Peanut Butter Play Dough - Letter "P"

Peanut Butter Play Dough
*Be aware of any students in your class that may have a peanut allergy.

Ingredients:
2 c. non-fat powdered milk
2 c. creamy peanut butter
1 c. honey

Mix the above ingredients until the mixture forms a soft, pliable dough. If necessary, add more honey and powdered milk to get the correct consistency. Spoon some onto each child's plate. Ask the children to form the letter "P" with their dough and then form a "P" object or animal. After completing, allow children to eat their art work!

Ants on a Log AND Apple Smiles - Letter "A"

Olivia, my almost three-year-old daughter, and I are having a blast studying her ABC"D"s (as she calls it)! We made two simple no bake recipes for Letter "A": Ants on a Log and Apple Smiles.

Letter "A" Recipe #1:

Ants on a Log

Ingredients:
Celery stalks
Peanut Butter
Raisins

Directions:
Cut stalks into pieces about 2 inches long. Spread peanut butter across the pieces and then add raisins.

putting her Ants on a Log

Letter "A" Recipe #2:

Apple Smiles

Ingredients:

2 large apples

1/2 c. smooth peanut butter

mini-marshmallows

Directions:

1. Cut two apples into eight slices each.

2. Remove the apple cores.

3. Spread peanut butter on one side of each slide.

4. Place marshmallows between two apple slices.

5. Grin back at your Apple Smile:)

I found this idea from Creative Teaching Press: Book Cooks pg. 55

Wiggly Worms in Mud - Letter "W"

Our letter of the week is "W" so we made Wiggly Worms in the mud!

Ingredients:
1 package of chocolate Jell-O Instant Pudding
2 c. cold milk
1 - 6.5 oz. package Gummy Worms

Directions:
Follow directions on the pudding box. Then serve the pudding with worms! Easy easy easy and the children love it!

We're still trying to teach Olivia to take little bites!!:)

Sawyer opted for his mud without worms:)

Simple Apple Dumplings

My mom first found this recipe several years ago in Southern Living magazine. It has been a favorite ever seen!! 

Simple Apple Dumplings

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 2 medium apples, peeled and quartered
• 1 cup sugar
• 1 cup orange juice
• 1/2 cup butter
• 1/2 teaspoon apple pie spice
• 
  
• Directions

1. Unroll crescent dough and separate into eight triangles. Roll up one apple wedge in each triangle; pinch edges to seal. Place in a greased 8-in. square baking dish.
2. In a small saucepan, bring sugar, orange juice and butter to a boil. Pour over dumplings (dumplings will float to the top). Sprinkle with apple pie spice. Bake, uncovered, at 350 degrees F for 20-25 minutes or until golden brown. Serve warm.

I like to add frozen vanilla yogurt on top!

I think the orange juice is what makes this recipe soooo delicious!!

Buttermilk-Blueberry Breakfast Cake

recipe from Alexandra Cooks

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Lemon zest makes this recipe soooo yummy!

This is considered a "breakfast" recipe but I actually served it as a dessert with some vanilla frozen yogurt on top, and with coffee too of course!:) 

Snickers Salad

I first tried this recipe when a dear friend, Robyn, prepared it for a Care Group gathering when we lived in Wake Forest, NC. It's great for the summer when you want something cool and refreshing.

Snickers Salad

Ingredients:
1- 3.4 oz box of Jell-O French Vanilla Instant Pudding
24- fun size Snickers candy bars
4- large Granny Smith apples
1- 16 oz. Cool Whip

Directions:
1. Cut up the Snickers bars into small pieces and place them in a container in the freezer for a while.
2. Prepare the pudding by the directions on the box.
3. Slice the apples into small bite size pieces.
4. Combine snickers pieces, apples bites, pudding, and Cool Whip in a large bowl and stir well. Keep refrigerated until ready to serve. Enjoy!

Cookie Dough Truffles

Cookie Dough Truffles
by: Paula Deen

*BEWARE: VERY ADDICTING!!!:)
Recipe makes about 50.

Ingredients:

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1 (14-ounce) can sweetened condensed milk

1/2 cup semisweet mini chocolate morsels

1 cup finely chopped pecans

1 1/2 lb chocolate bark candy coating, melted

Directions:

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
http://www.pauladeen.com/recipes/view2/cookie_dough_truffles/

You can use mini cupcake holders to make them not quite as messy.

Here shows the truffle cut in half.

She has a sweet tooth like her momma!