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Ants on a Log 

Ingredients:

1 pretzel rod (log)
White frosting (ant glue)
Raisins (ants)

Directions:
 Spread 'ant glue' onto the 'log'. Add 'ants' to look like they are walking across the log. Eat!

Marshmallow Ant

Ingredients:

3 large marshmallows (body parts)
Peanut Butter (ant glue)
2 M&M's (eyes)
11 pretzel sticks
(6 legs, 2 antennae, 2 to hold the body parts together, and 1 broke in half to form the mandible)

Individual Apple Pies

Ingredients:

1 ready made pie crust (the kind that comes packaged flat in the dairy case)
1 can of apple pie filling
dash of cinnamon mixed with sugar
For each child:  Cut 2 circles of pie crust using a round cookie cutter
                                 (or a heart shaped cookie cutter)

Directions

1. Put a spoonful of pie filling in the middle of 1 circle.
2. Sprinkle with the cinnamon sugar mixture.
3. Place the second dough circle on top.
4. Use a fork or your fingers to crimp the edges.
5. Use a fork to pierce a few holes in the top to allow steam to escape.
6. Bake at 425 for 10-15 minutes or until brown.

Applesauce

Ingredients:

12-15 apples (various sizes)
½ cup water
¼ cup Red Hots
½ cup sugar

Directions

1) Cut apples using an apple corer.  (Leave the skins on.)
2) Place cut apples into an electric skillet.
3) Add ½ cup of water.
4) Cover and cook, stirring occasionally for approximately 30 minutes at 300 degrees.
5) Place food mill onto a small bowl.  Place a few of the cooked, softened apples into the food mill.  Stir to mash the apples.  (The skins stay in the mill and the applesauce comes out!) Continue until all apples are mashed.
6) Place applesauce back into the electric skillet.
7) Add sugar and Red Hots to skillet.
8) Cook for approximately 15 minutes at 250 degrees, stirring occasionally
9) Eat warm!

If you do not have Red Hots, place a total of 3/4 cup sugar in with the applesauce.

Banana Boats

Ingredients:
1 banana
Two miniature marshmallows to be Noah and his wife on the boat
A few animal crackers
1 toothpick with a construction paper shape attached for a flag
 

Directions:
Peel the banana. Cut the curved part of the banana off so that it will sit flat on a plate.  Once on the plate, cut the middle section to form a slight, elongated V shape.  Set the marshmallows in the middle of the boat. Add animal crackers, lightly pushing them into the banana or by adding just a touch of peanut butter to the bottom of each one so that they stick to the banana and can stand.  Decorate the small paper flag.  Attach to the toothpick.  Place on one tip of the banana.  If you want, you could even tint some white frosting blue and spread it on the plate beforehand so that it resembles water!

Ingredients:

1 and 1/2 cups frozen berries  (Any kind! We used strawberries, blackberries, red  raspberries, and blueberries)
1 cup milk or plain yogurt
1/2 teaspoon vanilla
1 tablespoon sugar

Directions:

Process all ingredients in a blender until smooth. Serve in a cup and eat with a spoon!

This recipe makes approximately 8 small servings.

Ingredients:

1 pint of heavy whipping cream
1 quart sealed container

Directions:

Pour heavy whipping cream into the container and make sure the lid is closed tightly.  Have each child take turns shaking the jar and watching as the mixture slowly turns into butter. This takes a lot of shaking!

Candy Cane Cookies

Ingredients:

½ cup butter, softened
½ cup shortening
1 cup confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla
2 ½ cups all purpose flour
1 teaspoon salt
½ teaspoon red food coloring
½ teaspoon green food coloring

Adults: Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioners' sugar, egg, and flavorings.  Blend in flour and salt.  Divide dough in half. Blend red food coloring into one half and green food coloring into the other half.

Students: Shape 1 teaspoon of dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on a lightly floured board. Place ropes side by side.  Press together lightly roll again.  Gently  twist.  Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane. Sprinkle lightly with sugar, if desired.

Bake about 9 minutes or until set and very light brown.  Carefully remove.

Makes a little over 1 dozen cookies.

Ingredients:

1 large cookie per child
 white frosting
1 spoonful of shredded coconut per child

Directions:

Spread frosting onto one side of the cookie. Sprinkle coconut on top of the icing. Eat!

Ingredients:

1 sugar cone per child
variety of small candies
         (We used Holiday M&M's, white chocolate chips, Skittles, and jelly beans!)
green frosting

Directions:

1. Beforehand, thoroughly mix a few drops of green food coloring into 1 can of white frosting (approximately 1 can per 6 students).
2. Give each child a small plate, a plastic knife,  frosting, and a small container of candies.
3. Ice the bottom edge of the cone and place it upside down onto the paper plate.
4. Holding onto the tip of the cone, completely ice the rest of the cone.
5. Gently place the candies into the frosting to form strands of lights in a pattern, colorful garland, ornaments, etc.

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