Sprouteriffic Recipe Collection

http://web.archive.org/web/20071214173717/http://www.sproutonline.com

As a Sprout historian (#AlwaysaSproutlet), I go on Wayback Machine archives on Sproutonline.com to check out rare stuff. I found some recipes as well as the crafts and coloring pages, a few of which were in Sprout Diner. I won't list any Diner recipe that was in Time to Create segments.

The Let's Go Show - Banjo's Baked Icebergs

A treat from Banjo's chilly adventure to the North Pole!

Supplies

• 1 cookie sheet sprayed with cooking spray
• Mixer
• Large mixing bowl
• Measuring cups and spoons
• Oven 

Ingredients

• 2 large pasteurized egg whites
• 1/8 tsp. cream of tartar 
• ¼ cup granulated sugar 
• 1/3 cup powdered sugar 
• 1½ tsp vanilla extract 

Directions

1. Preheat oven to 225° F. 
2. Place egg whites and cream of tartar in a large bowl and beat with a mixer at medium speed until soft peaks form. 
3. Increase speed to high, and gradually add granulated sugar and then powdered sugar. 
4. Continue beating until stiff peaks form. 
5. Add vanilla extract; beat just until blended. 
6. Scoop with tablespoon and place dollops on cookie sheet in order to create little icebergs. 
7. Bake for 1½ hours. 
8. Turn oven off and leave pan in oven as it cools for about 1 hour or until meringues are cool. 

Note: Parents should handle power mixer and oven, but kids can help with separating egg whites and yolks, measuring, and adding dry ingredients.

The Let's Go Show - Banjo's Banana Splits

A delightful banana-licious treat! A tasty and healthy snack for hot days.

Supplies

• Knife and cutting board
• Ice cream scoop 

Ingredients

• 1 cup low-fat vanilla yogurt
• 1 banana
• ½ cup strawberries 

Directions

1. Peel banana and cut in half. 
2. Slice each half down the middle and place in bowl. 
3. Once parents have cut up the strawberries and banana, kids can scoop the yogurt, place on the sliced banana, and sprinkle with strawberry bits.  
4. Place bowls in freezer for 2 hours. 
5. Serve frozen.

The Let's Go Show - Banjo's Beautiful Butterflies

Supplies

• Knife and cutting board
• 1 plate or wax paper 

Ingredients

• 2 large thin twist pretzels
• 2 thin pretzel sticks
• 1 dried fruit leather
• ¼ cup vanilla yogurt spread out in flat dish for dipping 

Directions

1. Dip two twist pretzels in yogurt to make the butterfly wings and lay end to end on plate or paper to create butterfly shape. create the wings shape. 
2. Cut fruit leather in the shape of butterfly wings and lay on top of pretzels. 
3. Dip the two pretzel sticks and place in the middle where the two pretzels touch. 
4. Place in freezer for about an hour to help set the yogurt. 

Note: Parents should handle cutting the fruit leather but kids can dip and decorate the butterfly

The Let's Go Show - Banjo's Luau Skirt

Banjo's Luau Skirt looks stylish and tastes great!

Supplies

• None needed

Ingredients

• 10 fresh peapods
• 2 tsp. low-fat creamy salad dressing (such as ranch)

Directions

1. Microwave or steam peapods for 1-2 minutes or until al dente. 
2. Place 10 peapods in a fan shape to create a “skirt.” 
3. Use 1 tsp. of low-fat dressing to draw a waistband at the top of the skirt. 

Parents can make sure the peapods are cooked and ready and then kids can arrange them in the shape of a skirt. 

Sprout Diner - Brussell's Mini Quiches

These tasty Mini-Quiches will have you saying “more vegetables please!”

 3/4 c. egg substitute 3/4 c. skim milk ¼ c. shredded Parmesan cheese Pinch of black pepper Pinch of salt ½ cup chopped Brussels sprouts (fresh or frozen) Cooking spray

Supplies

 Cutting board and knife
 Mixing bowl 
 Measuring cups and spoons
 Muffin tin

Directions

1. Preheat oven to 350° F (176° C).
2. Chop Brussels sprouts into bite-size pieces and place in microwave-safe dish with 1 tsp water.
3. Microwave for 2-3 minutes or until soft and set aside.
4. Combine egg substitute, milk, black pepper, and salt in mixing bowl.
5. Spray muffin tin with cooking spray.
6. Pour egg mixture into muffin tins, filling each tin 2/3 full. Top each with 2 tsp. of Parmesan cheese. 
7. Sprinkle a few Brussels sprouts halves into each tin. 
8. Place tin in oven and bake for 30 minutes.

Parents 

Once you’ve cut the Brussels sprouts, you can put the knife away and invite kids to help with mixing the other ingredients and pouring into tins.

Nutrition analysis (per serving)

 40 calories 1 g fat 1 g  sat. fat 4g carbohydrate 1 g fiber 3 g sugar 4 g protein 98 mg calcium 6 mg iron 18 mcg folic acid

Fireman Sam - Sloppy Firetruck

Ingredients

• 1 tbsp. vegetable oil 
• 1 medium onion, finely chopped 
• 1 medium red bell pepper, cored, seeded, and diced into 1/2 inch pieces 
• 1 medium green bell pepper, cored, seeded, and diced into 1/2 inch pieces 
• 2 celery stalks, thinly sliced and diced. 
• 1 lb. ground turkey 
• 1-2 tsp. mild chili powder (or more, to taste) 
• 1 28-oz. can of crushed tomatoes 
• 1 15-oz. can of pinto beans, drained 
• 1 tsp. dried oregano 
• 1 9-oz. box of frozen corn 
• 8 whole wheat hotdog buns 
• 16 cherry tomatoes, halved

Supplies

• Cutting board and knives
• Large pot
• Measuring spoons
• Mixing spoon

Directions

1. Dice onion, bell pepper, green pepper, and celery. 
2. Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot. 
3. When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey. Cook, stirring often, until the turkey has lost its pinkness and is cooked through - about 2 minutes. 
4. Add the garlic and cook 1 minute. 
5. Add the chili powder and cook, stirring continuously, for 1 minute. 
6. Add the tomatoes, beans, oregano, and salt and stir well to combine. 
7. Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally. 
8. Add the frozen corn, stir to combine, and cook 10 minutes more. 
9. Spoon ¾ cup chili into each bun and place 4 cherry tomato halves as wheels.

The Good Night Show - Nina's Nighttime Cinnamon Stars

Learn how to make star shaped snacks for the holidays!

Ingredients

• 4 slices whole-wheat bread 
• 1 tsp. cinnamon and 2 tsp. sugar, combined 
• 2 tsp. transfat-free margarine 
• 8 blueberries 
• 4 slices of red apple

Supplies

• Star-shaped cookie cutter
• Knife or apple slicer and cutting board

Directions

1. Toast bread. 
2. Cut out star using cookie cutter.  
3. Spread ½ tsp. margarine on each star.  
4. Sprinkle each with a pinch of cinnamon-sugar mixture.  
5. Place 2 blueberries for eyes and 1 apple slice for mouth. 

*Parents should toast the bread, but kids can cut out star shapes and decorate with cinnamon-sugar, berries, and apple slice. 

The Hoobs - Hoobooberry Muffins

You can't make a hoobooboo with this yummy muffin!

Ingredients

• 1 c. flour 
• 1 c. oatmeal 
• 3 tbsp. sugar 
• 1 tsp. salt 
• 4 tsp. baking powder 
• 1 egg, beaten 
• 3/4 c. skim or low fat milk 
• 1/4 c. vegetable oil 
• Nonstick spray 
• Approx. 1/4 c. of blueberries, mashed with with a fork 
• Use a variety of brightly colored fruits (blueberry, pineapple, raspberry, blackberry, strawberry, kiwi, pitted cherries, sliced green grapes etc.), to make the Hoob face and hair

Supplies

• Mixing spoon
• 2 large bowls
• Muffin/cupcake tin
• Paper muffin/cupcake liners or nonstick spray
• Wire rack for cooling
• Measuring cups and spoons

Directions

1. Preheat oven to 400° F. 
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder. 
3. In separate bowl, beat together egg, milk, and vegetable oil. 
4. Add egg mixture to the flour mixture in the large bowl. 
5. Add the blueberry mixture and stir with mixing spoon until blended, but still lumpy. 
6. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way. 
7. Top each muffin with small pieces of fruit to make a Hoob face. (After muffins are cooked, adding a sliced green grape for a nose and more green grape slices for hair make a Hoobacious Iver!) 
8. Bake for about 20 minutes. 
9. Remove from muffin tin and cool on wire rack.

Jakers! - The Adventures of Piggley Winks - Sweet Potato Haystacks

Piggley Winks always loves to jump on a haystack - now you can eat them too!

Ingredients

• 2 medium sweet potatoes, peeled and grated
• 1 tbsp. olive oil
• 1/8 tsp. salt
• Vegetable cooking spray

Supplies

• Cutting board and knife
• Vegetable peeler
• Measuring spoons
• Grater
• 1 gallon-size zip lock bag
• Large baking sheet
• Measuring cups
• Pancake flipper
• Hot pads

Directions

1. Preheat oven to 400° Fahrenheit (204° Celsius). 
2. Spray baking sheet with cooking spray to keep haystacks from sticking. 
3. Add grated sweet potatoes, oil, and salt to zip lock bag. 
4. Zip closed and shake, shake, shake until potatoes are all lightly coated. 
5. Remove from bag using ¼ or ½ cup measuring cup and arrange into little haystacks on baking sheet. 
6. Bake for 15 minutes and then flip using pancake flipper. 
7. Continue baking another 15 minutes or until tender. 

*Parents can prepare the potatoes and get them sliced. Kids can do the mixing, shaking, and arranging on the baking sheet. Then parents can finish up with baking and flipping the hot haystacks. 

The Many Adventures of Mr. Mailman - Mr. Mailman's Pita Pocket

The perfect package for a healthy delivery!

Ingredients

Patties:

• 1 tsp. olive oil 
• 1 (15-oz.) can chickpeas (garbanzo beans), rinsed and drained 
• 1 egg, beaten 
• 1/2 c. breadcrumbs 
• 1/8 tsp. dried onion 
• 1 clove minced garlic 
• 1/2 tsp. salt 
• 1/4 tsp. pepper 
• Cooking spray

"Envelope":

• 2 whole-wheat pitas 
• 1/2 cup hummus 
• 1 c. shredded lettuce 
• 1/2 c. diced tomatoes 
• 4 cucumber slices 
• 8 strips of red pepper

Supplies

• Cutting board and knife
• Large frying pan
• Measuring spoons
• Measuring cups
• 1 large mixing bowl
• Food processor or vegetable masher

Directions

1. Wash all vegetables and set aside. 
2. If you have a food processor, combine 1 tsp. oil, chickpeas, egg, breadcrumbs, onion, garlic, salt, and pepper. Otherwise, thoroughly mash chickpeas prior to combining with other ingredients and then mix well. 
3. Spray frying pan with cooking spray and heat to medium high. 
4. Shape bean mixture into four patties ½ inch thick and fry for 5 minutes on each side or until golden brown. 
5. Cut pita in half to make two pockets per pita. 
6. In each pocket place 1 patty (½ for toddlers), ¼ cup lettuce, 1/8 cup tomato, and 2 tb. hummus. 
7. On the outside of the pita, place pepper strips to look like address and cucumber to look like a stamp. 

*Parents will need to do the washing, cutting, and frying but kids can add the salad ingredients and decorate the outside of their letter. 

ShishkaBoohbahs

Boohbah Berries! Yum Yum Yum!

Ingredients

• 1/2 cup watermelon "jewels" 
• 1/2 cup cantaloupe "jewels" 
• 1/2 cup pineapple "jewels" 
• 1/2 cup honeydew melon "jewels" 
• 1/2 cup raspberries or blackberries

Supplies

• Cutting board and knife
• Mellon baller
• Plastic coffee stir sticks

Directions

1. Wash berries and cut other fruit into different "jewel shapes" by using melon baller to make spheres and knife to cut others into squares and diamonds. Place each fruit in a small bowl. 
2. Carefully string fruit onto stir sticks in any order desired making a bright and colorful wand. 

Note: Remove fruit from skewers before eating to avoid choking. 

*Parents should wash and cut fruit but kids can help with creating melon balls and stringing fruit onto skewers to create fun and colorful patterns.

Note: Nutritional analysis may vary depending on ingredient brands used. Values were rounded to nearest whole number, except for iron.

Teletubbies - Teletubbies Tubby Sunshine Toast

Sunny-side-up eggs never looked – or tasted – so good!

Ingredients

• 1 slice of whole wheat bread (with at least 3 grams of fiber/slice)
• 1 tsp. butter
• 1 large egg

Supplies

• Butter knife
• Cookie cutter
• Cookie sheet 
• Spatula
• Serving plate

Directions

1. Preheat oven to 350 degrees. 
2. Take a slice of whole wheat bread and lightly butter both sides. 
3. Take a round cookie cutter (large enough to hold an egg) and press the shape out of the center of the bread. 
4. Place the outer piece of the cutout bread onto a lightly greased cookie sheet. Gently press down on the bread so it sticks to the sheet. 
5. Carefully break the egg into the hole in the center of the bread. Place the bread circle cutout onto the sheet alongside the piece with the egg. Transfer the sheet to the oven. 
6. Cook the egg and bread for approximately 10 minutes, or until the egg is cooked to your preschooler’s liking (approximately 12 minutes for a soft-cooked egg). 
7. Remove from the oven and serve with the cutout piece of bread on top of the egg. 

*Kids can use the cookie cutter and pour the egg into the hole. 


Note: Nutritional analysis may vary depending on ingredient brands used. Values were rounded to nearest whole number, except for iron.

Bounce Fro-Yo Sandwiches

These tasty treats will keep you singing along with Balloo!

Ingredients

• 26 vanilla-snap cookies
• 1 16-ounce package of unsweetened frozen strawberries or 3 1/2 cups of fresh sliced strawberries
• 1/2 cup of  nonfact plain or strawberry yogurt
• If using plain yogurt; 1 to 2 tablespoons of sugar
• 1 tablespoon of lemon juice

Supplies

• Food processor
• Measuring cups and spoons
• Freezer
• Spoon

Directions

1. Combine the strawberries and sugar (if needed) into the food processor.
2. Add in the yogurt and lemon juice while the food processor is running and process until it is smooth and creamy.
3. Let firm up in the freezer for about 30 minutes.
4. Once it has hardened use a tablespoon to scoop out frozen yogurt

and place onto a vanilla-snap cookie. Top with another vanilla-snap cookie to make a sandwich.

1. Continue until you have used all of your vanilla-snap cookies and enjoy!

Note: Get kids involved int this recipe by letting them count out the cookies, scoop out the yougurt and make the sandwiches.

The Sprout Sharing Show - Patty's Pink Fruit Soup to Share

This fruit soup is as delicious as it is unique – plus, there’s plenty to share! 

Prep Time: 10 to 15 minutes  Makes: 8 servings  Serving Size: 1/2 cup

Ingredients

• Two cups of pure orange juice
• One cup of pure white grape juice
• 1/2 cup of plain yogurt
• 1/2 cup of cranberry or raspberry juice
• One tablespoon of honey (optional)
• Two teaspoons of fresh lemon juice
• One small banana
• Blueberries
• Sliced strawberries
• Cut grapes
• Two kiwis

Supplies

• Measuring cups and spoons
• A large mixing bowl
• A wisk or large spoon
• A ladle to serve
• Bowls to serve

Directions

1. Take the large mixing bowl and pour in the orange, grape and cranberry or raspberry juices.
2. Next add the yogurt, honey (if desired) and fresh lemon juice into the large mixing bowl and whisk until blended.
3. Put several slices of banana and kiwi or strawberries into each bowl. Then add in the cut grapes and blueberries.
4. Pour ½ cup yogurt-juice mixture on top of the fruit and enjoy the soup!
    

Note: Let kids pour their fruit-juice broth over their selected pieces of fruit. It’s soup, so don’t forget to let kids eat it with a spoon!

Dragon Tales - Dragon Tales Tortilla Treat

Make a Dragon Tail for all of your friends in Dragon Land!

Ingredients

• 2 c. shredded or chopped lettuce 
• 1 c. chopped tomato 
• 1 c. shredded reduced-fat cheddar cheese 
• 1 c. (approx. 8 oz.) browned lean ground beef 
• 1 c. taco sauce, divided in two ½-c. portions 
• 1/2 c. green pepper, chopped 
• 4 oz. triangular blue corn or multi-colored tortilla chips

Supplies

• Cutting board and knife
• Measuring cups
• Frying pan for browning meat
• Strainer

Directions

1. Brown ground beef, strain and rinse under hot water, and return to pan. 
2. Add 1/2 c. taco sauce to ground beef, mix, and set aside. 
3. On plate, create tail-shaped taco salads layering tomatoes, then cheese, then ground beef, and then lettuce. Sprinkle green pepper over the top to give your dragon a green tail. 
4. Place triangle chips standing up in row on top to look like points on the dragon tail (may need to break chips into smaller pieces to fit in toddler-size portions). 

*Parents should manage chopping and cooking, but kids can enjoy arranging salad on plate and topping with dragon spikes. 

Jakers! The Adventures of Piggly Winks - Sweet Potato Haystacks

Piggley Winks always loves to jump on a haystack - now you can eat them too!

Ingredients

• 2 medium sweet potatoes, peeled and grated
• 1 tbsp. olive oil
• 1/8 tsp. salt
• Vegetable cooking spray

Supplies

• Cutting board and knife
• Vegetable peeler
• Measuring spoons
• Grater
• 1 gallon-size zip lock bag
• Large baking sheet
• Measuring cups
• Pancake flipper
• Hot pads

Directions

1. Preheat oven to 400° Fahrenheit (204° Celsius). 
2. Spray baking sheet with cooking spray to keep haystacks from sticking. 
3. Add grated sweet potatoes, oil, and salt to zip lock bag. 
4. Zip closed and shake, shake, shake until potatoes are all lightly coated. 
5. Remove from bag using ¼ or ½ cup measuring cup and arrange into little haystacks on baking sheet. 
6. Bake for 15 minutes and then flip using pancake flipper. 
7. Continue baking another 15 minutes or until tender. 

*Parents can prepare the potatoes and get them sliced. Kids can do the mixing, shaking, and arranging on the baking sheet. Then parents can finish up with baking and flipping the hot haystacks. 

Jay-Jay the Jet Plane - Chicken Salad Plane

You need fuel to fly! This airplane treats you to a first class meal!

Ingredients

• 2 small cucumbers 
• 1 tomato, chopped in to 1/2 inch or smaller pieces 
• 1 cup lettuce, chopped in to 1/2 inch or smaller pieces 
• 1/2 cup grapes (apples can be substituted if preferred or for children under 2) in to 1/2 inch or smaller pieces 
• 14 oz chicken breast, cooked thoroughly and chopped in to ½ inch or smaller pieces 
• 2 tsp olive oil 
• 1 tb balsamic vinegar 
• 1 tsp sugar

Supplies

• Knife and cutting board 
• Medium size mixing bowl 
• Measuring spoons 
• Measuring cups 
• Custard cup

Directions

1. Mix together lettuce, tomato, chicken, and grapes (or apples) in bowl and set aside. 
2. Mix oil, vinegar, and sugar in custard cup and stir until sugar is dissolved. 
3. Pour dressing in larger bowl and toss. 
4. To prepare the planes: Take each cucumber and cut a ¼ inch thick slice along one side. Keep the piece you have removed, as it will serve as the wings of the plane. 
5. Cut off one end of the cucumber and cut in half so you have 2 ½ circles. 
6. Using a spoon, scoop out the soft insides of the cucumber whose top has been removed. 
7. Add salad mixture to hollowed out cucumber 
8. Place the flat "wing" that was previously the top of the cucumber crosswise across the top so as to create two wings. 
9. Take one of the ½ circles and place it perpendicular to the plane at the tail. 

*Parents should do all the cooking and chopping, but children can mix the ingredients, assemble the planes, spoon in the salad, and add the wings and tail. 

Barney & Friends - Super Dee Duper Dumplings

Barney loves you and these Super-Dee-Duper purple potato dumplings too!

Ingredients

• 2 whole-wheat pie shells
• 1 ¼ C. Peruvian purple potatoes (These are widely available at grocery stores, but you have to look for them because they look brown from the outside! If you don’t see them, ask, some stores will even order them in for you! They are a beautiful bright purple inside and taste just like a regular potato!)
• 1 tbsp. vegetable oil
• 1 cup  frozen mixed vegetables, thawed and drained
• 1 ½ tbsp. cornstarch
• ¼ cups water
• 1 can, 10 ¾ oz. cream of chicken soup
• ¾ cups.  shredded cooked chicken

Supplies

• Aluminum foil
• Apron
• Cutting board and knife
• Frying pan
• Measuring cups and spoons
• Mini-muffin pan
• Mixing bowl
• Mixing spoons
• Non-stick cooking spray or mini baking cups
• Potato peeler
• Rolling pin
• Serving dish
• Small containers (to hold ingredients that Sproutlets will add!)
• Spatula

Directions

1. Start by measuring all ingredients and setting out in small containers to make it easier for Sproutlets to add the ingredients and start sharing some Super-Dee-Duper fun in the kitchen!
2. Let dough come to room temperature.
3. Peel and prepare purple potatoes just like regular potatoes! (Tip: Be sure to work in an apron and old clothes, these purple potatoes can stain!)
4. A grown-up Sprout should cut the potatoes into small cubes and cook in a frying pan with 1 tbs. vegetable oil and ¼ cup of water until soft, but not mushy.
5. Help your Sproutlet mix all the ingredients, except the pie crust, together in a mixing bowl. This is the Super-Dee-Duper dumpling filling!
6. Spray the muffin cups with non-stick cooking spray, or use mini baking cups.
7. Roll 1 inch balls with bits of piecrust and put one ball into each muffin cup.
8. Use fingers to press the dough firmly into each muffin cups, so that it is about ¼ inch thick, creating a little cup for yummy little open-top dumplings!
9. Spoon about 1 heaping tablespoon of your filling into each dumpling cup.
10. Cover loosely with foil so tops don’t get too well done. Bake at 350 for 30 minutes. Remove foil after the first 20 minutes of cooking. They are finished when dough is slightly golden and firm.
11. Cool and serve. If you have leftovers you can freeze and eat them later! Better yet, share them with your friends and neighbors!

Nutrition Facts 
per serving (2 dumplings)

242 Calories
5g Protein
12g total Fat
4g Saturated fat
27g Carbohydrate
2g fiber
9mg cholesterol
332mg sodium
182mg potassium
21mg calcium
1mg iron
26mcg folate

Caillou - Cauliflower Mash

Make Caillou's favorite mashed vegetable side dish!

Ingredients

• 1-1/2 cup of cauliflower florets
• 1 tbsp. water
• 1 tbsp. butter
• 1/4 tsp. nutmeg
• Salt and pepper to taste

Supplies

• Potato masher
• Microwave
• Microwave-safe bowl

Directions

1. Grown-ups, microwave cauliflower with water in a covered microwave-safe bowl for 5 minutes.

2. Have a grown-up remove from microwave (hot bowl!).  Drain well and pat dry.

3. Sproutlets can add butter and nutmeg.

4. Sproutlets can also help to mash to desired consistency.

5. Season with salt and pepper (optional) and enjoy!

Roary the Racing Car - Roary's Racing Roll Ups

They're lightning fast! And great for fueling up.

Ingredients

• 4 slices of whole wheat bread
• 2 peeled cucumbers
• 1/2 cup low fat cream cheese

Supplies

• Rolling Pin
• Knife for cutting crust and spreading spread
• Knife for cutting cucumber
• Cutting board

Directions

1. Remove the crust from the bread.
2. Use a rolling pin and evenly flatten the slices of bread.
3. Spread the low fat cream cheese evenly over the flattened pieces of bread.
4. Slice cucumbers in half lengthwise, then cut into 6-8 spears
5. Place several cucumber spears in the middle of bread. Trim cucumbers if they are longer than the bread.
6. Roll the flattened bread up around the cucumber spears.
7. Slice the “sushi” roll into 1 inch pieces and enjoy!

Note: You may have to flatten the bread, but let kids try their hand at using the rolling pin. Also let kids place the cucumber spears before rolling.