Kids can cook
Whenever I think of fun times growing up, I have to think of food. There is something very grown-up about being able to help in the kitchen. Wanting to bring some of this fun to school children was something this adult woman, who can’t seem to stop baking for fun, thought would be enjoyed by all.
After cooking lunch in my son’s classroom once a month for the past two years, I found that the children not only enjoyed the experience, but they learned to enjoy new foods that many of them thought they wouldn’t like.
The following recipes are just a few that kids have enjoyed making and eating during our memorable times in the classroom. Programs such as cooking with the kids are what make the Nevada City schools such a great place to be.
What makes these fun programs happen for each of the four Nevada City schools are the many volunteers, who like to contribute special talents and events, such as this year’s Dinner Dance & Auction, titled “A Night To Remember,” being held Feb. 7 at the Veterans Memorial Building in Grass Valley.
Events such as this raise much- needed funds to contribute not only to the fun programs, such as cooking, but also to pay for necessary items and programs in jeopardy of being lost due to state budget cuts.
Speaking of food, this year’s event is being catered by Jim E’s, which will serve a delicious dinner. Dancing to Good2Go will follow, with an auction that is probably the nicest this country girl has ever seen.
All Nevada City School District Parent Teacher clubs, the Nevada City Schools Foundation and the 49er Breakfast Rotary Club are sponsoring this year’s event. Auction items are provided by community and classroom donations. Tickets are $35 per person and can be obtained by calling Pam LeDuc at 478-1825.
Pups in a Blanket
1 package hot dogs
1 tube refrigerated crescent rolls (8 count)
4 American cheese slices
Heat oven to 375 degrees. Unroll crescent rolls and separate into 8 triangles. Place rolls on a cookie sheet. Place one whole hot dog at the wide end of the triangle; make a slice down the length of the hot dog, approximately one-half to three-quarters the depth.
Divide each cheese slice in half. Take the half cheese slice, fold in half again, then stuff into the slit in the hot dog. Roll the crescent dough around the hot dog and cheese; repeat for the rest of the crescent rolls and hot dogs. Bake approximately 13-15 minutes or until golden brown. Serve with mustard or ketchup.
1-package refrigerator biscuits (regular, not the grands)
3-4 yellow Delicious apples
Sugar and cinnamon to taste
Preheat oven to 350 degrees. Slice or chunk apples and place in a saucepan. Add sugar and cinnamon to taste (it takes very little if any sugar at all when using yellow Delicious apples).
Cook on medium/high heat until apples cook down and become soft. You may need to add just a little water if they aren’t cooking down to applesauce consistency. Set apple mixture aside.
Lightly grease a muffin pan. Place one refrigerator biscuit in each muffin hole, pushing down and up the sides of the pan, making a well for the apple mixture.
Spoon a tablespoon of apple mixture into each biscuit. Sprinkle with cinnamon and sugar and bake for 13-15 minutes or until golden brown.
One 18-ounce roll refrigerated chocolate chip cookie dough
Two 3 – 5 ounce containers vanilla pudding
1/2 cup plain yogurt
1/3 cup peanut butter
1 banana, sliced
Mini chocolate chips
Heat oven to 350 degrees. Press cookie dough evenly into an ungreased pizza pan. Bake for 12-15 minutes until cookie is golden. Cool cookie completely. Mix together pudding, yogurt, and peanut butter.
Spread pudding mixture evenly over the cookie crust. Top with bananas and sprinkle with minichocolate chips. Cut into wedges and serve.
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