Ok...so I remember going on these trip to my aunt's when I was younger...and wellllll..you couldn't keep me and my sister out of the dog food. Looking back now it makes me 
. I definately don't want my kids eating it..I don't know why I thought it was so great! So...thank goodness for this recipe! Some of these are so easy to make even I amaze myself
! These are also great for those last minute party treats for the kids..or even better..you can set out your supplies and let the party goers make them, themselves. It makes the time fly! Another very cool party idea, make the kids each their own 8' cake, and put out all the decorating tools and let them decorate their own personal cake!
Puppy Chow
9 cups rice chex cereal
1 cup semi sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Place the chex cereal in a large bowl. Large enough to have enough room to stir things up. Melt the chocolate chips, margarine, and peanut butter in a microwave safe dish, in the microwave for 1 1/2 minutes, or until smooth and creamy when stirred. Add the vanilla, and stir. Pour over the cereal and stir until the cereal is evenly coated. Put the powdered sugar in a large size plastic bag, add the coated cereal and shake until evenly coated with the powdered sugar. Spread over a sheet of waxed paper until cooled off. Store in an air tight container in the refrigerator.
oh so yummy
Worms in Dirt
1 package Oreo cookies
4 tablespoons stick margarine
1 - 8 oz. package cream cheese
1 - 12-oz. Cool Whip
2 small packages instant vanilla pudding
3-1/2 cups milk
Melt margarine and mix with Oreos. Save 1 cup for topping. Press remaining mixture into pan for crust. Cream cheese and gradually add milk.
Add pudding and blend well. Blend in Cool Whip by hand. Pour into crust, sprinkle reserved Oreos on top and refrigerate.
Serves 10-12.
Note: Line small flower pots with foil and putting enough for one serving in them and stick a flower (after wrapping stems with foil) in the pot with a gummy worm.
Spiders
1 box Ritz crackers
1 jar peanut butter (creamy or crunchy)
1/2 cup dried cranberries, dried blueberries, or raisins
1 bag thin pretzel sticks
Spread peanut butter on one side of a cracker. Top this with another cracker. Break 4 pretzel sticks in half. Stick the pretzel sticks into the peanut butter on both sides of the cracker to form the spider's legs.
Lightly spread the top of the cracker with peanut butter and place the dried cranberries to form the spider's eyes.
Serves 6
Banana Wrap
8 inch flour tortilla
2 - 3 tablespoons peanut butter
2 - 3 jam or jelly
1 small banana, peeled
Place tortilla on a paper towel, microwave on high for 10 to 20 seconds until tortilla is soft and warm. Spread with peanut butter, then top with jelly or jam. Place banana near the right edge of the tortilla. Fold up the bottom 1/4 of tortilla. Bring right edge over the banana and roll up.
Chocolate "Clay"
Important note: Adult supervision and participation is required for this activity. Also maybe a few words on why you can eat THIS clay but not other "non-edibles"!!
10 ounces of chocolate (chopped chunks or chips)
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers
Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.
When the chocolate is melted, add the corn syrup and blend.
Pour the mixture onto a waxed paper sheet.
Spread the chocolate with your fingers until it's about 1/2-inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable.
Making a Chocolate Rose:
Have the kids roll 10 marble-sized balls out of the chocolate clay. Place the balls on a waxed paper sheet, about 1 inch apart. Place another waxed paper sheet on top. Big or little thumbs can press each marble into a flat disk (about the size of a quarter). Use some pressure!
To form the rose:
Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom. They will harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want.
Cracker Jack Cupcakes
Using your favorite cake or cupcake recipe, prepare batter. After pouring into baking tin, sprinkle crushed Cracker Jacks on top. Bake as directed in cake recipe.
Remove from oven and BEFORE cake/cupcakes have cooled, pour the following recipe over the top - no need to spread it, it will fill in the nooks and crannies perfectly.
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 3/4 cup sifted confectioners sugar
3 Tbs milk
Melt butter in saucepan and stir in brown sugar. Stir and boil over medium heat for 2 minutes. Stir in milk and bring to boil, stirring constantly. Cool till lukewarm; add milk.
Gradually add in confectioners sugar, stirring until desired consistency is obtained. Add more milk if needed.
McHamburger Cookies
1 box vanilla wafers
1 cup flaked coconut
1 green food coloring
1 package chocolate coated keebler - grasshopper cookies
1 can vanilla frosting
1 yellow food coloring
1 egg white - beaten
1 slightly
2 tbsp sesame seeds
Place vanilla wafers on surface, flat side up. In a plastic food bag knead coconut with just enough green food coloring to tint it the color of shredded lettuce.
Put 1/3 of frosting into small bowl with just enough water to thin to consistency of buttermilk (pourable). Add a few drops yellow food coloring to resemble color or American cheese.
Place a dab of frosting on flat side of each vanilla wafer and then a bit of tinted coconut.
Place a Keebler cookie on top of that with a little bit of frosting and cover with flat side of another vanilla wafer, using a little pressure to force some of the frosting to drip over sides resembling melted cheese.
Wipe top of each assembled cookie in beaten egg white and sprinkle with a few sesame seeds before egg white can dry.
Let stand at room temp until firm or set and wrap each in paper used to wrap the McDonald's hamburgers in. Store at room temp, covered, to use in a week or two.
Yogurt Pops
2 cups plain yogurt
3/4 cup frozen orange juice from concentrate, thawed
1 tablespoon honey
Variations: Try flavored yogurts or other juice concentrates like pineapple, raspberry or grape.
Combine all ingredients in bowl. Mix well. Pour into ice pop molds and freeze until firm - about 4 hours or overnight. (If you don't have a mold, use plastic cups. Place cups in a pan for easy handling and freeze for about 1 hour or until starting to get firm. Insert a stick in centre of each pop and put back in freezer until frozen.) To serve, hold a warm hand around cup for a minute, then push bottom to release ice pop.
Makes 8 to 12 ice pops.
Peanut Butter and Jelly Bars
1-1/4 cups all-purpose flour
1/2 cup graham cracker crumbs
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1-3/4 cups (11.5-oz. pkg.) milk chocolate morsels
3/4 cup co****ly chopped peanuts
1/2 cup jelly or jam
Preheat oven to 350° F. Combine flour, graham cracker crumbs, baking soda and salt in a small bowl.
Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in chocolate morsels and peanuts. Press three-quarters of the dough into an ungreased 13x9-inch baking pan.
Bake for 15 minutes; remove from oven. Dollop jelly by heaping teaspoon over partially baked dough. Let stand for 1 minute; spread to cover. Dollop remaining dough by heaping teaspoon over the jelly.
Bake for an additional 20 to 25 minutes, or until edges are set. Cool in pan on wire rack. Cut into bars.
Serve with a tall glass of milk.
Makes 4 dozen bars.