Got Snacks?
Thank you to Terri D — one of our faithful followers, she has got us hooked on Pinterest. She found us this great post and picture that is perfect for promoting National Dental Health Month. (sorry I don’t know who the original person was that posted this)
Simply take apples slices and marshmallows to make a fun after school snack for your kids– Can you imagine your kids faces when they see a plate full of smiley faces looking at them — kind of makes you want to giggle.
Ingredients:
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
Directions:
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl
Ingredients:
Shortbread Cookie dough -
1 1/4 cup all purpose flour
3 tablespoons sugar
1/2 cup butter
almond slivers
Directions:
In a mixing bowl combine flour and sugar. Cut in butter till mixture resembles fine crumbs and start to cling. Form the mixture into a ball and knead till smooth.
Then take a bit of the dough and roll out in a “tube” about the width of your finger (a little smaller but not much). Cut the tube into finger-length pieces. Use a knife to put the knuckles and an almond sliver in the nail bed. Place on an ungreased cookie sheet.
Bake at 325 for 25 to 30 minutes or till bottom just start to brown and center is set. Let cool a little before removing from cookie sheet as they will break if you do it too soon!
Ingredients
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.
Ingredients:
1 1/3 c buttermilk
1/4 c Vegetable Oil
2 c Corn Meal Mix
butter
Directions:
Heat oven to 450 and coat a 8 or 9 inch oven proof skillet with butter or crisco. Place skillet in oven for 7-8 minutes or until hot.
Stir buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. Pour into prepared skillet.
Bake for 20-25 minutes or until golden brown
