| Granola Peanut Butter Bars* |
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| Ingredients: 1/2 cup honey 2/3 peanut butter 3 cups granola | Method: Heat honey to boiling and boil for one minute. Remove from heat. Mix with peanut butter until well blended. Add granola and press into a buttered 9″X 9″ pan. Cool. Cut into squares and serve. *Are any of your students allergic to nuts? |
| Rainbow Parfait |
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| Ingredients: yogurt or cottage cheese a variety of colourful fruit (peaches, apples, plums, strawberries, mandarin oranges) | Method: Alternate layers of yogurt or cottage cheese with layers of different kinds of fruit. Serve. |
| Seed Balls* |
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| Ingredients: 1/2 cup peanut butter 1/2 cup honey 1/2 cup carob powder 1/2 cup wheat germ, toasted 1 cup chopped peanuts 1/2 cup sunflower seeds | Method: Combine all the ingredients and roll into 1″ balls. Chill until firm. *Are any of your students allergic to nuts? |
| Granola |
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| Ingredients: 4 cups regular oats 2 cups raw wheat germ 1 cup flaked coconut 1 cup sunflower seeds 1 cup sliced almonds 1/2 cup raisins 3/4 cup brown sugar 1/2 cup vegetable oil 1/4 cup water | Method: Combine oats, wheat germ, coconut, sunflower seeds, and almonds. In a separate bowl mix together brown sugar, oil, and water until it resembles a syrup. Add syrup to dry mixture. Flatten into a shallow pan. Bake in a 350 degrees Fahrenheit oven for one hour until brown. Stir every 15 minutes. Add raisins after removal from oven. Let cool. |
| Banana Orange Shake |
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| Ingredients: 6 ounces frozen orange juice concentrate 2 bananas 3 pints of vanilla ice cream softened 6 cups cold milk | Method: Blend orange juice and bananas into a liquid in a blender. Place ice cream in a mixing bowl and add the blended liquid. Beat while gradually adding the milk. Beat until all the milk has been added and the mixture is smooth and frothy. |
| Gummi Worm Cake |
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| Ingredients: 1 chocolate cake mix chocolate frosting 2 packages of gummi worms 1 package of Oreo cookies | Method: Make the chocolate cake and frost it as soon as it has cooled. Crush 1/2 a package of Oreo cookies with a fork or a rolling pin. Sprinkle the crumbs on top of the frosted cake. Place gummi worms on top of the crumbs, and place some as thought they are trying to crawl out of the cake. Sprinkle the top with the rest of the cookies crushed. |
| Banana Apple Muffins |
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| Ingredients: 1 cup all purpose flour 1 granny smith apple chopped into tiny pieces 1 tablespoon baking powder 1/2 tsp baking soda 1 cup rolled oats 1/2 teaspoon salt 3/4 cup milk (skim or soy milk okay) 1 cup bananas (2 medium bananas are usually enough) | Method: Preheat oven to 400 degrees Fahrenheit. Stir together flour, apple pieces, salt, baking powder, and soda in a bowl. Stir in oats. Add remaining ingredients until dry ingredients are moistened. Fill in greased muffin cups about 1/2 way. Bake for twenty minutes. |
| Fruit Leather |
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| Ingredients: applesauce or pureed peaches, bananas, apricots, or a combination of these | Method: Preheat oven to 400 degrees Fahrenheit. Pour sauced fruit into a greased shallow pan. Spread to 1/8″ thickness. Place in oven and lower the temperature to 180 degrees Fahrenheit. Cook for about 3 hours. Peel leather from the pan and cut with scissors. |
| Corn Chips |
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| Ingredients: 1 cup boiling water 1/4 cup margarine 1/2 teaspoon salt 1 cup cornmeal | Method: Mix together water, margarine, and salt. Add cornmeal. Form mixture into 1″ balls and place on a lightly greased cookie sheet. Spread with a spoon or pat with fingers until very thin. Bake in a 350 degrees oven for about 20 minutes or until crisp and golden brown. |
| Strawberry Ice Cream |
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| Ingredients: 10 ounces frozen strawberries, partially thawed 2 cups evaporated milk 1/2 tablespoon cornstarch 2 eggs 1/4 cup sugar a dash of salt | Method: Beat all the ingredients together, place in the freezer and allow to freeze. |
| Vanilla Ice Cream |
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| Ingredients: Per Student 1 cup whole milk 1/4 teaspoon vanilla 4 tablespoons sugar 3-4 cups crushed ice about 1/4 cup rock salt small coffee can (or quart sized ziplock baggie) large coffee can (or gallon-sized ziplock baggie) | Method: Put first three ingredients in the small can/baggie and seal. Set small can/baggie inside large can/baggie. Around small can/baggie, put in the ice so it surrounds it. Pour the rock salt on the very top of the ice and seal the large can/baggie. For baggies, wrap in newspaper (for insulation) and have kids shake until set. You’ll have to check it after about 10-15 minutes. For cans, roll them around for the same amount of time, checking to see if it is set. |
| Clingons* |
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| Ingredients: 4 1/2 cups marshmallows (large marshmallows cut into pieces or tiny marshmallows) 1/3 cup peanut butter 1/4 cup margarine or butter 6 cups honey-nut cheerios 1/2 cup M&M’s | Method: Grease 9×13 baking pan. Microwave 4 cups marshmallows, peanut butter and margarine on high 2 minutes or until melted. Stir until smooth (probably could do this on your stove, be careful to not burn it) In the following order, add remaining 1/2 cut marshmallows, 1/2 of cheerios, M&M’s and then last half of cheerios. Stir to coat all pieces evenly. Spread into pan with back of buttered spoon . Refrigerate 1 hour. Pull apart to make Clingons or cut into squares. * Are any of your students allergic to nuts? |
| Fruit Pizza |
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| Ingredients: 1 18 oz roll refrigerated sugar cookie dough 1 8 oz. pkg. cream cheese 1/3 cup sugar fruit (strawberries, blueberries, kiwi, seedless grapes, mandarin oranges, peaches, pineapple, etc.) | Method: Cut very firm cookie dough into 1/4″ slices. Arrange cookie slices side by side on 13″round baking stone or cookie sheet, press edges to seal. Bake at 375 degrees for 10-12 min. Cool slightly. Combine cream cheese and sugar, mix until well blended. Spread over cooled cookie. Arrange fruit on cream cheese mixture. Chill. |
| Fudge* |
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| Ingredients: 1/2 cup honey 1/2 cup peanut butter 1/2 cup carob powder 1/2 cup raisins 2 cups (total) chopped nuts, sunflower seeds, and sesame seeds 1/2 cup flaked coconut | Method: In a saucepan, combine and heat honey and peanut butter. Add carob powder and stir. Remove from heat. Add the remaining ingredients. Pour onto a greased 8″X 8″ pan. Refrigerate. Serve when set. * Are any of your students allergic to nuts? |
| Crockpot Applesauce |
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| Ingredients: 8 apples water sugar cinnamon | Method: Peel, core, and slice the apples into small pieces. Throw them in a crockpot and let cook on low. Once the apples are soft (about one hour), put them in blender along with a little sugar and cinnamon. Try to keep as much of the liquids in the crock pot as possible. Blend until you get the appropriate texture and serve. |
