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Additional Holiday Recipes

1 Lucky Irish Twice Baked Potatoes--California Avocado Commission.jpg

Promotion Idea: Potato Lovers’ Month (February)
Lucky Irish Twice Baked Potatoes

YIELD: 4 servings*
PER SERVING: 340 cal., 11 g pro., 32 g carb., 9 g fiber, 21 g fat, 4 g sat. fat, 15 mg chol., 310 mg sod., 2 mg iron, 228 mg ca.
INGREDIENTS FOR GUACAMOLE

  • Avocado—1 large
  • Lime juice, fresh—1 Tbsp.
  • Salt—1/4 tsp. or to taste

INGREDIENTS FOR BAKED POTATOES

  • Russet potatoes, small, scrubbed—4
  • Sour cream, lowfat or yogurt, plain—1/4 cup
  • Milk, 2% lowfat—1/4 cup
  • Salt—1/4 tsp.
  • Pepper, freshly ground—1/4 tsp.
  • Cheddar Jack cheese, grated, low fat—1/2 cup
  • Chives—1/2 cup

DIRECTIONS

  1. To prepare the guacamole: Peel, seed and mash the avocado. Mash the avocado chunks with the lime juice in a medium bowl. Add salt and blend until creamy.
  2. To prepare the baked potatoes: Scrub the potatoes. Chop the chives. Preheat the oven to 450°F. Bake the whole potatoes in the oven for 1 hour; remove and reduce the oven temperature to 350°F.
  3. Let the potatoes rest for 5 minutes, then cut in half lengthwise and scoop out the potato flesh into a large bowl. Reserve the potato jackets.
  4. Add the sour cream or yogurt, milk, salt, pepper and cheese to the potato in a bowl. Whip until creamy with an electric hand mixer.
  5. Taste and adjust the seasoning with additional salt and pepper.
  6. Gently stir in the chives and avocado pieces.
  7. Spoon an equal portion of the mixture into each potato jacket and bake in a 350°F oven for 20 minutes.
  8. To serve: Top each potato with a spoonful of guacamole.

Photo, recipe & recipe analysis: California Avocado Commission, http://www.californiaavocado.com

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. As appropriate, adjust the serving size to meet current meal pattern requirements.


2 Ice Cream Pops2--California Milk Advisory Board.jpg

Promotion Idea: Summer
Peanut Butter Brittle Ice Cream Pops
YIELD: 8 servings*
INGREDIENTS

  • Peanut brittle, finely crushed—1 cup
  • Paper cups, 5-oz.—8
  • Chocolate ice cream, softened—1 qt.
  • Peanut butter, creamy or crunchy—8 Tbsps.
  • Plastic spoons—8

DIRECTIONS

  1. For each serving: Spoon 1 Tbsp. of the peanut brittle into a paper cup. Fill with ice cream halfway and pack down. Spread with 1 tablespoon peanut butter, fill with ice cream and sprinkle 1 Tbsp. peanut brittle on top. Pack down firmly with the back of a spoon.
  2. 2. Insert a plastic spoon, bowl end down, into the cup. Repeat with the remaining ingredients to make 8 pops. Freeze until firm. To serve, peel off cups. Enjoy the layered pop from the spoon stick!

Photo & recipe: California Milk Advisory Board, http://www.realcaliforniamilk.com

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. As appropriate, adjust the serving size to meet current meal pattern requirements.

3 Peanut Pumpkin Muffins--National Peanut Board.jpg

Promotion Idea: Autumn
Peanut Pumpkin Muffins
YIELD: 12 servings*
PER SERVING: 240 cal., 7 g pro., 36 g carb., 3 g fiber, 10 g fat, 2 g sat. fat, 35 mg chol., 265 mg sod.
INGREDIENTS

  • Cooking spray—as needed
  • Flour, all-purpose—1 cup
  • Pastry flour, whole-grain—1 cup
  • Pumpkin pie spice—1 tsp.
  • Baking soda—1 tsp.
  • Salt—1/2 tsp.
  • Cinnamon, ground—1/2 tsp.
  • Brown sugar, dark, packed—3/4 cup
  • Molasses, unsulfured—3 Tbsps.
  • Canola oil—3 Tbsps.
  • Eggs, divided—2 large
  • Pumpkin, canned (solid-pack)—1 cup
  • Vanilla extract—1 tsp.
  • Buttermilk, lowfat—3/4 cup
  • Peanuts, roasted, salted, chopped, divided—3/4 cup

DIRECTIONS

  1. Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or line it with muffin papers.
  2. In a medium bowl, whisk together the all-purpose flour, pastry flour, pumpkin pie spice, baking soda, salt and cinnamon until well mixed.
  3. In a large bowl, whisk together the brown sugar, molasses, canola oil and one egg until combined. Add the other egg, pumpkin and vanilla extract, and whisk again until combined. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, until just combined, being careful not to overmix. Stir in 1/2 cup of the peanuts.
  4. Pour the batter into the prepared muffin pan, filling each one about 3/4 full. Sprinkle the top of each muffin with the remaining 1/4 cup of chopped peanuts. Bake until puffed and golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
  5. Cool the muffins in the pan on a wire rack for 15-20 minutes. Slide a knife around the edges of the muffins to loosen them from the pan if no paper was used.
  6. To serve: Serve warm or cool. Store in an airtight container or plastic bag for up to four days or freeze for up to four months.

Photo, recipe & recipe analysis: National Peanut Board, http://www.nationalpeanutboard.org

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. As appropriate, adjust the serving size to meet current meal pattern requirements.


4 Halloween--California Milk Advisory Board.jpg

Promotion Idea: Halloween (October 31, 2013)
Toasted Ghosts

Cut the cheese into ghost shapes using a cookie cutter. Place cheese on top of the bread and toast the bread under a broiler.

Cottage Cheese Brain
Mix the blueberries, diced strawberries and chopped nuts with large curd cottage cheese to form two lobes of a “brain.”

Eyeball Salad
Place a bocconcini (small mozzarella ball) that has been cut in half on top of a bed of spinach. Decorate the cheese with sliced olives for pupils and ketchup lines to look “blood shot.” Make a mouth with a tomato or a red bell pepper strip.

Spider Web Pizza
Pre-bake a pizza crust, then top with the pizza sauce. Create a web pattern with string cheese and baked. Bake the pizza and decorate with a black olive “spider.”

Pumpkin Shake
In a blender, mix the milk, canned pumpkin, orange juice, honey and pumpkin pie spices. Serve in a tall glass topped with whipped cream and grated nutmeg.

Frozen Ghost Pops
Place the vanilla yogurt frozen in traditional popsicle-shaped molds. Add faces with licorice or black jelly beans.

All ideas and photo: California Milk Advisory Board, http://www.realcaliforniamilk.com

*Note: As appropriate, adjust the serving size to meet current meal pattern requirements.


5 Purple Vampire Bat--Idaho Potato Commission.jpg

Promotion Idea: Halloween (October 31, 2013)
Purple Vampire Bat
YIELD: 4 servings*
PER SERVING: 210 cal., 5 g pro., 49 g carb., 4 g fiber, 0 g fat, 0 g sat. fat, 0 mg chol.
INGREDIENTS

  • Mashed potatoes, prepared—4 cups*
  • Food coloring, neon purple—as needed
  • Frozen corn, thawed—8 kernels
  • Pimiento pieces—2

DIRECTIONS

  1. In a medium mixing bowl, add the food coloring to the prepared mashed potatoes a few drops at a time, stirring to combine. Add more coloring to achieve the desired shade of purple.
  2. Scoop approximately 2 Tbsps. of the potatoes onto the center of each of four microwave-safe plates. To prepare one bat: Wearing gloves or with clean, damp fingers, shape one scoop of potatoes into a vertical rectangle about 1 1/2x3 1/2-in., forming the bodies of the bats. Spoon the remaining potatoes into a pastry bag or a plastic, zip-top sandwich bag; press out the air and zip it closed. Snip 1/2 in. off of one corner at the bottom of the bag.
  3. Pipe a 5-in. wide, shallow, inverted “V” shape on each side of the rectangle bat body to form the top of the bat’s wings. Then, pipe a wide “W” shape to form the underside of the wings. Squeeze some potatoes into the center of each wing and spread with a small spatula to fill them in.
  4. To finish, create ears on the top of the body with two corn kernels; use a small piece of pimiento for the bat’s mouth. Repeat with the remaining potatoes and other ingredients to make a total of four bats. Reheat the potato bats in the microwave and serve hot.

Photo, recipe & recipe analysis: Idaho Potato Commission, http://www.idahopotato.com

*Notes: Mashed potatoes can be fresh or instant; note, however, that the supplied nutrient analysis assumes that potatoes are prepared with water and no added fat. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. If serving as part of a reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.


Promotion Idea: Thanksgiving (November 28, 2013)
Holiday Stuffing
YIELD: 6 servings*
PER SERVING: 310 cal., 16 g pro., 42 g carb., 2 g fiber, 9 g fat, 3 g sat. fat, 10 mg chol., 490 mg sod.
INGREDIENTS

  • Onion, yellow—1
  • Celery stalk—1/2
  • Garlic cloves—2
  • Olive oil, extra virgin—1 Tbsp.
  • Chicken broth, low-sodium—1/2 cup
  • Bread stuffing, prepared, unseasoned, cubed—1 14-oz. bag
  • Oregano, fresh—1 Tbsp.
  • Thyme, fresh—1 tsp.
  • Salt—to taste
  • Pepper, ground—to taste
  • Greek yogurt, plain—2 1/2 cups
  • Butter, unsalted—2 Tbsps.

DIRECTIONS

  1. Finely chop the onion, celery stalk, oregano and thyme. Mince the garlic. Melt the butter.
  2. Preheat the oven to 350°F. Sauté the onions, celery and garlic in the olive oil over medium heat until tender, about 6 minutes. Add the chicken broth and simmer until it’s reduced by one-fourth, about 2 minutes.
  3. Empty the prepared stuffing into a large bowl. Add the onion-celery mixture, oregano, thyme, salt and black pepper. Combine thoroughly. Let the mixture cool slightly, then stir in the yogurt.
  4. Spread the mixture into a 9x13 pan. Brush the melted butter over the top and bake until browned, 20-25 minutes.
  5. To serve: Portion into equal servings.

Photo, recipe & recipe analysis: Chobani, http://www.chobani.com

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. As appropriate, adjust the serving size to meet current meal pattern requirements.


7 Pudding-Filled Pumpkin Cupcake.JPG

Promotion Idea: Thanksgiving (November 28, 2013)
Pudding-Filled Pumpkin Cupcakes
YIELD: 96 servings
PER SERVING: 190 cal., 3 g pro., 27 g carb., 1 g fiber, 8 g fat, 1 g sat. fat, 40 mg chol., 200 mg sod.
INGREDIENTS

  • Sla oil, high-oleic—1 1/2 lbs. or 3 cups
  • Pumpkin, canned (solid-pack)—60 ozs. or 4 cans
  • Eggs—14 ozs. or 6
  • Flour, all-purpose—2 1/4 lbs. or 8 cups
  • Baking powder—2 tsps.
  • Baking soda—1 tsp.
  • Salt—1/2 tsp.
  • Pumpkin pie spice—1 tsp.
  • Instant pudding, vanilla—14 ozs. or 4 boxes
  • Milk, nonfat—16 ozs. or 2 cups
  • Whipped topping, light, thawed—11 ozs. or 4 cups

DIRECTIONS

  1. Heat the oven to 350°F.
  2. Beat the sugar, canola oil, canned pumpkin and eggs in a large mixing bowl until well blended.
  3. Combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Gradually beat into the pumpkin mixture until well blended.
  4. Spoon evenly into 96 paper-lined medium muffin cups. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Cut a cone-shaped piece out of the top of each cupcake; set aside.
  5. Beat the pudding mix and milk in a large bowl and whisk for 10 minutes. Gently stir in the whipped topping. Spoon the mixture into a resealable plastic bag. Cut off one corner from the bottom of the bag and use to pipe the mixture into the holes in the tops of the cupcakes. Replace the cake pieces in the tops of the cupcakes; press gently to secure. Store in the refrigerator.

Photo, recipe & recipe analysis: Lisa Brandt-Whittington, M.S., R.D., on behalf of Dow AgroSciences Omega-9 Canola Oil, http://www.dowagro.com

*Note: As appropriate, adjust the serving size to meet current meal pattern requirements.