We're celebrating kids this week on Real Milwaukee. Diane Fechter, author and home cook, joins Real Milwaukee with her daughters to share recipes that will get kids in the kitchen. Check out Diane's blog for information on how to order her cookbook.
BLACK BEAN VEGGIE DIP
In a small bowl, combine sour cream, salsa and taco seasoning. Stir in black beans. Spread into bottom of 9-inch pie plate. Top with onions, tomatoes, black olives and cheese. Cover and refrigerate. Serve with chips. FRENCH BREAD PIZZA
Slice bread in half horizontally. Spread with desired amount of pizza sauce. Sprinkle with cheese. Add toppings of your choice. Bake on cookie sheet in a preheated 350º oven for 15-20 minutes or until cheese is melted. DINNER IN A BAG In a sandwich zip:
In a snack zip
In a gallon zip:
Place the ingredients listed in the appropriate size zip bags. Place the 2 small bags inside the large bag along with the stewed tomatoes. Staple the directions to the outside of the large bag, being careful not to break the seal. Remember to date the directions 4 months from the date you made it. DINNER IN A BAG 1 pound ground beef contents of this bag <---------- Directions to attach to bag In a skillet, brown beef; drain. Add:
COCONUT CHOCOLATE CHIP GRANOLA BARS
Preheat oven to 350˚. Grease a 13 x 9 pan. In a large bowl, mix all the ingredients until until well-blended. (It may be helpful to use your hands) Press into prepared pan. Bake 20-25 minutes, depending on how crunchy you want bars. (Lightly browned just around the edges will yield a moist, chewy bar). Let cool 5 minutes; cut into squares; cool completely before serving.