S’more snack mix please! Last year I made a Valentine’s Day Snack Mix that was a total hit with my followers and also my little man’s little buddies at school. Well it’s that time of year again and I was trying to come up with something fun. All kids love Teddy Grahams so those were a given ingredient. What goes better with graham crackers than M&M’s and marshmallows? This was a no brainer! I had to make s’more snack mix. This is a perfect treat whether or not it’s Valentine’s Day. I’m thinking I will make a big batch for our next summer camping trip (with traditional M&M’s of course). You can just serve it in a large bowl (perfect for a party) ORRRRR you can make your own Valentine’s Day snack bags to pass out!
Last year I had a couple people contact me requesting that I share my valentine snack bag design so that they could print and make their own. This year I thought I would just go ahead and include it right here on my blog. That’s right! You can download a pdf of the cute cards I designed and print and make your own! How fun is that?!? A special homemade bag of snack mix for the kiddos to share with their friends! You’re welcome.
I hope you enjoy this fabulous mix as much as me and my munchkin do! I wish all of my followers a wonderful Valentine’s Day filled with lots of love and happiness.
Note: This recipe makes enough to fill 24–26 snack size Ziploc bags or 1 large bowl. IF you don’t want to print and trim these on your own just take the pdf file to Kinkos or Staples and they can do the work for you. 😉
3 (8 oz) bags Honey Teddy Grahams
10 oz bag mini marshmallows
2 (12.6) oz bags Valentine’s M&M’s
Combine all ingredients in a large bowl and mix.
STEPS TO CREATE THE VALENTINE’S DAY SNACK BAGS
Make snack mix as directed above.
Distribute mix into snack sized ziplock bags.
Click on the above picture of the Valentine’s Day tabs.
Save the pdf to your computer.
Print out however many pages you will need to a heavy card stock.
Cut out the valentines along the black trim marks.
Fill in the “To” and “From” portion of the valentine.
Fold each valentine in half.
Staple along the top of the ziploc bag.
If you like this recipe, perhaps you will LOVE this!
A couple of weeks back we got these GORGEOUS rainbow carrots in our box of organic produce and when my son saw them he honestly didn’t believe me that they were carrots. They ranged from a deep purple to red and even white. They were just too pretty to get tossed into a salad or cooked any ordinary way. I wanted these to stand on their own. I know I have mentioned in many previous posts that I am always looking for fun and healthy after school snacks for my little man so we decided to make roasted carrot fries. They were awesome! I just sliced, baked, and served them with a little side of ranch (because every 3 year old loves to dip their food in sauce). These were super quick and a wonderful way to enjoy these rainbow carrots.
4–5 large carrots (I used rainbow carrots)
olive oil for drizzling
ranch for dipping (optional)
Preheat oven to 425º.
Carefully cut the carrots into “fry sized” pieces.
Place the carrots on a parchment paper lined baking sheet and drizzle with olive oil.
Toss the carrots to coat and season with salt.
Bake the carrots for 15–18 minutes or until crisp tender, flipping once halfway through cooking.
Remove from oven and transfer to a serving dish or plate.
Serve with a side of your favorite dressing or enjoy all on their own.
The other day I was going to be attending a pool party for one of my favorite munchkins. I knew there would be plenty of kids there and I wanted to bring a snack that all the kids would love and have fun eating. Well turns out the grownups liked this just as much as the little ones. This cookie dip was a HUGE hit! This is a cream cheese based dip blended with a scoop of dry cake mix giving it the true cake batter flavor. It was delicious! Super creamy and just the right amount of sweet. I’m guessing this will forever be a staple on our party menus. It would be perfect for a birthday party or any type of social event, and I’m sure it will get people talking. This is by no means healthy, but sometimes you just need to relax and let the kids have a little fun enjoying a special treat. It’s all about moderation after all, not that you will be able to control yourself with this dip. So dive in, let loose, and enjoy this perfect youthful treat! I know you can’t resist.
Note: I served this dip with Nilla wafers but I know it would go great with graham crackers or animal crackers as well.
1/2 c butter
8 oz cream cheese
1/2 c powdered sugar
1 cup dry funfetti cake mix
1 tsp vanilla
1/4–1/2 c milk
1/4 c sprinkles, plus more for garnish
Melt the butter in the microwave and set aside to cool.
In a large mixing bowl beat together the cream cheese, powdered sugar, and cake mix for 2 minutes.
Add in vanilla and cooled butter and continue beating for another 2 minutes.
Beat in the vanilla and then 1/4 cup of the milk. Add more milk as needed to reach desired consistency.
Fold in 1/4 cup of the sprinkles.
Transfer the dip to a small bowl for serving and garnish with additional sprinkles. Serve immediately with your favorite dippers or refrigerate until ready to serve. (Note: the dip will get very firm in the fridge so remove it 15–20 minutes before you plan on serving it to allow it to soften.)
Awhile back I posted a recipe for kale chips. Kale chips are a delicious and healthy snack that my son absolutely loved. I was eager to find more recipes that were just as simple, tasty, and nutritious. I recently used the same seasoning and cooking technique with roasted fennel and had fabulous results. These roasted fennel fries were absolutely addicting. My son and I could not stop eating them! We didn’t even waste time getting out a plate. I kid you not, we were eating the pieces straight off the baking sheet. They were that good! Think french fries, but without the calories and even more flavorful. Roasted fennel fries are not only a great snack but they also make a great side dish for any dinner. Just be sure you make enough because these fries will go fast!
2 large fennel bulbs, fronds removed and sliced into 1/3” thick pieces
1 tbsp olive oil
salt and pepper
Preheat oven to 375º.
Cover a large baking sheet with parchment paper and place the fennel slices in a single layer.
Drizzle with olive oil and season with salt and pepper.
Place in the oven and cook for 30–45 minutes flipping once halfway through.
Bake until the fennel is fork tender and a golden brown.
If you are on Pinterest then you have probably seen one form or another of “Puppy Chow” snack mixes. (Basically a super sweet treat made from chocolate covered Chex cereal and tossed with other tasty goods.) These snack mixes are popping up everywhere! I saw one the other day for Valentine’s Day that looked super cute. I liked the idea of doing something like this for my son and all his little classmates at school but thought his teacher’s may not appreciate it if I get a classroom full of 2 and 3 year olds all hopped up on sugar. I decided to create this lower sugar version snack mix that is great for people of all ages. Have fun mixing any and all of your favorite bite size snacks!
Note: This recipe makes enough to fill 24–26 snack size Ziploc bags or 1 large bowl.
Here are my final goodie bags. I made some cute tags that I folded in half and stapled over the top.
15.5 oz box Strawberry Frosted Mini Wheats
10 oz box Honey Teddy Grahams
2 c yogurt covered raisins
2 c raspberry yogurt covered pretzels
1 1/2 c dried cranberries
1.25 oz yo’ drops crunchable yogurt
Combine all ingredients and one large bowl and use a large serving spoon or scoop to mix together gently.
Divide mix into snack size bags or serve in one large bowl.
Over the past couple of weeks I have been getting squash on a regular basis from my produce delivery. I’ve been having fun trying to come up with creative ways to prepare them. These butternut squash crisps are a cross between potato chips and potato wedges, but with squash. They’re a fun way to enjoy this popular fall veggie. My son loves sauce so if you or your kids are the same way serve it with a little side of ranch. Happy dipping!
Note: For a crispier squash cut the slices thin otherwise they may come out soggy.
1 butternut squash
2 tsp olive oil
1/3 c breadcrumbs
1/2 c grated parmesan cheese
1 garlic clove, minced
1/4 c parsley, chopped
1 tsp thyme
salt and pepper
Preheat oven to 400º.
Peel the squash using a vegetable peeler.
Cut the ends off and slice in half lengthwise.
Scoop out all the seeds and stringy pulp.
Cut into 1/4” slices or smaller. The thinner they are the crispier they will be.
Put the slices of squash in a bowl and drizzle with olive oil. Toss to coat evenly.
Spread the squash out in a single layer on a parchment lined baking sheet making sure they don’t overlap. You may need to use two sheets.
In a blender pulse together breadcrumbs, parmesan, garlic, parsley, thyme, salt and pepper.
Sprinkle the topping over the squash slices.
Bake squash for 25–30 minutes until the tops of the “crisps” are golden brown.