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.

1lb. Extra Lean Ground Beef
½ pound Mexican Chorizo Sausage
½ pound Ground Turkey Breast
1 large onion. chopped
2 cloves garlic, chopped
1 package 2-Alarm Chili Kit
½ cup prepared enchilada sauce, (we like Frontera Enchilada Sauce)
1 8 oz. can tomato sauce
1 15 oz. can of black beans
1-2 cups shredded sharp cheddar cheese
½ cup chopped cilantro
4 large Idaho baking potatoes, scrubbed
olive oil spray

Pre-heat oven to 350 degrees.  Spray potatoes with olive oil spray and salt.  Poke each potato a few times on each side evenly with a fork.  Place directly on the rack in the oven.  Bake for 1 and ½ hours.
Brown ground beef, chorizo and ground turkey together in large pot.  Add chopped onion and garlic to the meat as it is browning.  Drain the fat from the meat after it is browned.  Follow the directions on the 2- Alarm Chili Kit for the chili.  Replace ½ cup of the water called for in the chili kit with ½ cup of prepared enchilada sauce.  Add black beans last.
When potatoes are done, let cool for five minutes.  Slice each potato in half length-wise.  Top with chili, cheddar cheese and sprinkle with cilantro.  Enjoy!