Fruit and Grain Bars

My kids love fruit and grain bars for after school snacks, but they can be quite pricey. This homemade version is a substantial savings over the store-bought kind, and because they're made at home, I'm more aware of exactly what's going into them. Try an organic cake mix and organic fruit spread. Don't be tempted to add more fruit spread, the amount called for is just right and too much will make the bars difficult to cut.


Fruit and Grain Bars

Hands-On Time: 5 minutes
Ready In: 35 minutes
Serves: Makes 20 bars

Ingredients:

1 box yellow cake mix (oz.)
2 cups oats - quick-cooking
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/2 cup melted butter
1 large egg
1 cup jelly, jam, preserves or fruit spread

Directions:

1. Mix together cake mix, oats, cinnamon and brown sugar
2. Add egg and melted butter and stir with a wooden spoon until combined.
3. Divide batter in half and spread half into bottom of a greased 9x13 inch baking pan.
4. Spread fruit spread on top of crust to the edges.
5. Crumble the remaining cake mixture over the jelly and press lightly into jelly with
hands.
6. Bake at 350 degrees F for 30 minutes or until top is golden.
7. Cool well and cut into 20 bars.

Pumpkin Pie Yogurt Parfaits with Gingersnap Granola

What happens when you get a big, beautiful box of fun stuff from Cabot? You create! As soon as the most recent box hit my doorstep I was in the zone and knew exactly what I would make: Pumpkin Yogurt Parfaits. Pumpkin yogurt is relatively new to the market, and as always I'm looking for ways to make things my own. My kids love yogurt with toppings and several of them can never get enough pumpkin pie, so I combined what I think it's a truly delicious version.

Cabot's Vanilla Bean Greek Yogurt is absolutely to-die-for! My kids got their hands on it after I had made this parfait and it was gone in mere minutes. It's the creamiest version of Greek yogurt I've had this far and paired with the pumpkin and spice flavors, it was a knockout hit! I wound up making these again in a couple days' time at the kids' request.

This is so easy to make, I'll give instructions for one parfait with instructions for a full batch of Gingersnap Granola. Ready?

Pumpkin Pie Yogurt Parfait
Serves 1

Ingredients:

1 cup Cabot Vanilla Bean Greek Yogurt
1/3 cup pumpkin pie mix*
A couple shakes of pumpkin pie spice - or about 1/8 teaspoon

Directions:

1. Stir pumpkin pie spice into yogurt and spoon 1/2 cup into a small dish or mason jar if packing for later.
2. Spoon pumpkin pie mix over yogurt and top with last 1/2 cup of yogurt.
3. Top with Gingerbread Granola (recipe below) or put granola in a BNTO cup from Cuppow and seal with a lid.
4. Eat in layers or stir it up, either way is delicious!

*Pumpkin pie mix contains pumpkin puree, spices, and sugar. You can make your own by adding sugar and spices to pumpkin puree to your liking.

Now for the granola. I didn't use molasses for this as I found it to be overwhelming in granola that already contains gingersnaps. The maple syrup is milder and more complementary to the cookies and oats.

Gingersnap Granola

Hands-On Time: 10 minutes
Ready In: 45 minutes plus 30 minutes cooling time
Serves: Makes 6 cups

Ingredients:

4 cups rolled oats ("old fashioned"-not instant or quick cooking)
1 1/2 cups crushed gingersnap cookies-about 20 (Do not pulverize to crumbs, leave larger pieces)
1 teaspoon Pumpkin Pie Spice**
1/2 cup chopped pecans
1/3 cup oil (I used olive)
1 cup maple syrup (Please, please use real syrup! This is thinner than artificial syrup and the taste is milder)

Directions:

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Stir together oats, crushed cookies, nuts, and spices in a large bowl.
3. Blend maple syrup and oil and pour over oat mixture.
4. Stir together until everything is well coated and spread evenly on baking sheet.
5. Bake for 20 minutes and stir well. Bake for another 15 minutes or until golden and beginning to dry.
6. Cool for half an hour before storing in an airtight container for up to 2 weeks.

**Pumpkin pie spice is a mixture of powdered cinnamon, nutmeg, ginger, cloves, and/or allspice.

Herbed Cheese Crackers

Herbed Cheese Crackers

This cheese and herb business isn't over yet. I first made these a really long time ago - like, 20 or so years - and loved them each time. I can't keep them longer than a day around here and they're so worth being shared.

Please do use whatever cheese your heart desires as long as it's hard enough to shred, and choose herbs to your liking, as well. I used Cabot's Tomato and Basil Cheddar with extra basil thrown in and their Extra Sharp Cheddar with dill. I also added smoked paprika to the Tomato Basil crackers. These are SO easy you just won't believe it!

Herbed Cheese Crackers

Herbed Cheese Crackers
Makes 4 dozen 1-inch crackers

Ingredients:

1/4 cup (half stick)  room temperature butter -unsalted
2 cups finely shredded cheese (8 ounces)
1 cup oat flour* (yes, you can use all-purpose)
1 to 2 Tablespoons fresh herb, minced or chopped very fine
1/2 teaspoon Kosher salt
Add in cayenne pepper, black pepper, smoked paprika etc. to your liking

Directions:

1. Combine butter, herbs, salt and spice together until smooth - I use my KitchenAid with flat beater for this.
2. Add in shredded cheese and blend well.
3. While the mixer is running add in flour 1/4 cup at a time until combined. Add water as needed to make a stiff dough.
4. Pat dough into a flat circle and wrap in plastic. Chill for 1/2 an hour.
5. Roll out dough and cut into shapes about 1-inch in size.
6. Place crackers on a baking sheet lined with Silpat or parchment, about 1/2 an inch apart. Bake for 12 to 15 minutes or until just beginning to brown at edges.
7. Cool slightly and remove from baking sheets. Store in a cool, dry airtight container for up to a week, if they last that long.

*oat flour is simply rolled (not instant!) oats ground into flour by a processor. Simply put oats into a food processor or blender and pulse until a fine powder-like consistency.

Cheddar and Italian Cracker Snacks

Who remembers these? Way back in the 80's we were all making ranch flavored pretzel snacks and oyster cracker snacks for the holidays. Nothing new at all, but for this version I've changed up the flavor in a very delicious and slightly healthier way.

In lieu of the usual amount of oil and packet of ranch dressing, I've used a packet of Italian dressing and a new and wonderful find, Cabot Cheddar Shake! Powdered Premium Cheddar Cheese. Wow, is this stuff ever good and addictive.

We, of course, tried it first on popcorn and it took everything we had not to make bowl after bowl after bowl. After that I shook it on potato wedges before baking and fell in love with that, as well. Then the kids reminded me of the ranch cracker snacks and I got to thinking (not always a safe bet) and decided cheddar and Italian seasoning would be awesome. I was right.

These are so easy to make and use far less oil than the traditional version and I have two methods for making them. One is the usual oil and seasoning packet and the other is a lighter option using fat-free Italian dressing. Try both and see what you think. Either way, we like to bake ours until they begin to brown for added flavor.

Cheddar and Italian Cracker Snacks
Makes 10 cups
Hands-On Time: 5 minutes
Ready In: 35-40 minutes

Ingredients:

20 to 24 ounces oyster crackers (usually sold in bags of 10 to 12 ounces)
1 packet dry Italian dressing seasoning mix
1/3 cup vegetable oil
2/3 cup Cabot Cheddar Shake! Powdered Premium Cheddar Cheese

Directions:
Preheat oven to 300 degrees F.

1. Place crackers in a large bowl and pour oil over all. Reach in with your hands (or use a spoon) and mix them up well until all are coated.
2. Sprinkle the Italian seasoning over the crackers and again mix up well until all crackers are lightly coated with seasoning.
3. Sprinkle powdered cheese over crackers and mix well.
4. Spread onto a baking sheet or two so you have an even layer of crackers.
5. Bake for 15 minutes and stir once. Bake for another 15 minutes until beginning to brown lightly.
6. Remove from oven, stir and cool completely. You can add another two tablespoons or so of cheese at this time if desired. Store in an airtight container for up to a week.

*You can use 1/3 cup of fat-free Italian dressing in place of oil and Italian seasoning for a lighter version.

Cinnamon Chips with Fruit Salsa

Cinnamon Chips with Fruit Salsa

Almost every kid loves salsa and chips and this sweeter take on them is the perfect snack. Change fruits to suit your own tastes, but use the same amounts listed for the best results. Using a cooking spray pump (I love Misto) in lieu of butter cuts down on calories as well.

The chips really only need one side sprayed and dusted with cinnamon sugar, otherwise it just gets messy and they stand a greater chance of burning.

Make up a batch of these in just a few minutes and watch them disappear just as quickly!

Cinnamon Chips with Fruit Salsa
Printable Recipe

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: 10 servings

Ingredients:

10 whole wheat flour tortillas
Oil in a spray pump
1/3 cup granulated sugar plus one Tablespoon
1 teaspoon ground cinnamon
1 cup diced strawberries
1 cup diced kiwi
1 cup diced pineapple
1 teaspoon lemon juice

Directions:

1. Preheat oven to 350 degrees F.
2. Stack flour tortillas and cut into 6 wedges, making 60 wedges total. Set in a single layer on ungreased baking sheets.
3. Spray wedges evenly but lightly with oil.
4. Combine 1/3 cup sugar and cinnamon and sprinkle evenly over tortilla wedges.
5. Bake for 8-10 minutes or until crisp and just beginning to brown. Remove from baking sheets and cool completely.
6. While chips are baking, combine fruits, the remaining tablespoon of sugar and lemon juice and refrigerate until needed. Serve with cooled chips. Use within 2 days for best results. Chips can be stored in an airtight container for 5 days.