Zippy Ziti

Ingredients:
1 1/2 cups ziti
3/4 cup milk
3 Tablespoons butter
1 1/2 cups grated sharp cheddar cheese

Directions:
1. Cook the noodles according to the package directions, drain.

2. Add the rest of the ingredients to the noodles, and put into a two-quart casserole dish.

3. Bake at 350 degrees F for 35 minutes.

Yogurt Fruit Salad

Ingredients:
1-2 cups vanilla yogurt
4 cups fruit - melons, apples, oranges, or bananas

Directions:
1. Mix fruit together in a bowl, add yogurt.

2. Cool in the refrigerator for at least one hour. Serve.

Upside Down Umbrella Cakes

Ingredients:
1 egg
3 tablespoons melted margarine or butter
1 teaspoon vanilla
1 16-oz. can of pineapple slices
2/3 cup brown sugar
1/3 cup shortening
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
12 paper umbrellas

Directions:
1. Preheat oven to 350 degrees F. Evenly divide melted margarine into a 12-cup muffin tin.

2. Drain pineapple slices, saving one cup of drained syrup. Put pineapple slices into the melted butter on the bottom of each muffin section.

3. Place crumbled brown sugar on top of each pineapple slice.

4. In a bowl, mix together sugar and shortening. Add egg and vanilla. Beat together.

5. In another bowl, mix the flour, salt, and baking powder. Add this mixture to the first bowl of ingredients. Stir well, while adding one cup of the extra pineapple juice.

6. Spread this mixture over the pineapple slices in the muffin tin.

7. Bake for 30 to 40 minutes. Remove from oven and let cupcakes cool for five to ten minutes.

8. Flip upside down on serving plate, and add a colorful paper umbrella to each.

Teddy Bear Carousel

Ingredients:
1 Apple; cored
1/4 cup Peanut butter; creamy
2 Gummi bears
8 Teddy grahams
8 Toothpicks

Directions:
1. Cut apples crosswise into 1/4" slices to form circles.

2. Spread two circles with peanut butter. Stick four toothpicks, equal distances apart, around the edge of one apple circle, peanut butter side up.

3. Top with second apple circle, peanut butter side up, and secure to tops of toothpicks to form a carousel.

4. Stand four teddy grahams in the peanut butter between the toothpicks.

5. Place a gummi bear in the center of the carousel roof. Repeat to make a second carousel.

Sewer Soda

Ingredients:
3/4 cup Chocolate syrup
1 quart Chocolate chocolate chip ice Cream
1 liter Club soda

Directions:
1. Let ice cream sit at room temperature unti it is easy to scoop.

2. Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass.

3. Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall spoon.

Snake Hot Dogs

Ingredients:
1 Hot dog bun
1 Hot dog

Directions:
1. Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog.

2. For the other half of the hot dog do the same thing but make the slits on the opposite side.

3. When boiled (or microwaved) the hot dog will twist like a snake. Serve on a hot dog bun.

Rudolph the Reindeer

Ingredients:
2 slices Whole wheat bread
1/4 cup Peanut butter; creamy
16 Raisins
16 Pretzels - twist style
4 Cherries

Directions:
1. Spread peanut butter on bread slices and cut each slice into four triangles.

2. Turn triangles so point is down, then place two raisins in center for eyes.

3. 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.

Puppy Chow

Ingredients:
1/2 cup Peanut butter
6 oz Chocolate chips
1/2 cup Butter or margarine
2 cups Powdered sugar
10 cups Corn Chex cereal

Directions:
1. Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat.

2. Pour over Corn Chex, being sure that all cereal is coated.

3. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated.

4. Pour out on wax paper to cool.

Octopus Dogs

Ingredients:
6 Hot dog buns
6 Hot dogs
1 can Chili

Directions:
1. About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.

2. Turn a quarter turn and make another slit. Keep making slits until you have eight "legs" for the hot dog.

3. 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.

No Bake Butterscotch Oatmeal Cookies

Ingredients:
2 cups white sugar
1/2 (12 fluid ounce) can evaporated milk
3/4 cup butter
3 1/2 cups quick-cooking oats
1 (3.4 ounce) package instant butterscotch pudding mix

Directions:
1. In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk.

2. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil.

3. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal.

4. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

No Bake Peanut Butter Cookies

Ingredients:
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Directions:
1. Mix sugar, peanut butter, milk and vanilla together in a large kettle. Bring to a good boil. Remove from heat.

2. Add oatmeal. Cool some and shape or drop by spoonfuls on a cookie sheet.

Microwave Carmelcorn

Ingredients:
2 Bags microwave popcorn
1 Stick butter
2 cups Brown sugar
1/3 cup Karo white syrup

Directions:
1. Pop 2 bags of microwave corn. Put popped kernals in brown paper bag.

2. Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of karo syrup (white), stirring constantly.

3. Carefully pour mixture onto pop corn and mix.

4. Place in microwave oven for 1 minute and then mix again. Tear open bag and let cool.

Pizza fries.

1  bag (2 pounds) frozen french fries
1  cup  homemade/store bought pizza sauce
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
Diced pepperoni, optional

Prepare the fries according to the package directions.
Remove them from the oven.
Pour the sauce over the fries.
Top with the cheese and pepperoni, if desired.
Bake for 5 minutes or until the cheese is melted.

Popcorn Balls

Ingredients:
1/2 cup Corn syrup
1/2 cup Molasses
1 1/2 cubes butter (3/4 cup)
8 cups Popped popcorn
Salt

Directions:
1. Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees F.

2. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.

3. IMPORTANT! Butter your hands lightly and shape the popcorn into balls.

4. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

Kids Trail Mix

Ingredients:
4 cups Chex cereal
1/2 cup Raisins
1/2 cup Dried fruit bits
1/2 cup Reeces Pieces
1/2 cup Yogurt covered peanuts

Directions:
1. Put into a large ziploc bag and shake to mix.

Kid's Krunchy Krazy Korn

Ingredients:
8 cups Puffed popcorn curls; from 8 oz. pkg.
1/2 cups Butter
1 cups Brown sugar
1/2 teaspoon Baking soda
1/4 c Light corn syrup
1 teaspoon Vanilla

Directions:
1. Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan.

2. In large saucepan, combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring constantly. Simmer 2 mins.; remove from heat.

3. Stir in baking soda and vanilla. Pour mixture evenly over popcorn curls; mix well.

4. Bake at 250 degrees F. for 30 mins., stirring twice during baking.

5. Immediately remove from pan; cool completely on waxed paper or greased foil.

Jello Popcorn Balls

Ingredients:1 cup light Karo syrup
1 cup granulated sugar
1 small box any flavor gelatin
4 quarts of popcorn

Directions:
1. Bring Karo syrup, sugar and gelatin to a boil.

2. Pour over 4 quarts of popcorn and mix well. Form into balls.

Jello Fruit Popsicles

Ingredients:1 small box fruit flavored jello
2 cups fruit juice
2 cups boiling water

Directions:
1. Dissolve gelatin in boiling water.

2. Add juice and pour into Popsicle molds. Freeze.

Jello Jigglers

Ingredients:
2 packages (8-serving size each) Jello Brand Gelatin, any flavor
2-1/2 cups boiling water

Directions:

1. Stir boiling water into gelatin in large bowl 3 minutes until completely dissolved. Pour into 13x9 inch pan.

2. Refrigerate at least 3 hours or until firm (gelatin does not stick to finger when touched).

3. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin or cut into 1-inch squares.

4. Lift from pan. Serve immediately.

Icy Cherries

Ingredients:
4 cup cherries, pitted, sliced
1/2 cup Water
1/3 cup Granulated Sugar
2 Tablespoons Lime Juice, fresh

Directions:

1. In a small saucepan, combine sugar and water; bring to a boil and cook until sugar is dissolved, about 1 - 2 minutes. Let cool.

2. Puree the cherries in a food processor or blender until smooth; place in a bowl along with sugar syrup and lime juice. Pour into an 8-inch square baking dish.

3. Freeze until nearly solid, about 2 hours. Scoop mixture into a food processor or blender and beat until mixture is smooth, but not melted.

4. Spoon into dishes and serve immediately.

Homemade Cracker Jacks

Ingredients:

1 cup Peanuts
4 cup Popped corn
1/4 cup Sugar
1/2 cup Molasses

Directions:

1. Mix popcorn and peanuts together in a large bowl or pan.

2. 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.

3. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.

4. Cool and break into chunks with a wooden spoon. Store in an airtight container.

English Muffin Pizza

Ingredients:
6 oz Tomato paste or pizza sauce
6 English muffins; split
Garlic powder
Oregano
Basil (optional)

Topping:
Mozzarella cheese
Onions
Mushrooms
Olives
Green peppers
Or what your kids like

Directions:

1. Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.

2. Sprinkle with oregano, basil and garlic powder.

3. Arrange toppings; sprinkle with cheese. Bake at 450 degrees F for 5 minutes or until cheese melts.

Dirt Cups

Ingredients:
1 pack Chocolate Pudding, instant
2 cup Milk
16 oz Oreos
3 1/2 cup Cool Whip
8 Gummy Worms (optional)
8 Plastic flowers (optional)

Directions:
1. Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2 minutes.

2. Crush Oreos and set aside. Let stand 5 minutes. Stir in cool whip and half of cookies.

3. To assemble: place 1 Tablespoons crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crumbs.

4. Place Gummy Worms in "dirt", and a plastic flower in each cup to resemble a flower pot.

Diabetic Kid's Snackin' Corn

Ingredients:
9 cup Pop Corn, popped
1/3 cup Peanut butter
1 Tablespoon Butter or margarine

Directions:
1. Pop the corn.

2. Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well.

3. Spread in shallow baking pans and bake in a 375 degree F oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

Bugs on a Log

Ingredients:
Peanut butter
Celery stalks
Chocolate chips

Directions:
1. Take a stalk of celery and fill center with peanut butter.
2. Place pieces of chocolate chips on top of peanut butter filled celery stalk.

Basic Pancakes

Ingredients:
3 cup Flour
1 1/2 Tablespoon Baking powder
1 teaspoon Salt
2 cuo Milk
2 Eggs
2 Tablespoon Oil

Directions:
1. Mix dry ingredients then add eggs and milk and then gradually add oil.

2. Pour batter on to griddle in individual size servings.

Banana Hot Dog Sandwich

Ingredients:
1 Hot dog bun
2 Tablespoon Peanut butter
1/2 Banana

Directions:
1. Toast bun.
2. Spread peanut butter on bun then add the banana.

This is a GREAT after school snack.

Apple Pancakes

Ingredients:

2 Apples, diced
1 cup White enriched flour
1 cup Whole wheat flour
1/2 teaspoon Salt
1 3/4 cup Milk
1 Tablespoon Brown sugar
2 Eggs
2 Apples, diced

Directions:

1. Mix together dry ingredients. Add liquid ingredients; mix well then add the diced apples. Mix together.

2. Bake on a hot greased skillet like you would a regular pancake.

Caramel French Toast

Ingredients:
1 cup Brown sugar
2 Tablespoon Corn syrup
1/2 cup Butter
6 Egg; beaten
12 Slices Sandwich bread
1 ts Vanilla
1 1/2 cup Milk
1/4 teaspoon Salt

Directions:
1. Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly.
2. Pour syrup mixture into a 13x9x2 inch baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread.
3. Combine eggs, vanilla, milk, and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours.
4. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until lightly browned. Serve immediately.

Crispy Corn Dogs

Ingredients:

10 Frankfurters or hot dogs
1 cup Flour
1/2 teaspoon Salt
2 Tablespoon Yellow cornmeal
1 1/2 teaspoon Baking powder
3 Tablespoons Shortening
3/4 cup Milk
1 Egg, beaten
oil or shortening for frying

Directions:

1. In medium bowl mix flour, sugar, cornmeal, baking powder and salt.
2. With pastry blender or fork, cut in 2 Tablespoon shortening until mixture resembles fine crumbs.
3. In small bowl, combine egg and milk. Add to dry mixture; mix well.
4. Pat frankfurters/hot dog dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off.
5. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot.

113 Calorie Brownies

113 Calorie Brownies

Ingredients

1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray


Directions

Preheat the oven to 350 degrees. Spray a non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

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Caramel Apple Salad

Caramel Apple Salad

Ingredients

8 oz. Tub of Cool Whip FREE
1 box sugar free instant Butter Scotch Pudding mix
14 oz. Can pineapple tidbits in juice
4 large Red Delicious or Fuji Apples (or more)
4 large Granny Smith Apples (or more)


Directions

Combine pudding mix and pineapple (with juice) in large bowl. Mix well and set aside. Dice apples into small pieces and combine with pudding mixture. Fold in Cool Whip FREE till well mixed. Chill and serve.

** I like to make this with as many apples as I can put into the pudding mixture and still have the apples pieces fairly well coated ... Lots more apple than creamy mixture ... Almost like a dressing.

** This is also delicious made with Sugar Free Vanilla pudding. It doesn't have the same 'caramel apple' flavor, but it is incredibly yummy!

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Barbque Chicken Sandwiches (crock pot)

Ingredients

bottle of barbque sauce (your favorite)
1-2 pounds boneless, skinless, fat removed chicken breasts
1 sweer onion
low calorie hamburger buns

Directions

1. Put chicken breast in crock pot
2. Slice up onion and put on top of chicken
3. Dump on barbque sauce
4. Cook on low for 8 hours
5. Using a fork and knife shred chicken
6. Serve on low calorie buns

Number of Servings: 8

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