Easy Candy recipes to add to your 'Cooking with Kids' file- yummy for adults too! 

 Updated January 2013

FUDGE RECIPES...

MICROWAVE FUDGE 
1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/4 pound margarine (or butter)
1 Tbsp. vanilla
1/2 cup chopped nuts

1. Blend powdered sugar and cocoa in mixing bowl then add milk and butter, cook in Microwave Oven for 2 minutes. ( do not mix these ingredients, merely place in the bowl)
2. Remove bowl from microwave and stir  to mix ingredients.
3. Add vanilla and nuts and stir until blended.
4. Pour in greased container and place in freezer for 20 minutes or refrigerator for 1 hour.
5. Cut and serve. Yield: 60 pieces.

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MINUTE MICROWAVE FUDGE

From the kitchen of Erica Wilson on Mrs. Clauses' website
Ingredients:
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

1. Mix all dry ingredients together.
2. Put in a 8"x8" inch microwave safe pan (important to use this size pan).
3. Add milk and vanilla extract.
4. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts.
5. Put in mold or whatever and chill for 1 hour.
*Use real butter for best results.
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EASY MICROWAVE PEANUT BUTTER FUDGE

Ingredients
12 oz. semi-sweet chocolate chips
1 can sweetened condensed milk
2 heaping Tbs peanut butter 

Put chocolate chips and sweetened-condensed milk in microwave safe bowl.
Cook on high for 5 minutes.
Remove from microwave, stir in peanut butter.
Spread in pan.
Cool and cut. Enjoy!

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CHOCOLATE PEANUT BUTTER RAISIN FUDGE

Ingredients:
1 12 ounce package chocolate chips
1 cup chunky peanut butter
3 cups mini marshmallows
3/4 cups raisins
Melt chocolate chips and peanut butter over medium heat (or in microwave watching closely). Fold in marshmallows and raisins, stirring until marshmallows are melted. Pour into 7x11 pan and chill until firm. Cut into squares. Store in an airtight container in the refrigerator.

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MICROWAVE ROCKY ROAD FUDGE

Ingredients
2 cups (12-oz. pkg.) NESTLE'S TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

1. LINE 13 x 9-inch baking pan with foil; grease lightly.
2. MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
3. Morsels may retain some of their original shape. If necessary, microwave at additional 10-to 15-second intervals, stirring just until morsels are melted.
4. Stir in vanilla extract. Fold in marshmallows and nuts.
5. PRESS mixture into prepared baking pan. Refrigerate until ready to serve.
6. Lift from pan; remove foil. Cut into pieces.

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MICROWAVE PEANUT BUTTER FUDGE

Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
1. Microwave butter and peanut butter for 2 minutes on high.
2. Stir and then microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
3. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.

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CHOCOLATE PEANUT BUTTER CHIP FUDGE

Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE'S Peanut Butter Chips

1. Line 8-inch square pan with foil.

2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly in prepared pan.

3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. NOTE: For best results, do not double this recipe.

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CHOCOLATE ORANGE FUDGE (Can be made in micro-wave)
Ingredients:
2 1/2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/2 cup toasted and chopped pecans
2 teaspoons grated orange peel
 
1. Line a 8 x 8 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
3. Remove from heat and stir in pecans and grated orange peel.
4. Spread in prepared dish and chill until until firm.
5. Carefully remove fudge from pan using the edges of the foil. Cut into squares. Store covered in refrigerator.
Makes about 2 1/2 pounds candy.

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S’MORES FUDGE (Made on Stove Top OR Microwave

Ingredients
1 can sweetened condensed milk (Not evaporated milk)
12 oz. bag of milk chocolate or Semi-Sweet chips
1 cup mini marshmallows
3 graham crackers

1. Depending on melting method~ Place chocolate chips and Sweetened Condensed Milk in a pot or bowl.
2. Mix in broken cracker pieces into the heated and melted mixture. 
3. Mix in mini marshmallows.
4. Spread evenly in a greased 9×9 pan/dish.
5. Before cutting, cool in refrigerate for one hour. Keep remaining fudge in frig.

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VARIETY...

NO BAKE PEANUTTY CLUSTERS

A super-easy sweet treat!
Makes: About 3 dozen treats

1 bag (about 12 oz) semisweet chocolate, milk chocolate or butterscotch chips (2 cups)
2 cups chow mein noodles or any ready-to-eat cereal
1 cup peanuts
 
1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute.
Stir after 30 seconds- until softened. Keep stirring until smooth. If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.
 
2. Stir noodles and peanuts into chocolate until well coated.

3.Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

Check out these super easy microwave PEANUT BUTTER FUDGE recipes! Both are yummy and easy to make with kids!

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RASBERRY FUDGE BALLS
Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup (6-ounces) chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry preserves
1/3 cup almonds, finely chopped

Combine cream cheese and chocolate. Mix until well-blended. Stir in crumbs and preserves.
Shape into 1-inch balls and roll in chopped almonds. Chill several hours.
Makes 30 confections.

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'CANDY BAR' SNACK
4 cups toasted oat cereal
1 (6 1/2 ounce) can salted peanuts
1 cup golden raisins
1/4 cup butter or margarine
1 (6 ounce) package semisweet chocolate chips

1. Mix cereal, peanuts and raisins in bowl.
2. Melt butter in saucepan over low heat.
3. Pour the melted butter over cereal mixture, using a fork to toss lightly until coated thoroughly.
4. Sprinkle chocolate chips over the mixture and toss again.

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CONFETTI CLUSTERS
Ingredients:
1/2 cup HERSHEY'S Premier White Chips
1 teaspoon shortening(do not use butter, margarine, spread or oil)
2/3 cup lightly salted peanuts
1 cup (8-oz. pkg.) HERSHEY'S KISS Candies 
 
1. Line cookie sheet with wax paper.

2. Place white chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

3. Set aside 2 tablespoons candies for garnish. Stir remaining candies and peanuts into white chip mixture.

4. Drop by rounded teaspoons onto prepared cookie sheet. (Mixture may also be dropped into small paper candy cups.) Garnish with remaining candies.* Cool until set. Store in cool, dry place. About 2 dozen clusters.
*If desired, all candies can be stirred in.

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PEPPERMINT PATTIES
An easy hands-on candy that kids can make...

Ingredients:
3/4 cup sweetened condensed milk
3 cups confectionary sugar
1 tsp peppermint flavor

Start with 1 cup of confectionary sugar, adding in condensed milk slowly. Keep adding the sugar until you have made a simple dough. Add in the peppermint flavoring.

Shaping mints: Using a scoop-scoop out a bit of dough, then roll it into a ball.
Press the ball into a flat circle. Place circles on wax paper to dry, turning after an hour

PEPPERMINT CANDY #2

1 cup (6 oz) semisweet chocolate chips
14 ounces sweetened condensed milk, divided
1 cup (6 oz) vanilla flavored baking chips
1 tablespoon peppermint extract
2 to 3 drops green food coloring

In a saucepan, melt chocolate chips and 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8 inch square baking pan with waxed paper; butter the paper.

Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (keep remaining melted chocolate at room temperature.

In another saucepan, melt vanilla chips. Stir in remaining condensed milk and mix well. Remove from the heat; add extract and food coloring. Chill. Spread over chilled chocolate layer; spread reserved melted chocolate on top of mint layer. Chill. Cut into 1 inch pieces.
Makes 5 dozen.

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ALMOND DROP CANDY
1 1/2 lb. almond bark
1 1/2 c. peanut butter
3 c. Rice Krispies
2 c. dry roasted peanuts
2 c. miniature marshmallows
   1.  Melt almond bark.
   2.  Add peanut butter, Rice Krispies, peanuts and marshmallows.
   3.  Drop by teaspoons on waxed paper.

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PUPPY CHOW...These are also known as 'Muddy Buddies' and 'Reindeer Chow' in the Winter...Kids (grown-ups too) love this one!

1 cup peanut butter
1/2 cup (1 stick) margarine
12 ounces chocolate chips
1 large box Crispix
2 1/2 cups confectioners sugar
 
1. Melt peanut butter, margarine and chocolate chips.
2. Pour mixture over large box Crispix; coat well.
3. In a paper bag put 2 1/2 cups confectioner sugar.
4. Add coated cereal.

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CHEX VANILLA CHUNKS
Snack mix with chocolate, peanuts, marshmallows and pretzels. Start to Finish: 50 min.
Makes:16 cups snack
Ingredients:
1 cup semisweet chocolate chips (6 oz),
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups salted dry-roasted peanuts
2 cups small pretzel twists, 2 cups miniature marshmallows
1 package (20 oz) vanilla-flavored candy coating (almond bark)

1. Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside.
 
2. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.
 
3. Gently and quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.

Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator. Betty Crocker Recipe

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CHOCOLATE CHOW MEIN CLUSTERS (Makes 8)
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips (Can use all chocolate chips if desired)
1/2 cup chow mein noodles
1/2 cup salted peanuts

In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth.
Stir in chow mein noodles and peanuts until well coated.
Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

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CRUNCHY PEANUT BUTTER BALLS
    
Ingredients
1 cup peanut butter
1 jar (7 ounces) marshmallow creme
1-1/2 cups crisp rice cereal
1-1/2 cups (9 ounces) HERSHEY'S Semi-Sweet Chocolate Chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.
Makes 30 candies.Recipe from Taste of Home

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NO BAKE KIT-KAT BARS
Waverly Crackers
1 cup melted butter
1/3 cup sugar
1 cup brown sugar
2 cups graham cracker crumbs
1/2 cup milk
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter

• Line a 9 x 13 pan with crackers.
  Combine butter, sugars, crumbs and milk in a saucepan. Bring to a boil, turn heat down and stir constantly for 5 minutes or until it starts to thicken.
• Spread half of mixture over layer of crackers.
• Add another layer of crackers. Spread other half of mixture over.
• Put another layer of crackers over all.
• Melt chips and peanut butter together. Stir until smooth. Spread over crackers.
• Refrigerate for 1 hour and mark with a knife through the chocolate.
• Return to refrigerator for several hours and cut through bars.

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ALMOST LIKE MOUNDS BARS
Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
2 cups coconut
1 14 oz. can sweetened condensed milk
1 cup chocolate chips
2T. Peanut butter (optional)

1. Crush graham crackers into fine crumbs.
2. Combine crumbs, sugar, and butter.
3. Press mixture into the bottom of a 10"x11" pan.
4. Stir together coconut and milk.
5. Spread over crumb crust. Bake @ 375 for 15 minutes.
6. Melt chocolate chips, stir in peanut butter and spread over warm baked mixture.

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TOFFEE CRUNCH

Ingredients: 12 whole graham crackers (about 5" x 2.5 "), 1.5 cups butter  (3 sticks) use only butter-no substitutes, 1 cup packaged brown sugar, 2 cups sliced almonds

Line a 13" x 1" baking pan with heavy-duty tin foil. Place graham crackers in the pan. (They fit perfectly!

 In a saucepan, combine butter and brown sugar. Bring to a boil--stirring constantly. Carefully pour mixture over the graham crackers.  Sprinkle on the sliced almonds.  Bake at 400 for 6 to 8 minutes. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely. (Image of candy-cooling on the rack-by KidActivities.net)

This recipe seemed so easy that I had to try it! IT IS EASY...and now sitting all wrapped in my freezer and waiting for the Holidays! Don't let the brown sugar and butter mixture scare you as you stir it in the pot. It  comes together  wonderfully as it begins to boil. Barb (Image by KidActivities.net)

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CHOCOLATE -TOFFE COVERED CRACKERS  
Saltine crackers
1 stick butter
1/2 c. brown sugar
12 oz. chocolate chips

Line jelly roll pan with foil. Fill bottom with Saltine crackers; place as close together as you can. Melt 1 stick butter. Add 1/2 cup brown sugar. Pour this over the crackers. Spread with a knife. Bake 10 minutes at 350 degrees or until light brown and bubbly. Remove from oven. Sprinkle with 1 (12 ounce) bag chocolate chips. When they melt, spread evenly with a knife. Cool; break apart. Enjoy. (I also made these~good but we enjoyed the above Toffee Cruch more! Barb)

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CANDY WITH PRETZELS & OTHER GOODIES...

CARAMEL CHOCOLATE CLUSTERS WITH PRETZELS  
25 soft caramels
1 tbsp. water
1 c. coarsely chopped walnuts
1 c. M&M'S plain chocolate candies
1/2 c. broken thin pretzel sticks

1. In medium saucepan, stir caramels and water over low heat until smooth.
2. Remove from heat and gently stir in nuts, candies and pretzels.
3. Drop by heaping teaspoonfuls onto greased waxed paper lined cookie sheets. Let stand until firm.

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PRETZEL CANDY DROPS
1 1/2cup Broken pretzel sticks
1 1/2 cup Nuts; chopped
1 pound White candy chocolate
Break pretzels into thirds, add nuts. Melt chocolate according to package directions. Pour chocolate over pretzels and nuts, stirring to cover all. Drop by spoonfuls onto wax paper on cookie sheet. Refrig about 10 minutes.

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ROLO CARAMEL CANDY ON SMALL TWISTED PRETZELS
Ingredients:
Small pretzels (twisted)
ROLO Chewy Caramels in Milk Chocolate
Pecan halves 

1. Heat oven to 350 F. Line cookie sheet with parchment paper or foil.

2. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO Chewy Caramel in Milk Chocolate.

3. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either A pecan half or additional pretzel. Cool completely before storing in airtight container. (Image by KidActivities.net)

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CARAMEL POPPED CORN, PRETZELS AND CANDY  

16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M'S, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

1. Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside.

2. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).

3. Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

4. Remove from heat, stir in baking soda.
 
5. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
 
6. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven.
 
7. Stir in candy.

8. Immediately place caramel corn on waxed paper, cool.Break into pieces and store in tightly covered container.

CLICK HERE for DIPPED PRETZELS RECIPES page...

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PEANUT BRITTLE (Not as 'Kid Friendly' in making--as other recipes))
Ingredients
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons softened butter
1 teaspoon baking soda
 
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. 3. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
4. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet.
5. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

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APPLE LEATHER

Ingredients: 3-5 pounds apples, 1/4-1/2 cup sugar, if desired, 1/8 cup lemon juice, if desired, 1 teaspoon cinnamon, 1 teaspoon nutmeg

1. Peel, core and slice apples.
2. Cook uncovered in a heavy 3-quart saucepan over low heat. If apples are dry, add a little water to prevent scorching. Cook until the they have the appearance of applesauce. Continue cooking until apples are brown and look like apple butter.
3. Add sugar if apples aren't sweet enough and add lemon juice if the apples aren't tart enough.
4. Add the spices. Mix completely and let cook a little longer to allow the flavors to blend. When the apple mix clings to an upturned spoon, it is ready.
5. Cool in an uncovered pot.
6. Spread mix evenly and thinly on 2 waxed paper lined cookie sheets. Let dry in a warm oven (125 degrees) overnight or on the counter uncovered, for 2-3 days. Check the apple leather for dryness. When you can touch it with your finger and it is not sticky, it is dry enough. It should be flexible, not brittle.
7. Cut in 1/2 inch strips.
8. Wrap in waxed paper or plastic wrap. Eat like a fruit roll. Store in tightly sealed containers; it can also be frozen and will keep well for months.

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HAND-DIPPED CANDIES...

Microwave high-quality chocolate in a bowl.
Dip any of the following foods to make chocolate candies:
Cookies, dried fruit, citrus peel, granola bars, pretzels, peanuts, caramels, and marshmallows.  Fruit such as cherries, strawberries, oranges, kiwi, bananas, orange segmants, sliced or whole apples, raspberries and melons also make wonderful dipped candies.

TIPS:

• When I melt chocolate for dipping- I add about a teaspoon to teaspoon and half of shortening such as 'Crisco' to the chocolate. (The amount of shortening depends on the amount of chocolate being melted.) Do not use liquid shortening.
I also microwave in short intervals. If chocolate is heated too long it will become hard. I don't have half power on my microwave-so I use the 'defrost setting'---starting with one minute and adding 25 to 30 seconds as needed. Usually when ready, the chips will still have shape; however, when stirred they melt down. (Barb/KidActivites)

  • Make sure fruit is rinsed and thoroughly patted dry.
  • Leave membrane on orange-sections.
  • When dipping rasberries, do not wash them and thread 3 to 4 on skewers. Slice bananas in long pieces.
 
  • White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other. 

  • To avoid messy hands, try dipping some of them with skewers or toothpicks. Place the chocolate candies on a cookie sheet that has been covered with wax paper and refrigerate or freeze until they harden.

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BASIC RECIPE FOR DIPPED FRUIT
Ingredients:

1 (6-ounce) box Nestle Toll House Premier White Baking Bars, or semi-sweet chocolate baking bars
1 tablespoon vegetable shortening
24 bite-size pieces fresh fruit (strawberries, orange, kiwi, banana or melon), rinsed and patted dry
 
1. Line baking sheet with waxed paper.
2. Microwave morsels and shortening 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; cool slightly.
3. Dip fruit about halfway into melted baking bars; shake off excess.  Place on prepared baking sheet; refrigerate until set.
Makes 24 pieces.

FOR A FANCY DRIZZLE:
1. Microwave 1/2 cup NESTLE TOLL HOUSE Premier White or Semi-Sweet Chocolate morsels or baking bars, broken into pieces in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 1 minute.
2. knead.
3. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over fruit. Refrigerate until set.

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EASY CHOCOLATE COVERED CHERRIES (These are ohhhh so good!)

2 (10-ounce) jars maraschino cherries, with stems
1 (12-ounce) package milk or semisweet chocolate chips (I also add about a teaspoon of solid vegtable shortening--see my above tips under 'Hand Dipped Candies' Barb/KidActivities)
Drain cherries; discard juice or use for another purpose.
Put cherries on paper towels to dry completely.
 
Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted.(The chocolate can also be melted in the microwave.) Remove from heat.
 
Dip cherries into chocolate; swirl to coat completely. Place on a baking sheet lined with waxed paper. Refrigerate until set
Makes 5 dozen.

If desired, dip some of the cherries in melted white chocolate chips instead.  Start with 1 minute then continue at 30-second intervals, stirring after each, until completely melted.
Recipe from Cherry Marketing Institute.

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YUMMY DIPPED BANANA CHUNKS

 Peel bananas and slice them into several pieces.

• Place 8 oz. chocolate chips in a microwave safe bowl and cook on high until melted  for about 1 minute, stirring every 30 seconds until smooth.
• Dip the banana slices in the chocolate; roll them in other ingredients as desired:
  Colored sugars, cinnamon sugar, peanut butter, chopped nuts, coconut, ice cream sprinkles, crushed cookies...

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 DOUBLE CHOCOLATE

MARSHMALLOW POPS
20 /sucker/lollipop sticks (found at cake decorating or craft stores)
20 large marshmallows
1 cup (6 oz.) Nestle Toll House Premier White Chips/Morsels
1 cup (6 oz.) Nestle Toll House Milk Chocolate Chips/Morsels  

Line baking sheet with wax paper.
Push each sucker stick halfway through a large marshmallow; set aside.
Melt white morsels according to package directions. Immediately dip 10 marshmallow lollipops lightly in the melted morsels for a thin coating.
Set the stick side up on prepared baking sheet.
 
Melt milk chocolate morsels according to package directions. Repeat dipping process as above with remaining marshmallows.
Refrigerate marshmallow suckers for 10 minutes or until hardened. (TIP: KidActivities also added about a half teaspoon of shortening --such as Crisco--into each chocolate to make it more smooth as it melted.)
Makes 20.

Optional: Colored sprinkles/jimmies can either be sprinkled on top of the white chocolate layer or the bottom chocolate layer.

NOTE: Next time I'd use a Styrofoam block of some sort in which to insert the sucker sticks.  Laying the 'double dipped' marshmallows on the wax paper (sticks up) creates a flat bottom.(Barb)

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AUTUMN DAYS...

PUMPKIN FUDGE

1 teaspoon butter
2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional
 
1. Line an 8 x 8 x 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter.
2. Place sugar, milk, pumpkin, cornstarch and pumpkin pie spice in a saucepan and cook quickly, stirring them constantly until they boil.
3. Cover and cook 2 to 3 minutes.
4. Uncover, reduce heat and cook until the mixture reaches the soft-ball stage.  or when a small amount dropped into chilled water forms a ball and flattens when picked up)
5. Remove from heat and place in a mixing bowl. Cool slightly
6. Add vanilla and beat with mixer until smooth and creamy.
Add nuts, if desired.
7. Pour into prepared baking pan. When firm, remove fudge from pan, peel away foil and cut into squares.
Makes 1 1/2 pounds.

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WINTER DAYS...

 

MAKE SNOW PEOPLE! A  snack and craft in one...

Ingredients: Both Large and Mini Marshmallows, Pretzel Sticks, Raisins, Small Candies-- Mix confectionary/icing sugar and a little water to make a thick paste to put together...

Just put out goodies and allow children to create snow people and sculptures. Insert pretzel sticks into the marshmallows and build from there...Of course put out extras for the kids to munch on as they build!

 

FOR THE ABOVE PICTURED MARSHMALLOW SNOW PEOPLE... Get creative and try some other ways! As 'Tricia at Craft Addict' made with her children- take three mini marshmallows, dip in white chocolate and then decorate with assorted sprinkles. Her children also made the snowmen using three large marshmallows on sucker sticks and last--rolled miniature marshmallows in white chocolate and then shredded coconut. Yumm..the kids will love this one! (Photo is with permission  of Craft Addict)

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BARB'S WINTER HOLIDAY SPECIAL (Or anytime special)
This one is really good---a tradition in many holiday homes!  (I make this every year! Barb)

Ingredients:
1 2/3 cups (11-ounce package) Nestle TOLL HOUSE Butterscotch Morsels
1 1/2 cups (9 ounces) Nestle® TOLL HOUSE Semi-Sweet Morsels
1/2 cup creamy peanut butter
2 cups pretzel sticks
2 cups dry-roasted peanuts
1 1/3 cups Nestle RAISINETS Milk Chocolate-Covered Raisins

1. Butter 13 x 9-inch baking pan.

2. Microwave 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

3. ADD pretzels, peanuts and Raisinets; stir well to coat. Spread into prepared baking pan.

4. REFRIGERATE for 1 hour or until firm.

5. Break into bite-size pieces or chunks. Note: It can be very difficult to break apart. Last time I made this-- my husband used a chisel LOL! Yes-it was clean...Barb 

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CHOCOLATE DIPPED CANDY CANES (Great to stir Hot Cocoa!)
Ingredients:
Candy canes
Chocolate chips or favorite melting chocolate
Hot Chocolate Drink Mix

1. Melt chocolate in microwave. If using semi-sweet or milk chocolate chips-melt it in the microwave and check it each minute.
2. Dip the candy canes half-way into the chocolate.
3. Lay on wax paper to cool. You'll now have the yummiest stir sticks around!

These would also make nice gifts! Check out the "Suggestions for wrapping dipped pretzels" for ideas-page bottom of 'Wrapping Gifts Category!
Also check out Ideas & fun with Candy Cane ideas and all the wonderful Cocoa recipes!

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SNOWBALL MARSHMALLOWS

Ingredients:
Bag of Large Marshmallows, Corn Syrup, Sugar Crystals, Cake Sparkle Sprinkles

Gently brush each marshmallow with corn syrup.
Roll in sugar crystals and cake sparkles.
Set aside on parchment paper to dry.
Cover lightly with saran wrap to keep air off so marshmallows don't dry out.
Once set, enjoy or place into snack-sized zip loc bags for gifts or later!

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MAKE GARLAND FROM WRAPPED CANDY

To make a candy garland-- thread a needle with floss. Thread the candy and make a knot at the ends. You can hang the garlands on a tree, about the room or chandeliers. OR...

Use wrapped treats and an ordinary  stapler. Simply staple the ends of the wrappers together. (For loops and dips, make sure the garlands are at least double the length of the surface from which you will drape them.

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 M&M PURCHASE TIP

When the Christmas Holidays are over--buy all the red and green  M&M candies you can. Often they are on sale at 50-75% off and you can use the red for Valentine's Day and save the green for St. Patrick's Day!

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RICE KRISPIE VALENTINE POPS

 Make Rice Krispie Squares according to recipe. Once the Rice Krispies are made, cut them into hearts using a Valentine cookie cutter.  Place a popsicle or candy stick into each cut-out rice krispie. Place the Rice Krispies in refrigerator or freezer for five to ten minutes. The coolness of the rice krispies will help the chocolate adhere quickly and easily to the treats.

Melt chocolate. (You can melt 2 large candy bars or your favorite chocolate) When treats are sufficiently cool, dip each rice krispie heart.  Sprinkle (with sprinkles) each treat immediately after dipping in chocolate being careful to keep them upright while drying. No Fuss suggests placing the dipped choclate treats in a tall glass to dry instead of placing them on wax paper. Eat and enjoy or if giving for a gift--finish the Valentine treats by covering them with cellophane and a bow. Courtesy of No Fuss Fabulous

Other Rice Krispy type treats are in the 'NO BAKE' Category...

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EASY VALENTINE PRETZELS ~ HUGS & KISSES... (Or ANY TIME goodies--it all depends on the color of M&M's you use!)

Ingredients:

3 (10 ounce) bags checkerboard, windowpane or round shaped pretzels
1 (large pound size) bag M&Ms plain chocolate candies.  Use Red and Pink for Valentine and other colors to match other holidays and seasons. ( Red and green for Christmas, Green for St. Patricks' Day, ANY color when you just want to indulge in something sweet and salty!)

Hershey's Hugs chocolates
Hershey's chocolate kisses

Directions: Preheat oven to 170 degrees.  Place pretzels on a parchment or waxed paper-lined cookie sheets in a single layer. DO ONLY ONE TYPE OF CANDY PER SHEET because the Hugs melt faster than the kisses.

Unwrap Hugs or Kisses, place one on each pretzel, repeat for an entire cookie sheet.

Place cookie sheets in the preheated oven, bake 4 MINUTES FOR THE SHEET OF pretzels and HUGS----5-6 minutes for the pretzels and KISSES. Remove from oven and immediately put a M&M on top of each pretzel/chocolate, pressing down gently. When pressing down you may need to wiggle the

chocolate around a little to fill in any gaps between the chocolate and the pretzel. This will help the chocolate stick to the pretzel.

Place cookie sheet in freezer or refrigerator until the chocolate is reset.  If this is a gift...wrap either in cellophane bags, a tin or a candy box. (Image by KidActivities.net) 

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You may also be interested in...

• POPCORN SNACKS AND GOODIES
• SNACK MIX RECIPES
• CANDY CANES & loads of things to do with them
• Apple Recipes-Check out APPLES ON A STICK near the page middle
• All kinds of DIPPED PRETZELS and Pretzel Treats 
• Making EASY FOOD GIFTS

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Click here if looking for 'Popcorn Theme' Page

FYI: *Popcorn can be a choking hazard in young children--usually under 5--so take care when considering popcorn as a snack...(See note at the bottom of the page)

EASY CARAMEL CORN #1-Made in paper bag in micro-wave
3 quarts popped corn
1 cup brown sugar
1/4 cup corn syrup
1 stick of butter
1/4 teaspoon salt
1/2 teaspoon baking soda

1. Put popcorn in a heavy paper bag.
2. Melt butter in a saucepan and mix together sugar, syrup, and salt.
3. Add 1/2 teaspoon baking soda and stir well.
4. Pour into paper bag and stir with a wooden spoon. Put bag in microwave and cook on high for 1 1/2 minutes. Take out and shake well.
5. Cook for another 1 1/2 minutes. Shake bag again and pour into a large container.
6. Serve in paper baggies that kids can decorate.

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CARAMEL CORN #2
This recipe is very inexpensive and easy to make.
Ingredients:
One stick (equals 1/2 cup) butter or margarine
1 cup packed brown sugar
3 Tbs. Light Karo syrup
1/2 tsp. vanilla
1/2 tsp. baking soda
Popped popcorn

• Put one stick of butter or margarine in a medium saucepan; add one cup packed brown sugar (light or dark it doesn’t matter). Add 3 TBS. Karo Syrup.
• Heat all ingredients over med until you start to see it bubble. Turn the heat to low and let it cook for 5 minutes (Do not stir during the five minutes)
• Remove from heat and quickly add 1/2 tsp vanilla and 1/2 tsp baking soda.
• Stir and quickly pour over a large mixing bowl full of popped corn. Mix it all up to get it evenly coated. Enjoy! 

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POPCORN 'SNACK MIX'
This snack mix relies on lightly sweetened popcorn to give it just the right flavor. Some prefer "Mallow Magic" popcorn from Jolly time. The "Caramel" flavor variety from Act II is also yummy-Or just use your favorite kettle corn.
To make this mix you'll need:
Popped "Mallow Magic" popcorn that is cooled--
Raisins
Dried sweetened cranberries
Small twist pretzels (hard type)
Multi-colored goldfish crackers

• For a good sized group take 3 bags of popcorn, plus 1 bag of goldfish, 2 cups of pretzels, plus 1/2 cup each of raisins and dried cranberries. However you can make it -- in whatever proportion you like.
• For a special treat, you can even add  some M&Ms.
• Note: the "Mallow Magic" comes with packets of gooey icing to put over the top; it's not necessary. And of course it adds extra calories and sugar.

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POPCORN CAKE
Ingredients
1/4 cup plus 2 teaspoons vegetable oil
4 quarts popped popcorn (16 cups - plain, unsalted, and unbuttered)
2 cups M&M candies
1 cup cocktail peanuts (lightly salted)
1/2 cup unsalted butter (1 stick)
1 pound marshmallows (mini or regular)
Cooking Directions
Grease a large tube or bundt cake pan with 2 teaspoons of the oil. Set aside. In a large bowl, mix the popped corn with the M & Ms and the peanuts.

In a small saucepan, melt the butter, oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist.

Let sit for 3 to 4 hours, or until firm and set.

To serve, invert the cake pan onto a large plate or platter. Shake gently to release.

Serve at room temperature.

Recipe courtesy Emeril Lagasse, (his mother's recipe-from childhood) originally appearing in Emeril's "There's a Chef in My Family," HarperCollins Publishers, New York, 2004, courtesy Martha Stewart Living Omnimedia, Inc.

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RAINBOW POPCORN
Ingredients
8 cups popped popcorn
1 cup peanuts (if no allergies)
1/4 cup butter or margarine
3 tablespoons light corn syrup
1/2 cup firmly packed light brown sugar or granulated sugar
1 (3 1/2 ounce) package Jello gelatin, any flavor

Directions:
1.  Heat oven to 300°F Line a 15x10x1-inch pan with foil or parchment paper.
2.  Place popcorn and nuts in large bowl.
3.  Heat butter and syrup in small saucepan on low heat.
4.  Stir in sugar and gelatin.
5.  Bring to boil on medium heat.
6.  Reduce heat to low; gently simmer 5 minutes.
7.  Pour syrup immediately over popcorn, tossing to coat well.
8.  Spread popcorn in prepared pan, using two forks to spread evenly.
9.  Bake 10 minutes.
10. Cool.
11. Remove from pan and break into small pieces.

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 CARAMEL POPPED CORN, PRETZELS AND CANDY MIX  

16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M'S, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

1. Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside.

2. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).

3. Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

4. Remove from heat, stir in baking soda.
 
5. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
 
6. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven.
 
7. Stir in candy.

8. Immediately place caramel corn on waxed paper, cool.Break into pieces and store in tightly covered container.

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PARTY POPCORN

Ingredients:
1 package of vanilla almond bark 
Popcorn
Your choice of mini M&M's, chocolate chips, Peanut Butter chips and  peanuts.
 
Make as much popcorn as needed/desired.
Melt almond bark in microwave. Pour over popcorn.
Add more almond bark as needed. Mix in your choice (s) of the above ingredients.

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POPCORN SEASONING IDEAS
Using  popped popcorn...

•Regular buttered popcorn is always a favorite!

•Sweet Cinnamon Popcorn-Shake popcorn with cinnamon sugar

•Sprinkle parmesan or cheddar powdered cheese over buttered popcorn

•Zesty Popcorn - Top popcorn with grated Parmesan, then spice it up with a dash of garlic salt--or add a little garlic salt and paprika for a fun flavor

•Tex-Mex Popcorn- Add a pinch of chili powder or taco seasoning to melted butter, pour over popcorn and toss.

•Pizza Popcorn- Mix a pinch of oregano, basil, and parsley in melted butter before tossing.

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CIRCUS SNACK MIX WITH POPCORN
Mix animal crackers, m&m's, raisins and popcorn. Add peanuts if there are no allergies. Yumm!

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POPPY (not Puppy) CHOW
(Just like Puppy Chow--but with popcorn instead of Chex Mix cereal)
 Ingredients:
2 quarts popped popcorn
1/4 cup (1/2 stick) butter or margarine
1/2 cup creamy peanut butter
1 cup milk or semi-sweet chocolate chips
1 cup confectioner's sugar

Place popcorn in a large bowl; set aside.
In a microwave safe bowl, combine butter, peanut butter and chocolate chips.
Microwave 2 minutes; stir until smooth.
Pour the chocolate mixture over the popcorn and stir until well coated.
Sprinkle Confectioner's sugar over popcorn and stir until coated.
Cool to room temperature before serving.
Store in airtight container, refrigerated, up to 24 hours.
Makes 2 quarts

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MILK CHOCOLATE POPCORN
12 cups popped popcorn
1/4 cup butter or margarine
2-1/2 cups (12oz can) salted peanuts
2 cups (11-1/2 oz bag) milk chocolate
1 cup corn syrup

In a large greased roasting pan, combine popcorn and nuts. In a separate large heavy saucepan, combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. Pour over popcorn toss well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups.

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POPCORN WITH CANDY BAR PIECES

Ingredients:
1 package (3.5 ounce size) microwave popcorn--or any pre-made popcorn
1 king-size bar chocolate-coated caramel-peanut nougat candy

Directions: Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2-inch pieces. (Or put pieces on your pre-made popcorn)

Spread the popped corn onto a microwave-safe platter such as paper plates... Top with candy bar pieces.

Heat on full power in the microwave at 30 second intervals, or until candy is melted.

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POPCORN BALLS

CLASSIC MOLASSES POPCORN BALLS...a crisp-chewy caramel popcorn balls that taste similar to Cracker Jacks.

Ingredients:
1 C. granulated sugar (or brown sugar for riche flavor)
3/4 C. light corn syrup
1/4 C. molasses
2 tbsp. butter
1/2 tsp. salt
8 quarts (1 gallon) popped popcorn, unpopped kernels removed

1. In a heavy saucepan, combine sugar, corn syrup, molasses, butter, and salt.
2. Bring to a simmer, and cook over medium for about 3 1/2 minutes.
3. Pour mixture over popcorn.
4. Mix well with a wooden spoon or spatula.
5. With greased hands, form into popcorn balls.
6. Let cool on greased baking sheets or waxed paper.
If desired--add peanuts to popcorn mixture.
Makes about 40 popcorn balls. Great in Autumn and Halloween Time! 

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CHOCOLATE POPCORN BALLS

1/2 cup sugar
1/2 cup light corn syrup
1/2 stick butter
2 tablespoons cocoa
1/2 teaspoon salt
8 cups popcorn, popped

1. Prepare popcorn and set aside in a large bowl sprayed with cooking oil.
2. Combine sugar, corn syrup, butter, cocoa, and salt in a saucepan and cook over medium heat until boiling.
3. Pour mixture over popcorn and stir well to coat thoroughly. Form into 3 inch balls and allow to cool.
4. Alternately: Heat mixture in a large pot and add the prepared popcorn to the pot, heating and stirring for a couple of minutes. Sometimes this method makes it easier to coat popcorn thoroughly.

Don't burn fingers; this mixture is hot! Butter  hands before forming balls. Allow to cool slightly if necessary.
Wrap finished popcorn balls in cellophane or plastic wrap. They can also be stored  in an airtight container.

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COLORFUL POPCORN BALLS

Ingredients:
2 c. light corn syrup
1 cup sugar
1 lg. box of any colored/flavored gelatin dessert
20 cups popped popcorn
1. Combine sugar and syrup and boil for 1 minute. Do not stir.
2. Add Jell-o and mix. Pour over popcorn and mix well.
3. Add sprinkles if desired.

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EASY POPCORN MARSHMALLOW BALLS
This easy popcorn ball recipe makes chewy, rich popcorn balls that are similar to Rice Krispies treats.  Makes about 30 medium sized popcorn balls.
Ingrdients:
1/2 C. butter
1 lb. bag of mini marshmallows
1/2 C. brown sugar, firmly packed
6 quarts (24 C.) air-popped popcorn (unpopped kernels removed)

1. In a heavy saucepan, melt the butter over low heat.
2. Stir in brown sugar. Cook over low, stirring, until dissolved, about two minutes.
3. Add marshmallows. Melt into butter mixture, stirring constantly. Do not burn.
4. Pour marshmallow mixture over popcorn. Mix well with a wooden spoon or spatula.
5. With greased hands, form your popcorn marshmallow balls.
6. Let balls cool on greased cookie sheets or waxed paper.

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TIPS ON MAKING POPCORN BALLS...
1. If using add-ins, add them after you combine the popcorn and caramel-syrup recipe of your choice. Stir well, then form into balls.
 
2. It's easiest to form popcorn balls while mixture is hot-- get helpers to make the process move along quickly.

3. Keep a bowl of cold water handy to cool your hands if hot popcorn mixture starts to burn.

4. Taking out the unpopped kernels is key-- unless you want to break a tooth. An easy way to do this is to use your hands to scoop the popped popcorn into another container. All of the unpopped corns will fall to the bottom.

5. For colored popcorn balls, pour a few drops of food coloring into the caramel or marshmallow mixture before adding to popcorn. Make the color brighter than you need, as the pale-colored popcorn will dilute any coloring.

6. Resist the urge to over-pack your popcorn balls. Tightly packed popcorn balls are hard and not very tasty.

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POPCORN BALLS CAN BE DECORATED for any occasion: Halloween, Christmas, birthdays... you name it.
DECORATION IDEAS...

• Food coloring for colored popcorn balls
• Edible glitter
• Melted white, milk, or dark chocolate (drizzled)
• Melted peanut butter or butterscotch chips (drizzled)
• Candies, such as candy corns, jelly beans, red hots, etc.
• Black licorice for "spider legs"
• Gummy "body parts"
• Gummy worms
• Popcorn Ball Add-ins:
    Nuts (peanuts, walnuts, hazelnuts, pine nuts, etc.)
    Chocolate or white chocolate chips
    Peanut butter or butterscotch chips
    Toffee bits
    Melted peanut butter (add to caramel/marshmallow mixture)
    Sprinkles
    Cocoa powder or baking chocolate (add to caramel/marshmallow mixture)
    Mini or regular M&M's
    Graham cracker pieces
    Dried fruit
    Sweetened flaked coconut
    Alternative flavoring extracts: coconut, almond, rum, maple, peppermint, etc.

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...SCULPTING, SEASONAL, & HOLIDAY POPCORN IDEAS

AUTUMN PUMPKIN PIE POPCORN AND RAISIN MIX

1 bag low-fat microwave popcorn
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
1 cup California Raisins
1 (5-ounce) package glazed pecans
Butter-flavored non-stick cooking spray
 
1. Microwave popcorn according to package directions and empty into a large bowl. Remove all unpopped kernels.
2. Stir sugar and pumpkin pie spice together in a small bowl.
3. Spray popcorn liberally with cooking spray and toss to coat evenly. Add raisins and pecans.
4. Sprinkle with sugar and spice mixture and toss until popcorn is well coated.
Makes 12 (1-cup) servings.

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POPCORN PUMPKINS

1. Microwave and melt 1/4 c. margarine/butter and 10 1/2 oz. of mini marshmallows for 1-2 min.

2. Stir in a 4 serving size orange Jell-O; after it is combined, pour it over 3 qts of popped popcorn (12 cups)

3. Grease/butter hands and form the popcorn into pumpkin-shaped balls.

4. Complete pumpkin features with a green spearmint candy for the top stem and chocolate chips and M&Ms for the face. (Or just add a leaf for a plain pumpkin)

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  HALLOWEEN HANDS/FINGERS

Fill a clear plastic food handler's glove by placing one or two pieces of candy corn or raspberry shaped candy in the tip of each finger.

Fill the remainder of the glove with popcorn or cereal.

Tie with yarn or raffia.

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HOLIDAY POPCORN WREATHS

Ingredients:
1/2 cups popped popcorn
2 cups marshmallows
2 Tbsp. milk
5 Tbsp. Lime flavored jello
1 cup red and green fruit flavored candies
 
1. Put popcorn in large bowl.
2. Melt marshmallows over low heat; stir constantly.
3. Add milk and jello; stir till jello is dissolved.
4. Take off of stove; stir in the candy.
5. Pour over popcorn; stir to coat evenly
6. Lightly grease your hands. Shape about 4 heaping Tablespoons popcorn mix into wreath shapes
7. Lay on waxed paper to cool down completely. Make wreathes out of the rest of the mix.
8. Store in an airtight container  Photo from Artists Helping Children

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• Remove all un-popped kernels from popped corn.
• In large saucepan melt butter over medium heat.
• Add the brown sugar, corn syrup, and 1/2 cup water. Stir and bring to boil.
• Boil until syrup reaches soft ball consistency (235 F) or until a tsp. of syrup dropped into a cup of cold water forms a pliable dough-like ball.
• Pour the syrup over the popped corn and stir until well coated.
• With buttered hands--shape the popcorn into balls"!  Source: The book 'Snacktivities!' by MaryAnn F. Kohl and Jean Potter,Robins Lane Press 2001.

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POPCORN BALLS on CANDY CANE HOOKS

Make popcorn balls and put the straight end of a miniature candy cane into each one.
Sprinkle colored sugar onto the balls before they harden.
Wrap in colorful cellophane.
The popcorn ball ornaments will have built-in peppermint tree hooks.
Note: These make great gifts!

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CHRISTMAS "RED AND GREEN" POPCORN

Make popcorn any way you'd like.
Once it's done popping, spread out on a cookie sheet. 
Drizzle red and green food coloring over the entire batch of popcorn.
Mix well until you have your desired Christmas colors.

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 POPCORN SNOWMEN

Ingredients: 2 ½ quarts popped corn
¼ Cup butter
1 pkg. 10 oz. Marshmallows
1 teaspoon Vanilla

• Pop popcorn and set aside.
• In a saucepan over low heat melt butter and marshmallows. Stirring constantly until smooth. Stir in vanilla.
• Pour over popped pop corn and mix until well coated.
• With buttered hands form into snowball shapes.
• Make one large ball for the bottom, one medium ball and a smaller ball for the head.
• Decorate with pretzel sticks, candy, raisins, or nuts for the eyes, nose, mouth and buttons.

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FOOD CRAFT AND SNACK IN ONE!
POPCORN SCULPTING

Ingredients
1/4 cup margarine, plus 1 tablespoon extra
1 bag mini-marshmallows
12 cups popped popcorn
3 packages gelatin (such as Jell-O, 4 serving size), different flavors and colors as desired
Choice of the following foods, such as sprouts, celery sticks, carrot slices, raisins, pretzel sticks, etc.

Materials
3 bowls
Oven mitts
Wax paper or serving plate
Large wooden spoon
Large microwave-safe bowl or saucepan

1.  Place the margarine and the marshmallows in the microwave-safe bowl. Microwave the two on high for 1 to 2 minutes until the marshmallows are puffed.
2.  Using oven mitts, remove the bowl of marshmallows from the microwave. Stir the mixture with a wooden spoon.
3.  Divide the popcorn into three separate bowls.
4.  Pour equal amounts of the marshmallow mixture over popcorn.
5.  Sprinkle a different color of gelatin over each bowl of popcorn and marshmallow mixture. Quickly stir with the spoon until the gelatin and marshmallow mixture evenly covers the popcorn mixture and let cool.
6.  Rub some margarine on your hands. Take some of the popcorn mixture and mold into an interesting form. Add different colors of the popcorn mixture to make different parts of the sculpture.
7.  Place the sculpture on wax paper or a serving plate. Add any of the remaining foods to make an interesting presentation of the sculpture just before serving. 

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*At what age should children be allowed to eat popcorn?
With its sharp edges and kernel flakes, popcorn is one of those foods that can even get caught in an adult's throat, causing gagging and choking. "I'd say 4 years is the youngest age when you should let a child eat popcorn," says Susan Moores, a registered dietitian in St. Paul, Minnesota, and a spokeswoman for the American Dietetic Association. When your child does start eating popcorn, take the bag or bowl away from him after the fluffy stuff is gone. The unpopped and half-popped kernels that fall to the bottom can get caught in your child's throat and block his airway.

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BE SURE TO VISIT THE  Popcorn Theme Page! Great fun for kids! Games, Art, Crafts, Music-Movement, Science and a Book List...

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You may also be interested in...

• EASY CANDY RECIPES
• SNACK MIX RECIPES
• Apple Recipes-Check out APPLES ON A STICK near the page middle.
• All kinds of DIPPED PRETZELS and Pretzel Treats. 
• Look in Category List (on left side of page) under 'Snacks' for other ideas...as well as all the Holiday and Seasonal Themes...

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PRESENT DIVERSITY USING FOOD! Offer authentic ethnic foods! Many kids have tasted egg rolls, tacos and spaghetti; why not try something from Ethiopia, Thailand, India, Israel or Germany? Help kids make connections between a culture and its food!

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Celebrate diversity with an eclectic food feast! This photograph displays a feast where students, Teachers and Staff from AICA in Australia, shared their traditions, food, cultural information and language. (AICA currently has students from 21 different nations)

•  Help youth in your program appreciate diversity. Celebrate with an eclectic dinner featuring cuisine from different countries or geographical regions.
• Serve Puerto Rican rice-and-beans, Boston clam chowder, a Chinese stir-fry, and peach pie ...The variations on this theme are endless, and the dinner doesn't need to be time-consuming.
• You can achieve almost the same effect by stopping for TAKEOUT from Kentucky Fried Chicken, Taco Bell, and your local pizza parlor (Italian or Greek).

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TWO FRIENSHIP SNACKS

 
#1 FRIENDSHIP SNACK MIX:  Have each child bring in a half cup of their favorite snack (You can offer parents suggestion at this point: cereal, raisins, crackers, etc) When you get all of the snacks-- mix them all in a huge bowl and serve them for snack.

Talk about how different things go together to make something very good. This helps get the ideas of diversity, sharing, cooperation, and trying new things across.

#2 Do the same as above, however, USE FRUIT instead of snack mixes. Have each child bring in one can... or piece of fresh fruit...and then talk about how different things go together, to make something very good. This helps get the ideas of diversity, sharing, cooperation, and trying new things across. (Donate any left-over cans to a shelter)

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APPLES: DIFFERENT COLORS ALL THE SAME INSIDE

• Set a red, a yellow, and a green apple on the table.
• Ask children to name the colors.
• Cut the apples open and talk about how they have different colors on the outside... but are the same on the inside, just like people. Enjoy the snack!

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For young children... This is similar to the "Apples" above...
Take a carton of white eggs and a carton of brown eggs. The children will see that the eggs are of different shades and colors. Ask them what they think the insides of the brown eggs look like and what the insides of the white eggs look like. Discuss how people are all different by their appearance on the outside. Then, have a child break open a white egg into a bowl---and child bread a brown egg in to a separate bowl. The concept is that the eggs may all look different on the outside, but the insides are the same, just like us. Make something with the eggs ...enjoy!!!

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 INTERNATIONAL SNACKS
VANILLA MILK SHAKE--AMERICA
This frosty beverage is an AMERICAN classic. Combine 2 cups vanilla ice cream, ¾ cup milk, and 1 teaspoon vanilla extract in a blender. Process until smooth. Makes 6 servings.

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 MANGO LASSI--INDIA
Chilled yogurt drinks, called lassis, are a favorite drink in INDIA. In a blender process 2 ripe mangoes (peeled and seeded ), 2 cups plain yogurt, and 4 ice cubes. Add milk and honey to taste. Makes 6 servings.

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HAM & MELON-ITALY
This snack is eaten as an appetizer in Italy. Cut a cantaloupe in half, cut off the rind, and remove the seeds. Cut each half into 8 thin wedges. Wrap a slice of ham around each melon wedge and serve. Makes 8 servings.

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TORTILLAS
Made with either corn or wheat flour, these flat rounds are a staple of the Mexican diet. Combine 2 cups masa harina (corn flour) and 1 teaspoon salt in a large bowl. Gradually add 1 ½ cups warm water and mix with your hands until mixture forms soft dough. Form into 15 equal balls. Flatten each ball into a thin 6-inch circle. Fry tortillas in a dry pan over medium-high heat for about three minutes, turning once. Serve warm. Makes 15 tortillas.

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VERMICELLI WITH FRUIT & NUTS--KENYA

• This traditional Kenyan dish shows the influence of European settlers who introduced noodles and other foods many years ago.
• Heat oil in a heavy skillet over medium heat.
• Add 3 cups vermicelli (broken into 1-inch pieces) and saute (until lightly browned.)
• Pour in 3 cups hot water.
• Stir in 1/3 cup sugar, 1/3 cup raisins, 1/3 cup chopped dates, 1/3 cup chopped walnuts, and 1 teaspoon ground cardamom.
• Cover, reduce heat and simmer until water is absorbed, about 10 minutes. Makes 8 servings.

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CHILDREN’S COOKING BOOK!
Take a trip around the world and learn about different lands and different cultures with Kids Around the World Cook! by Arlette Braman (2000 John Wiley & Sons).
As noted in schoolage note of the day..."This book is a blend of recipes, facts and historical information. Children can follow easy-to-make recipes for foods such as Mexican Hot Chocolate, Ethiopian Injera, Lebanese Baba Ghanouj, Canadian Prairie Berry Cake and many, many more. "

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OPEN YOUR PROGRAM TO NEW EATING EXPERIENCES!
Choose 1 day a month to try a different type of food. Go through cookbooks with youth and put together a shopping list of...

• International food aisle items...Or, go to the produce department to find fruits and vegetables from other countries to try. You also can go through the newspaper’s local restaurant review section with your kids and choose an ethnic restaurant where you can pick up specialties to try...
• As the children try the new food, talk about how they are the same or different from what they usually eat. What are the different tastes? What are the different ingredients

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WORLD MEAL (For older youth through adult ages)

 

Materials:
Rice and beans--herbs and spices are optional-- as is anything you can forage from the local natural environment. Also need basic cooking equipment and eating utensils (e.g., bowls and chopsticks).
Time 30-60 minutes cooking time. Beans should be presoaked for 12 hours

 Brief Description

Cook a World Meal and share it with your group. 
It is the average meal for the average person on the planet. It consists of a limited amount of rice and beans. 
Encourage the group to cook a World Meal for a different group of people and thereby spread experiential awareness of how much we over-consume in Western society. Continue cooking World Meals for groups of people until you've activated a critical mass of awareness for a snowball effect.
For remainder of information click here.

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***If you are a parent, visit different ethnic neighborhoods to shop in the markets and eat at authentic restaurants. Attend ethnic festivals in your community. Art museums and musical concerts and dance performances often feature multicultural themes.

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MISCELLANEOUS

MULTICULTURISM: PLANTING SEEDS

A simple project can demonstrate the beauty of diversity!

• Martin Luther King's dream was to see people of all countries, races, and religions living together in harmony.
• Gather seeds of different kinds and invite each student to plant a variety of seeds in an egg carton.
• The seeds of different shapes, sizes, and colors will sprout side by side. Once the plants are large enough, transplant them into a large pot in the classroom or in a small garden outside.
• If you do this project with some of the school classes, each class in the school might do the project on its own, culminating in the creation of a beautiful, colorful, and diverse schoolwide garden! Source: Richard Ellenburg, Orlando, Florida -- Learning magazine, January 1994.

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UNDERSTANDING PREJUDICES (Middle School-to College)  This speaks to diversity--not only cultural--but also diversity in other ways.

• Make up index cards that have descriptions of different types of people. It could cover race, religion, disabilities, whatever you come up with.
• Each person has an index card placed on their back and they don't know what they have been labeled with. Each person has to guess what their label is by the way others act towards them.
• This could make a more serious activity by having quite a bit of processing afterward to talk about why others acted towards you in a stereotypical way, and how they need to recognize these stereotypes and prejudices that they knew they had or just recognized with this activity.
  Bonnie Knapp, University of Iowa

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For those of you looking for innovative ways to bring ethnic diversity to your programs, you may want to check out the PEACE CORPS WORLDWISE  Schools materials. While a lot of it focuses on education, there are interesting multimedia options too—such as  podcasts from Peace Corps volunteers in the field, videos made by students from other cultures, stories, and lesson plans (for those with an academic program). To learn more about what they have, visit their website 

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THE WALL OF WORDS: GENDER-BIAS
(For Middle School and High School)

•  Divide kids with girls on one side and boys on the other.
• Alternate sides and ask each person to say something about the other sex.
• When someone says something ‘negative’--put a chair in the middle of the room. When someone says something ‘nice’--remove a chair from the middle of the room. It will consist of standard and stereotypical things, "boys are like this"---- "girls are like that".
• Eventually there will be a solid straight line of chairs placed back to back and facing outward at each group.
• When complete--have both sides walk up to the chairs, and sit down ON THE FLOOR facing the empty chairs.

• Have the group sit and stare at the empty chair; tell the group that THIS is the wall that we make with our words whenever we talk negatively about others or prejudge others.
• Be upset. Not at them, but at the wall. Show disdain…
• When it's time, have youth get up and remove the chairs themselves and give them the choice to talk about what they have learned…
If the session is conducted right, it will have a very powerful and positive impact on many kids. If for some reason (hooray) you do not end up with a wall of chairs--talk about how "this group" has grown and understands how gender-bias impacts the world we live in...

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TWO DISCRIMINATION LESSONS...
#1 Use with Older Youth: Middle School to High School...

Citizenship/role playing. This common activity is used in classrooms everywhere -- but it's only worth repeating from TIME TO TIME!
The activity helps students understand the concept of "discrimination."

• For this activity, divide the class into two or more groups. Some teachers divide students by eye or hair color; some invite students to select and wear badges of different colors (purple, green, and other colors that are not related to skin color); and others isolate students whose first names begin with the letter "b," (or whichever letter is the most common first letter of students' names in the class).
• For a class period or for an entire school day, one group of students (for example, the kids who have blond hair, those wearing orange badges, or the ones whose names start with "B") are favored above all others. Those students receive special treats or special privileges, and they are complimented often. Students who aren't in the "favored" group, on the other hand, are ignored, left out of discussions, and otherwise discriminated against.

IMPORTANT!
At the end of the exercise, students discuss their feelings.

• How did it feel to be treated unfairly, to be discriminated against? Invite students to talk about times when they felt they were judged or treated unfairly. How does this "experiment" relate to the life of Martin Luther King, Jr.?
  Source: Kidsphere listserv education-world.com

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#2 Teach children about Discrimination: This is a simplified version of the above. While the above is for older youth—this is appropriate for Pr-K all the way up!

Materials: Sign with Rules that will be enforced in various room areas/centers. Prepare signs for: Blue eyes, brown hair, long hair, gym shoes, etc.
First, discuss  discrimination:

• What is it?
• How does it feel?
• How hurtful is it?
• The importance of Kindness and treating others as we want to be treated...
• Tell the children that "JUST TO SEE WHAT IT FEELS LIKE" you're going to "role play" so they can experience what it is like for people who are discriminated against.

When the couple hours are over--BE SURE TO HAVE A DE-BRIEFING, where the children meet in small groups to share their feelings and thoughts. THE PREPARATION AND DEBRIEFING IS IMPORTANT!!!!

Using rebuses (for the kids who can't yet read) hang or post signs in centers with a picture; put a circle around it with a slash over the entire picture and circle. An example: A picture of a child with "blue eyes" with a circle around it and a slash through it. This means that for the next hour, no one with blue eyes may play in that center. Rotate and change signs.

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'Traveling Around the World' is a great theme for multicultural experiences as well as popular for classroom, day camp and childcare programs! Category resources available at this time are:
•CHINA   •FRANCE  •MEXICO  •USA-PATRIOTIC  •USA-COLONIAL  •All Multicultural Diversity Categories

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NATIVE AMERICANS

THE TALKING STONE-or Stick (Use with Pre-K and up!)
Often during circle or group time, many children want to talk at once. One way to help children learn how to take turns is to use a visual clue. Teachers/caregivers might try using a "talking stick" or "talking stone". This is a tradition with some Native Americans. Hold your 'stick' or 'stone' while you speak and then pass it on when it's time for another person to talk.

You can use a colorful rock or decorate your stick in a special way. This technique helps young children learn to respect the speaker and to wait and listen. Continue with this idea and soon the children will be reminding each other.
This version is adapted from preschoolrainbow.org; however, I've used this method for the last 20 years when having group meetings with youth. I've actually made a "Talking mouth" out of a rolled up pair of white socks and in the past used a stone and feather. It works!!! Until recently, I didn't know that it has Native American origin. It was something that I just thought of... 20 plus years ago!

Much may surprise you--especially the usual suggested Native American BOOK LISTS (See below) for School-Age children. Visit Cradle Board Teaching Project for activities/ideas. This site is designed and run by American Indians. 

If you want to avoid presenting stereotypical activities, check out websites recommended by a former elementary school teacher and enrolled tribal member.

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BOOKS that tribal members have asked TO AVOID... (To read a critical review that supports the Indian position, click on Cradle Board Teaching Project.) These are not all the books that they do not recommend; they beleive these are some of the worst. For books that are recommended, please view their catalog.

• Carilyn Alarid and Marilyn Markel, Old Grandfather Teaches a Lesson: Mimbres Children Learn Respect. Illustrated by the authors. Sunstone (2005)
• Lynne Reid Banks, The Indian in the Cupboard. Illustrated by Brock Cole. Avon (1980)
• The Return of the Indian. Illustrated by William Geldart. Doubleday (1986)
• Sharon Brown, Kit’s Indian Summer. PublishAmerica (2004)
• Michael L. Cooper, Indian School: Teaching the White Man's Way. Clarion (1999)
• Alice Dalgliesh, The Courage of Sarah Noble. Illustrated by Leonard Weisgard. Macmillan (1954, 1991)
• Walter D. Edmonds, The Matchlock Gun. Illustrated by Paul Lantz. Dodd, Mead (1941), G.P. Putnam (1989), Penguin Putnam (1998)
• Janet Ruth Heller, How the Moon Regained Her Shape. Illustrated by Ben Hodson. Sylvan Dell Publishing (2006)
• Susan Jeffers, Brother Eagle, Sister Sky. Illustrated by the author. Dial (1991)
• Heather Irbinskas, The Lost Kachina. Illustrated by Robert Albert (Hopi). Kiva (2004)
• Beth Kanell, The Darkness Under The Water. Candlewick (2008)
  Also see the open letter to Beth Kanell.
• Tim Kessler, When God Made the Dakotas. Illustrated by Paul Morin. Eerdmans Books for Young Readers (2006)
• Liza Ketchum, Where the Great Hawk Flies. Clarion Books (2005)
• Tanya Landman, I Am Apache. Walker Books (2007)
  Also see accompanying essays.
• Albert Marrin, Sitting Bull and His World. Dutton (2000)
  Also see the accompanying essay, Turning a Battle Into a Massacre.
• Bill Martin and John Archambault, Knots on a Counting Rope. Illustrated by Ted Rand. Holt (1987)
• Ben Mikaelsen, Touching Spirit Bear. HarperCollins (2001)
• Neil Philip, The Great Circle: A History of the First Nations. Clarion (2006)
• Bebe Faas Rice, The Place at the Edge of the Earth. Clarion (2002)
• Ann Rinaldi, My Heart Is On the Ground: The Diary of Nannie Little Rose, a Sioux Girl. Carlisle Indian School, Pennsylvania, 1880. Scholastic (1999), Dear America Series
  Also see the accompanying essay, "Literary License” or “Mutated Plagiarism”?
• Cynthia Rylant, Long Night Moon. Illustrated by Mark Siegel. Simon & Schuster (2004)
• Debbie and Michael Shoulders, D is for Drum: A Native American Alphabet. Illustrated by Irving Toddy. Sleeping Bear Press (2006)
• Marc Simmons, Millie Cooper’s Ride: A True Story from History. Illustrated by Ronald Kil. University of New Mexico Press (2002)
• Elizabeth George Speare, The Sign of the Beaver. Dell (1983)
• C.J. Taylor, Peace Walker: The Legend of Hiawatha and Tekanawita. Illustrated by the author. Tundra (2004)
• Ann Turner, The Girl Who Chased Away Sorrow: The Diary of Sarah Nita, a Navajo Girl. New Mexico, 1864. Scholastic (1999), Dear America Series
• Neil Waldman, Wounded Knee. Atheneum (2001)
• Kathy Jo Wargin, The Legend of the Petoskey Stone. Illustrated by Gijsbert van Frankenhuyzen. Sleeping Bear Press (2004)
• Laura Ingalls Wilder, Little House on the Prairie. Illustrated by Garth Williams. HarperCollins (1935, 1953, 1981)

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The Multi-Cultural/Diversity Category contains six sections. You may scroll through all six, or click on the page you would like to visit. Menu for Diversity and Multicultural Category

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COOKING and FOOD PLAY...

• Any cooking!  Read, gather, measure, dump, cook, eat, enjoy!

• Group COOK BOOK or recipe file. Put together a cook book with the kids--- or prepare a recipe file with most wanted snacks-- as well as those often used. Include favorites from home and those of the parents!!!  Completed books would make a nice gift.

• Make pancakes, and spell out words on them in chocolate chips or blueberries.

• Look for certain letters in alphabet soup.

• CRACKER MESSAGES
Ingredients:
Choice or Peanut butter, Jam, Honey, Cream cheese or Cheese spread
Crackers or Small rice cakes
Alphabet cereal
1. Sread a filling on the crackers.
2. Children can write their names or short words on the crackers using the Alphabet cereal.
3. Younger children can just have fun by randomly placing cereal letters. Eat and enjoy!

Youth can also write letters on their goodies using decorating gel/frosting in a tube or can.

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BUILD A THEME AROUND A BOOK...

Example: "WACKY WEDNESDAY" by Theo Lesieg (aka Dr. Seuss)
This can be done over an extended period of time such as on a couple of Wednesdays (Because the book is called "Wacky Wednesday" ) -- or during the course of a week...

 1.  Read the Book "Wacky Wednesday.
Talk about all the wacky things in book and find the misspelled words.
 
2. Create a WACKY environment:
Put shirts on backwards, inside out, or with wacky color combinations and patterns; wear different colored socks or shoes on wrong feet; comb hair in an unusual style. Put signs, notices, and pictures upside down, etc.

3. Visualization Art

• Close your eyes and imagine your WACKY day.
• Facilitator vividly describes what children see when they wake up in the morning in their own rooms---children are whisked to their school classroom where it continues. Use imagination and be creative in visual descriptions!
• Open eyes and then draw/color/paint a picture of what you saw.
• Play dreamy music during visualization and slightly livelier during art.
• When complete, verbally share each others wacky days!

4. Play WACKY music (Weird Al or experimental) Move to how it makes you feel.
Note: Adults must participate so all are silly!
 
5. Eat WACKY food:
Make something from "Gross Grub" by Cheryl Porter or Roald Dahl's "Revolting Recipes". Serve unusual combinations/colors with food; Eat with unique utensils such as Popsicle sticks or straws. Eat breakfast in the afternoon!  Try 'Wacky' recipes such as: Kitty Litter Cake, Pidgeon Poop and Puppy chow.  (Recipes are on KA site)
 
6. Do some WACKY Activities
Learn to write and say your name backwards; talk in pig Latin; learn to say the ABC's backwards; say 'Bye for Hi' and 'Hi for Bye'!

Note: Building a Theme around a book is also a good idea for a Reading or Drama Club! You could use such books as Little Red Riding Hood, or the Three Little Pigs. You could then act out the story line! (Which will then incorporate a lot more activities! ) Older children can practice and perform this for the younger children or a Family Event!

***See the Harry Potter Idea at bottom of page

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GUESS THE WORD-OF-THE-DAY (or Week)...
1. Write the word on a dry-erase board/black board that is near the entrance to your classroom or after-school program. Have children guess the definition! You can get as creative as you'd like with this. Each day you can talk about the word... or if you're holding it over the week...turn it into a game! 

2. Have  a container where youth write their ideas down on paper.

3. At the end of a couple days, post the answers (without names) along with the "Correct definition" and then have children guess what they think the correct answer is.

4. The child who received the most answers for their definition gets recognition of some sort. Those who chose the correct definition get recognition. All names/children should be recognized in a way of 'your choice' for playing and being "good sports"...

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 ***You can also do a riddle, brain teaser, trick question or joke of the day!

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READERS' THEATER
.....Make, Write, Produce, Practice and Perform a Play or Skit from a favorite short book, poem or chapter book.
.....Provide simple props and encourage children to act out their favorite stories.
.....Simple folk tales like the Three Little Pigs and The Billy Goats Gruff are fun to act out.

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JIGSAW PUZZLE CRAFT and RACE
.....Give each child a piece of cardboard, scissors, and glue. Have them choose a picture from a magazine, calender or card; the children then glue their pictures onto their cardboard.
.....When the glue is dry, have them cut their cardboard into the shape of jigsaw puzzle pieces. (The younger the child- the larger the pieces)
.....When they have finished, have them trade puzzles and have a race to see who finishes first. Consider laminating the puzzles to make them last.

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SURVIVOR READER! (Good Idea for Reading Club or Book Club!)
Who are the ultimate readers in your program? And what are they willing to do to prove it? Will they eat fried worms (gummy candy) ala How to Eat Fried Worms (Thomas Rockwell)? Can they climb a beanstalk (rope ladder) like Jack? Will they drink Freckle Juice (Judy Blume)?

Search titles to create a challenge to tax even your boldest readers.
You can also create a booklist of "survivor" titles such as Hatchet (Gary Paulsen), A Girl Named Disaster (Nancy Farmer), My Side of the Mountain (Jean Craighead George) along with a competition to see who survives reading all the survivor books. Adapted from: nea.org

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GAMES...

   • Have a Family Game Night and invite friends and family to enjoy new games.
   • Have a Game Tournament.
   • Make a huge “life size game” in the gym or on play ground where participants actually move about as pieces.

 

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DIVERSITY WITH A GAMES NIGHT

• This can be part of a multicultural theme that includes many activities. Invite members of the community from other countries to talk about and demonstrate the games they played as youth.
• Acting as coaches, have  9-14 year olds organize and put on a multi-cultural game tournament for younger children.

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See GAMES & CREATIVE STORY TELLING HERE...

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 DON'T FORGET TABLE GAMES OF:
        • Mad-libs (done with enthusiasm)
        • Cross-word puzzles
        • Word Games
        • Word Search
        • Hangman
 Board Games of:
       • Boggle
       • Scrabble
       • Scrabble Jr.
       • Nerdy Wordy
       • Banangrams
       • Balderdash
       • Staff made Jeopardy (tic-tac-toe style)
       • Taboo
       • Traditional Bingo
       • For younger children – Bingo using pictures

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HAVE YOU MET FLAT STANLEY? By participating in a Flat Stanley project, children can enhance their literacy skills, make new friends and learn more about the world.
This project, inspired by Jeff Brown's book Flat Stanley, involves children creating their own paper Flat Stanleys to be sent on a journey.

Children can take their new paper friend to their home, to the homes of friends and relatives and to local points of interest. Children can then write about the travels and experiences of their Flat Stanley in a journal.

The program can be extended by swapping Flat Stanleys with another program or having children mail their Flat Stanley and journal to visit a friend or relative in another city/state for a few days. Flat Stanley should be accompanied by a letter introducing the project. You can learn more about the Flat Stanley project and find a Flat Stanley template on The Official Flat Stanley Project website

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HARRY POTTER SLEEP-OVER (Or Book/Movie character of the moment)

We had a sleepover for the release of the Harry Potter final book.
Activities based on the book were created for participants to enjoy. We had an intern named Harry, who did an admirable imitation and read the first chapter of the book. There were 10 copies of the book available for those who wanted to read the book during the evening. Although we had a film festival going of the videos, no one wanted to stop the activities to watch the films.

The best activity was the Quiddach game.
Youth were sorted into houses as they arrived and competed for points for their house. Everyone made new friends, some parents stayed to help because it looked like so much fun. This was so successful (108 youth), We are going to do it for other
books. Karen Reside

***Can't have a sleepover? Consider something like this for a full daytime program theme--such as on a mini-camp day.

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***Have a BOOK CHARACTER DRESS UP DAY. Have children come to the center dressed as their favorite book character. They have a fun time trying to guess who each is dressed as—and also celebrating the other fun activities we come up with!

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INTRODUCE A FOREIGN LANGUAGE OR SIGN LANGUAGE...
It can be presented in a class or club format...
For younger children, present with music and games...counting, greetings. etc. Make it fun!
This can get you started...

LEARN TO SAY HELL-O
Arabic:  Marhabah (mar-ha-bah)
French:  Bonjour (bone-joor)
Hebrew:  Shalom (shah-lome)
Italian:  Buon giorno (bone-zhee-or-no)
Mandarin Chinese:  Nea how (nee-how)
Russian:  Priviet (pri-vee-et)
Spanish:  Hola (oh-la)
Swahili:  Jambo (zham-boh)

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LEARN "THANK YOU"
Afrikaans:  dankie (dahn-kee )
Arabic:  shukran (shoe-krahn )
Australian English:  (ta) (informal) Pronouned "tar"
Chinese, Cantonese:  do jeh (daw-dyeh )
Chinese, Mandarin:  xie xie (syeh-syeh )
Czech:  dêkuji (deh-ku-yih)
Danish:  tak (tahg)
Finnish:  kiitos (kee-toas)
French:  merci (mehr-see)
German:  danke (dahn-kah)
Greek:  efharisto (ef-har-rih-stowe)
Hebrew:  toda (toh-dah )
Hindi, Hindustani:  sukria (shoo-kree-a )
Indonesian/Malayan:  terima kasih (t'ree-ma kas-seh)
Italian: grazie  (gra-see)
Japanese:  arigato (ahree-gah-tow )
Korean:  kamsa hamnida (kahm-sah=ham-nee-da)
Norwegian:  takk (tahk )
Philippines:  Tagalog) salamat po (sah-lah-maht poh)
Polish:  dziekuje (dsyen-koo-yeh)
Portuguese:  obrigado (oh-bree-gah-doh)
Russian:  spasibo (spah-see-boh)
Spanish:  gracias (gra-see-us)
Sri Lanka/Sinhak:  istutiy (isst-too-tee)
Swahili:  asante (ah-sahn-teh)
Swedish:  tack (tahkk)
Thai:  kawp-kun krap/ka' (kowpkoom-krahp/khak )
Turkish:  tesekkür ederim (teh-sheh-kur=eh-deh-rim )

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TALK/TEACH 'PIG LATIN'

To all words beginning a vowel (a-e-i-o-u, add the syllable 'way' to the end of the word. 'Eat' becomes eatway and 'over' becomes 'overway'.

For words that begin with a consonant, move the first letter of the word and add it to the end--add 'ay' after the consonant.
Example:
Man = Anmay
Cat = Atcay
Ice Cream= Iceway reamcay

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NAME FUN! (Good for about grade 3 to Adult --maybe some younger)

WHAT WOULD YOUR NAME BE IF YOU USED...

( Examples Provided...)

1. YOUR ROCK STAR NAME: First pet & current car (Pixie Taurus)

2. YOUR DETECTIVE NAME: Favorite color & favorite animal (Yellow Chimpanze) 

3. YOUR SOAP OPERA NAME: Middle name, city where you were born
(Jean Detroit)

4. YOUR STAR WARS NAME: The first 3 letters of your last name and first 2 letters of your first name
(She Ba)

5. SUPERHERO NAME: 'The' + 2nd favorite color, favorite drink
(The Brown Hot Tea)

6. NASCAR NAME: the first names of your grandfathers
(Joseph Anthony)

7. TV WEATHER ANCHOR NAME: Your 5th grade teacher's last name, a major city that starts with the same letter
(Celestine Chicago)

8. SPY NAME: your favorite season/holiday, flower
(Autumn Daisy)

9. CARTOON NAME: (favorite fruit, article of clothing you're wearing right now + 'ie' or 'y'
(Banana Jacketie)

10. HIPPY NAME: What you ate for breakfast, your favorite tree
(Muffin Red Maple)

11. YOUR ROCKSTAR TOUR NAME: 'The' and Your favorite hobby/craft and favorite weather element and the word 'Tour'
(The Designing Blue Sky Tour)

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HOW MANY PALIDROMES CAN YOU THINK OF?
A palindrome is a word or phrase, like "mom"...
It reads the same in either direction. Mom is an easy one.

The sentence, "He was, was he?" is a word palingram, because the words can be placed in reverse order and still read the same. The sentence, "I did, did I?" is not only a word palingram but a letter palingram (or palindrome) as well.

Start with words and then move onto phrases.
Examples: dad, level, reviver, pull-up, race car, a Toyota, never even,  rotator, civic, deified, deleveled, detartrated, devoved, dewed, evitative, Hannah, kayak, kinnikinnik, lemel, level, madam, Malayalam, minim, murdrum, peeweep, racecar, radar, redder, refer, repaper, revive, Otto

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 LITERACY CATEGORY MENU

• Literacy: Games and Creative Story Telling
• Literacy with Games, Music, Jokes and Twisters!
• Literacy Based Gifts for Kids to Make
• Something Different with Literacy: Cooking; Build a Theme around a Book; Word of the Day; Survivor and More!
• Literacy Games for a Theme, Season or Holiday
• Writing and Language Center Ideas

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