12 slices of bread
6 tbs jelly
3/4 c milk
2 tbs butter
3/4 c peanut butter
3 eggs
1/4 tsp salt
Spread peanut butter on 6 slices of bread. Spread jelly on the other six slices. Put one slice of each together to form sandwiches. In a mixing bowl, lightly beat eggs, add milk and salt and mix together. Melt butter in a lg skillet over med heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
PIZZAS:
4 large plain, egg, or sesame bagels, split in half
1 bottle ketchup with squirt top
1 bag shredded cheddar cheese
2 hot dogs, sliced
PICKLES:
1 tsp sugar
1 tbs grill seasonng blend (such as montreal steak seasoning)
2 kirby cucumbers (small pickling cucumbers) OR 1 English seedless cucumber
TO MAKE THE PIZZA: Place a rack in the center of the oven and preheat the broiler. Place the bagels on a cookie sheet and put them in the oven to toast. When the bagels are toasted, pull them out of the oven. Let the toasted bagels cool for 5 minutes. Lower the oven temp to 400 degrees.
Squirt ketchup all around each bagel; it’s your hot dog pizza sauce. Top the bagels with lots of cheddar cheese. Arrange the sliced hot dogs like pepperoni on a pizza, putting the slices all over the top of each bagel. Put the pizzas back in the oven and bake them until the cheese is bubbly and the hot dog slices are hot, about 5-6 minutes. While the pizzas are baking, make the pickles.
TO MAKE THE PICKLES: Put sugar and grill seasoning in a small bowl and mix together. Cut the cucumbers into spears about 4″ long. Use your hands to gently sprinkle your special spice blend over the spears.
Take the pizzas out of the oven and slide them onto a cutting board. Cut pizzas into wedges and serve with minute-pickle spears.
hot dog bun
banana, peeled
peanut butter
marshmallow crème OR jelly
spread peanut butter on hot dog bun. spread on either marshmallow crème or jelly. place banana on bun. enjoy!
3 cups cornflakes
1/3 cup grated parmesan cheese
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
pinch of pepper
1 lb boneless, skinless chicken breasts
¼ cup flour
2 lg eggs, beaten
Cut chicken breasts into nugget-sized pieces. Set aside.
Preheat oven to 425 degrees. Grease a cookie sheet.
Put cornflakes in a large plastic bag and crush to fine texture. Pour in to a medium-sized bowl. Add parmesan cheese, salt, onion powder, garlic powder, and pepper to cornflakes.
Place eggs in a separate small bowl.
Place flour in a separate small bowl.
To bread chicken, coat chicken pieces in flour, shaking off excess. Dip in the egg, coat in cornflake mixture.
Arrange chicken on prepared baking sheet and bake until golden brown, about 12-15 minutes.
6 cups frosted cheerios
1 1/2 cups animal crackers
1 1/2 cups miniature pretzel twists
1 1/2 cups teddy grahams snack crackers
1 (5 1/2 oz) box Sunkist fruit snacks
1 cup raisins
mix and munch.
store unused portions in airtight container.
20 servings
4 boneless, skinless chicken breasts, cut into strips
2 cups extreme-flavor pizza fish-shaped crackers, finely crushed
1 cup buttermilk
1 egg
spaghetti sauce for dipping
preheat oven to 400 degrees or heat oil to medium. beat egg and add buttermilk; mix. add chicken strips. finely crush little fish-shaped crackers.
let buttermilk mixture drain from chicken strips and coat with cracker crumbs. place on a greased cookie sheet. bake for 8-10 minutes, or until brown; flip over. cook an additional 8-10 minutes. OR heat 1/4″-1/2″ of oil in a skillet to medium. add chicken strips and reduce heat once they start to cook. turn when brown. they are done when browned on both sides and firm to the touch.
heat spaghetti sauce to dip chicken strips in.
3 cups milk
1 1/2 cups chocolate ice cream, softened
1 (3.9 oz) pkg chocolate instant pudding mix
process all ingredients in container of an electric blender on LOW until smooth, stopping occasionally to scrape down sides. (blender will be very full.) serve immediately, or cover and chill up to 8 hours. stir well before serving.
makes 5 cups
1 (7 1/4 oz) pkg macaroni & cheese
1 can cream of celery soup
1 (6 oz) can tuna, drained and flaked
1/2 cup milk
1 cup (4 oz) shredded cheddar cheese
minced fresh parsley, optional
prepare mac & cheese according to package directions. stir in soup, tuna and milk. pour into a greased 2 qt casserole. sprinkle with cheese & parsley, if desired. bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted.
4 servings
1 can sweetened condensed milk
2 sticks margarine
54 caramels
1 bag lg marshmallows
1 med box puffed rice cereal
melt margarine, caramel and sweetened condensed milk in the top of a double boiler. dip marshmallows into mixture, then roll in puffed rice cereal. cool on waxed paper.
leftover frosting of any type
salted soda crackers in sheets of 4, (if you can find them,) OR individual crackers packed in sleeves
lay out the crackers, salt side down on a cookie sheet, counter, or platter. spread the unsalted side with frosting.
makes as many crackers as you have frosting to top
