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1. FRUIT PIZZA
INGREDIENTS
Prepared pizza crust or store bought cookie dough or use dough recipe below
12 oz. (340g) cream cheese
1/2 cup (125 mL) sugar
1/2 tsp. (2 mL) vanilla or almond flavoring
seasonal fresh fruit for topping:
pineapple, strawberries, oranges, kiwi, grapes, peaches, raspberries, blueberries, etc
1 cup (250 mL) apple or raspberry jelly

UTENSILS/MATERIALS
bowl
mixing spoon
measuring spoons
spatula
pizza pan or cookie sheet
microwavable bowl
refrigerator

Dough Recipe:
1/2 softened butter or margarine (125 ml)
1 cup white sugar (250 ml)
1 egg beaten
2 Tbs. milk (30 ml)
1/2 tsp. vanilla (2 ml)
1 3/4 cup flour (425 ml)
2 tsp. baking powder (10 ml)
1/2 tsp. salt (2 ml)

Cream butter and sugar, then add beaten egg, milk, and vanilla.  Mix together flour, baking powder and salt.  Add to first mixture and blend well.  Press on a greased pizza pan, using well floured fingers.  Bake at 350 F for 10-12 minutes or until golden.  Cool thoroughly.

To make filling, combine cream cheese, sugar and flavouring. Using spatula, spread the cream cheese mixture on the cooled cookie crust or dough. Arrange well-drained fruit on top in circles or spirals. Heat jelly in microwave until just ninny. Cool slightly and then spread or drizzle over fruit. Chill for 2 hours before serving.
 

2. CHEWY TOFFEE CANDY
INGREDIENTS
6 - 2oz (56 g) Macintosh Toffee Bars
4 Tbs. (30 mL) cream
2 Tbs. (30 mL) butter
4 cups (1 L) cornflakes
1 cup (250 mL) coarsely chopped pecans butter for hands

UTENSILS/MATERIALS
double boiler
beater
measuring cups
measuring spoons
waxed paper
plastic wrap?

Melt toffee in double boiler. Beat in cream and butter. Remove from heat and stir in cornflakes and pecans. Butter hands and shape toffee in little balls on greased cooking sheet or waxed paper. Cool and eat! Can be individually wrapped in plastic wrap.

3. NUTCHOS
2 - 10 oz (300 g) pkgs. Semisweet chocolate chips
10 oz (300 g) pkg. Peanut butter chips
2 cups (500 mL) salted peanuts
7 oz (200 g) box ripple potato chips, coarsely crumbled

UTENSILS/MATERIALS
double boiler
mixing spoon
waxed paper
refrigerator

Place chocolate and peanut butter chips in an 8 cup Pyrex measuring cup and microwave until melted.  (Check every minute to avoid burning). Stir in peanuts and crumbled chips. Spoon on greased cookie sheet or waxed paper and cool in refrigerator. You can also freeze these and eat them later. Makes about 48.
 

4. PINK POPCORN SURPRISE
INGREDIENTS
1 cup (250 mL) sugar
1/3 cup (75 mL) margarine
1/2 cup(125 mL) corn syrup
2 tsp. (10 mL) vanilla
Few drops red food colouring
16 cups (4.5 L) popped popcon (1/2 cup unpopped)
6 lolypops on 8" sticks
Butter for hands

UTENSILS/MATERIALS
saucepan
large spoon
measuring spoons
measuring cups
large bowl for popcorn
two spatulas
plastic wrap

Boil sugar, margarine, corn syrup and vanilla over medium heat for 10 minutes.  Stir in food colouring.  Pour over popcorn and toss with two spatulas.  Butter your hands and form balls around each lollypop.  Cool and wrap.  Makes 6 pink popcorn surprises.

UTENSILS
heavy saucepan
measuring cups
measuring spoons
large mixing bowl
greased pan 9"x13"
large mixing spoon

Combine margaine, corn syrup, sugars and cocoa in heavy saucepan.  Bring to boil.  Remove from heat and add vanilla.  Pour over puffed wheat.  Mix well and press into freased 9"x13" pan.  Makes 24 squares.

UTENSILS/MATERIALS
cookie sheet
heavy-duty foil
medium glass bowl
microwave
stirring spoon
heavy plastic bag
hammer or rolling pin
 

Line a cookie sheet with heavy-duty foil. Break up chocolate into a medium glass bowl and microwave, checking every minute to avoid burning.  Place candy canes in a heavy plastic bag and hammer into small chunks.  Add candy to chocolate and stir.  Spread and press on cookie sheet.   Chill until set (about one hour). Break into pieces by slamming pan on counter.

UTENSILS/MATERIALS
large serving bowl
2 small bowls
spoon

Wash and hull strawberries. Set in large serving bowl. Add sour cream or yogurt to a small bowl and brown sugar to another bowl. Using a fork, dip strawberries into sour cream and the into brown sugar. Everyone does their own!

UTENSILS/MATERIALS
10 x 15 (25 x 36 cm) jelly roll pan, prepared
aluminum foil
large saucepan
measuring cups
mixing spoon
hot pad
rubber spatula
cutting board
sharp knife

Line a cookie sheet with heavy duty foil. Combine honey and chocolate chips in saucepan. Place pan on low heat until the chips start to melt. Stir often. Turn the heat to medium-high. Stir continually until the mixture starts to boil. Remove the saucepan to the hot pad Add peanut butter and chopped peanuts.  Stir until well mixed and spread onto cookie sheet.  Cool in refrigerator.  Peel off foil and cut into bars.

UTENSILS/MATERIALS

heavy saucepan
stirring spoon
measuring cups
8x8pan
refrigerator

Melt butter, peanut butter, and chips in a heavy saucepan over low heat. Cool and add marshmallows. Put in 8 x 8 pan. Refrigerate.

UTENSILS/MATERIALS
mixing bowl beater (?)
measuring spoons
measuring cups
spatula
knife
serving plate

Chill bowl. Whip cream or dessert topping mix or open Cool Whip.  Add sugar, if using whipping cream. Add extract and food colouring. Spread about 1 Tbs of whipped mixture on each wafer and stack in groups of 6 wafers. Place wafer stacks end to end on a serving plate to form a log. Frost top and sides with remaining whipped mixture. Decorate, if wanted. Chill at least 4 hours. Cut into 8-10 diagonal slices.

UTENSILS/MATERIALS
glass bowl
spoon
measuring cups
cookie sheet
sharp knife

In a large glass bowl, combine honey and sugar.  Cook in microwave on high 4-6 minutes until mixture reaches soft-ball stage.  Stir in spices, peanuts and sesame seeds.  Press HARD into a greased cookie sheet and score into bars with a knife.  Cool and snap off pieces.

UTENSILS
heavy saucepan
measuring cups
stirring spoon
forks
cookie sheet

In a heavy saucepan, combine and melt toffee, butter, and condensed milk over low heat.  Remove from heat.  Using a fork, dip marshmallows in mixture, roll in cornflakes and, using another fork, remove to cookie sheet.

2 cups (500 mL) strawberries or 1 pkg. (10oz/300 g) frozen, thawed
1 cup (250 mL) low-fat plain yogurt
1/3 cup (75 mL) icing sugar
1 Tbsp. (15 mL) lemon juice

UTENSILS/MATERIALS

food processor or blender
large spoon
paper cups
popsicle sticks

In blender, puree strawberries.  You should have about 1 1/3 cups (325 mL).  Add yogurt, sugar and lemon juice.  Process for a few seconds until mixed. Pour into paper cups.  Place in freezer.  When partially frozen, insert sticks. When frozen solid, peel cup away and eat.'

UTENSILS/MATERIALS
cake or baking dish
measuring cups
measuring spoons
spoon
plastic wrap
microwave

Arrange apples in baking dish.    Fill each apple cavity with a mixture of brown sugar, cinnamon, and raisins.  Cover with plastic wrap.  Microwave on HIGH for 4 or 5 minutes or until apples are tender.  Remove wrap. Place a marshmallow into each apple and microwave for 30 seconds more.  Now, add a gummy worm so that it wriggles out of the top!

4 apples
1 - 14 oz. package of vanilla caramels (45 ml)
2 Tbs. water (60 ml)
1/4 cup creamy peanut butter (60 ml)
1/2 tsp. cinnamon (2 ml)
1 cup miniature M&M's (or chocolate sprinkles) (250 ml)
1 cup chopped salted peanuts (or granola) (250 ml)
6 gummy worms

UTENSILS/MATERIALS

4 wooden sticks
stirring spoon
microwave safe bowl
another bowl
cookie sheet
measuring spoons
measuring cups

Remove stems from apples.  Sharpen popsicle sticks to a point and poke in the stem end of each apple.  In a microwave safe bowl, melt together caramels, water, peanut butter and cinnamon on high for 2 minutes.  Stir and microwave for 1 minute mores or until caramels are melted.  Hold apple by the stick and spoon mixture over apple.  Dip coated apple in a bowl of M&M's or peanuts and roll to coat the bottom half.  Now, add a worm wherever you want!  Set on a cookie sheet and refrigerate 1 hour.  COOKING TIP:  If caramel mixture thickens when you are coating the apples, just microwave it for 1 minute.
 

4 Macintosh apples
1/4 cup water (60 ml)
2 Tablespoons lemon juice (30 ml)
3 Tbs. brown sugar (45 ml)
1 teaspoon cinnamon (5 ml)
1/4 teaspoon nutmeg (1 ml)

UTENSILS/MATERIALS

paring knife
microwavable bowl
measuring cups
measuring spoons
potato masher
microwave

Core the apples and cut into small chunks.  Combine apples and remaining ingredients in a microwave safe bowl and cook for 5 minutes.  Stir and cook for 5 more minutes or until apple chunks are soft.  Mash the mixture with a potato masher and serve when cool.

UTENSILS
cookie sheet(s)
heavy saucepan
measuring spoons
measuring cups
stirring spoon
tablespoon

Arrange lollypop sticks on greased cookie sheets.  In a heavy saucepan, combine butter, corn syrup and sugar and heat to boiling.  Reduce heat to medium low and cook for 10 minutes.  Remove from heat and stir in food colouring.  Drop mixture by tablespoonfuls over the end of each lollypop stick. Press candy decorations into lollypops while they are warm.  When they cool, the candies will stick if you brush their undersides with corn syrup.  Makes about 18 small lollygogs - or 9 big ones!

UTENSILS
large microwave safe bowl
measuring cups
measuring spoons
stirring spoon
8x8 pan
cutting knife

In a large microwave safe bowl, combine honey and brown sugar and microwae on high for 3 minutes.  Add remaining ingredients to bowl, stir to combine and press into a greased 8"x 8" pan.  Cut into bars and refrigerate until set.

Chocolate Dipping Sauce:
1 oz. packae semi-sweet chocolate chips
1 tsp. butter

Wash and prepare fruit.  Set on paper towel to dry and place in bowls.  To make dipping sauce: place chocolate chips and butter in small microwave safe bowl and microwave 2-3 minutes until chips are just melted (Check every minute to avoid burning chocolate).  To fondue, poke a fondue fork (a regular fork will do) into a piece of fruit and dip into the melted chocolate.  If the chocolate begins to stiffen, just popo the bowl back in the microwave for a minute.  HINT:  You can make chocolate dipped strawberries the day before and store them in the refrigerator.  leave the stems on.  They look very fancy!

Line a cookie sheet with waxed paper and place chopped peanuts in a shallow bowl.  Place chocolate chips and butter in shallow microwave safe bowl and micowave for 2-3 minutes, stirring every minute until chocolate is just melted.  Peel bananas, cut in half, and stick each half with a plastic fork.  Roll in melted chocolate, then in chopped peanuts.  Place bananas on cookie sheet and set in freezer.  When frozen, store in plastic bags for future treats.

Choose 8 tall clear parfait glasses so you can see the rainbow when the recipe is finished.  Layer each fruit in the order listed, adding a spoonful of yogurt after each layer.  End with yogurt and top with a slice of strawberry and a slice of kiwi fruit.

To prepare the cake:  Thaw frozen whipped topping 6 hours before you want to start.  Using a sharp knife, (a serrated knife works best) cut off the top 1" of the cake and set it aside.  In the remaining cake, create a tunnel by cutting with the knife 1" from the outer edge to a depth of about 1 1/2" all the way around the cake.  Now, do the same on the inside of the cake, 1" from the edge.  Using a fork, pull the center "cake tunnel" section out.  It is really easy to do and you can eat these pieces!

In a large bowl, gently fold together the thawed whipped topping, sliced strawberries and toasted almonds.  Spoon the mixture into the tunnel, pushing it down so the tunnel is full but not overflowing.  Put the top of the cake back in place and spread the rest of the icing over the cake.  Decorate the cake with the whole strawberries.

In a medium bowl, comvine juice concentrate and gelatine.  Let stand for 5 minutes.  Stir in boiling water, mixing until gelatine is dissolved.  Pour into ungreased 8x8 pan and chill for 1 hour, or until firmly set.  To serve, cut in cubes and triangles or any desired shape.

Multi-colored wigglies:  use 3 different juices like grape, orange, (no pulp) and raspberry.  Prepare first juice as above, but use a 9x13 pan.  Refrigerate for 1 hour, then prepare the second juice and pour over the first layer.  Chill for one hour and repeat with the third juice.

Cut out a large piece of cardboard and cover with foil.  Leave the first cake whole.  Cut from second cake two large bunny ears and a bow tie shape.  Use first cake as bunny face and arrange on foil covered board.  Put cake ears and bow tie in place.  Ice and decorate to look like a bunny.  Serves 8 or more.

INGREDIENTS
buy or prepare cupcakes, any flavour
icing/frosting in cans from market
plastic knves for icing cupcakes
candies to decorate: choose small sizes like licorice nibs and laces, miniature M&M's, chocolate sprinkles, jelly beans, gummy bears

Give everyone a plate with 2 cupcakes, knives for icing and set out 2 muffin tins full of decorating candies.  The rest is up to your guests!

1 whole chocolate wafer
1 1/2 cupt chocolate ice cream, softened
4 crushed choclate wafers
1 stick of candy:  peppermine or barley sugar
1 large marshmallow
candies with pointed ends for flower petals
a few miniature M&M's

UTENSILS
1 whole ceramic or plastic flower pot and try
bright plastic spoons

To fill each flower pot:  Place a whole chocolate wafer over the hole in the bottom of the small pot.  Spoon in softened ice cream and sprinkle with crushed wafers for "dirt" effect.  To make flower, use the peppermint stick for a stem and poke it into the marshmallow. Stick pointed candies into marshmallow for flower petals, then stick it into the ice cream.  Sprinkle the dirt with M&M's.  Now, eat your Dessert Daisy right away before the ice cream melts!

Blend honey, peanut butter, powdered milk and M&M's in a large mixing bowl.  Roll the mixture into balls about the size of a big marble, then roll each ball in wheat germ.  Chill in refrigerator for about 1/2 hour.  Makes about 30.

Decoration supplies:
licorice nibs, miniature M&M's and other small hard candies for rings and bracelets.
blanched whole almons for fingernail

To make dough:  Cream together margarine and sugar.  Add molasses and egg.  Beat together.  Combine flour, salt, baking soda and spices.  Add to creamed mixture.  Mix well.  Store in refrigerator for at least 1/2 hour.

To make hand cookies:  Preheat oven to 350 F.  Roll out dough to 1/8" thick on an edgeless cookie sheet. Trace your hand on thin cardboard and cut it out.  Lay hand pattern on dough and cut around it with a sharp knife and pull away outside pieces.  Decorate hand shaped cookie by pushing candies into dough.  Bake for 7 minutes, cool and eat!