Ants on a Log

Evan Meyer, Parker, SD


Wash 1 piece of celery. Cut into 3 pieces.

Spread peanut butter down the middle of the celery pieces. Lay 3 raisins on each piece.



Apple Smiles

James Shumaker, Parker, SD


1 red medium apple, cored and sliced in wedges

Peanut butter

Miniature marshmallows


Spread one side of each apple slice with peanut butter

Place 3 or 4 marshmallows on top of peanut butter on one slice. Top with another apple slice peanut butter side down.

Squeeze gently together.

Serve immediately.



Puppy Chow

Chris Hall, Parker, SD


½ cup butter

½ cup peanut butter

12 oz chocolate chips

15 oz. box of Crispix cereal


In a microwave safe bowl, mix the peanut butter, butter and chocolate chips. Microwave 1 minute at a time, stirring after each minute until melted.


Pour cereal into a large mixing bowl (one that has a lid) and pour melted chocolate/peanut butter mixture over cereal. Stir until coated. Sprinkle on 2 cups of powdered sugar.

Put lid on bowl and shake until cereal is evenly coated with the sugar.



Corn Dog Muffins

Heather DeWit, Sioux Falls, SD


2 packages (8 ½ oz. each) corn bread/muffin mix

2 Tablespoons brown sugar

2 eggs

1 cup milk

1 can (11 oz) whole kernel corn, drained

5 hot dogs, chopped


In large bowl, combine corn bread mix and brown sugar. Combine eggs and milk. Stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin)


Fill greased or paper-lined muffin cups ¾’s full. Bake at 400 degrees for 4-18 minutes or until golden brown.


Makes 1 ½ dozen.



Garlic Bubble Bread

LaDonna Speirs, Yankton, SD


½ cup melted butter

2 Tablespoons dried parsley flakes

2 teaspoons garlic powder

½ teaspoon garlic salt

2 loaves frozen white bread dough, thawed


Combine butter, parsley, garlic powder and salt.

Cut dough into one-inch pieces

Dip in butter mixture

Layer in greased 9x13 pan

Cover and let rise until doubled.


Bake at 350 degrees for 30 minutes or until golden brown.


Remove from pan and drizzle 1/3-cup butter over the top



Lemonade Pie

Kyle Katterhagen, Yankton


1 Graham cracker piecrust

1 14 oz can sweetened condensed milk

¾ cup frozen lemonade concentrate, thawed

2 to 3 drops of yellow food coloring

1 8 oz carton frozen whipped topping, thawed.


Combine sweetened condensed milk, lemonade concentrate and food coloring. Mix well. Fold in the whipped topping.

Spoon into the graham cracker crust and chill


Serves 6 to 8 people



Homemade Play Dough

Sarah Wirt, Parker, SD


1 cup flour

½ cup salt

2 teaspoons cream of tartar

2 Tablespoons vegetable oil

1 cup water

Food coloring


Mix dry ingredients together.

Add liquids and stir.

Constantly stir over medium heat until it forms a ball.

Knead till smooth. Store in an airtight container when not in use.





Snack Pack

Terre Berkland, Yankton


1 bag butter enhanced pretzels

1 bag Reese’s pieces

1 bag cheddar fish crackers

1 bag dried cranberries or cherries

1 bag sunflower kernels

1 jar roasted peanuts


Open each container and dump in a large bowl or gallon size storage bag. Mix well. Separate into smaller individual servings. OR for a party simply provide small 3 oz. cups for guests to fill for a serving.