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| DRAGONFLIES |
| Makes 8 dragonflies |
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| Ingredients: |
• 8 to 10 squares vanilla candy coating or vanilla almond bark
• Food coloring, optional
• 8 (8-inch) pretzel rods
• 16 large pretzel twists
• Assorted decorating sugars or sprinkles |
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Photo by Marty Snortum |
| Directions: |
1. Melt candy coating according to package directions. Remove from heat and pour into 2 or 3 small bowls. You may add 2 to 4 drops of food coloring to each bowl. Stir to blend color.
2. Place pretzel rods on foil-lined cookie sheet sprayed with nonstick cooking spray (about 3 inches apart from each other). These are the dragonflies’ long bodies.
3. Carefully spoon the warm melted candy coating over each pretzel rod to cover completely.
4. Dip each pretzel twist in the candy coating and place one on each side of the upper half of the pretzel rod. The pretzel twists should actually rest on top of the pretzel rod and just barely touch one another. This forms the dragonfly’s wings.
5. Sprinkle each dragonfly pretzel with colored sugars or sprinkles.
6. Place cookie sheet in freezer for 5 to 10 minutes to allow candy coating to harden.
7. Remove from freezer and carefully take each dragonfly off cookie sheet to serve. |
Recipe from Batter Up Kids: Delicious Desserts by Barbara Beery
Courtesey of Gibbs Smith, Publisher |
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| BITE-SIZE CHEESECAKES |
| Makes 12 cupcakes |
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| Ingredients: |
• 2 8-ounce packages cream cheese (can use reduced-fat varieties if desired), softened
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 12 vanilla wafer cookies
• Topping of your choice (cherry, blueberry or pineapple pie filling) |
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| Directions: |
1. Preheat the oven to 350 F. Fill a cupcake pan with foil or paper cupcake liners.
2. Blend the cream cheese, sugar, eggs and vanilla together with an electric mixer until smooth.
3. Place one vanilla wafer in each cupcake liner to form the crust of the cheesecake. Spoon cheesecake batter into each cupcake, leaving a little room for the cupcake to rise while baking.
4. Place pan in the oven and bake for approximately 15 minutes, or until the tops of the cheesecakes are lightly golden.
5. Remove pan from oven and let cool on a wire rack. Top each cheesecake with topping of choice and let chill in the refrigerator until serving time.
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| S'MORES WHOLE WHEAT COOKIES |
| Makes 3 1/2 dozen cookies |
| Hint: Let the baked cookies rest for 24 hours, at room temperature, before serving. This rest gives the bran a chance to soften, lessening the 'gritty' mouth-feel some folks get from whole wheat. |
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| Ingredients: |
• 3 cups whole wheat flour
• 1 1/2 cups brown sugar
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 1/2 cup buttermilk or yogurt
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon molasses
• 1 1/2 cups (9 ounces) milk or semisweet chocolate chips
• 1 cup mini marshmallows
• 3/4 cup chopped nuts
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| Directions: |
1. Preheat oven to 350°F. Lightly grease two baking sheets.
2. Whisk together flour, sugar, baking soda and salt in a large mixing bowl.
3. In a separate bowl, combine buttermilk, eggs, vanilla and molasses, and stir into dry ingredients.
4. Stir in melted butter. The mixture will seem dry at first, but keep mixing until the dough is evenly moistened.
5. Stir in chocolate chips, nuts and marshmallows.
6. Drop dough by tablespoons onto prepared baking sheets; bake for 12 to 14 minutes, until cookie edges are golden brown.
7. Remove cookies from oven and cool on baking sheet for 5 minutes before transferring to a rack to cool completely. |
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| PUMPKIN PIE BARS
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| Ingredients: |
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• 11/3 cups flour
• 1/2 cup firmly packed brown sugar
• 3/4 cup granulated sugar, divided
• 3/4 cup (11/2 sticks) cold butter or margarine
• 1 cup old-fashioned or quick-cooking oats, uncooked
• 1/2 cup chopped pecans
• 1 package (8 oz.) cream cheese, softened
• 3 eggs
• 1 can (15 oz.) pumpkin
• 1 tablespoon pumpkin pie spice
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| Directions: |
1. Preheat oven to 350 F.
2. Line a 13- by9-inch baking pan with foil; grease foil lining.
3. Mix flour, brown sugar and 1/4 cup of the granulated sugar in a medium bowl.
4. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
5. Stir in oats and pecans.
6. Reserve 1 cup of the oat mixture, press remaining mixture onto bottom of pan.
7. Bake 15 minutes.
8. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with an electric mixer on medium speed until well blended.
9. Pour over crust, sprinkle with reserved crumb mixture.
10. Bake 25 minutes.
11. Lift from pan using foil handles, cool completely.
12. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
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| ELBOWS CON ZUCCHINI E RICOTTA |
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| Ingredients: |
• 2 tbsp extra virgin olive oil
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4 medium zucchini (about 1 ½ lbs) shredded
• 2 cloves garlic, minced
• 1 ½ tbsp fresh oregano chopped
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½ cup ricotta cheese
• 1 (8oz) jar sun-dried tomatoes, drained and chopped (see note at bottom)
• 1-1/2 tsp salt
• 1 box elbows
• 1/4 cup freshly grated Parmigiano cheese |
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| Directions: |
1. Heat Oil in large skillet over medium-high heat. Add zucchini, garlic and oregano. Cook 5 minutes or until zucchini is tender, stirring occasionally.
2. Remove from heat, stir in ricotta cheese, tomatoes and salt.
3. Cook elbows according to package directions. Drain and return to pot.
4. Add sauce mixture to hot elbows, toss. Transfer to serving bowl or platter, sprinkle with Parmigiano cheese. |
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TIP:
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| Substitute 1 teaspoon dried oregano leaves for fresh and add the oil from the drained tomato jar to the olive oil to give more flavor. |
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| Courtesy of Tina |
