Crafts

Halloween Crafts
Paper Pumpkins



Popcorn & Spiders









Just Ribbon
Spider Snacks









Spiders

Painted mini Pumpkins
Candy Spiders

Dryer Vent Pumkins

Witches Broomsticks

Popcorn Hands

Witches Hat Cupcakes

Story Book Pumkins
The

Boy

Who

Saved

Baseball

The Cat in the Hat ...Cinderella

Over the years, the school has story

book pumpkin contests. The kids have

had a lot of fun with these projects.

They always turn out so cute and

they really put a spin on the pumpkin !

Yummy Ice Cream

Yummy Ice Cream!!!
Make Ice Cream quick and easy in a zip lock baggie...

1. ICE CREAM IN A BAGGIE:Put in a sandwich-size Zip-Loc bag and "zip" closed: 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanillaPut in a gallon-size Zip-Loc bag and zip closed: 2 T. rock salt (baking aisle in grocery) the filled and zipped sandwich bag from above ice cubes to fill bag about 3/4 full Shake and roll filled bag over and over until frozen (about 15-20 min.) YUMMY!!As the ice melts it does leak a little so do outside

Recipe

Edible Peanut Butter Play Dough

1 cup peanut butter

1/2 cup honey

1 to 1-1/2 cups powdered milk substitute(i.e. Dari Free)

Spoon the peanut butter into a mixing bowl. Pour in the honey. Mix in 1 cup of powdered milk and blend until smooth. Add up to 1/2 cup more powdered milk if you want a thinner consistency. This recipe is edible.

Recipes

Mm-moose

He may look stately, but Mm-moose is a goofball at heart. He loves nothing more than sliding down Gumdrop Mountain's toboggan run (even though it leaves his antlers twisted up like pretzels).
For the complete edible winter wonderland, click here!
CRAFT MATERIALS:
2 chocolate wafer cookies
Royal icing
Toothpicks
2 orange circus peanuts, halved
2 caramel squares
3 pretzel pieces
1 brown mini M&M
Time needed: Under 1 Hour
1. For the body, glue together the wafer cookies with icing. Poke four toothpick legs into the body and add a circus peanut half for each foot. 2. With a toothpick, attach the two caramels together as shown, then affix them with icing to the body. 3. Poke two pretzel pieces into the caramels for antlers. Using icing, glue on an M&M nose and a pretzel tail. More Christmas decorations »

Recipes

Cynthia's Holiday Dip

1 8 oz. pkg. cream cheese
1/2 cup blue cheese
3 tablespoons cream1 teaspoon chopped chives
1/2 teaspoon Worcestershire sauce
paprika
Instructions
Combine cream cheese and blue cheese, blending until smooth. Add the cream, chives and Worcestershire sauce; mix well. Sprinkle with paprika. Serve with potato chips, beagel chips or raw vegetables.

Recipes

Snowflake Popcorn



Popcorn gets a holiday touch with marshmallow creme and red and green candies.

Prep Time: 10 min
Total Time: 50 min
Makes: About 8 cups snack


1
bag (3 or 3.5 oz) Betty Crocker® Pop•Secret® microwave popcorn (any variety)
1
jar (7 oz) marshmallow creme
Small colorful candies, if desired
1.
Heat oven to 325°F. Spray large cookie sheet with cooking spray.
2.
Microwave bag of microwave popcorn as directed on bag; remove and discard unpopped kernels.
3.
Empty jar of marshmallow creme into medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted.
4.
Shake popcorn into marshmallow creme, being careful not to add unpopped kernels. Stir gently until coated.
5.
Spread popcorn on cookie sheet. Sprinkle with candies. Bake about 10 minutes, stirring after 5 minutes, until marshmallow coating is dry. Cool completely on cookie sheet on cooling rack, about 30 minutes; break up large pieces.

Recipes

Reindeer Snack




This delightful mixture of favorite snack foods has a spicy chili powder kick.

Prep Time: 10 min
Total Time: 25 min
Makes: 18 servings (1/2 cup each)

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3
cups popped popcorn
3
cups Bugles® nacho cheese flavor corn snacks
2
cups pretzel sticks
1
cup Cheerios® cereal
1/3
cup butter or margarine, melted
1/2
teaspoon chili powder
1
garlic clove, very finely chopped, or 1/4 teaspoon garlic powder
1.
Heat oven to 300ºF.
2.
Mix popcorn, snacks, pretzels and cereal in large bowl. Mix remaining ingredients; drizzle over popcorn mixture, tossing until evenly coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2X1 inch.
3.
Bake uncovered 15 minutes, stirring twice; cool. Store loosely covered at room temperature up to 2 weeks. Microwave Directions: Place butter, chili powder and garlic in 3-quart microwavable casserole or bowl. Microwave uncovered on High about 1 minute or until butter is melted; stir. Stir in popcorn, snacks, pretzels and cereal. Toss until well coated. Microwave uncovered 6 to 8 minutes, stirring every 2 minutes, until toasted; cool.

Recipes

Cheerios® Christmas Trees


The Cheerios® Cookbook shares a recipe! Gather a group of crafty kids to create edible holiday table decorations.

Prep Time: 45 min
Total Time: 1 hour 45 min
Makes: 18 trees

6
cups Honey Nut Cheerios® cereal
6
tablespoons butter or margarine
4 1/2
cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops
1.
Line a cookie sheet with waxed paper.
2.
Pour the cereal into a 4-quart bowl. Set the bowl aside.
3.
Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
4.
Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.
5.
Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.
6.
Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

Recipe

Chow down; it's doggone good!
AKA-MonkeyMunch or muddy buddies
Prep Time:15 min
Start to Finish:15 min
Makes:18 servings (1/2 cup each)

9
cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1
cup semisweet chocolate chips
1/2
cup peanut butter
1/4
cup butter or margarine
1
teaspoon vanilla
1 1/2
cups powdered sugar

Substitution
Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.

1.
Into large bowl, measure cereal; set aside.
2.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
High Altitude (3500-6500 ft): No change.

Recipe

No Bake Peanut Butter Iceberg Pie
A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate

Hands On: 30 minutes
Total: 1 hour 30 minutes
Makes: 8 servings (1 slice each plus Reddi-wip)

Ingredients
2 packets (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 ready-made crumb pie crust (9-inch, chocolate or graham)
3 cups vanilla ice cream, softened
Reddi-wip Original Whipped Light Cream



Directions
Whisk together cocoa mix and water until blended; set aside.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with Reddi-wip. Store leftovers in freezer.

Recipe

Blessing Mix

*Each ingredient in this snack mix symbolizes something associated with Thanksgiving.

2 cups Bugles brand corn snacks - shaped as a cornucopia, a horn of plenty.
2 cups pretzels - represent arms folded in thanks and prayer.
1 cup candy corn - during the first winter, the Pilgrims were each allotted
only 5 kernels of corn per day because food was so scarce.
1 cup dried or candy fruits - Thanksgiving is the celebration of the harvest.
1 cup peanuts or sunflower seeds - seeds represent the potential of a
bounteous harvest for the next season if they are planted and well tended.

In a large bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving. Nance from Reno

Recipe

Ham and Cheese Crescent Roll-Ups



10 Min Total Time:
25 Min Makes:
8 sandwiches RECIPE TIPS REVIEWS (21) NUTRITIONAL INFO

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips




DIRECTIONS
1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Recipe

Sausage Balls

2 lbs. sausage
2 cups Bisquick
2 cups shredded cheddar
cold water

Mix sausage, Bisquick, and cheddar together real good. Add cold water by the tablespoon until consistancy is right for rolling into small balls( about the size of jack balls). Can add more Bisquick and cheese as desired. Bake at 400 degrees until balls start turning golden brown or until you think the sausage is done. Over cooking will cause cheese to melt and run out.

Recipe

Grilled Picnic Taco Nachos
Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.

Prep Time:15 min
Start to Finish:15 min
Makes:4 servings



5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)


1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
High Altitude (3500-6500 ft): Cook covered over medium-low heat.

Recipe

SKILLET SPAGHETTI
Just like they serve at Johnny Carinos
Chicken Breast
Onion
Bell Pepper
Italian Seasoning
Garlic Powder
Italian Dressing
Spaghetti noodles
Spaghetti Sauce

In skillet: cook chicken breast , onion, bell pepper, italian seasoning, italian dressing, garlic powder. Cook until chicken is completely done. Pour in spaghetti sauce.
In seperate pan cook spaghetti noodles.
Put noodles on plate, pour chicken mixture on top.
Serve with garlic bread and salad.

Recipe

Martha Washington Candy

2 lbs. Powdered Sugar (6 Cups)
1 Stick Margarine
1lb. Chopped Nuts (3.5 Cups)
1 Can Eagle Brank Mile (for 1/2 Recipe, 2/3 Cup)
2 Cans Angel Flake Coconut

Mix together and chill; Roll into balls and chill again; Melt 2 bars German Sweet Chocolate or 1 large package chocolate chips (gives shinier coat) and 1 block paraffin in top of double boiler and dip balls in chocolate.

Recipe

Peanut Butter Balls

INGREDIENTS (Nutrition)
1 cup peanut butter
1 cup dry milk powder
1/2 cup honey


DIRECTIONS
Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut, crushed nuts, poedered sugar or dip into chocolate fondue. Eat and enjoy!

Recipes

Miniature Apple Pies
ages 3-6


Supplies
Refrigerated biscuits, apple, brown sugar, cinnamon, cookie sheet, oven.

Activity Detail
Here's a deliciously fun recipe that you and your kids can make together: Put one refrigerated biscuit on a cookie sheet and push it down flat. Put a spoonful of peeled and chopped apples on top of the biscuit. Mix one cup of brown sugar and a teaspoon of cinnamon in a separate bowl. Sprinkle one spoonful of the sugar and cinnamon mixture on top of the apples. Put another flattened biscuit on top. Use a fork to poke some holes in the top biscuit. Bake according to the directions on the biscuit package. Kids love to smell their pie baking and, of course, eat it!

Recipe

Fall Apple Crisp
ages 3-6


Supplies
Apples, butter, sugar, flour, salt, cinnamon, nutmeg

Activity Detail
Fall is here, and there is a wonderful selection of apples at the store. Have your child help you make an apple crisp -- a wonderfully delicious fun autumn treat! Recipe: 1. Peel and slice 8 big apples. Have your child arrange them on a 9x13 baking dish. 2. Combine in large bowl - 1 3/4 cup sugar, 1 1/2 cup flour, 2/3 cup butter, 1 tsp. salt, 1/2 tsp. nutmeg, 2 tsp. cinnamon, 1/2 cup water. Kids love to help measure and pour ingredients. Have your child use his hands to mix this. Have him explain how it feels (gooey, wet, crumbly, etc). Then place mixture on top of apples. 3. Bake at 350 for 45-60 minutes. Your child will be so proud to serve a dessert that he or she helped to create. Be sure to get out the fancy plates for this meal!

Frozen Pumpkin DessertIngredients
1 can (15 oz each) solid-pack pumpkin
1/2 cup firmly packed brown sugar
1 teaspoon pumpkin pie spice
4 cups vanilla ice cream
2 tablespoons finely chopped pecans or walnuts, toasted
Reddi-wip Original Whipped Light Cream



Directions
Combine pumpkin, sugar and pumpkin pie spice in a large bowl. Blend in ice cream until well combined. Pour into an 8x8-inch pan. Sprinkle with nuts.
Freeze 4 hours, or until firm. Remove from freezer and let stand 10 minutes to soften before cutting into 9 pieces. Top each piece with a serving of Reddi-wip just before serving.
Store leftover dessert covered in freezer

Hands On: 15 minutes
Total: 4 hours 15 minutes
Makes: 9 servings (1 piece each)

Recipes

Holiday Cheesecake Presents
A sweet mini-dessert for Thanksgiving and Christmas
Makes 40 bites
Ingredients
1 container Sara Lee Cheesecake Bites
2 cups white chocolate morsels
2 tablespoons butter
1 tube each red and green decorating gel (or other colors)
40 mini muffin cups
Method
1. Heat the white chocolate morsels and butter in microwave safe bowl for about 1 minute on medium-high power. Stir until chocolate is melted and creamy. This can also be done in a double boiler on the stove top.
2. Remove chocolate from heat and dip each cheesecake bite into the chocolate. Place into mini muffin cups on a cookie sheet.
3. Using the decorating gel, draw two lines and a bow to turn bites into mini-presents. Candy canes, polka dots, snowmen or colored sugar are fun decorations.
4. Place bites into freezer to set, at least for one hour.
Enjoy.
Yum.

Recipe

Baked Potato Soup - this is my birthday lunch from my momma-served with blt's
This has got to be almost the epitome of Southern comfort food.
Serves: 8
Cook Time: 20 Minutes
Smithfield Product: Bacon
Ingredients
8 slices Smithfield Naturally Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)
Steps
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serving Suggestions Garnish with cheese, bacon and sour cream.

Recipe

Pumpkin Bread-we eat this for breakfast!
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 65 min. + cooling
Ingredients:
1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
2 eggs
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup raisins, optional
Directions: In a large mixing bowl, combine the sugar, pumpkin, oil, water and eggs. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts and raisins if desired. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf.

Recipes

Cynthia's Pumpkin Pie
Instructions
Difficulty: Easy
Things You’ll Need:
9" pie shell 8 oz. pkg.
cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 egg, beaten
1-1/4 cups pumpkin puree (canned is fine)
1 cup evaporated milk
2 eggs, beaten
1/4 cup brown sugar
Step1Preheat oven to 350 degrees F (175 degree C.) In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then pour into pastry shell.
Step2In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, nutmeg, and salt. Mix thoroughly until all ingredients are combined.
Step3Pour the pumpkin mixture over cream cheese layer in pie shell. Cover edges of crust with aluminum foil to prevent excess browning.
Step4Bake in 350 degree F oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
Step5While pie is in oven, combine flour and 2 Tbsp. brown sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans. Set pecan streusel aside.
Step6After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean and streusel topping is golden. 8 servings

Recipe

Pumpkin Bars
Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.