More Summer Snacks!

With long summer days and warm nights, it seems like the phrase "I want a snack please!" is a never ending, ever repeating sing-song loop playing in my head and in my kitchen! I'm sure they pause sometimes. I'm sure my little boys don't say it over and over and over again. But it sure feels like it.

In honor of snack attacks and cookie monsters everywhere (and in the spirit of being kind to other mommies like me) here's a short list of just a few of the yummy recipes to try from Alicia's.

Blackberry Bars

Peanut Butter Bars

Banana Pancakes

Blueberry Muffins

Black & White Cookies

With the time that's left in your summer, try some of our recipes and let us know which is your family's favorite! We'd love to hear from you.

Head over to Alicia's Recipes to find many more snack recipes for summer! Connect with us on Facebook for more recipes shared from other food blogs and follow us on Pinterest for more foodie inspiration!

Healthy Kid-Friendly Snacks

Homemade Granola

Shuttling the kids to and from day camps, appointments, ball games and other activities in the summer gets hectic. With just a few minutes of prep-work at home, you can prepare tasty snacks containing less salt, fat and sugar.

No worries - we can help you avoid the temptation to stop and grab greasy or calorie-heavy treats. With a little planning and prep time on your part, your kids will enjoy healthy yummy snacks on the go, at home, outside or anywhere this summer!

Visit Alicia's Recipes for more Kid Friendly Healthy Summer Recipes.

Head over to Alicia's Recipes to find many more snack recipes for Summer! Connect with us on Facebook for more recipes shared from other food blogs and follow us on Pinterest for more foodie inspiration!

Holiday Snacks

It's that time of year - snack time! The holidays may mean celebrating Christmas with family and friends, but they also signal our taste buds to get some serious snacking in before January 1st. Most of us are either staying in where it's warm and toasty with not much else to do but...snack, or we are headed out to parties, pageants and plays to frolic, make merry and...snack!

Whether you are a sweet or salty snacky person, I've collected just a few recipes here for you to try for your next holiday snack attack. Create these tasty little treats for home or to share at your next holiday gathering.

Amish Caramel Corn

Apple Crisp

Bacon Jack Deviled Eggs

Blackberry Muffins

Butter Cream Brownies

And so, the busiest season for shopping, sharing and snacking is here! Thankfully it only lasts a few weeks and then we all make resolutions to give up the snacking. Ah well...

Connect with us on Facebook to share your favorite holiday snacks or visit Alicia's Recipes for more holiday recipes!

Apricot Bars

Today's recipe is...

Apricot Bars

2 cups dried apricots
2 tablespoons maple syrup
Water
¾ cup quick cooking rolled oats
¾ cup all purpose flour
½ cup brown sugar
Pinch of salt
¼ teaspoon baking powder
¼ cup orange juice
2 tablespoons rice milk or soymilk
2/3 cup all purpose flour
2/3 cup brown sugar
1½ tablespoons butter
2 Tablespoons rice milk or soymilk

Place the apricots and maple syrup in a small pot and add water just to cover. Cook until tender then cool briefly before blending to a paste. Mix the oats, flour, sugar, salt, and baking powder in a stainless bowl. Use a fork to fluff in the liquids being careful to not over mix. Make the topping by cutting the butter into the flour and sugar and then using a fork to just mix in the liquid.

Spray a 7x11 Pyrex pan with nonstick spray and sprinkle the oat mixture out pressing it evenly with your fingertips. Spread the apricot mixture out evenly and smoothly. Cover with the topping and bake in a preheated oven until golden brown on top and bubbling. Cool before cutting.


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Halloween Candy Corn Popcorn Balls

Today's recipe is...

Halloween Candy Corn Popcorn Balls

1/4 cup butter or margarine
1 (10-1/2 ounce) bag miniature marshmallows
1 small box gelatin, any flavor
12 cups popped popcorn
1 cup candy corn

Microwave butter and marshmallows in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

Yields 15 popcorn balls

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Cranberry Muffins And Creamy Orange Spread

Today's recipe is...

Cranberry Muffins And Creamy Orange Spread

2 cups all-purpose flour
7 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup margarne, melted
1 egg beaten
3/4 cup chopped cranberries
1 (8 ounce) package cream cheese
1 tablespoon orange juice

In a large bowl, combine flour, 4 tablespoons sugar, baking powder and salt and mix well. In medium bowl, combine milk, margarine, and egg. Pour into four mixture, mixing just until moistened. In a small bowl combine 2 tablespoons sugar and cranberries. Fold into batter. Spoon into greased 2-1/2 inch muffin cups, filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden brown.

Creamy Orange Spread
In a small bowl combine cream cheese, remaining 1 tablespoon sugar and orange juice until well blended. Cover and chill. Serve with muffins.

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Red Hot Popcorn Firecrackers

Today's recipe is...

Red Hot Popcorn Firecrackers

1 quart unsalted popped popcorn
1 cup sugar
3/4 cup water
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/3 cup red cinnamon candies
String licorice

Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Butter sides of a heavy saucepan. In it, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage) over medium heat.

Remove from heat; add vanilla and candies; stir until candies are partially melted. Pour slowly over popcorn, stirring just to mix thoroughly. Butter hands lightly; quickly form popcorn into shape of king-size firecrackers. Insert a short piece of licorice in end of each one for a fuse.

Yield: 4 to 6 firecrackers.

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Almond Peach Smoothie

Today's recipe is...

Almond Peach Smoothie

1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Combine all ingredients in blender and process until smooth and creamy.
This makes a great breakfast.


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Halloween Boo Cups

Today's recipe is...

Halloween Boo Cups

3-1/2 cups cold milk
2 small boxes Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) container Cool Whip Whipped Topping, thawed
1 (16 ounce) package chocolate sandwich cookies, crushed

Pour cold milk into large bowl; add pudding mixes.

Beat with wire whisk for 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies.

Ghosts in the Graveyard
Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator.

Makes 15 servings.

Decorate with Milano cookies placed perpendicular (like tombstones), candy and remaining whipped topping dropped by spoonfuls (to make ghosts).

Boo Cups
Spoon mixture and remaining crushed cookies into 12 to 16 individual cups, and decorate as suggested above


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Oatmeal Carrot Cookies

Today's recipe is...

Oatmeal Carrot Cookies

1 c. all-purpose or unbleached flour
1 c. quick-cooking rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine or butter, softened
1/2 c. honey
1 tsp. vanilla
1 egg
1/2 c. chopped nuts
1/2 c. shredded carrots

Preheat oven to 350 degrees. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In a large bowl, combine first 8 ingredients at low speed until well blended. Stir in nuts and carrots. Drop by rounded teaspoonsful a couple of inches apart on cookie sheet. Bake at 350 degrees for 8-12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2 1/2 to 3 dozen cookies.


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Black And White Cookies

Today's recipe is...

Black And White Cookies

1 cup unsalted butter
1- 3/4 cups white sugar
4 eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting
4 cups confectioners' sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped

Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.

In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.

Bake until edges begin to brown, about 20 to 30 minutes. Cool completely. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).

Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.

With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

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Caramel Popcorn

Today's recipe is...

Caramel Popcorn

4 Quarts Hot air popcorn (16 cups)
1/4 Cup Karo syrup (dark)
1/2 Teaspoon Salt
1/4 Pound Oleo or butter
1 Cup Brown sugar
1/2 Teaspoon Baking soda

Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a full boil, then set the timer for 2 minutes and continute to boil. Take it out and quickly stir in baking soda. In the meantime, have the popped corn in a paper bag which has been rolled down from the top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake bag H-A-R-D. Repeat twice - always shaking the bag VERY HARD each time. Unroll the bag and close the bag and shake it HARD again. Microwave it 1 1/2 minutes. Take out and shake HARD. Microwave another minute and shake HARD again. Pour the popcorn onto a cookie sheet and let it cool. Store in a large popcorn container.

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