2008 Kids’ Culinary Contest Winners and Recipes
Grand Prize Winner
Bunny Pears
Submitted by Heidi, Hilldale Elementary School
Servings: 1 bunny per person
Ingredients
1 can pear halves
2 to 3 lettuce leaves
Toasted almonds
Strawberries
Raisins or blueberries
Squirt can of whipped cream
Directions
1. Open can of pears with can opener
2. Place pear halves in strainer to drain over the sink
3. Arrange lettuce leaves on a plate
4. Place the pear halves rounded side up on the lettuce leaves
5. Use remaining ingredients to add features to each pear to make into a bunny, for example: halves of strawberries for ears (use toothpicks to attach), almond for the nose, raisins or blueberries for eyes.
6. Just before serving, squirt a whipped cream tail on each bunny.
Second Place Winner
Yummy Kitty
Submitted by Angela, James L. Dennis Elementary School
Servings: 2
Ingredients
1 container yogurt
12 pretzel sticks
1 box of raisins
4 Cheese-Its crackers
Directions
First, pour the yogurt in a plate, spread into a circle. Then, add pretzel sticks for whiskers and raisins for eyes, nose and mouth. Next, use the Cheese-Its for ears. Finally, eat and enjoy! Viola!
Third Place Winner
Banana Caterpillar
Submitted by Ethan, Will Rogers Elementary School
Servings: 1
Ingredients
¼ cup shredded coconut
2 drops green food coloring
2 drops yellow food coloring
1 peeled banana
10 thin pretzel sticks, broken in half
3 Tablespoons creamy peanut butter
2 raisins
Directions
1. In separate bowls, toss coconut and food coloring until desired color is reached.
2. Slice banana in 10 pieces—allow bigger end piece for the head.
3. Spread 1-teaspoon peanut butter between each slice.
4. Attach pretzel sticks into banana to create legs and antennae.
5. Add raisins with small amount of peanut butter for eyes.
6. Sprinkle coconut in alternating colors on top.
Other Recipes
Aleyna’s Special Smoothie
Submitted by Aleyna, Rollingwood Elementary School
Servings: about 2
Ingredients
2 Bananas
5 Strawberries
2 cups Yogurt
2 tsp. Sugar
2 cups Ice
Directions
Put all ingredients into a blender, press the blend button and Bon Appetite: you’ve got your healthy smoothie!
Banana Split Parfait
Submitted by Legend, Northridge Elementary School
Servings: 1
Ingredients
Clear plastic cup, 8 to 12 oz size
2 ripe bananas, sliced into round pieces
½ pint cleaned, sliced strawberries
1 container Sugar Free Banana Supreme Jell-O Pudding
1 container Sugar Free Caramel Vanilla Sundae Jell-O Pudding
½ cup sliced almonds
½ cup miniature chocolate chips
Spoon
Directions
Take the lid off of the banana pudding, turn upside down into plastic cup. Place a layer of sliced bananas over the pudding, and a layer of strawberry slices on the bananas. Next, take the lid off the caramel pudding and turn the pudding upside down over fruit slices. Sprinkle even amounts of almonds and chocolate chips over pudding. Finally place 1 banana slice on top.
Eat up, less that 200 calories and practically sugar free! Easy.
Banana Supreme
Submitted by Savannah, Lake Park Elementary School
Servings: 1
Ingredients
Banana
¼ cup honey
2 graham crackers
1 Popsicle stick
Directions
Peel banana and cut it in half.
Put honey in a shallow bowl.
Crush graham crackers and place them on a plate.
Put a Popsicle stick in the bottom of the banana and smear the banana with honey, then roll it in graham cracker crumbs.
Place in a clean bowl and refrigerate for 2 minutes before eating.
Cameron’s Nutritious Nachos
Submitted by Cameron, Central Elementary School
Servings: 1
Ingredients
1 apple
1 fat-free vanilla pudding cup
1 graham cracker
5 grapes
2 strawberries
yellow food coloring
Directions
1. Cut the apple into slices
2. Mix pudding and food coloring to desired color
3. Crush graham cracker
4. Slice grapes and strawberries
5. Place apple slices on plate
6. Spread pudding over apple slices
7. Sprinkle graham crackers over pudding
8. Place grapes and strawberries on nachos
9. ENJOY!
Cinnamon Confetti
Submitted by Esaiah, Overholser Elementary School
Servings: 2
Ingredients
1 whole fresh carrot
½ Golden Delicious Apple
2 pinches ground cinnamon
Directions
On a cutting board, cut carrot in 5 or 6 pieces. Then cut your apple half into 4-quarter pieces. Use a chopper and chop carrot and apple pieces. Put in large glass bowl, cover, and shake it up to mix the confetti. Pour into 2 small bowls and sprinkle cinnamon on top.
Frozen Applesauce and Fruit Cup
Submitted by Ashton, Coronado Heights Elementary School
Servings: 7
Ingredients
1 cup chunky or regular applesauce
10 oz frozen strawberries, thawed
11 oz can mandarin oranges, drained
1 cup grapes, if desired
2 Tablespoons orange juice concentrate
Directions
In medium bowl, combine all ingredients. Spoon fruit mixture into individual bowls or paper cups. Freeze until firm. Remove from freezer about 30 minutes before serving.
Fruit Sundae Cones
Submitted by Madelyn, D. D. Kirkland Elementary School
Servings: 1
Ingredients
¾ cup cut-up strawberries
3 cups cut-up assorted fruits
1 large waffle cone
¼ cup coconut
Directions
Place strawberries in a blender container; cover and blend until smooth. Place desired fruit in a bowl; gently toss together. Spoon fruit into the waffle cone, drizzle with strawberry puree. If desired, top with coconut.
Mamma’s Fruit Salad
Submitted by Erika, Apollo Elementary
Servings: a family
Ingredients
1 bag spinach
2 apples –1 red and 1 green
1-cup grapes, cut-up in 1/4ths
1-cup strawberries, cut-up
½ of a red onion, chopped
1-can mandarin oranges, drained and save the juice
½ cup raisins
Dressing Ingredients
¼ cup lemon juice
¼ cup mandarin orange juice
1/8-cup olive oil
1 Tablespoon honey
Directions
Put the spinach in a bowl. Then layer the remaining ingredients on the spinach.
Mix the dressing ingredients together, pour on top of salad and mix the salad.
Party Parfait
Submitted by Hannah, Wiley Post Elementary School
Servings: 4
Ingredients
1 cup strawberry yogurt
1 cup peach yogurt
2 cups Cool Whip
1 can diced peaches, drained
8 to 12 large strawberries, cut in thin slices
4 wine glasses
Directions
Blend together strawberry yogurt and 1 cup Cool Whip.
Blend together peach yogurt and 1 cup Cool Whip.
Put a good layer of peaches in the wine glass, top with a layer of strawberry Cool Whip mixture. Next, add a good layer of strawberries and top with a layer of peach Cool Whip.
Repeat steps until the glass if full.
Enjoy!
You may top your parfait with granola or graham cracker crumbs, if you like. Other flavors of yogurt and fruit may also be used.
Peach Boat
Submitted by Ryan, Windsor Hills Elementary School
Servings: 1
Ingredients
1 peach half
1 slice cheese
3 or 4 raisins
1 toothpick or skewer
Directions
Stab cheese with toothpick to form mast and sail. Place in peach. Place a few raisin “people” in the boat.
Sandwich on a Stick
Submitted by Rhiya, Tulakes Elementary School
Servings: 8
Ingredients
4 slices bread
1-cup cheese cubes
1-cup turkey cubes, ½ inch
1-cup ham cubes, ½ inch
1 cup grape tomatoes
½ cup lettuce
½ cup baby pickles
½ cup black olives
8 skewers
Directions
Cut bread in cubes and slide a cube of bread on to the skewer. Then follow that with tomato, meat, lettuce, cheese, meat, pickle, olive and a final bread cube on top. Repeat to make remaining sticks.
Serve with a side of mustard or mayo to dip your sandwich in.
Slime Smoothie
Submitted by Sydnee, Central Intermediate School
Servings: 2
Ingredients
1 large ripe banana
2 kiwi, peeled
½ cup crushed ice
2 cups apple cider or juice
green food coloring
Directions
Place banana, kiwi, ice, and apple cider in a blender and blend until smooth. Add food coloring to desired green-ness.
Sooner Snack
Submitted by Carter, Western Oaks Elementary School
Servings: 10
Ingredients
2-cups garlic balls
2-cups pretzels
2-cups toasted corn cereal
2-cups toasted wheat cereal
2-cups goldfish crackers
1-cup M & M’s
1-cup peanuts
Directions
Dump it all in a big bowl.
Stir it.
Eat it and watch OU!
Stuffed Cherry Tomatoes
Submitted by Ashlyn, Harvest Hills Elementary School
Servings: 12 appetizers or snacks
Ingredients
12 Cherry Tomatoes
½ cup Parmesan Cheese
1 small jar green olives
1 Bottle Ranch Dressing
Directions
Cut cherry tomatoes in half and spoon out the seeds.
Cut green olives into small slices and put inside the tomato. Top with a spoonful of ranch dressing and sprinkle with Parmesan Cheese.
Great snack or appetizer.
William’s Super Salsa with Carrot Chips
Submitted by William, Ralph Downs Elementary School
Servings: 4 to 6
Ingredients
2 small tomatoes (organic on vines)
2 small onions
1 bunch cilantro
1 Tablespoon lemon juice
1 garlic clove, minced
1-teaspoon chili powder
1 bag carrot chips
Directions
In a blender put the whole tomatoes. If you are a cub scout and have earned your whittling chip, you can cut the onions in quarters or have an adult help you, then put them in the blender. Add only the tops of the cilantro, lemon juice, minced garlic, and chili powder to blender. “Pulse” until still slightly chunky, about 5 times. Instead of using tortilla chips, try it with carrot chips, YUM!