|
Pre-K Fun Alphabet Cooking
~ T
~
Thumbprint Cookies
Duncan Hines peanut
butter cookie mix
1 egg
Jelly or chocolate drops
Preheat oven to 375
degrees. Combine cookie mix, peanut butter packet
and egg in large bowl. Shape into 1-inch balls and place 2 inches apart
onto ungreased cookie sheet. Make a dent in the middle of each ball
with your thumb. Bake at 375 degrees for 8-10 minutes. Fill dents with
jelly or chocolate drops. Cool 1 minute, then remove from cookie sheet.
Toadstools
1
saltine cracker
1 small piece of Hershey bar
1 teaspoon peanut butter
1/2 large marshmallow
Spread
peanut butter on saltine cracker. Top with Hershey
bar piece and marshmallow. Microwave 20 seconds.
Trail Mix
1 C. dry roasted peanuts
1 C. mixed nuts
1 C. M&M's
1 C. raisins
Combine all ingredients. If you have some assistants handy, pour
everything
into a large ziplock bag, and let them shake it for you to mix it.
Then you already have your storage container for this at hand.
Tag-a-Longs
1 box
Ritz crackers
1 small jar peanut butter
Coating chocolate
These
are very much like the Girl Scout cookies.
Cover Ritz crackers with
peanut butter and top with another Ritz crackers to make a "sandwich."
Melt chocolate and dip sandwiches in chocolate until covered. Allow to
dry.
Turkey
Twirl
1
(10-inch) green flour tortilla
1 to 2 tablespoons mayonnaise
3 ounces thinly sliced cooked turkey
3 ounces thinly sliced cheese
2 tablespoons shredded carrot
Spread mayonnaise on tortilla. Layer turkey, cheese and carrot on
top of tortilla, and roll up.
Tuna Salad Sailboats
Made on one half
of a hotdog bun with a tortilla chip for the sail.
Toasted
Pumpkin Seeds
Preparing the pumpkin seeds for toasting was the slimiest activity we
tried. Some kids loved it;
others were totally grossed out. All, however,
enjoyed munching on the freshly toasted seeds.
1 small pumpkin
2 tbsp. vegetable oil
Salt
Use an ice-cream scoop to remove the seeds from the pumpkin and transfer
them
to a large bowl. Now for the tough part: Separate the seeds from the
pumpkin fiber
(this is a messy job that you should do outside). To make the
process a little easier,
fill the bowl with water and let the pumpkin seeds
soak. Have a bowl of clean water
nearby and a colander, too. Preheat the
oven to 300 degrees. Toss the rinsed pumpkin
seeds into a smaller bowl,
drizzle with the oil, and sprinkle with salt. Spread the
seeds on a cookie
sheet and bake for 30 to 40 minutes, or until slightly brown.
Treasure
Chest Cake
This is a recipe for older children or for younger children with the
help
of an adult. It is great as a birthday cake or to use with a pirate theme.
1 (12
ounce) Entenmann's All Butter pound loaf
8 ounces Cool Whip®, thawed
Assorted "jewels" such as Fruit Chews, candy necklaces,
Prepared raspberry gelatin, cut into cubes
Gumdrops or other small candies
1 pretzel rod, cut into 3 pieces
Miniature candy-coated semisweet chocolate candies
Black licorice
2 long pretzels, cut into 3 pieces
Cut a
1/2 inch horizontal slice off the top of the cake; set slice aside.
Carefully hollow out the center of the cake, leaving a 1/2 inch shell
on the bottom and sides. Reserve removed cake for snacking or
another use.
Spoon
1 cup of the whipped topping into the cake shell. Frost the
sides with 1 1/2 cups whipped topping. Refrigerate until ready to serve.
Just
before serving, place assorted "jewels" over whipped topping in cake
shell. Angle reserved cake slice over jewels using pretzel rod pieces to
resemble an open chest lid. Frost slice with remaining whipped toping.
Decorate with miniature candy-coated semisweet chocolate candies
and licorice. Add remaining pretzels to ends of chest for handles.
Graphics by
AMR ORIGINALS
|