Peanut Butter Honeybees
1/2 cup creamy peanut butter
2 tablespoons butter or margarine, softened
1/2 cup powdered sugar
3/4 cup graham cracker crumbs, finely crushed (approximately 12 squares)
1 ounce semisweet chocolate
Cream together peanut butter, butter, and powdered sugar until smooth. Stir in graham cracker crumbs and mix well. (Add several tablespoons of peanut butter if dough is too crumbly.) Shape teaspoonfuls of dough into 1 1/4-inch ovals and place on a baking sheet lined with waxed paper.
Melt chocolate in the microwave in a small bowl. Place melted chocolate in a small resealable plastic bag and snip a tiny hole in one corner of the bag. Pipe three chocolate stripes across each bee. Use a toothpick to poke two holes for eyes. Gently insert two almond slices behind the first stripe to form the wings. Store in the refrigerator. Serve with a glass of cold milk. Yield: 4 dozen. (Recipe adapted from Quick Cooking magazine)
flour tortilla shells
onions, finely chopped
cheddar cheese, grated
Spread each flour tortilla with several tablespoons of spaghetti sauce so shell is thinly covered. Place pepperoni, olives, mushrooms, onions, or other pizza toppings desired on the sauce. Sprinkle on grated cheese. Roll up tortilla and place seam side down on a microwave safe plate. Microwave on high for 30 seconds or until cheese is melted and tortilla is heated through. Enjoy!
(Recipe by Braden Bangerter)
Zucchini Vegetable Boat
1 extra large zucchini
1 paper sail (cut a sail from colored paper and tape to a drinking straw)
Cut zucchini lengthwise and discard one half. Scoop soft flesh from the remaining zucchini half making two canoe shaped spaces. Leave approximately one inch soft flesh intact in the middle of the zucchini. Insert end of straw that the paper sail is taped to into that one inch piece of zucchini. Fill the scooped out spaces with assorted vegetable and/or vegetable dip. A fun and creative way to serve vegetables to all your little snackers!