Information for Parents

July Snack Ideas

Crunchy Snack Mix

Make this ahead for those times when your child needs a "take-along" snack.

What you need:

1 cup round-shaped toasted oat cereal
2 1/2 cups bite-sized shredded wheat cereal
2 1/2 cups oyster crackers
1/2 cup cooking oil
1/4 teaspoon garlic salt
1/4 teaspoon dried, crushed oregano
1/4 teaspoon dried, crushed basil
2 tablespoons grated Parmesan cheese

What to do:

Combine cereals in a large bowl.
Spread in an ungreased 15 1/2 x10 1/2 x 2 inch baking pan and set aside.
In a small saucepan, mix oil, garlic salt, oregano, and basil.
Heat on low heat for 2 minutes.
Stir until well-blended.
Drizzle over cereal mixture and toss gently to coat evenly.
Bake in a 300 degree oven for twenty minutes. Stir once, then bake for twenty minutes more.
Sprinkle with Parmesan cheese and toss gently to coat cereal.
Cool mixture, stirring occasionally.

Store in airtight container in cool, dry place.

Makes eleven 11/4 cup servings.

Crunchy Celery Treats

Here's a variation of the old "Ants on a Log" celery snack.

What you need:

Celery - allow one stalk per serving
Cheese spread - any flavor
1/2 cup rice or puff cereal

What to do:

Wash celery, cut off ends, and pat dry with a paper towel.
Cut each stalk into three equal pieces.
Fill the groove of each celery piece with cheese spread, making sure to pile it up.
Put cereal on flat plate or a sheet of waxed paper.
Dip the spread side of the celery pieces gently into the cereal, then lift up. Press again if necessary.

This will make three pieces per celery stalk.

*Alert: Infants and young children can choke easily on some foods, such as nuts, popcorn, fruit seeds and pits, pieces of hot dogs and bacon, and some raw vegetables and fruits, such as carrots, celery, apples, and grapes. Using grated or finely chopped foods may reduce the risk of choking. Never leave an infant or young child alone while eating.

Magical Layered Juice

What you need:

1/4 cup chilled fruit nectar — apricot or peach
1/4 cup fruit punch drink
6 oz. glass

What to do:

Pour fruit nectar into glass.
Tilt the glass and slowly add the fruit punch.
Do not stir.

Makes one serving

Wigglie Shapes

What you need:

10 oz. frozen fruit — such as strawberries, raspberries, or blueberries
12 oz. can of lemon-lime carbonated soda
3 envelopes unflavored gelatin
6 oz. can lemonade concentrate
4 oz. frozen whipped dessert topping
11x7x2 inch baking pan
Cookie cutters or knife

What to do:

Thaw frozen dessert topping.
Line pan with plastic wrap.
In a blender or food processor, blend fruit with _ cup of the lemon-lime soda until smooth. Set aside.
Pour remaining soda in medium saucepan, sprinkle the gelatin on top, and let stand for 5 minutes.
Heat on low stirring constantly until gelatin dissolves. Remove from heat.
Stir in frozen lemonade concentrate until melted, then the fruit mixture and thawed whipped topping. Mix well.
Pour mixture into lined baking pan.
Cover and chill until firm.
Invert gelatin mixture onto a cutting board and remove plastic wrap.
Use cookie cutters or knife to cut out shapes.

Makes about 36 one and a half inch pieces.

Crunchy Banana Chunks

What you need:

2 or 3 bananas
Soft-style cream cheese spread
Graham cracker crumbs, coconut, or shredded carrot

What to do:

Soften cream cheese spread
Cut bananas into 1 1/2 in. chunks
Spread with softened cream cheese
Roll in graham cracker crumbs, coconut, or shredded carrot

*Please note — Be aware that infants and young children can choke easily on some foods, such as nuts, popcorn, fruit seeds, pieces of hot dog or bacon, and some raw vegetables such as carrots and celery. Using grated or finely chopped foods may reduce the risk of choking.

Cheesy Nachos

What you need:

6 oz. shredded cheddar cheese
Plain tortilla chips — about 30
Taco sauce — optional
Baking or pizza pan

What to do:

Heat oven to 400 degrees
Spread tortilla chips in a single layer in baking pan.
Sprinkle with shredded cheese
Bake 2 to 3 minutes until cheese melts
Dip into taco sauce or eat plain.

*Please note — children can help prepare the Cheesy Nachos, but an adult needs to put them in and take them out of the oven.

Fruit Clouds

What you need:

4 oz. container of frozen whipped topping
2 cups fruit — fresh or canned
1/2 cup mini marshmallows
1/2 cup yogurt — any fruit flavor or plain
Small paper cups

What to do:

Soften whipped topping
If needed, cut fruit into small pieces
Drain fruit if using canned fruit
In a large mixing bowl, combine the fruit, marshmallows, and the yogurt
Stir in the whipped topping and mix
Place a scoop or spoonful of fruit mixture into each paper cup
Freeze until firm
Thaw about 15 — 20 minutes before serving

Purple Cows

What you need:

1 pint vanilla ice cream
6 ounce can frozen grape juice concentrate
1 1/2 cups milk
Blender

What to do:

Soften ice cream
Put all ingredients in blender
Cover the blender
Blend until smooth

Makes 4 eight oz. Servings

Deviled Eggs

1/4 cup mayonnaise
1/4 cup mustard
6 eggs

Boil eggs by placing 6 eggs in a pan, cover with water, place a lid over pan. Bring water to a rolling boil for about ten minutes. Turn off burner, but leave the pan on the hot burner for another 5-10 minutes. Drain hot water and place eggs in cold water and refrigerate until cool throughout. Peel eggs, slice lengthwise, and remove yolks. Place the egg halves on a plate and in a separate bowl have your children mix yolks, mayonnaise, and mustard. Fill egg halves with yolk mixture and enjoy! Serves 10-12.

Raisin Cookies

2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup brown sugar, packed
2/3 cup vegetable shortening
1 medium egg
1/4 cup milk
1 teaspoon vanilla
1/2 cup applesauce
1 cup raisins

Mix flour, baking powder, and cinnamon - set aside. Cream shortening and sugar. Add egg, milk, vanilla, and applesauce to creamed mixture - mix well. Stir in dry ingredients. Add raisins and mix well. Drop by teaspoonful one inch apart, onto greased baking sheet. Bake 9 minutes at 350 degrees Fahrenheit. Makes 4 dozen.

July 4th Fruit Salad

Strawberries
Blueberries
Coconut

Quantity will depend upon the number of people being served at you picnic.

Wash strawberries and blueberries. Mix in a large bowl and sprinkle coconut on top for a red, white, and blue dessert! You may also substitute coconut sprinkles by providing whip cream for a topping.

A quick lunch idea for activity packed summer days!

2 tablespoons peanut butter
1/2 banana
2 slices of wheat or oat bread

Peel and slice banana into small pieces. Spread the peanut butter on the bread and let your child place the banana slices on top of the peanut butter. Top with other slice of bread and go!

**BE SURE TO WASH YOUR HANDS BEFORE PREPARING FOOD**

For more great kid-tested recipes check out:
The (no leftovers!) Child Care Cookbook
by Jac Lynn Dunkle and Martha Shore Edwards