Get your kids in the kitchen with help from author & home cook Diane Fechter

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Cooking with Baka BookMILWAUKEE -- It's time to get your kids in the kitchen. Author and home cook Diane Fechter can help you do that with a new children's cookbook she just published. She joined the Real Milwaukee team for a chat.


  • 1 c. frozen blueberries
  • ½ c. milk
  • 1 (6 oz.) vanilla yogurt
  • 1-2 Tbsp. honey, optional

Combine all ingredients in blender. Cover and process about 1 minute until thoroughly blended. Serves 2

Variation: Substitute frozen strawberries for blueberries.


  • 1 Tbsp. dry minced onion
  • 1 ½ tsp. dried parsley flakes
  • 2 tsp. dried dill weed
  • ¾ tsp. Lawry`s seasoned salt
  • ½ c. sour cream
  • ½ c. mayonnaise

In a medium bowl, stir to combine all ingredients. Refrigerate 1 hour before serving with your choice of raw veggies or chips.


All you need is instant pudding, milk, and small jars. Out of different colors of construction paper, cut out 9 large jar shapes. On each one, write one of the following directions. Hide the directions. After children find them, follow directions and enjoy!

  1. Take a jar. Take off the lid.
  2. Put ¼ cup milk in jar.
  3. Add 1 Tbsp. instant pudding mix.
  4. Put the lid on the jar. Screw it tight.
  5. Wrap a paper towel around the jar.
  6. Shake the jar 50 times.
  7. Set the jar on the table. Leave it there 5 minutes.
  8. Get a spoon. Open the jar. Eat the pudding.
  9. Put the jar, lid and spoon in the sink. Put the towel in the waste basket.


  • 6 c. frozen shredded hash brown potatoes
  • 1 c. shredded pepper jack cheese
  • 1 c. cooked diced ham
  • ¼ c. chopped green onion
  • 4 beaten eggs
  • 1 can (12 oz.) evaporated milk
  • 1/8 tsp. pepper
  • ¼ tsp. salt.

Preheat oven to 350˚. Grease a 13x9 pan. Arrange potatoes in bottom. Layer cheese, ham and onion. Combine remainder of ingredients. Pour over all. Bake 350˚ uncovered 40-45 minutes or until set. Let stand 5 minutes before serving. OR: Cover well and freeze for up to 2 months. Thaw. Then bake as directed.


  • 1 c. long grain white rice, not instant
  • ¼ c. red or black quinoa
  • 1 Tbsp. dried parsley flakes
  • 2 tsp. dried soup greens or dried celery flakes
  • ½ tsp. dried minced onion
  • ¼ tsp. dried oregano
  • ½ tsp. salt

Place the above ingredients in a sandwich zip or clear cellophane bag, tied with raffia or ribbon. Attach the following directions and add a use by date of 4 months.

POLKA DOT RICE MIX (Directions to attach to bag)

  • 2 ½ c. water
  • 2 Tbsp. butter
  • Contents of this mix

In a saucepan bring water and butter to a  boil. Add rice mix. Stir. Reduce heat; cover  and simmer about 20 minutes or until water  is absorbed. Fluff with a fork. Serves 4.


  • 1 tube (8 count; 16 oz.) jumbo flaky refrigerator biscuits
  • ¼ - ½ c. pizza sauce
  • 1-2 c. shredded mozzarella cheese
  • whatever toppings you want

Preheat oven to 400˚. Line a baking sheet with parchment paper. Pat each biscuit into a 4-inch circle on parchment paper. Spoon 1-2 tsp. sauce on each biscuit circle. Sprinkle with cheese. Add other toppings, if desired. Bake 15 minutes or until crust is lightly browned. Cool 5 minutes before eating. Makes 8 pizzas.

Fun tip: Make smiley face pizzas with pepperoni or black olives.