2 Large Bananas, Cut Up
1/2 Cup Instant Nonfat Dry Milk
1 Cup Plain Yogurt
6 Ounce Frozen Orange Juice Concentrate (1 Can)
1 Cup Water

Combine all of the ingredients in a blender and whirl until foamy. pour into 
paper cups and freeze. Push up from the bottom of the cup. 

Fruit Tacos

1/3 Cup Baked coconut
1 Cup Strawberries, sliced
1/2 Cup Seedless green grapes, halved
1 Medium Apple, pared, cored and chopped
1 Small Banana, sliced
2 Tablespoon Pourable fruit, any flavor (found in jelly section of store)
6 Taco shells
1/3 Cup Vanilla yogurt

1. Spread coconut on baking sheet. Toast in 350 F oven for 7 to 12 minutes, stirring often. 
2. Meanwhile, in medium bowl, stir together strawberries, grapes, apple, 
banana, and pourable fruit. 
3. Fill taco shells evenly with fruit. 
4. Top filled tacos evenly with yogurt. 
5. Sprinkle with toasted coconut. 

Honey "Cracker Jacks"

1/2 Cup Honey
1/2 Cup Margarine
6 Cup Popped popcorn
1 Cup Shelled peanuts

Heat honey and margarine in a saucepan until well blended. Cool. Combine 
popcorn and peanuts in a large bowl. Pour honey mix over popcorn, stirring 
as you pour. When popcorn and peanuts are well coated, spread in a pan in a single layer. Bake at 350 degrees for 5 to 10 minutes or until crisp but not 
brown, stirring several times. The difference between crisp (not brown) and 
burnt can be a matter of minutes. Keep in an air tight container. 

Poodle Toast

3 Tablespoon Margarine
3 Tablespoon Flour
1/2 Teaspoon Salt
1 Cup Canned tomatoes, drained
1/4 Teaspoon Baking soda
1/2 Cup Scalded milk
3 Weiners cut into 1/4 inch pieces
6 Slices Toast

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk. 
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve over hot toast. 

Potato Pups

8 Hot dogs
2 Cup Mashed potatoes
1/2 Teaspoon Dry mustard

Split hot dogs the long way not quite all the way through. Fill split 
opening with mashed potatoes mixed with dry mustard. Sprinkle the top with 
paprika. Bake in 375 degree oven for about 15 minutes or until heated 
through and slightly browned on top. Can also be topped with some grated 
cheese (cheddar or parmesan). 

Perky Party Mix

1-1/2 Cup M&M's Plain or Peanut Chocolate Candies
3 Cup Thin pretzel sticks, broken in half
3 Cup Bite-size Cheddar cheese Crackers
1-1/2 Cup Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Strawberry Leather

2 Cup Fresh strawberry puree
1 Cup Applesauce
1 Tablespoon Lemon juice
1/4 Cup Sugar

Combine pureed berries and applesauce with lemon juice and sugar. Line a 
10x15 in jelly roll pan with plastic wrap. Pour fruit into pan and spread 
evenly. Bake about 5 hours at 200F or until leather pulls away from wrap. 

Flip leather onto counter, peel away plastic and remove any mixture that has 
not "set." Cut into slices and wrap each in plastic. 

Variety Pack Popsicles

1 (6 oz) can frozen orange juice concentrate, softened or use grape juice, cranberry juice
1 (6 oz) can water
1 Pint Vanilla ice cream, softened, or 2 containers of Plain yogurt
Popsicle sticks
Cups

Whir in a blender. Pour into molds, insert sticks, and freeze. 

POLYNESIAN POPSICLES:
1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg 
white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks 
and cups.

Pour milk into blender and add gelatin. Let soften for one minute before 
adding the rest of the ingredients to whip. Pour into molds, insert sticks, 
and freeze. 

CREAMSICLES:
1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and 
pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks and 
cups.

Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks, and freeze. 

CHOCOLATE POPS:
1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown 
sugar or honey popsicle sticks and cups 

Liquify in a blender, pour into molds, insert popsicle sticks, and freeze. 

KEEP-ON-HAND SNOW CONES:
Freeze orange juice (or any other flavored juice) in ice cube trays, Pop 
frozen juice cubes in a plastic bag to store. Put three to six of these 
cubes at a time in a blender. Turn blender on and off until cubes reach 
snowy consistency. Pile into a cup to serve. 

The whole batch blended at once will keep its carnival consistency stored in 
a container in the freezer. Kids can serve themselves. Adding a little water 
makes it a "slush". Even kids who don't care for orange juice like it this 
way. 

WATERMELON POPSICLES:
1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle 
sticks and cups 

Blend these ingredients into a blender, pour into molds, insert sticks, and 
freeze.

Granola Mix

10 Cup Old Fashioned Rolled Oats
1 Cup Wheat Germ
1/2 Pound Shredded Coconut
2 Cup Shelled Raw Sunflower Seeds
1 Cup Sesame Seeds
3 Cup Chopped Nuts
1-1/2 Cup Brown Sugar, Firmly Packed
1-1/2 Cup -Water
1-1/2 Cup Vegetable Oil
1/2 Cup Honey
1/2 Cup Molasses
1-1/2 Teaspoon Salt
2 Teaspoon Cinnamon
3 Teaspoon Vanilla
Raisins Or Other Dried Fruit

 Preheat oven to 300F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well. 
 In a large saucepan combine brown sugar, water, oil, honey, molasses, 
salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. 
Pour the syrup over the dry ingredients and stir until well-coated. Spread 
onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 
30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier 
texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight 
containers and label as Granola mix. Store in a cool dry place and use 
within 6 months. 

Makes about 20 cups of mix. 

Milk Chocolate Popcorn

12 Cup Popped popcorn
2 1/2 Cup (12oz can) salted peanuts
1 Cup Corn syrup
1/4 Cup Butter or margarine
2 Cup 11-1/2 Ounce bag Milk chocolate Chips

In a large, greased, roasting pan, combine popcorn and nuts. In a large, 
heavy saucepan combine chocolate chips, corn syrup and butter. Cook over 
medium heat until mixture boils, stirring constantly. pour over popcorn toss 
well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring 
frequently. Cool completely. Store in an airtight container for up to two 
weeks. Makes about 14 cups.