RECIPES FOR THE CLASSROOM

Apple Dippers

1 medium red apple
2 T. creamy peanut butter
1 T. honey
1 T. apple jelly
2 T. grapenuts

Thin pretzel sticks

1. Core, wedge and cut apple into cubes.
2. In a small bowl combine peanut butter, honey, and apple jelly. Stir until smooth.
3. Instruct children to use pretzel sticks like toothpicks to pick up the apple pieces: Dip first into the peanut butter mixture and then into the grapenut mixture.

Notes: Instruct children to insert pretzel into cut portion of the apple, not the peeling (most elementary age kids easily break the pretzels if they try to insert into the apple peeling). Approximately 24 cubes per apple. We use a apple wedger and divide each wedge into three pieces. Each student gets 2 "dippers".

Gingersnap Cookies   [ top ]

2 cups sugar
1-1/2 cups vegetable oil
2 eggs or substitute
1/2 cup molasses
4 cups flour
4 tsp. baking soda
1 T. ginger
2 tsp. cinnamon
1 tsp. salt
additional sugar for rolling cookies in

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. Place two inches apart on ungreased cookie sheet and bake at 350° for 10 to 12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.

Notes: This dough is very easy to handle, however, students need to work fairly quickly to shape the balls. We find that this recipe works best for 4th grade and above. Although this makes a large batch, the measurements are easier for students to work with. We never have any problems with leftover cookies!

Pumpkin Pie Pudding   [ top ]

1-1/2 cups skim milk
1 (3.4oz) pkg. instant vanilla pudding and pie filling mix
1/2 tsp. pumpkin pie spice
1 cup canned pumpkin
1/2 cup miniature marshmallows

In a large bowl combine milk, pudding mix and pumpkin pie spice; beat for 2 minutes at low speed or until slightly thickened. By hand, stir in pumpkin until well blended. Fold in marshmallows. Spoon pudding mixture into 6 individual serving dishes.

Notes: If you double this recipe you should have enough for a class of 20-24. When doubling, you can use just 1 (15oz) can of pumpkin...even though you will be a little short. We serve this in the bathroom size dixie cups. We mix this in the classroom by hand..no need to use a mixer. We use this with our 2nd and 4th graders.

Spider Crackers   [ top ]

2 round crackers
2 teaspoons smooth peanut butter
8 small pretzel sticks
2 raisins

1. With the peanut butter, make a cracker sandwich.
2. Insert eight pretzel "legs" into the filling.
3. With a dab of peanut butter, set two raisin eyes on top.

Notes: You may substitute processed cheese spread for the peanut butter. We use this at 2nd and 4th grade.

Bean Roll-ups   [ top ]

1 can (approximately 14 oz. size) of refried beans
1 teaspoon chili powder
2 T. chopped onions (optional)
1/2 cup shredded cheese
1 pkg. tortillas

1. Mix beans, chili powder, onion, and cheese until well blended.
2. Spread 1-2 tablespoons of mixture on a tortilla; covering the surface to the outer edges.
3. Roll up the tortilla.

Notes:  Slice the rolled tortilla into 1 inch pieces. This should make enough for a class of 20-24.

Grilled Bananas   [ top ]

1/2 banana, peeled and halved lengthwise
1/4 cup miniature marshmallows
1 T. chocolate chips
tinfoil

Tear a piece of tinfoil large enough to wrap the banana. Place the banana on the tinfoil. Sprinkle marshmallows and chocolate chips between banana halves. Wrap tinfoil tightly. Place the entire package on the grill for about 10 minutes until the marshmallows and chips have melted.

Notes: These can be made in the oven. Be sure to serve these with a spoon or spork.

Peanut & Jelly Popcorn   [ top ]

1 batch hot air popcorn
1 T. creamy peanut butter
1 T. grape jelly
1 T. butter or margarine

Pop popcorn in hot air popper. Melt peanut butter, jelly and butter or margarine together over low heat. Pour over popcorn and toss until evenly coated.

Notes: You can microwave the peanut butter, jelly and butter or margarine. This recipe is used with our 2nd graders.

Nutty Peanut Butter Balls   [ top ]

1/2 cup peanut butter
1/4 cup dry milk powder
1/4 cup unsweetened cocoa powder
1/3 cup honey
1/4 cup sunflower seeds
1/2 cup crispy rice cereal

Mix together all ingredients except cereal. Roll into one-inch balls. Roll in crispy rice cereal.

Notes: We have used this one with preschool all the way up to fourth grade.

Harvest Time Bread   [ top ]

1 cup Yellow Split Pea Puree
1/3 cup oil or applesauce
1-1/3 cup sugar
2 eggs or 4 egg whites
1/3 cup water
1-1/4 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. each ground cloves and nutmeg
1/2 cup raisins with 1-1/2 tsp. orange peel OR 1/2 cup chopped orange essence prunes.

Split Pea Puree
Cover the peas with water. Bring peas to a boil. Reduce heat to low and simmer until tender, 30-50 minutes. Stir occasionally. Note: 1 cup of dried peas or beans makes about 2-3 cups cooked.  Process the peas in a blender until the consistency of canned pumpkin. This puree may be frozen.

Directions
Mix oil and sugar. Add eggs, one at a time, beating well. Stir in Split Pea Puree and 1/3 cup of water (mixture will be runny). Stir in sifted dry ingredients and raisins or prunes. Bake in one well-greased loaf pan, 9-1/4" x 5-1/4" x 2-3/4" at 350° for 60-70 minutes. Turn the bread out of the pan and cool.

Notes: We know this sounds crazy, but everyone loves this bread! We use it when we are talking about dried beans and peas or protein. We use it as an introduction by asking the kids to guess the secret ingredient in our harvest bread. To keep raisins or prunes from sinking to the bottom, lightly coat with flour.

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