Summer Time Snacking

School is out! Hooray!!! Seriously, those last couple weeks were rough! And then the fact we had to go back after Memorial Day for 1.5 days was almost torture. But we persevered and don't have to set an alarm or pack a lunch until August!

I adore summer vacation. I realize it is different for me because I am at home, and don't have the stress of additional child care, but I cherish every minute he's home with me. And now that Max is old enough to understand "Bruh Bruh" is home with us, well let's just say it even more special.

One of the things that I do recognize has being harder during these months is the fact I have to feed the teenager that extra meal every day, every week! I find myself going to make Max's lunch and saying "Oh that's right. Alex might want something too." Now, to be fair we are only a few days into summer vacation, so I'm still getting into my groove. But it isn't just lunch! He wants snacks too! I swear, these kids...they think they need fed 24/7. LOL

I love making trail mixes because we can all enjoy them. Even Max now! (Sure he likes to pick out the M&Ms, but he does like the pretzels and cheese crackers too) And in the summer, they are perfect for snacking in the car, at the park, beside the pool, or just hanging out in the back yard. True story, if you would have seen us last weekend in our back yard, Max was in his baby pool, and the three of us were sitting around it, watching him, and passing around a huge bowl of this!

Sweet and salty together are one of my favorite things. Even flavor combos you think might not work do. Mr. E made the comment he didn't know how the candy and cheese crackers would taste, but they were really good!

You can always add some other ingredients your family loves too. Make it your own! Let the kids get in on the action too--they could come up with some interesting combos!

Summer break is something I look forward to all school year long. My boys, with me, adventures to be found, and yummy snacking on the way!

Sweet n Salty Trail Mix

4 c. twist pretzels

3 c. cheese crackers

2 c. honey roasted peanuts

1 1/2 c. roasted almonds

1/2 c. M&Ms

1/2 c. Reece's Pieces

1/2 c. raisins

Mix all together in a large bowl and store in an airtight container. 

Shared at Weekend Potluck

Disclaimer: I received free samples from Kroger and MyMagazine Sharing Network for use in this post.

Jump on the Pumpkin Bandwagon

Pumpkin Spice is everywhere....in every thing! From chapstick (yep I saw that) to coffee creamer, cupcakes and candy...tis the season! Now, I'm not complaining because I have yet to find something pumpkin flavored I didn't like, so I figured why not jump on the bandwagon?

I know many of you share my love of all things "no bake" during the hot summer months, but who says that convenience has to end at Labor Day? I say let's carry it right on through to fall, after all our schedules aren't any less busy, so why not make dessert something we can whip up in no time? Plus, there are still going to be days that are warm enough we don't really want to bake anyway.

Parfaits are a great no bake treat when you don't have much time, but want to impress. Layer anything into a nice dish or glass and it looks so fancy, nobody will care it only took you about 20 minutes!

A couple notes about this recipe. One, if you make your own granola, of course use that instead. I was going for all out help from the store. Secondly, if you can't find the pumpkin spice pudding (it's a seasonal thing) you can easily substitute vanilla, and add pumpkin spice to taste.

I'm all about welcoming fall in the most delicious way, and if that means I need to find more ways to fit pumpkin into recipes, well I'm okay with that too!

Pumpkin Spice Parfaits

12 oz. bag granola with raisins and almonds

1 small box (4 serving) pumpkin spice pudding

1 1/2 c. milk
1/4 tsp. pumpkin pie spice

Cool Whip
Ground Cinnamon

Combine pudding mix and milk in large bowl. Whisk well. Chill for 10-15 minutes to set. Open bag of granola. Add pumpkin pie spice. Shake well.  In parfait cups, place a couple TBS granola. Top with a couple TBS pudding. Continue layers.Top with Cool Whip. Sprinkle with extra granola and cinnamon.

Shared at Weekend Potluck

Snow Days

Winter time in Indiana means many things. Snow on the ground, bitterly cold temps, sunset at 5 pm...you get the picture. And two of those add up to one other guaranteed thing about wintertime in the Hoosier state...School Cancellations!

I know for many parents snow delays/cancellations cause a major headache with work schedules and daycare arrangements, and I respect that. But for me, since I have the complete blessing of being a SAHM, they mean I get extra days at home with my little man. When they announce our school system as being CLOSED, I don't know who gets more excited, me or Alex.

Two weeks ago, it wasn't so much the snow on the ground that called schools all over Indiana to close, but the -30 wind chills. Yep, with so many kids walking and/or waiting at bus stops, that is just too darn cold for school, so for two days straight, my little man was at home with me, all nice and warm.

One of the activities we love to do the most on snow days is get into the kitchen and bake together. It's never anything major, but it's always something yummy and usually I even get to throw in a math lesson in there somewhere too. After all, there have been times when these snow days go on for 3-5 days at a time, and we have to have some sort of learning!

This recipe came to be because we love cinnamon raisin bread. It's a treat for us, and I usually head to our local bread outlet to buy it on the cheap. Well, when it is snowy, bitter cold and yucky, I don't head anywhere, so we haven't had any in about a month. So my craving got the best of me, I discovered I had everything in the house to make these, (After all, I wasn't going anywhere!), and we got to baking!

If you get the joy of living in an area where the winter weather can get you down, take some comfort in the fact you might get a snow day with your kids. Get into the kitchen and have some fun with them. Enjoy these times, for they will pass way too quickly!

Cinnamon Raisin Muffins

1 c. sifted flour (sift flour first, and then measure out 1 cup)

1/4 c. sugar 

3 tsp. baking powder

1/2 tsp. salt

1 c. old fashion oats

1/2 c. raisins

3 TBS vegetable oil

1 egg, beaten

1 c. milk

1/4 tsp. cinnamon

Topping:

2 TBS brown sugar

2 tsp. flour

1 TBS cinnamon

1 TBS butter, melted

In a small bowl, combine ingredients for topping. Mix well with a fork until crumbly. Set aside. Preheat oven to 425. Line muffin tin with papers or grease well. Sift together flour, sugar, baking powder, salt and cinnamon into a large bowl. Stir in oats and raisins. In a small bowl combine egg, milk and oil. Pour into dry mix. Stir until just combined. Fill muffin cups 2/3 full. Sprinkle with topping. Bake for 15 minutes until a toothpick comes out clean. Cool on wire racks. 

Shared on The Country Cook Jan. 23. 2015

Muffins at Very Good Recipes

I Can't Pass Up A Good Deal

A couple weeks ago my mom and I were having a little QT together. We had lunch and had shopped til we dropped. We were driving back to her house when we passed this gorgeous farm house with a little table of vegetables out front. That's when the magic happened. I spotted a sign with that word every bargain hunter like myself (and mom too) loves to see...FREE!!!

Of course we had to stop. And let's just say, we know the brakes on mom's SUV work great! I jumped out and they had beautiful sweet corn, cucumbers, tomatoes and zucchini fresh from the garden. I really was only in need of some cukes for dinner that night, but I couldn't just walk away. I already had corn and maters in the fridge, but no zucchini. So I grabbed one. A huge one. I got back in the car and mom asked me what I was going to do with it. "I have no idea. But it when it's this nice and free, I have to take it." She laughed and knew exactly what I was talking about, because it was something she would totally do too.

So it resided in the fridge for a few days until I finally figured out what I wanted to do with it. This was about the time little man got sick with strep throat too, so I wanted to bake him something yummy, but still soft enough he could swallow it. I knew some muffins warm from the oven, were just what he needed to brighten his day. (After all, the poor kid was missing a day of school after only being back for nine!)

If you are in the need of quick breakfasts for busy mornings, these would be perfect. They can even be eaten on the go! Or make them for a delicious after school snack when the kiddies get off the bus. Or they make a fantastic dessert, warm with a little butter spread on...mmmmm.

If your garden is still giving you plenty of zucchini, here is a great way to use it up. Or maybe you're like me and you have some free produce sitting in the crisper drawer because you too can't pass up a good deal. Either way, these are simple, delicious and zucchini's new best friend.

Zucchini Walnut Muffins From Taste of Home

3/4 c. flour

1/2 c. sugar

1 c. finely shredded unpeeled zucchini, extra water squeezed out

1/2 c. chopped walnuts

1/4 c. raisins

1/4 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1 egg

1/4 c. canola oil

Cinnamon/Sugar Mixture

Old Fashion Rolled Oats

Preheat oven to 350. Grease 6 large muffin cups, or use paper liners. In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir to combine. In a small bowl whisk together oil and egg. Add to flour mixture. Stir until moistened. Fold in zucchini, walnuts and raisins. Scoop into muffin in, filling each 3/4 full. Sprinkle with cinnamon/sugar and a few rolled oats. Bake for 20-25 minutes until a tooth pick comes out clean. Cool 5 minutes on wire rack. Remove from pan. Finish cooling on rack. Makes 6 extra large muffins. *NOTE* To make cinnamon/sugar mixture combine combine 1/4 c. sugar and 1 TBS cinnamon. Mix well. Store in airtight container. I keep this on hand at all times. It's great for toast, muffins, etc.

Shared on The Country Cook Sept. 12, 2014

Zucchini at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Oatmeal On The Go

It seems these days, we can all use more recipes that can be incorporated into our busy schedules. And not just simply made once we are home after a long day. Ones that we can make and take with us, while we are constantly on-the-go.

Today's recipe gives you that option! Make a batch of them over the weekend, and you can have breakfast for the gym bag, or even at your desk at work, all week long. Send them with the kids in their lunch boxes for a sweet, but still healthy treat. Have them waiting on them when they get home, for a snack in the car on your way to your next activity. Or just make them for an almost guilt free dessert. There are so many options with these, you can't go wrong.

I love granola bars, and I really enjoy making my own, but for me, they must be chewy, not crunchy. It's just how I prefer mine. I know there are many tasty crunchy granola bars out there too, but the chewy ones just appeal to me more.

These have a great almost cake like texture, but hold up to travel and are sweet, but not too sweet, and truly taste like a big bowl of oatmeal you can eat with your hands. Plus, there are endless combinations of dried fruit and nuts you can use to change the flavor profile again and again.

If your hectic lives could use more on-the-go goodness, these are just for you! After all, just because we are all busy doesn't mean we have to sacrifice delicious things, we just have to make sure we can multitask!

Chewy Oatmeal Bars Inspired By Kath Eats Read Food

1 3/4 c. old fashioned oats

1/2 c. brown sugar

1/2 c. raisins

1/2 c. pecans, chopped

1 1/4 c. milk

1 egg

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. salt

Preheat oven to 350. Grease a 8 x 8 baking pan. In a medium bowl combine oats, sugar, raisins, nuts, salt and cinnamon. Mix well. In a separate bowl combine egg, milk and vanilla. Whisk well. Pour into oat mixture. Stir to combine well. Mixture will be wet. Pour into prepared pan. Bake for 40 minutes until set and edges pull away. Cool on a wire rack. Cut into 9 squares.

Shared on The Country Cook Feb. 21, 2014

Oatmeal at Very Good Recipes

Barbecue's Best Friend

I think one of the things most fun about the summer grilling season is finding yummy new side dishes to nicely compliment all the delicious offerings coming off the hot grill. Everyone has their favorites, everything from a crisp tossed salad, to creamy coleslaw to a zesty pasta salad, there are so many choices!

For our family, one of the best ways I can come up with new things for us to try is to take a couple favorites and combine a little "this and that" from each into something new. It almost guarantees me success with a dish that will go over with flying colors. It makes sense though. If you're taking things you already know you love and combining them, it should be even better, right? Well, okay, I guess that reminds me of an old episode of Full House (You remember the Tanner family??) where Michelle was trying to cook and she combined two of her favorite foods into a new dish...Tuna Fish Ice Cream...yeah, that didn't work out so well, especially for the poor taste tester! But for the most part, I think it's a good equation to depend on!

The two dishes I took inspiration from for this new one were my Broccoli Salad and Honey Mustard Coleslaw. I've seen tons of recipes for broccoli slaw, and have passed the mix in the produce aisle a hundred times, but I never found one that was perfect for us. That's when I decided to pull great things about dishes we already enjoy, combine them, and hope for the best. And it totally paid off! The crunch of the broccoli mix is only added to by the crunch of the almonds. The raisins give it a tiny hint of sweetness that plays off the tangy dressing so well. 

This summer is going to be filled with great food! Have fun coming up with new things for your dinner table, and remember you can always use dishes you can make in your sleep to come with brand new delicious ones!

Broccoli Slaw

1 (12 oz.) package broccoli slaw mix

1/2 c. golden raisins, extra for garnish

1/2 c. slivered almonds

5 TBS mayo

2 TBS sugar, or to taste

2 TBS lemon juice

1 TBS white vinegar

1/2 tsp. celery seeds, extra for garnish

Salt and Pepper to taste

In a small bowl, whisk together mayo, sugar, lemon juice, vinegar, celery seeds, salt and pepper. Mix until well combined. Set in fridge for 5 minutes. In a large bowl combine slaw mix, raisins and almonds. Lightly toss with fingers to combine. Pour dressing over top. Mix well to coat. Chill at least an hour before serving. Garnish with extra raisins and celery seeds. 

Shared on The Country Cook June 14, 2013
Shared on Make Ahead Meals June 17, 2013

Broccoli at Very Good Recipes
Pin It

Marshmallow Inspired

So a few weeks ago I was rushing through Meijer trying to pick up a few last minute items I had actually forgotten the previous day when I was grocery shopping when all of a sudden an "end-cap" display stopped me dead in my tracks. What could have caught my attention so much you ask? Well, it was something I had never seen before and instantly knew would be going home with me...Pumpkin Spiced Marshmallows.

 Have you seen them at your store? I just love all these creative & yummy flavors they are coming out with! Last year we discovered the Peppermint ones at Christmas time (so delicious in hot cocoa!), and then this summer I used the Mint Chocolate ones for my first s'mores ever! And now the perfect ones for autumn! I wasn't even sure what I would do with them but I knew I had to come up with something!

After about a week of sitting in my cupboard I finally knew what I wanted to do. A snack mix, of course. I just love trail mixes and coming up with different combos is both challenging for me, and fun for Alex. Last Halloween I shared with you my Goblin Mix and then more recently Monkey Munch I served at his birthday party. They just make such great party foods, or even after school snacks. For this one, I wanted every ingredient to be fall colored, so it took a little extra effort, but the result is both pretty and yummy! If your child's class is having a fall party, put some of this in cute treat sacks and the kiddies will love it! And be sure to be on the lookout for new flavors of marshmallows coming to a baking aisle near you!

Pumpkin Spice Snack Mix
1 (8oz) package pumpkin spice marshmallows
1 c. cashew halves
1 c. golden raisins
1 (9.9oz) package White Chocolate Candy Corn M&Ms
1 (14.5oz) package Reece's Pieces Candy

In a large bowl, combine all and mix well. Store in airtight container.

Shared on The Country Cook Oct. 12, 2012
Shared on Make Ahead Meals Oct. 15, 2012
Shared on Mandy's Recipe Box Oct. 16, 2012

Snacks at Very Good Recipes
Pin It