COLOR CONTEST CONTINUES!!!  Be sure to wear your team colors proudly and get ready for more fun ... and don't forget - "sing" competition carries a lot of points!

It has always been the philosphy of Mill Road Day Camp to give back to the community.  By participating in community service, our CIT's are growing into caring and involved adults.  Food supplies at the South Brunswick Food Pantry are low and their ability to provide food to the less fortunate is greatly dimished.  Therefore, the Mill Road CITs are spearheading a food drive at camp to collect supplies.

If you can and have the desire to help, please send in canned, unopened, non-perishable food items such as vegetables, fruits, pasta, rice, cereal,  or personal items such as toothpaste, diapers, soap, shampoo, etc.  All items must be sent to camp no later than Monday, August 3rd.

Each camp division will have a place to drop off these items.  Our CITs will collect all the items, sort them and deliver them to the South Brunswick Food Pantry.

Although there is no obligation to participate, we greatly appreciate your support.

When you stop by the nature bunk this summer, you'll have a chance to meet some new camp visitors, thanks to our friends at the Pet Depot in North Brunswick!  For week 4, we have a Russian miniature hamster staying with us...be sure to say hello when you go to our nature bunk..  You can visit all the pets that we've had a camp at The Pet Depot, 416 Renaissance Blvd (near Shop Rite).

Week 1 - Rice Cake Sunflowers

Ingredients:

• 1 large rice cake
• 2 Tbsps vanilla frosting
• Yellow food coloring
• 1/2 banana
• 1/4 C. unshelled sunflower seeds
• 1/2 a green sour patch straw candy

Add  food coloring to frosting until it's a bright yellow.  Spread 2 tbsps of frosting on a rice cake.  Cut the banana into circles and arrange around edge of the rice cake,  Sprinkle sunflower seeds in the center and add green sour patch straw to make a "stem"

Enjoy!!

Week 2 - Patriotic Cupcakes

Ingredients:

• 1 package white cake mix (plus ingredients to make cake)
• 1/2 tsp. blue food coloring
• 1/2 tsp. red food coloring
• 1 can vanilla frosting
• Red, white, and blue sprinkles

Prepare cake batter according to package directions.  In a small bowl, combine  1 1/3 cups batter and blue food coloring.  In another bowl, combine 1 1/3 cups batter and red food coloring.  Leave remaining batter.

Fill paper lined muffin cups with 2 Tbsp. red batter, 2 Tbsp. blue batter and 2 Tbsp. plain batter.  Bake at 350 degrees for 20-24 min.  Cool before frosting with vanilla icing.  Decorate with sprinkles.

Week 3 - Pizza Pouches

Ingredients:

• 1 can (16 oz) Pillsbury Grands refrigerated Biscuits (any variety)
• 1 cup pizza sauce
• Shredded mozzerella cheese
• 8 slices pepperoni

Heat oven to 375 degrees.  Press each biscuit into 6" round.  Fill each biscuit with sauce, 1 Tbsp.chees and a silce of pepperoni.  Fold dough over filling and press egdes to seal.  Place on a greased cookie sheet and bake 9 - 14 mins (or until golden brown).

Week 4 - S'Mores Pudding Cones

Ingredients:

• 2 cups cold milk
• 1 pkg. (4 serving sz) JELL-O Chocolate Instant Pudding
• 1 tub (8 oz.) COOL WHIP whipped toppping, thawed
• large marshmellows
• ice cream cones
• graham crackers, crushed

Pour milk into a large bowl and add dry pudding mix.  Beat with a wire whisk 2 min. or until well blended.  Let stand 5 min.  Gently stir in whipped topping.

Put a marshmellow in the bottom of the cone.  Spoon pudding into cone.  Top with cookie crumbs and enjoy!