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Expand All      Collapse All A........... None Available Baked Caramel Apples Ingredients: • apples • caramels • butter Using a paring knife, core the apple from the top, leaving a bit of apple at the bottom. Fill center with a bit of butter and your favorite caramels. Place apple in center on foil square. Fold edges up around apple, twisting together at top. Place wrapped apple on coals of campfire (10 - 20 minutes) until apple is soft when poked with fork. Transfer apple to plate or eat right out of foil. Breakfast Treat Try one of these recipes for a sure-fire hit with kids. Even the name – Monkey Bread – is fun. Best of all, you get to pull it apart and eat it with your hands. Pull Apart Bread (Monkey Bread) Free of:  DAIRY, EGGS, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH Yield: 1 bundt loaf Preparation Time: 15 minutes Rising Time: 2 hours Cooking Time: 30-35 minutes Group A • 1 cup warm milk, soy milk, rice milk or water (110-120 degrees) • 1/3 cup warm water (110-120 degrees) • 1/4 cup melted unsalted margarine (dairy/soy free, or butter if not allergic) • 1/4 cup sugar • 1 package yeast Group B • 3 – 3 1/2 cups flour (add gradually for the correct bread texture) • 1 teaspoon salt Group C • 1/2 cup melted unsalted margarine (dairy/soy free, or butter if not allergic) Group D • 1 cup sugar – brown or white • 1 Tablespoon cinnamon • 1/2 teaspoon each other spices (optional)  ginger, nutmeg, allspice In large mixer bowl, add ingredients from group A, dissolve yeast in the liquid. Using the dough hook, add 2 cups of the flour and the salt and blend on low. Add another cup of flour, blend on medium for about 5 minutes. Gradually add more flour if the dough is very sticky – it should be a soft dough, not too firm, not too sticky to the touch. Turn out onto floured surface, knead a few times and shape into a ball, place in a greased bowl.  Cover and put in a warm draft-free place for about an hour, until doubled in size. Place ingredients from Group C in a Ziploc bag. Roll out the dough and cut into about 50-70 pieces. Size doesn’t matter much, but approximately golf ball size works nicely. Roll into balls, dip in melted margarine. Toss a few at a time into Ziploc bag, shake and coat. Layer into a greased bundt or tube pan.  Cover and let rise again for about 50-60 minutes, until double in size. Bake in a preheated 350 degree oven for about 30-35 minutes. Cool for about 5 minutes, and invert onto serving plate. If you let it cool too long, it will stick in the pan.  Serve warm. Tips • Boost the nutritional value by replacing some of the flour with whole grain flours. • If kneading by hand, work the dough for about 8-10 minutes, until dough is soft, smooth and shiny. • To save time on preparing yeast dough from scratch, use frozen bread dough or frozen bread roll dough. Bring to room temperature, then tear into 1” pieces and let rise once. Campfire Banana Splits Makes 6 banana splits • 6 large bananas • 2 cups semisweet chocolate chips or M&M’s • 1 (10.5 ounce) package miniature marshmallows Tear sheets of aluminum foil to wrap bananas. Spray the aluminum foil with cooking spray. Cut the stem from the banana, but leave the peel on. Slice the peel of the banana from stem to bottom, then carefully open the banana just enough to place the chocolate chips and marshmallows inside the banana and peel. Stuff the sliced banana with as much of the chocolate chips and marshmallows as desired. Wrap the bananas with the aluminum foil and place on the grill or right in the coals of the fire. Leave in long enough to melt the chips and the marshmallows. You can also bake this in the oven or toaster oven at home. Choco Raspberry Burritos Serves: 3-4    • 4  8-9” flour tortillas 1 cup semisweet chocolate chips • 1 cup fresh raspberries or sliced strawberries • 2 Tablespoons melted butter • 2 teaspoons sugar • 1/2 teaspoon ground cinnamon Mix sugar and cinnamon and store in a zip-lock baggie. At the campsite, stack the tortillas and wrap in a piece of foil; grill over indirect (med-low) heat, turning once, for about 5 minutes until they are warm and pliable. Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito). Brush rolls with half of the melted butter. Grill burritos over indirect (med-low) heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted. Remove from heat and brush with remaining butter. Sprinkle with stored sugar and cinnamon mixture. Serve warm. *These can be made at home on the grill too. They are great with a scoop of vanilla ice cream. Kids love them! Chocolate-Caramel Party Mix Include a decorated treat bag filled with this yummy mix in your child’s lunch or make it together for a fun after school snack or for gifts. This treat can be customized for any season by changing the color of the candied chocolates. Pink and red are a fun combo for Valentine’s Day. • 2 c. caramel corn with peanuts, such as Crunch N Munch • 3 c. Chocolate Chex cereal • 1 c. candy-coated chocolates, such as M&Ms • 2 c. pretzel twists Combine all ingredients in large mixing bowl. Store in airtight container. Cookies and Peppermint Hot Cocoa Mix Makes 12 gifts • Large box of assorted shortbread or gingerbread cookies • 8 quarts nonfat powdered milk • 48 ounces instant chocolate milk powder • 2 dozen peppermint candy canes, plastic wrappers removed, finely crushed • 1 cup powdered sugar • 1 cup dry coffee creamer • 12 decorative food-safe treat bags • 24 snack size zip-top plastic bags • curly ribbon • gift tags Divide bulk box of cookies into 12 snack size zip-top plastic bags. Set aside. In large bowl combine powdered milk, chocolate milk powder, crushed peppermint, powdered sugar and creamer. Stir well to combine. Scoop 3 Tablespoons of mixture into each of 12 plastic snack bags and seal carefully. Store any remainder mix in airtight container. Presentation: Place one bag of cookies and one bag of cocoa mixture in decorative treat bag. Tie closed with ribbon. Attach a gift tag that includes these directions: To prepare Peppermint Hot Cocoa, combine contents of package with one mugful of hot water. Stir well and enjoy with cookies. Citrus Pomander While this recipe is not an edible one, all the ingredients are found in the kitchen. It’s an easy activity that results in an elegant gift. For each pomander, you will need: • A lemon, lime, or orange • Jar of whole cloves • 8-inch square of netting or lace • pretty ribbon Poke the fruit all over with a fork, completely covering the surface with small holes. Help child to insert the pointed end of each clove into a hole. Work carefully around the surface of the fruit until every hole is filled with a clove. Wrap clove-covered fruit in the netting and secure with the ribbon. The cloves will prevent the fruit from decaying and, combined, they exude a wonderful aroma. These make beautiful sweet-smelling tree ornaments as well as aromatic drawer inserts. D........... None Available E........... None Available Fast Monkey Bread Free of:  DAIRY*, EGGS*, SOY*, PEANUTS, TREE NUTS, FISH, SHELLFISH Yield: 1 bundt loaf Preparation Time:  15 minutes Cooking Time:  30-35 minutes • 3 cans refrigerated biscuit dough* (read carefully for allergens) • 1/2 cup melted unsalted margarine (dairy/soy free, or butter if not allergic) Coating • 1 cup sugar – brown or white • 1 Tablespoon cinnamon • 1/2 teaspoon each other spices (optional)  ginger, nutmeg, allspice Preheat oven to 350 degrees F. Grease bundt or tube pan. Cut or tear biscuits into 3 or 4 pieces, roll into balls. Blend Coating ingredients in a Ziploc bag. Dip balls in melted margarine. Toss a few at a time into Ziploc bag, shake and coat. Layer into the bundt pan. Bake in a preheated 350 degree oven for about 30-35 minutes. Cool for about 5 minutes, and invert onto serving plate.  Serve warm. Optional Glaze Topping: • 1 cup confectioners’ sugar • 2-3 Tablespoons water Stir together, drizzle over warm bread. G........... None Available Heart-Shaped Maple-Oat Scones Makes 8 scones Start the day off right! The whole grains in these delicious and healthy scones will take the edge off all the sugar the kids will consume later in the day. Prepare these the night before with your child’s help. Pop them in the oven before the family awakes so that the sweet aroma welcomes them in the morning. Serve with hot chocolate topped with whipped cream. What a great way to say, “I love you!” • 1 c. unbleached flour • 1/2 c. whole-wheat flour • 1/2 c. quick-cooking oats • 1/4 c. brown sugar • 1 Tablespoon baking powder • 1/4 teaspoon salt • 1/4 c. butter, cut into pieces • 3/4 c. buttermilk • 1 egg • 1 Tablespoon maple extract • white, pink, or red sugar Measure flours, oats, brown sugar, baking powder and salt into the bowl of food processor fitted with metal blade. (Adults only should handle metal blade.) Secure lid and pulse briefly to mix. Add butter pieces and process until coarse crumbs are formed. Pour crumb mixture into a large mixing bowl. (If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.) In processor bowl, combine buttermilk, egg, and maple extract. Slowly pour wet ingredients into dry crumb mixture and stir quickly, just until dough forms. Over-mixing will result in tough scones. Empty dough onto lightly floured surface. Knead three or four times with floury hands. Dough will be sticky. Shape dough into large, flat round. Cut into eight wedges. As you separate the wedges, indent the rounded side so that it forms the top of a narrow heart. The point of the wedge will form the point of the heart. Place the eight hearts equally spaced on ungreased baking sheet. When ready to bake, sprinkle heavily with colored sugars and bake for 15-20 minutes at 375 degrees. Hand Dipped Pretzels Makes 12 gifts You will need: • 2 bags large pretzel rods • 40 caramels, plastic wrappings removed • 2 Tbls. cream • chocolate-flavored almond bark • vanilla-flavored almond bark • toffee brickle pieces • chopped nuts • mini candy-coated chocolates (like M&Ms) • colored sprinkles • decorative food-safe treat bags • curly ribbon • gift tags In medium saucepan, combine caramels and cream. Over low heat, melt caramels, stirring frequently. Meanwhile, melt each flavor almond bark in the microwave according to package directions. Prepare a small plate of each of the various toppings: toffee pieces, nuts, chocolates, and sprinkles. When caramel sauce is completely melted and smooth, pour it into a tall glass. Help children dip pretzel rods halfway into caramel sauce, scraping any excess onto the side of the glass. Immediately roll caramel-covered pretzels into the topping of choice. Place on waxed paper to cool and harden. Drizzle melted almond bark over toppings. Allow to cool completely. Presentation: Divide pretzel rods among treat bags. (Save some for snacking!) Tie the top of the bag with curly ribbon. Attach a gift tag. I........... None Available J........... None Available K........... None Available L........... None Available Mi Amore Pizzas Serves 4 These individual heart-shaped Italian pies will be a big hit at your sweetheart supper! Make sure that each child gets to make his own. • non-stick cooking spray, such as Pam • corn meal for sprinkling • 1 pound frozen bread dough, thawed according to package directions • 8 ounce can tomato sauce • 1/2 teaspoon dried basil • 1/2 teaspoon dried oregano • 1/2 teaspoon garlic powder • 1 pound grated mozzarella cheese • your favorite toppings, such as sliced pepperoni, cooked and crumbled sausage, sliced olives, sliced mushrooms, pineapple chunks, Canadian bacon, etc. Preheat oven to 475 degrees. Spray two large baking sheets with non-stick cooking spray. Sprinkle with corn meal to dust the pans lightly. On lightly floured surface, divide bread dough into four equal pieces. Using rolling pin, flatten each dough portion into a thin disk. With your hands, reshape disk into a heart shape. Place two dough hearts on each baking sheet. In small mixing bowl, combine tomato sauce, basil, oregano, and garlic powder. Stir to mix well. Divide sauce amongst four hearts, spreading to edges with the back of a spoon. Sprinkle a small handful of cheese over sauce on each heart. Layer the toppings of your choice. Add more cheese according to taste. Bake in preheated oven for 10-15 minutes, or until crust is crisp and cheese melted and lightly browned. Rotate baking sheets halfway through cooking to ensure even baking. Make-Ahead French Toast Serves 4 to 6 Using whole-wheat bread gives this French toast recipe more body and texture. Make sure that the bread sits for a minute in the egg mixture so it absorbs the liquid; that makes the finished product creamy on the inside. •4 eggs •1 cup whole milk •1/2 cup powdered sugar •2 tablespoons butter, melted •1 teaspoon vanilla •1 cup ground slivered almonds •1 cup crushed crisp rice cereal •8 slices whole-wheat bread •3 tablespoons butter 1. In a large bowl, combine eggs, milk, powdered sugar, melted butter and vanilla and beat until smooth. On large plate, combine ground almonds and crushed cereal and mix well. 2. One at a time, dip bread pieces into egg mixture, turn, and let the bread sit in the egg mixture for about a minute. Carefully lift out of egg mixture with a spatula, let drain for a few seconds, then place in the almond mixture, turning to coat. Place on parchment paper-lined cookie sheet; repeat with remaining bread pieces. Freeze until firm. Separate pieces with waxed paper; pack into hard-sided containers, label, and freeze up to 4 months. 3. When ready to eat, preheat oven to 400 F. Place 3 tablespoons butter onto a 15” x 10” jelly roll pan, then heat in oven for 3 to 5 minutes, until melted and sizzling. Remove hot pan from oven and carefully place frozen bread pieces in the hot butter. Bake for 20 to 25 minutes, turning once, until toast is brown and crisp. Maple Apple Pork Loin Free of:  DAIRY, EGGS, WHEAT, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH Yield: 4-8 servings (depends how big your servings are!) Preparation Time: 5 minutes Cooking Time: 20 minutes   • 2 one pound boneless tenderloins • 2-4 apples, cored and quartered • maple syrup (real is best, but the other stuff is okay in a pinch) • salt & pepper to flavor • cinnamon or other spices, optional Preheat broiler. Place pork loins on a small baking sheet, lined with foil for easier cleanup. Add apple slices to the pan. Season with salt, pepper, and any other spices.  Drizzle with syrup. Set on the medium rack, broil for 10 minutes. Turn and broil an additional 10 minutes. Check for doneness, broil a few more minutes if necessary. Let stand at room temperature for about 5 minutes. Slice into 1/2 to 1 inch thick slices. Top with cooked apples and fresh maple syrup. N........... None Available O........... None Available Pizza in a Pack • pita bread • pizza sauce • pepperoni or ham slices    • mozzarella or colby-jack cheese • heavy-duty aluminum foil Cut each pita bread circle in half. Open pocket and spread 1-2 teaspoons of sauce inside. Fill pocket with pepperoni slices and mozzarella cheese. Wrap in foil and seal edges well. Put on top of grill for 5-10 minutes or until cheese melts. *NOTE: For ham-and-cheese pockets, omit the pizza sauce. Pork Loin Cutlets Free of:  DAIRY, EGGS, WHEAT*, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH Yield: 8-10 servings Preparation Time: 15 minutes Cooking Time: 3-5 minutes           • 1 one pound boneless tenderloin, sliced 1/2” thick • 1 cup bread* crumbs (if store-bought, read label for allergens) • salt & pepper to flavor • additional spices (poultry seasoning, sage, thyme, orange rind, etc.) • dipping liquid (water, juice, milk, beaten eggs, or marinade) Place tenderloin slices between two sheets of plastic. Give the kids a mallet and let them have a ball, pounding the slices until they’re about double in size. Toss spices with bread crumbs in a shallow medium bowl. Dip cutlets in the liquid, draining excess, then dip in the crumb mixture. Place in a frying pan sprayed with oil.  Cook over medium heat, about a minute or two on each side, until browned – they cook quickly. Serve as a meat dish or a sandwich. Q........... None Available R........... None Available S........... None Available Take-Along Muffin Frittatas Yields 12 Frittatas are like a dense omelet; they stand up to refrigeration and can be reheated for about a minute apiece in the microwave. Let these cool for about 30 minutes and they’re perfect for breakfast on the run. •2 tablespoons butter •1/2 cup finely chopped onion •1/2 cup soft bread crumbs •1/2 cup chopped plum tomatoes, drained •8 eggs, beaten •1/4 cup milk •1 cup shredded Gouda cheese 1. Preheat oven to 350 F. Spray 12 nonstick muffin cups with nonstick cooking spray and set aside. In medium skillet, melt butter over medium heat. Add onion and cook until tender, about 5 to 6 minutes. Remove onion from skillet with slotted spoon and place in mixing bowl. Add bread crumbs to skillet and toast, stirring constantly, for 2 to 3 minutes, until deep golden brown. Add to bowl with onions. 2. Add tomatoes, eggs, and milk to onion mixture in bowl and stir until well combined. Divide mixture among prepared muffin cups sprinkle each with cheese. Bake for 20 to 25 minutes or until set and golden brown. Let cool for 5 to 10 minutes before removing from muffin cups. U........... None Available V........... None Available W........... None Available Y........... None Available Z........... None Available