|
|
 |
Kids' Cooking Contest Winners
Sodexho and the Child Nutrition Department in spring 2007 conducted the "First Annual Kids' Cooking Contest" for all Putnam City elementary students. One student from each elementary school came to a districtwide cookoff to prepare their healthy snack. Recipes were judged on healthiness, kid-friendly preparation, fun and creativity. Here are the winning and honorable mention recipes:
| First Place
Kamikaze Kid Kabobs
Submitted by Legend, Northridge Elementary School
Ingredients
4 Slices of wheat bread (crust removed)
Pint of clean strawberries (cleaned)
1 cup cubed Kraft cheddar cheese
½ cup smooth peanut butter
½ cup any flavor jam or jelly
½ cup seedless grapes (cleaned)
1 cup large marshmallows – strawberry or plain
4 long wooden skewers
Directions
Take 4 slices of crust free bread and spread lightly with peanut butter and then jelly. Cut into 3 strips and set aside. Get a skewer the roll peanut butter bread into a pinwheel type circle, place on skewer. Then alternate between peanut butter roll, cheese cube, grape, strawberry, and marshmallows until skewer is filled. Repeat with each skewer. This is a great after school or party snack.
|
| Second Place
Cam & Dad’s Fruit Suckers
Submitted by Cameron, Central Elementary School
Ingredients
1 cup orange juice
1 peeled orange
2 cups frozen fruit
½ cup crushed ice
Directions
Put the juice and orange in a blender
Blend until smooth
Add frozen fruit and ice
Blend until creamy
Pour into ice cube trays
Freeze
Enjoy this instead of a sugar sucker
|
| Third Place
Lady Bug Apples
Submitted by Rhiya, Tulakes Elementary School
Ingredients
2 red apples
¼ cup raisins
½ Tbsp. Peanut butter
8 thin pretzel sticks
Directions
Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. Place each apple half flat side down on a small plate. Let children use peanut butter to "glue" raisins onto the apples for spots. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.
|
Honorable Mention
Tuna Surprise!
Submitted by Connery, Rollingwood Elementary School
Ingredients
1 pack of tuna
2 Tbsp. of canned peas
1 Tbsp. of shredded cheese
1 Tbsp of bacon bits or Bacos®
1 Tbsp of light mayonnaise or light ranch dressing
Directions
Get a bowl and empty tuna into it. Add peas, shredded cheese, bacon bits and mayonnaise. Mix all ingredients well with a fork. Serve on whole wheat bread as a sandwich or on whole grain wheat crackers. Enjoy!
| Whipped Mix
Submitted by Carson, Lake Park Elementary School
Ingredients
1/3- cup light whipped topping
¼-cup Bear Naked all natural granola (can purchase at Sams)
1/4 cup of frozen or fresh blueberries
1 dash of ground cinnamon
Directions
Mix in a bowl the whipped topping, granola and blueberries. With a spoon, sprinkle cinnamon on top. |
Tortilla Wraps
Submitted by Jessica, Ralph Downs Elementary School
Ingredients
1 large flour tortilla
3 slices of deli ham
2 Tbsp. of whipped cream cheese
¼ cup finely shredded cheddar cheese
2 Tbsp. chopped black olives
Directions
Put tortilla on cutting board; use 1 Tbsp of cream cheese to cover one side of the tortilla. Place ham on cream cheese and cover ham. Sprinkle shredded cheese and black olives over the ham. Roll-up and enjoy. You may also cover, refrigerate, and slice for more people to enjoy. Refrigerate for at least 30 minutes.
| Snack Attack!
Submitted by Gage, Will Rogers Elementary School
Ingredients
1 pineapple ring
¼ cup grated cheddar cheese
3 raisins
1 grape
6 pretzel sticks
Directions
Place pineapple ring in middle of a plate. Sprinkle grated cheese on top half of ring. Place two raisins for eyes. Place one raisin for mouth. Place grape in middle of ring. Arrange three pretzels on each side of grape. Eat it up! |
Bell Pepper Snack Cups
Submitted by Abigail, Harvest Hills Elementary School
Ingredients
4 green bell peppers
½ cup (low fat) ranch dressing
1 small Jicama – peeled and cut into 4" long x ½ " thick strips
1 red bell pepper
¼ lbs. Broccoli flowerets – cleaned & trimmed
1 red bell pepper – seeded and cut into 4" x 4" thick strips
12 mini carrots – cleaned
2 stalks celery - cut into 4" x ½" thick strips
8 asparagus spears – trimmed to 4-5 " long
Directions
You will need a cutting board and knife and four small plates. Clean and cut all the vegetables for the snack cups. Cut the tops off the four green bell peppers, remove the seeds and trim off the pith. Place the bell pepper bottoms on small plates. Pour 2-3 tbsp of the ranch dressing into the bottom of each snack cup. Place equal amounts, red pepper, Jicama, carrots, celery, asparagus and 1 or 2 broccoli flowerets into snack cups. Serve – enjoy dipping and snacking this neat snack!
Banana Pudding
Submitted by Stormy, Windsor Hills Elementary School
Ingredients
½ small, very ripe banana
3 tablespoons applesauce
1-tablespoon plain yogurt
Directions
Mash the banana with a fork; add 3 tablespoons of applesauce and stir in 1 tablespoon of plain yogurt. Mix well.
RADical Fruit Dip
Submitted by Ryan, Western Oaks Elementary School
Ingredients
1 box vanilla pudding
2 cups of milk
3 Tbsp. of powdered Tang
Directions
Mix pudding as directed on box and add powdered tang, mixing it all together. Use all your favorite fruit like apples, bananas, strawberries or grapes to dip. Enjoy!
| Peanut Butter and Honey Cracker Sandwiches
Submitted by Mercedes, Coronado Heights Elementary School
Ingredients
2 Tbsp of peanut butter
1 Tbsp of honey
8 individual crackers
Directions
Get 2 Tbsp of peanut butter and put in into a small bowl. Get 1 Tbsp of honey and mix it with the peanut butter. Mix it together till no honey is visible. Use a fork to spread the mixture on crackers then put a cracker on top of each one and you have peanut butter sandwiches. |
My’s Mystery Smoothie
Submitted by My, Wiley Post Elementary School
Ingredients
10 slices of apples
9 pieces of ice cubes
1 orange
1 banana
Directions
Use a blender to mix all the ingredients together.
| Mud Shake
Submitted by Axel, Apollo Elementary School
Ingredients
Crushed Ice
1 spoon of sugar
1 tsp. of cinnamon
1 whole banana
milk
two spoons full of Nesquik
3 drops of vanilla
Directions
Put the crushed ice in the blender filling to half the way up. Sprinkle Nesquik all over top. Do the same with sugar. Add the three drops of vanilla, then the cinnamon. Add banana then enough milk to fill one-fourth of blender and blend all together until it turns brown which is probably 20 seconds and wha-lah, perfect mud shake. Bon-a-patiet.
|
| Cucumber Canoes
Submitted by Haden, James L. Dennis Elementary School
Ingredients
2 cucumbers
½ c. cream cheese
¼ c. peanut butter
¼ c. chopped dry roasted peanuts
Directions
Peel cucumbers and cut in halves the long way.
Scoop out the seeds and save.
Mix peanut butter, cream cheese, cucumber seeds, and peanuts.
Fill cucumber canoes with mixture.
Chill if desired.
Makes 4 canoes |
Frozen Fruit and Yogurt Pops
Submitted by Mitchel, Kirkland Elementary School
Equipment
Measuring cups
Eight five-ounce Popsicle molds or paper cups
Tablespoon
Aluminum foil
8 Popsicle sticks
Ingredients
1 ½ cups raspberry juice
1 Cup strawberry yogurt
1 cup orange juice
Directions
Set the molds on a work surface. Spoon an equal amount of the Yogurt into each mold or cup and press down with spoon to fill the bottom evenly. Cover the molds. If using cups, cover each with a square of aluminum foil pressing firmly around the sides. Poke a Popsicle stick through each foil cover pushing it into middle of the Yogurt. Set the molds or cups in the freezer until beginning to set about 40 minutes.
Remove the molds from the freezer, if using cups carefully lift off the foil leaving the sticks in place. Pour an equal amount of orange juice into each cup or mold. Cover the cups or molds and return to the freezer and freeze until firm about 40 minutes. Repeat the procedure with the raspberry juice. Freeze until solid about 4 hours or can be left in freezer overnight.
To serve, slip the pops from the molds or remove the foil and peel away the paper cups.
| After School Yogurt Parfait
Submitted by Kristen, Central Intermediate School
Equipment
1 medium sized cup
6 layers total
Place 1 c. yogurt in cup
Add 1/8 c. strawberries
Add 1/2 Tbsp Granola
Repeat |
Alligator Eyes
Submitted by Gessica, Overholser Elementary School
Ingredients
6 eggs
4 Tbsp. light miracle whip
¼ tsp. mustard
3 Tbsp. sweet relish
Black olives
Green food coloring
Paprika
Dill weed
Beau monde
Directions
Boil eggs for 10 minutes. Let cool or chill. Peel eggs – cut in half – scoop out yolks into bowl and mix miracle whip, mustard, relish and egg yolks until creamy. Add a few drops of green food coloring. Fill egg whites with yolk mixture and sprinkle a pinch of each seasoning over each egg half. Serves 12.
Fun Fruit Pizza
Submitted by Alexxus, Hilldale Elementary School
Ingredients
1 prepared 12" pizza crust
8 oz. light cream cheese
1/3 cup sugar
1/2 tsp vanilla
4 cups of assorted fruit chunks; bananas, blueberries, strawberries, apricots, grapes, melon balls, orange segments, cherries, raisins and nuts. Non-stick cooking spray.
Directions
Spray 12" pizza pan with non-stick spray. Place crust on pizza pan and bake at 350 for 8-10 minutes. Cool. Blend cream cheese, sugar and vanilla. Spread mixture over cooled crust. Arrange fruit in circles on cream cheese varying colors and shapes. Have a good time and enjoy!
|
|