Great Snacks for Autumn

 

The theme for Homeschool Memoirs #7 is “Snack Foods”, where Jocelyn requests:

There are so many different kinds of snack foods, store-bought and homemade, and I would like to invite you to share what snack foods your family usually snacks on throughout the week. You’re welcome to make season lists too. I know there are different meals we eat during the colder seasons than we do in the warmer ones, and I imagine there are also seasonal snack foods as well.

In answer to this request, we are not big “snackers”, although we do always keep a big bowl of fruit on hand — apples, bananas, grapes, pears…Mmmmm. Having fresh fruit readily available at all times greatly discourages “snacking” on such non-healthy items as chips or cookies.

For a special treat, however, the Cookie Queen (aka Dinky Tumblina) will make up a batch of her FANTASTIC chocolate chip cookies. When I say Cookie “Queen” — I mean it. She has spoiled me. Her cookies are *the* best. Whenever I try to eat other cookies now, I am left feeling dis-satisfied. (And no, she won’t share her recipe. I have asked. Her brothers have begged. She chooses to keep it “her secret”.)

As for autumn, there are a few “comfort” (although not quite so healthy) snack foods that we just can’t really don’t want to live without:

Kettle Corn

Originally posted on Nov. 10, 2005

Ingredients:

1/2 cup unpopped popcorn kernels
1/4 cup white sugar
1/4 cup vegetable oil

Directions:

Place the popcorn and sugar in a large pot with vegetable oil. Over a medium heat, begin to pop the popcorn.
Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.

Caramel Apple Dip

This is a delicious way to serve apple slices!

16 servings

Ingredients:

32 individually wrapped caramels, unwrapped
1/2 cup water
2 (8 ounce) packages cream cheese
1 cup brown sugar

Directions:

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

Apple Spice Cookies

Ingredients:

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins

Directions:

1. Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
2. Stir in nuts, apples and raisins.
3. Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.

Easter Story Cookies

Easter Story Cookies

To be made the evening before Easter.

Items needed:

• 1 C. pecans
• 1 tsp. vinegar
• 3 egg whites
• Pinch of salt
• 1 C sugar
• Zipper baggie
• Wooden Spoon
• Tape
• Bible

Directions:

1. Preheat oven to 300 degrees.
2. Place pecans in sipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.

   Read John 19:1-3.

3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink.

   Read John 19:26-30.

4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.

   Read John 10:10-11.

5. Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this respresents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.

   Read Luke 23:27.

6. So far the ingredients are not very appetizing. Add 1 C. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

   Read Psalms 34:8 and John 3:16.

7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.

   Read Isa. 1:18 and John 3:1-3.

8. Fold in broken nuts, Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid.

   Read Matt. 27:57-60.

9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed.

   Read Matt 27:65-66.

10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus” followers were in despair when the tomb was sealed.

    Read John 16:20 and 22.

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty.

    Read Matt 28:1-9.

Gingerbread Cookies

I am sharing this recipe at Marsha’s request.

Ingredients:

• 1 cup white sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup margarine, melted
• 1/2 cup evaporated milk
• 1 cup unsulfured molasses
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon lemon extract
• 4 cups unbleached all-purpose flour

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Speculaas

Speculaas, a type of shortbread cookie traditionally served on St. Nicholas Eve in Belgium and the Netherlands, has become another Christmas favorite in the LeFebvre household.

1 cup butter
1 cup lard
2 cups brown sugar
1/2 cup sour cream
1/2 tsp. soda
4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
4 1/2 cups sifted flour
1/2 cup chopped nuts

Cream the butter, lard, and sugar. Add sour cream alternately with sifted dry ingredients. Stir in nuts. Knead the dough into rolls. Wrap the rolls in waxed paper and chill in the refrigerator overnight. Roll the dough very thin and cut it into shapes. Bake in moderate oven 10 to 15 minutes.

Meal Plan Monday – Make-Ahead Breakfasts & Lunches

Make-aheads are great! They ease kitchen messes/clean-up and are just *easy*. My plans include both make-ahead breakfasts and lunches — convenient for sending away with the “school” kids, and for feeding a bunch of hungry toddlers here at home. Most of these recipes came from various “once-a-month cooking” or “freezer cooking” sites on the internet.

The Menu:

MONDAY

Breakfast:
French Toast

Lunch:
Ham & Cheese Sandwich
Chips
½ an apple
Sugar Cookies

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TUESDAY

Breakfast:
Bran Apple Muffins

Lunch:
Pizza Bagels
Pretzels
Frozen Fruit

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WEDNESDAY

Breakfast:
Bacon Hash-Brown Roll-ups

Lunch:
Pasta Salad
Cheese stick
Oatmeal Cookies

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THURSDAY

Breakfast:
Make-ahead Scrambled Eggs

Lunch:
Peanut Butter & Jelly Sandwiches
Trail Mix
Banana

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FRIDAY

Breakfast:
On-The-Run Sausage Muffins

Lunch:
Taco Roll-Up
Salsa, Sour Cream
Tortilla Chips
Brownie

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The Recipes:

Ham & Cheese Sandwiches Freezer Cooking Recipe

A ham and cheese sandwich can be frozen. Placed in a lunch box in the morning, it will be perfectly thawed by lunchtime.

Loaf of bread
Miracle Whip
Ham (any style)
Sliced cheese

Spread Miracle Whip on bread (VERY IMPORTANT – do not use regular mayonnaise, only use Miracle Whip). Add ham and cheese, seal in individual freezer bags or vacuum seal. Freeze.

On lunch day, take it out of the freezer in the morning and it will be thawed in time for lunch.

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Pizza Bagels Freezer Cooking Recipe

12 bagels – plain or sundried tomato
Pizza sauce
Assorted pizza toppings
Mozzarella cheese

Cut bagels in half and place them face up on workspace. Spread tomato sauce in a thin layer, then add toppings. By making a variety of toppings, they won’t get boring in lunches. Sprinkle with cheese then broil in oven until cheese melts.

Cool completely and package them individually (half a bagel per bag). Freeze.

Can be put into school lunches frozen, and they will thaw by lunchtime.

These are also great for after-school snacks. You can also switch to whole wheat bagels to make them healthier.

Younger kids love helping to make these, so they can add their own toppings.

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Bran Apple Muffins Freezer Cooking Recipe

1 cup bran cereal
1 cup untoasted wheat germ
1 1/2 cups whole wheat flour
1/2 cup nonfat dry milk
1 tbsp baking powder
3/4 cup raisins
1/2 cup chopped walnuts
2 large eggs
12 oz frozen apple juice concentrate, thawed
1/4 cup salad oil
muffin tins, either with paper lined cups or greased

In a large mixing bowl, combine cereal, wheat germ, flour, milk, baking powder, raisins and walnuts. In a smaller bowl, combine eggs, apple juice concentrate and oil, beating well. Then add this mixture to dry ingredients, mixing well. Allow to stand 5-10 minutes so dry goods can absorb wet.

Preheat oven to 375F. Spoon mixture into muffin tins, filling to rim. Bake for 30 minutes or until a dark golden brown. Cool and freeze, then transfer to large freezer bag.

To serve, allow to thaw before serving.

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Zesty Italian Pasta Salad Freezer Cooking Recipe

1-1/2 cups dry vegetable rotini
1 cup Zesty Italian Salad Dressing
1 cup Parmesan cheese
1 red pepper chopped
1 green pepper chopped
1 yellow pepper chopped

Cook rotini until barely cooked al dente (VERY IMPORTANT, do not overcook)

Freeze in single portion servings in freezer bags or containers. Great for lunches! Put into the lunch box frozen, and it will be thawed for lunchtime.
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Bacon Hash Brown Roll-ups

These delicious roll ups are stored in your freezer, then reheated in the microwave when you want to eat them. Perfect make ahead recipe for breakfasts on the go!

INGREDIENTS:
1 Tbsp. olive oil
6 slices Canadian bacon, cut into small pieces
2 cups frozen hash brown potatoes, thawed and drained
8 eggs
1/2 cup salsa
16 (6″) flour tortillas
1 cup shredded Pepper Jack cheese

PREPARATION:
In large skillet, heat olive oil and brown bacon and hash browns. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally, until eggs are set.
Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up. Place roll-ups in freezer bags and freeze.

When ready to serve, place burrito in microwave, covered with a microwave-safe paper towel, and heat for about 1-2 minutes on high power for each burrito. You may have to adjust heating time for your microwave. 16 servings
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Chewy Oatmeal Cookies

Ingredients:
1-1/4 cups firmly packed brown sugar
1 cup (2 sticks) margarine, softened
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1-3/4 cups all-purpose flour
3/4 cup Quaker® Unprocessed Bran
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/3 cups diced dried mixed fruit or raisins (omit)

Preparation Steps:

1. Heat oven to 375° F.
2. Beat brown sugar, margarine and granulated sugar with electric mixer until creamy. Add eggs and vanilla; beat well.
3. In a separate bowl, combine flour, bran, cinnamon, baking soda and salt; mix well. Add to margarine-sugar mixture; mix well. Stir in oats and dried fruit; mix well.
4. Drop by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 9 to 10 minutes, until light golden brown. (Centers will be soft.) Cool 1 minute on cookie sheets, remove to wire rack. Cool completely. Store tightly covered.

Recipe Yield: About 4 dozen
Serving Size: 1 cookie

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Freezing Peanut Butter & Jam Sandwiches Recipe

Simply toss a frozen sandwich into the lunch box in the morning and it will be perfectly thawed by lunchtime.

Make a few dozen sandwiches:

Two or three loaves of bread
Peanut Butter
Jam

Think variety – different types of bread (ie. raisin bread one day, whole wheat bread the next) as well as different types of jam (try blueberry or orange marmalade rather than just the standard strawberry) to keep things from getting boring.

Cover one side of each slice with peanut butter, being sure to go to the edges. Then put jam on half of the slices, leaving about half an inch from the edge on all sides. Put the sandwiches together, and the peanut butter will “seal” the jam inside and keep them from getting soggy as it thaws. Seal in freezer bags or use a vacuum sealer.

On lunch day, simply put a frozen sandwich (straight from the freezer, no need to thaw before hand) when you make lunches in the morning, and it will be thawed by morning.

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Make Ahead Scrambled Eggs

(DOUBLE THIS FOR OUR FAMILY)
Make it the night before, then just reheat in the morning.

INGREDIENTS:
12 eggs
1/2 cup heavy cream
1/2 tsp. salt
1/8 tsp. white pepper
2 Tbsp. butter
1 cup sour cream
1 cup shredded Cheddar cheese

PREPARATION:
Beat eggs with cream in a large bowl. Stir in salt and pepper. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and set.
Remove pan from heat and stir in sour cream.
Spread eggs into a greased 12×7″ glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.

When ready to eat, preheat oven to 300 degrees. Uncover the baking dish and bake for 15 to 20 minutes or until cheese is melted and eggs are hot. 8 servings

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Teddy Bear Snack Mix

2 cups ramen noodles, crushed
5 cups Golden Grahams cereal
3 cups bear shaped graham crackers
1 cup peanuts or sliced almonds
1 cup raisins
1/2 teaspoon cinnamon
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice

1. Preheat oven to 375 degrees.
2. Discard seasoning package from ramen noodles.
3. In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
4. In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice.
5. Heat in microwave until melted and well mixed.
6. Pour this mixture over the cereal mixture.
7. Toss to coat well.
8. Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
9. Remove from oven and cool.
10. Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.

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Taco Roll-Ups

(Double this for our family)

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
2/3 cup water
1 lb frozen bread dough, thawed
2 cups grated cheddar cheese

1. Brown ground beef and add taco seasoning and water.
2. Cook for 5-10 minutes; set aside.
3. Roll thawed dough into a rectangle – about 20 x 8-inches.
4. Spread ground beef over dough – leaving about 1-inch of dough on one long edge free of filling.
5. Top beef with grated cheese.
6. Roll up as for cinnamon rolls starting with the long edge closest to you.
7. Pinch seam to seal.
8. Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2″ apart onto a cookie sheet that has been sprayed with cooking spray.
9. If any filling falls out just press it into the top of the rolls.
10. Bake at 350° for 25 minutes until golden brown.
11. Serve with salsa, sour cream or guacamole for dipping.
12. To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
13. To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

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Make-Ahead Breakfast-On-The-Run Sausage Muffins

10 English muffins
softened butter (or use mayonnaise)
10 breakfast sausage patties
10 slices American cheese
eggs (sunny-side up or scrambled)
plastic wrap
aluminum foil

Cook the sausage patties in a skillet.

1. Toast each half of English muffin, then butter or spread with mayonnaise.
2. Cool the patties and the muffins.
3. Lay one sausage patty on top of half of a bun then top with cheese slice, top with remaining half of muffin.
4. Wrap each one individually in heavy plastic wrap and freeze until solid.
5. Remove the frozen sandwiches from freezer and wrap each sandwich tightly in foil to prevent any freezer burn, then return to freezer until ready to use.
6. When ready to use; unwrap the sandwich from the foil and plastic wrap.
7. Wrap in a paper towel and microwave on HIGH for about 50-60 seconds or until heated through.
8. Add on an egg (if using) before or after warming the sandwich.

Healthy Banana Cookies

Healthy Banana Cookies

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 36 cookies

Ingredients:
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.