One 3 1/4-ounce package instant banana cream pudding mix (regular, not sugar-free)
1 3/4 cups milk
2 cups sliced strawberries
1 Tbsp sugar

In a blender, combine all the ingrediends and blend until smooth. Pour into ice pop molds and freeze for at least 4 hours. If you don’t have the molds, use a 5-ounce paper cup, cover with plastic and stick a wooden stick through the plastic. The cup will just tear away if you are having ahard time removing it!

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Soybeans
Celery stalks and leaves
Chopped onions
Salt

Methods:

Soak beans overnight. Place in a kettle with celery stalks and leaves, chopped onions, and salt. Cover over low heat and cook 3-4 hours. Drain well.

Spread on a cookie sheet with 1-2T oil. Roast in 200 degree oven 4-8 hours until nutlike in flavor and texture. You can use warm broiler of a gas stove while other baking is being done.

1 (6 oz.) package berrie-blue Jello
2 packets of Shark bites fruit snacks

Methods:

Make Jello according to package, in clear bowl. Just before set, add Shark bites to give an aquarium effect.

24 Pitted Prunes
1/2 c Peanut Butter

Methods:

Steam the prunes over boiling water in a colander for 5 minutes or until plump. Cool. Slit one side open and stuff with the peanut butter. Refrigerate until serving time.

4 sl Bread
Margarine
4 sl Cheese, your choice
4 Pineapple rings

Methods:

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake in 350 degree F oven til cheese melts. Serve.

1 pk Oyster crackers
1/2 c Oil
1 pk Ranch style dressing mix
1/2 ts Dill weed
1/2 ts Garlic powder
1/2 ts Lemon pepper seasoning

Methods:

Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix dry ingredients and sprinkle over crackers, stir to coat. Bake at 250 degrees for one hour, stirring once or twice. Store in airtight container.

3 c Puffed rice cereal
1 c Dried apricots; chopped
1 c Raisins
1 c Dry-roasted unsalted peanuts
1/3 c Margarine
1 lb Marshmallows; large
1/2 c Peanut butter

Methods:

In a large bowl, combine cereal, apricots, raisins and peanuts. In microwave safe 13×9 inch baking dish, melt margarine and marshmallows on high 2 minutes. Stir. Add peanut butter. Cook on high 2 minutes longer. Stir until blended. Add cereal mixture to dish. Toss until well coated. Working quickly, with greased hands, form into balls, using about 1/2 cup mixture per ball. If mixture begins to cool and harden, cook on high 30 seconds or until softened.

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Round Crackers
cream cheese
food coloring
mini marshmallows

Methods:

Add a couple of drops of food coloring to cream cheese, mix till blended. Spread the cream cheese mix onto the round cracker. Put several mini marshmallows on top. Spread cream cheese mix on a second cracker, and turn over to place on top to form a sandwich.

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure after popping)

Methods:

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.

Important, Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don’t eat with wax paper.

English muffins
Tomato sauce
Mushrooms; sliced
Pepperoni; sliced
Mozzarella cheese; shredded
Black olives; sliced

Methods:

Split muffins in half. Spread tomato sauce on muffin first. Then top with mushrooms, pepperoni, black olives, or any other combination of your favorite toppings. Finally, top with shredded Mozzarella cheese. Put the pizza muffin in the microwave for 1-2 minutes, or until cheese is melted.