GRANNY'S SNACKIN' STUFF My friend "Granny" gave this to me 2 years ago, and was featured right here in my Kitchen. It's easy to prepare, nourishing for kids, and great to have on hand for lunchboxes and after-school hungries.
Prep.Time: 10 minutes

1 can mixed nuts (12 oz.)
16 cups small crackers, pretzels, crispy cereals,
oyster crackers, etc.
1 pound butter -- melted
2 packages dry Hidden Valley Ranch Dressing mix
Additional salt, pepper, or cayenne -- optional
Preheat oven to 150 degrees. In a very large bowl, combine mixed nuts with the mixed crackers, pretzels, etc. In a small saucepan, melt butter with both packages of dressing mix; pour over cracker/nut mixture and toss gently to coat well. Pour mixture into shallow baking pans; bake 1 hour 30 minutes, stirring occasionally to keep coated. Can be prepared ahead and stored in air-tight containers up to 1 month.

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HOCKEY PUCK PARMESAN CRISPS These yummies are great any time. Even kids can make them. Keep them on hand for lunchboxes and snacks.
Yields about 24 crisps

1 1/2 cups coarsely shredded fresh Parmesan cheese
Preheat oven to 375 degrees; line a cookie sheet with reusable non-stick bakeware liner. Spoon cheese by level measuring tablespoons, about 3 inches apart onto cookie sheet. Spread each mound into 2-inch rounds. Bake 6-7 minutes, until edges just begin to color. Transfer bakeware liner to wire rack; cool 2 minutes. Remove crisps to paper towels. Repeat with remaining cheese. Can be stored in airtight containers up to 4 weeks.

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SMOKED BEEF ROLL-UPS I got this at a party from my boss's wife, Ramona, who has 4 kids and 3 grandchildren. She likes to keep these in the fridge for after- school snackin'

2 tablespoons Onion -- Finely chopped
2 tablespoons juice (apple, orange, lemon; or dry sherry for the grownups)
1 package Cream Cheese (8-oz.) -- softened
2 tablespoons Mayonnaise
1/8 teaspoon Tabasco sauce
1 package Sliced Smoked Beef (3-oz.)

In a measuring cup, soften onion in sherry. Combine cream cheese, mayonnaise and Tabasco sauce in small bowl. Add onion and sherry; mix well. Separate beef slices and spread cheese mixture evenly over one side of each slice. Roll up tightly; place on plate. Cover and chill at least 3 hours or overnight. Cut rolls into 1/2-inch slices and serve with crackers.

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BANANA BOATS These are fun any time---They're quick, easy, and the kids can make them.
This recipe is for 1 serving; make as many as you wish.
Prep.Time: 10 minutes

1 banana -- unpeeled
Semisweet chocolate chips
Mminiature marshmallows
Brown sugar
Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel). Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit. Sprinkle lightly with brown sugar.

MICROWAVE: Place in microwave-safe dish; cover with vented plastic wrap; cook on high 2-3 minutes.
OVEN: Wrap tightly in foil, being sure to seal ends. Bake in preheated 350-degree oven 7-8 minutes.
CAMPING/GRILL: Wrap tightly in foil; place on grill over campfire or coals, seam side up and coook about 6-7 minutes.

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EL BANDITO TORTILLA SNACKS Prepare for a quick, tasty snack for after school---or let the kids make them---they're easy.
Serves: 6
Prep.Time: 15 minues

8 flour tortillas
2 tablespoons margarine -- melted
1 teaspoon chili powder
2 teaspoons grated Parmesan cheese
salt to taste (optional)

Preheat oven to 350 degrees. Brush tortillas with melted margarine. Sprinkle four of the tortillas with chili powder and stack. Sprinkle the other 4 with the Parmesan cheese and stack. Cut each stack into 4 wedges. Spread the wedges on a large ungreased baking sheet, using 2 sheets if necessary. Bake for about 8-10 minutes. Turn 1-2 times. Watch carefully to prevent overcooking. Serve immediately.

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LIME-ORANGE SMOOTHIES The kids will go nuts for these any time of day, and any day!
Serves: 4
Prep.Time: 10 minutes

2 pints lime sherbet
2 pints orange sherbet
1 1/2 cups 7-Up®, Squirt, or other fizzy citrus soda

Process all ingredients in a blender until smooth. Serve in tall glasses (and garnish with cherries or other fruit if desired.

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DODGE-BALL CHEESE PUFFS Make these ahead of time, keep them on hand for lunchboxes, after-school snacks, or serve them at your next party (change the name back to "Curried Cheese Puffs" for the grownups' party *LOL*).
Serves: About 8 dozen puffs
Prep.Time: 30 minutes

2 tablespoons Curry Powder
1/2 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1/4 teaspoon Cayenne
6 tablespoons Butter or Margarine (3/4 stick) -- cut up
1/2 teaspoon Salt
1 cup Water
1 cup All-purpose flour
4 Eggs
4 ounces Cheddar Cheese (1 cup) -- shredded

Preheat oven to 400 degrees; grease 2 large cookie sheets. In a 3-quart saucepan, heat curry powder, coriander, cumin and cayenne over medium heat, stirring constantly, 1 minutes or until very fragrant. Stir in butter or margarine, salt and water; bring to boil. Remove saucepan from heat and stir in flour all at once; return to medium-low heat, stirring constatly with wooden spoon, until mixture forms a fall and leaves side of pan. Remove saucepan from heat. Stir in eggs, 1 at a time, beating well after each addition until batter is smooth and satiny. Stir in cheese. Drop dough by teaspoons, forming small mounds onto prepared cookie sheet. Place cookie sheets on 2 oven racks; bake 25-30 minutes, until deep golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat to serve warm (5 minutes at 400 degrees). Makes about 8 dozen puffs.

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BABY PORCUPINES These are great for a lunchbox thermos, after-school snacks, a kid's birthday party, or a grownups party.
Serves: About 6
Prep.Time: 15 minutes + 45 minutes simmering

1/2 cup long grain rice
1 pound lean ground beef
1 tablespoon onions -- minced
2 tablespoons green bell peppers -- finely chopped
1/2 teaspoon salt
1/2 teaspoon celery salt
1 clove garlic - minced
2 cups V-8 or tomato juice
4 whole cloves
1/2 teaspoon dried oregano
2 tablespoons Worcestershire sauce

Combine rice, ground meat, onion, green pepper, salt, celery salt and garlic; form into balls about 1-1/2 inches in diameter. Heat tomato juice, cloves, oregano and Worcestershire sauce in a saucepan. Add meatballs; cover tightly and simmer for 45 minutes. Remove cloves before serving.

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MacPIZZA This was inspired by a favorite recipe of Taylor Keen, age 6, of Dechard, Tennessee, in a magazine (I forgot which).
Serves: 6
Prep.Time: 25 minutes

8 ounces elbow macaroni -- cooked and drained
4 slices American cheese -- cut in thin strips
2 large eggs -- slightly beaten
1 teaspoon olive oil
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Sliced pepperoni - as much as you like

Note: If using chilled leftover macaroni, place in a colander and rinse under very hot tap water and drain.
Preheat oven to 350 degrees. In a medium bowl, stir together hot macaroni and cheese strips until cheese melts. Set aside to cool a few minutes. Stir in eggs. Brush oil over entire surface of a 12-inch pizza pan with sides. Spread macaroni evenly in pan and press down a little to pack it down. Spoon pizza sauce over macaroni. Bake 10 minutes. Top with cheese and put on as much pepperoni as desired. Bake 15 more minutes or until cheese melts.

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CHICKEN-CHEESE SANDWICHES There are "Lunchables", and then there is FOOD! Try these on your little ones---well, maybe teens :)
Serves: 4
Prep.Time: 10 minutes

1 roasted or rotisserie whole chicken -- meat sliced from bone
1 loaf French bread (16 oz.)
1/4 cup mayonnaise
12 slices cheese (Swiss, American, or Cheddar)
Lettuce
2 firm medium tomatoes -- sliced
1/4 cup honey mustard

Select enough slices of chicken for 4 sandwiches and set aside; reserve leftovers for another use. Split bread horizontally; cut each half into 4 pieces and place, cut side up, on a baking sheet. Broil 5 inches from heat 3-4 minutes or until lightly browned. Remove from oven. Spread 4 pieces with mayonnaise; top each with slices of chicken and 3 slices of cheese, Top with lettuce and tomato. Spread remaianing 4 bread pieces with honey mustard and place on top of sandwiches.

FOR LUNCHBOXES: Wrap sandwiches in foil.
FOR HOT SANDWICHES: After placing cheese on the chicken, broil 2-3 minutes or until cheese melts. Proceed with remaining steps and serve immediately.

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ROCKY ROAD DESSERT PIZZA I discovered there are dozens of versions of this goodie---this one was inspired by a recipe by Hunter Hubbs, age 5, of New Llano, Louisiana
Makes 1 pizza

Prep.Time: 10 minutes + 15 minutes baking
1 6- to 8-inch flat bread or pita
3/4 cup miniature marshmallows
1/4 cup chopped nuts
1/3 cup Reese's Pieces candy-coated candies
1/3 cup chocolate chips

Preheat oven to 375 degrees. Place flat bread aor pita on a baking sheet. Top evenly with marshmallows. Sprinkle with chopped nuts and candies. Top evenly with chocolate chips. Bake 12-15 minutes or until chcolate and marshmallows are soft and melting. Cut in fourths to serve.

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NUKED CARAMEL CORN Now who doesn't like caramel corn?! Just join in with the kids chomping on this, but be quick about it before it's all gone!
Serves: 6-8
Prep.Time: 30 minutes

3 quarts popped popcorn
1 cup brown sugar
2-3 tablespoons butter or margarine (not diet)
1/4 cup corn syrup
1/2 teaspoon baking soda

Boil brown sugar, butter or margarine, and syrup in microwave on High for 2 minutes. Add the baking soda; mix well. Pour mixture over popped corn and place in microwave on High for 2 minutes. Remove from microwave and stir very well. Return mixture to microwave for one more minute on High. Cool a bit before serving.

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ROOT BEER CAKE This could be everyone's favorite. It has a fantastic flavor that all kids will love----serve it with vanilla ice cream and make it a root beer float cake :)
Prep.Time: 20 minutes + 40 minutes baking time

1 package yellow cake mix (18-1/4 oz.)
1 bottle root beer (12 oz.)
1/4 cup vegetable oil
3 large eggs
GLAZE:
1/2 cup powdered sugar
3 tablespoons root beer

Preheat oven to 350 degrees; grease and flour a 12-cup Bundt pan. In a large bowl, combine cake mix, root beer vegetable oil, and eggs. Beat at low speed with an electric mixer until dry ingredients are moistened. Beat at medium speed 2 minutes. Pour batter into prepared pan; bake 35-40 minutes or until a long wooden pick inserted in center comes out clean. Cool in the pan on a wire rack 15 minutes. Remove from pan and cool on a rack. Pierce top of cake at 2-inch intervals with a long wooden pick or skewer. Prepare glaze* and pour evenly over cake. Cool completely before serving. Serve with vanilla ice cream if desired.

* Stir together powdered sugar and root beer until smooth. Yields about 3/4 cup glaze.

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BEST-EVER CHOCOLATE CHIP COOKIES Aaaah, the best for last....no kid's life is complete without chocolate chip cookies (yeah, even more than Oreos)! This is Crisco's recipe, which tastes as close to my Mom's as I've ever had. I used to sneak them out of the house for breakfast on my way to school!
Yields: About 2-1/2 to 3 dozen cookies
Prep.Time: 30 minutes + baking time

3/4 cup Butter-Flavor Crisco - no substitutes (3/4 of 1 stick)
1 1/4 cups firmly packed Light Brown Sugar
2 tablespoons Milk
1 tablespoon Vanilla Extract
1 Egg
1 3/4 cups All-purpose flour
1 teaspoon Salt
3/4 teaspoon Baking Soda
1 package Semi-Sweet Chocolate Chips (12-oz.)
1 cup chopped Pecans (optional)

Preheat oven to 375 degrees. In a large bowl, cream Crisco, brown sugar, milk and vanilla; beat at medium speed of elecric mixer until well-blended. Beat egg into creamed mixture. In another bowl, combine flour, salt and baking soda; mix into creamed mixture just until blended. Fold in chocolate chips, and nuts if used. Drop by rounded tablespoonfuls of dough about 2" apart on ungreased cookie sheets. Bake 10-12 minutes; cool on the pan for about 2 minutes and then transfer to large sheet of foil on countertop.

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Copyright © 2008 Shaboom's Kitchen, Carol Stevens, All Rights Reserved