Kids Cravings
Rainbow Fruit Salsa (makes about 3 1/2 cups)
-2 medium red delicious apples or granny smith apples, peeled and chopped
-1 cup of strawberries (fresh or frozen), chopped
-1 kiwi, peeled and chopped
-1 orange, peeled, seeded and chopped
-1 cup peaches (fresh or canned), peeled, pitted and chopped
-2 tablespoons apple, apricot, or strawberry jelly or jam
-2 tablespoons brown sugar
-1/2 cup orange juice, preferably freshly squeezed
Note: The fruit ingredients can be chopped individually or placed in a food processor and pulsed until the consistency of salsa.1. Make sure fruit is well washed and finely chopped; place in bowl.2. Mix jelly with brown sugar and orange juice. Mix into fruit mixture.3. Serve with Cinnamon Tortilla Chips
Cinnamon Tortilla Chips-7 small flour or corn tortillas-1 tablespoon sugar-1/2 tablespoon cinnamon1. Preheat oven to 450. Cut each tortilla into 6 wedges with knife or kitchen shears. Mix with cinnamon and sugar. Brush wedges with water and sprinkle with cinnamon and sugar. Bake about 10 minutes or until crisp.
Nutrition info:6 chips (1 tortilla) with 1/2 cup salsa:189 calories41 grams carbohydrates3 grams protein2 grams fat3 grams fiber
-2 medium red delicious apples or granny smith apples, peeled and chopped
-1 cup of strawberries (fresh or frozen), chopped
-1 kiwi, peeled and chopped
-1 orange, peeled, seeded and chopped
-1 cup peaches (fresh or canned), peeled, pitted and chopped
-2 tablespoons apple, apricot, or strawberry jelly or jam
-2 tablespoons brown sugar
-1/2 cup orange juice, preferably freshly squeezed
Note: The fruit ingredients can be chopped individually or placed in a food processor and pulsed until the consistency of salsa.1. Make sure fruit is well washed and finely chopped; place in bowl.2. Mix jelly with brown sugar and orange juice. Mix into fruit mixture.3. Serve with Cinnamon Tortilla Chips
Cinnamon Tortilla Chips-7 small flour or corn tortillas-1 tablespoon sugar-1/2 tablespoon cinnamon1. Preheat oven to 450. Cut each tortilla into 6 wedges with knife or kitchen shears. Mix with cinnamon and sugar. Brush wedges with water and sprinkle with cinnamon and sugar. Bake about 10 minutes or until crisp.
Nutrition info:6 chips (1 tortilla) with 1/2 cup salsa:189 calories41 grams carbohydrates3 grams protein2 grams fat3 grams fiber
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Corn Dog Muffins
2 pkgs of cornbread muffin mix
2 tbsp brown sugar
2 eggs
1 cup milk
1 can of whole kernel corn, drained
3-4 hotdogs, diced small
Preheat oven to 400° F. In bowl, combine cornbread mix and brown sugar. Combine eggs and milk and blend with cornbread mixture. Stir in corn and hotdogs. Fill greased muffin cups ¾ full and bake for 15-20 minutes or until golden brown.
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Corn Dog Muffins
2 pkgs of cornbread muffin mix
2 tbsp brown sugar
2 eggs
1 cup milk
1 can of whole kernel corn, drained
3-4 hotdogs, diced small
Preheat oven to 400° F. In bowl, combine cornbread mix and brown sugar. Combine eggs and milk and blend with cornbread mixture. Stir in corn and hotdogs. Fill greased muffin cups ¾ full and bake for 15-20 minutes or until golden brown.
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Chicken Pockets
2 cups chopped cooked chicken *
1 brick cream cheese, softened
1 tablespoon chives, chopped
salt, pepper, garlic powder or any seasoning combo of your choice
1/2 cup seasoned croutons, very well crushed into small crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls**
melted butter/margarine
Mix chicken, cream cheese, chives, milk, and seasonings to make filling. If freezing, store in a labeled 1 qt freezer bag. Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, add recipe and freeze. When cooking: Either continue from above or thaw chicken mixture. Preheat oven to 350°F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Pinch the dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of the chicken mixture in the center one end of each rectangle & then fold dough over the filling, pinching the edges to seal tightly. Bruch the tops of pocket w/ melted butter/margarine, and sprinkle with crouton crumbs. Place packets on a baking sheet. (lining w/ parchement avoids sticking & makes easy cleanup)Bake for 20-22 minutes or until golden brown. *The assumption here is that you seasoned your chicken when cooking. You can use any coooking method -poaching, grilling, broiling, baking, etc... Great use for leftovers.
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Banana Banana Muffins
2 cups all-purpose flour (or whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (6-8 depending on size)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a standard muffin pan.In a large bowl, combine flour, baking soda, salt and cinnamon. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Pour batter into prepared muffin. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Let in pan for 5 minutes, then turn out onto a wire rack. Makes about 18 standard muffins.**These are super moist & very 'banana-y' tasting. Very simple & kid friendly. **
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Peanut Butter and Banana French Toast
An unique and delicious recipe that is so easy that even kids can help to make it.
Serve it hot with butter or margarine and syrup.
INGREDIENTS:
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter
DIRECTIONS:1. In a small bowl, lightly beat the egg and vanilla together. 2. Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich. 3. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
Banana Banana Muffins
2 cups all-purpose flour (or whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (6-8 depending on size)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a standard muffin pan.In a large bowl, combine flour, baking soda, salt and cinnamon. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Pour batter into prepared muffin. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Let in pan for 5 minutes, then turn out onto a wire rack. Makes about 18 standard muffins.**These are super moist & very 'banana-y' tasting. Very simple & kid friendly. **
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Peanut Butter and Banana French Toast
An unique and delicious recipe that is so easy that even kids can help to make it.
Serve it hot with butter or margarine and syrup.
INGREDIENTS:
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter
DIRECTIONS:1. In a small bowl, lightly beat the egg and vanilla together. 2. Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich. 3. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
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Chocolate Banana French Toast
3 large eggs
1/2 cup non-fat milk
2 Tbsp. non-fat plain yogurt (I used vanilla yogurt)
1/2 tsp. cinnamon
1 Tbsp. butter
2 large bananas, sliced
Sixteen 1/2-inch slices of french bread
1 cup store-bought or homemade nutella
Directions:Whisk together the eggs, milk, yogurt and cinnamon until smooth. Set aside. Heat the butter in a large non-stick skillet or griddle over medium heat.Spread one-half tablespoon of nutella on each slice of french bread. Top half of the bread slices with several banana slices. Place the remaining bread slices on top of the bananas. You will have eight chocolate banana sandwiches. Dip each sandwich carefully in the egg mixture and turn to coat, making sure to keep the sandwich intact. Place the sandwiches on the skillet and cook until golden brown. Turn gently, using tongs, and cook on the other side until golden brown and set. Sprinkle with powder sugar.Serve the Nutella french toast immediately with fresh raspberries or strawberries and a drizzle of pure maple syrup.Makes 8 french toast sandwiches.
Chocolate Banana French Toast
3 large eggs
1/2 cup non-fat milk
2 Tbsp. non-fat plain yogurt (I used vanilla yogurt)
1/2 tsp. cinnamon
1 Tbsp. butter
2 large bananas, sliced
Sixteen 1/2-inch slices of french bread
1 cup store-bought or homemade nutella
Directions:Whisk together the eggs, milk, yogurt and cinnamon until smooth. Set aside. Heat the butter in a large non-stick skillet or griddle over medium heat.Spread one-half tablespoon of nutella on each slice of french bread. Top half of the bread slices with several banana slices. Place the remaining bread slices on top of the bananas. You will have eight chocolate banana sandwiches. Dip each sandwich carefully in the egg mixture and turn to coat, making sure to keep the sandwich intact. Place the sandwiches on the skillet and cook until golden brown. Turn gently, using tongs, and cook on the other side until golden brown and set. Sprinkle with powder sugar.Serve the Nutella french toast immediately with fresh raspberries or strawberries and a drizzle of pure maple syrup.Makes 8 french toast sandwiches.
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Pigeon Poop
5 cups of peanut butter crunch cereal
3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half
2 lbs. of white chocolate
2 1/2 cups mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to . Break into chunks.
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Yummy Finger Paint
1 (5.1 oz.) box vanilla instant pudding mix
2 C. milk
food coloring
heavy paper
Mix pudding with 2 cups of milk. Divide pudding into small bowls and add food coloring to achieve colors. Spread paper on table and have children finger paints using the pudding. Licking fingers is okay!
Pigeon Poop
5 cups of peanut butter crunch cereal
3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half
2 lbs. of white chocolate
2 1/2 cups mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to . Break into chunks.
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Yummy Finger Paint
1 (5.1 oz.) box vanilla instant pudding mix
2 C. milk
food coloring
heavy paper
Mix pudding with 2 cups of milk. Divide pudding into small bowls and add food coloring to achieve colors. Spread paper on table and have children finger paints using the pudding. Licking fingers is okay!
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Applesauce Pancakes
INGREDIENTS:
2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
1/2 cup milk
DIRECTIONS:
In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Serve with syrup or top with apple butter!
Applesauce Pancakes
INGREDIENTS:
2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
1/2 cup milk
DIRECTIONS:
In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Serve with syrup or top with apple butter!
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Land of Nod Cinnamon Buns
INGREDIENTS:
20 unbaked frozen dinner rolls (Rhodes)
1 cup brown sugar
1/4 cup instant vanilla pudding mix
2 teaspoons ground cinnamon
3/4 cup raisins
1/3 cup butter, melted
DIRECTIONS: Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature. In the morning, reheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm
Land of Nod Cinnamon Buns
INGREDIENTS:
20 unbaked frozen dinner rolls (Rhodes)
1 cup brown sugar
1/4 cup instant vanilla pudding mix
2 teaspoons ground cinnamon
3/4 cup raisins
1/3 cup butter, melted
DIRECTIONS: Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature. In the morning, reheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm
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Honey Wheat Pizza Dough - Debbie (friend's recipe - suppose to be really good)
Ingredients:
1 and 1/3 cups warm water
2 and 1/4 teaspoons yeast
1/4 cup powdered milk
1/4 cup oil
1/4 cup honey
1 teaspoon sugar
1 teaspoon salt
3-4 cups whole wheat flour
Mix water and yeast.Add the rest of the ingredients except flour and mix. Add flour 1 cup at a time and mix. Knead, cover loosely with saran wrap, place in warm spot to rise (an hour or two). Can be 1 thick-crust or 2 thin-crust pizzas, or breadsticks.
These were a hit with my kids and bible study...ENJOY!!! (Lindsey -former member)
Honey Wheat Pizza Dough - Debbie (friend's recipe - suppose to be really good)
Ingredients:
1 and 1/3 cups warm water
2 and 1/4 teaspoons yeast
1/4 cup powdered milk
1/4 cup oil
1/4 cup honey
1 teaspoon sugar
1 teaspoon salt
3-4 cups whole wheat flour
Mix water and yeast.Add the rest of the ingredients except flour and mix. Add flour 1 cup at a time and mix. Knead, cover loosely with saran wrap, place in warm spot to rise (an hour or two). Can be 1 thick-crust or 2 thin-crust pizzas, or breadsticks.
These were a hit with my kids and bible study...ENJOY!!! (Lindsey -former member)
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Easy Homemade Granola Bars
½ cup butter
½ cup brown sugar
2 tablespoons honey
2 tablespoons corn syrup
2 1/3 cups quick cooking oats
Grease and 8×8 pan. In a pan combine the butter, brown sugar, honey, and corn syrup. Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat and add oats. Stir well until oats are well coated. Spread mixture into 8×8 or similar pan. Bake at 350 for 22 minutes. Cool 5 minutes and cut into bars. Cool for about 1 hour more in the pan and then remove bars from the pan.If you wait to cut and remove the bars from the pan until the pan is completely cooled, the bars will be very hard to remove.
Easy Homemade Granola Bars
½ cup butter
½ cup brown sugar
2 tablespoons honey
2 tablespoons corn syrup
2 1/3 cups quick cooking oats
Grease and 8×8 pan. In a pan combine the butter, brown sugar, honey, and corn syrup. Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat and add oats. Stir well until oats are well coated. Spread mixture into 8×8 or similar pan. Bake at 350 for 22 minutes. Cool 5 minutes and cut into bars. Cool for about 1 hour more in the pan and then remove bars from the pan.If you wait to cut and remove the bars from the pan until the pan is completely cooled, the bars will be very hard to remove.
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Granola Bar Recipe #2
These are fantastic - my husband eats like half the pan every time I have made them. They are also pretty flexible, I made some notes throughout of the variations you can do.
2 cups oats
3/4 cup packed brown sugar
3/4 tsp cinnamon
1/2 cup wheat germ or flax seed (My friend Amy, who gave me the recipe, uses wheat germ, and I use flax seed. Both are good.)
1 cup flour (I have used oat flour and spelt flour. Amy uses regular. So you can use whatever flour you want, I think. We liked the oat flour best.)
3/4 tsp salt
1/2 cup honey
1 egg, beaten
1/2 cup veg oil (I used canola)
2 tsp vanilla
3/4 cup "filler" (chocolate chips, raisins, craisins, whatever...you can also add peanut butter, I put at least a cup of PB in, but we are PB freaks in our family)
Preheat the oven to 350. Grease a 9x13 pan. Mix the oats, brown sugar, cinnamon, flour and salt in a large bowl. Make a well in the center and pour in the honey, egg, veg oil and vanilla. Mix together well and add your choice of filler(s). Press into 9x13 pan and bake app. 30 minutes (until edges are golden brown). Let cool for 5 minutes and then cut into bars - cut while they are warm. Let cool completely.Enjoy!
Granola Bar Recipe #2
These are fantastic - my husband eats like half the pan every time I have made them. They are also pretty flexible, I made some notes throughout of the variations you can do.
2 cups oats
3/4 cup packed brown sugar
3/4 tsp cinnamon
1/2 cup wheat germ or flax seed (My friend Amy, who gave me the recipe, uses wheat germ, and I use flax seed. Both are good.)
1 cup flour (I have used oat flour and spelt flour. Amy uses regular. So you can use whatever flour you want, I think. We liked the oat flour best.)
3/4 tsp salt
1/2 cup honey
1 egg, beaten
1/2 cup veg oil (I used canola)
2 tsp vanilla
3/4 cup "filler" (chocolate chips, raisins, craisins, whatever...you can also add peanut butter, I put at least a cup of PB in, but we are PB freaks in our family)
Preheat the oven to 350. Grease a 9x13 pan. Mix the oats, brown sugar, cinnamon, flour and salt in a large bowl. Make a well in the center and pour in the honey, egg, veg oil and vanilla. Mix together well and add your choice of filler(s). Press into 9x13 pan and bake app. 30 minutes (until edges are golden brown). Let cool for 5 minutes and then cut into bars - cut while they are warm. Let cool completely.Enjoy!
