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Okay , heres the scenario : Grade 1 has a thing going called Letter Treats to share and provide for each student , This week the student who picked the letter Aa treat has gone by in which it was " Adventurous Animal Cookies, Awesome Apple Juice , Appealing Apples with cinnamon and sugar and Amazing Apple Muffins for their Animal picnic . Next is the Doctors Kid and I hope its not going to be a BBQ which costs a fortune to outdo the Animal Picnic LOL. Anyway we have the letter "N" and am looking for ideas of treats and food , So far I have only come up with Nuts and Bolts and Nachos . We have to be cautious about allergys too . Please share your ideas .Thankx

   

Noodles
Noodle muffins
Noodles with cinnamon and sugar


Seriously though, I'd suggest looking at the index at the back of recipe books under 'N'... I only have a small one, and all that's listed is New England Chowder, Noodles, and Nuts.

   

Silly Banff.....Nanaimo bars.....

   

yup love the humor Blue except you were really trying to be crass , but then hey why not ...NOODLES it is

   

Crass? No - noodles was the only thing I could think of other than nachos and nuts.

Nanaimo bars is a good one... try the recipe index, though, if you need more.

   

Thanks , I only posted hopeing to get some unique ideas .I like the Nanaimo bars . That would fit nicely with kids. Thanks Hyack (again)

   

I'll bring a screensaver of your post and download it on to the school computers and call it post 7053 read between the lines

   

Noodles!

Udon! Soba! Yakisoba! Buckwheat! Ramen!

I seriously need to cut down on my Japanese food intake...

   

..A M...if you knew sushi,like I know sushi.... oh... oh...

Sorry (lack of sleep)

...do up a batch of Nigiri Sushi...

   

Well actually, interestingly enough, Vancouver has mroe sushi/sashimi restaurants that Tokyo. No joke.

Sushi isn't all they eat over there. It's usually rice, stir fry, fish(cooked), miso soup, etc. I practically grew up on Japanese food. I used to have miso soup and/or rice with fish and maybe some stir fry. Such a good way to start off the day...

   

P.S. I do know sushi like you know sushi.

   

"Nasty Spider Cake

1 Cake mix
1 pk Green jello prepared
Black frosting
8 Licorice sticks
8 Gumdrops

Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. Once unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jello, and reattach the halves. Frost black, arrange on serving platter. Use licorice sticks as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on. "

This is a Halloween recipe...and maybe something boys like more than girls..cause of the spider and green goop...
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"Alphabet Cookies" (you should think of a name starting with N..?)

"2 egg whites
1 tablespoon corn starch
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons vanilla extract
4 ounces milk chocolate

Preheat oven to 350F degrees.

In a bowl, whisk egg whites. Sift corn starch and flour. Add to bowl. Add sugar and vanilla to bowl. Fold dry ingredients in using a large wooden spoon. Then spoon into a plastic zip lock back and seal. Make a small cut in one corner of the plastic bag.

Line cookie sheet with baking paper. Squeeze plastic bag to make letters of the alphabet. Bake for 10-12 minutes. Remove from oven and cool on racks.

Melt chocolate in microwave then spoon into a plastic zip lock bag. Cut a whole and squeeze over each letter of the alphabet."

Or in your case the letter N. Or make them in the shape of the letter:

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"Noontime Newt Nuggets

Frozen fish sticks
1 small bag of frozen french fries
1 10-ounce package frozen green beans
Ketchup
Lettuce

Cook the fish sticks, french fries, and green beans separately, following the directions on the packages. Now it's time to build your newt!

First, let's make our pond for the newt. Grab a large lettuce leaf—newts love a nice, damp habitat.

Now take your fish stick newt, add a french fry tail and green bean legs. Did you know some newts turn red when they are growing into adults? Add your ketchup and you'll have an eft (the middle stage of growth for a newt—a lot like a tadpole turning into a frog)!"
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"Nilly Dillyicious Pops


20 Vanilla wafer cookies
1/2 cup Peanut butter
1 (6 ounce) bag Chocolate or white chocolate chips
Colored candy sprinkles
Popsicle sticks
Wax paper or paper plates

Spread peanut butter onto the flat side of the cookies.
Place an Popsicle stick into the peanut butter on half the cookies.
Top with another cookie so the stick is sandwiched between the two cookies.
Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth.
Dip Nilly Pops in the melted chips, covering completely.
Roll pops in sprinkles and lay or stand on waxed paper or paper plates.
Place in refrigerator to chill.

Tips:
Note: If using white chocolate chips, you can tint the melted chocolate with food coloring, or leave the chocolate white and use chocolate sprinkles. Decorate with any other candies you wish, or leave some plain as we did here. Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling..
These can also be made without sticks. use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill. "
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"Nutty Caramel Corn

Makes about 15 cups
Prep: 15 minutes
Bake: 20 minutes

Nonstick cooking spray
12 cups popped popcorn (about 1/2 to 2/3 cup unpopped)
1-1/2 cups almonds, cashews, or peanuts
1 cup packed brown sugar
3/4 cup butter
1/2 cup dark-colored corn syrup
1/2 teaspoon sifted baking soda

Coat a roasting pan or two 17x12x2-inch baking pans with cooking spray. Remove all unpopped kernels from the 12 cups of popped corn. Place the popcorn and nuts in the pan. Keep the popcorn warm in a 300 degree F oven while you're making caramel mixture.

In a 2-quart saucepan, combine the brown sugar, the butter, and the corn syrup. Bring the mixture to boiling over medium heat, stirring constantly (this takes about 12 minutes). Cook and stir the caramel mixture for 5 minutes more over medium heat. Remove the saucepan from the heat; stir in the baking soda (the mixture will foam).

Pour caramel mixture over popcorn in prepared pan; stir gently to coat.

Bake in the center of a 300 degree F oven for 15 minutes. Stir popcorn. Bake for 5 minutes more. Remove the baked caramel corn from oven. Spread onto a large piece of foil to cool. Break apart to serve. Makes about 15 cups.

Comment:
Very easy recipe. My wife used Redenbacher's "Sweet and Buttery" microwave popcorn (2 bags) and switched the dark corn syrup for the light corn syrup. WOW! This is the best caramel corn I have ever had. If you love caramel corn this is the one for you! "
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"Nacho Dip

Preparation Time: 5
Cooking Time:10
Ready In: 15
Servings: 64

Treat your tortilla chips to this melt-in-your-mouth mixture of beef, tomato, cheese and chili peppers, a spicy snacking dip that is sure to please the home team.

1 pound lean ground beef
1 onion, chopped
1 (8 ounce) package processed cheese, cubed
1 (10 ounce) can diced tomatoes with green chili peppers, drained

Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside.

In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm."
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"Nacho Popcorn

Preparation Time: 15
Cooking Time:0
Ready In: 15
Servings: 16

Add pizzazz to plain-old popcorn with a spicy mix of Mexican flavors like cumin, paprika and crushed red pepper and a zesty sprinkle of Cheddar cheese that's sure to make it pop.

1/2 cup butter, melted
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 gallon popped popcorn
1/2 cup shredded Cheddar cheese

In a small bowl, mix together butter, crushed red pepper, cumin and paprika.

Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed. "

   

"No Knead Refrigerator Rolls

Servings: 48

Kids love these light, fluffy yeast rolls fresh from the oven. And they're so quick and easy, your little ones will love helping you bake up a batch.

4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup white sugar
2 teaspoons salt
1/4 cup shortening
6 1/2 cups all-purpose flour
1 egg

In a large bowl, dissolve yeast in warm water and set aside to proof.
In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.

Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.

Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.

Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes. "

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"No-Bake Cereal Bars

Preparation Time: 15
Cooking Time:0
Ready In: 15
Servings: 24

These crispy, chewy bars are a melt-in-your-mouth mix of crispy oat and rice cereals, colorful candy-coated milk chocolate and a double dose of peanuts that make a sweet gesture tucked into brown bags and backpacks.

4 cups toasted oat cereal
2 cups crispy rice cereal
2 cups dry-roasted peanuts
2 cups candy-coated milk chocolate pieces
1 cup light corn syrup
1 cup white sugar
1 1/2 cups creamy peanut butter
1 teaspoon vanilla extract

In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.

In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve. "
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"No-Bake Fudge Cookies

Servings: 18

Oatmeal, raisins and peanut butter are a classic combination, especially tasty in this no-bake, no-bowl recipe. They're ideal for a warm summer's day because you don't have to turn on the oven.

2 cups white sugar
1/2 cup milk
1/2 cup butter
3/4 cup peanut butter
3 cups quick cooking oats
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup raisins

In a large saucepan combine, 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and boil for 1 minute.

Take off heat and add peanut butter, quick cooking oats, cocoa, vanilla and raisins.

Stir well. Drop by teaspoon on wax paper Let sit one hour. "
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"No-Bake Oatmeal Cookies

Servings: 30

These delightfully crunchy oatmeal cookies require no baking and are great to have on hand for little ones.

1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract

Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over.

Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.

Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen. "
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"No-Bake Peanut Butter Bars

Preparation Time: 15
Cooking Time:0
Ready In: 30
Servings: 24

These no-nonsense nut bars, packed with peanut butter, crispy rice cereal and chocolate chips, are the perfect treat because they require zero baking and one hundred percent enjoyment.

1/2 cup butter, softened
2 cups creamy peanut butter
2 cups confectioners' sugar
3 cups crispy rice cereal
1 cup semisweet chocolate chips

Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.

In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars. "
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"Nut Bars

Servings: 12

Swirls of butterscotch, chocolate and peanut butter come together for a decadently rich dessert bar that just melts in your mouth and chases away any chocolate cravings.

4 cups semisweet chocolate chips
2 cups butterscotch chips
2 cups crunchy peanut butter
1 cup walnuts
6 cups miniature marshmallows

Melt chips on low heat. Stir in peanut butter and walnuts. Take pan off heat, and quickly add the mini marshmallows. Stir until marshmallows are completely covered. Pour into a 9x13 inch greased pan. Refrigerate. "
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"Nutmeg Apple Fritters

Preparation Time: 25
Cooking Time:10
Ready In: 35
Servings: 20

A basic batter with a spicy sprinkling of nutmeg transforms apple rings into delicious deep-fried delights. Dust them with powdered sugar for a final festive touch and serve warm.

2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 eggs
1 cup milk
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting

In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.

Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.

Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar."
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I sure the teacher will be so happy about this choice. May as well pour sugar down their throats.

   

"(Chicken) Nuggets

1 pound boneless chicken tenders
vegetable oil for deep frying
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons vinegar
1/4 teaspoon baking soda
1/3 cup water

Cut chicken into nugget-size pieces, about 1x1/2-inch. Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°. Mix flour with salt in a small bowl. Mix vinegar with baking soda.

Add vinegar mixture and water to the flour mixture; beat until smooth. Dip chicken pieces into batter; allow excess batter to drip off into the bowl. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch. "
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"Nougat

Difficulty: Easy
Prep Time: 1 hour
Yield: 4 to 6 servings

1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted

Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.

Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container."
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"Nana's Acorn Squash

This is a recipe even veggie haters will love! People who like sweet potatoes also love it.
Original recipe yield: 2 servings.

1 acorn squash, halved and seeded
salt and pepper to taste
4 tablespoons butter, divided
4 tablespoons brown sugar

In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve. "
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"Never Bitter Lemonade

The secret ingredient is salt, which removes any bitterness. Don't be tempted to use reconstituted lemon juice or to add the juice until the sugar water is completely chilled!

Prep Time:1 Hour 10 Minutes
Cook Time:2 Minutes
Ready In:1 Hour 12 Minutes
Servings:8

6 cups water
1 cup white sugar
1/8 teaspoon salt
1/2 cup fresh lemon juice

In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.
In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve. "

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"Noodles

...it serves many, and kids love it! It is absolutely delicious.

Cook Time:15 Minutes
Ready In:15 Minutes
Servings:6

1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes. "
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"Nugget Pie

Crunchy nugget cereal baked in a creamy custard pie.

Prep Time:30 Minutes
Cook Time:1 Hour
Ready In:1 Hour 30 Minutes
Servings:8

1 1/2 cups sweetened condensed milk
2/3 cup white sugar
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup wheat and barley nugget cereal (e.g. Grapenuts TM)
1 (9 inch) unbaked pie crust

In a mixing bowl, combine milk and sugar. Beat in egg yolks, butter, vanilla and salt. Stir in cereal. Let mixture stand for 1/2 hour.
Preheat oven to 400 degrees F (200 degrees C).
Pour mixture into unbaked pie crust .
Bake in preheated oven for 10 minutes. Then reduce oven temperature to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes, or until a knife inserted in the center comes out clean. "
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"Nacho Pie

A spicy, cheesy mixture of chili and cheese soup with the crunch of tortilla chips. This is a quick meal to fix that everyone loves!

Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:5

1 (30 ounce) can chili with beans
1 (10.75 ounce) can condensed nacho cheese soup
1/2 (10.75 ounce) can milk
1 (12 ounce) package tortilla chips
1/4 cup chopped onion

Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy.
Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve. "
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"Nut Fudge

It's luscious and creamy, marbled with nuts, and ready to go in no time!

Preparation Time 10 mins.
Cooking Time 10 mins.
Cooling Time 10 mins.
Serving Size: 24

1 pound powdered sugar
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
6 tablespoons butter or margarine
4 tablespoons 2% milk
1/4 teaspoon salt
1 tablespoon vanilla
1 cup chopped nuts

Combine powdered sugar, cocoa, butter, milk and salt in the top of a double boiler. Cook over simmering water until butter is melted, stirring until smooth.

Remove from heat; allow to cool for about 10 minutes. Stir in vanilla; beat until smooth. Mix in nuts. Spread in a greased 9x9x2-inch pan. Allow to cool before cutting into squares or diamonds. "
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