Recipes

Submitted by TableLocalMarket.com

My kids get so tired of the same thing for breakfast every day.  We are always looking for something new.  Today we took some apples that were getting to the “later” side of life — you know, when they`re just not so crisp to bite into (yuck) and made an apple treat — cut apples in half and sprinkle with either brown sugar and butter or cinnamon and granulated sugar.  Cook in a 375 degree over for about 15 minutes.  Delicious and warm!  Add a sice of Wave Hill Bread (product placement from Table Local Market of course) and you have the most wonderful warm, delicious breakfast with very little work.  Enjoy!

Submitted by K.Boyle, www.chapinhill.com

Pre-heat oven to 350 degrees; butter or spray and flour either a loaf pan or an 8 x 8 square pan.

1 cup raisins
1 ½ cup flour
1 cup unsweetened applesauce
1 cup sugar
½ cup butter – softened
1 tsp cinnamon
1 tsp salt
½ tsp cloves
½ tsp allspice
¼ tsp cardamom
¼ tsp nutmeg
1 tsp baking soda

Mix together raisins, flour, spices except for baking soda.  In another bowl, cream butter and sugar until light and fluffy.  Dissolve baking soda into applesauce.  Add applesauce mixture to butter/sugar and mix well.  Stir in flour mixture.  Pour into prepared pan, bake 45-55 minutes. (loaf pan takes longer). Check with toothpick – should come out clean when done.  Cool, slice and serve!

Submitted by TABLE Local Market, www.tablelocalmarket.com

Try this TABLE Local Market Staple. The addition of a good chutney like Schoolhouse`s Bardshar, elevates this old standard to an amazing level.

2 Slices hearty bread like Wave Hill or a nice multigrain
1 or 2 thick slices good quality cheddar cheese
1 thick swipe of chutney
Butter for grilling**

Assemble the sandwich and butter outside of the bread.  Press and grill in a panini press if you have one, or fry in a pan until golden brown.*

* Cooking tip:  Preheat your oven to 350 degrees and continue to cook and melt cheese in your sandwich without burning the bread.  Keeps multiple sandwiches warm if you`re making a bunch for lunch.

** Try cooking in olive oil for a different taste and healthier alternative to butter.

Submitted by www.weelicious.com
Makes 12 Baby Servings, freeze 1/2

2 Medium Blue Potatoes, peeled
1 Cup Purple Cauliflower Florets
2 Tbsp Water or Rice Milk (I use the water remaining under the steamer pot)

1. Add the potatoes to the steamer pot over boiling water and cook for 4 minutes.
2. Add the cauliflower and continue to steam 4 more minutes.
3. Put all the ingredients in a food processor and puree until smooth and creamy.
4. Cool and serve.

– Grab your purple cauliflower at Table Local Market in Bedford Hills!  We got some earlier this week, and due to the funky color, I even got my 9 and 7 year olds to taste it.  And we had it for dinner in a stir fry — delicious! — Gretchen

Submitted by www.weelicious.com
Makes 25 Mini Scones

2 Cups All Purpose Flour
1 Cup Old Fashioned Oats (also know as 5 minute oats)
3 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Butter (1 stick), chilled & cubed
3/4 Cup Buttermilk
1 Egg
1 Tsp Vanilla Extract
1 Cup Blueberries (if using frozen blueberries, add to the batter while frozen)

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.

Submitted by www.weelicious.com

2 Cups Wheat Chex
2 Cups Rice Chex
2 Cups Bran Chex
2 Cups O’s Cereal
1 Cup Slivered Almonds
5 Tbsp Butter
1/3 Cup Honey
2 Cup Dried Bananas, Blueberries, Cherries, Raisins

1. Preheat oven to 300 degrees.
2. Place all the cereals and nuts in a large bowl. Toss to combine.
3. Place the butter in a 13 x 9 inch pan and melt in the oven.
4. Once the butter has melted, add the honey to the butter and whisk together.
5. Pour the cereals into the butter/honey mixture and stir to combine.
6. Bake uncovered for 30 minutes.
7. Remove from the oven and let cool.
7. Add the dried fruit to the cereal mixture and toss to combine.
8. Serve
* Store in a sealed container.  (Makes 22 1/2 Cup Servings)

(Serves 2)

1 Ruby Red Grapefruit
1 Tbsp Brown sugar OR 2 Tsp Agave Nectar

1. Turn on the broiler in your oven.
2. Cut grapefruit in half, crosswise.
3. Cut around the edge of the grapefruit and between the individual sections so the segments can be easily removed with a spoon.
3. Sprinkle the halves with brown sugar or drizzle with agave.
4. Cover a sheet tray with foil, place grapefruit on the tray.
5. Place in oven, 6 inches under the broiler, for 3-5 minutes or until the sugar/agave starts to bubble and caramelize.
5. Remove from oven and allow to cool before serving.

Submitted by www.weelicious.com
6-8 Servings

1 Tbsp Oil, Butter or Margarine
1 Small Onion, chopped
1/2 Tsp Salt
1 Butternut Squash, peeled and chopped
2 Apples, peeled, cored and chopped (I like to use a sweet apple like Fuji or gala).
1 Tsp Nutmeg or Curry
32 Oz Vegetable Stock

1. Saute the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
2. Add the butternut squash, apple, spice and stock to a boil, cover, reduce to a simmer and cook for 15 minutes or until vegetables are tender.
3. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time)
4. Serve

Submitted by Vermont Soy
Serves 4

2 blocks Vermont Soy extra firm tofu
1/3 cup carob powder
1 banana
1 cup Vermont honey
1 cup cashews
1 teaspoon cinnamon
1 cup Vermont Soy Vanilla soymilk

Blend together in a blender.
Refrigerate before serving.
Add decorations. Slice and serve.

Submitted by Stroller Strides
(Makes about 1 1/2 cups)

1 medium frozen banana
1/2 cup frozen sweet cherries
3/4 cup vanilla yogurt

In a food processor or blender, process banana until smooth. Add cherries and yogurt. Process until well blended. Serve immediately. Makes about 1 1/2 cups.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.
For more information on Stroller Strides visit www.strollerstrides.net/westchester

Submitted by Rosa T.

Ingredients:
1 whole small chicken
2 cans less expensive biscuits

– Place chicken in a large pot and cover with water, boil until meat is tender and coming off the bone
– Remove chicken and cut into bite sized pieces (save broth, remove bones)
– Roll out and cut biscuits into thin strips then add them to the broth– if the soup is too thick, add water, boil for 20 minutes
– Add the chicken pieces to the soup, add salt and pepper to taste

Submitted by Samuel Branch: www.Taste1NYC.com and Mini Munchers, www.minimunchers.com

Chef Samuel Branch owner of Taste 1 Inc. personal chef services is the proud father of two little girls, one with several food allergies and another who will gladly eat whatever is set before her. Consequently, preparing organic and allergy free foods is equally essential and enjoyable for him. Although Chef Samuel offers a range of services from cooking classes to intimate dinner parties, he is most passionate about finding exciting and healthy meal options for all children. This recipe is a special one for him and his girls in that it incorporates his Caribbean flavors, is fun to prepare and is gluten free!

Coconut Crusted Tofu nuggets w/ Mango Ketchup

Makes 12 Tofu Nuggets
2 Tbsp Canola Oil
½ block Extra Firm Tofu
½ cup Coconut milk (egg if not allergic)
½ cup Brown Rice crisp cereal (ground in the food processor)
½ cup Coconut Flakes (unsweetened)
1 tsp Lime Zest
Salt to taste
Freshly Ground black Pepper to taste

Directions:

1. Drain the tofu thoroughly and press out all the liquid.
2.Cut the tofu into 1 inch squared cubes and season with salt and pepper.
3.In a small bowl add tofu to coconut milk, coating evenly and leave for a couple minutes.
4.Take another bowl and mix cereal, coconut flakes, and lime zest together.
5.Dredge tofu one by one in the cereal mixture and place on a sheet pan.
6.Let the breaded tofu sit in refrigerator for about 30 minutes and then repeat each step for a second cereal coating.
7.Heat sauté pan with canola oil and pan fry on each side until golden
8. Serve with mango ketchup

Mango Ketchup

1 Tbsp of Olive Oil
½ small Red Onion, finely diced
1 large Ripe Mango, peeled and diced
1 Tbsp Agave Nectar
1 ½  Tbsp Apple Cider Vinegar
ground All Spice, pinch
Salt to taste
Freshly ground black pepper to taste

1. Heat small pan with olive oil and sauté mango and red onions until soft.
2. Add remaining ingredients, stir and remove from heat.
3. Cool and puree in blender
4. Enjoy!

Submitted by Brody M.

A delightful summer treat for the whole family!
Find some local fresh sweet corn, and cut the kernels off of the ear (before cooking)
Cover a tortilla with shredded cheese (mexican shredded mix is great) — layer in fresh corn, and thinly sliced tomato or salsa if you prefer, top with a second tortilla.  You could probably sneak some carrots in there too….
Cook on medium heat in a skillet with a little butter untill cheese melts.
Eat while hot! It`s a great way to sneak in some fresh veggies to the kids, but still sinfully delicious.

Submitted by www.weelicious.com
 (1 9×5 inch loaf or 6 mini loaves)

2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Agave
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts

1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder and salt in a bowl.
3. Cream the butter and agave and then add the orange juice, egg, vanilla and orange zest.
4. Pour the flour into the butter mixture to combine. Add the cranberries and walnut. Do not over mix.
5. Pour mixture into a 9×5 inch greased loaf pan or 6 greased individual mini loaves.
6. Bake 55-60 minutes for the 9×5 inch pan or 35 minutes for the smaller loaves.
7. Let rest for 5 minutes in the pan, remove and cool or a wire rack.
8. Serve.

Submitted by www.munchcrunchbunch.com

Ingredients:

2 Tbsp, butter
1 small onion, diced
3/4 cup, Arborio rice
1 cup, low-sodium vegetable broth
1 cup, sliced portabella mushrooms
1 cup, diced asparagus
3/4 cup, sweetened dried cranberries
2 Tbsp, minced fresh basil
1 Tbsp, Parmesan cheese

Directions:

Preheat oven to 425ºF. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

Submitted by Stroller Strides
Makes eight 2-oz servings

1 tablespoon canola or olive oil
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 cup cornflakes, crushed
3/4 cup buttermilk
1 pound boneless, skinless chicken breast, cut into small chunks or strips

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Submitted by Chris G.

(serves 8)

Cook 1 box extra thin spaghetti (rinse, drain).  While pasta is still hot, pour 1/2 cup red wine vinegar over the pasta and toss.  Add 1 bottle of Paul Newman`s Italian Dressing and toss again.
While pasta is boiling, blanche florets of broccoli, and/or chopped beans, carrots, pine nuts, and red onion
Toss in veggies after dressing pasta.  Serve at room temperature.

Submitted by Kerry T.

Use any English muffins you have but preferably whole wheat. Toast the muffins lightly and apply marinara sauce or pizza sauce if you actually have it in your pantry. Then top with just about any cheese you have in your fridge, but preferably jack, mozzarella and/or cheddar. Broil for about 4 minutes until bubbly and melted. Or you could add any cold cuts you have in your fridge. My husband and children will always eat this impromptu pizza and I always have these ingredients on hand. It only takes about 8 minutes total and can be rather healthy and pretty when served with a simple green salad or add veggies on top — if you`re feeling really tricky, “hide” some carrots or broccoli under the cheese!

Submitted by www.weelicious.com
(Makes 18 Bars)

2 Cups Whole Oats
1 Cup Flour
2 Tbsp Wheat Germ
1/2 Tsp Baking Soda
10 Tbsp Butter
1/3 Nuts, chopped (I used almonds)
1/4 Cup Honey
2 Cups Apple Butter or 10-12 Oz Jar No Sugar Preserves

1. Preheat oven to 350 degrees.
2. Place all the ingredients except the apple butter or preserves in a food processor.
3. Pulse until the ingredients are combined and oats and nuts are in small pieces.
4. Press all but 1 cup of the mixture into the bottom of a greased 11 x 7 inch pan.
5. Cover the oat mixture with apple butter or preserves.
6. Crumble the remaining 1 cup of oat mixture over the apple butter or preserves.
7. Bake for 30- 35 minutes.
8. Cool, cut and serve.

Turn fruit into a fun shake that`s good for breakfast or snack time.  To make it the most appealing, use your kids` favorite fruits like bananas and berries or whatever is in season as they tend to be the sweetest.

Ingredients:

1/2 cup naturally sweetened juice like apple or berry
1/2 cup milk, yogurt or soy milk
1/2 cup fresh or frozen (not thawed) strawberries
1/2 cup fresh or frozen (not thawed) blueberries
1/2 teaspoon of honey (optional– taste fruit for sweetness first)
3 ice cubes (if fresh fruit)

Put all ingredients in a blender and blend until smooth.  Pour in a glass and serve!

**Brought to you by the BVESA nutritional committee

Submitted by www.weelicious.com
(Makes 4 Servings)

1 Lb. Sweet Potatoes, peeled and chopped
1 Tbsp Oil
1 Tbsp Lime Juice
1/3 Cup Water
1 1/2 Tbsp Maple Syrup
Salt, to taste

1. Heat the oil in a saucepan over medium heat. Saute the sweet potatoes for 3 minutes.
2. Add the lime juice and water, cover, reduce the heat to low and cook for 15 minutes.
3. Cook potatoes until fork tender, add the maple syrup, cover and cook an additional 2 minutes or until glazed.
4. Serve.

Submitted by Marilyn S.

Use one box of orzo — cook according to directions and drain; add 1/4 c. olive oil (sounds like a lot but otherwise it gets a little dry) and let cool.  Add about 3/4 cup crumbled or cubed feta cheese, some Greek olives if you like them, sun-dried tomatoes, toasted pine nuts or slivered almonds (about 1/4 c. of each), 1 tsp. rosemary (dried), 1/2 c. chopped green onions (and for a bizarre sweet hit, I sometimes add some raisins, currants or dried cranberries.  It works, trust me. ) Mix all together and chill.  I could eat this every single day for a week.  Sometimes I do after everyone else is bored of it.  Big favorite of my boys to take to school for lunch.

Submitted by Chef Marc Murphy via www.MiniMunchers.com
serves 1

2 eggs beaten
4 slices black forest ham
2 tbs pesto
1 tbs butter

Heat a sauté pan on medium heat and add the butter.  Add the eggs and stir until they start to come together.  Add the pesto and combine thoroughly.  Warm the ham through and serve next to the eggs.

Pesto

2 cups basil leaves
1/4 cup roasted garlic
1/3 cup toasted walnuts
1/2 cup olive oil
1/4 cup grated parmesan cheese

Place all of the ingredients in a food processor and puree until smooth.

Recipe by Chef Marc Murphy of Landmarc, Ditch Plains and Ditch Plains, www.benchmarc-restaurants.com. Submitted to EssentialMom via www.MiniMunchers.com.

Submitted by Stroller Strides

Makes about 1 cup
1 cup plain yogurt
1 tablespoon orange juice
1 tablespoon honey*

In a small bowl, mix orange juice, yogurt, and honey. Serve with wedges of soft fruit for dipping.
* Use sugar if serving this to children under age one.
From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.  Submitted by Stroller Strides Westchester.  For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Submitted my Mimi F.

Ingredients:

Bell & Evans Chicken Breast or Tenders
Raos Marinara Sauce
Organic Valley Mozzarella Cheese
Angel Hair Pasta (or whatever your kids enjoy)

Cook Chicken according to package instructions. Meanwhile, heat marinara sauce and cook pasta. When chicken is cooked, remove from oven and top with marinara sauce and mozzarella cheese. Broil until cheese is golden. Toss pasta with remaining marinara and voila! dinner is served. My kids LOVE THIS and my husband does too.  You`re cooking, but not really…

Submitted by Genotra C.

Ingredients:
Potatoes
Cheese of choice (american, cheddar, even Velveeta to be honest…it melts well)
Milk
Butter

Bake potatoes at 350 degrees for about 45 minutes directly on the over rack until baked through.
While baking potatoes, make a cheese sauce by melting 2 tablespoons of butter and about a 1/4 cup of milk, melt in cheese until sauce is creamy and a medium thickness (it shouldn`t pour super easily, but not so thick you can`t pour it at all).  Stir frequently while melting the cheese on a low heat to avoid burning.  Add salt and pepper to taste.
When potatoes are baked, cut in 1/2 and scoop insides into a bowl.  Mash the potatoes and add cheese sauce.  Re-stuff skins with potatoes mixture and bake at 350 degrees until lightly browned (15-20 minutes).  If you want to prepare ahead, place in refrigerator before final baking stage and bake when ready.

(Makes 20 Mini Bites)
Submitted by www.weelicious.com

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/4 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally.
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.

Pre-make an oatmeal mix that you can just keep in your cabinet ready for a quick, warm breakfast meal.  Mix together the following ingredients and store in tupperware for later use.

* 1/2 cup non-dairy powdered coffee creamer
* 1/2 cup confectioners` sugar
* 1/3 cup packed brown sugar
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon pumpkin pie spice
* 1/4 teaspoon ground nutmeg

For each batch of oatmeal add: 8 tablespoons oatmeal mixture, 3 cups of quick oatmeal, ½ cup of craisins. Approximately 4 servings.  Serve immediately.

Submitted by B. Jordan
(makes 19 cupcakes)

(1) 8 oz cream cheese packet
1/3 c. sugar
1 egg
1/8 tsp. salt
6 oz chocolate chips
– beat and mix well in a bowl, set mixture aside

Sift the following into a medium size mixing bowl:
1 tsp baking soda
1 1/2 c. plain flour
1/4 c. cocoa
1 c. sugar
1/2 tsp salt

Add
1 c. water
1/3 c vegetable oil
1 tsp vanilla
1 tsp vinegar

Mix and pour into cupcake cups, then swirl in the top mixture.  Bake 30-35 minutes at 350 degrees

(10 Baby Servings)
For babies 6-9 months, submitted by www.weelicious.com

1/2 Cup Baby Carrots, chopped
1 Cup Mango, chopped
1 Cup Apple, peeled and chopped

1. Put carrots in a steamer pot over boiling water for 3 minutes.
2. Add mango and apple for 2 minutes or until everything is fork tender.
3. Put in a food processor until smooth.
4. Cool and serve

Chicken breasts, which I always brown, then put in lightly greased baking dish (I have this 9 x 13 Pyrex thing).  Pour 1/2 c. chicken broth over chicken. Chop up some potatoes, sweet potatoes, carrots, and onions and surround the chicken with the vegetables.  Sprinkle salt and pepper over the whole thing.  Bake at 425 for about 20 minutes. Meanwhile, melt some butter (about 2 tbsp.) in a small saucepan and add 1/3 c maple syrup (I never worry if it`s “real” — in this recipe it all tastes the same).  After the first 20 min., baste the chicken and veggies with the butter-syrup mixture every 5 minutes or so for another 20 minutes or until chicken is cooked thru and veggies are tender.  One dish meal!

Submitted by Marilyn S.

If you have a CrockPot… Put 4-6 chicken breasts in CrockPot (I always brown mine first in a little butter and olive oil), the whisk together about 3/4 of a jar of marmalade, a little soy sauce,  1/4 tsp.cayenne pepper, 1 tsp curry powder, 1 tsp ginger, 1/2 c. of chicken broth, salt & pepper.  Combine and pour over chicken; cook on low 6-7 hours.  I serve it over Uncle Ben`s basmati rice or the wild rice blend — the 90-second packs you zap in the microwave.  Also serve sugar snap peas with it (frozen, also nukeable).  This is everyone`s total favorite.

Submitted by www.MunchCrunchBunch.com

Preparation Time: 10 minutes
Number of Servings: 4

Ingredients:
2 bananas, large and ripe
2 cups strawberries
1 ripe mango, cubed
2 cups cranberry juice
12 ice cubes

Directions: Combine all ingredients in blender or food processor container. Cover; blend until thick and smooth.

Reprinted from www.5aday.gov for www.munchcrunchbunch.com

Submitted by Stroller Strides

Makes 32 chips

4 whole wheat sandwich wraps or large whole wheat pita rounds
1/4 cup canola oil
2 tablespoons grated Parmesan cheese
Heat oven to 425F. Lightly brush sandwich wraps with oil. Sprinkle with cheese. Cut each sandwich wrap with kitchen shears into 8 wedges. Arrange in a single layer on ungreased baking sheet. Bake for 8 minutes or until crisp and golden brown.

From The Complete Idiots Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester.

(Makes 20 Mini Cupcakes)
Submitted by www.weelicious.com

1 1/4 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Peanut Butter (you can also use almond, cashew, or sunflower butter)
1 Large Egg
2 Tbsps Sugar
1 1/4 Cup Milk (low fat or whole)

1. Preheat oven to 350 degrees.
2. Whisk the first 3 ingredients in a bowl.
3. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
4. Whisk the wet ingredients into the dry ingredients until just combined (you don’t want to over beat the mixture).
5. Grease or line mini muffin tins and fill 2/3 of the way up with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Cool.
8. Spread the top of each cupcake with frosting (recipe below) and serve.

*This batter can also be used to make pancakes

Jelly Frosting (Makes about 2 cups)

1/2 Cup Whipped or Regular Cream Cheese (softened in a microwave or at room temperature)
1/4 Cup Jelly, Jam or Preserves

1. Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
2. Spread on cupcakes and serve.

5 oz         pkg. instant vanilla pudding mix
15 oz       canned pumpkin
1 tsp        pumpkin pie spice
16 oz       Cool Whip, thawed

Mix first three ingredients with a mixer.  Fold in Cool Whip.  Chill.  Serve with gingersnaps and graham cracker sticks as dippers.

This dish has satisfied my pregnancy cravings without needing to reach out for a slice of the real stuff!

1/2 cup dry, quick cooking oats mixed with one cup water microwaved for 2 minutes
1/4 cup canned pumpkin (unflavored, unsweetened)
1/4 cup milk
1/4 teaspoon of pumpkin pie spice
2 Tablespoons maple syrup (or honey, agave nectar, or brown sugar)
**please note that you can adjust the sweetness to your liking by adding more or less

Combine all ingredients, microwave for 1 minute, and serve warm.

Submitted by www.weelicious.com

1 Tbsp Olive Oil
1/2 Onion, diced
1/2 Tsp Salt
1 Clove Garlic, chopped
1/2 Tsp Italian Herbs
1 15 Oz Can Tomato Sauce
1 Tsp Agave Nectar

1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes.
2. Add the garlic and italian herbs and continue to cook for 1 minute.
3. Add the tomatoes and agave and cook for 5-10 minutes or until slightly thickened.
4. Serve.

Use on pizzas, pasta, fish, chicken, as a dip for vegetables, etc., etc.!

Submitted by Mount Kisco Child Care Center`s Feed Me Fresh Program, www.mkccc.org

6 Roasted Red Beets
6 Roasted Golden Beets
1 Green Apple, Sliced
1/2 Cup Currants
Orange
Fresh Thyme Sprigs
4 Tablespoons Olive Oil
Salt and pepper to taste

Coat whole beets with olive oil and salt.  Place on baking tray and roast until tender in a 400 degree oven.  The time will depend on the size of the beets.  Remove the beets` skin and slice.
Prepare the vinaigrette: roll the orange and squeeze out all of the juice.  Add juice to a bowl.  Measure and add olive oil.  Harvest small thyme leaves and add to bowl.  Whisk vinaigrette.  Toss beets, apples, and currants with vinaigrette and enjoy the earthy sweetness!

Check out these school lunch ideas by www.weelicious.com — click here for photos — roll over the pictures for details/recipes.  There are some interesting ones and maybe, just maybe, the kids will try something other than peanut butter and jelly.  Happy Packing!

Submitted by Anna M

Ingredients:
2 Tbsp lemon juice.
1 Tbsp olive oil
1 tsp water
1 1/2 tsp onion powder
1/2 tsp basil leaves
1/4 tsp pepper

Mix all ingredients in a bowl.  Brush mix over 1lb skinned, boneless chicken breast.  Sautee in frying pan until lightly brown and cooked through.

Submitted by Gretchen M.

Every summer my mother filled the kitchen with produce from our garden, creating delicious jams and pickles and freezing string beans, peas, or anything else that wasn`t nailed down. There was always a certain satisfaction to watching her create the pretty colored jams and a certain sweet smell that I will always remember.  She ruined me for any store bought jams so now I am the one enlisting my kids` help, getting them to measure out the berries & the sugar and keep me company in the kitchen while I make jam.

So here is the secret family recipe…go to the grocery store and buy a packet of “Certo” (check the cooking aisle where they keep sugar and such)– inside are recipes for any and every type of jam imaginable — use their recipe and voila — there`s the secret!

Cooking needs for strawberry jam:
2 quarts of strawberries
1 large bag of granulated sugar
1 lemon
1 large pot
1 long wooden spoon
a cuisinart or other chopping machine
1 packet of Certo
a box of jelly jars and lids (check your local Hardware store– they have them at Kellog`s & Lawrence in Katonah)

That`s it– so enjoy, and remember, an important part of the process is to make yourself a piece of toast with butter and jam still hot from the stove when you are done…mmmm.

Submitted by Adrienne D.

Approx. 2 packs of cherry tomatoes or other small tomatoes (cut in 1/2) – I buy the mixed colors when they are in season
A whole garlic bulb – put the whole cloves in the dish
A bunch of basil leaves
One red chile pepper finely chopped
Small potatoes halved or quartered
Chicken legs (when I`m making it for the kids, I throw drumsticks in too – they love them)

Salt and Pepper (go heavy on the salt) the chicken and drizzle with a little olive oil.  Put the chicken over the rest of the ingredients so that it gets crispy.  I like to start it with the underside of the legs up and flip them 1/2 way through.  That way when you take it out of the oven, you have the nicer looking side facing up and it is ready to serve.  If you don`t put the chicken on top, it may turn out soggy.  Cook it for an hour and a 1/2 on 350.

Submitted by www.weelicious.com
(Makes 4-6 Servings)

16oz Greek Yogurt (I use Fage Total Whole Milk Greek Yogurt)
1/4 Cup Honey
1/2 Tsp Cinnamon

1. Place all the ingredients in a bowl and whisk to combine.
2. Pour the yogurt mixture into an ice cream maker and chill according to manufacturers directions (I have a Cuisinart ICE-50BC Supreme Ice Cream Maker and it took 30 minutes).
3. Place the mixture in the freezer to firm up, about 1-2 hours.
4. Serve.

*  If you don’t own an ice cream maker, no worries, this mixture can be poured into popsicle molds and frozen for 6 hours or longer.