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| Snack Attack! Naturally Sweet Snacks are Back |
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Packing lunches and preparing snacks can be a mundane part of the school year. Add variety and fun to snack time with a new collection of easy-to-make snack recipes from the National Honey Board. The National Honey Board provides a collection of snack recipes in the 7 Days, 7 Ways, honey snack recipe brochure, complete with colorful photography. To receive a free copy of the brochure, visit www.honey.com/snack or send your mailing address to Pure Honey Snacks Brochure, PO Box 14636, Madison, WI 53708, while supplies last. Instead of giving your kids the same boring sandwich, jazz up their lunchbox and snacks with a few easy tips: Update a classic Honey gives a new twist to an old favorite. Try a PB&H by switching out the jelly for honey, and this sandwich will be a new lunchbox staple. Wrap, roll and skewer Wrap fixings in a tortilla for a handy "to go" snack. Or, cut sandwiches into small, flattened, crustless squares; spread bread with honey and chopped fruit, and roll into kid-friendly sushi rolls or fashion them into kebabs. Prepare for the snack attack Make a double batch of snacks and keep them on hand when hungry bellies come calling. Honey-sweetened granola bars stay fresh in tightly sealed containers and banana pops store perfectly in the freezer. Honey is also a natural preservative that will keep your snacks extra-fresh. Customize to fit cravings Snack time is more fun with your favorite and colorful toppings. Roll a banana pop in graham cracker crumbs, dried fruit or coconut for a fun, individualized sweet treat. Reach for a quick dip Eating fruit is twice as fun with a naturally sweetened dip! Keep individual serving-sized packages of honey fruit dip in the refrigerator where it's ready to grab and go. Add energy and brain power to kids' activities with good-for-you snacks made with pure honey. Honey is a great all-natural sweetener with no added ingredients. Read the label to make sure you purchase 100 percent, pure honey. 
Frozen Honey Banana Pops Makes 8 pops Ingredients: 4 just-ripe bananas, peeled 8 popsicle sticks 1/2 cup honey 1 1/3 cups finely chopped nuts, coconut, carob chips, dried fruit, graham cracker crumbs, etc. Directions: Cut bananas in half cross-wise. Insert a popsicle stick into each cut end. Freeze for 30 minutes on a wax paper-lined tray. Meanwhile, spread nuts (or other toppings) on a plate or plates. Spoon about 1 tablespoon honey over banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in topping until coated on all sides, pressing with fingertips to help adhere. Return pop to wax paper-lined tray and repeat with remaining bananas. Freeze pops 15 minutes or more to set toppings. Serve. 
Honey Peanut Butter-Banana Roll-Ups Makes 2 servings Ingredients: 2 wheat tortillas 1/4 cup honey 1/3 cup smooth peanut butter 1/3 cup dried cranberries or mixed-dried fruit 2 ripe bananas Directions: Preheat oven to 350°F.* Place tortillas on a foil-lined baking sheet. Stir together honey, peanut butter and cranberries until blended. Spread honey mixture over tortillas to within 1/2-inch of edges. Place peeled banana on edge of tortilla; roll up. Repeat with remaining banana and tortilla. Place both seam side down and wrap foil around roll-ups, sealing all edges. Bake 8 to 10 minutes or until filling is warm. *It is not necessary to heat these roll-ups. Honey Cherry Almond Granola Bars Makes 12-16 bars Ingredients: 1/3 cup honey 1/4 cup butter or margarine, melted 3 egg whites 1 teaspoon cinnamon 1/2 teaspoon almond flavoring 3 cups low-fat granola 1/2 cup almonds, coarsely chopped 3/4 cup dried cherries Directions: Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon, and almond flavoring. Stir in granola, almonds and cherries. Pat into 9-inch non-stick (or well-greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20-25 minutes or until lightly browned. Place pan on a cooling rack. Cool completely; cut into bars. 
Honey Kiwi Fruit Dip Ingredients: 2 ripe kiwi, peeled and diced 1/4 cup honey 1 pint (16 ounces) low-fat vanilla yogurt Fruit for dipping (Strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.) Directions: In a food processor, puree kiwi. Stir in honey and yogurt. Serve with fruit. 
Ice Cream Honey Sundae Makes 6 servings Ingredients: 2 cups honey whole grain flake cereal (Honey Bunches of Oats® or Honey Bran Flakes) 1 quart vanilla or cinnamon ice cream 3/4 cup pure honey 4 oz. bittersweet chocolate, chopped 1 tsp. vanilla extract 1 tsp. ground cinnamon Directions: Place cereal in a plastic bag and crush using a rolling pin or mallet. Pour cereal into a shallow bowl or plate. Scoop ice cream and roll in cereal; coating generously and pressing to round. Place on a tray in the freezer. Repeat forming six ice cream balls. Cover ice cream with plastic wrap and freeze until ready to serve. In a small saucepan, heat honey until hot, just before simmering; do not boil. Remove from heat, stir in chocolate, vanilla, and cinnamon; continue stirring until smooth. To serve, place one ice cream ball in a bowl and drizzle with sauce. Decorate with fresh fruit, sprinkles and whipping cream. 
P.B. and H. Pseudo Sushi Roll-Ups Makes 2 servings Ingredients: 4 slices wheat bread 1/4 cup honey 2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts) 1/4 cup smooth peanut butter 1/4 cup strawberries, finely diced 4 skewers (optional) Fresh fruit (optional) Directions: Remove crusts from bread. Gently press bread or flatten with a rolling pin. Spread two slices with 2 tablespoons honey, each. Sprinkle 1 tablespoon nuts over each slice. Spread 2 tablespoons peanut butter, each, over remaining two slices. Sprinkle peanut butter slices with strawberries. Cut each slice in half. Firmly roll up each slice and serve. You may also create P.B. and H. Kabobs by threading roll-ups and fruit onto skewers. 
Pineapple Orange Honey Smoothie Makes 5- 8 ounce servings Ingredients: 1 cup milk 1 1/2 cups diced pineapple 1 cup plain yogurt 1/3 cup honey 2 tablespoons orange juice 1 teaspoon orange zest 5-10 ice cubes Directions: In a blender, combine all ingredients except ice cubes and blend until smooth. If desired, add ice cubes, one at a time, and blend until smooth. For more recipes using pure honey, or to find out more on the benefits of using honey, visit www.honey.com. To find a local honey producer or special honey variety, visit www.honeylocator.com. |
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Let's Get Cooking!
