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Five on Friday: What to Cook Dad This Weekend

Five on Friday: What to Cook Dad This Weekend

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All Dads like food—it’s a fact. So what better way to show your Pops you care, than by making him something delicious? Here are 5 delicious options for 5 different kids of fathers:

1. For the Beer-and-Barbecue Dad

Eating healthy should still be delicious.

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Beer-Can Chicken with Cola Barbecue SauceThis recipe yields tender chicken that will feed the whole family. Your dad will appreciate this all-American dish and the idea of letting beer gently marinate the chicken throughout its grilling process.

2. For a Dad who Can Handle Heat

Grilled Pepper PoppersGet the party started on Father’s Day with these grilled, stuffed peppers. They make a great appetizer or side dish to a burger or grilled chicken.

3. For a Dad Who Loves His Steak

For the meat-loving dads, don’t skimp; cook this juicy steak dish. Pair with a side of potato wedges for a complete dinner.

4. For the Health-Nut Dad

Grilled Salmon and Brown Butter Couscous Packed with flavor and heart-healthy fats, salmon can handle the grill, whereas flaky fish like cod, sole, and tilapia tend to fall to pieces. So delight dad with this delicious and healthy grilled salmon recipe.

5. For a Dad with a Sweet Tooth

Blueberry-Peach CobblerUse summer’s bounty and make a sweet treat for dad this weekend. Our light and scrumptious cobbler recipe goes perfect with a scoop of vanilla ice cream. You can substitute a berry higher in fiber like blackberries, if you like.

Bonus: Did you know raspberries have 8g of fiber per cup? Our friends at PopSugar Fitness charted out the amount of fiber in various fruits so you know which sources are best in Fruity Ways to Fill Up on Fiber.

90+ Best Slow Cooker Recipes to Warm You Body and Soul

There's nothing like having a fully cooked meal waiting for you at dinnertime.

Over the years, the slow cooker has become a kitchen staple&mdashand for good reason. By doing a little prep early, you can let a meal cook all the way through (without overcooking) and it's ready to eat as soon as you are. For those of us with busy weeknights, or who don't want to finish work and then figure out dinner, it's an absolute boon . And because the ingredients have had hours to cook together, it's almost always flavorful. And if you already have an Instant Pot, then you can slow-cook right in it! (Though it helps if you have the right lid, so that the food doesn't end up overly waterlogged.) To help you make dinner as simple as possible, we've rounded up the best slow cooker recipes right here that your whole family will love.

You'll soon find that the possibilities are endless with the following recipes that include slow cooker chicken, slow cooker beef, and even slow cooker vegetarian dishes. Not only can you serve these for breakfast, lunch, or dinner, but you can also put these slow cooker recipes together year-round. Want to keep warm during winter? Bookmark one of the following slow cooker soup recipes. Looking to make more nutritious choices for dinner? There are plenty of healthy slow cooker recipes, too. If you need the perfect dish for your summer barbecue, we've also got plenty of summer slow cooker options. (Not to mention tons of slow cooker desserts!) No matter what time of year or day you plan to make these easy recipes, know that there's always one that'll fit your needs. Ready for a simple dinner? Just look through the following slow cooker recipes for inspiration.

Boneless, skinless chicken breasts make this spin on a Crock-Pot favorite slightly lighter than slow-cooker beef stroganoff. The recipe comes from Texas-based bloggers Amanda and Scott Coers, who have lost 100 pounds between them. They’re also parents to eight kids, who range in age from 1 to 16, so they know a thing or two about pulling off a quick dinner for a big crowd. (Note that while this recipe calls for frozen chicken breasts, the USDA advises fully thawing all meats before adding them to a slow cooker or Crock-Pot, so be sure the chicken is safely defrosted before adding it to the slow cooker. Read the USDA guidelines in this PDF.)

Another freezer-friendly option is this slow-cooker Hawaiian chicken from wellness coach and blogger Kelly McNelis’ cookbook, "No-Cook Freezer Meals." She simply layers the ingredients in a plastic bag, freezes them, then thaws them in the fridge the night before she wants to cook the dish. Instead of rice, try serving this chicken-and-pineapple dish as she does, with perfectly cooked quinoa and greens.


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Week 1: Sunday Prep (About 1 hour active prep time)

Spending an hour of your time prepping the following ingredients will allow you to make every recipe in this meal plan in under 20 minutes.

&bullMake 6 cups of brown rice according to package instructions. Store half of the rice in an airtight container in the refrigerator for dinner Monday. Freeze the remaining rice in a freezer-safe bag for Wednesday's dinner.

(5 minutes prep, 45 minutes cook)While Rice Cooks

&bull Prepare Panko-Topped Fish for Thursday's dinner. Freeze fish on the parchment paper for 1 hour, or until firm, then place in a single layer in an airtight freezer container. (15 minutes prep, 15 minutes cook)

&bull Mix together the Honey Hoisin Glaze for Monday's chicken dish. Store in a covered container in the refrigerator. (5 minutes)

&bull Chop the ginger, scallions, and garlic used in Wednesday's rice dish. Store in zip-top bags in the produce drawer. (10 minutes)

&bull Prepare the Asian Burgers for Friday's dinner. To freeze, layer the uncooked patties between sheets of parchment paper in an airtight freezer container move to the refrigerator to defrost on Thursday. (15 minutes)

31 Best Make-Ahead Meals to Fill up Your Fridge and Freezer

Become a meal prep pro with any of these easy and delicious make-ahead meals.

When life gets busy, it helps to have a make-ahead meal (or two!) in the fridge or freezer that you can quickly heat and eat without much trouble. Other requirements? It should be tasty, not take too long to prepare, and fill you up when you need it most! That's why we've compiled a list of the best meals to make and save for later &mdash including sheet pan dinners, slow cooker recipes, and easy breakfasts. With these simple recipes, it's never been easier to dive into the world of meal prepping.

Whether you're looking to make a big batch of chili to freeze for your family or a soul-warming casserole recipe that'll keep you full for a week, our list is sure to have something that suits your needs. We've included dishes that will feed meat eaters, vegetarians, and vegans (some can be adapted as well), so you're prepared to feed just about everyone. If you want to spend a little less time in the kitchen every day, here are some delicious and insanely easy make-ahead meals.

On the following slides, you'll find some amazing make-ahead meal ideas, but if you really want to become a meal prepping pro, check out Good Housekeeping's Easy Meal Prep cookbook. Not only has each recipe been vetted and approved by the experts in the Good Housekeeping Test Kitchen, but we're also offering tips and techniques to help you flawlessly execute batch-cooking, freeze-ahead meals, ready-to-serve dinners, and grab-and-go breakfasts and lunches.

If you have trouble waking up in time to make a filling, balanced breakfast, try making this casserole the night before!

Packed with plenty of good-for-you veggies, this soup turns a traditional comfort food into a healthy meal. Plus, the recipe yields six servings, so you're basically set for the week.

Unlike regular salads that get soggy by lunch, this jarred salad separates the greens from the dressing, so it's sure to stay fresh. Just shake up this Pinterest-worthy mason jar meal and you're good to go!

Protein, greens, and whole grains, this earthy bowl really is a well balanced meal. Just heat it up, and you've got a satisfying lunch or dinner.

This savory favorite actually heats up super well. Save on delivery by making it yourself!

Creamy and cheesy, you're going to be wanting leftovers from this pasta dish, anyway.

No need to feel guilty about having these sweet, berry muffins for breakfast &mdash the recipes calls for quinoa and almond flower for a lighter way to start off your day.

Baked rigatoni is the ultimate comfort food make-ahead meal. Try this easy freezer trick: Line a casserole dish with foil, leaving an overhang on two sides before adding the prepared pasta and freezing until just firm. Then, use the overhangs to lift the casserole out of the dish so it can stay in the freezer up to two months and simply pop back into the dish when it's time to cook.

Who says meatballs have to be paired with red sauce? Cook up a big batch and freeze them (up to two months!) to use any way you want for a quick and easy addition of protein to any weeknight meal.

Calling all meal preppers! Sausage and broccoli can be roasted up to three days in advance and stored in the fridge. Quinoa also stays up to three days in the fridge once cooked. Mix up the yogurt sauce and use it to top the bowl just before serving.

Save this make ahead meal for a night when company's coming. You can stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive, leaving you ample time to focus on your Spotify playlist instead.

Turkey chili like this smoky, maple one can be made ahead of time and frozen in smaller portions. Thaw in the refrigerator overnight and bake up the tortilla cups just before serving so they stay super-crisp.

Want a super simple and satisfying make-ahead meal? Bake a batch of sweet potatoes ahead of time and store in the fridge. They reheat beautifully, and can be topped with anything for a fast and fresh weeknight dinner.

Pasta is the ultimate comfort food make-ahead meal. Pesto can be made up to one day ahead and stored in an airtight container in the refrigerator, so all you have to do for dinner tonight is boil some pasta and open a bottle of wine.

The best part about chicken potpies? (Besides the creamy, gooey filling and the flaky, buttery crust?) The entire thing can be assembled and then frozen whole for those nights when you literally just can't.

Bake this beauty for brunch Sunday morning, then portion it out to reheat a square (or two!) for breakfast all week long. Bonus: the fresh blueberry syrup can stay in the fridge up to a week, and it is also delicious over pound cake or even ice cream.

Ragu is the perfect hearty make-ahead sauce, because it can be frozen for up to three months. When ready to make, thaw it in the refrigerator overnight before reheating it in a large saucepan, then boil up the pasta and toss it all together just before serving.

Get your fiesta on faster with these make-ahead enchiladas. The tortillas can be filled, wrapped, and frozen up to two months without the sauce. Or, you can keep the whole casserole assembled in the fridge for up to a day before baking.

Here's a reason to break out your Dutch oven: Soups and stews can be frozen up to three months, then thawed in the fridge overnight and reheated, covered, on the stovetop. Simply add more water or broth if it seems too thick.

Impress your brunch guests by making this frittata the night before and topping it with crème fraîche in the morning. Serve it cold, or heat it up slightly in the oven &mdash either way, it's delicious!

For the ultimate make-ahead meal that's ready when you get home from work, look to your crock pot! Slow cooker shredded pork can be turned into tacos, or you can use it in tons of other meals all week long.

Sleep in an extra hour with this delicious make-ahead breakfast. Savory bread pudding (also called a strata) can be assembled a day in advance, then covered and refrigerated overnight before baking in the morning.

Who needs the heat? This salad tastes delicious cold. To make it ahead, simply assemble and refrigerate it the day before, omitting the mint, cilantro, sesame seeds, and scallions. Instead, fold them in just before serving.

These dumplings are just asking to be frozen for a fast, future dinner: The trick is to freeze them on a rimmed baking sheet lined with parchment paper before transferring them to a container so that they freeze individually, which is perfect for portioning!

Marinating beans and broccolini in a combo of olive oil, lemon juice, and honey mustard makes this veggie-packed dish extra flavorful. Assembling it ahead of time only intensifies the flavors and gives them more time to develop, so you save time and get a tastier dish.

For the perfect grab-and-go breakfast, throw together a bunch of these make-ahead breakfast burritos. Wrap them in foil and pop them in the freezer for up to three weeks, then unwrap and microwave until warm for a fast and easy way to start the day.

Who needs takeout when you can put together a big batch of this veggie-packed ramen soup instead? It can keep in the fridge up to three days, so you can pour yourself a bowl whenever a craving strikes. Just stir in herbs and add your egg before serving.

This produce-packed soup lasts up to five days in the fridge, making it a great way to use up all your extra fresh veggies and also have a delicious, fast dinner every night of the week.

Icebox cake gets better with time, making it the ultimate prepare-ahead dessert. As it sits in the fridge (or icebox), the cream and pudding seep into the graham crackers, softening the whole thing into a cake-like consistency.

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Week 5: Dress Up Rice Noodles

Recipes by Suzanne Lenzer

Weekend Prep

Season chicken thighs with salt and pepper and grill or broil until no longer pink (170°F), about 15 minutes. Refrigerate until needed.

Make pita chips: Cut each pita into 8 wedges, lightly coat with cooking spray, season with salt and pepper, and bake at 400°F until golden, about 10 minutes. Store in an airtight container until needed.

20 Unholy Recipes: Dishes So Awful We Had to Make Them

From 2009 to 2010, freelance food writer and chef Robin Wheeler combed through old cookbooks to try her hand at recipes that had been popular in the middle of the 20th century, but had since fallen badly out of favor.

The results were inspiring . albeit mostly in terms of what not to do.

We rounded up twenty outtakes from Wheeler's project, showing what happens when a professional chef meets the deadly processed concoctions of 1960s-era mass market cookbooks. Take a deep breath, brace your stomach, and prepare for a journey back in time, to an era when food neither tasted good nor looked it.

To give a terrifying hint of what is it to come, we'll dive right into No. 20, pictured above and below . "Jellied Bouillon with Frankfurters."

20. Jellied Bouillon with Frankfurters
And no, that's not a joke. There really was such a dish — and Wheeler, God bless her, really did make it.

Directions begin: "Dissolve unflavored gelatin in hot beef broth. In a pretty gelatin mold, place diced celery, slices of hard-boiled eggs and hot dogs in an eye-pleasing design. Pour beef Jell-O into the mold. Chill until firm."

19. Apricot Salad
Here's a snippet of the recipe: "Boil apricot Jell-O with eight pounds of sugar (approximately) and water. Whip with cream cheese. Consider a welding mask for this job, lest molten Jell-O-cheese fly into your face. Add a giant can of crushed pineapple with syrup, Gerber's and chopped pecans."

18. "New-Look Cocktail Spreads"
This recipe is from 1967's Perfect Parties by Good Housekeeping magazine. From our original story on these red and green cheese balls: "The recipe instructs that the cheese balls should be rolled in foil, chilled and then coated in dried beef (red) and chopped curly parsley (green). Joke's on you! It'll look nothing like the photos in the cookbook! Good Housekeeping molded the cheese balls in fluted molds and topped them with hairdos of garnish that look like 1970s porn pubes."

17. Fruitcake Slices: All the Fun of Fruitcake with None of the Booze This recipe was pulled from Pillsbury's 1976 Festive Baking for All Seasons: Dunk them Oreo-style in Jack Daniel's — not just because you need to take the edge off, but because the lack of liquid in the recipe makes the cookies dry as coal. The cherries distract from the dryness with a rubber crunch and a mouthfeel that can come only from a marinade in high-fructose corn syrup. Read more here.

16. Scandinavian Sandwich
The Scandinavian Sandwich in 1972's Better Homes and Gardens' Jiffy Cooking has ingredients from England, America, France and Italy. And it has exactly one thing in common with Scandinavian cuisine. It tastes like flavorless crap. It's char and mush.

15. The "Triple Play Warmer"
The master of all advertising cookbooks, A Campbell's Cookbook: Cooking with Soup, spawned this recipe. The "Triple Play Warmer," like 98 percent of the recipes in the book, wasn't created because it tasted good. It was created to sell as many cans of soup as possible.

14. The Good: Hot Dog Nutty Fritters
The Bad: Hot Dog Salad Dressing These recipes were pulled from 1968's Nathan's Famous Hot Dog Cookbook and came out not-so-bad and vomit-inducing, respectively.

13. Reuben Chowder
Writes Wheeler, "I knew I'd hate the Reuben Chowder recipe from 1983's Better Homes and Gardens Soups and Stews Cook Book. Canned corned beef pisses me off almost as much as hunger itself. But as a little experiment, I opted to fast in preparation."

12. Salmon Rice Casserole

"Thanks to Pyrex Prize Recipes, I'm over it. With its Salmon Rice Casserole recipe, Pyrex hasn't just turned me against my beloved pimiento cheese, but I don't think I'll be able to eat rice, salmon or olives in any form ever again."

This recipe was taken from The Blender Way to Better Cooking — 200 pages of recipes, all requiring a blender. Enough said.

10. Vienna Sausage Shortcake
"Leave it to those jackasses at Good Housekeeping to bring Vienna sausages back into my world with their 1967 Keep Cool Cookbook," writes Wheeler about this dish.

9. Pickle Stretcher Salad
"Oh, the hilarity of the Pickle Stretcher Salad recipe in 1969's Salads Cookbook! Over 500 salad recipes, and not a one contains fresh vegetables!" writes Robin Wheeler about this recipe. "The Pickle Stretcher Salad gave me the most visceral reaction I have ever had to a food-like item. I love olives, dill pickles and just about anything limey, but combining the three left me with a shiver that wouldn't stop traveling my spine. One bite, and I'm sure I will never, ever forget the texture of slime and crunchy, the taste of ammonia and acid."

8. Gooey Buns: Not What You'd Think.
"Gooey Buns sound like a yummy breakfast pastry. They're not. Grind bologna, American cheese, mustard, mayo and relish into a paste. Spread inside buttered hot dog buns, wrap in foil, and place in the oven until the buns are stale."

7. "Dad's Denvers"
Take a French roll and spread with deviled ham. If you have a really good relationship with your dad, substitute canned cat food, which is made with higher-quality meat than Satan's pork-meat product. Cook a green onion omelet in bacon fat and place atop the Devil Chow. Top with tomato and broil. Do not serve to dads with heart conditions.

6. "Circle Pups"
This mustard-covered dish is included in the 1963 edition of Better Homes and Gardens Meals in Minutes, the same bastard that gave us Friday Franks. This time it's Circle Pups, which sounds like something dirty that might happen at a fraternity initiation.

5. "Crown Roast"
This crown roast tells your family, "I had ten minutes and five dollars to waste on you people. Eat up." It tastes like. hell, does it even matter? It's Treet covered with orange marmalade and baked. It tastes exactly like you think it would taste."

4. "Busy Lady Beefcake"
There were lots of busy ladies in 1966, entering recipes in the 17th annual Pillsbury Busy Lady Bake-Off in hopes of winning the $25,000 grand prize.

3. Prune Whip
At first glance Prune Whip looks downright dangerous. With its raw whipped egg white folded into cooked prune puree, a kid could die from the combination of salmonella and nature's laxative.

2. Asparagus-Macaroni Loaf
Meat and bread aren't the only foods suitable for the loaf treatment. In 1968's Favorite Recipes of America - Vegetables, we counted four rings, eight loaves and a mold in its 370 pages. Since it was spring, we opted for the Asparagus-Macaroni Loaf.

1. "Stellar Sauce"
You know the top spot had to go to a sauce of some sort, especially a sauce with such a promising description as "stellar." The secret to this sauce? Cream of celery soup with melted Gruyère.

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Mixed Fruit Salad with Honey-Lemon Yogurt Dressing

Mixed Fruit Salad with Honey-Lemon Yogurt Dressing – Perfect Summer Fruit Salad with grapes, blackberries, apples, pineapples and crunchy pecans mixed with a simple, yet cool and refreshing Honey-Lemon Yogurt Dressing.

This. Is. So. Good. Oh, this is SO gooooood.

This post is sponsored by my friends at Time Inc. just in time for my MUCHO needed ME-TIME. With end of school year activities that piled up, I am ready to unplug, unwind, and do what I do best read and cook. On my own. No noise. Just me and my magazines, while chillin’ with a cup of coffee and a French Vanilla scented candle.

Sunday, in particular, is the one day I take some me time to try a new recipe, a new lipstick, too, paint my nails, and catch up on magazines. Carving out a little time for myself relieves stress and is an opportunity to recharge my batteries. If I don’t take care of myself, I can’t take care of the rest of the fam, know what I’m sayin’? You, too?? High Five!

Usually, I just hop over to our nearby Jewel-Osco (<— click it for coupons!) and hoard all the magazines that I can find People for some juicy gossip, In Style for some fashion inspiration, and Cooking Light for a bit of good ol’ food inspiration.

I realize that me time means different things to different people. It can mean getting a massage, or a pedicure every Friday after work, even a blow out for the weekend. BUT, to me? Me Time is all about sitting on the couch, flipping through In Style Magazine and pretending that I have $1800 to spend on a new Gucci bag. And those Jimmy Choo shoes. I come back to Earth as soon as I start looking through my recipe magazines and find a recipe that I have all the ingredients for to make right away. And I do.

2 Ingredient Banana Pancakes. Say whaaaat?
YEP! THIS is why I love my magazines it’s all about learning, it’s about escapism and, of course, inspiration.

Meet my summer obsession: Mixed Fruit Salad with Honey-Lemon Yogurt Dressing. It’s rare for me to make the same salad over and over again, but there’s always an exception.

Layers of grapes, apples, blackberries, pineapples and crunchy pecans, all tossed in the most amazing honey lemon yogurt dressing. That right there is the language of summer fruit lovin’.

Throwing together a quick fruit salad is easy, BUT it’s worth taking the time to mix up a sweet, delicious dressing and suddenly, a simple fruit becomes a dessert to remember.

Do yourself a favor and find some extra time for YOU, today and every day. It will make you a happier, healthier person, and a better mom, dad, sister, brother, daughter, son, etc… To help you a little bit with that, here are a bunch of coupons that you can use to buy your favorite magazines at your local participating stores:

Also? Make this salad as soon as possible. You will not regret it.


What To Do After The Kids Cooking Course is Over

Now that we have completed the Kids Cook Real Food eCourse my kids are more eager to help in the kitchen. So we set some goals for each child.

As someone that loves to observe how kids eat and behave, I found it fascinating that each of my kids gravitated towards a different set of skills. It lined up with their personalities and eating styles. And it means they don’t fight over who gets to do what as much.

My beginner is excited to go through the intermediate course, and I’m sure she’s very capable since she can already do some of the skills. The only challenge is that she can’t read yet, so following a recipe is harder.

She is also becoming our resident bread baker. As my slow and steady kid, she doesn’t mind the kitchen work that takes time.

My intermediate kid is now ready to tackle the advanced course. He also requested learning how to bake brownies (he has the biggest sweet tooth!).

His favorite type of cooking seems to be working at the stove, especially with meat. He loves to make tacos, sloppy joes, and burgers. And for our breakfast for dinner after we completed the course he cooked homemade pork sausage. He also needs to perfect a few skills like cracking eggs and following a recipe independently.

As a skilled chef now, my advanced kid is ready to tackle big projects.

She loves to be creative in the kitchen and prefers to bake and recipe create. She wants meals to be complex and fancy. One day she’d like to own a cake shop. She jumps at any chance she gets to decorate cakes.

The first recipe she requested to learn was french toast, so we had french toast along with our sausage. My oldest is also very skilled with a knife, so I often depend on her to do our veggie prep work. What a time saver for me and good practice for her!

We have yet to try the Thematic SkillLabs. I need to put those recipes on our menu so we don’t forget! (Thematic SkillLabs are bonus lessons that cover healthy breakfasts, healthy snacks and Instant Pot and slow cooker meals.)

Moving forward we have set a group goal of the kids starting to plan and cook dinner on Saturdays or Sundays – when we generally have more time. Hopefully soon we can get to the point where I don’t have to be there with them observing and helping.

Once we get that in place I’d like to focus on the financial aspect of food – budgeting and understanding how much real food costs. I also want them to learn more about cooking different types of meat, something there isn’t much of in the class.

Of course, the main goal is to provide them with opportunities to practice their skills as often as possible, and to let them participate when we have guests so they can build confidence.

For now we will continue to practice and learn new recipes. Maybe next summer we’ll do it again but move everybody up a level. By then my toddler will be two and ready to learn how to peel, spread, and use a knife!

I’m so glad we took this challenge, even if it did seem kind of crazy. My kids have a whole new set of life skills, and in the long run it will save me lots of time. Pretty soon I will be out of a job. Though hopefully not too soon since I love to cook!

Do you wish your kids could cook? Join our community and be added to the waitlist for the next opening of Kids Cook Real Food!

Do Constant Questions for Snacks Annoy You?

Grab your spot for the FREE Kids Cook Real Food Snacks Challenge today to empower your kids to make their own snacks!

Watch the video: ΤΑ ΣΤΡΟΥΜΦΑΚΙΑ - ΔΕΥΤΕΡΑ ΚΑΤΙ ΕΧΩ...ΣΤΟ ΣΧΟΛΕΙΟ - Paidi TV (August 2022).