As many schools begin to adjourn for the summer, we at the Monitor thought we’d pull together some fun and kid-friendly recipes to make for and with your kids over the long break.
Ants on a Log
Ants on a Log is an old scout standard snack, and incredibly flexible in flavors. Easy and quick to make any time, this recipe is perfect for an afternoon snack after running around.
1 bunch celery (the logs)
Cream cheese (plain or flavored by preference)
other vegetable spreads
Miniature chocolate chips
Method: Wash and dry celery. Cut celery into snack-length pieces (two to three inches, usually). Fill celery pieces with one of the fillings, whichever you prefer. For Ants on a Slip-n-Slide, drizzle honey first, then fill with cream cheese or peanut butter. Place a line of “ants” down the log, usually three or four depending on size of ant and length of log. Enjoy!
Everyone thinks of s’mores as a camp treat—marshmallows roasted over an open fire. But when your camping trip gets rained out, or your seasonal allergies make spending hours in the great outdoors not an option, there’s no reason to entirely miss out on this summer staple.
1 bag miniature marshmallows
1 box Golden Grahams, Cinnamon Toast Crunch, or similar cereal
1 bag chocolate chips
1 box large paper clips
1 unscented candle
Method: Set up candle in holder on table or kitchen counter. Each person making s’mores will need a large paper clip. Straighten the paperclip, leaving only the smallest inner loop folded to create a handle, this is your roasting stick. Light the candle. Lay out two pieces of cereal and one chocolate chip in easy reach. Stick one marshmallow onto the end of the paperclip wire. Hold marshmallow over flame to toast. There are two schools of thought on the proper technique to roast a marshmallow: one says you hold the marshmallow slightly above the flame, turning slowly to allow the marshmallow to toast to an even golden brown. The other says to stick the marshmallow into the flame, then lift it out. Allow the marshmallow to burn briefly, creating a black crust around it before blowing the flame on the marshmallow out. Place the chocolate chip onto one piece of cereal, then rest the marshmallow on top of the chocolate chip. Place the other piece of cereal on top of the marshmallow, then pinch the cereal together and use it to pull the marshmallow off the paper clip. Repeat until candle burns out, you run out of ingredients, or get sick of dessert, whichever happens first.
This recipe is a great way to practice using measuring spoons or cups as well as fractions, and allows for great personalization in this heathy snack mix to allow for picky eaters who disagree to exist in harmony on family road trips, sporting events, and other outings. Because there is no chocolate, this recipe is great for taking along in the summer heat without as much worry about mess.
1 Ziploc bag per person
Toasted corn kernels
Sunflower seeds (hulled)
Chopped nuts (cashews, peanuts, almonds, pecans, or mix)
Plain granola cereal
Dried fruit (banana chips, raisins, currants, bananas, etc.)
Method: Each person measures 3 tablespoons of each ingredient into their Ziploc bag, shake to mix.
Early morning marching band practice, summer school classes, or day camp? These breakfast cookies are easy and fun to make, then fast to grab and eat on the way out the door later.
1/2 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon baking soda
1 3/4 cups white whole wheat flour
3 cups multigrain cereal flakes with blueberries
Method: Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray or cover with parchment paper. Place butter in a medium mixing bowl. Beat with electric mixer for thirty seconds. Add brown sugar and baking soda, beat until mixed. Add the eggs, then beat until mixed. Add flour and beat until the mixture no longer looks dry. Stir in the cereal using a wooden spoon. For each cookie, pack the mixture into a 1/4-cup measuring cup, using a rubber scraper to get it out of the cup and onto the cookie sheet. Press mound of dough with your fingers to flatten it slightly. Repeat with remaining dough, leaving about three inches between cookies. Bake cookies for eight to ten minutes or until edges are golden brown. Let cookies stand on the cookie sheet for one minute before transferring to wire rack to let them finish cooling. Makes twelve cookies.
A fun and funky punch mixture that produces unusual colors and flavors to experiment with.
1 package of Kool-Aid or other non-sweetened drink mix powder per child, different flavors
Sugar in quantity required by drink mixes
Method: Combine drink mix packages and sugar as directed by mix packages in large pitcher, bowl, size of container determined by size of group. If group is large enough, mix packages in twos or threes in multiple gallon jugs. Add water as directed. The combinations of two to three flavors give that odd “byproduct of bugs” appearance.
This cool treat is a cool treat for a hot summer, whether for a birthday party or just as a fun family dessert.
1 package blue Jell-O
1 package Swedish Fish
1 Package Life Savers Gummies