Recipe Fun this Summer (take 2)

I posted earlier this week some fun recipes to make with your kids this summer. Check them out HERE. Here are some more that I thought you might like! They won over these kids!

Delicious Whole Wheat Crepes

Makes 16 crepes

Ingredients

            - ½ cup whole wheat flour                                      - 3 large eggs

            - ½ cup all-purpose flour                                         - ½ cup 1% milk

            - 1 tsp. sugar                                                              - 2 tsp. butter, melted

            - ½ tsp. salt                                                                - ½ cup seltzer water (club soda)

1. Combine whole-wheat flour, all-purpose flour, sugar, salt eggs, milk, and butter in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bnottom.

3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

4. Serve with your choice of toppings (jam, powdered sugar, fresh fruit, syrup, or Nutella).

 

Banana-Nut-Chocolate Chip Muffins

Serves 12 large muffins or 48 mini-muffins

INGREDIENTS

• 1 cup all-purpose flour
• ½ cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• ¾  cup white sugar
• 1 egg
• 1 tsp. vanilla
• 1/3 cup butter, melted
• Mini-chocolate chips or chopped nuts (optional)

1.    Preheat oven to 350 degrees. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

2.   Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Add chocolate chips and nuts. Scoop into muffin pans.

3.   Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Graham Cracker Bruschetta

Ingredients:

-      Graham crackers cut in half

-      4 oz. softened less-fat cream cheese

-      2 Tablespoons of peanut butter (optional)

-      1 Tablespoon of sugar or honey

-      Toppings of your choice: (berries, nuts, sliced bananas, etc.)

Place graham crackers onto a serving plate. Combine cream cheese, peanut butter, and sugar in a bowl and mix with a fork until combined. Spread onto graham crackers and top with your choice of toppings. Enjoy!

~ No-nonsense Nachos ~

Ingredients:

-       1 package of corn tortillas (about 6 in. diameter)

-       2 cans (15oz. each) black beans

-       1 tsp. chili powder

-       ½ cup bottled salsa

-       1 cup shredded cheese

1.    Preheat oven to 500˚.

2.    Half-fill bowl with water. Dip tortillas, one at a time, into water; shake off extra water and stack tortillas on cutting board. Use knife to cut stack of tortillas into 6 pie-shaped wedges. Spread tortilla pieces out in a single layer in baking pans. Bake for 3 minutes; then use mitts to remove pans carefully to racks. Use pancake turner to turn tortilla pieces over and use mitts to return pans to oven. Bake for about 2 more minutes, until chips are light golden. Use mitts to remove pans carefully to racks. Reduce oven temp. to 400˚.

3.    Place beans in colander and rinse with water until water runs clear.

4.    Wash and dry bowl. Place beans and chili powder in bowl and mash with potato masher until well blended. Use spoon to spread bean mixture in pie pan; cover with salsa and top with cheese. Bake for about 25 minutes, until cheese is golden brown. Turn off oven and use mitts to remove pan to rack. To serve, place pie pan on serving plate and surround with chips.

-Makes 6 servings

Homemade Lunchables

Ingredients

        - 12 Ritz crackers (or crackers of your choice)  

        -  6 squares of cheddar cheese

        -  6 squares of ham or turkey

Place a cutting board on the counter. Using a knife carefully cut 6 squares of cheddar cheese. Next place the lunch meat on the cutting board and cut 6 squares of ham or turkey. Place the stack of cheese in one corner of the Tupperware. Then place the stack of lunch meat in the opposite corner. Next place the crackers in the remaining corners of the Tupperware. Seal and place in your lunch box. Enjoy at school with a delicious piece of fruit, some carrots, and a drink!

Chef Pettit’s Lemonade & Soda Pop Cupcakes

Soda Pop Cupcakes:

1 box of yellow cake mix

1 can of lemon lime sparkling water

2 Tbsp. lemon rind

3 Tbsp. fresh lemon juice

~ Preheat oven as directed for cupcakes on the back of the cake mix box. Line 2 cupcake trays with cupcake liners. Next pour the cake mix into a mixing bowl. Add the can of sparkling water, lemon zest and lemon juice to the cake mix. Beat on medium speed for 2 mins. Pour the batter into the cupcake liners and bake as directed. Let cool for 10 minutes and then remove from pan.

Lemonade Frosting:

2 Tbsp. butter (softened)

2 tsp. lemon rind

2 tsp. thawed lemonade

½ tsp. vanilla

8 oz. less-fat cream cheese (not softened)

3 ½ cup powdered sugar

Beat butter, lemon rind, lemonade, vanilla, and less-fat cream cheese in a bowl on high until fluffy.  Add the powdered sugar just until blended. Don’t over beat.

Chill frosting for 1 hour.

Frost the cupcakes and store lightly covered in fridge. Serve COLD!

Let us know what your favorite kid friendly recipes 

are and we will share them on our blog!!!