Recipes

Photo on 5-20-13 at 6.49 PM

Everyone loves recipes. Candy, dinner, eggs, desserts, easy-to-pack lunches, you name it. Where do you find it? At FTSOA. Here are some of the finest recipes on the Internet:

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CAKE POPS

Original recipe makes 40 cake popsChange Servings
  • 1 box Duncan Hines® Triple Chocolate Cake Mix
  • 1/3 cup water, for filling
  • 1 cup water
  • 3 large eggs
  • 1/3 cup oil
  • 1/2 (16 ounce) container
  • Duncan Hines® Creamy Home-Style Chocolate Frosting
  • 32 ounces candy melts or candy coating
  • 2 teaspoons shortening

Special Tools:

  • Lollipop sticks
  • Styrofoam block
  • Decorations for cake pops (coconut, nuts, candy)

Directions

  1. Bake cake as directed in a 9 x 13 pan and let cool completely.
  2. Crumble cake up into a large bowl.
  3. Soften frosting for 10 seconds in microwave. Add frosting to crumbled cake and stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If mixture is too dry, add more frosting.
  4. Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting.
  5. Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
  6. Place 16oz. of the candy melts in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.
  7. Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
  8. Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more candy coating as needed.)
  9. If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries.
  10. Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.

Kitchen-Friendly View

  • PREP1 hr15 mins
  • READY IN2 hrs30 mins

Footnotes

  • Kitchen Notes:
  • Make sure your Styrofoam block and all sprinkles, nuts and decorations are ready to go before you start dipping your cake pops. The candy coating hardens within a minute, so you have no time to lose!
  • For decorations, check your local craft store or baking aisle at the grocery store for colored sprinkles nuts and candies. You can also use M&M’s, chocolate chips, colored sugar, or coconut.

If you want to draw on your cake pop, you can buy decorating pens. They work like markers but are food safe, with edible ink.

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PB&J Sandwich
You will need:
  • 2 pieces of bread
  • A jar of Peanut Butter
  • A jar of jelly
  • Two knives
  • A person to eat the sandwich
  • A chair
  • A plate
  • A napkin
First, open the jars of peanut butter and jelly. Take your knife, and dip it into the jar of peanut butter. Scoop up some peanut butter and smear it on a piece of bread.
Get the other knife. Dip it into the jar of jelly and scoop some out. Smear this jelly on a piece of bread.
Now, comes the collision. Take your two pieces of bread. Put a dramatic song on the radio. Hold your pieces of bread vertically, and clash them together.
Set your sandwich on a plate. Sit down. Pick up the sandwich. Open your mouth. Bring the sandwich to your mouth, then eat the sandwich. Wipe your mouth with a napkin when you are done.
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Chewy Whole-Wheat Peanut Butter Brownies

Ingredients 

Original recipe makes 16
  • 1/3 cup margarine, softened
  • 2/3 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water
  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Directions

  1. Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9×9 inch baking pan.
  2. In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
  3. In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

 

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Nutty Chocolate-Chip Cookies (safe for diabetics!)

Prep time: 45 minutes

Ingredients:

  • 2/3 c. light margarine, softened
  • 2/3 c. brown sugar, firmly packed
  • 2/3 c. sucralose
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. semisweet chocolate chips
  • ¼ c. pecans, chopped

Utensils:

  • knife (you may need help from an adult)
  • oven (you may need help from an adult)
  • baking sheet
  • measuring cup
  • measuring spoons

Directions:

  1. Preheat oven to 350°F (176°C).
  2. Cream butter, brown sugar, sucralose, and vanilla extract together in a mixing bowl.
  3. Add eggs to above mixture one at a time, mixing well after each addition.
  4. Add flour, baking soda, and salt. Mix well until blended.
  5. Stir in chocolate chips and pecans.
  6. Place level tablespoon size of cookie dough on a greased baking sheet.
  7. Bake for 10-12 minutes or until golden brown.
  8. Remove from oven and cool on wire cooling rack.

Serves: 36

Serving size: 1 cookie

Nutritional analysis (per serving):
77 calories
1 g protein
4 g fat
1 g sat. fat
11 g carbohydrate
0 g fiber
12 mg cholesterol
97 mg sodium
8 mg calcium
0.5 mg iron

Diabetic exchanges:
2/3 carbohydrate exchanges

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Substitute another type of nut if you do not like pecans. Store the leftovers in an airtight container. You can either freeze half the batch or share them with your friends.

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STRAWBERRY CHEESE TARTS

Note: This recipe is especially for kids with diabetes, but can be a nutritious part of almost anyone’s diet.

It tastes like a little strawberry cheesecake!

Prep time: 25 minutes

Ingredients:

Crust:

  • 1 c. graham cracker crumbs
  • 3 tbsp. sucralose
  • 4 tbsp. light margarine, melted

Filling:

  • 6 oz. reduced-fat cream cheese
  • ¼ c. plain, fat-free yogurt
  • 1 c. sucralose
  • ½ c. egg substitute
  • 1 c. strawberries

Utensils:

  • knife (you’ll need help from your adult assistant)
  • muffin tin
  • paper muffin liners
  • oven (you’ll need help from your adult assistant)
  • hand mixer (you’ll need help from your adult assistant)
  • mixing bowls
  • measuring cups
  • measuring spoons

Directions:

  1. Preheat oven to 350°F (176°C).
  2. Slice strawberries.
  3. Stir crust ingredients together in a small mixing bowl until well blended.
  4. Line 12 muffin cups with paper liners.
  5. Press 1 tbsp. of crust mix into each lined cup.
  6. Place cream cheese in another mixing bowl and beat with an electric mixer until soft. Add yogurt and beat until smooth for approximately 1 minute.
  7. Add sucralose and egg substitute. Mix well until blended.
  8. Divide sliced strawberries and put on top of crust in each individual muffin liner.
  9. Pour cheese filling on top of strawberries, evenly divided among the 12 muffin cups.
  10. Bake for 15-20 minutes or until firm to the touch. Chill for approximately 2 hours before serving.

Serves: 12

Serving size: 1 tart

Nutritional analysis (per serving):
84 calories
4 g protein
3 g fat
1 g sat. fat
10 g carbohydrate
0 g fiber
2 mg cholesterol
188 mg sodium
46 mg calcium
0.6 mg iron

Diabetic exchanges:
Less than 1 carbohydrate exchange for 1 tart, 1½ carbohydrate exchange for two tarts.

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Substitute any berry for the strawberries. If you don’t have fresh berries available, use unsweetened frozen berries with the least amount of carbohydrates.

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FROZEN YOGURT POPS

A healthy and tasty alternate to ice cream.

Prep time: about 1 to 2 hours

Ingredients:

  • 1 8-oz. container of your favorite flavor of yogurt

Utensils:

  • small paper cups
  • wooden popsicle sticks (available in craft stores)
  • plastic wrap

Directions:

  1. Pour yogurt into paper cups. Fill them almost to the top.
  2. Stretch a small piece of plastic wrap across the top of each cup.
  3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
  4. Put the cups in the freezer until the yogurt is frozen solid.
  5. Remove the plastic wrap, peel away the paper cup, and eat your pop!

Serves: 3 to 4

Serving size: 1 pop

Nutritional analysis (per serving):
127 calories
5 g protein
2 g fat
21 g carbohydrate
0 g fiber
7 mg cholesterol
73 mg sodium
262 mg calcium
0 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
If you like, you can make this recipe using plastic ice-pop molds instead of the paper cups and popsicle sticks.

For a cool-looking snack, fill your cups only halfway with one flavor of yogurt in Step 1. Follow Steps 2, 3, and 4. Remove your pops from the freezer, take off the plastic wrap, and spoon in another flavor of yogurt that’s a different color. Put the plastic wrap back on and freeze once more. When your pops are frozen, you’ll have two-colored treats!

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SuperSnackMix!

Note: Use single-serving bags or containers to take this snack on the go.

Prep time: 5 minutes

What you need:

  • 1 cup whole grain cereal (squares or Os work best)
  • ¼ cup dried fruit of your choice
  • ¼ cup nuts, such as walnut pieces, slivered almonds, or pistachios
  • ¼ cup small, whole-grain snack crackers or pretzels

Equipment and supplies:

  • Large bowl
  • Measuring cups
  • Large spoon

What to do:

  1. Measure out ingredients.
  2. Combine in large bowl.

How much does this recipe make?

Three to four ½-cup servings

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Tiny Pizza Pizzazz

Prep time: about 15 minutes

Ingredients:

  • 1 standard-sized bagel, cut in half
  • tomato sauce
  • shredded mozzarella cheese
  • toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
  • seasonings like oregano, basil, and pepper

Utensils:

  • oven (you’ll need help from your adult assistant)
  • knife (you’ll need help from your adult assistant)
  • baking sheet

Directions:

  1. Preheat the oven to 325° F.
  2. Spread tomato sauce on each bagel half.
  3. Sprinkle the shredded cheese all over the tomato sauce on each half.
  4. Add your favorite toppings.
  5. Put a light sprinkling of seasonings on each half.
  6. Put your bagel halves on the baking sheet.
  7. Bake in the oven on low heat for about 5 to 8 minutes. You’ll know they’re done when the cheese is bubbly.
  8. Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Serving size: 2 tiny pizzas

Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium
144 mg calcium
1.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

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Strawberry Smoothie Blast

Prep time: 5 minutes

Ingredients:

  • 2 ice cubes
  • 1 c. milk
  • 1/3 c. cottage cheese
  • 2/3 c. frozen strawberries
  • 1½ tsp. sugar
  • 1 tsp. vanilla extract

Utensils:

  • blender (you’ll need help from your adult assistant)
  • serving glass
  • measuring cups and spoons

Directions:

  1. Pour all of the ingredients into the blender.
  2. Put the lid on the blender and blend for 45 to 60 seconds until smooth.
  3. Pour your smoothie into a glass and enjoy.

Serves: 1

Serving size: 1 large glass

Nutritional analysis (per serving):
289 calories
19 g protein
2 g fat
49 g carbohydrate
3 g fiber
7 mg cholesterol
430 mg sodium
369 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

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Perfect Peanut-Butter Muffins

Prep time: 35 minutes

Ingredients:

  • 2 eggs
  • 1 c. milk
  • ¼ c. banana (about 1 banana), mashed with a fork
  • ¼ c. peanut butter
  • 1/3 c. vegetable oil
  • ¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it’s soft)
  • ¼ c. nonfat dry milk
  • 2¼ c. flour
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • nonstick cooking spray

Utensils:

  • oven (you’ll need help from your adult assistant)
  • fork
  • small bowl
  • large bowl
  • mixing spoon
  • muffin/cupcake tin
  • paper muffin/cupcake liners
  • wire rack
  • measuring cups and spoons

Directions:

  1. Preheat oven to 350° F (180° C).
  2. In a small bowl, break the eggs and use a fork to beat them a little bit.
  3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
  4. Add the flour, baking powder, and baking soda into the large bowl. Mix again.
  5. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
  6. Bake for about 15 minutes.
  7. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it’s time to taste and share!

Serves: 12

Serving size: 1 muffin

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IncrEDIBLE Veggie Bowls

Prep time: about 10 minutes

Ingredients:

  • 1 green, yellow, or red pepper, washed
  • 1 bunch of celery, washed
  • 1 carrot, washed and peeled
  • your favorite salad dressing

Utensils:

  • knife (you’ll need help from your adult assistant)
  • cutting board

Directions:

  1. Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside. Now you have two pieces. One will be your pepper-shaped bowl.
  2. Cut the other half of the pepper into skinny slices.
  3. Cut the carrot into skinny sticks about 4″ long.
  4. Cut celery into skinny sticks so each one is about 4″ long.
  5. Put a little salad dressing in the bottom of your pepper bowl.
  6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.
  7. Now you’ve got a portable veggie treat! You can pull out the veggies and eat them with a little dressing. Then when you’re finished with the veggies, it’s time to eat the bowl!

Serves: 1

Serving size: 1 veggie bowl

Nutritional analysis (per serving):
93 calories
3 g protein
1 g fat
22 g carbohydrate
4 g fiber
0 mg cholesterol
98 mg sodium
71 mg calcium
0.7 mg iron

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Fabuloso French Toast Fun

Prep time: about 15 minutes

Ingredients:

  • 1 egg
  • ¼ c. milk
  • dash of vanilla extract
  • 1 tbsp. margarine
  • 2 pieces of bread

Utensils:

  • medium-size bowl
  • mixing spoon
  • frying pan
  • stove (you’ll need help from your adult assistant)
  • spatula
  • serving plate
  • measuring cups and spoons

Directions:

  1. Crack the egg into a medium-size bowl and beat well. Then mix in the milk and vanilla extract.
  2. Put the margarine in a frying pan. Heat the pan on the stovetop on medium heat. It’s hot enough when the margarine starts to bubble.
  3. Dunk each piece of bread in the egg mixture. Make sure the bread is totally covered.
  4. Cook the bread in the frying pan on low heat until the underside is light brown (about 5 minutes).
  5. Use a spatula to flip the bread over, and cook again for another 5 minutes.
  6. Use the spatula to transfer the French toast to a plate.

Serves: 2

Serving size: 1 slice

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Special thanks to KidsHealth. org for some of these delicious recipes. More to come soon!😀

One response to “Recipes”

  1. BoBbY says :

    whoah this site is very useful everyone loves learning the articles you write. Continue writing!

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