Extension System School Snacks


Squashed Frogs
1 stick margarine
40 large marshmallows (10oz. bag)
5 cups corn flakes cereal
1/2 tsp. vanilla (optional)
2 tsp. green food coloring
M&Ms plain chocolate candy

Melt Margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and M&Ms and mix until well coated and bright green. Drop from a tablespoon on a piece of wax paper and cool the globs.
Juice Finger Blocks
3 envelopes unflavored gelatin
3/4 cup boiling water
1 12oz can frozen apple, orange, grape, or other juice concentrate

Dissolve gelatin in boiling water. Add juice and stir until mixed. Pour into lightly greased 9x13 inch cake pan. Chill in refrigerator about 2 hours until firm. Cut into squares or use cookie cutters to make shapes. Store in airtight container in the refrigerator.
Banana Smoothie
2 ripe small bananas peeled and cut into chunks
1 cup frozen unsweetened whole strawberries
1-8oz carton vanilla low-fat yogurt
¾ cup milk

Place banana chunks, strawberries, yogurt, milk and ½ tsp. of the red food coloring in blender. Blend at high speed for approx. 1 minute.Pour drink into glass and enjoy!
Pancake Peanut Butter Taco
Pancakes, 4-in, 16
Peanut Butter, Smooth, 1 cup.
Bananas, mashed, 2 cups
Whipped cream
Coconut sprinkle on top

Prepare pancakes using pancake mix or use frozen prepared pancakes. Mash bananas in a mixer. Mix together peanut butter and mashed banana. Portion 3-Tbsp. scoops of mixture in each pancake; fold pancake over mixture.
Jam Muffins
2 Cups all purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup white sugar
1 egg, beaten
¾ cup milk
¼ cup vegetable oil
1 cup any flavor fruit jam

Preheat oven to 400 degrees F (205 degrees C). In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and
oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam. Pour the batter into the prepared pan and bake at 400 degrees F or 25 minutes or until golden.
Quick Breakfast in a Pita
1 pita break, cut in half
2 eggs
salt & pepper to taste
½ cup cooked and diced potatoes

Preheat oven to 350 degrees. Place pita bread in oven to warm.Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and sauté until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.
Yummy Parfaits
4 cups fresh fruit
1 cup whipped topping
2 small boxes instant pudding
Garnishes: Raisins, coconut, nuts, carob chips, etc.

Get out dessert or wine glasses
Make pudding. Prepare fruit, wash and cut into small pieces. Put garnishes in readily available piles. Begin layering pudding, fruit, garnishes in any way you like. Be creative! Top with whipped topping.
English Muffin Pizza
4 English muffins
8oz Mozzarella cheese, part-skim, shredded
2 Tbsp. tomato paste
¼ cup diced onions, fresh
2 tsp. sugar
1 tsp. garlic powder
½ tsp. basil, dried, ground
¼ tsp. oregano, dried, ground
½ cup water

Preheat oven to 400. Combine tomato paste, onions, sugar, and water in a saucepan. Simmer for 15 minutes. Split muffins in half, lay on a cookie sheet in a single layer. Top each half muffin with 1 ½ Tbsp. sauce and 1 oz cheese. Bake until muffins are lightly brown and cheese
is melted, approximately 8 to 10 minutes.
Cheesy Little Link Snack Wraps
6 Kraft Singles
1 8oz can refrigerated crescent dinner rolls
24 Oscar Mayer Little Smokies

Cut singles into 4 strips; cut strips in half. Separate dough into triangles; cut lengthwise into thirds. Top each dough piece with 2 singles and little smokie. Roll up. Place on ungreased cookie sheet.
Bake at 375 for 12 minutes or until golden brown.
Ants On A Log
5 stalks celery
½ cup peanut butter; cream cheese or "squeeze cheese"
¼ cup raisins

Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
Pickle Rolls
1 32oz jar dill pickles
1 8oz pkg. cream cheese, softened
1 lb. sliced ham
10 (6in) flour tortillas

Spread cream cheese on one side of a tortilla. Place a slice or two of ham over this. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Refrigerate the rolls if you aren't serving them immediately.
8-in flour tortillas
Peanut Butter and Jelly
Cream cheese and ham with celery sticks on the side

Lay out 8-in tortillas. Spread cheese, peanut butter or whatever you've chosen. Lay a slice of lunch meat on top and roll tightly. Slice on an angle.
Fruit Kabobs
You may choose fruit from this list:
Apple wedges, unpeeled
Apricot halves
Dried apricots, prunes or figs
Melon cubes
Orange wedges (with peel on)
Pineapple chunks
Any fresh fruit in season

For a light snack, try fruit kabobs. Use plain or colored round toothpicks for snack kabobs. If you use pretzel sticks, you may eat the whole kabob. For each kabob, choose fruits that have a pleasing variety of color and textures and are not too messy. For pretzel sticks, use small tender chunks of fruit.
Fruit Dips

1. Mix ½ cup peanut butter with ¼ cup honey. Use as a dip for carrot
and celery sticks, and pear and apple slices.
2. 1 8oz pkg. Cream cheese and 1 container whipped toppings. Beat until
Apple Dip
1 8oz pkg. Cream cheese
½ cup brown sugar
1 Tbsp. vanilla

In a medium-sized mixing bowl, combine cream cheese, brown sugar, vanilla. Mix well until all of the brown sugar has been blended into cheese and vanilla. If the mixture is too runny for your taste, add amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.
Maple Squares
¾ cup peanut butter
½ cup maple syrup
1 ½ cups nonfat dry milk powder
About 2 Tbsp. chopped peanuts.

Mix the peanut butter and maple syrup until well blended. Add the milk powder, stir well. Spread the mixture into a loaf pan. Pat it down and make an even layer. Sprinkle the peanuts over the mixture and press gently. Chill 1 hour. Cut into 1-inch squares. Keep covered and chilled until you serve. Makes about 32 squares.
Trail Mix

2 cups honey graham cereal
1 cup tiny marshmallows
1 cup peanuts
½ cup mini or regular chocolate chips
½ cup raisins

Mix together in a resealable large plastic bag. Shake well. This is a good snack is also great to take on hikes, nature trails or to the park. Each child can have their own small bag to carry with them.
Makes 5 one-cup servings.
Molded Refrigerator Cookies Recipe
½ cup peanut butter
½ cup powdered milk
½ cup honey
1 Tbsp. cocoa
½ tsp. vanilla
½ cup chopped nuts
½ cup raisins
Mini M&Ms

Snake: Combine the peanut butter and the powered milk until blended. Stir in honey, cocoa, vanilla, nuts, and raisins - in that order. Roll your mixture into small snake shapes. Add 2 mini M&Ms for eyes. Attach the mini M&Ms with peanut butter. Place the snakes on wax paper on a cookie sheet and chill in the refrigerator until very firm. Mice: use sliced almonds for ears, licorice for tail.
Peanut Honey Balls
¼ cup crushed wheat flake cereal (1 cup = crushed)
3 Tbsp. honey
¼ cup peanut butter
¼ cup nonfat dry milk solids
non-stick cooking spray

Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk, mixing well. Spray hands with non-stick cooking spray and shape into ½ inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator.

If you have any questions please call the Montgomery County Extension System.