Cooking is a bonding experience that many families enjoy together. It can also offer a good serving of empowerment and learning while kids are reading recipes, measuring, stirring and mixing their creations. Author Linda Mulholland and her son Andrew, who is thirteen years old and has cerebral palsy,  are developing a cookbook, Cooking For the Kids, to inspire all kids to get cooking. The cookbook will be disability- friendly with step by step photo instructions as well as large print. A portion of the proceeds from the cookbook, available in early fall, will go to Children's Hospital of Wisconsin, Independence First, Team Up with Families and United Cerebral Palsy.

1 8oz container Sour Cream
1 8 oz container whipped cream cheese
1 cup of shredded sharp cheddar cheese
1 small bunch of green onions –white and green parts finely chopped
3 tablespoons of taco seasoning (we like Penzey’s)
4 tablespoons of salsa (drained- so it is not runny)
1 4 oz can of Ortega diced green chiles


Mix first 6 ingredients together.  Add the whole can of diced green chiles, including the juice.  Chill for at least an hour and serve with tortilla chips and a variety of cut-up colorful veggies such as celery, red, green and orange pepper strips, and carrots.