This was part 2 of our Summer Camp at Hy-Vee. It was about taking care of the garden with watering and about the bug life in garden. We made butterflies, lady bugs, mud pies and a Veggie Pizza. Check out our recipes below.
Lady Bugs
Serves 6.
All you need:
6 Ritz crackers
1 (6 oz) container Laughing Cow light Swiss cheese
3 cherry tomatoes
8 black olives
Small bunch chives or cilantro
chia seeds (optional)
All you do:
1. Spread each cracker with Laughing Cow cheese and place on a plate.
2. Cut tomatoes in quarters and place 2 quarters on top of each cracker. Very finely chop 2 olives. Poke holes on tomato halves with a toothpick and fill holes with chopped olives to look like lady bug spots. Or try sprinkling some chia seeds
3. Place the remaining whole black olives on each cracker to make heads.
4. Place a few threads of chives or cilantro in each olive for antennae.
Spring Veggie Pizza
Serves 32.
All you need:
2 (8 oz each) pkg refrigerated crescent dinner rolls
1 (8 oz) tub Philadelphia cream cheese spread
1/2 cup Miracle Whip dressing
1 tsp dill weed
1/2 tsp onion salt
1 cup chopped sugar snap peas
1 cup quartered cherry tomatoes
1/2 cup sliced radishes
1/2 cup chopped yellow peppers
1/2 cup spiralized carrots
3 green onions, chopped
All you do:
1. Preheat oven to 375 degrees.
2. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15-by-10-by-1-inch baking pan to form crust, firmly pressing seams and perforations together to seal.
3. Bake 11 to 13 minutes or until golden brown; cool.
4. Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with sugar snap peas, cherry tomatoes, radishes, yellow peppers, carrots and green onions. Refrigerate at least 2 hours before cutting to serve.
Source: kraftrecipes.com
No-Bake Mud Pies with Peanut Butter
All you need:
2 cups sugar
2 tbsp cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
2 cups oatmeal
1 tsp vanilla extract
All you do:
1. Combine sugar and cocoa in a medium saucepan. Whisk in milk. Add butter and bring to a full boil, stirring constantly.
2. Cook and stir for 2 minutes. Do not let it burn.
3. Remove from heat. Stir in peanut butter, oatmeal and vanilla.
4. Drop by teaspoonfuls onto waxed paper
Our next class is Saturday, July 25 at 10:00 am in the Club Room at Hy-Vee 84th and Holdrege. Email or call me to register!! Hope you can come. We will talk about harvesting the garden. The camp is designed for elementary age.
Eat Right and Bright 