Kitchen Warriors Cooking and Baking: The Brunch Bunch Flex for Preteens

Menu:
Week One:  The Best and Easiest French Toast Casserole (Freezable and Bulk) and Mimosa Mocktail
Week Two:  The Busy Student's Egg, Bacon, or Sausage Everything Bagel Breakfast Sliders (Freezable and Bulk), Blackberry and Peach Billini Mocktail.
Week Three:  Cake for Breakfast, Mug Cakes (low carb) and Slow Cooker Chai Tea
Week Four:  You Won't Believe This Bacon and Grits Casserole (Large Batch and Freezer Friendly) and Watermelon Slush
Week Five:  Blast from the Past, Traditional Ham and Swiss Quiche and Bloody Mary Mocktail
Week Six:    Small Bites Party:  Cheddar Bay Biscuits, Pinwheels and Monster Energy Bites (Freezable, Bulk) and Orange Julius Shakes

Please note, this is not a LIVE class.  Students will be given ingredient lists six days ahead of class, and a video will be posted once a week.  Students can follow along with the video, write for help from the instructor, follow along with the recipe print-out and discuss recipes with fellow classmates.

Being a mom, employee and tea party addict, I realized the importance of not only time management in the kitchen, but also passing along a love of cooking to my family.  For over twenty-years I collected hundreds of cookbooks, went to countless cooking classes and cooked meals in bulk with my family on the weekends.  My family owned two restaurants in NY when I was growing up and I learned early on that cooking can bring a family closer together in the sense that it relaxes, leads to greater dialogue and of course, ends with a delicious family meal. My favorite meals were on the weekend, lazy days where we finally were able to sleep in and wake up to brunch.  Brunch is so versatile; the possibilities are endless.  In this class we will make breakfast casseroles, baked goods, traditional dishes such as quiche and eggs benedict, special brunch drinks and so much more.  You also can take any of these recipes and have afternoon or high tea, or even eat them for dinner.  Most of the recipes can be made ahead, frozen, and some you can even make in bulk.  
Class Interaction:  Each week students will go to the classroom and reflect on how the creation of their recipe went, the good and the bad.  If possible, (optional) they will post a picture of their finished product and a video as a food critic. Students will post a recipe rating, 1-5 stars, explaining why they rated the recipe this way.  Students can act and produce a video as a food critic and explain the star rating.  We will each comment on student posts. We will also discuss how the recipe could be improved or if we like it just the way it is.  Kahoot quizzes will also be offered as another way to interact with the topic.  Students will not need to create an account; teacher will assign quiz link in the classroom.

Directions, nutrition and storing information for each recipe will be given out weekly in the classroom so students can follow along with the instructor. 

Note: Students in any of my cooking classes will receive free access for the month they are enrolled to my Group:  The Great Student Bake Off.