Category Archives: Kids in the Kitchen

Blueberry Cobbler


On Saturday morning, my fabulous four headed to the local orchard just a mile away to pick blueberries.  We knew it would be hot but we were ready for a quick, successful pick.  Within 15 minutes we had just shy of 5 pounds of blueberries and we were done.  (Our reasoning is that we live close enough we can come back!).

Blueberry picking at Linvilla

Blueberry picking at Linvilla


Headed home with plenty of blueberries for the week.

So now I have all these blueberries and need to find some things to do with them.  I found several recipes online and tonight Heather and I made one for our dessert—blueberry cobbler.  It was pretty simple and indeed yummy.  Next time we make it we noted to double the crust and then sprinkle the top with sugar before baking.

If you find yourself with an extra 3 cups of blueberries, try this recipe.  I think you will like it!

Blueberry Cobbler

originally from as “Best Ever Blueberry Cobbler”

Preheat oven to 375°

Mix together:

  • 3 cups fresh blueberries
  • 3 tablespoons white sugar
  • 1/3 cup orange juice (all I had was Orange Peach Mango)

Pour the blueberry mixture into an 8 inch square baking dish and set aside.

In a small bowl, thoroughly mix:

  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt

In a medium bowl cream together: (this is the doubled amounts as I said I would double it next time)

  • 1 cup butter, softened
  • 1 cup white sugar

Beat in

  • two eggs
  • 1 teaspoon vanilla extract

Gradually add flour mixture, stirring just until ingredients are combined.

Drop batter by rounded tablespoons over blueberry mixture.  Try to cover as much of the filling as possible.

Sprinkle with sugar

Bake in preheated oven for 35-40 minutes, until topping is golden brown and filling is bubbling.

Serve with vanilla ice cream.

Yep, it was good! (photo courtesy of Heather)

Yep, it was good! (photo courtesy of Heather)



A Great and Easy combination: Inside-Out Stuffed Peppers and Garlic Parmesan Pull Apart Bread


A few months ago, at the Moms4Moms group I attend at Faith Community Church one of the specials was on kids helping in the kitchen.  A recipe on the handout was Inside-Out Stuffed Peppers, it is a great one to have in your menu plan and my girls have each helped make it.  I’ve even taken the recipe on the road and shared it with my Mom and one of my Aunts and Uncles when I was in Texas recently–they loved it too.  The only catch to the recipe is that it takes an hour in the oven.  So you have to plan a little in advance.

Then a friend posted a recipe for what looked like a delicious, easy bread from The Virtuous Wife on his facebook page and I thought….hmmm….that might be good with the Inside-Out Stuffed Peppers.

So this weekend, I tried them together and Y-U-M.  I served some fruit and it was an easy meal that pleased everyone at the table.

Inside-Out Stuffed Peppers

In a skillet brown and then drain:

  • 1 lb ground beef

Add to the browned and drained ground beef:

  • 1/2 cup chopped onion
  • 1 can chopped stewed tomatoes (or diced if that is all you have…but stewed is a better flavor.  I chop them right in the can using kitchen shears.)
  • 1 large green pepper chopped
  • 1/2 cup uncooked long grain rice (I prefer Uncle Ben’s)
  • 1/2 cup water
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper

Transfer to a greased 2 quart casserole dish

Cover and bake at 350° for 1 hour or until the rice is tender

Uncover and sprinkle with

  • 1 c shredded cheddar cheese (or whatever kind of cheese you have on hand…mozzarella would be good, Italian blend or even colby-jack)

Return to the oven until cheese melts.

(This is a recipe you could prep the night before or even earlier in the day and then pop into the oven when you get home.  It could take a bit longer to warm but not too much.)


Garlic Parmesan Pull Apart Bread

Preheat oven to 350 degrees (but if you are cooking the Inside-Out Stuffed Peppers your oven is already at 350°!)

Place in a bundt pan:

  • 1/2 stick of butter

Put bundt pan in oven and let it melt.

While the butter melts, cut into quarters:

  • 1 can of refrigerated Grands biscuits (each biscuit will be cut into 4ths)

Toss the biscuit quarters in a bowl mixed with:

  • 3 cloves of garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.

Bake at 350° for 20-22 minutes until golden brown.

Turn out on a dish (you may need to run a knife down the sides a bit) and enjoy!

It was light and fluffy and even warmed up well when we had leftovers.

Kids in the Kitchen: Pepperoni Pizza Pinwheels


I had a very cute assistant tonight help me prepare our dinner.  She donned her new apron from her Mimi and got right to work preparing our fun pepperoni pizza pinwheels.  It is yet another recipe from the Southern Living Ultimate Quick and Easy Cookbook (I gave a HUGE hint at dinner tonight that the cookbook would make a great Mother’s Day gift….I said something like, “It would make a great Mother’s Day gift.”…subtle ehh???)  It is quick to prepare and yummy to eat!

My very cute assistant.

My very cute assistant.

Pepperoni Pizza Pinwheels

Unroll on a cutting board into a rectangle that is about 12 x 9:

  • 1 (10 oz) can refrigerated pizza crust —I used the Pillsbury thin crust pizza crust you find in the refrigerated biscuit section.

Sprinkle the crust with:

  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Italian cheese blend
  • Pepperoni slices

Roll up the crust, starting with the long side.  (This was a bit tricky as the crust had warmed up some.  I got it started and rolled it several times before my assistant took over.)

Pizza Pinwheels from

Once it is rolled up, moisten the edge with water and pinch the seam to seal.  (We wet our pointer finger and thumbs and pinched it shut—my assistant liked that!)

Cut into 1 inch wide slices and place about 1 inch apart on a large jellyroll pan (15 x 10 inches or so) that has been lined with foil and then lightly greased.

Bake at 400° for 12 to 14 minutes or until golden.

While those bake, whip up some sauce.  I didn’t want to waste opening a jar of spaghetti sauce like the recipe suggested so I made my own.  I opened an 8 oz can of tomato sauce then doctored it up with some Italian seasoning blends I have in our pantry.  There was more than enough.

Serve immediately with warmed sauce.

Pepperoni Pizza Pinwheels

I made this on a night that Brad was not home so I just sliced apples and served the pinwheels….done.  BUT we ate all but one pinwheel.  So if we were all home, I would serve this with a salad and some fruit; even then it is a quick and easy meal.

Peanut Butter Cupcakes


I found this recipe in anticipation of March 1 which is National Peanut Butter Lover’s Day, but we did not get them made.  We had some time this afternoon so I got things started and then my first born came in to help me finish the baking process.  We didn’t follow the recipe I found online exactly so I will just post what we did as I know it worked.  I would imagine that you have these ingredients already so don’t wait….get up and get baking, you will be glad you did.

PB & C Cupcakes (Peanut Butter and Chocolate)

Preheat oven to 375º

Line Muffin tin with paper cups (we did 12 large and then 21 small)

In a large bowl combine and then mix on high speed until creamy

  • 1/2 cup peanut butter
  • 1/3 cup shortening
  • 1 tsp vanilla extract

Gradually add, mixing until light and fluffy:

  • 1 1/2 cups brown sugar

Add to the peanut butter mixture with the mixer running

  • 2 eggs (add one at a time)

In a separate bowl combine:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Keeping the mixer running, add the dry mixture to the batter a little at a time alternating with the milk until incorporated

  • 3/4 cup milk

Now distribute the mixture amongst the paper muffin cups.  For large cupcakes, fill 1/4 of the cup, place an unwrapped, upside down Hershey Kiss in the cup then fill to the 1/2 way point to allow for expansion while baking.  For small cupcakes fill 1/2 full using chocolate sprinkles rather than a Hershey Kiss.  (I used a Pampered Chef Rotary Grater that I’ve had for years).

We baked the large cupcakes for 18 minutes (bake until firm or a toothpick comes out clean….but don’t hit the melted chocolate when you check!)

The small cupcakes took about 9 minutes in our oven.

We removed them from the pan and let them cool on a wire rack.  Then we frosted with a bit of marshmallow creme and sprinkled more chocolate shavings on top.  YUM.

PB & C Cupcakes from

Stuffing Cups- Easy one for Kids in the Kitchen


Want to help your kids learn to cook?  (AKA….do you hope in the near future to be able to say “child of mine, I’m running late today.  Will you please make dinner and have it ready when I get home.”?)  Then, like other parenting tasks we need to train them so they can know what is expected of them.  This recipe was an easy one for my 7 year old to help me with this week.  We ate it as our main dish but you could use it as a side to a roasted chicken too or rip up some of that roasted chicken and mix some into the stuffing prior to baking the stuffing cups in the oven.

If you are training your child to cook, remember to stay close by and offer assistance and guide them….nothing ruins dinner more than a trip to the ER.

Stuffing Cups

Heat oven to 350º

Melt in a large skillet on medium heat:

  • 1/4 cup butter

Add to melted butter and saute until crisp-tender (about 5 minutes):

  • 3/4 cup chopped celery
  • 1/4 cup chopped onions
  • pepper and salt to taste

Stir in and bring to boil:

  • 1 1/2 cups water

Remove from heat and stir in

  • 1 6 oz package of stuffing mix for chicken (like Stove Top)
  • 1/3 cup dried cranberries
  • 1 cup shredded cheddar cheese
  • 1 egg, beaten

Mix lightly

Spoon into 8 greased muffin cups.  (I was able to get 9 good sized muffins out of it actually)

Bake 10 minutes or until the stuffing cups are heated through.

Note: We did not have any leftovers and there are just four of us.  So you may want to double the recipe if you have any boys over the age of 9 in your family or more than 4 people.  You could also put in some shredded, cooked chicken in the stuffing mix prior to spooning into the muffin cups.  This would make it go further and be a more hearty meal in itself.  These are also easy to wrap up and send to school in lunches—good portion control.