Recipes

Beginnings (not appetizers or snacks just stuff we can make and learn from.

English Muffin Pizza
Ingredients:
1 split English Muffin
pizza sauce
pizza cheese (shredded)
your favorite toppings such as: mushrooms, pepperoni, green pepper, pineapple, bacon…etc.
Directions:1. Toast your English muffins.2. Spread pizza sauce evenly on muffin halves. 3. Sprinkle cheese on top and add your toppings!
4. Put on tray and put into toaster oven set on broil. Cook for about 5 to 10 minutes

Opened smile Sandwich
Ingredients:
Peanut Butter
Bananas -sliced
Raisins
bread (1 slice)
1 chocolate kiss
Directions: Spread the peanut butter on the slice of bread. Next, put 2 banana circles on the bread to look like eyes. Then use the kiss as a nose. Last, make your mouth out of raisins

Liz’s Nachos
Nachos are the perfect after school snack.
You will need:
nacho chips
shredded cheese
salsa
Directions:
1. Place nacho chips on a microwave safe plate.
2. Put a dab of your favorite salsa on each chip.
3. Cover all chips with shredded cheddar cheese.

4. Place in microwave for about one minute or just in the oven until cheese melts.
5. Remove from oven and cool just a minute.

Fresh Veggie Pizza
What you need:
1 ready made pizza crust
8 oz package cream cheese at room temperature
1 cup sour cream
1 envelope powdered Ranch dressing mix
2 cup raw vegetables, chopped fine ( we use broccoli, cauliflower, carrots, cucumbers and tomatoes)
What you do:
Bake the pizza crust, without toppings, at 350 degrees for 5 to 10 minutes, until lightly browned.
Stir together the cream cheese, sour cream, and dressing mix. Spread this on the crust.
Top with mixed vegetables.
Put back in oven for 5 minutes.
Enjoy.

Banana Dippers
Ingredients:
Bananas – cut in chunks
cinnamon sugar (look below for this recipe)
peanut butter
chopped nuts
coconut
ice cream sprinkles
crushed cookies
8 oz chocolate chips
Directions:
1. Peel the bananas and slice into several pieces.
2. Place the chocolate chips in a microwave safe bowl and cook on high until melted – about 1 minute, stirring every 30 seconds until smooth.
3. Dip the banana slices in the chocolate, then roll them in other ingredients as desired

A little more advanced

BBQ Beans and Franks
Picnic food that kids like to make and eat~
3 -1lb cans of pork & beans
1/2 cup brown sugar
2 T vinegar
2 T Worcesrshire Sauce
1 lb hotdogs
Combine ingredients in a shallow baking dish. Put the hotdogs on top. You can slice them in half if you like. Bake at 350* for 35 – 40 minutes.
NOTE: You can also put a heaping spoonful of beans and a hotdog on heavy duty aluminum foil. Seal tight and cook on the grill or hot coals at a campfire.

Cowboy’s never had it so good!

Wagon Wheel Casserole
Ingredients::
1 pound of hamburger or ground turkey
2 cups wagon wheel pasta , uncooked
1 large can of stewed tomatoes (14.5 oz)
1 1/2 cups water
10 ounces frozen corn – thawed & drained
1/2 cup barbecue sauce
salt and pepper to taste
Directions:
Saute hamburger until well done.
Stir in pasta, tomatoes, corn, water and barbecue sauce and bring to a boil.
Reduce heat to simmer. Cover skillet and simmer for 15 minutes or until pasta is tender.
Add salt and pepper to tastes.

Cowboy Casserole
14 oz package smoked sausage, sliced
1 c thick salsa
1 c BBQ sauce
1 c corn, canned or frozen
15 1/2 oz can kidney beans, drained
3 lb 5 oz can pork and beans, drained
1 medium onion, chopped
Directions:
Combine all the ingredients in a large soup pot. Bring to a boil, then reduce the heat and simmer for 5 to 10 minutes.
This recipe was submitted by Stephen. He likes Star Wars!

Crockpot Cheeseburger Sandwiches
Ingredients:
1 1/2 lbs. lean ground beef
1/2 tsp. garlic-pepper blend (see note)
1 (8-oz.) pkg. pasteurized process cheese spread
2 Tablespoons milk
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
8 sandwich buns, split
Directions:
In large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.
In 3 1/2- to 4-quart slow cooker, combine cooked ground beef and all remaining ingredients except buns; mix well.
Cover, cook on Low for 6-7 hours. To serve, spoon mixture into sandwich buns.
Note: Garlic-pepper blend is a mixture of garlic powder and cracked black pepper. Check the spice shelves in your local grocery.
If you wish to make your own, mix equal portions of garlic powder and cracked black pepper.

Gram’s Chicken
She pours 1 large can of chicken broth in her pressure cooker adds 5 or 6 chicken thighs puts the lid on and pressure cooks them for 20 minutes after they have cooked she takes the chicken out of the pan and puts in another big can of chicken broth in she lets the juice boil and then puts in some yellow food coloring and 1 big bags of frozen noodles you let them boil slow for half hour she tears the chicken off the bone and adds it to the juice and then she puts in salt and pepper. I think they are real good and you will to.

Chickebabs
Ingredients:
2 chicken breasts
4 small red potatoes
3 zucchinis
3 ears of corn
olive oil
Directions:
Soak 8 wooden skewers in water for 30 min. Pre heat oven to 375 Cut chicken breasts into cubes (about 1 inch) Cut potatoes in halves, the zucchinis and corn into 1 inch rounds Place ingredients onto skewers in the following order: corn, potato, chicken, zucchini. Brush kebabs with oil. Sprinkle with salt and pepper. Bake till veggies are tender and chicken is done. About 20 min.

Toasty Apple Pies
6 slices Cinnamon-raisin bread (we use plain bread too, sprinkled with sugar cinnamon)
1 can (21 oz.) apple pie filling, drained
6 slices cheddar cheese
Preheat your broiler. Place cinnamon-raisin bread on a baking sheet and lightly toast under the broiler. Watch it as this will only take a minute or two!
We sometimes just pop the bread into the toaster then butter it and sprinkle with sugar -cinnamon before doing the next part!
Remove the baking sheet from the broiler and top each slice of toast with an equal amount of apple pie filling and a cheese slice. Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted. Serve immediately.
Makes 6 slices

Easy Cheesy Peas & Carrots
1/8 cup milk
1/2 cup cottage cheese
1/3 cup cream cheese
1/8 cup shredded mild Cheddar cheese
1/4 cup soft cooked peas
1/8 cup diced cooked carrots
Parmesan Cheese
Shredded mozzarella cheese
What you do:
Blend milk and cheeses together until smooth, then stir in peas and carrots.

Sprinkle with Parmesan cheese and shredded mozzarella cheese. Enjoy with a friend.

Carrots & Raisins
1 lb fresh baby carrots
2 T water
1/4 c raisins
1/4 c sliced almonds (optional)
2 T butter
3 T honey or sugar
1/4 t cinnamon
salt to taste
Place the carrots and water in a microwaveable dish. Cover, and microwave on high until the carrots are tender, about 10 minutes. Stir about half way through. Drain the water. Stir in the rest of the ingredients, cover, and microwave on high for 1 to 2 minutes more.

Fruit Smoothie
Utensils
Blender or food processor
1 cup liquid measuring cup
1/4 teaspoon measuring spoon (optional)
4 medium-sized glasses
Ingredients
1 cup nonfat vanilla or plain yogurt or lowfat milk
1/4 teaspoon vanilla (optional)
2 ice cubes
Any fruit that you want to use (fresh or frozen)
Directions:
Rinse and pull of stems of any fruit that needs such attention.
Cut up fruits such as apples, mangos, plums, and pears.
Add the rest of the ingredients.
Shut lid of blender (or processor) tightly.
Put blender (or processor) in place on stand.
Blend for about 30-40 seconds or until smooth and creamy.
Pour into glasses and enjoy!

Fun food that requires some work.

***Butter Cookie Dough***
Ingredients:
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup lightly packed brown sugar
1 egg yolk
1 3/4 cup all-purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
Method:
Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate about 4 hours or until firm.
Makes about 3 cups of dough

Chocolate covered strawberry

You will need:
· 2 large chocolate bars
· 12 large fresh strawberries, stems on
· wax paper

Directions
Leave the stems on the berries. This way you can hold
them by the stems when dipping. Wash and dry the
strawberries. Break chocolate into small pieces and
place in microwave safe bowl. Heat in microwave oven
on high for 30 seconds. Check chocolate and heat
another 15 – 30 seconds if needed. Holding by stems,
dip each strawberry. Place on wax paper to cool.
A blender that works very well when working with kids is the Oster In2uitive Blender. It has recipes built right in and settings for drinks such as smoothies at the touch of a button. No more trying to figure out how long to blend something. The machine does the work for you

Coca-Cola Salad
Ingredients:
2 small packages cherry Jell-O
1 small packages lime Jell-O
1 large can crushed pineapple
2 1/2 cup. Coca-Cola
1/2 cup chopped nuts.
Directions:
Mix together cherry Jell-O, lime Jell-O, and crushed pineapple.
Put on stove and cook until boiling.
Take off stove and add Coca-Cola and nuts to mixture.
Stir in pan well; pour in bowl and refrigerate.
Use these holiday dishes as a way not only to teach children how to cook but to teach them how to serve guests, use proper table manners and etiquette

Orange Sherbet Salad
Ingredients:
2 small packages orange Jell-O 1-1/4 cup boiling water 1 pint orange sherbet 1 cup mandarin oranges 1 small can crushed pineapple, drained 1 cup nuts
1 (9 ounce) Cool Whip
Directions:
1. Dissolve Jello in water.
2. Stir in sherbet, and rest of ingredients.
3. Pour into a 9X 13 inch pan/dish. Refrigerate overnight.
A beautiful holiday dish.
Fresh Spring Salad
1 package (10 ounces) frozen peas, thawed
2 celery sticks, thinly sliced
1 cup cauliflower pieces
3 green onions, thinly sliced
1/2 cup ranch salad dressing
1/4 cup sour cream
4 bacon strips, cooked and crumbled
1/4 cup sunflower seeds
Directions:
In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower seeds. Yield: 6-8 servings
Fossil Pops
Ingredients:
12 lollipop sticks
Gummy candy (worms, fish, dinosaurs, whatever you can find)
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
flavoring oil or extract ( remember oils are VERY strong flavored! Use just a little.) use about 1/4 tsp oil – up to 2 tsp extract.
yellow food coloring
Instructions:
Arrange 6 of your sticks on the cookie sheets so they won’t be to close to each other.
Put 1 -2 gummy candies at the top of the stick.
Stir sugar, corn syrup and water in a pan over med- high heat until sugar dissolves.
Now WITHOUT stirring boil this until a candy thermometer reads 300*-310* F. IMMEDIATELY remove from heat. Wait until boiling stops. Now add your extract or oil and a drop of food coloring. (see
CAUTION
at bottom of page)
Working very quickly spoon 2 – 3 TBSP of syrup over the candies and top of the sticks. You can also use molds if you have them. Don’t worry if the candy melts a little it will get firmer again as the syrup cools.
CAUTION: Boiling sugar solution is extremely hot and dangerous, keep it away from kids. In the event that any does get on the skin, hold the affected part under running water for at least five minutes. If the skin blisters or breaks seek medical attention.
Magic Cookie Bars
The traditional Eagle brand cookie bar recipe which is always a wonderful treat! You don’t need a special occasion to make these cookies. They will become a staple at your house just like they are at ours.Ingredients:1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12-ounce) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nutsDirections

Preheat oven to 350°(325° for glass dish). In 13×9-inch baking pan, melt butter in oven.

Sprinkle graham cracker crumbs over butter; pour Eagle Brand® evenly over crumbs. Top with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store at room temperature.
Yield: 24- 36 bars depending on how you cut them.

Notes: Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.

No Bake Quickies
Ingredients:
2 cups sugar
1/2 cups butter
3 Tablespoons cocoa
1/2 cup milk
3 cup oatmeal.
1 1/2 teaspoon vanilla
wax paper
Directions:
Have your wax paper spread and ready for the cookies. An adult can help you with the boiling part.
Boil together sugar, butter, cocoa and milk for approx 2 1/2 minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!!
Pudding Desserts _ Worms in Dirt
1 16-ounce package Oreo type cookies
2 cups cold milk
1 package small JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed slightly
individual serving cups
Gummy worms
What you do:
1.CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.
2.POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies.
3.PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
4.REFRIGERATE until ready to serve. Garnish with gummy worms just before serving. Yields about 8 servings
Watch for that first fresh snow and have some old fashion fun!
You can only enjoy this in the winter with plenty of snow around! A treat Laura Ingalls would have enjoyed!

Snow Ice Cream
1 cup milk
1 egg, beaten
1/2 cup
sugar
dash of salt
1 teaspoon vanilla
clean snow
Mix all the ingredients except the snow. Mix well. Add clean, fresh snow till absorbed.
Teddy Bear Sundaes
These are a perfect way to wrap up a unit study on bears. Or for a themed unit on the Three Bears.
Ingredients
Ice cream – chocolate or vanilla
M & M’s or other small candies
small round chocolate or vanilla wafers
chocolate sprinkles or toasted coconut
Directions:
1. Make the head by placing a scoop of ice cream in a bowl or cup.
2. Use candies for the eyes, nose and mouth. Press two cookies straight up into the “head” for ears.
3. Sprinkle coconut on top for a polar bear, chocolate sprinkles for a brown bear.
Cadbury Easter Eggs
by Sue, a reader
The kind that looks like a “real” egg inside!
1/2 cups light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 – 12 oz. bag milk chocolate chips
2 Tablespoon shortening
Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with electric mixer.
Add sugar, one cup at a time, mixing by hand after each addition.
Remove about 1/3 of the mix and place in small bowl. Add yellow & red coloring and stir. Cover both mixes and refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size.
Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening.
Repeat with remaining ingredients. Refrigerate 3-4 hrs.
Combine chocolate chips with shortening in glass bowl.
Microwave on high for 1 minute. Then stir and microwave another minute.
Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1-2 hours of chilling, dip each candy one more time and chill.

A delicious frozen treat kids can make. Be sure and try all the different flavors of kool-aid. You might want to even combine a few for some extra fun flavors! This is also a great kids activity for the summer.
Kool-aid Sherbet
1 cup sugar
1 envelope unsweetened orange Kool-aid or flavor of your choice
3 cups milk
Mixing Bowl

Mixer or wire whisk
In a bowl, stir sugar, Kool-aid mix and milk until sugar is dissolved.
Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened.
Transfer into a mixing bowl; beat until smooth.
Return to freezer container; cover and freeze until firm.
Remove from the freezer 20 minutes before serving.
Yield: about 3 cups
Caroline Hanifen is a brand new homeschool mom to one 7 year old little guy. She aslo has a wonderful coupon sevice. Check it out –
Make Your Own Gumdrops
by Lisa Hawkins
Ingredients:
1 1/3 Cups Applesauce 2 Envelopes Unflavored Gelatin 1 6oz. Package fruit flavored gelatin 2 Cups Sugar 1 Tsp. Bottled Lemon Juice
Sugar
Combine the applesauce, the unflavored gelatin, flavored gelatin, sugar, lemon juice in a saucepan. Bring to a boil and boil for for one minute, stirring frequently. Fill the loaf pan up with cold water and then pour out the water. Immediately pour the gelatin mixture into the wet pan. Allow the loaf pan to cool for 10 minutes and then put it into the refrigerator for about 3 hours, or until the gelatin is firm. Cut the candy into squares. Remove the squares and place them onto a ungreased cookie sheet. Allow to dry for at least 8 hours.
After the candy has dried, pour some sugar into a bowl and roll the candy pieces in the sugar.
Tips:
When cutting the candy, dip the knife into warm water to avoid the candy from sticking.
Try making 3 – 4 flavors, place them in a tin (separated by wax paper), and give the candy as a gift.
Enjoy!
Just a note: I made these again yesterday with the kids and remembered something. When you try to get these out of the loaf pan, turn the pan upside down and lay a warm, wet towel on the pan. This will “melt” the sugar just a bit and the gumdrops will come right out.
Miners who had been around awhile were called “Sourdoughs” because they were there long enough to let their bread starter grow. Here is a fun recipe for a Gold Rush party!
Sourdough Sams
1/2 cup Active Sourdough Starter (see recipe below)
1/2 cup Sugar
2 tablespoon Shortening
2 cup Flour
1 teaspoon Baking Powder
1 Egg
1/2 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Buttermilk or Sour Milk (to make sour milk put small amount of lemon juice into regular milk)
Sift all the dry ingredients, then stir that into the liquid until it is good enough to roll out .Now roll and cut with a regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. (We use a skillet and do a few at a time. Mom needs to do this part!) Makes about 15 – 20 doughnuts with holes. Just before serving dust with powdered or cinnamon sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sourdough Starter
Yield: 1 servings
2 cup Unbleached Flour
Milk To Make Thick Batter
Mix flour and milk to make a thick batter. Let stand uncovered for four or five days, or until it begins working. You will need a scalded container to do this in. Which is basically one that has had boiling water poured in it to sterilize it!
Leprechaun Bread and Gold Butter
submitted by Michelle
Materials Needed:
Green and yellow food coloring
Packaged bread mix or ingredients below for bread
One pint of heavy cream
A pinch of salt
One quart-size jar with tight lid

Steps Involved:
Make the bread according to the package directions or the recipe below.
Add green food coloring to the dough while kneading (mixing).
Let the bread rise in a warm place.
While the bread is rising you can start your butter.
Pour the heavy cream into the quart-sized jar and add a pinch of salt.
Also, add a few drops of yellow food coloring.
Close the lid on the jar tightly. Shake the jar vigorously – this will take a while and you might want to share the shaking. The butter will separate from the whey as you shake.
Pour off the whey and spoon out the butter.
Bake the bread according to directions.
Deliver the warm bread and gold butter to an elderly neighbor, sick friend or lonely acquaintance. It would be nice to include a card or hand made shamrock with the gift.
Bread Recipe:
1 pkg. Active dry yeast
1/4 c. warm water
2 c. milk
2 tablespoons sugar
2 teaspoons salt
1/2 stick of butter or margarine
5 1/2 – 6 c. flour
Green food coloring
Steps: Mix yeast in warm water. Heat milk, sugar, salt and butter in saucepan till warm and butter melts (115 degrees). Pour milk mixture and yeast into large bowl and add green food coloring. Slowly mix in flour – 2 cups at a time. Turn dough onto a floured surface and knead gently until the dough is smooth. Divide dough in half and shape each half into greased bread pans. Brush top of dough with melted butter. Let rise until double. Bake at 375 degrees for 40 minutes. You can test your bread by tapping on the crust. If it makes a hollow sound it is done. Makes two loaves of green bread.
Cheesy Pull Aparts
1 lb loaf frozen bread dough
4 oz American cheese
2 T butter or margarine
Directions:
Cut the cheese into 32 pieces. Cover the frozen bread dough, let it thaw at room temperature.
When the bread has risen and has doubled in volume, divide the dough into 32 pieces.
Wrap the dough around a cube of cheese and press the edges together to seal.
Dip the dough balls in the melted butter or margarine and arrange them in an oiled loaf pan. Cover and allow to rise again. When doubled in size, bake at 375degrees for 30 minutes, or until the top is browned.

BABY MONKEY BREAD
Ingredients:
16 to 20 whole pecans
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
2 tablespoons water
2 10 oz cans refrigerator biscuits
Directions:
Grease 8 custard cups. Place 2 or 3 whole pecans in each cup, and sprinkle half of the chopped pecans over them. In a saucepan melt the butter. Add the sugar, water, and the remaining chopped nuts. Cut the biscuits in half and roll into balls. Place 3 in each cup, then drizzle with sauce. Add 2 balls and drizzle with the remaining sauce. Bake in a 350 degree F oven for 15 minutes. Makes 8 baby monkeys.

Ginger Bread Christmas Cookies

Ingredients
1 1/4 cups sugar
2/3 cup light molasses or corn syrup
1 cup butter or margarine
2/3 cup heavy cream
1 3/4 tbsp. ground ginger
1 tbsp. baking soda
6 cups flour
Directions:
Heat the sugar, molasses, and butter in a large saucepan over low heat. After the butter melts, cool mixture. Stir in cream, ginger, baking soda, and flour. Let dough stand overnight.
Preheat oven to 400*. Divide dough into thirds. Roll each piece very thin. Use a cookie cutter to cut out shapes. Bake cookies on greased cookie sheets for 5 to 7 min. Cool on a rack. Makes 7-8 doz.
This is a wonderful recipe for making gingerbread men!
Mrs. Lincoln’s Favorite Cake
1 1/2 Cups Sugar
1 Cup Butter
1 Teaspoon Vanilla
2 3/4 Cups Sifted cake flour (regular flour minus 1 Tablesoon)
1 Teaspoon Baking powder
1 1/3 Cups Milk
1 Cup Almonds — finely chopped
6 Egg whites — stiffly beaten
White Frosting
Cream together sugar, butter, and vanilla. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9×1-1/2 inch round baking pans. Bake at 375 degrees for 28 to 30 minutes. Cool 10 minutes; remove from the pans. Fill and frost with white frosting.

Lucky Shamrock Cake
by Kristin

Excellent idea for a party
Ingredients:
2 2/3 cups Baker’s Angel Flake coconut
Green food coloring
3 baked 9-inch round cake layers, cooled
1 2/3 cups vanilla butter cream frosting (Bottom of page)
Green decorating icing
Directions:
Tint coconut with green food coloring.
Leave 1 cake layer whole; cut 1-inch slice from remaining 2 cakes so that cake fits along curve of whole cake.
Prepare vanilla butter cream frosting. Using small amount of frosting to hold pieces together, arrange whole cake at top of serving tray. Place other 2 cakes along lower edges of whole cake, fitting cut ends along curve. Place 2 small
slices between 2 layers as stem.
Frost cake with remaining frosting. Sprinkle with coconut. Using decorating icing, outline the cake.
Makes 12 to 16 servings
***Vanilla Buttercream Frosting***
1 (16-oz) package powdered sugar (about 4 cups)
1/2 cup (1 stick) margarine or butter, softened
3 Tbsp. milk
2 tsp. vanilla
Beat sugar, margarine, milk and vanilla with electric mixer on low speed until smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls, until of spreadable consistency.
Makes about 2 1/2 cups frosting

7 LAYER BARS

1/2 cup Butter
1 cup Graham cracker crumbs
1 cup Semisweet chocolate chips
1 cup Butterscotch chips
1 1/3 cup Flaked coconut
1/2 cup Walnuts; chopped
1 can Sweetened condensed milk
Directions:

Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter. Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut. Pour condensed milk over all. Bake in a pre-heated 350 degree oven for 30 minutes. Let cool and cut in bars.

Orange Frosts
2 cups milk
1 cups water
1 cups ice cubes
3 Tablespoons sugar
6 oz can frozen orange juice concentrate
Combine all the ingredients in a blender, process until frothy and the ice cubes are chopped. Delicious breakfast treat.

Orange Eggnog Float
Ingredients:
4 eggs
6 tablespoons sugar
5 1/2 cups fresh orange juice, chilled
1/2 cup lemon juice
1 quart vanilla ice cream
1 quart ginger ale, chilled
Directions:

1. Beat the eggs and the sugar until light (no separation necessary here).
2. Stir in the orange and the lemon juice. Place small scoops of ice cream in the punch bowl. 3. Pour the ginger ale against the sides (inside, of course) of the
bowl (this is done to preserve as much of the carbonation as possible).
4. Add the orange juice picture slowly, stirring gently. Serve immediately.

This will make about 30 servings.
This delicious strawberry banana slushy is full of antioxidants and vitamins. You can use a variety of fruits instead of strawberries. Use fruit that is in season. You can use frozen page during the winter months.
Ingredients:
1 frozen banana
6 or more frozen strawberries
other fruits of your choice (optional)
1 cup or less of your favorite juice – apple works great
Directions:
1. If you are using other fruit drop it into the blender now with about 1/2 cup of the juice.
2. Blend for a few seconds. Add the frozen banana and strawberries and blend.
3. Add more juice if needed. You want your slushy to be about the thickness of a milkshake.
NOTE: To make using frozen bananas a snap – peel before freezing.

Texas Sunshine Breakfast Drink
A refreshing breakfast drink
Ingredients:
1 cup sugar
2 1/2 cups water
juice of 6 lemons
juice of 2 oranges
juice of 2 limes
1 cup fresh mint leaves
Directions:
In a small saucepan combine sugar and water and bring to a boil.
Remove heat and cool.
Combine fruit juices and mint leaves.
Pour sugar syrup over juices and leaves. Let sit for at least 2 hours.
Strain and serve.
Make your own soda with this quick and easy kids recipe. The apple juice even makes it good for you. You can also use carbonated water or Club Soda.
Ingredients:

1 -( 12 ounce) can, unsweetened frozen apple juice, thawed
3 juice cans of carbonated soda (7-up works best)
Large pitcher
Directions:

1. Use the empty juice can to measure out the soda. Pour the apple juice and soda together in a large pitcher.
2. Stir and enjoy. You have just made you own bubbly apple soda
Frozen Fruit Slushie
Ingredients:

1 frozen banana
6 or more frozen strawberries
other fruits of your choice (optional)
1 cup or less apple juice (orange juice, grape juice, or any fruit juice mixes also work well for this recipe, with different results)
Directions:

You can have your children help make this drink by letting them drop the fruit into the blender. Pour about 1/2 cup of apple juice into a blender. Add 1 frozen banana and blend. Add the strawberries and blend. If the mixture is thick, or the blender is having problems blending, add more fruit juice. Add the remaining frozen fruit and blend. Add juice as needed, to get the right thickness and texture that you want.
Frozen Fruit Drinks are best when made to the same consistency as a thick milk shake. Yield: approximately 4 cups.
Tips on freezing: When freezing bananas, remove the peel first. Cut the banana into halves and freeze in a container. If you use Kiwi, you will want to remove as many of the tiny black seeds as you can before freezing. Always remove stems and/or seeds from fruit before freezing.
Fresh Lemonade
Ingredients:
11/2 cups freshly squeezed lemons (no seeds)
1 cup sugar
2 cups water
Directions:

1. Squeeze the lemons
2. Put water/sugar into a saucepan.
3.In the saucepan put water/sugar and bring to a boil. Let cook for about 1 minute. Cool.
4.Put everything in a pitcher.
5.Then put 5 cups of cold water into the pitcher
6. Put in the fridge and drink up

Brain Freeze Ice Cream Sundae
What you need:
A blender
ice cream
chocolate syrup
1/2 cup ice
1 – 2 cups of milk
Put the ice cream, ice and chocolate syrup in the blender. The amount of chocolate syrup depends on how chocolate you like it.
Pour the milk in but don’t make it too milky.
Blend until thick and creamy to drink. YUM.
Ingredients:
Pieces of square brown bread
fillings (peanut butter, egg salad, cheese spread)
stick pretzels
maraschino cherries
raisins
Directions:
1. Make your favorite sandwich between two slices of square shaped brown bread. Trim off the crusts and cut the sandwich in two diagonally.

2. With the longest cut side across the top, and one tip facing you, decorate the sandwich with two stick pretzels on each side of the top for antlers, two raisins for eyes and a half maraschino cherry for the nose.
These disappear fast — best make up a plate or two of them to serve with hot cocoa on sledding and skating days .

Santa Hats:
Ingredients:
Your favorite jello (Red)
Whip cream
Red sprinkles
cupcake paper

Directions:
Follow directions on the box to make jello, Then put cupcake papers in a cupcake pan, pour jello in each cup and refrigerate until its done. When ready to each put whip cream on top and sprinkle red sprinkles on whip cream.

It’s great to bring as a pot luck for a kids classroom

Christmas Stocking Cake
Ingredients:
1 package (18 1/2 oz) yellow cake mix
1 can (16 1/2 oz) ready to spread vanilla frosting
Red licorice strings
Semi-sweet chocolate morsels
Round peppermint candies
Green sugar crystals
Red sugar crystals
Red cinnamon candies
Chocolate-flavored jimmies
Directions:

Make Christmas Stocking Cake Pan. Preheat oven to 350. Heavily grease bottom and sides of the stocking pan. Prepare cake mix according to package directions. Pour into stocking pan, spreading evenly. Bake 25-30 minutes or until wooden toothpick inserted comes out clean. Let cool; remove foil band. Frost cake. Decorate with candies.

How to make Christmas Stocking Cake Pan

Line large cookie sheet (17 x 14 inch) with heavy duty Reynolds Wrap. Draw an outline of a stocking 14 inches high and 9 inches wide.

Fold three 18 inch squares of foil in half crosswise 3 times to make 2 1/4 inch strips. Join strips by overlapping slightly. Tape together.

Beginning with the top of the stocking mold and contour foil bands following outline. Secure to foil-lined cookie sheet by taping outside of band at 1/2 inch intervals

Pour batter into pan and bake. Some leakage may occur, but it can be cut off cake after baking.

Valentine Day Treat!

Ingredients:
1 recipe Butter Cookie Dough (read below)
3 or 4 drops red food coloring
1 pint ice cream or frozen yogurt, any flavor
(Its good to have a heart cookie cutter for this one!!)
Method:
Prepare cookie dough; mix in food coloring. Cover, refrigerate until firm (about 4 hours or overnight).
Preheat oven to 350 F.
Roll dough on floured surface to 1/4-inch thickness. Cut out cookies using cookie cutter. Place on ungreased cookie sheets. Bake 8 to 20 minutes or until cookies are lightly browned around edges. Remove to wire racks; cool completely.
Remove ice cream from freezer; let stand at room temperature to soften slightly, about 10 minutes. Spread 4 to 5 tablespoons ice cream onto flat side of half of cookies. Place remaining cookies, flat side down, on ice cream.
Press cookies together lightly. Wrap each sandwich in foil; freeze until firm, about 2 hours or overnight.
Makes 6 to 8 cookie sandwiches.

Shamrock Parfaits for Kids
by Cassie

2 cups cold milk
1 (4-serving) package Jell-O Pistachio flavor Instant Pudding and Pie Filling
Chocolate Sauce (syrup)
2 cups thawed Cool Whip whipped topping
Chocolate shamrock cutouts (optional)
Directions:
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes.
Layer pudding, chocolate sauce and 1 cup topping alternately in 4 parfait glasses.
Garnish with remaining whipped topping and chocolate sauce and chocolate shamrock cutouts. Refrigerate until ready to serve.
Makes 4 servings
Chocolate easter eggs

Ingredients:
3/4 cup chunky peanut butter
1/4 cup butter or margarine (softened)
1 cup flaked coconut
1/2 cup finely chopped walnuts
1-1/2 to 2 cups confectioner’s sugar (divided)
2 cups (12 oz.) semisweet chocolate chips
2 tablespoons shortening
Directions:
In a mixing bowl, cream peanut butter and butter until well mixed.
Fold in coconut, nuts, and 1 cup confectioner’s sugar, mix together well .
Sprinkle some of the remaining sugar on a cutting board. Turn peanut butter mixture onto board & knead in enough of the remaining sugar until mixture holds its shape . Shape into egg-shaped pieces.
Cover and chill for 1 hour.
In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs and place on waxed paper to harden.
This will make about 2 dozen
Caramel Apple Milkshakes

3 cups frozen vanilla yogurt
3/4 cup 1% low-fat milk
1/2 cup applesauce
1 teaspoon cinnamon
1/4 cup caramel topping

Place the yogurt, milk, cinnamon, and topping in a blender. Cover and blend until smooth. Pour into 4 glasses. Serve immediately.

Chocolate Monkey

1 cup chocolate milk
1 banana, peeled
1 tablespoon peanut butter
1 cup ice

Blend all ingredients to reach smooth consistency and serve.

Dandy Candy Whirl
1/4 cup broken chocolate-covered English
toffee bar, chocolate-covered peanut
butter cups, malted milk balls, or cream-
filled chocolate cookies
1 pint vanilla ice cream
, softened
Place broken candy or chocolate cookies, then ice cream, in a blender container. Cover and blend. Stop blender and scrape down sides with a rubber spatula, if necessary. Cover and blend until well mixed. Serve immediately.

Makes 2 servings

Dreamy Tropical Cream Fizz

Makes 4 servings.

2 cups mango juice or tropical juice blend
1/4 to 1/2 cup lime juice
12 to 14 ice cubes
1 cup club soda
1 pint coconut ice cream, coconut sorbet or vanilla ice cream
Large candy sprinkles, if desired

Chill glass jars or goblets in freezer several hours before serving, if desired.

Place mango juice, lime juice and ice cubes in blender. Cover and blend on high speed about 45 seconds or until smooth. Pour mixture into 4 jars.

Pour 1/4 cup club soda into each of the jars. Add 1 large scoop ice cream to each jar. Garnish with candy sprinkles

Elephant’s Jug

1 cup milk
1/4 cup peanut butter (crunchy or smooth)
1 ripe banana
2 teaspoons granulated sugar
4 ice cubes

Combine all ingredients, except ice cubes, in blender and blend until smooth. Add ice and blend just until ice is crushed. Pour into 2 glasses and serve immediately

Fruit Milk Shake
1 1/2 cups sweetened fruit with juice
2 1/2 cups milk

In blender, blend chilled fruit and juice with milk.

Ghoul-Ade

1 envelope Kool-Aid grape flavor unsweetened mix
1 envelope Kool-Aid orange flavor unsweetened mix
2 cups granulated sugar
3 quarts cold water
1 quart bottle ginger ale, chilled

Mix both envelopes of Kool-Aid together with sugar in a large pitcher. Add water and mix. Chill.

Just before serving, add ginger ale

Magic Milkshakes

1 cup milk
1 small box Jell-O, any flavor
1 pint softened vanilla ice cream

Pour milk into blender; add Jell-O. Cover and blend 30 seconds. Add ice cream; blend 1 minute longer.

Makes 2 drinks

Orange Juliette

1/2 to 1 cup powdered milk
1 small can frozen orange juice
3 cans water
2 cups ice
1/3 cup granulated sugar

Mix in blender and serve immediately.

Peanut Butter Malt

1/4 cup milk
1/4 cup maple syrup
1/4 cup peanut butter
1 tablespoon malt powder
3 scoops ice cream

Blend on medium speed for 1 minute.

Peanut Butter

Shake

4 ice cubes, crushed
1 1/4 cups nonfat milk
3 tablespoons reduced-fat smooth-style peanut butter
1 large banana, peeled and cut into large chunks
1 1/2 cups nonfat vanilla ice cream, softened

Combine crushed ice, milk, peanut butter and banana in blender. Pulse until mixture is smooth. Add ice cream. Whirl until shake is thick and creamy. Pour into 4 tall glasses. Serve immediately

Pink Banana Blizzard

1 (6-ounce) can frozen red punch, undiluted
2 bananas, cut into chunks
2 cups milk
1 pint vanilla ice cream
In blender container, combine all ingredients. Cover; blend until smooth and frothy, 15 to 20 seconds. Pour into tall glasses. Serve immediately with straws

Purple Ape

1 cup chilled grape juice
1 pint vanilla ice cream

Pour grape juice into blender. Add ice cream. Cover and blend well. Pour into serving glasses and serve immediately

Super Sour Snow Cone Syrup

Makes 2 1/2 cups.

2 cups sugar
1 1/4 cups water
2 (.23 ounce) envelopes Kool-Aid unsweetened pink lemonade drink mix
1 (.13 ounce) envelope Kool-Aid unsweetened cherry drink mix
Crushed or shaved ice

Bring sugar and water to a boil in a medium saucepan. Remove from heat, and stir in drink mixes. Cover and chill until ready to serve.

Let stand at room temperature about 20 minutes. Spoon 1 to 2 tablespoons syrup over 1 cup crushed or shaved ice for each serving.

Bismarks

Your parents must help you with this one!

1 can refrigerator biscuits
Jelly or jam
Vegetable oil
Confectioners’ sugar
Cinnamon (optional)

Flatten each biscuit. Place 1/2 teaspoon jelly in center of biscuit. Fold over and seal edges with fork. Fry in heated oil. Drain on paper towels and sprinkle with sugar and cinnamon, if desired.

Makes 10

Breakfast Sundae

1 tablespoon strawberry jam
1/2 cup Cheerios
1/2 cup strawberry flavored yogurt
3 whole fresh strawberries

Wash strawberries and remove stems. Place 1 tablespoon strawberry jam in bottom of glass. Put 1/4 cup Cheerios on top of jam. Slice 1 strawberry and place on top of Cheerios. Put 1/4 cup yogurt over strawberries. Add remaining layer of Cheerios. Slice another strawberry and place on top. Add remaining yogurt; top with whole strawberry

Breakfast Tacos

6 flour tortillas
8 eggs
2 tablespoons milk
6 bacon slices, cooked and crumbled
1 cup shredded Cheddar cheese

In a medium size microwave-safe bowl, mix together well eggs and milk; cover bowl with paper towel. Microwave on HIGH for 3-4 minutes, stirring once after 2 minutes, or until cooked and fluffy.

Heat tortillas as directed on the package. Spoon warm eggs onto each tortilla.

Top with crumbled bacon and shredded cheese. Fold the tortilla

Cheddar Scrambler

4 eggs
1/4 cup milk
1/4 cup shredded Cheddar cheese
2 slices crisp-fried bacon, crumbled
Salt and pepper, to taste
2 tablespoons butter

Break eggs into small bowl. Beat with fork until foamy.

Add milk, cheese, bacon and salt and pepper; mix well.

Melt butter in skillet over medium heat

. Add egg mixture gradually. Cook until eggs are set, stirring frequently with fork.

Yields 3 to 4 servings.

Cinnamon Toast

3 tablespoons sugar
1 teaspoon cinnamon
1/2 stick softened butter
4 slices white bread

Measure cinnamon and sugar into bowl. Stir until well mixed.

Toast bread in toaster. Butter bread right away and sprinkle with cinnamon and sugar mixture.
Early Morning Cookies

2 large eggs
1/2 cup honey
1/4 cup butter, melted and cooled
1 cup grated carrot
1 cup walnuts
1/2 cup raisins
1/2 cup dried apricots, finely chopped
1/2 cup dates, chopped
1 cup flour
1 cup oats
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 1/2 cups Cheerios or other ring-shaped oat cereal

Heat oven to 350 degrees. Beat together eggs, honey and butter until well blended. Stir in carrot, nuts and fruits.

In another bowl, mix together dry ingredients. Add flour mix and cereal to fruit mix, and stir until well mixed.

Shape dough into balls about the size of two tablespoons. Place about 1 inch apart on ungreased 15 x 12-inch baking sheets. Bake for about 15 minutes or until firm when lightly pressed.

Cool on racks; serve warm or let cool.

Store airtight. Chill up to one week; freeze to store longer.

Makes 36 cookies.

French Toast

Yield: 4 to 8 servings

4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest (page 21)
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices bread
8 teaspoons unsalted butter
Confectioners’ sugar
Maple syrup or cane sugar (optional)

Tools:
Measuring cups and spoons
Orange zester or fine grater
Large mixing bowl
Wire whisk
Plate
6-inch nonstick skillet
Plastic turner
Baking sheet
Aluminum foil
Oven mitts or pot holders

1. Heat the oven to 200 degrees F.

2. Crack the eggs into a large mixing bowl and whisk well.

3. Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.

4. Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.

5. Heat a small skillet over medium heat until hot, about 3 to 5 minutes.

6. Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 11/2 minutes.

7. Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.

8. Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.

9. Sprinkle the French toast with confectioners’ sugar and serve with maple syrup or cane sugar if desired.

The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there’s a bit of batter left over. If that’s the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don’t want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack!

Jolly Breakfast Ring

4 tablespoons butter, melted
2 tablespoons brown sugar
12 maraschino cherries
1/4 cup chopped nuts
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons chopped nuts
2 cups Bisquick
2/3 cup milk

Heat oven to 400 degrees F. Pour 2 tablespoons of melted butter into bottom of a 9-inch ring mold (or Bundt pan). Spread evenly. Sprinkle with brown sugar. Lay cherries in a pattern around the bottom of the mold. Sprinkle with 1/4 cup nuts.

Mix sugar, cinnamon and 3 tablespoons nuts. Set aside.

In separate bowl, combine Bisquick with milk. Beat 15 strokes. Batter will be sticky.

Shape dough into 12 balls. Roll each ball in remaining 2 tablespoons melted butter, then roll in cinnamon mixture. Place balls in ring mold. Bake 25 to 30 minutes.

Turn breakfast ring upside down onto a plate while still warm, being very careful not to burn yourself.

Ooey Gooey Pancake S’Mores

Totally Awesome Pancake mixture
1/2 cup coarsely crushed graham cracker crumbs
Marshmallow Creme
Milk chocolate chips

Make the Totally Awesome Pancakes – except before turning the pancakes over, sprinkle about 1 teaspoon coarsely crushed graham cracker crumbs over each. Turn and cook other sides. Remove from griddle.

Spread about 1 teaspoon Marshmallow Creme over the crumbs side of each of 7 pancakes; arrange about 7 milk chocolate chips over Marshmallow Creme on each. Top with another pancake, crumbs side down. Makes seven S’mores.

Totally Awesome Pancakes:
2 cups Bisquick or other baking mix
1 1/3 cups milk
1 egg
2 tablespoons granulated sugar
1 teaspoon vanilla extract, if desired

Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F; grease with cooking spray, vegetable oil or shortening. (To see if griddle is hot enough, sprinkle a few drops water on it: if bubbles jump around, it’s ready.)

Stir all the ingredients in a bowl until blended. To make each pancake, pour a little less than 1/4 cup batter onto the hot griddle.

Cook until you see the bubbles on top of the pancake break. Turn pancakes over and cook until golden. To keep the pancakes warm, place them in a single layer on a cookie sheet. Cover them with aluminum foil and place in a 200 degree F oven for up to 10 minutes. Makes 14 pancakes

Peanut Butter

and Jelly Waffle Bites

4 mini frozen waffles
1 tablespoon peanut butter
1 tablespoon jelly
2 banana slices

Toast waffles as a connected set, then separate.

For each sandwich, layer waffle then peanut butter, jelly, banana and waffle top.

School Daze Breakfast Burritos

1/2 pound sausage, ham, or bacon
8 eggs
8 flour tortillas
1 (7 ounce) can diced chiles, optional
1 cup cheese, shredded
2 cups salsa

Brown sausage and drain excess fat, or cook bacon and drain well, or dice ham. Scramble eggs. Warm tortilla. Place one tortilla on plate, spoon approximately 2 tablespoons diced chiles down the center. Spoon 1/8 the meat and egg down center of tortilla. Sprinkle with cheese. Roll ingredients inside tortilla in a burrito fashion. Serve with salsa, fresh fruit, and milk.

Make-ahead tips: Cool meat and eggs. To make rolling burritos easier, warm tortilla slightly. Prepare burrito as directed above. Place burritos in covered container or sandwich bags. When ready to enjoy, microwave burrito a few seconds to one minute or until hot (caution – do not overheat and burn mouth).

Prepare ingredients ahead and place in resealable storage containers. When ready to enjoy burrito, remove containers from refrigerator, prepare burritos as directed above. Microwave to heat.

Toad in a Hole

1 slice bread
Butter
1 egg
Salt and pepper, to taste

Cut out center of bread slice with a round biscuit cutter. Butter bread generously on both sides. Brown bread on one side in moderately hot buttered frying pan. Turn over.

Break egg into hole in center of bread. Cook slowly until egg white is set (cover pan until white starts to set). Sprinkle lightly with salt and pepper. Lift out with pancake turner and serve.

Makes 1 serving.
Wacky Waffle Stacks

Source: National Center for Nutrition and Dietetics

3 round frozen toaster waffles
1/4 cup plain or strawberry-flavored cream cheese
1 1/2 tablespoons strawberry preserves or fruit spread
1 medium banana, sliced, or 6 strawberries, sliced
4 whole strawberries

, if desired, for garnish

Toast waffles according to package directions. Place one waffle on a plate. Spread with 2 tablespoons cream cheese and half the preserves. Arrange half the sliced fruit on top. Top with another waffle. Repeat layers with remaining ingredients. Top with remaining waffle.

Cut waffle stack into quarters. Garnish each quarter with a whole strawberry. Serve immediately.

Makes 2 servings

Candy Corn Rice Crispy Treats

1/2 cup butter
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups mixture of candy corn and Indian candy corn
3/4 cup miniature chocolate chips
Candy pumpkins
Yellow and red food coloring

Melt butter and marshmallows; stir until smooth.

In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1 1/2 inches apart. Refrigerate and cut into squares.
Caramel Marshmallows

1/2 pound caramels
3 tablespoons hot water
3/4 cup toasted coconut or finely chopped pecans
32 large marshmallows

Line a cookie sheet with wax paper. Place the caramels and hot water in top of double boiler. Heat over simmering water, stirring often, until caramels are melted.

Use a fork or thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface. Roll the marshmallow in the toasted coconut or pecans. Place each on the wax paper. Work quickly to coat each marshmallow. Stir the caramel mixture occasionally to keep it smooth.

When all are finished, place in a cool place until caramel is firm. Store in a covered container in a cool place.
Chocolate-Covered Pretzels

Pretzel rings
Wax paper
1 (16 ounce) bag semisweet chocolate chips
Microwave-safe bowl
Fork

An adult should help with this project.

Melt the chocolate chips in the bowl, stopping every 15 seconds to stir the chocolate.

Dip each pretzel, one at a time, into the melted chocolate, using a fork to hold each pretzel.

Lay the pretzels on wax paper and let cool.

You can also drizzle your finished pretzels with white chocolate to make zebra stripes.

You can also dip strawberries, graham crackers, Gumi bears and marshmallows.
Cockroach Clusters

12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels.

Drop mixture by tablespoons onto wax paper. Let stand until firm. Makes about 35 clusters

Cracker Candy

1/4 pound (one sleeve) soda crackers
1 cup butter (margarine will not work)
1 cup sugar
1 (12 ounce) bag chocolate chips (optional)
Chopped almonds (optional)

Line cookie sheet with foil and butter well. Break the crackers and try to layer them evenly on the foil. If you are going to use the almonds, brown them in the butter. Boil the butter and sugar for exactly 3 minutes. Remove almonds from the butter and set aside. Pour butter-sugar mixture over the crackers and bake in the oven at 400 degrees F for 10 minutes.

Remove from the oven and sprinkle with the chocolate chips. As the chips melt, spread them evenly over the mixture. You can then sprinkle with the almonds if you wish. When cool, break into pieces.
Cremedoodles

1 (7 ounce) jar Marshmallow Creme
1 cup peanut butter
1/2 cup honey
1 (3 ounce) milk chocolate bar, grated
1 1/2 cups raisins
1 cup chopped walnuts
2 cups shredded coconut

Stir all ingredients except coconut together and help form into 1-inch balls. Roll in coconut. Chill or freeze.

Makes about 6 dozen.
Frosting Fudge

Chill, then store this fudge in the freezer. When taken from the freezer, it is cold, but creamy, so it can be served right away.

1 cup sifted confectioners’ sugar
1 teaspoon cold cream or milk
1 container ready-made creamy frosting
1/2 to 1 teaspoon extract in a complimentary flavor

Stir sugar, milk and frosting together, then add the flavoring of your choice. If you use juice or pre-melted chocolate or peanut butter, you may have to add more confectioners’ sugar to get the right, thick consistency. Pour and place in the freezer. This can be stored in the freezer up to four months.
Fruit Loop Candy

20 ounces almond bark
2 cups colored (fruit flavored) marshmallows
2 cups crisp rice cereal
2 cups salted peanut halves
2 cups Fruit Loops

Melt almond bark in microwave according to package directions. Stir in remaining ingredients. Drop by spoonsful onto greased cookie sheet

. Chill.
Fudgy Buttons

2 tablespoons butter or margarine
1 1/2 teaspoons baking cocoa
1/2 cup confectioners’ sugar
1/2 teaspoon milk
2 tablespoons

creamy peanut butter

Melt the butter in a microwave-safe bowl in the microwave. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonsful onto wax paper. Flatten tops and shape into 1-inch patties.

Makes about 18.

Gummi Bears

1 small box gelatin with sugar (any flavor)
7 envelopes unflavored gelatine
1/2 cup water

Mix in a saucepan until the mixture resembles play dough. Place pan over low heat and stir until melted. When completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes.
Honey Peanut

Butter Bombs

2/3 cup honey
2/3 cup peanut butter
1 cup non-fat dry milk
2/3 cup coconut

Mix ingredients in order given. Form into small balls and place on a cookie sheet. Chill well.

Jellied Worms

6 tablespoons granulated sugar
2/3 cup cranberry juice cocktail
4 tablespoons light corn syrup
4 envelopes (4 tablespoons) unflavored gelatine
Red food coloring
Confectioners’ sugar

Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatine and cook and stir until the gelatine is completely dissolved. Stir in 2 or 3 drops of food coloring.

Pour mixture into a bread pan coated with vegetable oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes). Place on a work surface sprinkled with confectioners’ sugar.

With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not refrigerate.

Makes about 1 pound

Jellied Worms

6 tablespoons granulated sugar
2/3 cup cranberry juice cocktail
4 tablespoons light corn syrup
4 envelopes (4 tablespoons) unflavored gelatine
Red food coloring
Confectioners’ sugar

Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatine and cook and stir until the gelatine is completely dissolved. Stir in 2 or 3 drops of food coloring.

Pour mixture into a bread pan coated with vegetable oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes). Place on a work surface sprinkled with confectioners’ sugar.

With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not refrigerate.

Makes about 1 pound.
Jelly Bean Nests

2 cups miniature marshmallows
1/4 cup butter
4 cups chow mein noodles
Jelly beans

In 2-quart saucepan combine marshmallows and butter; cook over low heat, stirring occasionally, until melted (6 to 8 minutes).

Stir in noodles until very well coated. With buttered fingers, press mixture on bottom and up sides of each cup of buttered 12-cup muffin pan. Refrigerate at least 2 hours or until firm.

Remove nests from muffin pan. Fill nests with jelly beans.

Makes 12 nests.

2 (9 ounce) bags pretzel logs
1 cup all-purpose flour
1/4 cup water

Mix flour and water into a thick paste. Arrange the pretzel logs in the following fashion: Spread paste over 1 side and microwave for 50 seconds on HIGH; let cool.

Back wall of house – 5 whole pretzel rods.

Front wall of house – 5 pretzel rod halves.

Make 2 sides with peaks – 5 whole pretzel rods; 1 rod with 1-inch cut from it, centered over the 5; 1/2 pretzel rod centered over the others and the 1-inch portion centered as the peak

Marshmallow Porcupines

1 can sweetened condensed milk
1/2 cup margarine
1 package caramels, unwrapped
1 package large marshmallows
2 cups Rice Krispies

Combine milk, margarine and caramels in double boiler over simmering water until melted. Individually dip each marshmallow in mixture with a wooden pick, then roll in Rice Krispies. Cool on wax paper.

Old-Fashioned Pull Taffy

Your parents MUST help with this one!

2 cups granulated sugar
1/2 cup light Karo syrup
1/2 cup water
1/4 teaspoon cream of tartar
Food coloring, if desired
Flavoring desired

Combine sugar, Karo syrup, water and cream of tartar. Place over heat. Stir until sugar dissolves. Cook, without stirring, to 265 degrees on candy thermometer. Remove from heat; add coloring and flavoring if desired. Pour on greased platter or pie pan. Cool until easily handled.

Pull into ropes until chalky and porous. Break or cut into bite-size pieces with scissors.

This makes a mess, but is a lot of fun for everyone involved. Greased hands make pulling easier.

Peanut Butter Fondant

1 package white frosting mix
1/2 cup butter
1/2 cup peanut butter
Coconut

Mix frosting mix, butter and peanut butter. Work into a ball with hands. Knead 20 to 30 times on board dusted with confectioners’ sugar. Shape into balls. Roll in coconut.
Pretzel Sparklers

1 package pretzel rods
White chocolate
Sprinkles

Melt chocolate over very low heat. Dip pretzel rods in melted chocolate about halfway. Roll in sprinkles. Let dry on wax paper. Change the sprinkles color to match the season – red and green for Christmas, red, white and blue for the Fourth of July, orange and black for Halloween, etc

Puffed Rice Molasses Balls

Your parents MUST help with this one!

4 cups puffed rice
1/2 cup light corn syrup
1/2 cup molasses
1 1/2 teaspoons cider vinegar
1/4 teaspoon salt
1 teaspoon vanilla extract

Put a large mixing bowl in a 100 degree F oven to warm so that the syrup will not harden on the bottom of the bowl when added to the puffed rice.

Combine syrup, molasses, cider vinegar and salt in a saucepan. Bring to a boil, and cook at a slow boil until the “hard ball” stage is reached; that is, when a few drops of the syrup are dropped into a cup of cold water, they form a hard ball. If you have a candy thermometer, cook until the syrup reaches 250 degrees F. Take off heat and add vanilla extract.

Put warmed bowl on the table and pour in the 4 cups of puffed rice. Slowly add the syrup, stirring the puffed rice with a fork, turning it over and over so all sides are covered with the syrup. If there seems to be too much syrup, add more puffed rice. If syrup starts to cool and thicken in the pan, put it back over the heat to melt.

With a tablespoon, scoop out enough of the mixture to form a ball about 1 1/2 inches in diameter. Do not squeeze the mixture. The balls should be loosely held together and do not have to be perfectly shaped. You may have to butter your hands to keep the syrup from sticking to them. Work rapidly, and place the balls on a sheet of wax paper as they are formed. Let cool, then wrap each piece in clear plastic food wrap.

Rock Candy

4 cups granulated sugar
1 cup water
Food coloring or Wonder Colors*
Clean glass jar
String, cut into 6-inch lengths
Pencil

* See Children’s Crafts section.

In a medium saucepan, heat 2 cups of the sugar and the water. Stir until the sugar is completely dissolved. Gradually add a few drops of the food coloring of your choice and the additional sugar, stirring continuously until all the sugar is dissolved. Pour the solution into a clean glass jar and tie the pieces of string to the pencil and suspend them across the mouth of the jar so that the ends hang into the sugar water. Crystals suitable to eat will form in an hour and continue for several days to a week. Pieces can be broken off and eaten after the first hour

Rocky Road Candy

2 pounds almond bark, white
3 cups Fruit Loops Cereal
3 cups Cheerios cereal
2 cups miniature colored marshmallows

Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonsful onto was paper. Cool until firm.

Makes about 3 dozen.
Shoestring Potato Candy

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup shoestring potatoes
1 cup peanuts

Heat chips on high in microwave for 2 minutes, stirring once, until melted (this may take more than 2 minutes). Mix in shoestring potatoes and nuts. Drop by teaspoon onto wax paper-covered cookie sheet. Put in refrigerator for 15 minutes or until set

S’mores Pops

1 bag large marshmallows
1 bag chocolate chips (or whatever chocolate you like to melt)
1 package graham crackers

Crush graham crackers in a large zip-lock bag until they are like bread crumbs. Place crumbs in a bowl.

Melt chocolate in a double boiler or in the microwave stirring often until smooth.

Stick a toothpick into a marshmallow and dip into chocolate all the way, then into graham cracker crumbs halfway.

Set on wax paper to dry.

Yummy Treats

2 cups confectioners’ sugar
1 cup graham cracker crumbs (about 14 cracker squares)
1/2 cup margarine (1 stick)
1/2 cup

creamy peanut butter
1/2 cup sweetened flaked coconut

Combine confectioners’ sugar and graham cracker crumbs in a mixing bowl. (Make the crumbs in the food processor and then add the confectioners’ sugar.)

Melt the margarine and peanut butter in a microwave-safe measuring cup for 1 minute in the microwave.

Meanwhile, place coconut in a bowl.

Mix both mixtures together. The dough will be crumbly.

Make balls of dough using a small cookie scoop or rolling about 1 teaspoon in your hand. Roll the balls in the coconut, turning to coat.

Line a cookie sheet with aluminum foil. Place the balls on the foil and put in the refrigerator to cool.

Makes 24

Big Chocolate Chip Cookies

Source: Reprinted with permission to recipegoldmine.com by Brittin Fisher, DNA Studio – “There’s a Chef in My Soup” by Chef Emeril Lagasse

If you’re a chocolate nut like me, these cookies are the way to go! They’re chock-full of three different chocolate chips: semisweet chocolate, milk chocolate, and white chocolate! Oh yeah, baby-I bet you can’t eat just one!

Yield: About twenty-seven 4-inch cookies

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces (optional)

Tools: Measuring cups and spoons, medium mixing bowl, electric mixer, rubber spatula, large spoon or plastic spatula, tablespoon, 3 nonstick baking sheets, plastic turner, wire racks

1. Heat the oven to 350 degrees F.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

3. Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed (page 24). Scrape down the sides of the bowl with a rubber spatula.

4. Add the vanilla and egg and mix on medium speed.

5. Add the flour mixture and mix on low speed just until batter is stiff-don’t overdo it!

6. Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.

.7. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.

8. Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)

9. Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.

It’s important that you try to make the cookies about the same size, so that they’re all finished baking at the same time!

Be careful handling the hot baking sheets!

Cat in the Hat Sugar Cookies

1/2 cup margarine, chilled
1 cup plus 2 tablespoons sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Vanilla or Cookie Icing (recipes follow)

Heat oven to 350 degrees F.

Cream margarine and 1 cup sugar until smooth. Add eggs and vanilla extract. Mix flour, baking powder and salt in separate bowl and set aside. Gradually add dry ingredients to sugar mixture, stirring until dough forms. Wrap in wax paper. Chill or freeze until firm.

Roll small portions of dough on lightly floured surface to 1/4 inch thickness. Cut using hat-shaped cookie cutters, or similar. Bake on ungreased cookie sheet for 8 to 10 minutes. Cool on rack. Decorate with wide stripes white and red-colored vanilla or cookie icing.

Makes 5 dozen cookies.

For dairy free version: Use dairy-free margarine.

For wheat-free version: Substitute 1 3/4 cups sweet rice flour and 1/2 cup tapioca flour for all-purpose flour.

For egg-free version: Substitute 3 teaspoons powdered egg replacer mixed with 1/4 cup water for eggs.

Vanilla Icing:
4 cups confectioners’ sugar
1/2 cup margarine, softened
1/4 cup milk
3 teaspoons vanilla
Red food coloring

Cream sugar and margarine. Add milk and vanilla extract; beat until smooth. Divide in half; use red dye to color one half to desired shade.

For dairy free version: Use dairy-free margarine and dairy-free milk.

No substitutions needed for wheat and eggs.

Cookie Icing:
2 cups confectioners’ sugar
1/4 cup water
Red food coloring

Mix confectioners’ sugar with water until smooth. Divide in half; use red dye to color one half to desired shade.

Cookies on a Stick

1 moist cake mix
1/3 cup oil
2 eggs
2/3 cup flour

In large bowl, combine all the ingredients and mix well. Shape into two-inch balls. Insert Popsicle stick into center of ball. With bottom of a glass or with palm of hand, flatten into a cookie on greased cookie sheet. Bake at 350 degrees F for 10 to 15 minutes depending on size of cookie. Cool and decorate.

Easy Cookies

1 cup granulated sugar
1 cup white corn syrup
1 1/2 cups peanut butter
4 cups cornflakes

Combine sugar and corn syrup and bring to a boil just so that the sugar dissolves. Add peanut butter and stir until it is smooth. Stir in the cornflakes.

Line a jellyroll pan with wax paper. Drop the cookie mixture by teaspoon while still warm. You may need to reshape them a bit after you are finished dropping the batter

Gingerbread Men

1/2 cup plus 1 tablespoon shortening
1/2 cup brown sugar
2 eggs
1 small box butterscotch instant pudding mix
1 1/2 cups flour
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda

Cream the shortening and sugar, add eggs and mix well. Add dry pudding mix and flour and spices. Mix well. Roll the dough to about 1/4 inch thick and cut with a gingerbread man cookie cutter. Bake on greased cookie sheet for 10 to 12 minutes at 350 degrees F.

Jack-o-Lantern Brownies

3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Yellow and red food color
1 (16 ounce) can vanilla frosting
Garnishes: Mini chocolate kisses baking
pieces, licorice Twizzlers and bits

Heat oven to 350 degrees F. Grease 12-inch round pizza pan. If using a disposable pan, place on baking sheet to bake.

Beat melted butter, sugar and vanilla extract with spoon in large bowl. Beat in eggs. Stir in dry ingredients; beat with spoon until well blended. Spread into pan.

Bake 20 to 22 minutes or until top springs back when touched lightly in center. Cool completely. Add yellow and red food color to frosting for desired shade of orange. Frost brownie; garnish to resemble jack-o-lantern.

Makes 12 to 16 servings.

Jell-O

Ween Poke Brownies

Source: Kraft’s Halloween Recipes

1 (19.8 ounce) box brownie mix
1 1/2 cups cold milk
1 small box Jell-0 Vanilla Flavor Instant Pudding & Pie Filling
Few drops each red and yellow food coloring

Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan.

Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through brownies to bottom of pan.

Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food colorings to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to “frost.”

Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.

Makes 32 pieces.

McHamburger Cookies

1 box vanilla wafers
1 cup flaked coconut
Green food coloring

1 package chocolate coated Keebler grasshopper cookies
1 can vanilla frosting
Yellow food coloring
1 egg white, beaten slightly
2 tablespoons sesame seeds

Place vanilla wafers on surface, flat side up.

In a plastic food bag knead coconut with just enough green food coloring to tint it the color of shredded lettuce. Put 1/3 of frosting into small bowl with just enough water to thin to consistency of buttermilk (pourable). Add a few drops yellow food coloring to resemble color or American cheese. Place a dab of frosting on flat side of each vanilla wafer and then a bit of tinted coconut. Place a Keebler cookie on top of that with a little bit of frosting and cover with flat side of another vanilla wafer, using a little pressure to force some of the frosting to drip over sides resembling melted cheese. Wipe top of each assembled cookie in beaten egg white and sprinkle with a few sesame seeds before egg white can dry. Let stand at room temperature until firm or set and wrap each in paper used to wrap the McDonald’s hamburgers in.

Store at room temperature, covered, to use in a week or two

Muddy Hand Cookies

2/3 cup butter
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter, sugar and vanilla extract together. Add eggs and mix well. Add dry ingredients, blending thoroughly. Chill dough until firm.

Roll dough out to 1/4-inch thick. Lay your hand on the dough and cut around it to make your handprint. Bake on an ungreased sheet at 350 degrees F for 6 to 8 minutes

Simple Peanut Butter Cookies

From the kitchen of Dorothy Manders

Easy and fun for children to prepare.

1 cup peanut butter (creamy or chunky)
1 cup granulated sugar
1 egg, beaten

Mix all until dough pulls away from bowl. Using enough dough the size of walnut, flatten with fork. Place on baking sheet sprayed with Pam. Bake in 350 degree F oven approximately 10 minutes or until lightly browned

Spider Cookies

Source: American Dairy Association

1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
1 egg
3 (1 ounce) squares semisweet chocolate,
melted and slightly cooled
2 1/2 cups all-purpose flour
1/4 cups cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Black licorice whips, black jellybeans, black
decorating gel, assorted Halloween candies

Cream butter and sugar in mixing bowl until fluffy. Beat in egg and then melted chocolate. Beat in flour, cocoa, baking powder and salt until combined. Divide dough in half and shape each half into a roll about 8 inches long. Wrap in wax paper or plastic wrap. Refrigerate at least 2 hours or overnight.

Heat oven to 350 degrees F.

Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie sheet. Bake until cookies are set when lightly touched, 10 to 12 minutes. Cool completely.

Cream Cheese Frosting:
2 (3 ounce) packages cream cheese, softened
2 cups confectioners’ sugar

Combine cream cheese and confectioners’ sugar. Spread about 1 teaspoon of frosting on half of the cookies. Top with remaining cookies and spread additional frosting on top.

Decorate the cookies with “spiders,” using jellybeans for bodies and licorice for legs. To make cobweb cookies, squeeze a small amount of black gel on the middle of the cookie. Use the end of a toothpick to draw gel from the middle of the cookies to edges. Then put gel across to connect the gel lines in a cobweb pattern. Cookies can also be decorated with a variety of ready-made Halloween candy decorations. Once frosted, keep cookies refrigerated.

Yields 32 servings.

Tag-a-Longs

These are very much like the Girl Scout cookies.

1 box Ritz crackers
1 small jar peanut butter
Coating chocolate

Cover Ritz crackers with peanut butter and top with another Ritz crackers to make a “sandwich.” Melt chocolate and dip sandwiches in chocolate until covered. Allow to dry.

7th Inning Hot Dogs

2 (8 ounce) cans refrigerated crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Heat oven to 375 degrees F.

Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown.

Serve with catsup, mustard and pickle relish, if desired

7th Inning Hot Dogs

2 (8 ounce) cans refrigerated crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Heat oven to 375 degrees F.

Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown.

Serve with catsup, mustard and pickle relish, if desired

Biscuit Pizza

1 small can pizza sauce
Grated mozzarella cheese
1 (10 count) can biscuits

On ungreased cookie sheet, place biscuits about one inch apart. Flatten biscuit with palm of hand, then put on one tablespoon of pizza sauce and sprinkle on cheese. Bake according to directions on biscuit can, usually at 450 degrees F for 8 to 10 minutes. You can add sliced pepperoni, chopped olives, sliced mushrooms, etc.

Caterpillar Cocoons

1 (8 ounce) tube refrigerated crescent rolls
8 breakfast sausages
1 squeeze bottle yellow mustard

Heat oven according to directions on the crescent-roll package.

Prepare the sausages according to the directions on the package. Remove from frying pan and allow to cool for 10 to 15 minutes.

Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one sausage on each, squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions

Cheeseburger Pizza

1 1/2 pounds ground beef
1 can favorite pizza sauce
2 (8 ounce) tubes crescent rolls
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup minced onion
1/2 teaspoon salt
1 teaspoon chili powder (optional)

Brown beef and onion. Drain. Add pizza sauce and seasonings. Form a crust using the crescent rolls on a lightly greased pizza pan or stone. Pat together to seal seams. Pour meat mixture on top of crust. Sprinkle with cheese.

Bake at 375 degrees F for 20-25 minutes

Cheesy Casserole

1 large package egg noodles
1 1/2 pounds hamburger
1 pound Velveeta cheese, divided
1 can tomato soup
1 can cream of mushroom or cream of celery soup

In a large pot, cook the noodles until tender, remove from heat and drain, set aside.

In a skillet brown the hamburger, remove from heat and drain excess fat. Add 1/2 pound diced cheese, soups and 1 can of water to the hamburger; mix and stir until the cheese melts. Place half of this mixture in a 2 1/2-quart casserole dish. Add the noodles and mix gently, pour the remaining mixture on top. Top with the remaining 1/2 pound cheese.

Bake for 30 minutes at 400 degrees F.

Top of Form
Bottom of Form
Chicken a la King

1 cup fresh or canned mushrooms, sliced
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
2 cups milk
2 cups cooked chicken, diced
2 tablespoons onions, finely diced
1/2 teaspoon pepper
1/4 cup pimiento strips

Sauté mushrooms in butter until lightly browned. Blend in flour and salt; stir until bubbly. Add milk and cook, stirring constantly until sauce boils and thickens. Add chicken, onion and pepper. Heat through. Remove from heat. Add pimiento.

Serve hot on toast or hot biscuits.
Chicken Nuggets

1 egg
2 tablespoons milk
3 cups cornflakes, finely crushed
1 pound boneless chicken breast, cut into 1-inch pieces
Cooking spray

Heat oven to 400 degrees F.

Whisk eggs and milk together in a small bowl; set aside.

Place cornflake crumbs in a gallon-size zip-top bag. Dip each chicken piece in the egg and milk mixture, then shake the pieces in the cornflake crumbs bag.

Place each coated nugget on a cookie sheet coated with cooking spray.

Bake for 15 minutes or until done.

Serve with your favorite dipping sauce.

Makes 6 servings.

Chili Cheese Dog Pot Pie

2 cups biscuit baking mix
2/3 cups water
3 cups chili with beans
1/2 pound hot dogs, sliced
2 cups shredded Cheddar cheese

Heat oven to 350 degrees F.

In medium bowl, mix together baking mix and water to form a smooth dough. Set aside.

Spread half of chili into the bottom of a 1 1/2-quart casserole dish. Make a layer of the hot dogs over chili. Cover the hot dogs with cheese, then top with remaining chili.

On a lightly floured surface, roll out the biscuit dough to 1/4-inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.

Bake for 15-25 minutes or until the top crust is golden.

Chili Dog Casserole

2 (15 ounce) cans chili with beans
1 (16 ounce) package hot dogs
10 corn or flour tortillas
2 cups shredded Cheddar cheese

Spoon one can of chili into 13 x 9-inch baking dish. Roll hot dogs up in tortillas. Place in baking dish seam side down. Top with remaining chili, then sprinkle the cheese over the top. Cover the pan with foil (without the foil touching the cheese) and bake at 425 degrees F for 30 minutes.

Serves 4

Cowboy Dinner

1 (14 ounce) package smoked sausage, sliced
1 cup thick salsa
1 cup barbecue sauce
1 cup corn, canned or frozen
1 (15 1/2 ounce) can kidney beans, drained
1 (3 pound 5 ounce) can pork and beans, drained
1 medium onion, chopped

Combine all the ingredients in a large soup pot. Bring to a boil, then reduce the heat and simmer for 5 to 10 minutes.

Cowboy Skillet

1 pound ground beef
1 onion
1 (15 ounce) can Ranch style beans
1 (15 ounce) can Spanish rice
Grated Cheddar cheese

Brown ground beef and onion; drain excess fat. Add beans and rice; heat through. Sprinkle with cheese. Cover and cook just until cheese is melted.

Serves 4

Crescent Dogs

8 hot dogs
4 slices American cheese, each cut into 6 strips
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls

Heat oven to 375 degrees F.

Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

Bake or 12 to 15 minutes or until golden brown.

Makes 8 sandwiches .
Crunchy Honey Coated Chicken Nuggets

1 pound skinless, boneless chicken breasts, cut
into 1 or 1 1/2 inch bite-size pieces
1/4 cup honey (slightly warmed)
1/4 cup water
1 cup crushed corn flakes

In small bowl combine honey and water. Place corn flakes in a pie plate or shallow bowl. Dip chicken strips into honey mixture, then coat with corn flake crumbs. Put on a lightly greased baking sheet.

Bake at 425 degrees F for 10 minutes, or until cooked at center, turning chicken over at halfway point.
Crunchy Nacho Dogs

1 (8 ounce) can refrigerated crescent dinner rolls
4 slices (4 ounces) American cheese
4 hot dogs
1 tablespoon milk

1 /2 cup crushed nacho cheese-flavored tortilla chips
Ketchup, salsa or sour cream, if desired

Heat oven to 375 degrees F. Lightly grease cookie sheet.

Separate dough into 4 rectangles; firmly press perforations to seal. Place cheese slices on rectangles; place hot dogs in center of each cheese slice. Roll up each rectangle; press edges to seal. Brush rolls with milk; roll in tortilla chops. Place rolls, seam side down, on greased cookie sheet. Bake for 15 to 22 minutes or until deep golden brown.

Serve with ketchup, salsa or sour cream.

Makes 4 servings.
Dippers

2 x 2 x 1/2-inch meat pieces (chicken, pork, beef or ham)
Honey or jalapeno jelly (optional)
1 package refrigerator biscuits
2 x 2 x 1/2-inch cheese pieces

Flatten each biscuit. Place meat and cheese on each biscuit. Put a dab of honey or pepper jelly in also, if desired. Wrap biscuit around the meat and cheese, sealing all edges. Place on greased cookie sheet and brush each dipper with melted butter or margarine. Bake at 400 degrees F for 10 to 12 minutes or until nicely browned. Serve with a dipping sauce of your choice.

Serves 4
Dippity Cheese Dogs

4 hot dogs
4 canned crescent rolls
4 teaspoons grated parmesan cheese
Spaghetti sauce for dipping

Lay out the four triangles of crescent roll dough. Sprinkle 1 teaspoon of grated parmesan cheese on each. Lay hot dog across wide end and roll up. Place wrapped dogs on a cookie sheet, and bake at 325 degrees F for the time called for on the crescent rolls package.

Dip into sauce.

Dogs in a Sweater

1 (11 ounce) package refrigerated breadstick dough
8 hot dogs
8 Popsicle sticks
Catsup, mustard

and/or ranch dressing

Separate dough; roll each piece into a 15-inch rope. Insert sticks into hot dogs lengthwise. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray. Bake at 350 degrees F for 18 to 20 minutes. Serve with toppings of your choice.
Easy Pasta Dish

1/2 pound ground beef
1 onion, minced
2 cups cooked macaroni
1 can sweet corn
4 tablespoons tomato ketchup (more if you like)
Grated cheese
Oil (for frying)

Heat oil in pan and fry onion until soft. Add the beef and cook until browned. Add macaroni, sweet corn, ketchup and mix well. Put mixture into a casserole dish. Cover the top with grated cheese. Bake in a hot oven until hot and the cheese has melted.
Fluffernutter

This is a very old recipe.

Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread

Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second slice of bread and enjoy!

Hedgehogs

1 pound ground beef
1/2 cup uncooked rice
1/4 cup chopped onion
Pepper
Salt
1 can tomato soup
1/2 can water
1 teaspoon Worcestershire sauce

Mix beef, onion, salt and pepper together. Make 8 hedgehog shapes from mixture. Arrange in a greased casserole dish. Mix soup water and sauce together. Poor over the hedgehogs. Cover casserole with lid. Put it into the oven at 350 degrees F for 1 hour and 15 minutes. Occasionally spoon sauce over hedgehogs
Hot Dog Spaghetti Casserole

1 pound spaghetti
1 jar spaghetti sauce
1 package hot dogs, sliced into rounds
American cheese slices or shredded cheese

Heat oven to 350 degrees F.

Cook spaghetti as directed on package; rinse and drain.

Butter a casserole dish or pan. Layer spaghetti, sauce, hot dog slices, more sauce, and top with cheese slices or shredded cheese. Bake iabout 30 minutes or until casserole is bubbly and the cheese is melted.
Macaroni and Cheese with Tomatoes

2 cups macaroni
2 tomatoes
2 tablespoons butter
1/2 pint milk
1 heaping tablespoon flour
1/2 teaspoon salt
Pinch of pepper
1/4 teaspoon dried mustard
2 cups grated cheese

Cook macaroni. Slice tomatoes.

Whisk flour and milk together in a bowl.

Melt butter in a saucepan. Add milk and flour mix. Bring to boil, then simmer for 2-3 minutes. Season with salt, pepper, mustard and half the cheese. Add macaroni and mix well. Pour mixture into pie dish. Top with layer of tomatoes and rest of cheese. Put in warm oven until cheese is toasted.
Marbleized Easter Eggs

1 box assorted food coloring
1 roll paper towels
Aluminum foil
Hardboiled eggs

Tear off a sheet of aluminum foil a bit larger than the paper towel. Place it on a protected work surface. Place one paper towel on top. Put 8 to 10 drops of food coloring (one or more colors) in the center of the paper towel. Allow a few minutes for the color to spread about six inches in diameter.

Place a damp, but not too wet, egg on its side in the center of the paper towel. Starting at the bottom of the egg, very gently press foil around egg, working your fingers toward the top until egg is completely wrapped. Carefully peel back the foil and paper towel together. Let dry.

The effects will vary according to colors used and the folds in the foil. Once the paper towel is saturated, you can use dry eggs. If you are careful, you can do at least 6 eggs with one set of materials.
Moo Burgers

1 1/2 pounds ground beef
1 cup sour cream
2 tablespoons Worcestershire sauce
2 tablespoons onion, chopped
1 1/2 teaspoons salt
1 1/2 cup corn flakes

Combine the meat, sour cream, Worcestershire sauce, onion and salt.

Crush the corn flakes slightly with your hands. Stir into meat mixture and shape into 8 patties, 3/4-inch thick. Broil about 5 minutes on each side, or until done to your liking. May be cooked in a skillet on top of the stove for approximately the same time.
My-Oh-My Spaghetti Pie

Source: Reprinted with permission to recipegoldmine.com by Brittin Fisher, DNA Studio – “There’s a Chef in My Soup” by Chef Emeril Lagasse

This layered pie is a really kicked-up idea for leftover spaghetti noodles! I use mozzarella cheese in this recipe, but go ahead and make yours with whatever cheese you like best. Cheddar, Monterey jack, or even smoked Gouda would be great.

Yield 6 to 8 servings

1 1/4 teaspoons salt
2 cups broccoli, cut into small flowerets by using
only about an inch of the stem
2 teaspoons olive oil
1 cup chopped yellow onion
2 teaspoon minced garlic
2 1/2 teaspoons Baby Bam (recipe follows)
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 pound ground beef
8 large eggs
1/2 cup milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)
3 cups cooked spaghetti
1 heaping cup grated mozzarella cheese (about 4 ounces)

Tools: Measuring cups and spoons, cutting board,
knife, grater, garlic press (optional), 2 1/2-quart
saucepan, oven mitts or pot holders, colander, medium
skillet, large mixing bowl, wire whisk, 2-quart casserole
dish, fork

1. Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.

2. Bring a small saucepan of water to a boil over high heat.

3. Add 1/2 teaspoon of the salt and the broccoli and cook for 3 minutes, until the broccoli is slightly cooked but still crisp and bright green. This is called blanching.

4. Using oven mitts or pot holders, remove the saucepan from the heat and drain the broccoli in a colander set in the sink, pouring away from you. Rinse under cold running water. Set aside to drain.

5. Heat the oil in a medium skillet over medium heat. Add the onions, garlic, 1 teaspoon of the Baby Bam, the parsley, basil, 1/4 teaspoon of the remaining salt, the pepper, and ground meat, and cook, stirring, until the meat is no longer pink (that means it’s cooked through) and the onions start to brown, about 8 minutes.

6. In a large bowl, whisk together the eggs, milk, the remaining 11/2 teaspoons of Baby Bam, and the remaining 1/2 teaspoon of salt. Add the Parmesan cheese and whisk well to combine.

7. Spread the cooked spaghetti evenly in a casserole dish.

8. Pour the meat mixture over the spaghetti and toss with a fork to combine.

9. Place the blanched broccoli on top of the spaghetti.

10. Pour the egg mixture over the spaghetti.

11. Sprinkle the spaghetti evenly with the mozzarella cheese and bake it in the oven until golden brown, about 20 to 25 minutes.

12. Using oven mitts or pot holders, remove the casserole dish from the oven and let it rest and firm for 5 minutes before serving.

Have a grown-up help you take the skillet from the stove and pour the meat into the casserole. Be careful carrying the full casserole dish to the oven and placing it inside-and even more careful taking it out of the oven! It’s heavy!

Baby Bam:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

In a medium mixing bowl, place all the spices. With a wooden spoon, stir contents well to combine. Store in an airtight container for up to three months.
Nutty Chicken Tenders

1 (12 ounce) jar apricot preserves
1/4 cup mango chutney
1 (1 pound) package chicken tenders
2 cups lightly salted cashews, finely chopped

Heat oven to 375 degrees F.

Combine preserves and chutney in a small saucepan. Cook over low heat, stirring constantly, until melted.

Spray baking dish with cooking oil. Dip chicken tenders in apricot mixture, roll in nuts and place in a baking dish. Bake for 15 to 20 minutes or until done.

Bring remaining apricot mixture to a boil over low heat, stirring occasionally. Serve sauce with chicken.

Makes 4 servings.
Pepperoni

Balls

1 roll Pillsbury French Loaf Dough
32 thin slices pepperoni
8 (1-inch square) cubes mozzarella

Heat oven to 375 degrees F.

Unroll dough on clean flat surface and cut into 8 equal squares by cutting the dough in half then cutting each of those pieces in half and repeating until you have 8 pieces.

Place 2 slices of pepperoni on the corner of each dough square, top with one cube of cheese then 2 more slices of pepperoni.

Wrap the dough around the pepperoni and cheese, sealing all the seams. Place on a lightly greased cookie sheet.

Bake in center of oven for 10 minutes or until dough is golden brown.

Tips: Sealing the dough around the pepperoni and cheese is the most important part. Brushing with an egg white/water mixture will help seal but is not necessary.
Pepperoni Chicken

1 whole cut up frying chicken (skinned)
4 cups red sauce
3 cups shredded mozzarella
8 ounces sliced pizza pepperoni
2 cloves garlic, sliced
1/2 cup Romano or parmesan cheese
1 green bell pepper, chopped chunky (optional)
1 cup sliced zucchini (optional)

Heat oven to 350 degrees F.

In a small roaster sprayed with cooking spray, put 4 tablespoons olive oil; add garlic and chicken pieces meaty side down.

Bake covered for 30 minutes.

Turn pieces over and put 2 cups sauce on top, then the pepperoni, green pepper and zucchini.

Put last 2 cups sauce, Romano and mozzarella on top.

Bake covered 30 minutes, then bake 10 minutes uncovered.
Pizza Lasagna

2 eggs

, beaten
1 pound ground beef
1 package pepperoni, optional
1 cup milk
1 (32 ounce) jar spaghetti sauce
1 small onion, chopped
1 can mushrooms, optional
3 cups shredded cheese of your choice
Salt, pepper, oregano, garlic to taste

Combine cooked noodles, milk and eggs.

Place in greased 9 x 13-inch pan. Spread sauce over noodles.

Brown ground beef and onion, drain and season to taste. Add mushrooms. Place hamburger mixture over sauce. Layer pepperoni next. Top with cheese.

Bake uncovered at 350 degrees F for 1/2 hour.
Potato Chip Chicken

2 cups potato chip crumbs
1/4 teaspoon garlic salt
Pepper, to taste
1 (3 pound) chicken, cut up
1/2 cup melted butter or margarine

Heat oven to 375 degrees F.

Combine potato chip crumbs, garlic salt and pepper in shallow dish. Dip chicken pieces 1 at a time into melted margarine; roll in potato chip crumbs until coated. Arrange chicken pieces skin side up in 13 x 9-inch baking pan. Bake for 1 hour or until chicken is brown and crispy.

Yields 4 servings.
Potato Pancakes

Adjust following ingredients to what you have on hand

2 cups leftover mashed potatoes
2 tablespoons flour
1 egg
Margarine

Mix first three ingredients. Make into patties and fry in margarine until golden brown on each side. Serve warm with butter or margarine. Delicious served with applesauce.
Potato Pancakes

Adjust following ingredients to what you have on hand

2 cups leftover mashed potatoes
2 tablespoons flour
1 egg
Margarine

Mix first three ingredients. Make into patties and fry in margarine until golden brown on each side. Serve warm with butter or margarine. Delicious served with applesauce.
Ranch Steak

1 slice steak, round or sirloin
1/3 cup shortening
1 can chicken gumbo soup
1 envelope onion soup mix
1 large onion, sliced

Cut steak into strips, about 3/4 x 2-inches. Roll in flour. Brown meat in hot, melted shortening. Salt and pepper to taste. Add soup, soup mix and onion. Cover, turn to low heat, simmer for 2 hours.

Serve over rice, noodles or mashed potatoes.

NOTE: Other canned soups can be substituted for a slightly different flavor.
Taco Pizza

1 pound lean ground beef
2 (8 ounce) cans tomato sauce
1 (1.25 ounce) envelope taco seasoning mix
1 (8 ounce) can refrigerator crescent rolls
1/2 pound process American cheese spread with jalapeno peppers, cubed
1 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup sliced black olives
Dairy sour cream (optional)

Brown the meat in a large skillet over a medium flame; drain. Add tomato sauce and seasoning mix; simmer 5 minutes, stirring occasionally.

Press crescent roll dough onto bottom and sides of ungreased 12-inch pizza pan to form crust. Prick bottom and sides with fork.

Heat oven to 375 degrees F.

Bake 10 minutes or until golden brown.

Spread meat mixture over crust; sprinkle cheese over meat mixture. Continue baking until cheese melts. Top with lettuce, tomato, and olives. Serve with sour cream if desired.

Makes 6 to 8 servings.
Tater Tot Casserole

1 1/2 pounds ground beef
Salt and pepper
1 small onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup water
2 cans vegetables (carrots, peas, corn, green beans or mixed)
1 small bag Tater Tots

Pat raw ground beef into bottom of 9 x 13-inch pan. Sprinkle with salt, pepper and onion.

Mix together soups and water and pour this over ground beef layer. Drain vegetables well, and add over the top. Put Tater Tots on top and bake at 350 degrees F for 1 hour.
Tuna Fish Bake

2 cans tuna fish
1 can sweet corn

1 can cream of mushroom soup
1 bag of potato chips
Some grated cheese

Drain and flake the tuna fish. Put in the bottom of a casserole dish. Drain the sweet corn and layer on top of the tuna. Pour the mushroom soup over the tuna and corn. Crush the chips and sprinkle over the casserole. Sprinkle over the cheese. Bake in a hot oven until warm.
Tuna French Toasties

1 can tuna, flaked
1/2 cup chopped celery
1/4 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon salt
Dash of pepper
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon milk
8 slices white bread

Combine tuna, celery, mayonnaise, lemon juice, salt and pepper. Spread mixture on 4 slices of bread. Cut sandwich in half diagonally.

In a shallow dish, combine eggs, salt and milk and stir until well blended.

Have a griddle or frying pan greased and heating on the stove.

Dip sandwich halves, one at a time, in egg mixture, turning to coat both sides. Allow egg to drip off slightly. Place on hot griddle. Repeat until griddle is full. Gently fry until brown, turning sandwich once.
Tuna Shoestring Bake

1 family-size can of tuna or 1 (16 ounce) can salmon
6 ounces canned shoestring potatoes
1 (14 ounce) can evaporated milk
1 can cream of mushroom soup
1 (3 ounce) can mushrooms, drained
4 ounces pimiento, chopped (or 1/2 chopped bell pepper)

Combine ingredients and place in greased 2-quart casserole.

Bake at 350 degrees F for about 45 minutes.

Yields 6-8 servings.
Turkey Pockets

Pillsbury crescent rolls
1 1/2 – 2 cups cooked turkey, chopped
American cheese

Place one crescent roll on cookie sheet, then flatten. Put chopped turkey and 1/2 slice of American cheese in the center. Cover with another flattened crescent roll and seal sides with finger or fork.

Bake at 350 degrees F until golden brown, about 15 minutes.
Turkey Twirl

1 (10-inch) green flour tortilla
1 to 2 tablespoons mayonnaise
3 ounces thinly sliced cooked turkey
3 ounces thinly sliced cheese
2 tablespoons shredded carrot

Spread mayonnaise on tortilla. Layer turkey, cheese and carrot on top of tortilla, and roll up.
Turkey-Cheese Wrap

1 flour tortilla
2 slices American cheese
2 slices turkey
1 cup chopped lettuce
1/2 cup chopped tomato, broccoli or pepper (optional)
1 tablespoon ranch salad dressing

Warm tortilla in skillet over medium heat until light brown and puffed. Remove to plate and layer cheese, turkey, lettuce

and optional vegetables on top. Spread salad dressing over vegetables. Roll tightly and cut in half or into 1-inch pieces.
Walking Safari Salad

This is a quick energy and filling lunch or snack for home or on the trail.

1 apple per person, cored
Peanut butter
1 tablespoon raisins per apple

Wash and core apples. Do not core all the way through the apple. Mix peanut butter and raisins together. Fill the cored area of the apple with the raisin-peanut butter mixture; wrap in foil or drop into a plastic sandwich bag.
Ants on a Log

Celery sticks
Peanut butter
Raisins

Wash the celery and cut it into pieces about 5 inches long. Spread peanut butter in the u-shaped part of the celery, from one end to the other. Press raisins into the peanut butter.
Autumn Snack

This tastes like a Pay-Day candy bar!

1 bag high-quality candy corn
1 can salted peanuts

Mix together and store in a plastic container with a tight-fitting lid.
Bloody Popcorn

Use only food

paste, not liquid food coloring sold in the grocery store.

2 quarts popped popcorn
2 tablespoons melted butter
Red food paste

Put the popcorn into a large bowl. Add a little red food paste to the melted butter, stir well, and drizzle over popcorn. Stir gently to spread the color throughout the popcorn.
Candy Corn Rice Crispy Treats

1/2 cup butter
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups mixture of candy corn and Indian candy corn
3/4 cup miniature chocolate chips
Candy pumpkins
Yellow and red food coloring

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1 1/2 inches apart. Refrigerate and cut into squares.
Creamy Blue Jigglers

2 1/2 cups boiling water
2 (8 ounce) boxes blue Jell-O
1 cup cold milk
1 small box Jell-O Vanilla Instant Pudding

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into Jell-O. Stir with wire whisk until well blended. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm.
Jigglers

2 large boxes flavored gelatin
2 1/2 cups boiling water

Mix well and pour into a 13 x 9-inch pan. Chill in refrigerator for at least 3 hours before cutting into any desired shapes with cookie cutters or knives. Or you can pour into plastic molds. Dip bottoms of molds and bottom of pan into warm water for a few seconds before removing.

Jell-O Popcorn Balls

1 cup light Karo syrup
1 small box any flavor gelatin
1 cup granulated sugar

For varied colors, use different color gelatin. Bring Karo syrup, sugar and gelatin to a boil. Pour over 4 quarts of popcorn and mix well. Form into balls.
Grilled Ranch Bread

1 stick ( 1/2 cup) butter or margarine
1 packet (1 ounce) Hidden Valley Ranch
Original Ranch Salad Dressing and Recipe Mix
2 (1 pound) loaves French bread, cut in half lengthwise

Cream butter with ranch dressing mix. Spread mixture on bread. Place bread under broiler 2-3 minutes until golden brown. Makes 32 servings.

Tip: This recipe may be cut in half, reserving half of the butter mixture for use at another time.
Critter Crunch

1/4 cup butter or margarine
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/2 cups Crispix
1 1/2 cups Cheerios
1 1/2 cups animal crackers
1 1/2 cups bear-shaped honey graham snacks
1 cup bite-size Shredded Wheat
1 cup miniature pretzels

In a saucepan or microwave-safe bowl, heat butter, brown sugar and cinnamon until butter is melted; mix well.

In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat. Place in a greased 15 x 10-inch baking pan. Bake, uncovered, at 300 degrees F for 30 minutes, stirring every 10 minutes.

Store in an airtight container.

Yields about 8 cups.
Creamy Knox Blox

3 small boxes gelatin (same flavor)
4 envelopes Knox gelatine
3 cups boiling water
1/2 pint heavy cream

Combine gelatin and Knox gelatine in bowl. Dissolve in hot water. Add heavy cream and stir until well mixed. Pour into a shallow 13 x 9-inch pan. Place into refrigerator to set. Cut into cubes
Creamy Jigglers

2 1/2 cups boiling water

2 (8 ounce) packs or 4 (four serving size)
Jell-O Gelatin Dessert (any flavor)
1 cup cold milk
1 small box Jell-O Vanilla Instant Pudding

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Let cool for 30 minutes at room temperature.

Pour gelatin into a medium bowl. Add pudding mix. Beat with a wire whisk for 1 minute. quickly pour into gelatin. Stir with a wire whisk until it is well blended. Pour into a 13 x 9-inch pan. Refrigerate for 3 hours or until firm.

Dip the bottom of the pan into warm water for about 15 seconds. Cut into decorative shapes with cookie cutters all the way through the gelatin or cut into 1-inch squares.

Makes about 24 pieces.
Fishy Snack Mix

1 (6 ounce) bag plain or Cheddar cheese-
flavored, bite-size, fish-shaped crackers
1 (6 ounce) bag dried cranberries
1 (7 ounce) bag dried apricots, snipped
1 cup peanuts

In a medium mixing bowl combine all ingredients. Store in an airtight container.

Makes about 6 cups.

Gumdrop Goblin Balls

Source: Adapted from Canadian Living Magazine

8 cups air-popped popcorn
1 cups granulated sugar
1/2 cups light corn syrup
1/3 cup water
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups orange gumdrops

Place popped corn in mixing bowl; set aside.

In small saucepan, over medium-high heat, bring sugar, corn syrup, water, margarine, and salt to boil. Cook, stirring, until sugar dissolves. Cook, without stirring, for ten minutes or until reaches hard-ball stage of 254 degrees F on candy thermometer. Remove from heat. Wearing oven mitts to shield against splatters, carefully stir in vanilla extract. Pour over popped corn; using prepared spoon, toss until well coated. Stir in gumdrops. Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.
Jigglers

2 large boxes flavored gelatin
2 1/2 cups boiling water

Mix well and pour into a 13 x 9-inch pan. Chill in refrigerator for at least 3 hours before cutting into any desired shapes with cookie cutters or knives. Or you can pour into plastic molds. Dip bottoms of molds and bottom of pan into warm water for a few seconds before removing.
Marshmallow-Peanut Butter Spread

1 (18 ounce) jar peanut butter
1 (13 ounce) jar Marshmallow Creme
2 cups light corn syrup

In a large mixing bowl, mix all three ingredients; beat hard until well blended Store in or out of refrigerator. Use to spread on bread.

Makes about 6 cups.

Monster Mish-Mash Mix

1 (3.5 ounce) bag microwave popcorn, popped
2 tablespoon butter or margarine, melted
2 tablespoons honey
1/4 teaspoon cinnamon
1 cup raisins or peanuts
1 cup candy corn

Heat oven to 275 degrees F.

Place popped corn into a 13 x 9-inch baking pan. Combine butter, honey and cinnamon. Pour over popcorn; stir until evenly coated. Bake for 10 minutes. Spread on foil to cool.

Stir in raisins and candy corn. Store in tightly covered container.

Makes 12 cups.

Oven-Baked Carrot Fries

1 1/2 pounds carrots
1 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely chopped fresh rosemary
Pinch of pepper

Heat oven to 425 degrees F. Line a shallow pan with foil.

Using a sharp knife, slice away the tip and end of each carrot; peel each completely. Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.

In a mixing bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper. Stir until all are evenly coated. Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.

Serve hot or at room temperature.

Makes 4 servings.
Peanut Butter
Rice Cakes

Plain rice cakes
Peanut butter
Any other topping of choice: nuts, dried fruit,
miniature marshmallows, coconut

Top a rice cake with peanut butter and top with topping(s) of choice.

Pizza Sticks

1 (11 ounce) package refrigerated bread sticks
Pepperoni, pre-sliced
Shredded mozzarella cheese
1 tablespoon parmesan cheese
1 tablespoon Italian seasoning
1 garlic powder
Pizza sauce

Heat oven to 350 degrees F.

Roll out bread sticks on an ungreased cookie sheet. Lay two pepperoni slices on the end and sprinkle with some mozzarella cheese. Fold bread stick over and twist.

Mix together parmesan, Italian seasoning, garlic powder and sprinkle over top of twisted bread stick. Add more mozzarella if desired and bake for 5-8 minutes or golden brown.

Dip in warmed pizza sauce to eat

Puppy Chow

NOTE: This snack is NOT for puppies or dogs. Please do not feed it to them. Chocolate is very harmful to our animal friends. This snack is for people only!

2 cups chocolate chips
1 (15 ounce) box Crispix or Rice Chex
1 cup peanut butter
1/2 cup margarine
3 cups confectioners’ sugar

Heat chocolate chips, peanut butter and margarine on HIGH in a glass bowl in microwave until melted – mix well. Combine cereal and chocolate mix. Stir until completely coated. Place confectioners’ sugar in a bag, add cereal mix, and shake to coat. Spread on wax paper. Let stand until set.

Serves 10.

Quick Snack

1 cup candy-coated milk chocolate pieces
1 cup sunflower seeds
3 cups unsalted peanuts
2 cups raisins
1 cup shredded coconut

Mix all the ingredients in a large bowl. Serve in small paper cups.
Razzle Dazzle Easter Eggs

Do not use diet/reduced fat margarine in this recipe.

3 tablespoons margarine
1 (10 ounce) package regular marshmallows
or 4 cups miniature marshmallows
6 cups Kellogg’s Razzle Dazzle
Rice Krispies cereal
Vegetable cooking spray

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Let mixture cool slightly. Shape into sixteen 3-inch eggs.
Rice Krispies Treat Mug

3 tablespoons butter
10 ounces marshmallows
Food coloring, if desired
6 cups Kellogg’s Rice Krispies

In a microwave-safe bowl, melt butter and marshmallows in the microwave on HIGH for 3 minutes, stirring after 2 minutes, and stirring again when finished cooking, until smooth. Tint the mixture, if desired, with food coloring. Add Rice Krispies. Stir until well-coated and allow to cool slightly.

With well-buttered hands, shape the cereal mixture in the shape of mugs, reserving small portions of mixture for the handles. Attach the handle to the mug with frosting. Decorate the front of the mug as desired. The mugs are best eaten the day they’re made.

Rice Krispies Treats

Do not use diet/reduced fat margarine in this recipe.

3 tablespoons margarine
1 (10 ounce) package regular marshmallows
or 4 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal
Vegetable cooking spray

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or wax paper, press mixture evenly into 13 x 9-inch pan coated with cooking spray. When cooled, cut into 2-inch squares.

Makes approximately 24 squares.

Snackin’ Corn

9 cups popped corn
1 tablespoon butter or margarine
1/3 cup peanut butter

Melt the butter or margarine with peanut butter over low heat until it is runny. Drizzle over the popcorn and mix well.

Spread in shallow baking pans and bake at 375 degrees F for 10 minutes, stirring 2 or 3 times. The corn will crisp, and the topping will set.
Soft Pretzels

2 (16 ounce) loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt

Separate thawed bread into 24 (1 1/2-inch) balls. Roll each ball into a rope 14 1/2-inches long. Have children plan and design pretzel shapes (letters or numerals). Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes.

Brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1 inch of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.

Spiders

These are fun decorations on a plate of goodies.

Pretzel sticks
Round crackers
Pepperoni slices
Green olives stuffed with pimento or pitted
black olives, sliced Into small circles
Squeeze cheese or mustard

For each spider, cut 4 pretzel sticks in half.

Place a cracker on a plate. Arrange pretzels around the edge of the cracker so they look like 4 legs on each side. Cover the cracker with a pepperoni slice. Place an olive slice at the edge of the pepperoni. With the squeeze cheese, make 2 antennas stretching out from the olive.
Sticky Caramel Popcorn

8 large or 80 small marshmallows
1/2 cup butter
1/2 cup brown sugar
1/2 cup uncooked popcorn, popped

Melt butter and brown sugar in the microwave on HIGH. Add marshmallows and cook on HIGH until melted together, stirring after each minute. Cool only until just melted for sticky popcorn; cool approximately 3 minutes for crunchy. Pour over popcorn and mix well.

Variations:
Chocolate: Use 1/2 cup sugar and 2 tablespoons unsweetened cocoa instead of brown sugar.

Cinnamon: Use a 12 ounce bag of red hots and 4 tablespoons cornstarch. Do not use any other ingredients. Cook as above.

Frozen Fruit Yogurt Pops

2 medium-size mangoes, halved, peeled,
pitted and cubed (about 2 cups)
2 tablespoons frozen fruit juice concentrate, any flavor
2 cups low fat vanilla yogurt (not custard-style)
8 (3 ounce) paper cups
8 Popsicle sticks
8 foil squares

Combine mango and juice concentrate in blender. Whirl until smooth. Stir together puree with yogurt in medium-size bowl. Add sugar to taste if mixture is too tart. Divide mixture evenly among paper cups. Cover cups with foil squares. Pierce foil with paring knife to make slit small enough to hold the Popsicle stick upright. Carefully insert stick through top of foil into yogurt mixture. Freeze overnight or until solid.

NOTE: For the mango, you can substitute 4 ripe kiwifruit, peeled and cubed, or 2 cups blueberries.

Frozen S’Mores

8 graham cracker squares (2 1/2 x 2 1/2 inches)
2 tablespoons peanut butter
2 tablespoons marshmallow topping
1 cup chocolate ice cream

Spread all crackers with peanut butter, then marshmallow topping. Top 4 with 1/4 cup ice cream each. Cover with remaining crackers, spread side down. Gently squeeze sandwiches until ice cream spreads to edge of cookies.

Serve immediately or wrap in plastic wrap and freeze up to 3 days.

Fruit Popsicles

5 peeled oranges
2 cups pineapple juice
2 cups granulated sugar
5 bananas
Juice of 2 lemons
1 (12-ounce) can frozen orange juice

Place oranges, pineapple juice and sugar in a blender. Blend until oranges are thoroughly chopped.

In a bowl, mash bananas and add the lemon juice. Add the contents of the blender and stir well.

In a pitcher, mix the frozen orange juice with water as directed on the outside of the can. Pour this juice into the bowl and blend well with the banana and orange mixture. Fill paper cups or Popsicle containers with this mixture and freeze.

Fruity French Toast Tortilla Wraps

4 flour tortillas
Nonstick cooking spray
2 eggs
1 cup milk
1/4 teaspoon vanilla extract
1 cup pie filling or sliced fresh fruit
Confectioners’ sugar

In a shallow pie plate mix together eggs, milk and vanilla extract.

Spray a large nonstick skillet with cooking spray. Heat skillet over medium heat until hot.

Place tortilla in egg mixture, gently turning to coat both sides. Place in hot skillet and cook 1-2 minutes per side until golden brown. Remove from pan onto plate.

Fill with fruit and roll up. Sprinkle with confectioners’ sugar and serve.

Makes 4 wraps.

Fruity Gelatin Popsicles

1 small box gelatin
2 cups boiling water
2 cups fruit juice

Dissolve gelatin in boiling water. Add juice and pour into Popsicle molds. Freeze.

Makes 16 to 18 average size Popsicles.

Fruit Roll-Ups

6 to 8 slices white bread
1/2 cup (1 stick) margarine
6 to 8 teaspoons jam or jelly
Some cinnamon/sugar

Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with margarine. Place on cookie sheet. Spoon on 1 teaspoon jam per slice spread evenly. Roll up bread; place seam side down on cookie sheet. Bake at 400 degrees F for 15 minutes. While hot, dust with a mixture of cinnamon and sugar.

Frozen Yogurt
Pops

1 (6 ounce) can frozen orange or grape juice concentrate
1 (6 ounce) can water
1 cup unflavored yogurt

Combine all ingredients in blender. Cover and whirl until combined. Pour into Popsicle cups or 3-ounce paper cups. Freeze partially and add plastic spoons for sticks to hold. Freeze firmly.

Makes 8 nutritious yogurt cups.

Frozen Monkey Tails

Serves 6

3 bananas
6 wooden ice cream sticks
1 cup orange or apple juice
concentrate
Chocolate or Peanut Butter Sauce
1/2 cup chopped nuts, crisp rice cereal, coconut, granola (optional)

Chocolate Sauce:
1 cup semisweet chocolate chips
2 tablespoons vegetable oil

To prepare on the stove top: Place chocolate chips and oil in the top of a double boiler or in a bowl that fits snugly over a saucepan. Place hot water in the bottom pan. Place pan over medium heat. Heat until chocolate melts, stirring about every minute. Spoon chocolate over frozen bananas.

To prepare in a microwave oven: Place chocolate chips and oil in a 1-cup glass measuring cup. Microwave at 100% power (700 watts) for 2 minutes. Remove from microwave oven and stir to blend chocolate and oil. Dip frozen bananas in sauce.

Peanut Butter Sauce:
1/2 cup creamy peanut butter
2 tablespoons honey
1/2 cup milk

To prepare on the stove top: Place peanut butter and honey in a small saucepan. Turn burner on to medium-low heat. Stirring all the time, heat
until mixture is smooth and creamy. Remove from heat. Slowly stir in milk, about 2 tablespoons at a time, until mixture is glossy and smooth. Spoon sauce over frozen bananas.

To prepare in a microwave oven: Place peanut butter and honey in a 1-cup glass measuring cup. Microwave at 100% power (700 watts) for 1 minute. Stir. Microwave at 100% power 30 seconds longer. Remove from microwave oven. Slowly stir in milk, about 2 tablespoons at a time, until mixture is smooth and creamy. Dip frozen bananas in sauce.

Frosty Orange Dream Pops

3 cups orange juice or refrigerated orange juice blend
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1/4 cup lemon juice from concentrate
10 (5 ounce) paper cups *
10 wooden sticks

In large bowl, stir together orange juice, sweetened condensed milk and lemon juice. Pour into paper cups.

Cover each cup with foil. Make small hole with knife. Insert wooden stick or plastic spoon into each cup through hole. Freeze overnight or until firm.

To serve, remove foil; tear off paper.

* For flat-bottomed pops, use small paper cups.

* To make cone shapes, use paper cups with pointed bottoms (set each cup in a foam cup or juice glass to hold it upright while freezing).

* For special decorative shapes, use an assortment of pop molds.

Makes 10 pops.

Fried Ice Cream

Your parents MUST help you with this one!

1/2 cup caramel syrup
6 ounces corn flakes
1/2 gallon vanilla ice cream
1 (12 ounce) carton Cool Whip
12 maraschino cherries
Vegetable oil

Mix caramel with corn flakes until sticky. Scoop out ice cream and apply corn flake coating to cover ice cream. Store any leftover coating in refrigerator. Immerse ice cream ball in hot oil for 15 to 20 seconds. Place in a dish; top with whipped topping and a cherry.

Yields 12 servings.

Edible Fishbowl

Clean glass fishbowl
3 (6 ounce) packages blueberry gelatin
1 cup grapes
Gummy fish, worms, sharks

Prepare blueberry gelatin according to the directions and refrigerate until partially set.

Meanwhile decorate the ocean floor (bottom of fish bowl) with berries. This is the rock y bottom. Spoon the blue gelatin (water) over the fruit. Push gummy fish, worms, sharks, etc. into the gelatin with wooden skewer stick. Place in the refrigerator to chill.

Easy Pumpkin Pie

2 3/4 cups miniature marshmallows
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup heavy cream, whipped
1 (9-inch) coconut, crumb or plain baked
Pie shell

Place marshmallows, pumpkin, pumpkin pie spice and salt in a saucepan. Cook over low heat until the marshmallows are melted. Let cool.

Fold in whipped cream. Pour into pie shell. Chill

Dreamsicles

1 small box orange or cherry gelatin
1 pint hot water
1 pint vanilla ice cream, softened

Dissolve gelatin in 1 cup hot water in a medium-size bowl. Add ice cream. Pour into molds and freeze.

Makes 12

Dirt Pudding

Instant chocolate pudding
Chocolate wafer cookies
Gummi worms
Wooden spoon
A cup or a new, medium-size plastic flower pot
Aluminum foil
Plastic flower

Check with an adult before you start.

Make the instant pudding according to the instructions on the box.

Crush chocolate cookies into small bits using the back of a spoon.

Stir most of the crushed cookies into the pudding, mixing well.

If you are using a new, clean flower pot, line the bottom with heavy-duty aluminum foil.

Pour the pudding into the flower pot, then stick the fake flower into the pudding to make it look real.

Sprinkle the remaining cookie crumbs and a few Gummi worms over the top of the pudding.

Grilled Chocolate Peanut Butter Banana Sandwiches

Spoil your kids with this yummy grilled sandwich treat! Melted chocolate and peanut butter combined with slices of banana will have your children begging for this creamy and delicious snack or dessert.

Servings: 2 sandwiches

1/4 cup creamy peanut butter, divided
4 slices whole-wheat or white bread
1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Milk Chocolate Morsels
1 medium banana, cut into 1/4-inch slices
Nonstick cooking spray

SPREAD 1 tablespoon peanut butter evenly over each slice of bread. Top 2 slices with morsels and banana slices. Top each with second slice of bread, peanut butter-side-down. Spray both sides of sandwiches with nonstick cooking spray.

GRILL sandwiches in medium, nonstick skillet over medium heat for about 2 minutes on each side or until golden brown and chocolate begins to melt. Cool slightly; cut in half.

Recipe and photograph provided courtesy of Nestlé and meals.com – used with permission
Graveyard Pumpkin Mousse

Source: Canned Food
Alliance

12 chocolate sandwich cookies
1 cup heavy cream
8 ounces reduced-fat cream cheese (Neufchatel style), softened
3/4 cup granulated sugar
1 (15 ounce) can pumpkin
1 tsp. pumpkin pie spice
3 medium bananas, cut into 1/4-inch-thick slices
For garnish: long gummy worms, clean plastic skeletons or spiders

In food processor, process cookies to form fine crumbs; set aside. In mixer bowl, beat cream to form stiff peaks; set aside.

In separate mixer bowl, beat cream cheese and sugar until creamy. Add pumpkin and pumpkin pie spice; mix well. Fold in whipped cream and banana until blended.

Spoon 3/4 cup of pumpkin mousse into each of 8 stemmed dessert glasses or large custard cups; spread to make top even. Sprinkle 2 tablespoons cookie crumbs over the top to make “dirt” surface. Cover and refrigerate until serving time.

To garnish: Arrange gummy worms, skeletons and spiders on “dirt” layer, with worms appearing to be crawling over the edge of the glass or dish.

Serves 8.

Granola Apple Wedges

2 tablespoons peanut butter, preferably natural
1 teaspoon honey
1 Braeburn or Red Delicious apple, quartered and cored
1/3 cup low-fat granola

In small bowl, mix together the peanut butter and honey. Spread a thin layer of peanut butter on cut sides of each apple wedge. Roll wedges in granola, pressing gently to adhere granola to peanut butter layer. Serve.

Makes 2 servings.

Gourmet Popsicles

1 small box gelatin (any flavor)
1 envelope unsweetened Kool-Aid (same flavor as gelatin)
1 cup granulated sugar
2 cups hot water
2 cups cold water

Stir well or shake to mix. Pour into ice cups and freeze.

Yields 20.
Ghosts in the Graveyard or Boo Cups

3 1/2 cups cold milk
2 small boxes Jell-O Chocolate Flavor
Instant Pudding & Pie Filling
1 (12 ounce) tub Cool Whip Whipped Topping, thawed
1 (16 ounce) package chocolate sandwich cookies, crushed

Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk for 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies.

Ghosts in the Graveyard:
Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator. Makes 15 servings.

Decorate with Milano cookies placed perpendicular (like tombstones), candy and remaining whipped topping dropped by spoonfuls (to make ghosts).

Boo Cups:
Spoon mixture and remaining crushed cookies into 12 to 16 individual cups, and decorate as suggested above.

Ghost Pops

3 ripe bananas
Popsicle sticks
2 cups white chocolate
Miniature chocolate chips

Peel bananas and cut in half widthwise. Insert Popsicle stick in each half through the cut end, wrap each half in plastic wrap and freeze for 3 hours.

Melt white chocolate and frost the whole banana halves (apply with butter knife). Set on wax paper and press in miniature chocolate chips for eyes and mouth. Freeze until ready to serve.

Fudgesicles

1 large box instant chocolate pudding mix
Milk as directed on box
1 additional cup of milk

Mix the pudding, milk called for on box and additional milk. Fill Popsicle molds or paper cups, then freeze.

NOTE: This can be made with any flavor of instant pudding mix.

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