Kitchen Krafts:

Summer Snacks

By Julie Wardell

1. Quick Pizzas

1 tube refrigerated biscuits

1 jar spaghetti sauce

1 cup grated mozzarella cheese

1. Put biscuits a few inches apart on greased cookie sheet and flatten out, leaving raised edge.

2. Spoon tablespoon of spaghetti sauce onto each flattened biscuit. Sprinkle cheese over sauce.

3. Bake pizzas according to biscuit directions or until golden brown.

2. Crunchy Potato Skins

4 baking potatoes, scrubbed clean

1 egg, beaten

3 tablespoons grated Parmesan cheese

1. Wrap potatoes in foil and bake at 425° F (220° C) for 1 hour or until soft inside.

2. After potatoes cool slightly, cut each into four lengthwise sections. Scrape out pulp and save to eat.

3. Put skins skin side down on baking sheet and bake at same temperature 10 minutes or until crisp.

4. In small bowl combine egg and cheese. Brush mixture over skins, then broil about 2 minutes until bubbly and golden.

3. Peanut Butter Logs

Wash and dry celery stalks and cut into 5″ (13 cm) lengths. Fill with peanut butter. Raisins can be sprinkled on top.

4. Chocolate Marble Chunks

1 package (3 ounces/85 g) softened cream cheese

2 cups sifted confectioners’ sugar

1/2 teaspoon vanilla

1 package (6 ounces/170 g) semisweet chocolate chips, melted

dash salt

1/2 cup miniature marshmallows

1. In bowl, cream cheese until smooth.

2. Gradually blend in sugar, vanilla, chocolate, and salt.

3. Press mixture into greased pan, dot with marshmallows, refrigerate until firm. Cut into chunks.

Photos by Eldon Linschoten