Kody O'Bear & Company

Adventures for Kids for All Ages

No Bake Oatmeal & Banana Muffins

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No Bake Oatmeal & Banana Muffins

Equipment

  • Bowl, Spoon, Fork, Muffin Tin

Ingredients

  • 1/2 cup Shredded Coconut
  • 1 & 1/2 cup Instant Oatmeal
  • 1/3 cup Strawberry Preserves
  • 1 sliced Ripe Banana
  • 1/3 cup Raisins
  • 1/2 tbsp Almond Butter
  • Sliced Strawberries

Instructions

  • Mash the banana in a bowl with a spoon or fork, Add the shredded coconut, strawberry preserves, instant oatmeal and raisins. Mix and set aside. Using a non-stick spray, spray muffin tins. Scoop oatmeal-banana mixture into each muffin tin. Fill the muffin tins to the top with the mixture. Using a spoon, place a dollop of the almond butter on top of each muffin. Garnish each muffin with a sliced of strawberry. they are best if you refrigerate overnight but they will be ready after 2 hours as well.

Awesome Applesauce

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Awesome Applesauce

Prep Time10 mins
Servings: 2

Equipment

  • knife (you’ll need help from your adult assistant)
  • blender or food processor
  • measuring spoons
  • serving bowls

Ingredients

  • 2  small red apples
  • 2 tbsp  lemon juice
  • 2 tsp sugar
  • 2 pinches of cinnamon

Instructions

  • Peel the apples and cut them into small pieces. Throw out the core.Place cut apples in water and cook till soft. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth. Pour the mixture into two small bowls and stir in the sugar and cinnamon.Enjoy your awesome applesauce!

Creamy Corn Soup with Salsa

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Creamy Corn Soup with Salsa

Prep Time25 mins
Servings: 4 people

Ingredients

  • 4 large ears of organic corn
  • 2 cups chicken stock
  • salt and pepper
  • 2 2 chopped tomatoes
  •  1/2 onion
  • 1/4 to 1/2 jalapeno
  • 1/2 lime
  • 2 tbsp chopped cilantro
  • salt & pepper

Instructions

  • SOUP
    Cut the kernels off 4 large ears of organic corn.Puree half with 2 cups chicken stock in a food processor (or blender), pour into a soup pot, then repeat  with the rest of the corn and another 2 cups stock.Add salt and pepper, then simmer for about 10 minutes, until slightly thickened.Pour into bowls and and top with salsa.
    SALSA
    Combine 2 chopped tomatoes, 1/2 onion, and an optional 1/4 to 1/2 jalapeno in a food processor with the juice of 1/2 lime, 2 tbsp chopped cilantro, and salt and pepper to taste.Pulse 6 to 10 times, then pour into a bowl and stir in 1 small diced avocado.
    (GET THE KIDS IN THE ACTION)! They can peel the corn husks and press the buttons on the food processor.