The program offers a FREE fresh fruit or vegetable Monday-Thursday to students in preschool to 6th grade, as well as to 7th grade students in Mrs. Dickson's living arts class. Next semester the program will expand to grades 7/8 during PE class.
Once a week on Thursdays 7th grade living arts class cooks with an elementary class on a rotating basis. The recipes must incorporate a fresh fruit or vegetable into the recipe and the recipes are the FREE snack available for Fridays.
During the weekly cooking classes the students are also learning a healthy tip from Mrs. Prehemo.
Keep checking back for new recipes of what's cooking! Throughout the year, the recipes will be added below weekly. Happy Cooking :)
We omitted the nuts in the below recipe.
We substituted the walnuts and raisins for 1 cup of chocolate chips.
1 Mango peeled, seeded and chopped
1 cup diced cuccumber
1/4 cup finely chopped red pepper
1/4 cup red onion chopped
2 tbsp lime juice
1 tbsp lemon juice
2 tbsp chopped cilantro
2 tbsp brown sugar
· 4 lbs. Golden Delicious or McIntosh apples, peeled, cored and cut into chunks
· 8 regular sized fresh peaches (about 4 cups), skin removed, and chopped
· 1/3 cup water (we had to increase this amount)
· 1/4 cup brown sugar (add sugar to your liking beyond the 1/4 cup)
· 1/2 tsp. cinnamon
1. Place apples and fresh peaches in your pot.
2. Sprinkle with sugar and cinnamon.
3. Pour in the water.
4. Stir so everything is well combined.
5. Cook until apples are soft.
6. Uncover, and with a potato masher, mash the applesauce until you get the consistency you want.
7. You can adjust the sugar to your own taste too!
8. Let the applesauce cool for 30 minutes and then chill in the refrigerator until you are ready to serve, or eat warm, YUM!
9. This recipe makes about 8 cups or so of applesauce.
10. Store leftover applesauce in a large mason jar in the refrigerator for up to 1 week.
Grade 2 Recipe
3 eggs, beaten
1 1/2 c. sugar
1 c. oil
2 c. grated zucchini
3 tsp. vanilla
3 1/2 c. flour (or 2 c. regular - 1 c. whole wheat)
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. baking powder
2-3 tsp. cinnamon
Combine eggs, sugar, and oil; mix well. Add zucchini and vanilla. Sift flour
and add remaining dry ingredients to flour. Add dry ingredients to egg
Place in 2 loaf pans, greased and floured or sprayed with Pam. Bake 30 minutes.
Grade 1 Recipe
Grade K Recipe
Fiesta Pumpkin Veggie Dip
1- 8 oz package of cream cheese
½ cup of canned pumpkin
2 tbsp taco seasoning
Mix together and enjoy with fresh raw vegetables.
Round 2 Recipes
1) Carve out stem and scoop out seeds and guts of pumpkin.
2) Peel back skin of pumpkin and put chunks of pumpkin in a bowl.
3) With a blender, mixer or with a masher make the pumpkin into a smooth puree.
4) Set pumpkin mixture aside.
5) Wash and dry pumpkin seeds.
· 4 cups pumpkin seeds, rinsed and dried
· 1/2 cup oil
· 2 tbsp brown sugar
· 1 teaspoon ground cinnamon
· 1/4 teaspoon salt
¼ cup white sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
2 cups oatmeal
1 tsp pumpkin pie spice
1/3 cup pumpkin puree
½ cup brown sugar
½ cup raisins
1) Combine 2 cups oatmeal, 1 tsp pumpkin pie spice, 1/3 cup pumpkin puree, ½ cup brown sugar and 1/2 cup raisins in a mixing bowl.
2) Form into 1 inch balls
3) Roll balls into powdered sugar and place on a cookie sheet.
Take 1 package of crescent rolls and arrange triangles in a circle formation. With hands mold the dough to form smooth edges in a circle. Cook at temperature and for time stated on package.
Shred 5-6 florets of raw broccoli
Cut cucumber into thin slices
Cut grape or cherry tomatoes in half
Cut red and green pepper into thin slices
Take Crescent wreath, spread a layer of ranch dressing on top of wreath.
Spread a layer of shredded broccoli on top of dressing
Arrange cucumbers, tomatoes and peppers around wreath
Take 2 long cucumber strips to be part of the bottom of the bow, then fold two in half to be top of bow, take a toothpick to hold in place
Persimmon Bread made from persimmon pulp (This recipe would work with apples as well. )