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Stand Up for School Nutrition

The Health and well-being of our children seems to be a hot topic everywhere with various entities presuming to know the best way to nourish our children. The Healthy, Hunger Free Kids Act is now a part of the history that will shape our future. Whether we're discussing rising food costs, nutrition standards or meal patterns; addressing other provisions relating to the implementation of the Healthy, Hunger Free Kids Act; or enhancing the image of school nutrition,the more members SNA represents, the greater influence we have to impact these issues. Recruiting new members is more crucial today than ever before. View Membership Options»

SNA is Updating Credentialing Exam

To ensure the continued quality and integrity of the SNS exam, the Governing Council decided that SNA would no longer administer the exam following planned January 2015 exam dates. A newly updated SNS exam will be available at SNA’s Annual National Conference.

Beanie Cookies


  • 1 – #10 Can of Refried Beans
  • 4  lbs. of light brown sugar
  • 8 Cups of granulated sugar
  • 6 Cups of Canola Oil
  • 2  Cups of fresh or frozen eggs
  • 24 Cups of All Purpose Flour
  • 5 Tablespoons Baking Soda
  • 3 Tablespoons of ground cinnamon


  1. Preheat convection oven to 325 degrees
  2.  Combine the refried beans with the sugars, the oil and the eggs in the bowl of a large mixer.  Mix until smooth with paddle attachment.
  3. Combine dry ingredients and gradually add to bean mixture to combine.
  4. Using a # 60 scoop, place cookie dough on parchment lined sheet pans.
  5. Gently press down and if desired, sprinkle with a mixture of cinnamon and sugar.
  6. Bake cookies for 10 – 12 minutes then let cool. DELICIOUS!

PREP TIME: 35 min.

COOK TIME: 10-12 min.


Chunky Vegetable Salad

Contributed by: Sharon Renaud FSD @ E. Brunswick


  •  12 Cups Grape Tomatoes, cut in half
  •  16 Red or Green Peppers cut in bite size pieces
  •  8 medium sized, red onions chopped, medium dice
  •  32 ribs of celery, cut into ½ “ slices
  •  8 yellow squash, cut into bit size pieces
  •  8 cloves of garlic chopped


  • ½ Gal. Olive Oil, 2 cups red wine vinegar, 5 ½ Tablespoons sugar,
  • 5 ½ Tablespoons Italian seasoning. Salt and pepper to taste.


  1.  Prep all vegetables and place in a large bowl.
  2.  Thoroughly mix dressing ingredients together and pour over salad.
  3.  Toss well to combine.
  4.  Refrigerate for 24 hours before serving.

PREP TIME: 30 min.