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SHARED by:  Kitchen Little Cooking School

This flavorful recipe is a great way to incorporate veggies for those picky eaters. This recipe is a bit more involved than most recipes we post and we would suggest making a large batch, freezing them and pulling them out for those busy weeknight dinners when cooking seems impossible!

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SHARED by: Chef Koren, Chef and Educator of Kitchen Little Cooking School

Enjoy the last few weeks of summer with tasty homemade snow cones from Kitchen Little Cooking School.

WHAT YOU’LL NEED:

1 Cup of Watermelon Juice 1 Cup of Cherry Juice 1 Cup of Grape Juice 1 Cup of Ice Snow Cone Maker/Blender WHAT […]

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SHARED by: Koren Feinsten, Chef and Educator at Kitchen Little Cooking School

Here’s a healthier take on the traditional sugar cookie. This vegan recipe avoids the use of refined sugar and instead uses maple syrup and apple sauce to sweeten the dough. Food coloring is used to decorate the cookies, without the added sugar. You […]

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SHARED By: Kitchen Little Cooking School

Use the star shaped cookie cutter in both of these patriotic, kid-friendly recipes.

Magic Fruit Wands Adapted by Catherine McCord of Weelicious 

What You’ll Need:

1 Pint of Fresh, Organic Blueberries 1 Seedless Watermelon, Sliced into 1 inch thick pieces 8 Skewers Star-Shaped Cookie Cutter (one per child) What […]

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SHARED By: Kitchen Little Cooking School

Who doesn’t love breakfast in bed? Especially when it’s made using real, whole, healthy foods that don’t only taste good, but make you feel good, too. Now that’s love.

Blueberry and Beet Pancakes Ingredients:

1 1/2 Cups All Purpose Flour 3 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 […]

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