Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Fill the plastic cups about 3/4 of the way full with the softened ice cream. Top with about 1/4 inch of vanilla cookie crumbs. Top with green tinted coconut “grass” and jellybeans for an edible Easter basket.

1. Unwrap a piece of Dove chocolate to use as the base of the turkey. Place on a microwavable plate.
2. Unwrap a piece of caramel and stick on top of the Dove chocolate bar for the turkey’s body.
3. Take a piece of candy corn and push down on top of the caramel (pointed end out). This makes the turkey’s beak.
4. Take another piece of caramel and push down on top of the first caramel. This is the head of the turkey.
5. Break off the little white ends of 2 candy corns and push in the top caramel for the eyes.
6. Take one striped chocolate cookie and apply to the back of the body to form the feathers.
7. Put the turkey in the microwave for a few seconds to about 8 seconds just so that the candy and cookie can fuse together. (Watch this! Not too much time, or it will melt.)
8. Place in freezer for a few minutes to help the turkey “set up” quicker.
9. Serve in a Thanksgiving cup cake paper.

Mix all ingredients together and cook over medium heat, stirring constantly until consistency of mashed potatoes. Let cool and knead with floured hands until dry.

Note: This recipe needs to cool completely “before” storing it in an airtight container! The items made from this play dough recipe can be painted when they are dry.

Mix your icing and food coloring paste. You can give the kids each a small dish of black icing to color their spiders. Thoroughly coat top of muffin. Each child will then need 8 shoestring legs to push into icing. Use jube jubes for eyes.

Simply fill standard, flat -bottomed ice cream cones (which have been placed in a muffin pan so as not to fall over) with batter 2/3 of the way to the top. Bake as directed. Cool and ice and decorate as desired. Use toppings like small candies or sprinkles on the icing, if you want!

1. Make pudding as directed on package with 3 1/2 cups of milk. Let stand 5 minutes.
2. Add: 1/2 of crushed cookies and 3 cups cool whip topping. Pour into a 9X13 pan.
3. Refrigerate 1 hr. and top with remainder of crushed cookies and decorate. To decorate simply sprinkle candy corns, etc. Place square shaped cookies on top (like headstones). You can use frosting to write R.I.P. on them if you like.
4. To make ghosts, use the remainder of cool whip spooned on. (Use M&Ms for eyes and nose if you like.)

Mix dry ingredients in saucepan. Add the boiling water and oil. Stir over medium heat until mixture forms a ball. Dump on wax paper. Cut the fruit picture from the box & glue it to the lid you use to store it in.

Layer inside your pot in this order: Oreos or similar cookie whipped topping Gummi treats Continue until pot is full with Oreos as top layer Stick in flower.

It is recommend to line the clay pot with plastic wrap or tinfoil if the children will be eating the item.