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SPECIAL ANNOUNCEMENT! |
Cooking Class through Pima Community College: How To Find Your Way Around the Kitchen Beth Hoover - Class Instructor Registration Information: For the 9/8-9/29 class: For the 10/27-11/17 class: You can register by
*Checks should be made out to PCC. |
Class dates and times are as follows: Date: Mon 9/8-9/29 |
Watch Out Mom!
After-School Snack Attack!
Just because the last school bell rang doesn't mean
the day is over for your kids. There's homework (groan!), sports or any
number of activities to get through before they sit down for a nutritious
dinner. In the meantime, where's that snack?
Kids need to be refueled for the afternoon to help them perform at their best. If you are wondering what to feed the little chow hounds to hold them over until dinner, try one of these homemade snacks. Not only will you save money but you have some control over their snacking habits. A timeless reminder is to always have on hand fruit, cut-up veggies and ranch dip for their pallets. The snack mix recipe can be packed in their backpacks for an afternoon snack.
Unless Mom is home to prepare these recipes, they are directed toward the older children that have some working knowledge of the kitchen... i.e., how to use the oven.
Remember kids, clean up after yourselves. Don't leave a mess in the kitchen for your Mom to clean up!
SUPER EASY MINI PIZZAS
Heat oven to 375 degrees. Lightly grease 2 large cookie sheets.
Separate dough into 8 biscuits; place 4 biscuits on each greased cookie
sheet. Press out each to form 6-inch round. Spread 2-3 tablespoons of tomato
sauce on each round. Sprinkle each round with Cheddar cheese and then Mozzarella
cheese. Top each round with 5 pepperoni slices, or be creative with other
toppings!
Bake for 10-12 minutes or until edges of rounds are golden brown and cheese
is melted.
Yield: 8 mini pizzas
Cook's Note : * Pillsbury Grands is a trademark of The Pillsbury Company.
KICKIN' CHILI FRIES
Prepare potatoes and chili according to package directions. Heat cheese sauce as package directs. Place potatoes on serving plate; spoon hot chili over potatoes. Top with cheese. Serve immediately.
Yield: about 8 servings
Cook's Note: ** This recipe can be halved.
REALLY GOOD SNACK MIX
Heat oven to 250 degrees. In a large bowl, combine the cereal and cashews. In a small bowl, combine the butter, garlic and onion powders, seasoned salt and Worcestershire Sauce. Pour over cereal mixture and toss to evenly coat.
Transfer to a 15X10X1-inch baking pan that has been coated with cooking spray. Bake for 45 minutes, carefully stirring every 15 minutes. Cool on wire rack; store in airtight container.
Yield: about 8 cups
Cook's Note: *** Crispix is a trademark of Kellogg NA Co.
Cook's Note: **** 2 cups small pretzels may be substituted for the cashews
PEANUT BUTTER SNACK CUPS
Place wafers in paper or foil-lined muffin cups. Top each with 1 tablespoon
whipped topping.
In mixing bowl, combine milk and peanut butter. Add pudding mix; beat
with mixer on low speed or by hand for 2 minutes (mix will be very thick.)
Fold in remaining whipped topping. Spoon into prepared cups; freeze.
Remove from freezer 10 minutes before serving.
Yield: 12 servings
HAPPY BIRTHDAY CULINARY CORNER!
It's been five years since I first put my pen to the paper. And what an awesome time it's been! Finding cost-efficient, delicious and nutritious recipes is quite the challenge and one I absolutely love. Trying out new recipes monthly on my friends has been such fun -- and truly my blessing. I hope you enjoy the column as much as I enjoy writing it for you. As always, this column is dedicated to Jesus Christ who gives me the ideas and guides me through each column and to my beloved Mom.
Life doesn't have any makeup tests.
For more family friendly recipes, visit our past issues.
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
© 2008 Good News Tucson™
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