Porridge Oats Flapjacks

4 oz margarine
3 tbsp syrup (pancake)
3 oz dark soft brown sugar
8 oz rolled porridge-oats
2 oz chopped hazelnuts

Turn the oven to 350 F; melt the margarine with the golden syrup and sugar in a saucepan over a low heat. Stir in the oats and chopped nuts. Mix well. Rub a bit of margarine on a 7 x ll inch shallow tin and spoon the mixture in, smoothing the top with a palette knife. Bake in the oven for 25 minutes. Cool the tin before cutting into squares.

CFF Shared by Carole

Ice Cream in a Zip-Loc

Here's a quick and easy recipe for ice cream that the kids can help you make. Enjoy! Eileen. Originally Submitted by Sally, A ParentsPlace.com Community Member

Amaze your friends! Amaze your family! Amaze yourself! YUMMY! (Can also use whole white milk -add 4 t. sugar) Ingredient amounts and directions are for one serving.

Ingredients
1/2 c. *purchased* chocolate milk
1 T. sugar
1/4 t. vanilla
2 T. rock salt
ice cubes
sandwich size ziploc bag
gallon size ziploc bag

Put the chocolate milk, sugar and vanilla into the sandwich bag In the gallon bag: put the rock salt, the filled sandwich bag, and enough ice cubes to fill the bag about 3/4 full. Shake and roll filled bag over and over until frozen (about 15 min.)

Return to Top

Mrs. Tabitha Twitchit's Scones

8 oz. self rising flour
l tsp. salt
2 oz. margarine
l  oz. sugar
1/4 pt. milk

Turn the oven to 450.  Sive the flour and salt into a large bowl. Cut the margarine into small pieces and rub into the flour with the tips of fingers until the mixture looks like fine breadcrumbs. Than add the sugar and stir it in. Pour most of the milk in and stir to make a soft dough. It should feel a bit sticky, so if it doesn't, add the rest of the milk. Lightly flour a rolling pin and pastry board and roll out the dough until it is about 1/2 inch thick. Using a round shaped biscuit cutter cut out as many rounds as you can and place on a greased baking sheet. Brush each scone with a little milk before putting in the oven for 10 to 12 minutes. These are eaten while warm.

From The Peter Rabbit and Friends Cook Book by Beatrix Potter

Return to Top

Jemima Puddle Duck's Picnic Omelette

6 Eggs
3 Tbs. Milk
Salt and Pepper
1/2 red pepper
1/2 green pepper
2 new potatoes, cooked
l oz. butter
l oz. Cheddar Cheese

Crack the eggs into a bowl and whisk with a fork. Add the milk and a pinch of salt and pepper and stir them in. Chop the red and green pappers into 1/4 inch pieces and the cooked potatoes into 1/2 inch pieces. Heat the butter gently in a large skillet and when it has melted, add thevegetables. Let the vegetables cook for about 2 minutes and keep turning them so that they don't get burned. Turn the heat up a little and pour the eggs into the pan. Let the eggs cook without stirring for about 3 minutes. It is ready when the underside looks golden brown. Grate acheese over the top of the omelette and then put the pan under a hot broiler for one minute until the cheese has melted and the egg is set. This can be eaten hot or cold.

From The Peter Rabbit and Friends Cook Book by Beatrix Potter

Return to Top

2 Ingredient Fudge

2 and 3/4 cups to 3 cups dark chocolate bits (see note)
1 (14 oz) can SWEETENED condensed milk

1. In a saucepan melt chocolate chips with the sweetened condensed milk.
2. After chocolate melts, turn off flame under pot.
3. Spread mixture in either an 8 or 9 inch square pan.
4. Chill for at least 2 hours or until firm.
5. Cut into squares.

NOTE: CFF Lister, Beverly says "My friend Virginia suggests using Merckins chocolate bits if you can get them."

Return to Top

"Magic" Brownies

 2 cups flour
 2 teaspoons baking powder
 1/8 teaspoon salt
 1 1/2 sticks margarine -- softened
 1 1/2 cups firmly packed brown sugar
 2 eggs
 1 teaspoon vanilla extract
 12 ounces chocolate chips -- (1 bag)

OVEN: 350
Grease (or spray) a 9 x 13- inch glass baking pan. In a medium bowl, stir together flour, baking powder and and salt; set aside. In a large bowl using an electric mixer on high speed, cream margarine well.  Add brown sugar and beat until light and fluffy. Beat in the eggs (one at a time) and vanilla until smooth. On low speed, add flour mixture and beat until smooth, scraping down sides of bowl frequently. Pour batter into prepared pan, smoothing surface. Sprinkle chocolate chips evenly over the batter. Place in oven and bake for EXACTLY 3 minutes, or until chocolate just begins to melt. Remove pan from oven and swirl a knife through the batter to marbelize it.

NOTE: I let my 6 yr. old do this step only after making sure she was wearing oven mitts on both hands while I carefully supervised her!) Return pan to oven and bake 20- 22 minutes longer or until toothpick inserted into center comes out mostly clean. NOTE: If you like a "cakier" brownie, bake it a few minutes longer. We like ours "fudgey."Let cool on rack before cutting.  Delicious served slightly warm with vailla ice cream on top or simply with a glass of milk.

Original Recipe Courtesy of Linda Shapiro

Return to Top

One Pan Brownies

1/4 cup butter
6 ounces chocolate chips
1 square chocolate
1 cup sugar
1 cup flour
3 eggs -- beaten
1/2 cup nuts -- chopped
1 teaspoon vanilla extract

In 8 x 8- inch pan, melt butter and two kinds of chocolate. Cool and add sugar, flour, eggs, nuts and vanilla. Bake 25-30 minutes.

Recipe from Jewish-food Archives http://www.eskimo.com/~jefffree/recipes (Judy Sherman) 3-97

Return to Top

Shake'm Up Bars

2 eggs
1/2 cup sugar
1/2 cup oil
1/2 cup orange juice
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Cinnamon-sugar for sprinkling -- optional

1.  Preheat oven to 375 degrees F.
2.  Grease an 8 x 8- inch baking pan.
3.  Break eggs into a one quart jar with a tight fitting lid.
4.  Cover and shake 10 times.
5.  Add sugar, oil and orange juice to jar.
6.  Cover and shake 20 times.
7.  Add flour, baking powder and salt to jar.
8.  Cover and shake 40 more times or until smooth. (Scrape down and re-shake if needed.)
9.  Pour into baking pan.
10.  Sprinkle with cinnamon-sugar mixture if desired.
11.  Bake for 20 minutes or until bars pull away from sides of pan.
12.  Cut into bars.  Serve warm.

Original Recipe Courtesy of Linda Shapiro

Return to Top

Banana Split Cookie Pizza

3/4 cup butter -- or margarine
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 8 oz tub cream cheese (with strawberries or pineapple)
2 medium bananas -- thinly sliced
1/3 cup chocolate fudge sauce
(or pineapple or strawberry, ice cream topping)
1/3 cup maraschino cherries -- halved
1/4 cup nuts -- chopped

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12-inch pizza pan. Bake in 350* oven about 20 minutes or till golden. Cool in pan on a wire rack. Just before serving, spread with cream cheese. Arrange banana slices over cream cheese. Spoon ice cream topping over bananas. Sprinkle withcherry halves and nut topping. Cut into wedges. Refrigerate leftovers.

Source: Better Homes & Gardens Baking Magazine

Return to Top

Fortune Cookies For Kids

1/2 cup sugar
2 egg whites
Pinch salt
1/4 cup melted margarine
1/4 cup flour
1/4 teaspoon vanilla extract

Prepare 15 personal "fortunes" for the  children on 2 -1/2 x 1/2- inch slips of paper. Preheat oven to 350 degrees F. Butter or spray a baking sheet. In a mixing bowl, stir the sugar into the egg whites; add the salt. When the sugar is fully dissolved, add the margarine, flour and vanilla and beat with a mixer til smooth. Drop the batter, 1 teaspoonful at a time onto the prepared baking sheet, spacing them 2- inches apart. Bake for 5 minutes, or til edges are browned. Transfer the cookies to a cutting board. while still warm, place 1 "fortune" across the center of each circle. Fold each cookie over to form a semi- circle. Fold the semi- circles over the edge of a bowl to shape them. Let cool in place.

NOTE: You need to work quickly because the cookies are only flexible when warm. If necessary, return to oven for a minute or two to become more pliable.

Return to Top

Ooey-Gooeys

1 (8 oz) tube croissant rolls
1 large chocolate candy bar (thick)
8 jumbo marshmallows
1 cup cinnamon
1 teaspoon sugar

Separate croissants.  In center of each, place on square of chocolate bar (two if candy bar is thin) and one jumbow marshmallow.  Bring corners of croissant up around filling to form "package" and pinch edges to seal  Roll in a cinnamon and sugar mixture.  Bake on cookie sheet at 350 degrees F for 8 minutes.

Source: Quick 'n Easy Home Cooking

Return to Top

Bagel Faces

1 medium thin carrot -- sliced into rounds
Tiny cherry tomatoes -- sliced in half
Black olives -- sliced
1 small bell pepper -- any color
Alfalfa sprouts
1 small cucumber -- thinly sliced
8 ounces whipped cream cheese
2 bagels -- halved
VARIATIONS:
Grated carrots
Grated beets
Toasted sunflower seeds
Minced chives

Arrange the vegetables in small bowls on the tables. Have children spread cream cheese on bagel halves with a "kid-safe" knife. Decorate and eat!!

Source: Lake Park Presents! Lake Park Elementary Naples, FL 1996, pg 249

Return to Top

Banana On A Stick

1 banana
2 craft sticks
vanilla yogurt
Cookie crumbs or graham cracker crumbs -- crushed

Break the banana in half. Push a craft stick into the flat end of each banana half. Spread the banana halves with yogurt.  Then roll them in crumbs.

NOTE: can also dip in honey..YUM!

Return to Top

Banana Wrap

1 (8-inch) Flour tortilla
2 tablespoons Peanut butter -- (up to 3 tbsp)
2 tablespoons Grape jelly -- (up to 3 tbsp)
1 small Banana -- peeled

Place tortilla on a paper towel. Microwave 10 to 20 seconds on HIGH until the tortilla is soft and warm. Spread with peanut butter. Top with grape jelly. Place the banana near the right edge of the tortilla. Fold up the bottom fourth of the tortilla. Bring right edge over the banana and roll-up.

Source: Boys & Girls Cookbook

Return to Top

Bear-y Snack Mix

2 cups Bear-shaped chocolate graham snacks
2 cups Mini oreos
4 cups Popped popcorn
2 cups M&Ms® plain chocolate candy
1 cup Gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container.

NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired. This recipe makes enough for lots of little ones!

Original Recipe Courtesy of Linda Shapiro

Return to Top

Crispy Sesame Chicken

10 pieces chicken
1/2 cup butter
1/2 cup bread crumbs
1 cup grated Parmesan cheese
6 tablespoons sesame seeds
EQUIPMENT:
Measuring cups
Measuring spoon
Paper towels
Small saucepan
Baking pan or casserole

1.  Preheat oven to 350 degrees F.
2.  Rinse chicken and pat dry with paper towels.
3.  Combine bread crumbs cheese and sesame seeds.
4.  Melt butter.
5.  Dip chicken into the butter and then the seasoned crumbs.
6.  Place chicken in a shallow pan (lining with foil helps with clean-up.)
7.  Bake at 350 degrees F for one hour.

NOTES: Kids love this recipe! Use boneless chicken cut into chunks. Mix the crumbs in a zip-loc bag and shake the chicken to coat. Also, just bake chicken until almost done and then broil just until crumbs becomecrispy.

Source: The Please Touch Museum Cookbook, Philadelphia, PA, pg 44

Return to Top

"Plane" Fun

Cut a banana in half lengthwise. Place one half, cut side up, on a plate. Use a whole graham-cracker rectangle for the wings and a quarter rectangle for the horizontal part of the tail. Spread peanut butter on the rest of the banana and top it with the other banana half. Cut a slit at the tail end of the top half, and push a graham cracker rudder piece in place.  Apply raisin windows in place with a little dab of peanut butter.  You have your very own plane ready for take off.

Return to Top

Rocket Fuel

In a small saucepan, mix together 2 cups of cranberry juice, 1 1/2 cups of apple juice, and 2 tablespoons of cinnamon candies.  Heat the mixture until the candies are melted. Serve warm, or chill and serve cold. Makesabout four 6-ounce servings.

Return to Top

Emergent Butterfly

With a heart-shaped cookie cutter, cut four hearts from slices of American cheese. Place the points of the hearts together to form wings. with a smalle rheart-shaped cookie cutter, cut hearts from slices of luncheon meat, and place them on top of the wings. Use a whole pickle for the body and raisins for eyes.  Make antennae from carrot slivers. Serve your butterfly with a hot-dog "cocoon" (just a little bit of lettuce & butter on the bun).

Return to Top

Shooting-Star Shake

Make an ice-cream shake, and tint it with blue food coloring. Pour the shake into a glass, decorate the rim with whipped-cream "clouds", and sprinkle yellow sugar on the top for "stardust".  Perch a slice of fruit (cut out to look like a star) on the rim.

Return to Top

Meteorite Mix

Combine 2 cups of small tortilla chips, one 1 1/2 ounce can of potato sticks, 1 cup minature marshmallows, 1/2 cup golden raisins, 1 cup cinnamon star cookies, 1 cup sugared peanuts, and 1 cup of popped corn. Mix all together.

Return to Top

Wendy's Frosty

3/4 cup milk
1/4 cup chocolate drink powder
4 cups vanilla ice cream

Combine all ingredients in blender.  Bend on medium speed until creamy. Makes 2 drinks.

Return to Top

Animals Buried in Dirt

Break up 2 graham crackers and place them in a single serving bowl. Add a few miniature marshmellows. Pour some chocolate pudding over this. Then stick some animal crackers into the pudding. Be sure to leave their headssticking out of the pudding so that you have "Animals in Dirt".

Return to Top

Mrs. Tiggy-Winkle's Refreshing Tea Time Drink

2 tablespoons blackcurrent jelly or jam
2 slices lemon
l pint boiling water

Put the jelly or jam into a jug with the slices of lemon.Boil some water in a kettle and measure out l pint carefully into a measuring jug. Pour this water into the jug with the jam and stir well. If you drink it while it's hot, drink it in small sips.But it's good cold too.

From The Peter Rabbit and Friends Cook Book by Beatrix Potter

Return to Top

Peter Rabbit's Birthday Party Carrot Cake

4 oz. butter
8 Tablespoons vegetable oil
8 oz. Carrot
2 apples
6 oz. Soft Brown Sugar
2 Eggs
7 oz. Self rising flour
3 level teaspoons baking powder
1 level teaspoon cinnamon
1/2 teaspoon salt
4 oz. raisins
2 oz. chopped walnuts
3 tablespoons milk
Icing:
2 oz. confectioners sugar
8 oz. cream cheese
1 tablespoon lemon juice

How to Make: Turn on the oven to 350F, Put the butter and oil in a saucepan and heat gently until the butter has melted and than pour into a large bowl. Peel and grate the carrots and apples using a small sized hole of your grater and beat them into the butter mixture with the sugar and eggs. Sieve the flour, baking powder, cinnamon and salt into the bowl and then add the raisins, walnuts and milk. Mix them all together. Grease a 8 inch round cake pan with a little butter and then pour the cake mixture into it, scraping all around the edges of the bowl with a spatula so all the cake mixture goes in. Put the pan in the oven and bake for l hour . Checking with a sharp knife (with help from Mom) inserted in the middle If knife comes out clean cake is done. Leave the cake to cool in the pan for a fewminutes before turning it out onto a wire rack to finish cooling. When completely cool, carefully cut the cake in half horizontally, now we're ready for icing. Sieve the confectioners sugar into a bowl and then beat in the creamcheese and lemon juice. Spread some of the icing on one half of the cake and top with the other half. Spread the rest of the icing on the top of the cake. Add the right amount of candles, and sing Happy Birthday.

From The Peter Rabbit and Friends Cook Book by Beatrix Potter

Candy Bar Shake

1 Can Chocolate Sweetened -- condensed milk
1 Cup Frozen Vanilla Yogurt Or -- ice cream barbroken into pieces
(your -- favorite bar)
2 Cups crushed ice cubes

Combine all ingredients in a blender.  Blend until smooth.  Serve immediately.

Return to Top

Choco-Puddin' Shake

1 Cup vanilla ice cream -- softened
1 Package instant pudding mix (chocolate flavored -- 4-serving size)
3 Cups milk

1.  Scoop ice cream into measuring cup and level off with spatula.
2.  Place ice cream in blender container, using rubber scraper to get ice cream out of cup.
3.  Add pudding mix.
4.  Measure milk and pour into container.
5.  Place cover on blender. Blend at medium speed until the mixture is smooth, about 1 minute.
6.  Pour into glasses.  Let stand 3 to 4 minutes to thicken before serving.
Variations:  Use any of the following combinations of ice cream and instant pudding mix:
*Chocolate ice cream and banana cream pudding mix
*Vanilla ice cream and butterscotch pudding mix
*Strawberry ice cream and vanilla pudding mix

Return to Top

Purple Cow Shakes

1 Can (6 oz) grape juice (frozen)
1 Cup milk
2 Cups vanilla ice cream

Pour juice concentrate and 1 cup milk into blender. Scoop in two cups of ice cream. Blend on high speed for 30 seconds.

Return to Top

Bubble Up Pizza

3 buttermilk biscuits -- (7.5 oz)
1 1/2 Cups spaghetti sauce
3 Cups shredded mozzarella cheese
1 Clove garlic -- pressed
***OPTIONAL TOPPINGS***
onions
mushrooms
olives

Preheat oven to 375 F. Quarter biscuits. Stir in 1 cup sauce and 2 cups cheese. Press garlic clove. Add optional ingredients. Pour in remaining sauce and cheese. Bake 30 minutes or until sides are golden brown.

**Note: this recipe fills 9x13. For use in Deep Dish,1/2 recipe.

Return to Top

English Muffin Pizza

6 english muffins
4 Ounces sliced pepperoni
6 Ounces monterey jack cheese
6 Ounces pizza sauce
1 sliced olives
1 chopped onion
1 diced green pepper

Place English muffin halves on a cookie sheet. Spread each half with enough pizza sauce to cover generously. Put 3-4 slices of pepperoni on each half and then place a generous portion of shredded cheese on top of each pizza.  Place in a 350øF oven for approximately 15 minutes. Serve hot.

Return to Top

Gelatin Pizza

4 Packages (4 serving size) or
2 Packages ( 8 serving size) jello -- powder, any flavor
2 1/2 Cups boiling water
1 non-stick cooking spray
1 Cup cool-whip
2 Cups cut-up fruit

Servings: 10 to 12. Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir, until gelatin is completely dissolved, about 2 minutes. Spray pizza pan with non-stick cooking spray. Pour gelatin mixture into pizza pan. 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.

Return to Top

Make Ahead Rolled Up Pizzas

18 Each Slices bread
1 1/2 Cups Mozzarella Cheese -- grated
1/2 Cup Tomato Sauce
1/2 Cup Black Olives -- chopped
1/2 Teaspoon Italian Seasoning
1/2 Cup Stick Melted Butter

Cut crusts from bread and roll out each slice with a rolling pin. Combine  remaining  ingredients except butter and stir to blend well. Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary). Brush each roll with melted butter. Put on a baking sheet and chill until serving time. When ready to serve, put roll ups in a preheated 400 degree oven for 12 to 15 minutes. Serve hot with chilled soup.

Return to Top

Edible Aquarium

1 Package berry blue flavor jello -- 4 serving
3/4  Cup boiling water
1/2  Cup cold water
ice cubes
1/2  Cup chopped strawberries -- optional
gummy fish

Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened. Place fruit on bottom of 4 clear dessert dishes. Pour thickened gelatin over fruit. Suspend gummy fish in gelatin. Refrigerate until set, about 1 hour . Garnish with additional gummy fish, if desired.

Return to Top

Rocket Pops

2 Cups boiling water
1 Package JELL-O BRAND Gelatin Dessert -- any red flavor
1 Cup sugar -- divided
2 Cups cold water
Ice cubes
16 Paper Or Plastic Cups -- (5 oz)
1 Package Jell-O Brand Berry Blue Flavor
8 Ounces COOL WHIP Whipped Topping -- thawed

STIR 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring untilice is melted.

POUR about 1/4 cup gelatin into each paper cup. Freeze 1 hour.

MEANWHILE stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.

PLACE about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.

FREEZE 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. Makes 16 pops.

Return to Top

Undescended Twinkies

6 Ounces Orange jell-o -- (2 pkgs)
1/2 Cup Pineapple juice
1 Quart Vanilla ice cream -- softened
8 Each Twinkies

Dissolve Jell-O in boiling water.  Add pineapple juice, ice cream and 7-Up.  Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set.  Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin.  If the gelatin isproperly chilled, it will resist the Twinkies.  You will push them in and they will slowly rise.  Remember you don't want them buried.  Just semi-decended in the ooze.  Chill until fully set and serve.

Return to Top

Easy Snow Cones

1 Envelope KOOL-AID Unsweetened Soft Drink Mix -- any flavor*
1 Cup sugar*
1/2 Cup cold water
8 Cups finely crushed ice

Or use 3/4 cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar.

PLACE soft drink mix and sugar in small plastic or glass bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice.

Return to Top

Football Field Dessert

2 Cups cold milk
1 Package Jell-O Chocolate Flavored Instand Pudding --(4-serving size)
12 Ounces pound cake cut into 1/2- inch cubes
1 1/2 Cups chopped candy bars
12 Ounces COOL WHIP Whipped Topping thawed
Sprinkles

POUR cold milk into bowl. Add pudding mix. Beat with wire whisk 2 minutes.

LINE bottom of 12x8-inch glass baking dish with cake cubes. Sprinkle with chopped candy bars. Top with pudding. Reserve 1 cup of the whipped topping. Spread remaining whipped topping over pudding.

REFRIGERATE 1 hour or until ready to serve. Pipe reserved whipped topping onto dessert to resemble end zones and large football in center of field. Fill in end zones and football with sprinkles. Store leftover dessert in
refrigerator.

Green Football Field Dessert

Reserve 1 cup of the whipped topping. Tint remaining with green food coloring. Spread green whipped topping over pudding. Pipe white whipped topping onto dessert to resemble yard lines. Place toy football players anddecorations on dessert, if desired.

Return to Top

Frozen Orange Pops

1/4 Cup TANG Brand Orange Flavor Drink Mix
1 Cup warm water

COMBINE drink mix and water; stir until dissolved. Pour into frozen pop molds; insert handles. Cover. Freeze until firm, about 6 hours.

NOTE: Mixture may be poured into small (4-ounce) paper cups. Freeze until almost firm. Insert a wooden stick or spoon into center of each pop for handle. Freeze until firm, about 4 hours.

Return to Top

Frozen Pudding Pops

2 Cups cold 2 % milk
1 Package Jello Instant Pudding Mix -- (4-serving size)Any Flavor

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes.

SPOON into six 5-ounce paper or plastic cups or popsicle molds. Insert wooden spoons or sticks or plastic spoons into each for a handle.

FREEZE 5 hours or until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer.

Return to Top

Fun on a Stick: California Dreamsicles

3 cups orange juice
5 ounces evaporated milk
1/2 cup sugar
1 tablespoon vanilla extract
5 drops red food color  -- (optional)

Place all the ingredients in a blender and blend well or place in a large bowl and beat well with an electric beater, until the sugar has completely dissolved. Pour into popsicle molds and freeze until solid.

NOTE: Don't lose your cool if you don't have popsicle molds: it's the stick part that the kids love, anyway. You can use just about any freezer-safe container to make homemade frozen treats. Try using small plastic cups andnon-toxic wooden craft sticks or even plastic spoons for your handles. The cups are perfect for catching drips or for "keeping the rest for later" when their sweet tooth is larger than their appetite.

Return to Top

Fun on a Stick: Frozen Bananas

4 Medium sized ripe firm bananas
8  wooden skewers or craft sticks
12 Ounces  semisweet chocolate chips
2 Tablespoons vegetable shortening
1 Cup coarsely chopped unsalted roasted peanuts

Line a rimmed cookie sheet with waxed paper. Peel the bananas and cut in half crosswise. Insert a skewer into the flat end of each banana half and place on the cookie sheet; freeze for 3 to 4 hours, or until solid. Melt the chocolate with the shortening in the microwave or on the stovetop over very low heat. Dip the frozen bananas one at a time into the melted chocolate mixture, using a spoon if necessary to ladle the chocolate over the bananas, allowing excess chocolate to drip back into the pan. Immediately roll the coated bananas in the chopped peanuts. Return the bananas to the cookie sheet, cover, and freeze for at least 2 hours before serving. After that, store in resealable plastic storage bags and keep frozen until ready to use.

NOTE: Wrapped well, these bananas should last for up to 2 months in the freezer.

Return to Top

Giggly Jiggly Grape Fun

1 Package flavored gelatin -- (6 ounce)
1 1/4 Cups boiling water
1 Cup red seedless grapes
1 Cup green seedless grapes

Dissolve gelatin in boiling water. Place grapes in an 8-inch square baking pan, spacing as evenly as possible. Pour gelatin mixture over grapes. Refrigerate until firm. With table knife, cut gelatin into bite-sized pieces making sure there is a grape in each piece.

Notes: Get a big box of jello, your favorite flavor.

Return to Top