Category Archives: 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.

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“Fannie Mae” Fudge & some other Christmas Yummies

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Fudge is a Christmas goodie must ~ at least over here. To be honest, fudge is another one of those recipes that I have messed up on a lot.(THO I have stuck with this recipe for years now because it has worked for me EVERY TIME! High fives!!)  One time I tackled fudge, (it was too late in the day to start something like that) and it was wasn’t  hardening up ~ so in the middle of the night, practically (9 pm), I called up my friend who said “anyone can make this fudge.” Ha. Not me. She couldn’t help me, it just wasn’t going to work. Another recipe I tried ended up to be fudgy looking sand. Not good.

This recipe comes from my Aunt Sheryl, which alone should tell you it is great.  Not sure of the original whereabouts (perhaps food.com?) It is  fun recipe to make with kids. Have them count out the marshmallows, dump in the chocolate and stir (my favorite part is to stir and stir and see the fudge just sorta form……). Don’t forget the licking the bowl clean part! (another favorite of fudge making!)

Some things about this fudge~
* First off, I have no clue what Fannie Mae fudge tastes like, so DOES this taste like it exactly? Not sure!  But I would enjoy hearing what you think of it!!
* Aunt Sher says to use 1 stick butter and 1 stick margarine ~ and well I usually do follow that, cause I like to listen, this year I did not have margarine on hand ~ so I used all butter. It was just as good!! Aunt Sheryl, why do you like to use 1 stick margarine and 1 stick butter?? Does it cut better? Taste better? Just curious, both ways taste GREAT!
* Cutting the fudge, can be tricky. Take your time, don’t rush and pull it cause it will not be pretty then. I use my Pampered Chef paring knife and wipe it off a lot, to keep it clean. I like to cut when right in between cold and room temp.
* You do not need to line your pan with foil, but I like do because then you can lift the fudge out of the pan and put on cutting board and cut. Cut away the slanty/rugged edges and make some nice little squares. (Edge scraps are great to eat by the way.) If you choose to put directly in the pan a with no foil, just be sure to grease the pan.

“Fannie Mae” Fudge 
4 c. sugar
1 stick butter
1 stick margarine
1 c. milk
1 tsp. vanilla
25 large marshmallows
2 oz. square of unsweetened chocolate
12 oz. semi-sweet chocolate chips
12 oz. milk chocolate chips
1 c. nuts, totally optional

In a large pan mix the sugar, butter, margarine and milk. Bring to a boil, be sure to stir it quite often. (Don’t forget about it or you will be in burned trouble.) Boil for 2 minutes. Take off heat and add vanilla. Next add the marshmallows and stir till melted. Then add the chocolates (1 kind at a time). Stirring till it is all melted, it will thicken up as you are stirring, this IS my *favorite part!!! (Add the nuts at this point if you so choose.) Pour into a foil lined (grease the foil) 9″ x 13″ pan. Chill to set. Lift fudge out of pan, cut and ENJOY!!!!

Here are a few more Christmas goodies!!

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Oreo Balls! I am sure you have heard of these before and even made them. Funny thing, Aunt Sher also shared this recipe with me! Another fun one for the kids, have them roll the balls (you should perhaps dip, as the Oreo balls will melt if they linger to long in the melted chocolate!) and sprinkle with sprinkles. ((Aren’t sprinkles fun? One of my favorite things for sure!Three cheers for sprinkles!!))

Oreo Balls
14-15 oz. pkg. Oreos
6 oz. softened cream cheese
almond bark
sprinkles

Crush the Oreos finely and mix with the cream cheese. Chill. Roll into balls. Chill. Dip in melted almond bark, I melt in double boiler. Start with 6 cubes maybe, may need more or it may be too much. Never can tell with these things. When balls are still wet, not set, sprinkle with sprinkles!!!! Let set, either on counter or fridge.

Or you can dip in melted chocolate. You can also top with crushed candy canes, not sprinkles. Use your imagination and have fun!!

ENJOY!!!

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Peppermint Chex Mix you say? Yep! You should try it! Melt some almond bark add some crushed candy canes and pour over some Chex cereal (start with a little, you can always add more). Stir well, then pour onto a wax lined cookie sheet and let set till hardened, break up and eat!

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Did you melt too much almond bark?? Did you crush too many candy canes?? Have no fear!! Make Peppermint Bark!  My mom makes this most every year, so it has special memories for me. Melt your almond bark, stir in your crushed candy canes and pour out onto a waxed lined cookie sheet (as thick or thin as you like) and let set to harden and break up. Enjoy! Yum!

What is your favorite goodie to make during the Christmas season?? What is your favorite to EAT!!! :)(My answers ~ To make, Fudge. To eat,  Peanut Butter Balls.) I would enjoy hearing from you all!! 🙂

PLEASE CHECK OUT THE UPDATE ON THE OVERNIGHT PIZZA DOUGH / CHICAGO STYLE PIZZA POST! THANK YOU FOR READING!

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.

Cucumber Salsa

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Garden time is here!  Or should I say, gardens FULL of yummy produce have finally sprouted!! I, myself, have a brown thumb ~ as brown as soil. BUT there are a few people that I love, who have wonderful green thumbs and share fresh garden produce with me! Or a quick trip to the farm stand, even the grocery store has farm fresh produce right now! So it is right at  our fingertips!! Let’s enjoy it!!!

Cucumber, plain sliced cucumber, make my noise flare. You know, when you eat something you really are not keen of, your nose flares, right? Well, for me that is cucumber. Unless it is sliced and in a lovely vinegar sugar mixture, now that IS good. Or made into a pickle.  Or if it is in a salad and surrounded by other things, you don’t notice as much when your fork is full of lettuce and tomato and such.  Dipping it is ranch is good too, tho I will still forever reach for the carrots or cherry tomatoes on a veggie platter (taking a cuke or two, simply cause it is probably real good for me being a veggie and all ;)).

Anyways, when your garden is brimming with cucumber or you find that you have a lonely cucumber in your fridge needed to be used up, try this recipe! I hope you enjoy it as much as my family does. It does get watery after a day or two in the fridge, so don’t make tooo much at once. My family  eats nearly this whole batch and dinner, the leftovers can be a bit watery (from the cucumber draining) the next day, but still good.

~ Cut the cucumber up nice and small, then let set a few minutes to drain any excess liquid, pat dry with a paper towel. It also helps to scoop out the seeds, just using the outer shell.

~ Technically this is ment to be eaten with chips, which we do, but is also good “as is” ~ grab a fork and eat it like a salad!

~ Plum tomatoes work best for this recipe, as they are not quite as liquidy as other tomatoes, if you no not have plum (or Roma is good too) ~ then just take the seeds out of the tomatoes, then cut.

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Crisp Cucumber Salsa

2 c. peeled,  chopped cucumber (remove seeds 1st)
1/2 c. chopped plum tomatoes
2 TB. fresh minced parsley (can also use dry, about 1/2 – 1 TB.)
1/4 c. chopped red onion
1 jalapeno, remove seeds and chop
1/2 c. minced cilantro
1 garlic clove, minced
1/4 c. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. cumin powder
1/4 tsp. seasoned salt

In a large bowl, combine the cucumber, tomatoes, parsley, onion, jalapeno and garlic. Set aside. In a small bowl whisk together the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and stir to coat. Chill at least 4 hours. Serve with tortilla chips.

ENJOY!!!

Recipe adapted from Taste of Home.

Chunky Monkey “Ice Cream” that you really should try!

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Hello 🙂

Thanks to those who have said they missed posts 🙂 that really REALLY means a lot to me!!!  Well……..I missed it too! It was a fun hobby for me and I am ready to come back to it, tho I may not post very often and it may take me a few weeks to get a post out ~ a sentence here and a sentence there!!! 😉

My “about” page USED to say mom of 4 boys. That has changed now to a mom of 5 boys and I couldn’t be more giddy about that! Ever seen this video?? Good to know other brothers act like my boys sometimes! I really get a kick out of it, smiles and tears at the same time. Boys. Wild indians 94.6% of the time. Tho they are gentle  as lambs 99.8% 😉 of the time when they are around their new baby brother.

I feel real blessed to have these guys, good thing I enjoying baking! 🙂 They enjoy eating it, and “helping”. “Helping” means bowl licking, but hey!, that is why I do it too!!! 😉

On to a tasty treat!!

Anyone else really REALLY enjoy ice cream??? Double hand raising over here!!! This here is my favorite food right now. Chunky Monkey “Ice Cream”. You HAVE to enjoy the taste of banana or you will not enjoy this, cause it does have an underlying banana taste ~ not overpowering because of the peanut butter, chocolate and chocolate chips!! 🙂 Some of my boys like it, some really do not (the ones who don’t like bananas do not like it).

~ A blender will not work well for this, unless you have a CRAZY powerful one.
~ Serve it right away. Or freeze a few hours for “soft serve”. Or freeze overnight and it will be harder to scoop out but still very delicious.
~ Freeze your  ripe bananas in chunks, for easier processing. I usually do 3-4 (depending on the size) at a time, so I add bananas (as they over-ripen) to a Ziplock bag in freezer ~ then when I have 4ish ~”ice cream” time!!!!

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Chunky Monkey “Ice Cream”

2-3 frozen bananas (freeze in chunks)
peanut butter
chocolate sauce or hot fudge (I use this)
mini chocolate chips
(can also add some vanilla extract, just a touch~
peanuts, optional as well!)

Put the frozen banana pieces into your food processor. Pulse a few times to break up, then process till smooth. (Now, it is NOT that easy, you will need to stop a few times and shift those stubborn bananas around a bit and scrape down the bowl, they like to clump together ~ even forming a ball at times.) The processing usually takes 2-3 minutes till all of a sudden you see the smooth “ice cream” appear. About half way through I add a nice big ol’ scoop of peanut butter, process, then add a nice big scoop ol’ chocolate sauce/hot fudge, process again. Add a few of the chocolate chips, process a bit. Then stir in MORE mini chocolate chips (of course!).  Eat and enjoy or freeze!!

Enjoy!

I saw this recipe first on Kats’ Kitchen.

PLEASE remember that I like to hear from you guys!!! 🙂  It is fun!! Let me know about any fun foods you have made or want to make or will be making or dream about making! Food talk is up there with my favorite things. 

 

Snow Ice Cream II & Brownie Batter Dip

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So when you are on snow day #2!!!! 🙂 and your windows look like this…..

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WHAT ELSE CAN YOU DO but make Snow Ice Cream??!?!!? Well, perhaps you remember LAST years adventures in Snow Ice Cream Making……. This year we took a simpler route. My sister-in-law told me about this and it took EVERYTHING in me NOT to make it at 9:30 last night. I was tough. I waiting till after breakfast this morning. (Kids could help eat and make then!!) We all so very  much enjoyed it.

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The best part it is is that you probably have ALL the ingredients in your house!! Just wait for a fresh snow fall and WAALLLAAAA Snow Ice Cream!!! Enjoy!!!! (We sure did! Kids (& I) voted this batch EVEN better than last years!!!!)

Grab the recipe here!! (And let me know if you try it!!!)

I am a snacker.   My kids are snackers. Sometimes it is a challenge to come up with new and unique snacks ~ something fun, you know? I saw this recipe from Chef in Training and I knew I must try it! I mean, batter (and dough) is like my favorite thing. I tell myself NOT TO EAT it, there are eggs in it. Don’t do it. Don’t. But I ALWAYS do. I cannot help it. So, something that is called “Brownie Batter” seemed like a good choice for me  them to snack on.

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It was really good, tho not really brownie batterish, more like brownie puddingish. Anywho, we dipped graham crackers in and we all enjoyed it! It stays good in the fridge for 3-4 days too!!! Happy Snacking!!!

Brownie Batter Dip  

18. 4 oz. box of brownie mix, dry
2 c. PLAIN yogurt (low-fat or fat-free)
8 oz. low-fat cool whip, thawed
mini chocolate chips, for top, opt.

Mix brownie mix and yogurt, fold in thawed Cool Whip. Top with chocolate chips and use graham crackers as dippers! ENJOY!!!

Recipe adapted from Chef in Training.

Spicy Ritz Cracker Snacks, Cranberry Walnut Bagels & Our FAVORITE Snack (Straight from the Store!!!)

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Need an appetizer or snack for a party this Christmas? These Ritz Cracker Snacks might just fit the bill.

* Adjust the red pepper flakes to YOUR preferred heat level. I used the whole 1 TB. as we enjoy heat. BUT if you are unsure as to what your family would like, then start with 1/2 TB. (or less)~ you will still get a kick from that.

* The shaking part sounds easy, and, well ~ it is. BUT the part that is tricky is that the cheese and red pepper flakes clump together. No problem, if you find a Ritz with extra cheese chunks on it, then just spread it onto another less dressed cracker.

Spicy Ritz Crackers Snacks

1 stick of butter, melted
1 env. dry Ranch seasoning mix
1/4 c. fresh grated Parmesan cheese
1/2 TB – 1 TB. red pepper flakes
1 tsp. garlic powder
about 75 Ritz crackers (which is about 3 sleeves)

Mix the butter, seasoning mix, Parmesan cheese, red pepper flakes and garlic powder. Toss with the Ritz crackers. Place on a 10″ x 15″ baking sheet (with sides). Spread around any Parmesan cheese chunks you may see. Bake @ 300º for 15 minutes, stir/flip 1 time. Allow to cool completely. Serve.

I saw this ↑ recipe on Pinterest.

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The other day in the store I saw a display of Cranberry English Muffins. I had them in my cart, of course. THEN I saw the price. Over $3 for 6 English Muffins?!?!!? I get that they are dressed for the holidays, but really? I put them back. A few days later when making bagels, I remembered those pretty little cranberry bedazzled English Muffins and thought, if they can do it….so can I! So, in went chopped walnuts and Craisins to the bagel dough. Really good.

* If using a bread machine, add the coarsely chopped walnuts and Craisins (a handful of each) to the bread machine JUST BEFORE the last kneading cycle. Your machine SHOULD beep to let you know when this is. IF added to early the Craisins and walnuts will just be chopped to smithereens.

* I was doing half plain and half holiday jazzy, so when the dough cycle was done, I split the dough in 2 and kneaded in the walnuts and Craisins to half the dough. That worked really well too!

Cranberry Walnut Bagels

The recipe is easy. Just follow this recipe, adding in a good handful (or two! 😉 your preference of course) of Craisins and coarsely chopped walnuts. Add them JUST before the final knead, your bread machine will beep with this will happen (usually about 25-30 minutes in.) OR *my preference* knead the goodies into the dough when the entire dough cycle is complete.

Our favorite snack right now…..

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do your kids enjoy these as well??? No seeds!! Easy to peel!! DOUBLE high fives!!! 🙂 (There are also the equally yummy “Halos”.)

PS ~ I haven’t heard from many of you in a while!!! How was everyone’s Thanksgiving?? Can you tell us about your favorite dish? Was it a classic or a new-fangeled dish you tried for the first time? My favorite, as always, stuffing. Yum.  (AND the sweet potatoes!!)