Healthy Snack Mix

I've posted a snack mix before, but I think it was before my days of trying to limit processed foods. So while this mix has processed foods, I went with the best ingredients possible.

I like to make a snack mix when we have a road trip or if we'll be spending time at the beach or at the pool. Just grab a cup-full and snack!


1 box of Kashi Heart-to-Heart Warm Cinnamon Oat Cereal
1 box Post Toasties (wheat & bran cereal)
6 cups stove-popped or air-popped popcorn (you can use microwave popcorn if it's "natural")
1 large bag of M&Ms (I got the dark chocolate flavor)

Mix all ingredients in a large tub. A one cup serving is approximately 125 calories.


Don't forget to visit my main blog Not a DIY Life to follow my journey of parenting and getting healthy!

Making Banana Chips without a Food Dehydrator

I have wanted a food dehydrator for a few years now. I'd love to make dried apples, bananas, even try making beef jerkey for Hubby to enjoy. (I think I'll be asking for one for Christmas!)

I ran across a post somewhere last week, I'm sorry I can't remember where I saw it. It gave simple instructions on how to dry bananas without a food dehydrator. I was so excited! I knew I had to try this. And I took pictures, so this is my very first tutorial post - just for y'all to enjoy!

First, peel your banana and make thin slices. Not too thin or they will wither into nothingness. Not too thick or they will take too long to dry.
Next, place them in a single layer on a baking sheet. I'm using a small rectangular baking stone that fits perfectly in my toaster oven. One banana fits on this baking stone, with just a few slices left over.
Then, place them in a 200 degree oven. Check on them after an hour. Then every fifteen minutes or so, to make sure you don't burn them. This batch took exactly two hours.
Immediately remove them from the baking sheet to a cooling rack. They do not take long to cool, but they will probably stick to the baking sheet if you let them cool on it.

Voila! Banana chips!

I would suggest that you store your banana chips in an airtight container, but ours didn't even last the afternoon. They were enjoyed by the toddler, my Hubby, and myself!

I found that these were very sweet and did not need any sugar. If you don't want them to brown, I guess you could dip them in lemon juice before baking. Don't soak them, or your drying time will be longer.

For more great kitchen tips, visit Lisa at Blessed with Grace for Tempt My Tummy Tuesday.

Granola Bars

I found this "recipe" on one of my new favorite blogs, Health Begins With Mom. Her instructions are for actual granola, with a footnote on how to make granola bars. Since I've made granola bars twice in the last two weeks, I decided to list the recipe here for easier reference.


Granola Bars

6 cups rolled oats
2 cups whole wheat flour
1 cup plain yogurt

1 cup unsweetened flaked coconut
1 cup seeds (sunflower, sesame, pumpkin)
1-2 cups chopped nuts (pecans, walnuts, peanuts)

1 cup oil (I generally use 1/2 cup melted butter & 1/2 cup unsweetened applesauce)
1 cup honey
2 tsp vanilla
1 tsp salt (reduce amount if nuts are salted)
2 eggs, beaten

The night before, mix oats, flour, and yogurt together with your hands. Break up lumps as much as possible. Loosely cover and place bowl on the counter. Allow to soak at least 7 hours.

Break up clumps and add coconut, seeds, and nuts.

In a separate bowl, beat eggs. Add oil, honey, vanilla, and salt, and stir until well combined. Add liquid mixture to dry ingredients. Mix until combined.

Spread in a 9x13 inch pan and bake for 30-40 minutes in a 350 degree preheated oven. Remove from oven when starting to brown around the edges. Allow to cool slightly, and cut into bars while still warm.

Variations: Add 1/2 cup melted peanut butter when using peanuts for a peanut-y granola bar. Or if you like cinnamon, add 2 tsp. cinnamon with the dry ingredients.

Homemade Graham Crackers

I tried this recipe this week, and these do taste like honey graham crackers! You definitely need to roll the dough very thin. If it's too think, the edges will burn before the center is done. Trust me on this, okay?

These are very good, and I'll make them again. Next time, I'll probably add the cinnamon/sugar before baking.

For more recipes, visit Carol who hosts Saturday Stirrings.


Homemade Graham Crackers


1/3 cup shortening
3/4 cup plus 1 tbsp granulated sugar
3 Tbsp honey, warmed
1-1/2 tsp vanilla
1-3/4 cup whole wheat flour
1-1/4 cup all-purpose flour
1-1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plus 2 tbsp water



Preheat oven to 300 degrees. combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. blend with an electric mixer until smooth. combine flours, salt, baking powder,and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. Slowly add the water to the mixture while beating. you may have to mix by hand until the mixture forms a large ball of dough.


Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet,and carefully peel away the wax paper.


Use a knife to score the dough in 5x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inchapart across the entire surface of the dough. Bake for 22 to 24 minutes oruntil the dough begins to turn light brown around the edges. be sure to turn the baking sheet around about halfway through the cooking time. Cool the graham cracker sheets before breaking them apart along the scoredlines. Repeat the process with the remaining dough.


Makes 44 crackers.


Tidbits.... if you would like to clone the cinnamon variety of graham crackers, simply combine 1 1/2 teaspoons cinnamon with 2 tablespoons granulated sugar in a small bowl. before you put the graham cracker dough in the oven, sprinkle a light coating of this cinnamon/sugar mixture over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar and bake as instructed.

Snack Mix

This is a simple snack mix that is easily adaptable to whatever your family likes. I got the idea from our chidren's minister at church. It's great for munching at home or on the road!

Ingredients:

1 box Cinnamon Toast Crunch

1 bag pretzels

1 large bag regular M&Ms

1 regular box Cheerios

1 small back chocolate covered raisins

Directions:

Mix all ingredients together in a large tub. Enjoy!

Other ideas for mix-ins: goldfish crackers, teddy grahams, peanuts. It's up to your imagination and taste!

Visit Tempt My Tummy Tuesday for more great recipes and kitchen tips!

Granola Bars

I saw this recipe yesterday on Overwhelmed with Joy! I definitely want to try this, so I am copying this for my own archives. This is from the Food Network.

I love having snack bars for when we have to grab something quick on our way out of the house. Can't wait to try this! And I think my homemade Crockpot Granola will work great in this recipe!

For more Saturday Stirrings recipes, click on over to It Coulda Been Worse.

Granola Bars

1/2 cup plus 2 tablespoons packed light-brown sugar

1/4 cup plus 2 tablespoons honey

1 teaspoon vanilla

1/4 cup (1/2 stick) unsalted butter

3 cups low-fat granola mix (not cereal)

1/2 cup sweetened flake coconut

1/2 cup golden raisins

3/4 cup mini semisweet chocolate chips

1/2 cup slivered almonds

Combine brown sugar, honey, vanilla and butter in a medium-size saucepan. Bring to a boil over medium heat. Lower heat; simmer 2 minutes or until sugar is dissolved. Cool.

Meanwhile, combine granola, coconut, raisins, 1/2 cup chocolate chips and almonds in a large bowl.

Stir brown sugar mixture into granola mixture. Spread in a 13 by 9 by 2-inch baking pan. Press remaining chocolate chips into top. Refrigerate 2 hours or until completely cooled. Cut into bars.