CUB GRUB

Because of its importance,
I am repeating the following item.

EDIBLE GOLD MEDALS
Utah National Parks Council

Ingredients

• Sugar cookie
• Plastic wrap
• 8-inch gold doily (or gold wrapping paper)
• Scissors
• Clear tape
• Large paper clip (1¾" long)
• 1 yard of red, white, and blue ribbon

Directions:

• Seal the cookie in plastic wrap.
• To make the gold casing, use a doily or cut a circle from wrapping paper.  The diameter should be 4 inches wider than the cookie's (so that there is a 2-inch border all the way around the cookie).
• Lay the doily or paper circle face down and center the cookie on top of it, flat side down.
• Fold the paper tightly over the edges of the cookie and tape it down.
• Lay the paper clip atop the wrapped cookie, leaving ¼" of the clip peeking over the edge.
• Tape in place.
• Thread the ribbon through the loop in the paper clip and knot the ribbon together.

BASEBALL CUPCAKES
Utah National Parks Council

Ingredients

• Cupcakes
• White frosting
• Red whip licorice
• Chocolate frosting

Directions:

• Frost the cupcake white.
• Using the stitching of a real baseball as your guide, recreate the pattern with the red licorice (or with red frosting and a writing tip).
• With chocolate frosting and a writing tip, sign the ball with the name of your favorite player.

SPORT SANDWICH SNACKS
Utah National Parks Council

Ingredients

• Favorite kid sandwiches
• Sport shaped cookie cutters

Directions:

• Use cookie cutters to make sports shapes out of the sandwiches.
• Have fun, and enjoy a tasty den snack!

CURVEBALL CRUNCH 
Sam Houston Area Council

Half the fun of going to the ballpark is snacking on popcorn and peanuts, but it can get expensive. This is tasty stadium treat to make at home.

If you really are headed to the stadium, you might want to make sure that outside food can be brought in.

Ingredients

• 8 cups popped popcorn
• 3 cups mini pretzels
• 2 Tbsp. margarine or butter
• 1 cup roasted peanuts
• ½ cup brown sugar
• 1 Tbsp. maple syrup

Ingredients

• Measure the popcorn, pretzels, and peanuts into a large mixing bowl.
• Meanwhile, make the toffee syrup by melting the margarine or butter in a saucepan over low heat.
• Use a wooden spoon to stir in the brown sugar and continue stirring until the mixture bubbles.
• Remove from the heat and stir in the maple syrup. (The toffee should be smooth.)
• Drizzle the toffee onto the dry mixture, tossing to distribute the glaze evenly.
• Once cool, immediately wrap portions in plastic.
• Makes 12 cups.

LEMONADE COOKIES 
Sam Houston Area Council

Ingredients

• 2 sticks butter, softened
• ¾ cup sugar
• 1 ¼ cups powdered sweetened lemonade mix, divided
• 1 egg
• 1 tsp vanilla extract
• ½ tsp lemon extract or
  1 tsp finely grated lemon rind
• 2 ¾ cups flour
• 1 tsp baking soda

Directions:

• Preheat oven to 350�‹.
• Cream butter, sugar and ¾ cup of the lemonade mix.
• Beat in the egg, vanilla extract and lemon extract.
• In another bowl, combine the flour and baking soda.
• Add flour mixture to butter mixture until well mixed.
• Place the remaining ½ cup lemonade mix in a dish.
• Roll dough into 1 inch balls and then roll them in the lemonade mix.
• Place balls 2 inches apart on a greased cookie sheet.
• Bake for 10-12 minutes, or until the edges just begin to brown.
• Makes about 5 dozen cookies.

AFTER THE GAME TREAT!
Utah National Parks Council

Ingredients

• 6 large red apples, unpeeled
• 6 large Snickers bars (or 1 pkg. bite size
• Snickers bars)
• 1 12 oz. Cool Whip

Directions:

• Cut apples and Snickers bars into bite size pieces.
• Mix in Cool Whip and enjoy!

SWEET SPORTS DRINK
Utah National Parks Council

Ingredients

• 7-Up or Sprite
• Blue Sports Drink
• Vanilla Ice Cream

Directions:

• Combine equal parts 7-Up and Blue Sports drink in a tall clear glass.
• Only fill up ½ way to allow room for ice cream.
• Drop 1 scoop of vanilla ice cream into the glass.
• Grab a straw and enjoy!

Popeye’s Apple-Orange Spinach Salad
Grand Teton Council

Ingredients

• 3/4 pound fresh spinach leaves
• 1 red apple cored and diced
• 1 orange peeled and sectioned
• 6 slices bacon fried crisp and crumbled
• 1/2 cup mayonnaise
• 1/3 cup frozen orange juice concentrate thawed

Directions

• Wash and dry spinach;
• Break into bite-sized pieces.
• Add apple, orange, bacon and toss.
• In small bowl, mix mayonnaise and orange juice concentrate together.
• Serve dressing with spinach mixture.

Get Fit Chicken Bake
Grand Teton Council

Ingredients

• 1 chicken cut into pieces
• 2 cups cornflakes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon parsley flakes

Directions

• Skin the chicken.
• Sprinkle with salt, pepper, and parsley flakes
• Put the cornflakes into a plastic bag and gently crush them with a rolling pin.
• Put the crumbs onto a plate press each chicken piece into the crumbs and place it in a baking dish.
• Bake chicken pieces uncovered at 350 degrees for one hour.

Sportsman’s Favorite Apple Cream Pie
Grand Teton Council

• 1 prepared graham cracker crust
• 1 can apple pie filling
• 1 pint vanilla ice cream

• Take the ice cream out of the freezer
• Let it stand until it becomes soft but has not melted.
• Put the pie filling into a bowl and stir in the softened ice cream.
• Pour the mixture into the crust;
• Cover the pie and freeze it for at least two hours.

Don’t Skip Breakfast Shortcake
Grand Teton Council

Ingredients

• 2 English muffins, split in half
• 2 Cups Yogurt, any flavor
• 2 Cups fresh or canned fruit, drained

Directions

• Toast the muffin halves,.
• Spoon 1/2 cup yogurt onto each half.
• Top with 1/2 cup fruit.
• Serves 4.

Non-Edible Salt Dough Medals

Ingredients:

• 2 cups all-purpose flour
• 1 cup salt
• 1 cup water

Directions:

• Preheat Oven to 325°
• Put the floor and salt into a mixing bowl and mix with a wooden spoon. 
• Mix in the water a little at a time until the mixture forms a ball of dough. 
• Sprinkle some extra flour onto your work surface and put the dough in the center. 
• Roll out the dough until it is a 1/4” think. 
• Cut out circles with a biscuit cutter, round cookie cutter, or the top of a glass. 
• Use a straw to put a hole in the top edge of the medal for the ribbon to go through later. 
• Place the medals on a cookie sheet. 
• Bake for 30 minutes. 
• Let cool. 
• Once cooled put the medals on newspaper and paint with poster paints. 
• When the paint dries, string ribbon through the hole to finish the medal.

Because of poster paint - Medals are not edible!!

Salt Water Taffy

Ingredients:

• 1 cup sugar
• 3/4 cup light corn syrup
• 2/3 cup water
• 1 Tablespoon cornstarch
• 2 Tablespoons butter
• 1 teaspoon salt
• 2 teaspoons vanilla

Directions:

• Butter a square pan 8” x 8” x 2”. 
• In a 2 quart sauce pan, combine sugar, syrup, cornstarch, butter and salt. 
• Cook over medium heat stirring constantly. 
• Cook until it reaches 256° on a candy thermometer (or until it reaches hard ball stage).
• Remove from heat then stir in vanilla. 
• Pour into buttered pan. 
• When cool enough to handle butter clean hands. 
• Pull back and forth until satiny, light in color and stiff. 
• Pull into long strips 1/2” wide. 
• Cut into 1” pieces. 
• Wrap each piece in wax paper.