Edible Garden Friends Beetles: Ritz crackers Sunflower butter Pretzel sticks Raisins or dried cranberries 1. Spread a thin layer of sunflower butter on one side of 2 ritz crackers. 2. Lay 3 pretzel sticks across one of the crackers to look like legs and then press the other cracker on top so the sunflower butter is sandwiched in the middle. 3. Spread another thin layer of sunflower butter on the top and garnish with raisin spots. Caterpillars: Green grapes Sunflower butter or cream cheese Raisins or dried cranberries Skewers 1. Thread grapes on a skewer to make the caterpillar body. 2. Dip two raisins in cream cheese and stick them to the grape on the end of the skewer to make eyes. Serve with bug juice (sugar free Kool-Aid) and ice cubes with gummy bugs in them
Cereal Muffins 2 C Raisin Bran cereal (or left over granola) 1 ¼ flour ½ C sugar 1 ¼ tsp baking soda ½ tsp baking powder ½ tsp salt ½ banana, mashed 2 tsp vanilla extract ¼ C vegetable oil 1 C milk (or buttermilk) ½ C raisins (soaked in hot water) Preheat to 375 degrees. 1. Mix the first 6 dry ingredients in a large bowl. 2. Whisk together the banana, vanilla, oil and milk. Add the banana mixture to the dry ingredients and mix until combined. Stir in the raisins. 3. Spoon batter into a muffin tin lined with paper muffin cups. Bake for 20 minutes until just brown on top.
Chocolate-Cranberry Trail Mix 1 ½ C rolled oats ¾ C whole wheat cereal squares ¼ C packed brown sugar ¼ tsp salt Pinch of cinnamon 2 tblsp honey 1 tblsp vegetable oil ½ tsp vanilla extract ¼ C semi-sweet chocolate chips ¼ C sweetened dried cranberries (or raisins) Preheat the oven to 400 degrees. 1. Coat a baking sheet with tin foil and spray the foil with cooking spray. 2. Combine the first 5 ingredients in a bowl. Combine the honey, oil and vanilla and whisk to combine. Drizzle the honey mixture over the oat mixture and stir to coat. 3. Bake at 400 degrees for 15 minutes, stirring occasionally. 4. Cool completely before mixing in the chocolate chips and dried cranberries.
Mini Zucchini Brownies 1/2 C vegetable oil 1 ½ C sugar 2 tsp vanilla extract 2 C flour ½ C cocoa powder 1 ½ tsp baking soda 1 tsp salt 2 C finely grated zucchini (takes aprox 2 small zucchini) ½ C chopped walnuts (optional) 1. Preheat the oven to 350 degrees. 2. Whisk together oil, sugar and vanilla in a bowl. 3. Combine the flour, cocoa, baking soda and salt in a large bowl and stir to combine. 4. Add the wet ingredients and the zucchini to the dry mixture and stir until well combined. You might need to use your hands to fully mix the ingredients together. Gently stir in the walnuts. 5. Spray two mini muffin tins liberally with cooking spray. Spoon batter into the muffin tins and bake for about 12 minutes or until brownies spring back when gently touched. Be careful not to over bake.
Caramel Apple Yogurt Cups Plain Greek yogurt Chopped green apple Smuckers caramel sauce Rice Krispies cereal 1. Serve each child a small bowl of plain yogurt topped with chopped green apple, a spoonful of rice krispies and a drizzle of caramel sauce.
Breakfast Cookies 1 ½ C quick-cook oats 2 bananas, mashed ½ C rice krispies ¼ C peanut butter or sunflower butter ¼ C honey ¼ C dried cranberries (soaked in hot water) 1 tblsp vanilla extract 1. Preheat oven to 350. 2. Combine all ingredients in a large bowl and mix until well incorporated. 3. Line a baking sheet with parchment paper. Place dough in rounded spoonfuls on to the baking sheet and flatten with the back of the spoon. 4. Bake for 25 minutes. Let cookies cool for 5 minutes on the tray.
Jack-O-Lantern Dip Clear plastic 4oz cups 6oz vanilla Greek yogurt (1 small container) 1, 15oz can pumpkin pie filling 1 tsp ground cinnamon Âź tsp ground nutmeg 4oz cool whip topping 1. Combine all ingredients in a food processor and blend until smooth. 2. Using a black permanent marker, draw a jack-o-lantern face on a plastic cup. Fill the cup with dip. 3. Serve with Nilla wafers or graham crackers.
Green Smoothie 1 C fresh kale (or spinach) ½ C milk (or soy milk or coconut milk for dairy-free) 1 C green grapes, frozen ½ cucumber, peeled & chopped ½ avocado ½ banana ¼ C crushed pineapple 1. Blend kale and milk in a blender. 2. Add remaining ingredients and blend until smooth.
Pumpkin Protein Cookies 1 C quick-cooking oats ½ C canned pumpkin pie filling 2 tblsp unsweetened applesauce 2 tblsp vanilla protein powder 1 tbsp maple syrup ½ tsp vanilla extract ¼ C raisins 1. Preheat the oven to 350. 2. Combine all ingredients in a bowl and mix thoroughly. 3. Drop the batter by the spoonful onto a cookie sheet sprayed with cooking spray. Flatten the cookies slightly with the back of the spoon. 4. Bake cookies for 10 minutes. Flip cookies and bake for 10 more minutes.
Hot Dog Pilgrim Hats 3 hot dogs Crescent rolls Bologna Sliced cheddar cheese 1. Preheat the oven to 350 degrees. 2. Cut each hot dog into 8, 1 inch pieces. On a cookie sheet lined with parchment paper, spread out the hot dog pieces and stand them up on end. 3. Separate the crescent rolls along the perforations. Drape one of the triangles over one of the hot dog pieces. Dip the rim of a cup in flour and cut a circle out of the triangle centered around the hot dog. Dip your fingers in flour and press the dough down around the hot dog to make a hat shape. Repeat with the remaining dough and hot dog pieces. 4. Bake hats for 10-12 minutes until the tops are lightly browned. 5. While the hats are cooling, cut the bologna into thin strips and cut the cheese into small squares. 6. Wrap the bologna strips around the base of the hats and place a cheese “buckle� where the ends of the strip come together.
Pumpkin Cranberry Muffins 1C + 2 tblsp flour 1/3 C sugar 1 tsp baking powder ½ tsp baking soda ¼ tsp cinnamon Pinch of salt 2 tblsp vegetable oil ½ C spiced apple cider ¾ C canned pumpkin puree 1/3 C dried cranberries 1. Preheat to 350 degrees. 2. Mix flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. 3. Add remaining ingredients and mix well. 4. Spoon batter into sprayed mini muffin tin and bake for 12 minutes.