2nd week Cooking Class menu

2 nd Week cooking class menu:

June 24 Review how to set a place setting

Review what they learned from each day.

Monday – B’fast

Toast Toppers/Orange Julius

Tuesday dessert

Dirt Cake, prepare frozen fruit pops

Wednesday snack

Mango Quesadillas/ eat frozen pops – SCHOOL CLOSED DUE TO FLOODING

Thursday Salad, sort of-

MANGO QUESADILLAS

Friday- Purple Cow Jumped Over the Moon

Recipe for Frozen Fruit Cups

1 cup diced watermelon

1cup diced strawberries

1cup diced pineapple

1 cup diced kiwi

Combine all fruit. Put into a 5 oz. paper cup. Add orange juice to the cup. Put a craft stick in the center. The fruit is so thick, it will stand up on it's own. Place in freezer for about 2 hours. Enjoy!

The recipe for the Purple Cow Jumped Over the Moon:

3 cups vanilla ice cream

1 cup milk

1/2 cup thawed frozen grape juice concentrate

1 1/2 tsp lemon juice.

Put all ingredients in a blender. Blend to desired consistency.

Cooking Class

I started a fun, new adventure last week: I'm teaching cooking classes to young students between the grades of 2 and 6. It happened quickly. As I was leaving the city for the weekend, I received the call and the classes were beginning on Monday. Well, trailmix was a shoe in for the first day. The second day, I pulled out my very first cookbook to make a salad! Naturally the children were like, yuck!
And when I told them they were going to make Raggedy Ann salads, I first had to explain who/what is Raggedy Ann. Of course the boys wanted to make Raggedy Andy but I didn't have the materials for making the boy. But what they made, are very cute. Take a look~ And there is a boy or two in the group!

I had the source, my cookbook out to show the children the picture. It came from a very old Betty Crocker cookbook called: Betty Crocker's Cookbook for Boys and Girls. It's pretty easy to see what ingredients were used. I also posted the recipe for Pigs in Ponchos.

My menu for the first week follows:

Summer  June 17, 2013

Monday morning snack

Nuts and Bolt ( similar to a trail mix)

Tuesday dessert

Strawberry puffs

Wednesday lunch time

Pigs in Ponchos

Thursday salad time

Raggedy Ann Salad

Friday beverage

Blushing Pink Sodas

PIGS IN PONCHOS

8 SERVINGS

Ingredients

8 good-quality hot dogs

1 can  (16 oz.)  refried beans

16 flour tortillas (8-inch), heated to soften slightly

1 1/2 cups homemade or store-bought salsa verde

Yellow mustard, jalapeno mustard or honey mustard

2 1/2 cups shredded monterey jack cheese

Cooking spray

Directions

Preheat an oven to 350. Parboil the hot dogs for a few minutes to heat through and extract some of the salt. In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.

Make the ponchos: Top each of 4 tortillas with a thin layer of salsa verde, a swirl of mustard,  and lots of cheese,  some beans and set a dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas.    

The best part about being a teacher for this class is to encourage the children to try something different. The summer program is called Adventures in Learning so I enjoy encouraging them to be adventurous. I really can't wait till the next day.