Kids in the Kitchen | Milwaukee Public Television

MPTV Kids: Kids in the Kitchen
Recipe #1 Mini Pizza Melts
1 English Muffin 1/4 cup pizza sauce (or tomato sauce) Shredded mozzarella or cheddar cheese Grated parmesan cheese Fresh or dried oregano (optional) Toppings: sliced black olives, green pepper bits, broccoli bits	Toaster Table knife Tablespoon Measuring cup for sauce Chopping board Small sharp knife Paper plate Microwave
Directions: Split the English muffin in half and toast. Set it on a paper plate. Spread the cut side of each muffin half with pizza sauce. Sprinkle the cheese (mozzarella, cheddar and parmesan) on top of the sauce. Add toppings of your choice (black olives, green pepper, broccoli bits). Add bits of fresh or dried oregano. Microwave on high for about 20 seconds to melt cheese and heat thoroughly. *** Serves 1-2 children
Recipe #2 Meat/Cheese/Broccoli Roll-up
Flour tortilla (7-inch or 8-inch 1 thin slice of cooked ham or turkey Shredded mozzarella or cheddar cheese 1 slice of cheddar cheese or Swiss cheese 1/4 cup chopped broccoli Your favorite mustard	Table knife Measuring cup Chopping board Small sharp knife Paper plate Microwave
Directions: Spread mustard on the flour tortilla. Add a slice of ham or turkey. Add a slice of cheddar cheese or Swiss cheese. Add chopped broccoli bits. Tightly roll up tortilla and place it on a paper plate. Microwave on 100% power (high) for l minute or until warm *** Serving size for one person. It takes about 5 minutes to prepare. After you microwave your tortilla, you could dip it in salsa.
Recipe #3 Apple and Peanut Butter Sandwich
2 slices of raisin bread Peanut butter One apple, sliced thin	Small sharp knife Chopping board Table knife Toaster
Directions: Toast two slices of raisin bread. Spread 1 slice of bread with peanut butter. (Be generous with the peanut butter.) Top with a layer of thinly sliced apple. Add second slice of raisin bread and cut in half. *** A tall glass of milk would go well with this sandwich.
Recipe #4 Fruit Salad
1 apple 20 seedless grapes l lemon 1/2 cup water 1 banana 6-ounce can mandarin orange slices 2 tablespoons packed brown sugar 2 pinches cinnamon	Small sharp knife Cutting board Measuring cups Measuring spoons Large wooden spoon 2 small bowls Large mixing bowl Can opener
Directions: Wash apple and grapes and pat dry with a clean towel. Cut lemon in half and squeeze out juice into a small bowl. Add water and stir. (The lemon-water is to dip the fruit so that it won't turn brown.) Cut, core and seed the apple. (Ask an adult to help.) Do not peel it. Cut the apple into bite-sized pieces. Place the cut apple in lemon-water. Peel and slice banana into bite-sized pieces. Place in lemon-water. Drain off liquid. Place apple and banana pieces into mixing bowl. Drain mandarin oranges and reserve the juice in a small bowl. Add mandarin oranges and grapes to mixing bowl. Mix together brown sugar and the reserved mandarin orange juice. Add cinnamon and stir until the brown sugar dissolves. Pour brown sugar sauce over fruit salad in mixing bowl and lightly toss to coat the fruit. *** Serves 3 or 4 people.
Recipe #5 Applesauce
6 medium McIntosh or Red Delicious apples 1/3 cup packed brown sugar 1 teaspoon cinnamon 1 cup of water	Measuring cups Measuring spoons Small sharp knife Cutting board Vegetable peeler Medium saucepan with cover Potato masher or fork Large spoon
Directions: Peel and core the apples. Cut into quarters. Put the cut apples, brown sugar, cinnamon and water into a saucepan. Cover and simmer on medium heat for 15-20 minutes. Allow the apples to cool completely. Use potato masher and mash apples to desired smoothness. *** Serves 4 people. Experiment with different kinds of apples to discover which you prefer. Each variety has a unique cooking consistency, flavor and sweetness.
Recipe #6 Fruitsicles
1 6-ounce can frozen juice concentrate 2 cups plain yogurt 2 teaspoons vanilla	6 small paper cups 6 wooden popsicle sticks 6 aluminum foil squares large enough to cover the top of the cup Scissor Large Bowl Measuring cups Measuring spoons Wooden spoon
Directions: Mix all ingredients in a bowl. Pour the mixture into the paper cups. Don't fill to the top because the mixture expands when it freezes. Place the foil square on top of the cup. (This will help to keep the popsicle stick handle upright.) Make a slit in the center of the square using your popsicle stick. Place the cups in freezer until mixture is firm. *** If the fruitsicle is hard to remove from the paper cup, hold the cup under tap water for a few seconds or use a scissor to cut a notch in the top of the cup and simply peel off the paper.
Recipe #7 Berry Sipper
1 8-ounce carton of strawberry yogurt 1/2 cup cranberry juice cocktail 1 10-ounce package frozen strawberries (thawed)	Blender Measuring cups Spoons Scissor Glasses
Directions: Combine the yogurt and cranberry juice in a blender. Cover. Blend until well mixed. Add strawberries. Cover. Blend until smooth. Pour into glasses. *** Serves 3 or 4 people.
Recipe #8 Monkey Muffins
1 cup all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/8 teaspoon salt 1 beaten egg 1/2 cup milk 1/2 cup mashed banana 1/4 cup cooking oil 1/2 cup regular rolled oats 1/2 cup cup raisins Butter or substitute to grease muffin tin (or use paper cup-cake liners)	Measuring cups Measuring cups Large bowl Large wooden spoon Medium mixing bowl Muffin tin (12 muffins) Rubber spatula Paper cup-cake liners
Directions: In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, baking soda and salt. In a medium bowl, stir together the egg, milk, mashed banana and oil. Stir in oats and raisins. Add the oat mixture to the dry ingredients. Stir until moistened. The batter should be lumpy. Fill the muffin cups 2/3 full. Bake in 375 degree oven for 20 to 25 minutes or until golden brown. *** Makes 12 muffins.
Recipe #9 Vegetables and Dips
Select an assortment of vegetables such as cucumbers, zucchini, broccoli, carrots, celery, radishes, red and green peppers, cauliflower, green beans, etc. Bottle of low-fat Ranch dressing. 1/2 cup low-fat cottage cheese 1/2 cup plain non-fat yogurt 2 chopped green onions 1 teaspoon fresh dill	Measuring cups Small mixing bowl Cutting board Large sharp knife Small sharp knife Platter for the vegetables 2 bowls for the dips Spoons Clean dish towel
Directions: Wash and pat dry the vegetables. Cut vegetables as needed into “finger food” sizes and arrange on the platter. Mix the cottage cheese, non-fat yogurt, green onions and fresh dill and stir until smooth. (It will be a bit lumpy.) Spoon the dill dip into a dipping bowl. Pour the bottled Ranch dressing into one of the dipping bowls.
Recipe #10 Looks Delicious: Setting the Table No matter what you are cooking, good food tastes even better with a nice looking table setting. Remember that… The dinner plate is in the center of your placemat. The knife is to the right of the plate. The blade of the knife should be toward the plate. The spoon is to the right of the knife. The fork(s), tines up, go to the left of the plate. The water glass is directly above the point of the knife. The cup and saucer are to the right of the spoon. The salad plate is to the left of the fork(s). The napkin is to the left of the fork(s) with the open corner toward you.
Recipe #11 Super Duper Fruit Smoothie
1 cup orange juice 1 cup fresh pineapple (cut into 1-inch chunks) 5 fresh strawberries or blueberries 1 cup banana, cut into 1/4 inch thick disks 1 tablespoon honey 2-3 ice cubes (set aside a few pieces of cut fruit for garnish)	Blender Measuring cups Measuring spoons Small sharp knife Cutting board Tablespoon 3-4 glasses 3-4 drinking straws
Directions: Combine orange juice, pineapple, banana, honey and ice cubes in a blender. Blend, crush, puree until smooth. Pour into glasses and garnish with strawberry and pineapple and serve with a straw. *** Recipe makes 3-4 servings. There is less than 1 fat gram per serving.
Recipe #12 Taco Layer Dip
1 16-oz. container fat-free sour cream 1 envelope taco seasoning 1 head of lettuce-shredded 2 tomatoes, chopped 1 cup low-fat shredded cheddar cheese 1 pkg. low-fat tortilla chips	Measuring cup Small mixing bowl Measuring spoons Small sharp knife Large sharp knife Scissors Large shallow dish for the taco layer dip Bowl for tortilla chips Small paper plates and napkins
Directions: Combine sour cream and taco seasoning in a small bowl and chill for one hour. Take a large shallow dish and layer the ingredients, one by one, in the dish in the following order: sour cream mix, lettuce, tomatoes, cheese. Serve with tortilla chips for dipping. *** Recipe makes 8 servings. There are 6 fat grams per serving.
Recipe #13 Happy Face Raisin Bagel
1 bagel, split and toasted Low-fat cream cheese (softened) 6 raisins 2 apple slices	Butter knife Toaster (for bagels) Small sharp knife Small colorful serving plate or platter
Directions: Put the split toasted bagel on a plate or platter and spread each bagel half with cream cheese. Press raisins and apple slices into the cream cheese to create a face (raisins for eyes and nose, and apple slice for the smile.) *** Recipe makes 1 to 2 servings. You could also use pineapple chunks or two walnuts for eyes, a maraschino cherry for the nose and a mandarin orange slice for the mouth.
Recipe #14 Explorer's Trail Mix
4 cups of cereal (Wheat Chex, Cherrios, Rice Chex, Corn Chex) 1 cup thin pretzel sticks 1 cup peanuts 2 tablespoons vegetable oil 1 tablespoon Worcestershire sauce 1 cup raisins 1 cup dried apples or apricots	Measuring cups Measuring spoons Shallow rectangular baking pan Wooden spoons Small mixing bowl Large mixing bowl Bowl for completed mix Plastic snack bags Hot pads
Directions: Combine the cereal, pretzels and peanuts in the large mixing bowl. In a small bowl, mix together oil and Worcestershire sauce. Sprinkle the oil mixture over the cereal and mix. Spread the large mixture into a baking pan. Bake at 350 degrees for about 10 minutes, or until toasted. Cool and stir in raisins and dried fruit. Place in serving bowl and have a party or store in individual snack bags for school lunch bags or going on a hike. *** Instead of peanuts, you could use almonds or walnuts. If you are allergic to nuts, just leave them out. If you are not going to eat your trail mix right away and want to put it in plastic bags instead, you might want to leave out the dried apples. They will add moisture and your trail mix will loose its crunch.
Recipe #15 Raisin Ants On Celery Logs
2 large celery stalks 1/2 cup peanut butter Raisins	Small sharp knife Cutting board Paper towel Novelty picnic plate or platter
Directions: Cut each celery stalk into halves or thirds. (Be sure to wash and pat dry the celery.) Fill the insides with peanut butter. Sprinkle the raisins on top, for the "ants". *** Recipe makes 2 to 3 servings. You might like to make this with low-fat cream cheese instead of peanut butter and top it with pineapple bits or olive slices.
Recipe #16 Cheese Quesadillas
Flour tortillas (2 per person) 1 can refried beans Cheddar or Monterey Jack cheese, grated or shredded 1 jar salsa Butter and/or canola oil for skillet	Measuring cups Tablespoon for spreading Large non-stick skillet Plastic spatula to flip quesadillas Platter and small bowl for salsa Small paper plates and napkins Large sharp knife
Directions: For each quesadilla, spread about 2 tablespoons refried beans on a tortilla. Place face up on a preheated greased skillet. (Careful! Adult help needed.) Sprinkle about 1/4 cup cheese on beans. (Other ingredients could also be added at this point.) Place another tortilla on top. Press down with spatula. Cook on medium heat, turning carefully to brown both sides until filling is hot and cheese is melted. (Adult help needed.) Transfer to a plate and cut into fourths. (Adult help needed.) Dip into salsa. *** Allow one quesadilla per serving. Add chopped tomatoes, black olives, low-fat sour cream, black beans, shredded lettuce or other ingredients to the filling.
Recipe #17 Energy Mix
1 cup dried apples(or dried pineapple chunks) 1 cup dried apricots 1 cup dried banana chips 1 cup sunflower seeds 1/2 cup dry roasted peanuts 1/2 cup raisins	Measuring cups Cutting board Small sharp knife Medium bowl Wooden spoon Zip-lock sandwich bags
Directions: Cut the dried apple into bit sized pieces Cut the apricots into 1/4 inch strips. Mix the apple pieces, apricot strips, banana chips, sunflower seeds, peanuts and raisins in a bowl with a wooden spoon. Put the dried fruit mix into the plastic bags for school lunches or snacks. *** The recipe makes 5 cups. You could use dried pineapple chunks instead of the dried apples. (Remember, the apples will tend to make your mix a bit soggy if it is stored in a plastic bag overnight.) Dried fruits are full of iron. At least half of the water content in the fruit is removed when it is dried. That is why it is chewy and very sweet.
Recipe #18 Garden Grilled Cheese Sandwich
1 cucumber 1 tomato 6 slices of American cheese 6 slices of whole wheat bread 3 tablespoons low-fat mayonnaise or butter Butter or canola oil for the skillet	Measuring spoons Paper towels Small sharp knife Butter knife Cutting board Large non-stick skillet Cover for the skillet Plastic spatula Platter or plate for sandwiches
Directions: Wash the cucumber and tomato and dry with a paper towel. Use the small sharp knife and slice the cucumber and tomato into 1/4 inch slices. Set aside. Place two slices of cheese on a slice of bread. Top with 4 slices of cucumber and one or two slices of tomato. Top with another piece of bread. (Repeat to make two more sandwiches.) With a butter knife, spread the outside of each slice of bread with either the mayonnaise or butter. Set aside on the cutting board. Put a small amount of butter or canola oil in the skillet. Place the sandwiches in the skillet and cook over medium heat. Cook on one side until lightly browned. Turn the sandwiches over with the spatula. (An adult could help you with cooking on the stove.) Cook for about three minutes until the cheese is melted and the bread is golden brown. (Placing the cover over the skillet for about 30 seconds will make the cheese melt faster.) *** The recipe makes 3 servings. Cheese is a good source of calcium.
Recipe #19 Apple Slices With Peanut Butter Dip
1/2 cup silken tofu 1/2 cup low-fat cottage cheese 3 tablespoons creamy peanut butter 1 tablespoon honey 1 teaspoon vanilla extract 3 large apples 1/2 cup orange juice	Apple corer Measuring cups Measuring spoons 2 small bowls Wooden spoon Cutting board Small sharp knife Round platter
Directions: In a small bowl, thoroughly mix the tofu, cottage cheese, peanut butter, honey and vanilla extract. (If you like it really smooth, you could mix it in a blender instead.) Wash and dry the apples. On the cutting board, core the apples. Slice each apple in half and then into 1/4 inch slices. Pour the orange juice into the other bowl and dip each slice of apple into the juice for a bout 1 to 2 seconds. (The juice prevents the apples from turning brown.) Place them on a paper towel. Place the bowl of dip in the middle of the platter. Arrange the apple slices around the bowl of dip and serve. *** The recipe makes about 5 servings. Tofu is known as the "cheese of Asia" because it is a cheese-like food made from soybeans, which are very popular in Asia. Silken tofu is a creamy, custard-like product, perfect for dips.
Recipe #20 No-Bake Granola Bars
2 1/2 cups toasted rice cereal (such as Rice Krispies) 2 cups quick-cooking oatmeal 1/2 cup raisins 1/2 cup firmly packed brown sugar 1/2 cup light corn syrup 1/2 cup peanut butter 1 teaspoon vanilla	Measuring cups Measuring spoons Large bowl Wooden spoon Small saucepan Hot pad 13 x 9-inch baking pan Large sharp knife Metal Spatula to remove bars from pan
Directions: Put the rice cereal, oatmeal and raisins in the bowl and stir together with the wooden spoon. In the small saucepan, mix together the brown sugar and corn syrup. Turn the heat to medium-high. Stir constantly while the mixture is brought to a boil. Once boiling, remove the saucepan from the heat. Stir the peanut butter and vanilla into the sugar mixture in the saucepan. Blend until smooth. Pour the peanut butter mixture over the cereals and raisins in the large bowl. Mix well. Press the mixture into the baking pan. When cool, cut into bars. *** The recipe makes about 18 bars. Granola is a cereal made of various grains, brown sugar or honey, nuts, oil, dried fruits and sometimes coconut.

Recipe #21 French Toast
3 egg whites 1 egg ½ cup skim milk 2 tablespoons orange juice 1 teaspoon brown sugar ¼ teaspoon vanilla extract 8 slices stale whole wheat, or challah or sourdough bread butter fresh fruit, such as strawberries or light syrup or orange/raspberry juice concentrate for topping	Medium mixing bowl Egg beater, fork or wire whisk Non-stick spatula Measuring cups Measuring spoons Large, nonstick frying pan or griddle
Directions: In a medium bowl, whip the egg whites, egg, milk and juice using an egg beater, fork or wire whisk (about 20 strokes). Add the sugar and vanilla and beat until slightly foamy (about 15 strokes). Dip the bread, a slice at a time, into the egg mixture. Flip it to coat both sides. Then place the bread on a dinner plate. Repeat this until all the bread is coated. Over medium-high temperature (350 degrees), heat a small amount of butter on a griddle or in a large frying pan. Spread the butter around using the tip of a spatula. Cook the coated bread until the underside is golden brown, (about 2 min.). Then flip the bread onto the other side and cook for another 2 minutes. Serve the toast warm with your favorite fresh fruit, fruit concentrate, or light syrup and a sprinkle of cinnamon. *** This recipe doesn't use a lot of egg yolks. It has only ¼ of the cholesterol that most other French toast recipes have. You can save the egg yolks and add them when you are making scrambled eggs.

Recipe #22 Pink Fruit Dip

Cantaloupe or honeydew melon cut into spears
Spears of fresh, firm bananas
Apple slices
Pear slices

For the Dip:

1 ten-ounce package sweetened raspberries, defrosted
½ cup (4 ounces) softened cream cheese
1 cup firm yogurt
2 teaspoons lemon juice

Plate for the cut fruit
Small sharp knife
Cutting board
Blender (or food processor)
Medium mixing bowl
Wire whisk
Measuring cups
Measuring spoons

Directions:

Place the raspberries (including all their liquid) and cream cheese in a blender and puree until uniform. Pour into a mixing bowl.
Add the yogurt and lemon juice, and whisk until it is all one color.
Pour the dip into one or more serving bowls.
Cut and arrange the spears of fruit on a small plate.
Dip the fruit spears into the pink fruit dip and then enjoy.

*** Recipe makes 4-5 snack portions. Whenever you use a blender, be careful! This is always a closely supervised activity. (Parents, please keep the blender unplugged when not in use. Explain to children that fingers should never go inside the container because the blade in the blender is very sharp.)

Recipe #23 Frozen Chocolate Bananas
3 medium bananas ½ cup of chocolate chips 1 teaspoon vegetable oil ½ cup granola or chopped nuts	Cutting board Sharp knife Wooden craft sticks Microwave bowl-medium size Microwave Measuring cups Measuring spoons Wooden spoon Shallow pan or platter (for chopped nuts) Waxed paper Baking Sheet
Directions: Peel bananas and cut each in half. Push a craft stick into the end of each banana half. Place the chocolate chips and vegetable oil in a microwave bowl and melt in microwave for approximately 30 seconds. Stir, then heat for another 15 seconds. If the chips are not completely melted, you may heat for another 15 seconds and stir one more time. Dip the bananas in the melted chocolate. Roll the chocolate covered bananas in granola or chopped nuts and place on waxed paper on a baking sheet and freeze.

Recipe #24 Noodle Pudding
1 tablespoon sugar 1 teaspoon cinnamon ½ pound (8 ounces) uncooked flat egg noodles 1 teaspoon butter (approx.) 1 cup cottage cheese a handful of raisins	Small bowl Mixing spoons Measuring spoons Measuring cups Medium pot for boiling water Colander Bowl for mixing Serrated knife Forks for mixing (and eating) Small serving bowls
Directions: Fill a medium sized cooking pot about half full of water.(Boil the water on the stove.) Combine the sugar and cinnamon in a small bowl. Pour the noodles in the pot of boiling water and cook until they are tender. When noodles are tender, drain well. Immediately transfer the noodles to a bowl. Add butter and mix well. Add cottage cheese and raisins and mix. Transfer to individual serving bowls, sprinkle with cinnamon-sugar, and eat! *** This recipe makes 3-4 small servings. Please be very careful around boiling water, especially when draining the noodles. It is best for an adult to handle this part of the recipe.

Recipe #25 Waldorf Salad
4 crisp apples 2 tablespoons lemon juice 3 celery ribs ½ cup mayonnaise Lettuce leaves 1/3 cup chopped walnuts	Apple corer Sharp knife Cutting board Measuring cups Measuring spoons Mixing bowl Mixing spoons Serving plate
Directions: Insert the apple corer into the center of each apple and twist it to cut around the core. Remove the cores from the apples. Cut the apples into small cubes. Measure 2 cups of diced apples into the mixing bowl and sprinkle the lemon juice over them. Cut the tops and bottoms off the celery ribs. Then cut each rib into small cubes. Measure 1 cup of diced celery. Add the celery and mayonnaise to the apples, stirring well. Cover the serving plate with fresh lettuce leaves. Pile the Waldorf salad on top of the lettuce, and then sprinkle it with chopped walnuts. *** This salad was created by a chef at the Waldorf-Astoria Hotel in New York City. It has a lot of "crunch."

Recipe #26 Peanut Butterscotch Popcorn Squares
10 cups popped popcorn ½ cup butter (or margarine) 1 10-oz bag marshmallows ½ cup peanut butter ½ cup peanuts 10 ounces butterscotch morsels vegetable oil cooking spray ¼ cup chopped peanuts	Large mixing bowl Large non-stick frying pan Wooden spoons Measuring cups Non-stick cookie sheet with 1-½ inch sides Bowl of cold water (for sticky fingers) Sharp knife to chop peanuts Cutting board Serrated knife to cut the squares
Directions: Put the popcorn in the large bowl. Put the butter (or margarine) in the frying pan over medium heat. When butter melts, turn the heat to low and add the marshmallows. Stir constantly until melted. Add peanut butter and stir well. Remove the mixture from the heat and add the warm mixture to the large bowl filled with popcorn. Add the peanuts, stirring until everything is coated. Fold in butterscotch morsels. Spray the cookie sheet with vegetable oil cooking spray. Pour the popcorn mixture onto the cookie sheet and press it into the pan. If the mixture gets too sticky, dampen your hands with cold water. Sprinkle the chopped peanuts on top. Put the pan in the refrigerator for one hour to set. Cut into squares with the serrated knife and serve. *** Did you know that popcorn expands to 30 to 40 times its original size when you heat it? This recipe takes about 15 minutes to assemble and one hour to set. It makes about 30 squares. It also makes a great snack! The peanuts and popcorn are good sources of fiber.

Recipe #27 Cabbage and Apple Salad
½ head cabbage (medium size) 2 crisp apples ½ cup raisins ½ cup heavy cream 1/3 cup honey	Sharp knife Cutting board Large bowl Measuring cups Large spoon and fork Small bowl Plate
Directions: Have an adult cut and shred the cabbage. Then put the cabbage into a large bowl. Have an adult cut each apple into 4 pieces, remove the apple cores and cut the apples into small cubes. Add the apples to the bowl. Add the raisins to the bowl. Use the large spoon and fork to toss the cabbage, apples and raisins until it is well mixed. Combine the cream and honey in the small bowl. Pour the mixture over the salad and toss it lightly. Cover the bowl with a plate and put it in the refrigerator to chill before serving. *** This crunchy salad tastes a bit sweeter than other cabbage salads and its a good source of Vitamin B6 that helps your body use protein.

Recipe #28 Peachy Gingersnap Crisp
Vegetable oil cooking spray 8 gingersnap cookies 2 tablespoons brown sugar ½ teaspoon ground cinnamon 1 tablespoon margarine or butter 2 16-ounce cans of peach slices in fruit juice, drained (or 5 fresh peaches) Frozen yogurt	8-inch square baking pan Resealable plastic bag Medium bowl 2 table knives Can opener Oven mitts Measuring spoons Wooden rolling pin
Directions: Preheat the oven to 375 degrees F. Spray the baking pan with vegetable oil cooking spray. Put the cookies into the plastic bag and close tightly. Crush them with your hands (or a rolling pin.) Put the crushed gingersnaps, brown sugar, and cinnamon in the bowl. Add the margarine (or butter). Hold a table knife in each hand and draw the knives across each other to cut the margarine (or butter) into the dry ingredients. Keep cutting until the mixture is crumbly. Open the 2 cans of peaches. Drain the liquid. If you are using fresh peaches, wash them. Use a paring knife to remove the skin and cut them into ¾ inch slices. Arrange the peaches in the baking dish. Then sprinkle the gingersnap mixture over the peaches. Bake for 20 minutes or until thoroughly heated. Remove from the oven with oven mitts. Serve warm or at room temperature with frozen yogurt topping. *** Gingersnap cookies are low in fat compared to many other varieties. The gingersnaps give a familiar dish a new flavor. This recipe takes about 15 minutes to assemble and 20 minutes or more to bake. It makes enough for six to share.

Recipe #29 Cinnamon Stars
2 slices oatmeal or whole-wheat bread 2 teaspoons light cream cheese Cinnamon	Cutting board Timer Butter knife Cookie sheet Measuring spoons Oven mitts Hot pad Star-shaped cookie cutters
Directions: Place the bread on the cutting board and cut star shapes from the center of the bread slices. (You can use the crusts for bread crumbs or croutons.) Place the stars on a cookie sheet, then put your oven mitts on and place the pan under the broiler of an oven. Turn the broiler on, set the timer, and cook the stars for 3 minutes or until browned. Put your oven mitts back on and remove the pan from the oven. Place the pan on a hot pad or transfer the stars to a cool platter and spread the cream cheese with a butter knife on one side of the stars. Sprinkle cinnamon over the cream cheese *** Light cream cheese has half as much fat as regular cream cheese. This recipe serves 2 people.

Recipe #30 Chocolate Banana Shake
1 cup milk ½ ripe banana 2 tablespoons sweetened cocoa 3 ice cubes	Blender Measuring spoons Measuring cups Rubber spatula Tall drinking glass
Directions: Combine all the ingredients in the blender Cover tightly, and blend until smooth. Pour into a tall glass and drink! *** This recipe makes one generous serving, or two smaller ones. It's great for a hot day. Please be very careful around the blender. Close the top tightly before turning it on and unplug it when it's not in use. An adult should always be the one to empty the blender.

Recipe #31 Pigs in a Blanket
4 bun-length hot dogs (cut in half) 1 package of refrigerated crescent dough 4 slices of cheddar or American cheese (individually wrapped)	Rolling pin Baking sheet Knife Hot pad Spatula to remove food from baking sheet
Directions: Wrap each piece of hot dog with a half slice of cheese. Separate the crescent dough sections and roll out the sections with the rolling pin. Wrap the dough around the hot dog and cheese. Place them on a baking sheet and cook in the oven as directed on the crescent roll package. (An adult should remove the baking sheet from the oven and also place the hot dogs on to the plate.) *** Serve the “Pigs in a Blanket” with dipping sauces such as ketchup and mustard. Add an assortment of fresh veggies such as carrots and broccoli flowerets and fresh fruit such as strawberries, blueberries or watermelon to your plate. A beverage of milk or fruit juice would be good.

Recipe #32 No-Bake "Dreamsicle" Yogurt Pie
1 nine-inch graham cracker crust shell 1 8-ounce container of orange flavored yogurt 1 cup thawed whipped non-dairy topping ½ cup canned mandarin orange slices-drained and broken into pieces (Use some additional orange slices for decoration on the top of the pie.)	Mixing bowl Spoon for stirring Rubber spatula Measuring cups Plastic wrap
Directions: Combine the yogurt and whipped topping in a bowl and stir with a spoon. Add bits and pieces of mandarin oranges and stir. Wrap the dough around the hot dog and cheese. Smooth the mixture into the pie shell. Add some mandarin orange slices for decoration on the top of the pie. Cover with plastic wrap. Place in freezer. Remove before you want to serve the pie and thaw slightly. Cut into slices. *** This is an easy recipe for children and healthier than most cream pies. Using the same basic recipe, you could make different flavor combinations such as peach yogurt with canned peach pieces or vanilla yogurt with banana slices.

Recipe #33 No-Bake Peanut Butter Balls
½ cup peanut butter (chilled) ½ cup honey 2 tablespoons powdered milk (or more as needed for consistency) 1 cup crushed corn flakes cereal	Measuring cups Measuring spoons Mixing spoons Rubber spatula
Directions: Combine the peanut butter, honey and powdered milk. Mix well. Roll into balls. Roll the balls on a plate of crushed cornflakes until covered. Sample one and put the rest in the refrigerator to chill for later. *** This is a “messy” recipe. Some children will not like sticky fingers. However, a little messiness in the kitchen doesn’t hurt anyone. Serve this yummy snack after it is chilled with a cold glass of milk. Apple slices and grapes also go well with the peanut butter balls.

Recipe #34 Pineapple Pops
3 cups fresh pineapple chunks (or one 14.5-ounce can chunks packed in juice, drained) cup milk ¼ cup sugar 1 cup crushed corn flakes cereal	Blender Measuring cups Rubber spatula 8 Small (3 ounce) paper cups 8 wooden popsicle sticks Aluminum foil –cut into 8 squares large enough to cover top of cups
Directions: In a food processor, combine pineapple chunks, milk, and sugar. Pulse until almost smooth with some chunks of pineapple remaining. Pour half the mixture into a medium bowl or glass measuring cup for easy pouring. Pulse the remaining mixture until completely smooth. Add the mixture to the bowl. Divide the mixture evenly among eight paper cups. Cover each cup with foil square. Insert wooden sticks in the center of the foil square. Freeze until solid (at least 4 hours). Keeps up to 2 weeks. *** This is a refreshing after-school snack.

Recipe #35 Cucumber Sandwiches
8-ounce package cream cheese 7-ounce package dry Italian-style salad dressing mix 1-pound loaf of cocktail rye bread (or whole wheat slices cut into quarters) cucumber, thinly sliced	Small mixing bowl Spoon for stirring Sharp Knife for cutting Table knife for spreading Cutting board
Directions: Mix the whipped cream cheese and dry Italian-style dressing in a small bowl. Spread equal portions of the mixture on the bread. Top each with a slice of cucumber. *** In addition to your cucumber- topped sandwiches, you may want to enjoy some additional veggie toppings such as chopped carrots, broccoli, and cherry tomatoes.

Recipe #36 Grump-A-Dump Cake
1 can cherry pie filling 1 can crushed pineapple with juice 1 box yellow cake mix 1 large cube of butter 1 cup pecan pieces (optional)	9 x 13 inch cake pan Spoon Hot pads
Directions: Pour the cherry pie filling into the pan. Pour 1 can of crushed pineapple with juice to cover the bottom of the pan. Sprinkle the cake mix over the entire pan. Cut the butter in little cubes and place evenly over the cake mix. Sprinkle with Pecan pieces. (optional) Bake at 350 degrees for approximately 50 minutes. *** Serve it with vanilla ice cream or frozen yogurt. This dessert is easy to make…and there aren’t a lot of dishes to wash!

Recipe #37 Easy Breakfast Bars
2 cups of granola 2 eggs beaten Dash of vanilla	Mixing bowl Spoon for mixing Rubber spatula 8-inch square baking pan Knife Hot Pads
Directions: Combine the granola, vanilla and eggs in a bowl. Spread into the 8-inch pan. Bake at 350 degrees for 15 minutes. Cool. Cut into bars. Spread peanut butter or jam--or both-- on top of the bar. Or try banana slices and honey on top! *** The bars are really basic so the toppings are needed for a sweeter taste.

Recipe #38 Purple Cow
1 scoop of vanilla ice cream ½ cup of purple grape juice	A clear glass Spoon Straw for sipping
Directions: Place one scoop of vanilla ice cream in a clear glass. Add ½ cup of purple grape juice. Stir with a spoon to mix the juice and ice cream. Drink with a straw. Say “Moo” *** You can also say “More”. If you want a larger beverage, increase the amount of grape juice and ice cream.

Recipe #39 Orange Fluff Salad
6 ounce package orange Jell-O 1 regular sized can of crushed pineapple (approx. 8 ¼ oz.), drained 8 ounces cottage cheese (small curd) 6 to 8 ounces Cool Whip (or other whipped topping)	Bowl Spoon for mixing Measuring cup Strainer or colander
Directions: Mix the package of Jell-O with the cottage cheese in bowl. Drain the pineapple and add to the mixture. Fold in the whipped topping. Chill for 1 hour. *** Be sure to chill before serving, otherwise it will be “soupy.” For a variation, you could add a small can of mandarin oranges and a small can of crushed pineapple. Be sure that you drain the juices. You can save the juice and use it in other recipes for added flavor.

Recipe #40 Veggie Pizza
2 packages crescent rolls 2 cups salad dressing 8 ounces cream cheese 3 tablespoons dry onions 2 teaspoons dill weed Parsley (freshly chopped) Favorite raw vegetables, chopped. (Carrots, broccoli, celery etc.)	Rolling pin Baking sheet Mixing bowl Measuring cups Measuring spoons Spatula Cutting board Sharp knife
Directions: Roll out the crescent rolls on the baking sheet. Bake at 350 degrees for 5 minutes until golden. Mix together cream cheese , onion, dill weed, chopped parsley and salad dressing (Miracle Whip is suggested). Spread on the baked crust. On top, place the mixture of your favorite raw chopped vegetables. Chill. Cut into squares and serve.

Recipe #41 Olive & Nut Tea Sandwiches
32-ounces of cream cheese ¾ cup chopped olives with red centers (or use black olives) 2 cups chopped toasted (in margarine or butter) pecans ½ to ¾ cup cream or milk Bread (square shaped slices)	Mixing bowl Measuring cups Spoon for stirring Cutting board Sharp knife Table knife
Directions: Whip the cream cheese using your spoon. Add milk until it is soft enough to spread. Fold in the nuts and olives. Trim the crust from thin sliced bread. Spread mixture on slice. (You can serve them open-faced or top with second slice of bread.) Cut into fingers or triangles. Chill, covered in the refrigerator, until ready to serve. *** Afternoon tea parties are a wonderful way to practice good table manners. You can make a variety of little sandwiches and serve them with iced tea or fruit juice. Remember to use your napkins and say “please” and “thank you.” This lovely tradition started in England in the early 19th. Century. It is a small meal between lunch and dinner, usually served in the late afternoon. A variety of food is served and may include dainty sandwiches, small slices of cake, sweet tarts and scones. Tea is always served.

Recipe #42 Frozen Yogurt Cookies
Round oatmeal cookies Vanilla frozen yogurt	Ice cream scoop or tablespoon Plastic wrap Tray for freezer
Directions: Place a scoop of vanilla frozen yogurt (or ice cream) on the bottom of a cookie. Place another cookie on the top of the frozen yogurt (or ice cream). Wrap in plastic wrap. Put back in the freezer until frozen hard. *** If you have a generous scoop of yogurt on each cookie, you could also coat the frozen yogurt center by rolling the round edges of the cookie/sandwich in coconut or chopped walnuts before wrapping in plastic.

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