Award-winning recipes from elementary school students

Health Conscious Award winner by Lauren Vance:

Fresh Crunchy Rainbow Fruit Cup

1/2cup strawberries, diced

1/2cup raspberries

1/2cup blueberries

1/2cup blackberries

1/2cup Red Delicious apple, diced

1/2cup banana, diced

12vanilla wafers (4 for garnish)

1cup light vanilla yogurt

4Dixie cups

Wash, rinse and drain fruit.

Dice apples, bananas, strawberries.

Crush 8 vanilla wafers with a spoon between wax papers

Mix yogurt, fruit and wafers in a bowl.

Spoon into 4 or 5 Dixie cups.

Use remaining wafers as garnish.

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Judge’s Choice Award winner by Maddy Bye:

Maddy’s Baked Egg Rolls

1/2pound ground cooked pork

1cup cabbage, shredded

1carrot, shredded

2green onions, chopped

2tablespoons cilantro, chopped

1/2teaspoon sesame oil

1/2teaspoon oyster sauce

2teaspoons fresh ginger, grated

1 1/2teaspoons garlic, minced

1teaspoon ketchup

1tablespoon cornstarch

1tablespoon water

15-20 egg roll wrappers (4-by-4)

Cooking spray

Sweet-and-sour sauce

Heat oven to 425 degrees.

Mix together first 11 ingredients.

Mix cornstarch and water in a small bowl.

Roll tablespoons of mixture into each wrapper, folding corners as you go.

Moisten fingers in cornstarch mixture and brush the seams to seal.

Spray jellyroll pan lightly with cooking spray.

Place egg rolls seam-side down and spray all egg rolls lightly.

Bake for 10 minutes. Turn over and bake for another 10 minutes.

Serve with sweet-and-sour sauce.

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Kid-Friendly Award winner by L’treyl Chatters:

Bell Pepper Snack Cups with Homemade Ranch

Snack cups

4green bell peppers

1red bell pepper

1bag mini carrots

2stalks celery

Ranch dressing

1/4cup plain nonfat yogurt

1/4cup light sour cream

2teaspoons honey

2teaspoons brown spicy mustard

For dressing, mix ingredients in a small bowl. Stir.

For snack cups:

Cut the tops off the green peppers.

Remove the seeds.

Slice red pepper and celery into 4-inch-by-2-inch stalks.

Spoon ranch dressing into the bottoms of the green peppers.

Place an even amount of the different vegetables in each cup. Dip and snack.

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Fun Food Award winner by Kate Barker:

Just-for-Fun Twin Mice

2pear halves

2whole cloves (for eyes)

2raisins

2carrot curls

1banana

4toothpicks

1-2 lettuce leaves

Put 2 canned pear halves on a lettuce-lined plate.

Put 2 cloves on each for eyes.

Use 2 raisins for noses and carrot curls for the tails.

Slice bananas to use as ears.

Attach with toothpicks.

To make carrot curls: Use a vegetable peeler to create wide strips from full carrots. Place curls in ice water for a few minutes to make them curl.