Kid Activities
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No Bake Recipes Page 1

January 2, 2012 19:53 by Barbara Shelby

Kids love to cook!!! No oven to bake in? The following are 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! (Updated January 2013) 

 

 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.

HAY STACKS #2 

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

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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

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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.

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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.

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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.

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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.

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OREO YUMMY BALLS
Ingredients
1 pkg. Oreo cookies
1 8-oz. pkg. cream cheese
1/2 bag almond bark

Mix together Oreo cookies and cream cheese in a food processor.
Roll dough into small bite size pieces or large balls.
Place in refrigerator for at least an hour.
Melt almond bark in microwave until smooth (takes a few times at 2-3 minutes), stirring in between each time.
Dip Oreo balls in almond bark and let harden in the refrigerator until chilled.

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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

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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

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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.

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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

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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  FamilyFun.com

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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.

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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

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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.

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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

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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

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*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

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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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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

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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

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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

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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.

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 TRAIL MIXES and PARTY MIXES...these few are from the SNACK MIX CATEGORY~be sure to check out all the others!

 

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.

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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.

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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.

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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

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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

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'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.

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PUPPY CHOW (for people)

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.

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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...

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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.) 

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MUMMY BONES (Raisin Banana Roll Up's-Good all year long!))
Ingredients
1 - 8-inch whole wheat or flour tortilla
1 tablespoon - peanut butter
1 tablespoon - strawberry fruit spread or strawberry jelly
3 tablespoons - DOLE Seedless Raisins
1 - large Banana

1. Spread peanut butter on one side of tortilla; spread on jelly. Sprinkle raisins over jelly.
2. Peel banana and place at one end of tortilla
3. Wrap tortilla around the banana.
4. Use a sharp knife to cut in half.

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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).

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 RAW EGG ON TOAST (The 'Egg' is 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! (Image by KidActivities.net)

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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.

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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

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CREAMY FRUIT DIP
Ingredients:
   • 1 jar marshmallow cream and  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.

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CHOCOLATE DIPPED STRAWBERRIES
Ingredients
12 large - strawberries
6 ounces - bittersweet or semisweet chocolate, chopped

1. LINE baking sheet with waxed paper.
2. MELT chocolate in top of double boiler over simmering water; stir until smooth; remove from over hot water.
3. DIP strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared baking sheet.
4. CHILL until chocolate is set, about 30 minutes and up to 6 hours.

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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. (Click here for 57 Apple Recipes...most are 'No-Baking'!)

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CANDY Just a couple here...Lots of other 'easy ' candy recipes' on 'Making Candy with Kids' page!

'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.

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Easy microwave PEANUT BUTTER FUDGE. Yummy and easy to make with kids! Be sure to check out the many fudge recipes in the 'Candy Category' (Making Easy Candy Recipes)

EASY 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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GOODIES FROM THE FREEZER...

 EASY FROZEN TREATS
Need a fun treat to make with the kids that involves absolutely NO cooking or baking? These yummies are perfect for hot summer days!
Ingredients:
1/2 cup mini-chocolate chips
2/3 cup mini-marshmallows
2 cups whipped topping
1 box of graham crackers, any flavor
In a large bowl with a wooden spoon, stir together first three ingredients. Mix well.
Scoop mixture onto a graham cracker square, sandwich with another square. Continue making sandwiches until all of the mixture has been used up.
Put sandwiches into the freezer for approximately 1 1/2 hours, or until frozen. Serve frozen.

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ICE CREAM SANDWICHES
Graham crackers any flavor, ice cream and plastic wrap.
Let the ice cream get to a soft consistency. Take the graham crackers and spread one half with about half cup ice cream. Put another graham cracker on top and wrap with plastic wrap. Freeze for about 3 hours. Good in the summer time but fun all year round!

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 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 kids 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 needed.
  • 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.

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MORE SUBSTANTIAL SNACKS...Lots of other 'Fun Sandwiches' and Hot 'No-Bake' ideas in the 'Fall and Winter' Snack Category! There are three pages of ideas...

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.
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7 LAYER 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.

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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!

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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

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WRAP UP IT UP!
Ideas for "wrapping up" healthful foods
 
Wraps are a fun, portable way to roll up food combinations into tasty snacks or meals. Kids enjoy getting in on the action and are amazingly creative at coming up with their own concoctions.

Start with a wrap such as a plain or flavored tortilla (try spinach), thin pita, or even a crepe or pancake. Try some of the following combinations or create your own!

• Cooked apples, cinnamon and cream cheese
Peanut butter, banana slices and a dab of honey
Grated cheese and salsa
Caesar salad with chunks of tuna or chicken
Grilled vegetables

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This one is fun for a autumn or winter breakfast party, cooking club, day camp or wilderness/camping theme! Fun at home too-with your kiddos!

SOMETHING A LITTLE DIFFERENT! OMELET IN A BAG

Crack two eggs (only two) into a large resealable freezer bag. Make sure bag is high quality!
Press out most of the air, and seal.
Shake or squeeze to beat the eggs.

 Provided different types of filling ingredients and let each student "customize" his/her individual omelet. Open the bag, and have kids add ham, cheese, onion, green pepper, tomato, salsa, and mushrooms.
 
Squeeze out as much of the air as you can, and seal the bag. Be sure to use a quart-size freezer bag--those without the zipper pulls work best. 

Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook/simmer for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily. Kids love this one!!! And it's something they can do mostly on their own...(Image by KidActivities.net)

NOTE: When we made these eggs-we used two eggs that were not very large. We added a strip of cut up red pepper, some salt and pepper and a small handful of shredded cheese. We only made the one bag and followed directions exactly. Next time we make these, the eggs would be larger or we would simmer the eggs for about 12.5 minutes instead of the 13 minutes. The consistency is firmer than an omlet...but stll tasted good. The egg slid out of the bag like magic!

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This is page 1~Go to page 2 for Crockpot, Twinkies and Beverages...

 You may also be interested in...

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No Bake Recipes Page 2

January 2, 2012 18:36 by Barbara Shelby

This is Page 2...back to page 1

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CROCKPOT WEENIES AND 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.

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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.

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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.

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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.

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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

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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.

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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.

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GOODIES WITH TWINKIES...

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.

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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.

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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

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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.

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Check out fantastic SMOOTHIE, SHAKES AND COOLER DRINKS!

You'll also like the great variety of HOT COCOA RECIPES

Back to page 1 of No-Bake

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Fall and Winter Snacks for Kids

January 1, 2012 20:19 by Barbara Shelby

 Page 1 of 3...

 Updated February 2013

These are FALL SNACKS  which are also great ALL YEAR ROUNDWINTER FOOD ideas are on Page 3...

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. There are plenty of healthy ideas below as well as some treats and novel fun!

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

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KID MADE SNACK MIX! (For a 'group' of children)
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 baggie. (To keep track of whose is whose it is--have youth write their name on it) The ingredient will then go into each child's baggie 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.

If you like snack mixes--there are all kinds in the "Easy Snack Mix" Category

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S'MORES...

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!

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 #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!

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#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.

Please check out the S'MORES PAGE for more S'more ideas!

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 VARIETY...

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! (Images by KidActivities.net)

 

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***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.

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 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.

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MARSHMALLOW STICKS


Let children make their own snack.
Set out some marshmallows (large or mini-your choice) and some thin pretzel sticks.
Have children stick a pretzel in each marshmallow. Store in a  zip-lock bag. (Image by KidActivities.net)

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FALL & WINTER FRUIT SKEWERS

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

  • 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

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 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. A fun idea at home too! (Image by KidActivities.net)

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 SANDWICHES...

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

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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.

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PEANUT BUTTER AND JELLY ROLL-UP

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

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 SANDWICH ON A STICK

 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.

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SANDWICH ART: Make a hoagie sandwich that looks back at you! Ingredients:
Hoagie buns
Sliced lowfat cheese
Lean luncheon or deli meat
Shredded carrots, lettuce, or sprouts
Olives
Cherry tomatoes
Miscellaneous condiments (mustard, reduced fat mayonnaise, etc)
Toothpicks (or broken spaghetti pieces)
Clean work surface and hands
 
Make hoagie sandwich, using desired ingredients. On one end of the sandwich, use toothpicks or broken spaghetti pieces to position olives for eyeballs and cherry tomato for nose. Arrange shredded carrots, lettuce, or sprouts on top for hair. If desired, stick a small piece of lunch meat out of the "mouth" for a tongue. Source: Nutritionforkids
 NOTE: Be sure to remove all toothpicks before eating!

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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.

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MAKE A TASTY FACE

Spread peanut butter onto a rice cake.
Use jellybeans or M&M's to make facial features---this sample used a candy kiss for the nose. (Image by KidActivities.net)

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BANANA PEANUT BUTTER SANDWICH
Ingredients
2 tablespoons peanut butter
4 slices raisin bread
1 firm, small banana, peeled and sliced
Directions
1. Spread peanut butter on 2 bread slices.
2. Arrange banana slices over peanut butter.
3. Top with remaining bread.
4. Place sandwiches on cutting board and cut into quarters.

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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. 

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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.

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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.

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WRAP UP!
More ideas for "wrapping up" healthful foods...
 
Wraps are a fun, portable way to roll up food combinations into tasty snacks or meals. Kids enjoy getting in on the action and are amazingly creative at coming up with their own concoctions.

Start with a wrap such as a plain or flavored tortilla (try spinach), thin pita, or even a crepe or pancake. Try some of the following combinations or create your own!

• Cooked apples, cinnamon and cream cheese
• Peanut butter, banana slices and a dab of honey
• Grated cheese and salsa
• Caesar salad with chunks of tuna or chicken
• Grilled vegetables

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MORE SNACKS...

 

 CHEERIO and/or FROOT LOOP NECKLACES

Ingrediants: round cereal with hole in center, long licorice string candy or yarn/string/

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


Actually, this is an ANY time of the year snack. It's a nice idea as children can munch on them while playing..or when it's snack time! (Images by KidActivities.net)

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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.

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This one is also nice September through November! MAKE SOME SUPER EASY AND YUMMY ACORNS!

 

Ingredients:
Glazed donut holes
Choice of Nutella, chocolate frosting or peanut butter
Chocolate sprinkles, crushed toffee bits, or crushed nuts
Pretzel Sticks broken in halves

1. Dip an end of the Donut Hole into your choice of spread. ( Nutella, etc.) Only dip it half way!
2. Dip the frosted end into your 'sprinkle' choice. This is the top of the acorn.
3. Stick the pretzel stick into the top of the acorn. This is the stem.

Image by Kid Activities. NOTE: These were made by M and B ~7 and 5 years old. TIP: We used two kinds of donuts; a box from the bakery and Entemann's. The bakery donuts were too soft to easily work with. The sample image uses Nutella with a combination of chocolate sprinkles and finely chopped pecans. They tasted even better after being in the refrigerator awhile! (Acorn donuts also looked yummier than in the photo)

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Just a couple POPCORN RECIPES! (LOADS more  in the Popcorn Snack/Recipe 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.

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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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#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. 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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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

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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.

NOTE: These are light and crispy and were really a hit!!! The treats can be made any time of the year, with any shape. Except for the 'heart shape', KidActivitie's cookie cutters were not sharp enough to easily cut through the tortillas. KA will definately be making these again!

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 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.

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 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

Visit the  'PUMPKIN Snacks & Recipes ' page for other great pumpkin food ideas! 

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AUTUMN 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

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 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.

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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

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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.

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This is Page 1-- Go to page 2 to continue Fall and Winter Snacks

Continue to Page 3 for 'Winter Snacks and Fun Food ' for Kids! 

You may also be interested in...

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