Fish in the Sea- Submitted by Sherry

Italian bread or french bread, Cream cheese, Goldfish crackers, Blue food coloring

Slice bread. Mix blue food color and cream cheese. Spread cream cheese on bread. Put goldfish in the blue sea.

*****

Beach Snack- Submitted by Sherry

Blue napkins, medicine cups, pretzels, gold fish crackers, peanut butter Open up napkin and place fish in the middle. (The napkin is the ocean.) Have peanut butter in the cup. (This is the bait cup.) Use pretzels for fishing rods. Dip in bait (peanut butter) and catch a fish. Eat fish and bait. Keep fishing until all the fish are eaten.

*****

Summer Drinks- Submitted by Patrisha

Make frozen pina coladas and daiquiris (without the alcohol) for the kids to drink. Serve them in coconut shells and top them off with paper umbrellas.

*****

Volcano Cake- Submitted by Patrisha

Make a bundt cake with a cup in the middle. Fill the cup with candy and frost with lava-colored frosting.

*****

Hawaiian Popcorn- Submitted by Patrisha

Pop corn and add coconut flakes and dried fruit.

*****

Ice Cream Cone Cake- Submitted by Sherry

1 package white cake mix, 2 T. nonpareils, 2 packages flat-bottomed ice cream cones (about 24), 1 container (16 oz.) prepared vanilla or chocolate frosting, Candies and other decorations

Preheat oven to 350 degrees. Prepare cake mix according to package directions. Stir in nonpareils. Spoon 1/4th cup batter into each ice cream cone. Stand cones on cookie sheet. Bake cones until toothpick inserted in centers comes out clean, about 20 minutes. Cool on wire racks. Frost each filled cone. Decorate as desired.

*****

Pasta Salad- Submitted by Sherry

4 c. cooked, drained & chilled pasta (elbows, shells etc.), 2 c. diced ham or chicken, 1 can drained & rinsed kidney beans, 1 can drained & rinsed peas, 1 lb. cubed cheddar cheese, 1/2 red onion, chopped fine, 1/2 c. sweet relish, 1 c. mayo

Mix well and serve with club crackers.

*****

Sandwich Spread- Submitted by Sherry

1 lb leftover roast beef, shredded in food processor, 1/2 c. sweet relish, 1/2 red onion, chopped fine, 6 boiled eggs, chopped, 1 c mayo

Mix well and spread on bread, or serve with crackers.

*****

Chef Salad- Submitted by Sherry

1 head lettuce, diced, 3-4 tomatoes, diced, 1/2 red onion, diced, 1 lb. cheddar cheese- cubed, 1 can kidney beans- drained & rinsed, 2 c.diced ham or chicken, or 2 cans tuna drained, 1 c. mayo

Mix well and serve with crackers.

*****

Apple Smiles- Submitted by Sherry

4 or 5 medium red or green apples- cut into wedges, peanut butter, 10 oz bag miniature marshmallows

Spread peanut butter onto one side of each apple wedge. Using miniature marshmallows, position the "teeth" in place onto one of the apple wedges. Top with other apple wedge so that the peanut butter acts as a cement for the marshmallow dentures.

*****

Chocolate Frosted Marshmallow Cookies- Submitted by Sherry

1/2 cup butter, 2 (1 ounce) squares unsweetened chocolate, 1 egg, 1 cup packed brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1 1/2 cups all-purpose flour, 1/2 cup milk, 1 (16 ounce) package large marshmallows

Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper. Melt butter and chocolate in small heavy saucepan over low heat; stir to blend. Remove from heat; cool. Beat egg, brown sugar, vanilla and baking soda in large bowl until light and fluffy. Blend in chocolate mixture and flour until smooth. Slowly beat in milk to make light, cake-batter-like dough.

Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm in center. Cut marshmallows in half. Immediately place halved marshmallow, cut side down, onto each baked cookie. Return to oven 1 mintue or just until marshmallow is warm enough to stick to cookie. Remove to wire racks to cool. Frost with Fudge Frosting

Fudge Frosting;

1 1/2 (1 ounce) squares unsweetened chocolate, 1/4 cup butter, 1 1/2 cups confectioners' sugar, 1 egg white, 1 teaspoon vanilla extract

Melt chocolate and butter in small heavy saucepan over low heat; stir to blend. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting.

*****

Upside Down Chocolate Ugly Cake- Submitted by Sherry

2 cups mini-marshmallows, 1 cup brown sugar, 1 chocolate cake mix, 1/2 cup cocoa, 2 cups hot water

Preheat oven to 350. Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13 pan. Spoon cake mix on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet. Be careful--the marshmallow mixture might run. No need to frost.

*****

Chocolate Marshmallow Slices- Submitted by Sherry

1/2 cup butter or margarine, 1 package (12 ounces) semisweet chocolate chips (2 cups), 1 package miniature marshmallows (10&1/2 ounces), 1 cup finely chopped nuts, Additional nuts

In medium saucepan over low heat, melt butter and chocolate chips. Stir constantly until well blended. Remove from heat; cool 5 minutes. Stir in marshmallows and 1 cup nuts. Do not allow marshmallows to melt. On wax paper,shape mixture into two 7" long rolls.

Wrap in foil; refrigerate about 20 minutes. To coat rolls, roll in additional nuts. Wrap; refrigerate overnight. Cut rolls into 1/4" slices. Store in airtight container in cool, dry place. Makes about 3 dozen slices.

VARIATION: Chocolate Rainbow slices:

Substitute colored and flavored miniature marshmallows for regular miniature marshmallows.

*****

Sun Baked S'mores- Submitted by Sherry

Have children place one graham cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil, and label for each child. Place outside in a sunny hot place, check after 10 minutes. They are done when the sun has melted the chocolate and marshmallow.

*****

Marshmallow Dip Sticks- Submitted by Sherry

2 cups milk chocolate chips, 1 cup peanut butter, 10 oz. bag large marshmallows, chocolate sprinkles, round decorative toothpicks, waxed paper

Insert toothpicks into marshmallows to act as a popsicle-type stick. Dip top of marshmallow into the peanut butter. Set aside on waxed paper lined plate. Melt chocolate chips in the microwave, on stove top, or in a double boiler until melted. Do not overcook! Dip peanut butter end of marshmallow into the melted chocolate, and then immediately dip into the chocolate sprinkles. Place on waxed paper to cool.

Cautionary tip: Use rounded toothpicks when working with, or making these for, small children. You may also replace the toothpicks with lollipop or ice cream sticks.

*****

S'More Cones- Submitted by Sherry

ice cream cones, chocolate chips, soft caramels, marshmallows, paper cups

Have each child place their cone in a paper cup so that it will stand then unwrap one caramel and drop it in their 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.

*****

Sand Pudding- Submitted by Sherry

Vanilla pudding with graham cracker crumbs sprinkled on the top and a gummy worm protruding from the pudding cup.

*****

Shells and Sand- Submitted by Sherry

Boil shell macaroni until tender, drain, have children add butter or margarine and then add parmesan cheese.

*****

Cinnamon Snack Mix- Submitted by Patrisha

Makes 12 cups. Prep Time: 10 Minutes Cook Time: 10 Minutes

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.

*****

Edible Dirt- Submitted by Patrisha

9 oz. Clear Plastic Cups, Softened Chocolate Ice Cream, Chocolate Cookie Crumbs, Gummy Worms

Fill the plastic cups about 3/4 of the way full with softened chocolate ice cream. Top with about 1/4 inch of chocolate cookie crumbs. Place gummy worms in the "dirt" and eat!

*****

Summer Snacks- Submitted by Sherry

Make lemonade to drink outside in the shade. (Taste with and without sugar)

Set up a lemonade stand (work on math skills as you measure ingrediants, make change)

Melon-tasting offer cantalop, honeydew, watermelon (Compare size, shape, color, odor, taste)

Berry tasting: set out blackberries, raspberries, blueberries, strawberries (Compare size, shape, texture, taste, color)

Make home-made ice cream

Make popsicles using juice in dixie cups and inserting a craft stick. These work best if made a day ahead so they can freeze hard.

*****

Ice Cream in a Bag- Submitted by Sherry

1/2 Cup milk, 1 Tablespoon sugar, 3/4 Tablespoon vanilla, Ice, 6 Tablespoons salt, 1 large freezer bag, 1 small bag

Put first 3 ingrediants into a small bag and close. Put ice into large bag until the bag is half full. Add the salt to the ice. Put the small bag into the large bag, and seal the large bag. Shake the bags for five (5) minutes. Put in freezer for a few minutes until thick like ice cream.

*****

Graham Cracker Aquariums- Submitted by Sherry

graham cracker squares (1 per child) peanut butter, celery, cheerios, pepperidge farm Goldfish Crackers, waxed paper, knife or spoon to spread the peanut butter, sharp knife (for adult use only)

Give each child a square of waxed paper to work on. Next, give each child a graham cracker square, about a tablespoon of peanut butter. Have the kids spread the peanut butter all over one side of the cracker. While they are doing this, have an adult use a sharp knife to cut the celery into about 3 in. lengths. Now, slice the celery long ways into very thin 3 in. pieces. This will be used for seaweed in the aquarium. After the kids have finished spreading the P.B. give each of them about 1/4 c. of cheerios.

Have them crumble several cheerios and press the crumbles along the bottom of the cracker square so that they stick in the P.B. This will make the sand. Now give each child about 10 Pepperdige Farm goldfish crackers. Have the children stick the goldfish on their sides into the P.B. on the cracker. Add some extra P.B. to the goldfish if needed to make them stick. Now, take a few cheerios and stick them onto the P.B. above the goldfish to make air bubbles. Next give each child several thin sticks of celery to stick onto their aquarium to make seaweed.

*****

Eat Some Ocean- Submitted by Sherry

Using a new clean glass aquarium for your dish, mix and prepare enough blue-colored jello to fill the bowl at least 3/4 full. When partially set, you can mix in or arrange, some new clean aquarium plastic plants or other safe decor (the jello is intended for eating so be sure anything you mix in is compatible and SAFE for having in food!), and some different shapes of gummy fish ... When you are inserting and mixing in these things, it slighly unsettles the jello and looks even more realistic.

*****

Sandwich Sailboats- Submitted by Sherry

Hot dog buns (separated), tuna or chicken salad, lettuce leaves, and plastic straws.

Use a sharp knife to cut out the inside of the buns, 1/2" from edges (careful not to cut through bottoms). Let children fill the buns with the salad. Help each child thread straw through the lettuce leaf and place in the salad to make the sail. Enjoy!

*****

Jell-O Fish Bags- Submitted by Cindy

Try this fun, cool snack on a warm day. Spoon several scoops of prepared blue Jell-O into a resealable plastic bag. Add a few Gummy fish candies, and then seal the bag securely. Children can make their fish swim around by squishing them through the plastic bags. Then pass out the spoons for a tasty snack!

*****

Frosty Fruit- Submitted by Christi

Wash, dry, and freeze berries, cherries, or seedless grapes in a sealed container. Enjoy on a hot day.

*****

Dripless Popsicles- Submitted by Christi

Dissolve one 85 g package of Jell-o powder in 1 cup boiling water. Stir in 1 1/4 cups juice. Pour into molds and freeze.

*****

Sensational Slush- Submitted by Christi

Fill a small yogurt container 2/3 full with juice or pop. Cap with lid and place in freezer for 1 1/2 hours. Then, mix with fork every 1/2 hour or so until to desired consistency.

*****

Popsicles- Submitted by Christi

1 cup sugar, 1 pkg unflavored gelatin, 1 pkg kool-aid, 2 cups hot water, 2 cups cold water

Dissolve sugar, kool-aid, and jello with hot water. Add cold water. Pour into popsicle molds and freeze.

*****