Hunger Busters/Just for Kids/Recipes

MILO RICE CRISPIES

3 cups Rice Bubbles
1/3 cup Roasted Peanuts
1 cup Milo
60g Butter
125g white Marshmallows

Combine rice bubbles, peanuts and Milo in a large bowl.
Melt butter in pan, add marshmallows, stir until melted, pour over rice bubble mixture.
Mix quickly until combined. Gently press mixture evenly into a lined,
greased 18 x 28 cm lamington pan, cool, cut into squares

Source : Nestle Australia Ltd

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CRUNCHY CHOCOLATE BANANAS

3 cups Rice Bubbles
8 medium Bananas
2 tbs Lemon Juice
16 wooden Ice Block sticks
250g Dark Cooking Chocolate, chopped
45g Copha

Peel and cut each banana in half, brush with lemon juice and insert stick into centre.
Place in foil-lined tray and place in freezer for 10 minutes.
While bananas are in freezer melt chocolate and Copha.
Place chocolate and Copha in a small heatproof bowl, carefully stand over
a pan of simmering water, stir until the chocolate has melted and is smooth.
Dip bananas into chocolate mixture and roll in rice bubbles.
Return to tray and freeze for 2 hours or until frozen.

Makes 16

Source : Kellogg's Rice Bubbles

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MARS BAR SLICE

3 cups rice bubbles
3 x 60g Mars bars, chopped
75g Butter
1 tbs Golden Syrup
150g Dark Cooking Chocolate, chopped

Place chopped Mars bars in a heatproof bowl with butter and golden syrup.
Microwave on high for about 1 1/2 minutes or until Mars bars are melted.
Mix until smooth.
Stir in rice bubbles and press mixture firmly into a greased foil-lined 20cm square cake tin.
Place in refrigerator until firm.
Place chocolate pieces in a heatproof bowl. Microwave on high for 1-2 minutes,
or until melted. Stir until smooth. Spread over slice and refrigerate until firm.
Remove slice from refrigerator about 1 hour before cutting into squares with a warm knife.

Makes 16

Source : Kellogg's Rice Bubbles

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CHOCOLATE CRACKLES

4 cups Rice Bubbles
1 ½ cups Icing Sugar, sifted
1 cup desiccated Coconut
250g Copha, chopped
3 tbs Cocoa
24 Patty Cases

Mix the rice bubbles with the icing sugar, cocoa and coconut in a large mixing bowl.
Slowly melt the Copha in a saucepan over a low heat, allow to cool slightly, then
stir in the rice bubbles mixture, mixing all ingredients together well.
Using 2 tsp, spoon the mixture into the 24 patty cases. Place chocolate crackles
on a scone tray and refrigerate until firm.

Makes 24

Source : Kellogg's Rice Bubbles

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GIANT COOKIES

125g Butter, chopped
1 tsp Vanilla Essence
1 cup Brown Sugar, firmly packed
1 Egg
1 1/3 cups Flour
3/4 cup White Chocolate Bits
1/2 cup Sultanas
1/2 cup Rolled Oats

Beat butter, vanilla essence, sugar and egg in a small bowl
with an electric mixer until just combined.
Stir in remaining ingredients, mix well.
Place 14 cups of mixture, about 5cm apart, on greased oven trays.
Spread mixture into 10cm rounds. Cook in moderate oven, 180°C, for about 15 minutes, or
until lightly browned. Transfer onto wire racks to cool before storing in an airtight container.

Makes 10

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MARSHMALLOW SLICE

Base
3 crushed Weet-Bix
3/4 cup Brown Sugar
1 cup desiccated Coconut
1 cup Plain Flour
125g Butter

Filling
2 cups Sugar
1 ½ tbs Gelatine
1 ½ cups Water
Red Food Colouring
Vanilla Essence, to taste

Topping
90g White Vegetable shortening
1 cup Drinking Chocolate

Preheat oven to 180°C. Lightly grease and line the base of a 20x30cm lamington pan.
Combine base ingredients and mix well. Spoon into the tin and push firmly into the base
with the back of a spoon. Bake for 10-15 minutes or until lightly golden. Allow to cool.
To make the filling : Combine all the ingredients in a saucepan and bring to the boil.
Boil for 6 minutes, add vanilla to taste. Allow to cool until almost set, then beat
using electric beaters until the mixture is thick and fluffy.
Spread the marshmallow mixture over the base of the slice. Refrigerate until set.
Combine vegetable shortening in a pan with drinking chocolate. Stir over low heat
until the mixture is thoroughly combined and cool slightly.
Drizzle over the surface of the slice and allow to set. Cut into squares to serve.

Makes 24

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PITTA NACHOS

1 small Wholemeal Pitta Bread
1 small Tomato, chopped
1 Spring Onion, chopped
130g can Corn Kernels
1/4 cup grated low-fat Cheese

Preheat oven to moderate 180°C. Split pitta bread in half, and cut into triangles
roughly the size of corn chips. Arrange pitta chips on an oven tray,
and cook for about 7 minutes, or until crunchy.
Remove from oven tray, allow to cool.
In a small bowl combine tomato and spring onion.
Drain corn into a strainer, and rinse under running water for 1 minute.
Drain well and add to tomato mixture.
Preheat griller. Place pitta chips on a small plate.
Sprinkle grated cheese over chips. Put under griller and cook
until cheese has melted. Remove from griller, pile tomato mixture onto centre of chips
and serve immediately.

Serves 1

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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GRILLED CHEESE FINGERS

1/3 cup finely grated Mozzarella Cheese
1 tbs low-salt Tomato Sauce
1/2 tsp dried chopped Chives
sprinkle onion powder
2 sliced Wholemeal Bread

In a small bowl, combine cheese, sauce, chives and a very light sprinkle of onion powder.
Preheat griller, and toast bread on one side only.
Spread cheese mixture onto untoasted side of bread, replace under griller and cook for
1 minute or until cheese has melted.
Cut into fingers and serve.

Serves 1-2

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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FRUIT-TOPPED MUFFINS

1/2 cup low-fat Cottage Cheese
2 tbs chopped Pineapple
1 tbs Sultanas
1 Wholegrain English Muffin

Combine cheese, pineapple and sultanas in a small bowl.
Cut muffin in half and toast both sides.
Spread on cheese mixture, serve.

Serves 1

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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RICE CAKE SNACK

6 tsp unsalted Peanut Butter
2 Rice Cakes
1 Banana
1 tsp Honey

Spread peanut butter onto rice cakes.
Slice banana, and arrange slices on top of peanut butter.
Drizzle honey over banana, and serve.

Serves 1-2

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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QUICK AND EASY PIZZA

1 clove Garlic, crushed
2 tbs finely chopped Parsley
2 tbs finely chopped Chives
1 tbs grated Parmesan Cheese
2 tbs finely chopped Pinenuts
3 tbs low-salt Tomato Paste
2 large Lebanese Flat Breads
1/2 medium green Capsicum, thinly sliced
1 small Tomato, roughly chopped
1 small Onion, finely chopped
100g Mushrooms, thinly sliced
2 slices lean Ham or Turkey, in thin strips
60g low-fat Cheddar Cheese, grated

Preheat oven to 180°C. Line two oven trays with foil.
Combine garlic, parsley, chives, parmesan cheese and tomato paste in a mixing bowl.
Stir until smooth. Spread mixture evenly over the two flat breads.
Top bases evenly with remaining topping ingredients, finishing with cheese on top.
Put pizzas on prepared trays. Bake 20 minutes or until cheese has melted and base is crisp.
Cut into wedges to serve.

Makes 2 pizzas

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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FROZEN FRUIT BLOCKS

2 x 140g can Fruit in natural juice*
1 tbs fresh Passionfruit Pulp

Combine fruits, juice and pulp in a small mixing bowl. Stir until combined.
Spoon mixture evenly into six plastic ice-block moulds with sticks.
Put into freezer, allow to set overnight.
When frozen, unmould ice-blocks and serve.
*Use any canned fruits - pears, peaches, apricots, pineapple, fruit salad mix or two-fruits.
If fruits are in large pieces they may have to be chopped more finely.

Makes 6

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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BANANA NUT ROLLS

4 sheets Filo Pastry
3 tsp Margarine, melted
3 tsp soft Brown Sugar
2 tbs ground Pecans
2 large Bananas, halved crossways

Preheat over to moderate 180°C. Live oven tray with baking paper.
Lay sheet of pastry on a flat work surface. Brush sheet with melted margarine.
Combine sugar and pecans in a small mixing bowl, sprinkle one quarter over pastry.
Put one piece of banana in corner of pastry sheet.
Roll banana in pastry, fold in edges and continue rolling.
Place on oven tray, seam side down. Repeat with remaining pastry and banana.
Bake 15 minutes or until lightly golden.
Serve hot with yogurt.

Makes 4

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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FRUIT KEBABS WITH PASSIONFRUIT YOGURT

1 punnet Strawberries
1/2 Honeydew Melon
1/2 Rockmelon (Cantaloupe)
1-2 Bananas

Passionfruit Yogurt
1/2 cup low-fat yogurt
2 tbs fresh Passionfruit Pulp
1-2 tbs Honey
1/4 tsp ground Cinnamon

Remove hulls from strawberries. Cut honeydew and rockmelon into 2cm cubes.
Peel and slice bananas. Thread fruit onto skewers until all is used. Set aside.
Combine yogurt, passionfruit pulp, honey and cinnamon in a small mixing bowl.
Mix well. Serve with fresh fruit kebabs.

Serves 4-6

Source : Family Circle. Healthy Eating. Kid's Snacks & Lunches

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GOLDEN PEARS

1 tbs Cornflour
3/4 cup Orange Juice
1 tbs Lemon Juice
1/4 cup Brown Sugar
1/4 cup Caster Sugar
15g Butter
2 tsp grated Orange Rind
1 tsp grated Lemon Rind
125g tin Pear Quarters
Vanilla Ice Cream to serve

Put cornflour, orange juice and lemon juice in a bowl, whisk in brown sugar,
caster sugar, butter and rind. Cook in microwave on HIGH for 2 minutes. Whisk well.
Cook on HIGH for 2 more minutes. Whisk Drain pears well.
Slice and place in a shallow casserole dish. Pour the orange sauce
over the pears and cook on HIGH for 2 minutes. Spoon over ice cream.

Serves 6

Source : Family Circle Kids Microwave Cookbook

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