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EASY SNACKS FOR BUSY KIDS
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by Brenda Hyde Busy kids need snacks; it's a fact of life. They are on the go and will often not eat as much as they should at meals. The following snacks can be stored in airtight containers, resealable plastic bags or divided up into individual servings for lunches. Older kids can carry some in their backpack if hunger strikes them during an extra curricular activity. If you homeschool, you can offer them during a break from lessons. No matter how you decide to serve them, they are a frugal alternative to chips, cookies and other store bought snacks. Spicy Popcorn Ingredients: 10 cups unsalted hot air-popped popcorn 1 tbsp. water 4 tsp. margarine 1 tsp. ground cinnamon 1 tsp. ground turmeric 1/2 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground red pepper (cayenne) Cook all ingredients except popcorn in 6-inch nonstick skillet for 3 minutes or until margarine is melted and mixture is bubbly. Pour over popcorn; toss. Serve immediately. Yields 10 cups. Cinnamon-Sugar Chips Ingredients: 6 tablespoons sugar 1/2 tsp. cinnamon 6 flour tortillas (fajita-size) 1 tablespoon light corn syrup Heat oven to 400 degrees. Mix sugar and cinnamon. Brush one side of each tortilla with corn syrup and sprinkle with cinnamon mixture. Cut each tortilla into 6 wedges and place on baking sheet. Bake about 10 minutes, until golden and crisp. Serve with applesauce as a dip! Maple Squares Ingredients: 3/4 cup peanut butter 1/2 cup maple syrup 1 1/2 cups nonfat dry milk powder about 2 tablespoons chopped peanuts Mix the peanut butter and maple syrup until well blended. Add the milk powder, stir well. Spread the mixture into a loaf pan. Pat it down to make an even layer. Sprinkle the peanuts over the mixture and press gently. Chill 1 hour. Cut into 1 inch squares. Keep covered and chilled until you serve. Makes about 32 squares. Baked Caramel Corn Ingredients: 1 cup butter or margarine 2 cups firmly packed brown sugar 1/2 cup light or dark corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla 6 quarts popped popcorn Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow baking or roasting pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven, cool. Break apart and store in tightly-covered container. Makes about 5 ½ quarts or 20 cups. S'More Snack Ingredients: 2 cups honey graham cereal 1 cup tiny marshmallows 1 cup peanuts 1/2 cup mini or regular chocolate chips 1/2 cup raisins Mix together in a resealable large plastic bag. Shake well. This is a good snack is also great to take on hikes, nature trails or to the park. Each child can have their own small bag to carry with them. Makes 5 one cup servings. |
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About the Author: For more kid's activities, crafts and fun food, visit Brenda at www.OldFashionedLiving.com |
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Let's Get Cooking!
