As you all previously read, my team mate mom and I were doing a Great American Bake Sale event on Saturday, April 4, 2009.  I had the location picked out and started notifying everyone. Well last week the City of Grass Valley told me that we would need a Business License to do such an event. I have never heard such a thing. I told the lady in Public Works that we were doing a fundraiser to feed hungry children in our community. I wasn’t sure if this was because we were going to be baking the cookies ourselves with other moms and selling them or because I happen to mention my business on the form. I told the lady that my business was just the background part of the event; meaning I would provide handouts about teaching families how to make affordable meals in their home with budget friendly recipes. (in my business according to Section 6015 of State Board of Equalization, I do not need a business license.)

Needless to say, our event has been postponed. We are looking for a place to do the event. We have contacted a local church, farmer’s market and other facilities with no response yet. Last night we were on our local tv station NCTV. We are hoping to spread the word about this great event and hoping to get others involved. I did some reasearch and we are the only ones in our area of California trying to do this event. Children everywhere need our help. I am hoping to do this event once a month through June or July for my area.

If you would like to help support our team, you can do one of the following:

1. Make a donation at http://join.strength.org/goto/NCBAKERS

2. Donate Baked Goods or Come with Baked Goods.

3. Buy the Baked Goods at Our Sale. (Date to Be Announced once location found)

Share Our Strength’s funding makes it possible to feed anywhere from 12 to 40 kids five days a week from early July to late August.

• $25 could cover the cost of a 4 dish and utensil set to serve children free afterschool meals.
• $100 could buy a food carry bag to enable organizations to deliver hot and cold meals to children.
• $500 could cover the cost for an organization to buy a new deli slicer to prepare sandwiches for 150 children.
• $1000 could help an organization pay for staff person to serve children meals at a meal site in the summer.

It takes one part love, one part family, one part fun and a touch of community to end childhood hunger in America. Your contribution to Share Our Strength’s Great American Bake Sale helps to make sure that no child in America grows up hungry.

The Meal Planner’s Creed: Daily Cooking Inspiration and Feeding Young Children

My family’s enjoyment of food is my responsibility; therefore- I will increase their pleasure by preparing a variety of dishes attractive in color and form and pleasing in flavor and texture.

 In MOST homes it is not convenient or practical for the children to eat meals entirely different from those that are prepared for the grown-ups. From the time the baby begins to receive solid food, the objective should be to teach him to like and to eat everything his/her parents eat, and in just the same form. Actually a child’s meal should be tailored to fit him or her just as their clothes are. What it does mean, is that food prejudices should not be allowed to develop in the growing child, if he or she is to grow up healthy, well-nourished and happy.

One of the most important influences on a child’s attitude toward food, I believe, is his or her parents attitude. If the father dislikes vegtables and says so, the child is likely to copy his father’s dislike and refusal of vegtables. (Parents are role models, our children at this age want to be just like us). If the mother dislikes some particular food and never serves it at home, the child will not become aquainted with it and may never learn to like it.

Parents who conquer their own food dislikes, lest they influence the children, are benefiting not only the youngsters but themselves in the long run; since it is difficult to eat a well-balanced diet if one has a number of food predjudes.

Noel’s Kitchen Tips offers Cooking Workshops  focusing on “Kids In The Kitchen”  for familes, children’s classrooms, groups, and organizations.  For a small fee of $15 per child your child will receive a personalized tote with kid friendly kitchen tools and recipes to take with them. For more information, please contact Noel Chapman.

The Meal Planner’s Creed: Daily Cooking Inspiration and Feeding Young Children

My family’s enjoyment of food is my responsibility; therefore- I will increase their pleasure by preparing a variety of dishes attractive in color and form and pleasing in flavor and texture.

 In MOST homes it is not convenient or practical for the children to eat meals entirely different from those that are prepared for the grown-ups. From the time the baby begins to receive solid food, the objective should be to teach him to like and to eat everything his/her parents eat, and in just the same form. Actually a child’s meal should be tailored to fit him or her just as their clothes are. What it does mean, is that food prejudices should not be allowed to develop in the growing child, if he or she is to grow up healthy, well-nourished and happy.

One of the most important influences on a child’s attitude toward food, I believe, is his or her parents attitude. If the father dislikes vegtables and says so, the child is likely to copy his father’s dislike and refusal of vegtables. (Parents are role models, our children at this age want to be just like us). If the mother dislikes some particular food and never serves it at home, the child will not become aquainted with it and may never learn to like it.

Parents who conquer their own food dislikes, lest they influence the children, are benefiting not only the youngsters but themselves in the long run; since it is difficult to eat a well-balanced diet if one has a number of food predjudes.

Noel’s Kitchen Tips offers Cooking Workshops  focusing on “Kids In The Kitchen”  for familes, children’s classrooms, groups, and organizations.  For a small fee of $15 per child your child will receive a personalized tote with kid friendly kitchen tools and recipes to take with them. For more information, please contact Noel Chapman.

 The Family Cookbook

I read somewhere that EVERY  homemaker, whether her family numbers two or ten, needs a book that is complete-one that will assist her with any type of meal-making problem.

It is very true, a good cookbook is like having an extra pair of hands to help with your cooking, a personal shopper to direct your buying, and a friendly dietician to guide your meal planning. A complete cookbook is to you as a homemaker what a dictionary and an encyclopedia are to a writer. No matter what problem confronts you, the answer will always be found between its covers.

Daily Kitchen Inspiration: The health of my family is in my care; therefore- I will spare no effort in planning meals containing the right kinds of food in the right amounts.

Ingredients:

1 roll Pillsbury Refrig Slice n’ Bake  cookies, any flavor (sugar cookies)

15.4 ounce Pillsbury Creamy Fudge or Creamy Double Fudge Frosting Mix

1 cup minature marshmellows

1/4 cup butter

1/3 cup water

1/2 cup chopped nuts

Preheat oven to 375 degrees. Grease 8 or 9 inch square pan. Slice cookie dough 1/4 inch thick and overlap slices in bottom of prepared pan. Bake at 375 degrees for 20-25 minutes until lightly browned. Cool 15 minutes.

In medium saucepan, melt butter in water. Stir in frosting mix, blend well. Remove from heat and stir in marshmellows and nuts; spoon over cookie base and spread. Cool; cut into 24 bars.