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Classroom Treats
August 23, 2018

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Now that school is starting and if you decide to be a homeroom mom or just offer to take in treats one day, deciding what to fix to take in can be a real challenge. However, with a little thought and planning you can make it easy and a lot of fun for the kids.

To make the event a huge success, attempt to bring the treats that are allowed and good for them by asking first the teachers and then the parents. Be sure to get a head count as to how many children you will be treating and for the teachers and helpers. (It also good to include a few extra just in case.)

Consider a theme for the party or event and purchase plates, napkins and items to make the celebration fun for the kids.

Be sure to plan how you will serve the treats by packaging them in goodie bags to make it easier for you to serve, plus don't forget the zip lock bags for the leftover treats that they can take home at the end of the day.

Here are some suggestions on how to reduce fat and sugar and still be serving tempting and delicious treats that they will enjoy.

Muffins are a great suggestion because they are liked by most children and also low in sugar and sometimes low in fat content. Make your muffins, cookies and cupcakes mini in size that will be a perfect size for little tummies and also cut down on waste.

Fruits and veggies also make a very attractive and healthy snack along with reduced fat cheese and crackers which most kids enjoy.

Be sure to ask the teacher about the special diets and needs for the children and what are the so called "no-no" foods and food allergies such as milk, peanuts and various wheats and serve a little bottle of cold water.

A suggestion; for a last moment treat, ask each student to bring in there favorite snack such as pretzels, dried fruits, crackers, their favorite snack cereal with a bowl for each item and give them a spoon and cup and let them mix their very own crunchy mix. Have a great school year! See ya next month!

Silly Face Pizza

1 10-ounce prebaked pizza crust

1 cup pasta sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup cooked rotini pasta, broccoli florets, roasted red peppers, peas, baby carrot and pepperoni slice to make silly face

Preheat oven to 450. On baking sheet, place pizza crust. Evenly top with pasta sauce, then cheese. Use pasta for hair, broccoli for eyebrows, red peppers and peas for eyes, a baby carrot cut in half for nose and pepperoni slice for mouth. Bake 12 minutes or until cheese is melted and crust is golden.

Kiddy Quesadillas

1 15-ounce can mixed vegetables, drained

1 pound ground beef, cooked and drained

2 cups shredded taco cheese

1/2 cup mild salsa

salt and pepper to taste

10 teaspoons vegetable oil

10 6-inch flour tortillas

Combine the first 5 ingredients in a medium sized bowl. Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Spread 1/2 cup beef mixture onto 1 tortilla. Carefully transfer to hot skillet. Cook for 1 1/2 to 2 minutes or until golden brown. Fold over one side with a spatula. Cook an additional 30-45 seconds. Remove from skillet, cut in half and serve. Repeat with remaining filling and tortillas.

Tortellini Teasers

Tomato Sauce

1/2 package refrigerated cheese tortellini

1 large red or green bell pepper, cut into 1-inch pieces

2 medium carrots, peeled and sliced 1/2 inch thick

1 medium zucchini, sliced 1/2 inch thick

12 medim fresh mushrooms

12 cherry tomatoes

Prepare Tomato Sauce; keep warm. Cook tortellini according to package directions, drain. Alternate tortellini and vegetables pieces on wooden skewers. Serve as dippers with tomato sauce.

Tomato Sauce

1 15-ounce can tomato purere

2 tablespoons finely chopped onion

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

Combine tomato puree, onion, parsley, oregano and thyme in small saucepan. Heat throughly, stirring occasionally. Stir in salt and pepper.

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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