Banana Pops
8 whole bananas
8 wooden skewers
Milk
Toppings;
Granola
Graham cracker crust
Sliced almonds
Chopped peanuts
Flaked coconut
Feel bananas and discard peels. Insert a skewer lengthwise into each banana. Dip each banana in milk, then roll in any of the toppings. Place on wax paper to dry. Put bananas in freezer to partially freeze, if desired. Makes 8 pops.
Safari Snake Sandwiches
1 loaf unsliced French bread (about 16 inches long)
¼ cup mayonnaise
2 teaspoons prepared mustard
1 ¾ ounce slices American or Swiss cheese
8 slices cooked ham
At one inch intervals, make 15 cutes across the bread loaf, being careful not to cut through the bottom crust. Mix the mayonnaise and mustard in a small bowl. Using a knife or spatula, spread the mustard mixture between every other opening in the loaf.
Preheat over to 375 degrees. Place one cheese slice on top of one ham slice and fold together to form a triangle. Insert triangles into openings in the bread that have been spread with the mustard mixture. Press bread loaf together and wrap in foil. Place on a cookie sheet and bake for 25 to 30 minutes or until hot.
To serve, carefully remove the foil. Cut through the bottom crusts of the unfilled openings in the bread loaf. Makes 8 sandwiches.
Jungle Juice
2/3 cup frozen juice concentrate (any flavor)
1 cup milk
1 cup water
½ cup sugar
10 to 12 ice cubes
Combine frozen juice concentrate, milk, water, sugar, and ice in blender and blend until smooth. Make 8 servings.
Tiger Paw Cupcakes
Cupcakes;
1 package cake mix (any flavor)
1 cup hot water
1/3 cup vegetable
4 eggs
Filling
1/3 cup all-purpose
1/3 cup sugar
1 cup milk
½ cup margarine
½ cup shortening
¾ cup sugar
1 teaspoon vanilla
Dash of salt
24 peppermint patties
Chocolate chips
Put paper cupcake liners in cupcake pan. Preheat to 350 degrees.
In a large mixing bowl, combine cake mix, water, oil, and eggs. Mix with an electric mixer until well blended. Fill each cupcake liner ¼ to 1/3 full. Bake for 13 to 15 minutes. In a small saucepan, combine flour, sugar, and milk. Heat over medium heat, stirring to remove lumps. Boil until mixture thickens.
Cool mixture, then add margarine, shortening, sugar, vanilla, and salt. Beat for about 5 minutes until fluffy. Fit decorator bag with a #4 or #5 tip. Insert tip in cupcake and squeeze in small amount of filling. Frost remaining filling.
Decorate to resemble tiger paws by topping each cupcake with a small peppermints patty candy then placing 3 chocolate chips, points up, around the edge of the cupcake. Makes 24 cupcakes.
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