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Winning Recipes
from the 2016-2017
Chef Kylie’s Kids
Healthy Holiday Recipe Contest!
Chef Kylie’s Kids Winning Recipe
Strawberry Banana
Ice Cream
Created by:
KYILEE WHITTINGTON
Clark Elementary
Grade 54
INGREDIENTS 2 bananas
1/2 cup strawberries, frozen
1/2 tsp vanilla
2 tbls heavy cream
DIRECTIONS
1. Place all of the ingredients in a food processor and blend until
smooth. The consistency should
be like soft serve ice cream.
2. Transfer to a freezer-safe con-tainer large enough to hold 2
cups and freeze for at least 3
hours.
3. Scoop with an ice cream scoop
and serve cold.
Note: Recipes have not been tested
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Chef Kylie’s Kids Winning Recipe
Fruit Pizza
Created by:
MADALYNN BLACKBURN
Travis Elementary
Grade 5
Chef Kylie’s Kids Winning Recipe
Pasta Salad
Created by:
JASON WHEELOCK
Highlands Elementary
Grade 4
INGREDIENTS
Noodles
Alfredo Sauce
Mozzarella Cheese
Garlic
Pepper
Shrimp
Salt
Onions
Salad
Carrots
Yellow Cheese
Croutons
Ranch
DIRECTIONS
1. Boil Noodles
2. Drain Noodles
3. Alfredo Sauce
4. Cook shrimp in separate pots, onions
5. Garlic
6. Pepper
7. Salt and white cheese
8. Salad, carrots, yellow cheese, croutons and Ranch
Note: Recipes have not been tested Note: Recipes have not been tested
INGREDIENTS
1 box Pillsbury pie crust
1 package of cream cheese (8 oz.
2 tablespoons of milk
1/4 cup powdered sugar
1/2 teaspoon grated orange peel
2-3 cups assorted fresh fruit
DIRECTIONS
Step 1
Soften crust as direction on box. Sof-ten cream cheese.
Step 2
Heat oven to 450. remove crust from pouch; roll on ungreased cookie
sheet. Generously prick crust with fork on bottom. Bake for 9 mins or until light brown. Cool for 30 mins.
Step 3
In small bowl beat cream cheese,
milk, powdered sugar and orange peel with electric mixer on medium speed. Place cool baked crust on plate and cover in cream cheese. Ar-range fruit and store in refrigerator.
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Chef Kylie’s Kids Winning Recipe
Delicious and Healthy
Carrot Cake
Created by:
ARIANA LIZETTE LOY
San Jacinto Elementary
Grade 5
Chef Kylie’s Kids Winning Recipe
Healthier Greek Yogurt
Pumpkin Bread
Created by:
EVYN EDWARDS
Austin Elementary
Grade 5
INGREDIENTS
1 C pumpkin (not filling)
1/2 C vanilla Greek yogurt (or
pumpkin)
1 large egg
1 t vanilla extract
1/3 C coconut oil, melted
3/4 C brown sugar
1/4 t salt
2 t cinnamon
1 t pumpkin pie spice
1/2 t nutmeg
1 C flour
1/2 oat flour (blended oats)
1/2 C dark chocolate chips
DIRECTIONS
1. Gather all materials & ingredients
2. Preheat oven to 350, grease & flour
bread pan. Set aside.
3. In a large bowl, stir together all dry
ingredients except brown sugar and
chocolate chips.
4. In another bowl, mix all wet ingredi-
ents & brown sugar.
5. Mix wet and dry together. Add choco-
late chips (if desired.)
6. Pour in bread pan & bake for 55-65 min.
or until inserted toothpick is clean.
Note: Recipes have not been tested Note: Recipes have not been tested
INGREDIENTS
Carrot Cake mix
Eggs
Oil
Carrots
Powdered sugar
Milk
Butter
Cream Cheese
Vanilla Extract
Cinnamon Extract
DIRECTIONS
First, you have to mix your egg, oil and
a little bit of milk to make it rise. Add
some fresh carrots.
For the cream cheese, add some pow-
dered sugar, butter, cream cheese, va-
nilla extract, cinnamon extract.
Then add some more fresh shredded
carrots, then decorate.
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Chef Kylie’s Kids Winning Recipe
Chicken and Dumplings
Created by:
MADELINE GOMEZ
Alamo Elementary
Grade 4
Chef Kylie’s Kids Winning Recipe
Chicken Avocado Wraps in Spinach Herb Tortillas
Created by:
BRIYANA JAMES
Harlem Elementary
Grade 4
INGREDIENTS
2 cups cooked chicken
1/2 cup reduced fat Mexican
cheese blend
1 avocado diced
1/2 bunch cilantro
1/2 cup onion
1 small garlic clove
2 tsp Ms. Dash seasoning
4 large spinach and herb tor-
tilla wraps by Ole Mexican
Xtreme Wellness
1 tablespoon virgin olive oil
DIRECTIONS
1. Wash chicken tenderloins and season with Ms.
Dash
2. Cut onions and garlic. Sautee in small saucer with
olive oil. Set to side.
3. Cook chicken for about ten minutes . Add sau-
téed veggies mixture to low heat.
4. Peel avocados and dice.
5. Place spinach wraps flat. Add chicken mixture
and cheese avocados and fold.
6. Heat griddle with olive oil and place wraps on
pan. Cook for 2 minutes on each side or until
they are slightly brown in color.
7. Serve warm.
8. Hint, my assistant was my mom, LaVonda
Hildveth. You are gonna need one also.
9. Enjoy.
Note: Recipes have not been tested
INGREDIENTS
CHICKEN
One whole chicken
Two quarts of water
Two Tbls of bouillon
1/4 tsp of pepper
DUMPLINGS
1/4 cup of vegetable oil
1 cup of milk
2 1/2 cups of flour
1 Tbls of baking powder
1 tsp of salt
1 tsps of sugar
Note: Recipes have not been tested
DIRECTIONS
Boil chicken until done.
Remove chicken from water and de-
bone.
Combine dumpling ingredients to-
gether and knead. Roll out dough
and cut into squares.
Bring chicken and broth to a boil,
then add dough squares to pot.
Boil for about 10 min.
And then enjoy!
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Chef Kylie’s Kids Winning Recipe
FRUIT SALAD
Created by:
ALEJANDRA HERRERA
Ashbel Smith Elementary
Grade 4
Chef Kylie’s Kids Winning Recipe
LIGHTENED UP CHERRY LEMON POUND CAKE
Created by:
ASANA GORDON Austin Elementary
Grade 4
INGREDIENTS
POUND CAKE
3/4 cup granulated sugar
1/2 cup I Can’t Believe It’s
Not Butter® spread (original
or light)
3 large eggs — I used 3/4
cup applesauce instead
2 tsp lemon extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt (optional)
1 tbls of lemon zest
1 cup of cherries, fresh or
frozen (do not thaw), tossed
in 1 tbls flour
LEMON GLAZE
About 3 tbls of lemon juice
About 1 to 1 1/2 cups confec-
tioners’ sugar
DIRECTIONS
1. Preheat oven to 350 F and spray a 9x5 loaf pan with floured cooking spray. Set aside.
2. Pound cake — to the bowl of a standard mixture fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter spread and sugar and beat until light and fluffy (about 3 mins.)
3. Stop, scrape down the sides of the bowl, and with the mixer on low, add the eggs or applesauce one at a time, beating well after each addition.
4. Add the lemon extract and beat to incorporate. 5. Stop, scrape down the sides of the bowl and add 1 1/2
cups flour, baking powder, optional salt, and beat on low until just incorporated.
6. Add the lemon zest and beat on low to incorporate. 7. To a small bowl, add the cherries, sprinkle with 1 tbls
flour and toss with your fingers or a spoon to coat. Flour-ing the cherries helps prevent sinking while baking.
8. Layer batter by pouring half the portion of the bowl. Place the cherries and repeat the process.
9. Bake on 325 F for 90 minutes or until your toothpick is clean. (Tent foil over the cake until it has been a full 60 min of baking.)
10. Allow cake to cool for about 15 min before turning it out to cool completely on a rack before glazing.
11. Glaze — to a small bowl add the lemon juice, confection-ers’ sugar, and whisk until smooth and combined.
Note: Recipes have not been tested
INGREDIENTS
2 bananas
1 big apple
2 peaches
2 yellow kiwis
1 big piece of watermelon
1 handful of cherries
The juice of 2 oranges without
sugar
Note: Recipes have not been tested
DIRECTIONS
1. Peel the bananas and cut in circles. In
a bowl, put the juice of the two orang-
es with the bananas.
2. Peel then cut the apples in little pieces.
3. Peel the peaches and cut them in little
pieces.
4. Peel the kiwis and then cut them into
little pieces.
5. Cut the watermelon and add them.
6. Add the cherries.
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Chef Kylie’s Kids Winning Recipe
Pan Helado Grinch
Created by:
VIRIDIANA NUNEZ
Banuelos Elementary
Grade 5
Note: Recipes have not been tested
INGREDIENTS
Maria’s Cookies
Sour Cream
Lemon Juice
Sweetened Condensed Milk
Peaches in light syrup
Pineapple in light syrup
Grapes
Strawberries
Marshmallows (small)
Cup container
Toothpicks
Bananas
18 in Refractory (9x11 pan)
4 Containers
Can opener
Butter
1 Spoon
DIRECTIONS
1. First we cut open the lemons
and cut them in half.
2. Get the container and squeeze
the lemons really tight ‘till all the
juice comes out.
3. Get another container and put
all of the sour cream in.
4. Next get the sweetened con-
densed milk and pour it inside
the container that has the sour
cream in it.
5. Then, carefully add the lemon
juice and mix it until it gets
creamy, and put the mix in the
refrigerator for 5 min.
6. Use the can opener on the
peach and pineapples in light
syrup and get the container and
pour all the juice out , and put
the fruit in a different container.
7. Then, use butter on the refracto-
ry, and cover all of the inside
neatly.
8. Next, we take out the cream out
of the refrigerator.
9. Open the cookies and dip them
about 5 seconds in the light syr-
up.
10. Next put the cookies orderly
horizontal laying down on the
refractory.
11. Then get the spoon and spread
the cream neatly down on the
cookies.
12. Then add the peaches separated
on top of the cream.
13. Keep repeating the process till it
fills the refractory.
14. Use the pineapple and spread it
out on the top of the cream. The
rest goes on the middle. (If lefto-
ver peaches, put them in the
middle.)
15. Wash your fruits.
16. Get a toothpick. Add first the
grape.
17. Then cut the bananas and straw-
berries in pieces.
18. Next add the banana, then the
strawberry, and last, add marsh-
mallow (keep repeating pro-
cess.)
19. Put Grinch on each corner, or
the middle.
20. Get a toothpick and put 4 small
grapes on the bottom of the
toothpick, facing horizontally.
21. Get another toothpick, add 3
grapes, but this time put it diag-
onally.
22. Do that to the other side of the
fruit and add another grape in
the middle.
23. Last but not least, add a tooth-
pick on the middle of the straw-
berry and place it down on the
grape.
24. Then add a toothpick back on
the grape so it could hold up.
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