Easy Recipes & Activities for Kids

Breakfast

Apple Oven Pancake

2 tablespoons stick butter or margarine

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 medium cooking apple, thinly sliced (1 cup)
2 eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt

Heat oven to 400 degrees. Melt butter in 9-inch pie plate in oven.
Sprinkle brown sugar and cinnamon over butter.
Put apple slices on cinnamon-sugar mixture.

Beat eggs slightly in medium bowl using wire whisk or hand beater.
Beat in other ingredients just until mixed (do not overbeat).
Pour batter over apple slices.

Bake 30-35 minutes or until puffy and deep golden brown.

Right away, loosen edge of pancake and turn upside down onto
heatproof serving plate.

Makes 2-4 servings

 Eggs in Bologna Cups

non-stick cooking spray

butter
6 slices bologna, each about 4 inches across
6 eggs
6 teaspoons milk
salt
pepper
paprika

Heat oven to 375 degrees. Spray muffin pan cups with cooking spray.

Fry bologna in a skillet in a little butter until the edges curl and the
centers puff. Lift each slice with tongs into a muffin cup and press
down so the slice fits the cup. Repeat with remaining bologna slices.

Break 1 egg into the center of each bologna slice to hold it down.

Pour 1 teaspoon milk over each egg. Sprinkle eggs lightly with salt,
pepper and paprika.

bake uncovered in 375 degree oven 15-20 minutes or until the eggs are set.

Loosen each bologna cup with knife and lift to platter with spoon.

Makes 6 servings
 Peach Pancakes

1 egg
1 cup all-purpose or wheat flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated or packed brown sugar
3/4 cup milk
2 tablespoons vegetable oil
1/2 cup coarsely chopped fresh or canned (drained) peaches

Beat egg in medium bowl, using hand beater, until fluffy.

Beat in other ingredients except peaches just until smooth.
Stir in peaches.

Heat skillet or griddle over medium heat or to 375 degrees.

Lightly grease skillet or griddle with shortening, if needed.

Pour a little less than 1/4 cup batter onto hot skillet or griddle for each pancake.
Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown.

Makes nine 4-inch pancakes

 Peanut Butter & Jelly Danish

1 3/4 cups flour

2 teaspoons baking powder
1/4 cup (1/2 stick) butter or margarine, softened
2 tablespoons sugar
3/4 cup milk
1/4 cup grape jelly
peanut butter glaze (below)

Heat oven to 450 degrees. Lightly grease cookie sheet.

Stir flour, baking powder, butter and sugar in medium bowl until crumbly.
Stir in milk until a soft dough forms.

Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
Make a little “well” in center of each, using the back of a spoon.
Fill each “well” with 1 teaspoon grape jelly.

Bake 10-15 minutes or until light golden brown. Make peanut butter glaze.
Drizzle glaze over warm pastries.

Makes 12 pastries

Peanut Butter Glaze:

Stir 2/3 cup powdered sugar, 1 tablespoon creamy peanut butter
and 4 teaspoons water in a small bowl.
 Strawberry Muffins

1 2/3 cups fresh strawberries

2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Heat oven to 425 degrees. Put a paper baking cup in each of 12

regular-size muffin cups, or grease just the bottoms of 12 muffin cups.

Slightly smash strawberries in large bowl, using fork. Stir in sugar, oil and eggs
until mixed. Stir in other ingredients just until moistened.
Spoon batter into muffin cups.

Bake 15-18 minutes or until golden brown or toothpick poked in

center comes out clean. Cool 5 minutes. Loosen sides of muffins from
pan if needed, and take them out of the pan.

Makes 12 muffins

Tip: If you do not have fresh strawberries, you can use frozen
strawberries that you have thawed and drained.
 Meals

Cheese Sauce

2 tablespoons butter or margarine

2 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup shredded cheddar cheese

Melt butter in 1-quart saucepan over low heat.

Stir in flour and salt.
Cook over medium heat, stirring all the time, until smooth and bubbly.
Take saucepan off hot burner.

Stir milk into flour mixture. Heat to boiling, stirring all the time.
Boil 1 minute, stirring all the time.
Stir in cheese until it is melted.

Makes about 1 1/4 cups sauce.

Tip: Have a “fun-do” party. Dip bread chunks, tortilla chips or

raw or steamed vegetables into warm cheese sauce,
or pour cheese sauce over baked potatoes or nachos.
 Cheeseburger Pie

pan pastry (below)

1 pound ground beef
1/2 to 3/4 cup of finely chopped onion
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 cup flour
1/3 cup dill pickle liquid
1/3 cup milk
1/2 cup chopped dill pickles
2 cups shredded American or Swiss cheese (8 ounces)

Heat oven to 425 degrees. Prepare pastry; pat in bottom and up sides of
quiche dish, 8x2 inches, or round pan, 8x 1/2 inches. Bake 15 minutes.

Cook and stir beef, onion and garlic in 10-inch skilled until brown; drain.
Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese.
Spoon into dish.

Bake 15 minutes; sprinkle with 1 cup cheese.

Bake until crust is golden brown, about 5 minutes longer.

Makes 4-6 servings

Pan Pastry: Mix 1 1/3 cups of flour and 1/2 teaspoon of salt.
Cut in 1/2 cup of shortening with a pastry blender until mixture looks like tiny peas.
Sprinkle in 3-4 tablespoons of cold water, 1 tablespoon at a time, stirring
with a fork after each addition.
Mix lightly until all flour is moistened and pastry
almost cleans side of bowl (add 1-2 teaspoons water if necessary).
 Chicken Pot Pie

1 1/2 cups frozen mixed vegetables, thawed

1 cup cup-up cooked chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt, if you like
2 tablespoons butter or margarine, melted
2/3 cup milk
1 egg

Heat oven to 425 degrees. Stir vegetables, chicken and soup in

ungreased 8-inch square pan until mixed.

Stir other ingredients in medium bowl, using fork, until mixed.

Pour over chicken mixture and spread evenly.

Bake 25-30 minutes or until golden brown.

Makes 6 servings
 Drumsticks

1/2 cup flour

1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
6 chicken drumsticks (about 1 1/2 pounds)
1/4 cup butter or margarine, melted and cooled

Heat oven to 425 degrees.

Mix flour, salt paprika and pepper in a bowl.
Dip chicken drumsticks into butter; roll in flour mixture to coat.

Arrange in an ungreased square pan, 8x8x2 inches.

Bake uncovered until juice of chicken is no longer pink

when centers of thickest pieces are cut, about 50 minutes.

Makes 6 drumsticks
 Frankabobs*

1 can (13 1/4 ounces) pineapple chunks

10 frankfurters
2 tablespoons vegetable oil (or olive oil)

A grownup will need to light the grill or fire up the charcoal.

Drain the can of pineapple chunks.

Cut each frankfurter crosswise into 5 equal pieces on cutting board.

Place 1 frankfurter piece on each skewer, then 1 pineapple chunk,

then 1 frankfurter piece and so on, until 5 frankfurter pieces
and 4 pineapple chunks are on each skewer.
Brush kabobs with 2 tablespoons oil.

Cook kabobs on the grill 5 minutes on each side, turning with tongs.

Makes 10 kabobs

*Variations

Potatobobs: In place of pineapple chunks, use small

canned potatoes. Sprinkle with salt and paprika before cooking.

Dillybobs: In place of the pineapple chunks, use dill pickle chunks.

 Hot Dog Dinner

1/2 pound hot dogs, sliced

1 can (15 ounces) pork and beans
1 can (8 ounces) tomato sauce
3 tablespoons packed brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup water
3 tablespoons butter or margarine, melted

Heat oven to 450 degrees.

Stir hot dogs, pork and beans, tomato sauce and brown sugar
in 9-inch square pan until mixed.
Bake about 15 minutes or until bubbly.

Stir other ingredients in medium bowl until a soft dough forms.

Drop dough by 8 spoonfuls onto hot dog mixture.

Bake 15-20 minutes or until dumplings are golden brown.

Makes 8 servings

Tip: Sprinkle your favorite shredded cheese over this dish

before serving, if you like.
 • Individual Pizzas

1 1/3 cups flour

1/2 cup shredded cheddar cheese
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup milk
1 can (8 ounces) pizza sauce
Favorite meat toppings
(sliced pepperoni, cut-up cooked chicken, cooked ground beef or sausage)
Favorite vegetable toppings
(broccoli, carrots, corn or olives)
1 1/2 cups shredded mozzarella cheese

Heat oven to 425 degrees. Grease 2 cookie sheets. Stir flour, cheddar cheese,
baking powder, salt, oil and milk in medium bowl until a soft
dough forms. Divide dough into 6 parts.
Press each part into a 6-inch circle on cookie sheet.
Pinch edge to form rim.

Spread pizza sauce over dough.

Top with meat and vegetable toppings.
Sprinkle with mozzarella cheese.

Bake 11-15 minutes or until crust is golden brown and cheese is melted.

Makes 6 little pizzas

 Meat Loaf Rings

basic meat loaf

1 egg
1/2 cup milk
3/4 cup quick-cooking oats
3 teaspoons salt
1 teaspoon instant beef bouillon
3 tablespoons minced onions
2 teaspoons horseradish
2 1/2 pounds lean ground beef

Heat oven to 350 degrees.

Prepare basic meat loaf except, before baking, spoon half
of the ground beef mixture onto waxed paper.

Divide this half of the mixture into 4 equal parts.

Roll each part with your hands into a strip 9 inches long and 1 1/2 inches thick.
Press the ends of each strip together firmly to make a ring.

Lift the rings with pancake turner to ungreased jelly roll pan.

Divide remaining ground beef mixture into 4 equal parts

and make 4 more rings. Lift them to the pan.

Bake uncovered in 350 degree oven about 30 minutes or until crusty and brown.
Five minutes before the rings are done, make cheesy potatoes* or carrot nuggets*.
Lift the rings to platter with pancake turner and fill each with a scoop
(about 1/3 cup) of potatoes or a mound of carrots.

Makes 8 rings

*Cheesy potatoes: Stir 1/4 cup of shredded cheese into hot mashed
potatoes (enough for 8 servings).

*Carrot nuggets: Cook 1 package (10 ounces) frozen carrot nuggets.

Variation: Follow recipe for meat loaf rings except, before baking, spoon 3-4 canned
whole potatoes into the center of each ring. You will need two 16-ounce
cans of potatoes. Spoon about 1 tablespoon ketchup onto each mound
of potatoes. Bake as directed 35 minutes.
 Pizza Pocket

pizza dough (below)

1 tablespoon vegetable oil (or olive oil)
1/4 cup pizza sauce
1/2 cup each of shredded mozzarella cheese and cooked Italian sausage
1 tablespoon of finely chopped onion
1/8 to 1/4 teaspoon garlic powder
1/4 package (3-ounce size) sliced pepperoni
2-3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese

Heat oven to 425 degrees. Lightly grease a cookie sheet with shortening.

Prepare pizza dough. Roll into a 12-inch circle.

Fold loosely in half; place on cookie sheet and unfold.
Brush with oil.

Layer remaining ingredients on half of the circle in order listed;

fold dough over filling. Turn edge of the lower dough over edge
of the top dough; pinch edge to seal. Prick top with a fork.
Bake until golden brown, 20-25 minutes.

Pizza dough: Beat 1 cup of flour, 1/3 cup milk, 2 tablespoons oil, 1 teaspoon
baking powder and 1/2 teaspoon salt in a bowl until the dough
leaves side. Turn onto a lightly floured surface; gather into a ball.
Knead 10 times.
Cover with a bowl; let stand 15 minutes.
 Sloppy Joe Bake

1 pound lean ground beef

1 can (8 ounces) tomato sauce
1/4 cup ketchup
2 teaspoons mustard
1 cup flour
1 1/2 teaspoons baking powder
2/3 cup milk
3 tablespoons butter or margarine, melted
1 egg
ketchup, if you like

Heat oven to 450 degrees.

Cook beef in 10-inch skillet over medium heat,
stirring a few times, until brown; drain.
Stir in tomato sauce, 1/4 cup ketchup and the mustard.
Spoon into ungreased 8-inch square pan.

Stir flour, baking powder, milk, butter and egg, using fork, until mixed.
Pour over beef mixture, and spread evenly.
Squirt or spoon more ketchup in a zigzag design over the top.

Bake 18-22 minutes or until crust is light golden brown.

Makes 6 servings
 Breads

Banana Blueberry Bread

1 1/4 cups sugar

1/2 cup (1 stick) butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries

Heat oven to 350 degrees. Grease just the bottom of 9-inch loaf pan.

Stir sugar, butter, eggs, bananas, and buttermilk in large bowl until mixed.
Stir in flour, baking soda and salt just until moistened.
Stir in blueberries. Pour batter into pan.

Bake about 1 hour 15 minutes or until toothpick poked in center

comes out clean. Cool 5 minutes.
Loosen sides of loaf from pan, and take bread out of pan.
Cool completely.

Makes 1 loaf
 Biscuit Sticks

1 1/4 cups flour

1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup milk
1 egg, beaten
favorite toppings, if you like
(cinnamon sugar, oats, sesame seed, or shredded cheese)

Stir all ingredients except egg and toppings in medium bowl until
a soft dough forms. Put dough on lightly floured surface, and shape
into a ball, using floured hands.

Knead dough by folding and pushing with the palms of your

hands, then make a quarter turn.
Repeat these steps to knead 10 times.
Put bowl over dough, and let rest 15 minutes.

Heat oven to 425 degrees. Divide dough into 6 pieces.

Roll each piece into a rope, 15 inches long.
Put on ungreased cookie sheet.
Fold each rope in half, and twist halves together.
Brush egg over dough.
Sprinkle with your favorite topping.

Bake 9-11 minutes or until light golden brown.

Take twisters off cookie sheet.

Makes 6 twisters

Tips: Add drops of food color when you add the milk for a fun,
colorful bread. For a special treat, dip twisters into
applesauce or cheese sauce (a previous recipe).
 Pepperoni Bread Swirls

1 3/4 cups flour

1/4 teaspoon salt
1 package quick active dry yeast
1 tablespoon vegetable oil (or olive oil)
2/3 cup very warm water (120-130 degrees)
1/2 package (3 1/4-ounce size) sliced pepperoni
1/2 cup shredded mozzarella cheese
1/4 teaspoon dried oregano leaves

Stir flour, salt and yeast in medium bowl until mixed.

Stir in oil and water until a soft dough forms.
Put dough on lightly floured surface, and shape into a ball, using floured hands.

Knead dough by folding and pushing with the palms of your hands,
then making a quarter turn. Repeat these steps to knead 5 minutes.
Put bowl over dough and let rest 5 minutes.

Grease round pan, 9 x 1 1/2 inches.

Press dough with hands or rolling pin into 9-inch square on floured surface.
Put pepperoni on dough. Sprinkle with cheese and oregano.
Tightly roll up dough, and pinch edge to seal.
Cut roll into nine 1-inch slices.
Put slightly apart in pan.
Cover and let rise in warm place about 30 minutes or until double.

Heat oven to 375 degrees. Bake 25-30 minutes or until golden brown.
Serve warm with pizza sauce that you have heated, if you like.

Makes 9 servings
 Snack Bread

2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
2 tablespoons butter or margarine, melted

Heat oven to 425 degrees. Stir flour, sugar, baking powder and salt
in medium bowl until mixed. Cut shortening into flour mixture, by
crisscrossing with 2 knives, until crumbly.
Stir in milk until a soft dough forms.

Put dough on lightly floured surface and shape into a ball using floured hands.
Knead dough by folding and pushing with the palms of your hands, then make
a quarter turn. Repeat these steps to knead 10 times.
Divide dough into 32 pieces.

Mix cheese and Italian seasoning. Roll dough pieces in cheese mixture.
Put pieces in ungreased round pan, 9 x 1 1/2 inches.
Sprinkle with rest of cheese mixture.
Drizzle butter over the top.

Bake 15-20 minutes or until light golden brown.

Take bread out of pan and serve warm.
For dipping, serve with tomato sauce, cheese sauce or pizza sauce
that you have heated, if you like.

Makes 8 servings
 Zucchini Bread

3 medium zucchini, shredded (3 cups)

1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/4 teaspoons ground allspice

Heat oven to 350 degrees. Grease just the bottom of 9-inch loaf pan.

Stir zucchini, sugar, oil, vanilla and eggs in large bowl until mixed.
Stir in other ingredients until mixed. Pour batter into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick poked

in center comes out clean.
Cool 10 minutes.
Loosen sides of loaf from pan and take bread out of pan.
Cool completely.

Makes 1 loaf
 Snacks

Banana Boats

1/4 cup salted peanuts

4 large bananas
1 carton (4 1/4 ounces) frozen whipped topping, thawed
4 maraschino cherries

Chop 1/4 cup peanuts in cutting board.

Gently wash 4 bananas. Carefully slit top of each banana peel

lengthwise, leaving about 1 inch uncut at each end.
Cut away about 1/2 inch of the peel on each side
of the slit with scissors.

Empty the whipped topping into bowl.

Scoop out each banana in small pieces with teaspoon into the bowl.
Save the banana peel shells.
Fold the banana pieces into the topping with rubber scraper.

Fill each banana peel shell with 1/4 of the banana-topping mixture.
Sprinkle with 1/4 of the chopped peanuts and top with 1 cherry.

Serve banana boats right away or refrigerate as long as 1 hour.

Makes 4 boats
 Caramel Apples

6 medium apples
6 tablespoons chopped salted peanuts
1 package (14 ounces) vanilla caramels
3 tablespoons water
1/4 cup creamy peanut butter
1/2 teaspoon cinnamon

Wash 6 apples and poke an ice-cream stick in the stem end of each.

Using 1 tablespoon of peanuts for each mound, make 6 mounds

of peanuts about 3 inches apart on waxed paper.

Heat the caramels, 3 tablespoons water, 1/4 cup peanut butter and
1/2 teaspoon cinnamon in top of double boiler over hot water until
caramels melt and the mixture is smooth, about 20 minutes,
stirring frequently.

Remove from heat.

Keep the top of the double boiler over the hot water.

Dip each apple in the hot caramel mixture and spoon mixture over the apple
until it is completely coated. Hold the apple right side up by the stick for a second,
then place it stick side up on one of the mounds of peanuts.
Turn the apple so all the peanuts stick to it.

Refrigerate about 1 hour or until the caramel coating is firm.

Makes 6 apples
 Confetti Caramel Corn

7 cups of Trix cereal

1/3 cup of packed brown sugar
1/3 cup of butter or margarine
2 tablespoons of light corn syrup
1 teaspoon of vanilla
1/4 teaspoon of baking soda

Heat oven to 300 degrees. Place cereal in a jelly roll pan,

15 1/2 x 10 1/2 x 1 inch.

Mix brown sugar, butter and corn syrup in a 1 1/2-quart saucepan.

Heat mixture over medium heat about 3 minutes, stirring occasionally,
until butter is melted and mixture begins to boil.
Cook, without stirring, 4 minutes longer.
Mixture will boil and turn golden brown.
Remove from heat.

Stir in vanilla and baking soda until mixture is foamy.

Pour over cereal; stir to coat evenly.

Bake 25 minutes, stirring occasionally. Loosen immediately from sides

and bottom of pan with metal spatula; cool.

Makes about 7 cups

Warning: Brown sugar mixture will be very hot - handle carefully!

 Crunchy Pops

2 ripe bananas
a jar of honey
crispy rise cereal
4 ice cream sticks
a wood board

Peel the bananas. Cut them in half.

Put an ice cream stick into the cut ends of the bananas.
Put the pops in the freezer for an hour.

Take the pops out of the freezer.

Spread honey on each pop with a table knife.
Pour some rice cereal on the wood board.
Roll each pop in cereal.

Makes 4 pops
 Frosted Pretzels

1 can (16 1/2 ounces) vanilla frosting

15 pretzel twists

Measure 1 cup frosting.

Heat the 1 cup frosting in top of double boiler over hot water
until frosting is liquid, stirring occasionally.
Remove from heat, keeping the top of the double boiler
over the hot water.

Dip 15 pretzel twists into the frosting with your fingers,

then place them on waxed paper.
Let dry 8 hours.

Makes 15 pretzels
 Jungle Fun Toss

2 cups apple cinnamon cheerios cereal

2 cups cheerios cereal
2 cups honey nut cheerios cereal
1 1/2 cups animal crackers
1 1/2 cups pretzel twists
1 1/2 cups cheese-flavored snack crackers
1/2 cup assorted animal fruit snacks or gummi bears

Mix all ingredients in a large bowl.

Store in an airtight container.

Makes 10 1/2 cups

 Nibble Sticks

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2/3 cup shredded cheddar cheese
1/2 cup finely chopped salami, bologna or fully cooked ham
3/4 cup milk

Heat oven to 450 degrees.

Mix flour, baking powder and salt in medium bowl.
Cut in shortening, using a pastry blender or crisscrossing 2 knives,
until mixture is crumbly. Stir in cheese and salami.
Stir in just enough milk so a soft dough forms.

Sprinkle a surface lightly with flour.

Turn the dough onto the floured surface.
Knead gently 10 times. Place on an ungreased cookie sheet.
Pat dough into an 8-inch square; cut square in half.
Cut each half crosswise into 1-inch strips.

Bake strips until golden, 12-15 minutes.

Serve warm or cool with ketchup, mustard or cheese dip if you like.

Makes 16 sticks
 Sticks and Stones

4 cups Kix cereal

2 cups pretzel sticks
1/3 cup butter or margarine, melted
1/4 teaspoon of worcestershire sauce
2 cups raisins

Heat oven to 300 degrees.

Mix cereal and pretzel sticks in an ungreased rectangular pan,
13 x 9 x 2 inches.

Stir butter and worcestershire sauce in a small bowl.

Pour over cereal mixture, tossing until evenly coated.

Bake uncovered 25 minutes, stirring occasionally.

Stir in raisins. Cool. Store in an airtight container.

Makes 8 cups
 Veggie Bites

1/3 cup butter or margarine, melted

1 egg
2 teaspoons water
1/2 cup flour
1/2 teaspoon salt
2 cups fresh vegetables
(broccoli flowerets or cauliflowerets, 1/4-inch carrot slices,
1/2-inch zucchini slices, 1/2-inch strips green or red pepper)
parmesan cheese (optional)

Heat oven to 450 degrees.

Brush bottom on rectangular pan, 13 x 9 x 2 inches, with 1 tablespoon melted butter.

Beat egg and water with fork in a shallow dish.

Mix flour and salt in another shallow dish.

Dip about 1/4 of the vegetables into egg mixture.

Remove 1 vegetable piece at a time with a slotted spoon,
fork or hands; roll in flour mixture to coat.
Place in pan.

Repeat with remaining vegetables.

Pour remaining butter carefully over each vegetable piece and into pan.

Bake uncovered, turning once, until vegetables are crisp-tender and

coating is golden brown, 10-12 minutes; drain.

Sprinkle lightly with grated parmesan cheese if you like.

Makes 2 cups bites

 Brownies

1/4 cup butter or margarine

1 package (6 ounces) of semisweet chocolate chips
3/4 cup sugar
2/3 cup flour
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped nuts (optional)
1/2 cup semisweet chocolate chips (optional)

Heat oven to 350 degrees.

Grease the bottom only of a square pan, 8 x 8 x 2 inches, with shortening.

Heat butter and 1 package chocolate chips in a 2-quart saucepan over

low heat, stirring constantly, until melted; remove from heat.
Stir in remaining ingredients except nuts and 1/2 cup chocolate chips
real hard with a wooden spoon until smooth.

Stir in nuts and chocolate chips.

Spread in pan with a rubber scraper.

Bake until the center is set, about 30 minutes.

Let brownies cool completely, then cut into 1 3/4 x 1 1/2-inch brownies.
Store brownies tightly covered.

Makes 20 brownies
 Chocolate Chip Cookies

3/4 cup granulated sugar

3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (optional)
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 degrees.

Mix both sugars, butter and egg in a large bowl with a wooden spoon.
Stir in flour, baking soda and salt (dough will be stiff).
Stir in nuts and chocolate chips.

Drop dough by rounded tablespoonfuls about 3 inches apart

onto an ungreased cookie sheet.

Bake until light brown, 8-10 minutes (centers will be soft).

Let cookies cool slightly, then remove from cookie sheet with a spatula.

Makes 48 cookies
 Chocolate Cookies with M&M’s

3/4 cup (1 1/2 sticks) butter or margarine, softened

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 egg
2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 bag (10 ounces) M&M candies (1 1/4 cups)

Heat oven to 350 degrees.

Stir butter, sugars, vanilla and egg in large bowl until mixed.
Stir in flour, cocoa and baking soda.
Stir in candies.

Drop dough by rounded tablespoonfuls about 2 inches apart onto

ungreased cookie sheet.

Bake 12-15 minutes or until set.

Cool 1 minute before taking cookies off cookie sheet.

Makes 3 dozen cookies

 Cookie Pops

1 cup sugar
1 cup (2 sticks) butter or margarine, softened
1/2 teaspoon vanilla
1 egg
2 2/3 cups flour
3 food colors
48 ice cream sticks

Heat oven to 375 degrees.

Stir sugar, butter, vanilla and egg in large bowl until smooth.
Stir in flour. Divide dough into 3 equal parts.
Stir 4 drops of one food color into each part of dough to make
three different colors of dough.

Shape dough into 1-inch balls, using a bit each color of dough for each ball.
Put balls 2 inches apart on ungreased cookie sheet.
Poke wooden stick into side of each ball.
Press balls until 1/4 inch thick, using the bottom of a glass
that you have dipped in sugar.

Bake 9-11 minutes or until slightly firm and edges are light golden brown.
Cool 1 minute before taking cookies off cookie sheet.
Cool completely. Frost and decorate cookies, if you like.

Makes 4 dozen cookies

Tip: You can use just one color of dough for each cookie, if you like.
 Elephant Ears

1/4 cup butter or margarine

1 cup flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar

Heat oven to 425 degrees.

Grease a cookie sheet with shortening.

Heat butter until melted; set aside.

Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.
Stir in milk and 3 tablespoons of the melted butter until dough forms.

Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
Brush with remaining melted butter, using a pastry brush;
sprinkle with mixture of 3 tablespoons sugar and the cinnamon.

Roll dough up tightly, beginning at narrow end.

Pinch edge of dough into roll to seal.
Cut into 4 equal pieces with sharp knife.
Place cut sides up on cookie sheet; pat each into a 6-inch circle.
Sprinkle with more sugar.

Bake until golden brown, 8-10 minutes.

Immediately remove from cookie sheet with spatula.
Let cool on wire rack.

Makes 4 elephant ears

 Gingerbread Kids

1/2 cup sugar

1/2 cup shortening
1/2 cup dark molasses
1/4 cup water
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 1/2 cups flour
frosting (if you like)

Beat sugar, shortening, molasses and water in a large bowl on low speed until blended.
Beat on medium speed 1 minute.
Stir in remaining ingredients, except frosting.

Cover and refrigerate until chilled, 1-2 hours.

Heat oven to 375 degrees.

Sprinkle a cloth-covered surface lightly with flour; turn dough

onto surface. Roll dough with a rolling pin until 1/4 inch thick.
Cut with a 5 to 8 inch gingerbread kid cutter.
Lift cookies carefully with a large spatula onto a greased cookie sheet.

Decorate cookies with frosting - if you like.

Makes about eleven 5-inch or six 8-inch cookies

 Ice Cream Sandwiches

peanut butter cookies (below)

1 pint of ice cream (any flavor), slightly softened
1 package (6 ounces) of semisweet chocolate chips
2 tablespoons of shortening

Bake peanut butter cookies; cool.

For each ice cream sandwich, press 1 slightly rounded tablespoon of ice
cream between 2 cookies; place in jelly roll pan.
Freeze until firm.

Melt chips and shortening, stirring occasionally; let stand 2 minutes.

Dip half of each sandwich into chocolate.
Place in pan; freeze until firm.
Store wrapped in plastic wrap.

Makes 15

Peanut Butter Cookies

1/2 cup each of granulated sugar and packed brown sugar

1/2 cup peanut butter
1/4 cup each of shortening and butter, softened
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375 degrees. Mix all ingredients. Shape into 1 1/4-inch balls.
Place 3 inches apart on cookie sheet.
Flatten in crisscross with floured fork.
Bake until brown, 9-11 minutes.
 Lemon Squares

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if you like
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs

Heat oven to 350 degrees.

Mix thoroughly flour, butter and powdered sugar in a small bowl.
Press evenly with hands in bottom and about 5/8 inch up sides
of an ungreased square pan, 8 x 8 x 2 inches.
If dough is sticky, flour fingers.
Bake 20 minutes.

Beat remaining ingredients in a medium bowl on medium speed until light and fluffy.
Pour over hot crust.

Bake just until no indentation remains when touched lightly in center,

about 25 minutes.
Let stand until cool, then cut into about 1 1/2-inch squares.

Makes 25 squares
 Rainbow Sugar Cookies

1 1/2 cups sugar

1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
colored sugar* or candy sprinkles

Heat oven to 400 degrees.

Stir sugar, butter, shortening and eggs in large bowl until mixed.
Stir in flour, cream of tartar, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls.

Roll balls in colored sugar or candies until coated.
Put about 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until light golden and cracked on top.

Right away take cookies off cookie sheet.

Makes 6 dozen cookies

*To make colored sugar, see Rainbow Dust in the “Activities” section.
 Watermelon Slice & Bake Cookies

2/3 cup granulated sugar

1/3 cup shortening
1/3 cup butter, softened
1 teaspoon vanilla
1 egg
1/4 teaspoon red food color
2 1/3 cups flour
1/2 teaspoon salt
2-3 tablespoons green sugar*
2 tablespoons miniature semisweet chocolate chips

Stir granulated sugar, shortening, butter, vanilla, egg and food color in
large bowl until mixed. Stir in flour and salt.

Shape dough into a log, about 2 inches across. Put green sugar on
piece of plastic wrap. Roll log in green sugar until coated.
Wrap in plastic wrap, and refrigerate at least 1 hour.

Heat oven to 375 degrees. Cut log into 1/4-inch slices.

Cut each slice in half. Put about 1 inch apart on ungreased cookie sheet.
Gently push a few chocolate chips into each slice to look like watermelon seeds.

Bake 7-8 minutes or until cookies just begin to brown.

Right away, take cookies off cookie sheet.

Makes 6 dozen cookies

*To make green sugar, see Rainbow Dust in the “Activities” section.
 Yogurt Cups

3/4 cup flour

1/4 cup butter, softened
3 tablespoons powdered sugar
2-3 teaspoons cold water
1 1/3 cups yogurt (any flavor)

Heat oven to 375 degrees.

Mix flour, butter and powdered sugar until crumbly; sprinkle

in water, 1 teaspoon at a time, stirring until dough forms.

Press about 3 tablespoons of dough in bottom and up sides of each 4

ungreased 6-ounce custard cups to within 1/2 inch of top.

Bake until golden brown, 10-12 minutes; let cool 10 minutes.

Carefully remove from cups with a small metal spatula;
let cool completely on wire rack.

Fill each cup with 1/3 cup of yogurt; garnish with fresh fruit if you like.

Makes 4 cups
 Apple Crisp

4 medium unpeeled or peeled cooking apples, sliced (about 4 cups)

3/4 cup flour
3/4 cup packed brown sugar
1/2 cup quick-cooking or regular oats
1/3 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened

Heat oven to 375 degrees.

Spread the apple slices in an ungreased 8-inch pan.

Mix remaining ingredients with fork; sprinkle over apples.

Bake uncovered until the topping is golden brown and apples are tender,
about 30 minutes.

Makes 6 servings
 Apple Pie Wrap

1 cup flour
1/2 teaspoon salt
1/3 cup shortening
2-3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup flour
4 medium cooking apples, thinly sliced (4 cups)
1 tablespoon butter

Stir 1 cup flour and the salt in medium bowl until mixed.
Cut shortening into flour mixture, by crisscrossing with 2 knives, until crumbly.
Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms.
Shape dough into a ball.
Wrap in plastic wrap and refrigerate 15 minutes.

Heat oven to 425 degrees.

Put dough on floured surface.
Roll dough into 13-inch circle, using rolling pin.
Put on ungreased large cookie sheet.

Stir brown sugar, 1/3 cup flour and the apples in large bowl.
Mound apple mixture on center of dough up to 3 inches of edge.
Put pieces of the butter on apples.
Fold edge of dough over apples.
Bake 30-35 minutes or until crust is light golden brown.

Makes 8 servings
 Chocolate Banana Pudding Pies

2/3 cup flour

1/4 cup powdered sugar
1/4 cup (1/2 stick) butter, softened
1 tablespoon baking cocoa
3-5 teaspoons cold water
1 box (4-serving size) banana or vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
chocolate syrup

Heat oven to 375 degrees.

Stir flour, powdered sugar, butter and cocoa in medium bowl until crumbly.
Sprinkle in water, 1 teaspoon at a time, and stir until a soft dough forms.
Press about 1 tablespoon dough in bottom and up side in each of
12 ungreased regular-size muffin cups.

Bake 8-10 minutes or until slightly firm.

Cool 10 minutes.
Carefully run small metal spatula along side of pie shells
to loosen, and remove from pan.
Cool completely on wire rack.

Make pudding mix as directed on box for pie directions, using milk.
Put about 3 banana slices in each pie shell.
Top each with about 2 tablespoons pie filling.
Decorate with chocolate syrup.

Makes 12 pies
 Cone Cakes

12-15 ice cream cones with flat bottoms

1 1/4 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 teaspoon vanilla
1 egg
1 quart ice cream (your favorite flavor)
whipped topping
maraschino cherries, if you like

Heat oven to 350 degrees. Stand each cone in a regular-size muffin cup.
Beat other ingredients except ice cream, whipped topping and cherries in
medium bowl with electric mixer on low speed 30 seconds,
scraping bowl all the time.
Beat on high speed 3 minutes, scraping bowl a few times.

Pour batter into cones, filling each until about 1 inch from top.
Bake about 30 minutes or until toothpick poked in center comes out clean.
Take cones out of muffin cups.
Cool completely.

Top each cone with ice cream, whipped topping and a cherry.

Makes 12-15 cone cakes

 Fruity Pizza Pies

1/2 cup sugar

1/2 cup (1 stick) butter, softened
1/4 teaspoon vanilla
1 egg
1 1/2 cups flour
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
1 can (21 ounces) blueberry, cherry or strawberry pie filling

Heat oven to 375 degrees.

Stir sugar, butter, vanilla and egg in large bowl until mixed.
Stir in flour until a soft dough forms.
Divide dough into 8 parts.
Press each part into 4-inch circle on ungreased cookie sheet.

Bake 8-10 minutes or until edges are light golden brown.

Cool 1 minute before taking cookie crusts off cookie sheet.
Cool completely.

Make vanilla pie filling mix as directed on box for pie directions, using milk.
Spread about 2 tablespoons vanilla pie filling on each cookie crust.
Top each with 1 tablespoon fruit pie filling.

Makes 8 little dessert pizzas

 Mud Pie

1 cup granulated sugar

1/2 cup butter, melted
1/3 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1 cup chopped nuts, if you like
1/4 cup fudge sauce or fudge ice cream topping
1 cup chilled whipping cream
2 tablespoons powdered sugar

Heat oven to 325 degrees.

Grease a round pan, 8 x 1 1/2 inches, with shortening.

Mix granulated sugar, butter, flour, cocoa, salt, vanilla and eggs
in a medium bowl. Stir in nuts. Pour into pan.

Bake until edge appears dry and wood pick inserted in center comes out clean
(center will be moist), 35-37 minutes.

Immediately prick holes in pie with wooden pick, then spread fudge sauce over top.
Cool completely.

Beat whipping cream and powdered sugar in a chilled small bowl on high speed until stiff;
spread over fudge sauce. Drizzle with 2-3 tablespoons additional fudge sauce
or fudge ice cream topping if you like.

Store pie in refrigerator.

Makes 6-8 servings

 Orange Cake

1 1/4 cups flour

1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 teaspoon vanilla
1 egg
1 can (15 ounces) mandarin orange segments, drained
whipped topping

Heat oven to 350 degrees.

Grease and flour round pan, 9 x 1 1/2 inches.
Beat all ingredients except orange segments and whipped topping
in medium bowl with electric mixer on low speed 30 seconds,
scraping bowl all the time.
Beat on high speed 3 minutes, scraping bowl a few times.

Pour batter into pan.

Save 608 orange segments for decorating.
Put the other orange segments evenly on batter.

Bake 35-40 minutes or until toothpick poked in center comes out clean.
Cool completely.
Top with whipped topping and decorate with orange segments.

Makes 6-8 servings

 Strawberry Shortcakes

1 quart strawberries, sliced

1 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
sweetened whipped cream (below)

Sprinkle strawberries with 1 cup of sugar; let stand 1 hour.

Heat oven to 450 degrees.

Mix flour, 2 tablespoons of sugar, the baking powder and salt in a medium bowl.
Stir in milk and butter just until blended.

Sprinkle a surface lightly with flour.

Turn the dough onto the surface.
Gently smooth into a ball; knead 20-25 times.
Roll or pat dough 3/4 inch thick; cut into shortcakes with a floured
3 to 3 1/2-inch biscuit cutter.
Place on an ungreased cookie sheet.

Bake until golden brown, 10-12 minutes.

Split warm shortcakes crosswise; fill and top with strawberries.

Serve with sweetened whipped cream.

Makes 4 servings

Sweetened whipped cream: Beat 1 cup of chilled whipping cream

and 2 tablespoons of powdered sugar in a chilled small bowl until stiff.
 Beverages

Fun Fizzers

1 cup orange juice

1 cup pineapple juice
1/2 cup club soda
1 cup orange sherbet
a big bowl
an eggbeater
2 tall glasses

Pour the orange juice into the bowl.

Pour in the pineapple juice.

Pour in the club soda.

Add the sherbet and mix everything with an eggbeater.

Pour the fizz into the glasses.

 Nutty Shakes

5 tablespoons creamy peanut butter

2 cups milk
2 cups chocolate ice cream, softened
a big bowl
4 glasses

Put the peanut butter in the bowl.

Pour in the milk and mix with a fork.

Put in the ice cream. Mix with an eggbeater

until everything is foamy.

Pour the shake into 4 glasses.

 Purple Cow Shakes

1 can (6 ounces) frozen grape juice concentrate

1 cup milk
2 cups vanilla ice cream

Pour the juice and 1 cup milk into blender container.

Scoop in 2 cups ice cream.

Cover and blend on high speed 30 seconds.

Serve right away.

Note: No blender? Scoop the ice cream into a 2-quart jar with remaining ingredients.
Cover tightly and shake. Or beat in a large bowl with an egg beater.
 Rainbow Float

Red fruit punch drink or fruit juice

2/3 cup lemon sherbet
chilled carbonated lemon-lime soda pop or club soda

Fill glass halfway to the top with fruit punch drink.

Scoop in 2/3 cup sherbet.

Fill the glass with soda pop.

Serve float right away.

 Activities

Baked Dough Creations

4 cups flour
1 cup salt
1 1/2 cups warm water
paste food color or tempera powder, if you like
clear sealing spray for crafts, if you like

Heat oven to 300 degrees. Stir flour and salt in large bowl until well mixed. Stir in water.
Stir in food color. Put dough on lightly floured surface, and shape into a ball, using floured
hands.

Knead dough by folding and pushing with palms of your hands,

then make a quarter turn. Repeat these steps to knead 5-10 minutes or until
dough is smooth and elastic. Wrap dough tightly in plastic wrap.
Take out only as much dough as you will use at one time because dough dries out quickly.

Use dough to make fun shapes*.

Put shapes on ungreased cookie sheet.
Bake about 1 hour or until dough is dry and just begins to brown.
The bake time will depend on size of shapes.
If more bake time is needed, turn shapes over and continue baking until dough is dry.
Take shapes off cookie sheet. Cool completely.

Paint shapes with tempera paint or watercolors, if you like.

Spray sealing spray on shapes to keep them longer.
Store unbaked dough tightly wrapped in refrigerator up to 30 days.

Makes 4 cups dough

*Make a hand creation: Shape 1/3 of the dough into a ball.

Roll or pat the ball on a slightly floured surface to make a circle that is 3/4 inch thick.
Press your hand into dough, then write your name and date around the edge with a toothpick.
Bake your hand creation.

*Make a necklace: For beads, shape some of the dough into about 1-inch balls.
Push a toothpick through each bead to make a hole. Bake and cool beads.
Paint beads, then string them on cord.

REMEMBER: This dough is to play with, not to eat!

 • Creative Play Dough

1 cup flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup water
1 tablespoon vegetable oil
about 15 drops of your favorite food color

Put all ingredients in 1 1/2-quart saucepan.

Cook over medium heat about 4 minutes, stirring very hard,
until mixture forms a ball.

Take hall of dough out of saucepan, and let it stand on the counter
5-10 minutes to cool.

Squeeze dough about 30 seconds or until it is mixed and smooth.

Cool completely. Use dough to make fun shapes.

Store dough tightly wrapped in refrigerator up to 2 weeks.

Makes about 1 1/3 cups dough

REMEMBER: This dough is to play with, not to eat!

 Finger Paint

1/3 cup cornstarch

3 tablespoons sugar
2 cups cold water
food color

Mix cornstarch, sugar and water in 1-quart saucepan.

Cook and stir over medium heat about 5 minutes or until thickened;
remove from heat.

Divide the mixture into separate cups or containers.

Tint mixture in each container with a different food color.
Stir several times until cool.

Store in an airtight container.

Note: The paint works best if you use it the same day you make it.
 Paper-Mache Bowl

Bowl - any size you like

petroleum jelly
1 cup flour
1 cup cold water
newspaper, torn into about 3x1-inch to 5x1-inch strips
tempera paint
paint brushes
clear sealing spray for crafts, if you like

Put bowl upside down. Spread a thick layer of petroleum jelly

over the outside and rim of bowl.

Beat flour and water in large bowl, using wire whisk, to make a smooth paste.

Dip 1 paper strip at a time into paste.

Pull strip between 2 fingers to take off extra paste.
Put wet paper strips on outside of bowl in an up-and-down pattern,
covering all of bowl.

Dip more paper strips into paste.

Add second layer of paper strips to bowl, putting them crosswise over the first layer of strips.

Dip more paper strips into paste. Add 4 more layers of paper strips to bowl,
first going up and down, then going across. Let dry 24 hours.

Take paper-mache bowl off the regular bowl, using a table knife to
loosen around the edge. Paint inside and outside of paper-mache bowl
with tempera paint. Let dry. Spray sealing spray on bowl to keep it longer.
Store paste in covered container in refrigerator up to 5 days.

Makes 1 1/2 cups paste

REMEMBER: Paper-mache paste is to play with, not to eat!

 Rainbow Dust

1/2 cup sugar

food colors - see chart

Put sugar in resealable plastic bag.

Pick a color from the chart and add the food colors to sugar in bag.
Seal bag.

Squeeze sugar in bag until it becomes colored.

Store sugar in sealed bag.
Makes 1/2 cup colored sugar.

Tip: Use colored sugar when you make Rainbow Sugar Cookies
and Watermelon Slice & Bake Cookies.

Rainbow in a bottle: Layer different colors and amounts of sugar in a small bottle.
Seal with a tight-fitting lid.

Color Number of Drops of Liquid Food Color

Orange 2 drops yellow and 2 drops red

Peach 4 drops yellow and 1 drop red
Yellow 4 drops yellow
Pale Yellow 2 drops yellow
Green 8 drops green
Lime Green 3 drops yellow and 1 drop green
Blue 5 drops blue
Turquoise Blue 3 drops blue and 1 drop green
Baby Blue 2 drops blue
Purple 3 drops red and 2 drops blue
Red 10 drops red
Rose 5 drops red and 1 drop blue
Pink 1 drop red
 Shake, Rattle & Roll Paint

2 cups water
1/3 cup concentrated liquid starch
1/4 cup flour
food colors
finger paint paper
2 or 3 golf balls

Put water, liquid starch and flour in 1 1/2-quart saucepan.

Cook over medium heat about 5 minutes just until boiling, stirring all the time.
Cool to room temperature.

Pour cooked mixture into several small containers.

Stir a few drops of food color into mixture in each container to make desired color.

Put sheets of paper in bottom of baking pans.

Spoon drops of paint onto paper, then add golf balls to the pan.
Shake, rattle and roll the pan to make a fun design.
Take golf balls out of pan and wash them.
Let paper dry.

Display your masterpiece, or use it as wrapping paper or a book cover.

Use the paint to same day you make it, and throw away any paint that is left.

Makes about 2 cups paint

Hand Paints: Make paint as directed. Drop paint onto paper and make designs with your
hands.

REMEMBER: The paint is to play with, no to eat!

 Squeeze Paint

1/4 cup flour

1/4 cup salt
1/4 cup water
2 tablespoons tempera powder in your favorite color
plastic squeeze bottle*
glitter, if you like

Stir flour, salt, water and tempera powder until well mixed.
Pour paint into bottle.
Repeat this step with different tempera powders to make more colors.

Squeeze out designs onto paper, cardboard or paper-mache sculptures.

Immediately sprinkle glitter over paint.

Let dry.
Store paint in covered container at room temperature up to 5 days.

Makes 1/2 cup paint

*Recycle squeeze bottles from ketchup,

mustard, honey and other products.

REMEMBER: This paint is to play with, not to eat!

 Sun Catchers

1 cup sugar
3/4 cups shortening
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls ring-shaped hard candy
clear sealing spray for crafts, if you like
plastic straws
colored ribbon

Stir sugar, shortening and eggs in large bowl until mixed.

Stir in flour, baking powder and salt.
Cover dough and refrigerate about 1 hour or until firm.

Heat oven to 375 degrees.

Cover cookie sheet with aluminum foil.
Put one-third of the dough on lightly floured cloth-covered board.
Roll dough, using rolling pin, until 1/8 inch thick.
Cut dough into shapes with cookie cutters.
Put on foil on cookie sheet.
Cut out designs from shapes on cookie sheet, using smaller cutters or your own patterns.

Put whole or partially crushed pieces of candy in cutouts, mixing colors if you like.
The size of the candy pieces will depend on the size and shape of the cutouts.
(To crush candy, place in heavy plastic bag and tap lightly with rolling pin.
Because candy melts easily, leave pieces as large as possible.)
Poke a hole in the top of each shape, 1/4 inch from the top, with the end of a plastic straw.

Bake 7-9 minutes or until shapes are very light brown and candy is melted.
If candy has not completely spread within cutout designs, immediately spread with
table knife. Cool completely on foil. Roll and bake the rest of the dough.

Gently take sun catchers off foil.

Spray sealing spray on sun catchers to keep them longer.
String ribbon through hole in sun catcher, cut in desired length and tie a knot.
Hang sun catchers in window.

Makes about 6 dozen 3-inch sun catchers