Mary Ann Dames, M.S., R.D.

It is easy to sign up for a library card. And it is easy to make this Library Card Graham.

Library Card Graham
Ingredients
1 rectangle (2 squares) graham cracker
1 tube white decorating icing with writing tip or decorating icing gel

Write your name on the graham cracker. Or the name of your library.

Makes 1.
Mary Ann Dames, M.S., R.D. ©2010

You don't need a campfire to make Micro-Mini S'Mores.

Micro-Mini S'Mores
Ingredients
12 mini Chip Ahoy Chocolate Chip cookies
12 to 18 miniature marshmallows

Lay 6 mini cookies, flat side up, on a microwave oven safe plate. Place 2 to 3 miniature marshmallows on each cookie. Microwave for 20 to 30 seconds at high power or until the marshmallows begin to "puff" slightly. Using a pot holder, remove the plate from the microwave oven. Place the remaining 6 mini chocolate chip cookies, flat side down, on top of the softened marshmallows. Squish down gently.

Note: To make this gluten-free, use full size gluten-free chocolate chip cookies and full size marshmallows.

To make these vegetarian, use gelatin free marshmallows. Either use full size cookies or cut the marshmallows to fit.

Makes 6 snacks.

Mary Ann Dames, M.S., R.D. ©2010

Today, if you made the This-Is-My-Face-Today Pizza, how would it look the same?

How would you change your pizza? I might use a cherry tomato slice for the mouth. I might use a bit of shredded carrot or thinly sliced ham for hair.

What would you do?

Did you must remember that school starts in a few weeks? How do you feel about that? Make a This-Is-My-Face-Today Pizza to show what you are feeling.

This-Is-My-Face-Today Pizza
Ingredients
1 corn thin, gluten-free English muffin, or 1/2 Sandwich Thin
1 or 2 tablespoons mozzarella cheese
1 to 2 tablespoons Parmesan cheese
1 tablespoon spaghetti sauce
2 slices pimento-stuffed olive
1 thin slice red bell pepper, cut into a smile and a nose

Preheat the oven to 350 degrees F.

Lay the corn thin (or 1/2 Sandwich Thin or 1/2 English muffin) on a baking sheet lined with parchment paper of a Silpat mat. Spread about a tablespoon spaghetti sauce over the corn thin. Sprinkle with mozzarella cheese. Sprinkle Parmesan cheese for hair. Decorate with slices of pimento-stuffed olives for eyes, a slice of red bell pepper for a mouth and a strip of red bell pepper for a nose.

Ask an adult cut the olive and bell pepper. Also have the adult help put the baking in the oven for about 8 to 10 minutes or until the cheese is melted. Let the adult remove the baking sheet from the oven and let cool for five minutes.

The corn thin face needs to cool at least five minutes so it can firm up again. Corn Thins are gluten-free and available at Whole Foods.

Makes 1 This-Is-My-Face-Today Pizza.

Mary Ann Dames, M.S., R.D. ©2010

Can you think of some other things you might want to use on top of the crackers with the seeds? What could you sprinkle over the unbaked pie crust to make Italiano crackers to eat with minestrone soup? I'm thinking maybe oregano and a bit of garlic powder.

What if you wanted to make Mexican style crackers? Or Greek or Indian flavored ones?

There are all sorts of herbs and spices you could try. Hmmm. I just thought about using cinnamon and sugar instead of the seeds.

Swallows fly fast. They catch insects in mid-air. But sometimes swallows eat seeds. You can too.

Bird Seed Crackers
Ingredients
1/2 package (15 ounce)refrigerated pre-rolled pie crust (1 pie crust)
2 teaspoons celery seed
2 teaspoons dill seed
4 teaspoons poppy seed
4 teaspoon sesame seed
1/2 teaspoon salt

Put the pie crust on the counter for 15 minutes to bring to room temperature.

In a small bowl mix together the seeds and the salt.

Preheat the oven to 450 degrees F.

When the pie crust is ready, open it up on a lightly floured pastry cloth. Roll it out until it is about double in size. You might find it easier to work with only part of the pie crust at a time.

Cut the pie crust into 1 1/2-inch squares or any decorative shape you'd like. I had a bird cookie cutter so used it. Sprinkle the seed mixture over the pie crust. Pat the seeds into the soft crust.

Transfer the cut out crackers to a baking sheet. Bake for 3 to 8 minutes, or until golden brown. The time will depend on how thin the crackers were rolled as well as how big you cut them.

Mary Ann Dames, M.S., R.D. ©2010

Bonnie R. left a comment telling how teachers at her school read both Busy Fingers and Busy Toes. Try this: cut Parmesan Cheese Toast Fingers in half.

Say it fast five times for a twizzling, sizzling tongue twister.

Here is a last minute appetizer using ingredients many of us have on hand. Kids can prepare the Tortilla Bites and place them in the pan for baking. Or these can be served cold.

If your kids aren't adventurous with horseradish, use half the amount or substitute prepared mustard.

Ingredients
1/4 cup margarine, softened
1 tablespoon prepared horseradish
6 (7-inch) flour tortillas
1 package (about 3 ounces) dried beef

Directions
Preheat oven to 325 degrees F. Spray an 8x8-inch square pan with vegetable spray. Cut a piece of foil large enough to cover the pan.

Combine softened margarine and prepared horseradish. Spread one side of each tortilla with the horseradish butter; top with slices of beef. Roll the tortillas into "cigars" and place them seam side down in the pan. Cover the pan with foil. Heat in oven for about 10 minutes or until warm.

To serve
The tortillas can be served as is or cut into thirds or even quarters as appetizers.

To Think About
Ask your child what other meats he might like to use instead of beef. Can he think of a different spread? How about spinach flavored tortillas instead of wheat ones? For a kid's party, try peanut butter and jelly roll ups.

Mary Ann Dames, M.S., R.D., ©2009

Wild Rice Pancakes are versatile. Serve them with maple syrup for a sweet accent to any meal or top with a dollop of sour cream for a savory touch. Eat them while reading Escaping Tornado Season by Julie Williams.

The pancakes are great for breakfast, a perfect snack, or yummy at dinner. Children can mix all the ingredients and, depending on their age, even fry up these yummy treats.

Ingredients
1 cup cooked wild rice, drained
2 tablespoons pecan pieces
2 tablespoons dried cranberries
1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1 egg, beaten

In a medium bowl, combine wild rice, pecans, cranberries, flour and baking powder. Add egg and stir well to coat the rice.

Spray a large skillet with cooking spray. Heat. Using a ¼ cup measurer, drop mixture into prepared skillet. Using a spatula, shape each pancake if needed. Cook about 2 to 3 minutes per side or until golden.

Makes 5 or 6 pancakes.

Mary Ann Dames, M.S., R.D., ©2009