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Homemade Baked Tortilla Chips

On Saturday my family is getting together. We are having a pizza and potluck dinner. I am bringing a few fresh veggies and chips and salsa. I’m bringing my home canned salsa. So I figured I’d try making the tortilla chips too. I made a batch yesterday to try them out. Very good!! And so simple. They are really good fresh out of the oven and still warm. I have to make more yet for the gathering. I haven’t decided if I will make them at home or wait and make them at my parents’ house so they are really fresh. This is a good base recipe. It’ll be fun to experiment with various seasoning. Maybe someday I’ll try making my own tortillas. Then the chips would really be homemade 🙂 I got the recipe from Food Network.

Baked Tortilla Chips

Twelve 6-inch corn tortillas (preferably white)
1 Tbsp. vegetable oil (I used canola)
Fine salt

Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil (I just brushed one side and figured some would rub off on the next one as I stacked them :). Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes (Mine took 10-12 minutes).

White Chip Chocolate Cookies

Last night Justin was gone all evening for church stuff. So Rebecca and I baked some cookies 🙂 She loved pouring and mixing. Although she seemed more interested in licking her fingers when she figured out what sugar was 😛 Lots of pausing for hand washing…sugar and slobbery teething hands don’t go well together. Once it was time to add the chocolate chips she forgot all about helping and just wanted to eat “choca chips.” I gave her some mini chips in a bowl. She had a blast stirring them and eating them. I’ve made this recipe before. Simple and very good! I don’t remember where I got it, maybe All Recipes. It made 50 cookies. Now I have a good stash in the freezer.

White Chip Chocolate Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla

2 cups flour

3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 2/3 cups white chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets (I used silpat).

Bake for 8 to 10 min., until cookies are set (it was 10-12 min. for me). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Roasted Red Pepper Hummus

Last night I made some red pepper hummus for our picnic today. Super easy and very good! I’m excited to have it tonight. This was my first time using tahini. Probably something I should keep on hand for good hummus 🙂 I got the recipe from All Recipes. Not the best picture but I was in a hurry.
Roasted Red Pepper Hummus

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice (I only used about half this much)
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Tuna Zucchini Cakes

I created a new recipe last night. I combined fish cakes and zucchini pancakes (I’ve made them both before). I based it on a Robin Miller recipe I made once. I didn’t measure anything, just added and mixed as I went. I prepped these in the morning. Then right before cooking them I coated them in a cheese breadcrumb mixture. They were really good!! Definitely something I’ll make again. We both loved them. I’ll try to write down what I did…so I can remember next time 🙂 This can easily be doubled or tripled if you want to freeze a bunch. They are pretty filling. We each had 1 1/2.

Tuna Zucchini Cakes

 
1 can chunk light tuna in water, drained well (you could use any kind of fish)
1 small yellow zucchini, grated
1 small green zucchini, grated
1/4 cup mayonnaise
1/4 – 1/2 seasoned dry whole wheat bread crumbs
1 Tbsp. dijon or spicy brown mustard
1 1/2 tsp. Old Bay seasoning
1 tsp. Italian seasoning

 

1/4 – 1/2 cup whole wheat bread crumbs
1/4 – 1/2 cup grated parmesan cheese

 

Mix first 8 ingredients. Add extra breadcrumbs if too moist. Form into patties. At this point you can place them on wax paper and refrigerate or freeze them. When ready to eat mix last 2 ingredients on a small plate. Coat the cakes in the mixture one at a time. After coating place on a hot non-stick skillet coated with cooking spray over medium heat. Cook 7-8 min. per side. Serve plain or with tartar sauce. Makes 5 cakes.

Zucchini Waffles

Last week I made blueberry topping (froze most of it). So I wanted to make waffles for a meal to try it out. And then I thought, I wonder if I could put zucchini in waffles?? So I did a quick search. Sure enough, I found some zucchini waffle recipes. I found one that uses whole wheat flour too. They turned out great!!! And a little healthier than some waffles. Plus they were very easy to make. I made a half batch and got 3 waffles out of it (the large belgian waffle style). I had a little overflow. I probably could have gotten 3 1/2 out of it. So a full batch would make about 7 large waffles. The next time I make them I’ll probably do a full batch and freeze some. Whole wheat zucchini waffles, homemade blueberry topping, walnuts and readi-whip (I don’t like the stuff, but Justin does)…yum!!! And some sliced fresh peaches and homemade blueberry buckle on the side. What a treat.

Zucchini Waffles
2 cups nonfat milk (I used 1%)
3 eggs
1 zucchini, grated
2 cups white whole wheat flour (try King Aurthur’s brand) (I just used regular whole wheat flour)
2 teaspoons baking powder
1/4 teaspoon salt
 
Beat first 3 ingredients together, with a wire whisk or a fork, until well blended. Add dry ingredients and mix gently until well combined (but don’t overmix). Cook according to your waffle-makers instructions.

Zucchini Fries

Yes, another zucchini recipe…and another success!! My husband and I both really liked these. I don’t remember where I got the recipe. I didn’t tag it. But they are very easy  to make and very tasty – a great side dish. We had them with grilled hot dogs (organic, all grass fed beef…very good) and grilled corn on the cob (from the farmer’s market). A great summer meal. I only used 1 zucchini. If I were using 2 (like the recipe says) I would double the bread crumb mixture I think.

 
Baked Zucchini Fries
2 medium zucchinis, cut in 3″ sticks
2 egg white
1/2 cup milk
1/2 cup shredded parmesan
1 cup seasoned bread crumbs
 
Heat oven to 425.
 
Beat egg white and milk in bowl. Mix cheese and bread crumbs in another bowl.
 
Dip the zucchini in the egg mixture, then in bread crumb mixture.
 
Place on a baking sheet.
 
Bake 25-30 min. Flip them half way through to evenly brown.

Peachy Avocado Salsa

Last night I made corn and goat cheese quesadillas for dinner. I added some diced zucchini and summer squash to them (cooked them with the corn). Another hit! This is the 3rd meal in a row with zucchini that Justin has really liked 🙂 I love that zucchini can be used in so many ways. Normally I make my white bean avocado dip when I make anything Mexican. But I decided to try a new salsa recipe that uses peaches!! I found it on All Recipes. The recipe says to use canned peaches, but I used fresh. It was really good. The peaches add just a hint of sweet and brightness, but not a strong flavor. I added diced green pepper and left out the jalapeno…we’re not spicey people. And I added a little corn that I didn’t need for the quesadillas. Depending on how large or small you dice the veggies this could be a salsa or a salad. It would probably even be really good over rice with some black beans mixed in for a complete meal. I prepped this in the morning and then just added the avocado about a half hour before dinner. That seemed to work well.

Peachy Avocado Salsa

 

1 (15 ounce) can sliced peaches, drained and diced (or fresh, peeled and diced)
1 medium ripe avocado, diced
1 Tbsp. lime juice
2 cups diced, seeded tomato
1/4 cup diced onion
2 Tbsp. minced fresh cilantro or parsley
1 Tbsp. cider vinegar
1 Tbsp. seeded chopped jalapeno pepper (I used half of a green pepper, diced)
1 garlic clove, minced
1/4 tsp. salt
*black beans, corn can be added

 

In a bowl, combine the peaches, avocado and lime juice. Add the remaining ingredients; lightly toss just until combined. Refrigerate for at least 30 minutes. Serve with tortilla chips, fish or chicken.

Dried Cherries and Strawberries

I picked up a bunch of strawberries and cherries at the farmer’s market this week and tried my deyhydrator. I never knew drying your own food was so easy! I have a basic dehydrator, so it takes a little longer than some. But really not too bad. The cherries took 20-48 hours. The strawberries took 10-24 hours. Just depends how thick you slice them. Now we have a jar of each dried fruit. They are so yummy!!! A great snack. We will be taking some on our vacation for sure. I’m excited to try drying other fruits…blueberries, apples, pineapple, bananas, peaches,…

I will try drying a few herbs after vacation. And sometime soon I’d like to try making beef jerky with some of our Voogt beef.

Oatmeal Cookies

I made a batch of oatmeal raisin chocolate chip cookies this morning. I got the recipe from Justin’s mom. Her recipe uses raisins and nuts. I did raisins and chocolate chips. Amazingly Justin said he’s never had those two together! His mom always made them with just raisins or just chocolate chips…but never together. That’s how we always had oatmeal cookies. And the way I love them 🙂 This recipe made quite a few cookies…around 50. Even though we haven’t tasted them yet I’m sure they’re good 🙂 I think I’ve made them once before, but I can’t remember. These will make a handy snack on our vacation.

Famous Oatmeal Cookies with Raisins and Chocolate Chips

3/4 cup shortening
2/3 cup brown sugar
1/4 cup white sugar
1/4 cup water
1 egg
1 tsp. vanilla
1 cup flour
1 tsp. salt
1/2 tsp. baking soda
3 cups quick oats
1/2 cup nuts (optional)
1/2 cup chocolate chips (optional)
1/2 cup raisins (optional)

Beat shortening, sugars, egg, water and vanilla until creamy. In separate bowl sift flour, salt and soda. Add to creamed mixture and blend well. Stir in oats, nuts, chips and raisins. Drop by teaspoonfuls (I used a small cookie scoop) onto greased (I used silpat and parchment paper) cookie sheets. Flatten with fork. Bake at 350 degrees for 12-15 min (mine took about 14 min.).

Maple Pecan Scones

I had some buttermilk to use up, so I made a batch of scones this morning. It’s another recipe from Eggs On Sunday. There are quite a few more scone recipes on that blog that I’m anxious to try. These were super easy and very good! I only had a tiny nibble. But I let Justin have one fresh out of the oven for breakfast (they are meant to go with dinner) 🙂 He said they were great! I baked 4 this morning and froze 4 (froze before baking). I’ll make the frozen ones later in the week so they are fresh for another meal. These smelled amazing in the oven. I can’t wait to have a scone tonight!!**Looking back at the recipe I wonder if you’re supposed to sprinkle the tops with sugar? I just put the 1/3 cup and the 2 Tbsp. in the mix. But I bet the 2 Tbsp. were supposed to be for topping…even though it doesn’t say that. I just wrote down the ingredients last night and made them w/o really looking at the directions this morning. So I didn’t realize it said 1/3 cup in the mix. Oh well. They’re still great. Maybe just a little sweeter 😛Maple Pecan Scones

2 cups whole wheat flour
1/3 cup + 2 Tbsp. organic cane sugar or sucanat
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
7 Tbsp. chilled unsalted butter, diced
3/4 cup chopped pecans, plus whole pecans for the tops of each scone (preferably soaked and dehydrated)
1/2 cup chilled buttermilk
2 1/2 Tbsp. real maple syrup
1 large egg yolk
1 tsp. vanilla extract

Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and rub in with fingertips until coarse meal forms. Mix in chopped pecans. Whisk buttermilk, egg yolk, vanilla extract, and maple syrup in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thick disk. Cut disk like a pie into 8 wedges. Place each wedge on a cookie sheet covered with parchment paper, spacing evenly apart. Sprinkle with sugar. Press a whole pecan lightly into the top of each scone. (At this point, you can refrigerate the sheet, covered, overnight and bake the next morning if you’d like. Or you can freeze them and thaw/bake them later.)

Preheat oven to 400 degrees F. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.