Category: Snacks

Halloween Party Kid Food – BONE Appetit!

Are YOU having a Halloween party? Do you still need some food ideas? Boo, do I have some for you! Read below…if you dare…..mwahahahaha!

About a month ago, I received a call from a sweet friend of my boys (who also pretty much has me done in for, precious as she is!). She told me she was throwing a Halloween party and wanted me to be her “Chef”. How amazing is that!? She poured her heart into this party, planning every last detail – the decorations, the games, etc. She even had my husband, who is a DJ, provide the music. This was a party for the ages!

So, as the Chef, I pulled together some menu ideas with her wonderful Mama, and our planner approved them ( 😛 ). Each of the other invitees offered to make the items on our list.  And here they are, in all their Halloweeny glory!

 

Horrors d’oeuvres Time:

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To make this, you simply carve a pie pumpkin to look as if it’s barfed/vommied/puked…the nastier, the better! Put your dip (guacamole worked best for us because…guacamole) in front of it’s gaping barfy mouth.

 

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These are Bugles! And how cute is this sign? A lot of thought was put into that sign.

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This “Pumpkin Poo” went over well with the kids! Also, how can you go wrong with cheese balls? Every party needs cheese balls.

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This sweet and fruity Jack O’Lantern was gobbled down in no time! It’s made with orange segments and grapes. You can use blueberries in place of the grapes or do a mixture of the two.

Dinner Time:

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These Mummy Dogs are so easy to make, and leave quite a spooky impression! All you need is hot dogs and crescent rolls. Preheat the oven to 350F.  Dry hot dogs with paper towels. Cut or rip the crescent rolls into strips. Wrap the strips around the hot dogs in a random pattern. Place on a cookie sheet. Bake until the crescent rolls have become golden brown (as per the package).

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For these cutie Jack O’Lanterns, you’ll need clear plastic cups, a Sharpie, macaroni and cheese, and some celery. Draw the faces on the cups before filling with the macaroni. Once you have added the macaroni, place a small piece of celery in, as the pumpkin stalk.

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These Bat Nuggets are sure to scare! Bake your chicken nuggets, add tortilla chip wings, ketchup eyes, and make sure you eat them before they fly away! Bats fly quickly and erratically, you know.

Dessert Time:

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Nothing will gross you out and make your kids laugh more than these graham cracker bandaids!! All that you’ll need are graham crackers, icing, and red gel. **Yeesh!**

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Our ghostess with the mostess put these donut monsters together, right down to the eyes and teeth! Super scary!

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These were my contribution – Trick or Treat Brownies and Meringue “Ghosties”. For the brownies, you’ll need one box of brownie mix, a bunch of candy (I used Kit Kats, Reese’s Peanut Butter Cups, and M&M’s), and candy eyeballs. Prepare the brownie mix and pour into a 13×9 prepared pan. Chop up the candy (not the M&M’s) and sprinkle randomly. Bake as directed. I found that my candy sank a bit as the brownies baked, so I chopped up some more and squished it into the freshly baked brownies. Do the same with more M&M’s and the eyeballs. Let cool and cut into squares.

For the Meringue Ghosties, I used the following recipe.

http://www.wholefoodsmarket.com/recipe/meringue-ghosts

I used a food-safe paintbrush and hand painted the eyes and mouths, using black gel coloring.

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This party was so much fun, thanks to the wonderful party planning and effort put forth by our cutie gHost! I hope your Halloween parties are as much fun and that you can use some of these ideas!

Happy Halloween!

Kristin

Cinnamon Swirl Banana Bread

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I have a very tumultuous relationship with banana bread. I either LOVE it or it just rubs me the wrong way. I don’t know what it is. I love a dense cake, but dense banana bread is sort of meh.

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But, I just came across a new recipe…

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And it changed me…

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…FOREVER.

This Cinnamon Swirl Banana Bread recipe yields the perfect balance between dense and fluffy, chewy and crusty.

You simply MUST try it, especially if you are broken up with banana bread, as I was. Now we’re back on. Here’s to a long and successful future!

Cinnamon Swirled Banana Bread

** I didn’t use the banana on the top, and I also made two smaller loaves**

Kristin

Quinoa Granola Bars with Dried Fruit & Chocolate

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Well, oopsie. It’s almost been a month since I blogged. What can I say? Summer really took over. Now, it’s coming to a close. My boys go back to school next week ( 🙁 ). I’ve so enjoyed my extra time with them, where the days started and ended later, we ate our weight in ice cream, and we did what we wanted. Times are a-changin’! It’s back to the grind. It’s going to be a rude awakening next week, when I’ll be forced to wake them up. I’ll cross that bridge when I come to it. That “my baby is now going to Kindergarten” bridge will also have to be dealt with. I’m not emotionally prepared to deal with that at this time.

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Moving on to what makes me comfortable – food. 😀

I found a recipe for Quinoa Granola Bars and tweaked them a little.

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These were so good! The oats made them chewy and the quinoa made them crunchy. The dried fruit made them subtly sweet and the chocolate coating just made them. Chocolate coating makes almost everything. Ask anybody.

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You can leave the chocolate coating off, if needed. I can barely come up with a situation where a chocolate coating would not be needed. But, know that option exists.

Quinoa Granola Bars with Dried Fruit & Chocolate

Recipe adapted from: Superhealthykids.com

1 C uncooked quinoa

1 C oats

1/2 C coconut

1 1/2 C combination of nuts and dried fruit (I used a 1/2 each of cranberries, golden raisins, and sliced almonds)

1/4 t salt

1/2 C peanut butter

3/4 C honey

1 T  oil (I used coconut)

3 T brown sugar

1 t vanilla extract

1/2 C chocolate chips

1 t oil (I used coconut)

Preheat the oven to 350F. Grease a 9X13 inch baking dish.  Spread the oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Pour the quinoa and oats mixture into a large bowl and add coconut, nuts, and dried fruit. Mix together. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Add the vanilla extract and mix. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for about 15 – 18 minutes.

To make the chocolate, mix the chocolate chips and oil together in a bowl. Microwave at 30 second intervals, stirring until melted. Spread over the top of the bars and let them cool/dry.

Cut and serve.

These are a teeny bit crumbly, but are delicious for snacks (after school, maybe? mid-morning? you decide). You could also individually wrap the slices and freeze and pop into a lunchbox.

Enjoy!

Kristin

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Watermelon & Lime Popsicles

It is hot. Like, bad hot. While it’s still technically “Spring”, it’s been Summer weather here in Sunny Florida for a while. We are constantly trying to beat the heat. I made a fun, healthy treat this week that was both delicious and heat-beating (yes, that’s a thing). Watermelon Lime Popsicles! You need only a few ingredients, and one special tool (maybe two).

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Watermelon Lime Popsicles

Watermelon juice

1 lime

microplane

Popsicle bags (I found mine at World Market)

Cut up a watermelon (you can use whatever size you want) and puree it. Strain it. I kept the pulp and ate it, as a snack, with Tajín (a Mexican spice mix of chile, salt, and lime). Wash the lime. Zest it into your watermelon juice container. Cut the lime open and squeeze the juice from both halves into the same container. Stir the liquid and zest. Use a funnel or a measuring cup to fill popsicle bags. Once sealed, place in the freezer for several hours.

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These were insanely good. You could see the beautiful lime zest in the gorgeous watermelon juice. The taste was out of this world.

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I had only made four (using the leftover watermelon juice from my Watermelon Cupcakes) and my boys keep asking me to make them.

Enjoy!

Kristin

Circus Week – “Magic Bunny” VPK School Lunch

I feel like circuses have magic shows. Do they? Like, with a magician in a tux, pulling a rabbit out of a top hat?

I might be stretching it a little. I only have so many circus-themed cutters.

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I made a magical bunny shaped PB&J and added details for his ears (very instrumental to his magic show), eye, ad nose. I also packed a few banana chips, a few TJ’s organic PB sandwich crackers, two dried dates, an aprium, colby jack cheese, a Tim Tam (thank you Australia!!!), and a homemade granola bar.

And for my Smalls:

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I packed half a PB&J, trail mix, an aprium, TJ’s PB crackers, colby jack cheese, and a cotton candy Oreo. He’s got a granola bar for snack.

I made the granola bars for Teacher Appreciation Week a few weeks back. They were delicious!! I thought I’d make them again for my own family.

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They were super easy to put together…

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…and had ingredients I both had on hand and could pronounce.

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AND they are easy to individually package and freeze!

http://happymoneysaver.com/no-bake-homemade-chewy-granola-bars/

A hint – if you are out of honey, as this recipe requires a LOT, you can use corn syrup as a sub. I don’t love using that, but I do keep it on hand for some recipes.

Do it!

Kristin

Half Whole Wheat Banana Cake Muffins

Have you ever heard of something that is half whole wheat? And that is both cake and a muffin at the same time? Me neither. Until now. These are so good, they’ll knock your socks off! I was inspired to make these for two reasons – 1) I had two completely brown, sad, and huge bananas on my counter (they were so pitiful and self-loathing, that they wouldn’t even hang on my banana hanger anymore), and 2) my oldest son had a craving for banana cake after a classmate brought some in his school lunchbox and who am I to mess with his cake-filled dreams.

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These came out so moist and soft, and with a tender crumb, just like cake should be (unless it’s wedding cake. I adore and crave a dense wedding cake.). I used both whole wheat flour and cake flour. I love when healthy and delicious collide.

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They are full of cozy, homey banana flavor and spiced with warm cinnamon.

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If given the opportunity, I would have eaten the whole pan.

Fortunately enough for me and my waistline, I was not afforded that opportunity.

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I also made a few mini muffins, perfect for little hands.

I hope you make these sweet little things and find them to be as easy and delicious as I did.

Half Whole Wheat Banana Cake Muffins

Recipe makes 12 standard muffins, 12 mini muffins, and a little extra for a tasting (I used a mini spring form)

Recipe adapted from: “Banana Upside Down Mini Muffins”, Weelicious Lunches

2 large ripe bananas (or about 3 medium)

3/4 C buttermilk (I made mine with cashew milk and vinegar)

1 large egg

3 T oil (I used peanut, you can use canola, vegetable, or coconut)

1 t vanilla

1 C whole wheat flour

1 C cake flour

1/3 C packed brown sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

Preheat the oven to 375F. Place cupcake wrappers in a cupcake tin.

In a large bowl, mash the bananas with a fork. Add the buttermilk, egg, oil, and vanilla, and whisk together.

In a separate bowl, whisk the flour, brown sugar, baking powder and soda, and salt.

Add the dry ingredients to the wet, and mix until just combined.

Pour into the cupcake wrappers, about 3/4 full.

Bake for 12 minutes. Allow them to cool for a few minutes before removing them from the tins.

These are truly bananas! Try them.

Kristin

Ice Cream Cone Cornucopias

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Boy, have I got a fun thing for you to try! If you’re looking for a sweet Thanksgiving treat for kids or even for place settings at the kid table (although I don’t know any adults who would turn this down), then you’ve come to the right place.

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I’m here to show you Ice Cream Cone Cornucopias! Filled! With popcorn! And M&M’s!!! I came across this idea on Pinterest when looking for Thanksgiving feast desserts for my Bigs’ VPK class. They looked super easy and I have a friend who has made them and she also said they were easy.

As oft happens in my kitchen adventures…

…(to me) easy they were not. The directions call for soaking the bottoms of sugar cones in warm water for 20 seconds, microwaving the cones for 20 seconds, and bending the bottoms around a pencil (or the like) for 20 seconds. Sounds easy enough, right? I was glad I purchased two packs (of 12 cones) even though I only needed 12. I ended up using every last one (I destroyed ate mucked up about 12). So. My recommendation to you, is to A) buy more than you need just in case and B) soak the cones for longer than 20 seconds (I’d say upwards of 45).

Or, maybe it will all work perfectly for you, as it’s supposed to. 🙂 I tend to muck things up a bit.

I had to let mine dry for a few hours, due to the massive bath they took during the earlier process. Once they were dried, they looked so cute. I wanted to fill them with popcorn, M&M’s, AND pretzels (a la Charlie Brown Thanksgiving), but I only had room for the popcorn and M&M’s. And I think it came out perfectly and the pretzels weren’t even needed. I hope the kids love them.

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Here is the original post, detailing the process:

http://thecraftpatch.blogspot.com/2011/11/thanksgiving-cornucopia-treats.html#.VG6ZjY-OOrA

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Blessings!

Kristin

Thanksgiving Countdown (a “turkey lunch” and a link to Thanksgivings Past)!

I can’t wait for Thanksgiving. To me, it is equal with the joy and excitement of Christmas. I love the food, the fellowship, and the thankfulness of it all. I have been so nostalgic about my Thanksgivings growing up. I wrote a post about it last year and it captured my memories exactly. Also in that post, I shared some of my most favorite Thanksgiving recipes.

http://sprinklesinmylunchbox.wordpress.com/2013/11/15/thanksgiving-food-roundup/

Tomorrow starts the school Thanksgiving countdown for my Bigs (and Smalls). For the next two weeks, these sweet children will learn about the first Thanksgiving, Thanksgiving as a whole, and giving thanks. I love it. I can’t wait to hear what they have learned. To start the countdown, I made a turkey lunch for my big boy.

Not THAT kind of turkey. That would be sort of sad and weird – a turkey-shaped turkey sandwich. Sort of rubbing it in that poor turkey’s face that he’s being eaten.

You know?

No?

Just me?

Oh well.

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I made a PB&J and used my turkey-shaped cutter. I used my Food Writers to add details. I love that every time I make these (here and here and a few other times), they come out differently. Like real turkeys (or snowflakes if you want to get technical), they are all different. I kept the crusts and used them as sort of a hay bale (I might be the only one “getting” that). I packed seasoned corn, an orange, three little Trader Joe’s ginger cookies, and a few dried cranberries.

Have a BLESSED Tuesday!

Kristin

Halloween Muddy Puppy – a last minute Halloween dessert recipe

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Do you call it “Muddy Buddy” or “Puppy Chow”? I grew up with both names for this dessert. I like them both. I can’t decide which one I want to call it, so for now, I call it “Muddy Puppy”. It seems to work out.

Do you need a quick last minute Halloween party recipe that is sure to please? You’ve come to the right place! This recipe can be made in under 20 minutes (add a few to that to the drying phase) and contains very simple ingredients. And it’s addicting. I’m not so sure that’s a good thing though.

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Halloween Muddy Puppy

Serves: a ton

8 C Chex cereal

1 C semi-sweet chocolate chips

1/4 C butter

1/2 C peanut butter

1 1/2 C powdered sugar

Candy (I used candy corn, Kit Kats, and mini M&M’s)

*You can also add vanilla (I didn’t and it tastes fine without)

*This can be made gluten and dairy free with the base ingredients (GF Chex, DF butter) – just make sure your candies are, as well

Put the Chex in a large bowl. Melt the chocolate chips, butter, and peanut butter (microwave for 1 minute, stir, microwave in 30 second increments to ensure it’s completely melted). At this point, you could add vanilla. Pour over your Chex and stir gently. Place in a Ziploc bag and pour in powdered sugar. Shake shake shake! Spread onto a large pan, covered in wax or parchment paper. Dry and cool. Add your candy.

**Caveat: I was in a rush and shook the powdered sugar and Chex WITH my candy. It all tastes the same, but your mix would be more vibrant if you followed the above instructions, which I failed to do. Which is typical.

Have a blessed Halloween!

Enjoy!

Kristin

Spooky Teeth Lunch

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For Bigs’ lunch today, I packed [yes, another] Mummy Hot Dog, seasoned corn, popcorn, cantaloupe and pineapple, an organic yogurt squeezy thing, and some spooky teeth for dessert. These were so easy and will (I hope) make a cute impression. I cut apples to look like lips (they will need some kind of citrus juice on them so they don’t brown), spread peanut butter, and place marshmallow “teeth” on them. Easy peasy. These would be a cute Halloween snack, too!

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For my Smalls, I packed a PB&J, pretzels, dried fruit, and a banana.

The boys are ready for Halloween tomorrow and cannot wait to go trick or treating.

Have a blessed Thursday!

Kristin