Welcome to Baloo's Bugle!

N
A
V
I
G
A
T
I
O
N

Back to Index
Annual Index
This Month

Special Opportunities
Thoughtful Items
Pow Wows
Training Tips
Tiger Scouts
Pack & Den Activities
Traditions
Pack Admin Helps
Fun Foods & Cub Grub
Games
Webelos
Web Links
One Last Thing...

The Pack Meeting
Gathering Activities
Opening Ceremonies
Skits
Stunts & Cheers
Audience Participations
Songs
Advancement Ceremonies
Closing Ceremony
Cubmaster's Minute



CONTACT BALOO

Write to Baloo (Click Here) to offer contributions, suggest ideas, express appreciation, or let Commissioner Dave know how you are using the materials provided here. Your feedback is import. Thanks.

Baloo's Bugle

June 2006 Cub Scout Roundtable Issue

Volume 12, Issue 11
July 2006 Theme

Theme: Red, White and Baloo
Webelos: Aquanaut & Geologist
Tiger Cub
Activities

CUB GRUB

Red, White and Blue Freeze Pops
Great Salt Lake Council

Ingredients

  • 10 5-ounce plastic or paper cups
  • 1 quart raspberry juice
  • 10 Popsicle sticks
  • 2 cups cold water
  • 1 pint frozen vanilla yogurt
  • 3/4-cup fresh blueberries
  • Cookie sheet

Directions

Make the night before

  • Assemble the cups on a cookie sheet.
  • Pour 1 inch of the raspberry juice into each cup, then place tray into freezer.
  • When juice is partially frozen, set a Popsicle stick in the center of each cup and let the juice freeze solid.
  • Next blend 1 cup of water and four large scoops of the frozen yogurt until smooth.
  • Pour I inch of yogurt mix on top of the frozen juice layer in each cup and freeze again.
  • While the second layer freezes, blend the second cup of water, the blueberries, and a large scoop of the frozen yogurt.
  • Spoon blueberries mix into the cups and freeze over night.
  • To serve slide out of cups and enjoy!

 

Cheese Dog Roll-Ups
Baltimore Area Council

Preheat oven to 375 degrees

Ingredients

  • 1 can refrigerator crescent dinner rolls,
  • 8 hot dogs
  • 8 strips cheddar cheese

Directions:

  • Separate rolls into 8 triangles of dough.
  • Cut narrow slit lengthwise in each hot dog and put in strip of cheese.
  • Place hot dog on wide end of dough triangle and roll up.
  • Cook on ungreased cooking sheet, cheese side up for 10-15 minutes or until brown.

 

Cinnamon Toast
Baltimore Area Council

Ingredients

  • 1 slice of bread
  • Soft margarine
  • 1 tsp. Sugar
  • ¼ tsp. cinnamon

Directions:

  • Toast bread in toaster.
  • Spread at once with butter.
  • Sprinkle on sugar and cinnamon.
  • (Or mix 1/4 cup sugar, 1 T. cinnamon and use shaker.)

Grilled Cheese Sandwiches
Baltimore Area Council

Ingredients

  • 1 slice American Cheese
  • 2 slices bread
  • 1 T. butter or margarine

Directions:

  • Put the cheese between bread slices.
  • Melt butter in skillet.
  • Toast the sandwich over low heat.
  • Flip the sandwich over with a turner.
  • When both sides are toasted, eat and enjoy.

 

Tootsie Rolls
Baltimore Area Council

Ingredients

  • 2 tablespoons margarine (room temperature)
  • 2 squares of chocolate melted
  • ½ cup corn syrup
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • ¾ cup dry powdered milk

Directions:

  • Put all ingredients in zip lock bag,
  • Knead until well mixed.
  • Roll into ball or log shapes.

 

Dump Cake
Baltimore Area Council

Ingredients

  • l/2 cup brown sugar
    1 egg
    1 can cherries
    1 cake mix
    1 stick margarine

Directions:

  • Spray pan with non stick cooking aerosol.
  • Spread brown sugar evenly on bottom of pan.
  • Cut margarine into thin pats and distribute evenly in pan.
  • Add cherries in juice.
  • Mix beaten egg with cake mix and spread over cherries.
  • Bake at 400 degrees for 25 minutes or until brown.

 

BBQ Wieners\
Baltimore Area Council

Take 1 package of wieners and cut into bite sizes. Place in pan and let brown, but not dark. Add 1½ cups of your favorite BBQ Sauce. Let simmer for 15 minutes.

My favorite for this is I learned from a husband and wife Scouting team from Chattanooga, TN at a Philmont Training Course –

Take equal portions grape jelly and ketchup (you can adjust the ratio to your taste.  The directions actually say a jar of grape jelly (no size given) and a medium jar of ketchup), mix and add in garlic powder to taste.  Then cook the hot dogs in this sauce.  They recommend a #10 can to cook this over a fire in camp.  Delicious!!  Thank you Mitchell and Mignonne.  CD


Materials found in Baloo's Bugle may be used by Scouters for Scouting activities provided that Baloo's Bugle and the original contributors are cited as the source of the material.

Materials found at the U. S. Scouting Service Project, Inc. Website 1997-2006 may be reproduced and used locally by Scouting volunteers for training purposes consistent with the programs of the Boy Scouts of America (BSA) or other Scouting and Guiding Organizations. No material found here may be used or reproduced for electronic redistribution or for commercial or other non-Scouting purposes without the express permission of the U. S. Scouting Service Project, Inc. (USSSP) or other copyright holders. USSSP is not affiliated with BSA and does not speak on behalf of BSA. Opinions expressed on these web pages are those of the web authors.