Easter Mints Kids Can Make
1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
1 ts Flavoring
3 1/2 c ( 1 lb ) sifted confectioner's sugar
Large bowl
Wooden spoon
Paper plates
Pencils
This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy.
Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue
kneading until the dough is smooth.
Give each child a paper plate and a pencil. Tell them to turn their
plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters.
Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into
balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator.
Eyeballs on Ritz
Eggs; hard boiled
Black olives
Ritz crackers
Red food coloring
Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.
Fish in the River
2 Celery stalks
1/4 c Cream cheese; or other cheese spread (tinted green if desired)
8 Goldfish crackers
Trim and wash celery and fill with cheese. Top with crackers and serve.
Food for a Hobo Hike
4 cn Tuna (3 oz each)
4 cn Baked beans (6 oz each)
4 Oranges
4 Plastic
4 Bandana clots
4 Children
Place 1 can tuna, 1 can beans, 1 orange, and 1 fork on each banadana. Bring up corners and tie securely. Tie end to children's belt loop or attach to a stick and send them off on their hobo hike. Pack another hobo pouch for yourself and go along. Make sure someone has a Scout knife with a can opener attachment to open cans (much more fun struggling with one of these things than to take a conventional can opener). The oranges serve as both a drink and a dessert. Poke a hole in one end and after all the juice has been
sucked out, open it and eat the flesh. The tuna and beans, of course, are eaten just as they come from the can. The bandanas serve as little tablecloths, napkins, and kerchiefs to be worn back home. Children
love this hobo picnic--it's easy for you, nutritious, filling, and fun from them.
Funny Face Carrot Salad
2 carrots
1 small can crushed pineapple
1/2 cup vanilla yogurt
Raisins
Peel carrots. Roll up a few long shavings and save them for "hair" on a final salad. Grate carrots with a grater. Be careful of your fingers. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot "hair", and serve with a smile.
Jello Aquarium Recipe
1 pk Jello Berry BLUE jelly powder
1 c Boiling water
2 c Ice cubes
Gummy fish
Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours.
Copied from the kids fun recipes ebook: 120 fun and delicious recipes without changes
1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
1 ts Flavoring
3 1/2 c ( 1 lb ) sifted confectioner's sugar
Large bowl
Wooden spoon
Paper plates
Pencils
This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy.
Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue
kneading until the dough is smooth.
Give each child a paper plate and a pencil. Tell them to turn their
plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters.
Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into
balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator.
Eyeballs on Ritz
Eggs; hard boiled
Black olives
Ritz crackers
Red food coloring
Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.
Fish in the River
2 Celery stalks
1/4 c Cream cheese; or other cheese spread (tinted green if desired)
8 Goldfish crackers
Trim and wash celery and fill with cheese. Top with crackers and serve.
Food for a Hobo Hike
4 cn Tuna (3 oz each)
4 cn Baked beans (6 oz each)
4 Oranges
4 Plastic
4 Bandana clots
4 Children
Place 1 can tuna, 1 can beans, 1 orange, and 1 fork on each banadana. Bring up corners and tie securely. Tie end to children's belt loop or attach to a stick and send them off on their hobo hike. Pack another hobo pouch for yourself and go along. Make sure someone has a Scout knife with a can opener attachment to open cans (much more fun struggling with one of these things than to take a conventional can opener). The oranges serve as both a drink and a dessert. Poke a hole in one end and after all the juice has been
sucked out, open it and eat the flesh. The tuna and beans, of course, are eaten just as they come from the can. The bandanas serve as little tablecloths, napkins, and kerchiefs to be worn back home. Children
love this hobo picnic--it's easy for you, nutritious, filling, and fun from them.
Funny Face Carrot Salad
2 carrots
1 small can crushed pineapple
1/2 cup vanilla yogurt
Raisins
Peel carrots. Roll up a few long shavings and save them for "hair" on a final salad. Grate carrots with a grater. Be careful of your fingers. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot "hair", and serve with a smile.
Jello Aquarium Recipe
1 pk Jello Berry BLUE jelly powder
1 c Boiling water
2 c Ice cubes
Gummy fish
Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours.
Copied from the kids fun recipes ebook: 120 fun and delicious recipes without changes
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