Kids need a hearty, nutritious snack that gives them a boost over a long period of time. Suggestions include:

milkshakes with fresh fruit or smoothies–check out the drink recipes on this website

Yogurt mixed with sliced bananas and other fresh fruit/nuts

different kinds of nuts, almonds,raisins, peanuts etc.

different kinds of crackers with cheese, jam, peanut butter, jam and peanut butter, cheese whiz, cream cheese

sliced fresh fruit (oranges, apples, watermelon, cantelope, melon, banana, grapes…)

cooked apples (peeled, sliced, some water, bit of lemon juice and sugar, boiled 5-10 minutes) or homemade applesauce (great in the winter as a hot snack)

veggies and dip (quick dip: sour cream mixed with some plain yogurt and some Knorr dry vegetable soup mix)

pretzels, popcorn, chips

hot soup great in the winter time


I found this recipe at and thought I would share. It is so easy and you can subsititute whatever you want for the 3 cups of “add ins” .. my guys love chocolate chip granola bars so I always add those in. The great thing about this recipe: NO peanut butter, so I can send them to school (as long as I don’t add other nuts !)



In a pot, or in a microwave melt together:
1 cup of peanut butter or almond butter
3/4 cup honey or corn syrup or maple syrup
Stir to mix and then add
3 cups of oatmeal
Stir to mix and add
1/2 cup of seeds/nuts/raisins/apricots/choc chips/sunflower seeds/almonds/walnuts etc
Line a 9×9 pan with parchment paper or spray with cooking spray or put a thin coat of shortening.
Put granola mix into pan, press down to make even. Refrigerate and the cut into bars. Excellent, tasty and high in protein.



In a big bowl stir till well mixed:
3 cups oatmeal
1 can sweetened condensed milk
2 tbsp margarine/butter melted
1 cup coconut
1 cups almonds/nuts
1 cup chocolate chips
1/2 cup cranberries
You can omit or substitute with other nuts, dried fruits, etc.
Put in a 9×13 greased pan, or pan covered with parchment paper. Bake 350 degrees F. for 20-25 min. Cool. Cut.



KIDDIE CHOW by Melinda B.

8 cups Rice Chex cereal
1 cup chocolate chips
1/2 cup smooth peanut butter
1/2 cup butter
2 cups powdered sugar

Melt butter in the microwave.  Add choc. chips and peanut butter; stir frequently until chips melt.  In a large bowl, pour over cereal until all is coated.  Put cereal into a plastic bag which has the powdered sugar in it.  Shake to coat.  Spread on wax paper or cookie sheet to harden.   Store in air tight container. TASTES GREAT!!




1 cup of either peanut butter, almond butter, cashew butter, sunflower butter, etc.
3/4 cup of either honey, maple syrup or corn syrup
3 cups of oatmeal
Stir them all together until well mixed.
Add 1/2 cup of two or three of the following:
– dried fruit: raisins, chopped apricots, chopped dates, berries, unsweetened coconut
– nuts, peanuts, cashews, almonds – sunflower seeds, flax seeds – chocolate chips Mix all of the above, press into a square lightly greased pan and chill. Cut into bars, wrap in plastic wrap and enjoy.




1/2 cup mayonnaise
1 cup sour cream
1 tbsp diced chives or green onion
1 tbsp minced parsley
1 tsp dill weed
1 tsp seasoning salt
Mix all of the above and chill. Serve with vegetables or chips.




In a blender, thoroughly blend:
3/4 cup vegetable oil
3 tablespoons lemon juice
2 cups chickpeas, drained from a can
2 teaspoon garlic powder
1/2 tsp salt
Serve with vegetables. My kids love it.



3 cups (750 mL) rolled oats
1 cup (250 mL) chopped almonds, toasted
1 cup (250 mL) sunflower or pumpkin seeds or combination of both
1 cup (250 mL) raisins
1 can (300 mL) sweetened condensed milk
½ cup (125 mL) vegetable shortening, melted
1 tbsp (15 mL) salt

1 cup (250 mL) chocolate chips, melted
¼ tsp (1 mL)salt

Preheat oven to 350ºF (180ºC). Line a 15″ x10″ jelly roll pan or your lasagna pan with parchment paper.When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares. Combine all ingredients for bars in a large bowl. Mix well. Press evenly into prepared pan. Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly. Topping: Combine melted chocolate and kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.



1 package (6 ounces) semi-sweet chocolate chips
1 package (6 ounces) butterscotch chips
1 1/4 cups Quaker 100% natural cereal (regular or fruit)
1 cup nuts (walnuts, peanuts, almonds or whatever you like)
1/3 cup peanut butter (creamy or chunky)

Melt chips over hot water (not boiling) or in a microwave. Add the rest of the ingredients. Drop by teaspoonfuls on waxed paper and chill. Store in refrigerator. 2/3 cup butter, softened
½ cup honey
1/3 cup packed brown sugar
1 to 2 cups of assorted chocolate chips, nuts, raisins or whatever you want

Preheat oven to 325. Grease 9×13 pan.
In a mixing bowl combine all above till well mixed. Press into a pan. Bake for 18-22 minutes or until golden brown. Cool for 10 minutes. Cut into bars. Cool completely before removing. Wrap in plastic and put into lunches.



First get some pretzels. Then melt some chocolate. Get a spoon and pour chocolate on the pretzels. Then put sprinkles on them and put them out to dry.



¾ cup sour cream
½ cup mayonnaise
2 freshly chopped green onions
l tbsp of your favorite herbs (i.e basil, thyme)
l tsp dried dill
a squeeze of lemon juice
1 – 2 tsp greek seasoning or oregano
1 10 oz package of frozen spinach, thawed and drained
½ cup diced red pepper
1 cup crumbled feta cheese

Mix together first six ingredients. Stir in the rest. Spread on pita bread or pizza dough. Bake 15 to 20 minutes at 375. Cut into wedges.




2 bags microwave popcorn (popped)
3/4 cup melted butter or margarine
2 cups brown sugar
1/2 cup cornsyrup
1 teaspoon salt

Mix together butter, brownsugar cornsyrup, and salt. Then boil for 5 minutes without  stirring.

1/2 teaspoon baking soda
1 teaspoon vanilla

Premix above 2 ingredients. Then add to boiled mixture. Be careful when adding to the mixture. It will expand, thicken, and bubble-up very quickly.
Mix in popcorn and place in a large roasting pan. Then bake in oven @ 200 F for 1 hour, mixing every 15 minutes. Can adjust the time if you are in a rush.




6 cups popped corn
6 cups shreddies
1 cup peanuts
½ cup peanut butter
½ cup margarine
1 pkg marshmallows

Toss together first three items.
Microwave peanut butter, margarine, and marshmallows.
Mix till gooey. Stir into cereal mixture until well coated.
Place onto greased pan. Bake 250 for 10 minutes. Cool. Break into small pieces.



4 cups cereal
1 cup pretzels
1 cup peanuts
2 tsp onion powder
½ cup margarine
2 tbsp worcestershire sauce
2 tsp garlic powder

Mix cereal, pretzels, peanuts in a shallow pan and spread evenly. Melt butter. Add seasonings, blend well. Pour over cereal mixture and toss until evenly coated. Spread mixture evenly in pan. Bake 300 for 25 minutes, stirring several times. Cool.



VEGGIE PIZZA– Polly E., Kingston

2 packages of Pillsbury Crescent Rolls
1 package of softened cream cheese
2/3 cup of mayonnaise
1 package of Hidden Valley Ranch Salad Dressing Mix
Assorted fresh vegetables
grated cheddar cheese

Unroll crescent rolls flat onto a baking sheet. Press seams together. Bake at 375 for 10 – 12 min. Let cool. Beat cream cheese, mayo & dressing mix until smooth. Spread over the crescent roll crust. Top with your own selection of veggies & the grated cheese. Cover & refrigerate. Before serving, cut into squares.




1-2 cloves garlic
1/2 small onion
1 cup mayo
1/4 tsp cayenne (if you have it, I didn’t)
2-3 tbsp parmesan cheese
1 can artichoke hearts (drained and rinced)

1- In blender, blend everything except half a can of artichoke hearts and paprika
2- chop remaining hearts into small pieces
3- Mix everything together in oven proof dish, sprinkle with paprika
4- Bake at 350 for 15-20 mins until bubbling and top is starting to brown.
5- Serve hot with crackers or pita

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