He tell us this is his favorite cake recipe and it comes out great every time!

Jude enjoys making this with his mom.

The printable recipe is below

Thanks for sharing, Jude!

Dessert

Jude's Popcorn Cake

Ingredients

Print Recipe

• 1 stick plus 1 Tablespoon butter
• 32 marshmallows
• 3/4 cup popped popcorn

• 3/4 cup jelly diamonds
• 1/2 cup peanuts
• 3/4 cup Smarties

Directions

• Grease a tube cake or bundt cake pan with butter or nonstick cooking spray. Melt the butter and marshmallows in heavy saucepan over low heat. Stir often
• Put popcorn in a large bowl and pour marshmallow mixture over top. Stir well to combine.
• Add the candy and nuts and mix together.
• Pack mixture into greased cake pan. Let set till cooled.
• Turn out onto a plate to serve. Cut into wedges.

Servings: 8-10 servings

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Last week, while I was making chicken nuggets with the usual bread crumbs for the coating, I was munching on the last bit of tortilla chips when I got annoyed because only crumbs were left.  Then it hit me: use them on the Chicken Nuggets!  So I did. And I liked it.  Actually, I loved it!  So good….crunchy, tortilla-chippy, and yummy!

 A fun and easy kid-friendly classic with a tongue twist: Crunchy Chipper Chicken Nuggets
(say that really fast five times in a row)

Give them a try; you’ll be Chipper about it! (sorry, I couldn’t help it)

Put chips into a ziploc baggie and pound till they are crumbs; set aside

Preheat oven to 350 degrees

Set up 3 separate bowls:
1. flour (add salt and pepper to the flour)
2. egg, (whisked)
3. chip crumbs

Line a baking sheet with parchment paper or spray with nonstick cooking spray.

Cut chicken into nugget size pieces (about 2-3 inches)

Season with a little salt and pepper

First, dredge chicken pieces in the flour,

then into the egg,

then into the chip crumbs.

Place onto the baking sheet.

Repeat the process until all chicken is chipper…I mean, coated.

Bake at 350 for 10-12 minutes.

And this is what you get; Crunchy Chipper Chicken Nuggets

These are so easy and tasty, you’ll be making them again…trust me.

Kendra Ivey O’Dowd!

Thank you to all who played!  Stay tuned for more giveaways.

Kendra, please contact me at cooklearngrow@gmail.com to claim your prize.

Last Summer, we went “Around the World” at Summer Cooking Camp,

 we practiced our knife skills,

 we made pizza,

even with a booboo…

we cracked eggs,

we measured,

we played spoon and nose games,

we laughed,

we zested,

we measured some more,

and more…practice makes perfect,

we made breakfast maco tacos,

we laughed some more…we laughed a lot,

we made caprese skewers,

and friends,

we cracked more eggs…lots and lots of eggs,

we shucked corn,

and ate corn,

we admired new earrings,

and played gallon man games,

we whisked,

we rolled dough,

and rolled,

rolling, rolling, rolling,

ta-dah! – fruit galette

we listened to a special guest registered dietician-thanks for coming, Ms. Tiffany!

we made chicken yakitori,

and even eiffel towers!

we thanked God every second of every minute for Ms. Becky

in the end,

moms were happy,

and we were happy.

This summer, we’re visiting American Farmer’s Markets!

Hope to see you there!

Happy Cooking!

“One of my favorite books when I was little was The Little Red Hen.  My granny is from England, and when she visits we bake fresh bread.  I love getting flour on my hands and kneading the dough…all by myself!”

Thanks, sweet Caris!  Keep on Cooking!

Love her back with Lavender Strawberry Shortcake.

There are 3 parts to this classic and lovely treat:

Strawberries
Shortcake
Lavender Whipped Cream

Start the cream, then work on the strawberries, next make the shortbread. Then, whip the cream and put it all together.  Mom is so worth this!

Bring some heavy cream just to a boil.  Add some lavender buds, remove from heat, put a lid on it and let it sit for about 15 minutes.

Slice up some strawberries and place them in a bowl.  Sprinkle sugar and set it aside while you make the shortbread.

 Mix all the dry ingredients together: flour, sugar, baking powder, and salt

Cut a stick of cold butter into small pieces and add to the dry ingredients.

Use your hands to mix the butter into the dry ingredients.  Get all the butter pieces smooshed into the flour; this is called “cutting in the butter”

It should look like bread crumbs when you are done.  Make sure there are no big pieces of butter left.

Add 2 eggs and mix together.

Knead the dough, 5 or 6 times on a lightly floured surface…just till it all comes together.

Spray a cake pan (I always use a round 8-inch pan) with nonstick cooking spray and then press dough into pan.  Bake for about 20 minutes at 350.

Pour the lavender cream through a strainer into a clean bowl or liquid measuring cup. Then chill it.

I put mine in a container of ice water…this works faster than putting it into the fridge.

Check the shortbread and clean up any spills that may be hanging around. Take your shortbread out and let it cool.

Pour the chilled lavender cream into a mixing bowl, add some powdered sugar and whisk away.

Whip it good!  Like this.

 Find a pretty bowl or your mom’s favorite dish and get ready to put it together.

Crumble some of the shortbread into the bottom of the dish.  Then drizzle some of the strawberry juice all over it.

Add strawberries and some lavender whipped cream.  You can stop there or repeat the layers and end up with this:

You could also make a smaller version…

Use a cookie cutter or a small glass and cut out a circle.  Then place it in a small dish.

Drizzle some of the strawberry juice and add with strawberries.

Top with lavender whipped cream and a slice of strawberry.

Add a few lavender buds and there you have it: Lavender Strawberry Shortcake!

You may just end up being the favorite child of the day.

Happy Mother’s Day to all Mothers.  May you be blessed with an abundance of good things, including a kid who cooks!

Happy Cooking!

Dessert

Lavender Strawberry Shortcake

Ingredients

Print Recipe

• 1 cup heavy whipping cream
• 1 Tablespoon lavender buds
• 1/4 cup powdered sugar
• 1 quart fresh strawberries
• 1/2 cup sugar
• 2 cups all-purpose flour

• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick cold butter, cut into cubes
• 2 large eggs

Directions

• Bring cream just to a boil, add lavender and remove from heat. Cover with a lid and let steep for 15-20 minutes. Strain and chill. Preheat oven to 350 degrees.
• Slice strawberries and sprinkle with 1/2 cup sugar. Set aside.
• Mix flour, sugar, baking powder and salt. Add butter and mix with hands until it looks like bread crumbs and no butter pieces are visible.
• Add eggs and mix well. Knead dough 5-6 times on a lightly floured surface. Press into a 8-inch round cake pan and bake 20-25 minutes until lightly golden brown. Remove and let cool.
• In a chilled mixing bowl, whisk chilled lavender cream until thick and firm.
• Assemble as desired.

Servings: 6-8 servings

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Are you the kid who watches hours and hours of Food Network and dreams of having your own cooking show?

Do you love your mother?

If that describes you, then this post is for you!

Mother’s Day is coming this Sunday and there’s absolutely no better reason to cook something for her.  It’s her day to relax and be treated like a queen because she is very special.  No one loves you more than your mama (and dad)!

Besides your mom’s love for you, there is no greater love than pasta and chicken.  Cook this for your mom and get ready for lots of hugs and kisses.
She will be so proud of you!

Read all the way through, then get ready, get set, go!

There are 3 main parts to this:  Chicken, pasta and a sauce.

Bring a pot of water to a boil and preheat the oven to 350 degrees.
Then get ready to cook the chicken.

Place chicken breasts in a gallon ziploc baggie and pound with something heavy.  I used a rolling pin.  A skillet works too.  Whatever you’ve got handy.

Place the chicken on a baking sheet and go wash your hands.  Be sure and do this or the Germ Police will come write you a ticket!  Trust me.

Drizzle a little canola oil on each piece of chicken.  Use tongs to turn the chicken over.

Sprinkle salt and pepper on, then flip the chicken over with the tongs and season the other side.

Place baking sheet in the hot oven and cook chicken for 12-15 minutes.  You’ll know it is done when you press the in the middle with your finger and the chicken isn’t squishy. Be careful not to burn yourself!

While the chicken is in the oven, pour some Penne pasta into your boiling water.
Set a timer for 9 minutes.  Then get a strainer or colander out and put it in the sink.

Now that your chicken is in the oven and your pasta is cooking, it’s time to make the sauce.

Melt a stick of butter in a hot skillet.

Add some chicken stock to the melted butter and cook on medium-high until it has reduced (which means it has less liquid).  Usually takes about 7-8 minutes

Go stir your pasta.

Clean up any spills thay may or may not have happened

This is reduced.
You can see where the line was on the sides of the pan at the beginning.

Your pasta should be almost done.  Get ready to drain in the colander.
BE CAREFUL…you’re dealing with super hot water!

Good job!
Turn the burner off.

Stack some fresh basil leaves and then cut into little strips; set this aside

Check on your chicken.

Take it out and let it rest while you finish the sauce.  Turn the oven off.

Turn the heat to medium low and add a little heavy cream to the chicken stock and butter and whisk it till all combined.

Whisk, whisk, whisk…

Add a little salt and parmesan cheese, please.  Whisk again.
You’re doing good.  Keep going.
Mom is going to be so stinkin happy!

Taste your sauce and see if it needs anything.  More salt?  More cheese?

Remove skillet from the heat and turn burner off.

Now, slice the chicken into strips.

Then into cubes.  How many sides does a cube have?  Didn’t know math was in cooking, huh?  Tomorrow, tell your math teacher you cooked cubes for dinner.  :)

Get out a large, clean skillet or pot.

Drizzle a little olive oil into the clean pot and add the cooked pasta.
Turn the heat to medium.

Add your scrump-dilly-licious sauce.

Then your cubes (aka…chicken)

And finally, the basil strips.  It’s okay if they turned a little brown.
That happens sometimes.  It’s all good.  Trust me.

Remove from heat, turn the burner off, stir it together really good and get ready.

Ready to make your mom the happiest girl in the world.
Especially after you clean up the kitchen.  :)

I hope you try this for your mom.

Give her hug when you hand her the bowl.  She loves you more than you love her.

Trust me.

Happy Cooking

Entree

Chicken and Parmesan Pasta

Ingredients

Print Recipe

• 1 box penne pasta
• 2-3 chicken breast, skinless & boneless
• salt & pepper
• 3-4 Tablespoons parmesan cheese

• 1 stick butter
• 1/2 cup chicken stock
• 1/4 cup heavy whipping cream
• 7-8 fresh basil leaves

Directions

• Preheat oven to 350. Bring a large pot of water to a boil.
• Place chicken into a ziploc baggie and pound until a little thinner. Place onto a baking sheet and season with olive or canola oil and salt & pepper. Bake in preheated oven for 12-15 minutes. Let chicken rest 5 minutes before slicing.
• Add pasta to boiling water and cook for 9-10 minutes. Drain and set aside.
• Melt butter in a skillet. Add chicken stock and cook on medium-high until reduced; usually about 7-8 minutes.
• Add cream, a tiny dash of salt and parmesan cheese. Whisk until well combined.
• Slice chicken into cubes; set aside. Cut fresh basil leaves into strips; set aside.
• In a clean pot, add a drizzle of canola or olive oil. Add cooked pasta, sauce, chicken and basil. Stir well until all combined.
• Serve to someone you love. Congratulations; you are a Cooking Rockstar!

Servings: 4-6 servings

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

My favorite idioms are food idioms.
These are a few of my favorites:

As easy as pie (super easy)
Are you chicken? (scared)
Spill the beans (tell the truth)

Make sure your hands are clean as a whistle (very clean)

Lightly tap an egg on the edge of a bowl until you have a crack

Working over the bowl, put both thumbs in the crack and push in.

Push in and pull shell apart.

Keep pulling apart, letting the egg fall into the bowl.

If you want to separate an egg, then use the shell to hold the yellow yolk while the clear part (albumen – which is protein and makes you smarter and stronger) falls into the bowl.

Keep pouring the yolk back in forth into the 2 shell halves until all of the clear albumen is in the bowl.  You now have a separated egg; Congratulations!

For these scrambled eggs, I used the whole egg, yolk and all.
Now, whisk ‘em all around

You can add a splash of milk or cream for creamy eggs – yum!

Add salt and pepper and whisk some more.
Whisk until eggs are kind of frothy with little bubbles.

Now you can add cheese if you’re that kind of person.  I am that kind of person.

 Heat a nonstick skillet on medium heat for 1-2 minutes and spray with nonstick cooking spray.
Then pour the cheesey egg mixture into the pan.

 Let the egg cook for a few seconds until the edges begin to turn white.

Use a silcone spatula (my favorite kitchen tool) to kind of stir the egg around.
You can see more parts of the egg are turning white.  This happened about 1 minute after putting it in the skillet.

Keep stirring, pushing and pulling the egg around, especially around the edges if you see it turning white.

Looking at the skillet, think of the numbers 12, 3, 6, and 9 on a clock.

Pull the egg towards the center from those “number positions”

Push and pull the eggs toward the center; this will make a fluffier scrambled egg.

Your egg is almost done; this picture was less than 5 minutes from the beginning.

A good scrambled egg should have a little shine to it.  That means it will be creamy.
If it’s dull, it will be a tad dry. Dry eggs are no fun.

Scrambled eggs are my favorite fast food!  Easy, fast and so tasty!

Before we dismiss, do you know the answer to this:
“How do you drop an egg for ten feet without breaking it?”

If you said, “drop it for eleven feet, it won’t break for the first ten!” then you’re eggxactly right!

Have a great day!

Hello, my name is Brooke, and I’m going to tell you about fried okra.  I have a little garden in my back yard, and one thing we grow is okra.  Every Sunday, my 90-year old great grandaddy cooks fried okra for my family.

It’s really good.  Here’s how you can make it:

Fried Okra:

1. Cut okra into little disks (ask mom or dad for help)
2. Soak the okra in buttermilk.
3. In a plastic baggie, mix equal parts of flour and cornmeal.
4. Add Zatarain’s Creole Seasoning to your taste.
5. Put okra in the baggie and shake to coat.
6. Deep fry the battered okra in oil on the stove (ask mom or dad to help)

Last Fall we made these scrumptious truffles in class.
This Spring, make them as a really nice gift for Teacher Appreciation Week.

It’s a hands-on, chocolatey fun project the kids can make; A Friday Night Family Fun project!

Teachers love chocolate, trust me on this.

Start with chocolate chips (we used semi-sweet but you can use milk, dark or whatever you like)

1 1/3 cups

heavy whipping cream comes next…

1/3 cup of this wonderful gift to the food world.

pour it into a small saucepan and turn the heat to medium-high

heat it until it just begins to have small bubbles; just to a boil

remove pot from the heat, turn the burner off and then add the chocolate chips

let the chocolate sit in the hot cream for about 3-4 minutes

then whisk the chocolate and cream together

keep whisking

whisk until smooth

then pour into a shallow dish

stick it in the refrigerator for at least an hour or until it is firm

the picture below is right before I put it in the fridge

here it is about an hour later

using a teaspoon, scoop out some of the chocolate (it will be firm, so dig in)

form the scooped chocolate into a roundish shape; it doesn’t have to be perfectly round!

using your palms (not your fingers), roll into roundish shapes

keep shaping and rolling…this is the fun part!

now it’s time to dust them with powdered sugar

put them all on a handy dandy plate and serve them on Family Fun Night!

or you could put them in a small fancy schmancy box,

tie a ribbon on it,

and give it to your favorite teacher.

 This will definitely make them happy and let them know you love and appreciate them!

Food is meant to be shared…spread the love and chocolate!

Happy Cooking,