Three-Cheese Garden Pizza

From:  The Pampered Chef

1 pkg. (10 oz.) refrigerated pizza crust

2 garlic cloves, pressed

1c. (4 oz.) shredded mozzarella cheese

1c. (4 oz.) shredded cheddar cheese

*1 med. tomato, sliced*

1 med. zucchini, sliced

1 sm. onion, sliced

1c. mushrooms, sliced

1 oz. (1/4c.) fresh parmesan cheese, grated

1t. Italian seasoning

Using lightly floured dough and pizza roller, roll pizza crust into a 14-in. circle on 15-in. round baking stone.  Bake crust at 400℉ for 7 min.  Remove from oven; place on nonstick cooling rack.  Using garlic press, press garlic over partially baked crust; spread using skinny scraper.  Sprinkle mozzarella and cheddar cheese evenly over crust.  Using vario-slicer, thinly slice tomato, zucchini, and onion.  Slice mushrooms using egg slicer.  Layer vegetables evenly over crust.  Grate parmesan cheese over vegetables.  Sprinkle with Italian seasoning.  Bake at 400℉ for 15-18 min. or until crust is golden brown and cheese is melted.  Cut with pizza cutter.  Serve warm.  Yield:  8 servings.

*1 can (8 oz.) pizza sauce may be substituted for the tomato, if desired.  Spread on the crust before adding any cheese.

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Fast & Easy Treats Kids Can Do

Taster's Table-Child picks a variety of pastries, fruits, nuts, etc.  Cut them into bite-size pieces for everyone to sample.

Frozen desserts-Child can bake and serve.

Fruit Torte-Purchase a torte shell.  Let child spread with whipped cream and arrange sliced fruit on top.

Frozen bananas-Put a popsicle stick or fork into the end of a half banana.  Roll in melted chocolate and chopped nuts (nuts optional).  Put on cookie sheet and freeze.

Make jello-Child can beat in whipped cream or let them make a "fancy" layered treat in dessert dishes (layer of pound cake, layer of jello, layer of fruit, and top with whipped cream) or before jello sets completely put little gummy bears or fish in to float in the jello.

Ice cream clowns-Spread cupcake paper flat on plate (for ruffled shirt), one scoop of ice cream on top (for head), cone on top (for hat), and candy for face.

Milkshakes-Put milk and ice cream in blender.  Add fruit and/or chocolate if desired.

Orange Julius-In a blender put orange juice, milk, vanilla, and ice.

Banana Smoothie-1c. milk, 2c. strawberries, 2 bananas, and 1c. plain yogurt blended together in blender.

Muffins-Fill muffin cup half full, put a note with a message.  Let one corner stick out as you cover with batter.

Fruit Kabobs-Dip fruit in yogurt.

Strawberry Shortcake-Have kids spoon strawberries and whipped cream on a small shortcake or sliced pound cake.  (Can use other fruit, i.e. blueberry shortcake, banana shortcake, peach shortcake, etc.)

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"Bon Appetite" Cheese Ball

A McCormick brand seasonings recipe

16 oz. cream cheese at room temperature

1t. mustard

3 sm. green onions, diced

2-3t. McCormick brand "Bon Appetit" seasoning

1c. finely chopped nuts (optional)

Mix cream cheese, mustard, onions, and seasoning together well.  Refrigerate for about 1 hour, then shape into a ball.  Roll in nuts. Refrigerate until serving.  Serve with crackers or vegetables.  Enjoy!!!  If avoiding nuts, may roll cheese ball in toasted bread crumbs or finely chopped pretzels or leave cheese ball bare.

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Buttermilk-Strawberry Scones (baked)

From:  Better'n Eggs (Real Egg Product)

2c. flour

1/4c. sugar

1&1/2t. baking powder

1/2t. baking soda

1/4t. salt

1/4c. margarine

1/2c. non-fat buttermilk

1/4c. Better'n Eggs or 1 egg

3/4c. strawberry preserves

1/4c. chopped nuts (optional)

Sift together dry ingredients in a bowl (flour, sugar, baking powder, baking soda, and salt).  Cut in margarine with a pastry cutter or fork until mixture resembles coarse meal.  Add buttermilk and Better'n Eggs and mix until ingredients are moistened.  Turn dough out onto lightly floured surface.  Knead 4-5 times with floured hands.  Pat dough into a 1/2-inch thick circle.  Cut 2-in. circles from dough with a biscuit cutter or water glass.  Place circles on a baking sheet that has been sprayed with non-stick cooking spray.  Place 1T. of strawberry preserves on top of each and sprinkle with nuts.  Bake at 400℉ for 12 min. or until golden.  Yield:  1 dozen.

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Methods of Popping Popcorn

Microwave  Method:

Healthy Movie Popcorn

From:  The Doctors

1/4c. unpopped popcorn kernels

1/2T. olive oil (may use other cooking oils low in saturated fat)

1/4t. salt

Fill brown paper bag with popcorn kernels.  Then add oil and salt.  Seal bag with tape and microwave about 2 min.  Enjoy!!!

Stovetop Method:

Sweet & Salty Kettle Corn

From:  Rachael Ray

1/4c. vegetable oil (may use other cooking oils)

1/2c. unpopped popcorn kernels

1/4c. sugar

1t. salt

In a large frying pan with lid, heat oil over medium-high heat.  Add popcorn.  When oil sizzles, sprinkle sugar over kernels.  Cover and shake the pan until popping slows down--about 3 min.  Remove from heat and toss with salt.

For more help on flavoring your popcorn using the methods above, visit this  Rachael Ray webpage.

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Apple, Banana, or Pumpkin Oat Bran Muffins

From:  Better'n Eggs (Real Egg Product)

1&3/4c. oat bran

1/2c. flour

1/4c. brown sugar

1T. baking powder

1t. cinnamon

1c. milk

1/2 carton (4 oz. or 1/2c.) Better'n Eggs or 2 eggs

1/4c. honey

3T. corn oil

1/4c. chopped nuts (optional)

1/2c. raisins (optional)

3/4c. chopped apples OR 2 mashed bananas OR 1/2c. pureed pumpkin

Combine dry ingredients (oat bran, flour, sugar, baking powder, and cinnamon) in a large bowl and stir in milk, better'n eggs, honey, and oil.  Mix until just moistened.  Stir in nuts, raisins, and apples (or bananas or pumpkin).  Fill greased muffin tins (or use muffin papers) to about 3/4 full.  Sprinkle with cinnamon sugar, if desired.  Bake at 425℉ for 15-17 min. or until toothpick inserted into the center comes out clean.  Yields 1 dozen.

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Italian Frittata

From:  Better'n Eggs (Real Egg Product)

1c. Better'n Eggs or 4 eggs

1T. skim milk

1/8t. garlic powder

1/4t. oregano

1/8t. black pepper

1/4c. chopped red pepper

1/4c. broccoli 

1/4c. alfalfa sprouts

1/4c. sliced mushrooms

2 oz. (1/2c.) shredded cheese

Combine first five ingredients in a small bowl; beat well.  Coat a medium non-stick skillet with cooking spray.  Saute red peppers and broccoli for 2-3 min.  Remove mixture from skillet and set aside.  Add egg mixture to skillet and cook over low heat until set.  Do not stir.  Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.  Sprinkle with shredded cheese.  Cover tightly and let stand for 3-5 min. until cheese melts.  Serves 2.

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