Please send in your favorite healthy recipes for our class to try. Cooking activities incorporate science, literacy, math, nutrition and social skills.
RECIPES
Lorelai's Log Rolls
Courtesy of Mom and Brianna
Makes 3-4 logs
Ingredients:
1 box of graham crackers
1 bag of mini marshmallows
12 oz. chocolate chips
12 oz. nuts (optional)
1 pint cream
Directions:
Place graham crackers into a plastic bag, seal and then crush crackers into crumbs with a rolling pin.
Pour crumbs into a large mixing bowl and then add marshmallows, chocolate chips,and nuts (if desired),
Add cream to dry ingredients and mix well by hand.
Shape mixture into 3 or 4 long rolls onto individual pieces of wax paper and wrap, twisting to secure both ends.
Place rolls wrapped in wax paper onto pieces of foil, roll up and place in freezer.
Allow to freeze until firm, slice rolls to serve.
Yummy!
Mrs. Pohl’s Pesto Sauce
1 cup firmly packed fresh basil leaves well, dried after washing
3 Tablespoons of freshly grated Parmesan cheese
2 Tablespoons of freshly grated Romano cheese
3 Tablespoons pine nuts
2 cloves of garlic
½ cup virgin olive oil
1 1/4 lb. pasta
Directions:
In a large pot bring 6 cups of salted water to a boil.
In a food processor combine basil with ½ tsp. salt.
Process basil leaves and salt until chopped, for a few seconds.
Add the cheeses pine nuts, garlic and olive oil.
Process mixture until a smooth, creamy sauce forms.
Add the pasta to the boiling water and cook until al dente.
Drain pasta and place it on a warm serving platter.
Spoon the sauce over the pasta and toss well.
Serve immediately.
Makes 6 generous servings
Lorelai's Log Rolls
Courtesy of Mom and Brianna
Makes 3-4 logs
Ingredients:
1 box of graham crackers
1 bag of mini marshmallows
12 oz. chocolate chips
12 oz. nuts (optional)
1 pint cream
Directions:
Place graham crackers into a plastic bag, seal and then crush crackers into crumbs with a rolling pin.
Pour crumbs into a large mixing bowl and then add marshmallows, chocolate chips,and nuts (if desired),
Add cream to dry ingredients and mix well by hand.
Shape mixture into 3 or 4 long rolls onto individual pieces of wax paper and wrap, twisting to secure both ends.
Place rolls wrapped in wax paper onto pieces of foil, roll up and place in freezer.
Allow to freeze until firm, slice rolls to serve.
Yummy!
Mrs. Pohl’s Pesto Sauce
1 cup firmly packed fresh basil leaves well, dried after washing
3 Tablespoons of freshly grated Parmesan cheese
2 Tablespoons of freshly grated Romano cheese
3 Tablespoons pine nuts
2 cloves of garlic
½ cup virgin olive oil
1 1/4 lb. pasta
Directions:
In a large pot bring 6 cups of salted water to a boil.
In a food processor combine basil with ½ tsp. salt.
Process basil leaves and salt until chopped, for a few seconds.
Add the cheeses pine nuts, garlic and olive oil.
Process mixture until a smooth, creamy sauce forms.
Add the pasta to the boiling water and cook until al dente.
Drain pasta and place it on a warm serving platter.
Spoon the sauce over the pasta and toss well.
Serve immediately.
Makes 6 generous servings
