June 2008 Recipes
June 2nd, 2008Our Kitch’N Kids are cooking up a storm to celebrate June Dairy Month! Let your kids explore their culinary creativity by testing one of our award-winning recipes. Pick up the official Kitch’N Kids cookbook this month at your local Giant or Martin’s grocery store. This month’s recipes are Chocolate Orange Storm, Fabulous French Toast Feast with Vanilla Yogurt Syrup, Key Lime Pie Parfait, and Sammy’s Spicy Chili Bake.
Chocolate Orange Storm
Created by Dezyrae, 8, of Reynoldsville, Pa.: Grand Prize Winner of the 2008 Kitch’N Kids with 3-A-Day™ of Dairy Recipe Contest
Makes 8 Servings
Ingredients
2 cups of orange sherbet
2 (3.65-ounce) packages of instant chocolate pudding
3 cups of reduced-fat Lehigh Valley or Store Brand milk
2 (6-ounce) containers of Dannon orange yogurt
1 (11-ounce) can of mandarin oranges
1 (8-ounce) tub of sugar-free or lowfat whipped topping
8 cherries (optional)
Directions
Chill 4 parfait glasses. Mix two boxes of pudding with 3 cups of milk using a wire whisk. Chill for 5 minutes. Remove glasses from the freezer and put ½ cup of sherbet in the bottom of each glass. Put ½ cup of prepared pudding on the top of sherbet. Put 3 ounces of orange yogurt on the top of the pudding. Cover with drained mandarin orange slices. Place 1/3 cup of chocolate pudding on the top of the oranges.
Put glasses back in the freezer for 1 hour. Remove glasses from freezer and top with a dollop of whipped topping and cherries.
Nutrition Facts per serving
Calories 260; Calories from Fat 35; Total Fat 4g; Saturated Fat 3g; Cholesterol 10 mg; Sodium 450 g; Total Carbohydrates 49 g; Dietary Fiber 2 g; Sugars 38 g; Protein 6 g; Vitamin A 10%; Vitamin C 20%; Calcium 20%; Iron 2%
(% = daily value)
Fabulous French Toast Feast with Vanilla Yogurt Syrup
Created by Christopher, 12, of York, Pa.: First Place Winner in the 2008 Kitch’N Kids with 3-A-Day™ of Dairy Recipe Contest
Makes 8 Servings
Ingredients
10 cups cubed Italian bread
9 large eggs
2 cups of reduced-fat Lehigh Valley or Store Brand milk
12 ounces Dannon all natural vanilla yogurt
2/3 cup of maple syrup
1 tablespoon cinnamon
6 ounces Dannon all natural vanilla yogurt (for syrup mixture)
1 cup of buttered flavor maple syrup (for syrup mixture)
Directions
Spray a 9-inch by 13-inch baking pan with cooking spray and place bread cubes in pan. Whisk together eggs, milk, yogurt, syrup and cinnamon in a large bowl. Pour mixture over bread and make sure bread is completely coated. Let set for about 15 minutes to absorb liquid. Bake in a 350 degree oven for 40 to 45 minutes, or until set.
To make the yogurt syrup, whisk together yogurt and syrup until smooth and creamy. Top French toast with Dannon vanilla yogurt syrup.
Nutrition Facts per serving
Calories 450; Calories from Fat 90; Total Fat 10 g; Saturated Fat 3.5 g; Cholesterol 245 mg; Sodium 490 mg; Total Carbohydrates 75 g; Dietary Fiber 1 g; Sugars 44 g; Protein 16 g; Vitamin A 10%; Vitamin C 2%; Calcium 30%; Iron 15%
(% = daily value)
Key Lime Pie Parfait
Created by McKenna, 10, from Middletown, Del.: Grand Prize Winner in the 2008 Kitch’N Kids with 3-A-Day™ of Dairy Recipe Contest
Makes 4 small parfaits
Ingredients
4 (6-ounce) containers key lime pie yogurt
1 cup lite whipped topping
Dash lemon juice
1 cup graham cracker crumbs
1 cup sliced strawberries
Directions
Empty yogurt containers into a mixing bowl. Fold whipped topping and lemon juice into the yogurt. Using small parfait cups, place small amount of graham cracker crumbs approximately 1 tablespoon in bottom of cups. Follow with a layer of yogurt mixture, then a layer of strawberries. Repeat layers three more times or until the cups are nearly full, ending with a layer of yogurt mixture. Top with a dollop of whipped topping, strawberries, and a sprinkle of graham cracker crumbs to garnish.
Serve immediately or freeze for 1 hour.
Nutrition Facts per serving
Calories 310 g; Calories from Fat 50 g; Total Fat 6 g; Saturated Fat 3.5 g; Trans Fat 0 g; Cholesterol 10 mg; Sodium 210 mg; Total Carbohydrates 58 g; Dietary Fiber 1 g; Sugars 38 g; Protein 7 g; Vitamin A 15% DV;Vitamin C 40%; Calcium 20%; Iron 6%
(% = daily value)
Sammy’s Spicy Chili Bake
Created by Sammy, 10, of Falls Church, Va.: First Prize Winner in the 2008 Kitch’N Kids with 3-A-Day™ of Dairy Recipe Contest
Makes 12 Servings
Ingredients
4 cups cooked rice
8 ounces light cream cheese
2 (15-ounce) cans of corn
1 (15-ounce) can of black beans
2 cans of chili with beans
8 ounces mozzarella cheese
8 ounces Cabot shredded Cheddar cheese
Directions
Mix all ingredients except the shredded Cheddar cheese. Place mixture in a 9-inch by 13-inch baking dish. Cover with foil. Bake for 30 minutes at 350 degrees. Remove foil and sprinkle cheddar cheese on top. Bake for 5 more minutes, or just until the Cheddar cheese melts. Let cool for about 5 minutes before serving. Enjoy with tortilla chips and guacamole.
Nutrition Facts per serving
Calories 380; Calories from Fat 130; Total Fat 15 g; Saturated Fat 8 g; Trans Fat 0 g; Cholesterol 45 mg; Sodium 960 mg; Total Carbohydrates 40 g; Dietary Fiber 6 g; Sugars 5 g; Protein 21 g; Vitamin A 15%; Vitamin C 2%; Calcium 35%; Iron 15%
(% = daily value)
