Kids’ Fruits & Veggies Recipe Contest Cookbook
2007-2008 ABout The Contest
The 2007-2008 school year marks the 6th successful year of the Kids’ Fruits & Veggies Recipe Contest. The contest is hosted by the Utah Depart- ment of Health and our Utah Fruits & Veggies–More Matters® Association partners.
Our cookbook has a new name this year, with 5 A Day replaced by Fruits & Veggies–More Matters®.
We received 77 entries this year! Winners were selected in each of the seven categories: Breakfast Item, Snack, Salad, Smoothie, Creative, Des- sert, and Main Dish.
Recipes were judged by members of the Fruits & Veggies–More Matters Association who put their taste buds to the test scoring recipes for ease of preparation, creativity, and taste! All recipes were judged for health benefi t by dietetic interns from Brigham Young University. Winning recipes had to be healthy, tasty, contain no more than 12 readily available ingredients, and be easy to prepare in about 20 minutes.
Our winners receive some great prizes and a certifi cate presented to them at school. They also get the chance to be on TV and on the Web.
The idea behind the contest is that kids will discover the fun of cooking with fruits and vegetables early on. You will fi nd all of the 2007-2008 entries in this cookbook. We hope you enjoy!
*Special thanks to all of our judges, partici- pants and their parents, and contest organiz- ers, including the Utah Fruits & Veggies–More Kate with Casey Scott, making Matters Association. her Creamy Dreamy Fruit Cup.
i Table of Contents
Breakfast Items Main Dishes Strawberry & Banana SpaghettiS Squash Super ...... 29 Breakfast Sandwich ...... 1 AAnea’s Amazing Tacos ...... 30 Rebekah’s Whole Wheat Pancakes Veggie Butter-squash ...... 31 Topped with Yogurt and Lexy’s Creamy Tomato Soup ...... 32 Strawberries ...... 2 Oat n’ Berry Waffl es ...... 3 Smoothies Chadwin’s Island ...... 4 Sierra’sS Smoothie ...... 33 Fruity Muffi n ...... 5 FFruit Smoothie ...... 34 The Sweetheart Smoothie ...... 35 Salads Shaelee’s Smothie Extreme ...... 36 Super Nova ...... 6 Grace’s Super Fruit Smoothie ...... 37 The Fuzzy Caterpillar Salad ...... 7 Hodge Podge Smoothies ...... 38 Colorful Salad ...... 8 Banana Delight ...... 39 Sensational Strawberry Salad ...... 9 Noah’s Fruity Smoothie ...... 40 Pasta Salad ...... 10 Strawberry Delight ...... 41 Mary Kathryn’s Christmas Salad ....11 Banana Berry Smoothie ...... 42 Fruit Salad ...... 12 Colorful Smoothie ...... 43 Joseph’s Famous Rainbow Smoothie ...... 44 Popping Rice Salad ...... 13 Bryce’s Smoothie ...... 45 Alylah’s Salad ...... 14 Austin’s Smoothie ...... 46 The Best Beets ...... 15 Hunter’s Smoothie ...... 47 Puddinged Fruit ...... 16 Brennon’s Fruity Smoothie ...... 48 Berry Smoothie ...... 49 Snacks Banana and Blueberry Vegetable Pinwheels ...... 17 Soothing Smoothie ...... 50 Salsa ...... 18 Cinaberry Smoothie ...... 51 Grazing Sheep ...... 19 Delight Surprise Smoothie ...... 52 The Monkey with Black Teeth ...... 20 Animal Cracker Smoothie ...... 53 The Apple, Peanut Butter, Chris’ Fruity Creation ...... 54 Honey Snack ...... 21 Orange/Pineapple Smoothie ...... 55 Banaberry Delight ...... 22 Super Fruit Smoothie ...... 56 Alison’s Banana Sandwich ...... 23 Splendid Yogurt Smoothie ...... 57 The Planet ...... 24 Apple Smoothie ...... 58 Ants On A Boat ...... 25 The Healthy Veggie Garden ...... 26 Popcorn Fruit Ball ...... 27 Banana Cookies ...... 28 Continued on the next page...
ii Table of Contents
Desserts Creamy Dreamy Fruit Cup ...... 59 Pumpkin Cookies ...... 60 Keven’s Dessert ...... 61 Banana Puffs ...... 62 Fruity Tuity Goodie Cake ...... 63 Creamy Fruit ...... 64 Monkey Rolls ...... 65 Miriam’s Mini Pies ...... 66 The Butterfl y in its Nest ...... 67 Fruity Float ...... 68
Creative Items Fruit Frog ...... 69 My Beach ...... 70 Mouse Recipe ...... 71 Fruit and Veggie Delux ...... 72 Battle Ship, BLAST! ...... 73 Emily’s Edible Ladybug ...... 74 Carrot House ...... 75 Creative Recipe ...... 76 Yummy Sweet Potatoes With Apples ...... 77
iii Breakfast Items 1st Place Breakfast Strawberry & Banana Breakfast Sandwich
By: Sabrina Greenwood, 3rd Grade, Country View Elementary
Ingredients
English muffi n 1 Strawberry Yogurt Bananas Strawberries
Put an English muffi n on a plate. Spread yogurt on the English muffi n. Slice and put on bananas and strawberries. Spread yogurt on your other English muffi n, put on top. Pick up and enjoy!
1 Breakfast Items Rebekah’s Whole Wheat Pancakes Topped with yogurt and strawberries
By: Rebekah Cannon, 2nd Grade, Canyon Crest Elementary
Ingredients
2 cups whole wheat fl our 4 6 almonds ½ cup sugar 2 tsp honey 1 tsp salt 2 tsp baking powder ¼ cup oil ¾ cup milk 3 eggs
Top with yogurt and strawberries.
2 Breakfast Items OAT n’ Berry Waffl es
By: Cameron Milne, 4th Grade, Uintah Elementary, Ogden
Prep time: 10 minutes Cook time: 12 minutes 4 Ingredients
In fi rst bowl combine: 1. 2-whole omega 3 eggs 2. 1 ¾ cups of skim milk 3. ¼ cup of cooking oil 4. ¼ cup of natural applesauce
In a second bowl combine: 5. 1 ½ cups of whole wheat fl our 6. 1 Tbsp of Splenda (or granulated sugar) 7. ¼ tsp of light salt (or regular salt) 8. 1 Tbsp of baking powder 9. ½ cup of rolled oats 10. 1 Tbsp of ground fl ax seed 11. pinch of “cinnamon plus” (a cinnamon/ nutmeg spice blend)
Combine wet ingredients into dry ingredients until just blended. Pour 1 cup at a time into Belgian waffl e maker. Makes 4 waffl es.
12. Fruit Topping Mixture: 12 oz. of light strawberry yogurt 1 pt. of chopped strawberries 1 lb. of chopped bananas 1 cup of blueberries
Top the waffl es with the fruit mixture and enjoy a quick, healthy, breakfast.
3 Breakfast Items Chadwin’s Island
By: Chadwin Wright, 4th Grade, Salem Elementary
Ingredients
2 eggs 2 1 potato ½ inch of cheese 1 can of corn
1. First, fry the eggs, chop and skin the potato, and cook it. 2. Second, when they are done put them on a plate. 3. Third, mash them up so they are a mass of yellow and white. 4. Fourth, let them cool. Then shred cheese up over the mass. Next, cook it for forty-fi ve seconds. 5. Finally, take it out and put the corn on.
Yield: Makes one island
Note: Battleship, Blast is this recipe’s side dish
4 Breakfast Items Fruity Muffi n
By: Sierra Christensen, 4th Grade, Jennie P. Stewart Elementary
Ingredients
1 egg 12 ½ c. milk ¼ c. vegetable oil 1 ½ c. fl our 1 c. sugar 2 tsp. baking powder ½ tsp. Salt 1 banana mashed 1 c. chopped strawberries
5 Salads 1st Place Salads Super Nova
By: Chadwin Wright, 4th Grade, Salem Elementary
Ingredients
1 can of mandarin oranges 1 1 pear 9 raisins 1 can of pineapples
Directions First, get a three in wide bowl and skin the pear. Second, cut the pear up and put it in the bowl. Also dump the mandarins in. Finally drop the raisins in and the pineapples. Dig in!!!
Note: this is the planet’s side dish.
6 Salads
The Fuzzy Caterpillar Salad
By: Halle Weaver, 2nd Grade, Canyon Crest Elementary
Ingredients
4 plump fi rm red grapes 1 Medium leaf of green leaf lettuce 1 tsp sesame seeds 1 Tbsp grated broccoli fl oret tips 1-2 tsp prepared cream poppy seed dressing 1/8 cup French’s fried onions
1. Wash and dry lettuce. 2. Wash and dry grapes and cut in half. 3. Put dressing and grapes in small mixing bowl. Gently toss together. Add sesame seeds and the grated broccoli fl oret tips. Toss until coated to liking. 4. Place lettuce on salad plate. Add grapes, cut side down in the shape of an “S” (use ½ tsp dressing under grapes as glue if needed) 5. Pick two onions and insert into front grape to form antennas. 6. Put extra onion in side dish.
To eat: Wrap caterpillar up in lettuce and add extra onions inside to taste.
7 Salads
Colorful Salad
By: Jessica Reilly, 4th Grade, Brookwood Elementary
Ingredients
1 head Romaine lettuce, chopped 8 ½ red onion, chopped 6 tomatoes, chopped 8-10 olives, chopped ¼ cup olive juice 1 avocado, chopped 1 cup shredded carrots 1 cup garbanzo beans ¼ cup light Caesar dressing, I recommend Ken’s dressing
Chop up the tomatoes, red onions, olives and the avocado. Then, mix everything together and add the Ken’s dressing. Enjoy!
8 Salads
Sensational Strawberry Salad
By: Erin Tapahe, 6th Grade, Edgemont Elementary, Provo
Ingredients (Makes four servings)
1 bunch Romaine lettuce 4 8 fresh strawberries 1 Tbsp sunfl ower seeds (the kernel part with shells removed) 2 Tbsp Ranch dressing
Rinse lettuce leaves and strawberries under water. Cut lettuce leaves into bite-size pieces. Cut off strawberry stems and slice strawber- ries. Put lettuce in bowl and mix in sliced strawberries. Lightly drizzle salad dressing on salad mix. Next, sprinkle sunfl ower kernels on top of the dressing so that kernels don’t all fall to the bottom of the bowl.
Enjoy!
9 Salads
Pasta Salad
By: Jason Drew Barlow, 5th Grade, Foothill Elementary
Ingredients
2 chicken breasts 2 roma tomatoes 1 cucumber 2 Stalks celery ¼ - ½ cup Newman’s’ Own Balsamic vinaigrette salad dressing – to taste Curly or bowtie pasta
Cook and drain pasta. Brown chicken in olive oil. Salt and pepper to taste. Cut into bite size pieces. Dice all vegetables and toss all ingredients together in a big bowl. Enjoy!
10 Salads
Mary Kathryn’s Christmas Salad
By: Mary Mangum, 2nd Grade, Canyon Crest Elementary
Recipe for 8 Prep time: 20 minutes 8 Ingredients
1 bunch Romaine lettuce, chopped 5 strips of cooked and chopped bacon ½ cup pomegranate seeds ½ cup slivered almonds (if you can fi nd the seasoned ones, I like those best!)
Lightly toss with Brianna’s Poppyseed dress- ing.
Combine all ingredients and serve immedi- ately.
11 Salads
Fruit Salad
By: Jazmin James, 4th Grade, Lynn Elementary
Ingredients
Salad: 18 1 medium fresh pineapple 3 medium apples cubed (1 red, 1 yellow, 1 green) 1 large fi rm banana, sliced 1 pint strawberries 1 pint blueberries 4 cups seedless red and green grapes 3 kiwi fruits, peeled and sliced
Dressing: 1 package (3 oz) cream cheese softened ½ cup confectioner’s sugar 2 tsp lemon juice 1 carton (8 oz) frozen whipped topping, thawed Additional berries for garnish (optional)
Peel and core pineapple; cut in to cubes and place in a 3 or 4 qt glass serving bowl. Add remaining fruit and stir to mix. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and lemon juice; mix well. Fold in whipped topping. Spread over fruit. Garnish with additional berries if desired. Store leftovers in the refrigerator.
Yields 16-20 servings.
12 Salads
Joseph’s Famous Popping Rice Salad
By: Joseph Price, 4th Grade, Valley View Elementary
Ingredients
1 cup leftover cooked rice 1 1 handful leftover turkey or chicken (Use canned if you don’t have leftovers) ¼ cup chopped celery 1 Tbsp butter 1 tsp balsamic vinegar One pinch oregano One pinch garlic salt One pinch pepper Shredded lettuce 2 big leaves of romaine lettuce A few chopped cucumber slices
Melt the butter in a frying pan on medium heat. Add rice, celery, and meat. Cook and watch the rice “pop”. Add vinegar and spices. Remove from heat. Place shredded lettuce in the middle of a plate. Put the romaine lettuce and cucumbers around the outside. Pour the rice mixture on top of the lettuce.
(If desired, drizzle with raspberry vinaigrette.)
Enjoy!
13 Salads
Alylah’s Salad
By: Alylah Rose Pulser, 4th Grade, Crest View Elementary
Ingredients
½ cup chopped carrots 1 bag spinach 1 large bowl 1 full cup of olives Some grape tomatoes Idea: add your favorite dressing to make it good.
Put 1 bag of spinach in the large bowl. Then put in the olives, then the grape tomatoes. Now add the chopped up carrots. Now you can mix it (not a cookie mixer, use just spoons and mix it without squashing anything). Now you have your salad.
14 Salads
Best Beets
By: Kort Gaenssle, 2nd Grade, Emerson Elementary
Ingredients
2 Tbsp olive oil ½ lg yellow onion, diced 1 bunch beets with greens (about 3) 2 oranges, segmented 2 oranges, juiced 3 Tbsp horseradish cream style
Wash and coarsely grate beets. Sauté onion in olive oil on high until onion is soft. Add grated beets. Reduce heat to medium high. Cook 10 minutes stirring occasionally. Rinse and chop greens. Add to pan. Cover and reduce heat to low. Cook 15 minutes. Mix juice and horseradish to taste. When beets are done put in serving bowl toss in orange segments and mix in juice and horseradish mixture. Best served warm.
15 Salads
Puddinged Fruit
By: Elizabeth Pace, 4th Grade, Jennie P. Stewart Elementary
Ingredients
1 apple 6 1 banana 1 cup marshmallows Pudding of your choice (2 cups of milk)
Follow four easy steps, and then end up with great food! 1. Cut banana and apple into bite size pieces. 2. Pour into large bowl with 1 cup marshmallows 3. Stir in pudding with mixture. 4. Serve and enjoy!
16 Snacks 1st Place Snacks Vegetable Pinwheels
By: Callie Peterson, 4th Grade, Salem Elementary
Ingredients
1 cup chopped broccoli 1 cup chopped caulifl ower 1 cup chopped carrots ½ cup chopped olives 1 cup diced cucumber 8 oz fat free cream cheese 1 packet powdered ranch dressing Tomato or spinach tortillas
First, you put the cream cheese and powdered ranch dressing in a bowl. Second, you blend it together. Third, fi nely chop the vegetables. Fourth, put the vegetables in the bowl and stir them into the cream cheese mixture. Fifth, chill it for 30-60 minutes. Sixth, spread it on a tortilla. Seventh, roll it up. Then cut into thick pieces. Finally you serve it.
171 Snacks
Salsa
By: Alex Alspaugh, 4th Grade, Uintah Elementary
Ingredients
1 can Hunts diced roasted garlic tomatoes 1 can mild rotel tomatoes ½ tsp sugar 1 tsp fresh lime juice ½ tsp cumin ¼ tsp chili powder 2 heaping Tbsp of fresh cilantro 1-2 Tbsp chopped onion 2-3 dashes of Cholula Hot Sauce One pinch of salt and pepper
How to: put all ingredients into a blender, blend until smooth. Serve with corn chips.
Approximate time: 15 minutes
18 Snacks
Grazing Sheep
By: Broderick Olson, 2nd Grade, Canyon Crest Elementary
Ingredients
Caulifl ower (1/6 of head) 1 4 mini peeled carrots Celery or lettuce 1 peanut 1 Tbsp peanut butter 1 Tbsp ranch dressing
Shred celery or lettuce and place in center of dinner plate. Then take each carrot, dip end in peanut butter and stick in 4 corners of underside of caulifl ower piece. Set caulifl ower sheep on ‘all fours’ (carrot ends) on top of shredded greens. Then dip ½ of each peanut in peanut butter and stick on as eye for sheep. Spoon ranch dressing in front of sheep to make it look like the watering hole in the middle of the fi eld. Eat and enjoy!
19 Snacks
The Monkey with Black Teeth
By: Cameron Christensen, 2nd Grade, Canyon Crest Elementary
Ingredients
4 apple slices 1 1 carrot stick 11 raisins
First place the apples in an upside down “u” shape on a plate. Have the slices turned so they look like ears and eyebrows. Put the carrot stick in place like a mouth. Put 2 raisins on the apple slices and 2 raisins as a nose and 7 on the carrot stick for black teeth.
20 Snacks
The Apple, Peanut Butter, Honey Snack
By: Ethan Simmons, 4th Grade, Salem Elementary
Ingredients
8 slices of apple from fridge 1 1 tsp of peanut butter on each slice of apple ½ tsp of honey on top of the apple and pea- nut butter
First, you go to the fridge and get an apple. Second, slice the apple into 8 little pieces. Third, go get 1 tsp of peanut butter out of the pantry. Fourth, get ½ tsp of honey out of the pantry. Fifth, spread the peanut butter on all of the slices of apple. Then squeeze out the honey on top of the peanut butter. Next, put the slices of apple on a plate. Finally, eat it up.
21 Snacks
Banaberry Delight
By: Erin Tapahe, 6th Grade, Edgemont Elementary
Ingredients (makes one serving)
½ banana 1 4 fresh strawberries 1 cup vanilla yogurt (plain) 1 tsp Grape Nuts cereal or crunchy granola (optional)
Rinse strawberries under water and cut off stems. Peel banana. Slice bananas into coin- shaped slices and dice up three fresh straw- berries into bite-size pieces, being careful not to squish them. Put aside one slice of banana and one whole strawberry (this will be used for garnishing the snack). Put yogurt in a dish and mix with cup fruit. Sprinkle Grape Nuts or granola on the top of yogurt mix, if desired.
To garnish, cut a slit into the slice of banana from the center outward so that it can be placed on the lip of the dish. Cut a slit into the whole strawberry by cutting halfway through starting at the tip of the strawberry. Then place both banana and strawberry on the lip of the dish.
Enjoy!
22 Snacks
Alison’s Banana Sandwich
By: Alison Fillmore, 2nd Grade, Canyon Crest Elementary
Ingredients
2 pieces of bread plain 6 2 scoops of peanut butter and jam Six thin slices of banana Knife
23 Snacks
The Planet
By: Chadwin Wright, 4th Grade, Salem Elementary
Ingredients
1 slice of bread 1 1 raisin 2 pieces of celery 1 Tbsp of peanut butter
First roll the slice of bread into a ball with the raisin inside and then stick the toothpick in the ball of bread. The raisin is the core. Second, smear peanut butter on the ball of bread. Third, break the celery pieces up and stick them on.
Note: this tends to get messy so you might want to eat over a plate.
24 Snacks
Ants On A Boat
By: Elijah Button, 4th Grade, Salem Elementary
Ingredients apple 1 celery peanut butter raisins cheese toothpicks
1. First, cut the apple in half and the core out. 2. Second, break the celery in half and put a half in the cores spot. 3. Third, paste the peanut butter on the apple. 4. Next, you sprinkle the raisins on the peanut butter. 5. Then stick the toothpick in the celery and put the cheese on the toothpick!!! Yum. Yum.
25 Snacks
The Healthy Veggie Garden
By: Coby Goudy, 4th Grade, Salem Elementary
Ingredients
1 package of Oreo cookies (crunched up) 1 stock celery (cut into 1-2 inch pieces) 1 small bundle of broccoli (cut into small trees) 6-8 radishes 10-12 cherry tomatoes 1 pepper (any color, cut off top and clean off centers) 1 container (your favorite) vegetable dip
First, in a glass container spread cookies all over to resemble dirt. Second, place each kind of vegetable in rows lengthwise. Third, put your vegetable dip into your pepper and place in the middle of your garden. Finally, eat cookie crumbs for a tasty dessert after.
26 Snacks
Popcorn Fruit Ball
By: Frank Phillipsen, 4th Grade, Salem Elementary
Ingredients
3 cups popped popcorn 10 1 cup peanuts ½ cup dried banana chips ½ cup dried apples ½ cup dried apricots Small jar of Jiffy Mellow
First, air pop popcorn. Mix all ingredients in a bowl. Second, form into balls and eat.
27 Snacks
Banana Cookies
By: Smith Nielson, 4th Grade, Salem Elementary
Ingredients
1 box of spice cake mix 2 cups of mashed bananas 1 cup chocolate chips 1 cup oatmeal
1. First, preheat oven at 350 degrees. 2. Second, mix in a bowl for 2 minutes. 3. Third, scoop cookies on greased pan. 4. Then put in oven for 15 minutes. 5. Finally, get a glass of milk and enjoy
28 Main Dishes 1st Place Main Dishes Spaghetti Squash Super
By: Drew Reilly, 6th Grade, Brookwood Elementary
Ingredients
2 to 3 pound spaghetti squash 4 1 jar, 16 oz. Pasta sauce 12 olives plus juice 4 Tbsp parmesan cheese 1 tsp Italian spice
Peirce squash with fork about 10 times. Microwave on high for about 8 minutes, turn over halfway, when you hear a hissing or bubbling sound it is done. Let cool. This can be done up to a day ahead. Slice squash in half lengthwise. Scoop out seeds.
FUN PART: Use a fork to scrape out strands of squash into a large bowl. It looks like yellow spaghetti. Add your favorite pasta sauce, Italian spice mix and olive juice. Heat mixture in a pan or in microwave oven. Divide it evenly on four plates, sprinkle with cheese and garnish with olives. Easy, healthy and best of all yummy.
292 Main Dishes
Anea’s Amazing Tacos
By: Anea Ferrario, 4th Grade, Unitah Elementary
Ingredients
1 ½ pounds chicken breast sliced 9 thinly 1 T extra virgin olive oil 1 small onion diced 1 clove garlic minced Pepper 1 t chili powder ½ t cumin ground Handful of diced olives Handful cilantro leaves 8-10 low fast fl our tortillas Iceberg lettuce shredded with a few spinach leaves *Monterey Jack or Smoked cheddar cheese *1 diced tomato Broccoli-Carrot Coleslaw Mix (get in a bag in grocery store) This really makes it crunchy! Low-fat cooking spray *optional
In a saucepan, brown chicken with olive oil. Add onion and garlic to soften onion. Add salt and pepper to taste. Add tomato puree, chili powder, cumin, olives and salt to taste. Bring to bubble and reduce heat. Keep warm until ready to serve.
Warm fl our tortillas in skillet with cooking spray. Scoop fi lling into tortillas and add toppings. Enjoy! 30 Main Dishes
Veggie Butter-squash
By: Kurt Bach, 2nd Grade, Arcadia Elementary
Ingredients
1 butter-squash 2 Butter 1 chopped onion 2 chopped tomatoes ½ chopped green pepper Olive oil Salt – pepper Parmesan cheese Chopped nuts
Wash the butter-squash and cut it in half lengthwise and take out all the seeds. Put it in an oven safe dish, cover with lost of but- ter and bake at 350 degrees for about 30-45 minutes. In the meantime, cut and sauté the onion, tomatoes and green pepper in olive oil. Season with salt and pepper and mix in a handful of chopped nuts. Once the butter-squash is ready, take it out of the oven and fi ll it with the vegetables, cover with parmesan cheese and put in the oven for 2 or 3 minutes until the cheese is melted. Serve and enjoy!!!
31 Main Dishes
Lexy’s Creamy Tomato Soup
By: Alexys Lund, 2nd Grade, Tolman Elementary
Ingredients
1 ½ cups water 4 1-14 oz can diced tomatoes (do not drain) 2 cubes chicken bouillon 1 tsp dried onions ¼ tsp dried basil ¼ tsp pepper ¼ tsp garlic salt 1 cup heavy cream
Combine all ingredients except cream in a medium saucepan; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cream and bring up to temperature. Serve.
Makes 4 servings.
32 Smoothies 1st Place Smoothies Sierra’s Smoothie
By: Sierra Conrad, 2nd Grade, Canyon Crest Elementary
Ingredients
1 banana 2 6 strawberries without stems 1 handful of blueberries 1 (6 oz) container of blueberry yogurt 2 cups milk ½ ripe avocado 1 Tbsp honey
Blend for 20 seconds and enjoy.
333 Smoothies
Fruit Smoothie
By: David Hopper, 1st Grade, Sprucewood Elementary
Ingredients
3 cups frozen strawberries 6 2 cups 100% apple juice ½ cup yogurt 1 banana
Mix in blender, yummy!
34 Smoothies
The Sweetheart Smoothie
By: Morgan Valentine, 5th Grade, Bella Vista Elementary
Ingredients
1 ½ cup frozen mango 6 1 ½ cup frozen pineapple 1 cup frozen blueberries 1 tub pineapple-orange crystal light powder 3 ½ cups milk
Blend until smooth. Please enjoy.
35 Smoothies
Shaelee’s Smothie Extreme
By: Shaelee Deeben, 4th Grade, Salem Elementary
Ingredients
1 cup of strawberries 2 1 cup of bananas ½ cup of yogurt ½ cup of milk
1. First you cut the strawberries and bananas. 2. Second, you put the strawberries and bananas into the cups. 3. Third, you put the yogurt and the milk into cups with the bananas and strawberries. 4. Fourth, you put it in an even bigger cup. 5. Fifth, you get the mixer into your hands and mix up the fruit, yogurt, and milk.
36 Smoothies
Grace’s Super Fruit Smoothie
By: Grace Laughlin, 2nd Grade, Emerson Elementary
Ingredients
1 ½ cups orange juice 5 cups grapefruit juice 2 peeled kiwis 2 bananas 1 cup frozen blueberries 1 cup frozen strawberries 1 cup pineapple 1 cup organic vanilla yogurt
Combine all ingredients in a blender and blend on high until smooth.
37 Smoothies
Hodge Podge Smoothies
By: Sariah Watchalotone, 2nd Grade, Emerson Elementary
Ingredients
1 or 1 ½ cups milk or water (my mom puts 5 water because she has milk allergies) 10 strawberries (frozen or fresh) 1 banana ½ or 1 apple (cut into small pieces) 1 kale leaf ½ or 1 orange (cut into small pieces) 1 celery stick (cut into small pieces) 2 Tbsp honey ½ cup cottage cheese
Put everything in a blender. Grind 30 seconds to 1 minute. Pour into cups (serves 4-5 people). Enjoy.
Ingredients can be changed depend on season fruit, personal preference. You can add anything you omit or add avocado, other berries, watermelon, honeydew cantaloupe, pineapples and yogurt.
38 Smoothies
Banana Delight
By: Danielle Bucio, 2nd Grade, Antelope Elementary
Ingredients
1 banana 2 1 cup of frozen mango chunks 1 cup of orange juice 1 cup of skim milk 1 Tbsp of honey
Put all ingredients in blender. Blend until smooth. Enjoy!
39 Smoothies
Noah’s Fruity Smoothie
By: Noah Potter, 2nd Grade, Jennie P. Stewart Elementary
Ingredients
1 cup strawberries (fresh or frozen) ¼ cup blueberries (fresh or frozen) 1 banana (fresh) ½ can of peaches (include juice) ¼ tsp vanilla
**If you prefer smoothie runny, add ½ cup milk or vanilla soy milk **If you prefer smoothie thicker, add ½ cup raspberry yogurt
Place all listed ingredients in a blender and blend until desired texture.
40 Smoothies
Strawberry Delight
By: Tyler Blake, 2nd Grade, Canyon Crest Elementary
Ingredients
1 cup strawberries ½ banana 8 grapes 2 large spoonfuls frozen orange mango peach juice concentrate 1 cup Nature’s Three Berries (blueberries, raspberries, marion berries) ¼ cup honeydew melon ½ banana 5 ice cubes
Mix in blender. Add ingredients while mixing. Pour into glass and enjoy. Makes 5 servings.
41 Smoothies
Banana Berry Smoothie
By: Emma Hollock, 4th Grade, River Heights Elementary
Ingredients
½ cup frozen orange juice concentrate 1 1/3 cup of milk ¾ cup of frozen berries (raspberries, blackber- ries and blueberries) 1 banana 6 ice cubes
Put ½ cup frozen orange juice in blender, add 1 1/3 cup milk, ¾ cup frozen berries, 1 sliced banana and 6 ice cubes. Blend well and enjoy.
42 Smoothies
Colorful Smoothie
By: Keilani Fifi ta, 4th Grade, Salem Elementary
Ingredients
2 cups strawberries 4 1 cup yogurt 10 ice cubes ¼ cup powder sugar ¼ cup solid orange juice ½ cup of milk
1. First, you get the machine out. 2. Second, if you don’t have the stuff go and buy them. 3. Third, once you have all of the stuff you start putting in the blender. 4. Fourth, make sure everything is in so it will not taste disgusting. 5. Fifth, once everything is done press go and blend it together. 6. Finally, once it is all blended together, pour it in some cups and enjoy it.
43 Smoothies
Rainbow Smoothie
By: Elisabeth Oldham, 4th Grade, Salem Elementary
Ingredients 1 ½ cups raspberry 1 ½ cups blueberry 10 1 ½ cups strawberry 2 bananas ¼ cup milk 3 scoops of vanilla ice cream 1 carton of milk cubes (an ice cube tray fi lled with milk and frozen) 1 carton ice cubes ¼ cup sugar
1. First, you add all the ingredients and put them in a blender. 2. Second, you blend for 3 to 4 minutes. 3. Third, you serve in small cups. 4. Finally, you and enjoy!
Note: if it is too thick, add more milk.
44 Smoothies
Bryce’s Smoothie
By: Bryce Pugh, 2nd Grade, Canyon Crest Elementary
Ingredients
1 cup grapes 3 10 strawberries 1 banana ½ of an orange 1 cup of orange juice
Blend and enjoy!
45 Smoothies
Austin’s Smoothie
By: Austin Faulkner, 3rd Grade Country View Elementary
Ingredients
10 ice cubes 2 ½ cup Tropical Fruit mix (frozen package/ w.f.) 6 oz Yoplait Strawberry Mango yogurt 1 yogurt container of 2% milk ½ cup cantaloupe ½ ripened banana 1 tsp vanilla
Blend together (1 minute).
46 Smoothies
Hunter’s Smoothie
By: Hunter Erickson, 2nd Grade, Canyon Crest Elementary
Ingredients
5 Strawberries 2 1 Banana 2 scoops of vanilla ice cream ¼ cup milk ½ cup strawberry yogurt
Mix ingredients in blender.
47 Smoothies
Brennon’s Fruity Smoothie
By: Brennon Peterson, 2nd Grade, Canyon Crest Elementary
Ingredients
6 oz raspberry yogurt 4 6 oz blackberry yogurt 1 cup strawberries (fresh or frozen) 1 whole banana ½ cup of orange juice
Put all ingredients in a blender and blend until smooth.
48 Smoothies
Berry Smoothie
By: Kimberly Starkweather, 3rd Grade, Blanding Elementary
Ingredients
1 measuring cup of frozen strawberries 2 1 measuring cup of frozen raspberries ½ cup vanilla ice cream, and 1 measuring cup of ice cubes
Put all ingredients into a blender, mix together until smooth. Pour into glasses. Enjoy!!!
49 Smoothies
Banana and Blueberry Soothing Smoothie
By: Paige Wadley, 2nd Grade, Jenny P Stewart Elementary
Ingredients
6 oz blueberry yogurt 2 1 banana ½ cup of orange juice ½ cup of milk 3 ice cubes
Put the ingredients into the blender and mix. Makes 2 ½ cups.
50 Smoothies
Cinaberry Smoothie
By: Sabrina Greenwood, 3rd Grade, Country View Elementary
Ingredients
1 cup of milk 4 1 cup of frozen strawberries ¼ cup of raspberries 5 ice cubes 1 cut banana 1/8 oz strawberry and banana yogurt 1 tsp ground cinnamon 1 blender
How to make it 1. Pour in milk into blender 2. Add frozen strawberries, raspberries, ice cubes, banana, yogurt and cinnamon 3. Blend until smooth 4. Pour into glasses 5. Garnish: make a slice in a banana slice or strawberry and place on edge of cup 6. Enjoy!
51 Smoothies
Delight Surprise Smoothie
By: Lauren Smith, 4th Grade, Snowsprings Elementary
Ingredients
About 1 cup of blended strawberry banana 6 yogurt About 1 cup of frozen orange juice made from concentrate 1 banana cut up into small slices 30 frozen raspberries 2 cups of crushed ice 1 and half cups of water
Mix all ingredients together turn blender onto high until all bumps and chunks are gone. Then serve into small cups, then fi nally….. ENJOY!!!
52 Smoothies
Animal Cracker Smoothie
By: Derek Gleason, 3rd Grade, Deerfi eld Elementary
Ingredients
2 cut up bananas 3 15 strawberries 6 ice cubes 1 cup strawberry yogurt ½ cup milk 8 animal crackers
Blend for 1 minute. When done pour into a cup and put one animal cracker on top.
53 Smoothies
Chris’ Fruity Creation
By: Christopher A. Bell, 2nd Grade, Antelope Elementary
Ingredients
1 6 oz vanilla yogurt 5 ice cubes 10 frozen strawberries 12 frozen blueberries ½ medium orange 1 medium banana
Blend in a smoothie blender until thoroughly mixed. Drink and enjoy!
54 Smoothies
Orange/Pineapple Smoothie
By: Logan Clay Rasmussen, 4th Grade, River Heights Elementary
Ingredients
2 peeled naval oranges 2 ½ can pineapple with juice ½ cup sugar (white) 2 cups milk 1 tray ice cubes
Combine all ingredients in a blender or smoothie machine. Blend until smooth. Serve in a cup and enjoy the cool treat.
55 Smoothies
Super Fruit Smoothie
By: Jenna Rhodes, 4th Grade, Salem Elementary
Ingredients
4 strawberry ice cubes 1 ¼ cup orange juice concentrate 2 Tbsp sugar 3 fl uid oz water ½ cup frozen raspberries 1 heaping Tbsp regular strawberry yogurt
1. First, add the ingredients into the blender, the order they were listed. 2. Second, pulse several times until blended (we use ‘Kitchen Champ’ on speed 2).
Yields: approx 1 ½ cups
56 Smoothies
Splendid Yogurt Smoothie
By: Sophie McAllister, 4th Grade, Salem Elementary
Ingredients
1 thing of strawberry, banana yogurt 2 1 banana ¼ tsp vanilla ½ cup of milk 10 cubes of ice
1. First, you get the yogurt from the fridge. 2. Second, you get the banana off of the counter. 3. Third, you put the vanilla in. Fourth, you put the milk in. 4. Fifth, you start mixing it. Then you start putting in the ice cubes one by one. 5. Finally, you drink it. Mmm, mm good.
Yield: makes 2 drinking cups
57 Smoothies
Apple Smoothie
By: Zach Thompson, 4th Grade, Lynn Elementary
Ingredients
2 apples, cut up 2 1 cup sugar 3 scoops of ice cream 2 cups of milk
Mix it all up in a blender.
58 Desserts 1st Place Desserts Creamy Dreamy Fruit Cup
By: Kate Clifford, 2nd Grade, Canyon Crest Elementary
Ingredients
Strawberries (slices or left whole) 1 Peaches (pealed and sliced) Pineapple (chunks) Honeydew Melon (chunks) Blueberries (or any other favorite item) Lite Cool Whip Dessert dishes
Line dessert dishes with Cool Whip. Arrange 5-6 pieces of fruit in the dish. Put in refrigerator for about 10 minutes. Enjoy!!
595 Desserts
Pumpkin Cookies
By: Chelsea Jenkins, 4th Grade, Salem Elementary
Ingredients
1 small can of pumpkins 1 box of spice cake ½ back of chocolate chips
1. First, put one small can of pumpkins. 2. Second, put one box of spice cake. 3. Third, put half a bag of chocolate chips. Fourth, mix them together. 4. Fifth, put oven at 400 degrees. 5. Sixth, spray cookie sheet with Pam. 6. Seventh, put cookies on pan. 7. Next, bake for 14 minutes. 8. Then, let cookies cool for 30 seconds. 9. Finally, you eat them!
60 Desserts
Keven’s Dessert
By: Keven Balser, 3rd Grade, Foothill Elementary, Orem
Ingredients
3 bananas 4 2 apples 1 c. colored mini marshmallows 2 c. whipped cream
Slice bananas, cut 2 apples into bite size pieces, add one cup of colored mini marshmallows. Add two cups of whipped cream and stir.
61 Desserts
Banana Puffs
By: Amy Cannon, 3rd Grade, Canyon Crest Elementary
Ingredients
1 banana 12 ½ c. shortening ½ c. honey 1 egg 1 tsp. Vanilla Beat together. Add: 1 ½ c. wheat fl our (add more fl our if needed) ¼ tsp. Salt ½ tsp. Baking powder
Mix well. Roll into balls, place on a greased cookie sheet. Bake at 350 degrees for 10 minutes. Makes 12 puffs.
62 Desserts
Fruity Tuity Goodie Cake
By: Jaylee Jarrett, 4th Grade, Salem Elementary
Ingredients
1 white cake mix 15 1 canned pineapple tidbits, drained 2 small cans of mandarin oranges, drained 2 peeled and sliced bananas 1 pint sour cream 1 9X13 pan
First, be sure to follow the directions on the back of the cake mix using a nine by thirteen pan. Second, stir the sour cream until smooth. Third, combine fruit and sour cream together. Fourth, spread fruit mix on top of cake. Finally, it’s ready to serve!
Note: If you have any leftovers keep refrigerated. Ingredients above make about fi fteen servings.
63 Desserts
Creamy Fruit
By: Brian Patino, 4th Grade, South Summit Elementary
Ingredients
2 cups strawberries 5 1 cup of raisins and cranberries 1 cup of lite whip cream 1 cup of low fat cottage cheese
Stir with spoon, put in a plate and use 5 cranberries to make a circle. Put 5 slices of lettuce and put a little of lite whip cream in every leaf and put 1 cranberry per leaf and you’re done! Makes 5 servings.
64 Desserts
Monkey Rolls
By: Mallory Jones, 6th Grade, Edgemont Elementary
Ingredients
2 cans crescent roll dough (8 count, reduced fat) 3 oz cream cheese (Neufchatel Cheese, 1/3 fat) ¼ c. powdered sugar 1/8 tsp vanilla 1 large, ripe banana cut into 8 equal pieces
Open both cans of crescent roll dough. Divide into 16 triangular pieces. Set aside while you make the fi lling. Combine the cream cheese, powdered sugar and vanilla into a mixing bowl and beat until creamy. Lay one triangle crescent on a cookie sheet and spread 1 teaspoon of the fi lling on the middle of the triangle. Take one piece of the cut banana and cut it into 8 smaller pieces. Lay the small banana pieces onto the fi lling. Next you need to top with one more piece of crescent dough and then you pinch the edges to seal in the fi ll- ing. Repeat until you have eight fi lled triangles.
Bake for 13 minutes, or until golden brown.
Serve warm.
65 Desserts
Miriam’s Mini Pies
By: Miriam Price, 5th Grade, Valley View Elementary
Ingredients
4 crunchy granola bars 7 12 sections of graham crackers 6 Tbsp of melted butter 1 banana ½ to 1 cup of frozen berries ½ cup of plain yogurt 2 Tbsp of sugar
Preheat the oven to 375 degrees. Then break the granola bars & Graham crackers until the mixture looks like sand. Put the melted butter in the bowl with the graham cracker mixture. Stir until combined. Press the mixture into 7 custard cups, around the sides and bottom. Put in the oven for 7 minutes. While cooking get another bowl and chop the banana and put it into the bowl. Thaw the berries a little and put them in the bowl too. Add the yogurt and sugar then mash with a potato masher until combined. If there is still time left over put the plastic wrap over it and put in the fridge. When the cups are done and cooled, fi ll the middle with the fi lling. You can put it in the fridge to eat later or you can eat it right now. Makes 7 servings.
66 Desserts
The Butterfl y in its Nest
By: Chloe Caussat, 2nd Grade, Canyon Crest Elementary
Ingredients
Pancakes: 6 2 cups of fl our (we prefer the whole wheat one as it’s healthier) 1 ½ cup of milk 2 Tbsp of melted butter 2 ½ tsp of baking powder ½ tsp of salt 2 Tbsp of orange or lemon zest 1 egg
1 package of Pepperidge Farm Puff pastry shells (thawed) 3 bananas 1 kiwi Some blueberries, strawberries, raspberries…depending on the season 1 can of light whipped cream (optional)
Prepare the pancakes sifting together fl our, baking powder and salt. In a separate bow, combine egg and milk. Add this to the fl our mixture stirring until smooth. Finally add the orange or lemon zest and the melted butter. Cook on a greased griddle on both sides. Cut 6 pancakes into 1 inch-diameter circles, than cut them in 2. These 12 half circles will be the butterfl y wings.
Cook the shells for about 20 minutes in the oven pre-heated at 360 (until they’re puffed and slightly golden) and let them cool down.
In each nest, put a half banana, the thinner extremity being outside the nest and fi guring the butterfl y’s head. Using a toothpick, pierce the banana from side to side and attach a piece of pancake on each side of the banana. The butterfl y now has wings! Use some kiwi slices to decorate the wings, make the mouth, the antlers and the eyes. We had some melted chocolate when we made the one on the picture, so we just used two drops of it for the eyes…Fill the rest of the nest with the berries and decorate with some touches of whipped cream. Sprinkle the butterfl y’s body with some cinnamon and that’s it!! 67 Desserts
Fruity Float
By: Annika Dean, 3rd Grade, Grandview Elementary
Ingredients
1 Pomegranate (2 cups of seeds) 4 2 Tangerines Sherbet (lime, orange or pineapple)
Juice pomegranate and tangerines in a juicer. Pour fresh juice over a scoop of sherbet. Garnish with extra pomegranate seeds.
Note: If you do not have a juicer you can use frozen or bottled juice
68 Creative Items 1st Place Creative Items Fruit Frog
By: John Michael Lewis, 6th Grade, Valley Elementary, Eden Utah
Ingredients
8 grapes 1 1 carrot 6 blueberries 3 raisins 1 orange 1 orange slice
Supplies Knife Toothpicks Paper towel or plate
Assembly Take the orange and cut a notch big enough for the carrot to get stuck in near where the stem was. Then get your two toothpicks and put two grapes on each. Then grab two more toothpicks and put three blueberries on each. Stick the blueberry toothpicks in the sides under the mouth just like legs. Now put the grape toothpicks behind the front legs until they look like back legs. Next put a toothpick through a grape and put a raisin in the grape, you will make two of them. Then stick the newly made eyes on top of the frog’s mouth. Finally stick the carrot in the notch and put a raisin on the carrots end. For some extra fun put the orange slice under the frog!
696 Creative Items
My Beach
By: Meg Peterson, 2nd Grade, Canyon Crest Elementary
Ingredients
½ coconut 2 5 lettuce leafs 1 sliced up pickle 1 slice of pineapple ½ banana sliced up 3 sticks of celery 1 Tbsp of coconut shavings 1 cup of smashed blueberries
70 Creative Items
Mouse Recipe
By: Isabella Thompson, 2nd Grade, Canyon Crest Elementary
Ingredients
1 tangerine 1 2 dried apricots 1 apple peel 1 bamboo skewer 3 pepper corns
Stick the peppercorns deep in the tangerine for the eyes and mouth. Use the apricots for the mouse ears. Use the apple peel for a puffy tail. Break the bamboo skewer into pieces and use for legs and to put in the ears and tail.
71 Creative Items
Fruit and Veggie Delux
By: Jackson Hawkins, 2nd Grade, Canyon Crest Elementary
Ingredients
1 pizza crust (pre-cooked) 6 8 oz. cream cheese 1 tsp. honey ¼ cup shredded carrots 1 tomato sliced ¼ cup pineapple tidbits, drained ¼ cup raisins 2 Tbsp shredded coconut
Preheat oven 350 degrees. Mix together cream cheese and honey, spread evenly over pizza crust. Sprinkle carrots over cream cheese and lay tomato slices on top. Next sprinkle pineapple and raisins over tomatoes. Top with shredded coconut. Bake at 350 degrees for 7-10 minutes until coconut is slightly browned.
72 Creative Items
Battle Ship, BLAST!
By: Chadwin Wright, 4th Grade, Salem Elementary
Ingredients
2 pieces of celery 1 2 slices of cheese 1 jar of peanut butter 2 grapes
1. First, get the two slices of cheese and put them together. 2. Second, take the butter knife, cover the tops of the celery with peanut butter and set the celery with the peanut but- ter on it on top of the cheese. 3. Third, get two toothpicks and stick them in two grapes. 4. Finally, stick the toothpicks in the cheese and make them look like cannon balls shooting at the two celery ships.
73 Creative Items
Emily’s Edible Ladybug
By: Emily Bramwell, Kindergarten, Whitesides Elementary
Ingredients apple 1 carrot strawberry cream cheese raisins or craisins
1. Get an apple, a carrot, strawberry cream cheese and raisins and/or craisins 2. Wash the apple and have an adult cut it into wedges. 3. Peel the carrot and have and adult cut it into sticks 4. Take a carrot stick and put it in the middle of two apple wedges 5. Put about one teaspoon of strawberry cream cheese on each apple wedge (wing), and spread it out. 6. Put the raisins and/or craisins on the wings. 7. Add smaller carrot sticks as antennae. 8. Enjoy!
74 Creative Items
Carrot House
By: Rachael Rich, 4th Grade, River Heights Elementary
Ingredients
Peanut butter 1 7 carrot sticks 1 celery stick
Cut celery stick in half. Slice the chunks vertically into thin strips. Place a carrot vertically in the center of a plate, using peanut butter to make it stick to the plate. Place more carrot sticks vertically in a circle around the central carrot stick, securing them together with peanut butter. Place the celery strips on top of your frame, securing them with peanut butter as well. This is your thatched roof. You have completed your Carrot House.
75 Creative Items
Creative Recipe
By: Bill McKowen, 5th Grade, West Bountiful Elementary
Ingredients
1 banana 1 2 grapes 1 Tbsp of peanut butter
Cut the banana in half; cut one half into fi ve pieces. Peanut butter glue some slices to the bottom and eat the rest. Also peanut butter glues the grapes to the front.
76 Creative Items
Yummy Sweet Potatoes with Apples
By: Heather Morgan, 4th Grade, River Heights Elementary
Ingredients
2 large sweet potatoes 16 3 medium apples ¼ cup honey ¼ tsp. brown sugar cinnamon sugar (optional)
1. Boil sweet potatoes until fork goes in easily. (can be done the night before) 2. Peel the sweet potatoes 3. Cut into ½ inch slices 4. Peel apples and cut into slices. Put apples around edges of sweet potato. 5. Fill the middle of the sweet potato with ¼ tsp. brown sugar and dribble ¼ tsp honey on top. 6. Sprinkle with cinnamon sugar if desired.
77