I’ve had ants on a log for as long as I’ve had snack time. Early mornings before school, I would step onto the kitchen stool to help my mom pack my food. After rinsing the long stalks of celery, she would cut them into 2–3-inch bite size pieces, perfect for my little 2nd grade hands to grab and fill with a heaping of extra creamy peanut butter. I would nestle 3-4 raisins into the peanut butter, making sure the ants were in a straight line all the way through. My favorite part was gazing proudly upon my creation packed in neat, tight rows in my favorite pink Tupperware as I licked the leftover peanut butter off my hands and marveled at my artistic talent.

Feeling nostalgic and have 10 minutes to spare? Try this recipe for yourself with ingredients you probably already have on hand! You can also spice it up with blueberry or honey for sweet tooths.

Though it’s been a while since I’ve had a formal snack time, I find myself picking up these same ingredients every time I go to the grocery store. Being able to recreate these recipes in my dorm transports me to my childhood, back when I found great joy in the simple things. Sometimes when I feel burnt out in the kitchen, the nostalgia embedded in these ingredients are all I need to reignite my passion. The pride I felt making my own food returns and suddenly, I’m back to being that kid with her sticky peanut butter fingers and inextinguishable love for cooking.

Ants on a Log

Makes 6 logs

Ingredients:

• 3 celery sticks
• Cream cheese or peanut butter
• 30 raisins or blueberries

Directions:

1. Wash the celery sticks and cut each stick in half.
2. Fill each stick with cream cheese or peanut butter.
3. Place raisins or blueberries on top of the filling on each stick to represent ants.

This recipe is from Hamish the Hedgehog, Cooking Classes.

The post Still My Favorite Snack Ants on a Log by Adeline Kim appeared first on kitchen Ink Publishing.

1 pound mozzarella cheese cut into strips (or string cheese cut in half)

3 eggs

2 Tablespoons water

1 cup flour

1/4 cup cornstarch

1 cup Italian breadcrumbs

1 teaspoon garlic salt

Directions

1. In a small bowl beat three eggs with 2 Tbsp of water.
2. In a medium bowl, mix flour and cornstarch.
3. In another medium bowl mix breadcrumbs and garlic salt.
4. Dip each stick in egg, then roll in flour. Dip in egg again then roll in breadcrumbs. Place on wax paper and chill for about an hour.
5. In a large pan or skillet, heat oil to about 375 degrees. Fry chilled cheese sticks in oil until they turn a nice golden-brown color.
6. Remove from pan and drain on a paper towel.
7. After cooling serve with warm spaghetti sauce.

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Makes 12 bites

12 pretzel twists

36 pieces candy corn

12 Rolos

12 Reese’s Pieces

24 candy eyeballs

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
2. Place pretzels on baking sheet salted side down with double knot pointed toward you.
3. Unwrap Rolo candies and place one in center of each pretzel (see photo).
4. Bake until chocolate is slightly softened, approximately 1 minute. This helps with applying the decorations.
5. To make a turkey face, place two candy eyeballs on top center of each Rolo.
6. Put a Reese’s Piece sideways under eyes to form turkey’s nose.
7. Add three pieces of candy corn to top of Rolo to form turkey feathers.
8. Place in freezer for one hour to help each little turkey keep its shape.

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