U.S.A. BERRIES
Wash 1 pint strawberries, then slice
1/2 pint blueberries
Toss with shredded coconut
Spoon into small cups.
Serve.
CHOCOLATE PEANUT BUTTER PIZZA 
One 6-oz. bag chocolate
chips
1 6-oz. bag peanut
butter chips
2 oz. white baking
chocolate
Microwave the peanut
butter chips and the
chocolate in a
microwave safe dish on
high for 1 minute, stir, and microwave for 1
more minute. Grease a 12" pizza pan and
spread on the melted chocolate with spatula.
Microwave the white chocolate for 1 to 2
minutes until melted and drizzle on pizza to
look like cheese. Decorate with candy and
refrigerate for 20 minutes. Cut into wedges.
Serves 8.
CUB CAKES 
Pre-baked cupcakes
Frosting
Mint patties
Junior Mints or chocolate chips
Frost your favorite cupcakes with white or
light chocolate icing. Top each cupcake with
a small mint patty, then place three Junior
Mints or chocolate chips, points up, around
the larger patty for claw marks.
GRANOLA
Good for snacking, breakfast, over ice
cream, as a base for trail mix.
1/2 cup butter
1/2 cup honey
3 cups oats
3/4 cup sunflower seeds
1 cup coarsely chopped peanuts
1/2 cup wheat germ
1/2 cup brown sugar
1/2 cup raisins
Microwave butter on HIGH in a glass
measure for 30 to 40 seconds, until melted.
Remove from microwave; add honey. Place
oats, sunflower seeds, peanuts, wheat germ,
and brown sugar in a mixing bowl. Add the
melted butter and honey. Mix well with a
wooden spoon. Microwave on HIGH for 4
minutes; stir. Microwave on HIGH for 2
minutes; stir. Microwave on HIGH for 1
minute. Add raisins, stir. Microwave on
HIGH for 1 more minute, or until the
mixture is toasted; stir. With potholders,
carefully remove from the microwave. Pour
on a cookie sheet; spread with the back of a
wooden spoon. When cool, store in a
covered container.
Great Salt Lake Council