Chocolate Peanut Butter Dip

Servings: 6
Ingredients:

3 oz Pkg cream cheese, softened
1/3 c  Creamy peanut butter
1 ds Ground cinnamon
1/4 c  Chocolate syrup
2 tb Milk
Assorted cut-up fruit
Assorted cookies
Pretzels

From: Sesame Street Mag. Parents Guide

This one is so easy to make! Your kids will be able to fix and dip into it
within 5 minutes of coming home. Use an assortment of dippers…fruit,
cookies, pretzels.

1. In large bowl with electric mixer on medium, beat cream cheese, peanut
butter, and cinnamon until smooth.

2. Gradually beat in chocolate syrup and milk until well blended.

3. Serve with fruit, cookies, or pretzels.

Prep time: 5 minutes. From: Sesame Street Magazine’s Parents Guide, Sept
1991 issue. Posted by: Donna Ransdell

Chex And Chocolate Party Mix

Servings: 6
Ingredients:

9 c  Your favorite chex brand
-cereals
2 c  Shredded coconut optional
1 c  Peanuts
1 c  Packed light brown sugar
1/2 c  (1 stick) butter
1/2 c  Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet
-chocolate morsels
1 1/2 c  Raisins

Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large,
small roasting pan. In small saucepan over medium heat, heat brown sugar,
butter and corn syrup to boiling, stirring. Without stirring, boil 5
minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir
until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring
frequently. Stir in morsels and raisins. Store in airtight container.

Yogurt Banambrosia

Servings: 115
Ingredients:

1    Banana, peeled and sliced
1    Red apple, cored and diced
1    Eating orange, peeled,
-seeded, in chunks
1 c  Canned unsweetened crushed
-pineapple, well drained
1 c  Seedless green grapes,
-sliced in half
1 c  Low-fat vanilla yogurt or
-low-fat plain yogurt
-sweetened to taste

with vanilla extract and sugar substitute

Combine banana and apple in a bowl. Cut the orange over the bowl to catch
any juice. Add orange chunks; stir well (the juice will delay browning of
the apple and banana). Stir in pineapple, grapes, and yogurt. Chill at
least 1 hour before serving.

Six servings, 115 calories each; 105 calories each with plain yogurt.

Whipped Cream Graham Cake

Servings: 6
Ingredients:

1 pt (2 cups) heavy cream
2 tb Honey or sugar
32    Squares (16 rectangles) of
-graham crackers
Sprinkles

Beat cream with sweetener until stiff. Spread whipped cream heavily on one
square and place it on a platter. Spread cream heavily on a second square
and place it on top of the first. Continue until there is a stack of 4
squares. Press down gently on the top square so the cream squeezes out of
the sides. Spread the excess along the sides. Repeat the procedure until
there are eight stacks. Slide them together till sides touch to form a
rectangular cake of 2 squares by 4 squares. Use extra whipped cream to
smooth over all the tops. Refrigerate. Allowing it to chill several hours
before serving enables the crackers to soften. A dash of sprinkles over the
top adds a party flavor with adding much additional sugar.

Hint: Use a pressurized can of whipped cream if you don’t have the time or
inclination to whip the cream.

Wheat Thins

Servings: 6
Ingredients:

1 3/4 c  Whole wheat flour
1 1/2 c  White flour
2.    Mix in blender or beat
1/3 c  Oil
3/4 ts Salt
1 c  Water

Wheat Thins

1. Mix in larg mixing bowl

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8′
thick. Mark with knife for size crackers desired, but do not cut through.
Prick each cracker a few times with fork. Sprinkle lightly with salt or
onion salt, if desired.

5. Bake at 350?il crisp and light brown, about 30 minutes.

Watermelon Ice

Servings: 4
Ingredients:

4 c  Watermelon, cubed, seeded
1/3 c  Granulated Sugar
1/2 c  Water
2 tb Lime Juice, fresh

Servings: 4

In a small saucepan, combine sugar and water; bring to a boil and cook
until sugar is dissolved, about 1 - 2 minutes. Or, place sugar and water in
a 2-cup glass measure. Microwave at High for 2 - 3 minutes or until liquid
comes to a boil, stirring once to dissolve the sugar. Let cool. Puree the
watermelon 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. Freeze until nearly solid, about 2 hours. Scoop mixture into a food
processor or blender and beat until mixture is smooth, but not melted.
Spoon into dishes and serve immediately. Serves 4.

From The Gazette, 91/07/24.

Variety Pack Popsicles

Servings: 6
Ingredients:

1    (6 oz) can frozen orange
-juice concentrate, softened
Or wuse grape juice,
-cranberry juice
1    (6 oz) can water
1 pt Vanilla ice cream, softened,
-or 2 containers of
Plain yogurt
Popsicle sticks
Cups

Whir in a blender. Pour into molds, insert sticks, and freeze.

POLYNESIAN POPSICLES

1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg
white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks
and cups

Pour milk into blender and add gelatin. Let soften for one minute before
adding the rest of the ingredients to whip. Pour into molds, insert sticks,
and freeze.

CREAMSICLES

1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and
pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks
and cups

Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir
until smooth. Pour into molds, insert sticks, and freeze.

CHOCOLATE POPS

1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown
sugar or honey popsicle sticks and cups

Liquify in a blender, pour into molds, insert popsicle sticks, and freeze.

KEEP-ON-HAND SNOW CONES

Freeze orange juice (or any other flavored juice) in ice cube trays, Pop
frozen juice cubes in a plastic bag to store. Put three to six of these
cubes at a time in a blender. Turn blender on and off until cubes reach
snowy consistency. Pile into a cup to serve.

The whole batch blended at once will keep its carnival consistency stored
in a container in the freezer. Kids can serve themselves. Adding a little
water makes it a ’slush’. Even kids who don’t care for orange juice like it
this way.

WATERMELON POPSICLES

1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle
sticks and cups

Blend these ingredients into a blender, pour into molds, insert sticks, and
freeze.

Two Berry Yogurt Shake

Servings: 2
Ingredients:

1 c  Skim Milk
1/2 c  Fresh Strawberries, Mashed
1/3 c  Fresh Raspberries, Mashed
1/3 c  Plain Low Fat Yogurt
1 tb Sugar
1/2 ts Vanilla Extract

Blend all ingredients in a blender bowl until thick and frothy. 121
calories per serving. From: Syd’s Cookbook.

Tuna Fish Curry

Servings: 4
Ingredients:

2 ts Oil
2 ts Curry powder
1    Apple, peeled and chopped
1 cn Tuna, drained - 8 oz
1 cn Tomato sauce (8 oz) or 1 cup
2 tb Apple juice
2 c  Hot cooked rice

Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_
by Ceil Dyer posted by Anne MacLellan

Tropical Banana Freeze

Servings: 6
Ingredients:

70    Calories per 1/2 cup; a
-large egg, 80 calories; the
-banana, 100

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as
needed to make this easy blender drink or dessert:

Remove 1 banana from the freezer and allow it to defrost just enough to
remove the peel. Cut the partly-thawed, peeled banana into chunks and put
it in the blender or food processor with a few drops of vanilla extract and
coconut flavoring. Add skim milk or low-fat yogurt and blend smooth. A
small amount of milk or yogurt will create a ‘frozen custard.’ Add more
milk or yogurt for a milkshake. Add a whole egg for a high-protein instant
breakfast or lunch. (Top with a dash of cinnamon or nutmeg, if desired.)

Skim milk has approximately 45 calories per 1/2 cup; plain low-fat yogurt,
calories.