CUB GRUB

Ants On A Log
Sam Houston Area Council

Ingredients:

• Celery,
• Peanut butter (allergies!) or cheese spread,
• Raisins

Directions:

• Cut celery into sticks.
• Spread peanut butter or cheese into the ridge of the celery stick and
• Then set the “ants” on top of the peanut butter or cheese.
• Enjoy!

Edible Chocolate Candy Leaves
Sam Houston Area Council

Ingredients:

• Several non-toxic leaves – such as ivy (not poison ivy), lemon or rose
• ½ cup semi-sweet chocolate or vanilla flavored chips (for white leaves)
• 1 tsp. vegetable shortening

Directions:

• Wash and dry leaves thoroughly.
• Melt chocolate and shortening in the microwave for about one minute.
•  Stir to melt the chips completely.
• Using a small pastry brush, brush the melted chocolate onto the backs of the leaves evenly and
• Place onto waxed paper.
• Refrigerate until firm.
• Carefully peel off the leaves from the chocolate and keep refrigerated until use.

Chocolate Crispy Rice Cereal Bark
Sam Houston Area Council

Ingredients:

• 1 pkg semi-sweet chocolate chips
• 2 tablespoons vegetable shortening
• 2 cups crispy rice cereal or chocolate flavored crispy rice cereal

Directions:

• Melt chocolate and shortening over low heat, stirring constantly.
• Remove from heat.
• Stir in cereal.
• Spread hot mixture thinly on a foil lined baking sheet coated with cooking spray.
• Cool.
• Refrigerate until hard.
• Break into bite sized pieces.
• Store in the refrigerator.

Yummy Fruit Salad
Sam Houston Area Council

Ingredients:

• 1 cup shredded apples
• ¾ cup orange juice
• 1 tbsp lemon juice
• Juice of ½ grapefruit
• ½ cup dried strawberries
• 1/3 cup diced peaches
• ¼ cup crushed grapes

Directions:

• Mix all ingredients in a large bowl.
• Serve in bowls and eat with a fork or spoon.
• Enjoy!

Dessert Sushi
Lisa, Pack 7068, Decatur, AL

Ingredients

• 1/4 cup butter
• 4 cups mini marshmallows
• 6 cups crisped rice cereal
• 20 to 25 gummy worms
• 1 to 2 boxes fruit leather

Directions

• Grease a 12- by 17-inch baking sheet.
• Melt butter in a 2-quart saucepan over medium heat.
• Add the marshmallows and stir until smooth.
• Remove the mixture from the heat and stir in the rice cereal until it's evenly coated.
• Turn the baking sheet so that the shorter ends are at the top and bottom.
• Then press the marshmallow mixture onto the sheet, distributing it evenly.
• Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line.
• Gently roll the lower edge of the marshmallow mixture over the gummy worms.
• Then stop and cut the log away from the rest of the mixture.
• Use the same method to form 4 more logs.
• Slice each log into 1-inch-thick "sushi" rolls and wrap them individually with a strip of fruit leather.  Fruit leather is fruit rollups or fruit by the foot. 
• Makes 4 to 5 dozen.

QUICK ENERGY SNACKS
Utah National Parks Council

Ingredients

• 3 or 4 graham cracker squares
• 1 cup powdered sugar
• 1 cup crunchy peanut butter
• ½ cup instant nonfat dry milk
• 1 package (6oz) semisweet chocolate chips
• 3 Tbsp water

Directions

• Crush graham crackers on sheet of waxed paper.
• Mix remaining ingredients thoroughly in medium bowl.
• Shape teaspoonfuls of the mixture into 1" balls.
• Roll the balls in graham cracker crumbs until coated.
• Put the coated balls on ungreased cookie sheet.
• Refrigerate about 20 minutes or until firm.

EDIBLE CAMPFIRE
Utah National Parks Council

As the Cubs build their own "campfire", talk about why each

ingredient is important. After the "fire" is built, enjoy eating this special treat.

Ingredients

• 1 napkin (fire clearing)
• 1 small paper cup of water (bucket to put out fire)
• Mini marshmallows (to make fire circle)
• Shredded coconut (tinder to start the fire)
• Fritos and skinny pretzels (kindling to keep the fire growing)
• Cheese sticks (big logs for fuel)
• Candy corn (flames)

Directions

After you build the campfire, plan a picnic or fishing trip where the boys can assist their parents with building a real fire. They might even "catch" a hotdog to cook.

PEANUT BUTTER BURRITO
Utah National Parks Council

Ingredients

• Package of small tortillas
• Peanut butter (we recommend smooth)
• Applesauce
• Raisins
• Cinnamon to taste

Directions

• Take one tortilla and spread a tablespoon of peanut butter on it.
• Next add a tablespoon of applesauce,
• Then put on raisins and just a dash (we have it on good authority that a dash is slightly less than a pinch) of cinnamon.
• Fold in the ends and roll into burrito shape.
• Wrap in foil.
• Refrigerate over night and serve the next day.

FOREST CREATURES
Utah National Parks Council

Directions

• Use frozen bread dough partially thawed but not yet rising. Form balls for heads, bodies, arms and legs.
• Make sure that the circles touch.
• Use raisins for the eyes, and use a knife to score the top and "texture" the animals.
• Let rise.
• Preheat the oven and brush the animal with egg wash (1 egg whisked with 1 tablespoon of water).
• Cook for 25 minutes or until golden brown.

BIRD NESTS
Utah National Parks Council

Ingredients

• 1 can (14 oz) Sweetened Condensed Milk (not evaporated milk)
• 2 tsp vanilla
• 1 to 1½ tsp almond extract
• 2 (7 oz) packages flaked coconut (~5 cups)
• Assorted small jelly beans

Directions

• Tint coconut by adding a teaspoon of water and a few drops of green food coloring into a large Ziplock bag.
• Add the coconut and shake until it is all colored.
• Preheat oven to 325 degrees.
• Line a baking sheet with foil.
• Grease and flour the foil and set aside.
• In a large bowl, combine the milk and extracts.
• Stir in the coconut and drop by rounded teaspoonfuls onto foil lined sheets.
• Slightly flatten each mound.
• Bake 15 minutes or until golden brown.
• Remove from oven.
• Immediately press 2 or 3 small jelly beans in the center of each "nest".

DEVILED EGGS
Utah National Parks Council

Ingredients

• 6 hard boiled eggs
• 1/3 cup mayonnaise
• dash of salt
• 1/4 teaspoon dry mustard
• 2 teaspoons vinegar
• 2 teaspoons parsley flakes
• paprika

Directions

• Carefully peel the eggs.
• Cut them in half lengthwise and gently remove the yolks into a small mixing bowl.
• Mash the yolks,
• Then stir in the mayonnaise, salt, mustard, vinegar and parsley,
• Mix thoroughly.
• Mound the mixture back into the egg-white halves.
• Sprinkle lightly with the paprika.

POWER BARS
Utah National Parks Council

Ingredients

• 3/4 cup butter, plus 2 tsp. for the pan, at room temperature
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tsp. vanilla extract
• 5 cups unsweetened granola

Directions

• Place an oven rack in the center of the oven.
• Preheat the oven to 375 degrees.
• Using a paper towel, spread the 2 teaspoons of butter evenly over the bottom and sides of a 9" baking pan.
• Melt 3/4 cup butter in a small saucepan over medium heat. (Don't let it burn.)
• Pour it into a mixing bowl.
• Add brown sugar, flour, and vanilla to the butter and
• Stir thoroughly.
• Add granola and stir very well to coat all the granola with the butter mixture.
• Spoon the granola mixture into the baking pan.
• Press it flat.
• Bake in the oven until the top is golden brown, 15 to 20 minutes.
• Place the pan on a cooling rack and let it cool completely, at least 30 minutes.
• Cut the granola in the pan and remove the bars from the pan with a spatula.

MICROWAVE S'MORE CONE
Utah National Parks Council
This one will appear again for the August Theme –
S’More Summer Fun.  -  CD

Ingredients

• 1 sugar cone
• 1 caramel cube
• 15 chocolate chips
• 1 large marshmallow
• drinking glass

Directions

• Place the cone in a drinking glass (point end down).
• Put the caramel and chocolate chips in the bottom of the cone.
• Microwave on high for 15 seconds.
• Add the marshmallow and cook another 15 seconds.
• Watch what happens to the marshmallow!