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Tag: snack

Peanut Butter Balls

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Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup nonfat dry milk powder
  • 2 Tablespoons honey*
  • 1/2 cup rice cereal

Directions

  1. Wash hands with warm, soapy water.
  2. Mix ingredients together and roll into balls.
  3. Refrigerate leftovers.

*Children under 1 year should not eat honey.

Variations

  • Add 2 Tablespoons raisins or other dried fruit.
  • Replace rice cereal with 1/2 cup quick oats.
  • Honey Bees- Shape balls into ovals for the body of a bee and place on waxed paper. Dip a toothpick into cocoa powder, then press gently across top of bees to make stripes. Stick almond slices into body for wings. Chill at least 30 minutes.

Makes 16 balls

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Cowboy Caviar

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Ingredients

  • 1 15-ounce can corn
  • 1 15-ounce can garbanzo beans
  • 1 15-ounce can black beans
  • 2 large tomatoes
  • ¼ cup cilantro
  • ½ cup onion
  • ¼ cup green onion
  • 1 green pepper
  • ½ cup fat-free Italian dressing 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Rinse canned ingredients. Dice vegetables.
  3. Mix all ingredients together in large bowl.
  4. Serve with whole-grain chips or crackers. 

Makes 20 servings

nutrition food label

Kale Chips

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Ingredients

  • 1 to 3 bunches of kale
  • 2 Tablespoons olive oil
     Try these spices or choose your favorite:
  • Black or white pepper
  • Cayenne pepper
  • Cumin & curry powder
  • Garlic salt or powder
  • Italian seasoning
  • Lemon juice
  • Salt

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Line a cookie sheet with parchment paper (optional).
  4. Wash and dry kale.
  5. Remove the leaves with a knife, kitchen scissors, or your hands. Tear into bite-sized pieces. Discard the stems.
  6. Drizzle oil and massage into kale to spread it evenly. Add desired seasonings.
  7. Bake 10 to 15 minutes or until kale is crispy and edges are browned but not burned.

Makes 6 servings

Nutrition Food Label

Fishing with Fruits & Vegetables

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Ingredients

Bait:

  • Peanut Butter Yogurt Dip
  • Pumpkin Yogurt Dip
  • Cottage Cheese Vegetable Dip
  • Herb Ranch Dip
  • Plain Yogurt
Poles:
  • Vegetable sticks (celery, carrots, cucumbers, green peppers, jicama, etc)
  • Apple slices
Fish:
  • Fish-shaped crackers, whole-grain cereal, pretzels, etc.

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Dip a pole in the bait then dip into the fish.
  3. Eat and enjoy your catch!

Makes 20 servings

*Note: please refer to the Nutrition Food Labels in the print or online cookbook for the dip you choose. Contact your county CNP educator if you need help accessing the cookbook.

Bread-in-a-Bag Cinnamon Rolls

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Ingredients

Dough:

  • 1 1/2 cups whole-wheat flour
  • 1 package rapid rise yeast (or 2 1/2 teaspoons)
  • 3 Tablespoons sugar
  • 3 Tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 1 cup hot water (125-130°F)
  • 3 Tablespoons canola oil
  • 1 1/2 cups all-purpose flour (approximate)
  • Nonstick spray

Filling:

  • 2 Tablespoons margarine (melted)
  • 1/2 cup brown sugar (or 1/4 cup brown and 1/4 cup white sugar)
  • 2 teaspoons cinnamon
  • 1/2 cup raisins or chopped nuts (optional)

Icing (optional):

  • 2-3 cups powder sugar
  • 1/8 – 1/4 cup water
  • 1 teaspoon vanilla extract
  • Resealable plastic bag or bowl

 

Directions 

  1. Wash hands with warm, soapy water.
  2. Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
  3. Add hot water and oil to the bag and reseal it. Mix by working bag with fingers. 
  4. Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag. 
  5. Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic.
  6. Cover dough and let it rest for 10 minutes. 
  7. Roll out dough into a rectangle 12×7-inch.
  8. Spread margarine to cover the dough, avoiding the edges.
  9. Sprinkle on cinnamon-sugar mixture. Add raisins or chopped nuts, if desired.
  10. Roll up dough from the long end and seal edges.
  11. Cut into 1-inch slices to make 12 rolls.
  12. Place in an 9″ x 13-inch baking dish coated with non-stick spray.
  13. Cover and let rise 20-30 minutes.
  14. Bake at 375°F for 20-25 minutes or until golden brown. Remove from dish. Cover with icing, if desired.

Icing:

  1. Add 2-3 cups powdered sugar to bag (or bowl). More powdered sugar adds thickness to the icing.
  2. Add vanilla and about 1/8 cup water.
  3. Close the bag and squeeze at the top to reduce air. Massage the bag until no powdered sugar is visible and an icing has formed. (About 2-4 minutes.) If using a bowl, carefully stir ingredients until well blended and thick. Add water a little at a time if mixture is too thick.
  4. After cinnamon rolls are completely cooled, cut a corner of the icing bag. Drizzle icing over cinnamon rolls. If using a bowl, scoop icing with a spoon and spread over rolls.

 

Makes 12 servings

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