Archive for ‘Snacks’

June 26, 2013

Healthy Rhubarb Muffins

The heat and rain of MN has been just the ingredient my garden needed to jump-start our cold dreary spring! Which means our first harvest of rhubarb is upon us. We have 2 large plants in our little urban garden and I always have such a hard time deciding what to make. Yes, I could make my mom’s delicious AMAZING rhubarb pie, but I am looking for something a little different. So I went on a quest for a tasty, HEALTHY, time conscious rhubarb recipe. Below is what I found with the help of Fine Cooking. I modified the recipe slightly by using half applesauce and butter for a healthier alternative and adding my favorite ingredient of course…baking spice!

This muffin recipe is easy, yummy, and my now go to Rhubarb recipe. In fact, I may just make them again tonight!




Muffin Ingredients:

  • 2 cups Flour
  • 3/4 cup Sugar
  • 2-1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Spice (found at Penzey’s Spice Shop)
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 4 TBS unsalted butter, melted and cooled slightly
  • 1/4 cup Applesauce (1 snack size container)
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 1-1/2 cups to 2 cups Rhubarb (1/4-inch-diced)

Topping Ingredients:

  • 3 TBS Sugar
  • 1/2 tsp Cinnamon

Topping Directions:

  1. Combine in small bowl: sugar and cinnamon.
  2. Stir to combine and set aside

Muffin Directions:

  1. Combine in large bowl: Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Baking Spice, and Salt
  2. Combine in small bowl: Sour Cream, Melted Butter, Applesauce, Eggs, and Vanilla
  3. Slowly add the wet ingredients to the dry ingredients until just combined (do not overmix)
  4. Add Rhubarb and stir to combine
  5. Divide batter into a 12 muffin tin
  6. Sprinkle Topping Mixture evenly on top of the 12 muffins
  7. Bake for 18-20 minutes until lightly golden and toothpick comes out clean

OVEN: 400 degrees


October 28, 2011

Honey Snack Mix

This super tasty sweet and salty recipe was made first by my brother for a football party and soon became the most desired snake at fall gatherings!

  • 4 Cups :Corn Chex
  • 4 Cups: Honey Nut Cheerios
  • 3 Cups: Pretzel Sticks
  • 5 TBS Butter
  • 1/2 Cup Honey
  • Candy Corn, M&M’s and Nuts: As Desired

1. Combine: Corn Chex, Cheerios, and Pretzels in large bowl

2. Melt: Butter

3. Add: Honey to melted butter and stir

4. Pour: Butter and Honey mix over Chex mix to coat

5. Spread: Mixture onto two greased cookie sheets

6: Bake: 12 minutes, stirring once while baking

4. Cool on waxed paper

5. Add candies as desired after mixture is cooled

Oven: 350

Note: Make sure to remove the mix from your cookie sheets after a few minutes or it will harden and make it very difficult to scrape off


June 13, 2011

Mama’s Banana Bread

Today my home was filled with the yummy smell of fresh banana bread. I was busy sewing plaid ties for our groomsmen and thought I needed a  yummy homey smell to keep me going. This is my mom’s recipe and it is SO tasty. I did substitute some of the white flour for whole wheat to make a little healthier version. This recipe will for sure keep you grabbing for another piece!

  • 1 Cup Sugar
  • 1 TBS Shortening
  • 1 TBS Butter
  • 2 Eggs
  • Dash Salt
  • 3-4 Ripe Bananas
  • 1 TBS Milk
  • 1 TSP Baking Soda
  • 1 Cup White Flour
  • 1/2 Cup Whole Wheat Four
  • 1 TSP Vanilla
  • 1 TSP Almond

1. Cream: Sugar, Butter, and Shortening in middle bowl

2. Mix in:  Eggs, Bananas, and Milk

3. Mix in: Salt, Baking Soda, Flour, Almond, and Vanilla

4. Pour into: 3 small loaf pans OR 1 large loaf pan

Bake: 45 minutes, until toothpick comes out clean

Oven: 325 convection

April 29, 2011

Puppy Chow

Puppy Chow…this is the answer whenever i ask “what can I bring to the bbq, shower, movie night…the list goes on.” With the summer season ahead of us, I will ALWAYS have the ingredients to make this tasty sweet treat. I normally eyeball this recipe because you really cannot mess it up. However, if you do forget to put the vanilla in, it doesn’t taste as good…but it will still get gobbled up!

  • 1 box Corn Chex Mix
  • 2 bags Milk Chocolate Chips
  • 1 – 1 1/2 Cup Natural Creamy Peanut Butter
  • 3 TBS Butter
  • 2 TSP Vanilla
  • 1 bag of Powdered Sugar (you will not need all of it)
  • 1 Gallon Freezer Zip Lock Bag (have more on hand just in case)

1. Pour Corn Chex into big bowl

2. in 5 Quart microwave safe bowl combine: Milk Chocolate Chips, Peanut Butter, and Butter

3. Microwave: for 2 minutes and stir. If there are still clumps microwave until smooth

4. Add: Vanilla to Chocolate Mixture

4. Pour: Chocolate Mixture over Chex Mix

5. Stir: Until Chex Mix is evenly coated

6. Add: Powdered Sugar to Freezer Bag until bottom is generously covered

7. Add: 1/2 of the Chex Mixture to the Freezer Bag.

8. Add: Powdered Sugar on top of Chex Mixture in Bag

9. Seal: Freezer Bag, make sure there is enough air in bag

10. Start Shaking until Chex Mixture is evenly coated, you may need to add more Powdered Sugar

11. Repeat steps 6-10 for second half of Chex Mixture


April 17, 2011

Healthy Multigrain Energy Bars

Need a healthy way to start your morning, fuel for a day of hiking, or just to stay full? These bars are just what you need.  Healthy and packed full of great antioxidants and protein. The recipe is from Whole Grain Gourmet, an amazing healthy and yummy site. I am sure I will soon post more recipes from here! I substituted a few items because I didn’t have everything in my kitchen and added Whey Protein power for an extra kick! Still turned out SUPER yummy!

  • 1/4 Cup Slivered Almonds
  • 2 Cups Rolled Oats
  • 1/4 Cup Sesame Seeds
  • 1/4 Cup Dried Tart Cherries
  • 1/4 Cup Dried Bing Cherries
  • 1/4 Cup Blueberries
  • 1/4 Cup Apricots
  • 1/2 Cup Muesli
  • 1/2 Cup Water
  • 1/2 Cup Honey
  • 1 Cup Organic Creamy Peanut Butter
  • 1 TSP Vanilla
  • 3 Scoops Vanilla Protein Powder

1. Toast: Oats and Almonds in 5 quart microwave safe glass dish

2. Dice: Tart Cherries, Bing Cherries, Blueberries, and Apricots in food processor

3. Combine: Diced Fruit, and Sesame Seeds to Oats and Almonds

4. Boil: 1/2 cup Water in small saucepan

5. Add: Muesli and remove from heat for 2 minutes

6. Add: Peanut Butter, Honey, Vanilla, and Protein Powder

7. Return to Low Heat: Stir for 5 minutes until fully combined and mixture glistens

8. Add: Wet ingredients to Dry ingredients and combine

9. Press firmly: Into 9×9 pan and let rest overnight

10. Cut into 16 square pieces

April 7, 2011

Honey Granola with Tart Cherries

This is a staple in our household…it also makes a great gift inside a mason jar sealed with a beautiful ribbon.

  • 3 Cups Old Fashion Oats
  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Raw Sunflower Seeds
  • 1/4 Cup Sesame Seeds
  • 1 TBS Wheat Germ
  • 1/4 TSP Cinnamon
  • Pinch Salt
  • 1/4 Cup Water
  • 1/4 Cup Canola Oil
  • 1/2 Cup Honey
  • 2 TBS Light Brown Sugar
  • 1/2 TSP Vanilla
  • 1 Cup Tart Cherries

1. Combine Dry Ingredients in a Bowl

2. Bring just to a boil Wet Ingredients

3. Evenly coat dry ingredients with wet

4. Spread onto cookie sheet

5. Bake stirring occasionally

6. Remove and break up large clumps

7. Add Tart  Cherries

8. Cool Completely

9. Store in Air tight container for up to 2 weeks

  • Convection Temp: 325 (350 non-convection)
  • Bake Time: 45 minutes, until evenly light brown
  • 2 Quart Mason Jars


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