CEREAL BALLS
1/2 cup cereal, any type
1/4 cup peanut butter
wax paper
clean hands
Steps:
*
Pour cereal in a bowl.
*
Then put the peanut butter in the bowl.
*
Stir and shape into balls with your hands.
*
Put some wax paper on a plate.
*
Set the cereal balls on wax paper.
*
Then put the plate of cereal balls in the freezer to harden for 10 min.
Enjoy!
WORMS in the DIRT
Serves: 10
1 pkg. Oreo cookies (with frosting removed), crushed fine
4 Tbls. stick margarine
1 - 8 oz. pkg. cream cheese
1 - 12-oz. Cool Whip
2 small pkgs. instant vanilla pudding
3-1/2 cups milk
12 gummy worms
* Melt margarine and mix with Oreo crumbs. Save 1 cup for topping. Press remaining mixture into pan for crust. Cream cheese and gradually add milk.
* Add pudding and blend well. Blend in Cool Whip by hand. Pour into crust, sprinkle reserved Oreos on top.
* Poke the ends of the gummy worms into the pudding about one inch then refrigerate.
JUNGLE BANANAS
8 - 10 wooden skewers, or craft sticks
4 - 5 banana halves
3/4 cup peanut butter
1/2 cup butterscotch morsels
2 Tbls. vegetable oil
2 cups crushed cereal
* Insert a skewer (or craft stick) in each banana half.
* Melt peanut butter, butterscotch morsels and oil.
* Pour into tall glass. Dip banana halves.
* Roll into cereal and freeze.
DUMP CAKE
1 (20 oz.) can pie filling - any flavor
1 (20 oz.) crushed pineapple
1 box cake mix (any flavor), prepare batter as noted on box
8 oz. chopped pecans
2 sticks butter
Preheat oven to 350� F.
* Put pie filling and pineapple in the bottom of a 9 by 13 inch pan.
* Mix together the pie filling and pineapple in the pan. Pour cake mix on the top.
* Cut up butter and dot over cake mix, making sure to get in the corners of the pan. Sprinkle pecans on top. Bake for 45 minutes.
ICE CREAM CONE CUPCAKES
Makes: 24
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 Tbls. water
1 tesp. vanilla
1 Tbl. cooking oil
24 flat-bottomed ice cream cones
Preheat oven to 350� F.
* Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.
* Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.
* Bake 15 minutes or until cake springs back to the touch.
* Frost and decorate when cooled.
FRUIT SOUP
honeydew and / or cantaloupe
1 banana
plums
kiwifruit
grapes
and any other fruit you like
1 cup orange juice
1 scoop frozen yogurt or sorbet
Steps:
*
Scoop balls from melons with a melon ball cutter.
(Use a honeydew or cantaloupe, or scoops of each.)
*
Cut up a banana, with a butter knife.
(Parents can cut up remaining fruits.)
*
Add the orange juice, for the base of the soup, into a blender.
*
Add pieces of banana into blender.
*
PUT THE LID ON THE BLENDER.
*
Whirl on high for 30 seconds.
*
Pour soup into 3 or four bowls.
*
Add cut up fruit to each of the bowls.
*
Then put a BIG scoop of frozen yogurt or sorbet, right in the middle of it all.
YUMMY
APPLE and PB
apple
peanut butter
Steps:
* Wash the apple.
* Cut the middle out of the apple
(with Mom's help)
* Stuff it with peanut butter
GOOOOD!
EGG in a NEST
"Instead of putting your egg on toast, try putting it in the toast."
1 slice of bread
1 Tbsp. butter
1 egg
KIDS' COOKING SKILLS: Use this recipe as an opportunity to teach your child how to crack an egg, use a cookie cutter and cook foods in a frying pan.
Steps:
* Crack the egg by striking it firmly against a bowl or ramekin, then carefully break open the shell.
* Pick out any shell fragments and set aside.
* Using a 3-inch cookie cutter (circle, heart, star or flower), cut a shape out of the piece of bread.
* Fry it lightly on one side (you can also fry the cutout shape).
* Flip the bread over and reduce the heat to low.
* Ask your child to carefully pour the egg into the cutout hole in the middle of the bread.
* Cover and cook for 2 to 3 minutes or until the egg has set in the bread "nest".
* For an over-easy egg, he can flip the egg and bread and cook it on the other side.
Serves 1
BANANA BLUEBERRY SMOOTHIE
"All kids love fruit smoothies. And my Mom says they are really good for us too."
1/2 cup milk
whole banana, peeled
1/2 cup fresh or frozen blueberries
2 Tbsp. honey
1/3 cup blueberry yogurt (yogurt with fruit on the bottom)
You will need to have:
* Electric blender with lid
* Measuring spoon
* Measuring cup
"You will need your Mom or Dad to help you, cause you have to use a blender. BE CAREFUL."
*
One at a time, put each ingredient into the blender.
*
Put the lid on, and blend just a short time on medium speed.
*
Add the next thing, and blend like above.
*
Once all the ingredients are added, continue blending until you like the way it looks. The longer you blend it the smoother it will be.
*
If you like it with some fruit chunks don't blend too much.
They take about 15 minutes to make.
Serves: 2
Other ways to make a smoothie:
Use different types of fruit.
You can used different types of yogurt too. You could add some ripe peaches plus peach yogurt or vanilla yogurt.
You could even use a scoop of Organic Ice Cream, then you'd have a dessert!
MINI CORN DOGS
Makes: 4 dozen corn dogs
1-2/3 cups all-purpose flour
1/3 cup yellow cornmeal
1 Tbls. baking powder
1 tesp. salt
3 Tbls. cold butter or margarine, cut up
1 Tbl. shortening
3/4 cup whole milk
1 pkg. (16 ozs.) miniature frankfurters (about 48), drained and patted dry
Catsup and prepared mustard, optional
* In a large bowl, stir together the flour, cornmeal, baking powder and salt. With a pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves sides of bowl.
* Turn dough onto lightly floured surface; knead gently 4 to 5 times just until smooth. With floured rolling pin, roll dough into 14-inch round (about 1/8-inch-thick).
Preheat oven to 450� F.
* With floured 2-1/4-inch round biscuit cutter, cut out as many rounds as possible. Press trimmings together; wrap with plastic wrap and set aside.
* Place 1 frankfurter on each dough round. Bring sides of dough up around frankfurter; pinch in center to seal. Place wrapped frankfurters, seam sides up, 1-1/2 inches apart, on an ungreased large cookie sheet. Bake corn dogs 12 to 15 minutes or until biscuits are golden.
* Re-roll trimmings 1/8-inch-thick, and cut out additional rounds. Repeat Step 4 with remaining frankfurters and dough rounds.
* Serve warm with catsup and mustard, if you like.
FRUITY FRENCH TOAST TORTILLA WRAPS
Makes: 4 wraps
4 flour tortillas
nonstick cooking spray
2 eggs
1 cup milk
1/4 tesp. vanilla extract
1 cup pie filling or sliced fresh fruit
powdered sugar
* In a shallow pie plate mix together eggs, milk and vanilla.
* 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 powdered sugar and serve.
BROWNIE ICE CREAM CONES
Makes: 24
4 ozs. German sweet chocolate
1/4 cup butter
3/4 cup sugar
2 eggs
1/2 cup flour
1/2 cup chopped walnuts, (optional)
1 tesp. vanilla
24 cake ice cream cones
24 scoops ice cream
Preheat oven to 350�F.
* In a saucepan over low heat, melt chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts if desired, and vanilla.
* Place ice cream cones in muffin cups; fill half full with batter.
* Bake for 20-22 minutes or until brownies are set on top and a toothpick tests almost clean (do not over-bake). Cool completely.
* Just before serving, top each cone with a scoop of ice cream and garnish with sprinkles.
CRACKER JACK CUPCAKES
1 cake mix, your choice
* Using your favorite cake or cupcake recipe, prepare batter. Add papers to muffin tin. Pour mix into tin, sprinkle crushed Cracker Jacks on top. Bake as directed in cake recipe.
* Remove from oven and BEFORE cupcakes have cooled, pour the following recipe over the top - no need to spread it, it will fill in the nooks and crannies perfectly.
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 3/4 cup sifted confectioners sugar
3 Tbls. milk
* Melt butter in saucepan and stir in brown sugar. Stir and boil over medium heat for 2 minutes. Stir in milk and bring to boil, stirring constantly. Cool till lukewarm; add milk.
* Gradually add in confectioners sugar, stirring until desired consistency is obtained. Add more milk if needed.
STICKY SPIDER SNACKS
Serves 6
1 box Ritz crackers
1 jar peanut butter (creamy or crunchy)
1/2 cup dried cranberries, dried blueberries, or raisins
1 bag thin pretzel sticks
* Spread peanut butter on one side of a cracker. Top this with another cracker. Break 4 pretzel sticks in half. Stick the pretzel sticks into the peanut butter on both sides of the cracker to form the spider's legs.
* Lightly spread the top of the cracker with peanut butter and place the dried cranberries to form the spider's eyes.
SHORTBREAD ICE CREAM CUPS
2-1/2 cups sugar
2 cups butter
2 eggs
4 cups flour
Ice cream
Candy sprinkles
* Cream butter and sugar. Add eggs and flour; mix well. (Batter will be stiff.) Chill dough for a few hours. Roll out on a floured surface to 1/8-inch thickness.
* Grease the BOTTOM side of a muffin pan. Flatten out a cupcake paper and use as a guide to cut the dough. Carefully place the dough circles over the upside-down muffin cups. Do not press down.
* Bake at 350� F. for 8 minutes or until golden. Let cool slightly on pan, and gently remove from the bottom edge. These might be slightly "lacy" in places, but will still hold ice cream for a special dessert.
* Place scoops of ice cream in the ice cream "cups" and garnish with candy sprinkles.
FROSTY ORANGE DRINK
"This is one of my favorite drinks."
1cup organic orange juice
1cup organic vanilla yogurt
* Stir it up and enjoy as a cold drink or freeze in popsicle molds!!!!!!
yummy!!!!
FROZEN WATERMELON ICE-CREAM DESSERT
"This is ice-cream and sherbet formed to look like half a watermelon. It even has chocolate chips for seeds!"
3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed
*
Line an 8-cup mold or mixing bowl with aluminum foil.
*
Working fast; spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.)
*
Immediately place in the freezer and freeze for about 1 hour.
*
When the ice cream is kind of hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then put it back in the freezer for about 1 hour, until it gets firm.
*
Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips
*
Stir, until the chips are mixed in, evenly.
*
Put this into the vanilla ice-cream lined bowl.
*
Cover with plastic wrap and freeze overnight, or until completely hard.
*
When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.
*
Remove the mold from the freezer.
*
Take off the plastic wrap, and turn it upside down on a platter, bigger than the mold.
*
Remove the mold and peel off the foil.
*
Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve.
*
Cut into wedges, just like fresh watermelon.
Yield: 10-12 Servings
CHILI CHEESE DOG POT PIE
2 cups biscuit baking mix
2/3 cups water
3 cups chili with beans
1/2 lb. hot dogs, sliced
2 cups shredded Cheddar cheese
Preheat oven to 350.
* In med. 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 qt. casserole dish.
* Make a layer of the hot dogs over chili. Cover the hot dogs with cheese, then top with rest of the 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.
MINI CRESCENT SAUSAGE LINKS
"A Yummy Breakfast"
2 pkgs. refrigerated crescent rolls
1 pkg. fully cooked small sausage links
Preheat oven to 375� F.
* Separate dough into 8 triangles; cut each triangle lengthwise into thirds.
* Place sausages on short end of each triangle and roll up to the opposite point.
* Place on ungreased cookie sheet.
RASPBERRY CHEESECAKE COOKIE PIZZA
Makes: 12 to 16 servings
3/4 cup butter or margarine
3/4 cup Sugar
1 egg yolk
1 tesp. vanilla
1 1/2 cup all-purpose flour
8 oz. Cream cheese, softened
1 egg
1 Tbl. sugar
1/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted
* Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan.
*Bake in a 350� F. oven about 25 minutes or till golden.
* Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond.
* Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.
PINK CLOUD SHAKE
Makes 3 to 4 servings.
1 (10-oz.) pkg. frozen strawberries in light syrup
1 cup milk
2 cups strawberry frozen yogurt or strawberry light ice cream
* Place strawberries in the pouch in a bowl of warm water for 10 minutes. Remove from water and carefully open pouch; pour strawberries and the syrup into blender container. Cover and blend till smooth.
* Add milk and half the yogurt or ice cream; blend till smooth. Stop blender; scrape down sides. Add remaining yogurt or ice cream. Blend till smooth. Stop and scrape down sides, if necessary. Pour into glasses.
AQUARIUM JELLO
"Fun idea for a kid's party!"
goldfish bowl, nice and clean
red hots or Jelly Belly gravel beans
blue Jello
ice cubes
cold water
purple endive
parsley sprigs
gummy fish
* Use a new or well cleaned goldfish bowl. In the bottom, the original recipe called for red-hots as the 'gravel', but I plan to use the Jelly Belly beans that look like rocks.
Mix up as much blue Jello as your bowl will hold. Mix using ice cubes & cold water instead of the cold water called for on the box. Pour this into the bowl over a knife blade or something to keep from disturbing the gravel.
* If you want it to have 'seaweed', poke a couple of pieces of purple endive or something similar down into the gravel.
* When the whole thing starts to jell, use a wooden skewer to push gummy fish into different parts of the bowl.
PUDDING CONES
These will keep in the refrigerator for several hours. Wow! Pudding you can eat without a dish or spoon."
Serving Size: 6
6 oz. Almond Bark (Chocolate or White), melted
1 cup Miniature Marshmallows
12 - 15 Small Ice Cream Cones (standard shape, flat on bottom)
1 pkg. Instant Pudding 3.9 oz (favorite flavor)
8 oz. Carton Whipped Topping (save unused topping for another recipe)
Toppings (sprinkles, maraschino cherry's, nuts, chocolate syrup, etc.)
* With melted bark place a teaspoon of bark inside of each ice cream cone lightly coat sides and bottom. Place four marshmallows on the bottom of each cone.
* Place ice cream cones in refrigerator until bark is set. Prepare pudding as directed and place in refrigerator until set. When ready to serve, spoon pudding in cones, spoon whipped topping on pudding and top with your favorite sprinkles or nuts.
ORANGE CREAMSICLE SMOOTHIE
"This tastes like a Creamsicle ice-cream bar, but you drink it."
Serves 1.
1 cup orange juice
4 scoops vanilla frozen yogurt or ice cream
* Combine the orange juice and frozen yogurt (or ice cream) in a blender or food processor. Blend until creamy.
RICE KRISPIES BARS
1/4 cup margarine
4 cups miniature marshmallows
1/2 tsp vanilla
5 cups Rice Krispies cereal
* Heat margarine and marshmallows in a saucepan until thick and syrupy. Add vanilla.
* Pour over cereal. Mix well.
* Press mixture into a greased pan.
* When cool, cut into bars.
CHEESEBURGERS UNDER COVER
Makes: 6
1 lb. lean ground beef
1 egg
1/2 cup soda cracker crumbs
1 tesp. salt
1/2 tesp. onion salt
1/4 tesp. pepper
1 to 2 tesps. prepared mustard
6 sticks Cheddar Cheese (3-inches long and 1/4-inch thick)
1 can Pillsbury Refrigerated Quick Parker House Dinner Rolls
1/4 cup dairy sour cream
Garlic Salt
Paprika
Preheat oven to 350� F.
* Combine ground beef, egg, cracker crumbs, salt,
onion salt and pepper in mixing bowl. Shape into 6 equal
pieces, 4-inches long.
* Make deep indentation down center of each. Spread with a little mustard. Place cheese stick in each. Bring meat around to seal cheese.
* Open can; separate dough into 12 rolls. Press 1 unfolded Parker House roll buttered side up into an
oblong shape 5 inches long. Place cheeseburger on roll. Press another unfolded roll to a 4-inch length. Place on cheeseburger butter side down. Moisten edges with water. Stretch and press to seal top of each roll to bottom
crust. Repeat with remainder of meat and rolls.
* Place in ungreased 13 x 9-inch pan, 2 inches apart. Spread with sour cream; sprinkle with garlic salt and paprika.
* Bake at 350� F. for 30 to 35 minutes until golden brown. Remove from pan immediately.
* Serve hot.
PEANUT BUTTER POPOVERS
"A young child can arrange biscuits on the cookie sheet, spoon peanut butter and fruit preserves on biscuits, and help pinch ends together.
1 can (10) refrigerated buttermilk biscuits
10 tesps. peanut butter
10 tesps. fruit preserves
* Lay biscuits on cookie sheet. Put 1 teaspoon peanut butter and 1 teaspoon fruit preserves on each biscuit. Fold over each biscuit and pinch ends together tight to seal in filling. Bake in preheated oven at 425 degrees for 10 to 12 minutes.
Snack Suggestion: One peanut butter popover and 1/2 cup of milk.
COOKIE CHEESE BURGERS
1 box vanilla wafers
1 cup flaked coconut
1 green food coloring
1 pkg. chocolate coated keebler - grasshopper cookies
1 can vanilla frosting
1 yellow food coloring
1 egg white, beaten slightly
2 Tbls. 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 temp until firm or set and wrap each in paper used to wrap the McDonald's hamburgers in. Store at room temp, covered, to use in a week or two.
BANANA WRAPS
8 inch flour tortilla
2 - 3 Tbls. peanut butter
2 - 3 Tbls. jam or jelly
1 small banana, peeled
* Place tortilla on a paper towel, microwave on high for 10 to 20 seconds until tortilla is soft and warm.
* Spread with peanut butter, then top with jelly or jam. Place banana near the right edge of the tortilla.
* Fold up the bottom 1/4 of tortilla. Bring right edge over the banana and roll up.
MANGO TANGO
For this tropical smoothie, select a mango that's ripe but firm enough to peel and slice."
Serves 1.
1 cup mango slices
1/4 cup white grape juice
4 scoops vanilla frozen yogurt
* With Mom or Dad's help; put the mango slices, grape juice and frozen yogurt in a blender or food processor. Then blend it until it's smooth.
CATERPILLAR COCOONS
1 8-oz. tube refrigerated crescent rolls
8 breakfast sausages
1 squeeze bottle yellow mustard
* Preheat 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 ten to fifteen 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.
MONKEY ELEPHANT CHOCOLATE DELIGHT
Makes 3 servings.
1 medium banana
1 cup milk
1 cup chocolate ice cream
* Peel the banana. With a table knife, cut it into 1-inch pieces. Place pieces in a plastic freezer bag or wrap in foil; freeze for at least 2 hours.
* Unwrap banana pieces and put them in the blender with milk, chocolate ice cream, and peanut butter. Cover and blend till smooth.
* Stop the blender and scrap down the sides, if needed.
FROZEN YOGURT POPS
Makes 8 to 12 ice pops.
2 cups plain yogurt
3/4 cup frozen orange juice from concentrate, thawed
1 Tbl. honey
Variations: Try flavored yogurts or other juice concentrates like pineapple, raspberry or grape.
*Combine all ingredients in bowl. Mix well.
*Pour into ice pop molds and freeze until firm - about 4 hours or overnight. (If you don't have a mold, use plastic cups. Place cups in a pan for easy handling and freeze for about 1 hour or until starting to get firm. Insert a stick in center of each pop and put back in freezer until frozen.)
*To serve, hold a warm hand around cup for a minute, then push bottom to release ice pop.
CHOCOLATE SNACK BLOCKS
"If your kids like fruit gelatin snacks, they'll love these made with chocolate.
Makes: about 6 dozen squares.
3 envelopes unflavored gelatin
3/4 cup cold water
1 cup boiling water
1/3 cup granulated sugar
2 cups (12 ozs.) semi-sweet chocolate mini chips
* In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes.
* Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2 minutes.
* Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth.
* Pour into an 8- or 9-inch square pan. Refrigerate until firm and cut into 1-inch squares or shapes with cookie cutters.
TAFFY APPLE PIZZA
1 roll of un-baked sugar cookies
3 Tbls. flour
1 pkg. 8oz cream cheese softened
1/4 cup creamy peanut butter
1/2 cup brown sugar
1/2 tesp. Vanilla
2 Granny smith apples
1 cup Lemon lime soda
Cinnamon
1/4 cup Caramel ice cream topping
1/2 cup Chopped peanuts
* Press cookie dough onto pizza pan, to form one large cookie. Bake as directed on pkg. This will be your sugar cookie crust. Set aside to cool.
* Blend cream cheese, peanut butter, brown sugar, and vanilla together until smooth. Spread on cooled cookie.
* Peel, core and slice apples.
* Dip apple slices in lemon-lime soda to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle lightly with cinnamon.
* Heat caramel topping slightly and drizzle over apples.
* Sprinkle chopped nuts over pizza.
* Cut and serve.
CARAMEL APPLE CIDER
"Warm up a cold day with a mug of hot cider topped with a hint of caramel."
Serves 4.
Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water
Caramel whipped cream
1/2 cup heavy cream
1 Tbl. brown sugar
* First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
* Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
* Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.
CHOCOLATE "CLAY"
Important note: Adult supervision and participation is required for this activity. Also maybe a few words on why you can eat THIS clay but not other "non-edibles"!!
10 ozs. of chocolate, chopped chunks or chips
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers.
* Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.
* When the chocolate is melted, add the corn syrup and blend.
* Pour the mixture onto a waxed paper sheet.
* Spread the chocolate with your fingers until it's about 1/2-inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable.
Making a Chocolate Rose:
* Have the kids roll 10 marble-sized balls out of the chocolate clay. Place the balls on a waxed paper sheet, about 1 inch apart. Place another waxed paper sheet on top. Big or little thumbs can press each marble into a flat disk (about the size of a quarter). Use some pressure!
To form the rose:
* Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom. They will harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want.
PUPPY CHOW CHOW
9 cups Rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup margarine
1 tesp. vanilla
1 1/2 cups powdered sugar
* Put the Chex cereal in a large bowl. It has to be big enough to stir everything together.
* Have Mom or Dad melt the chocolate chips, margarine, and peanut butter (in a microwave safe dish), in the microwave for 1 1/2 minutes, or until it's smooth and creamy when stirred. Add the vanilla, and stir some more.
* Pour it over the cereal and stir until the cereal is evenly coated.
* Put the powdered sugar in a large size plastic bag, add the coated cereal and shake until evenly coated with the powdered sugar.
* Spread over a sheet of waxed paper until cooled off.
* Store in an air tight container in the refrigerator.
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