After School Snacks
Guest Cook: Katie Majors

Cat Eyes

½ cup Peanut Butter
8 Ritz Crackers
1 Banana cut into 8 slices
8 Raisins

Spread peanut butter on crackers and top with a slice of banana and place a raisin on the banana, eat!

Apple Smiles

2-4 Apple slices
1 cup Marshmellows
½ cup creamy Peanut Butter

Cut apple into 8 slices. Put peanut butter between two apple slices, then stick some marshmellows on the peanut butter and you have a smile!

Bugs on a Log

Celery Sticks
Peanut Butter
Chocolate Chips

Take a stalk of celery and fill the center with peanut butter. Place the chocolate chips inside of celery.

Fluffy Peanut Butter Dip

½ cup creamy peanut butter
1 container (8 oz) vanilla yogurt
1/8 teaspoon ground cinnamon (if desired)
½ cup thawed frozen whipped topping
Apples or pears for dipping

TOOLS

Super Scraper
Measure-All Cup
1-qt Batter Bowl
Adjustable Measuring Spoon
10" Whisk
Chillzanne Mini-Bowl
Apple Wedger
13" x 9" Cutting Board

1. Place peanut butter, yogurt and cinnamon in 1-qt Batter Bowl; stir with 10" Whisk until thoroughly blended.

2. Using whisk, gently stir whipped topping into peanut butter mixture until blended.

3. Using Super Scraper, put dip in chilled Chillzanne Mini-Bowl for serving and storing.

4. For dippers, cut apples or pears with Apple Wedger on Cutting Board.

Guest Cook: Tiffany Lovvorn

Great Lunch Granola

2 cups Granola
1/4 cup Peanuts
1/2 cup Raisins
1/2 cup Dried Apricots
1/4 cup Mini Chocolate Chips

Combine all ingredients in mixing bowl and mix together well. Store in an airtight container or sandwich bags for lunches.

GORP (Good Old Raisins and Peanuts) Snack Mix

4 cups Post Golden Crisp Sweetened Puffed Wheat Cereal
1 cup Peanuts
1 cup Raisins

Mix cereal, peanuts and raisins in large bowl. Store in tightly covered container. Makes about 5 cups.

Popcorn Munch Mix

6 cups Cheddar popcorn
2 cups dry-roasted Peanuts
1-2 cups sweetened, dried cranberries

Measure all ingredients into a big bowl (you can substitute your family's favorite natural snack foods, if desired). Stir well, then dig in. Serves 4-6 kids.

Jungle Fun Toss

2 cups Apple Cinnamon Cheerios cereal
2 cups Cheerios cereal
2 cups Honey Nut Cheerios cereal
1 1/2 cups animal crackers
1 1/2 cups pretzel twists
1 1/2 cups cheese-flavored snack crackers
1/2 cup assorted Betty Crocker or Fruit Corners chewy fruit snack shapes or gummi candy shapes

Mix all ingredients in a large bowl. Store in an airtight container. Makes 10-11 cups snack.

Guest Cooks: Tiffany Lovvorn & Katie Majors

Xylophone Cake

2 loaves (10 3/4 ounces each) frozen pound cake thawed
Food coloring: yellow, green, red, blue
1 can vanilla frosting
M&M's
Marshmellows
Pretzel sticks

Cut each cake into 7 1-inch squares. Trim a diagonal slice from the long sides of each. Slice again slightly leaving 1-inch wide at the short end. Use food coloring to tint the frosting. Carefully spread or pipe stripes on cake. Top it off with M&M's and marshmellows on pretzel sticks as mallets. No cooking required.

Fun Fruit Kabobs

Bananas
Apples
Green Grapes
Red Grapes
Pineapple chunks (canned or fresh)
Smooth-style yogurt (plain or fruit flavor)
Coconut

Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh.

Spread coconut onto another large plate.

Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.

Hold your kabob and the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut. You can also roll the kabob in granola, nuts, raisins, or use your imagination.

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