Kitchen Krafts

By Dee Francis

Snowball Cookies

1/2 cup chopped pecans or walnuts

1 cup chopped dates

3 cups miniature marshmallows

30 vanilla wafers, crushed

1 can condensed milk

1 cup coconut

1. Put nuts, dates, and marshmallows into bowl. Add vanilla wafer crumbs and condensed milk; stir until well mixed.

2. Shape mixture into small balls. If mixture is too soft, place in refrigerator for about five minutes.

3. Spread coconut on plate, then roll balls in coconut. Refrigerate cookies at least thirty minutes.

Strawberry Shake

1 cup unsweetened frozen strawberries

1 cup milk

4 tablespoons sugar or 6 packets artificial sweetener

2 teaspoons lemon juice

1. Mix all ingredients in blender.

2. Blend at high speed until smooth. Makes three 8-ounce (225-g) servings.

Pink Popcorn

2 cups sugar

2/3 cup half-and-half

1 tablespoon light corn syrup

1/4 teaspoon salt

1 teaspoon vanilla

2–4 drops red food coloring

6 quarts popped popcorn

1. Mix all ingredients except popcorn together, and cook to just firm-ball stage (230° F/110° C on candy thermometer).

2. Pour mixture slowly over popcorn, stirring to coat evenly. Spread on waxed paper to cool. Note: mixture will not cluster together to form balls.

Quick Mini Pizzas

round snack crackers

small jar pizza sauce

shredded mozzarella cheese

1. Arrange crackers on ungreased cookie sheet.

2. Spread pizza sauce on each cracker and sprinkle cheese on top.

3. Place under broiler for a few minutes until cheese melts.

Illustrated by Julie F. Young