Recipes submitted by parents attending Pizza & a Book
Mini Pizzas - Stacey & Sophie
Toast English muffin halves in Toaster
Spread with spaghetti sauce or pizza sauce
Sprinkle cheese(s) on top
Add any other toppings on top of the cheese
Broil in the oven 3-4 minutes
Beef Stroganoff - Jodi & Brynn
1 lb sirloin
2 T butter
1 small can mushrooms
1/2 cup chopped white or yellow onion
1 can beef consumme
1 cup light sour cream
3 T flour
1 pkg frozen egg noodles
salt & pepper to taste
Cook noodles according to directions. Melt butter in skillet and brown sirloin & onions. Stir in flour, salt & pepper & cook 1 minute. Add consumme & mushrooms & bring to a boil. Stir in sour cream & warm. Serve over cooked noodles.
Mexican Chicken Bake - Maria & Nathan
1(8 1/2 oz) pkg Corn Muffin Mix
1/3 c. nonfat milk
1/4 c. egg substitute
3/4 lb. lean ground chicken or beef
1 (8oz) pkg shredded Monterey Jack cheese w/jalapeno peppers
1(16 oz) can refried beans
Combine corn muffin mix, milk & egg substitute, mixing just until moistened; batter will be slightly lumpy. Spread in 8x8 baking dish sprayed with vegetable cooking spray. Bake at 400* for 12-15 minutes or until just cooked through. Do not allow to get too brown. While cornbread is baking, brown chicken (or beef) in non-stick skillet. Remove from heat; quickly stir in 3/4 of the cheese. Spread refried beans evenly over baked cornbread. Top with cooked chicken or beef. Sprinkle remaining cheese on top. Bake at 350* for 15 minutes until heated through. Cut into squares & serve. Makes 6 servings.
ABC Goulash - Dawn & Saige
1 lb of hamburger
1 can (10 1/2 oz) of ABC Vegetarian Vegetable Campbell soup
1/4 can water (1/4 of Vegetable soup can)
Brown hamburger in skillet and drain the grease. With hamburger still in the skillet, add the vegetable soup and water to the hamburger. Warm on low heat then serve.
Chili - Marci & Audrey
1 pound ground beef
1 packet Williams Original Chili Seasoning
2 small cans of mild chili beans
1 small can of medium chili beans
2 cans of chopped tomatoes (juice included)
16-24 ounces of tomato juice (add as much as you want to get chili the consistency you like)
Brown the ground beef over medium heat (This part takes an adult to do!) Then, drain the ground beef and put it into a large stock pot. Add the chili seasoning, beans and tomatoes, stirring as you add each can. Add the tomato juice, any amount you want, to get the volume & consistency that you want. This makes a very mild chili, but you can add more chili powder to taste, if you like your chili a little spicier.
When serving, sprinkle shredded cheddar cheese on top and serve with crackers or Fritos for dipping.
Food Group Kebob - Hung Lian & Aldric
-Meat:sausage, salami, chicken, etc.
-Grain:bread, bagel, soft tortilla, etc.
-Fruit:berries, banana, etc.
-Veggies:carrot, broccoli, etc.
Provide choice for each group and cut them into bite sizes. Let the children choose food from each group & make their own kebobs.
Waldorf Salad - Lyndsay & Kamden
5-10 Jonathon Apples chopped (depending on the size of the apples)
2-3 stalks of Celery, chopped
1 cup raisins (warmed in the microwave for 20 seconds to plump)
Lemon juice from 1/2 of a lemon
1/2-3/4 cup of Miracle Whip
1/4 cup of Mayo
Chop apples and cover with lemon juice. Chop celery and mix in apples. Mix in Miracle Whip and Mayo. Mix in raisins.
*Optional: toasted chopped walnuts
Rainbow Toast - Karen & Makiah
Pour a small amount of milk into each of 3 cups (approx. 1 teaspoon each). Add a drop of red food coloring to the first cup, yellow to the second cup and blue to the third (or use you choice of 3 different colors). Next dip a small basting brush into each of the milk colors and paint a "rainbow" on a piece of white bread. Toast and butter the bread & serve.
Dazzling Chocolate Peanut Butter Dip - Jennifer & Brady
1/3 cup low fat plain yogurt
2 T chocolate syrup
1/4 cup peanut butter
Lots of "Scoopable" fruits, vegetables, graham crackers, pretzels, etc.
Mix the yogurt, chocolate syrup & peanut butter together, dip with "scoopable" foods and put on sprinkles.
Banana Bread - Jennifer & Abigail
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350*. With a sooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Chicken Enchiladas - Lindsay & Eli
2-3 lbs. chicken breast
1 lg can of chicken broth
1 can rotel
1-8 oz package of cream cheese
1 can cream of chicken soup
1 lg can of Old El Paso mild enchilada sauce
1/4 c. salsa
Place chicken breasts, broth and rotel in crock pot. Cook on low for 6 hours. After chicken is cooked, shred chicken and place in bowl w/softened cream cheese and salsa. Mix until creamy. In a 9x13 dish, pour a little enchilada sauce until pan is coated. Place chicken mixture in tortillas and place in dish. Cover with cream of chicken soup, then remaining enchilada sauce. Bake at 350* for 30 minutes. Top with cheese and continue to bake until cheese is melted.
Apple Crisp - Nancy & Connor
6 cups apples-peeled & sliced in 8x8 dish. Sprinkle with:
1/2 t. cinnamon
1/4 c. brown sugar
1 /3 c. melted butter
1/3 c. brown sugar
1 t. cinnamon
1 c. flour
1 c. quick cooking oats
Crumble on top of apples. Bake 15 minutes in microwave on high. Turn every 5 minutes. Let set 10-15 minutes. Serve with ice cream.
Cinnamon Raisin Bread - Nancy & Aiden
Dough for one loaf of bread
1/2 to 1 cup raisins
2 t. cinnamon
Roll out dough 9"x12-15". Sprinkle with raisins then roll raisins into dough. Sprinkle with cinnamon. Roll dough into roll - put in bread pan. Let raise until doubled. Bake at 350* for 30 minutes.
Crock-pot Macaroni & Cheese - Melissa & Jackson
1 (8 oz) macaroni (cooked & drained)
1(12 oz) can evaporated milk
1 1/2 c. milk
2 eggs (beat with fork)
2 cups (8 oz) shredded sharp cheddar cheese
1 cup (4 oz) medium cheese
1/4 c. melted butter or margarine
1 t. salt
Pepper to taste
4 oz cheddar cheese. sliced
1/2 t. paprika
Grease crock-pot with shortening or spray with Pam. Combine first 9 ingredients in large bowl. Mix well. Spoon into greased crock-pot. Top with sliced cheese. Sprinkle with paprika. Cook covered on low for 3-4 hours. Makes 10 servings. Note: Mixture will look real soupy, don't worry will cook down. Also, can double recipe for large crock-pot.
Spaghetti Pie - Callie & Mia
Pie shell: 6 oz. spaghetti, 2 T. butter, 1 well beaten egg, 1/3 c. Parmesan cheese
Filling: 1 c. cottage cheese
Sauce: 1 lb. ground beef, 1/2-3/4 c. chopped onion, 1/2 diced green pepper (optional), 1 (15 oz) jar spaghetti sauce
1 c. shredded mozzarella cheese
Cook spaghetti according to package directions & drain. Stir butter, Parmesan cheese & eggs into hot spaghetti. Form spaghetti into a "crust" into 10" pie plate. Brown onion & green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer 25 to 30 minutes. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes at 350*. Top with Mozzarella cheese and let cheese melt. Let stand before cutting.
Banana Bars - Laurie & Caitlin
1/2 cup butter
2 cups sugar
1 1/2 cup mashed banana (about 2 large)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt
1/2 cup butter
1 (8oz) package cream cheese
4 cups confectioner's sugar
2 teaspoons vanilla extract
In a mixing bowl, cream butter & sugar. Beat in eggs, bananas and vanilla. In a separate bowl combine the flour, baking soda & salt. Add to creamed mixture and mix well. Pour into a greased 15x10x1 pan. Bake at 350* for 25 minutes.
For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioner's sugar & vanilla. Beat well. Spread over bars once they have cooled.
Home Made Mac n Cheese, with Squash - Laura & L.T.
1 1/2 cups elbow macaroni - whole grain
Non stick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1/2 cup butternut or cauliflower puree (baby food)
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat on nonfat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and again, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni & serve warm.
Ziti Chicken Casserole - Heather & Braden
2 cups uncooked ziti or penne pasta (Barilla Plus adds protein)
12 oz can chunk white chicken breast meat, drained
2 cups Italian blend shredded cheese
10 oz can Healthy Choice cream of chicken soup
1 soup can of water
1/4 cup grated parmesan cheese
optional - 1 cup frozen broccoli or peas
Preheat oven to 350*. Cook pasta as directed and drain well. Combine everything but parmesan in a greased 2 quart casserole dish. Top with parmesan. Bake at 350* for 30-35 minutes until hot & bubbly. Serves 6 so I usually put it in two 1 quart casseroles and freeze one for the next week.
Pistachio Salad - Aubrey & Drew
1-20 oz can crushed pineapple and juice
1 pkg. instant pistachio pudding
1/4 c. chopped nuts
1/4 c. chopped maraschino cherries
1 c. miniature marshmallows
1-9 oz carton Cool Whip
Mix all of the above and chill.
Ramen Salad - Melissa & Kate
1 package Cole Slaw mix
3/4 c. blanched slivered almonds
3/4 c. sunflower seeds
2 packages of beef ramen noodles
1 bunch of green onions
1/2 c. sugar
3/4 c. vegetable oil
1/3 c. white vinegar
Saute the almonds in a small pat of butter. Crush the ramen noodles and set aside beef packets for the dressing. Chop the green onions and add to the coleslaw salad, sunflower seeds, sauted almonds and noodles. Mix the sugar, oil, vinegar, and seasoning packets together. Mix the dressing with the salad right before serving.
Watergate Salad - Jenny & John
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmellows
1/2 cup maraschino cherries, halved
1/2 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix together pudding mix, pineapple with juice, marshmellows, and cherries. Fold in whipped topping. Chill.
Macaroni & Cheese - Sarah & Jaxon
2 c. elbow macaroni
8 oz. velveeta cheese
3 T. flour
1/2 c. milk
salt & pepper
2 T. butter or margarine
Boil macaroni & drain. In double boile combine above ingredients until cheese is melted. Mix cheese into macaroni & place into greased casserole dish. Sprinkle with bread crumbs is desired. Bake at 350* for 30 minutes.
Easy Chicken & Noodles - Jenny & Madison
1 can (26 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
3 cans (14.5 oz) chicken broth
2 c. shredded cooked chicken breast
2 t. onion powder
1 t. seasoning salt
1/2 t. garlic powder
2 pkgs. (9 oz) frozen egg noodles
small bag frozen mixed vegetables (optional)
In a large pot, mix the soups, chicken broth and chicken. Season with onion powder, seasoning salt and garlic powder. Bring to a boil and stir in noodles and vegetables. Reduce heat to low and simmer 20-30 minutes.
Peanut Butter Spirals - Jody & Emma
Yield: 6 servings (serving size: 4 pieces)
1/2 cup reduced-fat peanut butter
1/3 cup vanilla low-fat yogurt
1 T. orange juice
2 ripe bananas, sliced
4 (8 inch) fat free flour tortillas
2 T. honey-crunch wheat germ
1/4 t. ground cinnamon
Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas, toss gently to coat. Spread about 3 T. peanut butter mixture over each tortilla, leaving a 1/2 inch border. Arrange about 1/3 c. banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.
Taco Soup - Michelle & Renee
1 pound ground beef
1 pound ground turkey
1 chopped onion
1 minced garlic
1 can Rotel
1 can stewed tomatoes
1 can pinto or kidney beans
1 can black beans
1 can Mexi-corn or Southwest corn
1 envelope Hidden Valley Ranch dressing mix (original)
1 envelope taco seasoning mix
1 bottle low-sodium V-8
Brown ground beef, turkey, onion & garlic. Drain off grease. Add to large stock pot. Add the other ingredients (including the juice from the cans) and heat through. Can be served immediately, but it is better if left to simmer for an hour or so. It reheats well and is even better the next day. Garnish with shredded cheese, sour cream and/or corn chips.