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Frozen Topped Bananas

Frozen Topped Bananas
Prep Time
Serves 4
Ingredients
  • 2 ripe, firm bananas, peeled
  • 1 cup semisweet chocolate chips or dark chocolate, chopped
  • 2 Tbsp vegetable oil
  • [q:3/4] cup combination of chopped nuts, dried fruit, granola, and/ or shredded coconut*
Directions
  1. Line a baking sheet with parchment paper or nonstick foil.
  2. Slice bananas in half widthwise and insert a wooden frozen treat stick lengthwise into each banana half. Place bananas on baking sheet and freeze for 15 minutes.
  3. Melt chocolate with oil in a large bowl by microwaving at 50 percent power for 2 to 3 minutes. Stir occasionally with a spoon, until melted and smooth.
  4. Holding wooden stick, roll each banana half in melted chocolate. Quickly sprinkle desired toppings over.
  5. Freeze bananas until frozen and chocolate sets, 30 to 45 minutes. Serve immediately or freeze up to 1 week in an airtight container.
Nutrition Info
Made with dark chocolate and walnuts: 532 Calories, 8 g Protein, 1 mg Cholesterol, 37 g Carbohydrates, 19 g Total sugars (11 g Added sugars), 8 g Fiber, 41 g Total fat (13 g sat), 10 mg Sodium, [nutrition:3] Iron, Magnesium, Phosphorus, [nutrition:2] Vitamin B6, Zinc, [nutrition:1] Vitamin E, Potassium

Calcium Cereal Bark

Calcium Cereal Bark
Prep Time
5 minutes, plus 2 to 3 hours freeze time
Number of Servings
8 to 10 bars
Ingredients
Directions
  1. Mix ChildLife Essentials Liquid Calcium with Magnesium with yogurt
  2. Line a flat pan with parchment paper and spread yogurt mixture evenly on top (about [q:3/8] inch in thickness)
  3. Sprinkle your favorite cereal on top (we used fruity cereal!)
  4. Place in the freezer for 2 to 3 hours until frozen.
  5. Remove from parchment paper, break into pieces and serve immediately.
Nutrition Info
100 calories

Caramel Apples

Caramel Apples
Number of Servings
Serves 6
Ingredients
  • 1 (11‑ounce) bag soft caramel candies (about 40 candies)
  • Vegetable oil spray
  • 4 medium or 6 small Granny Smith apples, stems removed
  • [q:1/4] cup
  • heavy cream
  • [q:1/2] teaspoon vanilla extract
  • [q:1/4] teaspoon salt

 

Directions

Caramel

  1. Place caramels in freezer for 10 minutes. Meanwhile, line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray. Set parchment-lined baking sheet next to stove.
  2. While caramels freeze, insert 1 popsicle stick into stem end of each apple, pushing stick about 1 inch into apple.
  3. Unwrap caramels and place in small saucepan. Add cream, vanilla, and salt.
  4. Cook over medium-low heat until caramels begin to melt, about 5 minutes. Use rubber spatula to stir and scrape bottom of saucepan. Continue to cook, stirring often, until caramels are melted and mixture is completely smooth, 5 to 7 minutes. Turn off heat and slide saucepan to cool burner.

Apple Dipping

  1. Working quickly, carefully dip apples to mostly cover with caramel, following photos below. (If caramel becomes too thick to dip easily, reheat over medium-low heat, stirring often, until loosened, 2 to 3 minutes.)
  2. Hold handle of saucepan and carefully tip to one side. Use other hand to hold popsicle stick and carefully dip apple into caramel, turning to coat most of the apple on all sides (ask an adult for help).
  3. Lift apple out of caramel and gently shake to let extra sauce drip into pot, about 10 seconds.
  4. Turn apple upright and gently twist back and forth to even out coating. Hold upright for 30 seconds to set coating.
  5. Place apple, with stick pointing up, on greased parchment-lined baking sheet. Repeat dipping with remaining apples.
  6. Place baking sheet in refrigerator and chill until caramel is firm, about 30 minutes. Serve. (Caramel apples can be refrigerated in airtight storage container for up to 3 days.)
Nutrition Info
307 Calories, 3 g Protein, 15 mg Cholesterol, 56 g Carbohydrates, 46 g Total sugars (34 g Added sugars), 3 g Fiber, 9 g Total fat (4 g sat), 228 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Phosphorus

First Day of School Bento

First Day of School Bento
Make the day an even more special one.
Prep Time
10 minutes (plus one hour or overnight cooling)
Number of Servings
2
Ingredients
  • Homemade Fruit Snacks
  • Cut-out sandwiches (nut-butter and jelly sandwiches, cut with cookie cutters)
  • Hard-boiled egg, shaped in a mold
  • Cheese of choice, cubed
  • Vegetable of choice, cut into sticks
Directions
  1. Make a large batch of fruit snacks ahead of time and keep them in the refrigerator.
  2. Hard-boil the egg, cut the vegetable sticks, and cube the cheese the night before.
  3. In the morning, make the cut-out sandwiches.

Peanut Butter Crunch Balls

Peanut Butter Crunch Balls
Prep Time
30 min prep time
Number of Servings
makes about 15 balls
Ingredients
  • 1 cup peanut butter 
  • [q:1/2] tsp Himalayan pink salt or sea salt
  • 2 cup pitted Medjool dates
  • 1 cup raw blanched peanuts, toasted* 
  • [q:1/4] cup cacao nibs**
Directions
  1. Process peanut butter, salt, and dates in a food processor for 1 minute, or until they form a sticky paste. 
  2. Add toasted peanuts and pulse for 30 seconds to 1 minute, depending on how chunky you want them to be. Add cacao nibs and pulse for 10 seconds more. 
  3. Roll mixture into about 15 balls and store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Nutrition Info
Per serving (1 ball): 245 Calories, 7 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 68 mg Sodium, [nutrition:2] Vitamin B3 (niacin),  [nutrition:1]  Vitamin B6, E, Folate, Magnesium, Phosphorus