June 6th, 2013
Getting in the kitchen with kids is always fun; they make the best little sous chefs! I started cooking early with my mom and grandma – peeling fuzzy peaches and kneading breads (into fun shapes and characters). My all-time favorite task: adding lots of sprinkles on the cookies! Letting kids help prepare meals is also a great way to get around picky-eating habits, and get them interested in fun, healthy food too!
Are you throwing a kids’ party? A variety of interactive nibbles is terrific to serve. Try my Garden Ranch ‘n’ Veggie Deviled Eggs. These eggs are easy to whip up with ranch dressing. Kids will love to help peel and fill the eggs and sprinkle on the colorful, crunchy carrot and celery garnish.
Growing up, I always loved a classic Shirley Temple. My sweet twist on this recipe makes for a perfect treat or dessert! My Shirley Temple Cupcakes incorporates lemon-lime soda and maraschino cherries folded into no-fuss white cake! The kids will love to frost and garnish these deliciously adorable treats!
So put an apron on the kids and cook up some fun together! –Kathy
Photo by Kathy Casey Food Studios®
Garden Ranch ’n’ Veggie Deviled Eggs
Whether its after-school snack time or a backyard birthday party, these tasty little eggs are easy to make with the kids. The veggie topping adds a fun crunch.
1 dozen hard-cooked eggs (recipe follows)
1/2 cup pre-made ranch dressing
1 Tbsp chopped fresh parsley
1 Tbsp minced red bell pepper
2 Tbsp minced celery
2 Tbsp minced carrot
2 Tbsp pre-made ranch dressing
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the ranch dressing and parsley, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix the bell pepper, celery, and carrot together. Top each egg half with 1/4 teaspoon of the ranch dressing and a sprinkle of the veggie mixture.
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from Kathy Casey’s D’Lish Deviled Eggs, Andrews McMeel Publishing
Photo by Kathy Casey Food Studios®
Shirley Temple Cupcakes
Makes 24 cupcakes
1 box (18.25 oz) super-moist white cake mix
1 1/4 cups lemon-lime soda*
1/3 cup vegetable oil
3 egg whites
1/4 cup chopped maraschino cherries (about 12 cherries)
1 container (12 oz) white frosting
Garnish: 36 maraschino cherries, halved
Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners and set aside.
Place the cake mix, soda, oil and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries.
Fill each lined cupcake cup 3/4 full with batter. Place pans in oven on a lower rack. Bake for about 15 – 20 minutes. Cool completely before frosting.
Frost each cupcake and decorate each cupcake with 3 cherry halves.
Cook’s Note: This recipe uses a 10–12 oz jar of maraschino cherries.
* Such as 7-UP, Sprite or Sierra Mist.
Recipe by Kathy Casey Food Studios®