I love to have fruit in the house for healthy snacking but sometimes it can get a little boring on it’s own. When I was a kid, we ate our fair share of fruit salad. Our fruit salad consisted of our favorite fruits mixed with a little cool whip. So yummy! But this time around, I needed a dairy-free version as my in-laws were visiting and my mother-in-law doesn’t eat dairy. I remembered this recipe I came across quite awhile ago and thought it would be the perfect way to make simple sliced fruit a little more special at breakfast.
The honey lime dressing was a bit sweet but had an amazing citrus zing that was just perfect on the fruit. You could use any fruit you like or have on hand for this recipe. I think bananas would be a great addition as long as it was being eaten right away. Don’t mix in the “dressing” too soon or the strawberries will get really soggy. I made it about a half hour before serving so it had a little time to chill together but not too long to get mushy.
This is a perfectly light and refreshing side that will be perfect throughout the much anticipated spring and summer!
Honey Lime Fruit Salad
recipe from Oh You Cook
1 pint strawberries
1 pint blueberries
1 bunch (about 1 1/2 lbs.) seedless grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)
1. Rinse strawberries, blueberries and grapes then gently pat dry. Hull strawberries, then cut each in half or quarters. Remove stems from grapes and blueberries, if any.
2. Gently combine all three in a large bowl or aluminum tray. Set aside.
3. In a small bowl, whisk together honey and lime juice. Pour over fruit.
I’m sure most of your kids are getting dressed up tonight and going out trick-or-treating to get totally sugared up. So why not make them a fun and healthy snack before the gorging begins? This isn’t really a recipe but I thought I would share it anyway since they are so cute and kid friendly. It seems like you can get a kid to eat anything if you serve it on a stick.
Noah is dressing as a golfer for Halloween and he is totally pumped about it. A 2 year old wanted to be a golfer you ask? Well, yes my 2 year old did. He loves going to the driving range with Joel and watched golf tournaments all summer with him. He was recently diagnosed with asthma and has to do daily breathing treatments and the only way I can get him to sit still is to put golf on. I know….he is weird. But I wouldn’t have it any other way! It’s quite the conversation starter when we have to go EVERYWHERE with his golf club and ball…the vet, doctor’s office, library, grocery store, seriously everywhere. I will have pictures for you all of my dapper little golfer soon.
Rainbow Fruit Skewers
Strawberries, cleaned and hulled
1 0r 2 orange cuties, peeled and dissected
Pineapple, peeled and sliced into bite-size chunks
2 kiwis, peeled and sliced into bite-size chunks
Greek yogurt (any flavor) for dipping
Skewer the fruit in the order listed then dip in Greek yogurt.
I’m pretty sure these are the best mixed nuts I have ever made (although Burnt Sugar Almonds are pretty darn good). Pumpkin pie is one of my favorite desserts so I was immediately drawn to this recipe. It originally called for a mixture of almonds and pecans but I had a big bag of cashews I wanted to use up so cashews it was. The richness of the cashews worked nicely with the sugary, buttery, spicy mixture they were doused in.
I love that these nuts weren’t baked so they make for a quick and easy snack that I almost always have the ingredients for. I have made them for several occasions and they have been a huge hit every time. Try these out for your next fall gathering, everybody will love them!
Pumpkin Pie Cashews
recipe from The Fajdich Times
2 cups cashews (or any other nut you prefer, I have made them with almonds and they were really yummy)
2 tablespoons butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch of salt
1. Toast the nuts in a dry pan for 5 minutes over medium low heat, stirring so they don’t burn. When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, be careful with the water because it might splatter. Stir for about 2 minutes until it thickens. Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
2. Pour the nuts onto a foil lined or parchment paper lined cookie sheet, spreading them out, and let sit until cooled. Keep in a sealed container.
These have football season written all over them! Not only are they a perfectly portable, bite-size snack but they have all the necessary elements for game day: sweet, salty, smooth and crunchy. Yum!
I’ve said time and time again that the combination of peanut butter and chocolate is pretty much a match made in heaven for me. I also love chocolate covered pretzels so I knew when I saw these that they would be an instant favorite….and they totally were! They take a bit of time to make with the rolling freezing time and dipping but they are absolutely worth it for your next gathering! I dipped half in white chocolate and half in semi-sweet and both versions were great.
Peanut Butter Pretzel Bites
recipe from Two Tiny Kitchens
1 cup creamy peanut butter
2 Tbsp. softened butter
3/4 cup powdered sugar
3/4 cup brown sugar
1 bag semi-sweet chocolate chips
1/2 package white almond bark (optional)
1. Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.
2. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
3. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Chop the white almond bark and place in a seperate bowl then melt in 30-second intervals. Remove half of the pretzel sandwiches from the freezer and quickly dip half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches, dipping them into the white almond bark. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
Whenever Joel was sick growing up, his mom always made him butterscotch pudding. So when Noah had Croup, followed only days later by Hand, Mouth and Food Disease I knew pudding would be a perfect little treat that wouldn’t hurt his sour throat. He had basically been living on yogurt, smoothies and popsicles so he was very glad to indulge in a chocolate-y dessert he had never eaten before. And I think I created a monster because he totally loved it…not that I’m surprised, he’s a total and complete chocoholic.
recipe from Smitten Kitchen
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate (it took mine more like 30 minutes – I don’t think the water was simmering enough). Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
Remember our apple picking adventure? Well, we came home with LOTS of apples for the sole purpose of homemade applesauce for that boy of mine. It’s one of his favorite snacks and I love making it for him rather than buying it. It’s so simple to throw together (whether in the crock pot or on the stovetop) and it requires very few ingredients which you can control.
I have made strawberry, blueberry, raspberry and pumpkin applesauce with lots of success. I usually don’t add any sugar to homemade applesauce but I made an exception here because it was such a small amount and I just love cinnamon and brown sugar together.
This is wonderful eaten on its own or baked into Applesauce Spice Cake or Caramel Apple Cake Pops.
Crock Pot Applesauce
recipe from Skinny Taste
8 medium apples
1 strips of lemon peel – use a vegetable peeler
1 tsp. fresh lemon juice
3 inch cinnamon stick
5 tsp. light brown sugar (unpacked)
1. Peel, slice and core apples. Place them in the slow cooker. Add the cinnamon stick, lemon peel and brown sugar.
2. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
The 4th of July is probably my favorite holiday. I love everything about it. Grilling out with family and friends, strawberry daiquiris, baseball games, roasting marshmallows on the fire pit and best of all…fireworks! I am kind of
definitely a pyro at heart so I love watching things that go boom. I also love aiding in blowing up things….it’s unbelievable what you can blow up. We usually stick to the food realm and my favorite to date was the giant can of corn from Sams. It set off a ridiculous rain shower of corn kernels. We have yet to figure out the perfect way to blow up a watermelon but we are working on it.
When I think of the 4th of July I think of baseball. While growing up, we always went to a baseball game on or near the 4th of July and saw a spectacular fireworks display afterwards. And what do people eat at baseball games? Cracker Jacks! This is my 4th of July version of the beloved treat.
I had the wonderful base recipe from Get Off Your Butt and Bake and decided to add peanuts and M&M’s to customize it to my taste and our red, white and blue theme. It’s sticky and gooey and chocolately and just a bit salty. The perfect popcorn mix for my favorite day!
Marshmallow Caramel Popcorn
recipe adapted from Get Off Your Butt and Bake
1/2 cup brown sugar
1/2 cup butter
9-10 marshmallows (I used 9 small handfuls of mini marshmallows)
2 cups M&M’s
2 ½ cups lightly salted peanuts
12 cups popcorn
Combine popcorn, M&M’s and peanuts in a large bowl. Microwave brown sugar and butter for 2 minutes; stir. Add marshmallows and microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn and stir until completely coated.
If you are looking for a quick, easy and cute snack for the 4th of July then I have the thing for you! Red, white and blue fruit skewers! They were super simple to put together and I think they disappeared faster than it took me to make them. It’s great to see kids grab for these fun skewers rather than chips or cookies….pretty much a mom’s dream come true!
4th of July Fruit Skewers
1 pint strawberries, washed, hulled and dried
Star shaped or mini marshmallows
1 pint blueberries, washed and dried
Thread strawberries, marshmallows and blueberries onto the wooden skewers in whatever red, white and blue pattern you desire. I did some with lots of strawberries, some with lots of blueberries….whatever you like.
Recipe linked to Full Plate Thursday, This Week’s Craving, Totally Tasty Tuesday, Tasty Tuesday, Cast Party Wednesday and What I Whipped Up Wednesday.
I’ve said this time and time again…who doesn’t love a sweet and salty snack? This is the perfect little snack to have around for the holidays. They are so simple to put together and only require 3 ingredients. The thing that takes the longest is unwrapping all the chocolate kisses.
After Noah had gone to bed, Joel and I leaned over the island scattering pretzels, unwrapping kisses and placing them in the middle of the pretzels while listening to Christmas music. This may sound silly but it was oddly relaxing and peaceful and made my heart fill with joyful contentment.
Aren’t they so cute? They would be the perfect host/hostess gift in a mug wrapped up with pretty cellophane.
Pretzel M&M Rings
recipe from allrecipes.com
1/2 bag pretzel rings (approximately)
1 big bag of chocolate kisses, unwrapped
1 bag plain Christmas M&M’s (I think peanut butter M&M’s would be really yummy too)
Place about half of the pretzels on parchment lined cookie sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees F for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm (I had to refrigerate mine for longer). Store at room temperature.
Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday, 2 Maids a Baking, Full Plate Thursday and Fusion Fridays.