Puddingwiches
1986 Heartland Cookbook
1½ cups milk 1 pkg. vanilla or chocolate instant pudding mix ½ cup peanut butter 24 graham cracker squares
Mix milk and peanut butter with electric mixer. Add pudding mix. Put a spoonful of mixture on each of 12 graham square. Spread on cracker and top with another. Freeze. Serve frozen or slightly thawed.
Yields: 12 puddingwiches. Each is a grains/bread serving for snack for 1-5 year olds. Serve 2 for 6-12 year olds. Not enough PB in each to credit as a meat alternate serving. Pudding is not creditable for the CACFP.
Smunchies
Variation of above; 1990 Heartland Newsletter
1 (4 oz.) pkg. butterscotch or chocolate instant pudding mix 2 cups milk 2¼ cups peanut butter 72 (2x2”) graham cracker squares
With electric mixer combine pudding mix and milk. Add peanut butter. Put 2 Tbsp. of mixture on each of 36 graham crackers. Top with remaining squares and freeze on cookie sheets. Wrap individually in plastic wrap. Store in freezer and serve frozen. Yield: 36 servings.
Credit as: One = one grains/bread and one meat alternate (½ oz.) for snack for 1-5 year olds. Serve two for 6-12 year olds. Record as graham crackers and PB. |
Freezer Pizza Muffins 1986 Newsletter from Sandy Mattern
2 lbs. ground beef
2 cans tomato soup with 1 tsp. oregano and 1 tsp. garlic powder added to soup OR 18 oz. jar/can spaghetti or pizza sauce
4 oz. (1 cup) shredded cheddar cheese
8 oz. (2 cups) mozzarella cheese
10 English muffins, split in half to make 20 pizza “crusts”
Cook ground beef; drain. Remove from heat and add soup and spices or the spaghetti/pizza sauce. When cool enough so cheese doesn’t melt, stir in cheeses. Spoon onto 20 English muffins halves. Sandy says an option is to toast the muffins first and spread with a thick layer of cheese whiz before placing the meat mixture on top.
If you want to eat before freezing, place desired number of muffins under the broiler until cheese melts. To freeze for later meals, place unbaked muffins on cookie sheets. When completely frozen, take off of cookie sheets and place in freezer bags.
To reheat: Bake on cookie sheet at 350° F for about 10-20 minutes (depending on if they are thawed or frozen) or until cheese is bubbly. Serve open-faced.
Credit as: 1 pizza muffin contains 1½ oz. meat/meat alternate and 1 grains/bread serving. There is not enough soup or pizza sauce per muffin to count as a vegetable serving. |
1986 Newsletter from Sandi Heimbuck
2 lbs. lean ground beef
1 can tomato soup
¾ cup uncooked oatmeal
1 tsp. onion powder or ¼ cup chopped onion
1 egg
1 tsp. salt
¼ tsp. pepper
Preheat oven to 350˚F. Combine all ingredients, mix well. Press into ungreased loaf pan. Bake for 1 hour. Let stand 5 minutes before slicing.
Credit as: 15 servings of 1½ oz. meat/meat alt. for lunch/supper. |
1987 Newsletter from Linda Austin
1 cup butter
½ cup powdered sugar
2 cups flour
¼ tsp. baking powder
Cream butter and sugar together with electric mixer. Mix the flour and baking powder together, then add to the butter and sugar mixture. Mix well. Now, with the children, do as the nursery rhyme says:
“Pat it” into a 9” pie plate. “Prick it” all over with a fork. “Mark it with a B” or child’s initial. “Put it in the oven” at 350° F for 20-25 minutes. Cut into 6-8 wedges while warm.
Credit as: a grains/bread serving for snack. Counts towards the no-more-than-twice-a-week sweet snack rule. |
Box of Raisin Bran Muffins
1989 Heartland Cookbook
15 oz. box Raisin Bran cereal
1 qt. buttermilk
1 cup vegetable oil
2½ cups sugar
4 lightly beaten eggs
5 cups flour
5 tsp. baking soda
Pinch of salt
In large bowl, combine cereal, buttermilk, oil, sugar and eggs. Sift together flour, soda & salt. Stir dry ingredients into cereal mixture. Cover and refrigerate overnight. To bake, fill cupcake pans ¾ full. Bake 350°F for 20 minutes. Batter can be kept in refrigerator for 2-3 weeks to use as needed. These muffins also freeze well after baking.
Credit as: ½ muffin = grains/breads for 1-5 year olds. 1 muffin = grains/bread serving for 6-12 year olds. |
1990 Heartland Newsletter
Batter: 1 cup flour
1 tsp. salt
1 tsp. Italian seasoning or oregano
2 eggs
2/3 cup milk
Topping: 1 lb. ground beef, browned
¼ cup chopped onion (optional)
1 cup pizza sauce
4 oz. (1 cup) or more mozzarella cheese
Preheat oven to 425°F. Lightly grease a 15x19” jelly roll pan; dust pan with flour or cornmeal. Mix batter ingredients and pour into prepared pan. Sprinkle cooked ground beef and onions on batter. Bake on low rack for 25 minutes until light brown. Remove from oven; drizzle with sauce and sprinkle with cheese. Bake another 10-15 minutes. Cut into 10 pieces.
Credit as: Each piece can be credited as 1½ oz. meat/meat alternate. |
1991 Heartland Newsletter
3 lbs. ground beef
½ cup milk
3 eggs
5 slices dry bread, crumbled
1 tsp. onion powder
2 tsp. salt
Mix all the above and form into walnut sized balls - will make about 48 meatballs. Bake on foil-line jelly roll pan at 375° F for 20-25 minutes. Remove meatballs from pan and freeze on flat tray. When completely frozen, transfer from tray into freezer bags or containers.
When ready to use, take out desired number of meatballs and thaw. Meatballs will taste best when heated with a sauce, such as spaghetti sauce or barbecue sauce.
Credit as: 2 meatballs = 1½ oz. meat. |
1992 Heartland Newsletter
1 cup sugar
½ cup margarine, softened
2 eggs
1 cup dairy sour cream
3 large ripe bananas, mashed
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 cups flour
1 cup mini chocolate chips or 1½ cups reg. chocolate chips
Preheat oven to 375ºF. Cream sugar and margarine. Add eggs & sour cream. Then mix in mashed bananas and vanilla. On slow speed, add dry ingredients. Mix well. Spread batter in greased and floured 15x10” pan. Sprinkle with chocolate chips. Bake 20-25 minutes until golden brown. Cut into 48 bars.
Credit as: Sweet grains/breads for snack. |
1995 Newsletter from Sandy Fix
2 eggs
¼ cup milk
¼ tsp. salt
½ cup strawberry jam
8 slices day old bread
In small bowl or pie plate, beat eggs, milk, and salt; set aside. Spread jam on four slices of bread; top with remaining slices. Trim crust off; cut each sandwich into three strips.
Dip both sides of strips in egg mixture. Cook on lightly greased hot griddle for 2 minutes on each side until golden brown. Dust with powdered sugar, if desired.
Credit as: Grains/bread serving for meals or snack. |
Overnight Crockpot Applesauce “Rise & Shine” 1996 Workshop
6 apples
¼ cup sugar (more or less to taste)
2 Tbsp. water
Cinnamon, if desired
Peel apples and cut into quarters. Remove core. Toss apples with a little lemon juice to prevent browning. Place apples in crockpot. Pour sugar, water and cinnamon over apples.
Cover and cook on low for 8-10 hours (or overnight). Good as a topping for pancakes, as well as served warm or chilled in small bowls.
Credit as: ½ cup = fruit serving for breakfast or snack. At least ⅛ cup = one fruit serving for lunch/supper. ½ cup needed for full fruit serving for breakfast or snack. |
1996 Heartland Newsletter
1½ cups flour
1 tsp. baking soda
2/3 cup sugar
3 Tbsp. cocoa
½ tsp salt
1 Tbsp. vanilla
6 Tbsp. oil
1 Tbsp. vinegar
1 cup water
Place dry ingredients directly into a 9-inch square or round pan. Stir ingredients together until blended.
Make 3 holes in the dry mixture with the back of a measuring tablespoon. Place oil in one hole; place vinegar in another hole; and vanilla in the remaining hole. Drizzle the water over all. Mix well with a fork so that all the batter is evenly mixed.
Bake at 350°F for 25 minutes. Cool in the pan before cutting into 9 squares. You don’t need to frost these, as they are sweet and moist. May serve with a dab of whipped topping, if desired.
Credit as: Sweet grains/bread serving for snack. |
“Economical Eating” 1998 Workshop
2 lbs. boneless, skinless chicken
3 Tbsp. margarine, melted
2 tsp. Worcestershire sauce
1 cup finely crushed buttery crackers, such as Ritz
½ cup finely ground Parmesan cheese
Cut chicken into chunks. In bowl, stir together melted margarine and Worcestershire. Add chicken pieces and toss to coat.
In plastic bag, toss together crushed cracker crumbs and Parmesan cheese. Add chicken pieces a few at a time, shaking to coat. Place pieces in a single layer on a metal baking sheet. (Lining with foil will make for easier clean-up.) Bake at 450ºF for 7-9 minutes, or until no longer pink. Yield: 10 servings of 4-5 nuggets each.
Credit as 4 nuggets = about 1-1/2 oz. meat.
Fargo provider Carolyn Aventi has modified this chicken nugget recipe for her child care by replacing the butter with egg whites, thus lowering the fat content. Carolyn also finds it handy, for quick take-from-the-freezer meals, to make home-made nuggets in large quantities and then freeze them on plastic wrap line cookie trays. After several hours of freezing, Carolyn transfers the unbaked nuggets to zip lock baggies. |
Cereal Cracker Jack (aka: Cereal Snack Mix) “Safe At Home Plate” 1999 Workshop
2 cups Crispex or similar type of cereal
2 cups Cheerios or Kix
2 cups Golden Grahams
2 cups Quaker Toasted Oatmeal Squares
2 cups Teddy Grahams (or 2 cups of any other appropriate sized cereal)
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½ cup butter
1 cup brown sugar
¼ cup light corn syrup
½ tsp. salt
½ tsp baking soda
½ tsp. vanilla
In a clean paper grocery bag, combine the above cereals and Teddy Grahams. Combine butter, brown sugar, corn syrup and salt in a 2 qt. microwave-safe bowl. Microwave on high for 2 minutes. Stir. Microwave on high for another 2 minutes. Add baking soda and vanilla. Stir well.
Pour hot mixture over the cereals in the bag. Close and roll down the opening of the paper grocery bag to fit inside your microwave. Microwave for 1½ minutes on high. Shake the bag and microwave for 1 minute more. Immediately pour out from bag and spread on waxed paper. Separate into pieces or chunks and allow to cool.
CACFP credit: ½ cup mix = sweet grains/bread serving at snack for 3-5 year olds; ¾ cup for 6-12 year olds. |
Pretzel Sticks
Fish Shaped Crackers
Peanut Butter or Cheese Spread
Place 1 Tbsp. peanut butter on child’s plate. Child dips the end of a pretzel stick (fishing rod) into the peanut butter (bait). Then touch the sticky end of the pretzel onto a fish to “catch it.” Then eat the fish off of the pretzel or eat the whole creation at once. Repeat process to “catch” fish.
Credit as: pretzels and crackers = grains/bread serving. 1 Tbsp. PB = ½ oz. meat alternate serving for snack. If using cheese spread instead of PB, would need to use 3 Tbsp. to count as a ½ oz. meat alternate for snack. |
Bread Machine Potato Bread “Bread Machine Recipes” Heartland Helps 2000 booklet
1 cup mashed potatoes (leftovers are ok)
¾ cup milk
2 Tbsp. butter
2 Tbsp. sugar
3 cups bread flour
1 tsp. salt
2 tsp. yeast
Warm mashed potatoes to room temperature in your microwave. Add ingredients in the order suggested by your bread machine manufacturer. Select “white bread, large loaf” setting. After 5 minutes, check if dough is forming a smooth, satiny ball. You may need to adjust moisture by adding a small amount of milk or flour to the dough. Yields: 1½ lb. loaf. |
“Great Nutrition Roundup” 2001 workshop
1 cup brown sugar
½ cup light corn syrup
½ cup margarine
2/3 cup peanut butter
2 tsps. vanilla
½ cup sunflower seeds
2 cups quick oats
1 cup Rice Krispies
½ cup oatmeal
½ cup raisins*
1 cup chocolate chips*
* Any combination of dried fruit, chopped nuts or other flavored baking chips may be used. For example, try ½ cup dried diced apple pieces and 1 cup butterscotch chips.
Preheat oven to 350º F. Coat the inside of a glass 9x12” baking dish with light vegetable oil. In large bowl, combine sugars, corn syrup, margarine, peanut butter and vanilla. This can be done on low speed mixer or by hand. Stir in remaining ingredients until well mixed and clumps are sticking together.
Using your fingers or the margarine wrapper, press mixture firmly into pan. Bake for 17-20 minutes until the top has a golden brown color. Allow to cool completely (put in refrigerator to hurry the cooling process) before cutting in rectangle shapes similar to purchased granola bars. Yields: about 20 bars.
Credit as: 1 bar = sweet grains/breads for snack. |
Infant Cereal Pancakes (for infants 8 mo. & older)
1 large egg white
1 cup IFIF (or whole milk if over 1 yr. old)
2 Tbsp. oil
1 tsp. soda
¾ cup rice or oatmeal iron-fortified infant cereal (IFIC)
¼ cup flour
1 Tbsp. sugar
1 tsp. baking powder
Pinch of salt
Beat egg white & oil. (May use the whole egg if there is no history of allergies in the infant’s family.) Mix in remaining ingredients. Pour batter onto hot griddle. Turn as soon as pancakes are puffed and full of bubbles. Cook on other side until golden brown. Yield: 6 (4”) pancakes each containing 2 Tbsp. IFIC.
Credit as: IFIC or meat/meat alternate serving for 8+ month old infants. Record on the Infant Menu Record as: IFIC pancakes. |
2001 Heartland Newsletter
1 cup boiling water
1 small box flavored gelatin
1½ cups yogurt (plain or complementary flavor to gelatin)
½ cup fruit
Combine boiling water and gelatin in blender and pulse until gelatin is dissolved. The gelatin keeps the popsicle from melting too quickly. Blend in fruit of choice, then blend in yogurt. Pour mixture into 6 popsicle molds and freeze until solid.
Credit as : 1 popsicle = ½ cup yogurt for snack. |
“Cruising Through The Calendar” 2002 Workshop
Graham crackers
Teddy bear shaped crackers
Blue frosting
Place about ½ cup white frosting into a small dish. Stir in a few drops of blue food coloring to the frosting.
Break graham crackers into squares. Have the child spread blue frosting onto half of a cracker to make “water.” The rest of the cracker will be the beach.
Then have the child place one or two teddy grahams in the “water.” An option: Stretch a gummy LifeSaver over the teddy gram to create an inflatable tube around the teddy’s tummy.
Bears On The Bed “Snacking Through The Alphabet” 2007 Workshop
Use a full graham cracker rectangle as the bed. Spread cracker with a thin “sheet” of frosting or peanut butter. Have children lay 10 teddy bear crackers on the “bed.” Then teach the children the “10 Little Monkeys Jumping On The Bed” rhyme, substituting the word “bears” for “monkeys.”
As the rhyme says “one fell off and bumped his head,” have the children take one of their bear crackers and pop it in their mouth. Continue with the rhyme until no more bears are left on the bed. Then eat the bed! |
“Cruising Through The Calendar” 2002 Workshop
3 cups water
½ cup sugar
1 can (12 oz.) frozen orange juice concentrate
3 or 4 bananas, mashed
1 can (46 oz.) unsweetened pineapple juice
Ginger ale or lemon-lime carbonated beverage
Heat water and sugar to a rolling boil. Remove from heat and cool to lukewarm temperature. Stir in orange juice.
Mash bananas with a fork or in a blender, adding some juice as you blend. Stir together all of the sugar mixture, mashed bananas and pineapple juice into a large freezer container. Cover and freeze. Stir once during the freezing process.
To serve, allow slush mixture to slightly thaw. Scoop ½ cup into a glass. Add about ¼ cup ginger ale to the cup to create a slush. Serve with a straw.
Credit as: ½ cup juice serving. |
2004 Heartland Newsletter
16 unbaked small frozen dinner rolls
½ cup brown sugar
1 (4 serving size) pkg. instant vanilla pudding mix
1 tsp. cinnamon
½ cup butter, melted
You may start this recipe in the late afternoon or after supper. Lightly grease or spray a 10” bundt cake pan. Place frozen rolls in pan, laying them close and on top of each other to fit.
Stir together brown sugar, pudding mix, and cinnamon; sprinkle over the rolls. Pour melted butter over rolls. Cover with a clean, damp towel and refrigerate. Before going to bed, remove from fridge and leave covered pan overnight at room temperature.
In the morning, preheat oven to 350° F. Bake rolls for 25 minutes until golden brown. Turn rolls onto a serving plate; serve with milk and fruit for breakfast.
Credit as: 1 roll = grains/bread serving at breakfast for 1-5 yr. old; would count as
sweet grains/breads if served for a snack. |
2005 Newsletter from Dee Schaefer
1 can evaporated milk
2 eggs
2 Tbsp. butter
½ cup Bisquick
¾ cup sugar
1½ tsp. pumpkin pie spice
2 tsp. vanilla
1 (15 oz.) can pureed pumpkin
Put ingredients in blender or electric mixer in the order listed; blending on lowest speed as each is added. Cover blender and turn on high until well mixed.
Pour into a greased pie pan. Bake at 350º F for 60 minutes or until center is done. Cut into 12 slices.
Credit as: 1 piece = 1/8 cup vegetable toward lunch/supper requirement. Not enough pumpkin per serving to count at snack. |
2005 Newsletter from Christine Winter
1 can cream corn, do not drain
1 can whole kernel corn, drained
1 stick melted butter
1 egg, beaten
8 oz. sour cream
1 pkg. dry corn muffin mix (6 muffin size package)
Mix all ingredient together and pour into a greased two-quart baking dish. Bake at 350˚F for about 45 minutes until knife inserted in the center comes out clean.
Credit as: ½ cup = ¼ cup corn and 1 serving grains/bread. Record as “corn” on vegetable line and “cornbread” on grains/bread line on menu form. |
“Color Me Healthy” 2005 Workshop
1 16-oz. container cottage cheese or unflavored yogurt
2 Tbsp. milk (more or less as needed; not needed if using yogurt)
1 envelope Ranch salad dressing mix
If using cottage cheese, blend cottage cheese on low speed in blender or food processor until pureed; adding milk if needed for smooth consistency. Add salad dressing mix. Transfer to a covered container and refrigerate several hours. May also be used for topping on baked or mashed potatoes.
Credit as: 2 Tbsp. dip = ½ oz. meat alternate for 1-5 year olds. Or can be the second meat/meat alternate when serving chicken nuggets, fish sticks or PB sandwiches at lunch/supper. Record as Cottage Cheese or Yogurt. |
2005 Newsletter from Helen Mischel
1 pkg. instant vanilla pudding mix
1 cup milk 2 cups thawed whipped topping
Prepare pudding mix according to package directions using only 1 cup milk. Fold in whipped topping. Refrigerate.
The dip is not a reimbursable food, however it may make the fruit more appealing to the children.
This recipe could also be used for fruit pizza topping. Spread on a sugar cookie base and top with assorted chopped fruit. |
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