Chocolate Chip Cereal Bars- Submitted by Christi

1 cup melted butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 2 tsp. vanilla, 2 1/2 cups self rising flour, 3 oz. coconut, 2 cups Wheaties, 12 oz. chocolate chips

Place Wheaties into a large ziplock bag and seal. Crushed Wheaties with hands until cereal is very small. Using electric mixer, beat butter for 30 seconds, then add both sugars, keep mixing. Add eggs and vanilla to mixing bowl, keep mixing. Add four, Wheaties, coconut, and chocolate chips to mixing bowl, mix 30 more seconds. Grease and flour large baking dish. Place mixture into baking dish. Bake for 20-30 minutes or until a toothpick comes out of the center clean.

Cinnamon Twists- Submitted by Christi

1 pkg. refrigerated biscuits, butter, 1/4 cup sugar, 1 tsp. cinnamon

Vanilla Glaze:
1/4 cup powdered sugar, 1/4 tsp. vanilla, water

Preheat oven to 400 degrees. Lightly grease a cookie sheet. Flatten each biscuit into a 4 inch round. Spread each with 1/2 tsp. butter. Combine sugar and cinnamon and sprinkle on buttered rounds. Cut each round into half, place one half on top of the other and twist together. Press ends of each twist to the cookie sheet to secure. Bake for 8-10 minutes, at 350 degrees, or until golden brown. Cool slightly. Combine powder sugar, vanilla and a small amount of water, to form a glaze, mix with fork until smooth. Drizzle glaze over warm twists.

Oatmeal Cookies- Submitted by Christi

1 3/4 cups flour, 1 tsp. baking soda, 1 tsp. salt, 1 cup butter (softened), 1 cup light brown sugar (packed), 1 egg, 1 tsp. vanilla, 1/4 cup milk, 3 cups quick cooking rolled oats

Preheat oven to 400 degrees. Sift together flour, baking soda, and salt, set aside. In large mixing bowl, with electric mixer, beat butter, eggs, and vanilla until smooth and blended. On low speed, beat in flour mixture until smooth. Stir in milk, with wooden spoon. Stir in Oats until well blended. Cover bowl with foil and refrigerate for 30 minutes. Lightly grease cookie sheets. Using a tablespoon, drop dough onto cookie sheet, forming the cookies. Place 1 inch apart. Bake for 10-12 minutes, or until golden brown. Remove to wire rack to cool.

Delicious No Bake Cookies- Submitted by Christi

2 cups sugar, 1 cup butter (softened), 2 1/2 cups quick oats, 1/2 cup milk, 5 tbsp. cocoa, 1 tsp. vanilla

Mix sugar, milk, butter, and cocoa in saucepan. Boil mixture for 1 1/2 minutes. Remove from heat, add vanilla and oats. Mix until stiff. Using a tablespoon, drop mixture onto waxed paper. Refrigerate until cool.

Monkey Bread- Submitted by Christi

2 cans refrigerated biscuits, 1/8 cup brown sugar, 1/8 cup sugar, 1 tsp. cinnamon, 10 tbsp. butter

Pull apart biscuits into several small pieces. Roll biscuits into small balls. Mix together the sugars and cinnamon into a medium bowl. Roll biscuit balls in the sugar mixture, coating each one well. Place into bunt pan. Drop the tablespoons of butter on top of biscuits, then pour remaining sugar mixture on top. Bake at 350 degrees for 8-10 minutes or until golden brown.

Easy Apple/Cherry Cobbler- Submitted by Christi

1 can of Apple or Cherry pie filling, 1 box Jiffy white cake mix, 3/4 cup sugar, 2 tsp. cinnamon, 6 tbsp. butter

Pour apple filling in round baking dish. Sprinkle with 1 tsp. cinnamon and 1/2 cup sugar. Pour dry cake mix on top. Sprinkle 1 tsp. of cinnamon and 1/4 cup sugar. Place butter on top. Bake at 350 degrees for 20 minutes or until golden brown.

Popcorn Balls- Submitted by Christi

1 lb. marshmallows, 1 tsp. vanilla, 1 stick of butter, popcorn (cooked)

In saucepan, melt marshmallows and butter, add vanilla. Pour over cooked popcorn, rub hands with butter and shape mixture into balls.

Goldfish Bowl- Submitted by Christi

In a large bowl, combine 1 cup each of dry chow mein noodles, pretzel sticks, Cheddar Goldfish crackers, roasted peanuts, and Cheerios. To add sweetness, add 1 cup of raisins and 1/2 cup of dried pineapple slices cut into bite-size wedges. Fold the ingredients to mix. Makes about 9 3/4-cup servings. (Store in an airtight container)

Tortilla Roll-Ups- Submitted by Christi

1 large red apple, cut into 8 wedges, 6 marshmallows, 1 small jar of creamy peanut butter, 1 large banana, cut into 1-inch slices.

To make a kabob, carefully push a skewer through the ingredients, starting with a piece of apple, then a marshmallow, then banana, then another marshmallow. Spread a dollop of peanut butter on top of the marshmallow. Now, skewer a piece of banana and another marshmallow (with more peanut butter) and finish with a piece of apple. Repeat with a second skewer. Makes 2 kabobs.

Tater Boats- Submitted by Christi

1 medium baked potato, made ahead of time, 1/8 cup grated cheddar cheese, 2 tablespoons milk, 1/2 tablespoon butter or margarine. Salt and pepper to taste. Extra grated cheddar cheese, carrot sticks, and red or yellow pepper sails.

Cut the cooked potato in half lengthwise and scoop the insides into a bowl. Mash in the cheese, milk, butter, salt, and pepper, then spoon the mixture back into the potato skin. Warm for 2 minutes on high in the microwave. Decorate the halves with an extra sprinkle of cheese, then add carrot-stick masts and red- or yellow-pepper sails.

Kringlers- Submitted by Christi

1 teaspoon cinnamon, 1 tablespoon sugar, 2 6-inch flour tortillas, 2 tablespoons melted butter.

Preheat the oven to 350 degrees. Combine the cinnamon and sugar in a small bowl. Spread out the tortillas on a flat surface and brush the tops with the melted butter. Sprinkle half of the cinnamon and sugar mixture over each. Roll up the tortillas jelly-roll fashion and set them seam-side down in a small baking pan that has been brush with melted butter. Brush the tops and sides with butter. Bake for 8 to 10 minutes. Cool the rolls and slice them into 1/2-inch pieces. Serves 2.

Peanut Butter Balls- Submitted by Christi
serves 4

1 cup creamy or chunky-style peanut butter, 1 cup powdered milk, 1 1/4 cups confectioners' sugar, 1 cup honey

In a medium bowl, combine all the ingredients. Roll the batter into 1-inch balls and set on waxed paper. Refrigerate until firm or roll in shredded coconut or chopped peanuts before chilling. Makes 24 to 30 balls.

Frozen Fruit Cups- Submitted by Christi

1 3/4 cups strawberries, 1 large can crushed pineapple, 5 bananas (cut in cubes), 12 oz frozen orange juice - concentrate, 1 1/2 cups water

Mix ingredients together. Freeze in small paper cups. Serve partially defrosted. A great kid pleaser!

Fruit Kabobs- Submitted by Christi
2 servings

8 maraschino cherries, 8 pineapple chunks, 8 miniature marshmallows, 8 toothpicks

For each toothpick, stick on one maraschino cherry, one pineapple chunk and one one miniature marshmallow (like stringing beads). Eat with your fingers.

Variation - Substitute other sorts of fruits, banana chunks, grapes, mandarin oranges, etc.

Yogurt Fruit Dip- Submitted by Christi

1 cup plain yogurt, 4 tablespoons unsweetened orange or apple juice concentrate, fresh fruit

In a small bowl mix yogurt with juice concentrate (orange or apple). Cut fruit into chunks. Use toothpicks to dip the fruit chunks into the yogurt mixture.

Watermelon Popsicles- Submitted by Christi

1 cup seedless watermelon chunks, 1 cup unsweetened orange juice, 1 cup water

Blend all ingredients in a blender. Pour into small paper cups. Place in freezer until almost frozen, put in pop-sicle sticks in. Freeze until firm, un-mold by pouring hot water over bottom of cups.

Snow Cones- Submitted by Christi

Place crushed ice in a paper cup. Mix one part unsweetened frozen apple or orange juice concentrate with one part water. Pour the diluted concentrate over the ice.

Banana Rolls- Submitted by Christi

1 Flour Tortilla, 2 T. Peanut Butter, 1 T. Marshmallow Cream, 1 Banana (peeled)

Place tortilla on a paper towel. Microwave 10 to 20 seconds on high until the tortilla is soft and warm. Spread with peanut butter and marshmallow cream. Place the banana near the right edge of the tortilla. Fold up the bottom fourth of the tortilla. Bring right edge over the banana and roll-up.

Cheerio Squares- Submitted by Christi

1/2 cup Peanut Butter, 1/2 cup sugar, 1/2 cup honey, 3 cups 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 9x13 pan and let cool. Cut in squares.

Dirt Cups- Submitted by Christi

2 cups cold milk, 1 pk Jello chocolate pudding, 1 pk Cool Whip topping, thawed, 1 pk Chocolate sandwich cookies, 10 7oz plastic cups

Suggested decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts. Crush cookies until they resemble dirt and set aside. Combine pudding mix and milk until well blended. Then fold in the whipped topping. Fill plastic cups with pudding mixture alternating with the cookie crumbs. Top with cookie crumbs. Chill, then decorate with gummy worms and other toppings.

Cheerios Treats- Submitted by Christi

3 tablespoons margarine, 6 cups miniature marshmallows (10.5 oz), 1/2 cup peanut butter -- smooth or crunchy, 5 cups cheerios

Grease 13x9 pan. Melt margarine. Add marshmallows; toss to coat with margarine. Microwave on high 1 1/2 minutes or until smooth when stirred. Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Using greased spatula or wax paper, press mixture into preapred pan. Cool and cut into squares.

Alphabet Bread Sticks- Submitted by Christi

2 Tbsp butter or margarine, 1 oz fresh parmesan cheese, grated (1/4 cup), 1 pkg. (6.5 oz) pizza crust mix, 1/2 tsp. dried oregano leaves, 1/2 cup hot water, all purpose flour, 1 garlic clove, 1 can (8oz) pizza sauce

Preheat oven to 425 F. Place butter in 1 qt. bowl and set aside to soften at room temperature. Using a grater, grate parmesan cheese into a 2 qt bowl. Stir in pizza crust mix and oregano. Add hot water and stir until moistened. Continue to stir vigorously about 25 strokes. Cover with lid and let stand 5 minutes in a warm place. Sprinkle a small amount of flour over a flat surface. Turn dough out onto surface and knead dough 10-12 times. Divide dough into 8 equal parts. Using hands, roll each piece into a 10 inch rope. Shape ropes into letters on a cookie sheet. Using a garlic press, press garlic over softened butter and mix. Spread butter mixture over letters. Bake 11-12 minutes or until golden brown. Pour pizza sauce into a microwave safe bowl. Heat on High for 1-1 1/2 minutes or until warm. Serve warm bread sticks with pizza sauce for dipping. Makes 8 servings

Scrambled Smiley Face Eggs- Submitted by Christi

eggs, milk, ketchup

In a bowl mix in a little milk with eggs, and salt and pepper if desire. Scramble eggs as normal. Decorate them with a smile drawn with the ketchup. :o)

Banana Crunch Popsicle- Submitted by Christi

bananas, graham crackers, peanut butter, popsicle sticks

First take some graham crackers and place them into a ziplock gallon size bag. Allow the children to crunch the graham crackers into crumbs. Next give each child a banana and let them spread peanut butter on it. Cut the end of the tip so it is flat. Then have them place a pop stick into the bottom-flat part. You may have to help on this part. Now let each child sprinkle crumbs all over the banana.

Colby Biscuits- Submitted by Christi

3 cups enriched flour, 2 Tbs. baking powder, 1 tsp.. baking soda, 1/2 tsp. salt, 3/4 cup butter, 1 1/4 cups milk, 2 1/2 cups Colby cheese

In large bowl combine the flour, baking powder, baking soda, and salt. cut butter into flour mixture and mix until coated. Stir cheese into flour mixture and mix until coated. Pour in milk and a little at a time, mixing gently after each addition, until mixture is omit and just holds together. Do not overmix. roll dough out on lightly floured surface to a half-inch-plus thickness. With a two-inch biscuit cutter, cut biscuits. Place on ungreased cookie sheet and bake at 425 degrees for 8 to 10 minutes or until golden brown. Serve warm.

Fruit Pizza- Submitted by Christi

CRUST
1 cup butter; 2 cups flour; and 1/2 cup powdered sugar

Mix and press into a jelly roll pan. Bake at 350 degrees for 10 minutes. Cool.

NEXT LAYER
16 oz. cream cheese-softened; 2/3 cup sugar; 2 tsp vanilla.

Mix together until smooth. Spread on top of crust.

FRUIT LAYER
6 cups sliced fruit (bananas, strawberries, blueberries, grapes, etc)

Arrange on top of cream cheese layer.

GLAZE
2 jars of strawberry glaze. (or make your own)

Pour over fruit layer.

Puppy Chow- Submitted by Christi

12.3 oz. of Crispix Cereal, 12 oz. bag of chocolate chips(semi-sweet), 1 cup peanut butter

Melt choc. chips and peanut butter. Pour over cereal in a bowl. Mix thoroughly. Put mixture ino a large grocery bag(or individual small bags)with approximatley 2 cups powdered sugar. (about a 1/4 cup if using individual bags) Close the bag and shake away until all the cereal is white.

Apple Pie Snacks- Submitted by Christi

Paper muffin cups, Cookie sheet, A knife (get an adult to help), Non-stick cooking spray, Apples, Butter, Biscuit dough, Cinnamon, Sugar

Peel the apples and chop them into small cubes. Flatten one muffin cup for each snack you're going to make. Spray the cups with Pam. Take a round of biscuit dough and flatten it in the middle. Place the dough on a flattened muffin cup, and keep doing this with other dough rounds until you have as many "pie crusts" as you need to make your snacks. Cut off tiny pieces of butter and dot the biscuit dough crusts with it. Put the apple cubes on tops of the crusts and sprinkle them with cinnamon and sugar. Bake the pie snacks according to the directions on the biscuit dough package. Remove from oven, let cool a bit and enjoy!

Swirled Peanut Butter Chocolate Cheesecake Bars- Submitted by Christi

CRUST
2 cups graham cracker crumbs, 1/2 cup (1 stick) butter or margarine, melted, 1/3 cup granulated sugar

FILLING
2 pkg. (8 oz. each) cream cheese, softened, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 can (12 fl. oz.) Evaporated Milk, 2 large eggs, 1 tablespoon vanilla extract, 1 cup (6 oz.) Peanut Butter & Milk Chocolate Morsels

PREHEAT oven to 325° F.

FOR CRUST:
COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.

FOR FILLING:
BEAT cream cheese, sugar and flour in large mixer bowl until smooth. Gradually beat in evaporated milk, eggs and vanilla extract.

MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir 1 cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour chocolate mixture over cream cheese mixture. Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface.

BAKE for 40 to 45 minutes or until set. Cool completely in pan on wire rack; refrigerate until firm. Cut into bars.

Sticks and Stones Cookies- Submitted by Patrisha

1 cup vanilla milk (white) chips, butterscotch chips or chocolate chips, 1/4 cup light corn syrup, 2 tbsp milk, 2 tbsp butter or margarine, 1 tsp vanilla, 5 cups Kix cereal, 1 cup broken pretzel sticks, 1/2 cup mini candy coated semisweet chocolate baking bits, if desired.

Cover cookie sheet with waxed paper, butter waxed paper or spray. Heat vanilla milk chips, corn syrup, milk, margarine, and vanilla in a 3-quart saucepan over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and add Cereal, pretzels and baking bits until well coated. Drop by rounded teaspoons onto waxed paper. Refrigerate for about 2 hours. Store covered in refrigerator up to 3 days.

Cinnamon Snack Mix- Submitted by Patrisha

5 cups honey graham cereal, 3 cups bear-shaped graham cookies, 2 cups ramen noodles, crushed, 3/4 cup sliced almonds, 1 cup golden raisins, 1/3 cup butter, 1/3 cup honey, 1 teaspoon orange juice

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds and golden raisins. In a small saucepan over low heat, melt butter & blend in honey & orange juice. Spread over the honey graham cereal mixture & toss to attain an even coating. Spread mixture onto a large baking sheet. Bake 10 minutes in the preheated oven.

Makes 12 cups

Spicy Pop Corn- Submitted by Patrisha

10 cups unsalted hot air-popped Pop Corn, 1 tbsp. water, 4 tsp. margarine, 1 tsp. ground cinnamon, 1 tsp. ground turmeric, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. ground red pepper (cayenne)

Cook all ingredients except pop corn in 6-inch nonstick skillet for 3 minutes or until margarine is melted and mixture is bubbly. Pour over pop corn; toss. Serve immediately. Yields 10 cups.

Cinnamon-Sugar Chips- Submitted by Patrisha

6 tablespoons sugar, 1/2 tsp. cinnamon, 6 flour tortillas (fajita-size), 1 tablespoon light corn syrup

Heat oven to 400 degrees. Mix sugar and cinnamon. Brush one side of each tortilla with corn syrup and sprinkle with cinnamon mixture. Cut each tortilla into 6 wedges and place on baking sheet. Bake about 10 minutes, until golden and crisp. Serve with applesauce as a dip!

Maple Squares- Submitted by Patrisha

3/4 cup peanut butter, 1/2 cup maple syrup, 1 1/2 cups nonfat dry milk powder, about 2 tablespoons chopped peanuts

Mix the peanut butter and maple syrup until well blended. Add the milk powder, stir well. Spread the mixture into a loaf pan. Pat it down to make an even layer. Sprinkle the peanuts over the mixture and press gently. Chill 1 hour. Cut into 1 inch squares. Keep covered and chilled until you serve. Makes about 32 squares.

Baked Caramel Corn- Submitted by Patrisha

1 cup butter or margarine, 2 cups firmly packed brown sugar, 1/2 cup light or dark corn syrup, 1 tsp. salt, 1/2 tsp. baking soda, 1 tsp. vanilla, 6 quarts popped popcorn

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow baking or roasting pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven, cool. Break apart and store in tightly-covered container. Makes about 5 1/2 quarts or 20 cups.

S'More Snack- Submitted by Patrisha

2 cups honey graham cereal, 1 cup tiny marshmallows, 1 cup peanuts, 1/2 cup mini or regular chocolate chips, 1/2 cup raisins

Mix together in a resealable large plastic bag. Shake well. This is a good snack is also great to take on hikes, nature trails or to the park. Each child can have their own small bag to carry with them. Makes 5 one cup servings.

Chewy Popcorn Balls- Submitted by Patrisha

1/2 cup sugar, 1/2 cup light corn syrup, 4 Tbs. margarine, 1/2 tsp. salt, 8 cups popped popcorn

Place the sugar, light corn syrup, margarine, and salt in a large saucepan. Cook over medium-high heat, stirring constantly, until the mixture reaches a steady simmer. Add the popped popcorn to the mixture, stirring until all the popcorn in entirely coated. Remove from the stove and let cool. Fill a medium- sized bowl with water. Dip your hands in the water and shape the popcorn into balls, about the size of a tennis ball. Place the balls on a sheet of wax paper and after they are completely cool, place each in a plastic bag.

Caramel Corn- Submitted by Patrisha

This is a delicious recipe similar to the commercial candied corn.

2 c. light brown sugar, 1/2 c. light corn syrup, 1 c. butter or margarine 1/2 tsp. cream of tartar, 1 tsp. salt, 1 tsp. baking soda, 6 qts. popped corn

Place your popcorn in a bowl large enough to stir well. Butter a large roasting pan or sheet cake pan for oven cooking. Preheat oven to 200 degrees.

In a saucepan, combine sugar, corn syrup, butter, cream of tartar and salt. Boil rapidly on medium high heat, stirring constantly, until mixture reaches 260 degrees. Remove from heat and stir in soda, stirring to mix thoroughly.

Immediately pour over popped corn in a large bowl, stirring until well coated. Place coated popcorn in a large buttered roasting pan or sheet cake pan.

Bake caramel popcorn for 1 hour in a preheated 200 degree oven, stirring 4 or 5 times. Keep in a tightly covered container. It caramel corn becomes sticky, place in oven again for a while. Makes about 6 quarts.

Country Cousin Popcorn Balls- Submitted by Patrisha

2 cups sugar, 2/3 cup apple juice or water, 2/3 cup maple syrup, 1/2 cup butter, 1 1/2 teaspoons salt, 4 quarts warm popped popcorn, 1 cup honey-roasted, unsalted or salted peanuts, 1 8-ounce package chopped dates (1 1/2 cups)

Combine sugar, apple juice, syrup, butter and salt in a heavy saucepan. Bring to a boil, stirring occasionally. Remove sugar from sides of pan with a wet brush. Cook, without stirring, until mixture reaches 270 degrees Fahrenheit, or the soft crack stage on a candy thermometer. Add vanilla. Pour mixture over popped popcorn, peanuts and dates; mix well. Wet or butter hands and shape into 3-inch balls.

Yield: 18 balls.
*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn.

Real Saltwater Taffy- Submitted by Patrisha

1 cup sugar, 3/4 cup light corn syrup, 2/3 cup salt water (or fresh water with 1 tsp. salt), 1 tbsp. cornstarch, 2 tbsp. sweet butter, 2 tbsp. vanilla, 3 to 4 drops red coloring

Mix all the ingredients in a medium-sized saucepan. Cook over medium heat, stirring constantly until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball. Remove from the heat. Pour into a buttered 8-by-8-by-2-inch square pan.

Allow to cool slightly, and then pull taffy until shiny, stiff and light in color. If the taffy begins to get too sticky, butter hands lightly. Pull into long strips about 1/2-inch wide. Using scissors, cut into 1-inch pieces and wrap them individually in waxed paper. Keep in an airtight container. Makes about 1 pound.

No Bake Banana Cookies- Submitted by Sherry

Give each child a plastic sandwhich bag. Place graham cracker in bag and let them have fun crushing it with their hands. Then, give them a banana and a plastic knife. Show them how to slice the banana into "coins". Drop the banana slices into the bag and shake until well covered. Enjoy!

Jam Roll-Up- Submitted by Sandy

1 prepared 9-inch piecrust, All-purpose flour, Jam or preserves, Vegetable shortening, 1 cup confectioners' sugar, 1 1/2 tbsp. water

Have your child unfold the piecrust onto a lightly floured surface and spread a thin layer of jam or preserves onto the dough. With a butter knife, cut the crust into 20 pie slices, then roll up each wedge starting at its wider edge. Chill the roll-ups for at least 1 hour so that they will retain their shapes during baking. When you're ready to bake the roll-ups, heat the oven to 450 degrees.

Then line a baking sheet with aluminum foil and grease the foil with shortening. Place the chilled pastries on the baking sheet, spacing them at least 2 inches apart. Bake 10 to 12 minutes or until lightly browned, then remove the sheet from the oven and transfer the pastries to a cooling rack. Now have your child stir together the confectioners' sugar and water in a bowl until smooth. Then he can spread the glaze onto the cooled pastries

Clingons- Submitted by Sandy

4 1/2 cups miniature marshmallows, 1/2 cup peanut butter, 1/4 cup butter or margarine, 3 1/2 cups rice chex, 1/2 cup M&M's plain chocolate candy, 3 1/2 cups corn chex

Grease a 13 x 9 x 2 inch baking pan; set aside. In large bowl, combine 4 cups marshmallows, peanut butter and butter or margarine. Microwave on high 2 minutes or until melted; stir until smooth. Add, in the following order: remaining marshmallows, rice chex, M&M's and corn chex; stir to coat all pieces evenly. Using back of a buttered spoon, or buttered hands, spread cereal mixture evenly into prepared pan. Refrigerate 1 hour. To serve, pull apart and enjoy. Refrigerate any leftovers in airtight container.

Hairy Doodles- Submitted by Sandy

1 c peanut butter, creamy or chunky, 2 T butter or margarine, 2 c shredded wheat, crumbled

Combine the peanut butter and margarine in a microwave safe bowl and cook on high for about 1 to 3 minutes, stirring after each minute. The mixture should be smooth and liquid. Stir in the shredded wheat and drop by spoonfuls onto waxed paper. Chill until set

Fudgies- Submitted by Sandy

1 large package chocolate fudge pudding, 3 1/2 c milk, 1/4 c white sugar

Prepare the pudding according to the package directions, adding the white sugar and using 3 1/2 c milk for the liquid. Pour into popsicle molds or paper cups, inserting a stick for the handle. Freeze completely before serving.

Singing Cake- Submitted by Sandy

Make sure the kids are around during the baking. Once the cake is baked, the effect is over.

1 c. butter, 2 c. brown sugar, 3 eggs separated, 2 squares bitter chocolate, melted, 1 c. raisins, 2 t. cinnamon, 1 t. cloves, 4 c. sifted flour, 1 c. strawberry jam, 1 c. chopped nuts, 2 t. baking powder mixed in 1 c. buttermilk

Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves and flour. Stir well. Stir in nuts and jam. Now add the baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stiffly beaten egg whites. Quickly pour mix into greased and floured angel food cake pan. Bake at 350 degrees until the cake stops singing, about 45 minutes

Banana Chip Muffins- Submitted by Christi

1 3/4 cups all-purpose flour, 1/2 cup white sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup semisweet chocolate chips, 1 egg, 1/4 cup vegetable oil, 1/4 cup milk, 1 cup mashed bananas

Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center. Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake at 400 degrees F for 20 to 25 minutes.

Fruit Dip- Submitted by Christi

1 (500 ml) container Cool Whip, 1 cup plain yogurt, 1/4 cup sugar, 2 Tbsp orange juice, 2 tsp orange rind

Mix all ingredients together until smooth. Serve with orange sections, banana slices, fresh strawberries, grapes, apple pieces, pear slices, and whatever else you like!

Easy Cheesy Roll Ups- Submitted by Christi

2 Tbsp. PHILADELPHIA Neufchatel 1/3 Less Fat Cream Cheese, 1 whole wheat tortilla, 1-1/2 Tbsp. crushed pineapple, 1-1/2 Tbsp. chopped walnuts, almonds or cashews, Leaf lettuce, 4 slices LOUIS RICH CARVING BOARD Thin Carved Honey Glazed Ham

Spread cream cheese on tortilla. Sprinkle with pineapple and walnuts; layer with lettuce and ham. Roll up tortilla. Cut in half or into smaller pieces for appetizers. Garnish with additional pineapple.

Larry the Cucumber Cooler (Veggie Tales)- Submitted by Susan

1 large cucumber, peeled and cut into large pieces, 2 cups water, 1 cup ice, 3 tbsp. sugar, Juice of 1/4 lemon

Place all ingredients in blender and puree until smooth. Serve immediately, garnished with cucumber slice.

Freezer Grahams- Submitted by Sandy

graham crackers, yogurt (any flavor), plastic wrap

Cut graham crackers in half and spread about 1 tbsp yogurt on one graham cracker square then cover with another. Wrap the graham cracker-yogurt-sandwich in plastic wrap and put in the freezer for an hour. Our favorite here at my house is cinammon graham crackers w/ strawberry yogurt.

Cool Watermelon Slushes- Submitted by Christi

6 ice cubes, 2 cups watermelon pieces, without seeds, 1 tbsp. sugar or honey

Put the ice cubes in a blender or food processor. Ask a grown-up to mix the ice cubes until they are crushed. Add the watermelon pieces and blend until the shake is slushy, about 1 minute. Add the sugar or honey and blend for 10 seconds. Pour into tall glasses. Makes 4 slushes.

S'More Cones- Submitted by Sherry

ice cream cones, chocolate chips, soft carmels (like the kind you use for carmel apples), marshmallows, paper cups

Have each child place thier cone in a paper cup so that it will stand then unwrap one carmel and drop it in thier cone, then put a teaspoonful of chocolate chips in, drop the marshmallow in and microwave for 15 seconds. If possible let the children watch as the marshmallow puffs up in the micro. Eat warm,

Banana Wrap- Submitted by Sherry

8 inch flour tortilla, 2 - 3 tbsp. peanut butter, 2 - 3 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

Chocolate Cinnamon Rolls- Submitted by Christi

1/2 cup chocolate morsels, 1/4 cup chopped nuts, 2 tablespoons honey, 1 (9.5 oz.) can refrigerated cinnamon rolls

Mix together chocolate morsels, nuts and honey. Place one tablespoon mixture into 8 individual custard cups. Place one cinnamon roll, cut into fourths, over chocolate chip mixture. Microwave, four at a time, on medium high (70%) for 2 to 3 minutes, or until surface springs back when lightly touched. Re-arrange halfway through cooking. Invert custard cups immediately onto a serving dish. Leave cups over rolls about 3 minutes, then remove. Serve warm.

Go-Go Peanut Butter Shake- Submitted by Christi

1 small banana, peeled, 1/4 cup smooth peanut butter, 1/2 pint vanilla ice cream, 1 cup milk

Put banana in blender and blend until smooth. Add peanut butter and blend. Add ice cream and blend. Add milk and blend until smooth.

Microwave Banana Bread for kids to Make- Submitted by Christi

For Each Child's Project:

1/4 cup mashed banana, 1 Tbsp. oil, 1 Tbsp. beaten egg, 1/4 ccup flour, 1/8 tsp. baking powder, 2 tsp. sugar, 8 oz. (or larger) paper or plastic cup

Have each child stir together the banana, oil, and egg in a small bowl or cup. Add the flour, baking powder and sugar. Stir thoroughly. Pour into an 8 oz. paper cup (not styrofoam). Microwave a single cup on high for 30 seconds. An additional 30 seconds may be needed if the bread does not appear to be solid in the top-center. Allow to cool for several minutes before removing. Cut in thick slilces for the child to eat.

"Pudding in a Cloud"- Submitted by Christi

2 cups thawed COOL WHIP, 2 cups cold milk, 1 package (4-serving size) JELL-O Instant Pudding, Pie filling, any flavor

Spoon COOL WHIP evenly into 6 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up the side of each dish.

Pour milk into medium bowl. Add pudding mix. Bear with electric mixer on medium speed for 2 minutes, till mixed well. Let stand 5 minutes. Spoon pudding into center of whipped topping. Refrigerate 2 hours. Serve.

From: Favorite Brand Name Recipes: JELL-O Celebrating 100 Years

Peanut Butter Pretzels- Submitted by Christi

1 1/2 cups all-purpose flour, 2/3 cup milk substitute, 2 tablespoons reduced fat creamy or crunchy peanut butter, 2 teaspoons baking powder, 1 teaspoon sugar, 1 teaspoon salt, 2 tablespoons sunflower seeds

Heat oven to 400 degrees F. Spray a cookie sheet with nonstick spray. Mix all ingredients in medium bowl until soft dough forms. Knead the dough for one minute (or less, but at least 10 times). Divide dough in half. Roll one half of the dough onto a lightly floured surface and form into a rectangle 8 by 12. Cut into 8 lengthwise 1strips. Fold each strip over once so that it is narrower. Pinch the edges to seal. Fold into a pretzel shape and place seam side down on the cookie sheet. Repeat with other half of dough. Sprinkle the pretzels with sunflower seeds, then bake in 400 degree oven for 18-25 minutes or until golden brown.

Chocolate Peanut Butter Coated Apples- Submitted by Sherry

A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don't discount them for other holidays and o ccassions! Simply change the color of the sprinkles or other decorations to fit the season or event.

Oatmeal Raisin Cookies- Submitted by Christi

2 handfuls soft butter or margarine (1 stick), 1 handful of brown sugar, 1 handful of sugar, 1 egg, 1 palm of vanilla, 1 palm of milk, 4 handfuls of flour, 1 pinch of baking soda, 1 pinch of baking powder, 1 pinch of salt, 4 handfuls of uncooked quick oats (oatmeal), 2 handfuls of raisins

In a bowl, mix the soft butter or margarine, brown sugar, and sugar together. With your hand, add in the egg, vanilla and milk. Then add the flour, soda, baking powder and salt. Mix all this together. Now add the oats and raisins. Mix with your hand. Take a palm of the cookie mix and put on a greased cookie sheet. With an adult's help, put the cookies in the oven at 350 degrees for 10-12 minutes. Makes 24 cookies.

Fruit and Cream Roll Ups- Submitted by Christi

4 flour tortillas, 4 tbsp. light or fat free cream cheese, 4 tsp. fruit preserves, any flavor (strawberry & peach is really good), Fresh sliced fruit, 1 tsp. cinnamon sugar

1. Warm flour tortillas until pliable. Spread 1 tbsp. cream cheese and 1 tsp. preserves on each tortilla. Place sliced fruit on top and sprinkle on cinnamon sugar; roll up. Yield: 4 servings.

Sand Art Brownies- Submitted by Christi

Mix ingredients in a wide mouth quart size jar, just like sand art that kids make today.

Add to wide mouth quart jar in this order:

3/4 tsp. salt, 1/2 + 1/8 cup flour, 1/3 cup cocoa, 1/2 cup flour, 2/3 cup brown sugar, 2/3 cup sugar, 1/2 cup Choc. Chips, 1/2 cup Vanilla Chips, 1/2 cup nuts

This should pack nicely into jar. Include a decorative tag with instructions for making the brownies: Combine contents of jar with: 1tsp vanilla 2/3 cup vegetable oil 3 eggs Pour into a greased 9x9 pan. Bake at 350 degrees for 27-32 minutes

Chocolate Pretzel Rings- Submitted by Candi

48-50 pretzel rings, 1 package (8 oz) milk chocolate kisses, 1/4 cup M&M's

Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.

Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

Peanut Butter Cookies- Submitted by Christi

2 handfuls soft butter or margarine (1 stick), 1 handful of brown sugar, 1 handful of sugar, 1 egg, 3 handfuls of peanut butter, 1 palm of vanilla, 5 handfuls of flour, 1 palm of baking soda, 1 pinch of salt

In a bowl, mix the soft butter or margarine, brown sugar and sugar together with your hand. Add in the egg, peanut butter and vanilla. Then add the flour, baking soda and salt. Mix all this together with your hand.

Prepare a cookie sheet, by spreading shortening all over it or using a cooking spray. Take a palm of the cookie mix and put on the cookie sheet. Pat each cookie into a circle shape. With an adult's help, put the cookies in the oven at 375 degrees for 10-12 minutes. Have an adult remove them from the oven. Let cool. Makes 36 cookies.

Ten Cup Cookies- Submitted by Ruth

1 cup butter, 1 cup peanut butter, 1 cup sugar, 1 cup brown sugar, 1 cup flour, 1 cup oatmeal, 1 cup coconut, 2 eggs, 1 tsp baking soda, 1 tsp baking powder, 1 cup chocolate chips, 1 cup raisins, 1 cup chopped pecans

Preheat oven to 350. Mix together sugars, butter, peanut butter, and eggs until fluffy. Add flour, oatmeal, soda and baking powder, and coconut. Mix well and add chocolate chips, raisins, and nuts. Drop cookie dough onto cookie sheets and bake for 13 minutes. Ruth

Peanut Butter Cookies- Submitted by Sherry

2 handfuls soft butter or margarine (1 stick), 1 handful of brown sugar, 1 egg, 3 handfuls of peanut butter, 1 palm of vanilla, 5 handfuls of flour, 1 palm of baking soda, 1 pinch of salt

In a bowl, mix the soft butter or margarine, brown sugar and sugar together with your hand. Add in the egg, peanut butter and vanilla. Then add the flour, baking soda and salt. Mix all this together with your hand.

Prepare a cookie sheet, by spreading shortening all over it or using a cooking spray. Take a palm of the cookie mix and put on the cookie sheet. Pat each cookie into a circle shape. With an adult's help, put the cookies in the oven at 375 degrees for 10-12 minutes. Have an adult remove them from the oven. Let cool. Makes 36 cookies.

Looney Lips- Submitted by Sherry

1/4 cup chunky peanut butter, 2 tablespoons reduced-fat soft-style cream cheese, 1/8 teaspoon ground cinnamon, 1 medium-size red apple, cored and cut into 16 wedges, Miniature marshmallows

In a small bowl, stir peanut butter, cream cheese, and cinnamon until well mixed. Spread 1 side of each apple wedge with a thin layer of the peanut butter mixture. Stick together 2 wedges to make "fat lips." Tuck in a few marshmallow "teeth." Makes 8 servings.

Chocolate Sandwich Cookie- Submitted by Ruth in SD

1/2 cup shortening, 1 cup sugar, 1 egg, 1 tsp. vanilla, 1 1/2 flour, 1/3 cup Hersheys cocoa, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/4 cup milk

Cream shortening, sugar egg, and vanilla in large bowl until light and fluffy. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture until all are combined. Drop by teaspoonfuls onto ungreases cookie sheet. Bake at 375 degrees for 10 min. Cool one minute.... remove from cookie sheet.

CREAM FILLING

2 TBLSP. butter or marg. softened, 2 TBLSP. shortening, 1/2 cup marshamllow creme, 3/4 tsp. vanilla, 2/3 cup confectioners sugar

Cream butter and shortening in small bowl; gradually beat in march creme. Blend in vanilla and confect. sugar; Beat to spreading consistancy. Spread inbetween cookies to make sandwiches. I usually make a double batch.... they freeze very well!

Peanut Butter Balls- Submitted by Ruth in SD

2 sticks of soft marg., 4 cup Peanut Butter, 1 1/2 lb powdered sugar, 6 cups Rice Krispies, Choc. Almond Bark

Mix all in big bowl. Refridgerate for a few hours. Make balls abotu 1/2-1 inch..... just whatever size you want. Melt Almond Bark and dip the PB balls in the chocolate. Set on wax paper till choc. is firm. Makes about 100. These also freeze well.

A variation to this is to also use the almond bark to dip ritz and PB sand in.

Pillsbury Chocolate Cherry Bars- Submitted by Ruth in SD

*Stir with a spoon in this order till blended*

2 eggs, 1 tsp. Almond extract, 1 21 oz. cherry pie filling, 1 devils food cake mix

Put in greased 13 x 9 pan......Bake at 350 for 20-30 minutes or till test done with toothpick.

Frosting

1 c. sugar, 1/3 c. milk, 5 TBLSP. Butter/Marg.

Bring to rolling boil. Stir constantly for 1 minutes. Remove from heat and add 1 cup semi-sweet choc. chips. Stir till melted. Spread on cake. frost while cherry bars are still a little bit warm in a pan.

Cheesy Biscuits- Submitted by Christi

1/2 cup shredded cheddar cheese, 2 cans of flaky biscuits, chopped green onion to taste, 2 tbs. butter or margarine

Separate biscuits into halves. Brush the top of each biscuit half with the butter or margarine. Place on a lightly greased baking sheet. Sprinkle with Cheddar cheese and green onions. Bake at 350 degrees until golden brown.

Easy Cow Pies- Submitted by Sandy

2 cups milk chocolate chips, 1 tablespoon shortening, 1/2 cup raisins, 1/2 cup chopped almonds

Have children measure out ingredients. In the top pot of a double boiler, adult melts chocolate chips and shortening over simmering water in the bottom pot.. Stir until smooth. Remove from the heat; pour into bowl. Have children stir in raisins and almonds. Let children drop by tablespoonfuls onto waxed paper or parchment. Chill until ready to serve.

Fudgies- Submitted by Sandy

1 large package chocolate fudge pudding, 3 1/2 c milk, 1/4 c white sugar

Prepare the pudding according to the package directions, adding the white sugar and using 3 1/2 c milk for the liquid. Pour into popsicle molds or paper cups, inserting a stick for the handle. Freeze completely before serving.