(Another camp favorite)

24 slices wheat sandwich bread

1 ½ C creamy peanut butter

24 raisins

1 (6.5 ounce) can cheese curls

With a 2 ½ inch round cutter, cut a circle from each bread slice. Spread about 2 tablespoons peanut butter on half of bread rounds; top with remaining bread rounds. Make 2 small indentations on top of sandwich for “eyes.” Using peanut butter as “glue,” push one raisin into each indentation. Place sandwiches in a shallow container, and cover with plastic wrap; top with a damped dish towel, and refrigerate.

Just before serving, place sandwiches on a large place, and arrange 8 cheese curls around each sandwich for “legs,” inserting cheese curls between top and bottom bread rounds. Yield: 1 dozen