Kody O'Bear & Company

Adventures for Kids for All Ages

Kody O’Bear’s Pumpkin Pie Pudding

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Kody O’Bear’s Pumpkin Pie Pudding

Ingredients

  • 1 can Pumpkin (15 oz)
  • 1 cup Powdered Sugar
  • 1 8 oz Cream cheese…soften to room temperature
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 1 tsp Nutmeg
  • 2 tbsp Cool whip, regular or light

Instructions

  • Beat with mixer until smooth then put into pie dish and put in refrigerator for at least 1 hour to firm.
    Remove and top with cool whip. Add graham cookies or celery to side if desired.

Spring Pasta

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Spring Pasta

Ingredients

  • 1 lb Dried fettuccine (Adults= 1 cup of cooked pasta + ½ cup of sauce. Kids ages 2 to 11 = ¼ to ½ cup of cooked pasta + ¼ to ½ cup of sauce, depending on child’s age, size and activity level)
  • 1 cups Homemade tomato sauce
  • 8 oz Asparagus stalks
  • Few basil leaves
  • Extra-virgin olive oil
  • parmesan cheese

Instructions

  • Cook 1 lb dried fettuccine in a large pot of salted boiling water according to package directions.Meanwhile, reheat 4 cups of homemade tomato sauce in a medium saucepan over medium heat.Snap the woody ends of a bunch (about 8 oz) of asparagus stalks and discard.Slice the stalks finely with a knife (or use a food processor), leaving the tips whole.Add the sliced asparagus and the tips to the sauce and simmer for about 1 minute, then remove from the heat and stir in a few fresh basil leaves, if handy.By now your pasta should be cooked.Save a cup of cooking water before draining the pasta.Quickly add the fettuccine to your sauce and toss, adding splashes of pasta water as needed to loosen sauce.Serve with a drizzle of extra-virgin olive oil and a grating of fresh parmesan cheese.

Irish Parsnip and Apple Soup

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Irish Parsnip and Apple Soup

Servings: 6
Author: By Chef Jim Coleman

Ingredients

  • 1 tbsp Butter
  • 1 pound Parsnips, thinly sliced
  • 1 pound Apples, peeled/cored/sliced
  • 1 Leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
  • 1 Chopped onion
  • 2 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Cardamom seeds
  • 1 large crushed garlic clove
  • 2-1/2 to 3 cups Chicken broth
  • 1 cup Apple cider or juice
  • 1/2 cup Cup cream
  • Salt & pepper
  • chopped chives

Instructions

  • 1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.
    2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
    3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.
    4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.
    5.  Serve garnished with chopped chives.