Kids love to cook!!! No oven to bake in?

 

Here are a lot of good recipes to prepare with children! Many use no appliances and some use a micro-wave, crock pot, or stove top. (An electric burner will work for those!) Enjoy!  

 COOKIES & BARS

NO BAKE HAY STACK COOKIES #1
2 cups (12 oz) semisweet chocolate chips
2 cups butterscotch chips (or peanut butter if no allergies)
½ tsp. vanilla
3 cups chow mien noodles
Optional: May add 1 cup chopped walnuts or peanuts.
1.  Melt chips; mix in noodles until coated well.
2.  Drop By teaspoon onto was paper.
3.  Put in refrigerator to set.

HAYSTACKS #2 – NO BAKE

 

1 cup peanut butter
1 cup salted peanuts
4 cup’s chow mein noodles
1.  Melt chips and peanut butter in microwave. Blend together.
2.  Stir in peanuts and noodles gently in the peanut butter mixture.
3.  Drop dough by forkfuls onto wax paper. Cool until set. Yummy!
Makes 24 cookies

_________

FROGS: Makes about 36
1/2 cup cocoa
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1 teaspoons vanilla extract
1 cup flaked coconut
3 cups quick-cooking rolled oats
1.  Line two baking sheets with waxed paper.
2.  In a large saucepan, stir together cocoa, sugar, milk and butter.
3.  Boil for 5 minutes, then remove from heat.
4.  Stir in vanilla extract, coconut and oats. Combine well.
5.  Drop by tablespoonfuls onto prepared cookie sheets. Refrigerate 1 hour or until set. Keep refrigerated.
Source: Christmas-cookies.com

__________________________

PEANUT BUTTER BALL RECIPE (24 balls)
½ cup honey
½ cup peanut butter
1 cup nonfat dry milk
1 cup quick cooking oats
Wax paper
Mix all ingredients and then roll the mixture into 1” balls.
Lay the balls on waxed paper. Refrigerate until set.

_______________________

M&M's NO BAKE COOKIES
1 cup granulated sugar
1/4 cup margarine
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup rolled oats
1/2 cup chopped peanuts (salted)
1/2 pound M&M's candies
1/2 teaspoons vanilla extract
1.  In a heavy duty saucepan, stir over medium-high heat the sugar, margarine and milk.
2.  Bring to a boil, stirring continuously, and boil for 1 minute.
3.  Remove from heat, stir in remaining ingredients.
4.  Drop onto wax paper with teaspoon or tablespoon for larger cookies. Let cool.

_______________________

BUTTERSCOTCH CHOCOLATE RICE KRISPIE SURPRISE
1/2 cup corn syrup
1 pkg. butterscotch chips
4 cups Rice Krispies
1 cup marshmallows
1.  Melt corn syrup, butterscotch chips, and marshmallows.
2.  Mix in Rice Krispie Cereal.
Place in 9x13 pan
Chill in freezer for 20 min.
 
SAUCE (The surprise!)
1 cup of chocolate chips
1 tbsp cinnamon
1/4 butter
1 1/2 coconut
Melt all in sauce pan, and spread over Rice Krispies.

_________________

 

RICE KRISPIE TREATS

 

Makes 2 dozen
1/4 cup margarine
10 ounces marshmallows (4 cups mini marshmallows)
6 cups Rice Krispies
1.  Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.  Add cereal and stir until well coated.
3.  Using buttered spatula or waxed paper, press mixture evenly into 9 x 13 inch pan coated with cooking spray.
4.  Cut into squares when cooled.
Variation: Add 1/4 cup peanut butter to melted marshmallow mixture just before adding cereal. Stir until smooth. Then continue with above steps.

_____________________

AWESOME ENERGY BARS
1/2 cup peanut butter
1/4 cup margarine
1 bag miniature marshmallows
2 1/2 cups Cheerios
1 1/2 cups Rice Krispies
1/2 cup raisins
1/2 cup peanuts
1/2 cup chocolate chips
Melt peanut butter, margarine and marshmallows over double boiler. (Or microwave)
Place cereals, raisins, peanuts in large bowl. Stir in peanut butter mixture and mix all together. Press into a buttered 13 x 9-inch red pan. Cut into bar. Cool…
Source: recipegoldmine.com

___________________

HONEY FRUIT NUGGETS
Makes 20 nuggets
1/4 cup dried pitted prunes
1/4 cup dried apricots
1/4 cup dried figs
1/4 cup pitted dates
1/3 cup wheat-flake cereal; (1 cup uncrushed)
1/4 cup honey
1/2 square unsweetened chocolate; melted
Non-stick cooking spray
Coconut or chopped nuts for rolling…

• Let prunes and apricots stand in boiling water for 5 minutes. Drain.
• Put all fruit through food chopper and blend with crushed cereal.
• Blend in honey and melted chocolate.
• Spray hands with non-stick cooking spray and shape mixture into 1-inch balls.
• Roll in coconut or chopped nuts.
• Chill or set aside to "ripen."
• Can be made ahead of time.

_____________

ALMOST S’MORES #1
Ingredients: Graham cracker; 1 tbsp. chocolate frosting

•  Break each cracker into four sections and spread frosting on two.
• Place the other two crackers on top to make sandwiches.
• Eat on the spot or allow to soften overnight in an airtight container, if desired. Makes 2

_________ 

ALMOST S’MORES #2
For ease, you can also use chocolate-covered grahams as a base.
Spread them with Marshmallow Fluff for easy, no-bake S'Mores!
Source: Kerri E  FamilyuFun.com

____________________

TURTLE S’MORES 
Nestle Signature Turtle Candies
4 graham cracker squares
1 large marshmallow, cut in half

• PLACE 1 Turtle on 1 graham cracker square.
• Top with 1 marshmallow half.
• MICROWAVE on HIGH (100%) power for 10 to 15 seconds or until marshmallow expands.
• Immediately top with 1 graham cracker square.
• Repeat with remaining Turtle, graham cracker squares and marshmallow half.

______________________

NO BAKE CRACKER BARS
Club® Crackers
1/2 cup butter
1 cup graham cracker crumbs
1 cup brown sugar
1/3 cup milk
1 teaspoon vanilla
3 tablespoons peanut butter
1 cup chocolate chips
1/2 cup butterscotch chips

• Line jelly roll pan with Club crackers.
• In saucepan combine butter, crumbs, sugar and milk.
• Heat to boiling, stirring constantly; boil 7 minutes, stirring frequently.
• Remove from heat; blend in vanilla. Cool slightly.
• Pour over crackers; smooth almost to edge.
• Cover with another layer of Club crackers.
• In top of double boiler, melt together peanut butter and both chips, stirring constantly.
• Spread over top layer of crackers

__________________

MUD PIE COOKIES #1
2 cups sugar
2 tablespoons cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
2 cups oatmeal
1 teaspoon vanilla flavoring
Mix sugar and cocoa together… Stir in milk. Put mixture in a pot; add butter. Heat  until it comes to a full boil. STIR and cook for about two minutes. Do not let it burn.
Turn off heat and MIX IN the remaining ingredients.
Take spoonfuls of cookie dough and drop onto the waxed paper to cool.

_______

MUD PIES #2
2 cups granulated sugar
6 tablespoons cocoa
1/2 cup butter
1/2 milk
1/2 teaspoon vanilla extract
1 cup shredded coconut
3 cups instant oats
1.  Combine sugar, cocoa, butter and milk in saucepan.
2.  Bring to a boil.
3.  Add vanilla extract.
4.  Remove from heat and stir in coconut and oats.
5.  Drop by teaspoonfuls onto wax paper; chill
Makes 4 1/2 dozen.
Source: recipegoldmine.com

_______________

THE BEST HAMBURGER COOKIES

Makes 12 cookies
24 vanilla wafer cookies
12 chocolate covered round mint chocolate wafer cookies
1/4 cup green tinted shredded coconut
light corn syrup
sesame seeds
1 tub prepared white frosting mix

To tint coconut, place coconut and 2 to 4 drops of green food color in a jar or re-sealable plastic bag. Screw on lid, or seal bag, and shake until coconut is colored evenly.

• For each hamburger cookie, spread about 1/2 teaspoon of white frosting (for mayonnaise) on flat side of 1 vanilla wafer.
• Place 1 teaspoon coconut and 1 mint cookie on frosting.
• Spread flat side of second vanilla wafer with about 1/2 teaspoon frosting; place frosting side down on mint cookie.
• Brush top of "hamburger" with corn syrup; sprinkle with sesame seed.
• Repeat to make 11 more cookies

______________

*This is a "Hamburger Cookie" using Oreo Cookies.

• Use vanilla wafers for the buns.
• Split an Oreo to use as the hamburger.
• Tint frosting red for ketchup and yellow for mustard and use to hold the burgers together.
• Tint some coconut green for lettuce and sprinkle on the frosting.

Dust the "buns" with powdered sugar

____________________

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.

_____________

 

CHEERIOS MARSHMALLOW BARS

 

Ingredients:
3 tbsp butter
4 1/2 cups (about 1 package) mini marshmallows
5 cups plain Cheerios
1.  Grease or butter a 9x13-inch pan and one side of a large sheet of wax or parchment paper.
2.  In a large, microwave-safe bowl, combine the butter and the marshmallows.
3.  Microwave on high at 30-second intervals, stirring each time, until smooth.
4.  Quickly fold in Cheerios and pour into prepared pan.
5.  Press into place using the greased wax or parchment paper, making an even layer. Allow to cool. (You can also add chocolate chips, peanuts butter schips or nuts!)
Source: Cheerio's Website

  _____________________________

EASY FIVE-IN-ONE NO BAKE COOKIES!
These no-bake cookies are tasty and nutritious. The basic recipe makes several different yummy cookies. Add your favorite ingredients to make your own unique cookie. The orange juice concentrate gives the cookies an orange flavor.

BEGIN WITH THE FOLLOWING INGREDIENTS: 1/2 cup peanut butter,  1/2 cup honey or corn syrup, 1/4 cup orange juice, concentrate, 1 1/2 cup nonfat dry milk solids

Mix thoroughly. Now choose one of the following 5 steps...

____________

#1 COOKIE: CRISPY BALLS
4 cups crispy cereal Mix. Shape into small balls. Makes 4 dozen small balls.

________ 

#2 COOKIE: OR's
2 c. rolled oats
1 1/2 c. raisins
Mix; shape into balls then flatten. Makes 3 dozen medium cookies.

__________

#3 COOKIE: RAISIN CLUSTERS
1/4 c. cocoa
4 c. raisins... Mix; Cluster into small balls. Makes about 4 dozen small clusters.

__________

#4 COOKIE: COCO BALLS
1/4 cup cocoa
2 c rolled oats
1/4 cup chopped peanuts
1 tsp. vanilla... Mix; shape into balls.
Makes 2 1/2 dozen cookie balls.

________

#5 COOKIE: GRAHAMIES
Add 1/4 cup raisins. Spread between graham crackers. Makes about 3 dozen.
Source: Rachel Keller
allhomemadecookies.com

_________________

Return to top of page 

TRAIL MIXES and PARTY MIXES

A GENERAL GUIDE TO TRAIL MIX
1.  In a large bowl, add any type of cereals (Cheerios, Kix, Rice Krispies, etc.)
2.  Mix in pretzel sticks, fish crackers, small snack crackers, raisins, oyster crackers, M&M's, etc. Almost anything that is left-over in the pantry.
3.  Mix well, and place in individual sandwich baggies or paper cups.
This is a great "take-along field trip snack" or "take it outdoors snack"... It will also help you clean out those "little leftovers" in your food storage.

_______________

FROOT LOOPS TRAIL MIX
1 (15 ounce) box Fruit Loops cereal
1 15 ounce) bag mini pretzel twists
1 (1 pound) bag M&M's
1 box raisins
1 can salted peanuts
Mix all together and store in airtight container.

_____________

CROCKPOT PARTY MIX
7 cups assorted cereal (oat, rice, wheat in various shapes)
1 cup peanuts, pecans, cashews, or mixed nuts
1 cup mini pretzel sticks
1/2 cup butter, melted
1/4 cup Worcestershire sauce
dash hot pepper sauce, or more to taste
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
Combine cereals, nuts and pretzels in slow cooker. Mix melted butter with remaining ingredients and seasonings; pour over the cereal mixture, tossing to coat. Cook, uncovered on HIGH for 2 hours, stirring about every 30 minutes.
Turn to low and cook another 2 to 6 hours. Store in an airtight container. Makes about 10 cups.

___________

TACO MUNCH
This delicious snack can be addictive!
Ingredients:
6 cups popped, unsalted popcorn
3 cups toasted corn cereal squares
1 cup mini-pretzels
2 tbsp. butter, melted
2 to 3 tsp. dry taco seasoning
2 tbsp. grated Parmesan cheese
4 oz. cheddar cheese, cut into 1/2 inch cubes

• Combine popcorn, cereal and pretzels in a large bowl.
• Combine butter and taco seasoning and drizzle this over popcorn mixture.
• Sprinkle with Parmesan cheese and toss to coat.
• Store in an airtight container.
• Toss with cheddar cheese just before serving. Makes 10 servings.
  Source: Familyfun.com

_________________

ANIMAL FOOD FOR HUMANS 
Ingredients:
2 cups animal shaped graham crackers
1 cup salted peanuts
1/2 cup M&M’s
1/2 cup raisins
Mix together. Store in sandwich bags or covered container.

__________________

NOVELTY TREATS

 

 PUPPY CHOW

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 confectioners’ sugar.
4.   Add coated cereal. Shake well and pour onto wax paper.

 

PIDGEON POOP

5 cups of peanut butter crunch cereal
3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half
2 lbs. of white chocolate chips 
2 1/2 cups mini marshmallows
Preparation:
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler or microwave oven. Pour melted chocolate over the dry ingredients and spread out on wax paper to cool. Break into chunks.

 ____________

 OREO® PARTY POPS
Ingredients:
20 popsicle or lollipop sticks
20 Oreo Double Stuff® cookies
1 12-ounce package of semi-sweet chocolate chips
1 T. vegetable oil
Chopped nuts, colored sprinkles or miniature candies like M&M's® or Reeses Pieces®
Directions:

• To form Oreo® Pops, insert popsicle sticks into the cream center of each cookie. Set aside.
• In a small saucepan over low heat, combine chocolate and oil until melted and smooth, stirring constantly.
• Dip each cookie into the melted chocolate, coating evenly.
• Place dipped cookies on waxed paper and decorate with chopped nuts, sprinkles or candies.
• Leave cookies on waxed paper until completely set.
• Wrap in plastic wrap and tie with a bow if giving for a gift.
  Makes 20 Oreo® Pops
  Courtesy of AllHomemadeCookies.com

____________________

NO BAKE PUMPKIN PIE

Individual recipe:
Small custard-sized ready to eat--pie crusts
2 tablespoons canned pumpkin
1 tablespoon marshmallow creme
1 tablespoon prepared whipped topping
Sprinkle of cinnamon

• Mix all ingredients together and pour into the crust. The recipe is then ready to eat; it may be refrigerated or frozen.

______________ 

NO COOK PUMPKIN PIE (Individual Servings)

Give each child a cup. Into their cup they get to put a big scoop of canned pumpkin, marshmallow creme, cool whip, and pumpkin pie spices. They mix and then spread on graham crackers and eat. Idea of Dare-to-Disturb

 

Return to top of page

_______________________________

FRUIT BASED GOODIES

 
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...

__________________

BANANA POPS
Need:
Popsicle sticks, Bananas (cut in half), Creamy Peanut Butter or chocolate-ready to dip, Crushed cookies, granola, or graham crackers.
1.  Cut bananas in half and stick a Popsicle stick into the banana  (So it looks like a Popsicle.)
2.  Freeze for about 10 minutes.
3.  Coat the bananas with peanut butter or dip it in chocolate; next dip into the crushed cereal mixture. (Crushed fruit loops works.) 

__________________

RAW EGG ON TOAST (Using a Peach Half)

Ingredients for one serving...
1 slice poundcake
1/2 peach
Reddi-wip topping

Directions
Put slice of pound cake on plate.
Place peach half on top-- round side up.
Add whip cream around peach and serve.
It looks like a raw egg on toast!

______________ 

BAKED APPLES in Microwave

 

2 Granny smith apples
2 Tablespoons butter
Cinnamon
2 Tablespoons brown sugar
Have adult core apples or show child how to core apples with an apple corer. Child can place apples in microwave safe dish. In each apple add 1 tablespoon of butter, 1 Tablespoon of brown sugar and sprinkle with cinnamon. Add a little water to the bottom of the dish. Microwave 4-5 minutes. Don’t forget to use pot holders to remove dish from microwave. Let apples sit for a few minutes before eating.

 ______________

FRUIT BURRITOES
What you need to make 4 fruit burritos:
4 6-inch tortillas
4 TBS peanut butter
1 banana, sliced
4 strawberries, sliced
1 peach, peeled & sliced (remove pit)
1/4 cup blueberries
4 TBS vanilla yogurt
1.  Spread about 1 TBS peanut butter over each tortilla.
2.   Place fruit slices down center of each burrito.
3.  Drizzle about 1 TBS vanilla yogurt over fruit.
4.  Kids love to design & roll their own burrito. Roll up the tortilla, burrito-style (Fold up one side, tuck under fruit, fold up bottom, then roll the other side).

________________ 

JELL-O PIZZA
Ingredients:
4 pkgs. (4 serving size) or 2 pkgs. ( 8 serving size) jello -powder, any flavor
2 1/2 c Boiling water
Non-stick cooking spray
1 cup Cool-whip
2 cup Cut-up fruit
    1.  Pour gelatin into bowl.
    2.  Add 2 1/2 cups boiling water to gelatin. Stir, until gelatin is completely dissolved, about 2 minutes.
    3.   Spray pizza pan with non-stick cooking spray.
    4.   Pour gelatin mixture into pizza pan.
    5.  Put pan into refrigerator to chill until firm, about 3 hours.

• Remove pan from refrigerator when ready to serve.
• Put about 1 inch of warm water in sink. Carefully dip just bottom of pan into warm water for 15 seconds.
• Spread whipped topping over gelatin just before serving, leaving about 1 inch of space around outside edge of gelatin for pizza "crust".
• Top pizza with fruit, arranging fruit in whatever design you like. Cut pizza into wedges.

_________

FRUIT ON A STICK

• Cut up a variety of fruit such as:
  Apples, bananas, kiwis, mango and whole grapes.
• Thread them onto a skewer for a delicious summer time treat.
• Add a few pieces of marshmallows between the fruit.
• Serve with Creamy Fruit Dip

________

CREAMY FRUIT DIP
Ingredients:
   • 1 jar marshmallow cream
   • 8 ounce bar of cream cheese (softened)
   • Sliced fruit ( Strawberries, melons, cantaloupe, etc.)
Mix the marshmallow cream and cream cheese well.
Take favorite fruit and dip into the cream mixtu--or serve with fruit on a stick.

________________________________

GOOD SNACKS

PART PIZZA-PART QUESIDILLA
This  snack sandwiches cheese, sauce, and toppings between two flour tortillas. Your kids can cut the finished pie into slices like a traditional pizza that are just right for sharing.
Ingredients:
Two 6-inch flour tortillas
1/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese
2 slices thinly sliced smoked turkey or ham
1 tbsp. pizza or spaghetti sauce
Sliced tomatoes, black olives, peppers (optional)

• Place one tortilla on a sheet of waxed paper and sprinkle with half of each cheese.
• Cover with turkey or ham, a tablespoon of sauce and optional toppings.
• Sprinkle with the remaining cheese and cover with the other tortilla.
• Set on a microwave-safe plate, cover with a sheet of waxed paper, and microwave on High for one and a half minutes or until the cheese has melted.
•  Let cool for two minutes, the cut into wedges.

 

TACO DIP

8 oz. cream cheese
8 oz. sour cream
1 pkg. Taco seasoning mix
1.  Mix all ingredients with hand mixer.
2.  Spread on plate or cookie sheet.
3.  Top with shredded lettuce, diced tomatoes, diced green onions and shredded cheddar cheese. Serve with nacho chips.
This can be doubled easily - assemble near party time to prevent a soggy dip!
Makes 16 one tablespoon servings.

___________________

FRIENDSHIP SOUP
Hot-hearty and healthy!!! Great for after school!

• Think about making a big pot of soup IN A CROCK POT.
• You can start it in the morning program and let it go on low during the day.
• Have kids sign up to bring potatoes, small onion, carrots, celery, cans of beef broth, can of diced tomatoes, seasoning, crackers or rolls, etc.
• Each child would only have to bring a single item to make a huge pot.
• If program isn’t too large---canned soup heated is good too!

______________

Make a SANDWICH FACE
Just put out the ingredients and let kids take and make...
Peanut Butter
Bananas -sliced
Raisins
Bread (1 slice)
M&M's candy

• Spread the peanut butter on the slice of bread.
• Next, put 2 banana circles on the bread to look like eyes.
• Then use a raisin as a nose.
• Last, make your mouth out of M&M's candy

_________________

Return to top of page

SLOW COOKER IDEAS FOR HOT DOGS & LITTLE SMOKIES

 

Good all year... but remember these for July: July is "National Hot Dog Month"!

 

CROCK POT LITTLE SMOKIES
2 packages Cocktail wieners or Little Smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little Smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.

 ____________________

CROCKPOT SAUSAGE APPETIZERS
1 large jar (18 ounces) apricot or pineapple preserves
1/2 cup prepared mustard, yellow
6 green onions, with green, sliced
2 pounds cocktail franks or mini smoked sausages
In slow cooker, combine preserves and mustard. Stir in sliced green onions and franks or sausages. Cover and cook on LOW for 3 to 4 hours, or until very hot. Stir to blend ingredients and serve immediately with toothpicks.

___________________ 

HOT DOG APPETIZER
(Crock Pot or Stove Top)
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup brandy or apple juice concentrate
1 package cocktail hot dogs or regular hot dogs cut in 1 inch pieces
Mix all ingredients together; Put into crock pot on low for several hours.

___________________ 

SUGAR DOG APPETIZER (Slow Cooker)
3 packages hot dogs, cut into thirds
1 pound bacon, each piece cut in half
1 (2-pound) bag brown sugar
Wrap each piece of hot dog in a bacon strip. Place hot dogs in slow cooker. Pour bag of brown sugar over top. Cook on low until sugar melts.
Serves 18 as an appetizer.

___________________________

SLOW COOKER SPICY FRANKS
1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon red wine vinegar
2 teaspoons soy sauce
2 teaspoons Dijon mustard
1/8 teaspoon garlic powder
1 pound frankfurters, cut in 1-inch pieces or 1 pound cocktail wieners or smoked sausages
Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic in a 3 -quart slow cooker. Cover and cook on high setting until all elements blend into one delicious whole, about 1 to 2 hours. Stir in frankfurters. Cover and cook until thoroughly heated, 1 to 2 hours. Turn on low to keep warm and serve.
Serves: 6 to 8 as appetizer

____________________

HOT DOG & BACON APPETIZER
Ingredients:
1 lb. bacon, sliced in half crosswise
Brown sugar
Slice hot dogs crosswise in half. Wrap each hot dog half with a bacon strip. Fasten with toothpick. Layer in slow cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out.
Cook on low for 2 to 3 hours, stirring gently every 20 minutes.

____________________

SWEET & SOUR FRANKS
1 cup chili sauce
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon prepared mustard
2 pounds cocktail franks, or hot dogs cut into 1-inch pieces
2 cans (8 ounces each) pineapple chunks
PREPARATION:
1.  Combine first four ingredients in Crockpot; mix well to break up jelly chunks.
2.  Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients.
3.  Add cut-up hot dogs or cocktail franks.
4.  Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.

____________________

TWINKIE DESSERTS...

 TWINKIE STRAWBERRY SURPRISE!
Ingredients:
10 Hostess Twinkie
1 (3 1/2 ounce) box instant vanilla pudding
1 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 boxes sweetened frozen strawberry, thawed
Directions

• Slice Twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined. Spread over strawberries.
• Cover and refrigerate several hours overnight.
  

________________

TWINKIE/STRAWBERRY DESSERT #2
2 boxes Twinkies
1 large box strawberry gelatin
1 large box instant vanilla pudding
1 can strawberry pie filling
1 container Cool Whip
Pecans
1.  Line a 13 x 9-inch pan with Twinkies.
2.  Mix gelatin according to package directions and pour over Twinkies.
3.  Prepare pudding as directed and pour over gelatin.
4.  Cover with pie filling and then top with Cool Whip.
5.  Sprinkle with pecans. Chill at least 2 hours before serving. Serves 8 to 10.

____________________________
TWINKIE DESSERT  #3
16 Twinkies
7 (1.20 oz.) Heath bars, freeze shortly to crush each
1 pkg. French vanilla pudding or chocolate pudding
2 c. milk
8 oz. Cool Whip
   1.  Make pudding according to package directions, using 2 cups of milk.
   2.  Cut Twinkies in half lengthwise and place 1/2 on bottom of 9 x 13 inch pan; cream side up.
   3.  Top with 1/2 of the crushed Heath bars.
   4.  Cover with pudding and place remaining Twinkie halves on top.
   5.  Top with Cool Whip.
   6.  Garnish with remaining of Heath bars. Let set overnight

_________________________

CANDY

'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

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

____________________ 

BARB’S  WINTER HOLIDAY SPECIAL
This one is really good---a tradition in many holiday homes!  (I make this every year!)
   1 2/3 cups (11-ounce package) Nestle TOLL HOUSE Butterscotch Morsels, divided
   1 1/2 cups (9 ounces) Nestle® TOLL HOUSE Milk Chocolate 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
Directions:

Butter 13 x 9-inch baking pan. 

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.

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

PLACE remaining butterscotch morsels in small, heavy-duty plastic bag.

Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth.

Cut tiny corner from bag; squeeze to drizzle over candy.

REFRIGERATE for 1 hour or until firm.

Break into bite-size pieces or chunks.
SOURCE: verybestbaking.com

____________________

CHOCOLAGE 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.

__________________

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.

_________________

BEVERAGES

HOMEMADE SODA POP
Materials: Fruit Juice, Club Soda
Directions: Fill a glass 2/3 full with your favorite fruit juice. Then add club soda and stir briefly. For variety, try mixing two or more fruit juices, like orange and cranberry or grape and lemonade, before adding the club soda.

____________________

___________________

          

After school one of the first things you'll hear is "What's to eat?!" Whether you're working in a children's program or you're a parent at home -- snack and cooking with kids is near the top of the list. Many of the following are sure to be a hit!

QUICK AND HEALTHY KID FRIENDLY SNACKS!

• Bagel or English muffin pizza
• Peanut butter on a mini bagel or English muffin
• Shaker pudding. Pour 2 cups of milk into a jar with a lid, add 1 small box instant pudding mix, and shake for one minute.
• Tortilla rollups. Roll a tortilla with shredded cheese, microwave until cheese is soft, and dip in salsa.
• Cereal topped with fruit and milk
• Cheese and crackers
• String Cheese
• Whole grain crackers
• Crackers with peanut butter or jelly
• Yogurt cups
• Fruited yogurt topped with granola
• Cut-up vegetables dipped in low-fat ranch salad dressing
• Sunflower seeds
• Banana pops. Peel a banana, dip it first in yogurt and then in crushed breakfast cereal or granola; freeze.
• Celery with low-fat cream cheese
• Peanut butter on graham crackers
• Fresh fruit (cut up and ready in a bowl, easy to grab and eat)
• Breakfast bars
• Banana or apple topped with peanut butter
• Fruit shake-up. Put ½ cup low-fat yogurt and 1/2 cup cold fruit juice in an unbreakable, covered container. Shake it up and pour it in a cup.
• Pudding cups
• Applesauce cups
• Fruit roll-ups or fruit leather
• Raisin boxes or other dried fruit
• Unfrosted strawberry or blueberry Pop Tarts
• Cereal/small cereal boxes
• Animal crackers
• Fig bars
• Vanilla wafers
• Pretzel sticks
• Mini bagel chips
• Flavored rice cakes
• Nuts
• Trail mix

____________________________ 

MORE SNACKS...

SNACK FISHING
For each child, fill a small cup with goldfish crackers.
Supply pretzel rods for fishing poles and peanut-butter to put on the ends to use as bait to snag the fish.

________

CHEESE HAMMERS & TOWERS
1. Cut a variety of cheese into small squares.
2. For a hammer, poke a pretzel into each one.
3. Children can connect their cubed cheese with the pretzel sticks to make cheese towers.

_________

PRETZEL AND FRUIT KABOBS
1 bag thin stick pretzels
2 cups pineapple, mango, apple, pear, strawberries banana, grapes and other seasonal fruits...
Cut the fruit into bite-size pieces and sprinkle with lemon or orange juice to keep from browning.
Skewer the pretzel sticks with the fruit and eat right away!

Serve in small-clear plastic cups for individual servings ..or one big vat that everyone shares. Usually, kids like to have their own :-)

__________

MAKE AN ANT FARM... with Peanut Butter, Graham Crackers and Raisins

• On a plate spread peanut butter.
• In the middle erect a tunnel from the broken graham crackers.
• Next, place the raisins on the peanut butter to look like Ants.
• Children can eat the raisins and peanut butter with either the graham crackers or pieces of celery.
  (You can use canned chocolate frosting if you have peanut allergies in your group)

_______

HEALTHY HOME MADE POP!
Need:
100% frozen concentrate juice (and flavor)
Carbonated water (amount required on juice can)
Small cups
Pitcher
Make frozen concentrate juice by the directions on can, substituting carbonated water for the regular water.
Pour into cups and enjoy.
Serving size 6 oz.

_______________

 

FROZEN FRUIT TREATS

FROZEN MANDARIN SLICES
Peel a few mandarin slices and cover in plastic wrap.
Place in the freezer for about an hour for a thirst quenching treat.
 
MOUSE POPSICLES
The name refers to the size of the treat!.
Wash a bowl of seedless grapes, and then set the grapes in the freezer for about an hour.
Poke colored toothpicks into the grapes to serve.

FROZEN APPLESAUCE & FRUIT CUPS
Ingredients:
1 cup Chunky or Regular Apple Sauce
10 ounce package frozen strawberries, thawed
11 ounce can mandarin orange segments, drained
1 cup grapes, if desired
2 tablespoons orange juice concentrate
1.  In medium bowl, combine all ingredients.
2.  Spoon fruit mixture into individual dishes or paper cups.
3.  Freeze until firm.
4.  Remove from freezer about 30 minutes before serving.
     Makes 7 (1/2 cup) servings.

____________

YOU CAN FREEZE THE FOLLOWING FRUIT...

For a fast and frosty treat freeze grapes, pineapple chunks, peach slices, apricot slices, banana slices, apple slices, cantaloupe balls, watermelon chunks, orange wedges, berries and fruit leather!

_________________

REMINDER...THIS IS THE TIME  OF YEAR FOR YOUR ICE-CREAM SUNDAE BAR OR ICE-CREAM SOCIAL!
Put out... Ice cream, assorted ice cream toppings, sprinkles, cool whip, cherries, crushed Oreo cookies, M&M's...

_________

HOMEMADE BAGGED ICE-CREAM

Need:
     Large resealable bags
     Small resealable bags
     1 Clean Gallon Milk Jug
     Measuring Cups and Spoons
Ingredients: 
½ tsp. salt, 2 cups sugar, Milk, 2 tsp. vanilla, 4 cups half & half (dairy cream), Crushed ice,  

Optional: Crushed fruit -strawberries, peaches or raspberries 

1.  In one clean milk jug add the salt, vanilla, sugar, and half & half...
2.  Fill the rest of the milk jug with milk so that it’s almost full.
3.  You’ll need some space at the top so that you can shake up the mixture. Place the cap on the top and carefully shake the mixture until all the ingredients are well mixed.
4.  If you have a pull off cap always keep your hand over the cap. 

• Once the mixture is completely mixed, pour one cup of mixture into a small resealable bag.
• The mixture will give you about 16 cups so you can give each participant one bag or assign two participants per bag to share one cup of mixture. At that time they can decide if they would like to add fresh fruit.
• Add 1 to 2 tablespoons for fresh fruit. 
• Place the small bag of mixture into one large resealable bag filled half way with crushed ice.
• Have the participants add about ½ cup of salt over the ice and seal the large bag.
• They will take turns shaking and moving the mixture around in the crushed ice.
• You can add additional salt if need.
• Once mixture has become frozen ice cream, divide it up and enjoy your rewards.
  Makes about 16 cups or 32 (½ cups) of ice cream. 

_________

  

CUPCAKE CONES...

 Ingredients: 
Flat bottom ice cream cones
Cake mix
Cupcake tin
Frosting
1. Follow the directions to make your favorite cake mix.
2.  Have the kids spoon the batter into the ice cream cones.
3.  Be careful not to fill them more than 3/4 full.
4.  Put the filled cones into the cupcake tin.
5.  Bake at 350F for 10-15 minutes.
6.  Insert a toothpick to check that they are baked through.
7.  Have  kids frost and decorate their cupcake cones.
8.  You can use different colored icing/frosting, multi-colored sprinkles or candy as decorations

_____________

"DOMINOES"
Spread peanut butter (or frosting) on graham crackers (broken into the small rectangles) and top with either chocolate chips or raisins so that they look like dominoes.

_________

SANDWICH FACE
Just put out the ingredients and let kids take and make...
Peanut Butter
Bananas -sliced
Raisins
Bread (1 slice)
M&M's candy

• Spread the peanut butter on the slice of bread.
• Next, put 2 banana circles on the bread to look like eyes.
• Then use a raisin as a nose.
• Last, make your mouth out of M&M's candy.

_______________

Click here for Page 2 of WARM WEATHER SNACKS~FUN FRUIT AND VEGGIE IDEAS!  Some reeeeaaaaly nice ideas!

 Return to top of page 

______________________

 

 

After-school snacks can be a nutritious way to make sure children get the energy and nutrients they need to properly fuel their bodies and to ensure proper growth and development. Snacking can be part of a healthy diet --if snacks are chosen correctly. Plenty of healthy ideas below as well as some treats and novel fun!

Some WINTER IDEAS here-others are on Page 2...

SPEEDY AFTER-SCHOOL SNACKS :

   • Bagel or English muffin pizza

   • Tortilla Rollups: Roll a tortilla with shredded cheese, microwave until cheese is soft, and dip in salsa.

   • Peanut butter on a mini bagel

   • Cereal topped with fruit and milk

   • Cheese and crackers

   • Sliced salami with cheese and crackers

   • Fruited yogurt topped with granola

   • Cut-up vegetables dipped in low-fat ranch salad dressing

   • Sunflower Seeds-Pumpkin Seeds-Nuts 

   • Pretzels

   • Banana Pops: Peel a banana, dip it first in yogurt and then in crushed breakfast cereal or granola; freeze.

   • Celery with low-fat cream cheese

   • Peanut butter on graham crackers

   • Fresh fruit (cut up and ready in a bowl, easy to grab and eat)

   • Canned fruit 

   • Low-fat string cheese

   • Breakfast bars

   • Banana or apple topped with peanut butter

   • Fruit Shake-Up: Put ½ cup low-fat yogurt and 1/2 cup cold fruit juice in an unbreakable, covered container. Shake it up and pour it in a cup.

   • Turkey and Cheese Roll Ups

   • Stuffed Celery: See a ton of great 'Stuffed Ideas" in the Warm weather snack category. Click here 

   • Simple snacks such as the little goldfish and teddy grahams

______________________

KID MADE SNACK MIX!
Put out several ingredients from the below list:

•Raisins
•Goldfish crackers, plain or cheese
•Chex cereal
•Life cereal
•Cheerios
•Square pretzels or pretzel sticks
•Nuts (only if no children in your group are allergic to nuts)
•Yogurt covered raisins
•A mixture of m&m’s, chocolate chips, mini marshmallows

Put your variety of ingredients out in bowls. After kids wash their hands--give them each a baggy. (To keep track of whose is whose it is-have them write their name on it) The ingredient will then go into each child's baggy with their choice of mixes.

Let kids know how much measurement-wise they can take of offered foods; also how many choices they can have. Example: ½ cup of 4 foods.

____________________

ALMOST S'MORES #1

Take 1 graham cracker and 1 tbsp. chocolate frosting. Break each cracker into four sections and spread frosting on two. Place the other two crackers on top to make sandwiches.

 

EASY ALMOST S'MORES #2 Use Marshmallow Fluff! TAKE chocolate-covered grahams and spread them with Marshmallow Fluff for easy, no-bake S'Mores!

 #3 SALTY S'MORES
Ingredients:
Peanut Butter, Saltine Crackers, Marshmallows
...Spread Peanut butter onto saltine crackers.
...Place a marshmallow on top of peanut butter.
...Place in toaster oven until marshmallow is golden brown.
...Cool...Eat!

#4 JOLLY S'MORES  Ingredients for one:  2 graham crackers, 1 Tablespoon peanutbutter, 1 Tablesoon marshmalllow creme, 1/2 chocolate bar

Spread peanutbutter with knife on 1 graham cracker square. Top the peanut butter with the chocolate bar. Spread the marshmallow creme on the remaining graham cracker square; place it marshamallow side down on the chocolate bar.

_________________

CHEESE HAMMERS & TOWERS
Cut a variety of cheese into small squares. For a hammer, poke a pretzel into each one.
Children can connect their cubed cheese with the pretzel sticks to construct cheese towers.

___________________________

Open- face CREAM CHEESE AND PEANUT SANDWICHES
Serves: 8 full slice or 16 half sandwiches
Ingredients:
1/2 cup (4 ounces) Philadelphia fat-free or regular cream cheese
2 tablespoons Maple Syrup
1/4 cup (1 ounce) chopped dry roasted peanuts
8 slices bread
1. In a medium bowl, stir cream cheese with a spoon until soft. Stir in maple syrup. Add peanuts. Mix well to combine.
2. For each sandwich, spread about 1.5 tablespoons filling mixture on bread.

____________________________

TORTILLA & CHEESE ROLL-UPS
Ingredients:
Small flour tortillas
Colby-jack STICK cheese
Salsa, if desired

• Place one stick of Colby-jack cheese (or use mozzarella string cheese) near the edge of the flour tortilla.
• Roll the tortilla around the cheese; secure it with a toothpick (remove it later before children snack).
• Microwave until cheese is soft.
• Dip in salsa.

______________________________

SANDWICH ON A STICK...
1 pkg. (2.1 oz.) Ready to Serve Bacon
15 (Kraft) Cheddar & Monterey Jack Cheese Cubes
16 red or green seedless grapes
7 red or green apple chunks
7 pineapple chunks
15 wooden toothpick

Ingredients: Bread, cheese, lunch meat, grape tomatoes, lettuce, pickles, olives.
Ingredients can be served in bowls and children choose what they like and then slide onto their skewer.
1. Cut up cubes of bread, cheese, and lunch meat (1/2-inch-thick cubes of ham and turkey are good).
2. Slide the cubes onto a skewer (long pick) with other foods the children like, such as a grape tomato, a piece of lettuce, a pickle, or an olive.
3. Set out a side of mayo or mustard for dipping.

___________

FALL & WINTER FRUIT SKEWERS

• MICROWAVE bacon as directed on pkg. for less crispy slices.
• WEAVE 1 bacon slice alternately around 1 piece of cheese and 2 pieces of fruit on each toothpick.
  Source: Kraft food website

_________________

MINI-WRAPS
Lightly spread a tortilla with a little cream cheese and place one or two slices of thin ham or turkey over the cream cheese. Roll tightly and cut into small rounds.

_______________________

TURN THE DAY UPSIDE DOWN!
Have a breakfast feast (or snack) with kids in the PM!
You can have breakfast any time. Cereal, eggs & bacon, waffles, French toast, or pancakes. Add juice & fruits. Budget low?
Have kids sign-up to bring in items. Breakfast is always better at night.

________________

TURKEY ROLLUPS
Satisfy your salty, crunchy and savory cravings in one punch with this quick snack.
4 slices deli turkey breast (about 2 ounces total)
8 teaspoons honey mustard or mango chutney (or whatever kids like)
8 sesame breadsticks
Spread each slice of turkey with 2 teaspoons mustard (or mango chutney) and season with pepper if desired. Wrap each prepared turkey slice around 2 breadsticks

_________________ 

PEANUT BUTTER AND JELLY ROLL-UP

Put peanut butter and jelly onto a flour tortilla. Roll...Eat

 _______________________

MAKE A SANDWICH FACE
Just put out the ingredients and let kids make and take…
Peanut Butter
Bananas - sliced
Raisins
Bread (1 slice)
M &M's candy
Spread the peanut butter on the slice of bread. Next, put 2 banana circles on the bread to look like eyes. Then use a raisin as a nose. Last, make your mouth out of M&M's candy.

__________________

MAKE A TASTY FACE
Spread peanut butter onto a rice cake.
Use jellybeans and M&M's to make facial features---

____________________

SWEET TORTILLA SHAPES

• Using small fun shaped cookie cutters cut shapes out of a flour tortilla.
• Place on non stick cookie sheet and lightly brush with a little butter.
• Lightly sprinkle (you only need a little) with a mixture of 1 part cinnamon and 3 parts brown sugar.
• Bake in a moderately hot oven for 10 minutes for a sweet and crispy treat.

________________

 

CHEERIO NECKLACES
1. String Cheerios or Fruit loops onto a piece of yarn or string. (As a treat-stringing them on thin licorice rope is also fun!)
2. Tie ends together so that they slip easily around a child’s head.
3. Children can munch on them while playing.

______________________

MARSHMALLOW STICKS
Let children make their own snack.
Set out some small marshmallows and some thin pretzel sticks.
Have children stick a pretzel in each marshmallow. Store in a small zip-lock bag.

_____________________

BANANA IN A BLANKET
1 (6 inch) tortilla
1 tablespoon smooth peanut butter or cream cheese
1 medium banana
1 teaspoon maple syrup or honey
1 tablespoon crunchy, nutty nugget cereal

• Lay tortilla on a plate.
• Spread peanut butter evenly on the tortilla.
• Sprinkle cereal over peanut butter.
• Peel and place banana on the tortilla and roll the tortilla.
• Drizzle maple syrup or honey on top.

_______________

LEAF PILES
Nice for September through November
Ingredients:
6 cups cornflakes
1 cup Karo syrup
1 cup peanut butter.
You will also need some Wax paper to lay your leaf piles on.
Directions: In a microwave melt the Karo and peanut butter together. Pour over the cornflakes and place them in piles on wax paper. Let them cool and dry

___________________________________________

HAVE KIDS MAKE THEIR OWN PUDDING IN A BAG!
You Need:
Boxes of Instant Pudding (1 box for 2 children)
Milk (according to instructions on pudding box)
Ziploc® bags (1 for each child)
Measuring cups
1. Pour half a box of pudding into each child's Ziploc bag.
2. Measure enough milk to make half a box of pudding and allow children to add it to their pudding in the bag.
3. Seal the bag (make sure it's really sealed!!)
4. Children can squish the bag around with their hands, mixing the pudding with the milk.
5. When all of the pudding is mixed, cut a small hole in the corner of the bag and let the kids suck the pudding out!

_____________________________

***Idea: MAKE SHAKER PUDDING- Pour 2 cups of milk into a jar/container with a lid, add 1 small box of instant pudding mix, and shake for one minute.

____________________________

FIVE FUN POPCORN RECIPES! (More popcorn recipes in the Popcorn Theme Category) 

EASY CARAMEL CORN #1
3 quarts popping 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.

______________ 

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! 

_______________ 

#3 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. Howeverm you can make it in whatever proportion you like.
• For a special treat, you can even add in 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.

_____________

#4 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.

______________

#5 SNOWBALL POPCORN BALLS
For 10- 3" Balls you need: 8 cups popped corn-unsalted, 1/4 cup butter/margarine, 1 cup light brown sugar, 1/2 cup light corn syrup, 1/2 cup water, 1/2 tsp. vanilla, 1-cup cold water, additional margarine for hands, optional candy thermometer

• Remove all unpopped 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"!

_______________________

GOOEY APPLE CRISPIES
Ingredients: Traditional rice crispy bars with a twist
15 oz box apple ring cereal
16 oz bag large marshmallows
3 tbsp butter or margarine
Non-stick cooking spray

• Over medium-high heat, melt butter in a non-stick saucepan.
• Add entire bag of marshmallows to the pot. Stir constantly until all of the marshmallows have melted. Remove from heat.
• Pour entire box of cereal into a large non-stick pot or bowl.
• Pour marshmallow mixture over the cereal. Stir to completely cover all of the cereal.
  For Round Apple Crispies: Lightly spray your hands with non-stick cooking spray. Shape cereal mixture into balls. Store in an air tight container or wrap individually in plastic wrap. Refrigerate for at least 2 hours to allow to harden slightly.
  For Thick Apple Crispy Bars: Press cereal mixture in a lightly greased 9 x 13 pan. Cover with plastic wrap; refrigerate for at least 2 hours to allow bars to harden slightly before cutting.
  Tip: To ensure easy cutting, spray your knife with non-stick cooking spray. This will prevent the knife from sticking to the marshmallow.
  Source: familycorner.com by Tami Rose

________________________

 NO BAKE PUMPKIN PIE

Individual recipe:
Small custard-sized ready to eat--pie crusts
2 tablespoons canned pumpkin
1 tablespoon marshmallow creme
1 tablespoon prepared whipped topping
Sprinkle of cinnamon

• Mix all ingredients together and pour into the crust. The recipe is then ready to eat; it may be refrigerated or frozen.

_____________________________

 
INDIVIDUAL SERVING NO COOK PUMPKIN PIE

Give each child a cup. Into their cup they get to put a big scoop of canned pumpkin, marshmallow creme, cool whip, and pumpkin pie spices. They mix and then spread on graham crackers and eat.Idea of Dare-to-Disturb

_________________________

  Back to top of page 

HOT SNACKS

VELVEETA CHEESE DIP (Made on Stove or microwave and good anytime!
Ingredients:
1 pound Velveeta Pasteurized Process Cheese Spread, cubed
1 jar (8 ounces) salsa (I use Pace)
2 tablespoons chopped cilantro (optional)
TOP OF STOVE:
1. In saucepan, stir Velveeta and salsa over low heat until Velveeta is melted. Stir in cilantro.
2. Serve hot with tortilla chips and veggie dippers.
MICROWAVE:
Microwave Velveeta and salsa in 1 1/2 quart microwave safe bowl on HIGH 5 minutes or until Velveeta is melted. Stir after 3 minutes. Stir in cilantro. Serve as directed.
Makes 3 cups

 _____________

CHILI CHEESE DIP
Ingredients:
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (15 oz.) chili with or without beans
MIX VELVEETA and chili in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
SERVE hot with tortilla chips, RITZ Toasted Chips or assorted cut-up vegetables.

________________

 BAGEL PIZZA
Ingredients:
   •1 bagel, split open
   •2 to 4 teaspoons bottled pizza or spaghetti sauce
   •2 to 3 tablespoons grated mozzarella cheese
1. Spread 1 to 2 teaspoons of sauce on each bagel half. Sprinkle with grated cheese.
2. Microwave, bake or broil until cheese is melted.
3. Add other items before cheese as desired...

 

_________________

BREAKFAST PIZZA
Ingredients:
English muffin halves, grated cheese, cooked sausage or crumbled bacon
     •Sprinkle cheese onto muffin half.
     •Top with meat.
     •Heat in toaster oven or at 350 in oven until cheese melts.

 ________________

 ANY TIME PIZZA!      Ingredients:
1/2 loaf Italian or French bread split lengthwise, or 2 split English muffins
1/2 cup pizza sauce
1/2 cup cheese, low-fat shredded mozzarella or cheddar
3 Tablespoons chopped green pepper
3 Tablespoons sliced mushrooms, fresh or canned
Other vegetable toppings as desired (optional)
Italian seasoning (optional)
Instructions:
1. Toast the bread or English muffin until slightly brown.
2. Top bread or muffin with pizza sauce, vegetables and low-fat cheese.
3. Sprinkle with Italian seasonings as desired.
4. Return bread to toaster oven (or regular oven preheated to 350 degrees).
5. Heat until cheese melts.
This low-carb pizza is a great, quick treat. It comes from a diabetic website and is broken down for diabetic information needs.
180 Calories; 21g Total Carbohydrates; 7g Total Fat; 3.5g Saturated Fat; 15mg Cholesterol; 12g Protein; 540 mg Sodium; 3g Fiber dlife.com

___________________

CROCK POT WEENIES
    •1 pkg. (16 oz.) OSCAR MAYER Little Smokies or cocktail weenies...
    •1 jar (10 oz.) grape jelly
    •1 jar (12 oz.) chili sauce
    •2 Tbsp. cornstarch
1. HEAT Little Smokies or weenies as directed on package.
2. MIX jelly, chili sauce and cornstarch in small saucepan. Cook on medium heat 5 minutes or until sauce boils and thickens, stirring frequently.
3. POUR sauce into slow cooker or fondue pot set on LOW heat. Add little smokies.

___________________________

 There are 7 Hot Dog and Little Smokie Recipes in the No-Baking Category. All are made in Crock-Pot!

___________________________________

 FRIENDSHIP SOUP! Hot-hearty and healthy for cold days!!!

Great for after school programs...Think about making a big pot of soup in a crock pot. You can start it in the morning program and let it go on low during the day. Have kids sign up to bring potatoes, small onion, carrots, celery, cans of beef broth, can of diced tomatoes, seasoning, crackers or rolls, etc.
* Each child would only have to bring a single item to make a huge pot.
* If your program isn’t too large---canned soup heated is also good!

 

_______________

 

AUTUMN AND WINTER SOUP IN A PUMPKIN

Need: A Pumpkin, 2 cans soup of your choice
Clean out the pumpkin and don't cut a face.
Make the soup and pour it in the pumpkin...
Easiest directions you'll ever get!

________________________________

 CHICKEN SOUP FOR THE CHILDREN’S SOUL
From Tasha Palmer- Vista, California
I boil some chicken off the bone or purchase the chicken in a can at Sam's Club. Chop some potatoes; throw in a can of green beans, corn, and tomato sauce. I also add some chicken broth. Simmer until done. (This is faster with the canned chicken) Serve in small cups with some saltine crackers.
(I made this for my 2, 3, 4 year old classes-Older mixed groups will also like it!).

________________________________

 PUMPKIN DRINKS...

PUMPKIN SMOOTHIE
4 servings, about 1 cup each
1 qt. (4 cups) milk
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1/2 cup vanilla ice cream, softened
1 tsp. pumpkin pie spice

1. PLACE all ingredients in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended.
2. POUR evenly into 4 glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)From Kraft Food Website

__________________________

 

 ZESTY PUMPKIN SMOOTHIE
1/2 cup pumpkin puree
1 cup vanilla yogurt
2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 ice cubes
Directions:
Combine ingredients in blender and blend until smooth. Pour into glasses and serve immediately with drinking straws.

___________________

PUMPKIN SPICE HOT COCOA - Wonderful for Autumn evenings!

6 cups of milk
6 packets of powdered hot chocolate OR ½ lb. of dark chocolate bits
1 1/2 tbsp. pumpkin pie spice
Lots of whipped cream
Cinnamon

Heat milk to almost boiling. Place hot chocolate mix into mugs and thoroughly mix in ¼ T of pumpkin pie spice in each cup. Pour in hot milk and stir well. Load on the whip cream. Sprinkle cinnamon on top. Recipe and photo thanks to No Fuss Fabulous Serves 6

_________

LEFT-OVER  PUMPKIN SEEDS!

You can quickly make pumpkin seeds in your microwave. The shells are edible --- and a good source of fiber. You can also use this method with other seeds such as acorn squash and butternut squash also.

Ingredients:
1 cup pumpkin seeds, 1 Tbsp. Olive oil or butter, Salt, seasoned salt, garlic /onion powder or other seasonings to your choice.

   • Rinse pumpkin seeds. Remove all the pulp. Drain the seeds and discard the pulp. Spread out on paper towel on a cookie sheet and dry them over-night. Place butter or Olive Oil l in a microwave-safe, baking dish.

   • Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. When done, sprinkle with your choice of seasonings. Coat evenly. Cool them before eating or storing. They can be stored in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

   • If you like your toasted pumpkin seeds extra-salty, soak them overnight in a solution of 1/4 cup salt
to 2 cups of water. Dry an additional day, and follow the above directions.

____________

This is page 1-- Go to Page 2 for Winter Snacks and Fun Food for Kids!

Return to top of page 

 _______________________