Let others know you appreciate their hard work with a Labor Day Cookie. These cookies are fun and easy to make and are perfect for showing your appreciation
Supplies Needed:
Pillsbury Refrigerated Cookie Dough- Sugar Cookie Flavor
Icing
Edible Writing Icing
#1: Prepare the sugar cookies according to the directions on the tube
#2: When you bring them out of the oven immediately place the popsicle stick into the cookie. Allow to cool with the popsicle stick inside.
#3: Once the cookies are cool, it’s time to decorate! Get creative using candies and writing icing. Give your child different colors of vanilla icing to use (add food coloring to the icing)
#4: Write “thank you”,” job well done”, or “ thanks” on the cookies using edible writing icing.
#5: Give your cookie to someone special to let them know how much they are appreciated.
Create Christopher Columbus ship using a hard boiled egg. This is a great food kids craft. Who says you can't play with your food
Supplies Needed:
Eggs
Water
Pot for boiling
Toothpicks
White Paper
Glue
More...
Encourage your child to learn about Earth Day with this tasty Earth Day Edible Treat
Supplies Needed:
Chocolate Pudding Mix
Milk
Oreo Cookies
Gummy Worms
Cups
Spoons
Zip Lock Bag
#1: Place Oreo cookies inside the zip lock bag. Then have a child bang on the bag until all the cookies are broke up
#2: Use the broke up Oreo cookies on the bottom of the cups
#3: Mix the Pudding and milk to make pudding.
#4: Pour the pudding into the cups over the Oreo cookies. Fill the cups about ½ an inch before the top
#5: Refrigerate the pudding until it sets
#6: Add more broke up Oreos to the top of the pudding
#7: Add a gummy worm or two on top of the broke up Oreo cookies to make the pudding cup look more like dirt!
If you are a peanut butter lover or know some hungry children who are try these easy no-bake treats. They are perfect addition to your holiday
Supplies Needed:
26 graham cracker squares
(13 full rectangles)
16 tablespoons (2 sticks) unsalted
butter
1 cup creamy peanut butter
2½ cups confectioners’ sugar
12 ounces semisweet chocolate,
chopped (or substitute
semisweet chocolate chips)
#1: Have ready an ungreased 9 × 13-inch baking pan.
#2: Break up the graham crackers and place them in a food processor.
Process into crumbs. (Alternatively, place the crackers in a sturdy
plastic bag and crush them with the smooth side of a meat mallet.)
You should have about 2 cups of crumbs.
#3: Melt the butter in a large saucepan over low heat. Remove from the
heat and stir in the peanut butter, mixing well until smooth. Stir in the
confectioners’ sugar and graham cracker crumbs. Scrape the mixture
into the baking pan and, using your fingers or a rubber spatula, press
down evenly to form a smooth layer.
#4: Melt the chocolate in a large metal or glass bowl set over a saucepan of
barely simmering water; stir constantly. When melted, pour the chocolate
over the peanut butter base and spread it evenly with a rubber spatula.
#5: Refrigerate the pan for about 30 minutes or let stand at room temperature
until the chocolate is almost set. (If you wait to cut the squares
until the chocolate is completely set, the chocolate will be difficult to
cut.) Using a bench scraper or a thin-bladed knife, cut into quarters
lengthwise, then cut crosswise into 8 strips for a total of 32 squares.
#6: Store layered between sheets of wax paper, in an airtight container
for up to 5 days; or refrigerate for up to 3 weeks; or freeze for up to
3 months.
For those of you whose favorite ice cream flavor is Rocky Road, the same heavenly combination comes together in these bite size no bake cookies.
Supplies Needed:
10 ounces wemiseet chocolate chopped
2 tablspoons butter- unsalted
1 ½ cups mini marshamallows
1 ¼ cup walnuts. Toasted and chopped
6 graham cracker squares broken into ½ inch pieces (about 1 full cup)
#1: line an 8-inch square pan with foil, pressing the foil into the corners
and leaving a 2-inch overhang on two opposite sides.
#2: Melt the chocolate and butter in a large metal or glass bowl set over a
saucepan of barely simmering water; stir constantly. When the chocolate
is almost fully melted, remove the bowl from the heat and stir to
melt the remaining pieces.
#3: Let cool at room temperature for 5 minutes.
#4: Stir in 1 cup of the marshmallows, 1 cup of the walnuts, and all the
graham cracker pieces.
#5: Spread the mixture in the prepared pan. Sprinkle
evenly with the remaining ½ cup of marshmallows and ¼ cup
of walnuts, pressing down lightly so they adhere.
#6: Let stand at room temperature until the chocolate sets, about 2 hours; or refrigerate for
about 1 hour.
#7: Holding on to the foil overhang, lift up the bars and place on a cutting
board. Peel away the foil from the sides of the bars. Using a bench
scraper or a sharp knife, cut into 16 squares, then cut each square in
half to make 32 small bars.
#8: Store, layered between sheets of wax paper, in an airtight container
for up to 1 week; or refrigerate for up to 3 weeks.