The "Sesame Street" characters have created a cookbook.
"C Is for Cooking" features recipes from Elmo and Cookie Monster. The book has recipes parents and children can cook together.
Check out the recipes featured on "Good Morning America."
1 pound lean ground turkey
1 tablespoon Worcestershire sauce
2 teaspoons olive oil
¼ teaspoon salt
8 small (½ inch) cubes cheddar or Muenster cheese (optional)
2 to 4 lettuce leaves
8 small, soft dinner rolls (or canned biscuits work, too!)
8 thin slices plum tomato
1. Preheat the broiler. Adjust the oven rack so the burgers will be 4 inches from the heat source.
2. In a large bowl, stir together the ground meat, Worcestershire sauce, oil, and salt until blended. Divide into 8 equal-size balls.
3. (With kids!) Roll the meat in your hands to make a meatball. Then flatten the meatball between the palms of your hands to make a patty. Place the patties on a broiler tray. If you want to make cheeseburgers, press a cube of cheese into the center of each patty. Check to be sure the cheese cubes are completely buried in the burger patties.
4. Broil the burgers for 3 minutes. Turn and broil until just cooked through, about another 3 minutes.
5. (With kids!) While the burgers are broiling, tear the lettuce leaves into small pieces.
6. Split the rolls and layer ketchup, lettuce, tomato, and burger on the bottom half of each. Cover with the top of the roll and serve.
6 small, thin zucchini or yellow summer squash, or a combination
Salt to taste
1/3 cup grated Parmesan cheese
1. . (With kids!) Use a plastic knife to slice each zucchini into ¼-inch-thick rounds.
2. In a large saucepan, steam or boil the zucchini until barely tender, 4 to 6 minutes. Drain in a colander and set aside to cool slightly.
3. Preheat the broiler.
4. (With kids!) Place the zucchini in a single layer on a large baking sheet. Sprinkle each "coin" with a tiny pinch of salt and some Parmesan cheese.
5. Broil the zucchini until just golden, 1 to 2 minutes.
Tip: You can steam the zucchini coins, lay them out on a baking sheet, and sprinkle them with cheese in advance, then broil them just before dinner.
Prep time: 10 minutes, plus 4 hours chilling time Baking time: 15 minutes (per batch) Makes about 5 dozen cookies
½ cup butter, softened (1 stick)
½ cup smooth natural peanut butter
1 ¼ cups sugar
2 tablespoons low-fat milk
¼ teaspoon salt
2 cups all-purpose flour
½ cup seedless raspberry jam
1. In a large bowl with an electric mixer, beat together the butter and peanut butter at medium-high speed until smooth and creamy. Beat in the sugar until fluffy.
2. With the mixer on low speed, beat in the egg, milk, and salt. Gradually beat in the flour.
3. Wrap the cookie dough in plastic wrap and refrigerate until completely chilled, at least 4 hours or up to 2 days.
4. To bake the cookies: Preheat the oven to 350 F. Lightly grease the baking sheets.
5. (With kids!) use a teaspoon to scoop the chilled dough into 1-inch balls. Place the balls 2 inches apart on the baking sheets. Flatten the balls 2 inches apart on the baking sheets. Flatten the balls slightly, and use your thumb to make a "thumbprint" indentation in the middle of each. Fill each indentation with ¼ to ½ teaspoon of the jam.
6. Bake the cookies until the edges are lightly browned, 12 to 15 minutes. transfer the baking sheets to the racks to cool completely.