Healthy Banana Oat Snack Bars

*Makes about 20 small bars

INGREDIENTS:
3/4 cup whole wheat flour
2 cups rolled oats
1 1/2 cups puffed rice cereal, like Rice Krispies
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 very ripe bananas, peeled and mashed
1/4 cup honey
1/4 cup plain yogurt
1/4 cup peanut or other nut butter
1 teaspoon vanilla
1 cup bittersweet or semisweet chocolate chips

DIRECTIONS:
Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment or foil, leaving a slight overhang on each of the long edges. Lightly coat the pan with cooking spray and set aside.

In a medium mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, combine the banana, honey, yogurt, nut butter, and vanilla. Whisk together until the mixture is fairly uniform and smooth.

Pour the dry ingredients into the wet ones and stir until they come together. Gently fold in the chocolate chips. Transfer to the prepared pan and flatten down lightly with a spatula or your hands. Bake for anywhere from 15 to 30 minutes. I baked mine for only 15-18 minutes because I wanted them soft like a cookie. If you want them firm and golden, continue baking until they are starting to brown on the top, more like 30 minutes. Remove from the oven and let the bars cool completely before removing from the pan and cutting into squares.

PINEAPPLE CHEESE BALL

1-1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (well drained)
powdered sugar (to taste- approximately 2-3 Tbsp.)
green onion (optional-to taste, approximately 2 Tbsp.)
chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
chopped pecans (about 1 cup worth)


Combine all ingredients together.
Mash into a ball and chill.
Roll in crushed pecans.
Refrigerate until served.
Serve with crackers.
Enjoy!

Chocolate Granola Bar

Ingredients
2 cups semi sweet chocolate chips
1 1/2 cups Rice Krispies
1 1/2 cups Rolled Oats
1/2 cups sweetened flaked coconut + 2 Tbsp for garnish
1/3 cup shelled sunflower seeds
1/2 cup honey
1/3 cup creamy peanut butter
1/4 cup butter


Instructions
1.Spray 9×13 pan lightly with cooking spray
2.In a large bowl combine chocolate chips, krispies. oats, coconut and sunflower seeds.
3.In a small saucepan combine the butter and honey. Bring to a boil and boil on medium heat for 5 minutes.
4.Remove from heat and add peanut butter.
5.Stir until combined and pour over your oat mixture. The chocolate chips will melt.
6.Once combined press evenly into prepared pan using wax paper.
7.Sprinkle with 2 Tbsp remaining coconut.
8.Refrigerate for 1 hour and then cut into bars.
9.Store in a covered container in the fridge for up tp a week.

Snickers Popcorn

■8 quarts air popped corn (about 2 cups of kernels)
■1 cup salted butter
■2 cups light brown sugar, packed
■1 teaspoon salt
■1/2 cup light corn syrup
■1 teaspoon baking soda
■1 cup salted peanuts
■30 “Fun Size” Snickers bars coarsely chopped
■3 oz melted semi sweet chocolate (optional)

Instructions
1.Preheat oven to 200°
2.Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3.Remove from heat and stir in your baking soda.
4.Pour over your popcorn and stir to coat evenly.
5.Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6.Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7.Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8.Remove from pan and transfer popcorn back to wax paper to cool.
9.Drizzle melted chocolate on top of popcorn if desired.
10.Let set and store in an airtight container.

Peanut Butter Popcorn

1/3 cup honey
2/3 cup creamy peanut butter
1 tsp vanilla
1/2 tsp cinnamon
2 quarts popped corn

Pop popcorn and set aside. Heat honey in a saucepan until it starts bubbling. Add peanut butter, vanilla and cinnamon and stir until blended and smooth. Pour immediately over popcorn and stir to coat. Let cool before eating.

Salted Chocolate Covered Fluffer Nutter Wafers

24 Nilla Wafers
12 teaspoons creamy peanut butter
12 teaspoons marshmallow creme
1 cup chocolate chips

Fleur de Sel sea salt or Kosher salt

1. Place Nilla wafers with bottom sides facing up. On 12 wafers spread 1 teaspoon peanut butter on each then on the other 12 spread 1 teaspoon marshmallow fluff. Close peanut butter and marshmallow fluff together making a sandwich.

2. Melt chocolate chips over a double broiler or in the microwave until melted and smooth. Spoon chocolate over tops of cookies then sprinkle with a touch of sea salt. Place in refrigerator to set chocolate.

Makes 12 servings

Note: Best if eaten within 1 hour. The marshmallow creme slides the top cookie around when left out too long Enjoy!!

Chocolate Peanut Butter Eggs

2 1/2 cups creamy peanut butter

1 1/2 cups powdered sugar

Wilton Candy Melts in yellow, pink, green and white

Non-parils for sprinkling on top

1. Place peanut butter and sugar into a large bowl, mix until combined. I used my hands half way through mixing with a spoon. Dough will be pretty firm. With a cookie scoop or spoon, scoop 3-4 tablespoons of dough into your hands and shape into eggs. Freeze for 30 minutes to an hour until hardened. Note: I only froze mine for 15 minutes and I was able to continue, it’s just easier if dough is hardened.

2. Start with one color of candy melts at a time. Coat 4-5 peanut butter eggs with chocolate and place onto parchment or wax paper. Sprinkle with non-parils quickly as chocolate hardens fast. It’s important to work in batches so your chocolate doesn’t harden on you. Continue coating all of your eggs until they’ve all been coated and sprinkled. Let chocolate harden and serve. Enjoy room temperature or chilled.

Makes 20-25 eggs

Chocolate Chip Muffins

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
1 1/4 cups chocolate chips ( I used semi-sweet)

1. Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners. Set pan aside.

2. In a large bowl whisk together flour, sugars, baking powder, and salt.

3. In medium bowl stir together melted butter, eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips.

4. Spoon batter into muffins cups. Bake for 17-20 minutes or until a toothpick comes out clean. Remove muffins from the oven and allow to cool before serving.

Makes 12 regular size muffins

Fresh Strawberry Muffins

from A Recipe A Day

Ingredients:
1/2 cup butter, softened (I used unsalted.)
3/4 cup sugar
1 egg
2 cups flour
2 TSP baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 TSP sugar
1/2 tsp cinnamon

Directions:
Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture, ending with milk. Add vanilla. Gently stir in strawberries.

Spoon batter into greased or paper lined muffin pans. I used the Pam spray with flour in it.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 18-22 minutes.

Fruit Salsa

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries (I substitute frozen peaches that have been thawed)
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

PIZZA CRESCENT SNACKS

INGREDIENTS:
-8 oz. tube refrigerated crescent rolls
-14 oz. jar pizza sauce/or tomato sauce
-3/4 c. pepperoni
-1 c. shredded mozzarella cheese

DIRECTIONS:
Unroll crescent rolls into individual triangles on an ungreased baking sheet. Spread a layer of pizza sauce over dough and top with pepperoni and cheese. Roll into crescent shape.
Bake at 375 degrees for 18-20 minutes or until rolls are golden and cheese is bubbling. Makes 8 appetizers.
{NOTE: I also top with some butter and Parmesan cheese}

These things are DELISH, and sooo easy!!

VALENTINE'S PEPPERMINT BARK POPCORN

Here is what you will need:

16-20 cups popped popcorn
1 lb White Almond Bark + red food coloring
1 1/2 cups crushed Candy Canes
2 tsp. peppermint extract
3/4 C Valentine M&M's
Valentine Colored Sprinkles

Here's How to Make it:

Pop the popcorn. Crush the candy canes in a large zip-lock bag. Line a large cookie sheet with wax paper then pour the popcorn and crushed candy canes, in an even layer, on top and set aside. Using a microwave safe bowl, melt the almond bark in 30 seconds intervals until smooth. Add the peppermint extract and red food coloring to the melted bark.

Pour the peppermint bark over the popcorn in thin layers. About half way though toss the popcorn mixture. Finish drizzling the peppermint bark over the popcorn. Then sprinkle the M&M's and Valentine sprinkles all over the popcorn. Let the popcorn sit for at least 15 minute to allow the bark to harden. ENJOY!

Homemade Granola with Coconut, Dried Cranberries, and Almonds

Makes a huge batch (you can half it for a smaller batch)

4 cups rolled oats
1/2 cup shredded coconut
1/2 cup wheat germ
2 teaspoons cinnamon
1 teaspoon salt
6 tablespoons canola oil
1/2 cup honey
1/2 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
1 cup chopped cinnamon roasted almonds (regular almonds would be fine too)
1 cup dried cranberries

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or Silpats.

In a large bowl, mix the oats, coconut, wheat germ, salt, and cinnamon together. Set aside.

In a medium bowl, whisk together the oil, honey, brown sugar, and vanilla. The honey and brown sugar will make the mixture thick, but that is ok. Just whisk it really well.

Pour half of the honey mixture over the oats mixture, in the large bowl. Use your hands to combine them, yes it will be sticky and messy, but oh well, it is fun! When it is well mixed, pour the other half of the honey mixture, and mix with your hands again. Make sure all of the oats are covered.

Pour the mixture onto the prepared baking sheets. Spread it out evenly. If you like “clumps” in your granola, squeeze together some of the oats. Put the pans in the oven and bake for 10 minutes. (I had one sheet on the top rack and one on the bottom rack). Take the baking sheets out and stir the granola.

Put the pans back in the oven and bake for 10 more minutes. I switched the pans around so they were getting even top and bottom time:)

After the ten minutes, take the pans out again and stir. Rotate the pans and bake for 5-7 more minutes.

Stir in the dried cranberries and almonds. Let the granola cool completely on the baking sheets. Once cooled, package it up or store in an air tight container for about a week.

Black Bean and Corn Dip

2 c. frozen sweet corn (or one can corn, drained)
1/2 c. canned black beans, rinsed thoroughly
1 c. salsa
1 bunch green onions, diced
1/2 avocado, sliced
juice of half a lime
1/4 c. cilantro, chopped

Combine all ingredients and toss well. Let sit for an hour before serving to meld flavors. Serve with chips or with Tostitos Scoops chips.

Saltine Toffee Bar

1 sleeve Saltine crackers (I used one sleeve, plus a few more crackers)
1 cup brown sugar
1 cup butter
2 cups chocolate chips
chopped pecans

*Spray a cookie sheet and line with crackers. Melt butter and brown sugar together, then boil for 3 minutes, stirring constantly. Pour over crackers and bake at 400 for 5 minutes. Remove from oven and sprinkle with chocolate chips. After 5 minutes, spread chocolate out evenly. Sprinkle with chopped pecans and let cool completely before cracking.

Jello CupCakes

Ingredients
1 Jell-O cupcake (see directions below)
Whipped cream
Candies or sprinkles

Instructions
To make a dozen Jell-O cupcakes, add 4 3-ounce packages of Jell-O to 2 2/3 cups of boiling water. Stir until dissolved.

Pour into foil liners in a cupcake pan.

Refrigerate 4 hours or more.

Frost the cupcake with the whipped cream and add the candies or sprinkles for a cool surprise.

Snowman on a Stick

from Family Fun

Ingredients
Bananas
Grapes
Carrot
Apple
Bamboo skewers
Mini chocolate chips
Pretzel sticks

Instructions
For each snowman, you will need three thick slices of banana, a grape, a sliver of carrot, and a triangular piece of apple. (Tip: Poke a hole in the apple piece with a bamboo skewer first to make assembly easier.)

Have your kids slide the fruit onto the skewer, then use the carrot slivers for noses, mini chocolate chips for eyes and buttons, and pretzel sticks for arms.

Mom's Chex Mix

1 cube of butter
10 tsp worchestershire sauce (mom usually adds about 30 tsp to make it with a kick)
3 1/2 tsp seasonal salt
6 cups of rice chex
6 cups of corn chex
6 cups of wheat chex
1 1/2 cups of nuts---all cashew is our favorite

Melt butter in 250 degree oven in roasting pan. Stir in seasoning salt...Gradually add cereal and nuts to coat evenly.

Bake 1 hour--stirring every 15 minites....

YUM YUM!!

Our Family Christmas Tradition....or when Robert visits!! :)

White Chocolate Peanut Butter Popcorn...

1 large bowl popped popcorn, kernels removed (or 2 bags microwave popcorn, popped)
1/4 cup creamy peanut butter
1 bag white chocolate chips
1/2-1 cup Reeses Pieces

Pop the popcorn then sift through to remove all unpopped kernels. Melt the white in the microwave at 50% power for 30 seconds at a time for 2 minutes, stirring after each interval. Stir in the peanut butter until smooth and incorporated. Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to set.

Peanut Butter Cup Popcorn

Recipe by Our Best Bites

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese's)*
2/3 c. semi-sweet chocolate chips *
1 Tbsp. vegetable shortening or oil
*I LOVED this suggestion from one of our readers. If you want more chocolatey flavor in your popcorn, substitute 1 c. of the peanut butter chips with 1 c. of chocolate chips and then still drizzle the chocolate over the popcorn at the end.

Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.

Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!