Below is the Master List of all the ingredients and kitchen tools you will need for each week of this class.
Please feel free to make dietary substitutions and omissions at will.

Week 1 – The Picnic:
Tortilla Pinwheels – tortilla, 2-3 slices sandwich meat, 2-3 slices of cheese, choice of spread (mayo, mustard, butter, etc)  
Fruit Salad w/ Herbs – 1 scant cup each: grapes, mandarin oranges (or cuties), pineapple chunks (fresh or canned), 1 tsp. dried herbs (mint, basil, rosemary or parsley) Adjust for taste if using fresh vs. dried. 
Carrots w/ Dill Dip – Baby carrots, ½ c sour cream, 1 tsp dried dill, 1 tbsp lemon juice, salt & pepper  Tools: cutting board or plate, plastic or table knife, spoon, medium bowl for mixing, 1 c measuring cup, ½ measuring cup, 1 tsp measuring spoon, 1 tbsp measuring spoon

Week 2 – A Hearty Breakfast:
Parfait - 1-2 cups Yogurt, ½ c blueberries, 1/3 c granola, 
Animal Toast - 1-2 slices of toast, spread of choice (peanut butter, cream cheese, Nutella, etc), ½ banana, ¼ c blueberries, and/or ½ c sliced strawberries (you can slice these ahead or allow your student to slice them with me in the video).
Tools: serving cup for parfait, spoon, plastic knife, 1c, ½ c , 1/3c & ¼ c measuring cups

Week 3 – Party Time for 2:
Tea sandwiches – 2-3 slices lunchmeat, 1 -2 slices cheese, mayo and/or mustard, 1 ½ tbsp peanut butter, 1 tbsp jelly, 4 slices pepperoni, 1 slice mozzarella cheese (or shredded), 5 slices of bread
Fruit Salad – 1c sliced strawberries, 1 c sliced bananas
Celebration Cookies – 8 Nilla Wafers (or plain cookie of choice) spreads of choice (Nutella, Peanut butter, Butter, Cream Cheese), sprinkles of choice
Tools: 2 – 3 cookie cutters, plastic knife, small dish for sprinkles, bowl for fruit salad, spoon, 1c measuring cup

Week 4 – Crowd-Pleasing Dessert!
Strawberry Icebox Cake – 1lb of strawberries, 1 pkg (3.4oz) French Vanilla Instant Pudding Mix, 2 cups milk, 2 c heavy whipping cream (makes 4 c whipped cream) or 12oz. tub of whipped dessert topping (like Cool Whip), 12 full graham crackers                                                  
Tools: 8x8 or 9x9 dish, medium to large bowl for mixing, whisk, rubber spatula, plastic knife    

This class has been specifically designed to accommodate the needs and safety concerns of small children. For that reason there are no elements of this class that require any heat; no oven, stove-top, or microwave. The breakfast meal requires a piece of bread that can be toasted in advance by a parent, or can be left untoasted.
Additionally, there are no sharp objects used in this class. All elements can be cut or manipulated with spoons and/or plastic (butter) knives. Parents can also do any slicing of ingredients in advance, if they wish. All bowls, plates and cutlery should be child-safe.
Allergy alert: Bread, graham crackers, yogurt, sour cream, berries, bananas, milk and strawberries are used throughout this course. If your learner has a dairy, fruit or gluten allergy, please feel free to use any substitute you wish.