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Posts tagged ‘snacks’

Homemade energy bars

Welcome to Freezer Food Friday!

Today I have granola bars that can be made ahead and frozen. I hope you try themout and find them enjoyable!

Homemade energy bars

Makes 12

For long storage, pack the bars in zipper bags and freeze. Remove a bar, wrap it in foil or plastic, and you will be well fueled for a run or whatever your day brings.

Butter (for the pan)

½ cup (1 stick) unsalted butter, at room temperature

¾ cup loosely-packed brown sugar

½ cup natural-style peanut butter

1 ripe banana, mashed

1 teaspoon vanilla extract

1 ½ cups quick-cooking oatmeal (not instant)

½ cup whole-wheat flour

½ cup coarsely-chopped walnuts

½ cup raisins

½ cup chocolate chips

1. Set the oven at 350 degrees. Butter an 8-inch square baking pan.

2. In an electric mixer, cream the butter and sugar at medium speed for 3 minutes. Scrape down the sides of the bowl. Beat in the peanut butter until blended. Add the banana and vanilla, mixing to incorporate them.

3. Add the oats and flour. Mix just until combined.

4. Remove the mixer bowl from the stand. With a large metal spoon, stir in the walnuts, raisins, and chips.

5. Turn the batter into the pan, smoothing the top with the spoon. Bake for 35 to 40 minutes or until golden brown.

6. Cool completely. Cover the pan with foil and refrigerate for at least 1 hour.

7. Make 3 cuts in one direction and 2 cuts in the other to form 12 bars.

Clara Silverstein.

Adapted from Susan Katcher.


Jeanne’s Date Nut Bars

Happy New Year!

I will try to get back into blogging gear and share more recipes. Today is Freezer Food Friday and I have a dessert recipe that freezes well. Please share a recipe that can be frozen for later use on your blog and link it below so others can come and get ides. Thank you!

Jeanne’s Date Nut Bars

2 cups walnuts, chopped
2 cups dates, chopped
2 cups powdered sugar
4 eggs, beaten
2 tablespoons melted shortening
2 tablespoons lemon juice
1/2 cup flour
1/4 teaspoon salt
Powdered sugar for rolling baked bars

In a large mixing bowl, combine the nuts, dates, powdered sugar and eggs, then stir in the shortening, lemon juice, flour and salt, mixing well. Spread mixture in a 9-by-13-inch baking pan and bake at 350 degrees for 25 to 30 minutes. While hot, cut into bars and roll in powdered sugar. Cool. Date bars not immediately eaten freeze well.

BANANA NUT MUFFINS for the freezer

Welcome to Freezer Food Friday! Please share a recipe that can be prepared ahead and frozen for later use. Today I have a recipe for Banana Nut Muffins.  



6 tablespoons vegetable oil
1 cup sugar
2 eggs (or 4 egg whites)
1 teaspoon vanilla
2 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each nutmeg and cinnamon
1 cup buttermilk or yogurt
1/2 cup chopped pecans or walnuts

Beat oil and sugar in a large mixing bowl until fluffy. Add the eggs and vanilla and mix well. Add the bananas and mix until batter is smooth.

In a separate bowl blend together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.

Add the egg mixture and the buttermilk alternately to the flour mixture, stirring after each addition just until moistened. Fold in nuts.

Preheat oven to 400 degrees. Spray muffin cups with a nonstick cooking spray.

Fill each muffin cup 3/4 full. Bake 17 minutes or until the tops of the muffins are golden brown.

Theme: Chex Mix Snacks

Here are a ouple of previously posted Chex Snack Mix recipes, followed by today’s recipe.

Halloween Sweet Mix

Goblin Mix



6  tablespoons butter or margarine 

2  tablespoons Worcestershire sauce 

1  teaspoon seasoning salt 

¾  teaspoon garlic powder 

½  teaspoon onion powder 

5  cups Rice Chex cereal 

5  cups Corn Chex cereal 

2  cups (10-ounce can) lightly salted, deluxe mixed nuts (see note) 



Preheat the oven to 250 F.


Place butter in a 2-cup glass measure and microwave on High (100 percent power), covered with a paper towel, until just melted, about 30 seconds to 1 minute. Remove from microwave and stir in seasonings.


Pour cereal and nuts into a large, ungreased roasting pan. Toss lightly to mix. Drizzle butter mixture over cereal mixture, tossing gently until cereal and nuts are coated as much as possible. Bake, uncovered, for 1 hour, stirring every 15 minutes. Remove from oven, and pour onto paper towels. Cool to room temperature, about 15 minutes, and store in airtight containers for up to two weeks.


Makes 11 cups.


Note: You may substitute any variety of lightly salted nuts you like, such as all cashews or a peanut mix.


PER ¼-CUP SERVING: Calories 79 (57% fat) Fat 5 g (1 g sat) Cholesterol 4 g Sodium 121 mg Fiber 1 g Carbohydrates 7 g Protein 2 g

Freezer Food Friday Banana-Praline Muffins

Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!


 I am sorry this is late.. but this time it was beyond my control… I was hospitalized for a few day but I am fine and recovering now. I look forward to visiting your blogs and catching up!

 Banana-Praline Muffins


Grab a muffin for breakfast on the go.



1/3 cup chopped pecans, toasted

3 tablespoons brown sugar

1 tablespoon light sour cream

3 small ripe bananas

1 large egg

1 1/2 cups pancake mix

1/2 cup granulated sugar

2 tablespoons vegetable oil

Vegetable cooking spray


Stir together pecans, brown sugar, and sour cream. Set aside.

Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.


Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.


Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.


Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.


Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.


Yield:  Makes 1 dozen


CALORIES 181 (31% from fat); FAT 6.2g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 2.8g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 205mg; FIBER 1.5g; IRON 0.8mg; CARBOHYDRATE 30g


Southern Living, JANUARY 2004


Halloween Sweet Mix

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Here is a link to ALL MY CROCKPOT RECIPES….

Halloween Sweet Mix

Published: Wed, Oct 24

From Recipe is by Julie Kay.

Serves 10.

2 cups Corn Chex
2 cups Wheat Chex
1/2 cup margarine, melted
1/4 cup powdered sugar
2 cups Crunch ’n Munch Caramel Corn
1/4 cup candy corn
1. Mix Chex cereals with melted butter and powdered sugar in slow cooker.

2. Cook on Low for 2 hours. Remove lid and turn temperature to High. Cook for 30 minutes with lid off. Stir.

3. Add in caramel popcorn and candy corn. Stir and remove from slow cooker. Allow to cool.

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