It’s Fruitcake Time!

It’s Fruit Cake Time!

It’s almost THAT time – time for fruit cakes. What Christmas season would be complete without one or more fruit cakes? But, here is one the kids can easily make and you won’t have to wait until it’s flavors mellow before you eat it. This one takes only 24 hours, or until well chilled, and then, let the sampling begin.

This recipe comes from the newest apple cookbook, Healthy to the Core! All Natural Low Sugar/No Sugar Apple Recipes for Kids by Lee Jackson . She stresses healthy eating and enjoying cooking with kids. You will see this recipe is low on sugar and great on flavor. Try it with your kids and enjoy!

Refrigerator Fruit Cake

Ingredients                             Tools and Equipment
4 cups graham cracker crumbs             2, 8-inch pans or
1 teaspoon cinnamon                              1, 9 x12-in pan
1 teaspoon nutmeg                                  waxed paper
2 cups dried apples or                            rolling pin
mixture of fruit                                        large mixing bowl
1/4 cup dates                                            small mixing bowl
1 cup chopped nuts                                 measuring cups
2/3 cup evaporated milk                       and spoons
1/2 cup frozen orange juice                  scissors for cutting
concentrate                                                  dried fruit

1. Prepare pans by lining with wax paper.
2. Between 2 sheets of waxed paper, crush graham crackers into crumbs with rolling pin (or use food processor, if age permits). Add to large bowl. Sprinkle in cinnamon and nutmeg. Add fruits and nuts.
3. Mix together evaporated milk and orange juice concentrate. Pour over crumb mixture and mix until all is moistened.
4. Place in prepared pans and pack firmly with hands.
5. Chill in refrigerator for 24 hours. Cut into small squares.

For this and other recipes, order this book, Healthy to the Core! All Natural Low Sugar/No Sugar Apple Recipes for Kids at the Christmas special of only $12.95 now until December 10 and then it will return to its price of $14.95.

Kids love to measure and pour. Give them this experience. Put in your order today and give the kids hours of cooking, eating, and having fun.

Lee Jackson invites you to go to http://caringmomshealthykids.com/ and sign up for the FREE Guide – Healthy Eating:The Formula. She is the author of a Christmas book for children, The Littlest Christmas Kitten,  and three apple cookbooks. See these and other books at http://www.ImagesUnlimitedPublishing.com

 

 

 

What to Do With All Those Apples?

Now, what are you going to do with all those apples? With hundreds of ways to enjoy apples, will you use them in pies, desserts, salads, breads, jellies, or other?

Following is a recipe for a super easy way to use apples in a coffee cake for Sunday morning breakfast or anytime. It’s from my apple cookbook, From the Apple Orchard – Recipes for Apple Lovers. Kids will enjoy making this simple but yummy and quick coffee cake.

APPLE BISCUIT COFFEE CAKE

2 cooking apples, peeled and sliced
2 tablespoons butter or margarine
1/4 cup raisins
1 can refrigerated ready-to-bake biscuits

1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup corn syrup
1 egg
1/4 cup walnuts
1 tablespoon butter or margarine

Melt 2 tablespoons butter in bottom of 9″ round cake pan. Arrange sliced apples over butter. Sprinkle raisins over apples. Cut each of the 10 biscuits into fourths and place over apples.

Mix together the brown sugar, cinnamon, corn syrup and egg until well blended and sugar is dissolved. Pour over biscuits. Sprinkle walnuts overtop. Dot with 1 tablespoon butter.

Bake at 350° for 35-45 minutes. An adult needs to invert on serving plate, spooning juices over top. Place larger plate over cake pan and invert – use hot pads and lots of care as it is hot and gooey and can be tricky.

Yield:   6-8 servings

Enjoy the fruit of the season!

Best to you,

Lee Jackson
Apple cookbook author: From the Apple Orchard – Recipes for Apple Lovers and
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards

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12 Food-Related Kids Projects

Recipes

Here are 12 fun, food-related projects you and your children can work on this summer. This will help them further explore their interest in food and cooking. Who knows, your children’s skills and enthusiasm for working with food may be taken to another level.

Children can:

  • begin a food journal by listing favorite foods. Include best food and holiday memories.
  • plan certain meals or menus for a week, then note results in journal.
  • collect favorite recipes and create own cookbook.
  • take a field trip to the farmers market with family.
  • grow radishes, green onions, and/or lettuce.
  • learn new cooking skill, such as how to cream, whip, or knead.
  • find recipes to try from different cookbooks.
  • make a list of proper table etiquette and include in journal.
  • clip coupons from newspapers and magazines.
  • sketch out the grocery store’s layout to help know where items are located.
  • when shopping, compare organic food prices to other food prices. Discuss advantages and disadvantages.
  • try some dishes with a regional or international flavor.

Here I have included a seafood recipe taken from the cookbook, Cooking Around the Country with Kids: USA Regional Recipes and Food Activities by Amy Houts. Her cookbook shows how different cultures in America came to co-exist, yet continue to celebrate their uniqueness through food. This recipe comes from the section on “Cooking in New England“, which describes the region and includes recipes from the  breads, soups and salads (like Manhattan Clam Chowder), main dishes/meats, vegetables and side dishes (such as Boston Baked Beans), and dessert categories.

Shake and Bake Scallops

1 egg
1 pound fresh scallops or 1 pound package frozen scallops, thawed
2/3 cup seasoned bread crumbs
2 tablespoons butter, melted

Preheat oven to 450 degrees F. Butter a 9-by-13-by-2-inch pan. Children can beat egg in a medium-sized bowl. Add scallops and stir until coated with egg. Measure bread crumbs and pour into a gallon-size zip-top plastic bag. Using a slotted spoon, scoop scallops into bag with crumbs. Pour into prepared pan in one layer. Drizzle with butter. Bake for 15 minutes, until lightly browned.

Variation

Peel and chop 1 small onion. Seed, rinse, and chop 1 small green pepper. Rinse and chop 1 rub celery. Saute onion, pepper, and celery in a skillet on medium heat for 5 minutes. After drizzling breaded scallops with butter, top with vegetables. Bake as directed above. Serves 4.

One way to keep children active and interested this summer is through food focused activities. Let this be the start of an engaging summer.

To your health and that of your family,

Lee Jackson, CFCS

http://www.imagesunlimitedpub.com

Books for kids, families, and parenting professionals

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3 Best Ways to Get Kids Cooking

Do your children like to help in the kitchen? Have you asked them and encouraged them?

Most children love to “help” in the kitchen. This help may not always be appreciated but their enthusiasm should be encouraged. Being excited about working in the kitchen is a good trait for any child.

Here are three excellent ways to get kids cooking:

1. The #1 way to get kids cooking is to encourage and involve them in the work of the kitchen.  Give them simple chores to do, depending on the age of the child. Setting the table, mixing ingredients, and washing food, such as lettuce in a colander are jobs even preschoolers can do. It may take a little more time and patience sharing your kitchen with young ones, but the smiles on their faces will more than compensate for a little flour on the floor or other spills.

2. Give children choices. The #2 way of getting kids in the kitchen is to give them choices in what they can do. For example, “Do you want to grease the pan or measure the sugar?  Or you can ask “Would you like to put the napkins on the table or the silverware?” Eventually you may get them interested in doing both chores. Just make it sound interesting! Let them know this is a special job just for them. You may say: “You’re the only one in this family who knows where the knives, forks, and spoons go.”

3. Prepare simple foods with them and let them sample when it’s ready. Children feel good about the food they prepare and want to taste it. This is a good time to give them a little more information about the food. You can tell them where it is grown and some of the processes it went through to get to the stage it is now. Let them feel the food and talk about the color and the shape. What else do they know that is that color or that shape? How does it smell?  Is it hot or is it cold? When they taste it, is it salty? Is it sweet? Have them describe how it looks and tastes.

By following these suggestions you will have excited and willing help in the kitchen  –  perhaps even promising young chefs. Many great cooks attribute their skill and interest in cooking to their earlier years when they were encouraged to help their parents or other adults prepare food.

For help in selecting recipes to prepare with children, check out the children’s cookbook, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities by Amy Houts. This cookbook helps parents and children work together in celebrating America’s cultural diversity through foods from different regions of the country and shows where food is grown or harvested.

To your health and that of your family,

Lee Jackson
Nutrition Advocate
http://www.healthykidseatingtips.com

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WANT TO USE MY ARTICLE IN YOUR EZINE OR WEB SITE?

You can, as long as you include this complete blurb with it.

Copyright (C) 2012 www.cookingandkids.com Lee Jackson, CFCS  All rights reserved.

Chicken, Anyone?

Say “chicken salad” and immediately a soggy chicken salad comes to mind. People have the notion that this is a way to use up left-over chicken by just adding some mayo.

Well, chicken salad can be anything but soggy when you add in a few veggies that not only add nutrients but increase the crunchiness and fiber.

Kids can help with the chopping and grating of vegetables and become part of the kitchen crew – which might also tempt them to try something new.

Here is a recipe for Crunchy Chicken Salad taken from Cooking Around the Calendar with Kids by Amy Houts. It is a perfect spring-time recipe, especially if using new green onions and lettuce just out of the garden.

Crunchy Chicken Salad

1 cup cut-up chicken
1 cup chopped celery
1 cup grated carrot
1/2 cup cut-up onion
1/2 cup mayonnaise
1 (1.7 oz.) can shoestring potatoes
Lettuce

Children can help with chopping celery, grating carrots, and perhaps cutting up the onion. Mix vegetables with chicken and mayonnaise.

Just before serving, mix in the shoestring potatoes. Serve on lettuce leaf.
Yield: 4 servings

Need more springtime recipes? Order Cooking Around the Calendar with Kids for more springtime and anytime recipes now.

Best to you,
Lee Jackson

Feel free to forward and share this email with your friends and family.

WANT TO USE MY ARTICLE IN YOUR EZINE OR WEB SITE?

You can, as long as you include this complete blurb with it.

Copyright (C) 2012 www.cookingandkids.com Lee Jackson, CFCS  All rights reserved.

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Search Your Recipe File – and Creative Abilities

On another blog, someone asked for suggestions and recipes on what to make with only ingredients as listed at the end here. They were hungry for something sweet and wanted it to be fast.

I would like to challenge you to see what you could come up with, but we’ll turn it up a notch and see who can use those ingredients for the healthiest recipe.

If you had these ingredients on hand, what would you make? I would really like to hear from you to see what you would make. Let’s bring on the healthy recipes using these ingredients only and post your suggestions.

Eggs
Milk
Self Rising Flour
Cocoa Powder
Sugar
Flour
Orange, Yellow and Red food coloring
Orange and Lemon food flavoring
Chocolate chips
Raisins
Baking Powder
Baking Soda
Nuts
Oatmeal
Corn flakes

Best to you,

Lee Jackson
Thinking nutrition

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Childrens Cookbook Takes Kids Through the Seasons of the Year

You already know the importance of cooking with children – how much worthwhile information they gain from working in the kitchen. And why they need to be exposed to this skill at an early age.

Amy Houts, who has been a preschool teacher, now has a cookbook on cooking with children through the four seasons. Best of all, this hardcover childrens cookbook is incredibly priced. There is a special this week only for $16.95 when purchased through our website. This is a reduction from the regular price of $24.95 for this quality hardcover book. Amy said she wants every child to be able to cook with the seasons and sense the different rhythms of life.

http://ImagesUnlimitedPub.com

Cooking Around the Calendar with Kids – Holiday and Seasonal Food and Fun helps children enjoy the unique feeling and taste of each season. Now with the spring season knocking on our door, you will find many recipes for lighter and more colorful foods.

In the “Spring” section, there are recipes for foods using fresh strawberries, cool fruit parfaits, St. Patrick‘s Soda Bread, Spinach Power, Spring Flower Cake, Mexican fiesta food and other. There are over 200 kid-friendly recipes, many with a focus on different holidays and celebrations, but appropriate for any day of the year.

http://ImagesUnlimitedPub.com

Take a look and see if this is what you need to encourage your child to work in the kitchen and learn new skills.

To your health and that of your family’s,

Lee Jackson
Child nutrition advocate

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After-School Snack Ideas

Here are a couple more snack ideas that missed the deadline for making it into the ebook, How to Solve Your Child’s Munchie Time the Healthy Way – with Easy Recipes and Ideas. Hope you will enjoy.

Tortilla Treats

Flour Tortillas with Spicy Beef
Flour Tortillas with Spicy Beef (Photo credit: mars!)

1 (7-inch) soft tortilla
1/2 teaspoon Dijon or other mustard
1/3 cup grated Cheddar cheese
1 green onion, sliced

Spread mustard on tortilla. Sprinkle with cheese and onion. Heat in pan until cheese has melted and then roll up. Or you can roll up and wrap in foil. Bake at 350 F for 10 minutes. Cut in half. Dip in salsa.

“Personal” Trail Mix

1 cup oat cereal such as Cherrios
1/2 cup whole-wheat pretzels
1 cup small cheese crackers
1/2 cup chopped walnuts or peanuts
8 oz. sunflower seeds
1/4 cup dried cranberries

Mix, pack in little baggies, or store in air-tight container, and you’re set.

Order the ebook How to Solve Your Child’s Munchie Time the Healthy Way – with Easy Recipes and Ideas here and add these recipes to your snack list.

Let’s stay healthy,

Lee Jackson
Child nutrition advocate, author
http://healthykidseatingtips.com/home/

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Healthy Snack Ideas for Kids, Parents, and Teachers

What child doesn’t come home from school starved? Are you prepared with healthy snack choices?

photo : Utilisateur:Wilrondeau

Perhaps you have a shelf in the refrigerator or a place in the pantry or other area where kids have easy access to healthy snacks. An effort needs to be made, though, to have healthy snacks available.

You control what you have in the house for food. You’re the one deciding what your child is eating at home. Is it going to be some quick packaged food with limited food value or a good quality appetizing snack they can prepare themselves?

For help in deciding what to have for healthy snacks, I’ve developed an entire collection of snack ideas for kids, “How to Solve Your Child’s Munchie Time the Healthy Way – with Easy Recipes and Ideas.” These are food ideas children can prepare themselves, or if very young, with adult help.

This guide to after-school snacks includes lots of healthy and nutritious choices. As eating healthy is of such national concern, chances are your kids are being taught at school about making good choices. This ebook guides them in making good snack choices at home.

In this ebook you will find foods that can be prepared quickly so that the snacks are ready after school or anytime kids get hungry. This prevents the usual reaction of reaching for a quick fix of high calorie, high fat and/or carbohydrate foods.

I know that even very young children love to get involved in planning and preparing their own snacks. And they are more apt to eat the food if they have prepared it. Preparing their own healthy snacks gives children responsibility for what they eat. They also know what goes into the food.

Teachers as well as parents will appreciate this collection of snack ideas. There are many ideas for snacks that can be prepared without the stove or microwave. Teachers and parents really appreciate this.

Food is meant to nourish and sustain  – not only to fill up. I invite you to go to healthykidseatingtips.com and order your copy of “How to Solve Your Child’s Munchie Time the Healthy Way – with Easy Recipes and Ideas” right now right here and start helping children have better and healthier snacks.

Let’s stay healthy,

Lee Jackson
Child nutrition advocate, author
www.healthykidseatingtips.com

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Fall Foods Provide Nutritional Meals for Families

Cooler fall temperatures call for foods to warm you up. Here is a recipe that will make your kitchen smell wonderful, taste great, and

Vegetable Soup for a Crowd

Image by lynn.gardner via Flickr

ward off the chill of the season. You may want to add a fresh green salad and bread, muffins, or whole wheat crackers. You will have a quick and easy nutritional meal for your family.

I always enjoy recipes I can put together without having to run to the store for ingredients. This one will have you using what you have on hand and finding it easy for children and others to put together.

Colorful Fall Stew

2 medium onions, chopped
1/2 cup water
1 28-ounce can chopped tomatoes, with liquid
6 medium potatoes, unpeeled, cut into small cubes
1 large green pepper, seeded and diced
1 large red pepper, seeded and diced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon mixed Italian herbs
1/2 teaspoon salt, optional
1 cup green peas, fresh or frozen

In a large kettle over medium-high heat, add water and chopped onions. Cook until onions are softened. Children can help cut potatoes and peppers into small pieces. Add the vegetables and seasonings, except salt and green peas. Cover and cook for about 20-25 minutes, or until potatoes are tender. Taste to see if the stew needs salt or more seasonings. Or, if family members need to cut down on salt, you can eliminate it. At end of cooking period, add green peas and cook until just heated through.

This recipe retains the goodness of the vegetables and is prepared without any fat. Leftover soup can always be reheated easily for an almost instant nutritious meal.

To your health and that of your family,

Lee Jackson

Food and Family Living Advocate
http://www.imagesunlimitedpub.com

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