CUB GRUB & FUN FOODS

BANANA ROCKET
Great Salt Lake Council

Ingredients:

• Banana
• Red or green apple slices and chunks (do not peel)
• Canned whipped topping
• Red sugar sprinkles

Directions

• Cut 2 inches off the end of a banana and discard or eat.
• Cut banana in half lengthwise.
• Lay each piece flat side down on a blue paper plate.
• Lay 2 apple slices near the bottom of each banana with one end touching the banana and the other end pointing down (fins).
• Place small apple chunks down the banana for windows.
• Right before serving, put the whipped cream at the bottom of the rocket to look like smoke.
• Add red sprinkles on top of the whipped cream to add color, if you like.
• Before serving, put little star stickers on the plate to make it look like space.

UFOs
Great Salt Lake Council

Ingredients:

• Canned refrigerator biscuits
• Pasta sauce
• Pepperoni
• Shredded mozzarella cheese

Directions

• Flatten the biscuits to ¼ inch.
• To half of the biscuits spoon on a tablespoon of the sauce to within 1 inch of the edge, add a few pepperonis and some cheese.
• With your finger, dab a little water on the edge.
• Top with a plain flattened biscuit.
• Crimp the edge with a fork.
• Prick a few holes in the top with a fork.
• Bake at 450° for 9-11 minutes.

Oreo Rocket
Trapper Trails Council

Ingredients:

• 8 OREO Chocolate Sandwich Cookies
• 3 Tbsp. ready-to-spread vanilla frosting
• 2 stick cherry-flavored striped gum, halved diagonally
• 1 COMET Sugar Cones
• 2 JET-PUFFED Miniature Marshmallows
• decorating gel and assorted candies

Directions:

• STACK cookies for the body of the rocket,
• Spread frosting between every 2 cookies to secure.
• STAND halved gum slices against the opposite sides of the cookie stack for the fins of the rocket, securing with frosting.
• DECORATE sugar cone with remaining ingredients as desired, securing candies with remaining frosting; Place cone at top of the cookie stack for the top of the rocket.

Patriotic Popsicles
Trapper Trails Council

Ingredients:

• 1 pkg. (3 oz.) red Jell-o,
• 1 pkg. (3 oz.) blue Jell-o, 1 pkg. red Kool-Aid (unsweetened; 2 quart size),
• 1 pkg. blue Kool-Aid (unsweetened; 2 quart size),
• 2 cups sugar; divided,
• 4 cups hot water; divided,
• 4 cups cold water; divided,
• Ice pop molds

Directions:

• Mix red ingredients and 1-cup sugar together.
• Add 2 cups hot water and stir.
• Add 2 cups cold water and stir.
• Pour into molds.
• Mix blue ingredients and 1-cup sugar together.
• Add 2 cups hot water and stir.
• Add 2 cups cold water and stir.
• Pour into molds.
• Put in freezer to harden

Star Spangled Treats
Trapper Trails Council

• white frosting
• 4 red Twizzlers or other red licorice about 9 ½ inches long
• 20 mini marshmallows
• blue food coloring
• water
• bowl or cup
• paper plates or wax paper
• 4 thin licorice pieces, any color (optional)

• Place white frosting onto paper plate or wax paper in a 4”x 6” rectangle. The frosting will act as the glue and will represent the white stripes.
• Cut licorice into four 6 inch pieces and three 3 ½ inch pieces.
• Using the 3 ½ inch pieces first, place licorice horizontally starting in the upper right corner about 1/4 inch apart. This will make the seven red stripes.
• Place a few drops of food coloring and water into a bowl and stir in the marshmallows.
• Place marshmallows in the upper left corner in 4 rows of 5.
• Make sure some of the white frosting shows through; it represents the stars.
• Line the outside of the rectangle with thin licorice pieces (optional).

Star Burgers
Trapper Trails Council

Ingredients:

• 1 pound lean ground beef
• salt and pepper
• Velveeta cheese
• hamburger buns
• lettuce, ketchup, mustard, etc.
• Big (4”) star-shaped cookie cutter

Directions:

• Press 1/4 pound of ground beef into star cutter firmly.
• Press out of cutter and sprinkle with salt and pepper.
• Cook on the grill or in a skillet, about seven minutes each side or until no longer pink in the middle.
• Wash star cutter thoroughly and cut star-shaped cheese.
• Place burgers and cheese together on buns and add your favorite fixings.

Patriotic Dips
Trapper Trails Council

Ingredients:

• 8 oz. sour cream
• package dry ranch dressing mix or dry onion soup mix
• food coloring, red or blue

Directions:

• Mix sour cream with dry mix.
• Add a few drops of food coloring.
• Stir well and refrigerate for a few hours.

Firecracker Bananas
Trapper Trails Council

• bananas, peeled
• Popsicle sticks
• cherry yogurt
• sprinkles or chopped nuts

• Cut the bananas in half.
• Stick a Popsicle stick into each half.
• Dip each banana in yogurt.
• Lightly cover yogurt with sprinkles or nuts.
• Place on waxed paper and freeze until yogurt is set.

Old Glory Cake
Trapper Trails Council

Ingredients:

• Yellow cake mix
• 1 cup blueberry pie filling, chilled
• 1/4 tsp. cinnamon
• 2 cups whipping cream
• ½ cup sifted confectioner’s sugar
• 1 cup cherry pie filling, chilled
• 1/4 tsp. almond extract

Directions:

• Bake two 9” round layers as directed on cake mix package.
• Cool. Split each layer crosswise into two layers.
• Put cake together using the following fillings:
• Bottom:
  • Mix cinnamon with blueberry pie filling.
  • Spread on bottom layer
• Middle:
  • Whip whipping cream and confectioner’s sugar to form firm peaks.
  • Use some for middle filling and use remaining cream to frost top and sides of cake.
• Top:
  • Mix almond extract with cherry pie filling.
  • Spread on top filling layer.
• Frost cake with remaining whipped cream.
• Decorate top by outlining stars on the top of cake with star cookie cutter.
•  Paint stars blue with extra blueberry pie filling and garnish with silver dragees, if desired.
• Carefully drizzle cherry filling (liquid part) around edge of top of cake, allowing it to drip down sides.
• Chill at least one hour before serving.

QUICK AND EASY FOOD FUN
Trapper Trails Council

Rice Crispy treats with red, white, and blue M&Ms stuck in them.

Star shaped Jello-Jigglers.

S’mores!

Star or rectangle shaped sugar cookies with all the fixings for a decorate-it-yourself cookie bar! (Frosting, sprinkles, candies, etc.)

TRICOLORED SALTWATER TAFFY
Trapper Trails Council

• 1 1/2 cups sugar
• 3/4 cup light corn syrup
• 2/3 cup water
• 3/4 tsp. salt
• 1 tsp. vegetable glycerin  (sold at party or natural food stores)
• 2 tbsp. butter
• 4 drops each red and blue food coloring
• 2 tsp. lemon juice

• In a large saucepan, stir together the sugar, corn syrup, water, salt and glycerin with a wooden spoon.
• Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees.
• Stir in the butter.
• Divide the mixture into three equal portions.
• Mix red food coloring into one batch, blue into another and leave one plain.
• Pour each batch onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.
• When the candy is cool enough to handle, brush with lemon juice.
• Then, with well-buttered hands, each child can stretch one of the batches into a long rope until elastic (about five minutes).
• Finally, twist together the ropes, cut into pieces and wrap individually in waxed paper.

FLAG CAKE
Trapper Trails Council

Ingredients:

• 1 white cake mix baked in 9x11 pan
• white frosting or Cool Whip topping
• 1 pint blueberries
• 1-2 pints strawberries

Directions:

• Bake cake according to directions.
• Cool.
• Frost with white frosting.
• Create a flag design with the blue field being made by the blueberries and the red stripes with the strawberries.
• Using a pastry bag filled with white frosting and star tip, fill in the white rows with frosting stars and put stars on top of the blueberry field.

FRUIT-A-LICIOUS FLAG
Trapper Trails Council

Ingredients:

• 1 jar marshmallow fluff
• 1 (8 oz.) block of cream cheese
• strawberries
• blueberries
• banana slices
• apple slices
• pear slices
• skewers

• Mix fluff and cream cheese together until smooth and creamy.
• Skewer strawberries, blueberries, and banana slices.
• Using a rectangle piece of floral foam, Styrofoam, or bed of wheat grass (sold at health food stores) push in skewers until you have a flag picture (blueberries in square for star field, strawberries and bananas in rows for stripes).
• Serve with dip and other fruits on the side.

Fourth of July Sparkler Punch
Alice, CS RT Commissioner
Pioneer District, Golden Empire Council

Prepare one 12 oz can of frozen fruit punch concentrate the night before. Freeze some in ice trays. Just before serving, mix fruit punch and one 2-liter bottle of lemon-lime soda. Add the frozen fruit punch. 

Edible Flag #1
Alice, CS RT Commissioner
Pioneer District, Golden Empire Council

Mix and bake any white or yellow cake according to package or recipe directions in a rectangular pan. 

Cool and remove from pan. 

Frost with Kool-whip or other whipped cream product. 

Now create a flag by using blueberries to form the square where the stars are usually found on the American flag. 

Use rows of strawberries, cut in half, to mark the red lines on the flag.

Edible Flag #2
Alice, CS RT Commissioner
Pioneer District, Golden Empire Council

Use a rectangle of Styrofoam or floral foam for the base. 

Mix 1 jar of marshmello crème and one 8-oz block of cream cheese together until smooth and creamy – this will be the dip. 

Now lay fruit down to create a flag – you can either lay the fruit down and provide skewers or toothpicks to pick them up with, or actually skewer the fruit and push it into the base. 

For white stripes, use banana, apple or pear slices (treat with lemon juice or ascorbic acid to prevent browning). 

For red stripes, use strawberries. 

The blue field can be made with blueberries. 

Veggie Flag
Alice, CS RT Commissioner
Pioneer District, Golden Empire Council

You could also do a Veggie flag – just make a ranch, onion or veggie dip. For white, use cauliflower; Use red bell peppers for red. Put down a blue field using cream cheese colored with food coloring (paste gives the best color). Then cut stars out of cucumber or jicama.

Fourth of July Jello Salad
Alice, CS RT Commissioner
Pioneer District, Golden Empire Council

• 2 - 3 oz. pkgs. Raspberry Jello,
• 3 cups hot water,
• 1 envelope Knox gelatin,
• 1 cup sugar,
• 1 cup milk,
• 1 tsp. vanilla,
• 1 8-oz block of cream cheese, softened,
• ½ cup cold water,
• ½ cup chopped nuts (optional) and a
• 16 oz. can of blueberries and juice

• Dissolve 1 pkg. raspberry Jello in 2 cups of hot water in a 9 x 13 inch pan.
• Refrigerate until set. 

• Heat 1 cup of milk and 2 cups of sugar – be careful not to boil it. 
• Soften Knox gelatin in ½ cup of cold water and then add it to the heated milk mixture. 
• Stir in the vanilla, cream cheese and nuts. 
• Let the mixture cool well and then pour it over the first layer. 
• Be sure it’s cool or it will melt the first layer. 

• Dissolve 1 pkg. raspberry Jello in 1 cup of hot water and
• Add the blueberries with their juice. 
• Let cool until totally cool and then pour over the 2nd layer. 
• Let the whole thing set in the refrigerator.