FRUIT IN A CONE

Ingredients:

1 whole apple

1 whole banana

1 whole orange

Any other fruits you want

1 ice cream cone

Honey

Directions:

Get a fruit and cut it up into little 1-inch pieces. Do that with as many fruits as you want. Put all the fruits in a cone. Once in your cone, get some honey and dribble it over your fruit.

Brooklyn Patrick, fifth grade, South Shore, "Fun Food" winner

"ON THE GO" FRUIT & GRANOLA BARS

Ingredients:

2 cup rolled oats

1/2 cup coarsely-chopped nuts or seeds

1/2 cup raisins

1 teaspoon cinnamon

2 tablespoons butter

1/4 cup honey

2 tablespoons apple juice

1 mashed banana

1 egg, beaten

Directions:

Preheat oven to 350 degrees. In a medium-sized bowl, combine oats, nuts, raisins and cinnamon. Set aside.

In a saucepan, melt the butter and honey. Add the juice and pour this mixture over the dry ingredients. Blend in the mashed banana, then the egg.

Press the batter into a 9-inch square baking dish lined with parchment paper or greased with a mixture of a few drops liquid lecithin and oil. Bake for 20 to 25 minutes. Cool slightly, then cut into 1 1/2-inch squares.

Acacia Nittka, fifth grade, Lafayette, "Health Conscious Foods" winner

WALKING SALAD

Ingredients:

2 apples

1 banana, peeled and sliced

1/2 cup peanut butter

1/4 cup mixed berries (you pick your favorites)

Directions:

Core the apple so the bottom is still there. In a small bowl, mix together the peanut butter, sliced bananas and berries. Stuff the apples and share one with a friend!

Kasey Gilmour, fifth grade, Oak Grove, "Kid-friendly Prep" winner

SPICED PUMPKIN BREAD

Ingredients:

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all-purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees. Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in two additions.

Divide batter equally between prepared pans. Bake for about 1 hour, 10 minutes. Afterwards cool for 10 minutes.

Sydney Kiest, fifth grade, Oak Grove, "Judges' Choice" winner

Additional recipes to try:

LAVA BLAST

Ingredients:

1 cup strawberry yogurt

1 can diced peaches

1/4 cup sweet granola

1/4 cup strawberry syrup

Directions:

Pour strawberry yogurt in a bowl, and then the peaches. Then take the granola and put it where the peaches aren't. Then pour the strawberry syrup over it. And there you have it, lava blast.

Nick Brown, fifth grade, Sunrise

DILL COOKIES

Ingredients:

2 tablespoons butter

2/3 cup marshmallows

1 egg

1/4 teaspoon cinnamon

1/2 teaspoon baking powder

pinch of salt

1/2 teaspoon baking soda

2 tablespoons cocoa

1/3 cup milk

2 rounded tablespoons applesauce

1/4 teaspoon dill

3/4 cup flour

1/3 cup sugar

2 drops vinegar

Directions:

Mix butter and marshmallows together in a pan and melt. In separate bowl, mix cinnamon, baking powder, soda, sugar, flour, salt and cocoa. In separate bowl, mix egg, milk, applesauce, vinegar. Stir in wet ingredients with butter and marshmallow, then stir in dry ingredients. Drop by rounded teaspoonfuls onto cookie sheet. Cook at 350 degrees for 12 minutes.

Joel Stutzman, fourth grade, Periwinkle