Kids in the Kitchen

As seen on WB-2

Bumps-on-A-Bagel

2 bagels, split
2 small ripe bananas
Cinnamon
1/2 cup California raisins

PROCEDURE
Toast bagels. In medium bowl, coarsely mash bananas. Spoon onto bagel halves; sprinkle with cinnamon. Top each with 2 tablespoons raisins; press gently.Notes: Substitute 1 teaspoon grated orange peel for cinnamon; stir into mashed bananas. Substitute chocolate syrup for cinnamon; drizzle onto mashed bananas.

4 Servings: Nutrition Facts (per serving) Calories 210 (4% from fat); Total Fat 1g (sat <1g,> Cholesterol 0mg; Protein 5g; Carbohydrates 46g; Fiber 3g; Iron 2mg; Sodium 190mg; Calcium 36mg

Fruit Salsa Salad

2 cups fresh pineapple chunks, cut up
1 kiwi fruit, peeled and coarsely chopped
1 large orange, peeled and coarsely chopped
3/4 cup California raisins1
/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon honey, if desired

PROCEDURE
In medium bowl, combine all ingredients; stir well. Cover and refrigerate at least 1 hour or until chilled. Serve the same day for best flavor with broiled or grilled chicken or pork.

Makes 4- 1 cup Servings: Nutrition Facts (per serving) Calories 190 (3% from fat); Total Fat 1g (sat 0g, mono <1g,> Cholesterol 0mg; Protein 2g; Carbohydrates 47g; Fiber 5g; Iron 1mg; Sodium 5mg; Calcium 46mg

Toasted Apple Munchables

1-1/2 teaspoons sugar
1/8 teaspoon ground cinnamon
1 medium apple, cored and diced (about 1 cup)
1/2 cup California raisins
8 very fresh, whole-wheat bread slices

PROCEDURE
In a small bowl, stir sugar and cinnamon together. Add dried apple and raisins; stir together. Cover with wax paper and microwave on high for 1 minute. Stir and microwave for 1 to 1 1/2 minutes more or until the apples are soft. Meanwhile, trim crusts from bread slices and discard them. Flatten the slices to 1/8-inch thick with a rolling pin. Spoon about 2 tablespoons raisin mixture on one corner of each bread slice and spread slightly. Fold bread over filling to make a triangle. Seal edges by pressing with fork tines. Toast in toaster oven or under broiler until lightly brown on one side; turn and brown other side.

8 Servings: Nutrition Facts (per serving) Calories 100 (9% from fat); Total Fat 1g (sat 0g, mono <1g,> Cholesterol 0mg; Protein 3g; Carbohydrates 22g; Fiber 2g; Iron 1mg; Sodium 120mg; Calcium 25mg

Freckled Salad

1 package (3 ounces) lemon flavor gelatin
3/4 cup boiling water
1/2 cup cold water
Ice cubes
1 cup crushed pineapple, well drained
1/2 cup California raisins

PROCEDURE
Spray 4 tea or coffee cups lightly with nonstick cooking spray. In medium bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Add ice cubes to cold water to equal 1 1/4 cups. Stir until gelatin is thick; remove remaining ice.Add pineapple and raisins to gelatin; refrigerate 15 minutes or until starting to thicken. Stir to distribute fruit evenly. Carefully spoon into tea or coffee cups. Refrigerate 2 hours or until completely set. Run knife around edge of each salad; unmold onto individual serving plates.Note: An easy recipe for kids. Parents may want to handle the boiling water.

4 Servings: Nutrition Facts (per serving) Calories 190 (1% from fat); Total Fat <1g> Cholesterol 0mg; Protein 3g; Carbohydrates 47g; Fiber 2g; Iron 1mg; Sodium 80mg; Calcium 17mg

Our Growers Favorite Oatmeal Raisin Cookies
Perfect oatmeal-raisin cookie from California raisin growers

2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups rolled oats
2 cups California raisins
2 cups pecan halves

PROCEDURE
Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F. Remove cookies to a wire rack and cool completely.

36 cookies: Nutrition Facts (per serving) Calories 290 (46% from fat)total Fat 15g (sat 7g, mono 6g, poly 2g);Cholesterol 40mg; Protein 3g; Carbohydrates 37g; Fiber 2g; Iron 1mg; Sodium 180mg; Calcium 17mg