http://crafterscommunity.com/crafts/theme-foods-crafts-18/ Crafts, Projects and Ideas, holiday craft projects, kids craft ideas. Free arts and Crafts for all ages. en 60 enlighten/misc/rss.jpg http://crafterscommunity.com/crafts/theme-foods-crafts-18/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/popsicle-rockets-food-craft-67/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/popsicle-rockets-food-craft-67/ Attachment 120

Line up several 3 oz. paper cups on a sheet pan. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy.

Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours.

Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.]]> Tue, 13 May 2008 09:39:06 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/watermelon-cookies-66/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/watermelon-cookies-66/ Attachment 118 Attachment 119

Sift flour, baking powder, and salt together in a medium sized bowl. Set aside.

Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle.

Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely.

Glaze

• 1 1/2 cups powdered sugar, sifted
• 2 tbsp water
• 15-20 drops green food coloring

In a small bowl mix together all ingredients to form a glaze. You may add drops of water to thin glaze if it is too thick.

To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat!]]> Tue, 13 May 2008 09:36:19 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/christmas-fun-foods--recipes-for-kids-65/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/christmas-fun-foods--recipes-for-kids-65/ Attachment 117

Rudolph Sandwiches

Take a Peanut Butter and Jelly Sandwich, cut it crossways for a triangle! Then decorate it for a reindeer! With two raisins for the eyes, five or six raisins for the mouth, broken pretzel bits for the horns, and a bright half a cherry for the nose!! Voilla, you have Rudolph the Red Nosed Reindeer, ready to eat.

Dipped Marshmallows

* 1 bag large marshmallows
* 250 ml (1 cup) milk chocolate chips
* 10 ml (2 tsp) vegetable oil
* Assorted sprinkles, colored sugar, coconut, crushed nuts, etc.

Put sprinkles into various custard cups or small bowls. You will need lots. Melt chocolate chips and oil together over low heat (about 1 min. in microwave). Have child dip each marshmallow into the chocolate (so about half of it is covered), then dip and roll in the sprinkles. Place on a cookie sheet to harden. Give away as gifts (if you know anyone who actually might enjoy eating something like this!) or enjoy yourselves.

Cinnamon Snails

* 4 slices soft texture whole wheat or white bread.
* Trim crusts from the bread slices.
* 1/4 cup soft cream cheese
* 3 tablespoons sugar
* 1 1/2 teaspoons cinnamon
* 1/4 cup melted butter

Spread 1 tablespoon cream cheese on each slice of bread. Roll up bread slices with cream cheese on the inside. Cut each rollint thirds. Stir together sugar and cinnamon unti well mixed. Dip each cut roll into melted butter, then into the sugar/ cinnamon mixture. Do not dip the ends of the rolls. Place rolls, seam side down, on an ungreased baking sheet. Bake in a 350 degree oven for about 12 minutes, or unti light brown and crips. Serve warm or cool. Makes 12

Jelly Relish

You need-a bowl of jelly, a cup of icecream, small fruit pieces, cherries, a loaf pan and knife. Put the jelly in the loaf pan and turn it into a plate so you get a shape. Cut it into small rectangles (not very small). Top each rectangle with a cherry and small pieces of fruit (if you wish). Freeze lighthly and serve.

Christmas Sandwiches

Take two slices of white bread and some red and green food coloring, a clean paint brush and some sandwich fillings. You pour a small amount or the food colorings into a small bowl, you may wish to dilute with a small amount of water. Then take your paintbrush and "paint" a Christmas tree onto the bread, you can add colorful ornaments and even write "Merry Christmas". You can then paint the other slice of bread as well. Then you take the bread and toast them slightly in a toaster. Add the meats and cheeses, or peanut butter and jelly, and you have a great holiday sandwich. You can also have many variations on this idea to use in many ways!

Gingerbread Bowl

*Use your favorite gingerbread cookie recipe.

When dough is rolled out, shape it over a small stainless steel mixing bowl, shaping as needed to create a bowl shape. Cut small shapes out around rim of dough(which is still on the bowl). Put bowl (inverted) and dough, into a preheated 325 degree oven. Cook for 20-25 minutes. Remove from oven and let cool. Remove bowl CAREFULLY and you now have a gingerbread bowl! You can use the remaining dough for cookies! The children will love all aspects of this!

Sugar Cone Christmas Trees

* Sugar Cones
* Chocolate chips
* white chocolate chips or candy melts
* Assorted candies for decorating* (especially gumdrops for the top),
* Waxed Paper

Get all ingredients out. Spread out sheets of waxed paper to work on. Microwave chocolate or candy melts in shallow bowl just till starts to melt, stir till smooth. Roll cone in chocolate with two fingers inside cone (if possible) to hold. Lift cone out with two fingers inside cone. Place a gumdrop on top and press gently . Gumdrop should make it easier to stand cone up on waxed paper. Decorate with assorted candies. Let decorated "trees" stand until chocolate hardens. Store sealed in cool place. Note: White chocolate seems to harden much faster than regular chocolate, so decorate the white "trees" right away and let the regular chocolate ones set up a minute before decorating.*Decorations: M&M's large and mini sizes, gumdrops, marshmallows, cinnamon decors, silver ball decors, sprinkles, colored sugars, decorator icing (see below). Decorator Icing: Mix confectioners sugar with just enough milk (just the tiniest bit) and food color to make a thick icing. It should be thick, but still able to pipe through a decorator's tip. Too thick: add more milk (a little at a time). Too thin: add more confectioners sugar. Pipe either with a decorators bag and tips or put in the corner of a freezer bag* & twist shut; snip off tiniest bit of corner and squeeze bag gently to pipe frosting out. * Make sure freezer bag has nice square corners and not pleated ones.

Reindeer Cravings, Wormy apples

* 1 apple
* gummy worms
* peanut butter

Cut apple in 6 pieces, remove core, spread pb on apple slice, wrap 1 or 2 gummy worms around apple

Jingle Bell Bug

* large strawberries
* thin pretzel sticks
* 1/2 cup chocolate chips
* 1 tablespoon of butter
* miniature chocolate chips

Wash strawberries and remove stems, cut strawberries in half from stem to tip, melt 1/2 cup of chocolate chips and butter in skillet. Place four pretzels on serving plate side by side, just touching. Dip cut side of strawberries in chocolate, put on top of pretzels. Dip mini choc chips in melted chocolate, stick on strawberry for eyes.

SANTA'S FAVORITE: Christmas candle

* 1 pineapple slice
* 1/2 banana
* 2 maraschino cherries
* 1 candy mint leaf
* 1 leaf of lettuce

Place lettuce on plate, put pineapple slice on lettuce, put the cut end of the banana in hole of pineapple, top with cherry. Place mint leaf on side with another cherry]]> Tue, 13 May 2008 09:33:40 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/easter-recipes-and-treats-64/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/easter-recipes-and-treats-64/ Jell-O Eggs--Pastel Colors for Easter

Dissolve two 4 ounce packages of unflavored gelatin in 1 cup of boiling water. After it cools to room temperature, whip in 8 ounces of Cool Whip and combine with 6 ounces of flavored Jell-O dissolved in 1 cup boiling water. Poor into lightly greased pan and refrigerate until firm (about 2 hours). Cut with egg shaped cookie cutter. Decorate with shredded coconut.

Easter Cake

Make each child in the class a small, bunny face shaped cake. You can do this by baking a regular cake mix in a large jellyroll pan. When cooled, cut out circles for the head, and then two ear shapes. Then the children get to decorate it however they want. They can use frosting, coconut, jelly beans, licorice, sprinkles, etc. The children can eat their creations for snack.

Easter Chick Snack:

Take a nutter butter cookie
Ice it with yellow frosting
Use a candy corn for the beak
Use chocolate chips for eyes
Peep Peep Eat up....Yummy!
Chocolate Easter Baskets
Chocolate Clay
10 ounces dark, milk or white chocolate confectionery coating
(1-3/4 cups semisweet or milk chocolate chips may be substituted), chopped and melted
1/3 cup light corn syrup

Combine chocolate and corn syrup until just blended. Spread onto a sheet of waxed paper to 3/8-inch thickness (about an 8-inch square). Let stand, uncovered, at room temperature for about 2-3 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store up to 2 weeks. Yield: 1-1/4 cups.

Shape into baskets and fill with jelly beans!

Bunny Ice-Cream

Arrange 3 balls of vanilla ice cream on a plate to form a bunny--use medium one for head, large one for body and tiny one for the tail. Cover with shredded coconut. Place carrot shavings (large) for ears, jelly beans for eyes and nose, and licorice stings for whiskers.
Bunny Face Salad
Lettuce, cottage cheese, 1 pear, celery stick, raisins, 1 red grape.

Arrange lettuce on a salad plate. Spoon cottage cheese on top of the lettuce. Peel and core a pear, cut it in half (or use canned halves). Place one half on top of the cottage cheese for the bunny face. Add pieces of celery for whiskers, raisins for eyes and a grape for the nose. Cut the remaining pear section in half for the ears.

Easter Lunch:

EGG-salad sandwiches, carrot sticks, and pink milk.(color with food coloring)]]> Tue, 13 May 2008 09:31:18 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/decorating-easter-eggs-63/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/decorating-easter-eggs-63/ Attachment 116

Dying Easter Eggs--the Natural way!

This Easter, why not color your eggs using nature's very own dyes? It's possible to come up with a great number of colors using natural ingredients that can easily be found in almost any kitchen.

Pale Red: Fresh beets or cranberries, frozen raspberries
Orange: Yellow onion skins
Light yellow: Orange or lemon peels, carrot tops, celery seed or ground cumin
Yellow: Ground turmeric
Pale green: Spinach leaves
Green-gold: Yellow Delicious apple peels
Blue: Canned blueberries or red cabbage leaves
Beige to brown: Strong brewed coffee

To dye the perfect Easter eggs the natural way, here's what to do:

1. Put eggs in a single layer in a pan. Pour water in pan until the eggs are covered.

2. Add about a teaspoon of vinegar.

3. Add the natural dye appropriate to the color you want your eggs to be.
(The more eggs you are dying at a time, the more dye you will need to use.)

4. Bring water to a boil, then reduce heat and simmer for 15 minutes.

5. Remove the substance you used to color the eggs. Put eggs in a bowl.

If you want your eggs to be a darker shade, cover them with the dye and let them stand overnight in the refrigerator.

Onion Skin Eggs

One of my favorite egg dyes is with onion skins! Gather lots of onion skins; the dry outer layers. (try to get a good variety of colors--I like plain brown best; red onion also makes a good color) Gently wrap them around*raw* eggs and hold them in place with rubber bands. Hard boil the eggs like usual. Unwrap them and WOW! Beautiful colors and designs! You may polish with vegetable oil for a nice gloss. This is a natural dye and the eggs are still quite edible! Happy eggs-ploration!!

Wax Eggs

It's fun to write something on the egg with a light colored crayon - white is the most fun. The dye doesn't stick to the wax crayoned letters and they appear white (or brown if it's a brown egg) after the egg is dyed.

Rubber Band Wraps

Materials:
Egg dye:(For and extra bright color use food coloring paste, available at party supply shops. Dissolve a dab of paste or 6 drops of reg. liquid food coloring in a cup of hot water. Stir in 1/4 cup of vinegar)
Rubber bands, (various length widths long enough go around the egg several times)

Wrap rubber bands around the egg, covering it completely. When you dip the covered egg, the dye will seep under the bands in some areas and be blocked out in other areas. Remove from the dye when the color is bright enough. Blot dry with paper towels and remove the rubber bands. If you wish, repeat with a new color. (If the rubber bands pop off the egg, try using thicker ones.

Marbelized eggs
Materials: Egg dye, 1 Tablespoon vegetable oil
Lightly stir the oil into a bowl of egg dye. Immediately dip the egg into the liquid. Or stand the egg in a small cup and slowly spoon the oil-water mixture over it. When the egg dries, repeat the steps with another color for an interesting color combining effect. TIP: For cleanup, wash all dipping containers in hot soapy water and rinse with vinegar to get rid of oil.

Fingerpaint eggs

Materials: Paper plates, tempera paint
Put a few colors of paint on the paper plate. Hold the egg n the ends with your thumb and finger so you can rotate it while you're stamping. Dip your finger in the paint, dab off the excess on a paper towel, then gently press your finger onto the egg.

Crepe Paper Eggs
Supplies: Boiled Eggs
Tissue Paper or Crepe Paper
Wet the egg and place pieces of colored tissue paper on it. Set it aside to dry. When the egg dries the tissue paper falls off and the colors stay behind.

Polka Dot Eggs
1. Dip a boiled egg in yellow dye.
2. When dry glue on hole punched dots. (great for fine motor!)

For more Easter crafts and activities, please visit ChildFun.com
http://www.childfun.com/easter]]> Tue, 13 May 2008 09:27:37 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/edible-birds-nest-62/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/edible-birds-nest-62/ Attachment 115

Place squares of wax paper onto to individual plates. Put chow mien noodles in a large bowl. If using brick chocolate, break into pieces. Melt chocolate chips or pieces in the microwave, or over low heat on stove, just until melted. Pour melted chocolate over chow mien noodles, mix together to coat.

Place mounds of chocolate/chow mien mixture onto several plates (on top of waxed paper). Have children form the mixtures into nests. Be sure the chocolate has cooled, but don't wait too long or it will harden!

Using peanut butter as an adhesive, "glue" down the jelly beans and candy coated chocolate eggs inside the nest cavity. "Glue" marshmallow chick on the edge of or inside of the nest.

These make fun gifts from kids to their friends, teacher and family members. You can also make these nests at birthday parties as a fun and edible take home party favor.]]> Tue, 13 May 2008 09:26:18 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/edible-crawlies-for-kids-61/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/edible-crawlies-for-kids-61/ Attachment 112

Note: Where peanut butter is used in these recipes for "gluing" edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Attachment 113

Ants in the Sand

* graham crackers,
* crushed chocolate sprinkles
* snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form. Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

* celery stalks
* peanut butter
* raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

* black or chocolate licorice twists
* fudge sandwich cookies
* chocolate frosting
* red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Attachment 114

Muenster Beetles

* crunchy chow mein noodles
* muenster cheese (or other soft block cheese)

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.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozzarella.

Peanut Butter Caterpillars

* bananas
* peanut butter
* grapes
* chow mein noodles

Peel and slice a banana. Join the slices together by "gluing" them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) 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.

About the Author
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com Subscribe to her free kid's craft newsletter, Busy Little Hands, by sending any email message to mailto:kidscrafts-on@mail-list.com]]> Tue, 13 May 2008 09:23:19 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/fun-winter-cookie-pops-60/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/fun-winter-cookie-pops-60/ Attachment 110 Attachment 111

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth.

Dip cookie pops in the melted chips, covering completely. Roll pops in red and green sprinkles and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

Fun Variations

Snowmen
Using a licorice whip, while chocolate is still warm on pop, form headband and position to regular sized M&M candies as ear muffs. Lie pop flat on waxed paper and let cool. When cool, use black decorator gel for eyes and mouth and orange for the nose. Gently wrap a fruit roll up around the bottom of the cookie at the stick.

Santa
While chocolate is still warm, dip top of pop into red sprinkles for Santa's hat. Lie flat on waxed paper and let cool. When cool, dot top of hat with white decorator icing using flower tip. Use flower tip and white icing to add his bear and line the brim of his hat. Use black decorator gel to dot on eyes.

Holly
While chocolate is still warm, position to red mini M&M candies off center in the chocolate. Let cool. When cool, use green decorator gel to draw on holly leaves, fill in.

Note: You can tint the melted chocolate with food coloring, or leave the chocolate white and use different colored sprinkles. Decorate with any other candies you wish, or leave some plain. Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling.

These can also be made without sticks. use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.

About the Author
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of http://FamilyCorner.com Magazine.]]> Tue, 13 May 2008 09:20:51 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/popcorn-ball-turkey-59/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/popcorn-ball-turkey-59/ Attachment 109

Have an adult help you with the preparation of the popcorn balls

Peanut Butter Popcorn Balls

* 3 quarts popped corn
* ½ cup brown sugar
* ½ cup light corn syrup
* ½ cup chunky peanut butter
* ½ tsp vanilla
* 1/8 tsp salt

Combine brown sugar and corn syrup in a saucepan and heat to a rolling boil, stirring constantly. Remove from heat. Stir in peanut butter, vanilla and salt until well blended. Pour over popcorn, stirring until well coated. Shape into balls.
Instructions:
Cut several feathers from colored papers. Poke toothpicks in and out through the bottom of each feather leaving half the toothpick sticking out. Poke the toothpick on each feather into the back of the popcorn ball making two rows of feathers.

Unwrap the peanut butter cup. Using decorator frosting, glue the widest side of the peanut butter cup to the turkey for the head. Using a toothpick, poke two dents in the top of the peanut butter cup for the eyes. Using decorator frosting glue a butterscotch chip onto peanut butter cup for beak. Using decorator frosting glue a tic-tac to the bottom of the peanut butter cup for the gobbler.

Using decorator frosting glue two pretzels to the bottom of the popcorn ball for the feet.]]> Tue, 13 May 2008 09:19:10 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/st-patricks-day-cookie-pops-58/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/st-patricks-day-cookie-pops-58/ Attachment 107 Attachment 108

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, separate the white chips into two bowls. After melting, add a few drops of green food coloring to one of the bowls of white chips to make green chocolate.

Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

Fun Variations

Leprechaun
After coating with white chocolate, dip top of pop into green sugar. Slice two yellow gumdrops to make beard. Allow to dry on wax paper. Use black and red decorator gel for eyes and mouth, and for trim on hat.

Rainbow with Pot of Gold
After coating with white chocolate, cut a green Dot in half lengthwise, adhere to chocolate. Before chocolate has a chance to dry, place 3-5 yellow candy nerds "in" pot. Create a rainbow with various colored decroator gel.

Shamrock
After coating with white chocolate, sprinkle with yellow decorator sugar, then draw on a shamrock using green cake decorator icing.

Four Leaf Clover
After coating with green chocolate, use green sliced gumdrops to create clover leaves. Slice a small strip out of remaining gumdrop for stem. Use a green candy Nerd for the center of the clover.

Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling.

These can also be made without sticks. Use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.

About the Author
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com ]]> Tue, 13 May 2008 09:16:28 Theme Foods Crafts Theme Foods Crafts admin en http://crafterscommunity.com/crafts/theme-foods-crafts-18/yummy-ghost-pops-for-kids-57/ http://crafterscommunity.com/crafts/theme-foods-crafts-18/yummy-ghost-pops-for-kids-57/ Attachment 106

Cut bananas in half and peel. Push a craft stick into cut end of banana and wrap banana with plastic wrap. Put bananas on a plate and place in the freezer for 2-3 hours.

White chocolate method:
Place a 2 oz. chunk of white chocolate in a microwave safe bowl. Microwave until chocolate is melted. Remove bananas from freezer. Using a butter knife spread the white chocolate onto the frozen bananas.

White frosting method:
(This method works better for younger children. The frosting won't harden before they have a chance to spread it on the banana.)
Remove frozen bananas from the freezer. Using a butter knife spread the frosting onto the frozen banana.

Add chocolate chips or raisins to the banana to make a ghost face. Place the bananas back in the freezer until ready to eat.]]> Tue, 13 May 2008 09:15:12 Theme Foods Crafts Theme Foods Crafts admin en