CUB GRUB

Santa's Punch

Connecticut Rivers Council

Ingredients

1 quart pineapple juice

1 package (2 qt) lime Kool-aid

1 qt lime sherbet

2 quarts ginger ale

Directions

Mix Kool-aid in punch bowl.

Add pineapple juice.

Just before serving, add sherbet by spoonfuls.

Add ginger ale.

For red punch, use raspberry Kool-aid and sherbet.

Candy Cane Cocoa

Connecticut Rivers Council

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ready in: 15 minute

Ingredients:

4 cups milk,

3 ounces semisweet chocolate, chopped,

4 peppermint candy canes, crushed,

4 small peppermint candy canes,

1 cup whipped cream

Directions:

In a saucepan bring the milk to a simmer.

Add the chocolate and the crushed peppermint candies Whisk until smooth.

Divide hot cocoa between four mugs

Garnish with whipped cream

Serve with a candy cane stirring stick

Cheese Straws

Connecticut Rivers Council

Makes: 5 dozen

Prep Time: 15 minutes

Cook Time: 15 minutes

Ready in: 30 minutes

Ingredients:

½ cup butter, softened,

4 cups shredded Cheddar cheese,

2 cups all-purpose flour,

1 teaspoon salt, ¼ teaspoon ground red pepper (optional)

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Grease a cookie sheet.

In a large bowl cream butter and cheese.

Stir in flour and salt; mix well.

Lightly flour a surface roll the dough out to ½” thick.

Cut into 2-inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 ½ inches apart. Bake in preheated oven for 10 to 15 minutes, or until crisp.

Tiger Butter

Connecticut Rivers Council

Makes: 24 servings

Ingredients: 16 ounces white chocolate, chopped, ¾ cup crunchy peanut butter, 1 cup milk chocolate chips

Directions: Butter a 10x15 pan. Set aside. Place white chocolate in a medium-sized microwave-safe bowl.

Microwave on High until melted, stirring frequently. Stir in peanut butter. Spread into prepared pan. Drizzle

with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break

into bite-sized pieces.

Snowball Cookies

Connecticut Rivers Council

Ingredients

1 cup Butter or margarine

1/2 cup Sugar, powdered; sifted

1 teaspoon Vanilla

2 1/2 cup Flour; sifted

1/4 teaspoon Salt

3/4 cup Pecans, chopped

Cream butter in large bowl.

Add sugar and cream together until light.

Stir in vanilla.

Sift flour and salt; mix in.

Stir in nuts. Shape into balls.

Place on ungreased cookie sheet.

Bake 15 minutes at 350.

Roll in powdered sugar straight out of oven.

Roll again when cool.

Makes about 36 cookies

Fruity Popcorn

Southern NJ Council

Ingredients –

8 cups popped corn

1/3 cup melted butter

1 package any flavor gelatin

Directions -

1. Place popcorn in clean sack.

2. Pour butter over pop­corn, close sack, and shake well.

3. Sprinkle gelatin over popcorn, close sack, and shake well.

Christmas Gift Jar for Fruity  Popcorn

To make this gift jar. you will need: any clean, clear glass jar with wide mouth (mayonnaise jar is good), Christmas wrapping paper or old Christmas cards, scissors, green or red felt (optional), pencil, glue, and ribbon or bow.

1.     Cut out pictures from wrapping paper or cards; glue to sides of jar.

2.     Trace around lid onto felt, then cut out and glue to top of lid (optional).

3.     Fill with Fruity Popcorn or other treats; tie with ribbon or put bow on top.

Easy French Toast

Southern NJ Council

Needs –

1 1/4 cups egg nog (non-alcoholic)

8 slices bread

Directions –

Pour egg nog into shallow bowl. 

Dip bread into egg nog. 

Cook bread in hot greased skillet or griddle until golden brown on both sides. 

Serve with syrup or powdered sugar.

Wassail

Southern NJ Council

Needs –

1/2 cup sugar

4 cups boiling water

3 whole allspice

6 whole cloves

1 tablespoon ground ginger

1 piece stick cinnamon 1” (2.5 cm) long

1/3 cup orange juice

2/3 cup lemon juice

Directions -

1. Pour sugar into 2 cups boil­ing water; boil 5 minutes.
2. Add spices; cover and let stand 1 hour.
3. Add remaining water and fruit juices; mix well, then strain.
4. Reheat to boiling. Serve warm.

Holiday Ice Cubes

Southern NJ Council

Needs –

1 package (.13 ounces) cherry or lime flavored drink mix

1 bottle (2 liters) lemon lime soda

Directions –

1.       Make drink mix according to package directions

2.       Pour it evenly into 2 ice-cube trays and place in freezer until ice cubes are solid

3.       Put ice cubes in glass, then pour soda over them.

Yum Yums

Southern NJ Council

Needs –

1 package caramels

1 package marshmallows

1/2 box crisp rice cereal

Directions –

1.      Unwrap caramels and place in heavy saucepan. Melt caramels over low heat, stirring constantly.

2.      Pour cereal into deep bowl.

3.      Stick fork into marsh­mallow, dip marshmallow into caramel sauce, then into cereal. Place finished candies on waxed paper.

4.      Eat at room temperature, but refrigerate to keep fresh.

HANUKKAH DOUGHNUTS

Southern NJ Council

Make with adult help

Needs –

1 2/3 cups flour

2 eggs, beaten

1 tsp. baking powder

1 cup sour cream

2 Tbsp. sugar

1/2 tsp. salt

1 cup powdered sugar

1 cup oil for frying

Directions –

In large bowl, combine all ingredients except powdered sugar and oil.

In frying pan, heat oil to medium heat.

Carefully place dough into oil, 1 Tablespoon at a time.

Fry 3 - 5 minutes or until golden brown all over.

Carefully remove doughnuts from oil and place on paper towels to drain.

Gently roll warm doughnuts in powdered sugar and set aside.

Serve warm

KWANZAA BAKED PLANTAINS

Southern NJ Council

Needs –

4 - 5 ripe, large plantains

1/2 tsp. cinnamon

1/2 tsp. nutmeg (optional)

1/3 cup brown sugar

1/4 cup butter or margarine, melted

Directions –

Preheat oven to 350 F.

In small bowl, combine sugar, spices,

and butter and stir to combine.

Wash plantains and cut in half lengthwise.

Place in baking dish, peels facing down.

Drizzle sugar mixture over plantains.

Bake for 30 minutes or until soft.

Serve warm.

Chex Party Mix

Connecticut Rivers Council

Ingredients:

Aluminum foil pie tin (mark boys' names on each tin)

Dry: Corn Chex, Rice Chex, Wheat Chex, Cheerios, Pretzels, Crispix, Nuts, etc.

Sauce:

1/2 cup butter,

9 Tbs. Worcestershire,

2 1/2 Tbs. Garlic Salt

Ask the boys to each bring one of the "dry" ingredients for Chex mix, just like at the First Thanksgiving.

Put them in bowls with measuring cups and spoons for scoops. Let each boy select the ingredients he wants in an aluminum pie tin while the leader makes the sauce.

Dribble sauce over each boy's mixture and heat it in an oven at 250°F for about 1 hour. Cool and serve.

CANDY CANE REINDEER

Southern NJ Council

Needs –

Candy Cane

Brown or green pipe cleaner

Red pom pom

Wiggly eyes

Directions –

Cut pipe cleaner in half.

Cut one half in half again.

Twist pipe cleaners to from antlers.

Glue on eyes and nose.

DON'T UNWRAP PLASTIC FROM AROUND CANDY CANE.

CARAMEL MARSHMALLOW TREAT

Southern NJ Council

Needs –

1 lb Kraft caramels

1/2 cube margarine

1 can Eagle brand sweetened condensed milk

Rice Crispies

1 package large marshmallows.

Directions –

1.      Stir in a double boiler caramels, margarine and condensed milk until melted.

2.      Dip marshmallows in caramel mixture with fork, roll in rice crispies and cool.

GUMDROP TREES

Southern NJ Council

Needs –

1 tbsp shortening

4 cups puffed oat cereal

3 tbsp butter or margarine

3 cups miniature marshmallows

1/2 tsp vanilla

Gumdrops

Directions –

1.      Grease cookie sheet with shortening.  Empty puffed oat cereal onto cookie sheet.

2.      Heat miniature marshmallows over low heat.  Stir constantly until they melt.

3.      Remove from heat and stir in vanilla.

4.      Pour mixture over cereal and stir with tablespoon until entirely coated.

5.      Butter your hands and shape the coated cereal into 6 Christmas trees.

6.      Cut gumdrops with scissors and decorate trees with the slices.

RUDOLPH ANTLERS

Southern NJ Council

These can be made in a jiffy, but need to be chilled.

 Make a few ahead of time so the boys can taste it. 

Make a batch (or two) together and send theirs home to be refrigerated.

Needs –

1 6-oz package semisweet chocolate pieces

1/2 of a 6-oz package butterscotch pieces

1 3-oz can of chow mein noodles

12 Maraschino cherries, halved

Directions –

1.      Melt chocolate and butterscotch pieces together in a medium saucepan over low heat, stirring occasionally.  Remove the pan from the heat.  Stir in chow mein noodles.

2.      Line a cookie sheet with waxed paper.  Using two teaspoons, shape about 1 tablespoon of the mixture into a v-shape cookie about 2 inches wide to resemble antlers. 

3.      Press a cherry-half in the center of each.  (Make sure you press the cherries securely.)

4.      Chill cookies on the cookie sheet in the refrigerator for 1 to 2 hours or till cookies are firm.  Store the antlers in the refrigerator in a covered container up to 5 days.

Makes 24

Tiger Butter

Southern NJ Council

Makes 24 servings
Ingredients:

16 ounces white chocolate, chopped,

¾ cup crunchy peanut butter,

1 cup milk chocolate chips

Directions:

Butter a 10x15 pan.  Set aside.

Place white chocolate in a medium-sized microwave-safe bowl.

Microwave on High until melted, stirring frequently.

Stir in peanut butter.

Spread into prepared pan.

Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect.

Let stand until set.

Break into bite-sized pieces.

Mini-Crescent Sausage Links

Connecticut Rivers Council

Ingredients

2 packages refrigerated crescent rolls

The CT Rivers Book says, “My kids love these.  We often have them for dinner with a fresh salad.”

Preheat oven to 375 F.

Separate dough into 8 triangles;

Cut each triangle lengthwise into thirds.

Place sausages on short end of each triangle and roll up to the opposite point.

Place on ungreased cookie sheet.

Bake for 12 to 15 minutes or until brown.

Makes 48.

Microwave Peanut Brittle

Ingredients:

1¼ cups salted dry-roasted peanuts

¼ tsp ground allspice

1 cup sugar

½ cup light corn syrup

1 tsp butter (no substitutes)

1½ tsp baking soda

1 tsp vanilla

Makes about 1 pound.

Directions:

1.       Coat a 15x10-inch pan (or piece of aluminum foil) and metal spatula with nonstick cooking spray; set aside.

2.       In a 2-quart microwave-safe glass bowl, combine sugar and corn syrup. 

3.       Microwave, uncovered, on high for 4 minutes; stir. 

4.       Add peanuts and allspice, and stir until blended. 

5.       Heat on high 4-5 minutes longer or until mixture turns a light amber color (mixture will be very hot). 

6.       Stir in butter. 

7.       Microwave 45 seconds longer. 

8.       Quickly stir in baking soda and vanilla until mixture foams and becomes light colored.

9.       Immediately pour mixture onto prepared pan and spread as thinly as possible with prepared spatula. 

10.    Cool.  Break into pieces.

Reindeer Food

Santa Clara County Council

Ingredients:

3 cups pretzels
5 cups Crispix cereal
3 cups Cheerios®
3 cups dry roasted peanuts
1 pound white chocolate -- see directions
6 ounces red and green M&M's

1.       Mix the pretzels, cereals and peanuts in a large bowl.

2.       Melt the chocolate (I just use the white coating, like almond bark or vanilla bark, from the baking section). Usually, it’s easiest to melt in the microwave.

3.       Pour melted chocolate over mixture and stir gently to coat.

4.       Spread mixture on 2 waxed paper lined cookie sheets. Sprinkle M&M's on top (or you can add with cereal mixture if you want to have them coated) .

5.       Let cool and dry. 

6.       Break into pieces. Store in an airtight container.