Little lasagnas
Ingredients for 6 lasagnas:
- 1 1/2 cups dried penne pasta
- 1 1/2 cups tomato sauce
- 1/2 cup ricotta cheese
- 3 tablespoons shredded mozzarella cheese
- 1 1/2 teaspoons grated Parmesan
- 1 1/2 teaspoons minced fresh basil
- 1 small clove garlic, minced
- pinch of salt
- pinch of pepper
- extra Parmesan cheese for sprinkling
1. Preheat the over to 350 f
2. Put 1/4 cup of the penne pasta & 1/2 cup of the tomato sauce in each cup.
3. Combine the three cheeses with the basil, garlic, salt, & pepper in a medium bowl. Mix with a fork
4. Top each cup with 2 tablespoons of the cheese mixture
5. Sprinkle an extra pinch of parmesan cheese on top of each cup.
6. Place the cups on a baking sheet, cover with aluminum foil, & bake for about 20 minutes, or until the sauce is bubbling. Serve in or out of cups. To serve outside of the cups, use a spoon to scoop out the lasagnas.
Tiny fruit tarts Ingredients for 6 tarts:
Crust
- 9 graham crackers
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) butter, melted & cooled
Filling
- 1 cup heavy (whipping) cream
- 3 tablespoons cream cheese, softened
- 1/8 teaspoon vanilla extract
- 1/4 cup powdered sugar
- fresh fruit
To make the crust:
1. Preheat the over to 350 f
2. Put the graham crackers & the granulated sugar in a zippered plastic bag, press out the air, & seal closed. Using a mallet or rolling pin, crunch the crackers. The cracker crumbs will miz with the sugar as you crush. Keep crushing until the mixture looks like sand
3. Pour the graham cracker mixtures into a medium bowl. Add the melted butter & mix together with a fork
4. Place 2 tablespoons of the crust mixture into each cup & press down with back of a spoon
5. Place the cups on a baking sheet & bake for 7 minutes, or until browned. Let the cups cook completely before filling
To make the filling and fill the tarts:
1. Pour the cream into a medium bowl. Using an electric mixer beat (with adult help) on high spped until soft peaks form
2. Add the cream cheese, vanilla, & powdered sugar & continue to beat on high speed until stiff peaks form
3. Spoon the whipped cream filling into cooled crusts. Then top with the fruit of your choice
4. Serve the tarts in or out of the cups. To serve out of the cups, use a spoon to gently scoop out the tarts.
About Cook it in a Cup
Cook it in a Cup: Is a fresh take on Kids-in-the-kitchen cookbooks-- it comes with six colorful silicone baking cups that children can use to prepare all sorts of individually sized treats, both savory & sweet. The book features 29 healthy recipes, each with color photos & easy-to-follow instructions, the cookbook is baked to perfection for young chefs!
Julia Myall has worked as a chef in many premier San Francisco restaurants & as a cooking teacher at the American Embassy in Paris. She lives with her family in Lafayette, CA.
