After School Treats

After School Treats 4Swamp Mud

  • 5 ½ ounces semisweet chocolate, chopped
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon grated orange zest
  • 4 tablespoons whipping cream
  • 1 teaspoon gelatin powder
  • 1 tablespoon orange juice
  • sprinkles, to decorate

Place the chocolate in a small heatproof bowl and sit it over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Cool slightly. Using an electric mixer, beat the egg yolks, sugar, and zest in a large bowl for 5 minutes, or until thick and creamy. Beat in the cream and melted chocolate. Combine the gelatin with the juice in a bowl. Stand the bowl in hot water and stir until the gelatin dissolves. Add to the chocolate mixture and beat until combined. Place the egg whites in a clean, dry bowl.  Using an electric mixer, beat until firm peaks form. Add to the chocolate mixture. Fold in together until well combined. Refrigerate for 2 hours, or until set. Decorate with sprinkles. Serves 8.

“Cooked” Swamp Mud

  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons of cornstarch
  • 1/8 teaspoon salt
  • 2 ½ cups whole milk (2% can be used)
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla

In a medium saucepan whisk together sugar, cocoa, cornstarch and salt. On low heat whisk in milk one cup at a time. Slowly add eggs, whisk together until smooth. Turn heat up to medium until the mixture just starts to boil. Turn back down the heat to low and continue to whisk until pudding thickens about 2-3 minutes. Remove pudding from heat and stir in butter and vanilla until butter is melted and blended into pudding. Pour hot pudding into individual dishes cover with plastic wrap and chill for 2-3 hours. Remove wrap and apply sprinkles to your Swamp Mud.

Chocolate Chip Crackles

  • 3 cups puffed rice cereal
  • ¼ cup unsweetened cocoa powder
  • 1 ¼ cups confectioners’ sugar
  • ½ cup golden raisins
  • 2/3 cup shredded dried coconut
  • 7 ounces vegetable shortening, melted
  • 1/3 cup semisweet chocolate chips
  • colored sprinkles, to decorate

Line 24 mini muffin cups with foil or doubled paper liners.  Combine the puffed rice cereal, cocoa, and sugar in a large bowl. Mix thoroughly, then stir in the raisins and coconut. Stir in the melted shortening. Spoon the mixture into the paper liners. Sprinkle with the chocolate chips and top with colored sprinkles.  Refrigerate until set. Makes 24.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


After School Treats

After School Treats 3Hummus

  • 1 cup dried chickpeas
  • 4 teaspoons olive oil, plus extra to drizzle
  • 3 to 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • 1 tablespoon ground cumin
  • Crackers, to serve

Soak the chickpeas in water for 8 hours, or overnight. Drain. Put in a saucepan and cover with cold water.  Bring to a boil and cook for 50 to 60 minutes. Drain, keeping a cupful of the cooking liquid. Put the chickpeas in a food processor with the oil, lemon juice, garlic, tahini, and cumin.  Blend well until the mixture starts to look thick and creamy. With the motor running, gradually add the cooking liquid until the mixture is as thick or thin as you like it. Transfer to a bowl and drizzle with olive oil. Serve with crackers, raw or cooked vegetables, or use as a spread for sandwiches. Serves 4


  • 2 small cucumbers
  • 1 2/3 cups low-fat plain yogurt
  • 4 garlic cloves, crushed
  • 3 tablespoons finely chopped mint
  • 1 tablespoon lemon juice
  • raw vegetables, to serve

Cut the cucumbers in half lengthwise and scoop out the pits.  Leave the skin on and coarsely grate the cucumbers into a colander.  Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices. Stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Mix the grated cucumber with the yogurt. Serve with raw vegetables. Serves 12

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

After School Treats

After School Treats 2Ham and Corn Muffins

  • 1 cup self-rising flour
  • ¼ cup chopped ham
  • ½ cup canned corn kernels, drained
  • ¼ red bell pepper, seeded and finely chopped
  • 2 teaspoons chopped Italian parsley
  • 4 tablespoons unsalted butter, melted
  • ½ cup whole Milk
  • 1 egg
  • 1tablespoon sesame seeds

Preheat the oven to 425 F. Brush 24 mini muffin cups with oil. Sift the flour into a large bowl. Add the ham, corn, peppers and parsley and stir to combine. Mix the melted butter, milk and egg in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Mix the dough lightly until the ingredients are just combined. Spoon the mixture into the muffin cups and sprinkle with the sesame seeds. Bake 15-20 minutes or until golden brown. Makes 24

Virgin Pina Colada

  • 1 ½ cups pineapple juice
  • 1 banana
  • ½ cup canned coconut Milk
  • ½ cup ice cubes (optional)

Put all the ingredients into a blender and blend until smooth. Pour into two tall glasses to serve. Makes 2

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


A Great Snack For After School


Peanut Butter Cookies


  • ½ cup butter
  • ½ cup chunky peanut butter
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • Pinch of salt
  • ¾ cup unsalted roasted peanuts, chopped


Lightly grease 2 cookie sheets. In a large mixing bowl, beat together the butter and peanut butter

Gradually add the sugar and beat well. Add the beaten egg, a little at a time, beating until it is thoroughly combined. Sift the flour, baking powder and salt into the peanut butter mixture.

Add the peanuts and bring all of the ingredients together to form a soft dough. Wrap and chill for about 30 minutes. Form the dough into 20 balls and place them onto the prepared cookie sheets about 2 inches apart to allow for spreading. Flatten them slightly with a fork. Bake in a preheated oven at 375 degrees F for 15 minutes, until golden brown color. Transfer the cookies to a wire rack and cool slightly before serving.

Makes 20

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.