Category: Snacks

Granola Bars

My family is currently working on a new family cookbook. This book will be our second one; we made our first years ago when my mom and aunts were still living. This time we will include a “heritage” section so that wonderful recipes passed down from past generations will be there for our children and grandchildren.

Going through Mama’s old cookbooks has been fun and sometimes a bit emotional. And going through my own has brought back many memories. Seeing those old recipes I haven’t made in years, but remember my kids loving, has me wanting to make them for my grandson.

This recipe was a favorite of my kids when they were little. I remember making it for lunch boxes and after-school snacks. These bars are chewy and delicious!

The recipe used light corn syrup when I made these for my kids. Since we have bees now, I chose to use honey instead. You can use any creamy nut butter you like. Also, change them up by adding Craisins, chopped nuts or seeds, or a different flavor chips. Chill before cutting and store in the fridge. You can also roll them into granola balls if you choose. I rolled these to make it easy for my grandson.

Print Pin

Granola Bars

Course Snack
Author Amye Melton

Ingredients

  • 2 1/2 cups Rice Krispies
  • 2 cups old fashioned oats
  • 1/2 cup raisins
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup honey or light corn syrup
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate chips

Instructions

  • In a large bowl, combine Rice Krispies, oats and raisins, set aside.
  • In a saucepan, over medium heat, combine light brown sugar, honey and peanut butter. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla. Pour over oat mixture, stirring until coated.
  • Stir in chocolate chips.
  • Press mixture into a 13 x 9-inch pan or roll into balls. Refrigerate until firm. Cut into bars if pressed into pan. Keep refrigerated.

Frozen Yogurt Bark

 

Even though we have cooler weather now, my mind is on summer. I love hot days, warm nights, flowers in bloom, driving with my top open, and singing with my favorite songs like a rock star!

That’s how I imagine it, anyway. Honestly, hot days with gnats are just no fun! Nevertheless, we are headed into summer and will have some hot days here in the South.

I watched a video of Jennifer Garner’s pretend cooking show a while back. She was making frozen yogurt bark. But, of course, it was too cold even to pretend I wanted anything frozen then. However, the recent spring break made me think of summer snacks for the kids. Even though my grandson’s parents will be out of school also, I am sure he will be around our house some too. So this frozen yogurt bark would be the perfect snack on a hot summer day, and it’s so easy!

Start with whole milk vanilla yogurt. The texture of full-fat yogurt is less likely to get icy, and it will taste better frozen. Use fresh fruit, but chop it into bite-sized pieces to make it easier to eat. Also, chopped nuts, seeds, chocolate chips, and granola make great toppings. You need to allow about 3 hours for it to freeze fully. Then cut or break into serving pieces and store in an airtight container for a few months.

Print Pin

Frozen Yogurt Bark

Course Snack
Author Amye Melton

Ingredients

  • 2 cups whole milk vanilla yogurt
  • 1/2 to 3/4 cup fresh fruit cut into bite size pieces
  • 1/4 cup granola, nuts, seeds, or chocolate chips

Instructions

  • Line a rimmed baking pan with parchment paper.
  • Spread the yogurt onto the prepared pan in a thin, even layer to the edges of the pan.
  • Evenly scatter desired toppings on top. Place pan in freezer for about three hours.
  • When fully frozen, remove from freezer and cut or break into bite-size pieces. Place in an airtight container and store in freezer for a few months.

Alabama Fire Crackers

I know that most of you know I love football season. I love gathering with friends and tailgating! However, have I ever really been honest with you about the game of football itself? I don’t think so. I do not understand the game at all. Nope, my son played four years in high school, and now he has been coaching for several years; I am totally in the dark at a football game. I have only missed a handful of his game too. We travel to the games near and far. I even bought Football for Dummies once. That book was so dull that I had to put it down and pick up a cookbook to read!

But I do love tailgating! I enjoy the cool, crisp air, the food, and the whole social scene of football. Today I am going to share with you one of the easiest tailgating recipes ever. Alabama Fire Crackers, which has been around for years, and it is one of my favorites. It’s like the old Lay’s commercial use to say, you can’t eat just one. The blend of seasonings on plain saltine crackers are perfect for snacking.  If you do not care so much for the “fire” you can leave the red pepper flakes out. 

So try these super easy recipes for your next tailgating party. They are sure to please!

 

Print Pin

Alabama Fire Crackers

Course Appetizer
Author Amye Melton

Ingredients

  • 16 ounce box saltine crackers
  • 2 cups oil olive or canola
  • 4 tablespoons Ranch dressing mix
  • 1 - 3 tablespoons red pepper flakes
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Instructions

  • Pour the oil into a zip top gallon bag.
  • Add the dressing mix, red pepper flakes, onion powder, garlic powder, and black pepper. Carefully whisk to combine.
  • Add saltine crackers, seal the bag and gently "toss" the crackers to coat.
  • Set aside overnight.
  • Preheat oven to 250℉.
  • Arrange crackers in a singer layer on baking sheets. Bake for 15 minutes.
  • Allow the crackers to cool on baking sheet. Store in airtight container until ready to serve.

Strawberry Muddy Buddies

Valentine’s Day will probably come and go without a lot of fanfare at our house. Later this year, Greg and I will celebrate our 33rd wedding anniversary. We have certainly seen many changes throughout those years. No matter what, we have rarely celebrated Valentine’s Day, though. When we were young married, we could barely afford a card. Then when the kids were small, it was mostly about them. Now, greeting cards are so expensive that we skip cards altogether.

I do enjoy making treats, though, and I love a snack mix, sweet or savory. When I saw the recipe for these Strawberry Muddy Buddies, I knew I had to make them, and what better time than Valentine’s Day?

I made these last week for the youth group at church, and everyone seemed to love them. If you are like me and have a box or two of Chex cereal left from Christmas, this is a great time to use it.

Print

Strawberry Muddy Buddies

Course Candy, Snack
Author Amye Melton

Ingredients

  • 7 cups Rice Chex cereal divided
  • 1 cup strawberry cake mix divided
  • 1/2 cup powdered sugar divided
  • 12 ounces Ghirardelli White Vanilla Flavored Melting Wafers
  • 2-3 drops red food coloring
  • 1 cup Valentine mix M&M's
  • 1 cup Goldfish Grahams Vanilla Cupcake

Instructions

  • Divide cake mix and powdered sugar between two, gallon-sized zip top bags, set aside.
  • Divide the Chex cereal between 2 large bowls, set aside.
  • Place half of the melting wafers in a a microwave-safe bowl. Microwave at 50% power for 1 minutes. Stir and continue heating at 50% power in 30 second intervals until completely melted and smooth.
  • Pour melted chocolate in one bowl of cereal and toss to coat well. Pour the chocolate coated cereal into one of the bags. Seal the bag and shake until the cereal is evenly coated.
  • Melt the remaining melting wafers and when melted and smooth stir in 2-3 drops of red food coloring. Pour chocolate over the cereal and toss to coat well. Pour into the other bag. Seal and shake to coat cereal evenly.
  • Combine the contents of the two bags in a large bowl. Toss in the M&M's and Goldfish.
  • Enjoy!

Healthy Nutty Bars

healthy-nutty-bars

 

I know that we all go through times in our lives when we simply get bogged down by the demands of life. Honestly, I have been going through one of those times for a few months now. I think there are several contributing factors which include an empty nest and Greg’s changing work schedule. I have come to realize that one thing that keeps me sane and grounded is writing to you!

I enjoy “talking” to you about the good things happening in my life, as well as the bad. I like running across old recipes to share and finding new favorite recipes to try for you. I feel a change coming to NJSD, and I’m not exactly sure what that change is going to be yet. With my changing life, my recipes also are in need of a rehaul. I believe I am moving in the direction of fresh, easy, few ingredient recipes.  I don’t want to spend hours in the kitchen at this point in my life.

I hope you also look forward to the new and exciting recipes that I will be bringing you in the future. As promised, I also plan to bring at least one healthy recipe a month your way, starting today!

These Healthy Nutty Bars are fresh and delicious. With the Paleo Bars from my blog as a guide, I set out to make a substitute to a store-bought nutty bar. I am thrilled with this final recipe! The nuts are crunchy, and with the addition of honey and dried fruit, they are a sweet treat too.  Store in an airtight container in the refrigerator.

 

5.0 from 1 reviews
Healthy Nutty Bars
 
Author:
Print
 
Ingredients
  • 2 c. whole almonds, coarsely chopped
  • 1 c. walnuts, coarsely chopped
  • 1 tbsp. chia seeds
  • ½ c. flax meal
  • ½ tsp. salt
  • 1 c. rolled oats
  • ½ c. apricots, chopped
  • ½ c. dried cherries, chopped
  • 12 Medjool dates, pitted, coarsely chopped
  • 1 tsp. vanilla extract
  • ½ c. almond butter
  • ½ c. coconut butter or coconut oil
  • ½ c. local honey
Instructions
  1. Toast almonds and walnuts in a 200°F oven. Remove and cool.
  2. In a large bowl combine the cooled nuts, chia seeds, flax meal, salt, rolled oats, apricots, and cherries.
  3. In a medium saucepan combine the almond butter, coconut butter (or oil), honey, and chopped dates. Stirring occasionally keep over heat until ingredients are combined and warm. Remove from heat and add to the bowl of a food processor. Add vanilla extract and process until dates are finely chopped Pour over the nuts and fruit and using a large spoon or spatula combine.
  4. Press the mixture into a 9 x 9-inch pan lined with wax paper. Use the bottom of a glass to press it down tight so that they bars will be solid.
  5. Cover and refrigerate until firm, a couple of hours.
  6. Remove from pan using the wax paper, cut into small bars. Store in an airtight container in the refrigerator.