house-made peanut butter, whole grain bread, fries, vegetable crudites

PB & J

ranch or barbeque to dip, fries, vegetable crudites

All-Natural Chicken Fingers

whole grain bread, American cheese, fries, vegetable crudites

Grilled Cheese Sandwich

two-day turkey gravy, stuffing, mashed potatoes, cranberry sauce

Roast Turkey Dinner

Ohio-Raised Fried Chicken

Pink Peppermint Patty

Tahitian Vanilla

Dark Chocolate

100% natural ingredients, cane sugar, Belgian chocolate and local dairy milk custom-crafted from Madisono’s, Cincinnati, Ohio.

Gelato

Sister Lizzie's Shaker Sugar Pie

peanut crust, white chocolate, banana brûlée

Banana Cream Pie

salted caramel sauce, white chocolate mousse

Pecan Pie

Bourbon Bread Pudding

Vanilla Bean Iced Carrot Cake

chocolate genoise, dark chocolate shavings, raspberry sauce, whipped cream

Chocolate Mousse

macerated strawberries, candied pistachio

Lemon Curd Cheesecake

G3 Cabernet Sauvignon

Bonanza By Caymus

Resplendant Pinot Noir By Earth

Pinot Noir Williamette Valley Whole Cluster

Pinot Noir Parducci

Diatom Chardonnay By Greg Brewer

Chardonnay Stoller Estate

20 Acre Farm By Bogle

Lay out 2 slices of whole grain bread. Spread 3 tablespoons of house-made peanut butter evenly on one slice. Spread 2 tablespoons of strawberry jam evenly on the other slice. Press the two slices together, peanut butter and jam sides facing, aligning the edges.

Assemble sandwich

If serving warm or if child prefers a toasted sandwich, lightly butter the outside of each bread slice with approximately 1 teaspoon unsalted butter (split between both outer faces). Heat a nonstick skillet over medium-low heat. Place the sandwich in the skillet and cook 2–3 minutes per side until golden brown and warmed through. Remove and let rest 1 minute, then cut in half for serving.

Optional grill

If using whole potato, wash and peel (optional) the russet potato. Cut into matchstick fries about 1/4 inch thick. Rinse in cold water to remove excess starch and pat dry thoroughly with a clean towel. Toss the cut fries with 1 tablespoon vegetable oil until evenly coated. Spread the fries in a single layer on a small sheet pan or air-fryer basket. If baking, preheat oven to 425°F (220°C) and bake 18–22 minutes, flipping halfway, until golden and tender. If air-frying, cook at 380°F (195°C) for 12–15 minutes, shaking basket halfway. Season immediately with 1 teaspoon fine sea salt and serve warm.

Wash and trim the carrots and cucumber. Cut into child-friendly sticks about 3 inches long and 1/2 inch thick. Rinse cherry tomatoes and leave whole. Arrange carrot sticks, cucumber sticks and cherry tomatoes on a small plate or cup for dipping. Portion 2 tablespoons ranch dip into a small ramekin alongside the vegetables.

whole grain bread slices

house-made peanut butter

strawberry jam

unsalted butter (optional, for grilling)

russet potatoes

vegetable oil

fine sea salt

carrot sticks

cucumber sticks

cherry tomatoes

ranch dip

Trim any excess fat from the chicken breasts and slice each breast into 6–8 even strips about 1/2 inch thick so pieces are child-size and cook evenly.

Prepare chicken

In a bowl, whisk together the buttermilk, egg, Dijon mustard, 1 tsp salt and 1/2 tsp black pepper until smooth.

Make marinade

Place the chicken strips in the marinade, press to submerge, cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Set up a three-station breading line: a shallow bowl with the flour; a second shallow bowl with the reserved egg-buttermilk mixture whisked (if marinade is thick, whisk an extra egg white into a small bowl — otherwise use one egg wash); and a third shallow bowl with the panko, grated Parmesan (if using), paprika, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix the dry breadcrumb mixture so seasonings are even.

Remove chicken strips from the marinade one at a time, letting excess drip back into the bowl. Dredge each strip in flour, shaking off excess, dip in the egg wash, then press into the panko mixture so an even coating forms. Place breaded fingers on a wire rack while you heat the oil. For extra-crispy results, double-dip: repeat the egg wash and panko step once more.

Heat 1 cup vegetable oil in a large skillet over medium heat until the oil reaches 350°F (175°C) or is shimmering but not smoking. If you don't have a thermometer, test by dropping a small breadcrumbs — it should sizzle and brown in about 30–45 seconds.

Working in batches (do not crowd the pan), add breaded chicken fingers and fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Smaller strips may cook faster; adjust as needed.

Use tongs to transfer cooked fingers to a wire rack set over a baking sheet (not paper towels) and, if desired, brush lightly with the optional 1 tablespoon butter for sheen and flavor. Keep finished fingers warm in a 200°F (95°C) oven while you fry remaining batches.

If you prefer baking: place breaded fingers on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until golden and 165°F internally.

Arrange a portion of 6–8 chicken fingers per serving on a plate with fries and vegetable crudités. Place small ramekins of ranch and barbecue sauce for dipping.

Serve immediately while hot. Offer lemon wedges if desired for a mild squeeze. Leftovers keep in an airtight container in the refrigerator for up to 3 days and can be reheated in a 375°F (190°C) oven for 8–10 minutes to regain crispness.

boneless skinless chicken breasts

buttermilk (or plain yogurt thinned with milk)

Dijon mustard

salt

black pepper

all-purpose flour

panko breadcrumbs

finely grated Parmesan cheese (optional)

paprika

garlic powder

onion powder

vegetable oil (for shallow frying) or neutral oil for deep-frying

butter (optional, for finishing)

lemon wedges (optional)

ranch dressing

barbecue sauce

french fries (store-bought frozen or homemade)

vegetable crudités (carrot sticks, cucumber, celery)

Spread butter evenly on one side of each slice of whole grain bread. The buttered sides will be the exterior that contacts the skillet.

Prepare bread

Place one slice of bread, buttered side down, in a clean skillet or nonstick pan set to low-medium heat. Layer 2 slices of American cheese on top of the bread. Top with the second slice of bread, buttered side up.

Assemble

Cook the sandwich over low-medium heat for 2–3 minutes until the bottom is golden-brown. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. If the bread browns before the cheese melts, lower the heat and cover the pan for 30–60 seconds to trap heat and finish melting.

Grill

Remove the sandwich to a cutting board and let rest for 1 minute, then cut diagonally into two triangles for easy handling by children.

Rest & slice

Cook fries according to the package directions for oven bake or shallow frying. For oven: preheat oven to 220°C (425°F), toss frozen fries with 1 tablespoon oil on a baking sheet in a single layer, bake 12–20 minutes until golden and crisp, flipping once halfway. For shallow fry: heat oil in a skillet over medium-high heat and cook fries in batches until golden and crisp, 4–6 minutes, turning occasionally. Drain on paper towels and season with 1/2 teaspoon salt while hot.

Wash vegetables. Peel and cut carrots and cucumber into sticks roughly 7–8 cm long and finger-sized for a child. Halve cherry tomatoes. Arrange carrot sticks, cucumber sticks and halved tomatoes on a small plate and serve with 2 tablespoons of ranch or yogurt dip on the side.

American cheese

unsalted butter

frozen shoestring or crinkle-cut fries

vegetable oil (for oven or shallow fry)

cherry tomatoes (halved)

ranch or yogurt dip

In a large pot, combine 4 liters water, 1 cup kosher salt, 1/2 cup brown sugar, bay leaves, peppercorns, smashed garlic and herb sprigs. Heat just until salt and sugar dissolve, then cool completely to room temperature. Chill the brine in the refrigerator.

Make the brine (day 1)

Remove giblets from the turkey and reserve for gravy. Place the turkey in a clean brining container or large stockpot. Pour the cooled brine over the bird, ensuring it's fully submerged (add ice if needed). Refrigerate or keep chilled for 8–12 hours (overnight).

Brine the turkey (day 1)

Remove turkey from brine, rinse inside and out under cold water to remove excess salt, and pat very dry with paper towels. Let rest uncovered in refrigerator for 1–2 hours if time allows to dry the skin for better browning. Preheat oven to 325°F (165°C).

Prepare for roasting (day 2)

Rub the turkey skin with 1/2 cup softened butter and 2 tbs olive oil. Season lightly with 1 tbsp salt and 1 tsp pepper. Place the quartered onion, halved lemon and remaining thyme/rosemary sprigs into the cavity to add flavor. Truss the legs if desired.

Season and stuff cavity

Place turkey breast-side up on a rack in a roasting pan. Roast at 325°F (165°C). For a 13 lb bird, roast about 3 to 3.25 hours until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Tent loosely with foil if the skin is browning too quickly.

Roast the turkey

Remove the turkey from the oven and transfer to a cutting board. Tent with foil and rest 30–45 minutes before carving. Reserve pan drippings and any browned bits for the gravy (see Gravy).

Rest the turkey

While the turkey roasts, melt 4 tbs butter in a skillet over medium heat. Add the chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper.

Prep and sauté

In a large bowl, combine the cubed bread (8 cups) with the sautéed vegetables, 2 tbs chopped parsley, 1 tbs chopped sage and the beaten egg. Add about 1 cup warm chicken or turkey stock gradually until the mixture is moist but not soggy (you may use slightly less or more). Transfer to a buttered baking dish and cover with foil. Bake in the oven alongside the turkey for 25–30 minutes, uncovering for the last 10 minutes to brown the top. Alternatively, loosely fill the turkey cavity with a small amount of stuffing if preferred — ensure stuffing reaches 165°F at center.

Combine and bake

Place peeled, cut potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until very fork-tender, about 15–20 minutes depending on size.

Boil potatoes

Drain potatoes well and return to the pot. Add 4 tbs butter and 3/4 cup warm whole milk. Mash using a potato masher or ricer until smooth and creamy. Season with 1.5 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Mash and finish

Put the reserved turkey neck, giblets (not liver), carrot, celery and quartered onion into a pot with 6 cups water. Bring to a gentle simmer, skimming foam, and simmer uncovered for 1 to 1.5 hours. Strain stock, discarding solids, and chill or refrigerate. If making one day ahead, refrigerate stock overnight and skim fat before finishing gravy.

Make stock (day 1 after brining or day 2 morning)

After roasting the turkey, pour off excess fat from the roasting pan leaving the browned bits. Place the pan over two burners at medium heat or transfer bits to a saucepan. Add 4 tbs butter and melt, scraping browned bits. Sprinkle 1/4 cup flour into the pan and cook, whisking, for 2 minutes to form a roux. Gradually whisk in 3 cups strained turkey/chicken stock (or a combination of reserved stock and pan drippings). Simmer, whisking occasionally, until thickened about 5–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If too thin, simmer a few minutes longer; if too thick, whisk in a little additional stock or water.

Finish gravy (day 2 after roasting)

In a small saucepan combine 12 oz fresh cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally. As berries pop (about 8–10 minutes), reduce heat and simmer until sauce thickens slightly. Stir in 1 tsp orange zest if using. Remove from heat and cool to room temperature; sauce will thicken more as it cools.

Cook cranberries

Carve the rested turkey into slices and arrange on a platter. Spoon mashed potatoes, stuffing and cranberry sauce into child-friendly serving dishes. Strain and rewarm gravy, then serve in a gravy boat. Garnish plates with chopped parsley and roasted carrots if using.

whole turkey (12–14 lb)

water (for brine)

kosher salt

brown sugar

bay leaves

whole black peppercorns

garlic cloves, smashed

fresh thyme sprigs

fresh rosemary sprigs

unsalted butter (room temperature)

olive oil

salt (for skin and cavity)

black pepper (freshly ground)

onion, quartered (for cavity)

lemon, halved (for cavity)

day-old white bread, cubed

yellow onion, finely chopped

celery stalks, finely chopped

chicken or turkey stock

fresh parsley, chopped

fresh sage, chopped

large egg, beaten

russet potatoes, peeled and cut into 1–2" pieces

whole milk

turkey neck and giblets (from cavity; reserve liver separately)

carrot, roughly chopped

celery stalk, roughly chopped

yellow onion, quartered

water

low-sodium chicken or turkey stock (or drippings)

fresh cranberries

granulated sugar

orange zest (optional, finely grated)

chopped roasted carrots (optional, child-friendly)

Pat chicken pieces dry with paper towels. In a bowl, whisk together buttermilk, egg, and hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and seasons the meat.

Marinate

About 30 minutes before frying, remove the chicken from the fridge to come closer to room temperature. In a shallow dish, whisk together flour, cornstarch, 2 tsp salt, 1 tsp pepper, paprika, garlic powder, and onion powder. Set a wire rack over a baking sheet to hold breaded pieces.

Prep Breading

Working one piece at a time, lift a chicken piece from the buttermilk letting excess drip off, then press firmly into the flour mixture to coat all sides. Shake off excess and place on the rack. Repeat with remaining pieces. For an extra-crispy crust, double-dip: return the floured piece briefly into remaining buttermilk and then re-coat in flour.

Bread the Chicken

In a heavy 3–4 quart skillet (cast iron preferred) add vegetable oil to a depth of about 1/2 inch (about 1 to 1.5 cups). Heat over medium until oil temperature reaches 340–350°F (170–175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles steadily without burning.

Heat Oil

Carefully add chicken pieces skin side down to the hot oil without crowding the pan (work in batches if needed). Fry on the first side for 8–10 minutes over medium heat until golden brown. Adjust heat to maintain a steady sizzle — too hot will brown the outside before the inside cooks.

Fry (First Side)

Turn the pieces and fry the second side 6–10 minutes until the crust is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If pieces are browning too quickly before reaching temperature, lower the heat and cook a bit longer. Total fry time typically 14–20 minutes depending on piece size.

Fry (Finish Cooking)

Transfer fried chicken to a rack set over a baking sheet and let rest 5 minutes to allow juices to redistribute and crust crisp to finish. Lightly season with a pinch of extra salt if desired.

Rest

Place the cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Cook Potatoes

Drain the potatoes in a colander and return them to the hot pot off the heat for 1 minute to steam-dry any excess moisture. This helps keep the mash fluffy.

Drain and Steam Dry

Add butter and mash the potatoes with a potato masher or ricer. Gradually add warm milk while mashing until you reach a smooth, kid-friendly consistency (about 1/2 cup milk). Season with 1/2 tsp salt and 1/8 tsp pepper. Taste and adjust seasoning as needed.

Mash and Season

Transfer mashed potatoes to a bowl and, if using, sprinkle chopped chives on top. Keep warm until serving.

Finish

Plate one fried leg and one fried thigh (or adjust to preferred children’s portion) with about 1/2 cup mashed potatoes per child. Add a small ramekin or dollop of ketchup or mild dipping sauce on the side.

Serve warm. Leftover chicken can be kept in the refrigerator up to 2 days; reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp the crust. Mashed potatoes can be reheated gently with a splash of milk.

bone-in chicken legs and thighs (about 8 pieces total)

buttermilk

large egg

cornstarch

fine salt

ground black pepper

vegetable oil (for frying)

hot sauce (optional, child-friendly mild)

russet potatoes (peeled, cut into 1-inch cubes)

chopped fresh chives (optional, for garnish)

ketchup or mild dipping sauce

Line a baking sheet with parchment paper or a silicone mat. Have a small offset spatula or butter knife and a shallow bowl ready for the coating stage.

Prepare workspace

In a medium mixing bowl combine 3 cups of the powdered sugar and the softened butter. Use a wooden spoon or stand mixer on low to blend into a crumbly paste.

Add corn syrup, heavy cream, vanilla extract, peppermint extract, salt, and the pink gel food coloring. Mix until the dough begins to come together.

Gradually add remaining powdered sugar, a little at a time, mixing until a firm but pliable dough forms that is no longer sticky. You may not need all the powdered sugar; target a slightly tacky, kneadable consistency.

Turn the patty dough out onto a work surface dusted with powdered sugar. Knead lightly 6–8 times until smooth and evenly colored. If dough is too dry, add 1 teaspoon heavy cream; if too sticky, dust with a little powdered sugar.

Roll the dough into a log about 1.5–2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for 20–30 minutes until firm but still pliable.

Unwrap the chilled log and slice into 1/4-inch thick rounds (about 24–30 rounds depending on thickness). Use a small cookie cutter if you prefer perfectly shaped discs. Place rounds on the prepared sheet; chill again for 10 minutes to firm up.

Pb & J

All-natural Chicken Fingers