Now We're Cooking Snacks

pepper boy: Vanilla Pudding
Non-Cook Recipe

Makes 8 1/4 cup servings (recipe adapted from package directions)

grey arrow: 1 package instant pudding mix, vanilla
grey arrow: 2 cups cold milk

Measure the milk; pour into a mixing bowl. Add the pudding mix. Using a wire whisk, hand or electric mixer, beat for 2-3 minutes or until well mixed.

Teacher or other adult helpers should pour pudding into pudding cups or other serving containers (e.g. plastic cups). Refrigerate for 15 minutes or longer before serving.

Enrichment Activity: Divide the students into different work groups. Each group could make a different flavor of pudding (e.g. chocolate, butterscotch, lemon, coconut, and banana). Conduct some "taste tests" of the various puddings. Have the children discuss their favorite flavors.

Enrichment Activity: Different toppings for the puddings could also be made available for the students to use. Consider sliced bananas, sliced strawberries, granola, graham cracker crumbs. Students could help prepare and assemble these toppings with adult supervision (e.g. assist children to slice the fruit with plastic knives).

Skills Developed:

  • Identify foods
  • Taste
  • Measure
  • Mix
  • Slice (option)

Equipment List

  • mixing bowls
  • spatula
  • whisks or hand beaters or electric beaters
  • small plastic cups or other serving cups
  • measuring cups
  • small dishes for toppings (if used)
  • small plastic spoons

Anytime Fruit Shake
Non-Cook Recipe

grey arrow: 2 cups orange juice
grey arrow: 1 ripe banana
grey arrow: I cup fresh or frozen strawberries or other fruit, such as peaches
grey arrow: 1/2 cup plain or vanilla yogurt
grey arrow: 6 ice cubes

Measure ingredients and combine in blender. Teacher/parent helper may slice banana and other fruit or have students do this, if the teacher deems appropriate.

Blend until ice is finely chopped and mixture is smooth.

Pour into cups and serve with straws.

Skills Developed:

  • Measure
  • Slice
  • Blender use (under teacher/parent supervision)

Equipment List

  • blender
  • measuring cups
  • paper cups
  • straws (optional)
  • water

Dunkin' Vegetables
Non-Cook Recipe

Ranch Hand Dip

    grey arrow: 6 Tablespoons (3 oz) lowfat cottage cheese
    grey arrow: 6 Tablespoons (3 oz) buttermilk
    grey arrow: 2 Tablespoons (1 oz) mayonnaise
    grey arrow: 2 Tablespoons red wine vinegar
    grey arrow: 1 Tablespoon lemon juice
    grey arrow: pinch garlic powder
    grey arrow: pinch onion powder
    grey arrow: salt and pepper to taste

For the above recipes, place all of the ingredients in a blender. Cover. Blend until smooth.

Black Bean Dip

    grey arrow: 1 can (15 oz) black beans, drained
    grey arrow: 1/3 cup water
    grey arrow: 1/4 cup mild or spicy salsa
    grey arrow: 6 sprigs fresh cilantro
    grey arrow: 2 teaspoons lime juice
    grey arrow: pinch garlic powder
    grey arrow: 1/2 teaspoon ground cumin
    grey arrow: salt to taste

For the above recipes, place all of the ingredients in a blender. Cover. Blend until smooth.

Curry Yogurt Dip

    grey arrow: 3/4 cup tomato sauce
    grey arrow: 1/3 cup plain yogurt
    grey arrow: 1 teaspoon curry powder
    grey arrow: 1/4 teaspoon ground cumin
    grey arrow: 1/4 teaspoon salt
    grey arrow: pinch cayenne pepper

Suggested Vegetables

  • Celery
  • Carrots
  • Tomatoes
  • Jicama
  • Green and red peppers
  • Green beans
  • Green and yellow squash
  • Mushrooms

    Pita Bread
    2 pita pockets, cut into wedges

    Place all the ingredients in a bowl and stir until well mixed.

    Talk about each vegetable you have chosen. Discuss where it is grown, how it is eaten, its color, texture and taste.

    Wash and dry all vegetables. Peel carrots with assistance from parent helper. Adult helper also removes jicama skin with a knife. Cut all the vegetables into sticks or chunks with assistance as needed. Cut pita pockets into wedges for dunking.

    Prepare dips according to directions above.

    Have students dip vegetables. Explain dipping etiquette, i.e. dip only once; do no dip your fingers, etc. Encourage children to be creative in the vegetable/dip combinations they choose. Ask them to describe the flavors and to discuss their favorite combinations.

    Skills Developed

    • Identify vegetables
    • Taste-not different taste, texture, smell
    • Blender use, under supervision
    • Stir
    • Slice
    • Peel

    Equipment List

    • cutting boards
    • paring knives
    • peelers
    • colanders
    • 4-6 bowls for vegetables

    Gone Nuts Roll-Ups
    Non-Cook Recipe

    Makes 6 servings of 3 roll-ups each

    grey arrow: 1/2 cup creamy peanut butter
    grey arrow: 1/2 cup nonfat or lowfat dry milk powder
    grey arrow: 1 Tablespoon honey
    grey arrow: 1 medium banana
    grey arrow: 2 Tablespoons graham cracker crumbs (about 2 graham cracker squares, finely crushed)
    grey arrow: 1/2 teaspoon ground cinnamon (optional)

    In a medium bowl, mix together peanut butter and dry milk powder. Add honey and mix until well blended.
    Divide dough equally into 6 balls and place on a sheet of waxed paper. Gently flatten each ball into a "pancake" about 3-1/2 inches in diameter.

    Peel banana and chip finely. Spread about 2 teaspoons of banana over each "peanutty pancake" and roll it up. Slice each roll into three pieces.

    In a small bowl, combine cinnamon and graham cracker crumbs for a crispy coating.

    Skills Developed:

    • Measure
    • Mix
    • Slice
    • Chop

    Equipment List

    • mixing bowl
    • waxed paper
    • chopping knives and boards
    • measuring cups and spoons