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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
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

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

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

Thirst Quenchers

1
2
3
4
5
6
8
9
10
11
12
14
15
16

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18
19
20
21
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23
24
25
27

28
29
30
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33
34
35
36
37
38
39

40

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

Very Good Baked Goods


Bee Nutty Choco-Chip Cookies
Cinnamon Honey Buns
Honey Apple Turnovers
Honey Granola Squares

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

41
42
43
44
45
46

47
48
49
50
51

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55
57
58
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

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

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

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

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

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

Source: Cherry Marketing Institute

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

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

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, microwavesafe 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 MEDIUMHIGH (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 8ounce 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 (1/2thick) 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.

30

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

31

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

35

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

37

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 microwavesafe 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

38

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

39

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

40

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

41

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


container until honey dissolves.
Add carbonated water and lemon slices.
Refrigerate until cold.
To serve, fill each glass with ice.

in

1-quart

juice

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

42

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

43

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

46

Very Good Baked Goods


Bee Nutty Choco-Chip Cookies
Cinnamon Honey Buns
Honey Apple Turnovers
Honey Granola Squares

47

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

48

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

49

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

51

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

54

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
6
2
8
2
4
4
2

oz plain Fettuccine, uncooked


oz spinach Fettuccine, uncooked
tsp margarine
oz fresh mushrooms, sliced
cups fresh or frozen peas
Tbs low-fat ricotta cheese
Tbs skim milk
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

57

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

58

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

59

Index
A
almond ..................
apple 8, 20, 32, 50, 51,
apricot .................
Artie the Airplane ......

G
19
54
51
18

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

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

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

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

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

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

Maraschino Cherry Shake.. 45


Maraschino Lemonade Pops. 11
Marshmallows............. 12
mushroom................. 57

Easy Apple Burritos ..... 20

Fruiteroni Pizza ........ 21

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

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

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

Quick Fruit Leather ..... 25

yogurt... 8, 10, 22, 24, 27,


44, 46