Octopus Dogs * 6 Hot dogs 6 Hot dog buns 1 cn Chili About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end. Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot dog. Boil and the hot dog will look like an octopus. Serve with head up and legs spread out over an opened hot dog bun that has chili on it. Popsicles 6 1 pk Koolaid; unsweetened 3 oz Jello;pkg, any flavor 1 c Sugar Dissolve the above in 2c boiling water. Be SURE it's dissolved, it does take a while. Add 2c cold water, mix well. Pour into molds, freeze til firm. Posted on cooking echo by Jeanne Leake Popcorn Cake * 16 oz Marshmallows 1/2 c Margarine 1/4 c Oil 16 c Popped popcorn 12 oz Salted peanuts 1/2 c Candy coated mini choc chips Balloons & drinking straws In large saucepan over medium heat, combine marshmallows, butter and oil; stir constantly until marshmallows are melted. Place popcorn and peanuts in a very large bowl; stir in marshmallow mixture. Add chocolate chips; lightly stir into popcorn mixture. Press popcorn mixture into a greased 10" tube pan pack firmly. Place in fridge 30 minutes or until set. Unmold onto serving pan. To decorate cake pipe icing onto cake for balloon strings. Blow up balloons and tie onto ends of straws; place in opening of cake. Fill opening with gum balls. Source: Quick Gifts of Good Taste No-Bake Peanut Squares * 1 c Light corn syrup 1 c White sugar 1 c Peanut butter 4 c Corn flakes 4 c Cherrios 1 c Peanuts In a 2 qt. pan melt together just until smooth the first three ingredients, stirring constantly. Do not boil. (Warning: Don't use glass pan on top of electric stove!) Remove from heat. Measure the last three ingredients into a large bowl. Pour over peanut butter mixture. Stir, coating cereal and nuts . Spread into buttered large pan. Cut into squares. Press down. Peanut Butter Turtles* Apple 2 tb Peanut Butter 5 x Grapes Slice an apple in half. Make several slits in each half. Fill with peanut butter or sesame butter (available in health stores.) Attach seedless grapes with toothpicks (remove before giving to very young children) for the head and legs and stick a carrot shaving on for a tail (tuck it in 1 of the slits) Nice to serve as a lunch treat. Ice Cream Witch * 1 Sugar cone 1 Sugar cookie Ice cream, green Coconut Food coloring, green/orange Chocolate chips 1 Gum drop Make witch's hat by dipping a sugar cone in melted chocolate and then sticking it on top of a sugar cookie. Make witch's hair by mixing coconut with green or orange food coloring. Put a round ball of lime sherbet or chocolate chip mint or pistachio ice cream on a small plate for the witch's head. Put hat on top of head and hair on witch's head. Use a gum drop for the nose and chocolate chips for the eyes. Cat's Eyes * 1/2 c Peanut butter 8 Ritz crackers 1 Banana; cut into 8 slices 8 Raisins Spread peanut butter on crackers and top each with a slice of banana. Place a raisin in center of each banana to form a cat's eye and repeat for all banana topped crackers. Source: Healthy Treats and Super Snacks for Kids 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! From: Healthy Meals and More Sailboats and Canoes 1 Egg; hard cooked 1 T Mayonaise 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 mayonaise 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 verically into egg mixture and cheese spread to form sails. Orange Ice Cream Pops 1 c Milk 1 pt Ice cream, vanilla 6 oz Orange juice; frozen concentrate partly thawed Combine all ingredients in blender; cover and blend until smooth. Pour into 8 (3-1/2 oz) paper cups. Place in freezer. When partially frozen, insert wooden stick in each. Freeze until firm. Store any leftovers in plastic bags. from: The Daily Herald, 2/14/95 Pudding Fudgesicles 1 pk Pudding, instant chocolate Milk 1/2 c Evaporated milk Make instant chocolate pudding, adding milk called for on package directions plus 1/2 cup evaporated milk; pour into ice cube tray or small paper cups. Insert plastic spoons or popsicle sticks for handles when mixture is partially frozen. Freeze until solid. from: The Daily Herald, 2/14/95 Nutty Banana Pops* 1 c Peanuts; chopped 6 oz Chocolate chips 1/4 c Milk 4 Bananas 8 Popsicle sticks Pour nuts onto a plate. Line a baking sheet with waxed paper. Combine chocolate chips and milk in bowl and microwave until melted, about 1 minute. Peel bananas. Cut each banana in half. Insert a popsicle stick into the fat, cut side of each banana. Pick up a banana by the popsicle stick. Dip banana in melted chocolate then roll in peanuts. Set on cookie sheet. Repeat with all. Freeze bananas for at least 1 hour. 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. Tropical Pops * 1 ct (8-oz) low-fat or non-fat pina-colada yogurt 1/4 c Crushed pineapple; drained (canned or fresh) 1/4 c Orange juice; Stir together all ingredients. Freeze until firm in a mold if you have one. If NOT, freeze mixture in small paper cups. Add a stick or plastic spoon when pops are half frozen. To eat, peel away the paper. (Eat right away or transfer to a plastic container or heavy-duty plastic bags for long-term freezing). Chocolate Pops* 1 ct (8-oz) chocolate-flavored low-fat or non-fat yogurt 1 Very ripe banana; 3/4 c Club soda; -=OR=- 3/4 c Sparkling water Combine yogurt and banana in blender or food processor. Whirl until smooth. Stir in club soda. Freeze until firm in a plastic mold if you have one. IF NOT, freeze mixture in small paper cups. Add a stick or plastic spoon when pops are half frozen. To eat, peel away the paper. Eat right away or transfer to a plastic bags for long-term freezing. NOTE: If you can't fine chocolate, use another flavor of your choice. Monkey Cookies 2 1/4 c All-purpose flour; 2 ts Baking powder; 1/4 ts Salt; 1 c Sugar; 2/3 c Butter -=OR=- 2/3 c Margarine; softened 2 Eggs; 2 Bananas; mashed 1 ts Vanilla; (1). Combine flour, baking powder, salt and sugar in a large bowl. Mix well. (2). Add butter or margarine. Mix well. (3). Add remaining ingredients. Mix well. (4). Drop by teaspoonfuls on cookie sheet. (5). Bake in a preheat, 400-degree oven 12 minutes. Makes about 3 dozen. Plain and Fancy Fruit Pops * 1 c Fruit juice 1 c Fresh, frozen, canned fruit 10 Posicle sticks or molds ---FRUIT AND CREAM POPS--- 1 c Fruit juice 1 c Light cream or milk mixed with 1/2 c dry milk 1 ts Honey 1/2 ts Vanilla 10 Popsicle sticks or molds Mix fruit and juice together in a blender. Pour mixture into molds or cups to freeze. When slightly firm insert popsicle sticks and continue freezing. Fruit and Cream Pops: Mix together fruit and cream. Whip in honey and vanilla until fruit mixture is well blended.Freeze in a freezer container or an icecube tray for 40 minutes. Spoon the slightly frozen mixture out into posicle molds or paper cups insert popsicle stices, and freeze until firm. Graveyard Dessert 2 1/4 c Chocolate wafer cookie crumbs; divided 1/2 c Sugar; divided 1/2 c Parkay spread sticks or butter; melted (1 stick) 1 pk Philadelphia cream cheese; softened, (8 oz) 12 oz (1 tub) Cool Whip non-dairy whipped topping; thawed 2 c Boiling water 1 pk Jell-O orange flavor gelatin (8 serving size) 1/2 c Cold water Ice cubes ---DECORATIONS--- Assorted rectangular-shaped sandwich cookies Decorator icings Candy corn Candy pumpkins Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and melted spread in 13x9-inch pan. Press firmly into bottom of pan. Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth. Stir in 1/2 of the whipped topping. Spread evenly over crust. Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon slightly thickened gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining whipped topping over gelatin just before serving. Sprinkle remaining 1/4 cup cookie crumbs over whipped topping. Decorate sandwich cookies with icings to make "tombstones. " Stand "tombstones" on top of dessert with candies to resemble a graveyard. Cut into squares. Store leftover dessert in refrigerator. Makes 15 to 18 servings. from Inland Valley Daily Bulletin October 6, 1994 Teddy Bear Carousel * 1 Apple; cored 8 Teddy grahams 2 Gummi bears 1/4 c Peanut butter; creamy 8 Toothpicks Cut apples crosswise into 1/4" slices to form circles. Discard or eat top and bottom of apple. Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the edge of of apple circle, peanut butter side up. Top with second apple circle, peanut butter side up, and secure to tops of toothpicks to form a carousel. Stand four teddy grahams in the peanut butter between the toothpicks. Place a gummi bear in the center of the carousel roof. Repeat to make a second carousel. Serve, being careful with toothpicks. Fudgy Bat Cookies * 9 oz Chocolate wafer cookies 4 oz Milk chocolate candy melts Use a serrated knife to carefully cut 18 of the cookies into quarters. Save remaining cookies for another use. For each bat, place 2 cookie quarters 1/4" apart on waxed paper. Repeat with remaining quarters. Melt candy melts. Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies. Use a toothpick to smooth melted candy into a uniform circle. Cool completely before removing from waxed paper. Peanut Butter Teddy Bears* 1 c Smooth peanut butter 1/4 c Honey 1/2 c Instant nonfat powdered milk Toothpick Green food coloring In small mixing bowl, combine peanut butter, honey, and powdered milk. (If mixture is too sticky, add more powdered milk.) Break off marble-sized piece of mixture and roll into a ball for bear's head. Roll another ball about twice that size for his body and attach to head. Roll out 6 tiny balls and pinch flat. Attach to head for ears and body for arms and legs. Dip blunt end of toothpick into food coloring and paint on eyes, nose, mouth, and coat buttons. Place bear on wax paper-lined foil tray or pie pan until set. You should be able to make 7 or 8 bears from one batch. Gummi Worm Cake 1 Chocolate cake Chocolate frosting 2 Pkgs gummi worms 1 Pkg Oreo cookies Make a chocolate cake according to the package or recipe instructions. You may use purchased chocolate frosting or make your own. Spread it on the cake as thickly as possible. Crush 1/2 package of Oreo cookies with a fork or rolling pin. (It will look just like packaged potting soil. Play with it until you get just the desired effect. ) Sprinkle on frosted cake and garnish with the gummi worms. Make some of the worms look like they are crawling out of the cake. Then sprinkle the top liberally with the crushed cookies. It looks disgusting (kids love it) but it is delicious!! Jack-O'-Lantern Pie 1 c Boiling water 1 pk Jell-O orange flavor gelatin 4 serving size 1 pt Vanilla ice cream; softened (2 cups) 1 Prepared chocolate flavor crumb crust (6 oz) Thawed Cool Whip Candy Corn Black licorice, cut into 1 inch pieces Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Spoon in ice cream, stirring until melted and smooth. Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten egg whites). Spoon into crust. Refrigerate 3 hours or until firm. Just before serving, make jack-o-lantern face on pie with whipped topping, candy corn and licorice. Store leftover pie in refrigerator. 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 ccol 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. 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 rcipe 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 tempurature 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. Ghost Cookies 6 oz Vanilla flavored almond bark 15 1/2 oz Nutter butter cookies Small black jelly beans Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jelly beans in half and place on cookies. Cool completely before removing from rack. Source: Gifts That Taste Good Peanut Butter Snack * 5 c Kix cereal 1/4 c Peanut butter 2 tb Margarine 1 c Small pretzel twists 1 c Raisins 1 c Honey roasted peanuts Heat oven to 350. Pour cereal into large bowl. Heat peanut butter and margarine to boiling in 1 qt saucepan, stirring occasionally. Pour over cereal; toss until evenly coated. Spread in ungreased 13 x 9 pan. Bake 10 to 12 minutes, stirring occasionally; remove from oven. Stir in pretzels, raisins and peanuts. Spread on waxed paper; cool 2 hours. Store in airtight container. Rudolph the Reindeer 1/4 c Peanut butter; creamy 2 sl Whole wheat bread 16 Raisins 4 Cherries 16 Pretzels; twist style Spread peanut butter on bread slices and cut each slice into four triangles. Turn triangles so point is down, then place two raisins in center for eyes. Cut cherry in half and place one half at bottom point for nose. Break twist pretzels to make antlers and place at upper two corners. Variation: Turn pretzel down near nose to make cats with whiskers. 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). Source: Healthy Treats and Super Snacks for Kids Eyeballs on Ritz Eggs; hard boiled Black olives Ritz crackers Red food coloring Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye. 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.