Prepare for a trip with homemade snacks

There are plenty of easy to make foods that will keep the family satisfied while on a road trip

    Summer is for lazy days, relaxing on the beach, reading pulpy summer fiction, shagging baseballs, playing golf and vacationing.
    If you’re taking a road trip this summer, there are a few guarantees. Immediately after you pass a rest stop, someone will need to go to the bathroom. The kids will get bored and none of the games you packed will keep their interest. And someone will always be hungry.
    Prepare ahead of time this year by making some healthy snacks at home and packing them for the trip. After all, it’s expensive enough to have meals on the road.
    Road trip snacks can be easy. Make some granola bars, muffins or try a new take on an old favorite by creating a s’mores trail mix.
    Cut veggies, such as carrots and broccoli, and fruits are also good options. Fill a baby-food jar with dressing if that’s what it takes to get your kids to eat these healthy treats.
    To make life easy, place snacks like trail mixes and granolas in individual serving-sized bags or in travel cups so they can be set in a cup-holder.
    Pack plenty of napkins or paper towels as well as baby wipes for easy cleanup along with plastic bags that can be used for trash or recycling during the drive.
    Stock a cooler with plenty of water and juices and you’re well on your way.
    Following are some recipes for easy homemade road trip snacks from myrecipe.com.

 

myrecipes.com

S’mores Trail Mix

1/8 teaspoon fine sea salt
1/8 teaspoon cinnamon
1 cup mini marshmallows
1 cup salted roasted almonds
1/2 cup dark or semisweet chocolate chips
2 cups sweetened graham-cracker-type cereal

    Put salt, cinnamon and marshmallows in a bowl and mix with your fingers. Add almonds, chocolate chips and cereal and mix to combine.
    Mix can be made two weeks ahead of time and stored in an airtight container.

 

Coconut, Almond and Goji Bars

1/3 cup almond butter
1/3 cup honey
1 tablespoon olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 -1/4 cups puffed barley cereal
1 cup old-fashioned rolled oats
2/3 cup dried goji berries
1/3 cup coarsely chopped toasted almonds
1/3 cup flaked, unsweetened coconut
1 tablespoon sesame seeds

    Combine almond butter, honey, olive oil, vanilla and salt in a microwave-safe bowl. Microwave on high for one minute, until bubbly.
    Combine cereal, oats, goji berries, almonds and coconut in a medium bowl. Pour almond butter mixture over barley mixture and toss well to coat. Press into an 11-by-7-inch baking dish coated with cooking spray. Sprinkle with sesame seeds, pressing to adhere.
    Bake in a 350-degree oven for 10 minutes, until set. Cool completely in baking dish, then cut into bars.

 

Double-Chocolate Cereal Treats

2 cups miniature marshmallows
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3 cups whole-grain cereal
1/2 cup semisweet chocolate chips

    Combine marshmallows, butter, cocoa, vanilla and salt in a large microwave-safe bowl. Microwave on high for one minute.
    Remove bowl from microwave and stir with a large rubber spatula coated with cooking spray until smooth. Stir in cereal, then stir in chocolate chips.
    Coat a 1/4-cup dry measuring cup with cooking spray. Lightly pack measuring cup with cereal mixture and drop onto a parchment paper-lined baking sheet. Freeze for eight minutes, until firm.
    Makes 15 cookies.

Cranberry Oat Bars

2 cups fresh or frozen cranberries
1/2 cup sugar
2 tablespoons orange marmalade
2 teaspoons finely grated lemon zest
1-1/2 cups rolled oats
1-1/2 cups flour
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces

    Combine cranberries, sugar, marmalade and zest in a small pan. Add two tablespoons water, then bring to a boil, stirring and slightly crushing berries.
    Reduce heat to medium-high and cook five to 10 minutes, stirring often, until reduced to one cup. Transfer to a bowl, partially cover and refrigerate at least two hours, until thoroughly chilled. Mixture may be made three days in advance and kept covered and chilled.
    Combine oats, flour, brown sugar, baking powder and salt in a bowl. Use your fingers or a pastry blender to work butter into mixture until butter is the size of small peas.
    Press 1/2 of oat mixture into the bottom of a nine-inch square pan that’s been coated with cooking spray, lined with foil that overhangs the edges by two inches and sprayed again with cooking spray.
    Spread cranberry mixture evenly over crust. Crumble remaining oat mixture on top and pack down slightly. Bake in a 350-degree oven about 30 minutes, until top and edges are lightly browned. Cool completely before cutting.

 

Peanut Butter-Chocolate Bars

1/3 cup creamy peanut butter
1/3 cup light agave nectar
1 tablespoon olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/4 cups puffed barley cereal
1 cup old-fashioned rolled oats
2/3 cup dried mixed berries
1/3 cup dry-roasted salted peanuts
1/3 cup mini marshmallows
2 ounces chopped bittersweet chocolate

    Combine peanut butter, agave nectar, olive oil, vanilla and salt in a microwave-safe bowl. Microwave on high for one minute, until bubbly.
    Combine cereal, oats, berries, peanuts and marshmallows in a medium bowl. Pour peanut butter mixture over barley mixture and toss well to coat. Press into an 11-by-7-inch baking dish coated with cooking spray. Bake in a 350-degree oven for 10 minutes, until set.
    Place chocolate in a small microwave-safe bowl. Microwave on high for 30 seconds or until melted, stirring until smooth. Drizzle over bars. Cool completely in dish.

 

 

Marshmallow Popcorn Treats With Dark Chocolate Drizzle

1 10-ounce package miniature marshmallows
1 tablespoon unsalted butter
1/8 teaspoon kosher salt
10 cups salt and oil-free popped popcorn
1 ounce bittersweet chocolate, finely chopped

    Combine marshmallows, butter and salt in a Dutch oven over medium heat. Cook until melted and smooth, stirring constantly. Remove from heat.
    Stir in popcorn. Transfer mixture to an eight-inch square pan that’s been coated with cooking spray, lined with parchment paper that extends over the edges and coated with cooking spray. Press mixture to cover the entire pan.
    Place chocolate in a microwave-safe bowl. Microwave on high for one minute, then stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate five minutes.
    Lift mixture from pan, and cut into 12 bars.

 

Crisp and Spicy Snack Mix

2 cups criss-crossed corn and rice cereal
1 cup tiny pretzel twists
1/2 cup reduced-fat wheat crackers
1/2 cup reduced-fat cheddar crackers
1-1/2 tablespoons butter, melted
1 tablespoon ginger stir-fry sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt

    Combine cereal, pretzels and crackers in a bowl.
    Combine butter, stir-fry sauce, powder, cumin, and salt. Drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray.
    Bake in a 250-degree oven for 30 minutes, until crisp, stirring twice.

 

Everything Rugelach With Ricotta and Dill

2 cups flour
3/4 teaspoon salt
1 cup unsalted butter, cut into small cubes
8 ounces cream cheese, cut into small cubes
3/4 cup whole milk ricotta, drained
2 tablespoons finely chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons poppy seeds
4 tablespoons white sesame seeds
6 tablespoons dried minced onion
6 tablespoons dried minced garlic
1 teaspoon coarse salt
1 large egg, lightly beaten

    Place flour and salt in the bowl of a food processor, then pulse until combined. Add butter to mixture and pulse until combined. Add cream cheese and process until one large ball forms.
    Divide the dough evenly into four disks. Wrap each disk in plastic wrap and refrigerate for two to 24 hours.
    Stir together ricotta, capers, dill, lemon juice, salt and pepper in a medium bowl until combined.
    Working with one disk at a time, keeping the remaining disks in the refrigerator, roll disk into a nine-inch circle on a floured surface. Spread ricotta mixture evenly over each rugelach dough circle.
    Using a pizza cutter, slice the disk into 12 even triangles. Gently roll each portion, from the widest end to the narrow end. Transfer to parchment paper or Silpat-lined baking sheets.
    Whisk together poppy seeds, sesame seeds, onion, garlic and coarse salt in a small bowl. Brush rugelach with egg and sprinkle evenly with seed mixture.  
    Bake in a 350-degree oven for 23 to 27 minutes, until golden brown. Let cool on baking sheet for five minutes, then transfer to wire rack to cool completely.

 

Triple-Berry Muffins

1/2 cup sugar
1 tablespoon fresh lemon zest
1 cup nonfat buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh strawberries

    Combine sugar and lemon zest in the bowl of a food processor, then pulse until zest is incorporated into sugar and is fragrant. Add buttermilk, oil, vanilla and egg to processor and pulse until just combined.
     Combine flours, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Add the buttermilk mixture to bowl and stir gently until almost blended.
    Gently divide batter equally among three bowls. Fold raspberries into one bowl of batter, blueberries into another and strawberries into the third. Equally divide the batters among 12 muffin cups that have been lined with paper liners or coated with cooking spray.
    Bake in a 400-degree oven 16 to 18 minutes, until golden brown. Let muffins cool in pan for five minutes before turning out onto a wire rack.

 

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