Birthday Party Punch
1 Can (46 oz.) orange juice
1 Can (46 oz.) Pineapple juice
12 oz. Can frozen lemonade concerate
2 1/2 pints water
1 box frozen strawberries
2 Cans or bottles ( 12 0z. size) 7-UP
1 pint sherbet, any flavor (rainbow is our favorite
Combine all ingredients execpt shebet and 7-UP. Just before serving, pour 7 UP down side of bowl slowly and add sherbet. You may want to cut it into small pieces before adding to liquid. MAKES 35-45 Servings.
Pop Corn Balls
1 C. Whiite Sugar
3 Tablespoons Butter
1 Teaspoon Vanilla
1 Cup White Corn Syrup
1/4 C. White corn syrup
1/4 C. Water
1/4 Teaspoon Salt
Cook all ingredients execpt vanilla and butter in saucepan until it reaches 240 degrees-use a candy thermometer. Take from heat and add vanilla and butter. Pour hot syrup over cooked popcorn and form balls. Wrap each with wax paper. Makes about 45 balls.
1 (16 oz.) can crushed pineapple (undrained)
1 (8 oz.) pkg. dates, finely chopped
73 Walnut cookies
1 small pkg. marshmellows ( 5 oz.)
1 c. pecans,finely chopped
4 envelopes Dream Whip (prepared according to directions on box)
Crush 10 of the walnut cookies, add to pineappl.e, marshmellows, dates and the chopped nuts. Cook until the marshmellows are completely melted. Refrigerate overnight. Stack 3 cookies with one tablespoon of cooked mixture between each and the same amount on top. Ice with dream whip and sprinkle with coconut. Refrigerate 2 to 4 hours before serving. MAKES 20.
Peanut Butter M & M Bars
2 1/4 cups flour
1 teaspoon baking powder
1/2 cup margarine
1/2 cup reduced fat margarine
1 1/2 cups packed brown sugar
1 cup reduced fat creamy peanut butter
1 teaspoon vanilla extract
2 large eggs
1 pkg miniature M & M candies
1/2 cup chocolate chips -- melted
Preheat the oven to 350 degrees F. Coat a cookie sheet with cooking spray.
BATTER: Sift together flour and baking powder; set aside. With an electric mixer at high speed, cream margarines and brown sugar together well. Beat in the peanut butter and vanilla; blend well. Add the eggs, one at a time, beating well after each addition. Gradually add the flour mixture; mix until blended. Fold in the miniature M & M's.
Spread the batter into the prepared pan. Bake for 18 to 20 minutes or until the edges begin to pull away from the sides of the pan. Cool thoroughly on a wire rack. Cut into bars. Drizzle melted chocolate over bars and refrigeratejust until chocolate is set. Store in airtight container. Freezes well.
Adapted by Linda Shapiro from: Peanut Butter and Chocolate Bars, A to Z Bar Cookies by Marie Simmons p. 79 1994
Teddy Granola Snack Bars
9 HONEY MAID Honey Grahams
1 1/2 cups TEDDY GRAHAM Graham Snacks -- any flavor
3/4 cup quick-cooking oats
1/2 cup PLANTERS Dry Roasted Peanuts -- chopped
1/2 cup diced dried fruit mix
1/2 cup firmly packed light brown sugar
1/3 cup FLEISCHMANN'S Margarine -- melted
2 large eggs
Arrange 9 grahams in a greased 8 x 8 x 2-inch baking pan. Layer 1 cup graham snacks, oats, peanuts and fruit mix over grahams; top with remaining graham snacks. In small bowl, blend brown sugar, margarine and eggs until smooth; evenly pour over mixture in pan. Bake at 350 F for 20 to 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars. NOTES : Makes 16 bars
Banana Cinnamon French Toast
1 large banana -- ripe
2 large large eggs
1/2 cup skim milk
1/2 tsp cinnamon
4 slices bread
3 tablespoons margarine
1/2 cup maple syrup -- warmed
Blend first 4 ingredients in processor til smooth. Transfer to 13 x 9- inch pan. Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side. Serve; pass warmed syrup separately.
Source: Bon Appetit Magazine June 1993, pg 124
2 cups cold milk
1 sm pkg Jello chocolate instant pudding
8 oz carton Cool-whip whipped topping -- thawed
16 oz pkg Oreo chocolate sandwich cookies -- crushed
Gummi worms, candy flowers, etc
8 clear plastic cups -- (7 oz each)
8 plastic spoons
1. Using the 2 cups of cold milk and JELL-O pudding mix, prepare as directed on package.
2. Chill 5 minutes.
3. Stir in Cool-Whip and half of the cookies.
4. Place 1 tablespoon cookies in bottom of each cup.
5. Fill cups 3/4 full with pudding mixture.
6. Top with remaining cookies.
7. Refrigerate 1 hour.
8. Decorate with gummi worms pushed part way into dessert, candy flowers, etc.
Snowman Oatmeal Cookies
1/2 cup butter or margarine (1 stick) -- softened
2/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
2 1/2 cups oats (quick or old fashioned) -- uncooked
Icing in tubes
1 Small child (optional)
Heat oven to 350°. Lightly grease two cookie sheets. Beat butter and sugars until creamy. Add egg and vanilla, beat well. In seperate bowl, combine flour and baking soda; mix well. Add to butter mixture; mix well. Stir in oats; mix well. Divide dough into 4 equal portions.
Using hands, pat each portion of dough into a 1/4 inch thick snowman on cookie sheets. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheets; carefully remove to wire rack. Cool completely. Decorate as desired. Store tightly covered. Makes 4 jumbo cookies.
Source: Quaker Oats
Crispy Zucchini Coins
1/2 cup Italian seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
3 cups thinly sliced zucchini -- (about 1 pound)
2 egg whites -- lightly beaten
1. Preheat oven to 450 degrees F.
2. Combine the first 3 ingredients; stir well.
3. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture.
4. Place zucchini in a single layer on a baking sheet coated with cooking spray.
5. Bake for 20 minutes. Turn zucchini over and bake an additional 15 minutes or until outside is crispy and browned.
Source: Cooking Light Magazie October 1997 pg 155
1 large apple -- cored
2 tablespoons peanut butter
5 animal crackers
1 large gumdrop
Cut one slice off top of apple and eat. Cut 2 more slices no thicker than 1/2 inch. Spread thick layer of peanut butter on one slice. Stand animal crackers in peanut butter around edge of apple slice. Stick toothpicks around inside edge, pressing hard. Place second slice on toothpicks, pressing down so slice is held up like a roof. Place gumdrop in center of "roof." Makes 1 cookie carosel.
NOTE: Please only give to children if "age appropriate" as toothpicks can be dangerous.
Source: Lake Park Presents! Lake Park Elementary Naples, FL
Peanut Butter Candy
1 cup peanut butter
1/2 cup honey
1 cup non-fat dry milk
Medium mixing bowl
1. . Mix together peanut butter and honey.
2. Add powdered milk and combine til like dough.
3. Roll into balls or roll into a log shape and cut into thin slices.
4. Leave plain or roll in toppings.
5. Store in refrigerator or freezer covered with waxed paper.
TOPPINGS: Nuts, sunflower seeds, wheat germ, granola, raisins, coconut, a favorite cereal, chocolate or butterscotch chips, etc.
Source: The Please Touch Museum Cookbook, Philadelphia, PA pg 35
- Hot Dog Clown
Cut up one hotdog and arrange on plate as the clown's hair, then use catsup and mustard (or just catsup) and draw a mouth and squirt a blob for a nose.
I used this on a very upset little boy who was being babysat by me for the first time and missed his mommy to get him to eat his lunch for me. When I went into his room and told him I made a clown for him for lunch...he came out of his room and I saw the biggest smile I have ever seen! This happened about 30 yrs. ago and have since delighted my children and grandchildren by doing the same thing for them! It is amazing that something so simple could delight a child this much!
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup honey
2 & 1/2 Tbs water
1 & 3/4 cups unbleached all purpose flour
1 tsp baking soda
3/4 tsp cream of tartar
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
I think older children can make this with adult supervision. The younger ones can help roll out a bit of dough and use the cookie cutters to make the different shapes.
Preheat the oven to 350. In a large bowl, cream the butter and sugar together until fluffy. Beat in the egg, honey and water until well combined. In a medium bowl, stir all the remaining ingredients until blended. Stir the flour mixture into the butter mixture until thoroughly blended. Cover and refrigerate the dough for at least 1 hour or overnight before rolling out. On a lightly floured work surface, roll the dough out to a thickness of 1/4 inch. Cut into desired cookie shapes and place 1 inch apart on parchment lined or greased baking sheets. Bake in the center of the preheated oven for 10 minutes or until the cookies are lightly browned. Let the cookies cool on the baking sheet for a few minutes, then transfer to wire racks. Makes about 3 dozen cookies.
The kids will like this for lunch along with crackers and raw vegetables: baby okra, spring onions, or whatever is in the house that they can prepare for themselves.
1 small cream cheese or neufchatel, softened
1/2 cup Pace's hot salsa (medium or mild for tenderfeet)
1 tablespoon horseradish
1/2 teaspoon coarse black pepper
2 tablespoons unflavored yogurt
Combine the cream cheese, salsa and horseradish. Add pepper. Use this as a spread or add yogurt to make a dip.
Source: Elsa Altshool
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