With summer coming to an end and Labor Day Weekend just around the corner, we searched for two simple and fun ballet shoe food recipes! Cook up these quirky recipes for your ballerina or bring them to a Labor Day picnic or get-together!
First, let’s start with “Angelina’s Ballet Slippers.” Not only is this a fun meal to make, but it is also part of a balanced diet. It only takes 10 minutes prep time and 35 minutes to cook and then it will be ready for serving — it makes “2 slippers”!
Here’s what you’ll need:
- 1 red pepper, cut in half with the seeds removed
- 1/2 cup quick brown rice
- 1/2 cup vegetable stock
- 1 cup canned mixed veggies, no added salt
- 1/4 teaspoon black pepper
- 1 teaspoon chopped fresh parsley
- 1 teaspoon extra virgin olive oil
- 1 lemon
- 1/4 cup shredded cheddar cheese, divided
- Decorative cabbage
Now, you’re ready to begin! First, preheat your oven to 350 degrees. Fill a large pot of water and bring it to boil. In a separate pot, cook brown rice in vegetable broth according to the package directions, for 5 minutes. While the rice is cooking, blanch the red peppers in boiling water for 3 minutes — remove with spoon and place into a high sided baking dish. Stir the veggies into the rice — season with pepper and parsley. Next, spoon the rice mixture into each pepper half, brush the tops lightly with olive oil, squeeze lemon, and sprinkle the grated cheese! Place baking dish in the oven and cook for about 35 minutes — until the peppers are soft and the cheese is melted and golden. When done, place the cabbage so they make a crissed-cross pattern to resemble ballet shoes!
Now, on to dessert! This recipe is from TLC and is a bit simpler — it only calls for 5 ingredients!
What you will need:
- 1 package white cake mix pudding in the mix, plus ingredients to prepare the mix
- 1 container vanilla frosting
- Red food coloring
- 1 tube pink decorating icing
- Pink ribbon
To get started, prepare cake mix and bake in 13×9-inch baking pan according to package directions. Cool completely in pan on wire rack. Remove from pan to cookie sheet; freeze overnight. Cut frozen cake in half lengthwise, then cut each half into ballet slipper shape using photo as guide. Arrange slippers on serving platter. Reserve 1/3 cup frosting. Tint remaining frosting with red food coloring to desired shade of pink. Frost center of each shoe with reserved white frosting, leaving 1 inch on each side and 3 inches at toe. Frost rest of slippers with pink frosting. To add texture, lightly press cheesecloth into frosting and lift off. Outline soles and centers of shoes with pink decorator icing. Tie ribbon into two bows; place on toes of ballet shoes before serving.
We hope you enjoy these recipes and for your next picnic, ballerina birthday party, or family dinner!