 |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
 |
|||||||||||||||
 |
|||||||||||||||
|
|||||||||||||||
| |
|
ARTHUR AFTER SCHOOL SNACKS By Kellie Head and Amy Schamburek |
Arthur's Cinnamon Sugar Snacks2/3 cup sugar 1 tablespoon cinnamon 1/2 cup butter, melted 1 can (12 oz.) of Butter Milk Biscuits Preheat over to 400. Lightly grease cookie sheets. In a small bowl, combine sugar & cinnamon. Separate dough into 10 biscuits, separate each biscuit into 3 to 4 layers. Dip each layer in melted butter; coat each side. And then dip into cinnamon/sugar mixture. Place one inch apart of cookie sheet. Bake for 6-8 min. D.W.'s Jellified Oranges 5 Medium thick-skinned navel oranges 1-3 oz. pkg. orange Jell-O 1 cup boiling water 1 cup orange juice 2 Envelopes Knox gelatin dissolved in 1 cup cold water 1/2 cup sugar 1 Envelope orange Kool-Aid Cut oranges in half; juice (reserving juice) and scoop out pulp. Set orange shells in custard cups or muffin tins. Fill and chill. Cut in eighths. Binky's Candy Bar Cookie Pops 24 flat wooden sticks with round ends 24 miniature Milky way or snicker bars 1 18 oz. package of refrigerated sugar cookies Preheat oven to 350. Insert a popsicle stick in the middle of each candy bar. Remove cookie dough from wrapper; cut into 24 even size slices. Roll each piece into a ball; flatten each ball slightly in hand. Place candy bar in the center of dough. Wrap around candy, covering completely. Place 2 inches apart on cookie sheet. Remove from cookie sheet with spatula. Do not pick up from the stick for at least one hour. Bake at 350 for 10-12 min. or until edges are golden brown. Cool 5 minutes on cookie sheet and decorate as desired. Francine's Kool-Aid Sherbet 1 cup sugar 1 envelope unsweetened orange Kool-Aid or flavor of your choice 3 cups milk In a bowl, stir sugar, Kool-Aid mix and milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. Transfer into a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving. Yield: about 3 cups Buster's Trail Mix 1/2 cup raisins 1/2 cup peanuts 1/2 cup Cheerios 1/2 cup pretzels Toss together and serve in mini Dixie cups. Mr. Ratburn's Indoor S'mores 2/3 cup Light corn syrup 2 tbsp. Butter or margarine 11 1/2 oz. Nestle milk chocolate morsels 1 tsp. Vanilla 8 cups Golden Grahams cereal (about-8 cups) 3 cups Miniature marshmallows Makes 48 squares Grease a 13x9x2" rectangular pan. Heat corn syrup, butter and chocolate morsels to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with piece of waxed paper. Let stand until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares. From Golden Grahams Cereal box Prunella's Prune Muffins 1/4 cup Shortening 1/4 cup Sugar; granulated 1/4 cup Brown sugar 1 ea. Egg 2 cup Flour 1/2 tsp. Salt 4 tsp. Baking powder 1/4 tsp. Nutmeg 1 cup Milk 3/4 cup Prunes; cooked, well drained; chopped Mix and bake at 425 degrees F. for approximately 25 minutes. |
|
About the Author(s): Kellie Head is the mother of six and the owner of ParentingHumor.com, home of Lazy Gourmet cooking, http://ParentingHumor.com/lg Amy Schamburek is the mother of four and owner of 20ishparents.com. For more afterschool fun check out these great coloring pages. http://www.20ishparents.com/colorpage/index.shtml |
|
|||||
|
|||||
|
|||||
Let's Get Cooking!
