Cooking Lessons for Dad

Cooking Lessons for Beginners

Easy Fruit Dip

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Love to dip your fruit? Try this Easy Fruit Dip with your favorite fruit! Apples, peaches, pears and mangoes are especially good. This four ingredient dip with sliced fruit is a very easy, healthy snack, side dish and dessert. In this cooking video Karen Breyer and her dad will show you step-by-step how to make this Easy Fruit Dip.

This Easy Fruit Dip is a tasty addition for lunch. Pack some sliced fruit with a container of this fruit dip in your kids lunch to make sure they will eat their fruit.

Everyone loves a tasty dip! At your next party, game night or get together serve a platter of sliced fruit with this Easy Fruit Dip for a healthy treat! If you love healthy snacks, watch this cooking video and make this yummy Easy Fruit Dip today!

Yield: 4 servings

Easy Fruit Dip

Ingredients

  • 8 ounce container yogurt, plain
  • 1/4 cup peach or apricot preserves
  • 1/8 teaspoon cinnamon, ground
  • 1/2 teaspoon vanilla
  • Fruit slices (apple, peach, pear, or mango)

Instructions

  1. Stir together the yogurt, preserves, cinnamon and vanilla.
  2. Refrigerate until well-chilled.
  3. Serve as a dip for fruit slices.

Notes

To keep your apple, peach or pear slices from browning, brush them with lemon juice or soak them in a mixture of lemon juice and water (1 tablespoon of lemon juice in 1 cup of water).

You can use sour cream, fat-free sour cream or vegan sour cream in place of the yogurt.

See a cooking demonstration of this Easy Fruit Diprecipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Nutty Cheese Spread

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Do you love cheese? Love nuts? Try this tasty Nutty Cheese Spread recipe! It is so easy to make! Serve this cheese spread with crackers, veggies, pretzels and on sandwiches. In this cooking video Karen Breyer will show you step-by-step how to make Nutty Cheese Spread.

You will be surprised how easy it is to make a delicious cheese spread from scratch! This Nutty Cheese Spread is perfect as an appetizer, snack or as a spread on sandwiches. Serve this cheese spread at your next party, dinner or game night! Watch this cooking video and make this tasty Nutty Cheese Spread today!

Yield: 8 servings

Nutty Cheese Spread

Ingredients

  • 1 8-ounce package cream cheese (room temperature)
  • 1/2 cup (2 ounces) cheddar cheese, shredded (room temperature)
  • 1/4 cup milk
  • 1/2 cup walnuts, chopped
  • 2 teaspoons parsley, dried
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt (optional)

Instructions

  1. Bring cream cheese and cheddar cheese to room temperature.
  2. In a mixing bowl, stir together cream cheese and shredded cheddar cheese.
  3. Add milk to the cheese mixture and stir until creamy.
  4. Add the walnuts, parsley, onion powder and salt. Stir until well combined.
  5. Cover and chill for 24 hours.
  6. Serve this Nutty Cheese Spread as a dip or a spread. Try it spread on crackers or toast and as a dip for fresh vegetables and fruit slices.

Notes

You can use 2 tablespoons fresh, minced parsley in place of the dried parsley.

Use this Nutty Cheese Spread on crackers, toast, in a sandwich or as a dip for sliced apples, pears or vegetables.

You can use shredded swiss cheese in place of the cheddar cheese.

You can also serve this Nutty Cheese Spread right after you make it (if you can’t wait until it chills!).

See a cooking demonstration of this Nutty Cheese Spread recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Herbed Scrambled Eggs

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Looking for new healthy, breakfast egg recipes? Try these tasty Herb Scrambled Eggs! This easy scrambled egg recipe is perfect for breakfast, brunch or anytime! In this cooking video Karen Breyer will show you step-by-step how to make this delicious Herbed Scrambled Eggs recipe.

Scrambling eggs is an easy way to cook eggs. Add some herbs and create an amazing breakfast or brunch that everyone will love! Watch this cooking video and make these tasty Herbed Scrambled Eggs today!

Yield: 2

Herbed Scrambled Eggs

Ingredients

  • 5 eggs
  • 1 tablespoon water
  • 1/4 teaspoon Kosher salt (or to taste)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2-3 teaspoons garlic, minced
  • Pepper, fresh ground (to taste)
  • Cooking spray

Instructions

  1. Break the eggs into a mixing bowl. Add the water, salt, oregano and basil. Whisk together until well blended.
  2. Spray a skillet and heat over medium heat until it is hot enough to sizzle a drop of water.
  3. When the pan is hot add the garlic and stir for about 1 minute.
  4. Pour in the egg mixture. Cook without stirring until the mixture begins to set on the bottom and around the edges.
  5. Gently stir the mixture with a spatula. Lift cooked potions to allow the thin, uncooked portions to flow underneath. Do not constantly stir. You can turn them over occasionally if you want.
  6. Cook the eggs until they are just thickened throughout, but are still shiny and moist.
  7. Remove the pan and serve right away. Season with additional salt and pepper if desired.

Notes

You can whisk the eggs with a fork or whisk.

© Karen Breyer

 

Sweet Potato Hummus

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Love hummus? Love sweet potatoes? Try this easy Sweet Potato Hummus recipe for a tasty change! In this cooking video Karen Breyer and her dad will show you step-by-step how to make Sweet Potato Hummus.

Sweet Potato Hummus is the perfect healthy snack for game night or anytime. It is also a yummy appetizer served with veggies or crackers. I even like this hummus as a spread on sandwiches!

If you are looking for a simple garbanzo bean or chickpea recipe you will love this yummy dip! If you would like a new recipe using leftover baked sweet potatoes this is one you will definitely want to try! So wait no longer and watch this cooking video and learn how to make this tasty Sweet Potato Hummus recipe!

Yield: 4 servings

Sweet Potato Hummus

Ingredients

  • 1 cup sweet potato, cooked and mashed (about 1 medium potato)
  • 1 15.5 ounce can garbanzo beans, rinsed and drained
  • 1-2 teaspoons garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 cup (or as desired) water
  • 1 teaspoon Kosher salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper, fresh ground

Instructions

  1. Preheat the oven to 425 degrees. Wash and dry your medium-sized sweet potato.
  2. With a fork, prick holes all over the sweet potato so the steam can escape when it is cooking.
  3. Place the potato on a baking sheet and cook 50 - 60 minutes or until the potato is soft all the way through. You can test it with a knife.
  4. Once cooked, let the sweet potato cool and scoop out the flesh.
  5. Add the cooked potato and the rest of the ingredients in a food processor or blender.
  6. Blend until smooth and creamy. Scrape down the sides as needed.
  7. Chill and serve. This Sweet Potato Hummus is delicious as a dip for vegetables or chips, as a spread for pita bread and in sandwiches.

Notes

You can use chickpeas in place of the garbanzo beans.

Adjust the seasonings to your taste.

You can use 1 or 2 garlic cloves in place of the minced garlic.

Add water to make the hummus thinner or thicker as you like it.

You can make this recipe ahead of time and store the leftovers in the refrigerator.

I cook several sweet potatoes at the same time, so I have extra for another meal.

If you don’t have Kosher salt use whatever salt you have.

See a cooking demonstration of this Sweet Potato Hummus recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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