Kid's Corner

Oven Fried Drumsticks

September 11, 2012

Oven Fried Drumsticks

These chicken drumsticks will cook more quickly and evenly if you place them in a single layer in the baking pan.  If you don’t have a pan large enough then divide the oil and drumsticks between two baking pans. 


10 Drumsticks

1/4 Cup Olive Oil

1/2 Cup Unbleached Flour

1 Tablespoon Smoked Paprika

2 Teaspoons Freshly Ground Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Garlic Powder

Preheat your oven to 450° F.  Pour the olive oil evenly over the bottom of a large baking pan (15x10x1 inch).  In a large size bowl combine the flour, smoked paprika, ground pepper, kosher salt and garlic powder.  Mix well and pour into a medium size paper bag.  Add the drumsticks two at a time to the bag.  Shake to coat the drumsticks.  Repeat until you have shaken all of the chicken.  Arrange the drumsticks in the baking pan.  Bake for 30 minutes.  Turn once about 15 minutes into cooking.  Cook until the juices run clear when pierced with a fork.  Remove from the oven and transfer to a serving dish.  Serve nice and hot.  Serves 4 to 5


Basic Frittata

September 7, 2012

Basic Frittata

Just what is a frittata?  Well, it is a cross between an omelet and a casserole and is best when it's loaded with lots of delicious ingredients.  Make sure to sauté the delicious ingredients first. 


8 Lightly Beaten Eggs

1 Tablespoon Fresh Chopped Basil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

3 Tablespoons Olive Oil

1 1/2 Cups Chopped Vegetables of Your Choice

3 Sliced Green Onions

1/2 Cup Chopped Ham

1/2 Cup Shredded Cheddar Cheese

Preheat the broiler. In a medium size bowl combine the eggs, basil, kosher salt and pepper.  Set aside.  In a large ovenproof sauté pan heat the olive oil over a medium heat.  Add the chopped vegetables and the green onions.  Cook for 5 minutes until the vegetables are nice and tender.  Make sure to stir occasionally.  Stir in the chopped ham.  Pour the egg mixture over the vegetables mixture.  Continue to cook over a medium heat.  As the egg mixture sets run a heat-proof spatula around the edge of the skillet.  Lift the egg mixture so the uncooked portion flows underneath.  Continue to cook and lift the edges until the egg mixture is almost set.  Sprinkle with the cheddar cheese.  Place the sauté pan under the broiler for 2 minutes.  You will want the sauté pan 5 inches from the heat.  You will want the cheese melted.  Remove from the oven and serve nice and hot.  Serves 4


September 6, 2012


Getting the lightest waffles is much easier if you separate the eggs.  Mix the yolks into the butter, milk and wet ingredients.  Beat the egg whites separately until they are stiff and then gently fold them into the batter just before cooking them on a hot waffle iron. 


1 3/4 Cups Unbleached Flour

3 Tablespoons Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Kosher salt

2 Eggs

1 3/4 Cups Milk

1/2 Cup Olive Oil

1 Teaspoon Vanilla Extract

In a medium size bowl combing the flour, sugar, baking powder and kosher salt.  Make a well in the center of the flour mixture and then set aside.  In a separate medium size bowl combine the milk, oil, vanilla and egg yolks.  Add the egg mixture all at once to the flour mixture. Mix just until the batter is moistened.  Don’t worry if the batter looks a bit lumpy.  Beat the egg whites in a small size bowl until they are stiff.  Gently fold them into the batter.  Pour the batter onto a preheated and lightly greased waffle iron.  Close the lid quickly and do not open until done.  When your waffle is done use a fork to lift the waffle off of the grid.  Repeat with the remaining batter.  Serve warm.  Makes about 14 waffles. 

Scrambled Eggs

September 5, 2012

Scrambled Eggs

Scrambled eggs are delicious and are also packed with filling protein that will keep you and your children energized all morning.  They are loaded with many essential vitamins and minerals.  Eggs cook quickly which makes them easy to prepare in a jiffy.  If you like creamy eggs then add a little cream or half & half to your egg mixture before cooking.  Make certain to thoroughly coat and heat the pan with either butter or olive oil before adding your whisked eggs.  This prevents them from sticking.  Cook them over a low heat and stir occasionally.  You can add all sorts of favorite things to your scrambled eggs if you like. 


8 Eggs (2 Per Person)

3 Tablespoons Unsalted Butter

1/8 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

Crack 8 eggs into a medium size bowl. Add the salt & pepper.  Whisk lightly for 2 minutes.  In a large sauté pan heat the butter over a low heat.  Add the egg mixture and let cook for 5 seconds.  Gently scrape and stir the eggs and cook for 5 minutes until done.  Keep stirring.  Cooking time will vary depending on what type of pan you use and how high your heat is.  When done cooking make sure to remove your scramble eggs from the pan immediately.  This will prevent them from continuing to cook.  No one wants dry eggs.  Serve eggs hot and with toast.  Serves 4


Blackberry Oatmeal

September 4, 2012

Blackberry Oatmeal

You’re kids won’t even think they’re eating breakfast because they will think my Blackberry Oatmeal is dessert!  If you or your child has dairy allergies then substitute the 1/2 cup milk with soy or almond milk. 


1/2 Cup Old-Fashioned Rolled Oats

1/2 Cup Water

1/2 Cup Milk

1/8 Teaspoon Kosher Salt

1/3  Cup Blackberries

Toppings: Blackberries & 1 Tablespoon Honey

In a medium size saucepan combine the oats, water, milk and salt.  Cook over a medium heat for 5 minutes.  Stir occasionally.  You will want the oats to be thick.  Stir in the blackberries and cook for 2 more minutes.  Pour into a cereal bowl and add the blackberries and honey to the top.  Serve hot.  Makes 1 serving. 

Edible Play Dough Recipes

September 1, 2012

Edible Play Dough Recipes

Sometimes it’s just plain fun to play with your food!  If you are looking for a fun activity this Labor Day Weekend to do with your kids how about making Edible Play Dough? 



1/3 Cup Margarine

1/3 Cup Light Corn Syrup

1/2 Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Pound Powdered Sugar

Food Coloring

In a large size mixing bowl mix the margarine with the corn syrup, salt and vanilla.  Add the powdered sugar bit by bit.  If you need less use less and if you need more than use more.  Knead until the color is well blended.  Divide into portions and add the food coloring(s).  Work the food coloring well into each portion.  Store in an airtight container and store in the refrigerator when not using.  Makes 1 batch.



1/2 Cup Corn Syrup

3/4 Cup Peanut Butter

1/2 Cup Soft Margarine

1/2 Teaspoon Salt

1 Teaspoon Vanilla Extract

5 Cups Powdered Sugar

In a large size bowl mix all of the ingredients thoroughly.  Play and Eat.  Make sure everyone’s hands are nice and clean.  Use a piece of waxed paper to work on.  Makes 1 batch.



1 Cup Flour

1/2 Cup Salt

1 Cup Water

1 TablespoonVegetable  Oil

2 Teaspoons Cream of Tartar

1 (3 1/2 Ounce) Package Unsweetened Jell-O

In a medium size cooking pot combine the flour, salt, water, oil, cream of tartar and package of Jell-O.  Mix well and cook over a medium heat.  Stir constantly until the mixture looks like mashed potatoes.  Remove from the heat and let cool for 15 minutes.  Flour your hands and knead until the mixture is dry.  Make sure that the play dough has cooled completely before storing in an airtight container.  Makes 1 batch.

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