Fun and healthy treats for kids
Simply cut 2 melons (like cantaloupe or honeydew) in half and scoop out the seeds. Place halves in bowls for support, then using your favorite flavor of jello, follow the package directions for jigglers and pour into melon halves. Refrigerate a few hours until set. Cut into slices and serve.
Friday, July 30, 2010
Pecan Goody Cups
PREP: 35 mins + chilling
BAKE: 20 mins per batch
YIELD: 4 dozens
3/4 cup butter, softened
2 pkgs. (3oz each) cream cheese, softened
2 cups all purpose flour
FILLING:
1 1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, softened
48 pecan halves
1) In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate 15 mins. For filling, in a small bowl, combine the brown sugar, eggs and butter.
2) Roll dough into 1 in balls. Press onto the bottom onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a a pecan half.
3) Bake at 350F for 20 - 25 mins or until golden brown. Cool for 3 to 5 mins before removing from pan onto wire racks
BAKE: 20 mins per batch
YIELD: 4 dozens
3/4 cup butter, softened
2 pkgs. (3oz each) cream cheese, softened
2 cups all purpose flour
FILLING:
1 1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, softened
48 pecan halves
1) In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate 15 mins. For filling, in a small bowl, combine the brown sugar, eggs and butter.
2) Roll dough into 1 in balls. Press onto the bottom onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a a pecan half.
3) Bake at 350F for 20 - 25 mins or until golden brown. Cool for 3 to 5 mins before removing from pan onto wire racks
Thursday, July 29, 2010
Strawberry-Yogurt Swirl Popsicles
PREP: 10 mins
TOTAL: 6 hours with freezing
SERVES: 10
1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar, preferably sugar-fine
2 tsp lemon juice
2 cups vanilla yogurt
You'll also need: 2 large squeeze bottles, 10 popsicle molds (1/2 cup capacity), and popsicle sticks
1) Place strawberries, 1/3 cup sugar and lemon juice in blender, purée for 3 mins. Pour into large plastic squeeze bottle and screw on bottle cap.
2) In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.
3) Fill each Popsicle mold with strawberry and yogurt mixtures, alternating squeezing or spooning the mixtures in each mold to create a swirl pattern. Place tops on molds; insert wooden Popsicle sticks. Freeze at least 6 hours or until solidly frozen.
4) Remove molds from freezer. Soften slightly at room temperature, about 5 mins. Remove Popsicles from molds. Serve immediately, or wrap Popsicles separately in plastic wrap; then store in freezer bag or container.
TIP: You can also dip the mold in warm water for just a few seconds. Popsicles should pop right out. Large squeeze bottles (2 cup capacity) are available at most craft or baking supply stores In the candy making section.
PER SERVING:
103 calories
3 g protein
22 g carbohydrates
1 g fiber
1 g fat (0 g saturated fat)
2 mg cholesterol
33 mg sodium
TOTAL: 6 hours with freezing
SERVES: 10
1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar, preferably sugar-fine
2 tsp lemon juice
2 cups vanilla yogurt
You'll also need: 2 large squeeze bottles, 10 popsicle molds (1/2 cup capacity), and popsicle sticks
1) Place strawberries, 1/3 cup sugar and lemon juice in blender, purée for 3 mins. Pour into large plastic squeeze bottle and screw on bottle cap.
2) In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.
3) Fill each Popsicle mold with strawberry and yogurt mixtures, alternating squeezing or spooning the mixtures in each mold to create a swirl pattern. Place tops on molds; insert wooden Popsicle sticks. Freeze at least 6 hours or until solidly frozen.
4) Remove molds from freezer. Soften slightly at room temperature, about 5 mins. Remove Popsicles from molds. Serve immediately, or wrap Popsicles separately in plastic wrap; then store in freezer bag or container.
TIP: You can also dip the mold in warm water for just a few seconds. Popsicles should pop right out. Large squeeze bottles (2 cup capacity) are available at most craft or baking supply stores In the candy making section.
PER SERVING:
103 calories
3 g protein
22 g carbohydrates
1 g fiber
1 g fat (0 g saturated fat)
2 mg cholesterol
33 mg sodium
Wednesday, July 28, 2010
Pecan Meltaways
PREP: 15 mins + Chilling
Bake: 10 - 12 per batch
Yield: 4 dozen
1 cup of butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar
1) In a large mixing bowl, cream the butter, confectioners' sugar and vanilla extract until light and fluffy. Combine flour and salt; gradually add to cream mixture and mix well. Stir in pecans. Refrigerate until chilled.
2) Roll into 1 in balls and place on ungreased cookie sheet. Bake at 350F for 10 - 12 mins or until set. Roll warm cookies in confectioners' sugar; cool completely on wire racks. Roll completely cooled cookies in confectioners' sugar again.
Bake: 10 - 12 per batch
Yield: 4 dozen
1 cup of butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar
1) In a large mixing bowl, cream the butter, confectioners' sugar and vanilla extract until light and fluffy. Combine flour and salt; gradually add to cream mixture and mix well. Stir in pecans. Refrigerate until chilled.
2) Roll into 1 in balls and place on ungreased cookie sheet. Bake at 350F for 10 - 12 mins or until set. Roll warm cookies in confectioners' sugar; cool completely on wire racks. Roll completely cooled cookies in confectioners' sugar again.
Christmas Wreath Bread
Prep: 30 mins + Rising
Bake: 20 mins + Cooling
Yield: 1 Wreath (16 slices)
BREAD
2 pkgs (1/4 oz each) active dry yeast
1 1/2 cups warm water (110 - 115 degrees)
6 tablespoons butter
1/3 cup nonfat dry milk powder
1/4 cup of sugar
1 egg3/4 teaspoon salt
4 1/2 to 5 1/2 cups all purpose flour
FILLING
2 tablespoons melted butter
1/2 cup chopped almonds
1 1/2 teaspoons ground cinnamon
TOPPING
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract
DIRECTIONS
1) In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups of flour. Beat on medium speed for 3 mins. Stir in enough remaining flour to form a soft dough (dough will ne sticky).
2) Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 mins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour.
3) Punch dough down. On a lightly floured surface, roll dough into an 18-in by 12-in rectangle. Brush with melted butter. Sprinkle with chopped almond and cinnamon to 1/2 in of edges. Roll up jelly-roll style, starting with the long side; pinch seam to seal.
4) Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut.from outside edge to 2/3 of the way towards the center of ring at 1 in intervals. Seperate strips slightly; twist to allow filling to show. Cover.and let rise until doubled, about 45 mins.
5) Bake at 375F for 20 to 25 mins or until golden. Combine confectioners' sugar, water and almond extract; drizzle over warm bread.
Open-Face Cheddar-Tomato Sandwiches
Toast 1/2 inch thick slices of Whole Wheat, French or Italian Bread. Top each slice with 1 tomato slice; sprinkle with sherry vinegar. Top with 1 slice cheddar cheese. Broiled for 1 or 2 mins until cheese is melted and tomato is heated through.
Strawberry-Cream Cheese Pie
Whole Strawberries make a stunning topping for this creamy cheese cake-like pie. Using a food processor to mix the filling will ensure it's smooth.
CRUST
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated Orange peel
5 tablespoons unsalted butter, melted
FILLING
2 eggs
2/3 cup sugar
12 oz cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated Orange peel
TOPPING
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted
DIRECTIONS
1) Heat oven to 325F. Spray 9-in pie pan with cooking spray. Combine graham cracker crumbs, 2 tablespoons sugar and 1 teaspoon Orange peel in medium mixing bowl. Stir in melted butter until the crumb mixture is moistened. Press into bottom and up sides of pan. Bake for 6 mins or until set.
2) Process eggs and 2/3 cup of sugar in food processor for 1 min or until smooth. Add cream cheese ; pulse to break up. Process 15 secs or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.
3) Bake 30 to 35 mins or into top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool for 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.
4) Arrange strawberries over the top of pie; brush with jelly. Serve cold. Store in refrigerator.
SERVING SUGGESTIONS: Serve with a scoop of Cool Whip on top.
8 Servings: Per Serving:
460 calories
28 g total fat (16.5 g saturated fat)
7 g protein
47.5 g carbohydrates
130 mg cholesterol
250 mg sodium
2.5 mg fiber
CRUST
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated Orange peel
5 tablespoons unsalted butter, melted
FILLING
2 eggs
2/3 cup sugar
12 oz cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated Orange peel
TOPPING
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted
DIRECTIONS
1) Heat oven to 325F. Spray 9-in pie pan with cooking spray. Combine graham cracker crumbs, 2 tablespoons sugar and 1 teaspoon Orange peel in medium mixing bowl. Stir in melted butter until the crumb mixture is moistened. Press into bottom and up sides of pan. Bake for 6 mins or until set.
2) Process eggs and 2/3 cup of sugar in food processor for 1 min or until smooth. Add cream cheese ; pulse to break up. Process 15 secs or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.
3) Bake 30 to 35 mins or into top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool for 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.
4) Arrange strawberries over the top of pie; brush with jelly. Serve cold. Store in refrigerator.
SERVING SUGGESTIONS: Serve with a scoop of Cool Whip on top.
8 Servings: Per Serving:
460 calories
28 g total fat (16.5 g saturated fat)
7 g protein
47.5 g carbohydrates
130 mg cholesterol
250 mg sodium
2.5 mg fiber
Fruit Sparkler Kababs with Creamy White Chocolate Dip
Melt 4 oz White Chocolate with 2 tablespoons Heavy Whipping Cream over low heat; Cool to room temperature. Beat 6 tablespoons Heavy Whipping Cream with 1 teaspoon grated Orange Peel until soft peaks form. Fold in chocolate mixture. With star shaped cookie cutter, cut thick slices of Seedless Watermelon and Pineapple. Thread thickly sliced star fruit and assorted berries onto wooden skewers. Serve with White Chocolate Dip.
Makes 6 Servings
Makes 6 Servings
Triple-Nut Thanksgiving Pie
CRUST
1 frozen dough for 1 (9 in) single-crust pie
FILLING
3/4 cup packed dark brown sugar
3 eggs
2/3 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 tablespoon molasses
1 1/2 teaspoons lemon juice
1 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup halved pecans
1/2 cup of broken or halved walnuts
1/2 cup macadamia nuts
DIRECTIONS
1) On a lightly floured surface, roll out dough to 1/8 inch thickness; line 9 inch pie pan with dough. Trim dough overhang to 3/4 inch; fold dough under, even with rim of pie pan. Flute or crimp edge. Refrigerate 30 mins or until dough is firm.
2) Meanwhile, heat oven to 350F. Beat brown sugar and eggs in large bowl at medium speed until well-combined. Add all remaining filling ingredients except nuts; beat until combined. Pour into pie crust; sprinkle with nuts.
3) Bake 40 to 45 mins or until crust and filling are light golden brown. Filling will set as pie cools. Check pie after first 20 mins of baking; if crust appears to be browning too quickly, cover edge with tin-foil. Cool on wire rack. Serve at room temperature; refrigerate left-overs.
SERVING SUGGESTIONS:
I would serve with a scoop of Cool Whip on top or Vanilla Ice Cream on top or on the side.
8 Servings: Per Servings:
635 Calories
39.5 g total fat (14.5 g saturated fat)
7.5 g protein
68 g carbohydrate
155 mg cholesterol
290 mg sodium
2 g fiber
1 frozen dough for 1 (9 in) single-crust pie
FILLING
3/4 cup packed dark brown sugar
3 eggs
2/3 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 tablespoon molasses
1 1/2 teaspoons lemon juice
1 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup halved pecans
1/2 cup of broken or halved walnuts
1/2 cup macadamia nuts
DIRECTIONS
1) On a lightly floured surface, roll out dough to 1/8 inch thickness; line 9 inch pie pan with dough. Trim dough overhang to 3/4 inch; fold dough under, even with rim of pie pan. Flute or crimp edge. Refrigerate 30 mins or until dough is firm.
2) Meanwhile, heat oven to 350F. Beat brown sugar and eggs in large bowl at medium speed until well-combined. Add all remaining filling ingredients except nuts; beat until combined. Pour into pie crust; sprinkle with nuts.
3) Bake 40 to 45 mins or until crust and filling are light golden brown. Filling will set as pie cools. Check pie after first 20 mins of baking; if crust appears to be browning too quickly, cover edge with tin-foil. Cool on wire rack. Serve at room temperature; refrigerate left-overs.
SERVING SUGGESTIONS:
I would serve with a scoop of Cool Whip on top or Vanilla Ice Cream on top or on the side.
8 Servings: Per Servings:
635 Calories
39.5 g total fat (14.5 g saturated fat)
7.5 g protein
68 g carbohydrate
155 mg cholesterol
290 mg sodium
2 g fiber
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