Tidy Kidz™ Recipes
Berry good morning!
| RECIPE INGREDIENTS: | |
| Crust and Topping: | |
| 1 cup flour | |
| 3/4 cup light brown sugar, firmly packed | |
| 1/2 teaspoon salt | |
| 1/2 cup unsalted butter, cold and cut into small cubes | |
| 2 1/2 cups quick-cook oats | |
| 2 tablespoons apple or orange juice | |
| Filling: | |
| 1/4 cup dark brown sugar, firmly packed | |
| 2 tablespoons flour | |
| Pinch of salt | |
| 3 1/2 cups (18 ounces) fresh blueberries, raspberries, or blackberries | |
| 1 tablespoon fresh lemon juice | |
1. Heat the oven to 375°. Grease a 9- by 13-inch pan.
2. Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.
3. Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it’s just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
4. For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
5. Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.
Anytime Favorite!
2 slices of sourdough (any bread works but the better the bread… the better the sandwich)
2 slices of Muenster cheese or any cheese you prefer
1 tbsp fresh butter
Pop the two pieces of bread in the toaster. Once toasted, smear one side of each piece of toast with butter. Put the cheese in the middle and pop in the microwave for 30 seconds. Voila!!! Grilled cheese in a flash!
Yum!
Granola
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup coconut
1/4 cup raisins 1/2 cup honey
1/2 cup oil
Mix together oats, almonds, sunflower seed, and coconut in a bowl. In a separate bowl mix the honey and oil together and then pour onto oat mixture and stir well. Spread onto a greased baking pan and cook on low heat (300F degrees) for 20 to 30 minutes, or until browned. When it’s golden, pour into another bowl and add raisins.
Makes a great breakfast cereal as well as a nice snack to munch on.
http://www.easy-kids-recipes.com/kid-breakfast-recipes.html
Dunkability
1/2 organic natural peanut butter
1/8 cup raisins
2 green apples, cut into wedges
Happy Healthy Lemonade:
Straight from Victoria Colligan, Founder of Ladies Who Launch
Mix the following in large pitcher:
Pucker up!!
Juice of 2 ripe full lemons, no seeds (full of Vitamin C, known to cure infections, a diuretic, flushes out acidic toxins, aids digestion and constipation).
2 bottles of ice cold 500 ml Fiji water (or any alkaline water with restorative PH balance value).
3 packets of Truvia (stevia). (all natural sweetner, non-caloric known for lowering blood pressure, reducing stomach acidity, increasing energy and mental acuity).
1 package fresh, whole mint leaves (known for antifungal, anticancer properties and digestive soothing).
Clean under cold water and soak in lemonade pitcher for as long as you refrigerate the lemonade.
Summer Satisfaction
Smoothie-liscious:
From the kitchen of Zac Griggs
1 cup organic frozen mixed berries (known for their antioxidant benefits and low impact on blood sugar levels)
1 peeled fresh or frozen banana
1 cup of ice
½ cup of milk (good source of calcium and protein)
2 Tbsp. Agave nectar (natural sweetener with minimal impact on blood sugar levels)
2 scoops (tbsp) ground flax seed (Omega 3’s and fiber)
Set blender on liquefy for 90 seconds and serve immediately. Makes approximately three 6oz smoothies.
