Breakfast, Lunch, and Bake Sale Wednesday July 15th 2020

• a bowl of steel-cut oatmeal topped with fruit and walnuts

• a bowl of high-fiber, whole-grain cereal such as Fiber One, Shredded Wheat, or Cheerios with milk and sliced banana, strawberries, blueberries, or other fruit

• 6 or 8 ounces of 1% yogurt with blueberries and sunflower seeds

• a whole-grain English muffin with peanut butter

• an omelet made with one egg and one egg white, or egg substitute, served with whole-grain toast and orange slices

• a smoothie made with milk, yogurt, orange or pineapple juice, strawberries or blueberries, and banana, plus some oat bran, ground flax seeds, or wheat germ for extra fiber and healthful oils.

Source: https://www.health.harvard.edu/press_releases/a-healthy-breakfast-may-protect-against-heart-disease

For the To do's:

https://www.tasteofhome.com/collection/kid-friendly-recipes-that-arent-chicken-nuggets/

Wendy’s Apple Pomegranate Salad

Ingredients

• 1 bunch romaine, torn (about 8 cups)

• 1/2 cup pomegranate seeds

• 1/2 cup chopped pecans or walnuts, toasted

• 1/2 cup shredded Parmesan cheese

• 1 large Granny Smith apple, chopped

• 1 tablespoon lemon juice

• 1/4 cup olive oil

• 1/4 cup white wine vinegar

• 2 tablespoons sugar

• 1/4 teaspoon salt

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Directions

• In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad.

• In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 cup: 165 calories, 13g fat (2g saturated fat), 4mg cholesterol, 163mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.

Slow-Cooker Burgundy Beef

Ingredients

• 4 pounds beef top sirloin steak, cut into 1-inch cubes

• 3 large onions, sliced

• 1 cup water

• 1 cup burgundy wine or beef broth

• 1 cup ketchup

• 1/4 cup quick-cooking tapioca

• 1/4 cup packed brown sugar

• 1/4 cup Worcestershire sauce

• 4 teaspoons paprika

• 1-1/2 teaspoons salt

• 1 teaspoon minced garlic

• 1 teaspoon ground mustard

• 2 tablespoons cornstarch

• 3 tablespoons cold water

• Hot cooked noodles

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Directions

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours.

• Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.

Nutrition Facts 1 cup: 347 calories, 8g fat (3g saturated fat), 74mg cholesterol, 811mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 40g protein.

Baker’s Dozen Yeast Rolls

Ingredients

• 2 to 2-1/2 cups all-purpose flour

• 2 tablespoons sugar

• 1 package (1/4 ounce) quick-rise yeast

• 1/2 teaspoon salt

• 3/4 cup warm water (120° to 130°)

• 2 tablespoons plus 4 teaspoons butter, melted, divided

• 3/4 cup shredded sharp cheddar cheese

• 2 teaspoons honey

• 1/8 teaspoon garlic salt

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Directions

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.

• Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

• Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.

Nutrition Facts 1 each: 131 calories, 5g fat (3g saturated fat), 15mg cholesterol, 169mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Sunday Dinner Mashed Potatoes

Ingredients

• 5 pounds potatoes, peeled and cubed

• 1 cup sour cream

• 1 package (8 ounces) cream cheese, softened

• 3 tablespoons butter, divided

• 1 teaspoon salt

• 1 teaspoon onion salt

• 1/4 teaspoon pepper

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Directions

• Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook until very tender, 20-25 minutes; drain well.

• In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.

• Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.

Nutrition Facts 3/4 cup: 300 calories, 13g fat (9g saturated fat), 43mg cholesterol, 617mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 5g protein.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Caramelized Onions

Ingredients

• 4 large onions, thinly sliced

• 1/4 cup coconut oil or olive oil

• 1/2 cup flour to coat - Batter

• 1/8 Teaspoon Salt

• Mrs. Dash to Season

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Directions

• In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.

Nutrition Facts 1 cup: 136 calories, 9g fat (1g saturated fat), 0 cholesterol, 5mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein.

Waffle-Iron Pizzas

Ingredients

• 1 package (16.3 ounces) large refrigerated buttermilk biscuits

• 1 cup shredded part-skim mozzarella cheese

• 24 slices turkey pepperoni (about 1-1/2 ounces)

• 2 ready-to-serve fully cooked bacon strips, chopped

• Pizza sauce, warmed

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Directions

• Roll or press biscuits into 6-in. circles. On 1 biscuit, place 1/4 cup cheese, 6 slices pepperoni and a scant tablespoon chopped bacon to within 1/2 in. of edges. Top with a second biscuit, folding bottom edge over top edge and pressing to seal completely.

• Bake in a preheated waffle iron according to manufacturer's directions until golden brown, 4-5 minutes. Repeat with remaining ingredients. Serve with pizza sauce.

Nutrition Facts 1 pizza (calculated without sauce): 461 calories, 21g fat (8g saturated fat), 28mg cholesterol, 1650mg sodium, 50g carbohydrate (5g sugars, 2g fiber), 19g protein.

Raspberry Pomegranate Smoothies

Ingredients

• 1-1/2 cups pomegranate juice

• 2 cups frozen unsweetened raspberries

• 1/4 cup packed brown sugar

• 2 cups low-fat vanilla frozen yogurt

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Directions

• In a blender, combine the juice, raspberries and brown sugar; cover and process until blended. Add frozen yogurt; cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 311 calories, 3g fat (1g saturated fat), 45mg cholesterol, 61mg sodium, 64g carbohydrate (50g sugars, 5g fiber), 10g protein.

Wednesday's Bake Sale:

Magic Brownie Bars

Ingredients

• 1 package (17-1/2 ounces) brownie mix

• 1 package (11 ounces) butterscotch chips

• 2 cups sweetened shredded coconut

• 1 cup chopped pecans, optional

• 1 can (14 ounces) sweetened condensed milk

Directions

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.

• Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes.

• Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

Nutrition Facts 1 bar: 200 calories, 10g fat (5g saturated fat), 14mg cholesterol, 91mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 3g protein.

Not Your Mama’s Seven-Layer Bars

Ingredients

• 24 Oreo cookies

• 1/2 cup butter, melted

• 1 cup flaked coconut

• 1-1/2 cups crisp brown rice cereal

• 1 can (13.4 ounces) dulce de leche

• 6 tablespoons warm water (110° to 115°)

• 1-1/2 cups coarsely chopped pecans

• 1/4 teaspoon sea salt

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Directions

• Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal.

• Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly.

• Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares.

Editor's Note This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Nutrition Facts 1 bar: 228 calories, 14g fat (6g saturated fat), 16mg cholesterol, 156mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 2g protein.

Creamy Caramel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

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Directions

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is crème brulee or panna cotta the same as flan? Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.

Nutrition Facts 1 slice: 346 calories, 16g fat (10g saturated fat), 155mg cholesterol, 182mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 10g protein.

Giant Cinnamon Rolls

Ingredients

• 2 packages (1/4 ounce each) quick-rise yeast

• 1/2 cup warm water (110° to 115°)

• 2 teaspoons honey

• 1-1/2 cups warm 2% milk (110° to 115°)

• 1/2 cup sugar

• 1/2 cup butter, softened

• 1/2 cup mashed potatoes

• 3 large eggs, room temperature, lightly beaten

• 2 teaspoons salt

• 7-1/2 to 8 cups all-purpose flour

• FILLING:

• 1 cup packed brown sugar

• 2 tablespoons ground cinnamon

• 1-1/2 teaspoons all-purpose flour

• Dash salt

• 1/2 cup butter, softened

• VANILLA ICING:

• 3 cups confectioners' sugar

• 1/4 cup 2% milk

• 1 teaspoon vanilla bean paste or vanilla extract

• Dash salt

Directions

• In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.

• Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.

Nutrition Facts 1 roll: 695 calories, 18g fat (11g saturated fat), 90mg cholesterol, 588mg sodium, 122g carbohydrate (59g sugars, 3g fiber), 11g protein.