Some of our favorite activities at Mitchell YMCA pertain to Cooking and Science. 

The students have asked that we share recipes so that they may have the opportunity to do them at home with family and friends.

       Fudge in a Baggie

     Ingredients needed:

       1 TBSP. Cream Cheese (may increase up to 3 TBSP.)

       1 1.2 tsp. Cocoa

       1 TBSP. Butter

       1/2 cup Powdered Sugar

       1/8 tsp. Vanilla Extract

       Dry measuring cups     

       Measuring spoons

       Sandwich sized Zip-Lock baggies (strong ones)

     Directions:

1.      Everyone will need a baggie.

2.      Cut the cream cheese and butter into Tablespoon sized sections.

3.      Each child will need a section of cream cheese and a section of butter. Unwrap both and place in baggie.

4.      Allow children to measure the cocoa and powdered sugar and place in baggie with butter and cream cheese.

5.      Measure vanilla and place into baggie.

6.      Zip baggie closed tight - releasing air as zipping.

7.      Have children squish the ingredients back and forth until thoroughly mixed and the texture of fudge.

8.      Chill.

9.      Dispense into a tin for gift or eat directly from the baggie.

10. Enjoy!

  Quick and Creepy People Pancakes - Special Thanks to Carey Thornell and Chef Alan of ASAP for sharing this recipe with us and teaching our kids how to measure, mix, and create these yummy pancakes!

     Ingredients needed:

        1 1/2 cups Dry Boxed Bone Dust (Bisquick Pancake Mix)

        1/2 cup Saliva (Water) 1/4 cup Canned Kid Guts (Pumpkin)

        1/4 tsp. Ground Finger Nails (Cinnamon)

        1/4 cup Ear Wax (Butterscotch, White Chocolate Chips, Milk Chocolate Chips)

        Powdered Sugar, to taste

        Syrup, to taste

        Non-stick Cooking Spray

        Griddle or Frying Pan (We used an electric skillet/griddle)

        Spatula or pancake turner

        Large mixing bowl

        Mixing spoon

        Measuring spoons

        Measuring cups

        Plate and Fork

     Directions:

1. Spray non-stick cooking spray onto griddle or frying pan and preheat on medium-high heat.
2. In a large bowl, mix dry bone dust and water until well blended.
3. Add guts and ground finger nails and continue to mix until thoroughly blended. If mix is a little too thick - add water, one tablespoon at a time.  If mix is too thin - add dry bone dust, one tablespoon at a time.
4. Pour onto griddle or frying pan to desired size.
5. When mix begins to bubble on the top, flip and continue to cook until golden brown on both sides.
6. Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.

  Smelly Playdough

     Ingredients:

        Flour

        Salt

        Vegetable oil

        Water

        unsweetened Kool-Aid (Dry)

        Baggies

        Bowl

        Cookie Cutters

        Measuring spoons and cups

        rolling pins

     Directions:

1. In a baggie:  Mix 1 cup of Flour and 1/4 cup of salt together.
2. Add 1 TBSP. of oil to baggie mixture.
3. In a measuring cup:  Measure 1/2 cup water and a small amount of the powdered Kool-Aid mix. Stir.
4. Add 1/ the colored liquid to the mixture in the baggie and zip baggie closed.
5. Knead the mixture until it is smooth and has the consistency of pie dough.  If too dry, add more colored water.  If too sticky, add more flour.  Each addition should be a little at a time.
6. May use cookie cutters, rolling pins, plastic knives, etc. to use while being creative and having FUN!!!

Oreo Truffles

Ingredients:

     *  1 pkg. Oreo Chocolate Sandwich Cookies, divided

     *  1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

     *  2 pkg. (8 oz. each) Baker's Semi-Sweet Baking Chocolate, melted (we used Chocolate Almond Bark)

Directions:

1.        Crush 9 of the cookies to fine crumbs, in food processor; reserve for a later use.

2.        Crush remaining cookies to fine crumbs; place in medium bowl.

3.        Add cream cheese; mix until well blended.

4.        Roll cookie mixture into balls, 1-inch in diameter.

5.        Dip balls into chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use).  Sprinkle with reserved cookie crumbs.

6.        Refrigerate until firm, about 1 hour.  Store leftover truffles, covered, in refrigerator

Variation:  Crush 6 Candy Canes until finely chopped. Reserve about 1 TBSP. for late use.  Mix larger amount into the mixture with the cookies and cream cheese.  Roll balls and dip in chocolate as directed above.  Sprinkle tops with reserved crushed candy canes.

  Bath Salts

Ingredients:

·    3 cups Epsom Salt

·    5 – 7 drops of essential oil or fragrance oil (find in the soap-making section of craft stores)

·    1 tsp Glycerin (optional…it is used as a skin softening agent – find in Pharmacy)

·    Food Coloring (to suit)

·    1 gallon Zip-Lock baggie

·    8 oz Mason Jars or other containers with lids

Directions:

1.   In a zip-lock baggie, place 3 cups of Epsom Salt, add 5 – 7 drops of fragrance or essential oil slowly until you get the smell you like. Zip closed and mix well.

2.   Add 1 tsp. of Glycerin and several drops of food coloring to the baggie.  Zip closed and mix until uniform in color.

3.   Open up the baggie and let the salts dry out for a day or so and then put solution into a jar (several jars will be needed).

4.   Tie a ribbon around the lid.

5.   Give as a gift or use for self.

To use:

·    As water is running for a bath, pour up to ½ cup of bath salts into the bath water.