31 Days of Fall - Day 20 Fall Snack Mix

Boo Boo's Girl Scout Troop recently spend the night at Zoo Atlanta.  Wow, what a wonderful experience!  To keep away the late night muchies, we made this Fall Snack Mix for each of the girls and moms. 

Fall Snack Mix


Maple Frosted Mini Wheats
Cinnamon Toast Crunch
Cheez-It Crackers
Reese's Pieces
Candy Corn
Pretzel Sticks
Caramel Corn
Mini Oreos
Teddy Grahams
Goldfish

The best part about making a snack mix is you can put in whatever you want.  Then package it up to share with your friends.

 

 To start at the begining of the series - 31 Days of Fall.

Caramel Puff Corn - AKA Crack Corn

This is ADDICTIVE, so addictive, that we call it Crack Corn in our house.  Do not make this when you are home alone, or I promise, you will eat the entire batch by yourself.   You have been warned!

Caramel Puff Corn

2 bags Cheetos Popcorn - butter flavored

1 stick butter

1 c brown sugar

1/4 c lite corn syrup

1/2 t salt

1/2 t baking soda

Put both bags of popcorn in a large aluminum roasting pan.

In a large saucepan melt butter and add all ingredients EXCEPT baking soda.  Cook at medium heat for about 5 minutes, until "bubbly". 

Remove from heat, stir in baking soda (mixure will froth and bubble up a lot).  Stir until creamy and smooth. 

Pour caramel mixture over popcorn and stir well, coating all pieces.

Bake at 200 degrees for one hour, stirring every 15 minutes. 

Cool and store in an air tight container. 

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Cajun Spiced Nuts

I posted about these delicious cajun spiced nuts on another blog and received some requests to post the recipe.  I can't believe I haven't posted this yet!  These nuts get rave reviews everytime I serve them.  They are perfect by themselves as a snack, but pair them with some romaine lettuce, pepper jack cheese and a light vinaigrette and your guest will beg to take some home. 

Cajun Spiced Nuts

1 pound pecan halves

1/4 c melted butter

1 T chili powder

1 t salt

1 t dried basil

1 t dried oregano

1 t thyme

1/2 t onion powder

1/4 t garlic powder

1/4 t ground cayenne pepper

Combine all ingredients in a slow cooker.  Cover and cook on HIGH for 15 minutes.  Turn to LOW and continue to cook, UNCOVERED, stirring occasionally for 2 hours.  Transfer nuts to a baking sheet and cool completely. 

These keep well for about a month, if they last that long.

*** I have had this recipe for years, but do not know where it orginated, so can't give credit.

Eliminating Empty Calorie Snacks

My 7 (almost 8) year old daughter is always hungry, even though everytime I turn around she is eating something.  I tracked her eating for 5 days, including school lunches, school snacks, after school time with Nanny and snacks at friends' houses when I am not around to help make the snack choices.  I realized very quickly that she was eating and drinking ALOT of empty calories - meaning sugar. 

She makes great food choices at meal times and eats a great variety of things, we are just working on her snack choices and I am letting her shop and plan for her snacks with me.  She loves apples and peanut butter, carrots and ranch, string cheese and yogurt.  But those can get old very quickly.  I am looking for some baked goods I can make for her that she will enjoy as well.   I already substitute half the flour in my cookie recipes with whole wheat flour, but I was thinking of some kind of bar or healthy mufin recipes. 

So, my question to you is....  what healthy snacks do you give your kids? 

Peanut Butter Granola

This is my first attempt at making granola at home and it most certainly won't be the last.  This is absolutely delicious!  I can't stop eating it.  My favorite way - over vanilla yogurt for breakfast.  Try it, you won't be sorry.


Peanut Butter Granola
from Southern Living Annual Recipes 2009

3 cups uncooked oats

1/2 c dry-roasted peanuts (I used chopped pecans)

1/2 c sweetened flaked coconut

3 T sesame seeds

Combine above ingredients in a large bowl.

1/2 c creamy peanut butter

1/2 c firmly packed brown sugar

1/4 c butter

1 T light corn syrup

1/4 t salt

Cook above ingredients in a medium saucepan over medium heat 3 minutes or until smooth. 

Stir peanut butter mixture into oat mixture until blended. 

Spread mixture in a single layer on a lightly greased, aluminum foil-lined jelly roll pan with sides.  Bake 10 minutes, stir, bake 10 more minutes and stir again.  (I baked an addition 10 minutes as mine was still a little "wet").  Transfer to wax paper, and cool completely (about 30 minutes). 

Enjoy over vanilla yogurt.  Add sliced bananas for a even yummier breakfast or snack. 

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