• NOVEMBER

    Sweet Potato Pie Bites

    Ingredients:

    3 large sweet potatoes, peeled and sliced into 1/2 inch slices

    8 ounces cream cheese, room temperature

    1 cup pecans, finely chopped

    ½ cup light brown sugar, divided

    ¼ cup granulated sugar

    2 teaspoons cinnamon, divided

    4 tablespoons maple syrup

    1 teaspoon pure vanilla extract, divided

    1 tablespoon egg whites

    ¼ teaspoon water

     

    Directions:

    To make spiced  nuts:

    1. Preheat oven to 300 degrees. Mix ¼ cup sugar, ¼ cup brown sugar and 1 ½ teaspoons cinnamon in a small bowl. Set aside.
    2. Combine egg whites and ½ teaspoon vanilla in a larger bowl. Whisk until frothy. Add pecans. Stir until coated.
    3. Add sugar mixture. Stir until coated.
    4. Spread evenly on parchment lined baking sheet.  Bake for 15 minutes (coating will harden on pecans).  Stir and return to oven for another 15 minutes.

     

    To make potatoes:

    1. Increase oven temperature to 400 degrees. Place potatoes in a large bowl or bag and coat with 2 tablespoons maple syrup.
    2. Arrange slices in a single layer on parchment lined baking sheet and bake for 10 minutes.
    3. Remove from oven and brush tops and bottoms with additional 2 tablespoons maple syrup.
    4. Return to oven and bake additional 15 minutes.

     

    To make cream cheese dollop:

    1. Beat cream cheese until smooth.
    2. Add 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla. Beat until combined.
    3. Spoon (or squirt using decorative pastry tip) cream cheese onto center of cooled potato slices.
    4. Stir 1 teaspoon maple syrup into 1 cup of the candied pecans. Sprinkle on slices and enjoy!

     

    AUGUST

    Black Tea Cherry Popsicles

    3 bags decaffeinated black tea

    1 cup hot water

    3 tablespoons honey

    3 cups dark sweet cherries, pitted (fresh or frozen)

    Steep tea in hot water for 5-10 minutes, remove tea bags.  Combine tea, honey and 2 cups cherries in blender and blend until smooth.  Pulse in remaining cherries until desired texture.  Pour into molds or Dixie cups and freeze. 

    Enjoy your refreshing, antioxidant-packed treat 

    JULY

    It’s All-Star night in the CLE!

    Try these fresh & fun snacks from the Solon Schools Food & Nutrition Services Department for your game-time snacks! Enjoy!

    Homerun Fireworks Kebobs

    1 block of feta cheese, cut into 1/2-inch cubes OR 1 container of small, mozzarella balls, drained
    1 small watermelon, cut into 1-inch cubes
    1 pint blueberries or blackberries
    1 sprig of fresh mint leaves
    Toothpicks

    Cut cheese and watermelon into bite-sized pieces. Wash and dry berries and mint. Tear mint into ½-inch pieces. Assemble kebobs, layering from the bottom up—watermelon, cheese, berry, and mint.


    Red, White & Blue Ballpark Bites

    1 pint strawberries
    1 pint blueberries
    ½ pint whipping cream
    3 tablespoons confectioner’s sugar
    ¼ teaspoon cinnamon
    ½ teaspoon vanilla extract

    Wash and dry berries. Slice strawberries in half length-wise and arrange on plate. Combine whipping cream, confectioner’s sugar, cinnamon, and vanilla extract in a medium bowl. Using an electric mixer or whisk, beat until soft peaks form. Using a pastry bag or spoon, place a dollop of whipped cream on each strawberry and top with three blueberries.