Tootie-Fruity!

Thank you to everyone who listened to our Saturday morning edition of Cooking with Mommy today. We chose to postpone our scheduled show yesterday due to Tropical Storm Fay. Although we never lost power, the lights flickered several times before and after the scheduled show time, and there were several tornadoes in the area. We thought it was a safer bet to postpone the show until the bad weather had passed. Thank you for all of your patience!!!

On to the good stuff! =) Below you will find the recipes from today's show. We hope you enjoy our spin on delicious fruit-filled treats!

Fluffy Fruit Dip

Although we didn't get a picture of this first snack specialty, we're sure you'll love it. It's super easy to make, and tastes delicious with any fruit.

1 (8 oz.) pkg. cream cheese, softened

1 (7 oz.) container marshmallow creme (We used Kraft Jet-Puffed Marshmallow Creme)

Mix ingredients until fluffy and smooth. Serve with assorted fruit of your choice. We recommend strawberries, pineapple, grapes, berries, etc.

Strawberry Soup

This chilled soup is a sweet and tasty way for kids (and their grown-up helpers) to enjoy strawberries!!!!

1 qt. fresh strawberries, tops removed

1/2 c. sugar

16 oz. whole milk (you can use cream, if you prefer)

2 oz. sour cream

3 oz. strawberry yogurt

Put strawberries (with tops removed) in a bowl. Pour sugar over top and allow to sit for 10-15 minutes. Meanwhile, assemble your ingredients. Put half the strawberry/sugar mixture and half the milk in a blender. Blend until smooth. Add remaining ingredients, and blend until smooth. Serve cold!

Frozen Banana Salad

This tangy treat is sure to delight your taste buds. This one's considered dessert in our house! Thanks to Sue Turner for this recipe!

2 cups sour cream

1 (8 oz.) can crushed pineapple

1 Tblspn. lemon juice (This keeps the bananas from browning.)

1/2 cup nuts, chopped (optional; we use walnuts)

1/2 cup sugar

4 bananas, mashed

1 tsp. salt

1 (8 oz.) jar maraschino cherries, quartered (Reserve liquid.)

Mix all above ingredients well. May add just enough cherry liquid to get the shade of pink you want. Pour into 9x9 inch pan. Freeze. Garnish with a dab of sour cream and top with a cherry.

Lunchbox Ideas

We hope you enjoyed the show today. We have LOTS of ideas for "thinking outside the lunchbox". Hope you liked these three today! (Remember to try both of the Asian marinades and let us know who your vote goes to. It was a true Asian marinade throwdown!)














Apple Cranberry Walnut Salad

1 head of romaine lettuce, chopped
1/2 head iceburg lettuce, torn
2 Golden Delicious apples, cored and chopped
1/3 cup vidalia onions (optional)
1/2 cup dried cranberries (like Craisins)
1/2 cup chopped walnuts

Your favorite poppy seed dressing

Mix all ingredients except the dressing. Serve in bowls. Drizzle with poppy seed dressing.















Asian Chicken Legs

1 dozen chicken legs, without skin
1 marinade recipe (Choose 1 below)

Marinate chicken legs in marinade for several hours. (We recommend marinating overnight.) Grill over medium-low heat for approximately 20-25 minutes, turning chicken every 5 minutes. Put aluminum foil on end of chicken legs to keep fingers clean at lunchtime! =)

Mark's Marinade
1/2 cup soy sauce
2 Tblsp. ketchup
3 cloves garlic
2 tsp. ground ginger (or substitute 1 Tblsp. fresh ground ginger)
1/4 cup brown sugar
2 Tblsp. apricot preserves
2 tsp. sesame oil
2 Tblsp. rice vinegar
1 Tblsp. honey
1/2 tsp. grated zest of lemon

In a sauce pan over medium heat, combine all ingredients. Stir until sugar is dissolved completely. Reduce to a simmer for 3 minutes, stirring regularly. Remove from heat and let cool.

Kara's Marinade

1/4 cup soy sauce
1/4 cup plum sauce
1/3 cup hoisin sauce
1 tsp. sugar
1 pinch salt

Stir until mixed thoroughly.
















Creamy Tomato Soup

1 can condensed tomato soup
1 (15 oz.) can chicken broth
1 lg. can Italian diced tomatoes
1 cup whole milk (For an even creamier soup, substitute heavy cream.)

Heat 1st three ingredients over medium-low heat for 20 minutes or until heated thoroughly. Add cream and stir to incorporate. Remove from heat. Blend in blender until smooth. Place in thermos, and enjoy at lunchtime!!!

Healthy & Tasty Snacks

We hope you enjoyed the show today. For more details on what your child's nutrition demands, please check out MyPyramid.gov. Below are today's recipes! Hope you enjoy them!

Fruit & Yogurt Parfait

1 French Vanilla Yogurt cup, about 6 oz. (Our favorite is Stonyfield Farms with cream on top!)
Granola
Fresh Strawberries (sliced) and Blueberries

If using a cream on top yogurt, mix with spoon until cream is thoroughly incorporated. Pour half a container of yogurt into cup. Top with enough granola to fully cover yogurt. Layer sliced strawberries on granola, followed by blueberries. Repeat layers one more time. This makes one parfait.

Black Bean Hummus

1 can black beans
2 garlc cloves, minced
2 Tbsp. olive oil
3 Tbsp. tahini
1/4 c. sour cream
1/2 tsp. salt
Juice of 1 lemon

Place all ingredients in food processor. (Be sure to have a grown up helper on hand!) Blend until smooth. Serve with pita chips or veggies (like carrots, celery, bell pepper, etc.)

Strawberry Ice Pops

10 oz. pkg. frozen, sweetened strawberries
2 strawberry yogurt cups (Again, we use Stonyfield Farms cream on the top!)
3 popsicle sticks or spoons
3 small plastic cups or gladware containers
Plastic Wrap (3 squares)

Thaw frozen strawberries. Blend in blender until they are smooth. (Get that grown-up helper to help!) Pour 1/3 container of yogurt into cup. (Mix first if using a cream on top yogurt.) Pour 1/3 blended strawberries on yogurt. Pour another 1/3 container of yogurt on top. Repeat process to fill 2 more cups.

Cut a small "x" in each plastic wrap square. Top each cup with plastic wrap. Insert popsicle stick or spoon through hole in plastic wrap. Freeze overnight.

Tip: To help the ice pop release from the cup, run the cup under hot water for a small period to soften the sides.

Hope you enjoy these snacks!