AND
RECIPES
Below are some recipe ideas that you can use in the classroom. They range from easy to the more difficult recipes. Some will even teach the kids something! Enjoy!
- Milk Group
- Meat Group
- Fruits and Vegetables
- Grains
18 oz peanut butter
6 T honey
Nonfat dry milk to right consistency
cocoa (optional)
Mix together and form into shapes. Eat and enjoy!
celery cut into 4" lengths
peanut butter
raisins
Spread peanut butter in celery and arrange raisins on top.
banana on a stick
yogurt
nuts, coconut or granola
Dip banana in yogurt, then roll in nuts, coconut, or granola. Freeze.
banana cut into 1" thick slices
popsicle stick
orange juice
coconut, wheat germ, or chopped peanuts
Spear banana slices with stck, dip in juice, and roll in favorite topping.
2 slices whole wheat bread
peanut butter
1/2 banana
Rmove crusts from bread slices. Spread peanut butter on the bread. Peel the banana and cut it 1/2 lengthwise and across. Put banana on peanut butter and put together like a sandwich. Flatten with a rolling pin. Roll and cut.
1 cup honey
1 cup peanut butter
Mix all ingredients together. Roll into small balls and roll into ground nuts or seeds if desired. Chill.
cream cheese
milk
chopped peanuts
Soften cream cheese with a little milk; form into balls. Roll in chopped peanuts.
popped corn
roasted peanuts
butter and salt
Mix and toast in oven 10 minutes.
7 envelopes unflavored gelatin (or 4 envelopes flavored gelatin and 3 envelopes flavored)
4 cups boiling fruit juice (or 4 cups boiling water)
Mix and pour into a 13" X 9" pan. Chill until firm and cut into approximately 100 squares.
1 cup milk
1/2 cup dry milk
2 medium bananas
2 T. peanut butter
1 tsp. vanilla
10-12 ice cubes
Place all ingredients together in blender and blend 1 minute. Serves 2. Use other fruits, such as berries or peaches.
Spread peanut butter on bread and top with grated apples, pear or peach; or mix 1/2 cup peanut butter + 1/2 cup raisins + 1/2 cup applesauce and spread on bread; or mix together peanut butter and mashed banana.
6 oz can frozen apple juice concentrate
6 oz can water
1/2 tsp. cinnamon
1/4 tsp. vanilla
Mix all ingredients together in a saucepan and bring to a boil, stirring constantly. Remove from heat and serve as a dip for fruits or use over ice cream.
Use ripe bananas. Peel and cut into thirds and put a toothpick into one end of the bananas. Place banana pops on a tray and freeze until firm. Wrap airtight to store in freezer. May be rolled in orange juice, peanut butter or chopped nuts for variety. Use any seedless grape. Wash and place in airtight container. Freeze until firm. Ready to eat!
16 graham crackers
applesauce
Use four graham crackers for one serving. Spread three crackers with applesauce and stack one on top of the other. Top with the fourth cracker and spread applesauce over the top and edges. Refrigerate 1/2 hour before serving.
1 quart grape juice
1 quart lime juice
1 quart lime sherbert
whipped topping
Fill glass half-full with grape juice. Add scoop of lime sherbert. Add ginger ale until glass is almost full. Stir. Spoon on a glob of whipped topping.
1/2 hard boiled egg
1/4 tsp. mustard
1 tsp. mayonnaise
paprika
pinch of salt
Mash egg yolk and add all ingredients, except paprika. Shake on paprika.
3 tsp. rolled oats
1 tsp. sunflower seeds
3 raisins
1 tsp. wheat germ
1 tsp. cashews
1/8 tsp. molasses
Fry all ingredients together in a small amount of oil.
1/2 cup flour
1/2 cup oatmeal
1/2 cup sugar
1/4 tsp. cinnamon
1/4 cup margarine or oil
4 cups sliced fruit
Combine together flour, oatmeal, sugar and cinnamon. Add margarine or oil. Place sliced fruit in greased 1 1/2 quart baking dich. Spread flour and oatmeal mixture over top. Bake at 350 degrees for 30-40 minutes (or microwave 12 minutes on high, turning at least once during baking time). Serves 6.
Use one apple for each serving
1/2 tsp. sugar per apple
raisins(optional)
Core apple and peel a small strip from the top. Place in greased baking dish. Place a dot of butter, 1/2 tsp. sugar (brown sugar taste great!) and raisins in the center of each apple. Cover bottom of dish with boiling water. Bake at 400 degrees until soft (about 30 minutes). Several times during baking, spoon pan juices over the apples (or microwave in glass dish uncovered on high for 3 1/2 to 4 minute. Turn and spoon sauce over apples once or twice during baking).
1 pkg. yeast
1 Tbl. sugar
1 1/2 cups warm water
4 cups flour
Mix yeast, warm water and sugar. Stir in flour. Knead until smooth. Roll between hands until 1/8-1/4" across. Shape into desired shape. Brush with egg to make it shiny. Add salt if desired. Bake at 425 degrees for 15 mintues.
1/2 cup flour
2 eggs
1 tsp. sugar
1/2 cup skim milk
Combine all ingredients with a wire whisk. Set aside 5 minutes. Heat a non-stick pan-using the smallest you have, using about 2 Tbl. batter per crepe. Use a swirling motion with your wrist to evenly coat pan. When brown, turn briefly, then serve. May be filled with any filling desired, or kids can roll and fold them and eat them plain.
1 carrot per 2 children
1 celery stalk per 2 children
peanut butter
raisins
toothpicks
Wash 1 carrot and 1 celery stalk for every two children. Cut carrot into disks and remove celery leaves. The toothpicks form the back and front of the buggy. The carrots form the wheels. First, insert a toothpick through 1 carrot disk and repeat for the other set of wheels. Spear the celery with the toothpick wheels, making it look like a car. Spread peanut butter on celery and add raisins.
per child: 1 canned biscuit
1 tsp. grated mozarella cheese
1 Tbl. tomato sauce
1 tsp. grated Parmesan cheese
2 small pepperoni
Flatten a biscuit and spoon tomato sauce on it. Sprinkle mozarella cheese on sauce. Put pepperoni on chees. Sprinkle meat with Parmesan cheese. Bake in toaster oven for about 10 minutes.
2 Tbl. whole wheat pastry flour mixture (2 cups flour, 2 tsp. baking powder, and 1/2 tsp. salt)
1 Tbl. applesauce mixture (1 cup applesauce, 1 tsp. cinnamon)
1 tsp. egg
1/2 Tbl. oil
1 Tbl. brown sugar
Mix all ingredients. Pour into a lined muffin tin. Bake at 350 degrees for 20-25 minutes.
1/4 cup peanut butter
2 Tbl. powdered dry milk
1 tsp. honey
peanuts
flaked coconut
licorice string
Mix peanut butter, milk and honey. Roll into a ball. Sprinkle with coconut hair. Press on peanuts for eyes. Cut licorice strings into sort pieces for tail and antennae.
1 cup light corn syrup
1/2 cup sugar
1/2 cup water
2 Tbl. butter
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
butter for greasing hands and pan
food coloring
Generously grease a large pan. Mix corn syrup, sugar and water in saucepan, put in a thermometer and boil until mixture reaches 258 degrees. Remove from heat and stir in butter, salt, vanilla, baking soda and food coloring. Pour taffy into pan. Cool 15 minutes or until cool enough to handle. Give a hunk of taffy to two kids with buttered hands. Pull the taffy, fold, pull again, until taffy is light in color. Twist into ropes and shapes. Wrap in waxed paper until ready to eat.
15 cups popped popcorn
1 cup molasses
1 cup corn syrup
1/2 cup sugar
1/2 cup water
1/2 tsp salt
1 Tbl. butter
Tbl. vanilla
extra butter for greasing hands
chocolate chips, raisins, hard candies, gum balls, gumdrops, licorice bits, peanuts, etc. for decoration
Put popcorn in large bowl and spread waxed paper over work area. Place molasses, corn syrup, sugar and water in a saucepan to boil. Use a thermometer to reach a temperature of 260 degrees. Remove the pan from heat and stir in salt, butter and vanilla. Cool 3 minutes. Butter hands. Pour syrup over popcorn slowly and stir with hands. Shape caramel corn into any kind of creation and decorate. Set on waxed paper to dry.
boxed cake mix
frosting
decorations, such as, candies, cherries, chocolate sprinkles, colored sugars, etc.
Prepare cake mix according to directions. Spoon cake batter into flat bottom ice cream cones until they are not quite full. Set cones in a cake pan and bake according to package directions for cupcakes. When cooled, frost and decorate.
1 lb. and a 3 lb. coffee can-both with tight fitting lids
8 cups crushed ice
1/2 cup rock salt
1 pint half and half cream
1 1/2 tsp. vanilla
1/3 cup plus 2 Tbl. sugar
Mix together the half and half, vanilla and sugar into the 1 lb. can. Place lid on and set the small can inside the 3 lb. can. Starting with the ice, alternate layers of ice and salt between the outside of the small can and the inside of the 3 lb. can, packing the ice down as you go. When the lyers get to the top of the small can, cover the entire lid with ice. Then place the lid on the 3 lb. can, making sure it fits tightly. Set the can on the floor, and gently roll back and forth. Wrap a small towel around the outside of the can so your hands won't stick. Roll on floor for 10 minutes. After rolling, put can upright. Remove the towel and lid from the big can, and slowly pull the small can out of the big can. Wipe the ice and salt from the lid; them remove lid. If it is not thick enough, place in the freezer. Check every ten minutes or so. When thick enough, stir the icy parts off the sides and bottom into the mixture, until smooth and creamy.
3/4 cuppeanut butter
3/4 cup toasted wheat germ
1/4 cup honey
1/4 cup oowdered milk
raisins, nuts, sunflower seeds, coconut, etc. for decoration
Put peanut butter, wheat germ, honey and powdered mill into bowl and mix thouroughly. Shape the playdough as desired. Set out raisins, nuts, etc. for decorating the dough.
*Let kids measure the ingredients for the playdough
*Give each child a piece of playough and have them form the dough into 2 balls, 3 balls, etc.
*Have the kids pat their dough into circles, squares, etc.
12 ounces cubed cheese
1 cup stick pretzels
Cut cheese cubes into various shapes. Push the ends of pretzels into cheese cubes.
*Ask children to name the shape they have
*Give each child a plate with 6 pretzels and 6 cheese cubes and have them use them to make shapes with.
*Have the children look around the room for something that has the same shape as the cheese shape they have.
cheese spread in a can
crackers
Spread the cheese on the crackers in various shapes. Place them on a serving tray.
*Give each child two pairs of shapes and have them find the matching shapes on the tray.
*Tell the child to select a certain shape off the tray.
1 pkg. softened cream cheese
14 rice cakes
3/4 cup raisins
Spread cream cheese on rice cakes. Use raisins to make letters on the rice cakes.
*Decorate rice cakes with letters and have the children match the rice cakes that have the same letters.
*Ask the children to name the letters on their rice cakes.
*Ask the child to hand you a rice cake with a certain letter on it.
Air pop some popcorn and toss with melted butter. Place small amounts in a plastic bag and sprinkle with different toppings; such as cinnamon sugar, seasoned salt, parmesan cheese, or powdered ranch dressing mix.
*Compare a popped kernel to an unpopped kernel.
*Set out different sized bowls and have the children arrange the bowls in order from which holds the least to which holds the most.
4 lemons
3 cups water
1/2 cups sugar
ice cubes
Roll lemons back and forth. Slice lemons in half and squeeze the juice out with a juicer or with your hands. Put juice in a pitcher. Add water and sugar to juice and stir. Pour lemonade over ice cubes. Makes eight 1/2 cup servings.
*Have the children compare the taste of lemons to the lemonade.
*Talk about the tastes of sweet and sour.
1/2 cup vegetable oil
1/2 cup pure maple syrup
1/2 cup dark molasses
1 1/2 cups flour
1 cup whole wheat flour
3/4 tsp. salt
1/2 tsp. soda
3/4 tso. ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
In large bowl, combine oil, maple syrup, and molasses. Add remaining ingredients and mix well. Chill dough 2-3 hours. Divide dough in half. Roll out one half on a floured surface to a 1/4 inch thickness. Cut the gingerbread kid shapes. Repeat with remaining dough. Place on baking sheets and bake at 375 degrees fro 8-10 minutes. Makes 3-4 dozne cookies.
*Let children help measure the ingredients.
*Let children roll out their own shapes.
*Read the story "The Gingerbread Boy".
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