Arthur's Cinnamon Sugar Snacks
2/3 cup sugar
1 tablespoon cinnamon
1/2 cup butter, melted
1 can (12 oz.) of Butter Milk Biscuits
Preheat over to 400. Lightly grease cookie sheets. In a small bowl,
combine sugar & cinnamon. Separate dough into 10 biscuits, separate each
biscuit into 3 to 4 layers. Dip each layer in melted butter; coat each
side. And then dip into cinnamon/sugar mixture. Place one inch apart of
cookie sheet. Bake for 6-8 min.
D.W.'s Jellified Oranges
5 Medium thick-skinned navel oranges
1-3 oz. pkg. orange Jell-O
1 cup boiling water
1 cup orange juice
2 Envelopes Knox gelatin dissolved in 1 cup cold water
1/2 cup sugar
1 Envelope orange Kool-Aid
Cut oranges in half; juice (reserving juice) and scoop out pulp. Set
orange shells in custard cups or muffin tins. Fill and chill. Cut in
eighths.
Binky's Candy Bar Cookie Pops
24 flat wooden sticks with round ends
24 miniature Milky way or snicker bars
1 18 oz. package of refrigerated sugar cookies
Preheat oven to 350. Insert a popsicle stick in the middle of each candy
bar. Remove cookie dough from wrapper; cut into 24 even size slices.
Roll each piece into a ball; flatten each ball slightly in hand. Place
candy bar in the center of dough. Wrap around candy, covering
completely. Place 2 inches apart on cookie sheet. Remove from cookie
sheet with spatula. Do not pick up from the stick for at least one hour.
Bake at 350 for 10-12 min. or until edges are golden brown. Cool 5
minutes on cookie sheet and decorate as desired.
Francine's Kool-aid Sherbet
1 cup sugar
1 envelope unsweetened orange Kool-aid or flavor of your choice
3 cups milk
In a bowl, stir sugar, Kool-aid mix and milk until sugar is dissolved.
Pour into a shallow freezer container; cover and freeze for 1 hour or
until slightly thickened. Transfer into a mixing bowl; beat until
smooth. Return to freezer container; cover and freeze until firm.
Remove from the freezer 20 minutes before serving. Yield: about 3 cups
Buster's Trail Mix
1/2 cup raisins
1/2 cup peanuts
1/2 cup Cheerios
1/2 cup pretzels
Toss together and serve in mini Dixie cups.
Mr. Ratburn's Indoor S'mores
2/3 cup Light corn syrup
2 tbsp. Butter or margarine
11 1/2 oz. Nestle milk chocolate morsels
1 tsp. Vanilla
8 cups Golden Grahams cereal (about-8 cups)
3 cups Miniature marshmallows
Makes 48 squares
Grease a 13x9x2" rectangular pan. Heat corn syrup, butter and chocolate
morsels to boiling in 3-quart saucepan, stirring constantly; remove from
heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss
quickly until completely coated with chocolate. Fold in marshmallows, 1
cup at a time. Press mixture evenly in pan with piece of waxed paper.
Let stand until firm, at least 1 hour. Cut into 1-1/2 inch squares.
Makes 48 squares.
From Golden Grahams Cereal box
Prunella's Prune Muffins
1/4 cup Shortening
1/4 cup Sugar; granulated
1/4 cup Brown sugar
1 ea. Egg
2 cup Flour
1/2 tsp. Salt
4 tsp. Baking powder
1/4 tsp. Nutmeg
1 cup Milk
3/4 cup Prunes; cooked, well drained; chopped
Mix and bake at 425 degrees F. for approximately 25 minutes.
About the Authors
Kellie Head is the Chief Lazy Gourmet in a family of eight, and the
Editor of the online magazine ParentingHumor.com.
Amy Schamburek is the mother of four and ower of 20ishparents.com. For
more afterschool fun check out these great coloring pages Here.
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