Pop Tarts

Ingredients:
Pop Tarts:
•1 box refrigerated pie crusts (2 per pkg)
•1 cups Jam/Jelly (any flavor)/ or brown sugar, butter and cinnamon

Glaze:
•1.25 cup powdered sugar
•4 Tablespoons milk
•optional sprinkles

Directions:
Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.

Freezing Directions:
Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.

Servings: 10

French Toast Sticks

Ingredients:
•30 slices whole wheat bread
•.25 cups butter, melted
•8 eggs
•.33 cups sugar
•1.33 cups milk
•2 teaspoons vanilla
•1 teaspoon cinnamon
•.5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash)- we used sweet potato baby food

Directions:
Preheat oven to 350 degrees. Slice bread slices into thirds. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Serve or freeze.

Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.

Servings:
90 sticks ~30 “toddler” servings

Smoothie Burritos

Ingredients:
•10 flour tortillas, small
•1.25 cups vanilla (or fruit flavored) yogurt
•8 oz DOLE frozen blueberries (or sub .5 pints fresh)
•8 oz DOLE frozen raspberries (or sub .5 pints fresh)
•.5 cups sugar
•1 Tablespoon cinnamon
•Spray butter

Directions:
In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.

Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze [2]. When completely frozen through, place in a zippered freezer bag for storage.

To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.
Variations: There are so many variations that you can do with this recipe. I encourage you to try different flavor combination’s. Maybe strawberry/kiwi or strawberry/banana or apple cinnamon. The possibilities are endless. Be sure to report back on your favorite flavor combination’s.

Freezing Directions:
See above.

Servings: 10

Strawberry Bread

Dry Ingredients:
3 cups flour (whole wheat works if you prefer)
1 teaspoon salt
1 ½ cups sugar
1 teaspoon baking soda
1 Tablespoon cinnamon

Wet Ingredients:
4 eggs, beaten
1 stick butter (1/2 cup) fully softened
½ cup applesauce
1 ¼ cups chopped pecans
2 10 oz packages frozen whole strawberries

1. Thaw frozen strawberries, keeping all strawberry juice. Reserve 3 Tablespoons strawberry juice for glaze
2. Grease and flour loaf pans (I recommend lining the pans with waxed paper.) Recipe makes 2 large loaf pans (8 x 4), 3 medium, or 6 mini loaves. Preheat oven to 350 degrees.
3. Combine dry ingredients in mixing bowl. Make a well in the center and add beaten eggs, very soft butter, and applesauce. Mix thoroughly, dough will be thick. Smash the defrosted strawberries a bit, and add them, and the pecans (be sure to include the remaining strawberry juice after reserving amount in step 1) and mix carefully and thoroughly to combine. Try to coat all the strawberries with the batter.
4. Pour batter evenly into prepared loaf pans. Bake 40-70 minutes, depending on loaf size and whenever toothpick inserted comes out clean.

Glaze Ingredients:
1 cup powdered sugar (or more to thicken)
1 Tablespoon lemon juice (or more to taste)
3 Tablespoons strawberry juice (previously reserved in step 1).

5. Mix sugar, lemon, and strawberry juice. Drizzle/pour over tops and sides of bread loaves while still hot from the oven.

Recipe from~ Navigating Domesticity