Baked Potato Rounders
October 26, 2008 by Administrator
Filed under Kid Approved, Snacks, Veggies
What You Need:
2 large eggs
2 TBSP water
¼ tsp. salt
1 C seasoned bread crumbs
2 (16 oz) cans whole white potatoes
How to Make It:
Place the eggs in a mixing bowl.
Beat slightly.
Add the water and salt and mix well
Place the bread crumbs in a separate bowl.
Preheat oven to 350 degrees.
Spray a large shallow baking dish with a non stick cooking spray.
Place the potatoes in the egg mixture.
Allow to drain off slightly and then place them in the bread crumbs.
Cover the potato completely with the bread crumbs and place them in the prepared baking dish.
Bake 25 minutes, being sure to turn often, until the potatoes are light brown and tender.
Serve these with a little sour cream, salsa or catsup on the side for a great afternoon snack.
Cauliflower Poppers
October 25, 2008 by Administrator
Filed under Appetizers, Kid Approved, Veggies
What You Need:
1 head of cauliflower
1 C seasoned bread crumbs
3 TBSP olive oil
2 garlic cloves, minced fine
¼ tsp. chili powder
How to Make It:
Wash and trim the cauliflower.
Cut the cauliflower into bite size florets.
Place 2 TBSP olive oil into a large mixing bowl.
Add the cauliflower pieces into the oil and toss to cover well.
Lay the pieces on a baking sheet in a single layer.
Preheat oven to 400 degrees.
Roast the cauliflower for 15 minutes.
Place the bread crumbs into the bowl that contained the olive oil.
If there is not enough oil to coat the crumbs add 1 TBSP.
Add the garlic and chili powder and toss.
Remove the cauliflower from the oven and turn each piece.
The cauliflower should be turning a light brown.
Sprinkle the bread crumb mixture over the top of the cauliflower.
Return to the oven and continue roasting another 10 minutes.
The bread crumbs will be slightly toasted and the cauliflower tender when done.
Remove and serve immediately.
Have some fun with these poppers. Find different types of seasoning to make them taste a little different each time. Also be sure to serve them as soon as they come out of the oven. If they set too long they become mushy and not very tasty.
Magic Puffs
October 24, 2008 by Administrator
Filed under Kid Approved, Snacks, Veggies
What You Need:
1 pkg. puff pastry dough
Lemon zest
1 C ricotta cheese
1 egg
1/4 tsp. salt
1 TBSP olive oil
10 thin slices of butternut squash
5 slices of low fat mozzarella cheese
1 egg yolk
How to Make It:
Allow the dough to come to room temperature.
Flour a flat surface the roll the dough out to 1/8 in thickness.
Spray a cookie sheet with a non stick cooking spray.
Lay the dough on the cookie sheet so ¼ to ½ of the dough hangs over the edge.
Cover the dough with the lemon zest.
Place the ricotta cheese and whole egg into a large mixing bowl.
Mix until completely combined.
Spread over the entire piece of dough.
Place the squash slices in a large pan with the olive oil.
Cook them on low heat 3 minutes.
Place the cooked squash slices on the part of the dough that is lying on the cookie sheet.
Cover the squash with the mozzarella cheese slices.
Fold the part of the dough that is over the edge of the cookie sheet over onto the mixture and press to seal.
Heat the oven to 375.
Slightly beat the egg yolk in a small bowl.
Brush the egg yolk over the puff.
Bake 25 minutes or until the filling is set and the puff is a light brown.
Remove and allow to cool before cutting into smaller puffs.
For a sweeter puff mix a little fruit in with the ricotta cheese mixture
Squash My Muffin Please
October 22, 2008 by Administrator
Filed under Kid Approved, Snacks, Veggies
What You Need:
1 C butternut squash, steamed and mashed
2 ½ C flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
1 tsp. nutmeg
2 TBSP canola oil
1 C brown sugar
2 eggs, beaten
How to Make It:
Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
In a separate bowl beat together the butter and sugar with an electric mixture until creamy.
Stir in the squash.
Add the eggs and stir well to combine.
Pour the flour mixture into the squash mixture and stir only until moistened.
Preheat the oven to 400 degrees.
Line a muffin tin with paper muffin cups.
Fill each cup ¾ full of the batter.
Bake 15 minutes or until when touched lightly the tops bounce back easily.
Allow to cool slightly before serving.
Serve these muffins with some honey and the kids will love them.
Creamy Cucumber Stackers
October 21, 2008 by Administrator
Filed under Kid Approved, Snacks, Veggies
What You Need:
½ C margarine, room temperature
½ C creamy cucumber salad dressing
1 C watercress, chopped
30 slices white bread, thin sliced
Sweet pickles, chopped
How to Make It:
Place the margarine in a large mixing bowl.
Add the dressing and stir until smooth.
Stir in the watercress just until blended.
Lay the slices of bread out flat.
With a biscuit cutter cut the center out of each slice of bread.
Spread each round with the dressing mixture.
Stack each round on top of each other.
Wrap in plastic wrap and refrigerate until chilled.
Remove the wrap and separate each round.
Sprinkle with the chopped sweet pickles.
Stack again with as many as 3 or 4 per stack.
These little stackers will have your children coming back for more. Try different types of salad dressing and chopped vegetables, such as Thousand Island and tomatoes, for a little different taste each time.
