By Bunny Cookie Pops
1 package sugar cookie dough
18 pop sticks
Tubes of decorator frosting in pastel colors or tinted vanilla ready-to-spread frosting
18 large marshmallows
Small round pastel sprinkles
1 fruit-flavored roll-up snack
Plastic wrap
Ribbon
Slice a roll of refrigerated cookie dough into 1/4-inch pieces. Lightly flour hands, shape dough into balls. Insert a pop stick in the center of each dough ball, lay on a cookie sheet lined with wax paper. Pat into circle, 2-inches wide and 1/4-inch thick. Bake 10-12 minutes or until edges are golden brown; cool completely.
Frost cookies. Cut a regular marshmallow in half crosswise. Place one half, cut side down, on frosted cookie. Use additional frosting to attach marshmallow, if necessary. Attach round pastel sprinkles with frosting to form eyes and nose on marshmallow. Cut remaining half of marshmallow in half lengthwise; place on cookie to form ears. Cut two thin ovals from a fruit roll-up; use frosting to attach as inner ears. Repeat with remaining cookies. Wrap in plastic wrap and tie base of cookie with ribbon.
-Courtesy of The Reynolds Kitchen
Los Altos resident Ann Kuljian sent the following breakfast muffin recipe to the Town Crier. She found it in her mother’s 1964 “Spice Cookbook,” by Avanelle Day and Lillie Stuckey. Kuljian said she makes the recipe a lot, because it saves time each morning to have muffins already made. Most of all, this recipe is healthy, tasty and kids love it, she said. It keeps them from getting hungry too soon at school.
Cinnamon-banana muffins
Servings: 16 muffins
Ingredients:
1 egg beaten
1 cup milk
3 tablespoons butter, melted
1 cup mashed bananas (4 bananas)
2 cups sifted flour (white)
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/3 cup sugar
Preheat oven to 425 degrees. Mix together with whisk and put into foil muffin cups. Sprinkle the top of each muffin with 1/4-teaspoon cinnamon mixed with 1 tablespoon of sugar. Bake for 20 minutes.
Grilled tuna
with kiwi mango salsa
Preparation time: 30 minutes
Servings: 4
Calories: 207 calories, 3 grams of fat per serving
Ingredients:
2 large kiwis
1 medium mango, peeled and cut away from pit
3 tablespoons of finely chopped red onion
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1 tablespoon fresh lime juice
1 pound fresh tuna
1 teaspoon canola oil
1 teaspoon grated fresh ginger
1 small jalapeño pepper, seeded and minced
1/4 teaspoon salt
freshly ground pepper
1 tablespoon fresh lime juice
8 packed cups of mixed baby salad greens, rinsed and dried
2 teaspoons extra virgin olive oil
Preheat grill or broiler.
Cut tuna into 16 cubes and place in nonmetal bowl. Add oil and toss fish to coat. Add ginger, jalapeño, salt, a few grinds of pepper and lime juice. Toss to combine. set aside while making salsa, or cover and refrigerate up to 30 minutes.
Peel and chop kiwi into 3/8-inch pieces to make at least 1 cup. Place in a nonmetal bowl. Chop enough mango into 3/8-inch pieces to make 3/4 cup. Add to kiwi. Mix in onion, ginger, salt and lime juice. Set aside.
String marinated tuna cubes loosely on skewers. Grill 3 minutes. Turn and grill until fish is cooked through, 1-2 minutes more.
To serve, arrange 2 cups of baby greens on each of four dinner plates.
Heap a quarter of salsa over center of greens. Set 4 pieces of tuna around greens. If desired, drizzle 1/2-teaspoon olive oil over greens.
-American Institute of Cancer Research
