Eating is fun and so is fixing food to eat! Cub Scouts love to do both. This will focus on cooking inside, instead of cooking outdoors

Cooking in a den meeting can be a real treat for Cubs. Its provides a fun change of pace and a great avenue for teaching many important lessons that Cubs don't associate with having fun. Cleanliness, nutrition, safety, how to follow directions, planning, etc., are easily demonstrated in the kitchen; and you're likely to have their attention when food is involved. Always involve the boys as much as possible.

It is highly recommended that you first establish some rules in regards to cooking and eating. Further it is important to remember that not all of your Cubs may have had any experience in the kitchen. Some suggested rules are:

• Wash your hands and keep them clean at all times. (It might be a good idea to have a nail brush handy for some
  of the Cubs.)
• Read all of the recipe before starting.
• Be safe.
• Nobody eats until the mess is cleaned up.

You, of course, should elaborate on these rules to fit your situation and add any others you or the Cubs might think of. Assign everyone a task. If you run out of tasks, double up and have the boys waiting their turn start cleaning or look for safety violations. One of the skills we hope you don't have teach with cooking is First Aid. Just in case, know where your first aid kit is and how to use it. You should have at least one other adult present when cooking with Cub Scouts. Your full attention should be on a boy using a knife, mixer, blender or other potentially dangerous utensil.

Do simple things to start with and then progress as the skills become sharper. The first venture into food preparation will probably be an after school snack or a sack lunch for an outing. You will find recipes for all kinds of food in cookbooks and on mix boxes. While cooking from a recipe, help the Cub Scout measure out the ingredients himself. It's a lot more fun, but it does take more time and skill.

BANANA WRAPS

• 1 8 inch flour tortilla
• 2-3 tablespoons peanut butter
• 2-3 tablespoons jelly
• 1 small banana, peeled

Place tortilla on a paper towel. Microwave 10-20 seconds on high or until tortilla is soft and warm. Spread with peanut butter and top with jelly. Place banana near the right edge of the tortilla. fold up the bottom fourth of tortilla, bring right edge over the banana and roll up.

BBQ WIENERS

• 1 package of wieners, cut into bite sizes.
• Place in pan and let brown, but not dark.
• Add 1 1/2 cups of your favorite BBQ Sauce.
• Let simmer for 15 minutes.

Use toothpicks to serve and enjoy.

BREAKFAST PIZZA

• Preheat oven to 375°
• 1 pound pork sausage or bacon
• 1 package (8) refrigerated crescent rolls
• 1 cup frozen loose packed hash browns, thawed
• 1 cup shredded sharp cheese
• 5 eggs
• 2 tablespoons parmesan cheese
• 1/4 cup milk
• Salt and pepper to taste

In a skillet cook sausage till brown, drain or cook bacon until crisp, drain then break into pieces. Separate crescent rolls
into 8 pieces. Place in ungreased 12" pizza pan with points toward center. Press over bottom and sides to form crust;
seal perforations. Spoon meat over crust. Sprinkle with thawed hash browns. Top with cheese. In bowl beat together
eggs, milk, salt and pepper. Pour over cheese. Sprinkle on parmesan cheese. Bake 25-30 minutes.

CARAMEL CORN

• 1/2 cup packed brown sugar
• 1/4 cup butter or margarine
• 2 tablespoon dark corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
•  8 cups Camp Masters popcorn (measured after popping)

1. Make the popcorn in your popcorn popper. Depending on the brand of popcorn you use, you will need 1/2 cup or
   more of unpopped corn.
2. Place the popped corn in a deep glass 4 quart casserole.
3. Mix together brown sugar, butter, corn syrup, and salt in a 1 1/2 quart glass bowl.
4. Cook, uncovered, 2 minutes, stir after 1 minute.
5. Stir. Cook, 1 minute, 30 seconds, stir after 45 seconds. THIS IS HOT!
6. Stir in vanilla.
7. Pour the hot brown sugar mixture over the corn. Stir to coat.
8. Cook 2 minutes, stirring after 1 minute.
9. Pour out on a tray lined with waxed paper to cool.

CHEESE DOG ROLL-UPS

• Preheat oven to 375°
• 1 can refrigerator crescent dinner rolls
• 8 hot dogs
• 8 strips cheddar cheese

Directions: Separate rolls into 8 triangles of dough. Cut narrow slit lengthwise in each hot dog and put in strip of cheese.
Place hot dog on wide end of dough triangle and roll up. Cook on ungreased cooking sheet, cheese side up for 10-15
minutes or until brown.

CINNAMON TOAST

• 1 slice of bread
• Soft margarine
• 1 tsp. sugar
• 1/4 tsp. cinnamon

Directions: Toast bread in toaster. Spread at once with butter. Sprinkle on sugar and cinnamon. (Or mix 1/4 cup sugar,
1 T. cinnamon and use shaker.)

CINNAMON TORTILLA TREAT

• Small to medium flour tortillas
• Sugar and cinnamon (mix 50/50)
• Cooking oil

Spread a very light coat of oil on both sides of flour tortilla. Place under broiler, on cookie sheet, until golden brown; turn
and brown other side. (won't take long). Remove from oven and sprinkle with cinnamon and sugar mixture.

CREAMY AMBROSIA

• 1 big can fruit cocktail, drained
• 1 cup shredded coconut
• 1 cup miniature marshmallows
• 12 ounces of Cool Whip
• 1 cup pecans, chopped

Mix all the ingredients together and refrigerate for several hours before serving.

CUB SCOUT MONKEY BREAD

• Preheat oven to 350°
• 2 cans biscuits
• 3/4 cup sugar
• 1/4 cup cinnamon
• 4-6 oz. margarine (squeeze margarine works great)

Remove biscuits from can and cut into quarters. Spread one layer of biscuit pieces in bottom of round cake pan (8-10"
pan). Spread 1/4th of the margarine over the layer of biscuits and sprinkle with 1/4th of the sugar and cinnamon.
Repeat layers, spreading margarine, sugar and cinnamon on each layer. Bake in oven for 350° for 12-15 minutes, or
until browned.

CUB SCOUT PIZZA

• Preheat oven to 300°
• English muffins
• Pizza sauce
• Grated cheese (any kind)
• Meat of your choice, pre-cooked
• Toppings of your choice i.e. mushrooms, onions

Directions: Split English muffins into halves to use as the crust. Spread pizza sauce on the muffin half, add the meat
and topping of your choice, and top off with grated cheese. Bake for about 10-12 minutes, or until cheese is melted.
(For a crispier crust, toast the muffins before adding sauce)

DUMP CAKE

• 1/2 cup brown sugar
• 1 egg
• 1 can cherries
• 1 cake mix
• 1 stick margarine

Spray pan with non stick cooking aerosol. Spread brown sugar evenly on bottom of pan. Cut margarine into thin pats
and distribute evenly in pan. Add cherries in juice. Mix beaten egg with cake mix and spread over cherries. Bake at 400
degrees for 25 minutes or until brown.

FRENCH TOAST

• 2 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 3 tablespoons oil
• 4 or 5 slices of bread

Directions: Break eggs into bowl. Beat until smooth and blended. Mix in milk, salt. Pour in shallow pan. Dip bread into
mixture and cook in hot oil. Serve with sifted confectioners sugar or with jelly.

FRUIT SPARKLE

• 1 can of frozen juice concentrate - any flavor
• Ginger Ale

Directions: Follow the directions on the can, but use ginger ale instead of water to dilute the concentrate.

GOOBER APPLES

• Wash 2 apples.
• Carefully cut each apple into 4 pieces.
• Take out the core and seeds.
• Put apples slices into a dish.
• Place 3 tablespoonfuls of peanut butter in the dish.
• Dip the apples into the peanut butter then eat.

GRILLED CHEESE SANDWICHES
2 slices bread
1 slice American Cheese
1 T. butter or margarine
Directions: Put the cheese between bread slices. Melt butter in skillet. Toast the sandwich over low heat. Flip the
sandwich over with a turner. When both sides are toasted, eat and enjoy.

GRILLED CHEESE TORTILLA

• Tortilla's
• Grated Cheese (any kind)
• Bake or grill a sandwich using tortillas in place of the bread. Slice like a pie and serve.

HIKER'S BIRD SEED

• Mix the following ingredients together and divide into small plastic bags for easy carrying.
• Semi-sweet chocolate bits
• M&M's or Hersheyettes
• Raisins
• Unsalted Nuts
• Dried fruit bars
• Sugared breakfast cereal

HOT CHEESE PRETZELS

• Preheat oven to 425°
• 1 package dry yeast
• 1 1/2 cups warm water (105 to 115 degrees)
• 3 1/2 cups flour
• 1 cup grated cheddar cheese
• 1 egg

Dissolve yeast in water. Stir in flour and cheese. Knead dough until smooth. Add more flour 1 teaspoon at a time if
dough is too sticky. Break off walnut size pieces and roll into 12" long rope. Twist into pretzel shapes or whatever shape
the boys think is pretzel shape. Place on ungreased cookie sheet and brush with beaten egg. Bake at 425° for 15-20
minutes. Warm pretzels are great dipped in melted cheese or soft cheese spread.

LEMONADE

• 1/2 lemon
• 2 teaspoons sugar
• 1/2 cup cold water

Roll lemon to soften. Cut in half and squeeze out the juice. Add sugar and water and stir well. For pink lemonade add

2 to 3 drops of red food coloring.

MARSHMALLOW PUFFS

• Preheat oven to 375°
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 can refrigerated crescent rolls
• 2 tablespoons butter or margarine
• 8 large marshmallows

Combine sugar and cinnamon. Melt butter over low heat. Dip marshmallows in the butter then in sugar and cinnamon.
Stretch the crescent roll just a little then wrap the marshmallow making sure that no holes are showing. Bake at 375° in
a greased muffin tin for 12-15 minutes.

PIZZA POP CORN

• 3 quarts Camp Masters popcorn (popped)
• 1/2 cup melted butter or margarine
• 3 Tbsp. Oregano
• Parmesan Cheese (shredded)

In a large bowl, mix the pop corn with melted butter or margarine. Sprinkle on oregano and some Parmesan cheese. Mix the ingredients gently. (3 quarts)

POP CORN PEANUT BUTTER CUPS

• 8 cups Camp Masters popcorn (popped)
• 3/4 cup light corn syrup
• 3/4 cup creamy peanut butter
• 1/3 cup semi-sweet chocolate pieces
• Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts

Place popped corn in a large bowl. Heat corn syrup in a small saucepan to boiling; boil for three minutes. Remove from heat. Stir in peanut butter and chocolate pieces until almost smooth. Pour syrup mixture over pop corn; toss well to coat. Let cool about 8 minutes. Using a heading tablespoon, shape pop corn mixture into a ball. Flatten slightly and make an indentation in the center with your thumb. Place on lightly buttered wax paper-lined baking sheet. Fill each center with desired topping. Store in airtight container. (Makes about 20)

PUDDING CONES

• 1 pkg INSTANT pudding
• ice cream cones

Mix instant pudding as directed on package. Serve in ice cream cones. Can top with whip cream or any topping.

PUDDINWICH

• 1 cup plain yogurt
• 1/2 cup peanut butter
• Graham crackers, chocolate wafers or oatmeal cookies

Combine yogurt and peanut butter. Spread on crackers or cookies. Top with another cracker or cookie. Wrap in plastic
wrap and freeze.

This is a great snack for warm weather. Make this snack when the boys first get there, let them freeze during your
meeting then serve at the end and they should be frozen.

RED HOT GUMMY APPLES

• Cut out core of an apple.
• Fill with red hots candy.
• Microwave 3-4 minutes turning halfway through.
• Stick some gummy worms in it for fun.

TING A LING NOODLE CLUSTERS

• Melt 2 (6 ounce) packages semi-sweet chocolate pieces in a double broiler over hot water.
• Cool to room temperature.
• Add 1 cup Spanish peanuts and 1 to 2 cups of chow mien noodles.
• Stir well.
• Drop by teaspoon full on waxed paper.

Makes 2 dozen.

TOOTSIE ROLLS

• 2 tablespoons margarine (room temperature)
• 1/2 cup corn syrup
• 2 squares of chocolate melted
• 1 tsp vanilla
• 3 cups powdered sugar
• 3/4 cup dry powdered milk

Put all ingredients in zip lock bag, knead until well mixed. Roll into ball or log shapes.

Last Edited March 05, 2007