Cooking with Karli: Spring break recipes to whip up with the kids

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KANSAS CITY, Mo. — Cooking with the kids can be a fun activity for families. Chef Matt Chatfield and his daughters shared some of their favorite recipes that make for great meals and snacks the whole family can make together. Check them out below.


Bacon and egg breakfast burritos


  • 6 bacon strips, diced
  • 6 eggs
  • 1/4 cup sour cream
  • 3/4 cup shredded cheddar cheese, divided
  • 2 tablespoons taco sauce
  • 1/2 to 1 teaspoon hot pepper sauce
  • 4 flour tortillas (10 inches), warmed
  • Sour cream and chopped tomatoes, optional


  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain.
  2. In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, and taco sauce. Pour into skillet; add bacon. Cook and stir over medium heat until eggs are set but not too dry.
  3. Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired. Yield: 4 servings.

Gado Gado ( Indonesian Salad )


½ head cabbage, shredded

4 oz. green beans, trimmed

1 carrots, sliced

1 potato, sliced

2 oz. bean sprouts

1 hard-cooked eggs, peeled and quartered

1 Tablespoon fried shallots or onions

1 cup Favorite Sesame dressing


Add 1/2 Cup crushed peanuts after puree from food processors.

Steam or boil all the vegetables apart from the shallots until tender.

Yield: 6-8 salads


Thick and Chewy Dalmatian Chocolate Chip Cookies

Makes 1 1/2 dozen 3-inch cookies

These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.


2 cups bleached all-purpose flour (10 ounces)

1/2  teaspoon table salt

1/2  teaspoon baking soda

12  tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly

1  cup brown sugar (light or dark), 7 ounces

1/2  cup granulated sugar (3 1/2 ounces)

1  large egg

1  large egg yolk

2  teaspoons vanilla extract

1 cup chocolate chips or chunks

1 cup white chocolate chips


  1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
  1. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
  1. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
  1. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
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