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FEBRUARY RECIPES
By Penny Warner
Flutter-Byes Beetle Juice Puppy Dog Plate Cheese Dip Sandwich
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WEEK 1. FLUTTER-BYES
Tickle kids' tummies with yummy Flutter-byes and watch these silly snacks disappear!
Ages:
3 and up
(Under 3, substitute rectangle crackers for celery sticks and omit the raisins to avoid choking. Also, make sure no one is allergic to peanut butter.)
Servings:
8
Ingredients:
  • 4 stalks of celery
  • 1 cup low-sugar, low-fat peanut butter, cream cheese or spreadable cheese
  • 16 large twist-type pretzels, plus a few extras
  • 32 raisins
What to do:
  1. Clean the celery stalks and cut them in half, making them roughly 4 inches long.
  2. Fill the celery pieces with peanut butter, cream cheese or spreadable cheese. Let the kids help, if they can.
  3. Place each celery stick in the center of a paper plate or napkin.
  4. Place a pretzel on either side of the celery to form butterfly wings.
  5. Break apart extra pretzels and use the parts to create antennas at the top of the celery stick.
  6. Add raisins to make eyes or spots on the Flutter-bye's body.
  7. For added fun, tint the cream cheese yellow.
  8. Let the kids create their own silly insects using the same ingredients.
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WEEK 2. BEETLE JUICE
Surprise the kids with these cute-as-a-bug ice cubes and serve them up in a special glass.
Ages:
3 and up
(Under 3, just serve the juice.)
Servings:
6
Ingredients:
  • 1 quart lemonade, apple juice, or cranberry juice
  • 1 16-ounce sugar-free lemon/lime soda or other clear, bubbly soda
  • Raisins
What to do:
  1. Prepare for the drink ahead of time by filling ice cube trays with water.
  2. Add 3 to 4 raisins to each cube to make your "beetles."
  3. Freeze until firm.
  4. At snack time, mix together lemonade, apple juice or cranberry juice with clear soda in a large pitcher.
  5. Pour into fancy glasses, such as clear plastic champagne glasses or flutes.
  6. Drop in a couple of beetle cubes and serve to the kids.
  7. Serve with a "crazy straw" for added fun.
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WEEK 3. PUPPY DOG PLATE
Kids will eat just about anything if you make it fun and familiar, so turn plain old fruits and veggies into plates full of puppies!
Ages:
3 and up
(Under 3, make sure you cut the food into small pieces and omit raisins to prevent choking.)
Servings:
8
Ingredients:
  • 8 canned pear halves
  • 8 raisins
  • 8 maraschino cherries
  • 8 canned plum halves or dried prunes
  • 2 cups carrots, shredded
  • Thin licorice strands or celery strands
  • 2 cups cottage cheese
What to do:
  1. Set 8 pear halves sideways on 8 plates to make a side view of a puppy's head.
  2. Place a raisin in the middle of the smaller end of the pear for the puppy's eye.
  3. Place a cherry at the end of the smaller end for the nose.
  4. Place a plum or a prune on the side of the pear for the ear.
  5. Sprinkle grated carrots on the top of the pear for the puppy's hair.
  6. Add licorice strands or celery strands for whiskers.
  7. Scoop cottage cheese at the end of the larger end of the pear for the puppy's collar.
  8. Serve to the kids with a few yips!
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WEEK 4. CHEESE DIP SANDWICH
Here's a funny way to eat a cheese sandwich - and a fun way, as well.
Ages:
3 and up
(Under 3, make sure the bread cubes are cut up in small pieces.)
Servings:
8
Ingredients:
  • 1 loaf French bread, cut up into small cubes
  • 8 ounce jar of low-fat soft American cheese or spread
  • Optional: Cut-up veggies such as cherry tomatoes, bell peppers, broccoli heads or carrot rounds.
What to do:
  1. Cut up bread into small cubes and place in individual bowls or on napkins.
  2. Heat cheese in a saucepan until melted.
  3. Pour the cheese into individual bowls.
  4. Give the kids a fork or skewer and let them dip the bread into the bowls of cheese.
  5. Add veggies to dip, if you want.
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