Bemus Point Mom Mails K-Kids Boxes

Busy wife, mom, cook, entrepreneur, Ashley Kaczar serves her family quick and delicious meals. Pictured are Easy Enchiladas, at left, and Cherry Delight.

When Ashley Kaczar of Bemus Point was asked what her hobbies were, her husband, Ryan, quickly answered, “Nothing, because her kids are her life.”

“I’m always thinking of things I can do with my children, whether it’s going to the zoo, the play museum or creating crafts and activities,” says the mother of five year old Cash, three year old Veda and four month old Ryla. “I’m constantly setting up things to do with my kids at home and thought why don’t I do this for other moms”

The idea of K-Kids Box was birthed. The box contains five or more activities where children three years through eight years learn through play-based activities. Each month has a different theme. The March box, which is sold out, has a Dr. Seuss theme in recognition of Theodor Seuss Geisel’s 113th birthday. Geisel, who wrote under the pen name Dr. Seuss, was born on March 2, 1904, and authored 44 children’s books which he also illustrated.

“Subscription boxes are pretty popular now. You can buy a K-Kids Box one time or as a six- month subscription to save money,” she said.

All supplies are included for each activity, which might be experiments, crafts and cooking projects with a wide variety of subjects. A book is included, as well.

“There is always a surprise for Mom in the box to get her engaged. The whole point is to get all of the supplies and planning for the mom’s for their children’s activities,” she shares. “I’m partnering with businesses to help promote them. Right now I’m featuring local people. I’m looking to expand and am working on a website. I am torn, because I would not be able to keep it local. Currently the surprises come from local entrepreneurs. The February box contained a Tastefully Simple coupon. Leggings from Lularoe were offered another month.”

“In the month of March if you call Maureen’s Hair Salon on Fluvanna Avenue and book a haircut with Keira, your children will get a free Dr. Seuss style compliments of K-Kids Box, whether you purchased a box or not.”

The entrepreneur has had very good response and feels that the mothers are happy. She pushes the concept of learning through play, the importance of play for children and tries to engage family with their children at playtime.

“I’ve been trying to find my calling and feel that God helped me see it is a focus on family life, which was where the idea of these boxes came from.”

The busy mom likes to cook, but surprisingly, doesn’t put baking on her list of favorite activities.

“I’ve always cooked, always baked. I don’t remember cooking growing up, but I always baked with Mom. I actually hate to bake,” she confesses. “I’m horrible at it. I can cook anything, but I don’t have the patience for measuring.”

“I’ve worked in restaurants my whole life since 15 or 16. I was a manager, owner briefly, a waitress, a bartender and managed at Red Lobster, but I’ve mostly done front of the house.”

The busy mom shares some recipes from her file, most requiring quick and easy preparation. The Easy Enchiladas are a regular on the Kaczar menu, along with several other spicy dishes that may or may not be from south of the border.

“We are Mexican (food) fiends in our house! If we were in a war in a bunker, all we’d need is avocados and chips. My mom always made the oatmeal cookies when I was growing up and I still can’t stop eating them when I make them. Charles Nickerson’s Six Week Bran Muffins was my grandfather’s recipe. He made them regularly and gave my mom the recipe.”

The couple is active at Church on the Rock, where Mrs. Kaczar teaches tween Sunday school and attends Bible study. Mr. Kaczar is employed at Line-X of Jamestown, his family’s business that sells truck bedliners, remote starter switches, mats, undercoating and “pretty much anything car and truck-related.” He hosts a small men’s group at the store Tuesdays at 6 p.m. His wife is considering homeschooling the children.

Ozzy, an 11 year old Brussels Griffon, is the sixth member of the Kaczar Family.

The $30 K-Kids Boxes can be ordered by visiting K-Kids Box on Facebook and clicking on “shop now.” Limited supplies are available. You can also get information by emailing A $5 discount will be given on the first box purchased. Shipping is $8 with a local pick-up option available.

Basic Pasta Recipe

1¢ c flour

1/2 tsp salt

3/4 T oil

2 eggs, slightly beaten

lukewarm water

In a bowl, combine flour and salt and oil. Make a well in the flour, add the eggs, and mix. If needed, stir in 1 to 2 tablespoons water. Flour surface. Knead dough 3 to 4 minutes. Run through a pasta machine or hand roll dough out to desired thickness. Use machine or knife to cut into strips of desired width. Cook and top with your favorite sauce. Yield 3-4 servings

Cherry Delight

1 box cake mix, white or yellow)

1 can crushed pineapple

1 can cherry pie filling

1 stick margarine

Mix cake mix according to instructions on box. Pour into greased 13” x 9″ pan. Spread pineapple over top, then spread pie filling over that. Melt margarine and pour over top. Bake for 30-35 minutes. Serve with whipped cream if you wish.

Chocolate No-Bake Cookies

1 stick butter

2 c sugar

1 c milk

3 T cocoa powder

1 tsp vanilla

1/3 c peanut butter

3 c quick oats

Cook butter, sugar, milk and cocoa powder over low heat until butter has melted. Boil 3 minutes. Take off stove and stir in vanilla, peanut butter and oats. Drop by tablespoon onto wax paper and let firm.

Charles Nickerson’s 6 Week Bran Muffins

5 c flour

3 c sugar

5 tsp baking soda

1 tsp salt

1 c vegetable oil

1 15oz box Raisin Bran

4 eggs, beaten

1 q. buttermilk

Line muffin pan with liners. Fill muffin-lined cup 2/3 full. Bake at 450 degrees for 15 minutes. Keep leftover batter in the refrigerator for up to 6 weeks.

Spinach, Tomato, Mussel & Feta Linguine

§ box linguine

2 cloves garlic, minced

1 c chicken broth

1 stick butter

splash of white wine, optional

2 T parsley, optional

1 lb mussels

2 cups fresh spinach

2 Roma tomatoes, diced

Cook Pasta according to directions. Drain and set aside. Bring garlic and chicken broth to boil in another pan. Add butter a tablespoon at a time. After butter has melted, add parsley and a splash of white wine. In a separate pan, cook mussels until they have all opened. Add spinach, tomatoes and pasta to butter garlic mixture and toss until coated and spinach has wilted. Separate into plates or bowls and top with mussels and feta cheese sprinkled over top. Serve with garlic bread.

Easy Enchiladas

2 small cans enchilada sauce or 1 large

1 lb. ground beef

1 c sour cream

1 package 12-inch tortillas

1 can diced green chiles, optional

1 ¢ c shredded cheddar or Mexican blend cheese

Preheat an oven to 350 degrees. Grease a 9” x 13″ baking dish, and spread ¢ can enchilada sauce over bottom of pan. Set aside. Brown ground beef and drain. Remove from heat and add sour cream, ¢ cup cheese and the remaining enchilada sauce from the opened can, stirring to mix well. Place about 2 tablespoons of the beef mixture and desired amount of chilies, if using, down the center of each tortilla, roll the tortillas and place them seam side down in the baking dish. Cover enchiladas with 1 can of enchilada sauce. Sprinkle with the remaining shredded cheese. Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot.

Sausage Dip

1 package Bob Evans Original Sausage, browned

1 can Rotel tomatoes

8 oz cream cheese, room temperature

Brown sausage. Drain. Put tomatoes and cream cheese in a pan or microwavable dish. Heat until melted. Stir in sausage and serve with tortilla chips.

White Bean Chicken Chili

1 lb of cooked ground chicken

1 onion, chopped

2 cloves garlic, minced

1 jar of green salsa (salsa verde)

1 can of Rotel tomatoes

1 diced jalapeno

1 bag of frozen corn

1 can of white beans

2 cans of chicken broth

¢ tsp dried oregano

¢ tsp ground coriander seed

™ tsp ground cumin

™ tsp red chili flakes

Salt and black pepper, to taste

Brown chicken with garlic and onion. Simmer on low heat for 1 hour. Add all ingredients to a crock pot. Cook on low for 3 hours. Serve with tortilla chips, shredded cheese, sour cream and avocado.

*If you want the chili to be thicker you can use only one can of chicken broth.

Banana Fruit Trifle

8 oz cream cheese, softened

1 container Cool Whip, thawed

1 large box of banana cream instant pudding

2 c milk

Fruit of your choice, (I use strawberries, grapes, kiwi, pineapple and one banana added to top with blueberries at time of serving.

Make pudding according to directions. Mix in whipped topping and softened cream cheese until smooth. In a clear bowl, layer fruit, pudding, fruit, pudding until nearing the top of bowl. End with pudding. Decorate with more fruit. If using banana, slice and top just before serving.

Dorito Taco Salad

1 lb ground beef

1 can black beans

1 c Doritos, crushed

§ c cheddar cheese, shredded

2 tomatoes, diced

1 packet taco seasoning

1 c Catalina dressing

1 bag iceberg lettuce mix

Brown ground beef and add taco seasoning, as directed on package. Drain black beans and add to ground beef. Let partially cool. In a large bowl, combine ground beef, beans, lettuce, cheese and tomatoes. When ready to serve, stir in dressing and Doritos. Serve. If not ready to serve place in refrigerator and add dressing and Doritos when serving.