Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Kid-friendly food and 'inspired' simple suppers

As any grandmother might do, I plan for when the grandchildren visit and have what we call “kid-friendly” food on hand for their meals. Recently, Hannah (10) and Charlotte (8…almost 9, she’d remind all) were joined for lunch by Ashley Zimmerman (9) and younger brother Joseph (5). The PB&J main course was augmented by an “experiment.” I asked each guest to agree to sample “only one bite” of the PB&J Pizza recipe I had peeled off the top of a Smuckers’ peanut butter jar. One bite was agreed. I made half the pizza “plain” with no fruit and the other half loaded with sliced and chopped fruit. Then, surprise of surprises, they all loved it! In fact, the fruit-loaded pizza was favored 3:1…so of course Grandpa and Grandma had to finish the plain side. It was good.

The adapted recipe follows, as I prefer natural peanut butter to any other choice. Smuckers’ makes both so I doubt that it really matters to the company which one you choose. I must also admit that even with all of my marketing experiences, I still love the slogan “With a name like Smuckers, it has to be good.” I also found the packaged Bobli thin pizza crust the best choice for me.

So for your kids, grandkids or the little kid within you, enjoy this unusual…and easy pizza for a fun lunch or supper.

The school lunch standard, PB&J takes a new twist as the makings of a pizza with fresh fruit topping.

PB&J Pizza

1 12-inch prebaked thin

pizza crust

1 cup Smucker’s natural

peanut butter

½ cup fruit jelly or jam

1 banana, optional

6 strawberries, diced, optional

1 kiwi, peeled and cut into

small dice, optional

1 cup blueberries, optional

Tiny cubes of cream

cheese, optional

Preheat oven to 400 degrees.

Spread peanut butter over pizza crust. Prepare fruit that you want to use…all or none. Cut cream cheese into very small dice, about ¼-inch cubes.

Bake covered pizza crust in preheated oven about 5 minutes or until peanut butter is heated through and is just beginning to bubble.

Take from oven. Dot surface with jelly or jam. Sprinkle with fruit and cream cheese, if used.

Cut into 8 to 10 wedges and serve. Makes 4-5 servings.

No time to bake? Just whip up these bars and know they offer a bit of nutrition.


Peanut Butter Crunch Bars

3 ¾ cups confectioners’ sugar

½ cup butter

1 jar (16 oz.) Smucker’s

natural peanut butter

3 cups rice crispy cereal or

corn flakes

1 (16-oz.) pkg. semi-sweet

chocolate chips

Melt butter over low heat in saucepan. In a mixing bowl, blend peanut butter and sugar. Add melted butter and blend. Stir in cereal and spread evenly into buttered 9x13” pan.

In saucepan, melt chocolate chips over low heat. Spread melted butter evenly over bars. Refrigerate to cool. Cut into bars or squares. Makes about 30 bars and 60 squares.

Grilled chicken, baked pork chops or whole wheat pasta will be enhanced by this simple sauce.

No-Cook Peanut Sauce

For cooked chicken, pork or noodles

1/3 cup Smuckers’ natural

peanut butter

1 tsp. minced garlic

2 tbsp. lemon juice

2 tbsp. soy sauce

1 tsp. sugar

1/3 cup water

Few drops chili oil or

cayenne pepper, to taste

Combine ingredients. Adjust seasonings. Makes about ½ cup sauce.

Bill Doan, a fellow cook who knows no fear in the kitchen, shared this recipe and said it was from a friend of a friend.

So, from a friend of a friend of a friend…here it is for you.

Big ‘N’ Easy

Peanut Butter Pie

1 (8-oz.) pkg. cream

cheese, softened

1 cup sugar

1 cup creamy-style peanut butter

2 tbsp. melted butter

1 cup heavy cream, whipped

1 tsp. vanilla

l packed graham cracker

crust, baked

1/2 cup chocolate chips

¼ cup peanuts, chopped

Beat cream cheese until smooth. Add sugar, peanut butter and melted butter and blend well.

Beat whipping cream until peaks form. Fold in vanilla. Gently combine peanut butter mixture with whipped cream. Turn into prepared crust. Freeze for at least 2 hours. Take pie from freezer.

Melt chocolate chips over hot water or in a microwave. Drizzle melted chocolate over pie. Sprinkle with chopped peanuts and serve. Serves 8-10.

Couscous is a wonderful accompaniment to this lemony combination of grilled salmon and white beans. Herbs provide flavor and color, as do orange segments or sliced lemon.

Salmon, White Beans

and Couscous

1 ½ lb. salmon

Canola oil

Salt and fresh ground pepper

1 tsp. soy sauce

1 (10-oz.) box couscous(1 ½ cups)

2 cups water

Salt, fresh ground pepper

1 tbsp. fresh grated lemon rind

1 (15-oz.) can cannellini

beans, rinsed

1 tbsp. canola oil

3 tbsp. fresh lemon juice

½ cup chopped parsley

1 tsp. dried basil, oregano

or marjoram

1 tsp. minced garlic

Orange segments or fresh

lemon, optional garnish

Place salmon on a broiling tray. Brush with oil. Sprinkle with salt and pepper. Drizzle with soy sauce. Broil just until done, about 7 minutes. Remove. Cut into chunks. Set aside and keep warm.

Meanwhile, bring 2 cups water to a boil. Stir in couscous. Cover and let sit for 5 minutes. Add salt, pepper and lemon rind. Fluff with a fork.

Rinse and drain beans. Add canola oil to a large skillet. Add beans and heat. Add lemon juice, parsley, herbs and garlic. Blend. Add couscous. Gently fold cooked salmon into couscous mixture. Serve in skillet with garnish. Or, turn into casserole and garnish and serve. Serves 6.


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