Play Dough – Edible

2 cups powdered milk
2 cups honey
2 cups peanut butter

Mix together the milk, honey, and peanut butter; shape into balls.

Cream Cheese Penguins

18 jumbo black olives, pitted
1 8-oz. pkg. cream cheese, softened
18 small black olives, pitted
1 carrot

Toothpicks

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Wrapped Cheese Hot Dogs

8 Hot dogs
8 Cheddar Cheese sticks
8 Rhodes Dinner rolls (thawed but still cold)

Place a slit down each hot dog. Fill each slit with cheddar cheese stick.

Wrap thawed dinner rolls around hot dog and cover completely.

Place on a sprayed baking sheet and bake at 350° for 10 – 15 minutes or until lightly browned. Remove from oven and serve warm with ketchup and mustard.

Alteration great for Halloween:
“Yummy Mummies”
For each mummy dog, cut one dinner roll in half. Roll each half into 22 to 24 inch rope. Wrap one rope around hot dog from bottom up 4 ½ inches. Cut 1 ½ inch piece off the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 ½ inches going the opposite way. Wrap the 1 ½ inch piece around the top of the hot dog. Place mummy dogs on a sprayed baking sheet and bake at 350° for 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.