• 1/2 cup unpopped popcorn
• 2 tablespoons butter
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Pop the popcorn and place in a large bowl.
2. In a saucepan, melt the butter over medium heat.
3. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly.
4. Pour the butter mixture over the popcorn, and stir until the popcorn is evenly coated.
5. Spread the popcorn into a large baking pan.
6. Bake in a 250 degrees F (120 degrees C) oven for 10 minutes then turn the heat off and keep popcorn in the over for another 20 minutes. Remove from oven to cool before serving.

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Ingredients:

• 9 cups of Chex cereal. Any kind or a combination. Varieties include corn, rice and wheat
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 1/2 cups powdered sugar

Directions:

1. Place 9 cups of cereal in a large mixing bowl.
2. In a 1 quart microwaveable bowl add chocolate chips, peanut butter and butter.
3. Microwave uncovered for 1 minute, stir then microwave for 30 seconds longer or until mixture can be stirred smooth.
4. Stir in vanilla.
5. Pour mixture over cereal and stir until cereal is evenly coated.
6. Pour into 2 gallon resealable plastic bag.
7. Add powdered sugar, seal bag and shake until well coated.
8. Spread on wax paper to cool.
9. Store in air tight container in refrigerator.

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Ingredients:

• 4 medium potatoes
• 2 tablespoons olive oil
• 2 tablespoon taco seasoning, divided
• 1 teaspoon salt

Directions:

1. Cut potatoes into cubes and place cubes in a mixing bowl.
2. In a small bowl mix olive oil, 1 tablespoon taco seasoning and salt together.
3. Pour oil mixture over potatoes.
4. Toss potatoes until each cube is evenly coated.
5. Sprinkle another tablespoon of taco seasoning and toss potatoes again.
6. Bake at 375 degrees F for 1 hour, flipping potatoes halfway through.

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Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon maple flavoring extract

Directions:

1. In a small saucepan stir together sugar and water.
2. On medium-high heat bring mixture to boiling.
3. Stir in maple flavoring.
4. 1 teaspoon grated orange rind.

For the best taste serve the syrup hot.

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• 1/2 cup sour cream
• 1/2 cup cream of mushroom soup
• 1/4 teaspoon salt
• 2 cups cooked chicken, chopped
• 1 cup cooked broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup grated cheddar cheese
• 2 packages of refrigerated crescent rolls
• 1 egg white, lightly beaten

Directions:

1. Mix sour cream, cream of mushroom and salt in a large mixing bowl.
2. Add chicken, broccoli, bell pepper and cheese to the mixing bowl.
3. Pull the crescent rolls apart to triangles and place on a cookie sheet.
4. Scoop the chicken mixture onto the triangles.
5. With the other package of crescent rolls, place a triangle on top of the mixture and press the sides together so the mixture is sealed inside.
6. Bake in a 375 degree oven for 25 minutes or until golden brown.

Serves: 10

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Ingredients:

Dough:

• 4 cups flour
• 1 teaspoon salt
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, softened and cut into small pieces

Filling:

• 4 large potatoes
• 2 tablespoons butter
• 1/2 a large onion, finely chopped
• 1 cup shredded cheddar cheese

For sauteing:

• 2 tablespoons butter
• White or green onions, finely chopped.

Directions:

1. Mix the flour salt togther.
2. Beat the eggs and add to the flour mixture.
3. Add the sour cream and butter pieces and stir with a wooden spoon or mix together with your hands until dough is well mixed and firm (about 5 minutes).
4. Wrap the dough in plastic and refrigerate for at least 30 minutes but no longer than 2 days.
5. Roll dough on a floured surface about 1/8″ thick.
6. Using a circular cookie cutter or drinking glass, cut out circles 2-4″.

Filling (Prepare while dough is being refrigerated):

1. Chop and boil potatoes.
2. While potatoes are boiling, saute onions in the butter.
3. Drain potatoes and mash potatoes, onions and cheese together.
4. Place one tablespoon of potato mixture on each dough round.
5. Fold the dough in half and press the edges together with a fork or your fingers. 

Cooking:

1. Boil the perogies in a large pot of water about 5 at a time.
2. When the perogies float to the top remove them and place in a colander. 
3. Rinse in cool water and let dry.
4. Saute onions in butter and add dry perogies to the pan. They are done when golden brown.
5. Perogies are usually served with sour cream.

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Omega 3 is important for children because it promotes healthy brain development and may also be beneficial for children with ADD.

I made a fun snack for my kids with the Jif Omega 3 Peanut Butter that many people know as Ant’s On A Log. You just spread peanut butter on celery then add raisins on top – also a great way to get children to eat celery!

Jif Omega-3 peanut butter also contains DHA and EPA which are also great supplements for visual and neurological development. Especially important for children as well as pregnant and nursing moms so they can pass on those important nutrients to their babies.

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• 8 Hot dogs weiners
• 8 Slices of cheese. You can do processed, cheddar, mozzarella – what ever you want!
• 1 can of refrigerated crescent rolls.

Directions:

1. Separate the crescent rolls into trinangles. Set aside.
2. Cut each hot dog weiner lengthwise, not quite separating the halves.
3. Place a slice of cheese down the middle of the hot dog.
4. Place hot dog on the long end of the triangle and roll towards the point. Repeat for each hot dog.
5. Place all the Pigs-In-A-Blanket on a cookie sheet and bake at 400° F. for 10-12 minutes or until golden brown.

Serves: 8

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Ingredients:

• Water
• Sugar
• 1 cup lemon juice
• Grated lemon rind of two lemons

Directions:

1. Over medium heat dissolve sugar in water.
2. Add the lemon juice and rinds.
3. Freeze in ice cube trays for a 2-4 hours.
4. Serve over fresh fruit.

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• l 1/2 cups whole wheat flour
• 1 tablespoon yeast.
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons margarine
• 1/2 cup shredded Cheddar cheese
• 2/3 cup warm milk
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 1 egg, beaten
• l 1/2 teaspoons coarse salt

Directions:

1. Combine first flour, yeast, salt and sugar in a medium bowl.
2. Cut in margarine with a pastry blender or two knives until mixture resembles coarse meal (like biscuits).
3. Add cheese, warm milk, basil and garlic powder stirring until dry ingredients are just moistened. Cover and allow to sit for about 10 minutes.
4. Turn dough out onto a lightly floured surface and knead about 12 times.
5. Divide dough in half and with a rolling pin roll each half into a rectangle. Cut dough lengthwise into eight 1-inch strips. Twist each into a pretzel shape.
6. brush with beaten egg and sprinkle with coarse salt.
7. Place on lightly greased baking sheets.
8. Bake at 400° for 15 minutes or until golden brown. Cool and serve warm.

Makes about 16 servings.

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