YOUR TABLE
Snacks
Kids need a hearty, nutritious snack that gives them a boost over a long period of time. Suggestions include:
milkshakes with fresh fruit or smoothies--check out the drink recipes on this website
Yogurt mixed with sliced bananas and other fresh fruit/nuts
different kinds of nuts, almonds,raisins, peanuts etc.
different kinds of crackers with cheese, jam, peanut butter, jam and peanut butter, cheese whiz, cream cheese
sliced fresh fruit (oranges, apples, watermelon, cantelope, melon, banana, grapes...)
cooked apples (peeled, sliced, some water, bit of lemon juice and sugar, boiled 5-10 minutes) or homemade applesauce (great in the winter as a hot snack)
veggies and dip (quick dip: sour cream mixed with some plain yogurt and some Knorr dry vegetable soup mix)
pretzels, popcorn, chips
hot soup great in the winter time
I found this recipe at www.eaglebrand.ca and thought I would share. It is so easy and you can subsititute whatever you want for the 3 cups of "add ins" .. my guys love chocolate chip granola bars so I always add those in. The great thing about this recipe: NO peanut butter, so I can send them to school (as long as I don't add other nuts !)
KIDDIE CHOW – Melinda B.
8 cups Rice Chex cereal
1 cup chocolate chips
1/2 cup smooth peanut butter
1/2 cup butter
2 cups powdered sugar
Melt butter in microwave. Add choc. chips and peanut butter; stir frequently until chips melt. In large bowl, pour over cereal until all is coated. Put cereal into plastic bag which has the powdered sugar in it. Shake to coat. Spread on wax paper or cookie sheet to harden. Store in air tight container.
TASTES GREAT !!
HOMEMADE HUMMUS – Teresa
In a blender, thoroughly blend:
3/4 cup vegetable oil
3 tablespoons lemon juice
2 cups chick peas, drained from a can
2 teaspoon garlic powder
1/2 tsp salt
Serve with vegetables. My kids love it.
SWEET AND SALTY GRANOLA BARS - Melinda B.
3 cups (750 mL) rolled oats
1 cup (250 mL) chopped almonds, toasted
1 cup (250 mL) sunflower or pumpkin seeds or combination of both
1 cup (250 mL) raisins
1 can (300 mL) sweetened condensed milk
½ cup (125 mL) vegetable shortening, melted
1 tbsp (15 mL) salt
Topping
1 cup (250 mL) chocolate chips, melted
¼ tsp (1 mL)salt
Preheat oven to 350ºF (180ºC). Line a 15" x10" jelly roll pan or your lasagna pan with parchment paper.When lining pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares. Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan. Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly. Topping: Combine melted chocolate and kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
EASY GRANOLA CANDY - Korry
1 package (6 ounces) semi-sweet chocolate chips
1 package (6 ounces) butterscotch chips
1 1/4 cups Quaker 100% natural cereal (regular or fruit)
1 cup nuts (walnuts, peanuts, almonds or whatever you like)
1/3 cup peanut butter (creamy or chunky)
Melt chips over hot water (not boiling) or in microwave. Add the rest of the
ingredients. Drop by teaspoonfuls on waxed paper and chill. Store in refrigerator.
2/3 cup butter, softened
½ cup honey
1/3 cup packed brown sugar
1 to 2 cups of assorted chocolate chips, nuts, raisins or whatever you want
Preheat oven to 325. Grease 9x13 pan.
In a mixing bowl combine all above till well mixed. Press into pan. Bake for 18-22 minutes or until golden brown. Cool for 10 minutes. Cut into bars. Cool completely before removing. Wrap in plastic and put into lunches.
CHOCOLATE COVERED PRETZELS- Kelsey
pretzels
chocolate
sprinkles
First get some pretzels. Then melt some chocolate. Get a spoon and pour chocolate on the pretzels. Then put sprinkles on them and put them out to dry.
SPINACH PIZZA MELTS - Margie J.
¾ cup sour cream
½ cup mayonnaise
2 freshly chopped green onions
l tbsp of your favorite herbs (i.e basil, thyme)
l tsp dried dill
a squeeze of lemon juice
1 - 2 tsp greek seasoning or oregano
1 10 oz package of frozen spinach, thawed and drained
½ cup diced red pepper
1 cup crumbled feta cheese
Mix together first six ingredients. Stir in the rest. Spread on pita bread or pizza dough. Bake 15 to 20 minutes at 375. Cut into wedges.
CARAMEL POPCORN - Colleen K.
2 bags microwave popcorn (popped)
3/4 cup melted butter or margarine
2 cups brown sugar
1/2 cup cornsyrup
1 teaspoon salt
Mix together butter, brownsugar cornsyrup, and salt.
Then boil for 5 minutes without stirring.
1/2 teaspoon baking soda
1 teaspoon vanilla
Premix above 2 ingredients.
Then add to boiled mixture. Be careful when adding to the
mixture. It will expand, thicken, and bubble-up very quickly.
Mix in popcorn and place in a large roasting pan.
Then bake in oven @ 200 F for 1 hour, mixing every 15 minutes.
Can adjust the time if you are in a rush.
NUTS AND FLUFF
6 cups popped corn
6 cups shreddies
1 cup peanuts
½ cup peanut butter
½ cup margarine
1 pkg marshmallows
Toss together first three items.
Microwave peanut butter, margarine and marshmallows.
Mix till gooey. Stir into cereal mixture until well coated.
Place onto greased pan. Bake 250 for 10 minutes. Cool. Break into small pieces.
MUNCH MIX
4 cups cereal
1 cup pretzels
1 cup peanuts
2 tsp onion powder
½ cup margarine
2 tbsp worcestershire sauce
2 tsp garlic powder
Mix cereal, pretzels, peanuts in a shallow pan and spread evenly. Melt butter. Add seasonings, blend well. Pour over cereal mixture and toss until evenly coated. Spread mixture evenly in pan. Bake 300 for 25 minutes, stirring several times. Cool.
VEGGIE PIZZA- Polly E., Kingston
2 packages of Pillsbury Crescent Rolls
1 package of softened cream cheese
2/3 cup of mayonnaise
1 package of Hidden Valley Ranch Salad Dressing Mix
Assorted fresh vegetables
grated cheddar cheese
Unroll crescent rolls flat onto a baking sheet. Press seams together. Bake at 375 for 10 - 12 min. Let cool. Beat cream cheese, mayo & dressing mix until smooth. Spread over the crescent roll crust. Top with your own selection of veggies & the grated cheese. Cover & refrigerate. Before serving, cut into squares.
ARTICHOKE DIP – Jenn
1-2 cloves garlic
1/2 small onion
1 cup mayo
1/4 tsp cayenne (if you have it, I didn't)
2-3 tbsp parmesan cheese
1 can artichoke hearts (drained and rinced)
paprika
1- In blender, blend everything except half a can of artichoke hearts and paprika
2- chop remaining hearts into small pieces
3- Mix everything together in oven proof dish, sprinkle with paprika
4- Bake at 350 for 15-20 mins until bubbling and top is starting to brown.
5- Serve hot with crackers or pita
Email me any additions or corrections.
