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.

12 pieces Toasted Crostini Rounds, located near grocer’s bakery (If unavailable, slice French bread into ¼ inch rounds, brush with olive oil, rub with garlic and broil until lightly toasted.)
3 links of Chicken Spinach sausage, grilled or broiled
1 cup of Italian Style Pepper Spread, mild, we use Pagliacci,(available at Italian Grocers)
Parmegiano Regianno cheese, sliced thin
¼ cup of Fresh Basil, chopped fine


Spread Italian Style Pepper Spread on Crostini Rounds.  Slice sausage into ½ inch rounds.  Place one piece of sausage on each crostini.  Top each with cheese. Sprinkle chopped basil on top.  Makes 12 pieces.