Saturday, October 24, 2015

Cooking Class

I love cooking, baking, and trying new recipes.  I also love introducing my kids to these very same things.  It was these things that led me to volunteer to lead a group of third through fifth graders in cooking some new recipes at church as part of a special program that focuses on connecting faith and life through a variety of activities each summer.  

Each day of GROW Camp starts with a faith talk that relates the day's topic to faith.  So on the Cooking Day, I started by asking the kids what some of their favorite foods are and what food does for us.  I related our discussion to John 6, where Jesus tells us that he is the bread of life.  Just like the food we eat nourishes our bodies, our relationship with Jesus nourishes us and strengthens us in important ways each day as well.

Then we got cooking, and these recipes were such a hit with the kids that I decided to pass them along. 

Mighty Tasty Mini Lasagnas

Marinara sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Won Ton wraps (You can find won ton wraps in the produce section in most grocery stores)
Italian seasoning
Ground beef/sausage, if desired

Simply spray the cupcake pan with cooking spray & place one won ton wrap in each cup.
Next layer sauce & cheeses, then repeat.
Sprinkle with Italian seasoning.
Bake at 375 degrees for 18-20 minutes.
Let cool for 5 minutes & pop out with a knife.
Depending on your appetite, figure 2-4 cups per person for a hearty dinner.

Zucchini Sticks 

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired. 

No-Bake Chewy Cookies and Cream Bars

1-16 oz package of Oreos
5 cups large marshmallows
4 tablespoons butter

Place Oreos in food processor and pulse until ground.
Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.
Remove and pour in ground Oreo Cookies.
Stir to combine then transfer to a foil lined 8×8 inch baking pan.
Let set up for 10 minutes.
Remove bars out of pan with edges of foil and cut into squares.
Makes 9 large bars

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