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"KEEP COOKING AND EAT HEALTHY!!"






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Product Code: BCOWC

Select and prepare a recipe from Catie's cookbook and then send us a photo of you with the finished product. We will post your photo so everyone can see you cooking like Catie! Don't forget to get your parent's permission!

Mail to:

Kids' Time Recipe Photo
9851 Astilbe Way
Ooltewah, TN 37363


CHOOSE A RECIPE
 

GINGER BREAD

  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ½ tsp. nutmeg
  • ¼ cup Pure Florida Crystals
  • ¼ cup molasses
  • ¼ cup water
  • 2 Tbsp. lemon juice
Directions:
Spray three 2 ½ inch diameter soup cans with a nonstick vegetable spray coating. Set aside.
In a medium mixing bowl stir together the flour, baking soda, ginger, cinnamon, nutmeg and Florida Crystals. Mix well, and then add the molasses, water and lemon juice. Stir just till blended. Quickly pour batter into the prepared cans. Cover with foil and bake in a 350 degree oven for 25 minutes. Cool 10 minutes in cans before removing to a cooling rack.


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SLOPPY JOES

  • 2 cups diced celery
  • 1 medium Onion (chopped)
  • 2 Tbsp Olive Oil
  • 1-16.4 oz. Can of Worthington Vegetarian Burger
  • 3 Tbsp. Sucanat
  • 2 Tbsp. Lemon Juice
  • 3 Tbsp. Bragg's Liquid Aminos
  • 1 ½ cups Kethcup
  • 1 6oz. Can of Tomato Paste
Directions:
Saute' onions and celery in olive oil until onions are clear. Add Vegetarian Burger and saute' for about 3 more minutes. In another bowl add the next five ingredients and mix well. Add to burger mixture and stir thoroughly. Heat to bubbling, then reduce heat and simmer for 30 minutes stirring occasionally. Yields: 8-10 sandwiches


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PEANUT BUTTER BREAD

  • 2 cups flour
  • 2 tsp. Rumford Baking Powder
  • Egg Replacer equivalent of 1 egg
  • ¾ cup Peanut Butter
  • ½ cup Honey
  • ¾ cup Soy Milk (I use Better Than Milk)
Directions:
Measure flour and baking powder into a bowl and set aside. In a two quart bowl, mix 1 ½ tsp. of Egg Replacer powder and 2 Tbsp. Water. Mix well and add the ¾ cup of Peanut Butter and the ½ cup of Honey. When this is well mixed add the ¾ cup of Soy Milk. Mix well and add the 2 cups of flour. Stir until well mixed and pour into the prepared loaf pan. Grease a 8 ½ X 5 inch loaf pan with a nonstick cooking spray. Pour into prepared loaf pan and bake at 350 degree oven for 35-40 minutes or until lightly browned.



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    MOCK EGG SALAD

  • 1- 12.3oz. Box MoriNu Firm Tofu
  • 3-4 tsp. McKay's Chicken Style Seasoning (or your favorite Season Salt)
  • 1 stalk of celery – diced
  • 1 Tbsp. shredded carrot
  • 3 Tbsp. diced dill pickle
  • 4 Tbsp. Grapeseed Vegenaise
Drain tofu and put into a small mixing bowl. Add all ingredients and mix well. May use right away in a sandwich, or refrigerate until ready to use.

*** This filling is good with any type of bread. I like it with whole wheat bread or pita bread. I put romaine lettuce, tomato and cucumber with it for a delicious and healthy sandwich!



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    ITALIAN MANICOTTI

  • 2 pkgs. Mori Nu Firm Tofu
  • ¼ cup fresh Lemon Juice
  • 4 Tbsp. Honey
  • 2 tsp. Salt
  • ½ tsp Garlic Powder
  • 1 tsp. Basil
  • 2 tsp. Italian seasoning
  • 3 tsp. Vegetable Delight Seasoning
  • 10 Tbsp. seasoned Bread Crumbs
  • 1-8oz. Pkg. Toffutti Better Than Cream Cheese,(Herb & Chive flavor)
  • 8-10 Manicotti Shells (pre-boiled x 5 min. Don't over cook!) OR
  • 10-12 Large Pasta Shells (pre-boiled x 5 minutes..Don't over cook!)
  • 6-8 cups Spaghetti Sauce (your favorite brand)

Set aside 1 pkg. Of Tofu and the bread crumbs. Put rest of ingredients into a blender and blend until smooth and well mixed. Pour mixture into a bowl and mix in bread crumbs and the other pkg. of Tofu. This mixture is now ready to fill Manacotti pasta or large Pasta Shells. Pour 1-2 cups Spaghetti Sauce in a 9x13 baking dish. Place the stuffed Manicotti or Shells on top of the sauce in the baking dish and top with more sauce. Bake covered in a 350 degree oven for 45 minutes or until hot and bubbly. Remove from oven and let set for 10 minutes before serving.



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    FROZEN BANANA TREATS

  • 1 cup Peanut Butter
  • 2 cups Carob Chips
  • 6 bananas – peeled and frozen
  • Chopped nuts
  • Wooden sticks

Spread peanut butter around bottom and sides of a glass bowl. Add carob chips and microwave for 1-2 min. Using a rubber spatula, mix peanut butter and melted carob until well blended. Insert a wooden skewer or stick into a frozen banana. Dip banana into the melted carob mixture until totally covered. Roll in chopped nuts. Place on a baking sheet that had been lined with wax paper. Put in freezer until carob is hardened. These will keep in your freezer for 3-4 weeks. (although at my house they never last more than 3-4 days!!!!)



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    CRUNCH SALAD

  • 4 cups raw Broccoli (cut into 1 inch pieces)
  • 4 cups raw Cauliflower (cut into 1 inch pieces)
  • 2 cups Cherry Tomatoes (cut in half)
  • 1 cup Snow Peas (cut in half)

Place all above ingredients in large mixing bowl. Pour Zangy Tangy Dressing over top and mix well. Refrigerate 2-4 hours and serve cold!

ZANGY TANGY DRESSING

  • 1/3 cup Grape Seed Vegenaise
  • 2 tsp. Pure Florida Crystals
  • ½ tsp.Celery Salt
  • 1 Tbsp. Lemon Juice
  • ½ Salt

Directions:
Stir until Florida Crystals are dissolved. Refrigerate 1-2 hours before serving.

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