Easy Snacks for Busy Kids
By Brenda Hyde
Busy kids need snacks; it's a fact of life. They are on the go and will often
not eat as much as they should at meals. The following snacks can be stored in
airtight containers, resealable plastic bags or divided up into individual
servings for lunches. Older kids can carry some in their backpack if hunger
strikes them during an extra curricular activity. If you homeschool, you can
offer them during a break from lessons. No matter how you decide to serve them,
they are a frugal alternative to chips, cookies and other store bought snacks.
Spicy Pop Corn
10 cups unsalted hot air-popped Pop Corn
1 tbsp. water
4 tsp. margarine
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground red pepper(cayenne)
Cook all ingredients except pop corn in 6-inch nonstick skillet for 3 minutes or
until margarine is melted and mixture is bubbly. Pour over pop corn; toss. Serve
immediately. Yields 10 cups.

Cinnamon-Sugar Chips
6 tablespoons sugar
1/2 tsp. cinnamon
6 flour tortillas (fajita-size)
1 tablespoon light corn syrup
Heat oven to 400 degrees. Mix sugar and cinnamon. Brush one side of each
tortilla with corn syrup and sprinkle with cinnamon mixture. Cut each tortilla
into 6 wedges and place on baking sheet. Bake about 10 minutes, until golden and
crisp. Serve with applesauce as a dip!

Maple Squares
3/4 cup peanut butter
1/2 cup maple syrup
1 1/2 cups nonfat dry milk powder
about 2 tablespoons chopped peanuts
Mix the peanut butter and maple syrup until well blended. Add the milk powder,
stir well. Spread the mixture into a loaf pan. Pat it down to make an even
layer. Sprinkle the peanuts over the mixture and press gently. Chill 1 hour. Cut
into 1 inch squares. Keep covered and chilled until you serve. Makes about 32

Baked Caramel Corn
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts popped popcorn
Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring
constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda
and vanilla. Gradually pour over popped corn, mixing well. Turn into two large
shallow baking or roasting pans. Bake at 250 degrees for 1 hour, stirring every
15 minutes. Remove from oven, cool. Break apart and store in tightly-covered
container. Makes about 5 1/2 quarts or 20 cups.

S'More Snack
2 cups honey graham cereal
1 cup tiny marshmallows
1 cup peanuts
1/2 cup mini or regular chocolate chips
1/2 cup raisins
Mix together in a resealable large plastic bag. Shake well. This is a good snack
is also great to take on hikes, nature trails or to the park. Each child can
have their own small bag to carry with them. Makes 5 one cup servings.

About the Author
Brenda Hyde is The Treehouse Mom at Seeds of Knowledge. She is also mom to three
active kids who love nature and gardening. She is a freelance writer and editor
of our six newsletters

Krista Rose

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