1 cup vanilla baking chips
9 cups corn chex
2 cups salted peanuts
2 cups small pretzels
2 cups small marshmellows
1 pkg (20 oz) vanilla flavored candy coating
Put vanilla chips in freezer. Mix cereal, pretzels and marshmellows. Set aside. Melt candy coating in microwave 1 minute then mix, then add another minute. Mix candy coating w/ chex mix until evenly coated. Then add vanilla baking chips. Store in airtight container in fridge.
Showing posts with label Snack recipes. Show all posts
Showing posts with label Snack recipes. Show all posts
Monday, May 12, 2008
Oven-Fried Zucchini Sticks
1/2 cup Italian bread crumbs
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing
Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing
Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.
Wednesday, April 30, 2008
Crunchy Homemade Granola
RECIPE INGREDIENTS:
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya
1. Heat the oven to 300ยบ. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.
2. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
3. Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Recipes courtesy of Family fun magazine
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya
1. Heat the oven to 300ยบ. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.
2. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
3. Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Recipes courtesy of Family fun magazine
Bake Sale Bars
RECIPE INGREDIENTS:
1 1/2 cups pecan halves
1 1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs, lightly beaten
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1. Heat the oven to 350°. Grease the bottom and sides of a light-colored 13- by 9-inch baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
2. On a separate baking sheet, spread the pecan halves and toast them in the oven for 7 minutes. Once they're cool to the touch, set the pan on a solid work surface and use a saucepan to finely crush the pecans. Then transfer them to a medium-size bowl.
3. Toast the coconut in a nonstick skillet over medium heat, stirring with a wooden spoon, until the coconut is light golden in color, about 10 minutes. Transfer the coconut to the bowl with the pecans.
4. Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a rolling pin. Transfer the bits to the bowl with the pecans and coconut, breaking up any larger pieces by hand.
5. Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.
6. Using a wooden spoon, combine the flour, cornstarch, baking powder, and salt in a medium bowl. Add the dry ingredients to the butter mixture, stirring until they are evenly blended, then stir in the pecans, coconut, and Heath bar bits.
7. Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 1-1/2 hours, before slicing. Makes 24 bars.
Recipe courtesy of Family fun magazine
1 1/2 cups pecan halves
1 1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs, lightly beaten
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1. Heat the oven to 350°. Grease the bottom and sides of a light-colored 13- by 9-inch baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
2. On a separate baking sheet, spread the pecan halves and toast them in the oven for 7 minutes. Once they're cool to the touch, set the pan on a solid work surface and use a saucepan to finely crush the pecans. Then transfer them to a medium-size bowl.
3. Toast the coconut in a nonstick skillet over medium heat, stirring with a wooden spoon, until the coconut is light golden in color, about 10 minutes. Transfer the coconut to the bowl with the pecans.
4. Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a rolling pin. Transfer the bits to the bowl with the pecans and coconut, breaking up any larger pieces by hand.
5. Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.
6. Using a wooden spoon, combine the flour, cornstarch, baking powder, and salt in a medium bowl. Add the dry ingredients to the butter mixture, stirring until they are evenly blended, then stir in the pecans, coconut, and Heath bar bits.
7. Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 1-1/2 hours, before slicing. Makes 24 bars.
Recipe courtesy of Family fun magazine
Crunch Animal Chips
These are a great alternative to potato chips
RECIPE INGREDIENTS:
1 large flour tortilla
Cooking spray
Salt
1. Use animal-shaped cookie cutters to cut shapes from a large flour tortilla.
2. Arrange the animals on a baking sheet, lightly coat them with cooking spray, and sprinkle them with salt.
3. Bake at 350° for 5 to 7 minutes, and your chips are ready for a dip in salsa or guacamole.
Recipe Courtesy of Family fun magazine.
RECIPE INGREDIENTS:
1 large flour tortilla
Cooking spray
Salt
1. Use animal-shaped cookie cutters to cut shapes from a large flour tortilla.
2. Arrange the animals on a baking sheet, lightly coat them with cooking spray, and sprinkle them with salt.
3. Bake at 350° for 5 to 7 minutes, and your chips are ready for a dip in salsa or guacamole.
Recipe Courtesy of Family fun magazine.
Homemade granola bars
RECIPE INGREDIENTS:
1/2 cup butter or margarine
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit bits
1/2 cup sliced almonds
1. Heat the oven to 350° F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.
2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.
4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Recipe Courtesy of Family Fun Magazine
1/2 cup butter or margarine
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit bits
1/2 cup sliced almonds
1. Heat the oven to 350° F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.
2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.
4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Recipe Courtesy of Family Fun Magazine
Fruity Kebobs
RECIPE INGREDIENTS:
1 large red apple, cut into 8 wedges
6 marshmallows
1 small jar of creamy peanut butter
1 large banana, cut into 1-inch slices
1. To make a kebob, carefully push a skewer through the ingredients, starting with a piece of apple, then a marshmallow, then banana, then another marshmallow. Spread a dollop of peanut butter on top of the marshmallow. Now, skewer a piece of banana and another marshmallow (with more peanut butter) and finish with a piece of apple. Repeat with a second skewer. Makes 2 kebobs.
Courtesy of Family Fun magazine
1 large red apple, cut into 8 wedges
6 marshmallows
1 small jar of creamy peanut butter
1 large banana, cut into 1-inch slices
1. To make a kebob, carefully push a skewer through the ingredients, starting with a piece of apple, then a marshmallow, then banana, then another marshmallow. Spread a dollop of peanut butter on top of the marshmallow. Now, skewer a piece of banana and another marshmallow (with more peanut butter) and finish with a piece of apple. Repeat with a second skewer. Makes 2 kebobs.
Courtesy of Family Fun magazine
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