1/4 cup hard margarine, softened
1/2 cup sugar
1/2 cup (mild) molasses
1/3 cup water
3 1/4 cup flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
With rack in center of oven, preheat to 350 F. Grease cookie sheet. Cream margarine and sugar. Add molasses and water. Mix in remaining ingredients. Roll dough to 1/8 inch; cut with cookie cutters. Bake 8-10 minutes and let stand 2 minutes. Remove cookies to wax paper to cool completely. Makes 3 dozen.
Showing posts with label School Lunches. Show all posts
Showing posts with label School Lunches. Show all posts
Sunday, May 9, 2010
Chocolate Cupcakes
1/2 cup melted marg/oil
3 tbsp cocoa
1 tsp baking soda
1 cup milk
1 1/2 cups flour
1 cup sugar
2 eggs
1/2 tsp baking powder
1 tsp vanilla
Mix together well. Stir and bake at 350F for about 20 minutes.
3 tbsp cocoa
1 tsp baking soda
1 cup milk
1 1/2 cups flour
1 cup sugar
2 eggs
1/2 tsp baking powder
1 tsp vanilla
Mix together well. Stir and bake at 350F for about 20 minutes.
Cherry Tomatoes filled with Goat Cheese
1/4 lb goat cheese
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
Monday, March 1, 2010
Beary Good Snack Mix
Found this at tasteofhome.com.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Wednesday, February 17, 2010
Moose Lips
Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
You're-an-angel cake
1 box angel food cake mix
1 Tbsp orange zest
Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar
Garnish: fresh pomegranate seeds
Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.
1 Tbsp orange zest
Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar
Garnish: fresh pomegranate seeds
Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.
Peanut Butter Cookies
3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
Cabbage/Veggie Soup
6 large green onions
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.
Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.
Clean carrots, slice and add.
Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.
You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.
Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.
We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.
Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.
Clean carrots, slice and add.
Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.
You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.
Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.
We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.
Freezer Hot Sub Sandwiches
Place frozen in the lunch in the morning and it will be thawed by lunchtime! Makes 8 sub sandwiches, can easily double or triple for a month's worth of lunches!
8 individual 6" submarine style buns
Margarine
8 slices meat (salami, ham, etc)
8 slices mozzarella cheese
8 slices cooked turkey or chicken
4 oz crumbled blue cheese (optional)
Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze.
Remove from freezer and allow to thaw. Reheat in microwave oven (30 seconds to 2 minutes)
8 individual 6" submarine style buns
Margarine
8 slices meat (salami, ham, etc)
8 slices mozzarella cheese
8 slices cooked turkey or chicken
4 oz crumbled blue cheese (optional)
Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze.
Remove from freezer and allow to thaw. Reheat in microwave oven (30 seconds to 2 minutes)
Peanut Butter Apple Roll-ups
1 small whole wheat tortilla
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
Cream Cheese & Apple Bagel Bites
3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
Warm Salad-Bowl Pasta
4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
Wednesday, December 16, 2009
Eatmore Bars
1 cup corn syrup
3/4 cup peanut butter
1 1/2 cups chocolate chips
1 tsp vanilla
2 1/4 cup Rice Krispies
1 3/4 cups peanuts, crushed
Bring syrup, peanut butter and chips to a boil. Boil for 5 minutes. Remove from heat, then add the remaining ingredients. Put in a slightly greased cookie sheet. Cool, then cut into squares.
3/4 cup peanut butter
1 1/2 cups chocolate chips
1 tsp vanilla
2 1/4 cup Rice Krispies
1 3/4 cups peanuts, crushed
Bring syrup, peanut butter and chips to a boil. Boil for 5 minutes. Remove from heat, then add the remaining ingredients. Put in a slightly greased cookie sheet. Cool, then cut into squares.
Tuesday, December 1, 2009
Grilled Apple and Peanut Butter Sandwiches
1/2 gala apple, peeled, cored and thinly sliced
1/4 tsp white sugar
1/4 tsp ground cinnamon
1/4 c creamy peanut butter
8 slices whole wheat bread
butter or margarine
Mix cinnamon and sugar together in a small bowl. Spread 1 Tbsp peanut butter on one side of each slice of bread. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining slices of bread, peanut butter face down. Melt the butter in a large skillet over medium heat. Fry sandwiches until well browned, about 1 to 2 minutes each side.
1/4 tsp white sugar
1/4 tsp ground cinnamon
1/4 c creamy peanut butter
8 slices whole wheat bread
butter or margarine
Mix cinnamon and sugar together in a small bowl. Spread 1 Tbsp peanut butter on one side of each slice of bread. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining slices of bread, peanut butter face down. Melt the butter in a large skillet over medium heat. Fry sandwiches until well browned, about 1 to 2 minutes each side.
Tuesday, October 27, 2009
Black Berry Muffins with Crumble Topping
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 tsp vanilla
1 cup frozen blackberries
Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 Tbsp oats
1 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp butter
Preheat oven to 375. Grease or line muffin tins.
In a medium sized bowl stir together flour, baking powder and soda and salt. Set aside.
Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is crumbly. Set aside.
In a large bowl, beat together sugar and eggs until creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed through the batter.
Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry,about 20 minutes or so.
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 tsp vanilla
1 cup frozen blackberries
Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 Tbsp oats
1 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp butter
Preheat oven to 375. Grease or line muffin tins.
In a medium sized bowl stir together flour, baking powder and soda and salt. Set aside.
Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is crumbly. Set aside.
In a large bowl, beat together sugar and eggs until creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed through the batter.
Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry,about 20 minutes or so.
Monday, October 26, 2009
Waffle Apple-wich
2 frozen waffles, toasted, cooled
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple, sliced
2 tsp. maple-flavored or pancake syrup
TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.
WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.
Make mine a melt!
(Apple Waffle Melt)
Prepare as directed. Place on microwavable plate. Microwave sandwich on HIGH 30 to 45 seconds or until Singles are melted.
Great for a school lunch or for a nice lunch for the kids at home.
Found this one at Kraftfoods.com.
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple, sliced
2 tsp. maple-flavored or pancake syrup
TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.
WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.
Make mine a melt!
(Apple Waffle Melt)
Prepare as directed. Place on microwavable plate. Microwave sandwich on HIGH 30 to 45 seconds or until Singles are melted.
Great for a school lunch or for a nice lunch for the kids at home.
Found this one at Kraftfoods.com.
Tuna Dippers
1 can (6 oz.) tuna in water, drained, flaked
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
14 TRISCUIT Reduced Fat Crackers
10 carrot sticks
MIX tuna with mayo; spoon evenly into two airtight sandwich containers.
WRAP crackers in two portions in plastic wrap; place one in each container next to tuna. Cover containers with lids.
PACK one container in each of two insulated lunch bags. Add a plastic spoon and small resealable plastic bag filled with 5 carrot sticks to each bag.
This little lunch takes 5 minutes to make and makes two lunches. Add some celery sticks, cucumber slices, a granola bar, a juice box or a milk...whatever veggies you want to add to make enough for your hungry student...perhaps an apple.
Found at Kraftfoods.com.
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
14 TRISCUIT Reduced Fat Crackers
10 carrot sticks
MIX tuna with mayo; spoon evenly into two airtight sandwich containers.
WRAP crackers in two portions in plastic wrap; place one in each container next to tuna. Cover containers with lids.
PACK one container in each of two insulated lunch bags. Add a plastic spoon and small resealable plastic bag filled with 5 carrot sticks to each bag.
This little lunch takes 5 minutes to make and makes two lunches. Add some celery sticks, cucumber slices, a granola bar, a juice box or a milk...whatever veggies you want to add to make enough for your hungry student...perhaps an apple.
Found at Kraftfoods.com.
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