Snacktastic Saturday: Pumpkin Crunch

I know, I know. It's almost 2015 & I'm STILL eating pumpkin flavored foods. But I just can't help myself. The same can be said for my friends when I treated them to this delicious Pumpkin Crunch at an impromtu lunch date at my house. 

 

 

Ingredients:

 

• 1-15oz. can pumpkin puree

• 1 can evaporated milk

• 3 eggs

• 1C. sugar

• 1/2tsp. cinnamon

• 1 box yellow cake mix

• 1 1/2 stick margarine

• 1C. chopped walnuts or pecans

 

Directions: 

 

• Thoroughly mix together pumpkin, evaporated milk, eggs, sugar & cinnamon in a large bowl with a mixer.

• Pour into a greased 9x13in. baking pan. 

• Sprinkle dry yellow cake mix over top of pumpkin mixture. 

• Melt the margarine & drizzle over the top of the cake mix. 

• Top with chopped walnuts or pecans & bake for 350º for 45-55 min.  

Snacktastic Saturday: Cranberry Applesauce

Every Thanksgiving I go a bit crazy making cranberry sauce & always have a ton left over (one little bag of cranberries never seems like it's enough). But that's OK, because I always make a big crockpot of applesauce the day after too. 

Just combine some cranberry sauce with some applesauce & let it sit for a couple hours for the flavors to blend. 

Snacktastic Saturday: Pumpkin Cake with Cream Cheese Frosting

I'm just going to cut to the chase with this Pumpkin Cake with Cream Cheese Frosting. I made this for the hubs birthday this year & it was a hit! Plus it was another excuse for me to eat something pumpkin flavored. 

 

Ingredients: 

• 2C. sugar

• 4 eggs

• 1C. oil

• 2C. pureed pumpkin

• 2C. flour

• 2tsp. baking powder

• 1tsp. baking soda

• 2tsp. cinnamon

• 1/2tsp. allspice

• 1/2tsp. ground ginger

• 1/2tsp. nutmeg

• 1/2tsp. salt

• 8oz. (1pkg.) cream cheese, softened

• 2Tbsp. unsalted butter, softened

• tsp. pure vanilla extract

• splash of milk

• 2C. powdered sugar

Directions:

• Preheat oven to 350ºF.

• In a large bowl, cream together sugar, eggs, oil & pumpkin.

• Mix in flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg & salt.

• Pour mixture into a greased 9x13in. baking pan. 

• Bake for 35-45 min., or until a toothpick inserted near the center comes out clean. 

• Allow cake to cool completely. 

• For frosting, beat cream cheese & butter together until combined. 

• Add vanilla, milk & powdered sugar 1/2C. at a time. 

• Spread frosting over cake. 

• Store covered, in the refrigerator. 

Snacktastic Saturday: Simple Chicken Parmesan Pizza

Oh my goodness, this Simple Chicken Parmesan Pizza is not only incredibly simple to make, but insanely delicious too. Which makes it perfect for an afternoons snack for the family, lunch for you, or dinner when you really don't feel like putting forth an effort. 

Ingredients:

• breaded chicken fingers

• garlic bread 

• pizza sauce

• shredded mozzarella or pizza blend cheese

• Italian seasoning

• garlic powder

• salt & pepper

Directions:

• Start by cooking the breaded chicken fingers according to package instructions. 

• Prepare the garlic bread according to package instructions also, but shorten the baking time by 2-3 min. 

• Remove garlic bread from the oven & top with pizza sauce, sliced breaded chicken fingers, cheese, Italian seasoning, garlic powder, salt & pepper. 

• Return to the oven & bake for 2-3 min., before finishing off under the broiler until the cheese just begins to brown.  

Snacktastic Saturday: Homemade Uncrustables

I don't know what it is, but my kids would choose a frozen Uncrustable over a regular PB&J any day. Unfortunately, they can go through an entire box in a day & that gets a bit costly. 

OK, so they may not look as pretty as store bought Uncrustables, but they taste just as good if not better. And if you make them yourself, you can fill them with anything you'd like - hello, Nutella! 

• Simply cut off the crusts of the bread (white works best) & roll flat with a rolling pin. 

• Spread your filling in the middle of both sides of bread. *TIP: Combine your fillings together in a small bowl before spreading for an even distribution of flavors. 

• Place two pieces of bread together with the filling on the inside & seal the ends together with a pastry roller or the tines of a fork. 

• Place Uncrustables on a baking sheet topped with a Silpat mat or waxed paper & freeze for 2-3 hours. 

• Transfer to a large resealable bag & store in the freezer until ready to use. 

*Uncrustables will thaw on their own by lunchtime if packed in school lunches, or you can zap them in the microwave for 10-15 seconds. 

 

Snacktastic Saturday: Roasted Pumpkin Seeds

Everyone that knows me, knows that I love anything pumpkin. I always pick up all the "limited edition" pumpkin flavored foods at the store (yogurt & bagels are my favorites) & I've even tried pasta in a Pumpkin Cream Sauce before. But nothing, absolutely nothing, compares to the taste of a real pumpkin. But of course if I'm going to roast the sweet flesh, you can bet I'm going to roast the seeds too. 

Some people go on & on about how labor intensive roasting pumpkin seeds can be. But it's really cleaning the guts off the seeds that takes the most time. But after I don't know how many times of roasting pumpkin seeds, I've finally discovered an easy way. 

• Pull off any big pieces of the pumpkin guts that you can. 

• Place seeds in a large bowl of warm water & a majority of the remaining guts should slide off the seeds. (It's ok if a bit remains.)

•Bring a pot of salted water to a boil & gently boil the seeds for 5-10 min. This will not only parboil the seeds, but will also remove any remaining guts.

•Scoop the seeds from the boiling water with a slotted spoon, (they will rise to the top of the water) & place on a clean kitchen towel to dry slightly. 

•Place seeds on a baking pan (I use a Silpat mat also, although not necessary) & drizzle with a bit of olive oil before sprinkling with desired seasonings.  (Cinnamon sugar, sea salt & garlic salt are my favorites so far.)

•Roast for 10-15 min., remove from the oven & sprinkle with just a bit of extra seasoning. 

These pumpkin seeds will keep for a few days when stored in an airtight container. if they last that long. 

What flavors are you going to try?

Snacktastic Saturday: Harvest Roasted Pears

I'm all for scouring Pinterest for new recipes to feed my family, especially when the seasons change. So a couple of weeks ago, I kept seeing the same salad come up, a Harvest Cobb Salad. Now normally I'm not one to top my salads with fruit, but the bacon & goat cheese on it were calling to me. So, much to the hubs dismay, i made it for dinner one night. It was amazing! But one by one, after having it for lunch the next two days as well (of course), I started running out of ingredients. But that was OK, because that's when I got the genius idea for these Harvest Roasted Pears. 

 •pears, cut in half with stem & core removed
•butter
•goat cheese
•pecan pieces
•dried cranberries

- Preheat oven to 350º.
- Melt butter in nonstick skillet over medium-high heat.
- Cook pear halves in butter for about 5 min., flipping halfway through.
- When done, remove pears from skillet & place in a baking dish.
- Top pears with goat cheese, pecan pieces & dried cranberries. 
- Place in oven & bake just until goat cheese becomes softened. 

Enjoy! 
 

Snacktastic Saturday: Baked Cinnamon Apple Chips

Hi. My name is Melissa & I'm addicted to apples. Actually, they've always been a favorite of mine since I was a kid. But for some reason, I've never been a huge fan of apple chips. Until I started making my own Baked Cinnamon Apple Chips that is. (I have seriously been missing out!)

All you need are some apples & some cinnamon sugar, along with a little bit of patience. 

•Start by thinly slicing the apples. If you happen to slice a seed, you can simply poke them out with the tip of your knife. 

•Thoroughly coat the apple slices in cinnamon sugar (this is best to do in a small bowl), before placing on a baking sheet lined with parchment paper or a Silpat mat.

•Bake at 200º for 1-2 hours, depending on the thickness of your apples. 

•Allow to cool completely before placing in an airtight container. 

These will last up to three days if you don't happen to eat them all before then. I know my batches usually last less than three hours! 

Snacktastic Saturday: Egg Salad Sliders

I know that technically it is fall, but the occasional warmer day has me yearning for summer. Which is exactly why these Egg Salad Sliders have been my go-to snack or light lunch lately. And if you happen to always have hard-boiled eggs on hand, you can whip them up in practically no time. 

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Egg Salad Sliders

by Melissa Smith October-11-2014

Ingredients

• hard boiled eggs, yolks removed & set aside
• mayonnaise
• yellow mustard
• relish
• seasoned salt
• ground black pepper
• paprika
• dried parsley
• dinner rolls

Instructions

•To prepare, simply mash the yolks in a bowl with a fork. •Dice the egg whites & add along with the remaining ingredients in desired amounts (except the rolls). •Spoon the egg salad mixture onto dinner rolls & enjoy! •Yum alert! You can also add diced onions (red, white or green) if decided, for an extra crunch.

Details

Prep time: 5 mins Total time: 5 mins 

Snacktastic Saturday: Easy Cinnamon Sugar Cornbread

Excuse me while I sound like a broken record & once again tell you how much I love fall (I really do). Fall is synonymous with comfort food. Which always makes me instantly think of a nice big pot of chili. But don't forget the cornbread. And cinnamon sugar. Wait, what?! 

Let me clarify that this cornbread isn't meant to be eaten with the chili (unless you want to). But it does make for an amazing afternoon snack or even a tasty breakfast. 


•Start with your favorite cornbread (I always double or sometimes even triple whatever recipe I'm making so that I have plenty left over.)
•Warm it up in the microwave for 15-20 seconds.
•Top it with a pat of butter & a generous sprinkling of cinnamon sugar. 

Snacktastic Saturday: Pumpkin Spice Latte

Fall is officially almost here! It's not the crunching of the leaves that tells you, but the arrival of Pumpkin Spice Lattes at coffee shops everywhere. Unfortunately for me, making a daily visit to a coffee shop is out of the question. But that's okay since I can enjoy a Pumpkin Spice Latte without even leaving my home, whenever I want. 

I keep it simple when it comes to making a Pumpkin Spice Latte & make it in the mug itself (hence why there's a bit of pumpkin along the edges of the cup). 

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Pumpkin Spice Latte

by Melissa Smith September-13-2014

Forget seasonal, enjoy a Pumpkin Spice Latte at home whenever you're in the mood for one!

Ingredients

• 3/4 C. milk
• 2 Tbsp. pure maple syrup
• 3 Tbsp. pumpkin puree
• 1/4 tsp. vanilla extract
• 1/4 tsp. pumpkin pie spice
• 1/2 C. freshly brewed strong black coffee
• optional: whipped cream, nutmeg, cinnamon &/or cinnamon stick

Instructions

•In a large cafe mug, combine first 5 ingredients & heat in the microwave.  •Use an immersion blender to thoroughly blend & create some froth. (If you don't have an immersion blender, you can use a standard blender.) •Slowly pour freshly brewed strong black coffee into the side of the mug. •Top with whipped cream, nutmeg, cinnamon &/or a cinnamon stick if desired.

Details

Cook time: 5 mins Total time: 5 mins

Snacktastic Saturday: Banana Oatmeal Smoothie

Do you ever have those rushed mornings when you're just starving? How about those afternoons when you're wondering how on earth you'll ever be able to make it to dinnertime without getting into the cookies? Yea, me too. Which is why I gave a twist to my breakfast smoothie one morning. And also why I drink it almost every afternoon. 

 

 

Of course this isn't necessarily a smoothie that requires measurements. If there's something in it you don't like, replace it with something else or only add a little bit. 

 

 

•cooked oats, any kind

•plain Greek yogurt

•ripe banana (go for the ones that are cheetah spotted)

•almond milk

•organic honey

•cinnamon or nutmeg

•almond butter

 

- Add all ingredients in a blender & blend away. 

Snacktastic Saturday: Frozen Yogurt Covered Blueberries

Every summer, there's always the snacks that are a given. Fresh peaches, slices of juicy watermelon, plump strawberries & Frozen Yogurt Covered Blueberries. If you've never had the pleasure of trying the latter, I have to tell you that you are seriously missing out! Not only are they tasty, but they can help keep you away from the ice cream too (another summer staple that I've been trying desperately not to over indulge in).

Frozen Yogurt Covered Blueberries are also incredibly simple to make! 

•Rinse your blueberries under cool water, lay on a kitchen towel & gently pat them dry. 

•Dip the blueberries in your favorite yogurt (Toothpicks really come in handy here) & place on a baking sheet lined with parchment paper or a Silpat mat. 

•Freeze for an hour & enjoy!

Snacktastic Saturday: Buffalo Wing Hummus

Let's be honest here, shall we. I try to eat healthy, but I'm a total foodie & love to indulge. So when the two collide, it's like a match made in heaven. Much like Buffalo Wing Hummus.

Of course buffalo wings always come with celery, so this hummus is no different. And pita bread (not pictured because it got devoured within minutes of getting made).

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Buffalo Wing Hummus

by Melissa Smith July-26-2014

Ingredients

• 1-15 oz. can chickpeas, rinsed & drained
• 1/3C. tahini
• 2-3 cloves garlic, peeled
• 1/4C. buffalo wing sauce
• 1/4C. water

Instructions

Combine all ingredients in a food processor & process until smooth, scraping down sides with a rubber spatula as needed.

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield:

Snacktastic Saturday: Peanut Butter Bread

I have been dying for some peanut butter bread lately, but baking...in July? Well, it usually doesn't happen. But seeing as how it's been in the mid 70's the past few days, I figured I might as well bake to my little heart's content!

This is a dense bread, but that's perfectly okay with me! (It means I'll eat one slice instead of one loaf per sitting.) But mine has to have jelly on it. Grape to be exact. But you could top it with any other flavor of jelly or preserves, butter or Nutella...oh, I never thought of that until now. I just may have to bake up another loaf while it's still cool (& double check to make sure I still have some Nutella in the cupboard).

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Peanut Butter Bread

by Melissa Smith July-19-2014

Ingredients

• 2 C. all purpose flour
• 1/3 C. granulated sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1 egg
• 1 C. milk
• 3/4 C. creamy peanut butter

Instructions

In a large bowl, stir together the flour, sugar, baking powder & salt. Using a hand mixer, carefully add the egg, milk & peanut butter until just combined. (Batter will be thick.)Pour batter & carefully spread into a greased loaf pan. (Mine was an 8x4in.)Bake at 350º for 50-60 min. or until a toothpick inserted into center comes out clean. Cool for 10-15 min. before removing from pan to a wire rack to finish cooling. 

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 1 loaf

Snacktastic Saturday: Orange Julius

I'm not sure why, but I swear there is nothing more refreshing during the summer months than a freshly made Orange Julius. If given the choice, I would choose one over a milkshake any day! And that says a lot considering my hankering to turn just about any dessert combination into a milkshake of some sorts. So why all the love for a simple Orange Julius? Three reasons - they're simple, they're good & my mama taught me how to make them! 

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Orange Julius

by Melissa Smith July-5-2014

A wonderfully refreshing drink made with just a few simple ingredients.

Ingredients

• orange juice
• ice cubes
• splash of milk
• ½-1½ tsp. vanilla extract
• brown sugar, if desired

Instructions

In a bender, add desired amounts of ice & orange juice. Then add a splash of milk, desired amount of vanilla (depending on how much you're making) & a bit of brown sugar if you'd like to add a touch of extra sweetness. Blend until smooth & enjoy!

Details

Prep time: 2 mins Cook time: Total time: 2 mins Yield:

Snacktastic Saturday: Chunky Monkey "Ice Cream"

I have a huge weakness in the summer months. Well, all year round actually. Ice cream. Give me a spoon & I can kill a pint in about 5 min. or less. So obviously, I had to find a healthier alternative before legally changing my name to Benandjerry.

 

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Chunky Monkey "Ice Cream"

by Melissa Smith June-21-2014

Ingredients

• 2 frozen bananas
• 1-2Tbsp. walnut butter, or any other kind of desired nut butter
• 2-3Tbsp. mini chocolate chips

Instructions

Allow frozen bananas to thaw for roughly 10-15 min. This allows them to be just soft enough to easily work with. Using a Yonanas machine or a food processor, carefully pulse bananas until the consistency of soft serve ice cream. Add desired amount of walnut butter & mini chocolate chips. Stir to combine.

Details

Prep time: Cook time: Total time: 15 mins Yield: 

Snacktastic Saturday: Caramel Crescent Sundae

Whenever I make Chinese food, the hubs always insists on having Chinese donuts for dessert. I've seen them being made before & they are beyond easy, not to mention delicious (just refrigerated biscuit dough fried until lightly golden & tossed in granulated sugar). But when I was casually wandering down the refrigerated aisle at my local grocery store, I came across butter flavored crescent rolls...with an insane markdown! Technically the hubs still got his Chinese donuts, just on a whole new level of awesomeness. 

•butter flavored crescent rolls

•granulated sugar

•vanilla ice cream

•caramel sauce

•cinnamon sugar

•oil for frying

- Using a deep fryer or even just a pot filled with an inch or two of oil, fry the crescent rolls until golden brown. (I kept mine whole because I'm a sucker for buttery dough, but for the hubs & kids I tore the dough into pieces before frying.)

- While the dough is still fairly fresh from the oil, roll in granulated sugar to coat. 

- Repeat process with remaining crescent rolls. 

- To serve, top a crescent roll with vanilla ice cream, caramel sauce & a sprinkling of cinnamon sugar. 

Enjoy!

Snacktastic Saturday: Black Bean Brownies

I have been trying to get my oldest to eat more vegetables for what seems like an eternity. So I've resorted to what any other mom would do, I sneak them in in the most unlikely places.

You should probably know that this recipe works on husbands too.  

•1 can black beans, drained & rinsed
•3Tbsp. canola oil
•3 eggs
•1/3C. (heaping) cocoa powder
•3/4C. brown sugar
•1tsp. vanilla
•1/2tsp. baking powder
•1/8tsp. salt
•1-4tsp. instant coffee, if desired (I prefer a mocha flavor.)
•3/4-1C. mini chocolate chips
•nonstick cooking spray

-Spray a 9x9 or 8x8 baking dish with nonstick cooking spray. Set aside.
-Combine all ingredients except the mini chocolate chips in a food processor. 
-Pulse until ingredients are thoroughly blended. 
-If you are adding the instant coffee, start by adding 1tsp. & then adjust according to taste after pulsing again to combine. 
-Before pouring batter into prepared pan, stir in at least half of the mini chocolate chips to the mixture. 
-Before baking, top the batter with the remaining mini chocolate chips. 
-Bake at 350º for roughly 22-28 min. 
-Allow to cool for at least 15 min. before slicing.

Enjoy!

Snacktastic Saturday: Frosted Almond Milk

I have a huge weakness when it comes to anything involving ice cream. Especially when it comes to milkshakes. I could live off of them. Seriously. But one day I wanted a really healthy milkshake. Yea, I know. But...I got it. Technically speaking of course. 

•almond milk (Blue Diamond Almond Breeze Almond Coconut Blend is my fave!)

•ice cubes

•all natural sweetener, if desired (but not needed)

- Combine all ingredients in a blender, adjusting almond milk & ice until desired consistency is reached.

*Oh no, did you make too much? No worries, just place it in a freezer safe container & freeze. Then just pull it out about 15 min. before hand, scrape away however much you'd like & you have an Almond Milk Italian Ice... technically speaking of course.