Apple
Peanut Butter
Miniature Marshmallows

Cut apples into wedges. Smear peanut butter on one side of 2 wedges. Stick a few marshmallows on the peanut butter on one of the apple wedges and top with the other apple wedge - peanut butter side down.

When you look at this it looks like a smile (the red part of the apple are the lips and the marshmallows are the teeth!)

2 cups fruit pulp
1/2 cup sugar (optional)

Wash fruit well. Remove stems and seeds, you can peel the fruit if you wish. Slice or chop fruit and place in a food processor or blender and puree. To prevent discoloration, add a tablespoon of lemon juice if you wish. Purée adding a minimum amount of water or juice if necessary. Purée should be the consistency of molasses or thick applesauce.

If you wish to cook the fruit, pour the purée into a saucepan and bring to a boil over medium-high heat, stirring continuously. When it boils, keep stirring, turn off heat, and let purée simmer for 3-5 minutes. Let cool to room temperature.

Spread fruit purée evenly over a grease cookie sheet or a cookie sheet covered in plastic wrap (secure plastic wrap with tape) until 1/8-1/4" thick. Leave 1-2 inches between the purée and the edges of the cookie sheet.

Place cookie sheet in oven with door slightly open. Keep oven at 115-120°F. Dry for 6-8 hours. Flip leather over, pull off plastic wrap and dry for another 6-8 hours.

Fruit leather is finished drying when it feels tacky, but is pliable and will pull away from the plastic wrap.

Recipe adapted from Super Baby Food

1 (1-lb.) brick Cheddar cheese, cut into 8 (1/2-inch-thick) slices
1/2 honeydew melon
8 (10-inch) bamboo skewers
16 fresh strawberries, washed

With 1-1/2-inch heart-shaped canape or cookie cutter, cut 16 hearts from cheese slices. Remove seeds and rind from half melon. Place melon, cut side down, on work surface. With heart-shaped cutter, cut 16 hearts from melon. If necessary, use small knife to cut around hearts following imprints made by cutter.

For each skewer, alternate 2 cheese hearts and 2 melon hearts. Add strawberries to each end of skewer.

Makes: 8 kabobs

Recipe from www.pillsbury.com

1 ½ cups rolled oats
¼ cup wheat germ
¼ cup ground nuts
¼ cup nonfat dry milk
¼ cup melted butter or oil
5 tablespoons honey
1 beaten egg
¼ teaspoon vanilla
¼ teaspoon cinnamon
½ cup dried fruit

Mix all dry ingredients. Mix honey, oil and vanilla into dry mixture. Add more honey to moisten or dried oats to dry mixture if necessary. Press mixture into 8x8 baking pan. Bake at 350°F for 15-20 minutes, cool and cut into bars.

Recipe from Super Baby Food

Refrigerator Biscuits
Sesame Seeds
Poppy Seeds
Grated Cheese
Pretzel Sticks
Raisins
Butter or Margarine (melted)

Prepare small bowls of sesame seeds, poppy seeds and grated cheese. use two biscuits and form four small dough balls. Dip the dough balls into the melted butter and then roll them in seeds or cheese. Press the balls together on a cookie sheet to form a caterpillar shape.

Bake the biscuits according to the directions on the package. When the caterpillar biscuits are done, you can poke 2 pretzel sticks into the head of the biscuit caterpillar for antennae. You can use the raisins for eyes.

16 round crackers
1 (8 oz.) can tomato sauce
16 thin round slices pepperoni
16 cubes (½ inch) of mild cheese

Place crackers on a cookie sheet with salty side up. Put ½ teaspoon sauce on each cracker. Put on slice of pepperoni on top of sauce and a cheese cube on top of pepperoni. Turn the oven to broil. Slide cookie sheet into oven and broil until cheese melts, about 2-3 minutes. Serve piping hot.

Recipe from the Chesterfield Ward Cookbook

2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
8 (1-oz.) slices cooked ham
8 (3/4-oz.) slices Swiss pasteurized process cheese food, unwrapped
16 frozen breaded wing-shape chicken patties, slightly thawed

Heat oven to 375°F. Separate dough into 8 (4 x 7 1/2 inch) rectangles; firmly press perforations to seal. For each sandwich, place 1 rectangle of dough on ungreased cookie sheet. Top with 1 slice of ham. Place cheese at one end of ham slice. Place 2 chicken patties on cheese. Fold 2/3 of dough over chicken, leaving about 1 1/2 inches of chicken uncovered. Press sides of sandwich with fork to seal edges.

Bake at 375°F. for 15 to 17 minutes or until crust is golden brown and chicken is hot.

Makes: 8 sandwiches

Recipe from www.pillsbury.com

1 ½ cup plain yogurt
6 oz. unsweetened frozen juice concentrate (any flavor), thawed
1 teaspoon vanilla
1 tablespoon honey
1 tablespoon (1 envelope) unflavored gelatin
¼ cup cold water

Combine yogurt, thawed juice, vanilla and honey in a bowl (a 4 cup capacity measuring cup works best). Soften gelatin in the water and heat slightly dissolve completely. Add to yogurt mixture. Pour into Popsicle molds. Freeze.

Variations: Add 1 ripe banana or 10 strawberries, blended smooth.

Recipe from the Chesterfield Ward Cookbook