After School Snacks

Fries

1.       Cut potatoes into spears and place in a gallon Ziploc bag with about ½ c. Italian dressing. Toss to mix.

2.       Pour potatoes onto a parchment lined cookie sheet. Bake at 375 for about 30 minutes, turning once while cooking.

Saltines with peanut butter

 

Fish crackers

½ c. canola oil                                     1/8 tsp. cayenne

1 ¼ c. whole spelt flour                  ½ tsp. onion powder

1 ½ c. white flour                              1 tsp. paprika

4 tbsp. nutritional yeast                                ¼ tsp. garlic powder

¾ tsp. baking soda                           ½ c. ice water

½ tsp. salt                                            Olive oil cooking spray

1 tbsp. apple cider vinegar           Fine sea salt to taste

Opt: Orange food coloring

1.       Chill the canola oil in the freezer for 30 minutes to allow it to thicken.

2.       Combine the flours, yeast, baking soda, salt, paprika, cayenne, onion and garlic powders.

3.       Drizzle canola oil and toss with fingers.

4.       Mix in ice water, vinegar, and food coloring.

5.       Turn onto a floured surface and knead a few times, adding a little more water as needed.

6.       Roll out to 1/8 in thin. Cut out fish shapes. Give a toothpick eye and a smile with a spoon’s curve.

7.       Place on parchment lined baking sheet. Spray with oil and sprinkle with salt.

8.       Bake at 375 for 10 minutes.

Spider Pretzel

2 vegan round ritz crackers          8 pretzel sticks

2 tsp. peanut butter                       2 raisins

Kettle Corn

1.       Toss popped corn with olive oil or melted vegan butter. Sprinkle with kettle corn mixture or a salt and sugar mixture.

Curveball Crunch

8 c. popped popcorn                       3 c. mini pretzels

1 c. roasted peanuts                        2 tbsp. vegan butter

½ c. brown sugar                              1 tbsp. maple syrup

Opt: vegan m&m’s, banana chips, candy corn

1.       Melt the butter and sugar over low heat and continue stirring till it bubbles.

2.       Remove from heat and stir in the syrup. The toffee should be smooth.

3.       Drizzle toffee over the popcorn mixture.

Graham Crackers and Rice Milk

Grandpa Jack Snack

3 c. corn chex                                     6 tbsp. vegan butter

3 c. rice chex                                      1 ½ tsp. Lawry salt

3 c. wheat chex                                  ¾ tsp. garlic powder

1 c. nuts                                               ½ tsp. onion powder

1 c. bagel chips if available              1 c. pretzels

2 tbsp. Worcestershire sauce         Some paprika

1.       Melt butter and add seasonings.

2.       Pour over snack mixture and stir.

3.       Bake on a parchment lined cookie sheet at 250 for 1 hour.

Apple Slices Sandwiched with Peanut Butter

Cheese for Nachos

3 tbsp. vegan butter                        ¼ c. flour

1 tsp. chili powder                           2 c. vegetable broth

½ c. vegan sour cream                  

1.       Melt butter and slowly blend in chili powder, flour, and vegetable broth. Bring to a boil stirring constantly. Allow to boil for 3 minutes.

2.       Remove from heat and stir in the sour cream.

Rice Crispy Treat

1 bag marshmallows                       1 tbsp. vegan butter

5 ½ c. rice crispy cereal                   ¼ c. flaxseed

1 c. smashed berries

1.       Melt butter over low heat. Add marshmallows and cook till melted, stirring constantly.

2.       Remove from heat and stir in fruit puree.

3.       Immediately pour over cereal and flax and stir evenly to coat.

Strawberry Rhubarb Popsicles

3 c. rhubarb, chopped                    ¾ c. orange juice

4 c. strawberries, chopped            1 c. honey

1.       Boil rhubarb in orange juice till soft. Add berries and cook another 3 or 4 minutes.

2.       Remove from heat and stir in honey. Cool slightly.

3.       Carefully blend in a blender till smooth.

4.       Pour into popsicle molds and freeze.