Episode 1 

Strawberry Shake

by Taste of Home


  • 2/3 cup milk

  • 3 cups strawberry ice cream

  • 1 cup fresh strawberries

  • 2 tablespoons strawberry syrup


  1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Serve immediately.


Breakfast Banana Split 

By Delish


1 banana, split lengthwise

1 c. vanilla yogurt

1/4 blueberries

1/4 chopped strawberries

4 tbsp. granola

Honey, for drizzling


  1. Place banana slices in a long narrow serving dish. Scoop yogurt on top. Drizzle with honey and top with blueberries, strawberries and granola. Serve immediately.

Healthy Muffins for Kids

by Feel Good Foodie



  • 2 1/2 cups organic all-purpose flour

  • 1/4 cup organic cane sugar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup 2% milk

  • ½ cup plain yogurt

  • ½ cup canola oil

  • 1 egg

Optional ingredients

For the sweet muffins

  • peanut butter 1 teaspoon per muffin

  • strawberry jam 1 teaspoon per muffin

For the savory muffins

  • grated zucchini 1 teaspoon per muffin

  • shredded cheddar cheese 1 teaspoon per muffin



  • Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)

  • In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.

  • In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.

  • Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don’t over mix.

  • Divide the batter evenly between the muffin cups. Add the optional mix-ins on top and use a knife, toothpick or small spoon to swirl them into the batter.

  • Bake the muffins in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.

Episode 2 

Strawberry Lemonade

by Natasha's Kitchen


  • Homemade lemonade (1 recipe makes 10 cups), or Frozen Concentrate*

  • Strawberries – blend until smooth to add fresh strawberry taste and rosy color.

  • Basil – this is optional, but a small handful of basil adds exciting flavor.

  • Lemon Slices – add 1 slice to each glass for garnish if desired.

  • Ice – add the ice as needed and add just before serving so it doesn’t dilute the lemonade.


  1. Make lemonade – prepare homemade lemonade or from concentrate and pour lemonade into a pitcher.

  2. Strawberries – combine 3/4 of your strawberries with a small handful of basil in a good blender or food processor and blend until smooth.

  3. Combine – stir strawberry basil mixture into lemonade.

  4. To Serve – pour lemonade over glasses of ice and garnish with remaining strawberries and lemon slices.


Best Fruit Salad Recipe for Kids

by Courtney's Sweets


  • 1 plum

  • 1 peach

  • 1 kiwi

  • 1 apple

  • 4 strawberries

  • 1/2 cup grapes

  • 1/2 cup blueberries


  • Chop up big fruits into bite size pieces.

  • Enjoy!

Impossibly Easy Mini Cheeseburger Pies

by Betty Crocker



Burger Mixture

  • 1 lb lean (at least 80%) ground beef

  • 1 large onion, chopped (1 cup)

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon garlic salt

  • 1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

  • ½ cup milk

  • ½ cup Original Bisquick™ mix

  • 2 eggs


  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

  • 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

  • 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. 

Easy Raspberry Cake From Scratch 

by Also The Crumbs Please 

  • 2 cups all-purpose flour, spooned and leveled (240g)

  • 1 ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened (113g)

  • ¾ cup granulated white sugar (150g)

  • 2 large eggs

  • ¼ cup sour cream (60g)

  • 2 vanilla beans* (or 2 teaspoon vanilla extract)

  • ½ cup milk (120ml)

  • 1 ½ cups raspberries (225g)

  • 2 tablespoon all-purpose flour


  • Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.

  • In a large bowl combine 2 cups flour, baking powder, and salt and stir to combine. Set aside.

  • In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.

  • Place raspberries and 2 tablespoon flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.

  • Transfer raspberries to the batter without the excess flour in the bowl. Fold in with a spatula or wooden spoon carefully. Transfer to the prepared baking pan and bake for about 32-36 minutes or until a toothpick in the center comes out clean. I baked mine for 34 minutes. Let cool to room temperature.

  • Before serving, sprinkle with powdered sugar, top with whipping cream, or fresh raspberries, to your preference. Store leftovers in the fridge up to 1 day.

Easy Homemade Mac and Cheese 

by Joy Food Sunshine


  • 8 oz elbow macaroni uncooked

Cheese Sauce:



  • Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

Make the cheese sauce:

  • Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.

  • In a medium saucepan over medium heat, melt the butter.

  • Add flour mixture and whisk to combine.

  • Cook for 1 minute until mixture is slightly brown.

  • Add 1 cup milk and whisk until the mixture is smooth.

  • Add sour cream (or Greek yogurt) and whisk until smooth.

  • Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.

  • Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.

  • Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

  • Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!

Episode 3


S'mores Bake 

by Delish


Cooking spray

2 c. marshmallows

6 (1.5-oz.) chocolate bars, broken into squares

1 sleeve graham crackers, broken into rectangles

1/2 c. semisweet chocolate chips, melted


  1. Preheat oven to 400° and grease a baking dish with cooking spray. Add half of marshmallows to prepared baking dish, then top with half of chocolate squares and half of graham crackers. Repeat. 

  2. Bake until marshmallows are golden and chocolate squares have melted, about 10 minutes. 

  3. Drizzle with melted chocolate and serve.

German Pork Schnitzel

by Natasha's Kitchen


2 lbs boneless pork chops
1/3 cup all-purpose flour
1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil to saute
Lemon wedges to serve (don’t skip the lemons!)


  1. Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.

  2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

  3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

  4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

Vietnamese Noodles with Lemongrass Chicken

by Recipe Tin Eats



  • 600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)

  • 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)

  • 2 garlic cloves , finely chopped or minced

  • 2 tbsp lime juice

  • 2 tbsp fish sauce (Note 2)

  • 1 tbsp soy sauce (all purpose or light, NOT dark soy)

  • 2 tbsp brown sugar

  • 1 tbsp vegetable oil


  • 1/4 cup fish sauce (Note 3)

  • 4 tbsp rice vinegar

  • 2 tbsp white sugar

  • 1/2 cup water

  • 2 garlic cloves , finely chopped

  • 1 red birds eye chilli , finely chopped (Note 4)

  • 3 tbsp lime juice


  • 1/2 tbsp oil

  • 200 g / 7 oz vermicelli noodles , dried

  • 2 carrots , julienned

  • 2 cucumbers , julienned (optional: remove seeds)

  • 5 cups iceberg lettuce , finely sliced

  • 3 cups bean sprouts

  • Handful of mint leaves

  • Handful of cilantro/coriander

  • Sliced red chilli (for garnish - optional)

  • Lime wedges (to serve - optional but recommended)



  • Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)

  • Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).

  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.

  • Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.


  • Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.


  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.

  • Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

  • DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!