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.