Chocolate Bugs

shared by Patty H. (These are not healthy snacks but they are tasty. Joshua, Dawson and I had fun making them.)
Ingredients:
16 oz. chocolate-flavored candy coating, cut into pieces
1 package (1 lb) peanut-shaped peanut butter-filled sandwich cookies
32 small pretzel twists
4 tsp. miniature candy-coated chocolate baking bits (I used M&M mini's)
Directions:
1. Line cookie sheets with waxed paper.
2. In 1-quart saucepan, melt the chocolate candy coating over low heat, stirring constantly, until smooth. (I used the microwave and it worked great!)
3. Dip cookies in chocolate coating, dipping and decorating a few cookies at a time as coating sets up quickly.
4. For each bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
5. Cut or break pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.

Sunflower Sandwiches

shared by Patty H. (This is a fun, kid snack that they can make themselves. Isaiah, Elijah & Gabriel thought they were pretty tasty.)
Ingredients:
4 split English muffins (or hamburger buns)
peanut butter for spreading
4 canned pineapple slices, cut into 8 pieces, or canned pineapple tidbits
Raisins
Sunflower seeds
Directions:
1. Use a table knife or sturdy plastic knife to cut the English muffin into half and spread the bread slice with peanut butter.
2. Arrange the pineapple pieces on top of the peanut butter into a circle to look like the petals of a flower.
3. Fill the center of the flower with raisins.
4. Sprinkle with sunflower seeds.

Mozzarella Fruit Salad

shared by Patty H. (a quick, easy and colorful summer salad; add cooked chicken and it makes a meal)
Ingredients:
1 pkg. (5 oz.) torn salad greens of your choice
1 can (11 oz.) mandarin oranges, drained
1 cup fresh strawberries, sliced
1 cup 2% shredded Mozzarella cheese
1/3 cup sliced almonds
1/4 cup Kraft light raspberry vinaigrette dressing
Instructions:
1. Combine all ingredients except dressing in large bowl.
2. Add dressing; toss to coat.

Pecan Rice

shared by Jennifer H. (and highly recommended by Danielle)
Ingredients:
1/4 cup butter (I used coconut oil)
1/2 cup finely chopped onion
1 cup finely chopped pecans (or walnuts) toast in oven after chopping, optional
1/4 cup minced parsley
1/2 teaspoon dried basil
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon salt or more to taste
cooked brown rice (2 cups raw)

Directions:
1. Melt butter in a small skillet over medium heat.
2. Saute onions, pecans, parsley, basil, ginger, pepper and salt.
3. When onions are tender stir mixture into cooked brown rice (2 cups raw) and mix well.

Chicken Salad Sandwiches

shared by Dara P.
Ingredients:
2 large tins of canned chicken (great value brand)
3/4 c miracle whip
1/2 cup quartered grapes
1/4 c finely chopped apples ( I used jonagold; very crisp and sweet!)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder

Note: This has a great flavor and it wonderful on Sara Lee thin buns!!!

Doctored Devil's Food Cake

shared by Dara P.
Ingredients:
box of devils food cake mix
4 eggs
1 small box of chocolate pudding
1/2 c warm water
1 cup sour cream
1/2 c oil
1 1/2 c chocolate chips

Directions:
1. Mix all but the chocolate chips in a bowl, batter will be thick
2. Fold in chocolate chips at the end.
3. Pour into greased 9x13 baking pan.
4. Bake in a 350 oven for 40 minutes or until done.
Note: This will be rich, moist and delicious! I put coconut pecan frosting on it but I don't think it needs frosting at all!!

Cucumber Sandwiches

shared by Patty H. (One of my favorite summer sandwiches is a cucumber sandwich. It can be simple with just cream cheese, chopped cucumbers, a little salt and a lot of dill; or, you can try this fancier version which was shared with me by a fellow teacher a long time ago.)
Ingredients:
6 oz. soft cream cheese
2 T. mayonnaise
1/2 tsp. salt
dash of pepper
1/2 tsp. dill weed (or amount to taste)
2 1/2 cups finely chopped cucumbers (seeds removed)
4 green onions, finely chopped

Directions:
1. Mix all ingredients.
2. Spread on buttered bread
3. Sprinkle with paprika.

Easy Ground Beef Fajitas

shared by Patty H. (This was easy and tasty.)
Ingredients:
1 lb. lean ground beef
1 large onion, cut lengthwise into long, thin slices
1 green or red bell pepper, cut lengthwise into thin strips
1 cup mild prepared salsa
½ - 1 tsp. chili powder, depending on taste
8 medium flour tortillas (I used Mama Lupe’s Authentic Four Tortillas, Soft Taco Size, 20 count. They contain no cholesterol and 0 trans fat)
chopped tomatoes (optional)
chopped green onion (optional)
sour cream (optional)
Instructions:
1. In large nonstick skillet, brown ground beef; when pink is gone, remove to a plate with a paper towel and drain any grease
2. In the same skillet, add a little olive oil and cook onion and bell pepper over medium heat until tender.
3. Add cooked ground beef back to the skillet
4. Stir in salsa and chili powder. Reduce heat to low; cook 5 minutes, stirring occasionally until warmed through
5. Place a generous scoop of filling mixture in the center of the tortilla. Fold up bottom edge first and then roll sides in tightly, leaving top open.
6. Serve tortillas with choice of toppings, if desired.
Makes 8
Note: to warm tortillas in the microwave, place 4 -5 tortillas between two slightly dampened paper towels. Microwave on High for 30-40 seconds or until warm. Be careful not to overcook.