After School Snacks

After School Snacks
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"Mom, I'm home!"
After those words, the next thing moms hear the most is "I'm SO hungry!"  At our house we try to time dinner so everyone can sit down at the table at the same time.

Sometimes that means eating a little later than usual, so after school snacks are a must-have to stop a full blown mutiny.   

There are certain snacks that are always good to keep on hand. What I keep around varies depending on what is on sale at the grocery store, but below are the things that have worked well over the last 14 years that I've had kids in school. Obviously each family has their favorite likes and dislikes.

-apples, oranges or grapes
-peanut butter and jelly/preserves
-wheat bread
-graham crackers
-round butter crackers
-baby carrots, celery, green pepper, cucumber

It's tempting to buy expensive prepared snacks or junk food. These types of snacks will not only hike up your grocery spending, but often they are full of sodium and sugar.  It doesn't mean you can't have sweet snacks, but keep do it occasionally rather than something that is available all of the time. Making your own muffins, cookies, breads and other snacks is cost effective and always tastes better than store bought items.

This first recipe is from The International Cook Book which was published in 1929.

Indian Muffins

1 cup cornmeal
1 cup flour
1 egg
2 tablespoons shortening
1 tsp. salt
3 tsp. baking powder
1 1/2 cups milk
4 tablespoons crumbled bacon or minced ham

Beat egg and add the shortening and milk. Mix the dry ingredients. Combine the ham, liquid, and dry ingredients. Mix smooth. Bake in greased muffin tins for twenty-five minutes in a moderately hot oven (375 degrees F.).

Notes: The bacon or ham is for flavor. Turkey bacon will work as well, but it should be minced. I like tossing in a 1/4 cup or so of finely shredded cheese as well. Leftovers should be kept refrigerated, but can be warmed up in the microwave.

This is a recipe I've had around for a long time, and I added the ginger to it along the way.  Use the most inexpensive, unbranded applesauce and apple juice. It will keep in the refrigerator for about 3 weeks and can be used on waffles, crackers, bread, muffins or pancakes.
Easy Apple Butter

2 1/2 cups (23 ounce) jar unsweetened applesauce
1/2 cup frozen unsweetened apple juice concentrate
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground ginger

Combine all the ingredients in a heavy pan. Cook over medium heat for about 50-60 minutes, stirring occasionally, until the mixture is thick. Cool and store covered in a jar or container in the refrigerator.

Spicy Cheese Scones

2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. cold butter or stick margarine
1 cup shredded sharp Cheddar cheese
2/3 cup buttermilk
1 large egg
1/4 tsp. hot pepper sauce

Preheat the oven to 350 degrees F. In a large bowl, sift together the flour, baking powder, soda, and salt. Cut the cold butter into small pieces. Add it to the flour mixture and work it in with a fork, or knife.  It should resemble crumbs when finished. Stir the cheese into this mixture gently. In a small bowl blend together buttermilk, one egg and the hot pepper sauce. Make a well in the center of the dry ingredients. Add the wet ingredients to the dry, and stir it in gently and quickly until just combined. Do not continue to mix, the dough will be sticky. Turn the dough out onto a very lightly floured surface. Knead gently about 10 times, no more. Divide the dough in half, and gently pat each half into a 1/2 inch thick round. With a serrated, sharp knife cut each circle into four wedges. Arrange on a greased or sprayed baking sheet. Bake 15 minutes until lightly brown.

Notes: I brush the tops with melted butter before and after baking.

You may also enjoy:

Spring Salad Greens
Summer Fruit Recipes
Cookie Jar Cookies


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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