Category Archives: After School Snacks

June 7, 2012 · 9:23 am

Snack Ideas: The Kids Are Home for the Summer and They’re Hungry

Snacks are an essential part of summer. The days can be long and the kids get hungry. They need a little extra fuel to get them through all of that swimming, baseball playing and sprinkler jumping. Hopefully this list of (mostly) easy and (mostly) healthy snacks will keep their bellies full until mealtime…or at least until they ask for another snack. 🙂

*Apple slices dipped in peanut butter
*Apple slices dipped in Nutella
*Fresh fruit (keep some already prepped and ready to go on the kitchen counter or in the frig)
*Carrots sticks, pepper strips, celery sticks for crunching, munching and dipping
*Edamame
*Hummus with pita chips (we love Trader Joe’s hummus)
*Dried fruit (raisins, dried cranberries, dried apricots, dried bananas, etc.)
*GORP
*Yogurt
*Frozen yogurt tubes
*Yogurt and granola parfait
*Peanut butter and cracker sandwiches
*Cheese cubes or string cheese
*Chips and salsa
*Chips and guacamole
*Crackers and cheese
*Hard-boiled egg
*No Bake Peanut Butter Chocolate Granola Balls
*Applesauce
*Smoothies
*Oatmeal Chocolate Chip Cookie Bars
*Oatmeal Applesauce Cookies
*Mini Chocolate Chip or Blueberry Muffins
*Chocolate Chip Peanut Butter Cookie Dough Dip
*Graham Cracker sticks (dip in yogurt or softened cream cheese for extra yumminess)
*Zucchini Bread
*Fruity Peanut Butter Sushi
*Chocolate Chip Cookie Pretzel Bars
*Strawberry Nutella Muffins
*Popcorn
*Mini Waffle Ice Cream Sandwiches
*Sunshine Cupcakes
*Blueberry Lemon Cream Cheese Muffins (These are a little bit of work, but they are SO good!)
*Graham Cracker Sandwiches
*Banana Bread
*Peanut Butter Krispies
*Pretzel sticks to dip in peanut butter
*Vanilla yogurt and fresh fruit parfait (strawberries, blueberries and bananas work well)
*Fruit leathers

Please share your ideas with the rest of us…we’d love to hear them!

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

June 2, 2012 · 3:49 pm

No Bake Peanut Butter Chocolate Granola Balls

These are SO good and perfect for a quick snack and just enough chocolate to satisfy your sweet tooth. I made ours with just chocolate, but I think coconut would be a good addition too.

Instructions:
1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/2 cup dried cranberries, raisins, chocolate chips or coconut (mix and match these however you want, but all together there should only be 1/2 cup)

Instructions:
In a small saucepan over medium heat, combine honey, peanut butter, and butter. Stir until melted and smooth, 1 to 2 minutes.

Remove from heat; stir in cereal and oats. Let the mixture cool for about five minutes and stir in the chocolate chips/coconut/dried cranberries/raisins.

Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet and refrigerate until set, about 15 minutes. (I just skipped the cupcake holders/liners and put them directly on the baking sheet.)

What did the family think? Only two of us have had any so far, but these are SO yummy and perfectly bite-sized.

Where did this recipe come from? I got it from Two Peas and Their Pod and they got it from Martha Stewart.

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April 30, 2012 · 10:56 am

Vanilla Granola

I know you’re thinking to yourself, “Goodness gracious, does she eat anything else but granola?” I do. Honest. But I also really like granola and really enjoy making up different batches/flavors.

Ingredients:
5 cups old fashined rolled oats
1 cup whole wheat flour
1 cup wheat germ
1 cup unsweetened coconut
1.5- 2 cups chopped pecans and/or sliced almonds
2 T vanilla
1/4 cup water
1 cup honey
1/2 cup vegetable oil
Cooking spray

Instructions:
Preheat oven to 250 degrees.

Mix all ingredients together in a large mixing bowl.

Spread granola out on a greased cookie sheet that has sides.

Bake approximately 1 1/2 hours.

Remove from oven, cool and store in air tight containers.

What did the family think? I am the only one who has had any of this version and I love it. It’s one of my favorites.

Where did this recipe come from? Katie Did

photo from Feasts and Fotos

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April 24, 2012 · 9:02 am

Peanut Butter and Banana Smoothie

I love trying new smoothie recipes, so when I saw this one over at The Gracious Pantry, I knew I had to try it. I love it because it has a fruit, a veggie, protein and dairy.

Ingredients:
1 cup unsweetened almond milk (I used unsweetened soy milk)
1 cup spinach
1 banana
1 T peanut butter, no sugar added
1/2 tsp. vanilla extract

Instructions:
Blend together and enjoy.

What did the family think? I am the only one who’s had this, but I will tell you it’s very yummy. If you’re afraid of it tasting too spinachy, don’t worry. All you taste is the peanut butter and banana.

Where did this recipe come from? The Gracious Pantry

photo from Urban Chickpea

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April 18, 2012 · 1:29 pm

Cakey Brownies

I am not a huge brownie/cake fan. I am more of a pie kind of girl, but sometimes my husband just needs his chocolate fix. He and the boys were thumbing through Food Network Magazine and were fairly fascinated with all of the brownie recipes they had in one of their issues. It became clear to me that they all wanted some brownies and since I needed to make something for an event we were going to later on in the day anyways….well, it was time to make the brownies.

Ingredients:
1 3/4 cups flour
3 T cocoa powder
1 tsp salt
1 tsp baking powder
2 sticks butter
2 1/2 cups brown sugar
1 cup water
6 oz unsweetened chocolate, chopped (I just used chocolate chips.)
5 eggs
2 tsp vanilla
Powdered sugar

Instructions:
Preheat oven to 325 degrees.

Coat a 9 x 13-inch pan with cooking spray.

Whisk flour, cocoa powder salt and baking powder in a medium bowl.

Bring butter, brown sugar and water to simmer in a saucepan.

Off the heat, whisk in chocolate.

Let the butter/sugar/chocolate mixture cool for about ten minutes.

Whisk in eggs one at a time and then add vanilla.

Stir in the flour mixture.

Spread in the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out almost clean.

Let cool and then sprinkle with powdered sugar.

What did the family think? The family as well as the people at the event we went to all gave them a thumbs up.

Where did this recipe come from? Food Network Magazine

photo from Following God Every Day

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April 13, 2012 · 3:59 pm

Nutty Cashew Granola

I have been on a homemade granola kick ever since I tried this recipe and realized that homemade granola is a lot easier than I thought it would be. I like the nuttiness of this one. The only thing I think it’s missing is some raisins, but that’s easily fixed.

Ingredients:
3 1/2 cups rolled oats
1 cup sliced almonds
1 cup cashew pieces
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (pepitas)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
1/2 cup honey
2 teaspoons vanilla extract
Also need – parchment paper

Instructions:
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes. Stir every 20 minutes or so while it’s baking.

Store in air tight container at room temperature for up to 2 weeks.

What did the family think? I am pretty much the only granola eater in our house

Did I change anything? I added some raisins after it was done baking, but it’s good without the raisins, too.

Where did this recipe come from? 100 Days of Real Food

photo from Etsy

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April 5, 2012 · 8:48 am

Mini Frittatas

We are back from vacation which means I am back in the kitchen. I love going on vacation and eating out a lot just as much as the next person, but it’s good to be home again eating home cooked meals, too. We all love breakfast for dinner and this meal was an easy way to get back in the swing of cooking again.

Ingredients:
8 large eggs
1/2 cup half-and-half
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Instructions:
Heat your oven to 350º F and coat a muffin pan with nonstick cooking spray.

Whisk together the eggs and half-and-half then evenly distribute the egg mixture among the muffin cups. (The recipe makes about 8 frittatas so make sure your muffin tin is big enough.)

Add about 2 tablespoons of mix-ins to each cup.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)

What did the family think? They loved them!

Where did this recipe come from? Family Fun

photo from Family Fun

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March 26, 2012 · 8:31 pm

Pineapple and Strawberry Smoothie

Both strawberries and pineapples were buy one get one free at the store this week, which is awesome, but now I have a lot of pineapple and strawberries and I have to figure out what to do with all of them before they go bad. This was part of our breakfast yesterday…it’s a great way to use produce and a great way to get a bunch of fruit into your kids (and you) all at once.

Ingredients:
6 oz. low-fat vanilla or plain yogurt
1 large banana
1/2 cup chopped pineapple
1/2 cup strawberries
2-3 tbsp. ground flax seed
1/4 cup milk

Instructions:
Combine all ingredients in a blender or food processor. Process until thick and smooth.

Add more milk if it’s too thick.

What did the family think? Only three of us were home when I made these, but we all liked it.

Did I change anything? This isn’t going to come out super cold. Blend some ice in too if you want it colder.

Where did this recipe come from? adapted from a recipe at Annie’s Eats

photo from Kelsey’s Apple a Day

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March 25, 2012 · 8:24 pm

Honey Yogurt Waffles

I use my waffle maker all the time. My husband gave it to me for Christmas about three years ago. I didn’t use it a lot right away, but I use it at least 2-3 times a month now. We love having breakfast for dinner and that usually includes homemade waffles. These honey yogurt waffles were on the menu this week and they were a hit.

Ingredients:
3 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups skim milk
3/4 cup plain Greek yogurt
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract
Maple syrup or honey-for serving

Instructions:
Melt the butter in the microwave and set aside.

In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon.

In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron.

When the waffle iron is hot, pour batter into the wells of the waffle iron. (Fill according to the manufacturer’s instructions).

Close the lid and bake until the waffle is golden and set.

Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.

What did the family think? These were super tasty. We all loved them.

Where did this recipe come from? I got it from Two Peas and Their Pod and they got it from Williams-Sonoma.

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February 27, 2012 · 11:27 am

One-Minute Brownie Sundaes

Okay, so these actually take maybe more like two minutes, but that’s because you have to let them cool off for a bit before you add the ice cream. These are (reportedly) super yummy and can be made at a moment’s notice.

Ingredients:
1 T cocoa powder
1 T flour
1 T brown sugar
1 T water
1 T vegetable oil
1 scoop of your favorite ice cream

Instructions:
Put everything but the ice cream in a microwaveable mug, stir and microwave for one minute.

Let if cool off just a bit and add the ice cream. Stir up for a cold and warm and creamy treat.

What did the family think? I didn’t have one, but I made them for the hubs and the kids and they LOVED them.

Where did this recipe come from? adapted from a recipe from Food Network

image from On the Table

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