Iced Pudding Sandwiches

Peanut butter is a semi-solid and can therefor...

 

Ingredients:

1-1/2 c. cold milk
1/2 c. smooth peanut butter
1 small pkg. instant pudding
24 graham crackers

Method:

Add milk a little at a time to peanut butter. Mix until smooth. Add ins

tant pudding. Beat with hand beater until well blended. let stand until think, about 5 minutes. Use a butter knife to spread fulling on 12 graham crackers. Cover each with another top. Freeze about 3 hours until firm.

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USDA Summer Food Service

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Many children receive free and reduced-price breakfast and lunch through the School Breakfast and National School Lunch Programs. The vacation months can be very challenging for families. Consider sponsoring, hosting or volunteering through a local organization that offers meals during the summer. Learn how at the USDA website here. To locate a meal site in your area, call the toll-free National Hunger Hotline at 1-866-3-HUNGRY or 1-877-8-HAMBRE.

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Seeds of Change Organic Seed Packets Giveaway

Labeling for products that meet the USDA-NOP s...

Teach your kids where food comes from – start a garden!

Are you a teacher? Here’s a giveaway just for you ~

Seeds of Change is awarding schools (grades K-8) nationwide with 25 million Seeds of Change® 100% certified organic seeds to support and encourage “sowing and growing” organic school gardens. Learn about this special program, Sowing Millions, Growing Minds by visiting their website here. Request your seeds today!

 

 

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Cooking Outdoors with Your Kids



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Grilling tips

Never leave a child alone with a hot grill. This is the cardinal rule of grilling alongside your children. A grill is like a combination of a hot stove and a campfire. Real tragedy can occur in a matter of seconds. Even if you can see your children from inside your home and the grill is on, stay outside with the children.

Model safe grilling behavior. Kids are sponges, learning about the world around them by absorbing what they observe. If you’re reaching onto a hot grill without using proper tools, or applying aerosol pan spray to a hot grill, kids see this and think these kind of actions are safe.

Create a list of tasks children can help with—putting items into foil packages, making skewers, making side dishes. This way, you avoid having the kids get bored and take your attention away from grilling safely.

Make sure your grill is hot before you start grilling. This is the equivalent of pre-heating your oven. While the grill is heating, take the kids with you as you gather your grilling supplies.Use the proper tools. Grilling tools aren’t simply more rustic-looking versions of indoor tools. They have longer handles, so that you can reach food at the far end of the grill without placing your arms over the grill itself. Grilling tools are also a bit thicker so they can safely pick up larger, heavier pieces of food. Invest in a good set of grill tools so that you can grill safely.

Gather everything you need and bring it out to the grill before you put the food on. This way, you don’t have to leave the hot grill unattended while you go inside to grab food or equipment.

Here are some essentials to have before you start cooking:Tools—brushes, tongs, grill cleaning supplies, basters, extra foil.Food—make a menu of what you’ll be serving and list all the ingredients you need for grilling. Are you grilling chicken and putting barbeque sauce on to finish? Bring out the chicken and the barbeque sauce. Clean and prep any items inside—cut veggies you’re grilling, remove meat from packaging and pat it dry. A cooler with ice if you’re cooking more food than can fit on the grill at once. This keeps food safe.

Hand sanitizer and wipes for keeping hands clean at the grill. This way, you don’t have to dash in to wash your hands. It also helps to have a few sets of grilling tongs—some for raw foods going onto the grill and some for cooked foods coming off the grill.

Clean platters and containers for food once it’s been cooked. Don’t use the plate you used for raw ingredients for the cooked ingredients. A roll of foil to make a tent for hot foods coming off the grill.A timer—this can either be a kitchen timer, or on your phone or watch. You’ll want to know how long to cook foods, and to time them. This way, you don’t have to step back into your kitchen to see how long food has been grilling.

Dirty dish bus pan. When you have dishes that have had raw meat or fish on them, they are not suitable for cooked foods. Put them in a large container for transporting into the house once you’re done cooking.

Thermometer—so you can measure the internal heat of meats and ensure they’re completely cooked. Go to 140 for poultry, 155 for sausage and anywhere between 125-155 for red meats.

Sunscreen and bug spray. It’s easy to concentrate on what you need for cooking, but you’ll also want to plan for being outdoors.

Diversions for when children don’t want to continue to help any longer. Bring out toys and -games that can be used right by the grill, so the kids can be occupied when you are cooking.

Wash your hands and have the kids wash their hands before handling food. Use hot, soapy water and wash for about 20 seconds. What’s 20 seconds? It’s about as long as it takes to sing the alphabet. Turn hand-washing into a fun game by singing while you scrub.

Start with a clean grill. Once the grill is hot, use a wire brush to scrape any bits of food from the grate. These are what leave flecks on your food, but can also harbor bacteria.

Oil your hot grill. Take an old kitchen towel and roll it tightly. Dip it into vegetable oil and hold it with long tongs. Wipe the towel across the hot grill to oil the surface. NEVER USE PAN SPRAY!

Keep hot foods hot, and cold foods cold. Food held in the “temperature danger zone” – between 41 degrees F and 135 degrees F – are at a higher risk for foodborne illness. Keep a cooler part of your grill as a “warming tray” and tent hot food with foil. Keep cold food on ice in a cooler.

Kid-Friendly Recipes Continue reading

Family Safety: Sexual Predators, Date Rape, Workplace Security

My guest is an expert in self-defense and teaching personal safety to adults and children. James Lilley currently holds the rank of 8th Degree Black Belt in Shorin Ryu Karate, and was the first American promoted to the rank of Black Belt by Sensei Takeshi Miyagi. Certified defensive tactics and physical education instructor through the Maryland Police Training and Corrections Commission. Have established and taught defensive tactics programs for various police agencies, including the Howard County, Maryland Police Department, Maryland Police Corps, Howard County General Hospital Security Officers, and other Maryland agencies. Published programs through the International Association of Chief’s of Police on Fitness and Handgun Retention. 2008 Police-Writers.com Author of the Year * Novel, The Eyes of the Hunter, adopted as required reading by Johns Hopkins University in the Master of Science Degree in Intelligence Analysis Program.

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Color of Comics, Kids Comic Con Founder, Alex Simmons

Kid’s Comic Con website

Over the past 20 years Alex Simmons has written (and in some cases also created) a number of juvenile mysteries under a variety of pseudonyms for many well-known publishers. He has also penned two educational documentaries and several stage plays. One of his plays, Sherlock Holmes & the Hands of Othello, received critical praise and was published in Black Thunder: An Anthology of Contemporary African American Drama, published by Signet/Mentor Books. Simmons has written three movie novelizations for Disney and three biographies for Steck-Vaughn, including one on Denzel Washington. As a voiceover talent, Simmons can be heard on a wide range of projects from O’Henry Bars, to podcasting financial information for DeLoitte and Touche. Simmons has traveled the country as a guest speaker and teaching artist. He has developed and conducted creative writing workshops (prose, comics, journalism, and playwriting), as well as consulted on a number of creative arts programs and curricula for children. Currently, Simmons is the founder of the annual Kids Comic Con, founder and curator of the Color of Comics Exhibition, and serving on the board of the New York State Alliance for Arts and Education. He is affiliated with the Museum of Comic & Cartoon Art, and is also a member of the New York Writer’s Workshop.

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Fun & Healthy Halloween Treats w/Chef Jill Houk & Best Vegan Baking Recipes

Halloween treats that you won’t be frightened to feed to your kids! Chef Jill Houk of Centered Chef Food Studios will share fun recipes you and your family make together. www.centeredchef.com

Bonus: Cookbook author, Kris Holechek will be here to discuss The 100 Best Vegan Baking Recipes cookbook. www.nomnomnomblog.com

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Surviving Halloween—Tips and Recipes

Tips
It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.

Halloween Trick or Treating
Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits.
Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example.
Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.

After Halloween
Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving.
Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes.
Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days.
Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games.
Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy.
Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.

Recipes >>

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Baking Kids Love w/Cindy Mushet

Cindy Mushet has been a professional pastry chef and baking teacher for over twenty years. Her recipes have appeared in publications across the country, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, and the New York Times. Inspired by her daughter, Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She lives in Los Angeles. We will be discussing recipes from her new cookbook, Baking Kids Love that she wrote along with Sur La Table. The cookbook is full of kid-inspired recipes such as PB& J Muffins, Brownie S’mores Bars, and Gotchya Focaccia that will fill tummies and warm hearts, while providing a fun and tasty way for families to reconnect in the kitchen.

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Eat, Learn, Live – Safe Food Environments for Children with Allergies

SAFE FOODS

Image via Wikipedia

Kathleen Silverman
Founder of ELL Foundation
(Eat, Learn, Live)

joins me to discuss education and pending legislation regarding establishing safe food environments for children at home, school, daycare, camp, etc.

ELL supports the rights of every child to eat safe foods, to learn in safe environments and to live safer with food allergies and anaphylaxis!

ELL Founder, Kathleen Silverman joins me on the The Recipe Box Show to discuss their exciting inititatives working with the FDA, establishing a network of certified consultants and registered dieticians across the nation. ELL disseminates mislabeling information to assist consumers in making safer purchase decisions when dealing with food allergies and other special dietary restrictions.

The Protect Allergic Children (PAC) Program of training services for food allergy safety to registered dieticians, schools, caregivers, daycare centers, camps, parents, etc. Kathleen is also the author of Party at the Safe House which includes allergy-free recipes and menus for themed events and parties.

http://ellfoundation.org


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Anthony Sicignano, Executive Chef, The Breakers Palm Beach

Delta Airlines’ magazine ranked The Breakers as one of the top 10 family-friendly resorts in the US.

“We know our customers are extremely knowledgeable, educated and sophisticated,” says Sicignano, “and that requires us to do nothing less than the exceptional.” 

Going back to the days of his grandparents, Sicignano possesses an extraordinary heritage and a cadre of fond family memories, in which food always played a big part.  “When I was growing up, everyone got excited about the way food tasted,” he recalls.  “Even before I got started in our family-run restaurants, meals were always a big part of our lives – as were the ingredients that traveled from garden to market to table.  We would spend the whole day grilling, eating, drinking and conversing, with the men of our family doing the cooking, while playing cards and telling jokes.” 

Chef Sicignano earned his stripes with an Associates Degree in Culinary Arts from the renowned Culinary Institute of America.  He has been involved with that school’s mentorship program as well as being honored by Johnson and Wales University as a “Distinguished Visiting Chef.”  Since the young age of 14, he has been working in his family-owned restaurants.  With a culinary career that spans more than 20 years, Chef Sicignano has held various positions, including the banquet chef at the famed Waldorf Astoria Hotel in New York City and restaurant chef positions in East Hampton and Long Island, New York. 

His affiliations and honors are vast and include:  Member of ACF, Penn State University Continuing Education Program, Hilton Supervisory Development program, Dale Carnegie “High Impact Presentation,” Johnson and Wales University “Distinguished Visiting Chef,” Culinary Institute of America mentorship program, Head of The Breakers culinary externship program, The Breakers Manager of the Quarter recognition. Participated in the following various culinary events:  “Taste of the Nation” Palm Beach and Miami, The International Wine and Food Society of Boca Raton, Florida, Chaine des Rotisseurs, Palm Beach and West Palm Beach Chapters.

Recipes>>

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