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Competition in the Clearwater Fire Hall kitchen was hot Monday as eight area youths mixed and measured ingredients, plating a healthy breakfast pizza.

The competition was part of Clearwater Public Library's after-school program, which was instituted in fall 2018.

Library Director Kathy Feusse said when the fourth- through sixth-grade group first met in September, students requested a Chopped Junior type of event.

"At the same time, Brittany Spieker with Nebraska Extension - Antelope County, came on board and I simply paired up the two."

Spieker has shared tips and tricks related to nutrition and cooking, including food safety, health and wellness information and basic food prep skills.

According to Feusse, attendees have learned knife skills, reading recipes and incorporating stove top and electric griddle cooking.

When the group arrived at the library Monday, Feusse and Spieker arranged one grain product - a bagel, English muffin or whole wheat tortilla -on a colored plate.

Each student drew a corresponding colored pom pom to learn which grain product would serve as the base for their pizza, in addition to who would be their TeamMates.

"Then we told them they had to create a recipe," Spieker said.

"We wanted to keep it like a cooking shows on TV, so each group developed their recipe," Feusse added.

A variety of ingredients were at their disposal: fresh blueberries, apples, bananas, grapes, pineapple, mandarin oranges, pecans, peanut butter, honey, cinnamon, jelly, sugar and cream cheese.

Then, the countdown began.

Students created a recipe, chopped fruit, made sauces and plated three breakfast pizzas to present to a panel of judges, which included Clearwater Market manager Kathy Ahlers, Clearwater Village Board of Trustee Kevin Filsinger and LuAnn Schindler, publisher of the Summerland Advocate-Messenger.

Judges sampled each creation and listened to groups explain how they devised recipes.

Team red used a bagel and added a layer of peanut butter. On top, they sprinkled chunks of cinnamon-coated apples, blueberries and bananas.

The green team used English muffins with a layer of peanut butter mixed with honey and topped with chopped grapes. Chopped pecans, apple slices and a row of blueberries and chunks pineapple completed the plate.

Tortilla triangles topped with a cinnamon-peanut butter sauce with apples and bits of blueberries was prepared by the blue team. Apple and banana slices completed the plate.

Judges critiqued each group based on taste and texture, creativity, nutrition value and recipe presentation.

The final verdict: Team Green took home the top prize.

After collecting prizes, Team Green members shared their strategy.

"We just threw things together, what we thought would taste best," Kenzie Sanne said.

The team started using jelly.

"We didn't like how it tasted," Abryelle Kester added.

Sanne said when they put the pizzas on the plate, the group decided it looked too plain.

"We put apples, blueberries and nuts," she added.

Lane Sanne said toasting the English muffin on the stovetop was the best part.

No toaster was available.

Jenna Hemenway

Healthy breakfast pizzas are plated and ready to serve judges.

"It sounded good, but it looked weird," he said.

The group said they've learned about nutrition through ASP.

They used three food groups in making their recipe.

"We want at least three for breakfast," Kester said.

Feusse said the teams had between 30 and 40 minutes to complete the challenge and implement the skills they've learned throughout the program.

"We made fruit salad before so they knew how to cut fruits," she said.

They've also made fruit sauces before when learning how to make French toast.

After the competition, students discussed their next challenge and what they want to learn when ASP resumes in January.

"We'll be chopped champions again," Lane said.