The Kid Approved

Cookbook Delicious Dishes The Kids Will Love

Ron Douglas www.RecipeSecrets.net

The Kid Approved Cookbook Delicious Dishes The Kids Will Love By Ron Douglas Copyright 2007, RecipeSecrets.net All rights reserved This book, nor any portion thereof, may not be stored in a retrieval system, transmitted, scanned, or otherwise copied or reproduced by any means in any form without prior written permission of both the author and copyright owner. Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY LIMITS OF LIABILITY AND WARRANTY DISCLAIMER: This book is a compilation of individual recipes collected from various public sources. Verity Associates, LLC and RecipeSecrets.net are not sponsored, endorsed, or affiliated with any recipe source. We disclaim using any copyright or trademark for the individual recipes, however, the collection of recipes as presented in this publication is Copyright 2007, RecipeSecrets.net. Author and publisher make no warranty of any kind, expressed or implied, regarding theinformation contained in this book, and shall not be liable in any event for incidental or consequential damages in connection with, or arising out of, the furnishing or usage of information contained herein. This book is for information purposes only and should not be construed to be medical, nutritional, or professional advice.

Contents Delectable Desserts 1

Berry Striped Pops 2 Cherry Mallow Cake 3 Cherry S'Mores 4 Chocolate Peanut Butter Chews 5 Dessert To Go 6 Honey Care to Take a Dip 8 Honey Make Mine Chocolate Sauce 9 Ice Cream with Cherries 10 Maraschino Lemonade Pops 11 Marshmallows 12 Peanut Butterscotch Crispies 14 Polka Dot Pumpkin Cupcakes 15 Summer Fruit Juicy Pops 16

Fruit and Veggie Concoctions 17 Artie the Airplane 18 Banana Pops 19 Easy Apple Burritos 20 Fruiteroni Pizza 21 Honey Parlez Vous Parfait 22 Kaleidoscope Honey Pops 23 Parfait Cups 24 Quick Fruit Leather 25 Watermelon-Blueberry Banana Split 27

Snacks and Munchies 28 Blizzard Party Mix 29 Boo Berry Bats Over Blue Moons 30 Cranberry Frost 32 Critter Munch 33 Honey Cinnamon Peanut Butter 34 Honey Crispies 35 Indoor S'mores 36 Peanut Butter "Play-dough" 37 Peanut Honey Huggers 38 Peanutty Honey Goo 39

Thirst Quenchers 40

Cherry Smoothie 41 Honey Come to My Ade 42 Honey Lemonade With Frozen Fruit Cubes 43 Honey Shake It Up 44 Maraschino Cherry Shake 45 Purple Cow 46

Very Good Baked Goods 47 Bee Nutty Choco-Chip Cookies 48 Cinnamon Honey Buns 49 Honey Apple Turnovers 50 Honey Granola Squares 51

Yummy Dinners 52 Peanut Butter and Plum Sandwich 53 Peanut Butter, Apple, and Bacon Sandwiches 54 Sloppy Joe Spaghetti Cups 55 Straw and Hay Fettuccine 57 Turkey Frank Burrito 58 Turkey Franks with Cheesy Macaroni 59

Delectable Desserts Berry Striped Pops Cherry Mallow Cake Cherry S'Mores Chocolate Peanut Butter Chews Dessert To Go Honey Care to Take a Dip Honey Make Mine Chocolate Sauce Ice Cream with Cherries Maraschino Lemonade Pops Marshmallows Peanut Butterscotch Crispies Polka Dot Pumpkin Cupcakes Summer Fruit Juicy Pops

1

Berry Striped Pops 2 cups strawberries 3/4 cup honey, divided 6 kiwifruit, peeled and sliced 2 cups sliced peaches Supplies 12-3 oz paper cups or popsicle molds 12 popsicle sticks In a blender or food processor, puree strawberries with 1/4 cup honey. Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit puree into molds. Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve. Serves 12 Nutrition Facts Nutrition (per serving): 111.3 calories; 2% calories from fat; 0.3g total fat; 0.0mg cholesterol; 3.4mg sodium; 254.7mg potassium; 28.9g carbohydrates; 2.5g fiber; 21.0g sugar; 0.9g protein. Recipe Source Source: National Honey Board

2

Cherry Mallow Cake You'll like this cake -- the marshmallows melt and rise to the top for a glaze.

4 cups miniature marshmallows (about 3/4 of a 10-1/2-ounce package) 1 (18-1/4-ounce) package yellow cake mix 1(21-ounce) can cherry pie filling

If you have not cooked before, ask an adult to help you with this recipe. It's an easy recipe, but you may not be familiar with using a mixer or the oven. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Put marshmallows evenly in the bottom of the pan. Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter. Bake in a preheated 350-degree oven 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on top of the cake. Carefully remove pan from oven with hot pads. Set cake pan on hot pads on counter. Don't forget to turn off the oven. Let cake cool in pan, then cut into squares with a sharp knife. Serves 12 Nutrition Facts Nutrition (per serving): 296.3 calories; 15% calories from fat; 5.1g total fat; 0.9mg cholesterol; 305.5mg sodium; 88.3mg potassium; 61.1g carbohydrates; 0.8g fiber; 28.3g sugar; 2.4g protein. Recipe Source Source: Cherry Marketing Institute

3

Cherry S'Mores This is a gooey treat for kids of all ages.

1/2 cup marshmallow creme 1/2 cup dried tart cherries 1/4 cup semisweet chocolate chips 12 graham cracker squares (2* inches each)

Put marshmallow creme, cherries and chocolate chips in a medium bowl; mix well. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. Top with remaining crackers. Microwave, uncovered, on High (100% power) 30 to 45 seconds, or until marshmallow mixture is soft and warm. Carefully remove plate from the microwave and set on a hot pad. Let S'mores cool slightly before eating them. Serves 6 Nutrition Facts Nutrition (per serving): 164.0 calories; 15% calories from fat; 3.0g total fat; 0.0mg cholesterol; 59.9mg sodium; 10.4mg potassium; 34.7g carbohydrates; 1.3g fiber; 11.0g sugar; 1.3g protein. Recipe Source Source: Cherry Marketing Institute

4

Chocolate Peanut Butter Chews 3/4 cup BeeMaid honey 1 cup peanut butter 1 cup semi-sweet chocolate chips 1 cup salted peanuts 3 cups Rice Krispies 10 large marshmallows Melt honey and peanut butter on stovetop or in the microwave. Bring to a boil. Remove from the heat and add the chocolate chips and marshmallows until melted. Add the peanuts and Rice Krispies. Pat firmly into a 9" x 9" pan. Cut into squares and enjoy. Serves 10 Nutrition Facts Nutrition (per serving): 492.9 calories; 49% calories from fat; 29.4g total fat; 0.0mg cholesterol; 387.8mg sodium; 339.7mg potassium; 53.9g carbohydrates; 4.4g fiber; 29.1g sugar; 13.3g protein. Recipe Source Source: BeeMaid Honey

5

Dessert To Go Ice cream cones never tasted so good.

1 (10-ounce) jar maraschino cherries 3 cups whipped topping 1 (4-serving-size) package any flavor instant pudding (chocolate is good!) 1-3/4 cups cold milk 6 flat-bottom ice cream cones Colored sprinkles and/or maraschino cherries, for garnish

Put a colander or strainer in a bowl. Pour cherries into the strainer, draining the juice into the bowl. Save the juice to add to orange juice or other drinks; you do not need the juice for this recipe. Put the drained cherries on a cutting board. With a sharp knife, carefully cut each cherry in half. Have an adult show you how to use the knife. Set aside. Prepare pudding according to package directions using 1-3/4 cups cold milk. Refrigerate pudding 10 minutes. Meanwhile, put cherry halves in a large mixing bow. With a rubber spatula, scoop whipped topping into the bowl. Stir gently until cherries are mixed with whipped topping. Fill each cone with 1/4 cup pudding. Top each with 1/2 cup cherry mixture. Decorate with colored sprinkles or a maraschino cherry. Serve immediately. This dessert is best eaten with a spoon. Serves 6 Nutrition Facts Nutrition (per serving): 260.9 calories; 29% calories from fat; 8.8g total fat; 28.5mg cholesterol; 337.5mg sodium; 279.9mg potassium; 41.6g carbohydrates; 1.5g fiber; 27.8g sugar; 4.8g protein. Recipe Source

6

Source: Cherry Marketing Institute

7

Honey Care to Take a Dip Surprise your family and make this recipe for a dessert that tastes good and is good for you

1 pint (16 oz.) lowfat plain yogurt 1/4 cup honey 2 Tbs orange juice 1/2 tsp grated orange peel Assorted fruits for dipping such as sliced apples and pears and strawberries

Combine yogurt in a small bowl with honey, orange juice and orange peel; mix well. Serve with sliced fruit. Serves 12 Nutrition Facts Nutrition (per serving): 48.5 calories; 11% calories from fat; 0.6g total fat; 2.5mg cholesterol; 28.9mg sodium; 104.8mg potassium; 9.0g carbohydrates; 0.0g fiber; 8.9g sugar; 2.2g protein. Recipe Source Source: National Honey Board

8

Honey Make Mine Chocolate Sauce You won't believe how easy this is to make. It's delicious served over ice cream.

1/4 cup honey 1 cup semi-sweet chocolate chips 2 Tbs butter or margarine 1 tsp vanilla

In a medium bowl, combine all ingredients; mix well. Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir. Microwave 1 to 1-1/2 minutes longer. Pour into a jar. Cover with a lid. Keep refrigerated. Serves 10 Nutrition Facts Nutrition (per serving): 127.8 calories; 47% calories from fat; 7.3g total fat; 6.1mg cholesterol; 2.5mg sodium; 5.7mg potassium; 17.7g carbohydrates; 1.0g fiber; 7.0g sugar; 0.8g protein. Recipe Source Source: National Honey Board

9

Ice Cream with Cherries A delicious, easy dessert any time of year.

1 can cherry pie filling 1 pint ice cream or frozen yogurt

Use cherry pie filling and topping to top scoops of vanilla ice cream or frozen yogurt. Serves 4 Nutrition Facts Nutrition (per serving): 293.7 calories; 20% calories from fat; 6.8g total fat; 26.8mg cholesterol; 75.6mg sodium; 277.6mg potassium; 56.0g carbohydrates; 1.3g fiber; 12.9g sugar; 2.7g protein. Recipe Source Source: Cherry Marketing Institute

10

Maraschino Lemonade Pops This treat is delicious; share it with your friends.

1 (10-ounce) jar maraschino cherries 1 (12-ounce) can frozen pink lemonade concentrate, partly thawed 1/4 cup water 8 (3-ounce) paper cups 8 popsicle sticks

Put a colander or strainer in a bowl. Pour cherries into the strainer, saving the juice in the bowl. Put one whole cherry in each paper cup. Put the remaining cherries on a cutting board. With a sharp knife, carefully cut cherries into small pieces. Have an adult show you how to use the knife. Put chopped cherries, lemonade concentrate, water and the juice your saved from the jar of cherries in the container of an electric blender or food processor. Cover blender or processor. Puree or blend until smooth. Do not put a spoon or spatula in the blender while it is running and keep your hands clear of the working parts. Fill paper cups with equal amounts of cherry mixture. Freeze 30 to 40 minutes, or until very slushy. Place popsicle sticks in the center of each cup. Freeze 1 hour longer, or until firm. To serve, peel off paper cups. Serves 8 Nutrition Facts Nutrition (per serving): 213.8 calories; 2% calories from fat; 0.6g total fat; 0.0mg cholesterol; 7.1mg sodium; 36.6mg potassium; 54.5g carbohydrates; 2.1g fiber; 0.0g sugar; 1.1g protein. Recipe Source Source: Cherry Marketing Institute

11

Marshmallows confectioners' sugar or more for dusting 2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup warm water about 115F 1/4 tsp salt 2 egg whites 1 tsp vanilla Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week. Serves 96 Nutrition Facts

12

Nutrition (per serving): 30.4 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 19.9mg sodium; 1.5mg potassium; 7.6g carbohydrates; 0.0g fiber; 7.6g sugar; 0.2g protein. Recipe Source Source: Living Cookbook Staff

13

Peanut Butterscotch Crispies These no-bake crunchy treats are easy to make and store, but the best feature is that they're delicious and loved by kids of all ages.

1 2/3 cups (11-ounce package) NESTL TOLL HOUSE Butterscotch Flavored Morsels 1/4 cup peanut butter 3 cups corn flakes 1/2 cup raisins (optional)

Microwave morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in corn flakes and raisins. Drop by rounded tablespoon onto waxed paper-lined baking sheets. Chill for 20 minutes or until set. Store in airtight container. Serves 24 Preparation time: 10 minutes Cooking time: 20 minutes Nutrition Facts Nutrition (per serving): 85.3 calories; 17% calories from fat; 1.8g total fat; 1.1mg cholesterol; 51.0mg sodium; 47.3mg potassium; 17.5g carbohydrates; 0.4g fiber; 2.5g sugar; 1.0g protein. Recipe Source Source: Nestl

14

Polka Dot Pumpkin Cupcakes Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats. Topping 1/2 cup (4 ounces) cream cheese, softened 1 large egg 2 Tbs granulated sugar 2/3 cup NESTL TOLL HOUSE Semi-Sweet Chocolate Mini Morsels Cupcakes 1 package (16 ounces) pound cake mix 1 cup LIBBYS 100% Pure Pumpkin 1/3 cup water 2 large eggs 2 tsp pumpkin pie spice 1 tsp baking soda Preheat oven to 325 F. Grease or paper-line 18 muffin cups. Topping Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Cupcakes Combine cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Serves 18 Preparation time: 15 minutes Cooking time: 35 minutes Nutrition Facts Nutrition (per serving): 182.6 calories; 36% calories from fat; 7.8g total fat; 42.3mg cholesterol; 301.7mg sodium; 77.6mg potassium; 26.5g carbohydrates; 1.0g fiber; 15.2g sugar; 3.1g protein. Recipe Source Source: Nestl

15

Summer Fruit Juicy Pops 5 fresh California plums 3 fresh California nectarines 1/2 cup undiluted frozen orange juice concentrate 4 Tbs sugar, divided 1/2 cup undiluted frozen 100% juice berry concentrate

Slice and pit nectarines and plums. Combine nectarines with orange juice and 2 tablespoons sugar in a blender or food processor; combine until smooth. Turn into bowl and place in freezer. Combine plums with berry juice and 2 tablespoons sugar in a blender or food processor; combine until smooth. Spoon nectarine slush into 12 pop molds or small paper cups. Pour plum slush in layer over. Add pop sticks and freeze until firm. To unmold, run warm water around outside of mold to loosen pop. Makes about 12 pops, depending upon size of molds. Serves 12 Nutrition Facts Nutrition (per serving): 87.0 calories; 2% calories from fat; 0.2g total fat; 0.0mg cholesterol; 0.8mg sodium; 197.3mg potassium; 21.7g carbohydrates; 1.1g fiber; 19.2g sugar; 0.8g protein. Recipe Source Source: California Tree Fruit Agreement

16

Fruit and Veggie Concoctions Artie the Airplane Banana Pops Easy Apple Burritos Fruiteroni Pizza Honey Parlez Vous Parfait Kaleidoscope Honey Pops Parfait Cups Quick Fruit Leather Watermelon-Blueberry Banana Split

17

Artie the Airplane 1 watermelon 1 lb grape 4 kiwi

Select a symmetrical watermelon. If necessary, cut a thin slice from bottom of watermelon so it sits level. Using a sharp pointed utensil Draw outlines as shown Using a sharp knife Cut and remove sections a,b,c. Cut out side wings, propeller and tail pieces from section a Scoop out flesh leaving just a trace of red. Drain watermelon Trim wings and tail pieces to fit watermelon as shown. Use shortened skewers to attach wins and tail. Use shortened skewers to attach propeller. Place grape on end of skewer. Place halved Kiwifruit for wheels. Fill "Artie" up with a favorite salad, dessert, or punch. Serves 15 Nutrition Facts Nutrition (per serving): 127.2 calories; 4% calories from fat; 0.6g total fat; 0.0mg cholesterol; 4.4mg sodium; 474.2mg potassium; 32.1g carbohydrates; 2.2g fiber; 25.8g sugar; 2.3g protein. Recipe Source Source: California - Arizona Watermelon Association

18

Banana Pops Parents should help with cutting the bananas.

1-1/3 cups topping, such as ground toasted almonds, toasted coconut, candy sprinkles or graham cracker crumbs 4 just-ripe bananas, peeled 1/2 cup honey 8 wooden craft sticks

Spread toppings of your choice on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble hold 1 banana over plate or waxed paper to catch drips. Spoon about 1 Tbsp. honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere . Place pops on waxed paper-lined cookie sheet. Repeat with remaining bananas, honey and toppings. Serve at once. Serves 4 Nutrition Facts Nutrition (per serving): 244.0 calories; 69% calories from fat; 39.0g total fat; 0.0mg cholesterol; 3.0mg sodium; 35.0g carbohydrates; 3.0g fiber; 4.0g protein. Recipe Source Source: National Honey Board

19

Easy Apple Burritos 2 flavored tortillas (about 6 inches) 1 apple, sliced paper-thin sugar to taste Mix the apple slices with the cinnamon and sugar. Spread the apples on the flavored tortillas. Roll up each tortilla burrito-style. Heat the burritos in a microwave oven. Top the apple burritos with ice cream or whipped cream. Serves 2 Nutrition Facts Nutrition (per serving): 166.0 calories; 15% calories from fat; 3.0g total fat; 0.0mg cholesterol; 33.0g carbohydrates; 3.0g protein. Recipe Source Source: Tortilla Industry Association

20

Fruiteroni Pizza 1 12-inch prebaked thin pizza crust OR 12-inch regular pizza crust 1/2 cup pasta sauce OR pizza sauce 1 1/2 cups shredded mozzarella OR jack cheese 1 large or 2 small thinly sliced fresh California peaches 2 medium thinly sliced fresh California plums 2 oz sliced pepperoni diced green peppers (optional)

Preheat oven to 425 degrees. Spread pizza base with sauce. Sprinkle with half the cheese. Top with fruit slices and pepperoni, then sprinkle with remaining cheese and the green pepper. Bake on cookie sheet at 425 degrees for 15 minutes or until heated through. Cut into wedges. Serves 8 Nutrition Facts Nutrition (per serving): 302.9 calories; 35% calories from fat; 12.1g total fat; 32.1mg cholesterol; 875.4mg sodium; 198.7mg potassium; 33.7g carbohydrates; 0.8g fiber; 3.8g sugar; 14.3g protein. Recipe Source Source: California Tree Fruit Agreement

21

Honey Parlez Vous Parfait 1 large banana, sliced and divided for two servings 1/3 cup honey, divided for two servings 1/2 cup plain yogurt, divided for two servings 1/2 cup crunchy granola, divided for two servings

Set aside several slices of banana for garnish (decoration for the finishing touch on top). Layer 1 tablespoon honey, 1/2 of banana slices, 2 tablespoons yogurt, 1 tablespoon honey and 2 tablespoons granola in a parfait glass or water glass. Repeat for the second parfait. Place the remaining banana slices on top and drizzle with honey. Serves 2 Nutrition Facts Nutrition (per serving): 420.3 calories; 18% calories from fat; 8.6g total fat; 3.7mg cholesterol; 52.5mg sodium; 579.9mg potassium; 82.5g carbohydrates; 4.5g fiber; 65.2g sugar; 8.7g protein. Recipe Source Source: National Honey Board

22

Kaleidoscope Honey Pops 2-1/4 cups water 3/4 cup honey 3 cups assorted fruit, cut into small pieces Supplies 12 3 oz paper cups or popsicle molds 12 popsicle sticks In a pitcher, whisk together water and honey until well blended. Place 1/4 cup fruit in each mold. Divide honey-water mixture between cups. reeze until partially frozen, about 1 hour Insert popsicle stick; freeze until firm and ready to serve. Serves 12 Nutrition Facts Nutrition (per serving): 88.6 calories; 0% calories from fat; 0.1g total fat; 0.0mg cholesterol; 1.7mg sodium; 88.6mg potassium; 23.6g carbohydrates; 1.0g fiber; 21.4g sugar; 0.5g protein. Recipe Source Source: National Honey Board

23

Parfait Cups 6 fresh California peaches, divided 2 8-ounce containers nonfat peach yogurt 2 Tbs honey 6 Tbs nonfat granola Cube 3 peaches. In a blender or food processor, combine 3 cubed peaches with yogurt and honey until smooth. Turn mixture into freezer container and freeze. When frozen, break up, turn into metal bowl and beat to get a smooth frosty mixture. Turn into 6 plastic cups. Sprinkle layer of granola over, cover with plastic wrap and freeze until ready to use. Slice remaining 3 peaches. Top parfait with peaches and serve. Serves 6 Nutrition Facts Nutrition (per serving): 172.2 calories; 7% calories from fat; 1.4g total fat; 4.1mg cholesterol; 52.2mg sodium; 452.9mg potassium; 37.8g carbohydrates; 2.5g fiber; 34.9g sugar; 4.9g protein. Recipe Source Source: California Tree Fruit Agreement

24

Quick Fruit Leather 3 fresh California peaches, nectarines OR 6 fresh California plums 4 1/2 tsp granulated sugar plastic wrap, for microwave

In blender or food processor, blend fruit and sugar until smooth. Pour fruit puree into microwave-safe bowl and cook on HIGH 8 minutes or until puree is reduced by half. Lay a piece of microwave-safe plastic wrap on a 10-inch microwave-safe plate. Evenly spread 1/4 cup fruit mixture to a 6-1/2 inch diameter circle. Make sure edges are not too thin or they will scorch. Elevate plate on top of inverted (upside-down) microwave-safe saucer. Microwave at MEDIUM (50% power) about 5 minutes or until leather is no longer sticky in center. If more cooking time is needed, cook at MEDIUM in 25 second increments, watching closely so that leather does not burn. Carefully place plastic wrap with fruit leather on wire rack to cool. Let stand at room temperature overnight to dry. Repeat with remaining fruit puree. Roll up leathers in plastic wrap. Store at room temperature for up to 1 week. Sunshine Method Follow directions above through cooking fruit puree in microwave. Let cool. On plastic wrapped trays or cookie sheets, spread fruit into a 6-1/2 inch circle or rectangle 1/4-inch thick. Cover pans with cheesecloth. Place pans in direct sunlight for 12 to 24 hours until dry. Fruit leather is done when edges pull back from plastic and center is not sticky. Serves 6 Nutrition Facts Nutrition (per serving): 42.8 calories; 3% calories from fat; 0.2g total fat; 0.0mg cholesterol; 0.0mg sodium;

25

149.2mg potassium; 10.6g carbohydrates; 1.2g fiber; 9.7g sugar; 0.7g protein. Recipe Source Source: California Tree Fruit Agreement

26

Watermelon-Blueberry Banana Split 2 large bananas 8 "scoops" watermelon* 1 pint fresh blueberries 1/2 cup vanilla lowfat yogurt 1/4 cup crunchy cereal nuggets

Peel bananas and cut in half cross wise; cut each piece in half lengthwise. For each serving, lay 2 pieces of banana against side of shallow dish. Place watermelon "scoop" at each end of dish. Fill center space with blueberries. Stir yogurt until smooth; spoon over watermelon "scoops". Sprinkle with cereal nuggets. Serves 4 Nutrition Facts Nutrition (per serving): 180.2 calories; 5% calories from fat; 1.2g total fat; 1.5mg cholesterol; 39.5mg sodium; 486.9mg potassium; 42.9g carbohydrates; 4.7g fiber; 27.9g sugar; 3.9g protein. Recipe Source Author: A '5 A Day' Recipe Source: California - Arizona Watermelon Association

27

Snacks and Munchies Blizzard Party Mix Boo Berry Bats Over Blue Moons Cranberry Frost Critter Munch Honey Cinnamon Peanut Butter Honey Crispies Indoor S'mores Peanut Butter "Play-dough" Peanut Honey Huggers Peanutty Honey Goo

28

Blizzard Party Mix Don't wait for the next football game to enjoy a handful of this party mix.

Nonstick cooking spray 2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry-roasted peanuts 1 cup (about 20) caramels, coarsely chopped 2 cups (12-oz. pkg.) NESTL TOLL HOUSE Premier White Morsels

Spray 13 x 9-inch baking pan with nonstick cooking spray. Combine cereal, pretzels, peanuts and caramels in large bowl. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces. Serves 8 Preparation time: 5 minutes Cooking time: 35 minutes Nutrition Facts Nutrition (per serving): 695.2 calories; 37% calories from fat; 31.3g total fat; 0.6mg cholesterol; 1026.5mg sodium; 477.6mg potassium; 101.4g carbohydrates; 7.7g fiber; 9.9g sugar; 13.9g protein. Recipe Source Source: Nestl

29

Boo Berry Bats Over Blue Moons 2-1/4 cups frozen or fresh blueberries, divided 1/3 cup plus 1 tablespoon sugar, divided 1 Tbs cornstarch pinch salt 1/2 cup whipped cream cheese (from an 8-ounce container) 2 drops red food coloring 1 drop yellow food coloring 1 loaf (10.75 ounces) frozen pound cake, thawed 2 tsp confectioners sugar 2 tsp unsweetened cocoa powder Prepare sauce: In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the sugar, the cornstarch and salt in a cup. Add to cooked blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours. Prepare filling: In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside. Assemble: Using a serrated knife cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 (1/2-thick) horizontal slices. Working with 1 slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2-inch half moon-shaped cutter, to cut out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and moon shapes forming sandwiches. In a cup combine confectioners sugar and cocoa; through a fine mesh strainer lightly sprinkle over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates; spread to form a "sky background." Arrange 1 bat and 2 moons on each plate; serve.

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Serves 4 Nutrition Facts Nutrition (per serving): 564.8 calories; 39% calories from fat; 25.7g total fat; 197.6mg cholesterol; 458.6mg sodium; 228.4mg potassium; 81.5g carbohydrates; 3.2g fiber; 37.1g sugar; 7.5g protein. Recipe Source Source: North American Blueberry Council

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Cranberry Frost 1/2 cup fresh or frozen cranberries, diced 1/3 cup white sugar 2 oranges 1 (8 oz) package cream cheese, softened 1 tsp vanilla extract 1 medium apple, cored and diced 1/2 cup dates, chopped 1/2 cup whipping cream In a mixing bowl, combine cranberries and sugar and let stand 10 minutes. Meanwhile, peel and secton 1 orange. Finely chop orange sections; set aside. Sqeeze remaining orange to make total of 1/3 cup juice. Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until fluffy. Stir in orange sections, cranberries, apple and dates. Whip cream until soft peaks form. Fold cream into cream cheese mixture. Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to 12 paper lined muffin pans. Cover and freeze until firm. To serve, let stand at room temperature for 10 miutues. Unmold or peel off paper and garnish with orange sections. Serves 8 Nutrition Facts Nutrition (per serving): 249.1 calories; 54% calories from fat; 15.5g total fat; 51.6mg cholesterol; 90.1mg sodium; 226.4mg potassium; 26.5g carbohydrates; 2.7g fiber; 21.9g sugar; 3.2g protein. Recipe Source Source: California Date Commission

32

Critter Munch Delight your friends with this fun snack.

1-1/2 cups animal cracker cookies 1/2 (6-ounce) package cheddar or original flavor goldfish crackers (1-1/2 cups) 1 cup dried tart cherries 1 cup M & M's plain candy 1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M& Ms and peanuts in a large mixing bowl. Carefully stir with a spoon. Store in a tightly covered container at room temperature. Serves 12 Nutrition Facts Nutrition (per serving): 239.0 calories; 41% calories from fat; 11.5g total fat; 3.8mg cholesterol; 70.6mg sodium; 135.9mg potassium; 31.2g carbohydrates; 2.1g fiber; 0.5g sugar; 4.7g protein. Recipe Source Source: Cherry Marketing Institute

33

Honey Cinnamon Peanut Butter A sure hit with kids and the young at heart.

3/4 cup peanut butter 1/2 cup honey 1 tsp ground cinnamon

Combine ingredients; mix thoroughly. Serves 8 Nutrition Facts Nutrition (per serving): 207.4 calories; 49% calories from fat; 12.2g total fat; 0.0mg cholesterol; 111.9mg sodium; 169.4mg potassium; 22.4g carbohydrates; 1.6g fiber; 19.6g sugar; 6.1g protein. Recipe Source Source: National Honey Board

34

Honey Crispies This is a great sleep-over snack.

1/2 cup powdered sugar 1/2 cup honey 1/2 cup peanut butter 1-1/2 cups crispy rice cereal 1/2 cup raisins 1/2 cup chocolate or multicolored candy sprinkles

Place a sheet of waxed paper on a cookie sheet so cookies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when touched. Serve right away or place in tightly covered container and store in refrigerator. Serves 30 Nutrition Facts Nutrition (per serving): 68.4 calories; 27% calories from fat; 2.2g total fat; 0.0mg cholesterol; 30.5mg sodium; 52.8mg potassium; 11.3g carbohydrates; 0.4g fiber; 6.8g sugar; 1.3g protein. Recipe Source Source: National Honey Board

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Indoor S'mores Unlike traditional campfire s'mores, these can be made ahead of time -- in any weather -- and they aren't nearly as messy! Have some of these ready the next time the all the kids will be at your house after school.

8 cups (13-oz. box) GOLDEN GRAHAMS Cereal 6 cups (10.5-oz. bag) miniature marshmallows, divided 1 1/2 cups (9 oz.) NESTL TOLL HOUSE Milk Chocolate Morsels 5 Tbs butter or margarine, cut into pieces 1/4 cup light corn syrup (optional) 1 tsp vanilla extract Grease 13 x 9-inch baking pan. Pour cereal into large bowl. Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract. Pour marshmallow mixture over cereal; stir until well coated. Stir in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars. Microwave method: Microwave 5 cups marshmallows, morsels, butter and corn syrup in large, microwave-safe bowl on HIGH (100%) power for 2 to 3 1/2 minutes, stirring every minute, until smooth. Stir in vanilla extract. Proceed as above. Serves 24 Preparation time: 10 minutes Cooking time: 15 minutes Nutrition Facts Nutrition (per serving): 187.9 calories; 31% calories from fat; 7.1g total fat; 6.4mg cholesterol; 135.4mg sodium; 74.8mg potassium; 32.8g carbohydrates; 1.2g fiber; 14.6g sugar; 1.5g protein. Recipe Source Source: Nestl

36

Peanut Butter "Play-dough" This wondeful snack can be rolled and shaped like its toy counterpart-- but it is safe and delicious to eat when you are done. Be sure to cover your play surface first and wash your hands before and after.

1 cup smooth peanut butter 1/2 cup honey 1 cup powdered milk Mix all ingredients into a workable dough. Serves 4 Nutrition Facts Nutrition (per serving): 616.7 calories; 44% calories from fat; 32.7g total fat; 6.0mg cholesterol; 458.3mg sodium; 978.8mg potassium; 63.1g carbohydrates; 4.0g fiber; 56.3g sugar; 27.2g protein. Recipe Source Author: Carolyn Roeters Source: Living Cookbook Staff

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Peanut Honey Huggers 1/2 cup honey 2 Tbs butter or margarine 1 tsp ground cinnamon 4 cups roasted, salted peanuts

Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235 F Stir in nuts; mix thoroughly to coat. Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces. Serves 16 Preparation time: 15 minutes Nutrition Facts Nutrition (per serving): 258.8 calories; 63% calories from fat; 19.6g total fat; 3.8mg cholesterol; 2.8mg sodium; 246.8mg potassium; 16.7g carbohydrates; 3.0g fiber; 10.2g sugar; 8.7g protein. Recipe Source Source: National Honey Board

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Peanutty Honey Goo 1 cup natural peanut butter 2/3 cup whipped honey Gradually stir peanut butter into honey; mix thoroughly. Serves 12 Nutrition Facts Nutrition (per serving): 183.7 calories; 49% calories from fat; 10.8g total fat; 0.0mg cholesterol; 99.4mg sodium; 149.3mg potassium; 19.7g carbohydrates; 1.3g fiber; 17.4g sugar; 5.5g protein. Recipe Source Source: National Honey Board

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Thirst Quenchers Cherry Smoothie Honey Come to My Ade Honey Lemonade With Frozen Fruit Cubes Honey Shake It Up Maraschino Cherry Shake Maraschino Cherry Shake Purple Cow

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Cherry Smoothie This is a refreshing pick-me-up any time of day.

2 cups frozen tart or sweet cherries 1 ripe banana, peeled 1 cup cherry juice blend (or other juice) Maraschino cherries, for garnish Put frozen cherries, banana and cherry juice blend in container of electric blender or food processor. Cover container. Process or blend until smooth. Do not put a spoon or spatula in the blender while it is running and keep your hands clear of the working parts. If necessary, turn blender off; remove cover. Scrape sides of container with a spatula. Cover and puree until smooth. Pour into individual serving glasses. Garnish with maraschino cherries, if desired. Serve immediately. Serves 2 Nutrition Facts Nutrition (per serving): 197.6 calories; 3% calories from fat; 0.9g total fat; 0.0mg cholesterol; 12.2mg sodium; 413.5mg potassium; 49.0g carbohydrates; 4.1g fiber; 33.6g sugar; 2.2g protein. Recipe Source Source: Cherry Marketing Institute

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Honey Come to My Ade You could start your own business with a honey lemonade stand.

3/4 cup honey 1 cup lemon juice 1 lemon, thinly sliced 1 quart carbonated water Ice cubes

Mix honey and lemon juice together in a 1-quart juice container until honey dissolves. Add carbonated water and lemon slices. Refrigerate until cold. To serve, fill each glass with ice. Serves 4 Nutrition Facts Nutrition (per serving): 213.9 calories; 0% calories from fat; 0.1g total fat; 0.0mg cholesterol; 53.8mg sodium; 152.6mg potassium; 60.5g carbohydrates; 1.6g fiber; 53.7g sugar; 0.7g protein. Recipe Source Source: National Honey Board

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Honey Lemonade With Frozen Fruit Cubes 1-1/2 cups lemon juice 3/4 cup honey 9 cups water 28 small pieces assorted fruit In a pitcher, whisk lemon juice with honey to dissolve. Whisk in water. Place 1 piece of fruit in each compartment of 2 ice cube trays. Fill each compartment with honey lemonade. Freeze until firm. To serve, divide frozen fruit cubes between glasses; fill with remaining lemonade. Serve in tall glasses. Serves 6 Nutrition Facts Nutrition (per serving): 164.5 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 10.0mg sodium; 125.0mg potassium; 45.2g carbohydrates; 0.7g fiber; 36.3g sugar; 0.7g protein. Recipe Source Source: National Honey Board

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Honey Shake It Up 1-1/2 cups milk 1-1/2 cups strawberries, sliced 1 cup vanilla yogurt 1/4 cup honey 5 ice cubes

Combine all ingredients except ice cubes in a blender and blend until thick and creamy. Add ice cubes one at a time and blend until smooth. Serves 2 Nutrition Facts Nutrition (per serving): 360.9 calories; 13% calories from fat; 5.5g total fat; 20.8mg cholesterol; 161.1mg sodium; 739.2mg potassium; 69.1g carbohydrates; 2.4g fiber; 66.3g sugar; 13.0g protein. Recipe Source Source: National Honey Board

44

Maraschino Cherry Shake This cool combo will please family and friends.

1 cup maraschino cherries 3 Tbs maraschino cherry juice 3 cups vanilla ice cream Whipped topping Whole maraschino cherries, for garnish

Drain maraschino cherries, reserving 3 tablespoons juice. Coarsely chop cherries. Put chopped cherries, reserved juice and ice cream in the container of an electric blender or food processor; blend until smooth. Pour into 2 (12-ounce) glasses. Top with whipped topping; garnish with whole maraschino cherries. Serves 2 Nutrition Facts Nutrition (per serving): 499.9 calories; 36% calories from fat; 20.7g total fat; 81.7mg cholesterol; 161.7mg sodium; 575.0mg potassium; 76.2g carbohydrates; 3.4g fiber; 63.8g sugar; 7.3g protein. Recipe Source Source: Cherry Marketing Institute

45

Purple Cow 4 cups Oregon blackberries, fresh or frozen 1/2 cup sugar 1 cup orange juice 4 cups frozen yogurt or vanilla ice cream 2 cups crushed ice whole berries for garnish fresh mint leaves for garnish (optional) Crush/puree berries and strain through a fine sieve. (If berries are frozen, partially thaw before crushing.) Combine puree with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired. Serves 6 Nutrition Facts Nutrition (per serving): 306.9 calories; 17% calories from fat; 5.9g total fat; 1.9mg cholesterol; 86.7mg sodium; 438.7mg potassium; 60.6g carbohydrates; 5.5g fiber; 54.2g sugar; 5.4g protein. Recipe Source Source: Oregon Raspberry and Blackberry Commission

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Very Good Baked Goods Bee Nutty Choco-Chip Cookies Cinnamon Honey Buns Honey Apple Turnovers Honey Granola Squares

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Bee Nutty Choco-Chip Cookies 1/2 cup honey 1/2 cup peanut butter 1/2 cup butter or margarine 1/4 cup packed brown sugar 1 egg 1-1/2 tsp vanilla 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1 cup (6 oz.) chocolate morsels 1/2 cup coarsely chopped roasted peanuts

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350 F. 8 to 10 minutes or until lightly browned. Remove to rack and cool. Serves 12 Preparation time: 45 minutes Nutrition Facts Nutrition (per serving): 399.3 calories; 47% calories from fat; 22.3g total fat; 38.0mg cholesterol; 210.8mg sodium; 232.1mg potassium; 47.3g carbohydrates; 2.8g fiber; 17.4g sugar; 7.7g protein. Recipe Source Source: National Honey Board

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Cinnamon Honey Buns 1/4 cup butter or margarine, softened and divided 1/2 cup honey, divided 1/4 cup chopped toasted nuts, optional 2 tsp ground cinnamon 1 (1 lb.) loaf frozen bread dough, thawed as package directs 2/3 cup raisins

On floured work surface, roll bread dough to form a rectangle 8 x 18 inches. Spread honey-cinnamon filling evenly over dough. Sprinkle evenly with raisins. Starting with the long side, roll dough into a log. Cut log into 12 pieces approximately 1-1/2 inches wide. Place each piece of dough into a prepared muffin cup, with cut side up. Set muffin pan in a warm place and allow dough to rise for 30 minutes. Place muffin pan on a foil-lined baking sheet to catch drips. Bake at 375 F 20 minutes until buns are golden brown. Remove from oven and cool in pan 5 minutes. Invert muffin pan to remove buns. Serves 12 Nutrition Facts Nutrition (per serving): 444.0 calories; 0.0mg cholesterol; 76.0g carbohydrates; 3.0g fiber; 8.0g protein. Recipe Source Source: National Honey Board

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Honey Apple Turnovers These are easier than apple pie! You can make fun decorations with the extra scraps of dough. You'll need: 1 Tbs dried currants 3 Tbs finely chopped walnuts 1/2 tsp ground cinnamon, plus additional for dusting 6 Tbs honey, divided 2 large baking apples Prepared pie dough for two single-crust 9-inch pies (purchased or homemade) In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough around each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon. Transfer turnovers to an ungreased baking sheet. Bake at 375F for about 35 minutes, until turnovers art golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature. Serves 4 Nutrition Facts Nutrition (per serving): 551.0 calories; 51% calories from fat; 40.0g total fat; 0.0mg cholesterol; 494.0mg sodium; 79.0g carbohydrates; 3.0g fiber; 6.0g protein. Recipe Source Source: National Honey Board

50

Honey Granola Squares Kids will enjoy the mixing and measuring activities in this recipe. You'll need: 3 cups low-fat granola 3/4 cup dried fruit, such as dried cranberries or cherries, or finely chopped dried apricots, apples or pears 1/2 cup honey 1/4 cup vegetable oil 3/4 tsp vanilla extract 3 egg whites, lightly beaten

In a large bowl, mix together granola and dried fruit. In a small saucepan, heat honey, oil and vanilla over medium heat, stirring until honey is dissolved. Pour honey mixture over granola and mix until thoroughly coated. Pour egg whites over granola mixture; mix well. Pack mixture firmly into an 8-inch square nonstick baking pan. Bake at 325F for 40 minutes or until deep golden brown. Place pan on a cooling rack; cool completely before cutting into squares, approximately 2-1/2-inches each. Serves 12 Nutrition Facts Nutrition (per serving): 265.0 calories; 52% calories from fat; 26.0g total fat; 0.0mg cholesterol; 81.0mg sodium; 48.0g carbohydrates; 2.0g fiber; 4.0g protein. Recipe Source Source: National Honey Board

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Yummy Dinners Peanut Butter and Plum Sandwich Peanut Butter, Apple, and Bacon Sandwiches Sloppy Joe Spaghetti Cups Straw and Hay Fettuccine Turkey Frank Burrito Turkey Franks with Cheesy Macaroni

52

Peanut Butter and Plum Sandwich 1 medium fresh California plum 2 slices sandwich bread peanut butter

Thinly slice plum. Spread peanut butter on bread slices. Layer one side of bread with plum slices and lay other piece of bread over it. Cut sandwich diagonally into triangles. Serves 1 Nutrition Facts Nutrition (per serving): 351.5 calories; 42% calories from fat; 18.0g total fat; 0.0mg cholesterol; 487.4mg sodium; 361.3mg potassium; 39.1g carbohydrates; 4.0g fiber; 11.7g sugar; 12.3g protein. Recipe Source Source: California Tree Fruit Agreement

53

Peanut Butter, Apple, and Bacon Sandwiches 1/2 cup creamy or chunky peanut butter 4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly 8 slices bacon, cooked until crisp and drained on paper towels 1 small crisp apple (such as Royal Gala), cored and sliced thin 1/2 cup alfalfa sprouts Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices. Serves 2 Nutrition Facts Nutrition (per serving): 970.6 calories; 68% calories from fat; 75.9g total fat; 61.7mg cholesterol; 1347.6mg sodium; 828.7mg potassium; 48.9g carbohydrates; 9.6g fiber; 24.3g sugar; 32.6g protein. Recipe Source Source: Culinary Caf

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Sloppy Joe Spaghetti Cups 8 oz spaghetti, uncooked, broken in half vegetable cooking spray 1 egg, lightly beaten 1/2 cup fat-free sour cream 3/4 cup fat-free sharp cheddar cheese, grated and divided 1/4 tsp salt 3/4 lb lean ground beef 1 1.31 oz package Sloppy Joe seasoning mix 1 can (6 oz) tomato paste 1 cup water

Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F. Break spaghetti in half; cook pasta according to package directions. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately. Serves 6 Nutrition Facts Nutrition (per serving): 502.0 calories; 23% calories from fat; 13.0g total fat; 0.0mg cholesterol; 475.0mg sodium; 67.0g carbohydrates; 26.0g protein.

55

Recipe Source Source: National Pasta Association

56

Straw and Hay Fettuccine 6 oz plain Fettuccine, uncooked 6 oz spinach Fettuccine, uncooked 2 tsp margarine 8 oz fresh mushrooms, sliced 2 cups fresh or frozen peas 4 Tbs low-fat ricotta cheese 4 Tbs skim milk 2 Tbs grated Parmesan cheese

Prepare pasta according to package directions; drain. Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve. Serves 8 Nutrition Facts Nutrition (per serving): 353.0 calories; 7% calories from fat; 3.0g total fat; 0.0mg cholesterol; 44.0mg sodium; 65.0g carbohydrates; 14.0g protein. Recipe Source Source: National Pasta Association

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Turkey Frank Burrito 10 Flour tortillas 10 Tbs salsa 10 Tbs Monterey Jack cheese shredded 1 Package (16 ounces) turkey franks On each tortilla spread 1 tablespoon salsa and sprinkle with 1 tablespoon cheese. Place frank in center of tortilla and wrap to close ends. Fold paper towel around burrito. Microwave at HIGH (100% power) for 45 seconds. NOTE: For full recipe, place burritos in a 2-quart oblong microwave-safe casserole. Cover with wax paper and heat at HIGH for 4 to 5 minutes. Serves 10 Nutrition Facts Nutrition (per serving): 228.0 calories; 50% calories from fat; 13.0g total fat; 0.0mg cholesterol; 586.0mg sodium; 19.0g carbohydrates; 10.0g protein. Recipe Source Source: The National Turkey Federation

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Turkey Franks with Cheesy Macaroni water 1 Box (7-1/4 ounces) macaroni and cheese dinner 1/4 cup margarine 1/4 cup skim milk 1 lb turkey franks cut into 1/2-inch slices In a 1-1/2 quart microwave-safe casserole combine water and cheese sauce mix. Stir in macaroni; cover. Microwave at HIGH (100% power) for 10 minutes; stir. Microwave at MEDIUM (50% power) for 10 minutes; stir after 5 minutes. Add margarine, milk and franks; stir, cover and microwave at HIGH (100% power) for 2 minutes. Serves 6 Nutrition Facts Nutrition (per serving): 369.0 calories; 57% calories from fat; 24.0g total fat; 0.0mg cholesterol; 1161.0mg sodium; 25.0g carbohydrates; 15.0g protein. Recipe Source Source: The National Turkey Federation

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Index

A almond .................. 19 apple 8, 20, 32, 50, 51, 54 apricot ................. 51 Artie the Airplane ...... 18

B bacon ................... 54 banana ...... 19, 22, 27, 41 Banana Pops ............. 19 Bee Nutty Choco-Chip Cookies ............... 48

Berry Striped Pops ....... 2 Blizzard Party Mix ...... 29 Boo Berry Bats Over Blue Moons ................. 30

burrito ............. 20, 58

C cherry 3, 4, 6, 10, 11, 33, 41, 45, 51

Cherry Mallow Cake ....... 3 Cherry Smoothie ......... 41 Cherry S'Mores ........... 4 Chocolate Peanut Butter Chews .................. 5

Cinnamon Honey Buns ..... 49 coconut ................. 19 corn ............ 12, 14, 36 cranberry ........... 32, 51 Cranberry Frost ......... 32 Critter Munch ........... 33

D Dessert To Go ............ 6

E Easy Apple Burritos ..... 20

F Fruiteroni Pizza ........ 21

G grape.................... 18

H honey... 2, 5, 8, 9, 19, 22, 23, 24, 33, 34, 35, 37, 38, 39, 42, 43, 44, 48, 49, 50, 51

Honey Apple Turnovers.... 50 Honey Care to Take a Dip.. 8 Honey Cinnamon Peanut Butter ................. 34

Honey Come to My Ade..... 42 Honey Crispies........... 35 Honey Granola Squares.... 51 Honey Lemonade With Frozen Fruit Cubes ............ 43

Honey Make Mine Chocolate Sauce ................... 9

Honey Parlez Vous Parfait 22 Honey Shake It Up........ 44

I Ice Cream with Cherries.. 10 Indoor S'mores........... 36

K Kaleidoscope Honey Pops.. 23 kiwi..................... 18

L lemon................ 42, 43

M Maraschino Cherry Shake.. 45 Maraschino Lemonade Pops. 11 Marshmallows............. 12 mushroom................. 57

O orange. 6, 8, 16, 30, 32, 46

1

P Parfait Cups ............ 24 pea ..................... 57 peach ........ 2, 21, 24, 25 peanut .. 5, 14, 29, 33, 34, 35, 37, 38, 39, 48, 53, 54

Peanut Butter ........... 37 Peanut Butter and Plum Sandwich .............. 53

Peanut Butter, Apple, and Bacon Sandwiches ...... 54

Peanut Butterscotch Crispies .............. 14

Peanut Honey Huggers .... 38 Peanutty Honey Goo ...... 39 pear ................. 8, 51 pepperoni ............... 21 plum ........ 16, 21, 25, 53 Polka Dot Pumpkin Cupcakes

...................... 15 pumpkin ................. 15 Purple Cow .............. 46

Q Quick Fruit Leather ..... 25

R raisin........... 14, 35, 49 rice..................... 35

S Sloppy Joe Spaghetti Cups 55 spinach.................. 57 Straw and Hay Fettuccine. 57 strawberry......... 2, 8, 44 Summer Fruit Juicy Pops.. 16

T tomato................... 55 tortilla............. 20, 58 turkey............... 58, 59 Turkey Frank Burrito..... 58 Turkey Franks with Cheesy Macaroni ............... 59

W walnuts.................. 50 Watermelon-Blueberry Banana Split .................. 27

Y yogurt... 8, 10, 22, 24, 27, 44, 46

2