5 Seasonal

RecipesFor You &

Your Littles

Let’s Get Our Kiddos Cooking!

1. Skillet Chicken and Noodles

4.

3. Mini Pumpkin Muffins

2.

5. Corn Bread Casserole

Mini Apple Pies

Slow Cooker Apple Cider Chicken with Apple Slaw

Here at Sprouts, we are passionate about getting kids and families in the

kitchen. Add in the joy of cooking together during the holiday season and well… we just can’t keep it to

ourselves! We have compiled some of our favorite seasonal recipes to

share with you and your kiddos this holiday season!

The recipes may be simple, but the memories will be long-lasting.

Enjoy!

This is comfort food at it’s finest... and most convenient! All the flavors of homemade

chicken noodle soup but made in one skillet and ready in 30 minutes!

You Will Need:

1. Skillet Chicken and Noodles

Directions:

1. In a large, deep skillet, add olive oil, butter, onion, celery, and carrot. Cook until vegetables

have softened and onion is translucent.

2. Add garlic and thyme, and cook just until fragrant. Sprinkle flour over sautéed vegetables

and stir to coat.

3. Add chicken stock a little bit at a time, stirring constantly to prevent lumps.

4. Add egg noodles and bring to a boil. Reduce heat a bit and cook noodles at a gentle boil.

Make sure to stir throughout the cooking process because the noodles like to stick to the

bottom. Time will vary depending on brand of noodles. If your noodles soak up the stock

before the noodles are cooked, add more.

5. When the chicken stock has reduced ¾ of the way and the noodles are cooked, add the

chicken and parsley. Stir to combine. Best when served immediately. Enjoy!

* For a creamier consistency add a few splashes of heavy cream or whole milk at the end.

Ingredients1 Tablespoon olive oil

1 Tablespoon butter

½ of medium onion, chopped finely

¾ Cup celery, chopped

¾ Cup carrot, chopped

2 garlic cloves, minced

1/2 Tablespoon fresh thyme

2 Tablespoons flour

32 oz carton of chicken stock

8 ounces egg noodles (I like Mrs. Miller’s egg noodles)

1 rotisserie chicken white meat only, shredded

2 Tablespoons fresh parsley

Salt and pepper to taste

Skillet Chicken and Noodles

Sprouts Cooking Tip:

When cutting carrots and celery, focus

on making all of your pieces the same

size. (Think small squares!) This will

ensure all of your veggies cook evenly.

All the flavors of the apple pie you love but in pint size form!

Perfect for little hands, parties, holidays or lunch boxes!

You Will Need:

2. Mini Apple Pies

Mini Apple Pies

For the pie:1 package refrigerated pie crust

(you will use both crusts)

4 large granny smith (or other tart apples), peeled and diced

½ Cup sugar

1 Teaspoon cinnamon

Several dashes of freshly grated nutmeg

2 Teaspoons fresh lemon juice

For the topping:1 Cup flour

½ Cup granulated sugar

¼ Cup brown sugar

6 Tablespoons softened butter

½ Teaspoon cinnamon

Directions:

1. Preheat oven to 400 degrees.

2. To make the apple pie filling: In a large bowl combine diced apples with sugar, cinnamon,

nutmeg and lemon juice. Stir well. Microwave apple mixture for 5-6 minutes to soften the

apples before baking… nothing is worse than an apple pie with crunchy apples!

3. To make the crumble: Combine all ingredients in a bowl and use a pastry cutter, fork, or

your hands to mix together until crumbly.

4. To make the pies: Unroll pie crusts onto a lightly floured work surface. Using a 4 inch

biscuit cutter (or the top of a mason jar) cut 12 circles out of the dough.

5. Generously spray a muffin pan with cooking spray. Gently place pie crusts into each

muffin tin.

6. Fill with apple pie filling and top with crumble topping. Bake for 18-20 minutes or

until mini pies are golden brown.

7. After baking, let the pies rest for a few minutes and then carefully remove to let them finish

cooling on a baking sheet. Enjoy!

Sprouts Cooking Tip:

A Microplane can be used for easy grating.

Be sure to hold the nutmeg at the top and

keep your fingers curled away from the

blades. (Grating slowly is key!)

Light and fluffy pumpkin muffins with just the perfect hint of fall spices.

Who is going to eat more, you or your kiddos?

You Will Need:

3. Mini Pumpkin Muffins

Mini Pumpkin Muffins

Sprouts Cooking Tip:

Remember to use room temperature

ingredients! This allows the butter, eggs and

milk to combined together evenly, creating

a smooth batter and light, tender muffins.

Directions:

1. Preheat oven to 350 degrees.

2. In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie

spice. Set aside.

3. In a stand mixer, cream butter and sugar until it is light, creamy, and fluffy. Add in the eggs

one at a time and mix until just combined. Add the pumpkin puree and vanilla, and mix

until just combined, scraping down the sides if needed.

4. Take bowl off stand mixer and alternate milk and dry ingredients in ¼ increments starting

with the milk and ending with the dry ingredients. Mix so that the ingredients are well

combined. Take care that you don’t over-mix the batter so that you still have light and

fluffy muffins. The batter will be really thick.

5. Spray a mini muffin pan with cooking spray. Fill each muffin tin to the rim of each muffin

cup. Bake for about 14-16 minutes or until a toothpick comes out clean.

6. For the topping: Melt the butter in the microwave for about 30-40 seconds. Combine the

sugar and pumpkin spice mixture. Using a pastry brush, dip the brush into the melted

butter and brush the butter along the top of each mini muffin. Dip each muffin into the

sugar and pumpkin spice mixture. Enjoy!

For the muffins:3 Cups flour

2 ½ Teaspoons baking powder

¼ Teaspoon baking soda

¾ Teaspoon salt

2 Teaspoons pumpkin pie spice

¾ Cup butter, at room temperature

1 Cup sugar

2 eggs, at room temperature

1 Teaspoon vanilla

¾ Cup pumpkin puree (not pumpkin pie filling)

1 Cup whole milk, at room temperature

For the topping:2/3 Cup sugar

1 ½ Teaspoon pumpkin pie spice

½ stick melted butter

Tender, fall-apart chicken with a mildly sweet apple flavor. Served on hearty buns and topped

with a bright, crisp and tangy apple slaw. The perfect fall weeknight meal for busy families!

You Will Need:

4. Slow Cooker Apple Cider Chicken with Apple Slaw

Slow Cooker Apple Cider Chicken with Apple Slaw

For the chicken:1 Tablespoon olive oil

2 large granny smith apples, peeled and cut into large cubes

½ onion, sliced thinly

¾ Cup apple cider

2 Teaspoons garlic powder

2 Teaspoons onion powder

3 Teaspoons Dijon mustard

1 Tablespoon apple cider vinegar

Salt and pepper to taste

2 lbs. chicken breasts

For the slaw:2 Cups purple cabbage, sliced thinly

3 Cups Napa cabbage, sliced thinly

½ Cup green onion, dark green part only

½ Cup dried cranberries

2 crisp apples, cut into match-stick sized pieces

3 Tablespoons cilantro

1 Tablespoon apple cider vinegar

2 Tablespoons olive oil

Juice of ½ lime

Salt and pepper to taste

Directions:

1. In a skillet over medium heat, add olive oil. Sauté apples and onion until onion is

translucent and apples get some color.

2. In a medium bowl, combine apple cider, garlic powder, onion powder, Dijon, apple cider

vinegar, and salt and pepper. Whisk.

3. Place apples and onions in the slow cooker and top with chicken breasts. Pour sauce over

the chicken and apples.

4. Cook on high for 4-6 hours. When cooked, shred chicken and serve on hearty buns

with apple slaw.

For the Slaw:

1. In a large bowl, combine both cabbages, green onion, cranberries, apples, and cilantro.

2. In a smaller bowl, add apple cider vinegar, olive oil, lime juice, salt, and pepper.

Whisk together.

3. Pour dressing over the slaw and toss to combine. Enjoy!

* For added flavor, toss a few Tablespoons of blue cheese to the slaw.

** For creamy slaw, add a few Tablespoons of mayonnaise.

Sprouts Cooking Tip:

Knife cuts are important in this recipe! For

an easy way to cut apples into matchstick-

sized pieces, try laying a slice of apple flat,

then cut long, thin, straight pieces.

A family recipe of mine that was served every Thanksgiving growing up and one that my kids still beg me to make

each year. A great side dish to bring to your holiday table... and one that your kids can easily help you prepare!

You Will Need:

5. Corn Bread Casserole

Corn Bread Casserole

Sprouts Cooking Tip:

Remember to beat your egg before

you add it into your bowl. Batter

ingredients should be combined evenly

but not over-mixed.

Directions:

1. Preheat oven to 325 degrees.

2. Spray a 9x13 pan with cooking spray.

3. Use strainer to drain 1 can of regular corn.

4. In a medium bowl, stir together melted butter and corn bread mix.

5. Add 1 egg, sour cream and both cans of corn.

6. Stir until well combined. Spread into baking dish.

7. Bake for 50-60 minutes or until a toothpick inserted in the center

comes out clean. Enjoy!

Ingredients:1 can cream corn

1 can regular corn, drained

8 oz container sour cream

1 egg, beaten

1 package Jiffy corn bread mix

1 stick butter, melted

Meet Stephanie

It was my children’s love of cooking with me in the kitchen that was the true

inspiration behind Sprouts Cooking School. My kids each love to prepare

their own food and have always wanted to assist me in the kitchen. I was

looking to get them involved in cooking classes, but when I discovered

there weren’t any dedicated kids cooking schools in the Indianapolis area,

that was my “aha!” moment.

I have my bachelor’s degree in elementary education from Purdue

University, so I have always loved working with and being around children.

I am extremely passionate about my job — from teaching children a new

take on their favorite recipe to instructing them on fresh herbs and new

ingredients. I thoroughly enjoy opening their minds to something they may

not have tried, and I beam with pride when I have a breakthrough moment

with a picky eater. I already feel like I’m one lucky teacher, but when I see

my recipes resonate with kids, I truly know it!

When I am not busy with my own 3 little ones or teaching my Sprouting

Chefs, I love watching the Food Network, creating new recipes, and

entertaining my friends and family. Food allergies are also something very

near and dear to my heart as my youngest child has life-threatening allergies

to both peanuts and tree nuts.

As Sprouts Cooking School continues to grow, my goal is for every child

to build a foundation for a lifelong love of cooking, to inspire and empower

this generation of foodies, and to encourage families to get in to the kitchen

and cook with their kids!

Get to know Sprouts!

Interested in connecting your brand with Sprouts Cooking School?

Learn More: sproutscookingschool.com

Contact Us: stephanie@sproutscookingschool.com

For how-to cooking videos visit sproutscookingschool.com/videos.

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