Apricot Oatmeal Cookies

3/4  C. Shortening

1  C. Sugar

1 Egg (optional if child has egg allergies)

3/4  C. Apricot Jam (or your favorite)

1 3/4 C. Oats

1 1/2 C. Flour

1 1/4 tsp Soda

1/2 tsp Salt

1/4 tsp Nutmeg

3/4 tsp Cinnamon

1/2 C. Chopped Nuts (optional)

Preheat oven 375°. Cream shortening and sugar. Add egg and beat well. Stir in Jam. Add dry ingredients and nuts. Mix well. drop on greased cookie sheet. Bake for 10 minutes.

Cereal Granola Bars

1/2  C. Brown sugar

1/2  C. Corn Syrup

3/4  C. Peanut Butter or soynut butter

1 tsp Vanilla

3 C. Honey Nut or Multi-Grain Cheerios

1 C. Raisins

1/2 C. Coconut (Oatmeal optional replacement)

1/2 C. Sunflower Seeds (Rice Crispies optional replacement)

2 T. Sesame Seeds

In saucepan, combine brown sugar and corn syrup. Bring to a full rolling boil, stirring constantly. Remove from heat; stir in peanut butter and vanilla. Blend well. Add cereal and rest of ingredients mixing well. Press into un greased brownie pan. Cool. Cut into bars. submitted by Trish Watson

yummiest bars you have ever tasted- your kids might not get any!

Smore Granola Bars

1/2  C. Brown sugar

1/2  C. Corn Syrup

3/4  C. Chocolate soynut butter

1 tsp Vanilla

3 C. Multi-Grain Cheerios

1 C. mini marshmallows

1/2 C. Quaker Oatmeal

1/2 C. Rice Crispies

2 T. Wheat germ

In saucepan, combine brown sugar and corn syrup. Bring to a full rolling boil, stirring constantly. Remove from heat; stir in chocolate soynut butter and vanilla. Blend well. Add cereal and rest of ingredients mixing well. Press into un greased brownie pan. Cool. Cut into bars. my own version of Trish Watson's recipe

Pumpkin Muffins

2 3/4 C. flour or whole wheat flour

1/2 C. sugar

1 T. baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 C. pumpkin

1 C. fat free or light sour cream or plain yogurt

1/3 C. fat free milk

1/4 C. vegetable oil

1 tsp vanilla

1 egg white

Preheat oven to 350 degrees. Combine flour and next 5 ingredients. Make a well in the center of mixture. Combine pumpkin and next 5 ingredients and add to flour mixture. Spoon into muffin cups. Bake for 15-20 minutes. submitted by Sue Stern

Peanut Butter and Jelly French Toast

12 slices of Bread

3/4 C. Peanut butter

6 T. Jelly -=OR=- Jam

3 Eggs

3/4 C. Milk

1/4 tsp Salt

2 T. 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.

Corn Dog Muffins

Nonstick cooking spray

1/2 C. yellow cornmeal

1/2 C. unbleached all-purpose flour

1 T. sugar

1 tsp dry mustard

1 tsp baking powder

1/2 tsp salt

1/2 C. low-fat milk

1 egg

1 T. margarine, melted, or

1 T. canola oil

4 reduced-fat turkey franks

Preheat oven to 375 degrees. Spray five muffin cups generously with cooking spray, or use muffin liners.

Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and margarine. Mix until smooth.

Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.

Bake for 20 to 30 minutes, until toothpick inserted into the muffin comes out clean.

Tortilla Roll-Ups

Wheat or Flour Tortilla

Favorite Lunch Meat

Cheese Slices

Lay your tortilla down. Place a layer of lunch meat down across entire tortilla, then a layer of cheese. Microwave for 15 seconds. Just long enough to roll tortilla easily without the cheese or tortilla cracking. After rolling up cut in half. Kids can eat the smaller size easier. This is great for an the move lunch! Get creative with the layers!

Sandwich Fun Shapes

Wheat or White Bread

Favorite Lunch Meat

Cheese Slices

or Peanut Butter & Jelly

Layer your sandwich then use your cookie cutters to cut out shapes!

Kid Size Pumpkin Pie

4 crushed graham crackers

2  T. of butter left out at room temperature to soften for the crust

1 - 15 oz. can of pumpkin pie filling

1  package of vanilla pudding mix

1/2 tsp cinnamon

1/2 tsp nutmeg

2 C. of milk

whipped cream

9 oz. plastic cups to hold the dessert

2  mixing bowls

2  mixing spoons

and a partridge in a pear tree - just kidding!

To make the crust for four Mini-Pumpkin Pies, mix four crushed graham crackers and two tablespoons softened butter in a bowl.
In a second bowl, mix one can of pumpkin pie filling, one package of vanilla pudding mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and two cups of milk.
Then, take a clear plastic cup and press some of the graham cracker mix onto the bottom.
Put some of the pumpkin filling on top of that. Fill the cup about 3/4 of the way full.
Once you've made all four cups, put them in the refrigerator to get firm.
Top them off with some whipped cream and dig in.

Moon Balls

Ingredients: 2 C. Peanut butter 1 1/3 C. Honey

2 C. Raisins 2 C. Dry milk

3 1/2 C. Graham cracker crumbs (keep 1/2 cup separate)

Mix dry milk, raisins, and 3 cup graham cracker crumbs

Add honey and peanut butter, mix will (hands do best)

Roll into small balls

Place remaining 1/2 cup of graham cracker crumbs in a large baggie

Place several balls at a time into the baggie and shake, then place on a cookie sheet.

Chill then eat. these are addictive

Whipped Cream Fruit Salad

(Serves approximately10)

1/2 pint Whipping cream (optional plain yogurt)

1 1/2 C. Seedless grapes

2 - 3 Medium bananas

1 C. Mini marshmallows

2 Medium apples diced

1/2 C. orange juice

Chill mixing bowl, beaters, and whipping cream before starting recipe

While chilling the above, cut apples into dice sized pieces

Cut bananas into bite sized pieces

Dip each piece of fruit into the orange juice and set aside in a bowl

Whip whipped cream with an electric beater or a hand mixer

Fold fruit into the whip cream gently, and eat!

If you use plain yogurt sprinkle the top with brown sugar.

Whoppers® Candy Milkshake

1/2 C. Whoppers

1/2 C. Milk

2 C. Ice cream

Mix in blender and serve.   Chocolate syrup may be added for a chocolate shake.

Purple Cow

grape juice

vanilla ice cream

ice cream scoop or large spoon

Hot Cocoa Pops

Hot cocoa mix

marshmallows

9 oz. plastic cups

popsicle sticks

aluminum foil

Make some hot cocoa.   You can use a mix, or you can make it from scratch.
Let the hot cocoa cool off. After it's cooled, pour it into a plastic cup.
Then, stick a marshmallow halfway up a popsicle stick. Put the popsicle stick in the cup.
Cover the cup with a piece of aluminum foil. Press down so that the end of the popsicle stick pokes out of the foil. The foil will keep the popsicle stick in place.
Freeze your popsicles overnight.
When they're ready, wiggle the stick back and forth to get your popsicle out of the cup.

Frozen Banana Treats

bananas

popsicle sticks

honey (spread out on a plate)

granola (spread out on a plate)

a plate covered in wax paper for honey

a plate covered in wax paper for granola

a plate covered in wax paper to freeze the bananas on

Peel the bananas and cut them in half the short way.
Put a popsicle stick into the bottom of each banana.
Roll it in honey and then roll it in granola The honey will let the granola stick to the banana.
You may also want to sprinkle some more granola on the banana after you roll it.
Put the bananas in the freezer for a few hours, then enjoy!