Lions and tigers and bears, oh …no, wait… there are no bears in the jungle. So, lions and tigers and monkeys, oh my! This is a really fun party for kids, especially when you use Safari or Jungle themed party goods from Shindigz to set the mood.
Jungle Trail Mix
- Animal crackers
- Chocolate covered raisins
- Banana chips
Mix all ingredients together and serve in Shindigz animal print bags or cups. You could also add dried mango or pineapple bits to the mix. If you don’t have chocolate covered-raisins, use regular raisins and add some M&Ms or chocolate chips.
Bugs on a Log
- Celery Sticks
- Cream cheese
Fill the trough of each celery stick with cream cheese. Press raisins into surface. If you don’t have any peanut allergy issues to deal with, you can replace the cream cheese with creamy peanut butter.
- Bananas, peeled and cut into chunks
- 2 cups chocolate chips
- 2 tablespoons butter
- Finely chopped nuts
- Maraschino cherries
- Wooden skewers
Line a cookie sheet with waxed paper. Insert a skewer into each chunk of banana, pushing it far enough into the banana chunk so the tip of the skewer protrudes from the other end. Place the bananas on the cookie sheet and freeze for at least an hour.
Place the chocolate and butter in a microwave safe bowl and microwave to melt. It’s best to do it in one minute segments so you don’t burn the chocolate. Stir to blend.
Dip each frozen banana chunk into the melted chocolate, twirling to coat completely. Roll the chocolate-dipped banana in the chopped nuts, add a maraschino cherry to the exposed tip of the skewer, place on the waxed-paper- lined cookie sheet, and return to the freezer for at least ½ hour.
To serve, place the frozen Monkey Pops in a vase or stick into a hunk of Styrofoam so they stand upright.
Candace Schuler comes from a long line of foodies.Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake.
Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at www.CandaceSchuler.com