SIMPLE SHERBERT RECIPE

Ingredients:
1 cup icing sugar
1 tsp. Bicarbonate soda
1/4 tsp. citric acid
Jelly crystals
You will need a very cold bowl and a spoon. The rest is so simple you´ll be surprised!
Simply mix all the ingredients in a bowl.
2. Taste

FRUIT FACE SALAD

Clean lettuce leaves for base
Canned peach halves, drained for body and head
Raisins for eyes
Carrot sticks for legs
Shredded carrot (for hair)
Licorice for arms
Who said food can´t be fun too. The kids will put these ingredients together to make a face, then eat it up… lots of fun!

CARMEL APPLE CRUNCH

8 oz Cream cheese, softened
1/2 c Brown sugar
1/2 tsp. Vanilla
1/2 tsp. Caramel Flavoring
Blend all ingredients with mixer. Serve with apple slices. Tastes like caramel apples, but doesn´t stick to the roof of your mouth or your teeth

FROZEN CHOCOLATE BANANAS

1 medium banana - peeled and cut lengthwise.
2 1/2 squares graham crackers -- finely crushed.
1 teaspoon chocolate syrup.
Wrap banana halves in wax paper or foil and freeze until hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2-tsp. Chocolate syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in food wrap plastic and store in freezer until ready to use.

ANTS IN THE SAND

2 Graham crackers
Chocolate sprinkles

Place graham crackers in a plastic sandwich bag and crush with a rolling pin. Add a few chocolate sprinkles to make ants, then seal the bag. Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table--using their fingers, of course. Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).

Yield: 1 Serving

MUENSTER BEETLES

Great for Halloween!
Crunchy Chow Mein Noodles
Muenster Cheese (or other soft block cheese)

Cut cheese into 2" x 1" rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into "head" as antennae.
Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as Gouda, Monterey Jack, or even Mozzarella.

APPLE COBBLER QUICK TREAT

18 Oatmeal cookies
1 can Apple pie filling
large microwave container square or rectangular
Have your child crumble 9 cookies in bottom of dish. Open and pour on can of pie filling spread evenly, crumble up other 9 cookies on top place lid on container and vent place in microwave for 5 minutes on high. Allow to cool before serving.

OCTOPUS HOTDOGS

By cutting your hot dogs just right, you can make octopus hotdogs! Simply cut your hotdogs lengthwise four times to within an inch or so of the tip on one end. You should have 1 inch of "regular hot dog" and 8 "legs". Put in the pot to boil as usual and the hot water will curl the "legs" up and provide your kids with Octopus Hotdogs! Always a hit in my house.

GREAT ANYTIME SNACKS

Keep this list handy when considering snacks that are nutritious as well as low in sugar.
These snacks can be eaten anytime in moderation.

White milk
Cheese
Plain Yogurt
Plain Whole Grain Muffins
Enriched/Whole grain crackers, bread and rolls
Raw fruits and vegetables
Unsweetened fruit and vegetable juice
Eggs
Peanut butter
Nuts and Seeds
Pizza
Nuts and bolts
Water

HOT CHOCOLATE MIX 1

3 cups powdered milk
1/2-cup Cocoa
3/4-cup Sugar
Dash of salt
Sift the ingredients into a large bowl. Pack the mix into an airtight container.
To use mix:
Place 4 tablespoons of the Hot Chocolate Mix into a mug.
Pour in 8 ounces boiling water.
Stir until the Chocolate mix is dissolved.
Garnish with marshmallows or whipped cream.

LEMON SODA MAKE IT YOURSELF

You need the juice of one lemon or orange
A glass of water
1 tsp. Of sugar
1 tsp. Baking soda

1. Mix the freshly squeezed juice with water and sugar in a glass.
2. Add 2 ice cubes and the baking soda.
Stir in some bubbles and drink up.

CREAMY JIGGLERS

To make these delicious treats you will need:

2 ½ cups boiling water
1 cup cold milk
2 large (or 4 small) packages red gelatin powder
1 small package vanilla instant pudding mix

Stir boiling water into gelatin. Dissolve completely. Cool to room temperature (about a half hour). Add pudding mix. Beat with wire whisk until well blended (1 - 2 minutes). Quickly pour into gelatin and stir with wire whisk until well blended.

Pour into 13" x 9" pan. Refrigerate until firm (3 hours). To cut jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut jigglers with heart shaped cookie cutters. Lift from pan and enjoy.

JULIUS SHAKES

Basic recipe:
1 cup juice (be creative Orange, Strawberry, Cranberry, Apple & Grape are nice)
1 cup water
1 egg white
3/4 tsp. vanilla extract
1/4 cup sugar
1 cup ice (crushed is best)
Blend at high speed. Serves 2.
Note: The egg white is to make the drink frothy, which it is famous for. You can omit the white, or use that powdered egg white (meringue powder) that is sold in the Wilton baking section of most stores.

BUG JUICE PUNCH

2 10 ounce pkgs. Frozen Strawberries, defrosted
1 6 Ounce Can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
6 gummy worms

Mix the strawberries and lemonade concentrate in a blender until smooth and thick. Gradually add ginger ale. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect.
YIELD: 10 Servings

BANANA PORCUPINES

BANANA PORCUPINES
Cut a ripe banana into ¾ inch slices. Have your child roll the slices in a bowl of their favorite cereal, to make porcupines. Have them add raisins for eyes.

PUPPY CHOW FOR KIDS

1 stick Butter or Margarine
1 cup Peanut butter
1 lb. Box powdered sugar
1 lg. Box Crispix cereal
12 oz. Package milk chocolate chips
Melt margarine, peanut butter and chocolate chips in a microwave on medium setting until melted. Stir. Place one large box of Crispix cereal in a large pan and pour chocolate mixture over top and coat thoroughly. Place 1 lb. box of powdered sugar in a grocery bag. Put coated cereal in the bag and shake until powdered sugar covers cereal mixture.

LEMONADE PIE 1

1 8 oz. carton Cool Whip
1 6 oz. can frozen lemonade concentrate
14 oz. can sweetened condensed milk
1 9-inch graham cracker crust - deep dish if you can find it

In a large bowl combine the Cool Whip, lemonade, and sweetened
condensed milk blending well.
Pour the mixture into the crust and chill until firm--about 2 hours.

DIRT CAKE

Gummy worms, bugs etc....
Chocolate cookies=crushed
Chocolate fudge pudding
Brownies
Miniature clay flower pots less than 3"
Plastic flowers
Stuff brownies in bottom of pots until pot is 3/4 full.
Put pudding on top, enough to fill about half the space left. Top off with cookie crumbs. Place worms and bugs in so they are sticking partially in the pudding and hang off side of pot. Stick one (or more) plastic flower in center.

APPLE CAKE

1 cup Melted butter or margarine or oil
3/4 cup Maple syrup or honey
1 tsp. Vanilla
2 cups Whole wheat flour
1 1/2 tsp. Baking powder
1 tsp. Salt
1 1/ 2 tsp. Cinnamon
1/2-3/4 cup Raisins
1 cup Chopped nuts
4 medium Apples peeled, cored and chopped small

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Mix the melted butter, sweetener (syrup or honey) and vanilla.
In another bowl, mix the dry ingredients. Combine the liquid and dry ingredients, stirring until blended. Do not over mix. Stir in raisins, nuts and apples. Spread batter in the baking pan.

Bake at 350 degrees for 45 minutes or until done.
Decorate the top by placing a paper doily on top of the cake and sift powdered sugar over the doily.

BUTTER CRUNCH POP CORN

1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
1/2 tsp. Butter extract (optional)
2-1/2 quarts Popped Corn
3/4 cup Whole almonds, toasted*
3/4 cup Whole pecans, toasted*
Here´s how:
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container.

COOKIE SPIDERS

Black Or Chocolate Licorice Twists
Fudge Sandwich Cookies
Chocolate Frosting
Red Cinnamon Candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

APPLE SALAD

Cut up an apple in cubes, add 1 T celery, 10 raisins, 2 T mayonnaise, 1 T chopped walnut. Stir and enjoy.

SEVEN LAYER COOKIES

Need: one 9x13 pan,
1 stick butter,
1 package graham crackers,
1 package chocolate chips,
1 package butterscotch chips,
1 package coconut,
1/2 package pecan pieces,
1 can Eagle Brand Sweetened Condensed Milk
Heat oven to 350 degrees. Put stick of butter in pan, place in hot oven until butter melts. Meanwhile, put graham crackers in large zip-lock and crush to smithereens with rolling pin. When butter is melted, pour and press cracker crumbs to form crust.
Layer chocolate chips, then butterscotch chips, then coconut, then pecans.
Poke two holes in milk can and drizzle entire can over top of layers.
Bake for 30 minutes. Cool completely. Cut into bars and store in a air type canister.

FRUIT DIP

This simple fruit dip is great with your favorite fruits at snack time. To make it even healthier, substitute low-fat cream cheese and fat-free yogurt.
8 ounces cream cheese, softened
8 ounces vanilla yogurt
5 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
pinch allspice
6 cups assorted bite-sized fruit
Beat the cream cheese in a small bowl until very smooth and creamy. Add the remaining ingredients except fruit and mix well. Spoon into a serving bowl, cover tightly, and refrigerate for at least 3 hours. Serve chilled with fruit to dip.

MAKE ROCK CANDY

Please be sure children are under adult supervision for this activity.

Here´s another way to satisfy your sweet tooth by experimenting with water.
(Prepare this recipe with your adult partner. To avoid a steam burn, don´t put your face too close to the pot. Wear oven mitts.)

You will need
1 cup water
2 cups sugar
Pot
Glass jar
Piece of thick string, wool, or pipe cleaner
Spoon to hang the string from

1. Heat the water in the pot until it boils.
2. Stir in the sugar gradually until all of it has dissolved. (The mixture will become a thick syrup.)
3. Pour the syrup into the glass jar.
4. Tie one end of the string to the middle of the spoon. Rest the spoon on the jar rim so that the string hangs into the liquid.
5. Leave the jar on a counter for a few days. What happens?
6. As the mixture cools and the liquid evaporates, some of the dissolved sugar comes back out of the water in the form of crystals.

FRUIT PIZZA

1 pkg. Pillsbury refrigerator sugar cookies
1 8 oz. container cream cheese
1 cup sugar
fresh sliced fruit (strawberries, bananas, pineapple, blueberries, kiwi, etc.)

Press dough onto a pizza pan and bake according to directions.
Mix together sugar and cream cheese.
Spread mixture over dough.
Top with fruit.
Serve pizza in slices as you would any pizza.

SIMPLE SUGAR COOKIES

Two step holiday cookies are twice as fun to make!
¾ cup Butter
¾ cup Sugar
2 cups Flour
½ tsp. Salt
2 Eggs
½ tsp. Vanilla
½ tsp. Baking Powder
Day 1: Soften butter and mix with sugar until creamy. Add eggs and then other ingredients, mixing flour in a little at a time. Refrigerate overnight.
Day 2: Spread 1 cup flour on wax paper on a hard surface. Roll dough until it´s about 1/8 " thick. Use cookie cutters to cut cookies. Make a hole in the top of each cookie with a straw. Place cookies on un-greased baking sheets lined with aluminum paper. Bake in pre heated oven at 375 degrees for 5 - 10 minutes. Decorate with frosting and run ribbons through the holes to hang on the tree!

NO BAKE GRANOLA BARS

½ cup honey
1 cup powdered milk
1 cup peanut butter
Granola cereal

Mix honey, powdered milk and peanut butter together.
Form rolls about ½ inch wide and 3 inches long.
Roll in granola cereal.

Makes 2 dozen

EASY BREAD RECIPE

Do your kids think all food comes from the store? Bake some bread together! While it is baking try making your own butter to spread on the bread. (see butter recipe in this section.)
½ Yeast cake
1 cup Warm water
½ tbsp. Sugar
½ tsp. Salt
2 cups Flour
½ stick butte
Dissolve the yeast cake in warm water. Stir in remaining ingredients. Pour into greased bowl and let rise until dough doubles (about 1 ½ to 2 hours.) Punch dough down and put in a greased 9 inch pie dish. Let rise again until double. Melt butter and pour over dough before baking
Bake at 400 degrees F for approximately 45 minutes.

FINGER JELLO

To make "Finger Jello" (otherwise known as Jello Jigglers)

4 envelopes Knox Unflavored Gelatin
1 1/2 Cups fruit juice, cold
1 1/2 cups furit juice, heated to boiling
2 tbsp. suggar

In a medium bowl, sprinkle knox Unflavored Gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved; stir in sugar. Pour into an 8 or 9 inch baking pan and chill until firm. To serve, cut into 1" squares.
NOTE: Do not use fresh or frozen pineapple juice.

See the Creamy Jiggler recipe in this section.

BRAIN CELL SALAD

Yield: 1 Serving
1 pkg. (6oz) blueberry Jell-O mix
1-16oz. Container small curd cottage cheese
1-16 1/2oz. Can blueberries in syrup
OR- 3/4-cup frozen blueberries thawed
Blue food coloring
Prepare Jell-O according to package directions. Chill 4-5 hours or until firm.
Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a grayish color when blended. To serve salad place a few spoonfuls of firm gelatin (congealed brain fluid) onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.

PRE-MADE OATMEAL PACKETS

Serving Size: 8
3 C Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags
Put 1/2 C. oats in a blender and whirl at high speed until powdery; reserve in a small bowl. Repeat procedure with an additional 1/2-C. oats. If you´re using a food processor, powder the 1-C. of oats in one motion.
Into each sandwich bag put 1/4-C. un-powdered oats, 2 T. powdered oats, and a scant 1/4-tsp. salt. Store in a box or airtight container.
To serve:
Empty packet into a bowl. Add 3/4 C. boiling water; stir and let stand for 2 minutes.
For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)

Variations:
Apple-cinnamon: To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples.
Cinnamon spice: To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg.
Raisins and brown sugar: To each packet add 1 Tbs. packed brown sugar and 1-Tbs. raisins.
Wheat germ: To each packet add 2 Tbs. any kind of wheat germ
Fruit and cream: (This is my own to satisfy the kids) To each packet add 1Tbs. Dry milk and 2Tbs. Dried fruit or fresh fruit after cooking or jam.

CREAM PUNCH

2 qt. vanilla ice cream
1-1/2 cup cold water
1 12 oz can frozen lemonade concentrate, thawed
1 2-liter bottle of 7-Up, chilled

Spoon ice cream by tablespoonfuls into a large punch bowl. Add water and lemonade concentrate; stir just till combined. Slowly pour 7-Up down the side of bowl. Stir gently to mix.

Makes 32 servings.

HOMEMADE APPLESAUCE

10 apples
1 cup water
2 cups sugar

Core and quarter apples.
Add water and sugar to apples in heavy pot.
Cook over medium heat until soft.

Serve in small paper cups.
TRY
Adding cinnamon, nutmeg, or raisins.
Freezing in Popsicle cups.
Adding berries.

BUG GUTS

6 ounces butterscotch chips
1 cup peanuts
3 cups chow mein noodles
wax paper
Directions
In a double boiler or microwave, melt the butterscotch chips. Remove from heat and stir in the peanuts. Place the chow mein noodles in a large bowl and pour the butterscotch/peanut mixture over the top. Stir well. Drop mixture on wax paper using a teaspoon. Cool. Give these "disgusting" treats to the kids!

REFRIGERATOR PICKLES

9 cups thinly sliced cucumbers
Sliced onion
1 1 cup diced green peppers
1 tbsp. Salt
1 tbsp. celery seed
1 cups sugar
1 cup vinegar

Mix all ingredients together in clean jar. Refrigerate 48 hours before serving.

MAKE YOUR OWN SLUSHIES

You need:
A spoon
A small clean tin can
1 cup of your favorite juice
Place the spoon in the can
Fill the can with juice an place it in the freezer for 2 hours.
When the juice is almost frozen, stir it with the spoon and return it to the freezer for half an hour.
Mmm, just the thing for a hot summer afternoon.

BUGS ON A LOG

Celery stalks
Peanut butter
Raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

SUMMERTIME SLURPIES

Whirl the following recipes in a blender or food processor until smooth. Serve with straws to slurp. Pour leftovers into ice cube trays and use as cooling floats in juice. Try any combination of your favorite fruits. You can substitute half of the milk with yogurt for a thicker version.

Banana-Strawberry Whip
1 banana cut into chunks
1 cup milk
1 cup fresh strawberries
1 tsp. honey

Melon for My Honey
½ cup honeydew melon chunks
1 peach, peeled and pitted
1 cup orange juice

STAINED GLASS COOKIES

Plain sugar cookie dough
Cookie sheet
Aluminum foil
Crushed lollipops or hard candy like Lifesavers. (Crush hard candies with a mallet inside a baggie. This prevents small bits from flying about.)
Mixing bowls, spoons, rolling pin, knife, cookie sheets, preheated oven at 375 degrees F

1. Crush the candy. Keep colors separated in different bowls.
2. Prepare the cookie dough.
3. Roll the dough into 1/4" strips.
4. Make heart outlines with the dough.
5. Use the foil to make frames for your cookies. You should be able to look through the holes in your outlines and see foil.
6. Fill the heart-shaped space with the crushed candy.
7. Bake 8 to 10 minutes in a 375o F oven.
8. Let the cookies cool.
9. Peel off the foil and enjoy.

OLD-FASHIONED POP CORN BALLS

2 quarts Popped Corn
1 cup Granulated sugar
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 tsp. Salt
1 tsp. Vanilla
Keep popped pop corn warm in 200°F oven while preparing syrup. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour
over pop corn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a
ribbon.

HOMEMADE LOLLIPOPS

2 tablespoons margarine
6 tablespoons sugar
¼ cup light corn syrup
Few drops food color

Mix margarine, sugar and corn syrup together.
Cook while stirring constantly until candy thermometer reaches 270 degrees.
Stir in food coloring.
Drop by tablespoon to waxpaper. Insert straws or Popsicle sticks.
Cool.
Makes 10 lollipops.

DRESS UP YOUR YOGURT

Yogurt can be a fantastic snack. If your kids are hesitant to eat yogurt plain dress it up with fruit and honey, or use Jell-O mix to flavor. Top with chopped nuts, dried or fresh fruit. Serve with muffins from the freezer for a great breakfast idea.

PURPLE COW BREAKFAST SHAKE

Blend together grape juice and milk. Serve with toast.

M&M PANCAKES

2 C. pancake mix
1 C. milk
2 eggs
1 Tbsp. oil
1 large package M&Ms
Lightly grease (cooking spray works great!) and preheat an electric skillet. Combine 1st four ingredients stirring until smooth. Spoon batter into hot skillet in small circles (about ¼
c.) When bubbles appear, sprinkle a few M&Ms onto each pancake. Flip and cook a few more seconds. Serve immediately. (Be careful not to cook on M&M side too long.)

BREAKFAST BANANA SPLITS...

Use oatmeal (or any hot cereal) instead of ice cream
Still use toppings. I use crushed pineapple, strawberry preserves (or thawed frozen strawberries) and of course, chocolate syrup and a little whipped cream... Of course you make these a size to fit the kids, so they can finish them all, but my kids love it! At least for a change of pace.

ICED BUTTER COOKIES

Cookies:
4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour
Icing:
1 stick butter
1 box powdered (confectioner) sugar
1 teaspoon vanilla
Milk (as needed)
Directions:
1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).
Cook each batch at 375 degrees for about 10 minutes (lightly brown)
5. Let cookies cool slightly before icing
Icing
Cream butter.
Add sugar and mix.
Add milk as needed for spreadable consistency.
Add vanilla.
Ice the cookies.

BUNNY FACE SALAD

Lettuce
Cottage cheese
1 pear
Celery stick
Raisins
Red grape

1. Arrange lettuce on a salad plate. Spoon cottage cheese on top of the lettuce.
2. Peel and core a pear, cut it in half (or use canned halves).
3. Place one half on top of the cottage cheese for the bunny face.
4. Add pieces of celery for whiskers, raisins for eyes and a grape for the nose.
Cut the remaining pear section in half for the ears.

WALRUS SALAD

1/2 cup Raisins
1/2 cup Plain Yogurt
2 Apples
Juice of 1 Lemon
2 stalks of Celery
plastic knives
Help your child measure the raisins and yogurt. You core the apple and slice in half. Help your child cut the apple halves into chunks - add to the bowl. Stir in juice. Then cut the celery into small pieces. Add the remaining ingredients into the bowl and mix. Enjoy!

ORANGE CREAM CHEESE FRUIT DIP

1/2 cup low fat Cream Cheese
2 tbsp frozen orange juice concentrate (undiluted)
1 tbsp sugar

Mix together all ingredients in a bowl (or food processor) until smooth. Serve with whatever sliced fresh fruit you have around.
-apples, pears, bananas, kiwi.....

Makes about 3/4 cup of dip and doubles well.

PEANUT BUTTER POPCORN

Yield: 1 Serving
3 qt. Popcorn cooked in oil
1 1/2 cups Crushed Peanuts (or use crunchy Peanut butter)
1 cup Sugar
1/2 cup Honey
1/2 cup Light corn syrup
1 cup Peanut butter
1 tsp. Vanilla
Keep popcorn and nuts warm.
Mix sugar honey and syrup together. Hard-boil for 2 minutes.
Mix in peanut butter and vanilla. Mix with corn and nuts.

HORSE CHOW

Horse Chow is a combination of raw oats and dried or fresh fruits. You can also add nuts and seeds as well. There are about a million combinations. It´s delicious, healthy and cheap. The kids like to add their favorites, and eat this fast, uncooked oatmeal/granola.
Here is the basic recipe:
4 cups rolled oats (old-fashioned, not instant)
1/2 cup raisins
juice of 1 lemon
dash of salt
a little vegetable oil to moisten
Mix all together and eat.

Note: Everything but the oats is optional. I substituted blueberries for the raisins, which was great! We have also added apples and cinnamon, and done strawberries with some milk. You can serve this with any fresh or dried fruit, and add a little milk. It then becomes a quick version of Muesli, a favorite European breakfast.

STRAWBERRY SHADOW SANDWICHES

Makes enough jam for a whole crowd-
2 slices of bread per person
Ingredients
8 cups fresh strawberries
1/2 teaspoon butter
7 cups sugar (or less, to taste)
Jelling agent, such as Sure-Jell
loaf of favorite bread
Utensils
Kitchen towels
Hot soapy water
Pot (large enough for child to stand inside with both feet)
5-quart pot
Wooden mixing spoon
Sterilized canning jars with lids
Cookie cutters
Spreading knife
Process
To make the fresh strawberry jam
1. Wash the strawberries and remove the stems. Place them in the large pot.
2. Spread kitchen towels on the floor. Place the pot of strawberries on the kitchen towels.
3. Meanwhile, wash feet well in warm soapy water and then dry with clean towels.
4. Step into the strawberry pot and gently stomp and crush the strawberries..
Be sure to crush well by pressing down into them over and over.
5. When finished, step onto the kitchen towels and wipe feet well. Wash and dry feet (and hands) again before resuming the cooking project.
6. Place the crushed strawberries in a 5-quart pot. Add the jelling agent to the strawberries, and then add the butter.
7. Place the pot of strawberries on the stove over medium high heat. Bring the mixture to a boil while stirring with a wooden spoon. Add the sugar to the strawberry mixture and continue stirring.
8. Remove the pot from the stove and then skim the foam off the top of the mixture with the spoon. Discard the foam.
9. Pour the mixture into the sterilized canning jars. Fill to 1/8 inch from the top of the jar, then immediately screw the lids on tightly. Turn the canning jars upside down on the counter to cool.

To make the shadow sandwiches
1. While the jars cool, divide the bread into two equal piles.
2. Spread cooled strawberry jam mixture on each slice of bread from one pile.
Set on a plate. From the other pile of bread, cut a shape with a cookie cutter into each slice of bread.
3. Make a shadow sandwich by putting one slice of strawberry-covered bread together with one bread cutout. The larger piece of bread will show around the cutout like a frame. Spread jam on cutouts, too, if desired.
4. Arrange the shadow sandwiches on a plate for a fresh strawberry treat.

FROSTY

Inspired by Wendy´s

1 c Milk
1/2 c Nestle´s Quik
3 c Softened Vanilla ice cream
-in refrigerator 1 hour

Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.

ICE CREAM CONE CUPCAKES

Flat bottom ice cream cones
Cake mix
Cupcake tin,
Icing & decorations

1. Follow the directions to make your favorite cake mix.
2. Have the kids spoon the batter into the ice cream cones. Be careful not to fill them more than 3/4 full.
3. Put the filled cones into the cupcake tin.
4. Bake at 350F for 10-15 minutes. Insert a toothpick to check that they are cooked.
Let the kids ice and decorate their cupcake cones. You can use different colored icing, multi-colored sparkles, or candy as decorations.

BUNNY ICE-CREAM

Arrange 3 balls of vanilla ice cream on a plate to form a bunny--use medium one for head, large one for body and tiny one for the tail. Cover with shredded coconut. Place carrot shavings (large) for ears, jelly beans for eyes and nose, and licorice stings for whiskers.

APPLE DUMPLINGS

Unroll 1 package refrigerator crescent rolls into 8 triangles. Add about 3 or 4 thin apple slices. Add 4 mini marshmallows. Add 1 small piece of butter. Sprinkle with cinnamon.
Lift the corners and pinch together to seal. Sprinkle with cinnamon sugar. Bake @ 375 for 10 min or until lightly brown.

BAKED CARAMEL CORN

6 quarts Popped Corn
Nonstick cooking spray
1 cup Butter or margarine
2 cups Firmly-packed brown sugar
1/2 cup Light corn syrup
1 tsp. Salt
1/2 tsp. Baking soda
1 tsp. Vanilla
Preheat oven to 250°F.. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped corn in the roasting pan. In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped pop corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container.

TEETHING BISCUIT RECIPE

2 Tbsp. Shortening
1/2 Cup Sugar
1 Egg
1tsp Baking powder
1/4 tsp. Salt
1 1/2 tsp. Vanilla
1 tsp Water
1 1/2 C. Baby cereal
Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking soda, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 1" bars, smooth edges so they will not be sharp. Place on un-greased sheet. Bake 20-30 min or until dry. Store in uncovered container overnight.

MEAT ROLL UPS

Instead of packing a sandwich with flat slices of lunchmeat, try rolling the meat. You can either serve the rolled meat with crackers or make sandwiches with them. Kids love the ´rolling´ texture on the tongue. (They think they´re special!)

RAINY DAY PICNIC

Rainy out? Middle of winter blues? Have a picnic!

An indoor picnic that is. Just spread a blanket on the floor. Use paper plates and cups. Make "picnic" foods like cheese cubes, fruit, crackers, and lunch meat (rolled up). Hot dogs and potato chips are a favorite in the middle of winter, and in the house it´s easy to finish up with a big bowl of ice cream.

STRAWBERRY PIZZA

1 refrigerated unbaked piecrust
1-cup ricotta or cottage cheese
2-3 tsp. sugar
1/4 tsp. Vanilla extract
1 pint fresh strawberries cleaned/dried, sliced top to bottom
1/4 cup vanilla yogurt
1 tsp. Sugar
Preheat oven 450 Carefully lay out pie crust on baking sheet to form pizza bottom and cook 10-12 min or until lightly brown/done.
Puree the cheese in blender; add sugar and vanilla. Spread onto cooked crust.
Arrange strawberries on top of cheese spread making sure not to overlap.
Stir yogurt well and drizzle across strawberries to resemble melted mozzarella. Refrigerate and serve.

FROZEN FRUIT ROUNDS

Freeze an unopened 8 or 16 oz. Can of sliced peaches, pears or fruit cocktail overnight. Just before serving, run the sealed can under warm water for a few seconds. Open both ends of the can, slide out the frozen block of fruit, and slice into rounds.

APPLESAUCE ICY POPS

For an easy, cool twist on a popsicle, try making your own icy treats by freezing applesauce in ice-cube trays and putting a popsicle stick into the centers.

COOKIE POPS

1 ½ cups granulated sugar
1 cup butter
2 large eggs
1 tsp. Vanilla
2 ¾ cups flour
1 tsp. Baking powder
½ tsp. Baking soda
1-cup mini chocolate chips
2 dozen ice cream or large craft sticks

Cream together sugar and shortening, mix in eggs and vanilla.
Combine flour, baking powder and soda, then add to creamed mixture.
Stir in one cup of the chocolate chips.
Wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll dough into 2-inch balls and roll in granulated sugar.
Insert a craft stick into each ball.
Place aprox. 2 inches apart onto un-greased cookie sheet.
Flatten each ball, using the bottom of a glass.
Bake 10 - 12 minutes or until golden brown.
Cool 2 min before removing from tray.

GINGERBREAD COOKIE RECIPE

1 cup Shortening
1 cup Sugar
1 Egg
1 cup Molasses
2 tbsp. Vinegar
5 cups Flour
1 ½ tsp. Baking Soda
½ tsp. Salt
2 tsp. Ginger
1 tsp. Cinnamon
1 tsp. Cloves
Cream shortening and sugar. Stir in the egg, molasses and vinegar. Beat well. Sift dry ingredients and stir in the molasses mix. Chill. Roll on foil or between wax paper. (Dough is sticky). Cut with cookie cutter or let your kids shape gingerbread kids. Make faces and buttons with raisins and candies. Bake at 375 degrees for 10 min.

CORN PANCAKES

For breakfast on Thanksgiving day we have Corn Cakes. We just use a regular Jiffy cornbread mix, but cook on a griddle. We make them small--"silver dollar size"--and the kids may have as many as they want. We also made our own butter one year, which was fun.(see my "Meals and Snacks category for the recipe). In the days before Thanksgiving we look for some different "spreads" to go on our corn cakes. We usually end up with honey and several kinds of jellies and jams. We have apple juice to drink.

WATERMELON "ZIPPER SIPPERS"

Watermelon,
Zip-lock Bags
Dull knife
Straws
Give each child a slice of melon. Melon should be cut with a dull knife or side of fork into small cubes. Remove the seeds, and place the melon chunks into the bag. Place a straw into the corner of the bag, and close the zipper around the straw. The child then squishes the melon, making juice. Drink!
Afterwards, the pulpy leftover can be eaten with a spoon.

PRETZEL KABOBS

Use stick pretzels to poke into cheese cubes, and apple and pear slices.

ALMOND BUTTER CRUNCH POP CORN

1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
2-1/2 quarts Popped Corn
1-1/2 cups whole or sliced almonds, toasted
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped corn and almonds, mixing well. Turn into large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly covered container.

FRUIT SALAD

1/2 cup Dried Coconut
1/4 cup Dried Apricots, diced
1/2 cup Whipped Topping
1/4 cup Mashed Bananas
1/8 cup Dried Apples, diced
1/8 cup Bits of Dried Pineapple
2 tsp. Hershey´s Chocolate Sauce
1/3 cup Mini-Marshmallows (slightly melted, microwave them)
1/8 cup Seedless Grapes, halved
Blend all together . The kids can make this with you, measuring the fruit and other ingredients, mashing the bananas, and mixing together, are all easy to do!

DALMATION PUDDING

Make Dalmation Pudding by mixing in some raisins or chocolate chips into vanilla pudding.

PEANUT BUTTER ´SQUARES´

Inspeired by Recee´s

Thoroughly mix:

1 ½ C. smooth peanut butter
1 ½ C. graham cracker crumbs
1 box powdered sugar
2 sticks melted margarine

Pat evenly into a 9" X 11" or 13" pan. Pressing the top with a spatula to finish gives it a more even top.
Cover top completely with 12 oz. package of chocolate chips that have been melted. Cut into squares while at room temperature. (If you cut them after refrigerating, the chocolate may crack.)

QUICK SNACK MIX

My kids really like to have this cereal snack. I mix up a big bowl of several different types of cereal. (Cheerios, Fruit Loops, Kix, whatever you have a small amount of leftover.) Usually I use about 2 cups of each. I throw in a handful of mini marshmallows, peanuts, M&Ms, raisins, little bite size crackers, goldfish crackers, or whatever I have leftover. I serve the snack in little 5 ounce Dixie cups, but a baggie would work. This is a really fun snack. I usually serve a glass of milk or a juice box with it.

FROZEN PUMPKIN DESSERT

(Easy!)
1 large can Pumpkin
1/2 gallon Vanilla Ice Cream
2 tsp. Vanilla Extract
2/3 cup Sugar
1 Tsp. Nutmeg
Soften the ice cream and mix well with the pumpkin. Pour into a 9" x 13"pan.
Mix the rest of the ingredients and spread on top of the ice cream. Freeze.
Warm at room temperature slightly before serving, so you can cut pieces
easily.

MAKING BUTTER AT HOME

Whipping cream
Salt

Fill small, tightly sealed containers (baby food jars work well) about ½ full with whipping cream.
Shake until the cream starts to thicken.
Add a bit of salt and continue shaking until butter forms.
Spread on saltine crackers.

MONKEY MILK BREAKFAST SHAKE

Blend a banana and 1 cup of milk, add a little yellow food coloring. Serve with toast.

ANIMAL CRACKER SNACK

2 cups animal shaped graham crackers
1 cup salted peanuts
1/2 cup M&M´s
1/2 cup raisins
Mix together. Store in sandwich bags or covered container.

CHOCOLATE DIPPED HEARTS

Strawberries
1 cup of Chocolate Chips
3 tbsp. Skim Milk
Wash the strawberries and let them dry on a paper towel. Put the chocolate chips and milk into a microwave container. Put this in the microwave and cook on high for 1 minute. Stir it, if it is still has lumpy pieces cook it again for 30 seconds. Stir it until it is a smooth sauce. Put wax paper or tinfoil on a plate that will fit in the fridge. Take the strawberries by the leaves and dip them half way into the chocolate sauce. Place it on the plate and do the rest. Put them in the fridge until the chocolate gets hard. Put them on a fancy plate that you decorate with the mint leaves. Eat them!

While you have the chocolate melted... taste other fruit dipped in chocolate... mmmmm what a treat!

FROZEN YOGURT POPS

1 C. frozen unsweetened strawberries
1 C. plain yogurt
5 Tbsp. Honey
7-3-1/2 oz. Paper cups
7 wooden ice cream sticks
Put strawberries in blender and blend until smooth.
Pour into bowl and stir in honey and yogurt.
Fill cups 2/3 full with mixture. Put stick in center.
Freeze 1-2 hours.
Remove from cup and serve.