Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

2 tablespoons sugar

36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

Instructions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Makes 3 dozen cookies

Tips & Tricks: 

Peanut Butter Blossoms can be made with any type of kisses or candies! Get your kids helping in the kitchen by allowing them to help decorate these yummy cookies with their favorite treats.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

1/4 cup Gold Medal® all-purpose flour

1/4 cup unsweetened baking cocoa

1/2 cup finely chopped almonds

1 teaspoon almond extract

60 Hershey’s® Kisses® Brand milk chocolates, unwrapped

3/4 cup powdered sugar

Instructions:

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes about 5 dozen cookies

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

With holiday cookies and festive feasts galore, ensure your family begins Christmas day on a healthful note with a well-balanced and tasty family breakfast. Make sure to try these quick, easy, and scrumptious breakfast ideas from our friends at Cooking Light, that the whole family will love! AND the best part is the casseroles can be made ahead and feed a crowd, so you won’t miss a blink of the Christmas morning festivities!  

Egg and Hash Brown Casserole

This dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.

Ingredients

8 center-cut bacon slices

1 1/2 cups chopped onion

8 ounces sliced shiitake mushroom caps

3 garlic cloves, minced

2 cups shredded hash brown potatoes

1/4 cup no-salt-added chicken stock

5 cups fresh baby spinach

2 tablespoons thinly sliced fresh basil

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 ounces reduced-fat Swiss cheese, finely chopped

Cooking spray

1/2 cup 1% low-fat milk

6 large eggs, lightly beaten

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.

2. Preheat oven to 350°.

3. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.

4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

David Bonom, Cooking Light
DECEMBER 2012

Sausage and Polenta Breakfast Casserole

Creamy and savory collide in a wonderful way—everyone gathered around your holiday breakfast table will love this one.

Ingredients

2 teaspoons olive oil

10 ounce diced chicken andouille sausage

2 cups sliced green onions

1 tablespoon chopped fresh thyme

4 garlic cloves, minced

4 1/2 cups fat-free milk

1 1/2 cups uncooked quick-cooking polenta

1/4 teaspoon salt

4 ounces cheddar cheese, shredded (about 1 cup)

1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)

2 teaspoons hot pepper sauce

4 large eggs, lightly beaten

Cooking spray

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.

2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.

3. Preheat oven to 425°.

4. Uncover dish. Bake at 425° for 25 minutes or just until set.

5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

David Bonom, Cooking Light
DECEMBER 2012

 Pineapple and Orange Salad with Toasted Coconut

Serve this all-purpose side with any of our casseroles. Assemble the night ­before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.

Ingredients

2 cups orange sections (about 4 oranges)

1/2 cup pomegranate arils

4 sliced peeled kiwifruit

1 (4-pound) pineapple, peeled and cut into 1-inch cubes

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1/8 teaspoon ground red pepper

1/2 cup flaked sweetened coconut, toasted and divided

Preparation

1. Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

2. Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.

David Bonom, Cooking Light
DECEMBER 2012

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Fall/Spring Class Schedule and Special Events

*Please note that all classes require advance registration.

Remaining Fall Classes

Manhattan Youth Downtown Community Center

120 Warren St., between Greenwich and West Street

Registration Phone #:  212-766-1104

http://www.thecreativekitchen.com/classes-and-events/

Fun Foods for Toddlers

“Fun Foods for Toddlers” is The Creative Kitchen’s class designed to bring age-appropriate recipes to toddlers and their families, with a special focus on themes, colors, numbers and shapes. Parents learn techniques for getting toddlers to help-out in the kitchen and incorporating new and wholesome foods into the family’s diet.

Monday Series 10:30-11:30am, October 1^st  – December 17^th, Ages 2 to 4, 12 classes

Thursday Series 11am – 12pm, October 4^th – December 20^th, Ages 2 ½ to 5, 12 classes 

Cost: $480 per series 

City Treehouse 

192A W 20^th Street, between 6^th and 7^th Avenues

Registration Phone #: 212-255-2050

http://www.thecreativekitchen.com/classes-and-events/

Fun with Food 

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Recipes feed the brain and the belly, focusing on themes such as numbers, colors and shapes. Adult participation required.

Ages 2 to 4 

Tuesdays, 10:30am-11:15am, September 11^th – December 18^th, 14 classes 

Series Price: $40/class; $560/session 

Everybody Eats Lunch

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Children will experience different flavors, textures and recipes as they cook their own lunches! Everyone eats their dish at the end! Adult participation required.

Ages 2.5 to 5 

Fridays, 12:00-12:45pm, September 14^th – December 21^st, 14 classes

Series Price: $40/class; $560/session

Upcoming Fall Special Events

J&R Jr. Chanukah Event

J&R Jrs. @ J&R Music and Computer World

23 Park Row, at Ann Street

The Creative Kitchen and Cricket Azima will host a hands-on cooking class for kids ages 2 and older (adult chaperone required) from 4:15 – 5pm.  Participants will make and eat Playtime Pasta – a taste of what’s to come in The Creative Kitchen’s cooking classes offered at J&R Jr.’s.  For more information or to register for these classes, visit www.thecreativekitchen.comor call 718-406-7506.

Ages: 2yrs and up 

Event Date/Time: Wednesday, December 12^th 4:15-5:00pm

Kids! Winter Wonderland 

Wholefood Bowery Market

95 East Houston St

The recipes may vary, but one thing remains the same—cultures from all over the planet celebrate the winter holidays with family and food! In this hands-on class, kids of all ages will learn how to make some fun and festive holiday favorites that celebrate Hanukkah, Christmas, and Kwanzaa, all in one afternoon.

On the Menu: Mashed-Potato Latkes with Applesauce and Sour Cream; Kwanzaa “Celebration Stew” with Chicken and Collard Greens; Gingerbread Cupcakes with Maple-Cinnamon Frosting; Peppermint Hot Chocolate with Organic Valley Milk.

Ages 2 to 5 (+1 caregiver), 12:00 pm – 1:00 pm (to register http://wfmkids2-5.eventbrite.com/)

Ages 6 to 9 (drop-off class), 2:00 pm – 3:00 pm (to register http://wfmkids6-9.eventbrite.com/)

Ages 10 to 13 (drop-off class), 4:00 pm – 5:30 pm (to register http://wfmkids10-13.eventbrite.com/)

 Event Date/Time: Sunday, December 16^th 12pm – 5:30pm 

City Treehouse Winter Event

192A W 20^th Street, between 6^th and 7^th Avenues

Registration Phone #: 212-255-2050

http://www.thecreativekitchen.com/classes-and-events/

Warm up with winter treats. In this hands-on class, kids will learn how to make fun and festive wintertime favorites while enjoying Peppermint Hot Chocolate with Organic Valley Milk!

Ages 2 to 6

Saturday, January 26^th, 11:00am – 12:00pm

 Upcoming Spring Classes

Karma Kids Yoga

104 West 14th Street, between 6th and 7th Avenues

Phone: 718-406-7506

http://www.thecreativekitchen.com/classes-and-events/

The Creative Kitchen Lunch Club at Karma Kids

The Creative Kitchen nourishes mind and body at Karma Kids! Children experience different flavors and textures of wholesome ingredients while getting hands-on to create balanced dishes that stimulate the senses. Incorporate good-for-you foods into your kid’s diet while focusing on themes such as numbers, colors, and shapes.  Everyone enjoys their delicious creation for lunch at the end of class.

Ages 2 to 5

Mondays, 1-2pm, January 7^th to March 11^th, 10 classes

Cost: $45/class; $400/session

J&R Jr.

23 Park Row, at Ann Street

Registration Phone #: 718-406-7506

http://www.thecreativekitchen.com/classes-and-events/

Lunch Club

Cricket Azima and The Creative Kitchen team create age-appropriate recipes that focus on kid-friendly themes, colors, numbers, and shapes. Toddlers have fun with their adult chaperone (required) cooking and eating and a delicious dish in each class. Bellies of all ages will leave happy and satisfied! Icing on the cake–kids have a blast making food related arts and crafts!

Ages K-2^nd Grade

Wednesdays, 11:30am – 12:15pm, January 9^th – March 13th, 10 classes

Cost: $45/class; $400/session (chaperone must attend)

After School Snack Club

Cricket Azima and The Creative Kitchen team create age-appropriate recipes that focus on kid-friendly themes, colors, numbers, and shapes. Children have fun cooking and eating and a delicious dish in each class. Bellies of all ages will leave happy and satisfied! Icing on the cake–kids have a blast making food related arts and crafts!

Ages Kindergarten to 2^nd Grade

Wednesdays, 3:45pm – 4:45pm, January 9^th – March 13th, 10 classes

Cost: $45/class; $400/session (drop-off optional)

After School Dinner Club

Cricket Azima and The Creative Kitchen team create age-appropriate recipes that focus on kid-friendly themes, colors, numbers, and shapes. Children have fun cooking and eating and a delicious dish in each class. Bellies of all ages will leave happy and satisfied! Icing on the cake–kids have a blast making food related arts and crafts!

Ages 3^rd Grade to 5^th Grade

Wednesdays, 5:00pm – 6:00pm, January 9^th – March 13th, 10 classes

Cost: $45/class; $400/session (drop-off optional)

Manhattan Youth Downtown Community Center

120 Warren St., between Greenwich and West Street

Registration Phone #:  212-766-1104

http://www.thecreativekitchen.com/classes-and-events/

City Treehouse 

192A W 20^th Street, between 6^th and 7^th Avenues

Registration Phone #: 212-255-2050

http://www.thecreativekitchen.com/classes-and-events/

Fun with Food 

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Recipes feed the brain and the belly, focusing on themes such as numbers, colors and shapes. Adult participation required.

Ages 2 to 4

Tuesdays, 10:30am-11:15am, January 8^th – April 9^th, 12 classes

Series Price: $40/class; $560/session

Everybody Eats Lunch

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Children will experience different flavors, textures and recipes as they cook their own lunches! Everyone eats their dish at the end! Adult participation required.

Ages 2.5 to 5

Fridays, 12:00-12:45pm, January 11^th – April 12^st, 12 classes

Series Price: $40/class; $560/session