TRI-LAKES AREA — Leanna Thomson, 6, of Glen Rose swings the gold beads she's wearing to her back so they don't dip into the chocolate-and-peanut butter concoction head chef Emily Bell, 16, is closely monitoring.
It's Leanna's turn to stir at the 2009 Clover College, a program offered through the Hot Spring County Cooperative Extension Service and offered to 4-H members.
"We're starting with Crunchy Chocolate Bars," Bell said. She is the senior 4-H Club member acting as the volunteer instructor.
"Doesn't that sound good? Mmm," she said.
Participants in the class range from 6 to 14 years old, and for some, it's their first formal kitchen instruction. Bell has wisely chosen recipes that require no cooking.
"This is a wonderful program," Retha Stovall, a grandmother, said. "This is the second year my two granddaughters have taken the class, and they love it."
Stovall, former preschool teacher, said she is impressed with Bell's organizational skills and ease with the children.
"I know how hard it is to get kids to focus," she said. "We cook all the time, so this class reinforces what I've taught the girls about safety and kitchen skills like measuring."
"I'll have you two girls scoop the peanut butter, and you two, stir it up," Bell told members of the class. "You're getting some arm muscle going there," she told Carla Phillips, 9, of Malvern, who has already mentioned her favorite food is pizza in hopes of altering the course of the menu.
Calie Stovall, 8, also of Malvern, chimed in, "My favorite food is chocolate cake."
Bry Lea Priebe, 7, of Poyen said, "I like to make cupcakes - strawberry, chocolate and vanilla." She eyed the peanut butter in the mixing bowl. "And peanut butter. I love peanut butter, too."
"Let's all read the recipe," Bell told the students. "What else do we need to add in our recipe?"
"Cheerios!" Carson Priebe, 8, exclaimed. "I love Cheerios!"
The Clover College offers an amalgamation of classes over the course of four days during the summer for its young members. Classes run from 10 a.m. until 3 p.m. and include sewing, photography, sign language, American Indian crafts, crochet and woodwork. Informational classes such as Knowing Your ATV, Managing Money, Being Fire Wise and Healthy Habits are some of the other topics of instruction.
"It's time to clean up," Bell told her proteges. "We have to get started on the next recipe."
Cut out the following recipes and post on the refrigerator for your children to try when they want a snack.
RECIPES THE KIDS CAN MAKE CRUNCHY CHOCOLATE BARS
(SIMILAR TO HAYSTACKS) 2 cups (12 ounces) semisweet chocolate chips 3/4 cup all-natural peanut butter 3 cups Cheerios Grease an 8-inch-square baking pan. Microwave chocolate chips until semi-melted, add peanut butter, and finish melting. DO NOT OVERHEAT. Stir in Cheerios. Spread mixture evenly in the prepared baking pan. Refrigerate until chilled, then cut into squares.
CHOCOLATE CHIP PEANUT LOGS 1 cup semisweet chocolate chips 1/2 cup all-natural peanut butter 4 cups Cocoa Krispies Lightly grease a 9-inch square baking pan. Melt the chocolate chips with the peanut butter in microwave.
Stir together and gradually blend in Cocoa Krispies. Spread the mixture out evenly in the prepared pan. Let cool in pan on wire rack until the mixture hardens slightly. Cut into 2-by-1-inch bars and roll each bar in between hands to form logs.
*Note: Wrap individually in waxed paper and store lightly covered.
FRUIT PARFAIT 1/2 cup granola, low fat 3/4 cup (6-ounce container) vanilla yogurt, low-fat 1/2 cup fresh blueberries, raspberries, sliced strawberries or bananas (frozen or canned fruit like peaches, pineapple chunks, or mandarin oranges) In a clear glass container (plastic for young children) layer ingredients: granola, yogurt, fruit and repeat layers. Cover with plastic wrap and store in the refrigerator until the next morning or enjoy immediately.
LOW-FAT DIP FOR VEGETABLES Make this up ahead of time, and keep the veggies cleaned and in separate baggies, so when hunger strikes, your child will be able to pull it out of the fridge and chow down.
1/2 cup "light" mayonnaise 1 1/2 cup plain low-fat yogurt 4 green onions, chopped 1/4 cup lime juice 2 cloves garlic, minced 1 (10-ounce) pkg. frozen, chopped spin ach, thawed, dr ained andsqueezed dry.
Raw vegetables like carrots, celery, cucumbers, broccoli and mushrooms Combine all of the ingredients. Let stand 30 minutes or overnight to allow the flavors to blend, Serve with raw vegetables. Makes 3 cups.
Tri-Lakes, Pages 57 on 08/27/2009