Summer Snacks

We all know that it's good to eat small snacks in between meals to keep our metabolism active, but sometimes (and by sometimes we mean all the time) it can be hard to find a snack that is healthy, fun and easy. With Summer just around the corner, you might find yourself with lots of kids around the house always on the hunt for the next snack. Or you might have lots of backyard BBQ's or picnics to plan or attend. Whatever the reason you find yourself looking in the fridge for a snack this summer, we hope these quick and easy recipes will provide you with some inspiration. Enjoy!

1. Mini Pizza Bites!

Ingredients:

• 1/3 cup pizza sauce
• 3 tablespoons minced green onions
• 1/4 cup pepperoni slices, cubed
• 1/2 cup diced mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 30 frozen mini filo shells

Preparation:

Preheat oven to 350 degrees F. In small bowl, combine sauce, onions, pepperoni, and mozzarella cheese. 

Fill filo shells with this mixture. Place on rimmed cookie sheet; sprinkle with Parmesan cheese. 

Bake for 15-20 minutes or until cheese is melted and cups are bubbly. Let stand 5 minutes, then serve.


2. Deviled Eggs

Ingredients:

• 6 large eggs
• 1/3 cup mayonnaise
• 1/4 cup honey mustard
• salt and pepper to taste

Preparation:

Place eggs in large saucepan and cover with cold water. Bring to a boil over high heat. Boil eggs for 1 minute, then remove from heat, cover, and let stand for 12 minutes.

Place saucepan in sink and run cold water over the eggs for 3-4 minutes until they are cool. Then gently tap the eggs against the side of the pan while still under the water to crack the shells. Let stand for 4 minutes, then peel the eggs.

Carefully cut the eggs in half lengthwise. Using a small spoon, scoop out the yolks, and place the yolks in a small bowl. Using the back of a spoon, mash each of the yolks, adding a spoonful of the mayonnaise, until mixture is smooth.

Gradually add the rest of the mayonnaise and then the honey mustard, beating until smooth and creamy. Season to taste with salt and pepper.

Fill the whites with the egg yolk mixture, cover, and chill for 2-3 hours before serving. Serves 8-10

3. Homemade Chocolate Covered Craisins

  
Ingredients:

• 1 1/2 cups chocolate chips
• 1 tablespoon butter
• 12 ounces of craisins

Preparation:

Melt chocolate chips and butter in the microwave, stirring every 30 seconds until the chocolate is melted and smooth.

Add craisins and stir until well combined and mixed together.

Spread out on a cookie sheet that has been lined with waxed paper and refrigerate for several hours or until firm.

Remove from waxed paper and enjoy!

4. Bacon Popcorn

 

Ingredients

• 1 lb. bacon
• 1 c. popcorn kernels
• 3 Tb. bacon grease
• Salt 

Preparation:

Preheat oven to 400° F.

Line a cookie sheet with foil.

Place strips of bacon on the cookie sheet in a single layer.

Bake for 12 – 15 minutes or until crisp. Time may vary according to the thickness of the bacon.

Remove the bacon, letting the fat drip off, and place it on a paper towel lined plate.

Reserve the bacon grease by pouring it into a small dish.

Heat 3 tablespoons of the bacon grease in a large pot on the stove on medium high heat.

Place two popcorn kernels in the grease.

When they pop, add the remaining popcorn kernels.

Cover the pot with a piece of foil and cut several slits in the foil with a knife to allow steam to escape.

Shake the pot as the kernels pop to prevent burning.

When most of the kernels are popped, remove from the heat and remove the foil.

Cut or crumble the bacon into pieces.

Combine the popcorn, bacon, and salt to taste in a large bowl and serve.

5. Chocolate Covered Banana Pops

Ingredients

• 4-5 ripe bananas (not over ripe)
• 1 - 24 oz package Plymouth Pantry chocolate bark or candy coating
• Popsicle sticks or chop sticks
• Sprinkles, rice krispies or chopped nuts
• 2 - tablespoon's creamy peanut butter, optional
• Waxed paper or foil

Preparation:

Peel the bananas and cut in half. Grab some handy helpers to insert the sticks into each banana.

You can lay them on a baking sheet or place the bananas in a gallon size zip lock bag.

Place in the freezer until the bananas harden (about 2 hours).

You can add lemon juice or on the bananas to prevent browning, but my bananas never brown in the freezer.

 To start use 1/2 of the chocolate bark, place in a microwave safe boil and melt on the defrost setting for 3 minutes.

Do not melt on the cook setting or the chocolate will cook and burn. I defrost mine in 3 minute intervals in the microwave.

If you want to add peanut butter add it to the chocolate while it melts in the microwave. When melted remove from the microwave and stir to blend. You want the chocolate really smooth.

Spoon the melted chocolate onto each banana until they are coated. Do not dip the bananas into the chocolate mixture or it will harden on you. The best way is to spoon the chocolate on each banana.

Roll in rice cereal, sprinkles, chopped nuts or just leave them plain. I highly recommend chopped pecans.

Place on a baking sheet lined with wax paper or foil and put in the freezer to set for about 20-30 minutes. Remove and Enjoy!

And Last But Certainly Not Least...

6. Vanilla Wafer Ice-Cream Sandwiches

 *This recipe is pretty self explanatory :) Just take a scoop of vanilla ice cream, place it in between two Vanilla Wafer Cookies, and tah-da! You've got yourself a perfect summer treat!