Caramel Apple Bar: Cut up apples and serve alongside a container of caramel dip and an assortment of dips. Provide a 6-cup muffin tin lined with muffin liners filled with: mini-chocolate chips, crushed graham crackers, toffee chips, flaked coconut, brown sugar cinnamon mixture, mini marshmallow bits.
TIP: To prevent apples from turning brown, dip apple wedges in a carbonated drink (which contain citric acid) such as ginger ale, lemon-lime soda (Sprite).
Dolphin Delights: Fill small cups with blueberries and put half an unpeeled banana top in each cup. Split the stem partway down and put a goldfish in it and give the dolphin an eye with a sharpie marker.
Lazarus Rolls: If you are doing Walking with Jesus in our DELTA curriculum, these could be lots of fun on the week you do the story about Lazarus. Just wrap crescent roll strips around Lil’ Smokie sausages and bake according to instructions. Draw a smiley face on them in mustard.
Taco Snack Mix (Can be made Gluten-Free): Mix 7 cups of Corn Chex, 2 cups Pretzel Twists (GF), 2 cups of Cheese-Its (GF). Melt 4 tablespoons of butter and pour over mixture and mix well. Add 1 packet of McCormick (GF) Taco Seasoning Mix. Mix again and put in on a large cookie sheet. Bake at 250 degrees for 30 minutes, stirring every 10 minutes. Let cool and serve.
M&M Rollo Pretzel Treats: Preheat oven to 275 degrees. Line a cookie sheet with foil and place a Rollo on top of each pretzel twist. Bake for 3 minutes, or just until the chocolate starts to soften. Remove and immediately press a single M&M candy on each Rollo. Refrigerate until solid. Enjoy!