A Dozen Simple Snack Solutions
by Leslie Sausage
1. Ants on a Log: Cut celery sticks into
3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!
Boiled or Deviled Eggs: Boil a dozen at a time.
Perfect Deviled Eggs
12 large eggs
1/2 cup mayonnaise
finely chopped onion
1 teaspoon snipped fresh chives
1 teaspoon snipped fresh parsley
1 teaspoon dry mustard
1/4 teaspoon each salt, pepper and garlic powder
For perfect eggs with no green center (caused
by overcooking), place 12 eggs in a large pan and cover with 3" water (any amount of eggs, same directions). Do not use hot
water. Place on burner over medium-high heat and immediately start timing for exactly 20 minutes. When water comes to a rolling
boil, turn heat to low. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks
into a mixing bowl. Blend remaining ingredients well and fill egg halves. Sprinkle with
additional paprika, chill well.
Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to
make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.
4. Crackers and Peanut
Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with
raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut
butter or cream cheese.
5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make
super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves,
and pineapple slices all have great kid appeal.
Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese
- at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or
milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream
soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.
6. Kid Kabobs: These
are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or
hot dog slices). Use your imagination! The kids love to thread their own kabobs.
7. Popcorn: Popcorn, popped on the
stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.
8. Quickie Quesadillas:
Using a toaster oven-put one or two saucer-size soft flour tortilla on the toasting rack. Add shredded cheese of your choice.
Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!
9. Sandwiches: Cut them into small
triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when
served on a special tray.
10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of
peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins
on top of the peanut butter. Grown-ups like this too!
11. Tortilla Chips and Cheese: Add a large pile of tortilla chips
to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts.
This can in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several
tablespoons of salsa with refried beans.
12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli,
radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.
Makes about 40
Marshmallows were originally made from the root
of the marshmallow plant;
today, corn syrup and sugar are the main ingredients. Homemade ones can be
shape you like.
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar, for dusting
gelatin and 1/2 cup cold water in the bowl of an electric mixerwith whisk attachment. Let stand 30 minutes.
sugar, corn syrup, salt, and 1/2 cup water in a smallheavy saucepan; place over low heat, and stir until sugar has dissolved.
down sides of pan with a wet pastry brush to dissolve sugar crystals.Clip on a candy thermometer; raise heat to high. Cook
syrup without stirring until it reaches 244B0 (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed,
slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white
and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8-by-12-inch glass
baking pan with confectioners sugar. Pour marshmallow mixture into pan. Dust top with confectioners sugar;
wet your hands,
and pat it to smooth. Dust with confectioners sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut
marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners sugar.
Sea Foam Candy
1 pound white sugar
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
1/2 teaspoon baking soda
semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate
Butter or oil an 8 inch square
baking pan; set aside.
Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently
heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover
and boil for 3 minutes, then remove lid and boil until temperature reaches 285 on a candy thermometer. Remove
from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
Pour hot mixture into prepared
pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely.
or break into pieces. Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave
on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on
waxed paper. Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.
1 1/2 c. flour
1 tbsp. baking powder
3 tbsp. sugar
1/2 c. cornmeal
1 tsp. salt
all ingredients together and add enough milk to
make a thick batter. Dip hot dogs into batter and
hint: Serve with macaroni and cheese and peas.
1/2 cup butter
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
1/2 cup peanut
3/4 cup tiny marshmallows
2/3 cup peanuts
cup miniature candy-coated semisweet chocolate pieces
1. In a bowl beat butter and peanut butter with an electric mixer
on mediumto high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg,and vanilla. Beat in the flour on low speed.
Spread dough evenly in an ungreased 12- or 13-inch pizza pan.
2. Bake in a 350 degree F oven for 15 to 18 minutes or until
golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened.
With spatula, spread melted pieces
over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5
minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.
Make-Ahead Tip: Store cookie pizza
in airtight container at room temperatureup to 2 days.
4 cups cheerios
2 cups rice krispies
2 cups dry roasted peanuts
2 cups m & m's
1 cup light corn syrup
1 cup sugar
1 1/2 cup creamy peanut butter
1 tsp vanilla
In a large bowl, combine the
first four ingredients; set aside.
In a saucepan, bring the corn
syrup and sugar to a boil,
stirring frequently. Remove
from the heat. Stir in peanut
butter and vanilla. Pour
over cereal mixture and toss
to coat evenly. Spread
in a buttered 15 x 10" baking pan.
Cool. Cut into 3" squares.
Makes 15 bars
Rocky Road Fudge Pops
1 package(3.4 oz) cook and serve
chocolate pudding mix
2 1/2 cups milk
1/2 cup chopped peanuts
1/2 cup miniature semi sweet
12 plastic cups (3 oz each)
1/2 cup marshmallow cream
12 popsicle sticks
In a large microwave safe bowl,
combine pudding mix and milk. Microwave uncovered on high for 6 - 7 1/2 min or until bubbly and slightly thickened,
stirring every 2 minutes. Cool for 20 minutes, stirring several times. Meanwhile combine peanuts and chocolate
chips. Place about 2 T in each cup. Stir marshammow cream into pudding; spoon into cups. Insert popsicle
sticks. Freeze. Makes 12.
Microwave Caramel Corn
5 qts popped popcorn....no salt
1 cup brown sugar
1/2 cup margarine
1/2 tsp salt
1/4 cup Light Karo syrup
1/2 tsp baking soda
Put brown sugar, margarine, salt,
and karo syrup in microwavable bowl. Microwave on hi for 4 minutes or until it boils.
Add the baking soda. Stir
Place popcorn in grocery bag.
Pour syrup over top. Microwave on hi for 3 minutes. Shake bag every minute. Cool before serving
Monster Oreo Cookies
2 cups sugar
1/2 cup crisco shortening
1 cup sour milk
1 tsp vanilla
3/4 cup boiling water
1/2 tsp baking powder
1/2 tsp salt
2 tsp baking soda
4 cups flour
1/2 cup cocoa
Preheat oven to 350*
Cream shortening, sugar, and
eggs. Add milk, vanilla, and water. Mix well. Stir in dry ingredients. Drop by Tablespoon on lightly
greased baking sheet. Bake 350* for 5-6 minutes. Sprinkle with Powdered sugar.
1 cup milk
4 T. flour
Cook over med heat stirring constantly
until thick. Cool well
You might want to make this your
first step in this recipe so its cooled by the time you're ready to make the filling.
1/2 cup crisco
1/2 cup oleo
1/2 cup white sugar
1 tsp vanilla.
Beat above ingredients, until
creamy. Then add the milk flour mixture and beat until smooth and creamy.
Spread filling between 2 cookies
to make sandwiches!
1 cup water
1/2 cup salt
1 cup flour
1 T vegetable oil
2 tsp cream of tartar
Combine first 5 ingredients in
a large saucepan. Cook over low heat until thick and ball forms. Let cool. Seperate into 4 balls.
Add different color to each ball and mix with hands. You can mold stuff and let dry overnight. HAVE FUN!!!!
No Bake Peanut Butter Cookies
1 stick butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
combine in saucepan. boil 1 minute. remove
from heat. add:
1/2 cup peanut butter
1 tsp. vanilla
3 cups oats
Mix well. Drop by spoonfuls on wax paper
Rice Krispie Balls
1 can sweetened condensed milk
1/2 cup butter
Bag of caramels
Bag of Large Marshmallows
Melt milk, butter and caramels. Stir often.
Can be done in micro. Toothpick into marshmallow and dip into caramel mixture then into rice krispies. Set on wax paper.
QUICK-EASY PIZZA SANDWICHES
|1 lb. ground chuck
1/2 c. chili sauce
pinch of oregan
|4 English muffins |
1 medium onion,
sliced very thin
8 slices sharp processed
Mix the ground chuck, salt, chili sauce and
oregano together lightly. Split the English muffins in half. On each half, spread the meat mixture about 1/2-inch thick. Place
several slices of onion on top of meat. Cut the pieces of cheese in half and crisscross them on the meat and onion mixture.
Place in a 400° F. oven for 8 to 10 minutes or until cheese is melted and bubbling.
4 quarts popped popcorn
1 large bag marshmallows
1/2 cup margarine
1/4 cup vegetable oil
1 cup spanish peanuts
1 package M & M's
Melt margarine and marshmallows
with oil. Add nuts and candy. Add popcorn. Press into buttered 9 x 13 cake pan.
People Puppy Chow
1 stick margarine 1 cup margarine
1 cup creamy peanut butter
1 12 oz choc chips
1 12 oz box corn chex
2 cups powdered sugar
Place cereal in large bowl. Set aside.
Melt butter, peanut butter and chocolate chips until creamy. Pour mixture over cereal in bowl and mix gently to coat.
Put half the powdered sugar in a grocery bag; add half the cereal. Repeat and then fold over top of bag and shake to
coat all cereal with powdered sugar. Spread cereal on cookie sheets to cool. This snack keeps well at room temp
or in the refrigerator and also can be frozen.
4 tube buttermilk biscuits
1 3/4 c. sugar
3 1/2 tsp cinnamon
3/4 c. margarine
Preheat oven to 350* Cut
biscuits into quarters. Mix 3/4 c. sugar with 2 tsp cinnamon. Toss biscuits with sugar mixture. Place in
9 x 13 cake pan. Mix together and boil 1 cup sugar, 1 1/2 tsp cinnamon and 3/4 c margarine. Pour boiled mixture
over biscuits. Bake 30-35 minutes
16 oz. vanilla candy coating
2 cups small pretzel twists
1/2 cup holiday m&m's
Line cookie sheet with wax paper.
Melt candy. Add pretzels and M&M's. Toss to coat. Spread on sheet. Cool 30 minutes. Break into pieces