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!
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