Berry Brownie Sundaes

Junior Leagues In The Kitchen with Kids

Everyday Recipes & Activities for Healthy Living

from the Party Time chapter
Serves 12

Tools Needed:

8x8-inch or 9x9 inch baking pan
Measuring Cups - Mixing Bowl
Spoon - Oven Mitt - Wire Rack
12 Small Serving Dishes - Ice Cream Scoop

Next time you throw a party, or anytime just for the fun of it, the kids can 
BUILD THEIR OWN SUNDAES with this awesome easy 6-ingredient-recipe!

Ingredients:
1/2 cup unsweetened applesauce
1/3 cup water
1 (20-ounce) package double-chocolate brownie mix
1/2 gallon frozen vanilla yogurt
2 cups mixed berries, or thawed frozen mixed berries
1/2 cup chopped pecans



 
MAKE THE BROWNIES
Preheat the oven to 325 degrees. Grease and 8x8-inch or 9x9-inch baking pan lightly. Combine the applesauce and water in a bowl and mix with a wooden spoon. Add the brownie mix and stir until all the ingredients are moistened. Spoon the batter into the baking pan. Use an oven mitt to place in the oven. Bake for 40 to 45 minutes; do not over bake, as the brownies will not appear to be done. Remove from the oven with the oven mitt and place on a wire rack to cool completely.

    

INTO THE DISHES
Cut the cooled brownies into twelve squares with a table knife. Place the squares in small serving dishes.




 





 

CREATE A SUNDAE
Top each serving with a scoop of the frozen yogurt. Sprinkle with the berries and pecans.


 










 
Each layer of these sundaes - the brownies, frozen yogurt, and berries - makes a delicious snack on its own!

Italian Meatball Soup

Junior Leagues In The Kitchen with Kids

Everyday Recipes & Activities for Healthy Living

from the Power Lunches chapter
Serves 5

Tools Needed:

Measuring Cups and Spoons - Large Mixing Bowl
Plastic Gloves - Stockpot - Kitchen Tongs

There's nothing more welcome than a hearty soup during the winter months, so put your young ones to work making this super easy and tasty recipe. They'll thank you for it!

Ingredients:
8 ounces extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5-3/4 cups low-fat chicken broth
1 cup uncooked orzo (rice-shaped pasta)
1/3 cup chopped carrots
2 cups spinach leaves, sliced



 

SHAPE THE MEATBALLS
Combine the ground beef, egg, bread crumbs, cheese, basil and onion powder in a large mixing bowl. Mix well with your hands while wearing plastic gloves. Shape the mixture into 3/4-inch balls.

MAKE THE SOUP
Pour the chicken broth into a stockpot and bring to a boil over high heat. Use kitchen tongs to add the meatballs to the broth in the stockpot. Add the pasta and carrots. Reduce the heat to medium and cook for 5 minutes.













FINISH IT UP
Add the spinach and stir to mix well. Cook for 5 minutes longer or until the pasta is tender, stirring frequently to keep it from sticking Serve with additional grated Parmesan cheese.













Try substituting ground turkey or ground chicken for the ground beef.

FISH POPPERS

THE HUNTER'S TABLE COOKBOOK

from the Casting Calls

Serves 6

 

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

These wonderful peppers will please those who like things a bit on the spicy side. 
They can be broiled or grilled, so makes for a perfect appetizer any time of year. Enjoy!

Ingredients:

18 fresh jalapeno chiles or small sweet peppers

1 cup cooked fish, broken into pieces

2 green onions, minced

2 tablespoons fresh basil, chopped

1 garlic clove, minced

1 teaspoon lime zest, minced

1 cup (4 ounces) shredded Pepper Jack cheese

4 ounces cream cheese, room temperature

1/4 cup seasoned bread crumbs

Instructions:

Split peppers lengthwise and place on a backing sheet. Bake in a preheated 400-degree oven for 8 to 10 minutes or until peppers soften. Remove from oven and allow to cool. 

Carefully scrape out seeds. In a bowl, combine remaining ingredients. Stuff into peppers. Peppers can be broiled or grilled until stuffing is warm.

Did You Know...

Current membership exceeds 650,000 members, making Ducks Unlimited® one of the most active grassroots, volunteer-based organization in the outdoors and conservation community. (The Hunter's Table Cookbook)

Who Helped Create the Free Lunch Program in Public Schools?

Did You Know....

In the early 1900s it was the 
Junior League of Brooklyn, New York, that helped create the very first FREE LUNCH program in public schools!

Help us celebrate MARCH as National Nutrition Month to keep all our kids strong and healthy, with a special offer on JUNIOR LEAGUES IN THE KITCHEN WITH KIDS: Everyday Recipes & Activites for a Healthy Lifestyle.


Check out details here...  

 

Cookbook Nirvana: Article from Rozanne Gold on Roger Smith Cookbook Conference

There's a lot of buzz surrounding this upcoming event! Our very own Sheila Thomas, Publishing Consultant, will be conducting the "Wild World of Self-Publishing" workshop.

The Wild World of Self-Publishing
Once considered a last resort, in recent years self publishing has become an option seriously considered, if not preferred by many novice and experienced authors. This workshop is an introduction to cookbook self publishing. Topics will include writing a proposal which will be a crucial part of your publishing plan, including what is your platform and determining your target audience, cookbook development, the many hats worn by self publishers, select the specifications of your book, a look at the options now available (eBook, print on demand, short run, traditional printing) and selling your self published book.
Organized by Sheila Thomas.
To register for this workshop, click here


Here's a great article from Rozanne Gold we wanted to share with you.

Happy Cooking!

Rozanne Gold

Cookbook Nirvana: The Roger Smith Cookbook Conference 

 

 

Get 50% off for March, National Nutrition Month

Since March is National Nutrition Month we are offering our Best Deal Ever to help in the endeavor to keep kids active and healthy!

 50% off Case Quantity, and * FREE SHIPPING until March 31, 2013!

JUNIOR LEAGUES IN THE KITCHEN WITH KIDS: EVERYDAY RECIPES & ACTIVITIES 
 69 Recipes - 144 Pages - Hardcover
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We've also just put a few other tools in place for this title to help build an online community of people interested in keeping their children healthy and active.

JUNIOR LEAGUES IN THE KITCHEN WITH KIDS: EVERYDAY RECIPES & ACTIVITIES now has its own:
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We welcome you to become a part of this growing community committed to healthy kids. So when visiting our online areas, please LIKE US on Facebook, FOLLOW the Pinterest Board and COMMENT at the Blog.

Here's to a healthy 2013 for kids everywhere!

Stoplight Corn Salad

Junior Leagues In The Kitchen with Kids

Everyday Recipes & Activities for Healthy Living

from the Super Suppers chapter
Serves 6

Tools Needed:

Kitchen Knife - Measuring Spoons - Mixing Bowl

This is especially easy for younger kids if you buy pre-chopped vegetables from the salad bar in the grocery store.
Makes for great color presentation on the table for any season!

Ingredients:
1 cucumber
1 tomato
1/2 green bell pepper
1/2 small onion
1 each whole green bell pepper, red bell pepper and yellow bell pepper
2 (11-ounce) cans white Shoe Peg corn, drained
2 tablespoons light mayonnaise
1 to 2 tablespoons sugar 

 
PREPARE THE VEGETABLES 

Chop the cucumber, tomato, 1/2 green pepper and the onion with a kitchen knife. Remove the stems from the whole bell peppers. Cut the whole bell peppers into halves crosswise and discard the seeds and membranes.









 

MAKE THE SALAD
Combine the chopped vegetables, corn, mayonnaise and sugar in a mixing bowl and mix well.

SERVE IT UP
Spoon the salad into the bell pepper halves and arrange on a serving plate 








For something different, try using Italian salad dressing instead of the mayonnaise and sugar in this recipe.
.