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Posts Tagged ‘Snacks to Pack’

by Caitlin Saniga

Remember puppy chow or muddy buddies? This stuff is another sweet version, but a little tangy, too.

  • 9 cups rice square cereal (Chex or an off-brand works.)
  • 1 1/4 cups white vanilla baking chips
  • 1/4 cup butter
  • 4 teaspoons grated lemon peel (from 2 lemons)
  • 2 tablespoons lemon juice
  • 2 cups powdered sugar

Pour cereal into a large bowl and set aside.

In a medium microwave-safe bowl, cook chips, butter, lemon peel and juice on High for 1 minute; stir. Microwave about 30 seconds longer, or until mixture can be stirred smooth. (Warning: It may take some work to mix in the chips, but don’t cook this stuff for too long. I’ve done it before and the chips become tough and gross.) Pour the mixture over the cereal until evenly coated. In batches, sprinkle the powdered sugar over and toss to coat with a spatula.

Spread on wax paper to cool, if you want. (It cools pretty quickly, and it tastes fine warm.) Store in an airtight container.

Makes 9 cups.

Recipe adapted from: Chex

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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by Caitlin Saniga

If you don't like the red-brown splotches from the cinnamon, or if you just don't like cinnamon, you could easily cut it out of the recipe. But the spice adds a nice fall flavor.

  • 1/4 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 2 large Granny Smith apples

As always, when making chips, don't let the slices overlap or they won't crisp.

Preheat the oven to 250 degrees. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the apples crosswise, discarding the seeds and both ends of the apple. (I went with the serrated knife, but I have to imagine a mandoline would have made things lots easier.) Arrange slices in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.

Bake the apple slices, turning every half-hour, until dry, 1 1/2 to 2 hours. Remove and transfer to racks to cool. Store in an airtight container.

Makes about 30 chips.

Recipe: Every Day With Rachel Ray

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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