Supplies:
3 cups powered sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 cup butter, softened and cut into pieces
1 teaspoon vanilla extract
Food coloring
Large bowl
Small bowls
Mixing spoons

Steps

Combine powered sugar, corn syrup, salt, margarine and vanilla in a large bowl. Mix ingredients until the dough is no longer sticky. If needed, add 1/4 to 1/3 cup of powered sugar until dough feels dry enough. Divide dough into balls. Place each ball into a separate bowl and food coloring. Mix with a spoon. Once coloring begins to blend, use your hands to blend well. Now you can make all kinds of sculptures out of your edible clay! Be sure to eat the sculptures soon after you make them so they do not turn into candy rock sculptures.

1 cup Crisco
1 cup powdered sugar
1TBS of vanilla extract
2TBS of milk

Mix well. Add add food coloring.

If you prefer chocolate frosting, substitute the food coloring for 3 Tablespoons of unsweetened cocoa powder.

Gluten free graham crackers
Hershey's bars
Kraft Marshmallows

If toasting over a camp fire or bbq:
Start with a graham cracker, top with 2 pieces of milk chocolate, followed by two toasted to a golden brown marshmallows. Top with a graham cracker making a sandwich. Squish together and eat.

If using an oven: Preheat your oven to 350 degrees. On a piece of aluminum foil place a graham cracker, top with 2 pieces of milk chocolate, followed by two marshmallows, top with a graham cracker making a sandwich. Wrap the foil and place in the oven for 5 minutes or until the chocolate and marshmallows have melted. Eat.

If using a microwave: On a microwave safe plate place a graham cracker, top with 2 pieces of milk chocolate, followed by two marshmallows, and top with a graham cracker making a sandwich. Place in the microwave and cook for 15 to 20 seconds. The marshmallows will expand. Remove from the microwave squish together and eat.

½ cup rice flour
½ cup cornstarch
½ cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired

Mix all ingredients. Cook and stir on low heat for 3 minutes. It should form a ball. Cool completely before storing in a sealable plastic bag.

2 cups peanut butter or Soynut butter
1 cup honey
2-1/2 cups powdered milk (like Dari-free or baby formula)
1 cup powdered sugar

Mix with a strong mixer.

1 package GF brownie mix
2 Tablespoons GF flour
1 cup miniature marshmallows
3/4 cup (or so) crushed candy canes
3/4 cup (or so) christmas M & M's (the chocolate mint kind; red & green)
1 cup white vanilla chips
1 cup chocolate chips

Heat oven to 350 degrees. Make your brownie mix per the package instructions adding 2 extra Tablespoons of flour. Pour brownie mix onto greased pizza pan and spread into a circle approx. 14" or so. (Not all the way to the edges)

Bake for 15 to 20 minutes. Do not overbake. You will have to check it periodically to make sure of the doneness depending on which mix you use.

Remove from oven and immediately sprinkle with mini marshmallows, M & M's, and crushed candycane.

Cool for 20 minutes or so.

Melt white chips and chocolate chips (separately) in the microwave and drizzle in ribbons over the whole pizza.

Let cool completely and slice like a pizza.

1 (6 oz) can frozen orange juice concentrate, softened Or grape or cranberry juice
1 (6 oz) can water
1 pt Vanilla ice cream, softened, -or 2 containers of Plain yogurt
Popsicle sticks
Cups

Whirl in a blender. Pour into molds, insert sticks, and freeze.

1 cup skim milk
1 envelope unflavored gelatin
1/2 cup honey or sugar
1 egg white
1 1/4 cups apricot nectar or canned pineapple juice
popsicle sticks and cups

Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Pour into molds, insert sticks, and freeze.

1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and pitted
1 cup heavy cream
1 tsp sugar or honey (optional)
popsicle sticks and cups

Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks, and freeze.

1 (8 oz) container plain yogurt
2 tbsp cocoa or carob powder
2 tbsp brown sugar or honey
popsicle sticks and cups

Liquify in a blender, pour into molds, insert popsicle sticks, and freeze.

Freeze orange juice (or any other flavored juice) in ice cube trays. Pop frozen juice cubes in a plastic bag to store. When ready to use, place three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve.

The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it a "slush". Even kids who don't care for orange juice like it this way.

1 cup seedless watermelon chunks
1 cup orange juice
1 cup water
Popsicle sticks and cups

Blend these ingredients into a blender, pour into molds, insert sticks, and freeze.

Here is a fun idea for a hot summer day. And it's super easy!

1 tablespoon Sugar
1/2 cup Milk or half & half
1/4 teaspoon Vanilla
6 tablespoons Rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes

Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one and seal again carefully. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag, then open carefully and enjoy!

Corn Tortilla
Tomato paste
Pizza toppings (pepperoni, mushrooms, olives, bell peppers,ect.)
Cheese

Preheat oven to 350F. Sprinkle shredded cheese on a corn tortilla, put another tortilla on top of it, spread out tomato paste on the second tortilla, put on your pizza toppings, bake until the cheese is melted. You can microwave these, but the "crust" doesn't get as crispy.

½ lb. lean ground beef
1 teaspoon dried minced onion flakes
1 lb. gluten-free processed cheese, cut into cubes
¼ cup milk
1 Tablespoon gluten-free ketchup
2 Tablespoons gluten-free mustard

Have an adult help you brown the beef and onion flakes in a skillet that has been sprayed with a gluten-free nonstick spray, breaking up the meat with a fork as it cooks. Stir in the cheese, milk, ketchup and mustard; stir until the cheese has melted.

Note: Use as a dip with crackers, as a "cheeseburger" with GF bread "fingers" as dippers, or as a main meal by serving it over boiled, gluten-free elbow macaroni.

1 and 1/2 cups of creamy peanut butter
2 sticks butter
1 box plus one cup of powdered sugar

Topping:
7.5oz Hershey's bar
1/2 cake paraffin (it's by the canning supplies in the grocery store)

Cream PB, butter and sugar together in a large bowl, mixture will be very stiff.

Heat topping ingredients in a double boiler. Roll the PB dough into balls. Dipinto chocolate mixture using tines of a fork to keep too much chocolate from coating, place on wax paper to cool and firm.