Ever get tired of the same old snacks? You can only eat chips or cookies
so many days in a row. Not only that, but most of us are trying to eat
healthier these days, and chips and cookies don’t exactly fall into the
“healthy” category. Here are some different snack ideas that can satisfy
both the crunchy and/or sweet cravings we all get!
Bananas that have just turned ripe
1large tub of strawberry and/or vanilla yogurt
2 cups (approx.) of crushed cereal, such as cornflakes or chocolate rice krispies
Insert popsicle stick into banana. Place yogurt in a pie plate. Place
crushed cereal in another pie plate. Coat the banana with yogurt.
Immediately roll the yougurt covered banana in the crushed cereal. Place
on a cookie sheet. Freeze overnight.
Try all different combinations! I made mine with vanilla yogurt and
chocolate Rice Krispies, and then with strawberry yogurt with Rice
I accidentally discovered this as I was cleaning up from my banana pops.
1 cup yogurt
1/4 cup cereal or granola
Combine yogurt and cereal and eat. It results in a snack similar to
the yogurt-snack mixes you can buy in the store, but is a lot cheaper.
Pretzel-Oyster Cracker Mix
This mix adds a yummy taste to otherwise plain pretzels and oyster crackers.
1 lb of pretzels
1 bag of oyster crackers
1/4 tsp dill weed
1 ranch dressing dry mix
1/4 vegetable oil
Warm up oven to 275 degrees. Combine the pretzels and oyster
crackers. Pour in vegetable oil and coat well. Add Ranch dressing mix
and dill weed. Coat well. Place onto a cookie sheet and bake for 10-15
minutes (until lightly browned).
My mom made these weekly when I was a kid, but I had forgotten about them. Making them brought back some tasty memories.
1 1/2 c. warm water
1 pkg. dry yeast
4 c. flour
1 tsp. sugar
1 tsp. salt
1 tbsp. flour
Turn oven on to 425 degrees. Dissolve yeast in warm water. Mix 3 cups
of flour, sugar, and salt into yeast mixture. Work in 4th cup of flour
by kneading the dough with your hands. Divide dough into equal pieces
and roll into pretzel shapes (kids can also have fun making kites,
hearts, and even flowers with the dough). Place pretzels in boiling
water for approx. 2 minutes (until they rise to the surface). Remove
with a spatula and place on cookie sheet.
Beat egg with 1 tbsp of water. Brush tops of pretzels with egg mixture. Add kosher salt. Bake at 425 for 20-25 minutes.
For Garlic Pretzels:
1/2 cup of Parmesan cheese
1 tsp of gralic powder
Sprinkle on top of pretzels that have been poached and brushed with egg mixture.
For Sweet Pretzels: Brush honey on poached pretzels. Bake. Combine
1/2 cup powdered sugar with 1 tsp of cinnamon. Add enough water to make a
glaze (1-2 tsp). Brush on top of honey baked pretzels while still warm.
For Sweet Mustard: Add 1/2 cup of honey and 1 tbsp of apple cider vinegar to 1/2 cup of Dijon mustard.