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Getting kids Sorted in the kitchen

Getting kids Sorted in the kitchen

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It’s our goal to get people into the kitchen and get them cooking simple, delicious food. It’s a perfect time to start at any stage of life, but the earlier you get the bug, the more you’ll be able to enjoy it! Getting kids to try new things isn’t always easy either, and having them cook the food they’re eating can really help them to become more adventurous!

Vegetables are often a real sticking point but it’s not hard to disguise them and still give a kid all the benefits. We’re still giving them plenty of the stuff they love…pasta, tomato sauce and cheese, but along with a couple of secret veggies as well! Have them help you prepare it, so that they get familiar with different ingredients and associate them with something that they enjoy!

Of course we don’t just expect you to take our word for it…we’ve had our recipes go through rigorous testing with actual kids! We’ve invited Barry’s cousin Ollie down to the studio a few times now and he’s not afraid of getting involved and letting us know exactly what he thinks! The fish fingers went down a treat, even with that extra secret pepper puree!

While it’s really important to try and give kids a healthy diet, it’s good to remember that just getting them into the kitchen and involved with food is going to set them up for life! In general, if you’re cooking good, fresh food then it will always be healthier than your average pre-prepared meal. Remember to be extra careful when seasoning your food when cooking with kids as they can’t have as much salt as adults!

What we’re trying to say is that sometimes it’s good to cook up a proper treat that’s going to get them interested! It’s the same for anyone who’s new to cooking. That’s what our fridgecam videos are for, we cook up something crazy to get people into the kitchen and enjoying food. As they get a bit older, try mixing things up and experimenting with new stuff! If you’re brave enough, give our chocolate spaghetti meatballs a go as a special treat!

However you get kids involved in the kitchen, remember alongside healthy eating and trying new things, it’s also about having loads of fun along the way!

Tamera Mowry-Housley Wants to Get Kids in the Kitchen

Actress Tamera Mowry-Housley offers tips for getting kids&mdashespecially little ones&mdashcooking.

For Tamera Mowry-Housley, and her 2-year-old son, Aden, it all started with pancakes.

"He saw me mixing the batter, and he wanted to stir," says the actress, producer, talk show host, and author. "I saw that he was curious, I got a little stool, and let him stir with me." Now, that stool has helped Aden develop a new sense of what it&aposs like to be in the kitchen with his parents each night. And your kids can get that sense, too.

Since her son is a fiend for pancakes, Mowry-Housley likes to make them a bit more nutritionally dense with the addition of pureed carrots or sweet potatoes, yogurt, and whole grains. All the while, Aden has a lookout post from his stool to watch his mom in action.

"Not only are kids having fun, but they&aposre learning how to cook. By the time Aden is 5, he&aposll know how to make pancakes," she says.

We hear a lot about਌ooking with our kids these days. Many experts say that letting children help in the kitchen will make them more likely to try new foods. Plus, it teaches them an important life skill. But kids don&apost need to be able to handle sharp knives or cook on the stove-top to learn about food prep. Even children Aden&aposs age can be welcomed into the kitchen to spend time with their parents and learn.

Mowry-Housley suggests something as simple as helping stack ingredients for a sandwich. Younger kids are always curious, she says, so giving them a chance to jump in is a good head start to a kitchen-filled future.

Plus, getting your little ones in the kitchen early is a great way to start traditions that will last a lifetime. "My mom cooked with us, and even now when my mom comes over, like when I had my first baby, there&aposs nothing like her food. I hope my kids will feel the same way about me one day," she says.

But what about those parents that can barely get themselves into the kitchen, let alone their small children? Mowry-Housley suggests learning together.

"You have to start somewhere!"

Here are more ways to get even your littlest one into the kitchen and on the road to becoming your top sous chef! Your kids can:

  • Pluck herbs off plants and stems
  • Mash soft fruits and veggies, such as cooled cooked potatoes, with their (clean!) hands
  • Press food into shapes using cookie cutters, or cut fun shapes from bread
  • Stir and whisk with your help
  • Count the number of a certain ingredient needed
  • Learn the basics of measurements
  • Pour wet ingredients
  • Use safety scissors to snip green leaves or small veggies

Mowry-Housley has also teamed up with Uncle Ben&aposs to help inspire more family time in the kitchen. Simply film a video of you and your kid cooking together and submit it to Uncle Ben&aposs cooking contest, Ben&aposs Beginners, for a chance to win up to $15,000. Read more about it here.

Brooke Bunce is an editorial assistant at Parents and a life-long Midwesterner stuck in the big city. You can follow her on Twitter: @brookeebunce.

7 Safe Ways to Get Kids in the Kitchen

Getting kids involved in the kitchen at a young age is one of the greatest gifts we can give them. It teaches responsibility, incorporates science (because it surely isn’t magic that turns the bite of raw onions into the buttery sweetness of caramelized ones), and, most important, can ignite a passion for food and cooking. Though it might seem all fire and sharp knives at first, there are plenty of tasks to give even the youngest members of your family. Here are a few suggestions to help your little kitchen helpers of today become the chefs of tomorrow:

Inspecting berries: Teach ’em young! Even the smallest toddler can learn to spot a moldy or rotten berry.

Peeling hard-boiled eggs: Sure, you might end up with a few dented eggs and the occasional piece of shell left behind. But it’s worth it to see your kids’ proud “I did it!” faces. Bonus: teach them how to make egg salad with the mangled eggs.

Assembling a cheese plate or composed salad: This is a chance not only to taste but also to review shapes and colors with your kids. You can even discuss how what animals eat affects the taste of each cheese. Let your kids decide on the entire layout and decor, and watch them show off (and eat!) their handiwork with pride.

Tear greens: Want your kids to eat their salad or try that garlicky wilted kale? Let them wash and tear the greens off the stem. If you’re making a kale salad, let them massage the kale with lemon juice to make it tender.

Roll out dough: If you have more kids than rolling pins, don’t worry! An empty wine bottle works just as well to roll out pizza or cinnamon roll dough.

Whisk, mix, and stir: Will your kitchen look like a disaster zone by the time dinner is ready? Possibly. Will the memories made and skills learned be worth it? Definitely.

Seasoning and tasting: It might seem obvious, but letting your kids be the chief taste testers, smell and taste spices, and stir those seasonings into dishes are some of the first ways they can interact with food.

Favorite Kid-Friendly Eats Featured on The Kitchen

Children — and kids at heart — will appreciate The Kitchen co-hosts' go-to recipes for simple snacks and must-try meals alike.

Related To:

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jeffrey Neira ©2014 Watershed Visual Media. All Rights Reserved.

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jeffrey Neira ©2014, Watershed Visual Media, All Rights Reserved.

Photo By: Jeffrey Neira ©2014 Watershed Visual Media. All Rights Reserved.

Photo By: Jeffrey Neira ©2014 Watershed Visual Media. All Rights Reserved.

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Blueberry Yogurt Pops

Peanut Butter and Chocolate Cereal Treats

Jeff uses peanut butter cereal, instead of the usual plain kind, to transform the cereal treats you know and love.

Almond Butter Yogurt Dip

Freshen up your snack routine with this Greek yogurt-based dip that&rsquos ready in only five minutes.

Sunny's Bugs on a Log

Sunny takes us on a walk down memory lane with her version of this kid-friendly snack. For the filling, she blends peanut butter, honey and avocado, and tops off the &ldquologs&rdquo with raspberries and raisins.

Hot Cheese Crunchy Mac & Cheese

What better way to introduce kids to spice than with a flaming hot cheese snack mac and cheese?! Jeff creates a sachet of hot crunchy cheese snacks to infuse spice into the milk. He then crushes up the remaining snacks for a crunchy topping.

Thin Mint Milkshake

Katie takes chocolate milkshakes to the next level by adding an entire sleeve of Thin Mints cookies.

Banana Breakfast Sandwiches Recipe


  • 2 medium DOLE® Bananas, peeled
  • 4 slices whole wheat or multi grain bread, toasted
  • 1/4 cup light strawberry fruit spread
  • 1/4 cup peanut butter (optional)


  1. CUT bananas in half crosswise, then lengthwise into 4 pieces (or slice as desired).
  2. SPREAD each slice of bread with fruit spread. Top with 2 banana pieces for an open-faced sandwich. Sprinkle with cinnamon and sugar, if desired.

Both kids had so much fun smearing their peanut butter and jelly on their toast. Arlo followed his big sisters lead and had so much fun topping his toast with peanut butter and jelly all by himself.

Cutting the bananas with a butter knife was even easy enough for Arlo to do all by himself. I was surprised to see how well he was able to do this, and it made him so happy that he was able to do it with absolutely no help from mom!

And finally, topping their breakfast sandwiches with their banana slices is the last step in this super simple recipe – again so simple both kids did this without any help from mom.

The finished product is so delicious, the kids gobbled them right up and asked if we could make them again soon. And of course, we will!

Be sure to check out the Easy as 1-2-3 Recipes and the Kids in the Kitchen Recipes from Dole to get your kids in the kitchen learning about their nutrition while having fun! Dole offers additional resources on health and food safety, as well as cookbooks and more:


Some of my favorite resources that Dole is providing on their website are fun activity printables like crossword puzzles and coloring sheets. You will also find helpful measuring equivalent activities and a snack your colors chart. Be sure to head to Dole’s At-Home Resources website to find all of these great activities and recipes for your kids so you and your family can get in the kitchen and have fun while learning how to be healthy!

"Kitchen Explorers!" by America's Test Kitchen Kids

But giving up control also means resisting taking over when they start spilling flour everywhere. Hypothetically speaking.

“Obviously, help when things get dangerous, but for the most part, let them figure things out even if it is frustrating for you to watch,” Goldman said.


Food 5 back-to-school snack ideas so good you'll want them for yourself

3. Safety first

Teaching kids safety starts with clean hands and attention to the task at hand, said Sephi Coyle of PCC Community Markets, which has taken its kids cooking classes online.

If the thought of handing a knife to your toddler terrifies you, think about simple rules. Keep their non-cutting hand off the cutting board at first. Then you can teach them to form that hand into a claw, and keep their knuckles against the flat part of the blade.

“Teach kids how to respect the tools, and show them that tools aren’t toys,” Goldman said. “Show kids how to properly use a knife by keeping the blade facing away from them and when cutting on a cutting board to curl their knuckles under so they don’t lose fingertips. Show them how to use kitchen towels for hot things (pot holders tend to be bulky and make holding hot things more difficult in my opinion)."

Kids in the Kitchen

This nutrition and cooking program encourages kids to eat healthy meals and snacks by providing them with hands on learning experiences that teach them how to prepare food. The curriculum is appropriate for children aged six to fifteen. Topics such as basic cooking skills, good nutrition, healthy food choices, food safety and physical activity are included.

The third edition version of this curriculum was not tested because of the immediate need for teaching materials after MyPlate was released. The original version was pilot tested at several after school sites.

Kids in the Kitchen is an interactive curriculum divided into three sets of lessons, based on age group. Each set of lessons has handouts and visual aids. The book also includes several appendices, containing equipment use and safety handouts, recipe cards, and a certificate of completion. Additional resources can be purchased through the University of Missouri Extension. Some of the MyPlate materials can be replaced with similar materials, obtainable for free from the web site.

Also, each lesson features a KIK It Up! option, a modified lesson that focuses more on physical activity and less on food preparation, with no cooking required. Physical activity cards, available from University of Missouri Extension Publications, are used to help choose physical activities. Each lesson also includes directions for advance preparation, a list of objectives and core activities, a lesson outline, safety tips, additional activities, and a review of concepts learned.

In addition, this curriculum includes activities, games and demonstrations. There are songs and sheet music included, as well as tasting activities, riddles, and situations and scenarios for older children to analyze. Equipment safety and food safety is also explained for both the educator and children.

Get your kids in the kitchen with these easy and tasty recipes

Kids are picky eaters. Some hate vegetables, some hate fruit, the list goes on.

Sometimes dinnertime turns into a giant tantrum or sulk fest. Other times, you just give in just to get them to eat something.

But what if you didn&rsquot have to? What if there were recipes out there kids love? We searched the internet and cooked up some kid-approved recipes.

Quick & easy chicken noodle soup

This recipe will get your kids to the table and in the kitchen to help you out!


  • 1 tbsp olive oil or butter
  • 1 small yellow onion, chopped about 3/4 cup
  • 2 ribs of celery, 1/2-inch chopped
  • 1-2 large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 8 cups chicken stock
  • 2-3 cups cooked shredded chicken (from rotisserie)
  • 6 oz egg noodles
  • 1 tbsp minced, flat leaf parsley
  • 1 tsp sea salt
  • 1/4 tsp fresh cracked black pepper to taste


  1. Heat the butter or olive oil in a large pot set over medium heat.
  2. Add the onion, celery, and carrots and cook until the onions are translucent, about five minutes.
  3. Add garlic and cook for a minute longer.
  4. Add the chicken stock & bay leaves. Bring to a boil over high heat.
  5. Reduce heat to medium and cook until the vegetables are tender for fifteen minutes.
  6. Add the chicken, egg noodles, parsley, salt, and pepper. Maintain a low boil until the noodles are tender and the chicken is warmed through.

Baked Penne Alla Vodka

This next addition to our list of recipes your kids will love is delicious, hearty, & easy. It&rsquos great for vegetarian families or those who need some good old fashioned comfort food after a long day.


  • 1 lb mild italian sausage, ground
  • 1/2 cup red onion, small dice
  • 3 garlic cloves, minced
  • 1/2 lb pancetta or prosciutto, diced (optional)
  • 1/2 cup vodka
  • 1 can whole tomatoes
  • 1 can diced tomatoes
  • 1 tsp salt
  • 1/2 cup heavy cream
  • 2 cups parmesan, grated or shaved
  • 3 cups kale, ribs removed, roughly chopped
  • 1 cup flat leaf parsley, stems removed, roughly chopped, divided
  • 1 lb penne pasta
  • 1 cup water
  • 1 (8 oz) ball fresh mozzarella
  • Red chili flakes, to taste


  1. Preheat the oven to 375° F.
  2. In a large pot over medium heat cook the sausage until crumbly but not all the way through. Add the onion, garlic, and pancetta. Cook for five minutes until the onions soften and garlic is fragrant.
  3. Add the vodka & tomatoes to the pot, crushing the tomatoes with your hands as you add them. Simmer for ten to fifteen minutes to burn off the alcohol and cook down the tomatoes.
  4. Add the salt, heavy cream, and 1 ½ cups of the parmesan. Simmer for another five minutes until nice & creamy.
  5. Add the chopped kale, ½ cup parsley and 1 cup water to the pot.
  6. Pour the uncooked pasta noodles into a 9×13 pan. Pour the contents of the pot over the noodles and toss to mix together evenly, pressing as much dry pasta down into the liquid as possible.
  7. Cover and place in the preheated oven. If the pot you&rsquore using can go in the oven, just add the cup of water over the top, press as much dry pasta down into the liquid as possible, cover with a lid, and place in the preheated oven.
  8. Bake pasta dish covered for forty-forty five minutes. Remove the dish from the oven, take off the lid, and place the sliced mozzarella onto the baked pasta.
  9. Place uncovered back in the oven for ten to fifteen minutes until the mozzarella is melted and the sauce is bubbly. Sprinkle with remaining chopped parsley, remaining parmesan cheese, and a few red chili flakes if desired.

Classic Cheese Burger with Secret Sauce

What kid doesn&rsquot love a good cheeseburger? This last recipe will have your kids begging for seconds .

Upload your cooking video

And her top tip is to start the cooking process at the very beginning, in the garden. “Farm to fork has always been a great way to get my kids interested in food. Planting seeds in late spring for quick crops like radish, cress and salad leaves are easy, rewarding and encouraging, and they always eat them.”

Planting season starts soon, so now might be the time to sow the seeds of a new found interest that could have long term benefits, for the whole family.

Parents share their experiences of cooking with their children

Dipti Pandya, Co Meath
We are the O’Reilly family of six (parents and four children, Leela aged 14, Neel aged 12 and twins Aanya and Aarav aged 9) living in Kilcloon, Co Meath. My husband Paul O’Reilly and I both work in higher education. We have been working at home since March 13th, 2020, and our jobs have become busier than ever.

The O'Reilly family cooking together in Co Meath.

Our daughter, Leela, started helping with cooking and baking at a very young age, around six years. I grew up in a household where helping your mum and grandmother was part and parcel of growing up especially as my mum worked full time as an optician. I have simply carried on this tradition, as I have not known any different.

My parents are in London and my mother has severe dementia. My father is her sole carer and at 80 has just started cooking meals from scratch. Due to lockdown we, as a family, have not seen my parents since July 2019. This is the longest time in my lifetime.

Our intergenerational cookalongs [with both families in Ireland and London] came about as my dad has recently realised that cooking from scratch can pass time, taste better and be more fulfilling. The first dish was cauliflower cheese he had boiled the cauliflower and then rang me for help. This was more of a rescue tutorial!

My cooking with children tips are: The kitchen should become a family hub and not a “no-go” zone. Obviously this can mean a messy kitchen, but you can also teach them how to keep tidy as you go along. Children can be asked to get things and wash things to “help”, such as washing potatoes, despite some early grumbles.

Mary McLaughlin, Co Donegal

Patrick McLaughlin getting ready to cook with his mum Mary.

We have three boys aged 23, 10 and 9. Patrick (10) is my sous chef, and although we do at times all cook together, Patrick is the one who really loves food the most, and who has the most adventurous appetite.

I was a chef for many years, and I still love food. When we went into lockdown last year we were all having a good moan about not being able to go anywhere, so we had the idea that we’d cook things from all over the world. Whatever country we cooked from, we would try to learn a few interesting facts about. So far, in cooking terms, we’ve been to China, Thailand, Greece, France, India, Pakistan, Lebanon, Tibet, Italy, Spain, Colombia ,Mexico, America (deep south), Turkey, Russia and Hungary.

More than anything, we have great fun with food, and we try new things. Sometimes it’s not a roaring success, but that’s the exception rather than the rule, thankfully.

Karen Denning, Co Meath

Stefan Bodie (12) and Christian Bodie (14) cooking at home in Dunboyne, Co Meath. Photograph: Dara MacDónaill/The Irish Times

We have two boys, Christian aged 14 and Stefan aged 12. Before March 2020 both were good at helping, but since then, wow they have amazed me. During the summer, they bought Neven Maguire’s Midweek and Fast cookbooks. Both of them like the easy ingredients list and instructions that are set out in a format they can work with easily. They now produce meals like Beetroot Barley Risotto with Goat’s Cheese Crispy Buttermilk Chicken with Celeriac Slaw, and Orzo with Smoked Salmon, the way some people make toast.

The other thing I like is that we meal plan together at the weekend, going through the books (we have loads of cookbooks) looking for ideas. The way we try and do it is that there is something on each day of the week that gives a nod to what they each like. So there will be chicken, fish and beef in different formats most weeks.

Over the years I have gotten into the habit of putting aside an hour each evening to prepare and cook meals for dinner. This now translates to either Christian or Stefan doing it, with me acting as commis chef if needs be.

Phil Quinlan, Co Meath

Phil Quinlan, with his children Joe and Eileen, with some food they prepared at home in Navan, Co. Meath. Photograph: Dara MacDónaill/The Irish Times

I learned about the importance of cooking from my mother. A typical Irish mammy. I was left disabled following a football injury during my youth. Travel, and later cooking, became my passions.

My children love helping out. I’ve instilled in them the importance of cooking, and I’m visibly excited when I’m doing it myself. It makes sense to teach them now while I’m able – so they’ll cater for me when I’m not able.

Joe (6) is the mini chef, but only because he loves eating. His favourite is his black pudding pizza. He takes as much pride in dissecting the chicken carcass for the chicken pasta as I do. He also loves the power of the gas hob, but I feel it is necessary to supervise him still. Eileen (9) loves baking or making savoury snacks.

Eleanor Kilmartin, Co Dublin
Just yesterday my youngest lad, age 17, cooked the dinner first time ever I might add. He cooked Chilli con Carne from a Rachel Allen book. I left most of the ingredients out, the book open and the correct pot to use!

As I am working longer hours and don’t get home some evenings till 6.30pm, I don’t feel like cooking for five, especially when they are all at home for the day. My eldest lad is studying post grad medicine in his bedroom (I do feel sorry for him as he has yet to meet his class mates). He cooked the same dinner last week.

Two weeks ago I started the one night a week rule, where one of the adult kids have to cook a meal. So far, we’ve had three meals, one curry and two chilli dishes. They have all turned out really well (though I received a million texts asking which pot, which pan, how do I . . .?)

Deirdre Hyland, Co Westmeath

Deirdre Hyland’s children Cian and Alice were inspired to start cooking by a cookery book she bought for them.

My daughter Alice is eight and my son Cian is 11. In the past they would have been a little bit interested in baking cookies or buns, but not particularly bothered. I bought Cooking Step-by-Step, published by DK and it was a massive hit. For example, my son now takes ownership of making flatbreads as a side dish, and they both make their own pizzas from scratch every week. There are at least four or five dinners they can all but do by themselves (I bought them child-friendly knives), so it’s just the oven they need help with.

I think it’s also made my son, who isn’t picky with food but can be cautious, much more adventurous. My daughter will try anything! She is less engaged with the whole being able to do it for herself thing and instead enjoys cooking with me as a bonding thing.

Máirín Byrne, Co Tipperary
My little ones had a great day’s baking today as part of the home schooling programme in this house, all by themselves. They may not look as nice as Nigella’s but her recipes were followed and both turned out delicious. They have never worked with yeast before and they were amazed by the bread growing by itself.

I received a copy of her book from Nigella herself as a thank you for my [Inch House black-and-white] puddings that I sent to her, and my 10-year-old is obsessed with it ever since. She is a baker but loves helping with whatever is happening. We made a big batch of soup to share with granny and grandad the other day, things like that.

Win an online cooking class for your sports team or school class
Do you have a junior masterchef in your house? We want to see their culinary creations. Upload a video of no longer than 60 seconds, shot horizontally, with your mini Nigella or Jamie showing us their dish and telling us how they made it and why they love cooking.
Our judging panel, including Irish Times food writer Lilly Higgins and Irish Times columnist and former LA Times food editor Russ Parsons, will pick their favourites. A selection of entries will be shared on Prizes include a bespoke online class with Gareth Mullins for the winner’s school class or sports team and online cooking classes with Rozanne Stevens and Lisa Davies.
Closing date, midday, Wednesday, February 10th, 2021.
Details and entry form here.

Rozanne Stevens’s Roasted Veg Naan Pizzas

Rozanne Stevens’s Roasted Veg Naan Pizzas.

4 garlic and coriander naan breads (or plain naan bread)
250ml tomato passata
4 tsp tomato ketchup
1 tsp mild or medium curry powder
150g grated mature cheddar or mozzarella cheese

Roasted veggies:
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 courgettes, sliced into thin discs
1 aubergine, sliced into thin strips
1 red onion, cut into wedges
2tbsp olive oil
2tbsp balsamic vinegar
Salt and pepper

Depending on your child’s age, here are specific tasks to give them.

Keep in mind: When your child is first learning these skills, they’ll need a couple things from you – including your willingness to step back and let them struggle a bit. Here, our pediatric expert breaks down how to teach your child new skills.

  • 3 to 5 year olds: Mix together simple ingredients, wash fruits and vegetables, stir (room temperature) ingredients, snap green beans, tear apart lettuce for salad, squash fruit, press cookie cutters
  • 6 to 7 year olds: Measure ingredients, shuck corn, beat eggs, grease and line a cake tin, peel oranges or hard boiled eggs, set the table
  • 8 to 9 year olds: Use a can opener, peel raw fruits and vegetables, juice citrus fruit, check food temperatures with a thermometer, crack eggs, pound chicken or meat on a cutting board
  • 10 years and older: Slice or chop vegetables, boil potatoes, microwave food, bake foods in the oven, simmer foods on the stove

Now, here are three healthy recipes to get you started. Pick the one that sounds best and can get your child most involved – hint: even young children can help with most steps of the smoothie recipe – and enjoy!

image credit: justataste / Kelly Senyei
Get the recipe here for these Sprinkle Sugar Cookie Sticks

image credit: inkatrinaskitchen / Katrina
Get the recipe here for these Thumbprint Snowman Cookies


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