So little time, so much to do beyond stuffy kitchen

With the school doors almost closed for another year, more leisurely meals and snack times call for less structured contents.
There is so much to see and do and so little time that no one wants to be stuck in the kitchen for longer than necessary.
Today's recipes offer some suggestions on treats and snacks that can be prepared with little effort, and will be ready when hunger pangs interrupt summer time activities.
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Fudgsicles
1 pkg. instant chocolate pudding
1 1/2 cups milk
2 cups ice cream
Mix the pudding and milk and beat until smooth. Add the slighly-softened ice cream and whip. Place in containers, add sticks or straws, and freeze until solid.
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Low-Fat Crispix Mix
6 cups Crispix cereal
4 cups popped popcorn
2 cups pretzels
2 tbsps. melted margarine
1/4 tsp. each garlic and onion salt
2 tbsps. lemon juice
1 tbsp. worcestershire sauce
Mix all ingredients and spread in pan. Bake for 24 minutes at 250 degrees F. Stir every 15 minutes. Cool and store in sealed container.
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Apple Leather
10 cups applesauce or puree, unsweetened
4 cups brown sugar
2 tsps. cinnamon
Combine all ingredients. Line food dehydrator rack with plastic wrap. Pour puree mixture onto rack and dehydrate for 12-16 hours. Cut into strips.
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Ice Cream
1 can unsweetened orange juice, frozen
1 pkg. gelatin
1/3 cup cold water
14 cup boiling water
1 1/2 cups buttermilk
3 packets sweetener
1 tsp. vanilla
6 paper cups or popsicle containers
Blend together the orange juice, buttermilk, sweetener and vanilla.
Dissolve gelatin in cold water. Add boiling water and stir until dissolved.
Add to juice mixture and stir. Put in paper cups and freeze.
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Yogurt Drink
2 cups milk
2 cups yogurt
1/4 cup sugar or honey
2 tsps. vanilla
Whip ingredients until mixture is frothy and thick. Favourite fruit pieces can be added and pureed. Chill and serve.
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Fruit Dip
1 jar marshmallow creme
8 oz. cream cheese
1 tsp. vanilla, orange or almond flavouring
Mix together and serve with fresh fruit such as strawberries, grapes, cantaloupe, honeydew melon or kiwi.
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Taco Dip
8 oz. cream cheese
8 oz. sour cream
1 pkg. taco seasoning
1 small jar salsa
2 cups shredded lettuce
1 cup diced tomatoes
1 lb. ground beef, cooked with garlic salt and crumbled
2 cups grated cheddar cheese
1 bag nacho (taco) chips
Mix sour cream and cream cheese together. Spread over bottom of a 9x13 inch pan. Sprinkle with taco seasoning. Spread salsa over mixture. Add lettuce and tomatoes in layers. Top with cooked and cooled ground beef. Top with cheese. Heat in a 350 degrees F oven until cheese is melted. Serve with taco chips. Note: beef can be omitted if desired.
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Polar Bears
2 eggs
2/3 cup sugar
1/4 tsp. cinnamon
3/4 tsp. vanilla
1 cup whipping cream, whipped
3 tbsps. cocoa
Beat eggs until light and thick. Slowly add sugar. Beat well.
Add cinnamon and vanilla and beat again.
Place whipped whipping cream in a bowl. Add cocoa. Fold into first mixture. Put in baking cups set in tart or muffin tins. Freeze.
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Graham Yummies
Place graham wafer crackers on a cookie sheet. Top each cracker with a large marshmallow. Place under broiler for 1-2 minutes.
Remove from oven and flatten marshmallow. Top with a square of candy bar. Cover with another graham cracker. Eat right away.
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Thought for the day: "Busy souls have no time to be busybodies." - Anonymous

Joyce Walter can be reached at 691-1259 or jwalter@mjtimes.sk.ca