Creating memorable and healthy dining experiences.
Instant Protein Cocoa Bars – johanna
January 6th, 2009 | Filed under: Snacks
I learned to make this recipe from Shirley Tong a good friend of mine. Shirley was selling Shaklee products and invited me over for a demonstration. During the party she served the protein bars.
Now here is my plug for Shaklee. Months later I had become very ill. So ill I could not get out of bed for at least a couple of months. Shirley met with me and gave me a combination of vitamins and minerals to start taking. Within a week I was feeling well enough to get out of the house for small walks.
Back to the protein bar, Shirley made her protein bars with Shaklee products. I make them with regular health food store rice krispies and chocolate protein. I will admit there is a slight difference in taste but I still enjoy them from time to time.
3/4-1 cup cocoa protein
1/2 cup peanut butter
1/2 cup honey
1/2 tsp vanilla
1/2 cup nuts
1 1/2 cup rice krispies
In a saucepan heat honey, peanut butter and vanilla until soft. Quickly throw remaining ingredients in and mix. Pour into glass 9×13 pan. Pat down firmly. Let cool. Cut into small cubes.
Family Time Popcorn Bar – johanna
January 1st, 2009 | Filed under: Snacks
My kids love it when I put out the muffin pan filled with fun snacks. They think we are having a party.
Set out a large bowl of popcorn. Fill smaller bowls, muffin pans or mini loaf pans with various snacks such as the ones listed.
Nuts and seeds
Crackers
Cereal
Pretzel
Dried fruit
cheese
Chocolate chips
Spices: Cinnamon, brown sugar, nutmeg, Cajun seasoning, garlic,
Give the kids bowls, bags or ice cream cones to fill with their favorite snacks.
Popping popcorn on the stove top: pour about three tablespoons of vegetable oil (don’t use butter, it will burn) in a large pot. heat the oil over medium heat. To test if the oil is hot enough drop a single kernel in the pot and cover allowing steam to escape. If it sizzles and pops right away it is ready. Pour 1/2 cup (enough to cover the bottom of the pot, a single layer). Cover and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove. Season to taste.
Beginners Raspberry Jam 101 – johanna
October 1st, 2008 | Filed under: Snacks, THE BUDGET PANTRY
Over the weekend, Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.
The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.
Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids
Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.
In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.
Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.
Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.
Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator.
Lemon Scones – johanna
September 10th, 2008 | Filed under: Breads, Snacks
These little scones are so light and fluffy. I found these on the SouleMama blog looking for more creative play ideas for my little ones. While they had homemade blueberry jam we enjoyed ours with plain fresh blueberries. My batter came out relatively sticky. Once I turned the dough out onto my floured board I sprinkled a small amount of flour onto of the dough and then proceeded to pat it out to the recommended thickness. I did not have raw sugar on hand. Instead I sprinkled the scones white sugar and they were fine.
(adapted from the “cream scones” in the fabulous Tassajara Bread Book)
1 cup buttermilk
1/4 cup honey
1 egg
4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar
Mix the milk, honey and egg. Sift in the dry ingredients, except the raw sugar. Add the melted butter, followed by folding in the lemon. Roll out into 3/8″ thick on a floured board. Cut into wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (10 minutes or so). Transfer to cooling rack to cool slightly before serving. Devour. With jam.
Apple Ham and Cheese Sandwiches – johanna
September 3rd, 2008 | Filed under: Breakfast, Main Dish, Snacks
Every time I got sick as a kid, my mom would make grilled cheese sandwiches with chicken noodle soup. Somehow, the combination always made me feel better. Today in my house, the traditional cheesier has been revamped to include extra vitamins and fiber. I serve these for lunch or snack.
Butter (optional)
2 slices Wheat Bread
1 slice Cheddar cheese
Ham or Turkey Deli slices
Apple slices
Using butter is certainly an option. If you do use butter, you can do it two ways. You can spread it on the bread or melt it in the pan. Put the butter side down in the pan. Top with cheese, ham and apple slices.
Apricot Bars – johanna
September 1st, 2008 | Filed under: Snacks, Treats
One evening after our youngest baby was born, a friend of mine (Diane Carter) brought us dinner and dessert. My niece was visiting at the time and we both agreed we had to have the recipe.
Apricot Jam
Powdered Sugar
Crust / Topping:
1 1/2 cups flour
1/4 tsp salt
1 cup brown sugar
1 tsp baking powder
1 1/2 cups quick oats
3/4 cup butter
Mix flour, sugar, salt, powder, oats and butter until crumbly. Pat 2/3 mixture into 11×7 inch pan. Spread with 1 cup apricot jam. Top with remaining crumb mixture. Bake at 325 degrees about 35 minutes. Sprinkle with powder sugar. Cut when cool.
BBQ Nachos – johanna
August 27th, 2008 | Filed under: Appetizer, Snacks
As a born and bred Southern Gal turned California chic, I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.
Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans
Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
Sausage Bread – johanna
August 17th, 2008 | Filed under: Appetizer, Breads, Breakfast, Snacks
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.
1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.
Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
Heavenly Snack Bars – johanna
August 10th, 2008 | Filed under: Snacks
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.
2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, chopped
Coat a large baking sheet with nonstick cooking spray. In a large bowl, combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
Nutty Popcorn Balls – johanna
August 10th, 2008 | Filed under: Snacks
Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one. They are so tasty.
1 1/2 cups rolled oats
1 cup unsalted, dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins
Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.
Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
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