Children’s House Recipes!
Submitted by our children in honor of Taco Tuesday during The Week of The Young Child
ENJOY! And let us know if anyone cooks one or more of these dishes!
Flourless Black Bean Avocado Brownies from Liam Hunt (Shooting Stars)
Delicious fudgy and healthy brownies made with black beans and avocados.
Sounds weird, tastes awesome! Gluten free and vegan
Author: Monique of AmbitiousKitchen.com
Recipe type: Brownie, Vegan, Gluten Free, Healthy
- 1 large flax egg
- 1 – 15oz can low sodium black beans, rinsed and drained
- 1/2 medium to large ripe avocado
- 1 tablespoon vanilla extract
- 1/2 cup packed dark brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon coconut oil
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
- Place flax egg, black bean, avocado, vanilla, and brown sugar and process in a food processor until smooth. Add in cocoa powder, coconut oil, baking soda, and baking powder and process again until smooth. Batter will be thick. If batter is way too thick and won’t process, you can add in a tablespoon or two of almond milk. This batter needs to be very thick in order to produce fudgy brownies. Fold in
chocolate chip or sprinkle onto batter then transfer to prepared pan and use a spatula to spread evenly to sides. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.
- Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. We don’t want these to dry out, but we also don’t want them completely raw either! The top of the batter should be completely set and no longer jiggle. Cool pan completely on wire rack then cut into 12 bars.
Notes: You may be able to sub the brown sugar for honey, agave or maple syrup. I would reduce to 1/3 cup though. The brownies are best when made in a food processor so that beans can blend together better. The brownies are also best when served at room temperature or cold. They should be stored in the fridge. I love eating mine chilled. You can also freeze these and thaw out for an easy treat.
Gabe’s (Stott) Fruit & Yogurt Parfait (Rainbows)
1c. Vanilla yogurt ½ c. Frozen mixed fruit (partially thawed) ¼ c. Granola
Put half of the yogurt in the bottom of a cup, then half of the mixed fruit, followed by half of the granola. Repeat layers.
GG Shirley’s Amazing Sugar Cookies from Lily Swanson (Shooting Stars)
*Preheat oven to 350 degrees
½ c. powdered sugar ½ c. white sugar
½ c. margarine ½ c. vegetable oil
Cream these 4 ingredients until light and fluffy.
Beat in 1 egg and 1 tsp. vanilla.
Gradually beat in a mixture of dry ingredients:
½ tsp. salt ½ tsp baking soda
2 ½ c flour ½ tsp cream of tartar
Mix well. Roll into balls. Press with glass dipped in sugar.
Bake for 12-20 minutes on ungreased cookie sheet until just golden brown on edges.
Makes about 3 dozen
Mint Brownies from Damian Miller (Rainbows)
1 package (19.8 to 23.7 oz.) brownie mix
2 packages (4.67 oz. each) Andes Crème de Menthe thins or 2 cups Andes Baking Chips. Can also be made using 2 packages (4.67 oz. each) Andes Toffee Crunch thins.
Grease bottom only of 13×9 inch baking pan. Prepare brownie mix as directed on package. Spread into pan.
Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.
Using knife or metal spatula, gently swirl together melted candies to cover the entire surface of brownies.
Cool 2 hours or until slightly set. Cut into bars.
“Damian is very funny about the food he eats, but these never fail.”
2 ¼ C all purpose flour
1tsp baking soda
1 C (2sticks) softened butter
¾ C granulated sugar
¾ C packed brown sugar
1tsp vanilla extract
2 large eggs
2 C M&M’s
Preheat oven to 375 degrees
Combine flour, baking soda and salt in a small bowl –set aside.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy.
Add eggs one at a time, mixing well after each.
Gradually stir in the flour mixture. And stir in the M&Ms.
Drop spoonfuls on baking sheet, bake for 9-11 minutes.
Butler Sloppy Joes from Camilla & Audra Butler (Busy Bees)
1 ½ pounds ground beef
¾ C chopped celery
½ C chopped onion
½ Tbsp brown sugar
½ Tbsp Worcestershire sauce
1tsp chili powder
Garlic powder to taste
Brown the ground beef, celery and onions together.
Add the remaining ingredients.
Simmer for 15 minutes.
Serve on bread or buns.
Cheese Taco from Lauren Pierce (Rainbows)
Put any kind of cheese on a soft taco shell
Microwave the shell and cheese for about 25 seconds
Roll up the shell and enjoy! Meat and lettuce may be added.
Crockpot Chicken & Noodles from Owen Metcalf (Rainbows)
4 Boneless, Skinless, Uncooked chicken breasts
1 Stick of butter
1 Large can of Cream of Chicken soup
1 Large can of Chicken Broth
1 bag of uncooked egg noodles (any noodle will work)
Spray crock-pot with non-stick spray (or use a liner.) Place chicken in the bottom. Add butter (cut into slices.) Add soup and broth. Cook on Low for 8 hours or on High for 4 hours. Add the bag of noodles 30 minutes before serving.
Brendan’s (Tamblin) Sweet Potato Casserole (Busy Bees)
5 c. cooked, mashed real sweet potatoes
1 tsp. vanilla
¼ c. melted butter
2 eggs, beaten
½ c. sugar
1 c. coconut
1 c. brown sugar
1 c. chopped pecans
1/3 c. melted butter
Combine potatoes, vanilla, butter, eggs and sugar. Put in a 9×13-inch greased dish. Mix topping ingredients and spread over potatoes. Bake at 375 degrees until heated and brown.
** Sugar and brown sugar substitute can easily be used with this recipe. This is also, an easy recipe for the crock pot.
Country Macaroni & Cheese from Robyn Phipps (Busy Bees)
(Courtesy of Feeding the Flock cookbook)
1-1/2 c. Macaroni, cooked
1 c. Cottage cheese
1/2 c. Sour cream
1 c. Velveeta, cubed
1 c. Cheddar cheese, grated
Combine all ingredients. Bake at 350 degrees in 2-1/2 qt. casserole for 45 min.
Nola’s (Hayden) Famous Cornbread (Rainbows)
Preheat oven to 400 degrees
Put baking cups/papers into muffin pans
Blend: 1 egg
1/3 C milk
1/3 C water
Then we fold in 1 Box of “Nola’s Famous Corn Meal” (Famous Dave’s)
Spoon cornbread mix into the muffin pan (makes 12)
Bake for 17-18 minutes
Remove from muffin pan & Serve with honey!
Chicken Fajitas by Lillian Babiak (Rainbows) Ingredients:
2 chicken breasts cut
2 tsp olive oil
½ package of Fiesta Ranch
½ package taco seasoning
2 tsp Tony’s creole seasoning
1 tsp minced garlic
2 green peppers cut in strips
1 yellow pepper cut in strips
1 red pepper cut in strips
1 orange pepper cut in strips
1 medium onion diced
½ container sliced baby Bella mushrooms
3 slices of Munster cheese
Chicken Fajitas Continued: Place minced garlic and olive oil in wok (or large skillet). Mix all dry ingredients. Place the chicken in wok-with ½ the dry ingredient mixture. Once the chicken is partially cooked, put in all the veggies. Cook until chicken is cooked all the way thru and the peppers are the texture you prefer (some like soft some like crispy). Place cheese on top and cover with lid until cheese is melted. Serve on warm tortillas.
**Optional (mix sour cream and remaining fiesta ranch dip and use as condiment)
Salsa Chicken from Bennett Babiak (Chickadees)
3-4 frozen chicken breasts
1 jar salsa
1 tsp minced garlic
1 package of fiesta ranch
1 can whole kernel corn (drained)
1 can black beans (drained)
Place all ingredients in a Crockpot and cook 6-8 hours on low. Once cooked shred chicken and serve on tortillas, on lettuce or by itself.
Better –Than-Takeout-Chicken-Fried Rice from Max Kienzler (Shooting Stars)
3C cooked rice
½ pound boneless, skinless, chicken breasts (cooked) (May Omit Chicken)
1C frozen peas and carrots
1 white onion, chopped
2 cloves garlic, minced
3 tablespoons sesame oil
¼C soy sauce
- Prepare rice according to package directions to make 3 cups
- Heat sesame oil in a large skillet on med heat.
- Add onion, garlic, peas and carrots. Stir fry until tender.
- Crack eggs into pan and scramble, mixing throughout vegetables.
- Add rice, chicken and soy sauce to pan, stir and serve
Grandma Tinsley’s Homemade Pot Pie Recipe from Khloe Dodd (Shooting Stars)
3C turkey or chicken (cooked and cut)
1 bag frozen mixed vegetables
1 can cream of celery soup
1C chicken broth
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter melted
2 pinches of pepper
Instructions: Using a greased baking dish (9×12 or 12×12)
Mix turkey/chicken and veggies, pour into pan
In a bowl, mix soup, broth and pepper– pour over the meat and veggies
In a bowl, combine flour, baking powder, salt, milk and butter (to make a crust mix)
Pour the crust mix over the mean-veggie-soup-broth mix (Distribute evenly)
Bake at 400 degrees for 40-45 minutes
White Chicken Chili from Cora Looker (Busy Bees)
6 Boneless chicken breasts
1 stick unsalted butter
1/4 C flour
3C chicken broth
3C half & half
3tsp chili powder
1tsp ground cumin
1 can (4oz) green chilies chopped
1 16oz can White Northern beans
1 16oz can Black beans
2 cans Rotel tomatoes & chilies
Boil chicken (adding the chili powder, salt, pepper) set aside to cool then shred.
Cook onion in 2tsp butter. In a large pot melt 6tsp butter over moderate heat and whisk in flour. Cook the flour, whisking constantly for 3 mins. Stir in the onion and gradually add the broth and half &half, keep whisking. Bring mixture to a boil and simmer for 5 mins (it will be thick) add the remaining ingredients. Cook for at least 20 mins. Serve with cheese & sour cream.