Breakfast Ideas (back to top)

Cottage Cheese Scrambled Eggs
4 eggs, beaten
1/4 cup milk
1/4 cup cottage cheese
salt and pepper to taste
1 tablespoon oil
Beat eggs together in a small bowl.
Add milk, salt and pepper and cottage cheese and stir.
Pour oil in a large skillet,
then add the egg mixture.
Let cook for a few minutes
Use a spatula to lift and stir constantly until well cooked making sure the cottage cheese doesn’t burn.

Fruity Omelet
2 eggs
1 tablespoon milk
1 tablespoon oil
salt and pepper to taste
2 tablespoons vanilla yogurt
1/3 cup fruit
1 tablespoon brown sugar
Combine eggs, milk, salt and pepper in a large bowl.  Beat with a fork, but don't make it frothy. Heat oil on medium heat in a flared omelet pan. To test the hotness of the pan (the heat), pour a drop of egg mixture to make sure it sizzles. Lift the skillet and tilt it back and forth, left and right, forward and backward, to coat the skillet.
Pour egg mixture and cook until edges are golden brown. Use spatula to separate omelet into quarters and turn one quarter at a time.
Cook on other side until golden. Drop a spoonful of yogurt and some fruit (strawberries,blueberries, peaches,or any fruit you like) in the center of each omelet quarter.  Sprinkle with brown sugar.

Scrambled Eggs and Potatoes
4 eggs
2 medium potatoes
2 tablespoons pure olive oil (not extra virgin)
salt and pepper to taste
Wash potatoes and then carefully peel them.
Rinse the potatoes.
Cut into 2” inch long strips resembling french fries.
Heat oil in fry pan and fry potatoes until golden brown.
Crack eggs in a bowl. Beat up eggs with a fork.  This is called “scrambling the eggs.”
Pour into fry pan. Use a spatula to continue “scrambling eggs” in fry pan by mixing them in with the potatoes until well cooked.
Add a dash or two of salt and pepper.
Serve while hot on a large plate or platter.
 

Lunch Ideas (back to top)

• Apple Pancakes
• Banana Hot Dog Sandwich
• Basic Pancakes
• Bologna and Cheesewitch
• Brunch Pizza
• Caramel French Toast
• Cheese and Fruitwich
• Chilaquiles
• Cream Cheese Sandwich
• Crispy Corn Dogs
• Crunchy French Toast
• Curried Tuna Sandwich

• English Muffin Pizza
• Fruit Sandwich
• Green Spaghetti
• Mock Chopped Liver
• Peanut Butter and Jelly French Toast
• Peanut Butter Noodles
• Pease Porridge Hot
• Pizza on Rye
• Sailboats and Canoes
• Top Dog

Banana Hot Dog Sandwich
1 Hot dog bun
1/2 Banana
2 tb Peanut butter
     Toast hot dog bun. Spread peanut butter on hot dog bun. Add banana.

Basic Pancakes
3 c Flour
1 ts Salt
1 1/2 tb Baking powder
2 Eggs
2 c Milk
2 tb Oil
     Mix dry ingredients then add eggs and milk and then gradually add oil. You can add blueberries or cooked rice or 2 teaspoons of cinnamon and 2 tablespoons of sugar.

Bologna and Cheesewitch
1 lb Bologna
3/4 lb Swiss Cheese
1 tb India Relish
4 tb Chopped Onion
1/4 c Prepared Mustard
1/3 c Mayonnaise
6 Whole Hotdog Rolls
6 tb Butter
     Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into mixture India relish, chopped onion, mustard and mayonnaise. butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls.
     Wrap each roll separately in foil and refrigerate for at least 1 hour before baking. May also be frozen for later use. Bake foil wrapped rolls at 325 degrees F. for 25 mins. or until insides are all melted. Defrost before baking.

Brunch Pizza
1/2 lb Boiled Ham, sliced
8 oz Part Skim Mozzarella Cheese, grated
2 Eggs
1/4 c Low-fat Milk
pinch Dried Oregano
Pizza Crust, prepared or homemade
     Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese.
     Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.

Caramel French Toast
1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Slices Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt
     Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until lightly browned. Serve immediately. Yield: 6 servings.

Cheese and Fruitwich
1/2 c Cream cheese, room temp.
1/8 c Peanuts, unsalted, chopped
1/2 Apple, cored, sliced, peeled
2 Drops lemon juice
2 Date-nut bread slices
     Combine the cream cheese and nuts in a bowl.
     Sprinkle the apple slices with the lemon juice to keep them from turning brown.
     Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another slice of bread to top the sandwich and wrap well.

Chilaquiles
1 Doz corn tortillas, several days old
1 c Onions, chopped
2 Cloves garlic, pressed or 1/4 tsp garlic powder
2 ts Chili powder
1 ts Cumin powder
1 1/2 c Low fat cottage cheese
1 1/2 c Crushed tomatoes
6 oz Grated jack or Cheddar cheese
Salt to taste
1 tb Oil
     Cut tortillas into wedges or tear into strips.
     Sauté onions in oil for 5 min. (A non-stick or cast iron skillet that's ovenproof is ideal for this.)
     Add tortilla pieces, chili powder, garlic, cumin and salt.
     Toss until the tortilla pieces are wilted.
     Puree cottage cheese and tomatoes in blender until smooth.
     Stir gently into tortilla pieces. Sprinkle with grated cheese.
     Bake at 350 degrees F for about 20 min.

Cream Cheese Sandwich
2 tb Cream cheese
1 ts To 3 ts any of the following
Walnuts chopped
Pecans
Almonds
Or any other nut
Carrot grated
Cucumber diced
Green &/or red pepper diced
Celery diced
Orange diced
Apple diced
Pear diced
Raisins
Dates chopped
Clams minced
2 slices Bread (any kind)
     In a small bowl, mix the cream cheese with a fork until it's creamy. Your might want add a few drops of milk to help process along. Then mix in the additional ingredients. Smooth this paste onto two slices of bread and fit then together. A cream cheese sandwich holds together nicely, so you might want to cut the sandwich into interesting shapes. (back to top)

Crispy Corn Dogs
10 Frankfurters
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Yellow cornmeal
3 tb Shortening
1 Egg, beaten
3/4 c Milk
oil or shortening for frying
     In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
     With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.
(back to top)

Curried Tuna Sandwich
7 oz Water packed tuna;
1/2 c Mayonnaise; (low-cal 4 me)
1 ts Lemon juice;
1/4 ts Curry powder
1/4 ts Prepared horseradish;
12 slices White bread* cut in circles
Softened Butter OR margarine
     Drain and flake tuna. Combine all ingredients, except bread and butter. Spread each bread around with butter and tuna mixture. Tops may be decorated with spring of parsley, bit of pimiento or olive slice. Makes 12 opened faced sandwiches.

English Muffin Pizza
6 English muffins; split
6 oz Tomato paste or pizza sauce
Oregano
Garlic powder
Basil (optional)
Topping:
Soy cheese substitute
Mushrooms
Onions
Green peppers
Olives
     Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.
     Sprinkle with oregano, basil and garlic powder. Arrange toppings; sprinkle with cheese substitute.  Freeze two hours, or until firm. Wrap individually. Return to freezer.  To heat, bake unwrapped at 450 F for 12 minutes.

Fruit Sandwich
3 tb Sm-curd cottage cheese;
2 tb Apple, or pear, or apricot chopped
2 tb Slivered almonds;
2 tb Pineapple crushed in natural juice
2 slices Bread (any kind)
     In a small bowl, mix all ingredients (except the bread) together. You may need to add a little more cottage cheese to bind the ingredients. Spread the mixture on the bread. This sandwich is especially good when served on some quick beards such as banana bread, zucchini bread or any other quick breads.

Green Spaghetti
1/2 pound spaghetti
3 packed cups basil leaves
1 medium-small clove garlic
1/4 cup Parmesan cheese
1/4 cup olive oil
6 shakes salt
3 shakes pepper
a little extra olive oil
a little extra cheese
     The grown-up begins cooking the spaghetti. Take all the basil leaves off the stems. Discard the stems, and put the leaves into the food processor. Smash and peel the garlic. Add it to the basil, and blend. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (called pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork. Optional: You can add extra oil and cheese.

Mock Chopped Liver
1 1/2 T Oil
1 1/2 c Chopped onions
1 c Toasted cashews
1 c String beans, steamed, cut into 1" lengths
1 T Lemon juice
Salt & pepper
     Heat oil in a small skillet. sauté onion slowly over mod low heat. Stir frequently until nicely browned. Combine onion with remaining ingredients in a food processor. Process until smooth. Store in glass jar until needed. Bring to room temp before serving.

Peanut Butter and Jelly French Toast
12 slices Bread
3/4 c Peanut butter
6 tb Jelly OR Jam
3 Eggs
3/4 c Milk
1/4 ts Salt
2 tb Butter OR Margarine
     Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately

Peanut Butter Noodles
8 oz Pasta, linguine (1 package)
3 ts Peanut butter
1/2 ts Salt
2 tb Soy sauce
1 tb Sesame oil
1 ts Sugar
1/2 ts Vinegar, white wine
2 Garlic cloves, minced
1 ts Onion, grated or minced
     Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches

Pease Porridge Hot
4 slices Bacon
3/4 c Onions; Chopped
22 1/2 oz Condensed Green Pea Soup; 2 Cans
4 c  Water
1 1/3 c Minute Rice
3/4 ts Salt
     Cook the bacon in a large saucepan until crisp. Remove the bacon and drain on absorbent paper towels, patting to remove all the grease, and crumble. Reserve 2 tb of the drippings and discard the remaining grease. Cook and stir the onions, in the reserved drippings, until tender and lightly browned. Add the soup and gradually mix in the water, blending well. bring to a full boil. Add the rice, salt and bacon, stirring to blend, cover, and remove from the heat. Let stand for 5 minutes before serving. (back to top)

Pizza on Rye
8 oz Tomato sauce
1/4 ts Basil
1/8 ts Oregano
5 Or 6 slices of rye toast
8 oz Sliced mozzarella cheese
Parmesan cheese
     Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle with Parmesan cheese and broil until bubbly. For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp. (back to top)

Sailboats and Canoes
1 Egg; hard cooked
1 T Mayonnaise
1 t Parmesan; grated
1 Celery stalk
2 T Cheese spread
1 Cheese slice
     Cut hard cooked egg in half lengthwise. Remove yolk and mix with mayonnaise and parmesan. Fill egg cavity with yolk mixture. Cut ends off celery stalk, cut in half crosswise and hill halves with cheese spread. Cut cheese slices into four triangles. Stick cheese triangles vertically into egg mixture and cheese spread to form sails. (back to top)

Top Dog
8 Wieners
4 slices American Cheese, cut into 6 strips each
1 can Pillsbury Refrigerated Crescent Dinner Rolls (8oz)
     Slit wieners to within 1/2" of ends; insert 3 strips cheese in each slit. Separate dough into 8 triangles; wrap dough over wiener, keeping cheese up. Place on ungreased cookie sheet, cheese side up. Bake at 375 degrees F. for 12-15 minutes or until golden brown. (back to top)

Dinner Ideas  (back to top)

• After School Bars
• After School Fruit Cup
• After School Mix
• Ants Climb a Tree
• Ants in the Sand
• Ants on Log
• Armchair Quarterback Crunch
• Banana Wrap
• Blizzard
• Borden Cracker Jack
• Bugs on Log
• Butter Mints
• Candy Apples
• Candy Apples with Cinnamon
• Cannoli for Kids
• Caramel Corn
• Caramel Corn
• Caramel Nut Corn
• Carmel Corn Pops
• Carmeled Peanuts
• Cheerio Bars
• Cheese and Carrot Corps
• Chex and Chocolate Party Mix
• Chex Muddy Buddies
• Chocolate Snack Blocks
• Citrus Sunset
• Classic Spinach Spread
• Clingons
• Cracker Jacks
• Crunchy Noodle Jumble
• Diabetic Kid's Snackin' Corn
• Eggsquisite Easter Baskets
• Five Spice Walnuts
• Flowerpot Cupcakes for the Kids
• Frozen Fruit Treat
• Fruit Leather
• Fruit Leather
• Fruit Tacos
• Fruity Chews

• Gelatin Rainbow
• Granola
• Granola Bars
• Grape Apple Pops
• Hawaiian Salad
• Hobo Popcorn
• Homemade Cracker Jacks
• Hot Dippity Dogs
• Kabibbles
• Kandy Fun Kakes
• Kid's Krunchy Krazy Korn
• Kid's Snack
• Kids Fruit Salad
• Kids Pizza Muffins
• Kids Popcorn Balls
• Kids Snackin' Corn
• Kids-Cook: Couscous
• Marshmallow Popcorn Christmas Tree
• Marshmallow Sandwich
• Mixed Fruit and Toffee Corn
• Monster Munch
• Number Salad
• Oyster Cracker Snacks
• Peanut Butter Candy
• Peanut Butter Nanaimo Bars
• Peanut Butter Snack
• Peanut Pitas
• Pineapple Cheese Squares
• Pizza Pinwheels
• Pizza Rice Cakes
• Popcorn Cake
• Popcorn Snacks
• Puppy Chow
• Purple Thumbs
• Roasted Soybeans
• Shark Bite Jello
• Spicy Nuts
• Suckers
• Toadstools

After School Fruit Cup
1 1/2 c California seedless grapes
1 Cored; sliced red apple
1 Orange; peeled and sectioned
1 c Cantaloupes; cubed
1 Cinnamon stick
2 tb White grape juice
1 tb Lemon juice
1 tb Packed brown sugar
     Combine grapes, apple, orange, cantaloupe and cinnamon stick. Mix remaining ingredients. Pour over fruit. Cover and marinate in refrigerator until chilled. Remove cinnamon stick. Divide marinated fruits equally into 4 serving dishes.  (back to top)

After School Mix
9 c Chex cereal (Wheat -- Rice And Corn)
1 c Semi-sweet chocolate pieces (chocolate chips)
1/2 c Peanut butter
1/4 c (1/2 stick) margarine or butter
1/4 ts Vanilla
1 1/2 c Powdered sugar
     Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate pieces, peanut butter and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool. Store in a resealable plastic bag or other airtight container. (back to top)

Ants Climb a Tree
8 oz Bean threads
6 Cloves garlic; minced
1/2 In ginger root; minced
2 tb Soy sauce
1 ts Sesame oil
5 tb Peanut oil
2 tb Hot pepper sauce
6 Scallion; shredded
1 1/4 ts Salt
1 lb Ground pork
     Soak bean thread in 4 cups boiling water for ~20 minutes. Marinate meat in 1/2 scallions, soy and sesame oil. Chop ginger and garlic. Heat oil in wok and stir-fry the hot pepper paste, ginger and garlic over high heat. Add meat and stir fry for ~2 more min. Add 1/4 cup soy sauce and cook another 30 sec. Add noodles and stir, chopping noodles in process. Add 2/3 cup water and rest of scallions. Adjust salt to taste.

Ants in the Sand
2 Graham crackers
Chocolate sprinkles
     Place graham crackers in a plastic sandwich bag and crush with a rolling pin. Add a few chocolate sprinkles to make ants, then seal the bag. Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table--using their fingers, of course. Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs). (back to top)

Ants on Log
Celery
Cream cheese; softened
Raisins
     Clean and cut celery into sticks. Fill with cream cheese. Line up raisins to look like Ants on a Log. (back to top)

Armchair Quarterback Crunch
3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning
     Place popped popcorn, pretzels and pepitas in large bowl. Melt margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle over pop corn and toss lightly. Makes about 3 1/2 quarts.

Banana Wrap
1 8-inch flour tortilla
2 To 3 Tbsp peanut butter
2 To 3 Tbsp grape jelly
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. (back to top)

Blizzard
1 Heath Candy Bar
2 1/2 c Vanilla ice cream
1/4 c Milk
1 ts Fudge topping
     Freeze the Heath bar
     Break the candy into tiny pieces with a knife handle before removing from wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16-ounce glass. Makes 1 Serving

Borden Cracker Jack
4 qt Popcorn; popped
1 c Peanuts, spanish
4 tb Butter
1 c Brown sugar
1/2 c Light corn syrup
1/8 c Molasses
1/4 ts Salt
     Preheat oven to 250. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven. Combine all the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to the hard boil stage (260). This will take about 20 to 25 minutes. You will notice the mixture turning dark brown. Remove the popcorn and peanuts from the oven and working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and store in a covered container. (back to top)

Bugs on Log
Celery stalks
Peanut butter
Chocolate chips
     Take a stalk of celery and fill center with peanut butter. Place pieces of chocolate chips on top of "log." Variations: cream cheese or Cheez Whiz, raisins

Butter Mints
1/4 c Margarine softened
2 ts Evaporated milk(unsweetened)
1 ts Butter flavoring
1 c Powder sugar replacement
     Cream together the margarine, milk and butter flavoring until fluffy. Stir in the sugar replacement. Knead until smooth. Roll out into marble size balls and either press into mold and unmold onto wax paper or place balls on wax paper and flatten slightly. Recipe makes 45 pieces 3 pieces per serving

Candy Apples
9 Apples -- RED
1/2 ts Salt
3 c Sugar
1/4 ts Cream Of Tartar
Red Food Colouring
9 Wooden Skewers
1 c Water
     Wash and polish apples with soft cloth. Remove stems and stick wooden skewers wll down into stem end of apples. Combine sugar, cream of tartar, salt and water in deep saucepan or top part of double boiler. Add red colouring til syrup is desired colour. Place saucepan over direct heat and stir til sugar is dissolved. Cook rapidly without stirring to "medium crack" state approx. 290F. Remove from heat, keep warm and immediately begin dipping apples, one at a time. Twirl about and place, stick side up, on waxed paper to cool and harden(back to top)

Candy Apples with Cinnamon
8 Apples -- red, medium
2 c Granulated Sugar
2/3 c Corn Syrup
1 c Water
1/2 ts Cinnamon
8 dark Red Food Colouring
     Grease a baking sheet lightly. Wash apples and remove stems. Firmly insert wooden skewer or stick in stem end of apple.
     Combine the sugar, corn syrup and water in saucepan and cook til sugar dissolves. Cover and bring to a boil. Wipe inside of pan with moistened cheesecloth. Boil uncovered and without stirring until a few drops in cold water separate in hard brittle threads, approx. 300F on candy thermometer. Blend in the cinnamon and food colouring. Remove from heat. Tip saucepan and dip apples in syrup, turning to coat evenly. Place, stick up, on prepared baking sheet to harden.

Cannoli for Kids
15 oz Part-skim ricotta cheese
2/3 c Confectioners' sugar
1/2 ts Grated orange peel
1/2 ts Vanilla extract
2 tb Minature chocolate chips
10 Sugar ice-cream cones
     In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes.
     To serve, spoon mixture directly into ice-cream cones or into decorating bag without tip and then pipe into cones.

Caramel Corn
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda
6 qt OR popcorn (2 batches)
     In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to a boil, stirring, over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F (about 5 mins). Remove from heat. Stir in baking soda quickly but thoroughly, pour at once over popcorn in a large roasting or baking pan. Stir gently until all kernels are coated. Bake 200F for 1 hr, stirring 2-3 times during baking. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart, store in a tightly covered container. (back to top)

Caramel Corn
6 qt Popcorn, no salt, no butter
1 c Butter
2 c Brown sugar
Caramel Nut Corn
12 c Poppped popcorn
3 c Walnut or pecan halves OR- unblanched whole - almonds
1 c Packed brown sugar
1/2 c Margarine or butter
1/4 c Light corn syrup
1/2 ts Salt
1/2 ts Baking soda
     Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200 degree F oven, stirring every 15 minutes, 1 hour.

Carmel Corn Pops
1 Box (10.9 oz) Corn Pops
1 c Pecan halves
1/2 c Butter
1 c Sugar
1/2 c Light corn syrup
1 ts Vanilla
1 ts Baking soda
     Preheat oven to 250 degrees. Combine cereal and nuts in a greased, large, shallow baking pan. In a saucepan, bring butter, sugar and corn syrup to a boil and cook for 5 min. Remove from heat: add vanilla and soda. Pour caramel mixture over cereal and nuts; stir well. Bake for 1 hour, stirring every 15 min. Pour onto waxed paper and break apart; allow to cool. Store in airtight container. Makes 10 cups.(back to top)

Carmeled Peanuts
1 lb Peanuts
1 Egg white
1 ts Cold water
1 c Brown sugar
1/4 ts Salt
     Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & egg whites mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.

1/3 c Light corn syrup
1/2 t Salt
1/2 t Baking soda
1 t Vanilla
     Preheat oven to 250 F. Pour popcorn in a 17x12x2" roasting pan or large foil pan; set aside. Melt butter in medium saucepan over medium heat. Add sugar, corn syrup and salt. Stir until mixture starts to boil. The syrup should boil over its entire surface. Boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla then pour the caramel mixture over the popcorn, stirring to coat. Bake, uncovered, 1 hr, stirring every 15 mins. Add nuts just before cooling.

Cheerio Bars
1/2 c Peanut butter
1/2 c Sugar
1/2 c Honey
3 c Cheerios
Salted peanuts
     Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. cut in squares.

Cheese and Carrot Corps
1/4 c Whipped Cream Cheese
1/4 c Peanut Butter
2 tb Carrot; Shredded
     Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing well. Serve on toasted raisin bread or toasted bagels. (back to top)

Chex and Chocolate Party Mix
9 c Chex cereal; any type
2 c Coconut; optional
1 c Peanuts
1 c Brown sugar
1/2 c Butter
1/2 c Corn syrup
1 ts Vanilla
1/2 ts Baking soda
2 c Chocolate chips
1 1/2 c Raisins
     Preheat oven to 250 degrees F.. Combine cereal, coconut and peanuts in roasting pan. In small saucepan over medium, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in chocolate chips and raisins. Store in airtight container.

Chex Muddy Buddies
9 c Chex cereal; your favorites
1 c Semi-sweet chocolate pieces
1/2 c Peanut butter
1/4 c Margarine
1 ts Vanilla
1 1/2 c Powdered sugar
     Mix cereals in large bowl - set aside. Combine chocolate, margarine and peanut butter and microwave on high for 1 to 2 minutes until melted. Stir in vanilla. Pour chocolate mixture over cereal, stirring to coat evenly.
     Pour coated cereal into large resealable bag and add powdered sugar. Shake until evenly coated. Spread on waxed paper to cool. Makes 9 cups.(back to top)

Chocolate Snack Blocks
3 Envelopes Unflavored Gelatin
3/4 c Cold Water
1 c Boiling Water
1/3 c Granulated Sugar
2 c (12 Ounces) Semi-Sweet Chocolate Mini Chips
     In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes. Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2 minutes. Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth. Pour into an 8- or 9-inch square pan. Refrigerate until firm and cut into 1-inch squares or shapes with cookie cutters.

Citrus Sunset
1 pk JELL-O Brand Gelatin, any red flavor
1 pk Sugar-Free JELL-O Orange Flavor Gelatin
     Prepare JELL-O red gelatin as directed. Pour into 8 dessert glasses. Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare JELL-O Orange Flavor Gelatin as directed. Refrigerate about 30 minutes or until slightly thickened. Spoon evenly over red gelatin in each glass. Refrigerate about 2 hours or until firm. Garnish with an orange twist.

Classic Spinach Spread
1 pk (10.5 oz) Kraft Spread easy Cheese snack with Classic Ranch Flavor
1 pk (10 oz) Chopped spinach thaw
6 sl Bacon, crisply cooked, crumbled
1/3 c Chopped water chestnuts
     Mix all ingredients. Refrigerate. Serve with vegetable dippers or crackers. Makes 2 1/4 cups.

Clingons
4 1/2 c Mini marshmallows
1/3 c Peanut butter
1/4 c Margarine
3 1/2 c Rice chex
3 1/2 c Corn chex
1/2 c M & M candies
     Grease a 9 x 13 pan. In a microwave safe bowl, microwave marshmallows, peanut butter and margarine for two minutes or until melted. Stir until smooth. Add Cereal and M & M's, stirring to coat all pieces. Spread mixture in prepared pan and press down slightly with the back of a buttered spoon. Refrigerate for one hour. Pull pieces from pan or cut into squares. Makes about 7 cups of mix.

Cracker Jacks
1/2 c Unpopped popcorn
2 tb Unrefined Safflower Oil
1/4 c Peanuts
2 tb Sunflower Seeds
2 tb Sesame Seeds
1/4 c Pecans
1/4 c Almonds
1/4 c Coconut
1/4 c Raw honey, or up to 1/2 c Raw honey
     Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil, just enough to barely coat the bottom of the pan. Add peanuts and seeds; roast lightly; add nuts and coconut; continue roasting until the coconut begins to turn golden brown. Remove from heat and stir in the popcorn and honey. Eat while warm or serve as a snack.

Crunchy Noodle Jumble
3 oz (1 cn) chow mein noodles;
1/2 ts Chili powder;
1/4 ts Garlic salt;
1/4 ts Dry mustard;
2 tb Reduced-calorie margarine, melted
1 tb Reduce soduim soy sauce;
     Combine all ingredients in a 13" X 9" X 2" baking pan, tossing lightly to coat. Bake at 350 degrees for 15 to 20 minutes, stirring once during baking time. Remove from oven, and serve hot.(back to top)

Diabetic Kid's Snackin' Corn
9 c Corn, popped
1 tb Butter or margarine
1/3 c Peanut butter
     Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.
     Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

Eggsquisite Easter Baskets
4 Shredded wheat biscuits crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips
     Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets
     Wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful.

Five Spice Walnuts
3 tb Butter or margarine
1 ts Five-spice powder
1/2 ts Salt
3 c Broken walnuts
     In a medium saucepan melt butter or margarine. Stir in five-spice powder and salt. Add broken walnuts, stirring till nuts are evenly coated.
     Transfer nut mixture to a 13x9x2-inch baking pan. Bake in a 300F oven for 20 minutes, stirring once or twice. Cool in pan for 15 minutes. Turn out onto paper towels to finish cooling. Store tightly covered. Makes 3 cups. (back to top)

Flowerpot Cupcakes for the Kids
1 pk Devil's food cake mix
1 1/4 c Water
1/3 c Oil
3 Eggs
1/2 c Finely chopped nuts
36 Ice cream cones; flat bottom cones
1 Ready to spread frosting; any flavor
Candy decorations (M&M's; candy corn, etc.)
     Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, water, oil, and eggs; mix at low speed until moistened. Beat 2 minutes on high speed. Fold nuts into batter. Place ice cream cones on cookie sheets. Fill with batter to within 1 inch of tops of cones. Bake for 20 to 25 minutes or until cake springs back when touched lightly in center. Cool completely. Spread frosting on tops of cakes. Decorate with candy.

Frozen Fruit Treat
1 3/4 c Strawberries
1 lg Can crushed pineapple
5 Bananas (cut in cubes)
12 oz Frozen orange juice concentrate
1 1/2 c Water
     Mix ingredients together. Freeze in small paper cups. Serve partially defrosted. Children love this nutritious treat!

Fruit Leather
3 c Sliced Apples, Pears, Etc *
1 pn Salt
1 pn Ground Cinnamon
Juice Of 1/2 Lemon
* Prunes, dried Apricots, or berries
     Cook the fruit in enough water to cover, until very soft. Drain. Mix in other ingredients. Puree in food processor fitted with steel blade, or in blender. Spread no more than 1/4" thick on a very well-greased cookie sheet with edges (grease the edges too.) Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed container in the refrigerator or freezer until needed. (back to top)

Fruit Leather
8 c Fruit that has been put through a blender
1 c Sugar
1/4 c Lemon juice
     Put Saran Wrap on a cookie sheet and spread the fruit mixture THIN and evenly on the Saran Wrap. Place the cookie sheet on the top rack in the oven at 150 degrees F. Leave oven door open. This process takes several hours. An electric fruit dryer may be used or the cookie sheet may be set in the sun for several hours. The fruit is dry when you can tear it like leather. Roll fruit up still on the same Saran Wrap and store in tightly capped jar.

Gelatin Rainbow
6 1/4 c Boiling water
2 Jello(red); 4 serving size
2 Jello(Orange); 4 serving
2 Jello(Lemon); 4 serving
2 Jello(Lime); 4 serving
2 Jello(Berry Blue); 4 serving
8 oz Cool whip
     Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved (2 minutes). Pour each flavor into separate 8 or 9" square pans. Refrigerate 3 hours or until firm. Cut each pan into 1" cubes. Arrange rows of different color gelatin cubes to form a rainbow on a large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool whip at each end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until ready to serve.

Granola
5 c Non-instant oatmeal
1 c Sesame seeds, raw
1 c Sunflower seeds, raw and shelled
1 c Wheat germ
1 c Honey
1 c Peanut oil
1 c Powdered milk
1 c Slivered almonds
1 c Soya or soybean flour
1/2 c Brown sugar or raw Turbanado
Sugar
     Mix and bake on cookie sheets at 275 degrees for 45 minutes, stirring occasionally.

Granola Bars
2 c Granola
2 Eggs, beaten
     Combine granola and eggs, mixing thoroughly. Spread mixture into an oiled 6 x 8-inch pan. Press firmly into pan. Cut into 1 1/2 x 2-inch rectangles before baking. Bake 20 minutes at 300 degrees. Cool and recut. Makes 16 bars.

Grape Apple Pops
6 oz Frozen grape juice concentrate; thawed
23 oz Chunky Apple Sauce
9 Cold drink cups; (3-oz.)
9 Wooden sticks
     In medium bowl, combine juice concentrate and apple sauce; blend well.
     Fill each cup with about 1/3 cup juice mixture.
     Place cups in freezer until partially frozen, about 1 hour.
     Insert sticks; freeze until firm, about 2 hours. To serve, remove drink cups.

Hawaiian Salad
2 Apples
2 Bananas
1 can of fruit cocktail
1 Bag of mini-marshmallows (optional)
1 Container of Cool whip (optional)
     Cut fruit into bite-size pieces. Mix with fruit cocktail and marshmallows. Add Cool Whip and stir until mixed well. Refrigerate before serving. (back to top)

Hobo Popcorn
1 18 in square HD foil
4 ts Cooking oil
4 tb Popcorn
Melted butter
Salt
     For four servings; cut 18 inch square of heavy duty foil into four squares. In the center of each square, place one teaspoon oil and one tablespoon popcorn. Bring the four corners of foil to the center, making pouch like hobo knapsack. Seal edges well. With string, tie corners of each pouch to long handled barbeque tool or green stick.
     Place pouch directly on hot coals and shake often until corn is popped.
     Carefully open pouch and season popcorn with melted butter and salt.

Homemade Cracker Jacks
4 c Popped corn
1 c Peanuts
1/2 c Molasses
1/4 c Sugar
     A candy thermometer is handy to have for this recipe to test the temperature of the syrup that binds the popcorn and nuts together.
     Mix popcorn and peanuts together in a large bowl or pan.
     Cook molasses and sugar together until the mixture reaches a temperature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thead as it drops into the water.
     Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 to 6 weeks. 40 oz.

Hot Dippity Dogs
4 Hot dogs
2 oz Velveeta cheese
-toothpicks
     Melt cheese. Slice hot dogs into bite size pieces. Put one piece of hot dog on each toothpick. Let children dip hot dogs in cheese.(back to top)

Kabibbles
1 pk Garlic and Onion Croutons
1/2 c Melted Butter
2 tb Sesame Seeds
2 ts Celery Salt
1 ts Sweet Paprika
     Pour croutons into large bowl. Combine remaining ingredients and toss with croutons. Place onto cookie sheet and toast in 275 degree F oven for 20 minutes, stirring every 5 minutes. Allow to cool.

Kandy Fun Kakes
4 T Butter; unsalted
4 c Marshmallows; miniature
2 t Vanilla
4 c Rice Krispies
3/4 c Butterscotch Fudge Topping
12 oz Milk chocolate; coarsely chopped
     Lightly butter an 8" square baking pan. In a large saucepan, melt the butter over low heat. Add the marshmallow and stir until blended. Remove from the heat and stir in the vanilla. Stir in the cereal and mix with wooden spoon until blended. Scrape into prepared pan. With lightly buttered hands press on mixture to level. Place in freezer for 10 minutes. In a small saucepan, warm the topping to lukewarm. Remove from the heat and set aside to cool slightly. Pour the warm topping over the cereal layer, spreading evenly. Place in the freezer for 10 minutes. Melt chocolate in microwave. Set aside to cool slightly. Spread the chocolate on top of the caramel mixture. Chill to set chocolate.

Kid's Krunchy Krazy Korn
8 c Puffed popcorn curls; from 8 oz. pkg.
1 c Brown sugar
1/2 c Butter
1/4 c Light corn syrup
1/2 t Baking soda
1 t Vanilla
     Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan. In large saucepan, combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring constantly. Simmer 2 mins.; remove from heat. Stir in baking soda and vanilla. Pour mixture evenly over popcorn curls; mix well. Bake at 250 degrees F. for 30 mins., stirring twice during baking. Immediately remove from pan; cool completely on waxed paper or greased foil. Store in tightly covered container. Makes 8 cups. (back to top)

Kid's Snack
1 pk Kix cereal
1 pk Semi-sweet chocolate chips
Assorted candies (candy corn Halloween -- M & M's, etc)
     Melt the chips and stir in cereal to coat. Pour onto a piece of wax
paper lined cookie sheet. (I use some confectionary sugar and roll
to seperate the cereal) When cool, add assorted candies. Kids can
make this, store it in baggies, and consume it when they need to
bounce off the walls a bit.

Kids Fruit Salad
17 oz Can fruit cocktail, drained
1 1/2 c Miniature marshmallows
2 med Bananas, sliced
1 med Apple, coarsely chopped
2 tb Lemon juice
1/4 c Maraschino cherries, halved
1 1/2 c Cool whip
     Stir sliced apples and bananas in lemon juice to keep from turning dark.
     In large bowl, combine all ingredients except coolwhip. Gently fold in coolwhip. Cover; chill until served.(back to top)

Kids Pizza Muffins
English muffins
Tomato sauce
Mushrooms; sliced
Pepperoni; sliced
Mozzarella cheese; shredded
Black olives; sliced
     Split muffins in half. Spread tomato sauce on muffin first. Then top with mushrooms, pepperoni, black olives, or any other combination of your favorite toppings. Finally, top with shredded Mozzarella cheese. Put the pizza muffin in the microwave for 1-2 minutes, or until cheese is melted.

Kids Popcorn Balls
1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure after popping)
     Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

Kids Snackin' Corn
9 c Corn, popped
1 tb Butter or margarine
1/3 c Peanut butter
     Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.
     Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set. (back to top)

Kids-Cook: Couscous
1 1/2 c Water
1/3 c Raisins
1 ts Salt
1 c Couscous
1 tb Butter
     Measure water, raisins and salt into saucepan; bring to boil. Stir in couscous and butter; cover and remove from heat. Let stand for 5 minutes; fluff with fork.
     Serve curried vegetables on top for a delicious dinner.

Marshmallow Popcorn Christmas Tree
12 c Popped popcorn
1/2 c Margarine or butter
3 c Mini marshmallows
1/2 package Lime flavored jello
Green food color
Candy pieces to decorate tree with
     Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.

Marshmallow Sandwich
Round Crackers
cream cheese
food coloring
mini marshmallows
     Add a couple of drops of food coloring to cream cheese, mix till blended. Spread the cream cheese mix onto the round cracker. Put several mini marshmallows on top. Spread cream cheese mix on a second cracker, and turn over to place on top to form a sandwich. Yum!

Mixed Fruit and Toffee Corn
8 c Popped popcorn (about 1/3 to 1/2 cup unpopped)
1 c Butter or margarine
1 c Sugar
3 tb Water
1 tb Light corn syrup
1/2 c Broken pecans
1/2 ts Vanilla
6 oz Pkg. mixed dried fruit bits (1 1/2 cups)
     Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17x12x2-inch baking pan. Keep popcorn warm in a 300 degree oven while making syrup mixture.
     Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the butter or margarine, sugar, water, and corn syrup. Bring mixture to boiling over medium heat. Cook for 8 to 10 minutes, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
     Cook and stir mixture over medium heat till thermometer registers 255 degrees, hard-ball stage (10 to 15 minutes). The mixture should boil at a moderate, steady rate over the entire surface.
     Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla; stir till combined. Pour mixture over the popcorn, toss gently to coat. Bake, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool mixture completely. Serve immediately or store, tightly covered, in a cool, dry place. Makes about 22 (1/2 cup) servings. (back to top)

Monster Munch
3 c Puffed rice cereal
1 c Dried apricots; chopped
1 c Raisins
1 c Dry-roasted unsalted peanuts
1/3 c Margarine
1 lb Marshmallows; large
1/2 c Peanut butter
     In a large bowl, combine cereal, apricots, raisins and peanuts. In microwave safe 13x9 inch baking dish, melt margarine and marshmallows on high 2 minutes. Stir. Add peanut butter. Cook on high 2 minutes longer. Stir until blended. Add cereal mixture to dish. Toss until well coated. Working quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture begins to cool and harden, cook on high 30 seconds or until softened.

Number Salad
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
     Cut the fruit. Put each ingredient into a separate small dish or bowl. Count out the salad ingredients into one large bowl. Stir 9 times, and 10, eat!

Oyster Cracker Snacks
1 pk Oyster crackers
1/2 c Oil
1 pk Ranch style dressing mix
1/2 ts Dillweed
1/2 ts Garlic powder
1/2 ts Lemon pepper seasoning
     Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix dry ingredients and sprinkle over crackers, stir to coat. Bake at 250 degrees for one hour, stirring once or twice. Store in airtight container.

Peanut Butter Candy
2 c Peanut butter; crunchy
2 c Icing sugar; sifted or confectioner's sugar
2 Egg
36 Chocolate 'Rosebud' candies* up to 40 -can use Hershey kisses
     * Rosebuds are a Canadian candy; Hershey kisses can be substituted.
     Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2 inches in diameter. Place a chocolare rosebud or kiss in the centre of each.
     Bake in a preheated 375 oven for 10 to 12 minutes or until cookies are firm enough to handle when one is removed from the oven and place on the cooling rack. MAKES: 30-40 candies

Peanut Butter Nanaimo Bars
Base: