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.

Mini Elf Cookies

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


  • 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


  • 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.

Kathryn's Rainbow Fruit Pizza

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


  • 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


  • 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.


*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.

Kathryn and her granddaughter, Cassie, enjoy making “Kid Friendly” recipes from Kathryn Raaker and Cassie prepare some kid-friendly recipes from the Better Home & Gardens, New Junior Cookbook. In these segments, they make home-made tomato soup.


Hearty Tomato Soup

Servings: 6 servings


  • 1 Tbsp olive oil
  • ¼ cup onion, chopped Calls for 1 onion – I reduced it
  • 1 carrot, peeled chopped
  • 1 stalk celery chopped
  • 2 Tbsp Basil Finely chopped
  • 2 cloves garlic minced, optional (I omitted)
  • 2 14 oz cans Diced tomatoes
  • 1 16 oz carton Chicken Broth


  • In a Dutch oven, pour olive oil and heat up the pan then add chopped onion, chopped carrot, chopped celery, basil. After browning add tomatoes and chicken broth and bring to a boil and cook for about 10 minutes. Using either an Emersion Blender* or food processor, emulsify for about two minutes. (You can also use a blender, remembering to blend in batches, otherwise, the top will blow). Lastly pour into bowls and serve with crackers and apple slices for dessert