Serving Up {Snack}: No Bake Energy Balls

We are only two weeks into school and I am already dreading the 3:05 pm question....."what's for snack?".  I think that by the time I have answered four children ask me "what's for breakfast?", "what's in my lunch?" and "what's for dinner?" I really should get an option to pass on the snack question - or at the very least they could organize themselves to come to me in a group so that I only had to hear/answer the question once, but they just aren't that organized yet.

The result is that I have snack on the brain a lot.  So when I saw this recipe on pinterest last week (with the eye catching tag of "my favorite snack ever!") I thought to myself, "that is what we are having for snack today".  And while I cannot claim that it is my favorite snack ever, or even in my top 10 because brownie variations probably occupy all 10 of those spots, I will say that these were a tasty little snack without near the guilt of my truly favorite snack ever.  My kids readily agreed!

One Year Ago: 10 Pumpkin Recipes for Fall

Two Years Ago: Creamy White Chili

NO-BAKE ENERGY BALLS     
(recipe via pinterest)
printable version

1 cup old-fashioned oats
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/2 cup peanut butter
1/3 cup honey
1 tsp. vanilla

Combine all ingredients in a bowl and mix until well combined.
Using a cookie scoop, make individual balls and store in an airtight container (I store them in the fridge).

Serving Up {Snack}: Chocolate Covered Potato Chips

We have been out of town for the past two weeks and I have been loving being in vacation mode.  Before we left for our little trek, my 10-year old used his own money to buy a package of Trader Joe's Milk Chocolate Covered Potato Chips.  He told me they were for the trip...which I thought was an awful idea since we were having 90-degree weather and I was afraid of the milk chocolate covered fingers that would result from his consumption of his chosen road-trip treat.  Luckily for me, the treat made it for less than 24 hours before he consumed the entire package sitting on the trampoline with a friend.  Issue solved!

In case you don't have a Trader Joe's in your neighborhood (in which case I do suggest you move) or a Candy Basket (a chocolate/candy store in Portland that sells chocolate covered potato chips by the pound) you can make this addictive treat in your own home.  In fact, these photos are the potato chips that my (same) 10-year old son dipped in chocolate one lazy Sunday afternoon completely on his own.  So that is my tag line....easy enough for a 10-year old (boy).  Now get to it!

One Year Ago: Orange Sweet Rolls
Two Years Ago: Caramel Clusters

CHOCOLATE COVERED POTATO CHIPS     
printable version

1 bag ripple potato chips (use the thick ripple ones!)
1 lb. chocolate melts or melting chocolate

Carefully pour the bag of potato chips onto a cookie sheet and sort the potato chips, keeping those that are large and not broken.
Place chocolate melts into a microwave-safe glass bowl and microwave on 70% power for 1 1/2 minutes.  Remove from the microwave and stir.  Replace and continue to microwave in 1 minute intervals, stirring after each time, until the chocolate is melted and smooth.
Carefully dip each potato chip into the melted chocolate and then place on a sheet of waxed paper to cool and harden.

Serving Up {Snack}: (Baked) Fried Pickles

I totally get that these photos aren't going to reach out and grab you, so you may just have to trust me on this.  If you like pickles, this is a really great recipe and a fun afternoon snack.  The first time I made this recipe, I only made a half batch, unsure how the kids would respond.  Well, let's just say that after two minutes they were all gone and I was wishing (as were the kids) that I had made a full batch.  

The original recipe (here) provides a recipe for a cilantro ranch dip, but my kids prefer theirs without a dipping sauce.  I personally think that they would be good dipped in "fry sauce" and will probably explore that train of thought very soon.  My last tip - think backyard BBQ with these bad boys topping a juicy burger.  Simply delicious!  You can thank me later!  

One Year Ago:  Rosemary Chicken Marinade

                         Broccoli Salad

(BAKED) FRIED PICKLES     

(recipe from The Vanilla Tulip)

printable version

1 jar pickle slices, drained

2 eggs
1/3 cup flour
1 Tbs. Worcestershire sauce
1 tsp. hot sauce
1 tsp. garlic powder
1 tsp. Cajun seasoning
1 tsp. pepper
1 1/2 cups panko bread crumbs

Preheat oven broiler to high.  Place a baking rack over a baking sheet and spray with non-stick cooking spray.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish.
Lay pickles out on paper towel to absorb excess moisture.  Dip each pickle slice into the egg mixture,  then in the panko bread crumbs.
Place coated pickles on the rack set above a baking sheet. Broil for about 3 minutes, then remove from oven and turn the pickles over.  Return to oven and broil for 3 minutes more.

Serving Up {Snacks}: Peanut Butter Fritos

Thanksgiving is just a couple of days away.  I have posted my recipes for stuffing, yams, potatoes, beans, rolls and two pies (here and here).  I hope that your Thanksgiving is a delicious success!  I got out of hosting and cooking this Thanksgiving with a doctor's release, so I will be a guest this year and enjoy the delicious traditions of others.

Not to jump ship from Thanksgiving too quickly, but at our home there is as much talk about the "Civil War" game this weekend as there is about turkey day.  Here in Portland, the big game is Oregon State vs U of O.  I don't know if all civil war rivalry games fall on this weekend, but should your big game be this weekend, like ours is, I have the perfect football game snack...Peanut Butter Fritos.  The combination of sweet and salty and crunchy is nearly perfect - this is truly a dangerous combination.  Dangerous but delicious!  And oh so easy!  Give it a try....you will be glad that you did!

PEANUT BUTTER FRITOS     Pin It
(recipe from Skip to My Lou)
printable version

1 package Frito corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter

Spread corn chips onto a greased baking sheet.
In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently until the sugar is dissolved. Bring to a boil and boil for 1 minute.  Remove from heat and stir in the peanut butter until smooth. Pour the sauce over the corn chips and lightly toss to coat.
Cool and break into pieces.

Serving Up {Snack}: Roasted Pumpkin Seeds

If you end up carving (or cooking) a pumpkin this month, don't let those delicious seeds go to waste!

I had about a cup worth of seeds after I cut up my sugar pumpkin for the Roasted Pumpkin with Sage and Shallots recipe.  I decided to rinse the seeds and try toasting them.  They turned out really good and it was so easy to do!

ROASTED PUMPKIN SEEDS    

seeds from one pumpkin (about 1 cup)

olive oil

salt

Rinse the seeds to remove them from the pulp.  Place in small sauce pan and cover with water and salt generously.  Bring to a boil and allow to boil for 10 minutes.

Remove the pan from the stove and drain the seeds.  

Place the seeds on a small baking sheet.  Drizzle with olive oil and salt generously.

Bake at 375 degrees for approximately 20 minutes, or until they begin to toast.  Turn them over halfway through the baking time.

***I added a small amount of curry powder to my seeds before toasting them and it was a yummy flavor boost - you could really flavor them with anything if you wanted to get creative!

Serving Up {Snack}: Coconut Chex Mix

I am a pretty big fan of coconut.  When I found this recipe (unfortunately I can't remember where I found this recipe) it reminded me of my favorite granola recipe so I just had to try it.  It did not disappoint and I was grateful that it was a hit with the kiddos so that I wasn't left eating it all completely on my own.  Nonetheless, I did eat more than my share because it is just one of those flavors that addicts you after only one bite.  Consider yourself warned.

Actually, the recipe as written called for almonds.  I made half of it with almonds and half of it with cashews (like my granola) and the cashews won in my book.  But even pecans or macadamia nuts would be tasty.  Chex mix is one of those things that you can play with and get creative with.  I added candy corn to it last fall to take to a youth Halloween party and the bowl was returned empty, so I will take that as a good sign.

COCONUT CHEX MIX     Pin It

printable version

6 cups rice chex
6 cups golden grahams
1 cup chopped nuts (cashews, pecans, macadamia)
1 cup coconut
1 1/2 cups butter (3 cubes)
1 cup sugar
1 cup Karo syrup
1 tsp. vanilla (I substituted 1 tsp. of coconut extract and really liked it)

In a large bowl, combine the cereal, nuts and coconut.
In a medium saucepan, combine the butter, sugar, karo syrup and vanilla and bring to a boil.  Boil for two minutes.  Pour sauce over the cereal and toss to coat.
Store in airtight container.

Serving Up {Snack}: Caramel Clusters

If you were looking to make something that is completely and totally addictive, then today's recipe is it!

Most of the recipes that I have posted are recipes that we have been making for a number of years - those that have stood the test of time.  This recipe is the exception (but what a worthwhile exception!).  Three weeks ago at church a young man in our ward brought a bucket of this delightfulness to share with all the young women that I work with to say thanks for their help with his Eagle Scout project.  I admit that I almost didn't try it - but based on the response of the girls I took a bite...and then another...and another...holy cow!

It was obviously a caramel topping but we could not determine amongst us what type of "puff" had been doused in caramel coating.  Twenty four hours later I could not take it and I emailed the young man's mom and she graciously passed along the secret "puff" ingredient as well as the entire recipe.  The "puff" is Chester's Puffcorn - in butter flavor.  I was previously not aware of Chester's Puffcorn, but have since been successful at finding it at Target (with a grocery section) and at WINCO.

That was three weeks ago and I have made this recipe three times.  Oh, and I have two bags of Chesters in my pantry just in case I need to make it again on short notice.  Addictive I tell you!

CARAMEL CLUSTERS     
(recipe from Angie S.)
printable version

In a 2 quart microwavable glass bowl, combine:
1 cup brown sugar
1/2 cup butter
1/4 cup light karo syrup
1/4 tsp. salt

Stir the ingredients together and microwave for 2 minutes.
Remove from the microwave, stir and microwave again for 2 minutes.
Remove again from the microwave, stir and microwave once again for 2 minutes.

Remove from the microwave and add:
1/2 tsp. soda
1/2 tsp. vanilla

Stir well (it will foam up).
Add entire bag of butter flavored Chester's Puffcorn and mix well.

Return the bowl to the microwave and cook for 1 1/2 minutes.
Remove from the microwave, stir again and return to microwave for another 1 1/2 minutes.
Remove from the microwave, stir again and pour out onto a cookie tray.
Once it has cooled slightly, break the pieces into small chunks and allow to cool completely.