1 Package rigatoni pasta — (10oz)
2 Cans squirtable cheese spread
1 Small Jar barbecue sauce
16 Whole black peppercorns — (16 to 20)
1 carrot
Cook pasta according to directions on package. Rinse the pasta in cold
water. To make snakes:Covering one end of the rigatoni with your
finger (to prevent leakage), carefully fill each piece of pasta with
cheese spread. Place six to eight cheese-filled rigatonis end to end on
a serving platter, in a realistically curvy snake shape. Using a
toothpick, spread lines of barbecue sauce along the top of each snake
for markings. To form heads, use barbecue sauce to glue two black
peppercorn eyes onto the end opposite the tail of each snake. Wash,
dry and carefully peel skin off carrot. When completely clean of
skin,make one more peeling for each snake you have formed. At the
narrow end of each peel, carefully cut out a long, thin triangle. These
are your snakes forked tongues. Position tongues.

1/4 c Peanut butter; creamy
2 sl Whole wheat bread
16 Raisins
4 Cherries
16 Pretzels; twist style
Spread peanut butter on bread slices and cut each slice into four
triangles. Turn triangles so point is down, then place two raisins in
center for eyes. Cut cherry in half and place one half at bottom
point for nose. Break twist pretzels to make antlers and place at upper
two corners. Variation: Turn pretzel down near nose to make cats with
whiskers.

2 c granulated sugar
Heavy cord
1 c water
Put one cup of water into a small saucepan, pour 2 cups of granulated
sugar into the water, heat the water and sugar on the stove over a
medium heat, continue stirring until the sugar melts, keep adding
sugar and stirring until it melts, stop adding sugar when you see that it
will no longer dissolve in the water (that is until you see sugar lying on
the bottom of the saucepan). Remove the pot from the stove, let the
liquid cool until it is just warm. Pour the liquid into a clean glass jar.
Tie one end of a piece of heavy cord around the middle of a pencil.
Place the pencil over the top of the glass jar letting the cord fall into
the liquid. Crystals will begin to form in a few hours. The next day,
remove the cord from the jar, pour the sugar liquid back into the
saucepan, reheat and cool it just as you did before. Pour the liquid
back into the jar and reinsert the cord with the crystals into it. More
crystals will form. If you repeat this procedure every day the crystal
candy will grow bigger and bigger. When it has reached a size that
pleases you, snip off any excess string and enjoy.

1 pk Jello Berry BLUE jelly powder
1 c Boiling water
2 c Ice cubes
Gummy fish
Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly
thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly
into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of
slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2
hours.

2 carrots
1 small can crushed pineapple
1/2 cup vanilla yogurt
Raisins
Peel carrots. Roll up a few long shavings and save them for “hair” on a
final salad. Grate carrots with a grater. Be careful of your fingers.
Drain can of crushed pineapples in a strainer, using a spoon to push
out the juice. Toss pineapple with carrots, then add vanilla yogurt.
Spoon some salad onto a plate. Make a smiling face with raisins. Style
carrot “hair”, and serve with a smile.