

Hard shells

refried beans

shredded cheese

lettuce

tomato

onion

Sour cream

cilantro

Directions:

1) Spread one large spoonful of refried beans onto flour tortillas.

Sprinkle cheese on top of same tortilla.

Wrap flour tortilla around hard shells.

Prepare as many as needed.

Place double decker shells on baking sheet & bake @ 350 for about 10 mins.

 2) cook meat.

3) remove shells from oven. Build tacos. Enjoy :)

To make taco flavored sour cream:

mix 1 tbs. Taco seasoning with 1 cup sour cream. BAM.

Cheeseburger Casserole

So much has been going on lately, and I've been so busy, I have been slacking on meal planning & proper grocery shopping. This morning, while trying to figure out what to make for dinner, I realized we don't have much meat left in our freezer. We're down to chicken & ground beef...Since we had chicken last night, I needed to figure out what to do with the ground beef. Searching through my cupboards, it became apparent  I really didn't have much to make this ground beef into a whole meal. I quickly decided,like I often do when dealing with limited ingredients, to try to make a casserole of some sort. This is what I came up with in my head,based on items I had on hand.....

It's extremely easy, and only requires a few ingredients. I used shoestring french fries, but I think it'd be better with crinkle cut.

I served this casserole with a nice salad. I won't say this is a dish to write home about or anything, but it was good & filling. The kids liked it, the hubby didn't complain. We all mostly filled up on salad, and this was more of the side dish.

1 Bag of Crinkle Cut French Fries

2 -3 lbs of Hamburger

1 Cream of Chicken Soup

1 Cheddar Cheese soup

Brown your hamburger and drain it. Put it in a bowl and put in your soups. Mix it up. Take a baking dish and  put the hamburger mixture in it. Top it with french fries and bake it. I baked it at 400 degrees till the french fries were done. But I think you can bake it at 350 fine

I also added sliced american cheese on top of the hamburger(under the fries) and about 10 mins before taking it out of the oven, I sprinkled some shredded cheese & Bacon bits on top of the fries.

Easy Cute & Fun Lunch for the Kids using Cookie Cutters

I made the kids a fun little lunch, using a cookie cutter set I recently bought for a dollar. I used the cookie cutters to cut fun shapes out of bread, lunch meat & cheese. Decorated the faces and balloons with ketchup. They thought it was cool and had fun eating everything.

Cooking with Kids (Article)

Whether your child is a toddler practicing his fine motor skills with a wooden spoon or a teen working out the intricacies of pie dough with a rolling pin, working side-by-side with parents in the kitchen offers a heavy helping of learning and communication opportunities. (For some reason kids find it easier to open up while whisking together dressing ingredients than when they're sitting down for the purpose of chatting!) Of course, for many parents, there's not much time to be had in the kitchen. Labor-intensive meals occur only on special occasions, if at all, and the daily priority is to get something on the table. That's okay. Take those shortcuts together by livening up leftovers or whipping up a nutritious meal from a mix. Sharing your "real life" cooking has the same benefits as preparing a big dinner. When you have more time, you can make some of those special recipes. (You might bake bread or roll out that pie dough together on the weekend, for example.) Here are some tips for making the most of your child's time in the kitchen, no matter your time constraints.

 Stock Up 

Meals that are fun and quick to make, nutritious, and easily successful will build confidence in your child and save you time. Stocking the cupboard with healthful convenience foods now will pay off come crunch time. Some good choices: 

 * Healthful mixes.

Try instant mixes for falafel, soups and dips, beverages (lemonade, fruit drinks, cocoa), salsas, soy burgers, and taco filling. All will quickly become staples in your household. Your food budget will benefit, too, because you can purchase these in bulk. 

 The Simply Organic line of mixes offers everything from baking and dip mixes to gravies, pasta sauces, dressings, and marinades. Use the Carrot Cake Mix or the Cocoa Biscotti Mix to get a baked treat in the oven in just five minutes. Or use them as a springboard for other recipes, like Strawberry Spice Muffins and Cocoa Brownies or Peanut Butter Cocoa Cereal Snack. Use dip mixes, like Creamy Dill Dip Mix, to make Baked Dill Potatoes, and Spicy Guacamole Dip to make Feisty Fajita Filling. You get the idea 

* Broth powders. 

Homemade soup isn't out of the question when your broth is instant. Have your child toss in leftovers from the week and a few spices, and you've got yourselves a budget-friendly, healthful dinner. Or follow an easy, reliable recipe. French Onion Soup, Creamy Tomato Soup, and Curried Carrot Soup, for example, can each be made in five minutes using broth powders. 

 Broth powders are useful in other recipes, too. This Braised Seitan is delicious and elegant, yet easily prepared with vegetable broth powder as a base. You can use broth powders for making grains such as Toasted Pilaf and Surprise Wild Rice. 

 Make It Fun

 Add to the importance of your child's role as cook by providing appropriate supplies. Your little tyke might need a stepstool, for example, and kids of all ages will appreciate a colorful apron. 

Encourage easy creativity via the spice rack. "Want to try cardamom instead of cinnamon on those apples?" and "Let's add some zip to these leftover mashed potatoes with a little Garlic 'N Herb. Seasoning veggies and combining them with other favorite foods is also a good way to get kids to try them. Picnic Peas & Pasta Salad, with bowtie pasta and myriad spices—is much more fun to eat than plain ole peas! 

Remember that presentation is paramount for kids. Cut foods like sandwiches and pancakes into shapes, and grate veggies into ribbons atop salad greens. Take advantage of seasonal inspiration (the shapes might be hearts in February, shamrocks in March, and Christmas trees in December, for example). Stand broccoli (trees) upright in the rice, slide fruits and veggies on a kabob, and make a raisin face in the oatmeal (sprinkle cinnamon for hair!) 

Be enthusiastic about food. Show interest in new recipes and new ingredients, and encourage your child to do the same. Be willing to try your child's suggestions. A willingness to experiment with new foods will be very valuable in expanding your child's nutritional and cooking repertoire. 

Look For the Lesson 

No need to get preachy, but take advantage of the learning potential in the kitchen. Here are just some of the things your child can learn by your side as you cook together. It's fun to see how much you can share in the short amount of time it takes to whip up dinner. Teach well, and your child may not only learn a great deal but also take over as head cook in your household someday!

Banana Puddin' Cake

1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
vanilla wafers, crushed

1)bake cake according to box directions in a 9x13 dish. When the cake is done, remove from the oven and poke holes all over the cake -- is easiest to use the handle of a wooden spoon. Make sure the holes go down to the bottom of the cake.

It doesn't have to be pretty.

2)In a separate bowl, mix together milk and pudding mix. Once the mixture is smooth, allow it to set for a minute and then pour over the top of the cake. Make sure the pudding settles down in the holes on the cake.

3)Refrigerate cake until it is cooled and the pudding is set. Once it is cooled, top with whipped topping. Add crushed vanilla wafers just before serving.

4) Slice and garnish with nilla wafers & sliced bananas

Baked King's Hawaiian Ham & Cheese Sandwiches

Ingredients

1	package King’s Hawaiian Rolls
1	pound deli ham
1	pound Swiss or Mozzarella cheese
2	sticks butter
3	tablespoons honey mustard
2	teaspoons Worcestershire sauce
	2 tablespoon minced onion Directions 1) In a medium-sized sauce pan melt the butter and mix in mustard, Worcestershire sauce, and onion. Simmer until the onions become translucent about 5 minutes.
	2)Cut the entire package of rolls in half. Do not separate them, keep them intact. Lightly grease the bottom of a 9″ x 12″ baking pan. Place the bottom half of the rolls in the prepared pan and spread with half of the mustard mixture. 3)Layer the ham and cheese over the mustard mixture. Cover completely from edge to edge. Replace the tops of the rolls and spread the remaining mustard mixture evenly over the surface. Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray.

4)Remove rolls from the refrigerator and heat oven to 350°F. When the oven in hot, place the covered pan in the oven for 10 minutes. Remove foil and bake uncovered for another 10 – 15 minutes, or until tops are light golden and slightly crisp. Transfer rolls onto a cutting board, cut and serve.

Ranch Pasta Salad (For the grown-ups)

Tonight, we had two separate batches of pasta salad. One for the grown-ups, and a kid-friendly version for the boys. I made the two similar enough to save me some time and work. I boiled all the noodles at once, and shredded enough vegetables to use for both. I used bottled Ranch for the kids, a safe bet because I know they like it. I made my own dressing for ours using dried ranch seasoning.

Ingredients: 

bowtie pasta

1/2 cup olive oil

1/3 cup dry ranch seasoning

4 tablespoons mayo

1 tablespoon minced onion

diced tomato

shredded cucumber

shredded carrot

chopped spinach

1) Boil noodles. Drain & rinse.

2) Shred carrots & cucumber .

Chop spinach.

Dice tomatoes.

3) In large bowl, mix together oil,seasoning,mayo.

Add Noodles, Toss well. Add Veggies & Shredded cheese, Toss well.

Cover & chill in refrigerator until ready to serve. 

Ranch Pasta Salad (for the kids)

Tonight we are having ham & cheese sliders with pasta salad. I decided to play it safe, seeing as how the kids can be picky when it comes to eating certain things, and opted to make the boys a separate, kid-friendlier batch of pasta salad. Super Easy...

Ingredients: 

Bow tie noodles ( I used about 2 cups dry noodles)

ranch dressing

Carrots

cucumbers

broccoli 

shredded cheese

1) Boil the noodles. Drain.

Now to get sneaky...Rather than having bigger, more noticeable pieces of vegetables, I snuck them   in by finely shredding them

2) Use a fine cheese grater to shred carrots & cuccumbers. Finely chop a few broccoli florets. 

 3) In medium sized bowl, mix together noodles, veggies, ranch, & shredded cheese.
     * I did not include amounts, because it really depends on how many you're feeding and your kid's preferences. How much ranch, veggies,etc...is up to you.


4) cover and chill in the refrigerator until ready to serve.

Stuffed French Toast Roll-Ups

French toast roll-ups have warm, gooey fillings stuffed into the middle of them with golden-brown, buttery outsides coated in a sweet, crunchy cinnamon sugar that all but melts in your mouth.

My kids LOVED these. I tried them too and they're REALLY good. My stepson took one bite & said "Whoa! Wow!" 

To make the roll-ups the crusts get trimmed from sandwich bread then the slices are flattened out with a rolling pin. The flattened bread is then rolled with the filling of your choice and cooked in a buttery skillet just like regular french toast.

A generous dusting of cinnamon sugar, one of the best things on earth, finishes them and you can dunk them in maple syrup or eat them as is. They’re also good eaten at room temperature.

The filling consists of anything your little heart desires! I used peanut butter & Nutella for ours. You could use PB&J, Cream cheese & Strawberry jam, marshmallow fluff, or apple butter.... possibilities are endless. 

There are no rules and the recipe is really more method than precision.

They remind me of those french toast sticks that were all the rage a while back. Only more special.

A lot more special.

Ingredients

8 slices white sandwich bread (the soft, fluffy type)

peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the pan

maple syrup, for serving

Instructions

1. Trim the crust from the bread and flatten it out with a rolling pin.

I, for some reason, do not have a rolling pin. I simply put the slice of bread between two paper towels, and flattened them out with a can of crushed pineapples...worked just fine.

2) Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.

3)In a shallow bowl whisk the eggs and milk until well combined.
4)In a separate bowl mix the sugar with the cinnamon.
5)In a skillet set over medium heat melt a tablespoon of butter.
6)Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.

7)Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.

8)Serve with maple syrup for dunking.

Father's day Restaurant specials. Don't feel like cooking? Take dad out to eat!

Restaurants are giving away freebies, special deals and discounts in honor of Father's Day 2013 this upcoming Sunday.

Below is a list of restaurant discounts, freebies and deals that will be available all day June 16, 2013.

• Free Meal Deal at Spaghetti Warehouse – Dads can choose between an Original Recipe Spaghetti & Meatballs or the 15-Layer Lasagne meal with bottomless salad or soup.
• Free Cannoli at Buca di Beppo – Bring the printable coupon for a free cannoli while dining in.
• Free meal at Beef O'Brady's - Free meal up to $10 for dads when ordering a minimum purchase.
• Free Breakfast at IKEA - Free 99 cent breakfast plate and coffee at participating IKEA's until 11a.m.
• Free Father's Day Pint Glass at BJS - Free limited edition Father's Day Pint Glass at BJS.
• Free TCBY Yogurt - Free frozen yogurt at participating locations.
• Free FroYo - Free 8-ounce frozen yogurt from participating Scooter's Coffee & Yogurt.
• Free Hot Fudge Treat at Shoney's - Purchase a meal and get a free Hot Fudge Cake.
• Free Maple Syrup at FirstWatch - Get a free bottle of syrup while dining in.
• Free Rib Dinner at Boston Market - Purchase one rib dinner and get one free with coupon

Superman Burgers

All the boys in my house (including hubby) love super heros....mostly Marvel, but Superman as well. It'd be fun to make these burgers or father's day, or even just a fun dinner for the kids.

Superman Burgers

1 Burger (we like Morning Star veggie burgers)

1 Hamburger Bun

1 Slice of White Cheese (we used provolone)

Ketchup

Mustard

Cook the burger according to package directions.  Place the burger on a bun and then place on a plate.  We shaped our cheese by cutting off the edges using kitchen scissors.  Squeeze the ketchup on first to make the big S.  Then squeeze on the mustard inside. Spread it out using a toothpick. 

Courtesy of Kitchen fun with my 3 sons.http://kitchenfunwithmy3sons.blogspot.com

Grilled Cheese Breakfast Sandwich with Bacon, Cheese, and Fried Egg

This sandwich could make a man lose his senses. What a great breakfast sandwich to make for the ol' man on Father's Day. It’s not exactly the most healthy of breakfasts, but it is delicious!

The recipe comes from Sara Foster’s Casual Cooking, but the recipe is so simple that you’ll probably memorize it after making it once. There are a lot of steps, though, so make as much ahead as you can, and then assemble and grill the sandwiches right before serving.

Grilled Cheese Sandwich with Bacon and Fried Egg

Time to make: ~30 minutes
Yields: 1 sandwich

• 2 slices bacon
• 1 egg
• 2 slices any kind of bread
• butter
• cheddar cheese, sliced

Fry the bacon until crispy. Drain on paper towels and set aside. Wipe out the pan.

Fry the egg in the same pan as the bacon to desired doneness. It is best to leave the yolk a little runny, as it makes the sandwich that much more delicious.

Heat a flat griddle over medium-high. Butter one side of each piece of bread. Assemble the sandwich with the cheese, egg and bacon, buttered sides out. Place the sandwich on the hot griddle and cook until well browned. Flip carefully and cook the other side. Serve right away.

Notes: If you are making several sandwiches, you will have to lower the heat between sandwiches or they will start to burn before the cheese gets melty.

Rigatoni Bolognese

This version of the classic Italian meat sauce tastes like it's been simmering all day and it pairs perfectly with wide rigatoni pasta for a quick dish the whole family will love

Ingredients:
1 1/2 pounds rigatoni
1 pound ground beef
1 carrot, shredded
1 medium onion, diced
1 garlic clove, minced
2 cans(15 oz each) tomato sauce
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning


1) cook the rigatoni. Drain & set aside.
2) Meanwhile, in a large pot, brown the beef. Drain excess liquid
3) Add the carrot,onion,and garlic to the beef. Cook for 4 to 5 minutes, or until onion is tender.
4) Add the remaining ingredients except the rigatoni; Cover and reduce heat to low. Simmer for 20 minutes, allowing the flavors to "marry", stirring occasionally. Stir in Rigatoni & serve.

Snail Snack

This silly-looking snack may appear to be moving at a snail's pace, but it goes together-and disappears-quick as a wink!

You will need:
Mayo or whipped cream cheese
large tortilla
lettuce or baby spinach
sliced deli meat of your choice
sliced cheese of your choice
gherkin pickle
chive stalks


1) Trim the round edges of tortilla to make a square, then spread thin layer of mayo or cream cheese
2) Layer on the lettuce or baby spinach, then the meat & cheese, and roll it up tightly.
3) With the seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the snail's head, cut a pickle in half at an angle. poke two small holes in the uncut end and stick pieces of chive with knots at one end in each for antennae.
4) Slip each pickle half under the edge of a pinwheel, securing them with a toothpick, if necessary
.

Banana Dog

You won't find this fruity impostor at a ball game or backyard BBQ  but it sure makes a doggone wholesome "fast food" lunch. 

Simply spread a whole-grain hot dog bun with peanut butter, sprinkle with sunflower seeds(optional), and top with a whole,peeled banana and a squiggle of jam. Add a side of milk to round out the meal :)

You could even turn this into a banana burrito by using a tortilla instead of a bun!

PB&J Pizza

For a quick lunch, or after-school snack, invite your kids to assemble this no-cook "pizza" Like it's cheesy cousin, this one can be customized with favorite toppings!

I don't think I've ever met a kid who doesn't love peanut butter and jelly. Here's a very kid-friendly recipe that your child can prepare almost completely on their own. && Best of all??? It's healthy!!
My son loves to make these.


Ingredients:
3 tablespoon peanut butter
1 whole wheat pita
Toppings such as, raisins, sliced bananas, grated apples, or cheerios

1) Spread the peanut butter 'sauce' on the pita bread. Then top the pizza with jelly and whatever toppings you have chosen.

2) Use a pizza cutter (or help your older child) to slice the pizza into wedges!

Kitchen tasks for different age groups

One of the reasons why I love to cook as much as I do, is because of what it allows me to give to my family. Besides it being one of the only things that I'm really good at, and enjoy doing...It gives me peace of mind knowing that their nutritional needs are being met, that they are expanding their taste buds and learning healthy habits that hopefully, they will carry with them onto adult hood. I know that when my children grow up, they will remember my home cooked meals, my holiday themed breakfasts, & the time we've spent in the kitchen together. I can only hope, that when they become men, they will still remember their favorite meal that mom makes, and still stop by for Sunday dinner every once and awhile, just for a taste of mom's home cooking :)
       Even though I have all boys, just as I try to do in all aspects of their lives, it is important to me to pass along things that will someday enrich their future lives and families. As I'm sure all ladies will admit...there is nothing wrong with a man who knows how to cook!

Shortly after my first son was born, I stared bringing him into the kitchen with me even if all he did was sit in his high chair and watch what mommy was doing. As he got older, I started giving him small tasks to help me with, and now he's able to do simple recipes with just a little help, and lots of supervision,of course.

Here are some ideas of ways you can include your kids, no matter what their age.

The following are suggested tasks for each age group. Of course, maturity and dexterity differ in each child. It’s up to you to determine what’s appropriate for your child.

2-3 year olds and up
Most toddlers enjoy helping in the kitchen. They are very tactile and love the concept of eating their art project. This age group, however, needs very close adult supervision since their dexterity and motor skills are still developing.

This age group can do the following tasks with minimal assistance: Squeezing lemons or limes, using a plastic juicer, washing produce in the sink, drying produce in a salad spinner; picking fresh herb leaves off stems, ripping them into small pieces; tearing up lettuce, sprinkling dried herbs and salt, using a pepper grinder, kneading dough, scooping potatoes or yams out of the skins, brushing (or “painting”) oil with a pastry brush, using the rolling pin for dough or puff pastry, whisking together vinaigrettes, squeezing water out of thawed spinach, stirring, and mashing.

They will need close supervision to: Grate, peel, chop vegetables and herbs with a knife, and break eggs.

4-5 year olds and up
In this age group, there is a lot of variability in motor skills, independence, and the ability to focus, which means that some kids will continue doing the 2-3 year-old tasks, and others will feel ready to move on to the 6-7 year-old tasks.

6-7 year olds and up
This age group usually has developed fine motor skills so they can take on more detailed work, like using measuring spoons and forming evenly sized patties. They may still need reminders to watch their fingers during grating and peeling.

They also excel at: Dicing and mincing vegetables, grating cheese; peeling raw potatoes, ginger, mangoes and other fruits and vegetables; slicing and scooping out avocados, greasing pans, using a microplane zester, de-seeding tomatoes and roasted peppers, draining and slicing tofu, rinsing grains and beans, forming cookies and patties, pouring liquids into small containers, and garnishing (or “decorating”) dishes.

8-9 year olds and up
There is a wide range of skills in this age group. Some 8 year olds are not mature enough to work at the stove. Others have the focus and diligence of an adult. You’ll have to decide if they should continue with the 6-7 year old tasks or if they are responsible enough to do more.

This group can take on more sophisticated tasks such as: Using a pizza cutter and can opener, scooping batter into muffin cups, scraping down the (unplugged) electric mixer bowl and food processor bowl, putting away leftovers, pounding chicken, proofing yeast, skewering food, slicing bread, and chopping hot chili peppers (latex gloves are a good idea!).

10-12 year olds and up
This age group can usually work independently in the kitchen. Before letting them do grown-up tasks on their own, they should have close adult supervision to assess whether they can follow basic rules such as tucking pan handles, unplugging electrical appliances, and safely using a chef’s knife. Once they pass a few of these “tests,” they can move onto basic tasks at the stove (stirring, making eggs) and oven, or using a chef’s knife, without close adult supervision.

However, it is recommended that there still be an adult in the house in case of emergency.

Remember when teaching your children how to get around a kitchen, it is CRUCIAL to teach them kitchen safety.

Why cook with your kids??

Exposure to scratch cooking helps kids develop a mature palate and a taste for fresh, wholesome ingredients. The earlier kids become accustomed to nutritious foods, the less likely they will acquire a taste for processed foods.

Kids are much more likely to eat what they make. Is there anything more fun than eating your art project? Cooking creates a sense of ownership. When kids help in the kitchen there are fewer meal-time battles and more willingness to try new foods.

Meals prepared from scratch usually contain more nutrients and fewer calories, chemicals and sweeteners than pre-packaged foods and restaurant meals.

Cooking together provides a natural way to discuss nutrition and the impact that food choices have on the environment. The more educated children are about food, the more likely they will appreciate your suggestions to eat something healthy.

The earlier they learn how to cook, the sooner they will learn an essential life skill.It’s hard to imagine that teaching a three year old how to break an egg could result in culinary protege, but kids often become quite talented in the kitchen. This makes messy floors worth it down the road when they start to cook for you. When you bring your child into the kitchen with you, you aren't just enriching their lives at the moment, but passing along a skill that will benefit their future families.  

Spending time in the kitchen gives them confidence. Kids thrive on feeling accomplished. Cooking is an ideal way to boost self-worth and teach responsibility. There is nothing cuter than watching children proudly serving their food to others.

Preparing meals together means quality time as a family. Cooking with children when they are young offers an opportunity to communicate with them on a regular basis. Your time chatting and cooking in the kitchen together becomes even more important as they reach the adolescent and teenage years.

What else do they learn? Science, language, counting, fractions, budgeting, weighing, sequencing, measuring, problem-solving, sharing, fine motor skills, reader, and learning about other cultures- to name just a few important things!