Recipe: 8/18/97 TALK TKL Cooking For Kids (LONG)

Vicki,La (9:06:24 pm) : Tiny Pizzas

What you will need:

Bagel, cut in half
Tomato sauce
Shredded mozzarella cheese
Toppings like diced green pepper, chopped onion, or chopped
tomato (whatever you like)
Seasonings like oregano, basil, and pepper
Baking sheet
Oven set to low heat
Adult assistant to help with cutting and using the oven

Directions:

1.Spread tomato sauce on each bagel half.

2.Sprinkle the shredded cheese all over the tomato sauce on each half.

3.Add your favorite toppings.

4.Put a light sprinkling of seasonings on each half.

5.Put your bagel halves on the baking sheet, and bake in the oven on low
heat for
about 5 - 8 minutes. You'll know they're done when the cheese is bubbly.

6.Let cool for a minute, then enjoy your tiny pizzas!

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Vicki,La (9:08:50 pm) : Incredible Edible Veggie Bowls

What you will need:

A green, yellow, or red pepper (whichever is your favorite), washed
Celery, washed
Carrots, washed
Small broccoli pieces, washed
Your favorite creamy salad dressing
Adult assistant to help with cutting

Directions:

1.Cut the pepper in half (from side to side). Clean out the seeds and gunk
from the
inside. Now you have two pieces. One will be your pepper-shaped bowl.

2.Cut the other half of the pepper into skinny slices.

3.Peel the carrot and cut it into skinny sticks about 4" long.

4.Cut celery into skinny sticks so each one is about 4" long.

5.Put a little salad dressing in the bottom of your pepper bowl.

6.Put celery sticks, carrot sticks, pepper slices, and broccoli into the
pepper bowl.

7.Now you've got a portable, totally edible veggie treat! You can pull out
the veggies
and eat them with a little dressing. Then when you're finished with the
veggies -
that's right - you can eat the bowl!

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Betsy, NY (9:09:37 pm) :
Title: Lunchbox: Kids' Wings
Categories: Poultry etc, Lunch
Yield: 14 pieces

1 lb Chicken wings
1/2 c All-purpose flour
1 tb Wheat germ
1 1/2 ts Paprika
1/2 ts Marjoram
1/2 ts Dry mustard
1/2 ts Salt
1/4 ts Pepper
1/4 c Buttermilk

Along with these crunchy wings, pack carrot and celery sticks, a whole-wheat
roll, an apple and fruited yogurt for lunch. If you wish to cook enough for
supper the night before, just double the recipe except for the salt.

Seperate wings at joints, reserving tips for stock or soup. Line baking
sheet with foil; grease foil.

In plastic bag, shake together flour, wheat germ, paprika, marjoram,
mustard, salt and pepper. Pour buttermilk into shallow dish.

Tip: if buttermilk is not available, combine 1/4 cup plain milk with 1 ts
lemon juice or vinegar; let stand for 15 minutes.

Working with a few at a time, shake wings in flour mixture; remove and shake
off excess back into bag. Dip into buttermilk; shake again in flour mixture.
Arrange on prepared baking sheet.

Bake in 400F 200C oven for 35 minutes or until golden brown, turning once.
Let cool.

Per piece: about 60 calories, 4 g protein, 3 g fat, 4 g carbohydrate

Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch
and Go" by Rose Murray, Canadian Living Test Recipe

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Risa G., NJ (9:10:57 pm) : This is from the new Susan Powter cookbook about
low fat cooking for kids. This is something I will be making for my son when
he is old enough to eat it:

Double Cheeseburger Pie
Makes 8 servings

1 lb. turkey breast, ground
1 medium onion, chopped
1 tsp. Morton's Nature's Seasoning
1-1/4 c. shredded nonfat cheddar cheese
1-1/4 c. nonfat milk
3/4 c. flour
1 tsp. baking powder
1 egg
2 egg whites

Preheat oven to 400 degrees. Coat a 9" pie plate with nonstick cooking
spray.
Cook turkey and onion thoroughly in a nonstick saute pan. Drain and place in
pie pan. Combine remaining ingredients and pour over meat.
Bake for 35 minutes, until browned on top.

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Vicki,La (9:11:07 pm) : Southern-style Cornbread

Yum! Make this one for a lip-smacking,
Southern-tasting treat. Be sure to serve it warm!

What you will need:

2 eggs, beaten with a fork
1 cup cornmeal
1 cup flour
1 cup milk
2 teaspoons baking powder
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon sugar
1/2 cup corn (can be fresh, canned, or frozen if it's thawed ahead of time)
square baking pan (8" x 8") coated with shortening or nonstick spray
oven preheated to 400 degrees F
adult assistant to help with the oven and cutting

Directions:

1.Put all the ingredients, except for the corn, into a large bowl.

2.Using a big wooden spoon, beat all the ingredients together. The mixture
should be
smooth.

3.Stir in the corn and mix.

4.Pour the mixture into the pan. Bake in the oven for 25 or 30 minutes or
until the
corn bread is light brown on top.

5.Remove from the oven, cut into pieces, and serve it warm.

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Betsy, NY (9:12:57 pm) :
From: maggie@srs171.scf.loral.com (Maggie Johnston)
Newsgroups: misc.kids
Subject: School Lunch
Date: 16 Jan 1996 17:08:57 GMT

I thought I'd share our latest trend in school lunches.

Cornbread Muffins!

Cornbread Muffin and beef jerky
Cornbread Muffin peanut butter and jelly sandwich Cornbread Muffin ham and
cheese sandwich

I have some cast iron muffin pans that make interesting shaped muffins. (My
kitchen may not be the best equipped but it is the heavist :-) )

Last night I cut up some chicken, mixed it with cornbread batter and baked
it on a skillet. I ended up with a cornbread/chicken pizza shaped thing that
I cut in slices, served with catsup and told my kids it was just like
chicken McNuggets. Even the supper-pickey 5 yr old liked it!

This is great until they get tired of cornbread...

Maggie, Mom to Marie(8) and Tommy(5)

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Risa G., NJ (9:13:23 pm) : I love hush puppies. I sure hope my son does too
when he decides to eat real pieces of food. Here is a recipe from the back
of the Indian Head Cornmeal bag:

Hush Puppies
Indian Head Cornmeal Package

1 c. cornmeal
3/4 tsp. salt
1 tsp. baking powder
1 egg
3/4 tsp. sugar
1/2 c. milk
1/4 c. onion, finely minced
fat for deep frying

Preheat deep fat fryer to 375 or heat oil in pan until 375 degrees. Combine
dry ingredients. Beat together egg and milk; add to dry ingredients; stir
until smooth. Blend in onion. Drop by teaspoonfuls into deep fat keeping
batter stirred. Fry until golden brown. Drain on paper towels. Makes 15-20
hush puppies.
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Vicki,La (9:14:19 pm) : Funky Frozen Yogurt Pops

These are cool, sweet, and fun to eat!

What you will need:

small paper cups
wooden popsicle sticks (available in craft stores)
plastic wrap
your favorite flavor of yogurt (I like blueberry, lemon, and
strawberry banana)

Directions:

(Note: If you like, you can use plastic popsicle molds instead of the paper
cups and
popsicle sticks)

1.Pour yogurt into paper cups. Fill them almost to the top.

2.Stretch a small piece of plastic wrap across the top of each cup.

3.Using the popsicle stick, poke a hole in the plastic wrap and stand the
stick straight
up in the center of the cup.

4.Put the cups in the freezer until the yogurt is frozen solid.

5.Remove the plastic wrap, peel away the paper cup, and enjoy your homemade
pop!

Hey, try this...
For a cool-tasting and cool-looking treat, follow the directions above, but
fill your cups
only halfway with one flavor of yogurt. Freeze. Remove them from the
freezer, take off the
plastic wrap, and spoon in another flavor of yogurt. Put the plastic wrap
back on and
freeze once more. When they're complete, you'll have two-colored popsicle
treats!

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Vicki,La (9:16:11 pm) : STRAWBERRY BARS

1 cup flour
1 cup rolled oats
1/2 cup butter or margarine, softened
1/3 cup light brown sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup strawberry jam
square baking pan coated with shortening or nonstick spray
oven preheated to 350 degrees F
adult assistant to help with the oven and cutting

Directions:

1.In a large bowl, mix everything but the strawberry jam together.

2.Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it
aside.

3.Take the 2 cups of the mixture and press it into the bottom of the pan.
You can use
a spoon or, if you like, your hands. Make sure you cover the entire bottom
of the
pan!

4.Using a large spoon, spread the strawberry jam on top of the mixture in
the pan.
Spread it evenly all over.

5.Take the mixture that was left in the bowl, and spread it over the
strawberry jam.
Press it down lightly.

6.Bake for 25 minutes. Remove from the oven, and allow it to cool for at
least 15
minutes.

7.Cut into bars to eat and share!

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Vicki,La (9:17:34 pm) : HOMEMADE PEANUT BUTTER

1 1/2 cups roasted peanuts
(unsalted)
1 tablespoon peanut oil
adult assistant to help with the
food processor

Directions:

For smooth peanut butter:

1.Mix the peanuts with the peanut oil, and pour the mixture into the food
processor.

2.Process the mixture until it's very smooth.

3.Store your smooth peanut butter in a sealed container in the fridge. It
will be good
for 2 weeks.

For chunky peanut butter:

1.Take about 1/4 cup out of your 1 1/2 cups of peanuts and set aside.

2.Mix the rest of the peanuts with the oil, and pour the mixture into the
food
processor.

3.Process the mixture until it's very smooth, then stir in the peanuts that
you had set
aside.

4.Process a few seconds more to create the chunks in your chunky peanut
butter.

5.Store your chunky peanut butter in a sealed container in the fridge. It
will be good
for 2 weeks.

Now that you've created the peanut butter style of your choice, how will you
eat it? A
peanut butter and jelly sandwich sounds good, or you could spread it on some
crackers.
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Betsy, NY (9:22:12 pm) :
Star Egg

Cut shape out of center of bread slice w/cookie cutter. Melt margarine in
skillet. Put bread in skillet. Fill center w/scrambled egg or egg beaters.
Cook; flip.

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Vicki,La (9:24:58 pm) : ANTS ON A LOG

celery sticks
peanut butter (from the
supermarket, or you can make
your own Homemade Peanut
Butter)
raisins
adult assistant to help with cutting

Directions:

1.Wash the celery and cut it into pieces (about 5 inches long).

2.Spread peanut butter in u-shaped part of celery, from one end to the
other.

3.Press raisins into peanut butter.

4.Enjoy your ants on a log!

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Betsy, NY (9:25:12 pm) :
Title: Peanut Butter Pancakes
Categories: Breads, Breakfasts
Yield: 6 servings

2 c Pancake mix
2 c Milk
2 Eggs
6 T Peanut butter

Combine all ingredients and beat until smooth. Bake on a preheated, lightly
greased skillet or grill.

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Vicki,La (9:26:07 pm) : ANTS ON A LOG

celery sticks
peanut butter (from the
supermarket, or you can make
your own Homemade Peanut
Butter)
raisins
adult assistant to help with cutting

Directions:

1.Wash the celery and cut it into pieces (about 5 inches long).

2.Spread peanut butter in u-shaped part of celery, from one end to the
other.

3.Press raisins into peanut butter.

4.Enjoy your ants on a log!

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Risa G., NJ (9:28:49 pm) : Here is a muffin recipe from one of my all time
favorite books. I have made several things from this in the last few years.
Great book if you can find it.
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Risa G., NJ (9:29:25 pm) : I forgot to post the recipe. Here it is:

Oated Applesauce Muffs
The Grains Cookbook by Bert Greene

Baker's Secret or PAM
1-1/4 c. all purpose flour
1-1/4 c. quick rolled oats
1/4 c. firmly packed light brown sugar
1 T. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
Pinch of ground cloves
1/8 tsp. freshly ground nutmeg
1 egg
3/4 c. milk
3 T. vegetable oil
1 c. applesauce, preferably homemade

Preheat oven to 425 degrees. Rub a muffin tin with
Bakers Secret.

In medium size bowl, combine the flour, oats, brown sugar,
baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
Mix well.

In a large bowl, combine the egg, milk, oil, and applesauce.Stir in the dry
ingredients, and mix well. Spoon the batter into the prepared muffin tins so
they are 2/3 full. Bake
until firm and golden, 18-20 minutes.

Makes 12 muffins
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Vicki,La (9:30:39 pm) : These recipes are from USA PEARS

Bunny Hop Salad

1 medium USA pear, cored and halved
Lemon juice (optional)
4 raisins
2 large almonds, split
12 thin strips carrot
2 miniature marshmallows

Dip cut side of pears in lemon juice, if desired. Place pear halves on
serving plate,
cut side down. Decorate top end of each half with 2 raisins for eyes,
almonds for
ears, 6 carrot strips for whiskers and miniature marshmallows for nose and
tail.
Makes 2 servings.

Nutritional Analysis Per Serving: 95 Cal., 1.2 g pro., 2.0 g fat (17% Cal.
from
fat), 20.4 g carb., 0 mg chol., 2.7 g fiber and 4 mg sodium.

Mudpuddle Dip

1 bar (4 oz.) milk chocolate, broken into small pieces
2 tablespoons milk
1 medium USA pear, cored and sliced

Place chocolate pieces and milk in small microwave-safe bowl. Microwave at
MEDIUM (50%) 30 seconds. Stir mixture and microwave 30 seconds longer.
Serve pear wedges with chocolate sauce for dipping.

Makes 4 servings (1/3 cup each)

Nutritional Analysis Per Serving: 176 Cal., 2.6 g pro., 9.5 g fat (46% Cal.
from
fat), 22.8 g carb., 7 mg chol., 119 g fiber and 31 mg sodium.

Mountaintop Pear Bowls

1 medium USA pear, cored and halved
2 medium scoops fruit-flavored sherbet

Scoop out center of each pear half, leaving at least 1/2 inch on all sides.
Fill centers
with medium scoops of sherbet.

Makes 2 servings

Nutritional Analysis Per Serving: 184 Cal., 1.4 g pro., 2.3 g fat (10% Cal.
from
fat), 41.8 g carb., 7 mg chol., 2.2 g fiber and 44 mg sodium.

PearBear Picnic Blankets

1 medium USA pear, cored and cut in 8 wedges
lemon juice (optional)
8 thin slices cooked turkey or lean ham
2 tablespoons cranberry sauce

Dip pear wedges in lemon juice, if desired. Spread each slice cooked turkey
or lean
ham with cranberry sauce. Wrap each pear wedge in turkey or ham.

Makes 8 snack servings.

Nutritional Analysis Per Serving: 52 Cal., 6.5 g pro., 0.6 g fat (10% Cal.
from
fat), 5.3 g carb., 11 mg chol., 0.7g fiber and 408 mg sodium.
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Betsy, NY (9:34:01 pm) :
I don't know if this works:

From: wjohnson@charlie.usd.edu
Newsgroups: rec.food.recipes
Date: 20 Oct 1994 22:22:51 -0400

Subject: Microwave Pumpkin Seeds

Clean the seeds out of the pumpkin,
dry them with a paper towel (pat dry, no need to rinse with water). Prepare
a
glass baking dish by spraying lightly with PAM. Place the seeds in the glass
dish and sprinkle with salt or any other seasoning you might prefer. Place
the
dish in the microwave and cook for 6 minutes, stirring the seeds after every
minute.

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Betsy, NY (9:41:41 pm) :
Date: Tue, 16 Jan 1996 19:00:51 EST
Sender: Foodlore/Recipe Exchange EAT-L@listserv.vt.edu
From: "Sharon H. Frye" shfrye@PEN.K12.VA.US

I well remember Rebekah's first day of kindergarten...13 years ago. Enjoy
this time, for it will fly past on the wings of eagles...

Tip # 1...Buy your child's favorite kind of boxed juice (Rebekah loved
apple) and put them all in the freezer. When packing the lunch, wrap it
first in a paper towel, then put it in a baggie. It will defrost during the
morning, and keep the lunch cold at the same time.

Tip # 2...Homemade granola in those cute little "half-sized" snack bags that
have just recently appeared.

Tip # 3...A piece of fresh fruit that doesn't need to be peeled or else is
easily peeled (apple, banana...) If you want to include oranges, either peel
them first, or (as my daughter loved) cut them into really thin slices and
double bag them.

Tip # 4...Include a note, a couple of stickers, or a picture. I also spent a
little more money and bought colored plastic spoons and "party" napkins
instead of the ordinary white. It made her feel "special."

Tip # 5...Trim the crusts from the sandwich, and cut it into fourths rather
than halves. Easier for small hands to hold.

I wish you love and a box of kleenex on that first day.

Hugs,

Sharon Frye

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Velma TN (9:54:39 pm) :
PUPPY CHOW
1 box Rice Chex
1 box raisins
1 (16 oz.) jar roasted peanuts
1 stick margarine
1 (6 oz.) pkg. chocolate morsels
1 sm. jar creamy peanut butter
1 box powdered sugar
Mix first 3 ingredients in large bowl. Melt margarine, chocolate morsels
and peanut butter, stirring until smooth. Pour chocolate mixture over first
mixture and stir until coated. Cool. Stir in powdered sugar, mixing well.
(or use the bag method above for easier mixing)

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Velma TN (10:13:34 pm) : This site has lots of childrens recipes.
http://SOAR.Berkeley.EDU/recipes/kids/
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BJ,Can. (10:18:07 pm) : Buffalo Chip Cookies

2 cups melted margarine
1 1/2 cup brown sugar
4 eggs
2 tsp. vanilla
2 cups oatmeal
2 cups crushed cornflakes
4 cups WW flour
1 cup coconut
2 tsp. baking soda
2 tsp. baking powder
1 1/2 cups raisins
1 cup choco chips
1 cup sunflower seeds.
Mix together in order above.
Drop on ungreased pans and bake at 350F for 12-15minutes.
Makes 12 dozen
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Velma TN (10:21:29 pm) :
*** PARTY MIX or CRUNCHY MUNCHIES, REVISITED ****

1 C Cheerios
2 C Wheat Chex
2 C Rice Chex
2 C Corn Chex
2 C no-fat pretzel sticks
1/2 C apple juice
5 t Worcestershire sauce (vegetarian)
1/2 t garlic powder
1.25 t onion powder
1/2 t seasoned salt

1. Combine dry cereals to make 9 cups and add pretzel sticks.

2. Combine apple juice, Worcestershire sauce and seasonings. Brush
1/2 of the liquid on the cereals and toss.

3. Microwave 3 minutes on high. Stir and brush on 1/4 of the liquid.
- Alternately, oven bake 15-20 minutes at 300 degrees.

4. Oven bake at 300 degrees for 30 minutes. At 15 minutes, stir and
apply the remaining liquid. Cook the remianing 15 minutes or
until the mix is the shade you prefer....

5. Remove and let cool. Serve and enjoy.

No idea of calories.... but for some reason it still serves 8... ;-)
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The microwave did not make the mix as crunchy as I like, but it does
do a thorough job of cooking the mix without the problem of the
mix sticking together so badly the first cycle, as happens when you
use the oven.

This was a big hit at my house. No one seemed to mind the fact that
this mix had NO butter in it. Since I am the only one in the family
actively persuing a VLF lifestyle, I consider this a major
accomplishment !!
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SueA, CA (10:25:39 pm) : A lunch idea:
Pack a mini thermos with chili. Fold a little shredded lettuce into wax
paper. Fold a little shredded cheese into wax paper. Send along a plastic
fork or spoon and a bag of fritos. The kid does the rest.
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BJ,Can. (10:25:41 pm) : PIZZA STICKS

1 cup tomato sauce
1/4 c. water
2 Tbsp. Italian Spices
1 tsp. salt
1/2 tsp. garlic, minced
1/2 cup parmesan cheese
2 Tbsp. sesame seeds
3 cups flour, WW or white or mixed
2 Tbsp. sugar
1 Tbsp. yeast

Place ingredients as recommended by bread machine. Put on dough mode. After
first rising, pinch small balls and roll out into sticks. Place on cookie
sheet and let rise until double.
Bake at 350F for 12 minutes.

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Vicki,La (10:28:01 pm) : Hot Fudge Cake &
Sauce

1 cup All Purpose Flour
3/4 cup Sugar
6 tbls. Unsweetened Baking
Cocoa, divided
2 tsps. Baking Powder
1/4 tsp. Salt
1/2 cup Milk
2 tbls. Cooking Oil
1 tsp. Vanilla Extract
1 cup Brown Sugar, packed
1-3/4 cups Hot Water

In a medium mixing bowl, combine flour,
sugar, 2tbls. Cocoa, baking powder and
salt. Stir in the milk, oil and vanilla until
smooth. Spread in an ungreased 9-inch
square baking pan. Combine brown
sugar and remaining cocoa; sprinkle over
batter. Pour hot water over all; DO
NOT STIR. Place on a baking sheet in
the oven to avoid spillovers. Bake at
350 for 35-40 minutes. Center should
be slightly firm; watch carefully. Can be
served warm or cooled, with whipped
cream or ice cream.

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SueA, CA (10:38:26 pm) : Surprise Attack Dressing

1/4 cup creamy peanut butter
1/4 cup honey
1/2 mayonnaise

Blend ingredients. Use as a fruit dip or on waldorf salad or...

Cabbage Apple Salad
2 cups shredded cabbage
1 cup diced apple (with peel)
1/2 cup chopped salted peanuts
Surprise Attack Dressing

Toss ingredients together. Serves 4

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Velma TN (10:41:36 pm) : Judi, This recipe still has some sugar in it, but
it has been reduced. You may be able to reduce it even further. I've made
it, but it has been a while.

CHOCOLATE PUDDING CAKE

This recipe comes from Pam Mycoskie cookbook BUTTER BUSTERS THE COOKBOOK.
Many of you may know her from the cooking newsgroups, where she is an
active participant. She says, This is a sure-to-please-everyone dessert.
The cake and sauce bake in the same pan. When the cake bakes it goes to the
top and the sauce goes to the bottom. Kids love to make this cake because
it's kind of like a science experiment. If you would like more information
about her books or other low-fat cooking ideas send your email to
fatfree@airmail.net

1 C. self-rising flour
1/2 cup sugar (or 1/4 cup sugar and 3 packets Sweet'N Low)
2 Tbs. cocoa
1/2 C. skim milk
2 Tbs. Liquid Butter Buds or Fleishmann's fat-free spread (in squeeze
bottle)
1 cup Grape Nuts Cereal
1 cup brown sugar (or 1/2 cup brown sugar and 2 tsp. Sweet'N Low Brown)
1/4 cup cocoa
1 3/4 C. hot water

Heat oven to 400 F. Measure flour, granulated sugar, and 2 Tbs. cocoa in a
large bowl. Blend in milk and Butter Buds or Fleishmann's fat-free spread;
stir in Grape Nuts Cereal. Spread mixture in the bottom of a 9-inch square
glass dish sprayed with cooking spray. Stir together brown sugar and 1/4
cup cocoa; sprinkle over batter. Pour hot water over mixture. Bake 40-45
minutes. While hot, cut into squares; invert onto dessert plate and spoon
sauce over each serving. If desired top with Guilt Free (sugar and fat free
vanilla ice cream or fat-free Cool Whip or other fat-free whipped topping.)
A fat free whipped topping recipe can be found in the "Miscellaneous"
section of the Recipe Archive.

Yields: Serves 16
Fat: 0.5 g
Calories: 137 (or 124 if using Sweet'N Low)
Cholesterol: 0 mg
Fiber: 1 g
Protein: 2 g
Carbohydrate: 33 g (or 24 if using Sweet'N Low)
Sodium: 171 mg

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SueA, CA (10:43:37 pm) : Another peanut butter recipe (we go through lots of
P.B.)

Revolutionary Peanut Butter Yogurt Dip

3 tablespoons peanut butter
1/2 cup yogurt-plain
5 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
Combine all ingredients in mixing bowl and beat until smooth and creamy.
Serve with bread sticks, cracker, chips, raw veggies or meat chunks.
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Candy, VA (10:46:36 pm) : Apple & Cheddar Cheese Crisp
6 cups pared, sliced apples
1 t cinnamon
1T lemon juice
1/2 c corn syrup
1/2 c sugar
2/3 c flour
1/4 t salt
1/3 c butter
1 cup grated Cheddar cheese
Arrange apples in greased 10x6x2 baking dish, sprinkle with cinnamon & pour
lemon juice & corn syrup over them. Combine the sugar, flour, salt. Cut in
butter until the mix is like cornmeal. Gently mix in cheese. Bake 350 for 1
hour (or till apples are tender) serves 4-6

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SueA, CA (10:50:15 pm) : Mom's Own Slushies
Slide a popsicle off the stick into a blender add fizzy flavored mineral
water in matching flavor (just enough to get the mix going in the blender.)
Blend put in cup and just enough more mineral water for nice slushie drinks

We use the popsicles made without sugar (sweetened with fruit juice) Dole
Lime is the big hit around here. (truthfully I usually use the beat up
popsicles that have been around too long and no one wants anymore...shhhh
don't tell)
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SueA, CA (10:54:40 pm) : Emergency Shakes

We freeze fruit on wax paper lined cookie sheets and when it is totally
frozen dump it into zip-type bags.

Into the blender goes fruit a scoop of frozen yogurt a hand full of fruit a
few drips of vanilla extract and enough milk to make a thick shake.

Our favorite: bannana chunks and a blob of creamy peanut butter.
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SueA, CA (11:00:13 pm) : Sno-cone syrup (sorry I don't know how to make with
much less sugar and still have it work)
Good for fundraisers and much cheaper than the bottled stuff.
Mix 1 cup water with 3/4 cup sugar. Heat up if necessary to get the sugar to
dissolve then cool. Mix in one package unflavored Kool Aid. Put mix into a
honey dispenser bottle.

Set your kids up in business with a cooler of crushed ice, paper cups, and
plastic spoons.
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