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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.
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.
About the Author:
For more kid's activities,
crafts and fun food, visit Brenda at www.OldFashionedLiving.com
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...