1 Tube of Crescent Rolls
Fresh Fruit (berries or chopped fruit)
Preheat oven to 375 degrees.
Open the tube of crescent rolls and flatten each roll into a round circle.
Spray the muffin tin with cooking spray.
Place one roll in each spot of the muffin tin, pressing the roll against the sides to form a cup.
Place your fruit inside the cup formed by the rolls in the tray.
Place your tray in the oven and bake for 18 – 20 minutes, until the dough is a light flaky golden brown.
Remove from oven and cool.
Non Stick Cooking Spray
Preheat oven to 325
Spray custard cups with Non Stick Cooking spray
Place a slice of bread in each custard cup, pressing down in the middle.
Crack one egg in the middle of each slice of bread.
Cover the custard cups with tin foil and place in the oven for 17 – 20 minutes.
Remove from the oven, place on a plate and enjoy.
2 Zucchini (washed)
1 small bag baby carrots
2 Tablespoon butter
Cinnamon and brown sugar to taste.
Preheat the oven to 350
Chop off the ends of the zucchini then slice them lengthways
In a saucepan heat the butter, cinnamon and brown sugar.
When butter is melted add the carrots and cover, cook until soft
Place the zucchini sliced side down on an oiled cooking sheet and place in the oven until soft (about 25 to 30 minutes)
Remove the zucchini from the oven, place skin side down on plate or tray. Use a spoon to scoop out the seed and make a hollow trench down the center.
Mash or blend the carrots until smooth. Use the spoon to place the carrots down the center of the zucchini.
Serve. I used strips of roasted red pepper to add some color to the Flowerbeds.
1 Banana (ripe)
1 Cup Peanut Butter
1 Cup Rice Crispies (or you may substitute 1 cup of oatmeal)
In a mixing bowl, mash up the banana thoroughly.
Add one cup Peanut Butter and mix.
Stir in one cup of Rice Crispies.
Preheat the oven to 350 degrees.
Spoon mix in one inch balls onto a lightly greased cookie sheet. Lightly press the balls down to flatten.
Bake for 10 to 15 minutes until a nice golden brown.
Place on cooling racks to cool.
6 quarts of Applesauce
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
1 Crock pot (slow cooker) 6 quart size
Large spoons and ladles
Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts.:
Stir in the spices: 2 tablespoons of ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon of allspice or spice to taste.
Set the crock pot on low or medium heat. . Every crockpot is different, so you just going to get to know which setting works best on your crock pot.
Cover it loosely, I use a pair of chopsticks which I place across the top of the crock pot, then I put the lid on top of those. This leaves a space for the moisture to escape when cooking down the butter.
Leave it to cook for 6 – 18 hours. How long depends on the size and power of your crockpot, and how thick you like it, Stir it occasionally, to keep the butter from burning to the sides of the crock pot. When the apple butter is at the desired thickness transfer to containers and refrigerate or seal in canning jars. I allow mine to cool, place it in medium plastic containers and freeze it.
Break the graham cracker into 1 half making a nice even square
Spread the peanut butter on top of the graham cracker in an even layer.
Arrange the raisins down the middle for the body, the sliced apples for the wings and add a strawberry slice for the head.
You can also cut antennae out of sliced licorice.
Celery stalks, washed
Peanut Butter or
Whipped Cream Cheese Spread
Wash the celery stalks and cut into sections. Take the peanut butter or cream cheese and fill the inside of the celery stalk, smoothing the top. Take the raisins and place them evenly spaced on top of the peanut butter or cream cheese.
Garnish with fresh fruit and serve.
Submitted by Carrie Hebert
1 1/4 cup your favorite frozen berries (Strawberries, Raspberries, Blueberries, Blackberries, etc…)
1/2 cup Vanilla Yoghurt
1 cup Almond Milk
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
In a blender combine the yoghurt, berries, milk, cinnamon and nutmeg.
Blend on high until smooth. Pour in a glass and enjoy this frozen treat.
1 Cup Orange Juice
1/4 Cup Lemon juice
Dash of Salt
3/4 Cup Water
3 Tablespoon Cornstarch
1 Cup Sugar
8 Ounce Cream cheese
1/2 Cup Sugar
1 Teaspoon Vanilla
1 Package of Sugar Cookie Dough
Mix ingredients of glaze, cook over medium heat until it boils and thickens, then cool. Spread cookie dough on buttered pizza pan. Bake 350F degrees for 10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on top and pour glaze over. Refrigerate.
Your child will love being creative on arranging the fruit on the pizza.
Submitted by Karen Orteza
This is a quick simple recipe, great for those rainy days when you can’t build a fire but still want S’mores.
1 box Graham Crackers
1 Jar Marshmallow Creme
1 Jar Chocolate Spread
Break the graham crackers into two even halves. Spread the chocolate spread on one half. On the other half spread the marshmallow creme. Take the two halves and place the one on to of the other with the creme and spread touching inside.
Pour a glass of milk and eat your S’more. Enjoy.
Submitted by Carol Czarnecki