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Easy and Healthy Recipes for Gifted Kids to Make

August 28, 2015 By Mom

Ham and Pineapple Pizza

Ingredients (serves 4)

  1. 4 pitas
  2. 8 ounces sliced deli ham
  3. 18-ounce ball fresh mozzarella, sliced
  4. 18-ounce can pineapple chunks, drained

Directions

  1. Heat oven to 425° F.
  2. Place the pitas on a baking sheet. Layer with the ham, mozzarella, and pineapple.
  3. Bake until the pitas are crisp and the cheese has melted, 10 to 12 minutes.

Grilled Cheese Sandwich

Ingredients (serves 6)

  1. 12 slice challah or brioche
  2. 6 tbsp. butter
  3. 12 oz. Shredded cheese

Directions

  1. Butter one side of each slice of bread.
  2. Heat a flat griddle or large frying pan over medium heat. Mound about 1/2 cup (2 ounces) cheese on each of 6 slices of bread (unbuttered side). Add any optional toppings (if using). Place remaining bread on top, buttered side up. Place 1 or 2 sandwiches (do not crowd) on griddle or skillet. (Don’t let griddle get too hot or bread will brown before cheese is melted.) When bread is golden brown underneath, turn sandwiches over and press flat with a spatula. Reduce heat to medium-low and continue cooking until cheese is melted and bread is golden brown on both sides. Repeat with remaining bread and cheese. Slice and serve hot.

Turkey and Cucumber Salad Wraps

Ingredients (serves 4)

  1. 0.25 c. mayonnaise
  2. 0.25 c. mango chutney
  3. Pepper
  4. 2 c. cantaloupe
  5. 0.50 small seedless (English) cucumber
  6. 0.50 c. packed fresh cilantro leaves
  7. 4 flour tortillas or wraps
  8. 1 lb. reduced-sodium deli smoked turkey
  9. 2 c. mixed greens

Directions

  1. In a large bowl, stir together mayonnaise, chutney, and 1/8 teaspoon freshly ground black pepper. Add cantaloupe, cucumber, and cilantro; toss to combine.
  2. Working with 1 tortilla at a time, place about 3/4 cup cantaloupe mixture, 1/2 cup greens, and 1/4 pound turkey in center of tortilla. Fold in sides and roll tightly around filling. Serve immediately or wrap tightly in foil or plastic wrap and refrigerate up to 3 hours.

Chicken Pot Popovers

Ingredients (serves 6)

Popovers:

  1. Baking spray with flour
  2. 1 cup whole milk
  3. 3/4 cup all-purpose flour
  4. 3 large eggs, lightly beaten
  5. 1 teaspoon pure vanilla extract
  6. Kosher salt
  7. 3 tablespoons unsalted butter, melted
  8. 1/4 teaspoon baking powder

Filling:

  1. 3 cups low-sodium chicken broth
  2. 1/3 cup all-purpose flour
  3. 4 tablespoons grated Parmesan
  4. Kosher salt and freshly ground black pepper
  5. 1 cup frozen peas and carrots
  6. 1/2 rotisserie chicken, skin discarded and white and dark meat shredded (about 3 cups)
  7. 1/4 cup loosely packed flat-leaf parsley, chopped, for garnish

Directions

  1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with the baking spray.
  2. For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
  3. For the filling: While the popovers are baking, put the broth and flour into a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
  4. To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

Whole- Wheat Pizza Hand Pockets

Ingredients (makes 8 pockets)

  1. 1/2 cup shredded part-skim mozzarella
  2. 1/2 cup part-skim ricotta
  3. 1/4 cup grated Parmesan
  4. 4 ounces sliced pepperoni, cut into thin strips
  5. 1 large egg yolk; plus 1 large egg, lightly beaten
  6. Kosher salt
  7. 1 pound fresh whole-wheat pizza dough
  8. Whole-wheat flour, for dusting
  9. 1/3 cup prepared pizza sauce

Directions

  1. Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
  2. Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.
  3. Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.
  4. Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving.
  5. Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.

 

 

I have tried most of these out and they are really good 🙂

*Always remember to ask a parent for help while putting something in the oven or using a knife

Filed Under: Blog, Fun Recipes, Portfolio

Real-Deal Chocolate Chip Cookies – Gluten Free!

February 23, 2014 By Mom

These really are real-deal chocolate-chip cookies! They are gluten free, very chocolaty, and VERY delicious!

Real-Deal Chocolate Chip Cookies- Super chocolaty, and no gluten! Sounds like the real deal to me!

*This recipe is from Danielle Miller, and you can see the full recipe with baking instructions on her website.

Yummy gluten-free cookies!
Yummy gluten-free chocolate chip cookies!

Ingredients:

  • ¼ cup palm shortening or grass fed butter
  • ¼ cup coconut palm sugar
  • 2 tablespoons honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
  • ¼ cup chocolate chips

Filed Under: Fun Recipes, Portfolio

The Best Cupcakes I’ve Had In a Long Time

May 20, 2013 By Mom

Devil’s Food Cupcakes

Devil's Food Cupcakes
Finished Cupcakes!

Ingredients

  • 3/4 cup cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp coarse salt
  • 3 sticks unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 tbsp and 1 tsp vanilla extract
  • 1 cup sour cream

Directions:

  1. Preheat oven to 350 degrees. Mix together cocoa and hot water in a bowl until there are no cocoa chunks in it. In a separate bowl, mix together the baking soda and baking powder, the coarse salt, and the all-purpose flour.
  2. Put a saucepan on the stove on medium/simmering heat, and add the butter and the sugar and let it melt. Continuously mix it until it is completely melted. Turn the stove off, and mix it with a electric mixer until it cools off.

Filed Under: Fun Recipes, Portfolio

Twinkies Are Gone

November 21, 2012 By Lucy

imagesHostess is a 85-year old brand with lots of advantages that other big companies don’t have. It is going out of business because it has failed to give its workers higher wages. They are firing about 19,000 employees, and it will result in even the most simple pantry staples disappearing. It will make kids’ snacks disappear, and most kids rely on these snacks for bedtime, lunches, and of course, snacks. It is closing because they do not have enough profit to give all of their employees a decent wage, and make snacks at the same time.

This is important to me because there are roughly 308,745,538 people in the United States, so many very unfortunate people have lost their jobs. Although there is still a lot of people left who have a job, most of the population is at a loss of jobs.

Information:
http://www.hostessbrands.com/Closed.aspx
http://money.cnn.com/2012/11/16/news/companies/hostess-closing/index.html
http://www.nbcnews.com/business/hostess-maker-twinkies-ding-dongs-says-closing-business-1C7112898
http://online.wsj.com/article/SB10001424127887324556304578122632560842670.html
 http://www.forbes.com/sites/danielfisher/2012/11/21/hostess-closing-doesnt-spell-end-for-bakers-union/

Twinkies-Hostess
Twinkies-Hostess

Filed Under: Fun Recipes, Portfolio

Root Beer Float Recipe

August 30, 2012 By Lucy

Root Beer Float

Prep-2 mins
Ready in- 2 mins

Ingredients

1/2 pint vanilla ice cream
1 (12 fluid ounce) can or bottle root beer
1/2 cup whipped cream
4 maraschino cherries

Directions

Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Add whipped cream and maraschino cherries on the top if necessary.

Filed Under: Fun Recipes

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