I’ve been struggling all summer to offer my daughter different snacks while she’s at camp. I feel it’s my obligation to give her variety each day even though she never complains. With school starting right around the corner, I began my quest for tasty, healthy and good tasting snacks.
Cranberry-Oat Cereal Bars
(courtesy of Martha Stewart)
- Nonstick cooking spray
- 4 tablespoons unsalted butter
- 1 bag (10 ounces) marshmallows
- 1/2 teaspoon salt
- 6 cups toasted oat cereal
- 1 cup dried cranberries, or raisins
- Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
- In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
- Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).
English Muffin with Apple and Cheddar
(courtesy of Martha Stewart)
- 1 English muffin, split
- 1/2 apple, thinly sliced
- 6 tablespoons grated cheddar cheese
- Place English muffin cut side up in a toasted oven or on a baking sheet under the broiler, and toast until lightly browned.
- Top each muffin half with half of the apple and half of the cheese. Broil until cheese is melted.
Goofy Waldorf Salad
(Courtesy of Disney Family Fun)
- 1 cup grated carrot
- 1 cup chopped celery
- 1 cup chopped apple
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 to 3 tbsp. mayonnaise
- 1 tsp. lemon juice
- 4 ice cream cones
In a large mixing bowl, stir all ingredients well. Scoop into ice cream cones. Serves 4.
(Courtesy of The Naptime Chef)
- 2 c. grated zucchini
- 2 eggs, lightly beaten
- ½ yellow onion, finely chopped
- ½ c. sharp cheddar, grated
- ½ c. bread crumbs
- ¼ c. fresh parsley, finely chopped
Makes approximately 24 mini-muffin sized bites
- Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
- In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
- Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.
(Courtesy of Taste of Home)
- 2 ounces cream cheese, softened
- 2 tablespoons sour cream
- Black paste food coloring
- 1/2 teaspoon minced chives
- 1/8 teaspoon garlic salt
- 1/8 teaspoon minced fresh parsley
- 36 butter-flavored crackers
- 18 cherry tomatoes, quartered
- 18 large pitted ripe olives
- 72 fresh chive pieces (about 1-1/2 inches long)
- In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
- Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
- For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings. Yield: 3 dozen.
Homemade Chocolate Covered Craisins
(Courtesy of Lynn’s Kitchen Adventure)
- 1 ½ cups chocolate chips
- 1 tablespoon butter
- 12 ounces of Craisins
- Melt chocolate chips and butter in the microwave, stirring every 30 seconds until the chocolate is melted and smooth
- Add craisins and stir until well combines and mixed together
- Spread out in small clumps on a cookie sheet that has been lined with waxed paper and refrigerate for several hours or until firm
- Remove from waxed paper and enjoy
(Courtesy of Manifest Vegan)
- 3 crispy and slightly tart apples
- 1 tsp lemon juice
- 3 tbsp creamy natural peanut butter
- 1/4 cup sliced almonds
- 1/4 cup pecans
- 1/4 cup flaked unsweetened coconut
- 1/4 cup vegan chocolate chips
- For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. I also lightly spritzed the apples with lemon juice to keep them from browning too fast.
- Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Next, I topped the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, of course, chocolate chips. And finally, I drizzled a little more peanut butter onto the plate. Ya know, for good measure.