September 2020 Recipe: Pizza Quesadillas

Ingredients

• 1 tortilla
• 2 Tablespoons marinara or pizza sauce
• 1/4 c. shredded mozzarella cheese
• Optional additional ingredients: grated Parmesan cheese, sliced pepperoni, mushrooms, onions, bell peppers, sausage, or any other pizza toppings of your choice
• For dipping: warm marinara sauce

Instructions

1. Preheat a flat griddle or a large skillet over medium heat.
2. Spread marinara sauce on half of the tortilla. Sprinkle with shredded mozzarella cheese, and any other toppings of your choice. Add another layer of mozzarella over toppings.
3. Fold tortilla over.
4. Spray griddle with cooking spray and cook quesadilla for 2-3 minutes per side, or until browned. Remove to a cutting board and allow the quesadilla to cool for a few minutes. Cut into triangles and serve.

Week 23 Recipe: Strawberry Cake Roll

INGREDIENTS

FOR THE CAKE:
• 1 cup sugar
• 1 teaspoon orange zest
• ¾ cup flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 eggs, separated, plus one yolk
• 2 tablespoons vegetable oil
• 3 tablespoons milk
• 1 teaspoon vanilla extract

FOR THE FILLING:
• 1 pound strawberries, washed, hulled and sliced
• 1 tablespoon sugar
• 1 teaspoon orange zest
• 1 cup heavy cream
• 1 tablespoon sour cream
• 3 tablespoons confectioners’ sugar, plus more for dusting

DIRECTIONS

• Step 1

Heat the oven to 350°. Coat a rimmed baking sheet with butter, cover it with parchment paper, then coat the paper with butter.

• Step 2

Make the cake. In a small bowl, whisk 2/3 cup of the sugar and the zest together. Add the dry ingredients and whisk until well blended. In a large bowl with a hand mixer set on high, beat together the 5 egg yolks, oil, milk, and vanilla. Combine the mixtures and beat until blended.

• Step 3

In a large bowl with a hand mixer set on high, beat the 4 egg whites until soft peaks form, about 1 1/2 minutes. Add the remaining sugar and continue beating until stiff peaks form, about 1 minute more. Fold the egg whites into the batter, then pour it onto the prepared baking sheet. Use a spatula to spread it evenly. Bake until the top of the cake is light brown, about 15 minutes. Let cool.

• Step 4

Meanwhile, prepare the filling. In a small bowl, toss the berries, sugar, and zest.

• Step 5

In a large bowl with a hand mixer set on high, beat the remaining ingredients until stiff peaks form, about 2 minutes.

• Step 6

Spread the filling onto the cake, leaving a 1-inch border. Scatter the berries on top. Beginning at a short end, roll the cake, letting the parchment fall away as you work. Place the cake seam side down on a platter and dust with confectioners’ sugar.

Week 22 Recipe: Unicorn Pretzels

INGREDIENTS

12 pretzel rods
48 Starburst candies, unwrapped
4 c. white chocolate, melted and divided
Food coloring (such as pink, yellow and teal)
Sprinkles, for decorating

DIRECTIONS

1. Separate Starbursts into 4 bowls by color. Microwave Starbursts on 50% power until until soft and pliable, about 5 seconds. Press a few candies together to form a single mass, then stretch and roll the candy into a long roll. Immediately wrap the candy rope around the pretzel rods. Repeat with remaining colors.
2. Divide melted chocolate between 4 shallow bowls. Dye three of the bowls of melted chocolate with food coloring with desired colors (we used pink, yellow and teal). Dunk the Starburst-covered end of each pretzel rod in the plain white chocolate and roll the rod until the Starburst spiral is completely coated in white chocolate. Drizzle the colorful white chocolate all over the pretzel rod and decorate with sprinkles.
3. Refrigerate until the chocolate is hardened, 15 minutes.

Week 21 Recipe: Grilled Pizza Roll Ups

Ingredients
• 4 slices sandwich bread
• 4 mozzarella cheese sticks or 1/2 cup grated mozzarella
• 4 pepperoni, diced optional
• 1/2 cup marinara sauce, warmed
• 1 tablespoon butter

Preparation

1. Cut the crusts off the bread.
2. Using a rolling pin, roll out the pieces of bread until flat.
3. Place a cheese stick or 2 tablespoons of cheese on the edge of the bread closest to you and add the diced pepperoni if desired.
4. Tightly roll up the bread pressing the seam/end down to adhere.
5. Heat butter in a sauté pan over medium heat and cook the roll ups seam side down for 1-2 minutes or until golden.
6. Continue sautéing the rollups on each side until golden all over.
7. Cut each roll up into 4 “sushi rolls” and serve with marinara sauce.

Week 20 Recipe: Cheese Puffs

INGREDIENTS & SUPPLIES

o Puff pastry (we used two sheets)
o 1 egg
o 1 tablespoon water
o Cheese, grated (you can use Cheddar, Colby, mozzarella, Romano or Parmesan, or a combination of your favorites!)
o Bowl
o Small whisk or fork
o Pastry brush
o Biscuit/cookie cutters
o Baking tray
o Baking paper

To make:

1. Lay out your puff pastry sheets to defrost. Pre-heat oven to 350º.

2. Have your pint-sized assistant lightly beat the egg and water together to form an egg wash.

3. Cut shapes from puff pastry using a biscuit/cookie cutter.

4. Lay shapes onto a sheet of baking paper on your baking tray and brush with egg wash.

5. Sprinkle a little cheese onto each shape.

6. Bake for 10 minutes or until cheese has melted and pastry puffed.

Enjoy warm or store cooled cheese puffs in an air tight container overnight.

Week 19 Recipe: Donut Apples

INGREDIENTS

12 oz. cream cheese, softened, cut into thirds
2 tsp. honey, divided
1/2 c. melted chocolate
2 drops pink food coloring
3 apples
Assorted sprinkles, for decorating

DIRECTIONS

1. Divide cream cheese among three small bowls. In one bowl, add 1 teaspoon honey. In another bowl, add melted chocolate. In the last bowl, add remaining 1 teaspoon honey and pink food coloring. Stir each bowl together until combined.
2. Slice apples and use a biscuit or cookie cutter to hollow out centers.
3. Spread mixtures on apple slices and top with sprinkles.

Week 18 Recipe: Strawberry SunButter Bites

Ingredients

• 2 large flour tortillas
• 4-6 tablespoons SunButter
• 10 strawberries, thinly sliced

Preparation

1. Place the tortillas on a flat surface and spread each with 2-3 tablespoons sunbutter.
2. Divide the strawberries between the wraps and tightly roll up pressing the edge of the tortilla with sunbutter to adhere.
3. Place the wrap seam side down on a cutting board and cut into 1 inch wheels.

Week 17 Recipe: Pepperoni Dippers

Ingredients

1 tube pizza dough, refrigerated
1 cup marinara sauce
2 cups shredded mozzarella cheese
pepperoni, to taste

Preparation

• Preheat oven to 400°F (200°C).
• Spread pizza dough out on a parchment-lined pan.
• Bake 10 minutes.
• Top with marinara, cheese, and pepperoni.
• Bake an additional 10 minutes.
• Slice and dip!
• Enjoy!

Week 16 Recipe: Raspberry Ice Cream in a Bag

Ingredients
• 1 cup half-and-half cream
• 1/2 cup fresh raspberries
• 1/4 cup sugar
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 4 cups coarsely crushed ice
• 3/4 cup salt

Directions

1. Using two 1-quart resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients inside the inner bag. Seal both bags, pressing out as much air as possible.
2. Place the 2 bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible.
3. Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.)

Week 15 Recipe: Watermelon Star Bites

Prep Time: 10 mins Cook Time: 0 mins

Ingredients

• 1 small seedless watermelon
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 cup blueberries

Preparation

1. Cut the watermelon into 1/2 inch thick slices, then use a star shaped cookie cutter to cut the slices into stars. Place the watermelon stars in a single layer on a tray, and place in the refrigerator while you make the whipped cream. (The whipped cream will stay on better if the watermelon is cold).

2. In the bowl of a standing mixer or with an electric mixer, combine the heavy cream and powdered sugar, and beat until light and fluffy, about 5 minutes.

3. Top each watermelon star with a dollop of the whipped cream, then add blueberries on top of the whipped cream.

4. Store in the fridge until ready to serve.

Week 13 Recipe: Patriotic Graham Cracker Snack

PREP TIME 5 minutes

TOTAL TIME 5 minutes

Ingredients

• Graham cracker squares
• White frosting
• Red & Blue M&M’s

Instructions

·  Generously frost each graham cracker square with white frosting.

·  Count out 4 blue M&M’s and place them in the top left corner of the graham cracker square, forming a square.

·  Next, make stripes using the red M&M’s.

·  Eat.

Week 13 Recipe: Vegetable Cream Cheese Roll Ups

INGREDIENTS
• one (12-ounce) container of plain whipped cream cheese
• 1 teaspoon dried chives
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 4 Flatout Wraps or tortillas
• 1/2 small red bell pepper, finely diced
• 1 cucumber, cut into long thin slices (seeds removed) (won’t need all)
• 1 carrot, grated
• 1 small crown of broccoli, finely diced

INSTRUCTIONS

1. In a medium sized mixing bowl, mix together cream cheese, chives, dill, parsley, black pepper, onion powder, and garlic powder until well combined.
2. Spread one fourth of this mixture onto one of the Flatout ProteinUp CarbDown Wraps, in an even layer, all the way to the edges. Repeat on remaining 3 wraps. Place 1 cucumber strip on one end of each roll (the shorter of the two sides), and then sprinkle one fourth of the other vegetables evenly over cream cheese. Repeat for each roll.
3. Tightly roll up Flatouts with the filling on the inside. Wrap each roll individually in plastic wrap. Repeat until all 4 Flatouts are filled, rolled, and wrapped in plastic.
4. Place roll ups in fridge and chill for at least 1 hour before removing plastic wrap and slicing into pinwheels about 1/2-inch thick. Best served same day.
   NOTES: Chop your vegetables VERY small – about 1/2 cup of each chopped vegetable is perfect for all four rollups!

Week 12 Recipe: S’more Pops

Yield: 10 

Total Time: 10 minutes to make & 15-20 minutes to set

Ingredients:

10 jumbo marshmallows
3/4 cup milk chocolate chips
1 tsp coconut oil
2 graham crackers, smashed into crumbs
10 lollipop sticks

Directions:

Place the chocolate chips and coconut oil in a glass bowl then put into the microwave and cook for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10 second increments. Be careful not to overcook the chocolate!

Place the graham crackers into a plastic bag and pound them until they are small crumbs. Pour into a small dish.

Spear the marshmallows with the lollipop sticks without going all the way through the marshmallow. Dip each marshmallow first into the chocolate then into the graham cracker crumbs. Place on a plate covered with parchment paper. Repeat with the remaining marshmallows. Put the plate into the refrigerator to set for 15-20 minutes.

Remove from the refrigerator and wrap each marshmallow individually with saran wrap. Place into a large Tupperware container then cover with lid. Keep in the refrigerator until needed. Enjoy!

Week 11 Recipe: Peaches & Cream Popsicles

Prep Time
15 mins
Total Time
15 mins

Learn how to make my Peaches & Cream Popsicles, a lovely combination of flavors making a favorite dessert into a frozen summer treat!

Ingredients
• 1 ½ cups (12oz/340g) yogurt (greek or regular)
• 4 tablespoons sugar (honey, agave, maple or stevia)
• ¾ cup (6floz/170ml) cream
• 2 teaspoons vanilla extract
• 3 Cups (15oz/436g) peaches

Instructions

1. Mix the first 4 ingredients together in a bowl.
2. Puree the peaches in a blender until smooth.
3. Fill your mold ¼ way with peach puree, then ¼ of the cream mix and repeat for another 2 layers.
4. Cover mold, add sticks and freeze for at least 5 hours or overnight. They will keep in the freezer for up to 8 weeks.
5. TIP: Run the molds under warm water to loosen up the popsicles.

Week 10 Recipe: Frozen Fruity Yogurt Bites

Ingredients

• Yogurt of your choice
• Handful of fresh raspberries
• Handful of fresh blueberries

Instructions

1.         Gather together your ingredients. Lay out approximately 12 cupcake or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).
2.         Using a spoon, dollop some yogurt into the bottom of each cake case until all the yogurt has gone.
3.         Pop a few pieces of fruit into each cup, pressing them down into the yogurt with the tip of your finger.
4.         Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid.

5.  Once frozen through, remove from the cups and serve (or bag up and pop straight back in the freezer to eat later).

Week 8 Recipe: S’mores French Toast

Ingredients you will need:

4 slices bread
1 tablespoon butter
4 crackers graham crackers, crushed

EGG WASH
4 eggs
1 cup milk
1 tablespoon vanilla
1 tablespoon cinnamon

FILLING
2 tablespoons chocolate, or chocolate-hazelnut spread, melted
2 tablespoons marshmallow fluff

GARNISH (optional)
mini marshmallow
chocolate syrup
mini chocolate chip

Directions:

1 Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create eggwash.

2 Crush graham crackers into crumbs.

3 Dunk bread in egg wash then cover in crumbs until evenly coated.

4 Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or untilcrumbs are crispy and bread is more solid.

5 Once you flip them over once spread fluff on one slice and melted chocolate on theother.

6 Press slices together and stack.

7 Garnish with mini marshmallows, mini chocolate chips (optional) and chocolate syrup.

8 Enjoy

Week 7 Recipe: Shells & White Cheddar

Ingredients you will need:

• 2 cups milk
• 2 cups shells
• 1 cup white cheddar cheese

Directions:

In a medium saucepan, bring the milk and pasta to a simmer over medium heat. Cook for about 20 minutes, stirring often and making sure that the milk doesn’t boil. Once the pasta is al dente, remove from heat and add the cheese. Stir until melted. If you like it a little creamier, you can add more milk. Add salt to taste.

Week 6 Recipe: Roasted Green Peas

Ingredients you will need:

• 2 cups green peas, frozen
• 1 teaspoon olive oil
• 1 teaspoon garlic salt

Directions:

Preheat your oven to 375°F. Thaw the peas, then blot them with a paper towel to get as much moisture off them as possible.  Place the peas in a bowl and add the olive oil and garlic salt.  Stir to coat evenly.  Spread the peas on a baking sheet lined with parchment paper or aluminium foil.  Bake for 30 minutes, then shake and stir them around to make sure they are cooked evenly. Check for crunchiness, if necessary, cook for 15 more minutes until desired crunchiness is achieved.  Cool and serve.

Week 5 Recipe: Baked Cheesy Quesadillas

This recipe for Baked Cheesy Quesadillas with a non-spicy salsa is bound to be a big hit with children and it is super quick and easy to make!

The ingredients you will need are:

• 4 warmed tortillas of choice
• 1 ½ cups of shredded cheese
• ½ cup of salsa
• 1 cup of meat or beans of choice

The ingredients for your salsa will be:

• 4-5 chopped tomatoes
• 3 tbsp diced green bell pepper
• 1 tbsp chopped cilantro
• 1 tbsp diced red onion
• 1 juiced lime
• Salt to taste

To make your salsa, place all your ingredients into a bowl and mix until combined and you are happy with the consistency. Alternatively, you can place all your ingredients into a food processor and pulse until they are combined.

Next, take your tortillas of choice and place them on a greased baking sheet.  Mix your cheese, meat or beans and salsa, then spread over each tortilla. Fold the tortillas in half and broil for 3 minutes on each side, or until golden brown. Cut into wedges before serving.

Week 4 Recipe: Pizza Bagels

Our Lancaster center loves making Pizza bagels and it’s great for the kiddos to help make their own as well!

Ingredients:

• bagels, cut in halves (can use any kind you desire)
• 1 can pizza sauce
• slices pepperoni (thin slices) or 6 slices salami (thin slices)
• mozzarella cheese, grated

Directions:

• Cut the bagels in half and lay on a baking sheet.
• On top of each bagel spread on pizza sauce, making sure to cover all spots.
• Top with pepperoni and cheese.
• Put in oven at 375 degrees and bake approximately 10 minutes or until cheese and meat are bubbly.
• Serve and enjoy!!! They’re DELICIOUS!!!!!