Cooking with kids: HAP's easy holiday recipes - FOX 35 News Orlando

Cooking with kids: HAP's easy holiday recipes

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Get the following recipes courtesy of Chef Evelyn Stokes from HPA's Cooking eKitchen. Visit the kitchen online at www.hap.org/cokkekitchen.

Santa Hat Brownies Recipe (Healthy Dessert)
Here's a healthy holiday treat that will bring a smile to your face. Delicious low fat brownies topped with healthy strawberries and whipped topping make easy Santa Hat Brownies that everyone will love.

Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/8 tsp salt
1/2 cup unsweetened cocoa powder
1/4 cup dark chocolate chips
1 large egg
1 large egg white
1 tsp vanilla extract
1 cup low fat vanilla yogurt
1/4 cup dark brown sugar
3/4 cup granulated sugar
1 Tbsp canola oil
1/2 cup light whipped topping
32 strawberries

Preparation
1. Preheat oven to 350°. Lightly coat 2 mini-muffin pans with nonstick cooking spray.
2. In a small bowl, combine flours, baking powder, salt, cocoa and chocolate chips.
3. In a large bowl, combine remaining ingredients except the whipped topping and the strawberries, and stir until well blended. Add the flour mixture and stir until just blended. Pour batter into muffin pans and bake for 15 minutes, or until a toothpick inserted in the center of a brownie comes out clean. Cool completely on a wire rack.
4. On a cutting board, with a sharp knife, cut the stem sides of the strawberries so they are flat.
5. Remove brownies from muffin pans and arrange them on a flat surface. With a spoon, spread a rim of whipped topping around the top of each brownie. On each brownie, place a strawberry, flat side down, on top of whipped topping. Drop a small dollop of whipped topping on the pointy tip of each strawberry.

Yield: 32 servings

Peanut Butter Bars Recipe (Healthy Dessert)
Grab one of these high-energy bars when you need a snack on the go. Packed with healthy peanut butter and dark chocolate chips, these yummy bars give you the energy you need before you hit the gym or head to the game.

Ingredients
1 tsp baking powder
1/2 cup dark chocolate chips
1/2 cup whole wheat flour
1 cup all-purpose flour
1 egg
3/4 cup light brown sugar
2 Tbsp granulated sugar
2 Tbsp water
2 tsp canola oil
2 tsp vanilla extract
1/2 cup trans fat free margarine
1/2 cup creamy peanut butter

Preparation
1. Preheat oven to 325°. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray.
2. In a small bowl, combine baking powder, chocolate chips and flours.
3. In another bowl, using a hand mixer, combine egg, sugars, water, oil, vanilla, margarine and peanut butter.
4. With a spatula, gradually fold flour mixture into peanut butter mixture.
5. Spread mixture evenly into baking pan. Bake for 30 minutes, or until the tops of the bars look dry. Cool in pan on a wire rack, then cut into 2-inch squares.

Yield: 16 servings
 
Caramel Corn Recipe
Head out to the ball game with this healthy caramel corn. At just 100 calories per serving, you'll never want to buy boxed caramel corn again.

Ingredients
8 cups popped fat free unsalted popcorn (or 1/3 cup raw kernels air-popped)
1/2 cup chopped raw peanuts or pecans
1/4 cup raisins
1/3 cup packed light brown sugar
1/2 cup honey
1 Tbsp reduced-calorie trans fat free margarine
1/8 tsp salt
1/8 tsp cinnamon

Preparation
1. Preheat oven to 300°. Lightly coat a baking pan with sides with nonstick cooking spray.
2. In a large bowl, combine popcorn, nuts and raisins. Set aside.
3. In a small saucepan, combine brown sugar, honey, margarine, salt and cinnamon and cook over medium heat, stirring occasionally, just until brown sugar is dissolved and mixture comes to a boil. Pour honey mixture over popcorn mixture, tossing to coat evenly. Transfer coated popcorn to prepared baking pan.
4. Bake popcorn for 20 to 25 minutes, stirring occasionally, until caramel colored. Let cool until syrup is almost hardened, about 2 minutes.
5. Coat a large piece of wax paper with nonstick cooking spray. Transfer popcorn to wax paper and let cool completely.
Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.

Yield: 16 servings

Stuffed Jalapenos Recipe Video (Healthy Snack)
Try this easy appetizer that packs a punch. Great for game day, these stuffed jalapeños are the perfect party food. Stuff them early, and then pop them in the oven just before guests arrive.

Ingredients
12 large jalapeño peppers
3/4 cup reduced-fat cream cheese
2 oz shredded extra sharp reduced-fat cheddar cheese or jack cheese
1/4 cup finely minced onion
1/4 cup chopped fresh cilantro
1/8 tsp salt
Black pepper to taste
1 tsp cumin

Preparation
1. Preheat the oven to 375°. Line a baking sheet with foil.
2. On a flat surface, slice the jalapeños lengthwise (wear rubber gloves). With a small spoon, scrape out the seeds and ribs from each jalapeño and discard. Set jalapeño halves aside.
3. In a bowl, mix together the cream cheese, half the cheddar cheese, the onion and the cilantro. Stir to combine. Season the mixture with the salt, black pepper and cumin. Stir to combine.
4. With a spoon, fill the peppers with the cream cheese filling. Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese.
5. Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.

Yield: 12 servings
 
Onion Rings Recipe (Healthy Snack)
Finger food can be healthy. These low fat, low calorie onion rings are baked instead of fried. A bit of cooking spray just before baking makes them so crispy you'll never miss the deep fryer.

Ingredients
1 lb sweet onions
3/4 cup all-purpose flour
2 tsp baking powder
3 egg whites
1 cup dry whole wheat bread crumbs
2 tsp dried thyme
1 tsp paprika
1/8 tsp black pepper
1/4 tsp cayenne pepper, optional

Preparation
1. Preheat oven to 400°. Place a wire rack on top of a baking sheet.
2. Cut off ends of each onion and peel. Slice onions into 1/2-inch-thick slices and separate into rings. Place rings in bowl and cover with ice water. Soak for 30 minutes. Drain.
3. In a large plastic bag, combine flour and baking powder. Add onion rings to bag and shake to coat with flour mixture. Remove from bag, shaking off the excess. Set aside.
4. In a shallow bowl, beat egg whites until foamy. In another shallow bowl, combine bread crumbs, thyme, paprika, black pepper and cayenne (if using). Working with one ring at a time, dip the onion ring in the egg whites. Then dip in bread crumb mixture to coat evenly, shaking off the excess. Arrange coated onion rings in a single layer on rack on baking sheet.
5. Generously coat onion rings with canola or olive oil cooking spray. Bake for 25 to 30 minutes, turning halfway through cooking, or until golden and crisp. Serve immediately.

Yield: 8 servings

Taco Dip Recipe (Fast Food)
For your next party, try this tasty taco dip. This easy appetizer is the perfect party food. It's simple and quick, so you can spend more time with your guests.

Ingredients
1 lb ground turkey breast
4 fresh tomatoes, chopped, or 1 can (14.5 oz) diced tomatoes
1 tsp chili powder
1 tsp Worcestershire sauce
1 garlic clove, minced
1/4 tsp dry mustard
1/4 cup low-fat sour cream
1 cup grated reduced-fat Cheddar cheese
2 cups shredded lettuce
1 Tbsp chopped fresh cilantro
Corn tortilla chips, optional

Preparation
1. Lightly coat a skillet with nonstick cooking spray and heat over medium-high heat until hot. Add turkey and cook until browned.
2. Add tomatoes with their juice (reserve some tomatoes for garnish), chili powder, Worcestershire sauce, garlic and dry mustard. Stir and bring to a boil, breaking pieces of tomato. Reduce heat and simmer for 15 to 20 minutes, or until thickened.
3. Top dip with sour cream, Cheddar cheese, lettuce, reserved tomatoes and cilantro. Serve with tortilla chips, if desired.

Yield: 8 servings

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