FLAGS FOREVER - Intermountain News

THE INTERMOUNTAIN NEWS • AUGUST 8, 2007 • PAGE 7
FAMILY FEATURES
The perennial shortage of funds for
school programs has always chal -
lenged the creative spirit of a
community. Bake sales and booster clubs
have long been a part of fund raising
efforts, and community members find that
working together makes the difference.
“A team effort towards fund raising nets the
biggest benefits,” said Lisa Kessel, who works
with the Box Tops for Education program at
General Mills. “Parents, concerned citizens,
teachers, kids, staff, grandparents — everyone
wants to support their local school. And getting
everyone involved is a win-win for school
programs and the community.”
Working together, communities reap important
bene fits, not the least of which is funding school
programs endangered by budget cuts.
Keys to successful fundraising programs, according
to Kessel, include:
Ongoing programs that generate dollars through -
out the year are ideal.
Ease of participation. Make it easy for anyone
to participate almost without thinking about it.
Include all community members — not just
parents, students and school staff. Your neighbors
without school-age kids might be very
interested in supporting your local school, as
might grandparents.
A proven success in fundraising for school pro grams
is General Mills’ Box Tops for Educa tion. Since its
debut in 1996, the program has distributed more than
$200 million to schools nationwide. That’s some seri -
ous milk money. The strategy behind this successful
fundraising is a practical, no-brainer approach.
“What’s easier than clipping Box Top coupons
from products you already use” asked parent Cathie
Baldwin, Plymouth, Minn. “It’s the easiest fundraiser
ever.”
The popular fundraising program puts cash directly
into a school’s budget, to be used wherever it’s needed.
“I don’t imagine there’s a school today that doesn’t
feel financial pressure,” says parent Eileen Montoya,
Murietta, Calif. “I consider these dollars ‘free money,’
and I’ve seen what a difference this program makes at
our school.”
Another way for schools to earn cash is the Box
Tops for Education Marketplace — an online compo -
nent to the Box Tops program. This virtual one-stop
shopping destination highlights more than 60 popular
retailers that donate a percentage of the total purchase
to the school of the shopper’s choice.
Support your local school by registering at
www.BoxTops4Education.com/myschool. “This
connects you with families and schools around the
country,” said Kessel, “allows you to check your
school’s fundraising progress, access easy familyfriendly
recipes, download coupons, discover fun
family activities and find even more ways to earn
cash back for your school.”
Local coordinators for Box Tops for Education share their tips to help make your school fundraising successful:
Put the fun in fundraising, according to parent Judy Bernstein, Phoenix, Ariz. “Have the kids make posters
to support your program, and make an art project out of designing ‘drop boxes’ for collecting.”
Find fun incentives for staff and students, advised parent Elizabeth Froman, Greenville, Mo. “Celebrate
your successes with fun and low-cost events like movie nights, picnic potlucks or a day-at-the-ballpark.”
Keep the steam in your team, suggested parent Cindy Mussleman, Lehigh, Pa. “Set mid-term or seasonal
goals and spread the word when you’ve reached a measurable goal. Make it ‘real’ by reporting about the
new uniforms, sports equipment or musical instruments to be purchased. Trade creative ideas with other
communities through the Box Tops website.”
School Days Pencil Cookies
Prep Time: 1 hr 5 min
Start to Finish: 1 hr 35 min
Makes 26 cookies
Cookies
1 roll (16.5 oz) Pillsbury Create ’n Bake
refrigerated sugar cookies
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Decorations
1 cup vanilla creamy ready-to-spread
frosting (from 1-lb container)
10 drops yellow food color
2 rolls strawberry chewy fruit snack
(from 5-oz box)
Edible glitter, if desired
2 tablespoons miniature semisweet
chocolate chips
1/8 teaspoon vegetable oil
1. Heat oven to 350°F. Line 13x9-inch pan with foil.
In large bowl, break up cookie dough. Stir or
knead in cinnamon and nutmeg until well
blended. Press dough evenly in bottom of pan.
2. Bake 18 to 20 minutes or until edges are golden
brown. Cool completely, about 30 minutes. Remove
cookie from pan by lifting foil; remove foil.
3. Trim 1/2 inch from each short side of cookie. Cut
cookie in half lengthwise. Cut each long strip into
3/4-inch-wide strips. From one end of each strip,
cut off corners to form “pencil point.” Discard
corner pieces. Place “pencils,” bottom side up,
1/2 inch apart on cooling rack over sheet of
waxed paper.
4. In small microwavable bowl, mix frosting and
food color until well blended. Microwave on
High 30 to 40 seconds or until frosting is melted
and can be stirred smooth. Spoon frosting over
“pencils,” leaving “points” unfrosted and allow -
ing frosting to drip down sides. If desired, smooth
sides with knife.
5. Cut fruit snack rolls into 26 (1 1/2-inch) strips.
Save any remaining fruit snack for later use. At
end of each “pencil,” place 1 strip on top and
down sides of “pencil” to form “eraser.” Sprinkle
glitter below “eraser” to resemble “metal band.”
Cool until frosting is set, at least 30 minutes.
6. In another small microwavable bowl, place
chocolate chips and oil. Microwave on High 45
to 60 seconds or until chocolate can be stirred
smooth. Dip “pencil points” in melted chocolate
to resemble “lead.” Cool until chocolate is set,
about 15 minutes.
Giant School Bus Cookie
Prep Time: 40 min
Start to Finish: 1 hr 15 min
Makes 16 servings
1 roll (16.5 oz) Pillsbury Create ’n Bake
refrigerated sugar cookies
1 container (1 lb) vanilla creamy ready-tospread
frosting
1/4 teaspoon yellow food color
3 drops red food color
2 chocolate-dipped marshmallow
creme-filled sandwich cookies
2 gummy fruit rings
Betty Crocker Fruit Roll-Ups chewy
fruit snack rolls (blue and red varieties)
Wafer cookies
Black decorating gel
2 licorice twists
Assorted candies (mini fruit-shaped
candies and gumdrops)
1. Heat oven to 350°F. Line 13x9-inch pan with foil.
Cut cookie dough in half cross wise. Cut each
section in half length wise. With floured fingers,
press in bottom of pan. Bake 15 to 20 min utes or
until edges are golden brown. Cool completely in
pan, about 15 minutes.
2. Remove cookie from pan by lifting foil; remove
foil. Place cookie on large serving tray or foilcovered
14x10-inch sheet of cardboard. With long
side facing you, cut 3 1/2x3-inch rectangle from
upper right corner of cookie. (See photo.) Cut
rectangle in half length wise; reserve for bus door.
3. Reserve about 1/4 cup frosting. In small bowl,
mix remaining frosting and food colors until
well blended; spread frosting over cookie.
4. Place sandwich cookies on bottom for wheels; use
some of reserved frosting to attach gummy rings
for hub caps. Cut blue chewy fruit snack rings for
and place on cookie for passenger window, hub
and place on cookie for passenger window,
hub caps. Cut blue chewy fruit snack roll to
fit, windows on door, and driver’s window; cut
red and place for stop sign. Attach wafer cookies
for driver and students’ faces. Use remain ing
ingredi ents to decorate as shown in photo. Color
very small amounts of reserved frosting for
smiles, eyes and hair as desired.
Apple Slice Cookies
Prep Time: 35 min
Start to Finish: 1 hr 5 min
Makes 32 cookies
2 tablespoons red decorator sugar
1 roll (16.5 oz) Pillsbury Create ’n Bake
refrigerated sugar cookies
2 tablespoons miniature semisweet
chocolate chips
Black string licorice, cut into 1-inch
pieces
1. Heat oven to 350°F. Cut 17x12-inch piece of
plastic wrap; place on work surface. Sprinkle
red sugar evenly over plastic wrap. Roll cookie
dough in sugar to coat. Wrap in plastic wrap;
freeze 30 minutes.
2. Remove half of dough from wrapper; freeze
remaining dough until needed. Cut dough into
1/4-inch slices. On ungreased cookie sheets,
place slices 2 inches apart. Place 3 chocolate
chips in center of each slice to resemble seeds.
To form slice shape, make 2 indentations on
2 opposite sides with fingers. Repeat with
remaining half of dough.
3. Bake 8 to 9 minutes or until unsugared edges are
light golden brown. Insert 1 licorice piece on top
of each cookie to resemble stem. Cool 2 minutes;
remove from cookie sheets to cooling racks.