Recipe Page
These pudding snacks freeze well in the freezer.
This recipe was taught at the Kid Chef Nutrition Camp sponsored by the LSU AgCenter and the Family and Nutrition Program (FNP). For more kid- friendly recipes go to www.kidsacookin.ksu.edu.
Ingredients:
3/4 cup peanut butter
1 1/2 cups low fat milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup whipped topping
16 whole graham crackers
Directions:
Remember to wash your hands!!
Line a 9x13-inch pan with foil.
Using an electric mixed, blend peanut butter and milk until smooth.
Slowly beat in chocolate pudding mix until blended.
Fold in whipped topping.
Pour into prepared pan and freeze until firm.
Break graham crackers into squares.
Use foil to lift pudding from pan, then cut into squares the size of the graham crackers. Place each pudding square between 2 graham crackers.
Wrap in plastic wrap and freeze.
Contents from LSU AgCenter
This was one of the recipes taught at the Kid Chef Nutrition Camp sponsored by the LSU AgCenter and the Family and Nutrition Program (FNP). For more kid-friendly recipes go to www.kidsacookin.ksu.edu
Ingredients:
12 lasagna noodles (8 ounces)
Sauce:
1 pound lean ground beef
1 jar (26 ounces) spaghetti sauce
Filling:
1 large carton (24 ounces) cottage cheese
2 cups (8 ounces) mozzarella cheese, shredded
2 tablespoons Parmesan cheese
1 teaspoon garlic powder
Directions:
Remember to wash your hands!!
1. In a large pot, heat water to boiling and add lasagna noodles. When water returns to boiling, cook noodles 10 minutes, stirring occasionally.
2. Drain noodles and cool in single layer on wax paper or foil to keep from sticking together.
3. Cook ground beef in skillet and drain well. Add spaghetti sauce and stir.
4. In a large mixing bowl, combine filling ingredients.
5. Preheat oven to 350 degrees.
6. Spoon cheese mixture over noodles, followed by sauce. Roll up and place seam-side down in 9x13- inch pan lightly coated with cooking spray.
7. Cover with foil and bake 30 to 40 minutes or until hot.
Contents from LSU AgCenter
2 cups sugar
1 cup buttermilk
1/4 cup butter (1/2 stick)
2 tablespoons white corn syrup
2 cups pecans
1 teaspoon vanilla
With butter or margarine grease the bottom of a large pot. (This keeps sugar crystal from forming)
Mix all ingredients including pecans in the pot and heat over medium heat. Cook until until it reaches 234 degrees on a candy thermometer or until it forms a soft ball in cold water. Remove from heat and add vanilla. When mixture reaches about 120 degrees, beat mixture.
When mixture begins to lose gloss, pour into buttered container or drop as pralines.
Contents from LSU AgCenter