Camp 2023: Back to School Week, August 14-18

Our last week of camp was filled with eager, high energy kids and we had lots of fun in the kitchen and the around the art table! We had a HOT start to the week, but all were thankful for a/c and POPSICLES!

You’ll find links or copies of recipes below, and we’ll be adding a recap of art projects soon. Have a wonderful last few days of summer and good luck to all of our campers at school this fall!

Monday

Book: ___ by ___

Art Project:

Recipes: Savory Monkey Bread and Blueberry Limeade Popsicles

Popsicles were made by combining fresh lime juice, simple syrup and water to taste (kids got to taste many times until we had a good balance of sweet to sour!). We added a few blueberries to each popsicle mold (we used these) and then topped off with limeade. Freeze overnight and enjoy on a hot summer day!

Tuesday

Book: ___ by ___

Art Project:

Recipes: Homemade Granola and Yogurt Parfaits

Our parfaits included Nancy’s plain yogurt, fresh chopped strawberries, and our freshly made granola. Sub in your favorite fruits!

Wenesday

Book: ___ by ___

Art Project:

Recipes: Hummus & Caprese Skewers

Hummus recipe is below, and skewers were made using cherry tomatoes, small, fresh mozzerella balls, basil, thick slices of cucumber, and pita triangles. Other optional ingredients: artichoke hearts, olives, peppers (raw or roasted).

Thursday

Book: ___ by ___

Art Project:

Recipes: Chessey Crackers & Smoothie Pops

We made two varietes of smoothies, tropical greens (2 cups pineapple, 2 tablespoons coconut oil, 2 tablespoons flax seeds, 1 banana, small bunch of kale, coconut water to fill blender) and orange creamsicle (2 peeled oranges, 1 frozen banana, small bunch kale, 1 teaspoon vanilla, coconut water to fill blender), which we froze into our popsicle molds overnight.

Friday

Book: ___ by ___

Art Project:

Recipes: Zucchini Bread