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NO COOK RECIPES | |||||||||||||
Index of Recipes Ants on a Log Salad Roll-Ups Camp Cones Fruit Salad Joanne's Fruit Salad Salad Bar Lunch Brownie S'mores G.O.R.P. Ice Cream Girl Scout Sodas |
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Brownie S'mores (serves 18) Spread: 1/2 jar marshmallow creme on: 18 graham cracker squares Spread: 1/2 can chocolate frosting on: 18 graham cracker squares Put chocolate and creme together for a sandwich and serve. GORP (Good Ol' Raisins and Peanuts) Raisins Peanuts Anything else the girls desire (i.e., Cheerios, M&M's, dried fruit, marshmallows, etc.) Mix everything together Ice Cream (serves 32-1/2 cup each) 6 cans of pop 1 can eagle brand milk Fruit or something else that will mix with the flavor of pop Ice (LOTS) Rock Salt Large coffee can and smaller coffee can (or ice cream maker) Combine one can of the pop, 1/6 of the milk, and some of the fruit in the small coffee can and put the lid on. Put the small can inside the larger can. Fill up the rest of the large can with salt around the small can. Put some salt on the ice. Put the lid on the large can and then the fun starts. Have the girls split up into pairs and let them roll the can back and forth to eachother until the ice cream has frozen. Be creative with your flavors (bubble gum is a personal fave!) Girl Scout Soda (Serves 12) 12 oranges 12 candy sticks Roll oranges between hands to soften and make juicy. Cut small hole in orange and insert candy stick through skin. Suck juice through candy stick. |
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Ants on a Log (serves 10) 1 bunch celery 3/4 cup peanut butter 1/2 cup rasins Clean celery. Cut each stalk of celery into 2 pieces. Fill with peanut butter and top with raisins Salad Roll-Ups (serves 10) 1 head lettuce or cabbage and filling VARIATION 1- 1/2 cup peanut butter, 1/2 cup raisins, 4 carrots grated VARIATION 2- chopped dates, 1 small pkg cream cheese, 2 tbsp milk VARIATION 3- 1/2 cup watercress, 1/2 cup raisins, 1 small can mandarin oranges (drained) VARIATION 4- 1 large avocado (peeled and mashed), 1 large grapefruit (peeled and sectioned), or 1 can grapefruit sections. Mix filling ingredients. Spread on leaf and roll up. Use toothpicks to hold together. Camp Cones (serves 8-10) 2 pkg instant chocolate pudding mix (and ingredients needed) 1-10 ice cream cones Prepare pudding according to instructions on package. Spoon into cones. Fruit Salad (serves 10) 2 (20 oz) cans fruit cocktail 1/2 bag miniature marshmallows 2 bananas sliced 1/2 cup coconut (if desired) whipped topping (if desired) Drain fruit cocktail and put in bowl. Add marshmallows, bananas, and coconut. Toss. If desired toss with whipped topping. You can use any combination of fruit you like. Joanne's Fruit Salad (serves 8-10) 1 sm. pkg dry instant pudding (vanilla) 1 can (16 oz) pineapple chunk, undrained 1 can (11 oz) mandarin oranges, drained 1 can (10 oz) Maraschino cherries, drained 1 can (16 oz) peaches, drained 2 bananas Mix fruit and juice together. Sprinkle dry instant pudding mix over all. Mix gently. Chill. You can add other varieties of fruit to serve more. Salad Bar Lunch Lettuce, tomatoes, broccoli, cauliflower, radishes, carrots, chopped meat, chopped eggs Add ingredient girls desire Let each make her own salad. Provide choice of dressing. |
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