Mummy Snacks

Ready for some spooky snacks? These come with a warning: HIGHLY ADDICTIVE! My Nana makes this at Christmastime without the candy corn and calls it Reindeer Fodder. I thought why not add in some Halloween candy and call it Mummy Snacks?! She approved ;)

This is so easy & crowd-pleasing. I brought it to a party last night and people were grabbing more out of the bowl as I was walking out the door! I love that it just involves mixing and stirring. No oven required!

Mummy Snacks
 
Author:
Ingredients
  • 2 lbs. almond bark or candi quik
  • 3 Cups Kix
  • 3 Cups Peanut Butter Cap'n Crunch
  • 3 Cups Cherrios
  • 3 Cups Rice Krispies
  • 1 Cup shredded coconut
  • 19 oz. mixed nuts
  • 12 oz. candy corn
Instructions
  1. Mix all of the dry ingredients in a large bowl.
  2. Melt the almond bark according to package directions.
  3. Pour melted almond bark over dry ingredients and combine, turning and lifting carefully until everything is coated.
  4. Turn out on wax paper to let cool and harden.
  5. Once cooled, break into chunks and place in serving container.
  6. Enjoy!

Cucumber & Carrot Salad

This Asian-infused salad is a light, refreshing, welcome addition to any meal. I love serving it alongside salmon, but it would go great with a number of main dishes. It comes together in minutes thanks to two handy kitchen tools. Here they are:

The OXO Mandoline Slicer and Julienne Peeler!

Use the mandoline on setting 3 to get those cucumber slices nice and thin, but to also have them retain some crunch.

Then, julienne the carrots. I hold the carrot in one hand, then pull the peeler away from me. You can play around and make long, noodle-like strips, or short ones.

Whisk the dressing, then pour it on top of your beautiful, crisp veggies.

Toss salad and place into serving bowls.

Enjoy!


Cucumber & Carrot Salad
 
Author:
Serves: 4-6
Ingredients
  • 1 large English cucumber
  • 2 large carrots
  • 2 Tablespoons honey
  • 2 Tablespoons plus 1 teaspoon rice vinegar
  • Salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
Instructions
  1. Cut ends off of cucumber and carrots.
  2. Wash cucumber.
  3. Peel carrots and wash.
  4. Using the mandoline on setting 3, slice the cucumber into a medium bowl.
  5. Then, julienne the carrots and add to the bowl.
  6. In a small bowl, combine honey, rice vinegar, and salt and pepper.
  7. Whisk in olive oil until all ingredients are combined.
  8. Pour dressing over cucumber and carrots, and toss until everything is coated.
  9. Adjust seasonings as necessary and serve.

 

Caprese Salad

I could totally go for one of these right now! It’s October 1st and 100 degrees. Welcome to the Central Coast!

Caprese salad is a perfect way to use those gorgeous tomatoes that are growing in your garden (if you’re lucky) or from the market (like me). The basil actually is from my own plant on my balcony. The only reason it’s alive is because Matt and Ada have a ritual to water it together when he comes home from work. Thank goodness for that!

Simple, easy, and makes any meal feel fancy. My sister approves of fancy. 

Quick & satisfying dinner of Costco 7-cheese frozen tortellini with marinara sauce, caprese salad, and bread (hiding under the napkin).


Caprese Salad
 
Prep time
Total time
 
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 1-2 heirloom tomatoes
  • 6-8 slices mozzarella cheese
  • 15-18 leaves fresh basil
  • Balsamic glaze
  • Olive oil
  • Salt & freshly ground pepper
Instructions
  1. Slice tomatoes and mozzarella. Lay on plate in a pattern of tomato, cheese, basil, repeating until you use all of the ingredients. Drizzle with balsamic glaze and olive oil, then season with salt and pepper to taste.
  2. Serve and enjoy!

Greena Colada Smoothie

Would you believe me if I told you that this smoothie tastes just like a piña colada?

Well, it does. I know it sounds crazy, but you can’t even taste the spinach! You taste coconut and pineapple. It is such a treat and a regular I love to make as a snack after church, for breakfast, or in between lunch and dinner.

The inspiration for this recipe came in the BlendTec cookbook, but it calls for actual coconut meat. I never have that on hand. So, it’s been modified to fit what I usually have in my kitchen.


Greena Colada Smoothie
 
Author:
Serves: 2
Ingredients
  • ¾ cup coconut milk
  • ½ cup shredded coconut
  • Juice from half a lime (I've made this without the lime juice and it's still great)
  • 3½ cups frozen pineapple
  • ¼ cup pineapple juice
  • 2 cups spinach
  • ½ teaspoon vanilla extract
  • 2 Tablespoons agave nectar
  • 1 cup ice cubes
Instructions
  1. Add ingredients to blender in order listed. Blend until smooth, blending longer if you prefer less coconut texture. Serve and enjoy!

 

Nutella Banana Shake

I LOVE NUTELLA! It is my goal to see how many things I can get it into. So, when my friend Erinn posted this shake on her blog, you better believe I was making it that night! I changed it up and added peanut butter and chocolate milk mix, taking some inspiration from a recipe in the cookbook that came with my VitaMix blender. Matt got me one to replace our possessed blender for my birthday, and we’ve been smoothie & milkshake obsessed ever since! Ada likes hers topped with people sparkles (purple sprinkles).

I like mine straight up. Can you say that for something non-alcoholic?

Yield: 1 serving

Nutella Banana Shake
 
Author:
Ingredients
  • ½ c. milk
  • 2 Tablespoons Nutella
  • 1 Tablespoon peanut butter
  • 1 banana
  • 1 Tablespoon Nestle Quik powder
  • 6 ice cubes
  • Sprinkles (optional)
Instructions
  1. Put ingredients in blender in order listed. Push ice crush/milkshake button or blend until there are no more chunks of ice. Pour into glass and enjoy!

 

Chewy Granola Bars

Matt was skipping out on breakfast to get 20 minutes of extra sleep in the morning, so I wanted to make him something he could grab on the way out the door. I’d bookmarked this recipe from Deb over at smitten kitchen a while back and thought I’d give it a try. Turns out I should’ve made them LONG ago; the whole pan was gone in 3 days! These are great because you can change what you put in every time, and adjust the recipe according to your tastes. I’ll make them again for next week and double the batch!

Chewy Granola Bars Recipe

Adapted from smitten kitchen

1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar (depending on how sweet you want them)
1/3 cup oat flour (make by blending oats in your food processor or blender until flour-like)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chocolate chips
1 cup shredded coconut
1/2 cup Craisins
1/3 cup peanut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey
1 Tablespoon light corn syrup

Preheat the oven to 350°F. Line an 8″ x 8″ or 9″ x 9″ pan with parchment paper, allowing it to go up the sides of the pan. Lightly spray the parchment paper with Pam.

Stir together all the dry ingredients, including the chocolate chips, coconut, and Craisins. In a separate bowl, stir together the vanilla, melted butter, honey, and corn syrup. Add the wet ingredients to the dry along with the peanut butter, and stir until the mixture is evenly coated. Pour into the prepared pan, pressing down firmly with your spoon or spatula to flatten out.

Bake for 30 to 35 minutes, until they’re golden brown around the edges. They will still be a little soft, but will set completely after cooling completely on a rack. Once cool, use a serrated knife or dough scraper to cut the bars into squares & enjoy!

Banana Bread

This is another Deceptively Delicious recipe. It’s a good, classic banana bread that isn’t a dessert-type one. It was eaten very quickly and Ada loved it with some peanut butter on top for breakfast!

3/4 c. whole wheat flour

1/2 c. all-purpose flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1/2 t. cinnamon (optional – I didn’t use)

1/2 c. brown sugar

1/4 c. canola or vegetable oil

2 large egg whites

1 1/2 c. banana puree

1/2 c. cauliflower puree

1 tsp. vanilla

Preheat oven to 350 degrees. Coat a 9×5-inch loaf pan, or 2 mini loaf pans, with cooking spray.

In a small bowl, mix dry ingredients & set aside.

In a large mixing bowl, mix sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted into the middle comes out clean, 55-60 minutes for the large loaf or 25-30 min. for the small loaves.

Let cool on a wire rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Peanut Butter & Banana Muffins

This is another recipe from Deceptively Delicious. They are good, healthy muffins.

Ada loves muffins and enjoyed having her very own to eat!

1 c. brown sugar

1/2 c. peanut butter

1/2 c. carrot or cauliflower puree (I used the latter)

1/2 c. banana puree

1 large egg white

1 c. whole wheat flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or baking cups.

In a large bowl, mix 1/2 c. of the brown sugar with the peanut butter, purees, and egg white.

Put flour, baking powder, baking soda, and salt in a bowl and mix. Add to wet ingredients and stir to combine (batter will be lumpy, do not over-mix). Add the remaining 1/4 c. of brown sugar and stir once or twice.

Divide batter into muffin tins & bake 15-20 min. until muffins are lightly browned and a toothpick comes out clean. 

Store in an airtight container at room temperature for up to 2 days, or individually wrap and freeze up to a month.

I liked these, but they’re not my favorite muffin. I still have some in the freezer & am glad Ada will eat them up. There was a heartiness to them, but I would never guess what I tasted was cauliflower!

Bon Bons

These are perfect little balls of goodness you can snack on all day long. When I first gave one to my daughter, she said, “Cake!” Now she calls them bon bon which is French for candy; her Poppa taught her that one.

In fact, as I uploaded these pictures, Ada came up and exclaimed, “Bon bon!” So I went and grabbed one out of the fridge for her. And one for me too.

These are the healthiest bon bons around! Recipe adapted from Maggie @ Smashed Peas & Carrots.

1 cup oatmeal

1/2 cup peanut butter

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.