Hopefully you fully understand what that means.

But just in case you’re a little fuzzy about the true meaning, it is a day set apart to honor our nation’s armed service personnel who were killed during a war or battle.

Some really good ways to spend this day are to:

• put flowers on graves of fallen soldiers
• attend a parade or host a neighborhood parade
• have a BBQ cookout
• fly the American flag
• pray for our current soldiers

Here’s a Super Easy BBQ Rib recipe if you decide to have a BBQ cookout.

First up, wash your hands.  Then put a baking pan filled halfway with water on the lowest oven rack.  You can always put the pan in the oven and then pour the water, making it easier.  Preheat the oven to 275 degrees.

Make a spice rub with brown sugar, cayenne pepper, salt and pepper.

With super clean hands, rub the spice mixture all over both sides of the rack of ribs.

It should look something like this.  Now it’s time to put it in the oven…for 2 hours!  Slow and low is the name of the game.  Clean up your mess, put the timer on for 1 hour and 45 minutes and then go outside to play.

I played with this little bundle of sweetness while my BBQ ribs were cooking.  Don’t you just want to squeeze her cheeks!

When the timer goes off, carefully take the ribs out and pour on your favorite BBQ sauce.

Then baste (which is kind of like spreading) the sauce over both sides.  Put the ribs back in the oven for another 20-30 minutes.

Have an adult cut the rack of ribs into individual pieces, ring the dinner bell and enjoy while you think about our soldiers and freedom.  Be grateful for freedom.

Happy Memorial Day!

Puppy Chow is Chex cereal with a chocolatey taste and powdered sugar coated on top. One time my friends and I were playing a game called “Chopped” (like the show on Food Network), where 3 people are given crazy ingredients, and you are supposed to make a dish out of them.  We were asked to make a dessert, but one of the ingredients was potato chips.

I sat in the kitchen for about 1 minute trying to think of what to do with the chips. Suddenly, I thought of Puppy Chow!

I melted the butter, peanut butter, chocolate and vanilla together to make the chocolate layer.  Then I put the chips (which substituted for the Chex cereal) in the chocolate mixture.  Finally, I poured the powdered sugar on top.

It turned out really good!  I was so happy and relieved.  But I have to recommend using the Chex cereal instead of chips.  It is definitely a little healthier!

Hope you enjoy.

Dessert

Bryn's Puppy Chow

Ingredients

Print Recipe

• 9 cups Chex cereal
• 1 cup Semisweet Chocolate Chips
• 1/2 cup Peanut Butter

• 1/4 cup Butter
• 1 teaspoon Vanilla
• 1 1/2 cups Powdered Sugar

Directions

• Melt together chocolate, peanut butter and butter. Then stir in vanilla
• Pour this mixture over Chex Mix in a large bowl and stir until covered.
• Combine powdered sugar and Chex Mix mixture in a large plastic bag and shake until covered.
• Pour out onto waxed paper until dried out a little bit. Enjoy!

Servings: 9 cups

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Total Time: 15 Minutes

We’re reading “Love That Dog” by Sharon Creech which is a story about a boy and his dog. And brownies.  We’ll get to that part in a minute.

I love dogs and stories about dogs.  But especially this story.  Jack has an assignment to write a poem.  He says boys don’t write poems. Girls do.

Eventually, he tries and tries and tries, and ends up writing about his yellow dog, Sky.

Like birds love to fly, he loves that dog, that yellow dog Sky.

One day, Jack’s teacher makes brownies to cheer everyone up.  When I used to read this book with my students, I always made brownies and  brought them to class the last day of the book…to cheer everyone up.

I thought it would be fun for you to read the book and then meet me back here for a little book talk and brownie eating.

If you want to join us, read the book, and then meet us back here on www.cooklearngrow.com on Sunday, June 3rd at 7pm for our “Love That Dog” Brownies & Book Talk.

Be sure to make these brownies early Sunday so you can enjoy a treat while we meet!

Here’s how to make the brownies; they were inspired by Emeril Lagasse:

 Melt butter and unsweetened chocolate.

Preheat oven to 350 degrees.

Spray a 9×13 baking pan with nonstick cooking spray.

Stir it until it’s smooth and then add some sugar to it.

Whisk that together.

 Add 1/3 of the flour,

and then one of the eggs.

Mix it till smooth and repeat 2 more times…flour, egg, then mix it up.

Add chopped nuts and a little vanilla.

Mix it really good…doesn’t that look like a super good brownie batter?

Spread it into a baking pan.

Bake for about 25-30 minutes in a 350 degree oven.

While your brownies are baking,

heat up the heavy cream and pour over the chocolate chips.

Let it set for 3-5 minutes,

then whisk it until smooth and creamy.

Check the brownies.

Once they are out of the oven,

use the handle of a wooden spoon and poke several holes in the brownies.

(here comes my favorite part)

Spread the creamy chocolate over the brownies.

Think about Sky.

Put on a smile and cheer up!

You did this for Sky

Happy Cooking!

Dessert

Pokey Brownies Inspired by Emeril Lagasse

Ingredients

Print Recipe

• 3, 1-ounce squares unsweetened baking chocolate
• 1 1/2 sticks butter
• 1 1/2 cups sugar
• 3 large eggs

• 1 1/2 teaspoon vanilla
• 1 cup nuts, chopped
• 1/2 cup heavy whipping cream
• 1 1/3 cup semisweet chocolate chips

Directions

• Preheat oven to 350 degrees. Melt butter and unsweetened chocolate squares, stirring till smooth. Add sugar and mix well.
• Add 1/3 of the flour and 1 egg at a time, stirring well after each addition. Repeat until all flour and eggs have been mixed in.
• Add nuts and vanilla and mix well. Pour into prepared baking pan and bake for 25-30 minutes at 350 degrees.
• Heat heavy whipping cream just to a boil. Pour over chocolate chips and let set for 3-5 minutes. Whisk till smooth and creamy.
• Poke holes in the warm brownies and pour creamy chocolate over them. Let cool and cut into squares. If you've read the book, Love That Dog, think about Sky and smile. Happy Cooking! :)

Servings: 12-14 servings

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

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