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Fun Kids Recipes


All-Star Fudgy Baseballs and Bats

1 c Carob powder

1 c Water

1/4 c Honey

1/4 c Peanut butter (smooth or cru

3/4 c Wheat germ

3/4 c Rolled oats

2 tb Dry milk powder

1/2 c Unsweetened shredded coconut

1 ts Cinnamon (optional)

1/2 ts Grated orange rind (optional

In a small saucepan, combine the carob and water. Bring to a boil over low heat, stirring constantly

to prevent scorching. Add the honey and peanut butter and continue cooking for about 5 minutes,

or until syrup is smooth and slightly thickened.

In a large bowl, mix together the wheat germ, oats, milk powder, coconut, cinnamon, and orange

rind (if desired).

Pour about one cup of the carob syrup over the dry mixture, or as much as is needed to make a

pliable, dough-like consistency. Store the remainder in the refrigerator and use as an icing or to

make great milk shakes.

Pinch off pieces of the dough and roll each piece between your palms into 2-inch-long tubes about

the circumference of a fountain pen, tapered at one end in the shape of a baseball bat. Roll the rest

into marble-sized balls.

 

Apple Smiles

1 Red medium apple; cored & sliced about 1/3" wide, not skinned!

Peanut butter (creamy works best)

Tiny marshmallows.

Spread one side of each apple slice with peanut butter. Place three or four tiny marshmallows on

top of the peanut butter on one apple slice. Top with another apple slice, peanut butter side down.

Squeeze gently. Eat right away..makes 8-10

 

Bunny Salad

1 Chilled pear half

2 Raisins

1 Red cinnamon candy

2 Blanched almonds

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-cottage cheese ball

Place crisp lettuce leaf on plate. On top of it, place pear upside down. Make bunny, using narrow

end for face. Two raisins for the eyes, 1 red cinnamon candy for the nose and 2 blanched almonds

for the ears. The cottage cheese ball makes the tail.

 

Butterfly Bites

2 Stalks of celery

12 lg Three-ring pretzels

6 tb Peanut butter or cream cheese

About 18 raisins or currents

12 Slivered almonds or enoki mushrooms

Wash the celery. Using plastic knives, cut the celery into thirds. Fill each celery stalk with one

tablespoon of either peanut butter or cream cheese. For the wings, gently push 1 pretzel into the

filling, running parallel to the length of the celery stick. Do the same on the clery's other lengthwise

side. Arrange the raisins or currents as the eyes, nose and mouth. For antennae, push the slivered

almonds or mushroom cap into filling. If using mushrooms, arrange the spaghetti-like mushroom

tips upward, like an antenna.

 

Cat's Eyes

1/2 c Peanut butter

8 Ritz crackers

1 Banana; cut into 8 slices

8 Raisins

Spread peanut butter on crackers and top each with a slice of banana. Place a raisin in center of

each banana to form a cat's eye and repeat for all banana topped crackers. Source: Healthy Treats

and Super Snacks for Kids

 

Chocolate Spiders version #1

4 cups semisweet chocolate baking chips

Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10

minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a

1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is

runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax

paper. Store in refrigerator laid flat.

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Chocolate Spiders version #2

12 oz Twizzlers; chocolate flavor

4 oz Milk chocolate candy melts

Cut twizzlers into 1 1/2" pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs

(pieces) on each side and then drop 1 tsp melted candy in middle for body. Use a toothpick to

smooth to uniform circle and connect all candy pieces. Cool completely before removing from

waxed paper.

 

Clown Faces

Large Pancake

3 x Orange Slices

2 x Poached or fried Eggs

1/2 Cherry Tomato

Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To

assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and

mouth, and a tomato half for the nose.

NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh

cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from

chopped, sauted potatoes.

 

Daisy Apple

2 Tbs. raisins

2 Tbs. crunchy or creamy peanut butter

1 Mcintosh apple

Peanuts, for garnish (omit if making for small child)

Set aside a few raisins for face. Stir remaining raisins into peanut butter. With apple corer or paring

knife, remove core and seeds from apple. Using a small knife, push peanut butter mixture into

center of apple. Make a happy face on top of peanut butter using reserved raisins. Arrange peanut

halves around edge of peanut butter forming a circle. Chill before serving.

 

Dirt Cups

2 c Milk

1 pk Chocolate Pudding, instant

3 1/2 c Cool Whip

16 oz Oreos

8 Gummy Worms (opt)

8 Plastic flowers (opt)

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Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes. Crush Oreos

and set aside. Let stand 5 minutes. Stir in cool whip and half of cookies. To assemble: place 1 Tb

crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with

remaining crumbs. Optional garnish: place flower in middle and put gummy worm halfway out of

"dirt".

 

Easter Mints Kids Can Make

1/3 c Soft butter

1/3 c Light corn syrup

1/2 ts Salt

1 ts Flavoring

3 1/2 c ( 1 lb ) sifted confectioner's sugar

Large bowl

Wooden spoon

Paper plates

Pencils

This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid

flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it

into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead

a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy.

Help the children measure all the ingredients into the large bowl. They can take turns stirring it

with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They

should continue kneading until the dough is smooth.

Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their

names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their

pencils correctly. Make sure they use upper and lower case letters.

Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them

into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll

the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork.

They might eat the pieces with the fork, but that's ok too.

Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter

Mints taste even better the second day, if you can keep everyone from eating them all on the first

day. Cover with plastic wrap and keep them in the refrigerator.

Eyeballs on Ritz

Eggs; hard boiled

Black olives

Ritz crackers

Red food coloring

Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out

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small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway

through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up,

on a ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.

Fish in the River

2 Celery stalks

1/4 c Cream cheese; or other cheese spread (tinted green if desired)

8 Goldfish crackers

Trim and wash celery and fill with cheese. Top with crackers and serve.

Food for a Hobo Hike

4 cn Tuna (3 oz each)

4 cn Baked beans (6 oz each)

4 Oranges

4 Plastic

4 Bandana clots

4 Children

Place 1 can tuna, 1 can beans, 1 orange, and 1 fork on each banadana. Bring up corners and tie

securely. Tie end to children's belt loop or attach to a stick and send them off on their hobo hike.

Pack another hobo pouch for yourself and go along. Make sure someone has a Scout knife with a

can opener attachment to open cans (much more fun struggling with one of these things than to

take a conventional can opener). The oranges serve as both a drink and a dessert. Poke a hole in

one end and after all the juice has been sucked out, open it and eat the flesh. The tuna and beans,

of course, are eaten just as they come from the can. The bandanas serve as little tablecloths,

napkins, and kerchiefs to be worn back home. Children love this hobo picnic--it's easy for you,

nutritious, filling, and fun from them.

Funny Face Carrot Salad

2 carrots

1 small can crushed pineapple

1/2 cup vanilla yogurt

Raisins

Peel carrots. Roll up a few long shavings and save them for "hair" on a final salad. Grate carrots

with a grater. Be careful of your fingers. Drain can of crushed pineapples in a strainer, using a

spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some

salad onto a plate. Make a smiling face with raisins. Style carrot "hair", and serve with a smile.

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Jello Aquarium Recipe

1 pk Jello Berry BLUE jelly powder

1 c Boiling water

2 c Ice cubes

Gummy fish

Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5

minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish

into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours.

Octopus Dogs

6 Hot dogs

6 Hot dog buns

1 cn Chili

About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.

Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot

dog. Boil and the hot dog will look like an octopus. Serve with head up and legs spread out over an

opened hot dog bun that has chili on it.

Peaches with a Sunshine Smile

1 cn Of peach halves

2 To 3 cups cottage cheese (low-fat)

Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese "sun rays" on lettuce. The

peach half is placed round end up. Press raisins gently into peach to form a sunshine face. Sprinkle

extra raisins on cottage cheese.

Peanut Butter Caterpillars

Banana

Grape

2 tb Peanut Butter

Peel and slice a banana. Spread slices with peanut or sesame butter and connect the slices. Add a

grape up front for the head ("gluing" with more peanut butter.)

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Peanut Butter Turtles

Apple

2 tb Peanut Butter

5 x Grapes

Slice an apple in half. Make several slits in each half. Fill with peanut butter or sesame butter

(available in health stores.) Attach seedless grapes with toothpicks (remove before giving to very

young children) for the head and legs and stick a carrot shaving on for a tail (tuck it in 1 of the

slits) Nice to serve as a lunch treat.

Potato Pups

8 Hot dogs

2 c Mashed potatoes

1/2 ts Dry mustard

Split hot dogs the long way not quite all the way through. Fill split opening with mashed potatoes

mixed with dry mustard. Sprinkle the top with paprika. Bake in 375 degree oven for about 15

minutes or until heated through and slightly browned on top. Can also be topped with some grated

cheese (cheddar or parmesan).

Rock Candy

2 c granulated sugar

Heavy cord

1 c water

The book says to put one cup of water into a small saucepan, pour 2 cups of granulated sugar into

the water, heat the water and sugar on the stove over a medium heat, continue stirring until the

sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it

will no longer dissolve in the water (that is until you see sugar lying on the bottom of the

saucepan). Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid

into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the

pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in

a few hours. The next day, remove the cord from the jar, pour the sugar liquid back into the

saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert

the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the

crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any

excess string and enjoy.

Rudolph the Reindeer

1/4 c Peanut butter; creamy

2 sl Whole wheat bread

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16 Raisins

4 Cherries

16 Pretzels; twist style

Spread peanut butter on bread slices and cut each slice into four triangles. Turn triangles so point

is down, then place two raisins in center for eyes. Cut cherry in half and place one half at bottom

point for nose. Break twist pretzels to make antlers and place at upper two corners. Variation: Turn

pretzel down near nose to make cats with whiskers.

Snake Hot Dogs

1 Hot dog

1 Hot dog bun

Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog)

down half the length of the hot dog. For the other half of the hot dog do the same thing but make

the slits on the opposite side. When boiled (or microwaved) the hot dog will twist like a snake.

Serve on a hot dog bun with chili or cheese if desired.

Teddy Bear Carousel

1 Apple; cored

8 Teddy grahams

2 Gummi bears

1/4 c Peanut butter; creamy

8 Toothpicks

Cut apples crosswise into 1/4" slices to form circles. Discard or eat top and bottom of apple.

Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the

edge of of apple circle, peanut butter side up. Top with second apple circle, peanut butter side up,

and secure to tops of toothpicks to form a carousel. Stand four teddy grahams in the peanut butter

between the toothpicks. Place a gummi bear in the center of the carousel roof. Repeat to make a

second carousel. Serve, being careful with toothpicks.

Wagons

2 Celery stalks

12 Toothpicks

16 Carrot rounds

1/2 c Peanut butter; cheese spread or ranch dressing

20 Raisins

Cut celery stalks crosswise into two pieces each, about 3" long. Push toothpicks through sides of

celery to form axles for four wheels. Fill celery wagon with peanut butter, cheese or dressing. Stick

carrot rounds onto ends of toothpicks. Cover tips with raisins. Stick a toothpick into the end of the

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celery at a 45 degree angle to form wagon handle. Cover tip with raisin.

Gross But Fun Recipes:

Boogers On A Stick

1 jar cheeze whiz - 8 oz.

green food coloring

25 pretzel sticks

waxed paper

1 long handled spoon

platter

Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three

drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate

snot green. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out,

wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set

pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at

room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and

arrange on a serving platter. Serves 5 to 6 booger buddies.

Brain Cell Salad

1 pk (6 oz) blueberry jello mix

1 ct (16 oz) small curd cottage

Cheese

1 cn (16 1/2oz) can blueberries In syrup -=OR=- 3/4 c Frozen blueberries, thawed

Blue food coloring

--TOOLS--

2 Mixing bowls

cn Opener

Spoon

6 Salad plates

With an adult's help, prepare jello 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 corrage

cheese a nice grayish color with 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.

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Brains on the Half Skull

2 md Potatoes

8 oz Thin Spaghetti

14 oz Spaghetti sauce

Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the

potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare

the spaghetti in a midium sized pot according to the directions on the package. Then carefully drain

the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready,

begin to heat the sauce (blood) in a small pot. Remove the potatoes from the oven, and scoop out

the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve

as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the

cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.

Butchered Snake Bits With Barbecue Sauce

1 Package rigatoni pasta -- (10oz)

2 Cans squirtable cheese spread

1 Small Jar barbecue sauce

16 Whole black peppercorns -- (16 to 20)

1 carrot

Cook pasta according to directions on package. Rinse the pasta in cold water.

To make snakes:Covering one end of the rigatoni with your finger (to prevent leakage), carefully

fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a

serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue

sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two

black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel

skin off carrot. When completely clean of skin,make one more peeling for each snake you have

formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your

snakes forked tongues. Position tongues.

Cat Litter Casserole

1 c Bisquick

1 c Shredded Cheddar cheese

1 lb Ground beef, turkey or pork

Sausage

---TO MAKE LITTER---

2 c Long grain rice

3 3/4 c Water

2 ts Salt

2 tb Butter or margarine

--TOOLS--

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lg Mixing bowl

Rectangular baking pan

Deep saucepan with lid

Fork

Paper towels

lg Spoon

Stainless steel pooper scooper

To make dumps: With an adult's help, preheat the oven to 350 degrees F. Using clean hands, mix

together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape

dumps.

Place so they don't touch each other in an ungreased baking pan. Use two if they don't all fit. With

an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly

crusty.

While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's

help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer

without lifting the cover for fourteen minutes.

With an adult's help, remove the saucepan from the stove and carefully (to avoid having your face

melted away by the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan

aside.

When dumps are done, carefully transfer them onto paper towels to drain.

Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially

uncovered, the way Kitty does when he/she is in a hurry. Serves 8-10 litterbox lovers. Use pooper

scooper to serve.

Chicken Pox Pancakes

Strawberries

Pancake mix

Bananas

Powdered sugar

--TOOLS--

Knife

Cutting board

Mixing bowl

lg Flat skillet

Spatula

Plates

With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set

aside.

With an adult's help, prepare the pancake mix according to package directions. When the pancakes

are done, place each serving in a stack on a separate plate.

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For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends

and put one on top of each stack for a nose. Then cut two thin slices from each endfor eyes. Then

cut banana in half for a long curved mouth.

Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch

of powdered sugar on each pox for a tasty bit of pus. Serves as many little polka dotted people as

your heart desires.

Chopped Off Fingers Pizza

1 Red bell pepper (4 oz.)

12 Sticks (1 oz. each) mozzarella

8 Small (about 5" diam.) baked pizza crusts

1 cup Pizza sauce

Core, stem and seed pepper; cut lengthwise into 1"-wide strips. Cut each strip crosswise into 1/2"

pieces (fingernails). Round corners on one end of each piece.

Cut each cheese stick in half crosswise. On rounded end of each stick (finger), cut out a 1/2"-

square notch into which a pepper piece will fit to make a nail.

Lay crusts slightly apart on 3 baking sheets, each 12"x15". Spread pizza sauce evenly over each

crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F

oven until cheese just begins to melt, about 8 min.

Yield: 8 personal pizzas

Chuckie's Upchuck

2 teaspoons of butter or margerine

2 medium onions chopped

16 ounces of cream style corn

2-10 ounce cans of cream of mushroom soup

2 cups milk

Whatever leftover vegetables you have in the fridge! (tomatoes, green beans, Mushrooms,

cauliflower, etc)

Saute onions in the butter. Add everything else and bring it to a boil. Simmer 5 minutes. Serve

immediately with a barf bag of course!


Dead Sea

Soup

1 Celery heart with whitish Leafy stalks

1 sm Jar artichoke hearts

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1 cn (10 1/2oz) chicken with rice Soup

Blue and green food Colorings

1 c Fish shaped crackers

--TOOLS--

Knife

Cutting board

lg Saucepan

Spoon

Soup ladle

4 Soup bowls

With an adult's help, chop the celery heart into small pieces. Using clean hands, pull apart the

surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your

seaweed. Set aside.

Drain the jar of artichoke hearts and cut into the size of a penny.

Prepare soup according to directions. Add the celery and artichokes and heat until soup comes to a

boil. Turn heat to low and carefully add two or three drops each green and blue food coloring until

the soup reaches an appropriately murky seawater color.

Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of

each one. Encourage some of the floating celery seaweed to hang over edge of bowls and serve.

Artichoke pieces and rice from the soup will sink.

Diaper Dump Porridge

1 cn (10 oz) beef broth

1 Tube refrigerated biscuits

1 cn (10 oz) chicken broth

--TOOLS--

2 sm Saucepans

Knife

Slotted spoon

Soup ladle

4 Soup bowls

Pour the beef broth into a saucepan. Set aside and don't add any water.

Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using

clean hands, sculpt the biscuit pieces into "dump" shapes.

Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium

heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and

simmer for 15-20 minutes. Carefully check the broth level often.

Pour the chicken broth (diaper fluid) and one can water into the second saucepan. With a slotted

spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan.

Heat chicken broth according to the directions on the can,

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Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table

for guests to clean up with!

Flat Cat Cookies

1 pk (20oz) refrigerated sugar Cookie dough

1 tb To 2 flour

Red cinnamon candies

Seedless strawberry jam

--TOOLS--

Rolling pin

Butter knife

Spatula

Cookie sheet

2 Spoons

Wire cooling rack

With an adult's help, preheat oven to temperature specified on package.

Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the

package calls for. Then, using butter knife, cut out cookies in the shape of a flattened cat. Use a

large spatula to carefully transfer cookies to cookie sheet.

Bake according to package directions. While they're cooling, count out enough cinnamon candies to

put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons

and set aside.

Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose.

Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood.

Makes approximately 3 dozen kitty road kill.

Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that

are missing a limb and/or tail. Why not even sever a head or two? Drip jam blood at stumps for an

authentically dismembered look?

Gross Guess?!

2 c cooked spaghetti

2 c grapes

1 tbsp. vegetable oil

2 c jello

3 ice cream buckets (or any plastic containers) WITH covers

Put the spaghetti in 1 bucket/container. Cut a hand sized hole in the top of all of the bucket covers.

Mix the grapes with 1 tbsp vegetable oil and put in a bucket. Put the 2 c jello in the 3rd bucket.

Place all of the covers on. Have a friend feel each one of them and guess what they are! The

spaghetti is supposed to be liver. The grapes are supposed to be muscles and the jello is supposed

to be brains!

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Hairball Salad with Saliva Dressing

1 lg Ripe avocado

2 c Alfalfa sprouts

5 lg To 6 carrots, washed peeled and grated

Italian dressing

--TOOLS--

Paring knife

Spoon

Mixing bowl

Fork

Carrot peeler

Grater

4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scoop out the pit.

Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a

fork. It is ok to leave some lumps. Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and

arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve.

Serves 4 cat fanciers.

Sicko serving suggestion: Squeeze ribbons of chocolate icing "hairball" medicine out of a paper

cone onto the backs of your guests hands to be licked off for dessert.

Homemade Maggot Stew

2 tb Vegetable oil

1/4 c Flour

1/2 ts Salt

1/2 ts Pepper

1/4 ts Garlic powder

1 lb Stew beef cut in one inch Chunks

2 cn (14 1/2oz) plain stewed Tomatoes

1 cn (10 1/2oz) beef broth

1 ts Thyme

1 Bay leaf

3 md To 4 carrots

1 c Fresh or frozen green beans

3/4 c Orzo pasta

--TOOLS--

Sharp knife

lg Stew pot with lid

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Ziploc bag

Long handled cooking spoon

Carrot peeler

lg Saucepan

Colander

Slotted spoon

8 Soup bowls

Soup ladle

Place oil in stew pot and with an adult's help, turn heat to medium low. Measure flour, salt, pepper

and garlic powder into ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour

contents of bag into the stew pot. Turn the heat up to medium.

With an adult's help, use a long handled spoon to turn the meat every 3-4 minutes, letting the

meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth,

thyme and bay leaf. Bring to a boil, then lower heat to low.

With an adult's help, peel the carrots and cut them into small coins with a knife. When the stew

has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another

45 minutes.

With an adult's help, cook the orzo in a saucepan according to the package directions. when just

tender, drain it through a colander into the sink, shaking out any excess water. These are your

maggots. Add them to the stew pot, then turn off heat and carefully blend.

Sicko serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo

maggots on top of your roasted, baked or boiled beast!

Nose Blow Burritos

2 md Tomatoes

1 lb Ground beef

1 pk Burrito or taco seasoning

1 cn (30oz) refried beans

8 Or 10 burrito size soft

Flour tortillas

2 ct (8oz) guacamole

1 ct (16oz) sour cream

--TOOLS--

Knife

Cutting board

3 Bowls

Frying pan

5 Spoons

Spatula

sm Saucepan

With an adult's help, dice the tomatoes into small pieces and place in a bowl.

With an adult's help, place the ground beef in a frying pan, sprinkle with the burrito seasoning and

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saute on medium heat until it's well browned. Cover and set aside.

With an adult's help, cook the beans in a saucepan on low heat, stirring occasionally. when the

beans are hot, gently combine them with the ground beef in a clean bowl.

To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one

half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of

that, spoon a strip of sour cream (fresh mucus).

Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of

the whole burrito under itself, making a nose shape. With an adults' help, use a knife to cut out

two large holes for nostrils. Gently squeeze the nose.

Sicko serving suggestion: Instead of napkins, set each guest's place with an individual size packet

of facial tissues.

Penicillin Pizza

6 English muffins

1 Jar pizza sauce

2 c Shredded mozzarella cheese

3 tb Grated Parmesan cheese

Yellow, green and red food

Coloring

--TOOLS--

Cookie sheet

Spoon

Bowl

Plastic sandwich bag

Split muffins and place on an ungreased cookie sheet, making sure they don't touch.

Spoon a thin layer of sauce on top then cover the sauce with a layer of shredded cheese. Set aside.

Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring

until it's an even shade of mold green. (Use plastic bag to prevent your fingers from staining.) Set

aside.

With an adult's help, broil the pizzas until the cheese has melted and begun to brown. Remove

from oven and let cool about 1 minute.

Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly before you slip on a lab coat

and serve. Serves 6 peaked patients.

Puked Up Potatoes

1 md Carrot

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4 md Potatoes

3 Celery stalks

1/2 c Frozen green beans

pn Salt

12 oz Jar chicken or turkey gravy

3 tb Butter

1/2 c Milk

--TOOLS--

Carrot peeler

Knife

Cutting board

sm Saucepan

lg Saucepan

Potato masher

2 Serving dishes

With an adult's help, carefully peel carrots and potatoes. Chop the carrots and celery into small

pieces and the potatoes into 1"cubes.

Place the carrots, celery and green beans in the small pan and the potatoes in the larger one.

Cover both with water and add a pinch of salt to each. With an adult's help, set the pans over

medium heat until they come to a boil. Turn the heat to medium low.

Pour the gravy into the pan of carrot mixture. With an adult's help, cook over low heat until hot,

stirring often.

Add the butter and milk to the potatoes and mash until they are fairly lump free.

Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy. Serves 6

hurlers.

Sicko serving suggestion: Almost any meal tastes better when you heave puke on it! To create a

realistically splattered tableau, place a plate full of food in the sink. Then take a large spoonful of

gravy and, with a flick of the wrist, fling it onto the food.

Ralph's Retch

3 oz Box strawberry jello

40 Ice cubes

2 cn (12 oz) strawberry soda

--TOOLS--

Mixing bowl

Shallow 9x12 pan

Butter knife

Blender

Spoon

Tall glasses

Iced tea spoons

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Prepare jello according to package directions. Pour into shallow pan and chill until firm, about 3

hours.

Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.

With an adult's help, grind ice cubes in a blender.

Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2"

away from tops. Slowly pour soda into each glass until full, then stir gently. Serve retch with ice

tea spoons, so your guests can get at every chilly glob.

Sicko serving suggestion: Almost any cooked food can look like puke if you grind it for a few

seconds in a blender. And it makes for a tasty sandwich spread!)

Sewer Soda

1 qt Chocolate chocolate chip ice Cream

3/4 c Chocolate syrup

1 l Club soda

--TOOLS--

lg Spoon

4 Tall glasses

Straws

Iced tea spoons

Let ice cream sit at room temperature unti lit is easy to scoop.

Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons

chocolate syrup into each glass.

Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall

spoon for excavating those luscious brown lumps. Serves 4 sewage slurpers.

Sicko serving suggestion: To make this slop especially disgusting, plop an unwrapped tootsie roll

into each glass.

Snouts & Beans

2 cn (16oz) plain baked beans

1 ts Worcestershire sauce

1/4 c Brown sugar

2 tb Bbq sauce

1 tb Teriyaki sauce

8 Beef knockwursts

--TOOLS--

2 sm Saucepans

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lg Spoon

Cutting board

Knife

Carrot peeler

Tongs or slotted spoon

Paper towels

Shallow serving dish

With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown

sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside.

With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe.

Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight

angle.

Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts

for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and

thickens slightly.

Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish

and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.

Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.

Spit-Wad Sandwiches

2 sl Bread

Creamy peanut butter

2 lg Marshmallows

--TOOLS--

Butter knife

Plate

Spread each slice of bread with peanut butter.

Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces.

Press the marshmallow wads onto the peanut butter.

Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads.

Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests

names on torn pieces of notebook paper with a pencil. Place a small amount of vegetable oil in a

bowl and dip paper pieces into it until completely covered. Crumple papers into balls and stick on

to paper.

Toasted Tongues

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6 Egg whites

1 c Sugar

Red food coloring

Pink or red cake crystals

--TOOLS--

2 sm Bowls

lg Mixing bowl

Spoon

Mixer

Parchment paper

Cookie sheet

Popsickle sticks

Spatula

Toothpicks

With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 200 degrees F.

Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks

in the bowl of whites.

Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and

continue to beat until the entire cup of sugar has been added. the whites should now form stiff,

shiny peaks. Add two to three drops of red food coloring.

Place a sheet of parchment paper on a cookie sheet.

To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the

parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently

into the center of the tongue, leaving about 2" of stick hanging out.

Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely

before carefully lifting them off the paper. Makes about 12 little lickers.

Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus

(marshmallow topping) down the length of the lickers.

Tortured Tomatoes with Bird Dropping Dressing

2 lg Ripe tomatoes

2 tb Crumbled blue cheese

Roquefort dressing

--TOOLS--

Serrated knife

Ziploc bag

Plate

4 Salad bowls

Spoon

Wash the tomatoes in cold water and with an adults help, cut into half inch slices.

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Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a

clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look

tortured.

Divide the tortured tomatoes among the four bowls and sprinkle with a half tablespoon of crumbled

cheese. Then, holding a spoon at least 12" from the salad bowl (to approximate the altitude of a

low flying bird), dribble a glob of dressing onto each one.

Worm Burgers

1 1/2 c Mung bean sprouts

1 lb Ground beef

1 Egg

Salt and pepper to taste

Mayonnaise

Ketchup

6 Hamburger buns

--TOOLS--

Mixing bowl

lg Frying pan

Spatula

Aluminum foil

Platter

Wash sprout (worms) with warm water. Using clean hands, mix one cup of the sprouts, the ground

beef and the raw egg together in a bowl. Reserve the remaining srpouts until later.

Form burgers into six patties. Place in fry pan and srpinkle with salt and pepper. With an adult's

help, cook on medium heat until they are well browned underneath. Carefully turn the patties.

Season again and cook until the second side is well browned.

Place on open buns and serve with the worms sprinkled on top as a garnish. Don't forget the pus

and blood. Serves 6 worm slurpers.

Sicko serving suggestion: Use a clean hole puncher to punch holes in lettuce garnish.

Lunch Recipes:

Apple Pancakes

1 c Whole wheat flour

1 c White enriched flour

1/2 ts Salt

1 tb Brown sugar

1 3/4 c Milk

2 Eggs

2 Apples, diced

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Mix together dry ingredients. Add liquid ingredients; mix well, Add diced apples. Mix together. Bake

on a hot greased skillet.

Banana Hot Dog Sandwich

1 Hot dog bun

1/2 Banana

2 tb Peanut butter;

Toast hot dog bun. Spread peanut butter on hot dog bun. Add banana.

Basic Pancakes

3 c Flour

1 ts Salt

1 1/2 tb Baking powder

2 Eggs

2 c Milk

2 tb Oil

Mix dry ingredients then add eggs and milk and then gradually add oil. You can add blueberries or

cooked rice or 2 teaspoons of cinnamon and 2 tablespoons of sugar.


Bologna
and Cheesewitch

1 lb Bologna

3/4 lb Swiss Cheese

1 tb India Relish

4 tb Chopped Onion

1/4 c Prepared Mustard

1/3 c Mayonnaise

6 Whole Hotdop Rolls

6 tb Butter

Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into

mixture India relish, chopped onion, mustard and mayonnaise. butter inside of each hotdog roll,

and stuff the mixture equally into all 6 rolls.

Wrap each roll seperately in foil and refrigerate for at least 1 hour before baking. May also be

frozen for later use. Bake foil wrapped rolls at 325 degrees F. for 25 mins. or until insides are all

melted. Defrost before baking.

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Brunch Pizza

1/2 lb Boiled Ham, sliced

8 oz Part Skim Mozzarella Cheese, grated

2 Eggs

1/4 c Low-fat Milk

pn Dried Oregano

Pizza Crust, prepared or homemade

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham

into strips and put them on the dough. Sprinkle on the cheese.

Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle

on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.

Caramel French Toast

1 c Brown sugar

1/2 c Butter

2 tb Corn syrup

12 Sl Sandwich bread

6 Egg; beaten

1 1/2 c Milk

1 ts Vanilla

1/4 ts Salt

Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until

thickened, stirring constantly. Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of

bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla,

and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours.

Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until lightly browned. Serve

immediately. Yield: 6 servings.

Cheese and Fruitwich

1/2 c Cream cheese, room temp.

1/8 c Peanuts, unsalted, chopped

1/2 Apple, cored, sliced, peeled

2 Drops lemon juice

2 Date-nut bread slices

Combine the cream cheese and nuts in a bowl.

Sprinkle the apple slices with the lemon juice to keep them from turning brown.

Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another

slice of bread to top the sandwich and wrap well.

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Chilaquiles

1 Doz corn tortillas, several days old

1 c Onions, chopped

2 Cloves garlic, pressed or 1/4 tsp garlic powder

2 ts Chili powder

1 ts Cumin powder

1 1/2 c Lowfat cottage cheese

1 1/2 c Crushed tomatoes

6 oz Grated jack or Cheddar cheese

Salt to taste

1 tb Oil

Cut tortillas into wedges or tear into strips.

Saute onions in oil for 5 min. (A non-stick or cast iron skillet that's ovenproof is ideal for this.)

Add tortilla pieces, chili powder, garlic, cumin and salt.

Toss until the tortilla pieces are wilted.

Puree cottage cheese and tomatoes in blender until smooth.

Stir gently into tortilla pieces.

Sprinkle with grated cheese.

Bake at 350 degrees F for about 20 min.

Cream Cheese Sandwich

2 tb Cream cheese

1 ts To 3 ts any of the following

Walnuts chopped

Pecans

Almonds

Or any other nut

Carrot grated

Cucumber diced

Green &/or red pepper diced

Celery diced

Orange diced

Apple diced

Pear diced

Raisins

Dates chopped

Clams minced

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2 sl Bread (any kind)

In a small bowl, mix the cream cheese with a fork until it's creamy. Your might want add a few

drops of milk to help process along. Then mix in the additional ingredients. Smooth this paste onto

two slices of bread and fit then together. A cream cheese sandwich holds together nicely, so you

might want to cut the sandwich into interesting shapes.

Crispy Corn Dogs

10 Frankfurters

1 c Flour

1 1/2 ts Baking powder

1/2 ts Salt

2 tb Yellow cornmeal

3 tb Shortening

1 Egg, beaten

3/4 c Milk

oil or shortening for frying

In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.

With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small

bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels.

Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1

or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert

wooden skewer in end of each. Serve hot, with mustard, if desired.

Crunchy French Toast

1 Egg

1/3 c Milk

2 ts Sugar

1/4 ts Cinnamon

1/2 c Flaked coconut

1/3 c Crushed corn flakes

3 tb Butter

4 Slices of white bread

Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over

medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light

golden on both sides, turning once. Serve with maple syrup.

Curried Tuna Sandwich

7 oz Water packed tuna;

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1/2 c Mayonnaise; (low-cal 4 me)

1 ts Lemon juice;

1/4 ts Curry powder

1/4 ts Prepared horseradish;

12 sl White bread* cut in circles

Softened Butter OR MARGARINE

Drain and flake tuna. Combine all ingredients, except bread and butter. Spread each bread around

with butter and tuna mixture. Tops may be decorated with spring of parsley, bit of pimineto or

olive slice. Makes 12 opened faced sandwiches.

English Muffin Pizza

6 English muffins; split

6 oz Tomato paste or pizza sauce

Oregano

Garlic powder

Basil (optional)

Topping:

Soy cheese substitute

Mushrooms

Onions

Green peppers

Olives

Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.

Sprinkle with oregano, basil and garlic powder.

Arrange toppings; sprinkle with cheese substitute.

Freeze two hours, or until firm.

Wrap individually. Return to freezer.

To heat, bake unwrapped at 450 F for 12 minutes.

Fruit Sandwich

3 tb Sm-curd cottage cheese;

2 tb Apple, or pear, or apricot chopped

2 tb Slivered almonds;

2 tb Pineapple crushed in natural juice

2 sl Bread (any kind)

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In a small bowl, mix all ingredients (except the bread) together. You may need to add a little more

cottage cheese to bind the ingredients. Spread the mixture on the bread. This sandwich is

especially good when served on some quick beards such as banana bread, zucchini bread or any

other quick breads.

Green Spaghetti

1/2 pound spaghetti

3 packed cups basil leaves

1 medium-small clove garlic

1/4 cup Parmesan cheese

1/4 cup olive oil

6 shakes salt

3 shakes pepper

a little extra olive oil

a little extra cheese

The grown-up begins cooking the spaghetti. Take all the basil leaves off the stems. Discard the

stems, and put the leaves into the food processor. Smash and peel the garlic. Add it to the basil,

and blend. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (called

pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork. Optional: You can

add extra oil and cheese.

Mock chopped liver

1 1/2 T Oil 1 1/2 c Chopped onions 1 c Toasted cashews 1 c String beans, steamed, cut into 1"

lengths 1 T Lemon juice Salt & pepper

Heat oil in a small skillet. saute onion slowly over mod low heat. Stir frequently until nicely

browned. Combine onion with remaining ingredients in a food processor. Process until smooth.

Store in glass jar until needed. Bring to room temp before serving.

Peanut Butter and Jelly French Toast

12 sl Bread

3/4 c Peanut butter

6 tb Jelly -=OR=- Jam

3 Eggs

3/4 c Milk

1/4 ts Salt

2 tb Butter -=OR=- Margarine

Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice

of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix

together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating

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well. Place in skillet and brown both sides. Serve immediately

Peanut Butter Noodles

8 oz Pasta, linguine (1 package)

3 ts Peanut butter

1/2 ts Salt

2 tb Soy sauce

1 tb Sesame oil

1 ts Sugar

1/2 ts Vinegar, white wine

2 Garlic cloves, minced

1 ts Onion, grated or minced

Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the

remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to

pack for kid's lunches

Pease Porridge Hot

4 sl Bacon

3/4 c Onions; Chopped

22 1/2 oz Condensed Green Pea Soup; 2 Cans

4 c ;Water

1 1/3 c Minute Rice

3/4 ts Salt

Cook the bacon in a large saucepan until crisp. Remove the bacon and drain on absorbent paper

towels, patting to remove all the grease, and crumble. Reserve 2 tb of the drippings and discard

the remaining grease. Cook and stir the onions, in the reserved drippings, until tender and lightly

browned. Add the soup and gradually mix in the water, blending well. bring to a full boil. Add the

rice, salt and bacon, stirring to blend, cover, and remove from the heat. Let stand for 5 minutes

before serving.

Pizza on Rye

8 oz Tomato sauce

1/4 ts Basil

1/8 ts Oregano

5 Or 6 slices of rye toast

8 oz Sliced mozzarella cheese

Parmesan cheese

Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast. Divide the 8

ounces of sliced mozzarella among the pizzas. Sprinkle with Parmesan cheese and broil until

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bubbly. For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp.

Sailboats and Canoes

1 Egg; hard cooked

1 T Mayonaise

1 t Parmesan; grated

1 Celery stalk

2 T Cheese spread

1 Cheese slice

Cut hard cooked egg in half lengthwise. Remove yolk and mix with mayonaise and parmesan. Fill

egg cavity with yolk mixture. Cut ends off celery stalk, cut in half crosswise and hill halves with

cheese spread. Cut cheese slices into four triangles. Stick cheese triangles verically into egg

mixture and cheese spread to form sails.

Top Dog

8 Weiners

4 sl American Cheese, cut into 6 strips each

1 cn Pillsbury Refrigerated Crescent Dinner Rolls (8oz)

Slit weiners to within 1/2" of ends; insert 3 strips cheese in each slit. Separate dough into 8

triangles; wrap dough over weiner, keeping cheese up. Place on ungreased cookie sheet, cheese

side up.

Bake at 375 degrees F. for 12-15 minutes or until golden brown.

Snack Recipes:

Popcorn Cake

4 Qt. popped corn

1/2 lb Gum drops

1/2 lb Peanuts

1 lb Marshmallows

1/2 c Melted margarine

1/2 c Corn oil

Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together

and pat in a bundt cake pan or angel food cake pan. Cool.

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Mixed Fruit and Toffee Corn

8 c Popped popcorn (about 1/3 to 1/2 cup unpopped) 1 c Butter or margarine 1 c Sugar 3 tb Water

1 tb Light corn syrup 1/2 c Broken pecans 1/2 ts Vanilla 6 oz Pkg. mixed dried fruit bits (1 1/2

cups)

Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17x12x2-inch baking

pan. Keep popcorn warm in a 300 degree oven while making syrup mixture.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the butter or margarine,

sugar, water, and corn syrup. Bring mixture to boiling over medium heat. Cook for 8 to 10

minutes, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture on

sides of pan. Carefully clip candy thermometer to side of pan.

Cook and stir mixture over medium heat till thermometer registers 255 degrees, hard-ball stage

(10 to 15 minutes). The mixture should boil at a moderate, steady rate over the entire surface.

Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla; stir till

combined. Pour mixture over the popcorn, toss gently to coat. Bake, uncovered, in a 300 degree

oven for 15 minutes. Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5 minutes

more. Turn popcorn mixture onto a large piece of foil. Cool mixture completely. Serve immediately

or store, tightly covered, in a cool, dry place. Makes about 22 (1/2 cup) servings.

Microwave Carmelcorn

2 Bags microwave popcorn

2 c Brown sugar

1 Stick butter

1/3 c Kero white syrup

Pop 2 bags of microwave corn. Put popped kernals in brown paper bag (make sure you take out all

unpopped kernals) Boil the following ingredients for FIVE MINUTES on stove, 2 cups brown sugar, 1

stick of margarine, 1/3 cups of kero syrup (white). - stirring constantly Carefully pour mixture onto

pop corn and mix. Place in microwave oven for 1 minutes and then mix again. Tear open bag and

let cool.

Peanut Butter Chocolate Rice Krispie Treats

2 c Sugar

2 c Corn syrup

18 oz Peanut butter

8 c Rice Krispies

6 oz Butterscotch morsels

6 oz Semi-sweet chocolate chips

Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove

from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased

9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar

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mixture lightly with spoon. When cool, cut into bars and store at room temperature.

Kids Trail Mix

4 c Chex cereal

1/2 c Dried fruit bits

1/2 c Raisins

1/2 c Yogurt covered peanuts

1/2 c Reeces Pieces

Put into a large ziploc bag and shake to mix. Source: Chex box

Kids Snackin' Corn

9 c Corn, popped

1 tb Butter or margarine

1/3 c Peanut butter

Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for

fewer calories.

Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the

popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10

minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

Classic Spinach Spread

1 pk (10.5 oz) Kraft Spreadery Cheese snack with Classic Ranch Flavor

1 pk (10 oz) Chopped spinach thaw

6 sl Bacon, crisply cooked, crumbled

1/3 c Chopped water chestnuts

Mix all ingredients. Refrigerate. Serve with vegetable dippers or crackers. Makes 2 1/4 cups.

Kid's Krunchy Krazy Korn

8 c Puffed popcorn curls; from 8 oz. pkg.

1 c Brown sugar

1/2 c Butter

1/4 c Light corn syrup

1/2 t Baking soda

1 t Vanilla

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Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan. In large saucepan,

combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring

constantly. Simmer 2 mins.; remove from heat. Stir in baking soda and vanilla. Pour mixture

evenly over popcorn curls; mix well. Bake at 250 degrees F. for 30 mins., stirring twice during

baking. Immediately remove from pan; cool completely on waxed paper or greased foil. Store in

tightly covered container. Makes 8 cups.

Kabibbles

1 pk Garlic and Onion Croutons

1/2 c Melted Butter

2 tb Sesame Seeds

2 ts Celery Salt

1 ts Sweet Paprika

Pour croutons into large bowl. Combine remaining ingredients and toss with croutons. Place onto

cookie sheet and toast in 275 degree F oven for 20 minutes, stirring every 5 minutes. Allow to cool.

Hobo Popcorn

1 18 in square HD foil

4 ts Cooking oil

4 tb Popcorn

Melted butter

Salt

For four servings; cut 18 inch square of heavy duty foil into four squares. In the center of each

square, place one teaspoon oil and one tablespoon popcorn. Bring the four corners of foil to the

center, making pouch like hobo knapsack. Seal edges well. With string, tie coners of each pouch to

long handled barbecue tool or green stick.

Place pouch directly on hot coals and shake often until corn is popped.

Carefully open pouch and season popcorn with melted butter and salt.

Puppy Chow

1/2 c Peanut butter

1/2 c Butter or margarine

6 oz Chocolate chips

10 c Corn Chex cereal

2 c Powdered sugar

Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.

Pour over Corn Chex, being sure that all cereal is coated. Put 2 cups powdered sugar in a large

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paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to

cool.

Pineapple Cheese Squares

4 sl Bread

Margarine

4 sl Cheese, your choicce

4 Pineapple rings

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake in 350 degree F

oven til cheese melts. Serve.

Armchair Quarterback Crunch

3 qt Popped popcorn

2 c Mini pretzels

1/3 c Rasted pepitas or hulled

Pumpkin seeds (optional)

1/4 c Regular or light margarine

2 tb Grated Parmesan cheese

1 ts Mexican seasoning

Place popped popcorn, pretzels and pepitas in large bowl. Melt margarine in small pan. Add

Parmesan and Mexican seasoning. Drizzle over pop corn and toss lightly. Makes about 3 1/2

quarts.

Clingons

4 1/2 c Mini marshmallows

1/3 c Peanut butter

1/4 c Margarine

3 1/2 c Rice chex

3 1/2 c Corn chex

1/2 c M & M's

Grease a 9 x 13 pan. In a microwave safe bowl, microwave marshmallows, peanut butter and

margarine for two minutes or until melted. Stir until smooth. Add Cereal and M & M's, stirring to

coat all pieces. Spread mixture in prepared pan and press dowm slightly with the back of a

buttered spoon. Refrigerate for one hour. Pull pieces from pan or cut into squares. Makes about 7

cups of mix.

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Chex & Chocolate Party Mix

9 c Chex cereal; any type

2 c Coconut; optional

1 c Peanuts

1 c Brown sugar

1/2 c Butter

1/2 c Corn syrup

1 ts Vanilla

1/2 ts Baking soda

2 c Chocolate chips

1 1/2 c Raisins

Preheat oven to 250 degrees F.. Combine cereal, coconut and peanuts in roasting pan. In small

saucepan over medium, heat brown sugar, butter and corn syrup to boiling, stirring. Without

stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly

coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in chocolate chips and

raisins. Store in airtight container.

Cheerio Bars

1/2 c Peanut butter

1/2 c Sugar

1/2 c Honey

3 c Cheerios

Salted peanuts

Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until

blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. cut

in squares.

Bugs on a Log

Celery stalks

Peanut butter

Chocolate chips

Take a stalk of celery and fill center with peanut butter. Place pieces of chocolate chips on top of

"log."

Variations: cream cheese or Cheez Whiz, raisins

Chocolate Peanut Butter Dip

3 oz Pkg cream cheese, softened

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1/3 c Creamy peanut butter

1 ds Ground cinnamon

1/4 c Chocolate syrup

2 tb Milk

Assorted cut-up fruit

Assorted cookies

Pretzels

In large bowl with electric mixer on medium, beat cream cheese, peanut butter, and cinnamon

until smooth.

Gradually beat in chocolate syrup and milk until well blended.

Serve with fruit, cookies, or pretzels.

Cheese and Carrot Corps

1/4 c Whipped Cream Cheese

1/4 c Peanut Butter

2 tb Carrot; Shredded

Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing

well. Serve on toasted raisin bread or toasted bagels.

Monster Munch

3 c Puffed rice cereal

1 c Dried apricots; chopped

1 c Raisins

1 c Dry-roasted unsalted peanuts

1/3 c Margarine

1 lb Marshmallows; large

1/2 c Peanut butter

In a large bowl, combine cereal, apricots, raisins and peanuts. In microwave safe 13x9 inch baking

dish, melt margarine and marshmallows on high 2 minutes. Stir. Add peanut butter. Cook on high

2 minutes longer. Stir until blended. Add cereal mixture to dish. Toss until well coated. Working

quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture

begins to cool and harden, cook on high 30 seconds or until softened.

Roasted Soybeans

Soybeans

Celery stalks and leaves

Chopped onions

Salt

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Soak beans overnight. Place in a kettle with celery stalks and leaves, chopped onions, and salt.

Cover over low heat and cook 3-4 hours. Drain well.

Spread on a cookie sheet with 1-2T oil. Roast in 200 degree oven 4-8 hours until nutlike in flavor

and texture. You can use warm broiler of a gas stove while other baking is being done.

Marshmallow Sandwich

Round Crackers

cream cheese

food coloring

mini marshmallows

Add a couple of drops of food coloring to cream cheese, mix till blended. Spread the cream cheese

mix onto the round cracker. Put several mini marshmallows on top. Spread cream cheese mix on a

second craker, and turn over to place on top to form a sandwich. Yum!

Pizza Rice Cakes

4 Rice cakes

1/3 c Pizza sauce

1/4 c Sliced ripe olives

1/4 c Diced green pepper

1/4 c Sliced mushrooms

1/3 c Shredded mozzarella cheese

Place rice cakes on baking sheet. Spread pizza sauce evenly on rice cake; top with remaining

ingredients. Bake at 400 degrees 10 minutes. Serve immediately.

Pizza Pinwheels

1 tb Olive oil

1 lb Frozen bread dough; thawed

2 c Marinara sauce

1 md Onion; peeled and thinly sliced

3 md Bell peppers; cored and thinly sliced (green, red, yellow)

1 lb Part-skim milk mozzarella cheese; shredded

1/2 c Parmesan cheese; shredded

Preheat oven to 400 degrees F. Lightly coat a baking sheet with olive oil. Divide the dough into 4

balls. On a lightly floured surface, roll each dough ball into a 6-inch circle. Spoon 1/2 cup of

marinara sauce into each circle and spread it to the edges. Heat olive oil in a saute pan over

medium high heat. Cook the onion and pepper sliced until soft, about 5 minutes. Set aside to cool.

Layer the cooled vegetables over the dough circles and top with mozarella and Parmesan. Roll each

dough circle into a log shape. Using a serated knife, cut each log into 6 slices. Place the slices on

the prepared baking sheet and brush them with olive oil. Bake for 12 to 15 minutes.

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Peanut Pitas

1 pk Small pita bread (8 pack)

16 tb Peanut butter

16 tb Strawberry spreadable fruit

1 lg Banana, thinly sliced into

48 slices

Spread inside of each pita half with one teaspoon each peanut butter and spreadable fruit.

Fill pita halves evenly with banana slices, serve immediately.

Other variations:

Substitute Honey for spreadable fruit.

Substitute any flavor jelly for spreadable fruit and thin apple slices for banana slices.

Substitute mayo for spreadable fruit and celery slices for banana slices.

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).

Oyster Cracker Snacks

1 pk Oyster crackers

1/2 c Oil

1 pk Ranch style dressing mix

1/2 ts Dillweed

1/2 ts Garlic powder

1/2 ts Lemon pepper seasoning

Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix

dry ingredients and sprinkle over crackers, stir to coat. Bake at 250 degrees for one hour, stirring

once or twice. Store in airtight container.

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Toadstools

1 Saltine cracker

1 Small piece of Hershey bar

1 ts Peanut butter

1/2 Large marshmallow

Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmellow. Microwave

20 seconds. Grown ups will love these as much as the kids do. They are addicting!!

Spicy Nuts

1 Egg white

1 ts Cold water

1 cn Pecans

1/2 c Sugar

1/4 ts Salt

1/2 ts Cinnamon

Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon.

Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 degrees F for 1 hour.

Servings: 12

Cannoli for Kids!

15 oz Part-skim ricotta cheese

2/3 c Confectioners' sugar

1/2 ts Grated orange peel

1/2 ts Vanilla extract

2 tb Minature chocolate chips

10 Sugar ice-cream cones

In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just

until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes.

To serve, spoon mixture directly into ice-cream cones or into decorating bag without tip and then

pipe into cones.

Prep time: 10 minutes; Total time: 40 minutes.

Eggsquisite Easter Baskets

4 Shredded wheat biscuits crumbled

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3/4 c Peanut Butter

3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded

wheat. Cool slightly, then mold into baskets

Wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with

Easter eggs and/or candy. Little nests filled with jellybeans are delightful.

Homemade Cracker Jacks

4 c Popped corn

1 c Peanuts

1/2 c Molasses

1/4 c Sugar

A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that

binds the popcorn and nuts together.

Mix popcorn and peanuts together in a large bowl or pan.

Cook molasses and sugar together until the mixture reaches a

tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the

syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms

a thead as it drops into the water.

Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into

chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 to 6

weeks.

40 oz.


Kandy
Fun Kakes

4 T Butter; unsalted

4 c Marshmallows; miniature

2 t Vanilla

4 c Rice Krispies

3/4 c Butterscotch Fudge Topping

12 oz Milk chocolate; coarsely chopped

Lightly butter an 8" square baking pan. In a large saucepan, melt the butter over low heat. Add the

marshmallow and stir until blended. Remove from the heat and stir in the vanilla. Stir in the cereal

and mix with wooden spoon until blended. Scrape into prepared pan. With lightly buttered hands

press on mixture to level. Place in freezer for 10 minutes. In a small saucepan, warm the topping

to lukewarm. Remove from the heat and set aside to ccol slightly. Pour the warm topping over the

cereal layer, spreading evenly. Place in the freezer for 10 minutes. Melt chocolate in microwave.

Set aside to cool slightly. Spread the chocolate on top of the caramel mixture. Chill to set

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chocolate.

Peanut Butter Snack

5 c Kix cereal

1/4 c Peanut butter

2 tb Margarine

1 c Small pretzel twists

1 c Raisins

1 c Honey roasted peanuts

Heat oven to 350. Pour cereal into large bowl. Heat peanut butter and margarine to boiling in 1 qt

saucepan, stirring occasionally. Pour over cereal; toss until evenly coated. Spread in ungreased 13

x 9 pan. Bake 10 to 12 minutes, stirring occasionally; remove from oven. Stir in pretzels, raisins

and peanuts. Spread on waxed paper; cool 2 hours. Store in airtight container.

Kids Popcorn Balls

1/2 c Molasses

1/2 c Corn syrup

1 1/2 Cubes butter (3/4 cup)

Salt

8 c Popped popcorn (measure after popping)

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270

degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a

wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn

into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the

ones you don't eat with wax paper.

Peanut Butter Nanaimo Bars

---BASE----

3 oz Chocolate, semisweet; 3 sq

1/2 c Butter

2 tb Sugar

1 ts Vanilla

1 Egg

2 c Graham wafer crumbs

1 c Coconut

1/2 c Nuts; chopped

---FILLING---

2 tb Custard powder; Bird's is the most common brand

1/4 c Milk

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2 tb Butter; softened

1/2 c Peanut butter, smooth

2 c Sugar,icing; or confectioner sifted

---ICING---

5 oz Chocolate, semisweet chopped

1 tb Butter

An interesting variation of the traditional Nanaimo Bar.

BASE: Melt chocolate and butter in microwave on high power 2 minutes. Mix in sugar, vanilla and

egg. Add crumbs, coconut and nuts. Press into 9 inch square pan. Chill.

FILLING: Using electric mixer, beat together all ingredients. Spread over base; chill.

ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4 minutes. spread over

filling.

MAKES: 16 BARS

Popcorn Cake

16 oz Marshmallows

1/2 c Margarine

1/4 c Oil

16 c Popped popcorn

12 oz Salted peanuts

1/2 c Candy coated mini choc chips

Balloons & drinking straws

In large saucepan over medium heat, combine marshmallows, butter and oil; stir constantly until

marshmallows are melted. Place popcorn and peanuts in a very large bowl; stir in marshmallow

mixture. Add chocolate chips; lightly stir into popcorn mixture. Press popcorn mixture into a

greased 10" tube pan; pack firmly. Place in fridge 30 minutes or until set. Unmold onto serving

pan. To decorate cake pipe icing onto cake for balloon strings. Blow up balloons and tie onto ends

of straws; place in opening of cake. Fill opening with gum balls.

Popcorn Snacks

3 c Popped Corn

3 Cups = one serving.

For a TV snack, or something to take to the show or the ball game that stays fresh and crisp, try

seasoned popcorn.

Pop corn without fat using directions on popper and season to taste with any of the following:

Butter Flavored Salt Taco Seasoning Garlic Salt Onion Salt Parmeson Cheese Dried Herbs Hickory

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Flavored Salt (Great outdoors) Seasoned Salt

* To share with your feathered friends:

String left-over popcorn and hang outside for a healthy treat for the birds. It's fun to watch them

eat! In the bleak * winter months the birds would love a bit of bacon fat rubbed on the left-over

corn.

Peanut Butter Candy

2 c Peanut butter; crunchy

2 c Icing sugar; sifted or confectioner's sugar

2 Egg

36 Chocolate 'Rosebud' candies* up to 40 -can use Hershey kisses

* Rosebuds are a Canadian candy; Hershey kisses can be substituted.

Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie

sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2

inches in diameter. Place a chocolare rosebud or kiss in the centre of each.

Bake in a preheated 375 oven for 10 to 12 minutes or until cookies are firm enough to handle

when one is removed from the oven and place on the cooling rack.

MAKES: 30-40 candies

Borden Cracker Jack

4 qt Popcorn; popped

1 c Peanuts, spanish

4 tb Butter

1 c Brown sugar

1/2 c Light corn syrup

1/8 c Molasses

1/4 ts Salt

Preheat oven to 250. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and

place in the&127; preheated oven. Combine all the remaining ingredients in a saucepan. Stirring

over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to

the hard boil stage (260). This will take about 20 to 25 minutes. You will notice the mixture turning

dark brown. Remove the popcorn and peanuts from the oven and working quickly, pour the

caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix

well every 5 minutes, so that all the popcorn is coated. Cool and store in a covered container.

Caramel Corn

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2 c Light brown sugar 1/2 c Light corn syrup 1/2 lb Butter 1/4 t Cream of tartar 1 t Salt 1 t Baking

soda 6 qt OR popcorn (2 batches)

In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to a

boil, stirring, over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F (about 5

mins). Remove from heat. Stir in baking soda quickly but thoroughly, pour at once over popcorn in

a lg roasting or baking pan. Stir gently until all kernels are coated. Bake 200F for 1 hr, stirring 2-3

times during baking. Turn out at once on wax paper, spread apart and allow to cool completely.

Break apart, store in a tightly covered container.

Butter Mints

1/4 c Margarine softened

2 ts Evaporated milk(unsweetened)

1 ts Butter flavoring

1 c Powder sugar replacement

Cream together the margerine, milk and butter flavoring until fluffy.Stir in the sugar replacement.

Knead until smooth.Roll out into marble size balls and either press into mold and unmold onto wax

paper,or place balls on wax paper and flatten slightly. Recipe makes 45 pieces 3 pieces per serving

Diabetic Kid's Snackin' Corn

9 c Corn, popped

1 tb Butter or margarine

1/3 c Peanut butter

Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for

fewer calories.

Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the

popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10

minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

After-School Mix

9 c Chex cereal (Wheat -- Rice And Corn)

1 c Semi-sweet chocolate pieces (chocolate chips)

1/2 c Peanut butter

1/4 c (1/2 stick) margarine or butter

1/4 ts Vanilla

1 1/2 c Powdered sugar

Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate pieces,

peanut butter and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after

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1 minute. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated. Place cereal

mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread

on waxed paper to cool. Store in a resealable plastic bag or other airtight container.

Five-Spice Walnuts

3 tb Butter or margarine

1 ts Five-spice powder

1/2 ts Salt

3 c Broken walnuts

In a medium saucepan melt butter or margarine. Stir in five-spice powder and salt. Add broken

walnuts, stirring till nuts are evenly coated.

Transfer nut mixture to a 13x9x2-inch baking pan. Bake in a 300F oven for 20 minutes, stirring

once or twice. Cool in pan for 15 minutes. Turn out onto paper towels to finish cooling. Store

tightly covered. Makes 3 cups.

Crunchy Noodle Jumble

3 oz (1 cn) chow mein noodles;

1/2 ts Chili powder;

1/4 ts Garlic salt;

1/4 ts Dry mustard;

2 tb Reduced-calorie margarine, melted

1 tb Reduce soduim soy sauce;

Combine all ingredients in a 13" X 9" X 2" baking pan, tossing lightly to coat. Bake at 350 degrees

for 15 to 20 minutes, stirring once during baking time. Remove from oven, and serve hot.

Cracker Jacks

1/2 c Unpopped popcorn

2 tb Unrefined Safflower Oil

1/4 c Peanuts

2 tb Sunflower Seeds

2 tb Sesame Seeds

1/4 c Pecans

1/4 c Almonds

1/4 c Coconut

1/4 c Raw honey, or up to 1/2 c Raw honey

Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil, just enough to barely

coat the bottom of the pan. Add peanuts and seeds; roast lightly; add nuts and coconut; continue

roasting until the coconut begins to turn golden brown. Remove from heat and stir in the popcorn

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and honey. Eat while warm or serve as a snack.

Chunky Date, Coconut and Almond Granola

2 c Old-fashioned oats

3/4 c Whole almonds; halved

1/2 c Sweetened flaked coconut

1/2 c Raw cashews

1/3 c Firmly packed brown sugar

1 1/2 ts Ground allspice

1 ts Ground cinnamon

1/4 c Unsalted butter

2 tb Honey

1 c Packed pitted dates each cut crosswise into thirds

Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small

saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on cookie

sheet. Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps. Continue to

bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. (Can be

made 2 weeks ahead. Store airtight at room temperature.)

Makes about 6 cups.

Chocolate Snack Blocks

3 Envelopes Unflavored Gelatin

3/4 c Cold Water

1 c Boiling Water

1/3 c Granulated Sugar

2 c (12 Ounces) 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.

Chex Muddy Buddies

9 c Chex cereal; your favorites

1 c Semi-sweet chocolate pieces

1/2 c Peanut butter

1/4 c Margarine

1 ts Vanilla

1 1/2 c Powdered sugar

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Mix cereals in large bowl - set aside. Combine chocolate, margarine and peanut butter and

microwave on high for 1 to 2 minutes until melted. Stir in vanilla. Pour chocolate mixture over

cereal, stirring to coat evenly.

Pour coated cereal into large resealable bag and add powdered sugar. Shake until evenly coated.

Spread on waxed paper to cool. Makes 9 cups.

Carmeled Peanuts

1 lb Peanuts

1 Egg white

1 ts Cold water

1 c Brown sugar

1/4 ts Salt

Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated.

Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a

greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.

Carmel Corn Pops

1 Box (10.9 oz) Corn Pops

1 c Pecan halves

1/2 c Butter

1 c Sugar

1/2 c Light corn syrup

1 ts Vanilla

1 ts Baking soda

Preheat oven to 250 degrees. Combine cereal and nuts in a greased, large, shallow baking pan. In

a saucepan, bring butter, sugar and corn syrup to a boil and cook for 5 min. Remove from heat:

add vanilla and soda. Pour caramel mixture over cereal and nuts; stir well. Bake for 1 hour, stirring

every 15 min. Pour onto waxed paper and break apart; allow to cool. Store in airtight container.

Makes 10 cups.

Caramel Corn

6 qt Popcorn, no salt, no butter 1 c Butter 2 c Brown sugar 1/3 c Light corn syrup 1/2 t Salt 1/2 t

Baking soda 1 t Vanilla

Preheat oven to 250 F. Pour popcorn in a 17x12x2" roasting pan or large foil pan; set aside. Melt

butter in medium saucepan over medium heat. Add sugar, corn syrup and salt. Stir until mixture

starts to boil. The syrup should boil over its entire surface. Boil 5 minutes without stirring. Remove

from heat. Stir in soda and vanilla then pour the caramel mixture over the popcorn, stirring to

coat. Bake, uncovered, 1 hr, stirring every 15 mins. Add nuts just before cooling.

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Caramel-Nut Corn

12 c Poppped popcorn

3 c Walnut or pecan halves OR- unblanched whole - almonds

1 c Packed brown sugar

1/2 c Margarine or butter

1/4 c Light corn syrup

1/2 ts Salt

1/2 ts Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown

sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around

edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over

popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200 degree F oven, stirring

every 15 minutes, 1 hour.

Gelatin Rainbow

6 1/4 c Boiling water

2 Jello(red); 4 serving size

2 Jello(Orange); 4 serving

2 Jello(Lemon); 4 serving

2 Jello(Lime); 4 serving

2 Jello(Berry Blue); 4 serving

8 oz Cool whip

Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved

(2 minutes). Pour each flavor into separate 8 or 9" square pans. Refrigerate 3 hours or until firm.

Cut each pan into 1" cubes. Arrange rows of different color gelatin cubes to form a rainbow on a

large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool whip at each

end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until ready to

serve.

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