CUB GRUB

Popcorn Balls

Sam Houston Area Council

Ingredients

3 quarts plain popped corn (about 1/3 cup kernels)

1/4 cup butter

10 oz. bag marshmallows

Food coloring (optional)

Directions

ü  Put popped corn in a large bowl. Set aside.

ü  Melt the butter and marshmallows in a stovetop pot, stirring constantly.

ü  When they are melted, take off the heat and allow the mixture to cool until it can be touched.

ü  If you like, stir in a few drops of food coloring.

ü  Using a wooden spoon, gently stir the melted mixture into the popcorn.

ü  Next, butter your hands and work quickly to form popcorn balls.

ü  Place balls on waxed paper to cool.

ü  After the balls are cool, you may use warm corn syrup to stick gum drops or other candy decorations to the popcorn balls.

ü  The popcorn balls may be stored in sandwich bags.

ü  This makes enough for about 15 two-inch balls, but you can make them any size or shape you like!

Super Kiss

Sam Houston Area Council

Makes two to four kisses

Ingredients

1 stick butter or margarine

1 package mini marshmallow, 16 ounces

12 cups plain or chocolate crispy rice cereal

Equipment:

Large plastic kitchen funnels, two or more,

Ribbon of choice,

Large saucepan,

Large spoon,

Cookie sheet,

Plastic wrap,

Scissors,

Measuring cup

Directions

ü  Coat inside of plastic funnels with butter or margarine

ü  Cover cookie sheet with plastic wrap; set both aside.

ü  Melt butter or margarine in saucepan over a low to medium hear.

ü  Add marshmallows.

ü  Heat until marshmallows are completely melted, stirring constantly.

ü  Remove from heat and add cereal;

ü  Stir until cereal is well coated.

ü  Cool slightly, but not completely.

ü  Lightly butter fingers.

ü  Press mixture into plastic funnel. (Note: Using more than one funnel at a time will speed up shaping process.)

ü  Place filled funnel on plastic-covered cookie sheet.

ü  Let cool.

ü  Unmold kiss and cover with plastic wrap.

Johnny Appleseed Smiles

Sam Houston Area Council

Ingredients

Red medium apple, cored & sliced

Peanut butter

Tiny marshmallows

Directions

ü  Spread one side of each apple slice with peanut butter.

ü  Place 3 or 4 tiny marshmallows on top of the peanut butter on one apple slice.

ü  Top with another apple slice, peanut butter side down.

ü  Squeeze gently.

ü  Eat right away.

ü  Makes 8 to 10.

Crispix Ranch Mix

Santa Clara County Council

Ingredients:

8 cups Kellogg’s Crispix cereal

1½ cups bite-size cheddar cheese crackers

1 cup pretzel sticks (low-salt)

2 cups mixed nuts (unsalted)

2 tbs. vegetable oil

1 package (1 oz) dry ranch salad dressing

Directions:

ü  Using a 2 gallon storage bag, combine the Crispix, cheese crackers, pretzels and nuts.  If any of your boys are allergic to nuts, substitute with sunflower seeds or other snack food.

ü  Pour oil on the mixture and toss until evenly coated.

ü  Add the ranch dressing and gently toss again to coat.

ü  Store in an airtight container until ready to serve.

Cheese Calzone

Sam Houston Area Council

Ingredients

Nonstick cooking spray

10 oz package refrigerated pizza dough

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

½ cup ricotta cheese or cottage cheese

¼ cup grated Parmesan cheese

1 small can pizza sauce

Directions

ü  Preheat over to 400°F.

ü  Line a pizza pan with foil and coat with cooking spray.

ü  Press pizza dough onto foil – so you should have a big circle.

ü  In a bowl, stir together cheeses.

ü  With a spoon, put the cheese mixture on ½ of the dough.

ü  Fold the dough over and seal the edges.

ü  Cut slits for the steam to escape.

ü  Bake in the preheated oven for 18 to 20 minutes.

ü  Half way through baking time, cover with foil so that the calzone doesn’t get too brown.

ü  Cool for at least 5 minutes.

ü  While the calzone is cooling, heat pizza sauce to serve with the calzone.

ü  Make 4 slices –or as many slices as you wish depending on how big you cut them.

Sweet Turkeys

Alice, Golden Empire Council

Ingredients: 

1 chocolate candy star,

1 caramel, unwrapped,

1 scalloped, Chocolate Frosting-striped shortbread cookie,

1 candy corn.

Directions:

ü  Put the caramel on wax paper and microwave just until softened (5-10 seconds only).

ü  Place the chocolate star, point side up, on the surface, then place the caramel on the tip of the star.  Press down so they stick together.

ü  To make the tail, press the chocolate cookie, striped side facing forward, firmly against the soft caramel so it stands upright.

ü  Press the candy corn on top of  the caramel to make the beak.

Cookie Cutter Bird Treats

Capital Area Council

Ingredients & Materials: 

1 cup shortening

3½ cups all-purpose flour

1 tsp. Baking soda

1½ tsp. Cream of tartar

½ tsp. Salt

3 eggs

Mixed birdseed

Cookie cutters

Drinking straws

Ribbon

Directions:

ü  Cream the shortening and beat in the eggs.

ü  Sift together flour, soda, cream of tartar, and salt.

ü  Gradually add the dry ingredients to the shortening/egg mixture.

ü  When well mixed, cover and chill.

ü  Flour surface and roll dough out to about ¼ inch thick.

ü  Cut out shapes with cookie cutters.

ü  At the top of each cookie, make a hole with the straw.

ü  Press in a coating of birdseed.

ü  Preheat oven to 350º and bake for about 12 minutes.

ü  When the cookies are cool, insert a length of ribbon through each hole and tie.

ü  Hang on tree outdoors for birds to enjoy.