Ants on a Log
Prep time: 5 minutes
Ingredients:
2 celery sticks
6 tbsp. peanut butter
2 tbsp. raisins
Directions:
Wash the celery and cut it into pieces
(each piece should be about 5 inches long).
Spread peanut butter in u-shaped part of celery,
from one end to the other.
Press raisins gently into peanut butter.
Enjoy your ants on a log!
Serves: 2
Serving size: 1 celery stick
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Awesome Applesauce!
Prep time: 10 minutes
Ingredients:
2 small red apples
2 tbsp. lemon juice
2 tsp. sugar
cinnamon to taste
Directions:
Peel the apples and cut them into small pieces.
Throw out the core.
Put the apple pieces and lemon juice
into the blender or food processor.
Blend until the mixture is very smooth.
Pour the mixture into two small bowls
and stir in the sugar and cinnamon.
Enjoy your awesome applesauce!
Serves: 2
Serving size: 1 bowl (half the recipe)
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Crunchy Munchy Granola
Prep time: 40 minutes
Ingredients:
2 c. oatmeal
1/2 c. peanuts
1/2 c. wheat germ
1/4 c. honey
1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 c. raisins
1/2 c. carob chips
Directions:
Preheat oven to 325 degrees Fahrenheit.
In a large bowl, use a spoon to mix the oatmeal,
peanuts, and wheat germ.
In a small bowl, mix the honey, oil, and vanilla.
Work the honey, oil, and vanilla mixture into the
first mixture that's in the large bowl. Use your hands
to make sure it's all mushed together really well,
or you can use a mixing spoon if you like.
Spread the mix onto the oiled baking sheet.
Bake for 15 minutes, then remove the
baking sheet from the oven.
Use a mixing spoon to stir the mix around a little on
the baking sheet, then add the raisins and carob chips.
Put the baking sheet back in the oven,
and bake for another 10 minutes.
Remove granola from oven and allow it to cool.
Crunchy and yummy!
Serves: 8
Serving size: 1/2 cup
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Fabulous French Toast
Prep time: about 15 minutes
Ingredients:
1 egg
1/4 c. milk
dash of vanilla extract
1 tbsp. margarine
2 pieces of bread
Directions:
Crack the egg into a medium-size bowl and beat well.
Then mix in the milk and vanilla extract.
Put the margarine in a frying pan.
Heat the pan on the stovetop on medium heat.
It's hot enough when the margarine starts to bubble.
Dunk each piece of bread in the egg mixture.
Make sure the bread is totally covered.
Cook the bread in the frying pan on low heat until
the underside is light brown (about 5 minutes).
Use a spatula to flip the bread over, and cook again for another 5 minutes.
Use the spatula to transfer the French toast to a plate.
This is my grandson's favorite!
Serves: 2
Serving size: 1 slice
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Dirt Cups
Ingredients:
2 cups cold milk
4 serving size chocolate instant pudding
2 cups Cool Whip, thawed
20 chocolate sandwich cookies, crushed (dirt)
10 plastic cups
Gummy worms, frogs (your choice)
Directions:
Pour milk into large bowl. Add pudding mix, beat at low speed of electric mixer until well blended, 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping and half of crushed cookies. Place 1 tbsp. crushed cookies in the bottom of each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Garnish with gummy worms. Chill, if not serving immediately. Makes 10 servings
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EDIBLE FISH BOWL
Ingredients:
Blue Jello
Grapes
Gummy Fish & Worms
Deep Bowl or small individual bowls
Directions:
Make blue jello, partially set. Sink grapes to the bottom to look like rocks Set in gummy fish & worms to make them look like they are swimming. Serve to the kids.
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Ice Cream in a Bag
Ingredients:
1 small Ziploc freezer bag
1 large Ziploc freezer bag
1/2 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
2 cups ice cubes
1/2 cup salt
1 long handled spoon (ice tea spoon)
Directions:
In the small bag, combine the milk, sugar, and vanilla. Securely seal the bag. In the large bag, combine the ice and salt.
Put the small bag inside the large bag; then seal the large bag. Shake the bag until the mixture thickens (approximately
five minutes). When it is ice cream, take the smaller bag from the large bag. Wipe it off. Then, get a long handled
spoon and enjoy!
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