Peanut Butter Pizza
prepared pizza crust
1 cup peanut butter
3 bananas, sliced
½ cup raisins
Bake pizza crust according to package directions. Spread
crust with peanut butter and top with bananas and raisins. Bake at 350
degrees F for 10 minutes or until peanut butter melts.
Slice and serve. Makes 12.
Per Serving: 268 cal.; 8 g prot.; 4 g fat; 30 g carb.;
132 mg sod.; 0 mg. chol.
3 small ripe bananas
½ cup creamy peanut butter
¼ teaspoon cinnamon
1 teaspoon shredded unsweetened coconut
½ cup raisins
Mash bananas with a fork and mix with peanut butter. Add
cinnamon, shredded coconut, and raisins. Blend well. Spread on bread,
crackers, or fruit. Makes 2 cups.
Per 1/8 cup serving: 83 cal.; 2 g prot; 4 g fat; 11
g carb; 39 mg sod; 0 mg chol.
Red Berry Parfaits
½ cup ricotta cheese
1 tablespoon sugar
½ teaspoon vanilla extract
2 cups fresh raspberries or ½ tablespoon plain low-fat yogurt
toasted wheat germ or chopped nuts, optional
Place ricotta cheese, yogurt, sugar, & vanilla in a
blender container and whirl until smooth. Set out four small
clear-plastic cups. In each cup, place 2 tablespoons berries; add ¼ of
the ricotta mixture, then another 2 tablespoons berries. Garnish with
toasted wheat germ or chopped nuts, if desired. Makes 4 parfaits.
Peanut Butter & Jelly Rollups
8 flour tortillas
2 oz. light cream cheese, softened
¼ cup jelly or preserves
peanut butter (smooth, not crunchy)
Remove tortillas from refrigerator. Let stand at room
temperature while preparing jelly. In a small bowl, combine cream cheese
& jelly. Spread one tortilla with a thin layer of jelly mixture. Top
with another tortilla. Spread top tortilla with peanut butter. Gently
roll up tortilla.
Wrap each roll in plastic wrap.
Refrigerate one hour or overnight. To serve, slice rolls
in half or into 1-inch bite-size pieces.
1 cup shredded cheese
¼ cup vegetable oil
1 cup whole-wheat flour water
Stir cheese, flour & vegetable oil together. Add enough
water to moisten. Refrigerate dough about 15 minutes. Then roll the
dough into small balls and place them on a greased cookie sheet. Bake 12
minutes at 400 degrees F. Makes about 24 cheese puffs.
Fruit in a Cone
¾ cup cut up fresh fruit (strawberries, bananas, raspberries, pears or
1 teaspoon honey
1 teaspoon granola
1 ice cream cone per child
Put fresh fruit in ice cream cone. Drizzle with 1 teaspoon
honey. Sprinkle with 1 teaspoon granola.
1 (11 oz.) package no-bake cheesecake mix
1½ cups milk
1/3 cup dry roasted peanuts, chopped
6 ice cream cones
1/3 cup fudge sauce
Prepare cheesecake filling according to package directions
using milk; stir in crumbs. Chill 15 minutes. Scoop mixture into ice
cream cups. Freeze until firm, about 3 hours.
To serve, dip cheesecake mixture in fudge sauce; roll in
½ gallon vanilla low-fat frozen yogurt, softened
food coloring: yellow, orange, red, purple & blue
low-fat or non-dairy whipped cream
Materials Needed: ice cream scoop or spoon, 5 medium-sized
bowls, 8 parfait or other tall transparent glasses
Tint the frozen yogurt any colors you like and layer them
into the parfait glasses. Substitute sugar-free vanilla pudding for
Chocolate Rice Pudding
1 quart milk (skim, low-fat, 2%)
2/3 cup white rice
½ cup sugar
¼ cup semi-sweet chocolate chips
½ cup evaporated milk
½ cup sugar
1½ tablespoons flour
1 teaspoon vanilla
Place milk, rice, & sugar in large saucepan. Simmer over
medium heat; stir continuously.
Reduce heat to low; simmer uncovered until rice is tender,
about 25 minutes. Check to make sure rice doesn’t scorch. Add chocolate
and stir until melted.
Beat eggs, evaporated milk, sugar, flour, & vanilla in
medium bowl until smooth.
Gradually beat egg mixture into rice mixture. Stir
continuously; cook over medium heat until thickened, about 5 to 7
minutes. Do not allow pudding to boil. Pour pudding into medium bowl.
Cover and chill.
Per Serving: 325 cal.; total fat: 9 g; sat. fat: 5 g;
chol. 74 mg.; sod. 94 mg.
4 stalks celery
1 cup low-sugar, low-fat peanut butter; low-fat cream cheese; OR low-fat
16 large twist-type pretzels, plus a few extras
Clean celery stalks and cut into 4 inch pieces. Fill
celery pieces with peanut butter, cream cheese, or spreadable cheese.
Place a pretzel on either side of celery to form butterfly wings. Use
extra pieces to make the antennae. Add raisins to make eyes or body
¼ cup margarine
2 cups light cream or half-n-half
¼ cup creamy peanut butter
1 (4 serving) package chocolate
cake cubes & fruit pieces
pudding & pie filling
In 2-quart microwavable bowl, microwave margarine and
peanut butter at HIGH (100% power) for 30 to 60 seconds, stirring until
melted & smooth. Stir in pudding mix and cream or half-n-half. Microwave
4-5 minutes more or until mixture is thickened, stirring every minute.
Cool slightly (cover pudding surface with plastic wrap to prevent skin
from forming). Serve warm with cake cubes and fruit pieces for dipping.
1 (16 oz.) bottle cranberry juice cocktail
1 (12 oz.) can lemonade concentrate, thawed
Materials Needed: ice cube tray, large pitcher and 6 clear
Several hours before, prepare ice cubes by pouring water
into ice cube tray and add 3 or 4 raisins to each section to make
“beetles.” Freeze until firm.
At serving time, pour cranberry juice cocktail, lemonade
concentrate and 4 cans water into the pitcher. Stir. Pour beetle juice
into glasses and serve with one or two beetle ice cubes.
VARIATIONS: Mix the lemonade concentrate with lemon-lime
soda for a carbonated, bubbly drink. Add more raisins to the ice cubes
to make the drink crawling with beetles.
1 cup raisins
½ teaspoon cinnamon
¼ cup unsweetened apple juice concentrate
1 teaspoon vanilla
½ teaspoon salt
3 cups rolled oats
2 bananas, sliced
½ cup nut-like cereal or chopped nuts
¼ cup vegetable oil
¼ cup peanut butter
Heat raisins and apple juice concentrate in a saucepan
until raisins are soft, about 3 minutes. Pour raisins and juice into a
blender and puree. Mash bananas in a bowl and add puree and remaining
ingredients. Mix well and let stand 5 minutes for oats to absorb
moisture. Press into a greased 9 by 13-inch baking pan. Bake at 350
degrees F for 25 minutes. Cool and cut into squares. Makes 4 dozen
Peanut Butter Honey Bees
Preparation Time: 1 hour 45 minutes
Chilling Time: 30 minutes
2 cups peanut butter
1 container chocolate icing
½ cup margarine, softened
2 cups powdered sugar
chow mein noodles
3 cups graham cracker crumbs
In large mixer bowl, combine peanut butter and margarine;
beat at medium speed until creamy (1 to 2 minutes). Reduce speed to low.
Add powdered sugar; beat until well mixed (1 to 2 minutes). By hand,
stir in graham cracker crumbs. Shape rounded teaspoonfuls into 1½-inch
ovals. Place on wax paper-lined cookie sheets.
Place chocolate icing in small plastic resealable food
bag. Cut very small tip from one corner of bag. Pipe three chocolate
stripes on each oval. Insert 2 almond slices for wings. Insert 2 chow
mein noodles in head for antenna. Insert 1 short chow mein noodle for
tail. If desired, make small chocolate dots for eyes. Refrigerate until
firm (at least 30 minutes). Store refrigerated.
TIPS: Substitute disposable pastry bag for plastic
resealable food bag. If dough is too soft, stir in additional graham
cracker crumbs 1 tablespoon at a time, until desired consistency.
Nutrition: 70 cal.; 2 g prot.; 7 g carb.; 1 g dietary
fiber; 4.5 g fat; 0 mg chol.; 55 mg. sod.
8 red apples
1 cup low-fat, low-sugar peanut butter
1 cup favorite low-sugar jam
8 worm-shaped gummy candy
Materials Needed: apple corer (optional), medium bowl,
spoon, cupcake tin, 8 plates, & large, rectangular pan.
Preheat oven to 350 degrees. Remove apple cores, being
careful to leave the bottom of each apple intact. Combine peanut butter
and jelly in bowl. Stuff mixture into center of apples. Place apples in
cupcake tin. Set tin in pan half full of water and bake at 350 degrees
for 30 minutes, until apples are tender. Cool; then place on individual
serving plates. Insert gummy candies halfway into hole, with the rest
hanging over the side, and serve.
Very Berry Snack Mix
3 cups teddy bear shaped graham snacks (any flavor)
1 cup dry-roasted peanuts*
1 cup raisins
3 pouches (half of 5.4 oz package) chewy fruit snack in bear shapes (any
*NOTE: Peanuts may pose a choking hazard for children age
3 and under.
Mix all ingredients in large bowl with wooden spoon.
Store snack mix in a sealed plastic bag or airtight
container at room temperature up to 5 days. Makes 6 cups snack.
1 cup low-fat vanilla yogurt
1 cup fat-free sour cream
1 envelope ranch-style dressing mix
Mix ingredients together and refrigerate. Use with
carrots, celery, fruit . . . nice healthy food.
½ cup peanut butter
8 snack crackers
1 banana, cut into 8 slices
Spread peanut butter on crackers and top each with a slice
of banana. Place a raisin in the center of each banana to form a cat’s
eye and repeat for all topped crackers.
1 slice bread per person
margarine or light cream cheese
variety of fruit & vegetables (to decorate)
Spread thin layer of margarine or cream cheese on bread
slices. Add assortment of foods to form face: raisin eyes, nose, and
mouth; sprouts, coconut or celery tops for hair; sliced olives for eyes;
small sweet pickle spear for mouth; celery sticks for whiskers, etc.
1 ounce cheddar cheese
2 flour tortillas
Grate cheese. Heat a skillet on medium-high. Place one
tortilla on the hot skillet. Sprinkle tortilla with grated cheese. Top
with second tortilla. Cook about 30 seconds, then flip.
Cook about 30 seconds on the second side. The quesadilla
is done when both sides are golden brown and the cheese is melted.
Add Your Own Ideas, Too!
Use corn tortillas
Try different kinds of cheeses.
Spread 2 tablespoons refried beans on tortilla
before placing in skillet.
Add chopped vegetables, tomatoes, lettuce, green
To prepare in microwave oven:
Grate cheese. Add tomatoes, green peppers, or onions with
grated cheese. Place one tortilla on a microwave-safe plate. Sprinkle
tortilla with grated cheese. Top with second tortilla. Cover with damp
paper towel. Microwave on high (100% power) about 1 minute. The
quesadilla is done when cheese is melted.