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Category Archives: Kids/Non-Food

Monster Rice Krispie Treats

10 / 25 / 174 / 9 / 22

Halloween is just around the corner.  Which means I should probably figure out costumes for my kids! Ha! It has been one of those months.  We still have lingering sickies and costumes has been the last thing on my mind! But I guess now I nee to buckle down! If you want to make Halloween even easier, make these treats! They look fancy but take no time at all! And no baking! And who doesn’t love monsters? Enjoy!

Val's Recipe Box

Monster Rice Krispie Treats

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Ingredients Method Notes

Ingredients
  

  • 1 pan rice Krispie's cut into rectangles
  • 5-6 squares almond bark
  • Food coloring of your choice
  • Candy eyes
  • Sprinkles optional

Method
 

  1. Melt almond bark in microwave safe bowl in 30 second increments.
  2. Once it is melted and smooth, add food coloring of your choice and stir until fully incorporated.
  3. Dip cut rice krispies into the almond bark and place on a piece of parchment paper.
  4. Add candy eyes and sprinkles.
  5. Let it sit until the almond bark is solid.

Notes

You can also just use store bought rice krispies. You can cut them to any size you want. I did a few rectangle and a few square! Do what you want with shape!
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Homemade Kool-Aid Play Dough

9 / 25 / 174 / 9 / 22

With fall on its way in, that means inevitably winter will be here before we know it! And that means indoor activities.  This is a perfect solution to being stuck inside.  It is fun to play with, smells fantastic and the kiddos will have a blast! Enjoy!

Val's Recipe Box

Homemade Kool-Aid Play Dough

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Ingredients Method Notes

Ingredients
  

  • 1 1/4 c. flour
  • 1/4 c. salt
  • 1 pkg Kool-Aid any flavor, just depends on what color you want it!
  • 1 c. boiling water
  • 1 1/2 tbsp. vegetable oil

Method
 

  1. In a bowl, mix flour, salt and Kool-Aid.
  2. Stir in boiling water and oil. Mixture WILL BE HOT!
  3. Knead with hands once it is cooled down for about 2 minutes, until it is smooth and all flour has been mixed in.

Notes

Adapted from The Connection We Share
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