by Jolene Adams
The days grow shorter as these are the last few weeks of summer. Soon kids will be heading back to school. Now is a great time to get in the kitchen, get a little messy and have fun making snacks with the kids.
Here are a few simple, fun and tasty recipes to make with kids of all ages. They require minimal ingredients and are a snap to put together. The After School Cupcake is one of my favorites. It is so easy, makes one cupcake at a time and uses the microwave.
Strawberry Yogurt Bark
Yield: (1) 9×13 pan
16 ounce container of your favorite yogurt, plain or vanilla flavored works best
2 ounce bag freeze dried strawberries
Line a 9×13 inch pan with parchment paper, making sure to leave overhang around the edges. Spread yogurt in bottom of pan. Top with strawberries. Freeze dried has the best texture, however you can use fresh or frozen, they will add moisture and may become soggy when thawed. Freeze for 1 hour, break into pieces and serve cold.
Peanut Butter Banana Quesadillas
Yield: (1) 8 inch
1 8-inch whole wheat tortilla
2 Tablespoons natural peanut butter
1 Banana, sliced
1 Tablespoon semi-sweet chocolate chips
Spread the peanut butter over the entire surface of the tortilla. Layer banana slices on half of the tortilla. Sprinkle the chocolate chips over the banana slices and then fold the tortilla in half. Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides. 1-2 minutes on each side.
Yield: (2) 6 ounce glasses
Ice cubes (about 1 cup)
1 Tablespoon kosher salt
1 cup fruit juice
Optional, fresh fruit
Place ice and salt in a gallon size freezer bag. Place juice in a smaller quart size Ziploc bag, press out all the air and seal tightly. Place bag of juice inside the bag of ice and seal. Shake for about 3-5 minutes or until juice is partially frozen and slushy. Pour slushies into cups, garnish with fresh fruit and serve immediately.
After School Cupcake
Yield: 12 servings
1 box Angel Food Cake Mix
1 box Cake Mix (any flavor)
Optional, candy sprinkles
Mix dry cake mixes together and store in air-tight container. Put 1/3 cup mix into a coffee cup or mug. Optional, add sprinkles. Stir in 3 Tablespoons water and mix thoroughly. Heat in microwave for 1 minute on high. Caution, mug will be hot. Remove the mug from the microwave immediately and remove baked cupcake from the mug.
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value Added Local Food, and non-credit cooking and food classes through our Community Learning Culinary Institute. For more information, visit our website at www.llcc.edu. Cooking or food questions? Email email@example.com