FRUIT KABOBS
Marcie Tullis
slices of apple
banana cut into 1 in pieces
red grapes
green grapes
Pineapple chunks
yogurt
dried coconut
Skewers
Set out fruit so it is easy to get to. Sprinkle coconut onto a plate and pour the yogurt on a plate too. Take skewer and put as much fruit on it as you want. Roll the skewered fruit in the yogurt then roll it in the coconut. YUMMY
FROZEN YOGURT POPS
Marcie Tullis
Your favorite flavor of yogurt
paper cups
Popsicle sticks
Plastic wrap
Pour yogurt into cup about 3/4 of the way to the top. Place popsicle stick in the middle of the yogurt. Use the plastic wrap to cover and also to hold the stick in the middle by punching a hole through it to keep the stick upright. Freeze over night. Peel off paper cup
PEACH FREEZE
Marcie Tullis
Ingredients:
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned)
1 tsp. sugar
Utensils:
ice cube tray
blender
serving dishes
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your Perfect Peachy Freeze into serving dishes and serve right away.
PRETZELS
Marcie Tullis
Prep time: about 30 minutesIngredients:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12
STRAWBERRY SMOOTHIES
Marcie Tullis
Ingredients:
2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract
Utensils:
blender
serving glass
measuring cups and spoons
Directions:
Pour all of the ingredients into the blender.
Put the lid on the blender and blend for 45 to 60 seconds until smooth.
Pour your smoothie into a glass and enjoy!
STRAWBERRY BARS
Marcie Tullis
Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam
Utensils:
oven
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!
Serves: 12
TINY PIZZA'S
Marcie Tullis
Ingredients:
1 standard-sized 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
Utensils:
oven
knife
baking sheet
Directions:
Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1
NACHO'S
Marcie Tullis
Ingredients:
1 14-oz. bag tortilla chips
1 1/2 c. salsa
2 c. shredded cheddar cheese
6 oz. olives
Utensils:
oven baking sheet lined with aluminum foil spoon
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread tortilla chips on baking sheet.
Using a spoon, spread salsa over tortilla chips.
Sprinkle cheese and olive pieces on top of tortilla chips. Bake for about 5 minutes. Remove from oven, let cool slightly, and dig into your nachos!
Serves: about 7
Marcie Tullis
slices of apple
banana cut into 1 in pieces
red grapes
green grapes
Pineapple chunks
yogurt
dried coconut
Skewers
Set out fruit so it is easy to get to. Sprinkle coconut onto a plate and pour the yogurt on a plate too. Take skewer and put as much fruit on it as you want. Roll the skewered fruit in the yogurt then roll it in the coconut. YUMMY
FROZEN YOGURT POPS
Marcie Tullis
Your favorite flavor of yogurt
paper cups
Popsicle sticks
Plastic wrap
Pour yogurt into cup about 3/4 of the way to the top. Place popsicle stick in the middle of the yogurt. Use the plastic wrap to cover and also to hold the stick in the middle by punching a hole through it to keep the stick upright. Freeze over night. Peel off paper cup
PEACH FREEZE
Marcie Tullis
Ingredients:
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned)
1 tsp. sugar
Utensils:
ice cube tray
blender
serving dishes
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your Perfect Peachy Freeze into serving dishes and serve right away.
PRETZELSMarcie Tullis
Prep time: about 30 minutesIngredients:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12
STRAWBERRY SMOOTHIES
Marcie Tullis
Ingredients:
2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract
Utensils:
blender
serving glass
measuring cups and spoons
Directions:
Pour all of the ingredients into the blender.
Put the lid on the blender and blend for 45 to 60 seconds until smooth.
Pour your smoothie into a glass and enjoy!
STRAWBERRY BARS
Marcie Tullis
Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam
Utensils:
oven
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!
Serves: 12
TINY PIZZA'S
Marcie Tullis
Ingredients:
1 standard-sized 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
Utensils:
oven
knife
baking sheet
Directions:
Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1
NACHO'SMarcie Tullis
Ingredients:
1 14-oz. bag tortilla chips
1 1/2 c. salsa
2 c. shredded cheddar cheese
6 oz. olives
Utensils:
oven baking sheet lined with aluminum foil spoon
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread tortilla chips on baking sheet.
Using a spoon, spread salsa over tortilla chips.
Sprinkle cheese and olive pieces on top of tortilla chips. Bake for about 5 minutes. Remove from oven, let cool slightly, and dig into your nachos!
Serves: about 7
No comments:
Post a Comment