Halloween Treats 2023

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Join Kathryn as she prepares Halloween treats using her 360 cookware as well as her favorite cooking spray Cornhusker Kitchens. 

Halloween Treats for the Whole Family

This year, Kathryn revisits treats made in the past but also tries some new treats. Of course, Kathryn uses her 360 cookware as well as her favorite cooking spray, Duck Fat from Cornhusker Kitchens. 

KR Spider
Print Recipe

Halloween Spider Bread Dip

16 frozen Rhodes Yeast dinner rolls, or any frozen Yeast Dinner Roll Dough 1 egg white 1 tbsp water 3 tbsp grated parmesan cheese 2 olive slices

Ingredients

  • 16 frozen Rhodes Yeast dinner rolls or any frozen Yeast Dinner Roll Dough
  • 1 egg white
  • 1 Tbsp water
  • 3 Tbsp grated parmesan cheese
  • 2 olive slices

Instructions

  • Place frozen rolls on the board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
  • Use two rolls to make a small ball for the spider's head. Use ten rolls to make a larger ball for the spider's body.
  • Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 to 12-inch ropes and four to 10-inch ropes.
  • Arrange balls and ropes on a lined cookie sheet into a spider shape.
  • Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
  • Whisk together egg white and water and brush all over the spider. Sprinkle legs with parmesan cheese if desired.
  • Bake spider for 28-30 minutes until quite brown. Cool completely.
  • Use a knife to make slits for the eyes and press an olive slice into each slit.
  • Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

Notes

Credit goes to recipe online by Autumn – Always Autumn- Updated 1-7-2022.
Ingredients

 

cheese and pretzel spiders-web
Print Recipe

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids

 

Ham Salad Eyeballs-web
Print Recipe

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce (I left out)
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

 

Frankenstien Salad
Print Recipe

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic (Optional we did not use)
  • 1/3 oz pinenuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

 

Pumpkin Cheese Ball
Print Recipe

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids, omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours.
    Later, unwrap put the Green Bell Pepper stem in the middle of the ball, and serve with Black (or Blue) Nacho Tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

 

Witches hats
Print Recipe

Witches Hats

Ingredients

  • 1 box Oreo Chocolate Cones 12 to a box
  • 1 pkg Chocolate Pizzelles (instead of spraying with Black Food Spray)
  • 1 Container Chocolate Frosting (or you can make a stiff frosting)
  • 1 Tube Orange Frosting
  • Candies such as M & M's, Reeses Pieces, etc used to fill cones

Instructions

  • To assemble the hats, first fill the hats with candy.
    Next spread frosting on the edge of the cones.
    Place the Pizzelle on top of the cone.
    Trim the hat with the orange frosting.

Notes

If you are unable to find the oreo cookie cones, or chocolate Pizzelles, you can use chocolate melts and brush it on the hats, or you can spray with Color Mist Food Spray.

 

Easter Treats for Kids

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Fun Easter recipes with Terry Young, Katelyn, Rosilynn, and Kathryn

 
 

In this episode of “The Chef, You and I Show,” guests Rosilynn and Katelyn join Kathryn as they get ready for Easter, They prepare lots of exciting things that Rosilynn and Katlyn enjoy getting their hands into. Together we made a Bunny Snack (aka Easter Bunny Bait), Easter Egg Fruit Pizza, Purple Rice Krispies Bunny nests with Candy eggs, and Candy carrots in a pot. We had so much fun, so check it out, and enjoy the recipes. We also found some pastel-colored eggs that we made into deviled eggs and created a lovely vegetable tray with a dip in a “bunny” bowl. 

 
Candy Bunny Carrots in Crushed Oreo cookies
Print Recipe

Easter Pudding Treats

Ingredients

  • 1 6 ct Chocolate SUPER Snack Pack
  • 1 lb Large strawberries rinsed and dried*
  • Skewers for dipping Strawberries
  • 1 pkg orange candy melts
  • 6+ Oreos crushed to look like dirt

Instructions

  • Melt the orange candy melts in the microwave according to the directions on the package. Then dip the strawberries into the orange melts, scrape off any excess, and lay them wax paper or a baking rack sprayed with cooking spray. Put some of the melted orange candy melts into a zip-top sandwich bag. Cut off the corner and drizzle a zig-zag line across the orange strawberries for a “carrot”-type look.
  • Crush some Oreos in a zip-top bag with a rolling pin. About 1 Oreo per pudding cup.
  • Open the Snack Pack Pudding cups with the easy open lid and sprinkle some Oreo “dirt” into the top of each pudding cup. Dip a “carrot” strawberry into them and enjoy!

Notes

*There is enough candy melt to dip 1lb of strawberries, although you will only need 6 strawberries for the 6 count SUPER Snack Pack.
Original recipe found at Dessert Now Dinner Later (https://www.dessertnowdinnerlater.com/carrot-easter-pudding-cups/)
Bunny Food or Bunny Bait
Print Recipe

Bunny Food or Bait- Fun Eatable Snack

Ingredients

  • 3 cups to 4 cups of White Popcorn I used Store Bought
  • 1 cup thin Stick Pretzels break them in half
  • 1 Bag of Melting Cream White Chocolate chips
  • 1 1/2 cups Corn Chex Cereal
  • 4 Tbsp Pink Sprinkles
  • 16 oz-bag Easter M&M’s Half of the 32 oz bag

Instructions

  • Melt candy, Add Popcorn to large bowl add all other ingredients pour melted candy to the mix and stir all ingredients together. Then Spoon out mixture onto a large cookie sheet and wait until dries then you can break them apart to eat.
The Fruit Bunny Pizza
Print Recipe

Easter Egg Fruit Pizza

Ingredients

  • 16 oz sugar cookie dough
  • 1 1/4 containers Cream Cheese Icing or you can make your favorite
  • Assorted fruit berries, pineapple, oranges, kiwi, and/or bananas to decorate

Instructions

  • Roll out your cook dough in the shape of an egg and bake the cookie until a very light tan. Make sure you put it on a flat sheet pan or round stone Pizza Pan because when it is cooled you will be icing it.
    Ice the cookie generously. Starting at the top arrange pieces of your sliced fruit in rows until you come to the bottom. Have fun with it. Like making a pizza with fruit.
Purple Easter nests with Colored Eggs
Print Recipe

Edible Easter Egg Nests with Candy eggs

Ingredients

  • 1 Jar Marshmallow Cream or Fluff or bag of small marshmallows*
  • 4 Tbsp butter
  • 6 cups Rice Krispies
  • 1 tsp vanilla extract
  • Purple food coloring

Instructions

  • Add 4 to 5 drops of food coloring to Marshmallow cream mix well.
  • Add to Rice Krispies mix well. Spray a large Muffin Tin that holds 6 muffins.
  • Take the rice Krispie Mix and form a half a small nest in the muffin tin. In the center of the nest add green frosting in a tube use just about a teaspoon or two.
  • Take out of freezer and add Colored candy eggs maybe four.

Notes

*If you are using marshmallows:
Alternate method:
4 Tbsp Butter, melted
Add 1 bag of mini marshmallows
once melted, remove from heat and add the vanilla, 1/2 tsp salt, and food coloring.  Then stir in the rice cereal until well coated and then continue as directed above.

Vegetarian Recipes II

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Kathryn and Marty-Vegetarian Cooking II

I love cooking with my friend, Marty Schultz and this time on The Chef, You and I, we will be preparing some of her favorite recipes. 

Vegetable Ring
Print Recipe

Puff Pastry Veggie Crown

Ingredients

  • 3 Zucchini
  • 12 oz Campari Tomatoes Sliced or quartered
  • 8 oz Feta Cheese
  • 2 eggs
  • 8 oz Pine nuts

Instructions

  • Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.
Potato Soup
Print Recipe

Potato Soup

Ingredients

  • 1 Large onion diced
  • 1/2 cup carrots sliced thin
  • 1 lb bacon chopped
  • 2 Stalks celery finely diced
  • 3 cloves garlic minced
  • 8 russet potatoes peeled and cubed
  • 4 cups chicken broth Make sure potatoes are completely covered
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream or half and half
  • 1 tsp dried tarragon
  • 1/3 cup kale can use frozen thawed Kale as well stems remove and chopped fine
  • Salt and pepper to taste

Instructions

  • Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
  • In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.

Notes

Inspired by Bunny’s Warm Oven Recipe
Apple Turnovers
Print Recipe

Marty’s Puff Pastry Apple Turnovers

Permission Granted to use the Recipe

Ingredients

  • 5 medium Granny Smith Apples cut into small pieces
  • 1 sheet Puff Pastry
  • 1 cup Sugar
  • 2 eggs
  • Cinnamon to taste

Instructions

  • Peel apples and chop into small pieces mix Cinnamon with sugar
  • Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
  • In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.

Holiday Healthy Recipes for Diabetes and Dialysis Patients

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Kathryn is passionate about healthy cooking so she and NxStage Patient Advocate, Celeste Fuller, prepare some healthy Thanksgiving dishes. Kathryn wants to thank Chef Aaron McCargo from Fresenius Kidney Care for his Rustic Apple Cinnamon Filled Phyllo Pastries recipe.

Rustic Apple Tarts
Print Recipe

Rustic Apple Cinnamon Filled Phyllo Pastries

Servings: 6 Servings

Ingredients

  • 4 cups Apples (3½ peeled medium-diced Granny Smith, Gala and/or Honeycrisp apples)
  • ¼ cup light brown sugar
  • 2 tablespoons Butter unsalted, firm
  • ¼ cup Butter unsalted, melted (for buttering phyllo pastry sheets)
  • ¼ teaspoon Cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons vanilla extract
  • 1 package phyllo dough 6 sheets

In a Small Bowl:

  • 2 tablespoons cinnamon
  • 3 tablespoons powdered sugar

Optional Garnish:

  • powdered sugar, fresh mint sprigs, and whipped cream
  • Optional garnish: powdered sugar fresh mint sprigs, and whipped cream

Instructions

Apple mixture:

  • Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.

Phyllo dough pastries:

  • Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.

Notes

Nutritional Information:
Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

BBQ Turkey Wings
Print Recipe

Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe

Servings: 7 servings

Ingredients

  • 7 whole turkey wings

Chef McCargo’s Barbecue Spice Rub:

  • 1 cup packed dark brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons dehydrated onion flakes
  • 2 teaspoons dark chili powder
  • 14 tablespoons low-sodium barbecue sauce 2 Tbsp per wing

Instructions

  • Preheat oven to 375° F.

Spice Rub Directions:

  • In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.

Wings Directions:

  • Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
  • Serve with a side of low-sodium barbecue sauce.

Notes

Nutrition Per Serving:
Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

Pork Loin with Apple Stuffing
Print Recipe

Roast Pork Loin With Sweet and Tart Apple Stuffing

Course: Main Dish
Cuisine: Thanksgiving
Servings: 6 servings

Ingredients

Cherry Marmalade Glaze:

  • ½ cup sugar-free orange marmalade
  • ¼ cup apple juice
  • ¼ cup dried cherries
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Apple Stuffing:

  • 2 tablespoons canola oil
  • 2 cups packed cubed Hawaiian rolls or any white bread
  • ½ cup finely diced Granny Smith Macintosh or Honey Crisp apple
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely diced onions
  • 2 tablespoons finely diced celery
  • 1 tablespoon fresh thyme or ½ teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ cup low-sodium chicken stock

Roast Pork Loin:

  • 1 pound Hormel® natural boneless pork loin
  • 2 18-inch pieces butcher twine

Instructions

Cherry Marmalade Glaze:

  • Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
  • Preheat oven to 400° F.

Apple Stuffing:

  • Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
  • Remove from heat and chill to room temperature.

Pork Loin Directions:

  • Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
  • Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
  • Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.

Notes

Nutrition Per Serving:
Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

Orzo Salad
Print Recipe

Orzo Salad

Ingredients

  • ¾ cup orzo pasta (or ¼ box)
  • ¼ cup fresh yellow peppers diced
  • ¼ cup fresh red peppers diced
  • ¼ cup fresh green peppers diced
  • ½ cup fresh red or Vidalia onion diced
  • 2 cups fresh zucchini medium-cubed
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons Grated Parmesan Cheese
  • 2 tablespoons fresh rosemary chopped
  • ½ teaspoon Black Pepper
  • ½ teaspoon dried Oregano
  • ½ teaspoon Red Pepper Flakes
  • ¼ cup olive oil

Instructions

In a small bowl:

  • Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.

Pasta and Vegetables

  • Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.

Notes

Nutrition Per Serving:
Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

Herbed Biscuits
Print Recipe

Homemade Herbed Biscuits

Servings: 12 servings

Ingredients

  • 1 cups All Purpose Flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon Baking Soda
  • ¼ cup mayonnaise
  • ⅔ cup skim milk
  • 3 tablespoons chives or any other herb fresh or dry to taste
  • nonstick cooking spray or parchment paper

Instructions

  • Preheat oven to 400° F.
  • Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  • In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
  • Place heaping tablespoons on the cookie sheet.
  • Bake for 10 minutes.
  • Refrigerate until ready to use.

Notes

Nutrition Per Serving:
Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg

Cooking with Cassie 2

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Kathryn Raaker and her granddaughter, Chef Cassie, make two more kid-friend recipes. First they make Chocolate Chip Cookies from the Better Home & Gardens, New Junior Cookbook and last they make a rainbow fruit pizza.

Print Recipe

Mini Elf Cookies

Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Servings: 18 cookies
Author: Kathryn Raaker

Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Butter softened
  • 3/4 cup Canola oil
  • 1/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar packed
  • 1 large Egg
  • 1 tsp vanilla extract
  • 1/2 cup Semi-Sweet Chocolate Morsels
  • 1/2 cup dried cherries chopped

Instructions

  • Preheat oven to 350° F. COMBINE: flour, baking soda and salt in small bowl. BEAT: butter, oil, granulated sugar, brown sugar in large mixer bowl until creamy. Add egg and vanilla, beat well. Gradually mix in flour mixture. Stir in morsels and cherries. Drop by rounded tbsp onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Print Recipe

Kathryn's Rainbow Fruit Pizza

6 large fresh strawberries 4 ounces canned mandarin oranges 2 kiwis -sliced
Course: Dessert

Ingredients

  • 1 package Pillsbury Crescent Dough Sheet (Alt: 1 10 in flour Tortilla)
  • 8 ounces Light Cool whip
  • 6 large fresh strawberries 6 large fresh strawberries 6 large fresh strawberries
  • 4 ounces canned mandarin oranges drained
  • 2 kiwis Peeled and sliced
  • 1/3 cup Fresh blueberries
  • 1/3 cup Fresh blackberries
  • 35 Green Grapes Cut in half

Instructions

  • Preheat oven to 375° F. On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking. Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. * While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside. Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

Notes

*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.