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Kids Cooking Camp Recipe Book


Fruit Parfait


Mixed Berry Parfait

2 to 3 Cups of Mixed Berries (Strawberries and Blueberries)

1 Quart Plain Yogurt


  1. Wash and dry the berries.
  2. Hull and Cut the Strawberries into pieces
  3. Spoon and layer of yogurt into 5 individual bowls.
  4. Add a layer of berries and sprinkle with granola.
  5. Repeat the layering until full, ending with a layer of granola.

French Onion Dip

French Onion Dip

1 Tablespoon extra virgin olive oil

2 Medium Onions, thinly sliced

2 Cloves of garlic, finely minced

1/2 Can Chicken Broth

Black Pepper

1 teaspoon ground thyme

2 teaspoon Worcestershire sauce

2 Cups Sour Cream

8 ounces Cream Cheese, softened

Pinch of salt

  1. Place a medium skillet over medium high heat and add the olive oil.
  2. Add the onion and garlic and cook 20 minutes.
  3. Add the chicken broth to deglaze the pan.
  4. Season the onion with pepper, thyme, and Worcestershire sauce.
  5. Remove from the heat and let cool.
  6. In a medium bowl, mix together the sour cream and cream cheese.
  7. Stir in the onion mixture until completely combine, add salt if necessary.


Homemade Tortilla Chips with Guacamole and Salsa Fresca

Tortilla Chips

1 (12 ounce) package corn tortillas

1 Tablespoon vegetable oil

3 Tablespoon lime

1 Teaspoon ground cumin

1 Teaspoon chili powder

1 Teaspoon salt

  1. Preheat oven to 350 degrees
  2. Cut each tortilla into 8 chip sized wedges and arrange in a single layer on a cookie sheet.
  3. Combine oil and lime juice.  Mix well and brush each tortilla wedge. Until slightly moist.
  4. Combine cumin and chili powder and salt in a small bowl and sprinkle on each chip.
  5. Bake for about 7 minutes.
  6. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.

Salsa Fresca

4 ripe tomatoes, chopped

¼ red onion, chopped

½ jalapeno, minced

8 cilantro sprigs, chopped

3 garlic cloves, minced

Juice of one lime

½ teaspoon salt

In a mixing bowl, combine all ingredients together.

  1. Toss thoroughly.
  2. Let stand for 15 minutes.



2 medium Hass avocados

1 lime

1 tomato, diced

1 T garlic powder


  1. Cut the avocados in half and remove the pit.
  2. Use a spoon to scoop out the avocado flesh.
  3. Place flesh in a bowl and mash coarsely with a fork.
  4. Add lime juice, tomato and salt to taste.



Pasta Salad

Salad Seasoning

1 ½ teaspoon sesame seeds

1 teaspoon paprika

¾ teaspoon salt

½ teaspoon poppy seeds

½ celery seeds

¼ teaspoon garlic powder

¼ teaspoon course ground black pepper

1 dash cayenne pepper

2 tablespoons Parmesan cheese

 1.  Combine all ingredients and mix well.


Italian Dressing

1 Cup vegetable oil

¼ cup fresh lemon juice, no seeds

¼ cup white vinegar

1 teaspoon salt

1 teaspoon granulated sugar

½ teaspoon dry mustard

½ teaspoon granulated onion

½ teaspoon paprika

½ teaspoon dried oregano

1/8 teaspoon ground thyme

2 cloves of garlic, crushed

  1. In a bowl, combine all ingredients and whisk well.


Pasta Salad

1 package of rotini pasta

1 onion, chopped

5 roma tomatoes, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 bunch of green onion, diced

½ cup grated Parmesan cheese

Italian Salad Dressing (See recipe above)

¼ cup Salad Seasoning Mix

  1. Cook Pasta as directed on the package.  Rinse under cold water; drain well.
  2. Place pasta in a large bowl with cut vegetables.
  3. Add dressing and seasoning.  Toss gently to coat.


  1. Carmelized Onion Tart


Caramelized Onion Tart

1 (16ounce) package of wontons

2 teaspoons olive oil

1 red onion, thinly sliced

1 yellow onion, thinly sliced

1/3 cup red wine vinegar

1/2 cup cream cheese, softened

1/3 cup grated Parmesan cheese

¼ teaspoon salt

  1. Preheat oven to 350 degrees.
  2. Spray a miniature muffin pan with cooking spray.
  3. Cut eggroll wrappers into 4 pieces.
  4. Insert eggroll wrappers into muffin pan so as to form small cups.  Bake for 5 minutes in the preheated oven.  Allow baked wrappers to cool.  Remove from pan.
  5. Insert eggroll wrappers into muffin pan so as to form small cups.  Bake for 5 minutes in the preheated oven.  Allow baked wrappers to cool.  Remove from pan.
  6. Heat oil in a skillet over medium high heat.  Add onions; sauté 5 minutes.  Reduce heat to medium.  Cook for 15 minutes; stir occasionally.  Add vinegar and cream cheese.
  7. Blend the onion mixture until all ingredients are mixed and well incorporated.
  8. Fill the cups with the onion mixture.
  9. Bake the filled eggroll wrappers 10-15 minutes, until the onion mixture is bubbly and slightly brown.  Watch closely so the wrappers don’t burn.


Cole Slaw

  1. Cole Slaw


Cole Slaw

1 head of cabbage, sliced thinly

3 grated carrots



1 Cup of Mayo

¼ cup of Cider Vinegar

1 Tablespoon Sugar

1 Tablespoon Poppy Seeds

Salt and Pepper to taste


  1. Thinly slice the cabbage and mix with the grated carrot.
  2. Mix dressing ingredients in a separate bowl.
  3. Combine dressing with cabbage and carrot until cabbage is lightly covered with the dressing.




1tablespoon salt

2 teaspoons paprika

½ teaspoon thyme

2 teaspoons black pepper

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons chili powder

1 teaspoon cayenne pepper

2 tablespoons oregano

½ Cup brown sugar

1 teaspoon dry mustard


  1. Mix all ingredients well.


BBQ Sauce

1 onion, chopped

1 tablespoon cooking oil, we prefer olive oil

2 cloves of garlic, minced

1 tablespoon BBQ Seasoning (see above)

1/4 Cup balsamic vinegar

3 tablespoons brown sugar,

1 tablespoon Worcestershire sauce

1/2 Cup chicken broth

1 Cup canned tomato sauce


  1. Heat the oil in the pan and add the onion.
  2. Cook for 2 minutes, then add the garlic.
  3. Cook for 3 more minutes, then add the remaining ingredients.
  4. Simmer for 20 minutes.

Chicken Skewers

8 skinless, boneless chicken breast tenders – cubed

BBQ Rub (See recipe above)

1 cup BBQ Sauce (See recipe above)

Skewers (soaked in water to prevent burning)


  1. Preheat grill for high heat.
  2. Lightly cover the chicken pieces with the BBQ Rub.
  3. Thread the chicken pieces onto skewers.
  4. Lightly oil the grill grate. Place skewers on the prepared grill, and brush with BBQ sauce. Cook, turning and brushing with BBQ sauce frequently, for 15 minutes, or until chicken juices run clear.


Vegetable Skewers

1 large yellow bell pepper, cut into 2 inch pieces

1 onion, cut into wedges

1 large red bell pepper, cut into 2 inch pieces

1 package cherry tomatoes

Skewers (soaked in water to prevent burning)


  1. Preheat grill for high heat.
  2. Thread the vegetable pieces onto skewers alternately.
  3. Lightly oil the grill grate. Place skewers on the prepared grill, and brush with BBQ sauce. Cook, turning, for 15 minutes.


Charred Corn Salad

2 ears of corn, husked

6 tablespoons olive oil, divided

1 cup thinly sliced red onion

2 large tomatoes, chopped

1/3 cup (or more) fresh lime juice

2 tablespoons chopped fresh thyme

Kosher salt, freshly ground pepper


  1. Heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes.
  2. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.
  3. Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well.
  4. Mix onion, remaining 5 tablespoons oil, tomatoes, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.


Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar

2 teaspoons dark brown sugar, optional*

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil


  1. Mix all ingredients well.



Skewered Strawberry S’mores

16 medium-sized strawberries

8 large marshmallows

8 slices French baguette

Olive oil, for brushing

One (4-ounce) bar dark chocolate, cut into 8 pieces


  1. Prepare a medium-hot fire on one side of your grill.
  2. Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
  3. Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
  4. At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill.
  5. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
  6. Serve the skewers with the grilled bread for a grown-up version of s’mores