Super Power Bars

Kid Friendly Recipe by Chef Stacy Maple

Ingredients:

1 cup of Rolled Oats

½ cup Quinoa, cooked

¾ cup Whole Almonds

½ cup Dried Blueberries, or favorite dried fruit

½ cup Pistachios

1/3 cup ground Flaxseed

1/3 cup Walnuts

1/3 cup Raisins, or favorite dried fruit

¼ Cup Sunflower Seed

1/3 cup Maple Syrup or Honey

¼ cup sweetened Apple Sauce

1 Cup Peanut Butter, or favorite nut butter

Directions:

In medium sized mixing bowl, combine all ingredients. 

Line 9 X 9 square baking pan with parchment paper. Pour mix into pan.  Using spatula, press mixture into pan, being careful to pres s into corners of pan.  Put pan in refrigerator and chill for 1 hour. Once chilled, lift parchment out of pan and place on surface suitable for cutting.  Cut into bars of desired size.  Keep refrigerated or frozen.  

Peanut Butter Banana Smoothie

Kid Friendly Recipe by Chef Stacy Maple

Yield:

2 servings

Tools Required:

Blender

Spatula

Ingredients:

1 Banana, peeled and chunked

2 TB Peanut Butter

1 Cup Cold Skim Milk

½ Cup Ice

Directions:

Combine all ingredients in blender. Blend until smooth and serve immediately. 

Asian Dumplings with Sweet Ginger Peanut Sauce

Kid Friendly Recipe by Chef Stacy Maple

Asian Dumplings

Yield:

18-24 dumplings

Tools Required:

Frying Pan

Tongs

Bowl of Water for Fingertips

Paper Towels

 Spoon

Medium Mixing Bowl

Spatula or Wooden Spoon

Ingredients:

The Filling:

1 Cup of Cabbage Slaw Mix

¼ Cup  Carrot, finely chopped or grated

¼ cup  Celery, finely chopped or grated

¼ cup Green Onion, finely chopped

¼ cup Green Peas

½ TB Corn Starch

2 Tsp Soy Sauce

Mix all ingredients for filling together in mixing bowl and set aside.

The Dumplings:

1 Batch of Filling Recipe from Above

1 pkg Wonton Wrappers

½ cup Water in small bowl for finger tips

2 TB Canola Oil, or enough to coat frying pan

Directions to fill Dumplings:

Lay out 18-24 square wonton wrappers on work bench.  Place 2 TSP of filling mix in center of wrapper. Dip finger tip in water and wet edges of wrapper. Fold wrapper corner to corner to form triangle. Pinch to seal shut .  Repeat process to all dumplings are filled.

Directions to Cook Dumplings:

Dumplings can be steamed,  poached or fried to a golden brown.  Serve hot with Ginger Peanut Butter Sauce.

Sweet Ginger Peanut Sauce

Yield:

Enough Sauce for 18-24 Dumplings

Tools Required:

Food Processor or Blender

Spatula

Ingredients:

1 Cup Peanut Butter

¼ cup Soy Sauce

2 TB Sesame Oil

1 Thumb Sized piece of fresh Ginger, peeled and sliced

1 clove Garlic

1 TB Raw Sugar

Directions for Sauce:

Combine all ingredients in food processor and run until smooth. Use Water to thin down sauce as needed.  Taste and adjust seasoning.

Sweet and Sour Soba Noodles

Kid Friendly Recipes by Chef Stacy Maple

Yield:

6-8 Servings

Tools Required:

Pot to Boil Noodles

Collander to drain Noodles

Small mixing bowl

Whisk

Large mixing Bowl Spatula

Ingredients:

½ Cup Fresh Orange Juice or Pineapple Juice

2 TB Rice Vinegar

¼ Cup Sesame Oil

2 TB Soy Sauce

1 Cup Frozen Peas, thawed under hot water

1 TB green Onion, chopped

 1 TB Cilantro, chopped

1 sleeve of Soba Noodles, boiled and cooled

Directions:

Whisk together Orange Juice, Vinegar, Oil and Soy Sauce in small bowl. Set aside.  In large mixing bowl add cooked noodles, peas, onion, cilantro and dressing.  Toss together and serve!

Cooler Corn on the Cob

Kid Friendly Recipe by Chef Stacy Maple

Tools Required

Cooler or Ice Chest

Tea Kettle

Ingredients

Corn on the Cob, husked and silked



Directions

Step 1

Heat water in tea kettle to a boil.

Step 2 

While water is heating, scrub clean an ice chest or cooler. Then fill the cooler with ears of corn.

Step 3 

Once water is boiling, very carefully pour water over ears of corn until all corn is covered with hot water. BE VERY CAREFUL BECAUSE WATER CAN SPLASH OUT!

Step 4

Close cooler lid tightly and allow to cook for 20-30 minutes.

Healthier Easier No Bake Cookies

Kid Friendly Recipe by Chef Stacy Maple

Tools Required 

2 QT Microwave Safe Bowl 

Measuring Cups and Spoons 

Large Spoon or Portion Scoop 

Wax Paper 

Sheet Pan

Ingredients

½ Cup Honey

1/3 Cup Cocoa Powder

¼ tsp Salt

¼ Cup Milk

¼ Cup Canola Oil

¼ Cup Peanut Butter

2 Cups Oats

1/3 Cup Shredded Coconut

1 tsp Vanilla Extract


Directions 

Step 1
In large, microwave safe bowl, mix together Honey, Cocoa Powder and Salt. Mix until well combined. Stir in Milk and Oil. Microwave on high for one minute. Remove and stir. Continue this process stirring each minute until mixture is well combined and BEGINS to boil. Carefully remove from microwave.

Step 2
Carefully stir in Peanut Butter, Oats, Coconut and Vanilla. Stir until well combined.

Step 3
Using Scoop or Spoon, drop cookies onto sheet pan lined with wax paper. Let cookies set for about 20 minutes in the refrigerator before serving. Store in air tight container in refrigerator for up to one week.



Chef’s Note: You can replace honey with Agave and regular Milk with Almond Milk if you want to make vegan cookies. For gluten-free cookies, substitute gluten-free Oats. You can also replace Almond Butter for Peanut Butter if you are worried about peanut allergies. This cookie is so versatile!