top of page

Party Treats & Fun Foods
From a watermelon frog to campfire cones, krabby patty cakes and 'dirt' pudding, these treats will tickle your tastebuds - and maybe even your funny bone.

freezerPops.jpg

Freezer Pops

These cool, creamy popsicles hit the spot on a warm afternoon. Make up some of these freezer pops for the kids and you’ll soon see smiles on those hot little faces. No molds? No problem! Just grab some disposable paper or plastic cups for an easy and inexpensive stand-in.

 

How to make popsicles without a mold:

What you need:

  • several disposable paper or plastic cups

  • several wooden craft sticks

  • plastic wrap or aluminum foil


Fill the cups with the popsicle mixture. Cover with plastic wrap or foil. Make a small hole in the center of the plastic wrap or foil, and stick the wooden popsicle stick through the hole. Freeze four to five hours or until solid. When the pops are ready, place the cups in a shallow bowl of warm water for a few minutes or run warm water over the outside of the mold until you can gently pull the popsicle out.

Try these recipes:


Fruity Yogurt Pops
• 1 cup yogurt, plain
• 1 medium banana
• 1 cup mixed berries, frozen
• 1/8 cup honey

Puree all ingredients and pour into molds and freeze.


Mango-Pineapple Pops
• 14 oz can cubed pineapple
• 1 peeled, cubed mango
• 1 cup water
• 1 tsp lemon juice

Puree all ingredients and pour into molds and freeze.

 

Creamy Chocolate Pudding Pops
• 1 package (3.9 oz.) Jell-O Chocolate Flavor Instant Pudding
• 2 cups cold milk
• 1 cup thawed Cool Whip Whipped Topping

Beat pudding mix and milk in medium bowl with whisk for a couple minutes. Stir in whipped topping. Spoon into molds and freeze.

 

Frog-Carving.png

Watermelon Frog

Hippity hop, this friendly frog will make your party pop!

​

What you need:

  • Watermelon

  • Blueberries

  • Green grapes

  • 3 cups fruit salad (we used watermelon

  • and green grapes)

  • Red sour strip candy

  • Green dry erase marker

  • Toothpicks

  • Ice cream scoop or melon baller

  • Assorted froggie decor (optional)

 

What you do:

Wash your watermelon and pat dry.

Cut one end of the watermelon so that it will sit flat on the surface, making sure to angle the watermelon to the frog is facing forward.

With the dry erase marker, draw the frog’s mouth on the watermelon. Cut out, reserving the rind to carve the frog’s eyes and feet.

Scoop out the flesh of the watermelon or use melon baller and reserve for fruit salad.

Draw frog eyes and feet in the set aside rind and cut out with a paring knife.

Insert toothpick into side of frog foot and directly into side of watermelon. Repeat on the other side.

Place toothpick in bottom of rind eye and insert into top of watermelon. Repeat on the other side.

Using the same technique with the toothpicks, insert into grapes and middle of frog eye. Repeat.

Fill frog’s mouth with fruit salad.

Curl a candy strip coming out of frog’s mouth and place with a toothpick for tongue.

Garnish carving with simple decor (optional).

​

Courtesy watermelon.org

CAMPFIRE-CONES.jpg

Campfire Cones

Servings: 4

 

What could be better than a s’more wrapped in a waffle cone? These campfire desserts are delicious and less messy than s’mores. Just take a cone, stuff it with yummy ingredients (chocolate chips, marshmallows, etc.), wrap it in foil and toss it in the campfire until melted. (Or, if you can’t wait for camp time, just bake them in your oven.) Here’s a recipe to get you started, but have fun and customize the cone concoctions to your own tastes.

​

What you need:

  • 4 Keebler Waffle Cones

  • 3/4 cup miniature marshmallows

  • 1/2 cup semi-sweet chocolate, bittersweet chocolate, milk chocolate, butterscotch or peanut butter morsels

  • 2 Keebler Grahams Original cracker sheet, broken into 1/4- to 1/2-inch pieces

  • Optional toppings: chocolate-covered caramel cups, miniature chocolate-covered peanut butter cups, M&Ms, flaked coconut, cut-up strawberries, and/or sliced banana

  • Heavy duty foil

​

What you do:

Fill waffle cones with alternating layers of marshmallows, morsels and graham cracker pieces.

​Wrap each cone in foil. Toss in medium-hot campfire coals for 5 to 7 minutes or until marshmallows are melted. (Or, bake at 400 degrees for 5 to 7 minutes or until marshmallows are melted.)​

Carefully unwrap cones. Add toppings (if desired). Serve warm.

​

​Make-ahead tip: If desired, fill cones with marshmallows, morsels and broken crackers, then wrap in foil up to 12 hours ahead of time.

homemade_ice_cream_edited.png

Homemade Ice Cream - in a bag

Servings: 1

 

Love ice cream on a warm summer day? Kick up some cool family fun by making homemade ice cream in a bag! Add in just a few ingredients, then let the kids shake the bags until the liquid changes into ice cream. It’s a great hands-on, edible science project that the kids will love making – and eating!

​

  • 1 sandwich size zippered plastic bag

  • 1 gallon zippered plastic bag

  • 1⁄2 cup half-and-half

  • 1 Tbs sugar

  • 1⁄4 tsp vanilla extract (or other flavorings)

  • 2 or 3 cups crushed ice

  • 1/2 cup coarse salt (Kosher or rock salt works best, but table salt is fine)

  • Optional: Ice cream toppings (such as chocolate chips, sprinkles, fruit, marshmallows, etc.)

 

Fill the smaller zippered plastic bag with the first 3 ingredients. Zip it closed. Fill the larger bag with the rock salt and fill with ice cubes about ¾ full. Place the sealed smaller bag in the ice and rock salt. Zip up the gallon bag. Squeeze or shake the bag until ice cream is thickened, about 10-15 minutes. (Tip: To keep hands from freezing, wear mittens or wrap the bag in a dish towel.) Take the smaller bag out of the larger one, add toppings, and eat the ice cream right out of the bag with a spoon.

dirt-pudding.jpg

Dirt Pudding

Servings: 15

 

Now you can say “Go play in the dirt – and eat it too!” Creamy pudding, crumbled Oreos and gummy worms combine to make this much-loved dirt dessert. For a huge hit at any party or event, serve it up in a cute sand pail with a shovel.  Go ahead: Let your imagination run wild. What else do you want crawling in your dirt?

​

  • ​1 1/2 (14 ounce) packages Oreos

  • 6 Tablespoons melted butter

  • 3 1/2 cups milk

  • 2 small boxes instant pudding (use all chocolate, all vanilla, or a mix of two. I prefer all French vanilla pudding)

  • 8 oz. cream cheese, softened to room temperature

  • 1 cup powdered sugar

  • 12 ounces whipped topping, thawed

  • Gummy worms (optional)

​

Place Oreos in a large Ziplock bag and seal. Use a rolling pin to crush Oreos. Pour melted butter in the bag and shake to combine. 

​Whisk the milk and pudding mix together in a bowl until starting to thicken, about 2 minutes. Set aside.

​Place the cream cheese and sugar in the bowl of an electric mixer. Beat on medium high speed until the mixture is smooth and no lumps remain.

Fold the pudding in, beating on low speed until well combined. Stir in whipped topping.

If you're using a large play pail to serve the pudding, you might want to place the whipped topping lid upside down in the bottom. This shortens the pail and makes it so the pudding will go all the way up to the top. Place a layer of Oreos at the bottom. Put a layer of the pudding mixture over top. Repeat until both are gone, beginning and ending with the Oreos. Arrange gummy worms on top. Refrigerate for at least 3 hours or overnight.

​

**standard size pail shown here (about 8 inches across the top and 9 inches tall)

​

Recipe courtesy

neighborfoodblog.com/dirt-pudding

krabbyPatty.jpg

Krabby Patty Cakes

Makes 12 cupcakes

​

​If your kids love SpongeBob SquarePants, then they’re already big fans of the Krabby Patty. Well, now you can make your very own Krabby Patty cupcakes!

 

  • 12 Baked yellow cupcakes, paper liners removed

  • 1 Batch brownies baked in a 13x9x2-inch baking pan

  • (using one 18.3-ounce package brownie mix)

  • 1 to 1 ½ cups Cream Cheese frosting

  • Red, Yellow and Green food coloring

  • Water or light-color corn syrup

  • Sesame seeds or coarse sugar

​

Frosting

  • 8 oz low-fat cream cheese

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

​

​

Cream Cheese Frosting

In a medium mixing bowl, beat the low-fat cream cheese for 30 seconds. Gradually beat in the sifted powdered sugar and vanilla extract.

​

How to make

Cut cupcakes in half horizontally; set aside. Using a 2-inch round cookie cutter cut 12 circles from cooled brownies (save scraps for another use).

Place a brownie circle on each cupcake bottom. Divide frosting into 3 portions. Using food coloring, tint frosting red, yellow, and green. Place tinted frosting into disposable decorating bag or plastic food storage bag. Snip tip or corner of bags.

Pipe a zigzag of green frosting around edge of each brownie circle for lettuce leaf. Pipe a drizzle of red icing for ketchup and drizzle or yellow icing for mustard on top of each brownie circle. Place cupcake tops on top of frosting. Brush cupcake with a little water or corn syrup. Sprinkle with sesame seeds or coarse sugar.

​

Recipe reprinted with permission from SpongeBob’s Kitchen Mission Cookbook from Nickelodeon

bottom of page