Category Archives: Quick After School or Lunch Snacks

(Oatmeal) “Snackers”

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These are a great snack, a great answer to the “I’m huunnngry.” (Which we all hear or say at any moment of any day!!) I keep mine in the fridge, but they are good at room temp too.

Feel free to add things like coconut, craisins, nuts, sunflower seeds, etc. Things you think about when you think of granola bars, those ingredients would work best.  If you add to many “mix-ins” and your Snackers don’t stay together, just add a bit more peanut butter and bit more honey.

Pulse means pulse. Not puree. I had my son help me the first time and I said ~” hit this button a few times, like “”Bump Bump Bump.”” I thought that was clear :/ Well. He went “Buuummmmp Bummmmmmp Bummmmmmmmmmmmp.” So ours was so very well mixed! But still good.  Always an adventure with kids!

This is the version we like best! 🙂 What is YOUR or YOUR families favorite version?

Oatmeal “Snackers”

2 c. old fashioned oatmeal
1 c. peanut butter
1/2 c. honey
1/2 c. raisins (or craisins)
1/2 c. mini chocolate chips
1/4 c. ground flax seed

Pulse the oatmeal, peanut butter, honey and raisins ~ just till combined.  Add the chocolate chips and flax seed and pulse to combine. Chill. When cold, roll into balls AND ENJOY!!!

Recipe adapted from Food Network.

Pumpkin Chocolate Chip Muffins

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Because it is fall, because it is chilly, because the boys need a snack for after school, because a friend is coming over, because I am hungry. Those are ALL good reasons to make muffins, right??? OK, good.  I am sure you too can find a reason to make muffins today!!

~ Recipe halves well or just freeze the leftover muffins for later snackin’.
~ I used half coconut oil and half applesauce, for the oil in the recipe. A hint about coconut oil ~ this time of year the stuff is hard and needs to be melted to add to recipes. BUT if you add melted coconut oil to cold milk/eggs/applesauce or whatever you are making, it  will just harden right back up and coat your bowl in coconut yumminess, that will defeat the purpose of oil in your baked goods as it just stays in your bowl…..SO a simple solution….dadadaaaa ~ MELT the coconut oil and the applesauce together, not to boiling or anything, just till coconut oil is melted (then let set a few minutes, so it is not too hot to add to recipe). Then slowly add to bowl, while mixing. That should help!

Pumpkin Chocolate Chip Pumpkin Muffins (yield 24 muffins)

4 eggs
1 1/2 c. sugar
15 oz. can of pumpkin
1 1/2 c. oil (I used 3/4 c. applesauce + 3/4 c. coconut oil)
1 tsp. vanilla
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 c. chocolate chips

Beat the eggs, sugar, pumpkin,  oil (or applesauce/ coconut oil mixture) and vanilla till smooth. Combine the dry ingredients and mix into the pumpkin mixture, till all combined.  Fold in the chocolate chips. Scoop into paper lined muffins tins (24). Bake @ 350º for 18-22 minutes till tests done with a toothpick.

Enjoy!!

Recipe adapted from Prized Recipes to Cook and Savor, Vol. II.

“DQ” Ice Cream Cake & Chocolate Peanut Butter Ball Pretzels

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This said “DQ”  Ice Cream Cake has been in the works for a long while now. A number of Christmas’ back I made an ice cream cake with a cookie bottom. Well, we nearly broke our teeth out, that frozen cookie bottom was. so. very. hard. Then it turned into an Oreo bottom. WHICH was yummy….but was not quite the “cake” I was looking for. Inspiration from someone’s birthday request (a “DQ Ice Cream Cake”) and little cool whip and it worked out well…….

* Use any ice cream you like, AND any toppings you like!! Reese’s Peanut Butter Cups, cookie crumbles, Oreo cookies, have fun!!!

* If you use mint ice cream, skip the whole Nutterbutter deal and just use crumbled Oreos ~ as mint and Nutterbutters MIGHT not mesh so very well.

* Springform  pans come in all sorts of sizes, the one I used was a 9″ springform pan, its sides are fairly tall as well, so I was able to jam a whole lota ice cream in there. Tailor this recipe to your pan, using more or less ice cream, crumbles and hot fudge as needed.

* There will  be extra ice cream from each container.

“DQ” Ice Cream Cake
Serves 12-16 

2 c. crushed Nutter Butter Cookies
1 c. melted semi-sweet chocolate chips
56 (ish) oz. container of chocolate ice cream
56 (ish) oz.  container of fudge swirl ice cream
1 – 1 1/2 c. hot fudge (I use this)
8 oz. Cool Whip (the full fat one is best, tho low-fat will work)
toppings of choice (caramel drizzle, chocolate drizzle, cookie halves, crumbled cookies, Reese’s peanut butter cups, etc. and ON and ON!!)

Assembly. It will take time, as each layer has to freeze 1st.

Mix the Nutter Butter Cookies and melted chocolate, spread thinly on wax paper and let set till chocolate is hard. Break up into little pieces.

Line a springform pan (I used a 9″ one)  with plastic wrap, letting it hang over the sides.

Let the chocolate ice cream soften a bit. Then spread in bottom of springform pan, fill the pan just a bit under half full. Freeze till firm.

Spread with hot fudge sauce (not HOT, tho do have it at room temp for easy spreading). Top with prepared ↑ crumbles. Freeze till firm, again.

Let the fudge swirl ice cream soften a bit, fill the rest of the pan up with the fudge swirl ice cream. Freeze overnight.

Unclasp the sides of the pan and flip ice cream cake out onto a plate and carefully remove the plastic wrap. Frost with Cool Whip (all over top and sides). Top with all the toppings (or no toppings) that you want!! Freeze at least 4 hours.

Serve. Enjoy.

Chocolate crumble recipe from Taste of Home.

Chocolate Peanut Butter Ball Pretzels

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Need a salty/sweet snack for your family?? This might be right up your alley! Fun to eat and FUN to make, get your kids involved…..it does take some time to roll all those itty bitty balls!!

A while back I tried this recipe, though it was too crumbly and something about the brown sugar was not right for me……a little trial and error and ↓ this recipe came about.

* IF you run out of chocolate to dip the pretzels in,  then leave some plain  ~ no chocolate, they are good that way too!

* The shortening is optional, but it does make the chocolate really smooth and easy to dip the pretzels in.

Chocolate Peanut Butter Ball Pretzels     
Yields about 85.

1/2 c. soft butter
1 1/2 c. peanut butter
1 tsp. vanilla
3 c. powdered sugar
about 170 pretzels… (the waffle shapes or the knots)
12 oz. semi sweet chocolate chips (use more……if needed)
2 TB. shortening, opt.

Beat together the soft butter, peanut butter, vanilla and powdered sugar. (If it is too soft and does not hold a ball shape, you can add another 1/2 c. or so of powdered sugar.)  Form into balls (about 1 tsp. in size). Place a ball on a pretzel and top with another pretzel, pressing down a bit.

Melt the chocolate and the shortening, dip half a pretzel sandwich in chocolate. Lay on wax paper. Chill till set. Enjoy!!!

(In the hot weather we prefer to eat these out of the fridge, but really there is not reason they NEED to be in the fridge.)

Recipe idea from Two Tiny Kitchens.

Crunchy Peanut Butter Granola Bars

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food 990Have you tried these granola bars yet??? They are a favorite over here for sure! This variation was just a way to jazz them up….you know, make them just a little bit different.  It was a hit here as well!  Enjoy!

* These make a LOT of bars, no less than 40. I will count next time and update this.

Crunchy Peanut Butter Granola Bars

6 c. quick oats
1/4 c. melted butter
1/4 c. oil
1/2 tsp. salt
1 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 TB. water
3 tsp. vanilla extract
1 1/2 c. coarsely crushed Corn Flakes
1 c. peanuts (I use cocktail peanuts)
1 c. oat bran (or wheat bran or wheat germ)
3 c.  semi-sweet chocolate chips
1 c. peanut butter

Combine the oats, oil, butter and salt. Toss this in a large bowl. Pour into 2 cookie sheets (with sides) and bake @ 350* for about 18 minutes, stirring a few times. You want them just toasted light brown.

Meanwhile. Heat the brown sugar, honey, peanut butter and water just until sugar is dissolved ~ ALMOST to a full boil. Take off heat and add the vanilla. Pour the toasted oats in a large bowl, add the Corn Flakes, peanuts and oat bran ~ pour the sugar mix over and stir till ALL coated wall. Pour into a foil lined cookie sheet (with sides), be sure to grease the foil well. Gently press down a bit till nice and flat.

Lower your oven to 325* and bake for 18-22 minutes ~ be sure to check at 18! It may just be done by then!!!

When done, let cool a few minutes then very carefully cut the bars, do not remove bars from pan ~ you really don’t even HAVE to cut all the way through at this point, just scor the bars so that LATER cutting is EASIER.

 Let cool all the way. Cut into bars. Place bars on wax paper.

Melt the chocolate chips and peanut butter. When melted, spread over the bars. Let set till chocolate hardens, the fridge helps this process along!

 I hope you enjoy these as much as we do!!!

Recipe slightly adapted from these bars.

Some Snacking Options……

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Looking for a GREAT snack that is not only quick to make, quick to grab and not too bad for you!????    I have talked about making this for.ever.  It just took doing it once to become addicted. We all enjoy grabbing this for a snack! The best part it that you can make it ALL your own! So, this really isn’t a “recipe” per say ~ more of a “method” lets say. Add what you want!! Take out what you don’t!!!

Please let us know your combinations!!! Maybe it will inspire us! THANKS!

Trail Mix    

nuts (whole almonds, mixed nuts, cashews, etc.)
peanuts (dry roasted, lightly salted, cocktail, etc.)
dried fruit (raisins, craisins, mixed dried fruit, apricots ~ cut up,  etc.)
M & M’s (of course…….or chocolote chips,  dark chocolate, peanut butter chips, vanilla chips, etc. will work too!!!)
yogurt covered raisins (Aldi…..WHY have you not had these for weeks?!?!?!? OH, this past week they had them!! So, below is another batch I made. ↓)

Mix as much or as little of the ingredients you like. Store in a covered container and ENJOY!!!!

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Cinnamon Sugar Donut Muffins

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I have been telling a few people about this recipe, TIME to share it!!! We have these with “breakfast for dinner” or for breakfast…..or for snack…….. I enjoy knowing that there is wheat flour in it……sneaking some goodness into my kids without them knowing it! I hope you too make these and enjoy! Grab the recipe here at Kats’ Kitchen. (PLEASE enjoy her picture, mine really wasn’t so very good, sorry……)

My tips for the muffins!!!

* I use 4 TB. oil and about 4 TB. applesauce.
* I find that this recipe yields more then 12, closer to 16 muffins I would say.
* I like to brush the muffins with the butter instead of dipping.

Happy Baking!!! 🙂

OH, another thing!!! PLEASE, if you are trying to figure out the whole snacking- healthy-fill-you-up-sorta-thing……THEN please, check this recipe out from Lisa at Cooking Up a Sale.  My kids and I enjoyed this yesterday as a snack. I served it with apples, though thought that graham crackers would be a fabulous dipper as well!!! Though, I was encouraging my kids to eat their fruit AND BOY DID THEY!!!

Light (er) Apple Dip

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The taste is much like Peanut Butter  Gram-wiches, so if you liked the taste of those, you will enjoy the dip as well.

She has GREAT tips on her post, please take the time to check it out. ESPECIALLY the tip about “Grab and Go Apple Slices! I ended up using plain Greek yogurt and added a touch of vanilla extract.

Happy Snacking!!! What is YOUR favorite thing to snack on???

Mint Chocolate Puppy Chow

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Mint + Chocolate = my favorite flavor combination. I have tried my whole life to pick a DIFFERENT ice cream flavor, not Mint Chocolate Chip. I usually fail and go right back to my good ol’ faithful favorite. Mint and Chocolate. SO when I saw the original recipe here I wanted to try it. The ingredients were not all in my pantry, oh why does it fail me so when I need it?!?!? No fear, my freezer came through. I had these….

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could it work???

It should…

It did.

OK. So I know that this might sound Christmasy and all, make it then AND make it now?!?!? These candies can be found easily around Christmas-time, too bad I didn’t buy more! I am thinking that any mint chocolate would work, let me know if you try a different kind of mint chocolate.

I wonder if this sounds good to you??? Let me know if you try it!!  It is a for sure favorite around here. (NOTE~ it will NOT take the place of the Chocolate Peanut Butter Puppy Chow, peanut butter and chocolate is another fab.u.lous combination, this is just a wonderful variation!!)

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Mint Chocolate Puppy Chow 

1 c. Andes Creme de Menthe Baking pieces
1 c. semi-sweet chocolate chips (tho milk chocolate should work too)
6 c. Corn Chex (can use a bit more if you want too…..IF you want too)
1 c. powdered sugar (another 1/2 c. more if needed)

Melt the candy pieces and chocolate chips. Do this in a double boiler or SLOWLY and carefully in the microwave, stirring every 30-45 seconds.

Put the cereal in a mixing bowl, one that has a lid, and pour the chocolate yummy-ness over top and stir to coat. OK, so you can add more cereal if you want too…… I like each piece to be nicely coated in chocolate. (Though my picture begs to differ, look at those nearly naked cereal pieces!!! OOPS!)

Pour the powdered sugar over, cover with lid. Have fun and shake shake shake…shake. Let set a minute  before you open or you will be in a powdered sugar cloud. CAREFULLY open the lid and check to see if each piece in coated in powdered sugar.  If not add more and shake again.

Do not cover till chocolate is totally cooled and dry, or it could get stale tasting.

Enjoy.

Recipe adapted from Shugary Sweets. PLEASE check out her pictures, they will make your mouth water and maybe you HAVE the chocolate she uses!

Peanut Butter Gram-Wiches

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“Can I have a snack please?”

 “I am hungry, is it snack time?”

 “Did I hear you say we can have a snack??”

“* Crinkle crinkle crinkle (sound of a bag being opened)* *me* What are you doing??? *child* “I am so hungry……” (Said with “weakness” of body even though lunch was like was 1.5 hours ago…….)

Does this sound familiar to you???? My kids ask for snacks no less than 16 times per day. They are growing boys I know, and I like my “morning” snack and “after- school” snack and “busy making dinner” snack and “avoiding the things I need to be doing” snack  so I do understand! BUT, I run out of ideas of what to give them! Something that is  filling enough to hold them over to the next meal…….

My friend shared this recipe with me and it has fast become a favorite around here, I have made it 3 times in about a week. It is filling enough to hold them over till dinner and really, actually pretty good for you too! Bonus!!!!

*** Update***
SO I realized that I followed the recipe wrong. Opps. My friend gets 20 ish sandwiches out of her 1/2 c. peanut butter and 1/2 c. vanilla yogurt mixture.  Tahee. I got 4. As you can see I go heavy!! That being said, please use as much or as little peanut butter as YOU want to on your sandwiches!! They will be fantabulous either way!!!!

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Peanut Butter Gram-Wiches  

1/2 c. peanut butter
1/2 c. vanilla yogurt
4 ~ 20 graham crackers

Mix together the peanut butter and yogurt (a spoon works fine, it may look like it will not come together nicely BUT then all of a sudden you have a nice smooth mixture!!!)

Break the graham crackers in half so you have  squares. Put as much or as little  of the peanut butter yumminess on half the squares and top with the remaining squares. I took a knife to smooth out the edges nicely. Wrap in plastic wrap and freeze. (At least 4 hours so they are frozen through.)

Serve and enjoy.

Recipe from Melissa, thanks!!!!

Just for fun I rolled some of them in mini-chocolate chips.  Big hit.

This recipe linked to Six Sister’s Stuff.

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