Batter up Kids Sensational Snacks

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Overview

Batter Up Kids: Sensational Snacks

Step up to the plate with this great new cookbook from the Batter Up Kids cooking school. Author Barbara Beery shows it's a snap to create healthy snacks that are as fun to make as they are to eat. From Fresh Fruit Stir-Fry to Fiesta Corn Tortilla Cups and Chicken Pot Pies to Polar Bear Pickles, these creative recipes feature fresh fruits and veggies that are just what your child needs to stay healthy and satisfied. The book has easy-to-follow,...

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SPIRAL-BOUND New 1586857983 Never Read-may have light shelf or handling wear and a price sticker on the cover-publishers mark-Good Copy-I ship FAST! -Includes Apron-

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Overview

Batter Up Kids: Sensational Snacks

Step up to the plate with this great new cookbook from the Batter Up Kids cooking school. Author Barbara Beery shows it's a snap to create healthy snacks that are as fun to make as they are to eat. From Fresh Fruit Stir-Fry to Fiesta Corn Tortilla Cups and Chicken Pot Pies to Polar Bear Pickles, these creative recipes feature fresh fruits and veggies that are just what your child needs to stay healthy and satisfied. The book has easy-to-follow, step-by-step instructions and full-color photographs on every page. It even includes your very own cloth chef's hat! It's everything you need for great cooking and loads of fun!

Cloth chef's apron included!

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Editorial Reviews

Publishers Weekly
An ideal inspiration for after-school hunger pangs, the spiral-bound paper-over-board Sensational Snacks: Healthy Eats from the Premier Children's Cooking School by Barbara Beery, photos by Marty Snortum, packs in snacks such as "Chill-Out Cheese Dip" and "Wacky Wonton Crisps," as well as such sweet stuff as "Puff the Magic Pancake" and "Luau Lemonade Floats." A full-page photo accompanies each recipe, and a chef's apron is included. Copyright 2005 Reed Business Information.
Children's Literature
This just-for-kids cookbook is "jam" packed with 25 recipes. Through fun and colorful pictures, Beery tries to empower young chefs to embrace simple and healthy snack alternatives. The first section, "Batter Up," contains starch snacks, such as tortilla cups, animal crackers, bagel balls, pancakes, and strawberry muffins. In "Dippity Doo Dah," kids can make a variety of dips, including cheese, salsa, and green onion dip (disguised as "grasshopper dip"). In the section entitled "Crunch a Bunch," kids learn how to make granola bars, veggie snack cups, pickles, popcorn balls, and wonton crisps. "Mega Bites" focuses on heartier foods, like pizza pockets, chicken potpie, potatoes, Thai noodles, and tortellini sticks; while in the last section, "Sip and Slide," kids learn about healthy desserts and specialty drinks, such as lemonade floats, rainbow milk, banana pops, fruitsicles, and cannoli parfait. All recipes are made from scratch, so aside from a blender, fancy cooking tools are not required. A breakdown of nutritional facts is listed below the photograph of each recipe. At the conclusion, readers find a food color wheel, a dictionary of baking terms, and a food chart with helpful insights. In the section entitled "Cooking School Secrets," many of the tips advise readers to watch the videos found on the website of the author's cooking school, thus making the book a PR device. Nevertheless it is not a bad cookbook if it helps kids to make healthier food decisions and eat healthier snacks. The book comes with a standard chef's apron. 2005, Gibbs Smith, Ages 9 to 12.
—Elizabeth Sulock
School Library Journal
Gr 4-7-While the bold color photos add great visual appeal to this collection of easy recipes for healthy snacks, gaps and gaffes in the cooking instructions raise warning flags. Stovetop safety tips include advice to "lightly touch the top of a lid on your pot to test if you can remove it safely without a hot pad." Young cooks are told to use a whisk to blend ingredients, but no picture of the tool is provided, nor are instructions given for its effective use. While the recipes offer a good variety of snacks, the one for "Totem Pole Tortellini Sticks" calls for "8 ounces cheese tortellini, cooked and drained," without telling how to cook it. Eight recipes include a note referring readers to the list of "Cooking School Secrets" found in the back matter. Four of the "Secrets" refer the cook to a video on the Web site for a children's cooking school in Austin, TX, owned by the author. A "Food Color Wheel" helps kids get the five-a-day idea for fruits and vegetables, and the chart of appropriate serving sizes is imaginative. However, youngsters will be better served by Angela Wilkes's The Children's Step-by-Step Cookbook (DK, 2001), which includes bright color photos of all ingredients, utensils, and finished dishes as well as step-by-step picture instructions.-Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781586857981
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/2/2005
  • Format: Spiral Bound
  • Edition description: Spiral, Book & Apron
  • Pages: 64
  • Age range: 7 - 10 Years
  • Product dimensions: 7.62 (w) x 9.62 (h) x 0.88 (d)

Meet the Author

Barbara Beery

Barbara Beery combined her natural talents for cooking and teaching to create Batter Up Kids, a children's cooking school, in 1991. She has a bachelor's degree in elementary education from the University of Texas, and spent 13 years teaching 2nd and 3rd grades and pre-school children ages 3 to 5 years.

photographer

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Read an Excerpt

Star Shine Strawberry Muffins

Makes 12 muffins

Ingredients List

1 cup all-purpose flour

3/4 cup cornmeal

1/2 cup light brown or turbinado sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 8-ounce container low fat strawberry yogurt

1/4 cup melted butter

1 egg

1 teaspoon vanilla extract

2 cups chopped fresh strawberries

8 strawberries sliced into thin strips (optional garnish)

Let's Get Cooking!

1. Preheat oven to 350 degrees F.

2. Place muffin pan filled with paper muffin cup liners on a sheet pan.

3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cinnamon.

4. Add yogurt, melted butter, egg, and vanilla. Mix well with a wooden spoon, making sure to incorporate all of the dry ingredients into the wet ingredients. Fold in chopped strawberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.

5. If using garnish, place 5 strawberry strips on top of each muffin to form a star shape.

6. Place sheet pan in oven and bake for about 25 minutes or until light golden brown. Remove pan from oven and cool for 5 minutes before removing muffins from tin.

Serving Suggestion

Serve with honey butter.

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Table of Contents

Batter Up

Animal Crackers

Fiesta Corn Tortilla Cups

Itsy Bitsy Bagel Balls

Puff the Magic Pancake

Star Shine Strawberry Muffins

Dippity Doo Dah

Chill-Out Cheese Dip

Chop-Chop Salsa

Crisscross Applesauce

Groovy Grasshopper Dip

Fresh Fruit Stir-Fry

Crunch a Bunch

Hola! Granola Bars

Veggin' Out Snack Cups

Polar Bear Pickles

Tutti Fruity Popcorn Balls

Wacky Won Ton Crisps

Mega Bites

Pocket Pizzas

Chicken Pot Pie

Armadillo Potatoes

Tasmanian Devil Thai Noodles

"Tie One On" Tortellini Sticks

Sip and Slide

Luau Lemonade Floats

Mad about Rainbow Milks

Over the Top Banana Pops

Paradise Fruitsicles

Roly Poly Cannoli Parfaits

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted October 9, 2008

    GOOD IF YOUR A MOM

    LOVE THIS BOOK FOR MY KIDDIES TO EAT HEALTHY AND THE BEST PART THEY DONT EVEN KNOW THEY AE EATING HEALTHY

    Was this review helpful? Yes  No   Report this review
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