Easy Snacks for Busy Kids
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 Pop Corn
10 cups unsalted hot air-popped Pop Corn
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 pop corn in 6-inch nonstick skillet for 3 minutes or until margarine is melted and mixture is bubbly. Pour over pop corn; toss. Serve immediately. Yields 10 cups.
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!
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
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 1/2 quarts or 20 cups.
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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