Recipes that have recently appeared in the Heartland Horizons Newsletter and others that have been requested by providers are archived on this page. The recipes are listed alphabetically. If you are looking for a specific recipe for child care meals or snacks, send us an e-mail and we'll do our best to locate it.
BEARS ON THE BEACH
1. Place white frosting into a small dish. Add a few drops of blue food coloring to the frosting to create a nice blue color.
2. Break graham crackers into squares. Have the child spread blue frosting onto half of a cracker to make “water.” The rest of the graham cracker will be the beach!
3. Then have the child place one or two teddy grahams in the “water.”
An option: Stretch a gummy lifesavor over the teddy graham to create what looks like
an inflatable tube around the teddy’s tummy.
CHEWY GRANOLA BARS
1 cup brown sugarPreheat oven to 350 degrees F. Coat the inside of a 9x12-inch glass baking dish with vegetable oil. In large bowl, combine sugars, corn syrup, margarine, peanut butter and vanilla extract. 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 the baking pan. Bake for 17-20 minutes until the top has golden brown color. Allow to cool completely (put in refrigertor to hurry the cooling process) before cutting in rectangle shapes similar to purchased granola bars.
1/2 cup light corn syrup
1/2 cup margarine
2/3 cup peanut butter
1/2 cup sunflower seeds
2 tsps. vanilla
2 cups quick oats
1 cup Rice Krispies
1/2 cup coconut
1/2 cup raisins*
1 cup chocolate chips*
*Any combination of dried fruit, chopped nuts or baking chips may be used. For example, use dried apple bits with cinnamon flavored or butterscotch flavored baking chips.
Yield: about 20 bars. Credit for the CACFP as: 1 grains/bread serving for snack or breakfast. Counts as a sweet snack.
CHICKEN and STUFFING HOT DISH
1 (6 oz.) pkg. Stove Top stuffingPrepare stuffing as directed on package. Slightly cook broccoli. Mix soup with 1 can water. Layer ingredients in the order listed in a 9x11-inch baking dish. Cover with foil; bake 1 hour at 350° F. Yield: 8-12 servings (depending on size of chicken breasts). Credit as: meat, vegetable and grains/bread serving.
3 cups frozen chopped broccoli
3 chicken breasts - cooked and cubed
1 can cream of chicken soup
1 cup or more cheese of your choice
COWBOY MACARONI
1 box macaroni and cheesePrepare the macaroni and cheese according to the directions on the package in a large pot or skillet. While the macaroni is cooking, brown the ground beef; drain excess grease. Combine the cooked macaroni and cheese, ground beef, tomato paste, and corn. Mix well and heat together. Allow children to top with grated Parmesan cheese, if desired. Yield: 7 servings.
1 pound lean ground beef
1 cup corn, canned or frozen, drained
1 (6 oz.) can tomato paste
Parmesan cheese
Credit as: one serving = 1½ oz. meat (gr. beef); ¼ cup vegetable (corn/tomato paste); 1 serving grains (macaroni).
CRISPY CHICKEN STRIPS
30 saltine crackersPlace crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. (Kids can help with this.) Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2 Tbsp. flour
2 Tbsp. dry potato flakes
1 tsp. seasoned salt
1/2 tsp. ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
Cut chicken pieces into strips. One by one, dredge chicken pieces in egg mixure, then place in bag with crumb mixture, seal bag and shake to coat. (Kids can do the shaking.)
Reduce heat to medium and cook coated chicken in skillet, turning frequently, until golden brown and juices run clear.
DAKOTA CORN
1 can cream corn, do not drainMix all ingredients together and pour into greased 2-qt. casserole. Bake at 350 degrees for about 45 minutes until knife inserted in center comes out clean. Credit as: 1/2 cup = 1/4 cup vegetable and 1 serving grains/breads. Record as "corn" on vegetable line; "cornbread" on grains/bread line.
1 can whole kernel corn, drained
1 stick melted butter
1 egg, beaten
8 oz. sour cream
1 pkg. corn muffin mix (6-muffin size)
EASY OATMEAL MUFFINS
These muffins would be good to pack for a snack in the park or for a picnic breakfast.Preheat oven to 400 degrees F. Grease muffin cups or line with paper liners. In a small bowl, combine milk and oats; let soak for 10 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. Sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Fill muffin cups 2/3 full. Bake in preheated oven for 20-25 minutes. This is a solid muffin that resists crumbling making it easy for kids to eat.
1 cup milk
1 cup quick cooking oatmeal
1 egg
1/2 cup vegetable oil
1 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Credit as: a grains/bread serving for any meal or snack.
FAVORITE FRUIT DIP
1 pkg. instant vanilla puddingCombine pudding mix according to package directions using only 1 cup milk. fold in whipped topping. REfrigerate. the dip is not a reimbursable food for the CACFP, however the fruit would count.
1 cup milk
2 cups whipped topping
FRUIT SALAD IN SECONDS
2 cups fresh strawberries or grapes, cut upStir together the fruit. Fold in the yogurt. Serve within an hour.
1 can crushed or tidbit-sized pineapple, drained
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt
HALLOWEEN SNACK MIX
Choose a variety of the ingredients below in the quantities desired for for your mix. Encourage children to use their imaginations when hearing the "new" names for common ingredients. Perhaps the kids could come up with their own spooky names for additional ingredients in your mix.To credit for the CACFP: A 2-5 year old child's portion should contain at least 1/3 to 1/2 cup of ingredients that credit as grains/bread such as cereals, pretzels, corn chips, or crackers.
Moth wings (taco chips)
Ants (raisins)
Ghost brains (popcorn)
Cob webs (chex cereal)
Bat bones or witches' fingers (pretzel sticks)
Chicken toenails (candy corn)
Goblins' belly buttons (M&Ms)
Dried worms (chow mein noodles)
Cats claws (shelled sunflower seeds)
Witches' warts (chocolate chips)
HENS IN A BLANKET
1 (9-10 oz.) box pre-cooked chicken tenders or stripsPreheat oven to 400º. Unroll crescent rolls; separate into triangles. At the wide end of each triangle, place a chicken tender. Place a strip of cheese on top of the chicken. Roll up the crescent, starting at the wide end. Bake on cookie sheet for 10-12 minutes. Yield: 8 Hens In A Blanket. Credit as: grains/bread (crecent roll) and meat/meat alternate. Since chicken tenders/strips vary in size, and the amount of cheese may be varied, you will need to determine how many to serve to fulfill the meat/meat alternate portion requirement.
1 can crescent rolls
Cheddar cheese slices
Shared by provider Bernice Schumacher
HONEY BAKED DRUMMIES
1/2 cup honeyPreheat oven to 400 degrees. Remove skin from chicken drummettes. Mix honey and water in shallow dish. Dip chicken into honey mixture, turning over to evenly coat both sides. Gently shake off excess honey mixture. Add 3 or 4 drummettes to coating mix in shaker bag; close bag and shake gently until evely coated. Repeat with remaining drummettes. Discard any remaining coating mix. Place chicken on foil-lined 15x10x1" baking pan. Bake for 30 minutes or until cooked through. Note: Do not serve honey to infants under 1 years old. Yield: 7-9 servings.
1/4 cup water
2 lbs. chicken drummettes (wing sections)
1 pkg. Shake n' Bake Crispy Coating Mix
KUCHEN BARS
Crust:Mix crust ingredients and pour into a greased 15” x 10”(jelly roll) pan . Place filling ingredients over crust. Mix together the custard ingredients and pour over the filling. Dry curd cottage cheese may be added to the custard if desired. Sprinkle the top with cinnamon and sugar. Bake at 350° for 30 minutes. The custard will be set but still a little wobbly. Chill and cut into 3-inch squares. Credit as: sweet grains/bread at snack
1 c. melted butter or margarine
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
Custard:
4 eggs, beaten
1-1/4 c. sugar
2 Tbsp. flour
2 c. cream or half & half
Filling:
2 cans peaches, drained well and patted dry
Or 2 to 3 cups apple slices and/or raisins
NO CRUST PUMPKIN PIE
1 can evaporated milkPut ingredients into blender (or electric mixer) in the order listed; blending on lowest speed as each is added. Cover blender. Turn on high until well mixed. Pour into greased pie pan. Bake at 350 degrees for 60 minutes or until center is done. Cut into 12 slices. Credit as: 1 slice = 1/8 cup vegetable.
3/4 cup sugar
2 eggs
1-1/2 tsp. pumpkin pie spice
2 Tbsp. butter
2 tsp. vanilla
1/2 cup Bisquick
1(15 oz.) can pureed pumpkin
Shared by child care provider Dee Schaefer
OVERNIGHT CINNAMON ROLLS
16 unbaked frozen dinner rollsLightly grease or spray a 10” Bundt cake pan. Place frozen rolls, laying sideways, into the pan. Will need to stack one on top of each other to fit. If desired, Sprinkle frozen rolls with raisins and/or nuts. Stir together brown sugar, pudding mix, and ground cinnamon; Sprinkle over the frozen buns. Pour melted butter over rolls. Cover with a clean, damp cloth and place in refrigerator until ready to bed. Then remove from fridge and leave pan overnight at room temperature.
1/2 cup brown sugar
1 (4 serving size) package instant vanilla pudding mix
1 tsp. cinnamon
3/4 cup raisins or nuts (optional)
1/3 cup butter, melted
In the morning, preheat oven to 350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm with milk and fruit.
SALSA
4 cups peeled, chopped tomatoes or canned stewed tomatoesIf using fresh tomatoes, remove some of the seeds and liquid before processing. Place the tomatoes, onion, garlic, lime juice, salt, green chilis, and cilantro in a blender or food processor. Blend on low to desited consistency. Serve with tacos, burritos, etc. Yield: about 4 cups.
1/2 onion, diced
1 tsp. minced garlic
1/2 lime, juiced or 1 Tbsp. lime juice
1 tsp. salt
1 small can green chilis, or to taste
3 Tbsp. chopped cilantro
Credit as: a vegetable if enough salsa is in a portion to count as a serving.
SOFT PRETZELS
1 Tbsp. sugarStir sugar into warm water. Sprinkle yeast on top of water and stir to disolve. Add salt and flour; stir to form a ball of dough. Knead for 5 minutes. Give each child a small lump of dought to roll into a rope and then form rope into desired shape. Carefully transfer pretzels onto a greased cookie sheet. Brush with beaten egg or water and sprinkle with coarse salt or cinnamon sugar. Bake at 425 degrees for 12-15 minutes.
1-1/2 cups warm water
1 pkg. quick rising yeast
1 tsp. salt
4 cups flour
1 egg
TACO CASSEROLE
1 lb. ground beefIn a large skillet, brown and drain ground beef. Add taco seasoning. Stir in water; bring to a boil. Add rice; cover; turn down heat. Simmer for 1-2 minutes or until rice is done. Remove from heat. Sprinkle cheese on top: cover and let set about 5 minutes until cheese is melted. Credit as: 10 servings. Each serving = 1-1/2 oz. meat/meat alternate (ground beef/cheese) and grains/bread (rice).
1 pkg. taco seasoning
1-1/4 cups water
1 cup quick-cooking rice
1 cup shredded cheddar cheese
TACO PIE
1 (8 oz.) tube crescent rolls, reduced fatLine pie pan with crescent roll dough. Place one cup crushed taco chips on top of crescents. Brown hamburger; drain. Stir in dry taco seasoning and the water specified on the package; simmer until liquid is absorbed. Spoon hamburger mixture on top of taco chip layer. Spread sour cream over hamburger and top with shredded cheese. Add remaining cup of taco chips to the top. Bake at 375 degrees until brown, about 20 minutes. Serve with lettuce, tomato and salsa. Yield: 8 servings Serving Size: One serving is a meat (1.5 oz.) one vegetable (if served with lettuce, tomato and salsa) and a grain/bread for a 3 – 5 year old at lunch/supper.
2 cups crushed taco chips
1 lb. hamburger, browned
1 pkg. taco seasoning mix
1 cup sour cream
1 cup shredded cheddar cheese
lettuce/tomatoes for garnish
WHOLE-GRAIN CEREAL SNACK MIX
Similar to "puppy chow," but not as candy-like and more nutritious, this mix does not have be be counted as a sweet snack.In large bowl, combine butter, sugar, and cocoa. Stir in cereals until well coated. Pour into greased cake pan and bake at 250 degrees F. for 1 hour, stirring every 15 minutes OR microwave on medium for 4 minutes, stirring after every minute. Cool completely before adding raisins and vanilla chips. Yield: 10 servings.
4 cups Cheerios
4 cups Quaker Toasted Oat Squares
3 Tbsp. sugar
2 Tbsp. baking cocoa powder
1/2 cup butter or margarine, melted
1 cup raisins
1 cup vanilla or white baking chips
Credit as: 1/2 cup mix = grains/bread snack serving for 1-5 year olds; 3/4 cup for 6-12 year olds.
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