Ice Cream Sandwiches:

In this crisis-time economy and to try and make better nutritious snacks than the packaged kind offers, have fun making ice cream sandwiches with your kids. 

This is an especially cool activity for June. {Pun intended :-) }  

Oatmeal cookies work well, but you can pick a large sugar cookie too, and if your kids really love peanut butter go with peanut butter cookies.

Sam's Club also sells a nice variety of M&M "monster" cookies, chocolate chip, oatmeal  and peanut butter cookies together if you want to make an assortment. 

Ingredients:

• 1 cup vanilla frozen yogurt (Lowfat if you want to be heart-healthy).
• 1/2 cup peanut butter
• 8 large round cookies

1. Soften the yogurt and mix with the peanut butter.
2. Freeze until firm.
3. Spread on 4 of the cookies.
4. Put other 4 cookies on the top to make a sandwich.
5. Put each one into a Ziploc freezer Baggie.

Frozen Fruit Pops:

Quench your kids thirst in a fruity fun way by giving them chunks of frozen fruit on mini-Popsicle sticks.  You can buy a package of 100 at most craft and Dollar Stores.

Buy a watermelon, honeydew melon and/or cantaloupe and cut up nice size chunks of fruit.  Insert a mini-Popsicle stick.

Lay the fruit on a sheet of wax paper that's been put on a paper plate. Cover with freezer wrap and pop into the freezer. Freeze 'til firm; a frozen fruity - sweet treat so good for them to eat!

Banana Blast:

Ingredients:

• 6 bananas
• 4 tablespoons milk
• 1 drop of vanilla extract

Directions:

1. Peel bananas
2. Wrap in freezer wrap and freeze until firm.
3. Cut in half and put in blender.
4. Add milk and vanilla and blend until creamy.
5. Serve in ice cream dishes, custard cups or small bowls with spoons.

Diane's Shrimp Salad:

I just finished whipping some together this week.  My husband and I love eating this salad during the spring and summer months.  

It's great for a quick lunch as an entire meal and fun to take to a pot luck or picnic.

This one is copyrighted so if you use it please give TeachWithMe.com or Diane Henderson credit

Ingredients:

• 1bag of medium sized frozen cooked shrimp (30-40 in a bag).
• 1 pkg of celery
• 2 tbs parsley flakes
• 2 tbs dried Ranch Dressing
• 1/8th teaspoon celery seeds
• 1/8th teaspoon dill
  
• 1 tbs caraway seeds
  
• 2-3 tbs Helman's real mayo ( You can add more if you like it creamier.  We are trying to cut calories. )
• 1/2 teaspoon creamed horseradish if you like some kick.
• 1 can of large black pitted olives
• 1 cup shredded carrots
  
• 1/4 sunflower seeds
  

Directions:

1. Wash hands.
2. Wash and thaw out the shrimp.
3. Cut the shrimp into 1/3rds.
4. Put in a large bowl.
5. Sprinkle the dry Ranch dressing on the shrimp and blend with your fingers.
6. Add the celery seed, caraway seeds, dill and parsley flakes.
7. Add the mayo and horseradish. 
8. Add the sunflower seeds. 
9. Wash and dice up the stalks of celery.  ( I like to cut a stalk length wise and then dice so that the pieces are smaller.)
10. Add to the bowl. 
11. Drain olives. 
12. Slice into 1/3rds. 
13. Add to the bowl.
    
14. Add the carrots
    
15. Stir 'til blended well. 
16. Chill in fridge.
17. Serve in small bowls.
    

If you're eating this as a meal it's nice to have some Rye Crisp crackers with it. Yummy!

For a few more fun ideas be sure and check out the cute Beach Party snacks that Katja from the Netherlands sent in that were posted on the main blog! Click on the link to go there.

Whatever you're whipping up with your wee ones this June I hope it is summer-super cool!

As always, I'd enjoy hearing from you! diane@teachwithme.com  and if you use our recipes please be considerate and link to our page. Thanks!