Easy Snacks for Busy Kids
Easy Snacks for Busy Kids
Busy kids need snacks; it's a fact of life. They are on the goand will often not eat as much as they should at meals. Thefollowing snacks can be stored in airtight containers, resealableplastic bags or divided up into individual servings for lunches.Older kids can carry some in their backpack if hunger strikes themduringan extra curricular activity. If you homeschool, you canoffer them during a break from lessons. No matter how youdecide to serve them, they are a frugal alternative to chips, cookiesand other store bought snacks.
By Brenda Hyde
10 cups unsalted hot air-popped popcorn
1 tbsp. water
4 tsp. margarine
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground red pepper(cayenne)
Cook all ingredients except popcorn in 6-inch nonstick skillet for 3minutesor until margarine is melted and mixture is bubbly. Pour over popcorn;toss.Serve immediately. Yields 10 cups.
6 tablespoons sugar
1/2 tsp. cinnamon
6 flour tortillas (fajita-size)
1 tablespoon light corn syrup
Heat oven to 400 degrees. Mix sugar andcinnamon. Brush one side of each tortillawith corn syrup and sprinkle with cinnamonmixture. Cut each tortilla into 6 wedges andplace on baking sheet. Bake about 10minutes, until golden and crisp. Serve withapplesauce as a dip!
3/4 cup peanut butter
1/2 cup maple syrup
1 1/2 cups nonfat dry milk powder
about 2 tablespoons chopped peanuts
Mix the peanut butter and maple syrup untilwell blended. Add the milk powder, stir well.Spread the mixture into a loaf pan. Pat it downto make an even layer. Sprinkle the peanutsover the mixture and press gently. Chill 1 hour.Cut into 1 inch squares. Keep covered andchilled until you serve. Makes about 32 squares.
Baked Caramel CornIngredients:
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts popped popcorn
Melt butter, stir in brown sugar, corn syrupand salt. Bring to a boil, stirring constantly.Boil without stirring for 5 minutes. Removefrom heat; stir in soda and vanilla. Graduallypour over popped corn, mixing well. Turninto two large shallow baking or roasting pans.Bake at 250 degrees for 1 hour, stirring every15 minutes. Remove from oven, cool. Breakapart and store in tightly-covered container.Makes about 5 1/2 quarts or 20 cups.
2 cups honey graham cereal
1 cup tiny marshmallows
1 cup peanuts
1/2 cup mini or regular chocolate chips
1/2 cup raisins
Mix together in a resealable large plastic bag. Shake well.This is a good snack is also great to take on hikes, nature trails orto the park. Each child can have their own small bagto carry with them. Makes 5 one cup servings.
About the Author
Brenda Hyde is The Treehouse Mom at Seeds of Knowledge. She is also mom to three active kids who love nature and gardening.She is a freelance writer and editor of our six newsletters. For information on our newslettersClick Here