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Penguin Park
Penguin Park
Kansas City, MO
Located at the intersection of N. Vivian Road & N. Norton Ave.
For information call 816.513.7500.
For months we’ve been asking our readers to let us know about their favorite parks or playgrounds. Since several of you mentioned Penguin Park, I just had to check it out with my two boys and a couple of their friends.
How lucky your child is if this is your neighborhood corner park! Penguin Park is the perfect place to plan your child’s outdoor birthday party, a family picnic or your next play date outing. This fun and playful park includes a 26-foot tall kangaroo slide, a 23-foot penguin to play inside as well as a giant elephant and giraffe. Shorter penguins play host to whimsical drinking fountains. Don’t forget your camera as this playground offers more cute photo opportunities than most.
The playground area has a rubberize ground cover which helps minimize bumps and bruises that often accompany a trip to the park. A large sheltered picnic area covers more than a dozen picnic tables, providing plenty of shade and the perfect location for parents to sit while keeping an eye on the entire play area. Barbeque grills are available for those who would like to grill out, as is a clean washroom facility with a changing table.
If you or the kids need a cool treat after some time in the summer heat, you’ll be happy to know that there is a Sonic located just a half mile down the street. I highly recommend the diet cherry limeade!
Peanut Butter Popcorn Squares
Peanut Butter Popcorn Squares
1 cup light corn syrup
1 cup sugar
1 cup peanut butter- smooth or crunchy
2 quarts popped popcorn
Combine corn syrup, sugar and peanut butter in a large saucepan. Bring to a boil while stirring constantly. Over low heat, boil for three minutes. Remove from heat and add popcorn. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 9 x 13 inch pan. Cool and cut into squares. Makes 12 good sized bars.
Dirt-N-Worms Cake
Dirt-N-Worms Cake
20 oz. package Oreo cookies
1 small carton Cool Whip
1 cup powdered sugar
1 (8 oz.) cream cheese (softened)
1 stick butter
Mix until smooth and creamy.
2 1/2 c. milk
2 (4 oz.) pkgs. vanilla instant pudding
Gummy worms
1 plastic flower pot (cover hole in pot with foil) or clear plastic cups to serve in.
1) Pull apart the Oreos, separating the creamy center and crush cookies until powdery. (The perfect job for your little helpers, or use pre-packaged Oreo crumbs instead.)
2) Mix pudding and milk until it thickens, then stir in sugar, cream cheese and Cool Whip.
3) Starting with cookie crumbs. Alternate with pudding mixture ending with cookie crumbs.
4) Add gummy worms. Keep refrigerated until served.
Supreme “Pizza” Cookies
Supreme “Pizza”Cookies
1 18.25-ounce package Pillsbury White Cake Mix
3/4 cup (1 & 1/2 sticks) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 12-ounce jar Smucker’s Seedless Red Raspberry Jam
1 6-ounce package white baking chocolate
Assorted “toppings”: e.g., miniature jelly beans, chocolate and multicolored sprinkles, cinnamon red-hots, bright color candy-covered milk chocolates, toffee baking bits, or colored sugars
Make cookies:
In a large mixing bowl, mix the cake mix, butter, egg and vanilla with an electric mixer set on low speed for 1 minute (dough will be thick). Scrape the dough off of the beaters and finish stirring with wooden spoon to combine. Wrap bowl in plastic wrap. Chill, covered, at least 4 hours or up to overnight.
Preheat oven to 350°F. Position rack in center of oven. Roll one quarter of the dough at a time on lightly floured surface to 1/4 inch thickness. Cut out 3-inch circles with round cookie cutter or biscuit cutter. Transfer to ungreased cookie sheets with spatula. Re-roll any scraps. Repeat with remaining dough quarters.
Bake 9-11 minutes or until center is puffed and sinks back. Let cookies rest on sheets for a minute. Transfer with spatula to wire racks; cool completely.
To decorate “pizzas”:
Spread each cooled cookie round with a thin layer of raspberry jam for pizza “sauce”. Sprinkle with grated white chocolate for the “cheese”. Finish decorating with toppings of choice. Makes 30-40 cookies.
White Chocolate Popcorn Crunch
5 cups popped popcorn
½ cup dried sweetened cranberries
½ cup sliced almonds
12 ounces white chocolate baking chips or chopped white chocolate
1-2 tablespoons vegetable shortening
-Cover a baking pan with foil or wax paper, set aside. Place popcorn, cranberries & almonds in a large bowl; set aside.
-Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate is not smooth after melting, stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.)
-Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan: allow to cool completely When chocolate is cooled and set, break into chunks for serving. Store in an air-tight container at room temperature.
Find more great popcorn recipes on www.popcorn.org.