HOORAY FOR HEALTHY KIDS SNACKS!
August is "back to school" for most kids. When
hungry kids burst through the front door after school, they're going to
grab whatever is easy and available; if it's easier to gobble down a few
handfuls of chips than to take the time to peel and cut up fruit, that's
probably what they're going to do. Here'a few ideas to getting them
snacking healthy.
If possible, designate one shelf in the refrigerator and/or pantry as a "snack shelf," with the understanding that anything that's on that shelf is okay to eat as a snack. Stock the shelf with several choices so the kids won't complain about the snacks being "boring."
Older kids may have extracurricular activities that keep them at school throughout the afternoon. Have some carry-along snacks to sustain them through their sports practices and club meetings. Taking along homemade munchies will hopefully discourage them from hitting the vending machines and convenience stores.
When making snacks, if desired, use low-fat or low-calorie ingredients. Always have cut-up veggies and/or fruit available. Vegetables and fruit take on a whole new appeal when they're accompanied by a creamy dip.
About the recipes . . . The ranch mix is a great take-along munchie. For a warm treat, just heat up the Mini Crescent Dogs in the microwave for a few seconds. Space Food Balls is an old recipe and one that my kids loved. For a really cold snack, munch down a Creamy Frozen Fruit Cup.
SAVORY RANCH CHEX* MIX
l 3 tbsps butter or margarine, melted
l 9 cups Corn Chex, Rice Chex or Wheat Chex cereal (or a combination)
l 2 cups bite-size pretzel twists
l 2 cups bite-size cheese crackers
l 1 pkg (1 oz) ranch dressing and seasoning mix
l 1/2 cup grated Parmesan cheese
Heat oven to 250 degrees. Melt butter. In a large bowl, mix cereal, pretzels, crackers and butter. Stir in dressing mix and cheese until evenly coated. Spread on a large ungreased baking sheet. Bake 10 minutes, stirring after 5 minutes. Spread on foil to cool. Store in airtight container.
Cook's Note: * Chex is a trademark of General Mills.
MINI CRESCENT DOGS
l 2 cans (8 oz each) refrigerated crescent dinner rolls
l 48 cocktail-sized sausages or weiners
Heat oven to 375 degrees. Unroll 1 can of dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place one sausage on shortest side of each triangle; roll up starting at shortest side and roll to opposite point; place point side down on ungreased cookie sheet.
Bake 12-15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm and, if desired, with honey mustard sauce or catsup.
While first batch is baking, repeat instructions with second can of dough.
SPACE FOOD BALLS
l 1 cup peanut butter, creamy or crunchy
l 1 cup honey
l 2 cups instant milk
Combine the above ingredients and mix thorougly. Batter will be very soft. Roll into balls and place on tray or flat container. Refrigerate until set, at least one hour. Store in the refrigerator. Yield: about 2 dozen
CREAMY FROZEN FRUIT CUPS
l 1 pkg (8 oz) cream cheese, softened
l 1/2 cup granulated sugar
l 1 jar (10 oz) maraschino cheeries, drained
l 1 can (11 oz) mandarin oranges, drained
l 1 can (8 oz) crushed pineapple, drained
l 1/2 cup chopped pecans
l 1 tub (8 oz) frozen whipped topping, thawed
In a mixing bowl, beat the cream cheese and sugar until fluffy. Chop cherries. Add pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and oranges. Line muffin cups with paper/foil liners. Spoon fruit mixture into cups. Freeze until firm. Remove from the freezer 10 minutes before serving.
Yield: about 1-1/2 dozen.
BONUS ONLINE RECIPE - PEANUT BUTTER BANANA WRAP
l 1/2 cup creamy peanut butter
l 1/4 cup honey
l 2 small bananas, sliced
l 1/4 cup mini semisweet choco chips or regular choco chips, chopped
l 4 regular or whole wheat flour tortillas (8" size)
Spread 2 tablespoons of peanut butter evenly over each tortilla. Drizzle one tablespoon of honey over the peanut butter. Top with banana slices and chocolate chips. Roll up.
Servings: 4
In
case of nuclear attack, the ban on praying in school is
lifted.
I began Culinary Corner in August of 2003 knowing that writing a food column was what the Lord wanted me to do. I have always had a passion for cooking and baking and I was elated when my idea was well received by the editor. By the middle of 2004, I had exhausted the "tried and true" recipes I had collected over the years. Thus began my challenging and wonderful journey into hundreds of food magazines and cookbooks. It has been quite a ride over the years and one that I will always remember. Trying out new recipes on my friends has been such fun -- and truly a blessing. I hope you enjoy the columns as much as I enjoy writing them for you. As always, this column is dedicated to Jesus Christ who gives me the ideas and guides me through each column and to Mom.
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
© 2008 Good News Tucson™
