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Cinnamon Toast Snack Mix – #SundaySupper

Well, my lovely SundaySupper family and I have done some great Back to School recipes for you, we gave you Back to School Lunch ideas and some easy, quick Back to School dinner recipes for those hectic extra curricular activities nights, whether it’s sports, choir, band, cheer, drama, you name it! Those nights can get rough when it comes to dinner time.

“What about snacks?!” You may be asking yourself. Don’t worry! We would never leave you hanging! We know these kids come home from school just starving, and need something to hold them over until dinner. At least my kids do, I swear they think they’re dying! 😂 Thanks to our wonderful SundaySupper host for this Back to School Snacks event, Cricket Plunkett from Cricket’s Confections, and the rest of us SundaySupper folks, we’ve got you covered for snacks!

So lets get started, shall we? I’ve got a real simple snack mix that I like to whip up for my kids. It makes a lot, so I don’t have to replenish the self serve snack area very often. For this particular snack, I create individual snacks using those zipper snack bags, and just put them in what I call The Snack Bag. This way, my kids can come home, drop their stuff, and grab their own snack without me having to drop what I may be doing. Some folks  have a whole section of the fridge with different snacks to choose from, but so far my snacks don’t need to take up space in the fridge. For me, that’s a huge bonus!

In this snack mix, I have two different types of cereal consisting of Cinnamon Toast Crunch and Vanilla Chex, mini pretzel twists, and later, we add some white chocolate chips. In my recipe ingredients list there are nuts listed, however, my poor Andrea is allergic to all things nuts, so obviously I leave them out. Me, loving all things nuts and not allergic, oh they’d be wonderful in this mix! So feel free to add those or leave them out. I start by taking the cereals and pretzels and tossing them in a bowl. Then I melt the butter, and add honey to the melted butter. Then drizzle that all over the cereal mixture. Toss it really well to coat.

Then spread it out between two baking sheets. I line it with foil for easier clean up. Now it’s ready for the oven. Bake it at 350 degrees for about 12-15 minutes, stirring once during baking. If you don’t stir at least once, you may end up burning some of it.

Once totally cooled, you can toss your white chocolate chips in, and then store the whole thing in an airtight container, little zipper snack bags, or however you wish to store it. Just make sure it is stored so air won’t get to it.

That’s it! That’s all there is to it. I told you it was easy and quick! And the best part, it’s so good! I have a hard time keeping my hands out of that snack bag. I just constantly remind myself, “that’s for the children!!” 😆

When you’re finished here, you might check out some more ideas for back to school snacks from my #SundaySupper friends:

 

Sunday Supper Best After School Snacks

Cookies

Fall Flavors

Healthy Snacks

Savory Snacks

Sweet Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Cinnamon Toast Snack Mix Yum
Recipe by: Christine Titus
Course Appetizers
Cuisine American
Servings
servings
Ingredients
Course Appetizers
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with foil, and spray with cooking spray; set aside.
  2. In a large bowl, combine cereals, pretzels and nuts if using; set aside.
  3. In a small saucepan, melt butter and stir in honey. Mix well to combine.
  4. Drizzle butter mixture over cereal mixture and mix well.
  5. Spread between your two prepared baking sheets.
  6. Bake for 12-15 minutes, stirring once. Cool completely.
  7. Once totally cooled, stir in white chocolate chips.
  8. Store in an airtight container.
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Kids in the Kitchen: Baked Apple Pudding

Happy Wednesday everyone! Mid-week, we’re almost to Friday, just a couple days more! I have treat for you though. We’re going back in time just a smidge. We’re going back to the Pioneer days. I’m talking 1800s folks. And I’m bringing my daughter along with us. Actually, she brought us along with her. She had a project that she had to do for school. They were studying things about the Pioneers. They were given a small list to choose from for their project like build a small log cabin or covered wagon, or make a pioneer toy, or make a pioneer recipe and bring enough for the class to sample. Well guess what she chose?! Yea, it’s no big surprise. So I set out to ask my good friend Google for some Pioneer recipes. I was surprised to find a lot more than I had expected, and even more surprised at how easy a lot of them are. Now this recipe in particular is, in my opinion, more of a fall recipe. It has all those fall flavors in it like apples and cinnamon. To me that screams fall. However, I knew that her classmates were going to be sampling this, so I wanted to make sure we made something most kids would enjoy eating. So, we chose this recipe for Baked Apple Pudding. I have no idea where the original recipe came from, seeing as how it was the 1800s and all. I do not claim it as my own, I simply found it on a google search, and now I’m sharing it with you.

We learned some cool things about the Pioneers and what cooking was like for them. For instance, cooking was a major part of their daily life. A lot of work went into making sure they had enough to eat. They raised their own meat, they had huge gardens. They made things like sausage and smoked meats. They did a lot of canning, pickling and other preserves. Breads, cakes, pies were all made from scratch from whatever they had available. They separated milk into cream for butter and baking, and milk for drinking. They never wasted food either. Dried out bread was made into bread pudding and bones were turned into soup. I suppose if we all worked as hard as they did to provide their own food, we’d probably have a lot less waste too. Nothing irks me more than wasted food. Anyway, one last point before I bring out the pudding, as you can imagine, cookbooks were not really a thing back in those days. They weren’t readily available (and you know they didn’t have google). Cooking was a past down art. It was either that or trial and error, but you would figure it out. This is why I find it so important to cook with our kids. Even today we still pass down the art of cooking. A tradition that should never end.

So baked apple pudding! Here we go! It’s really an easy recipe and doesn’t take much time to put together. The most time consuming part was grating the apples. We’ll get to that part in a minute, but first, you wanna combine your egg, sugar and butter. You want to beat that until it’s creamy. The recipe was written as using 1 cube of butter. Yea don’t feel bad, I had to google that. It’s 1 stick. As Paula Deen would say “We’re gonna use a whole stick a butter y’all!” 😂

Yes, we used the kitchen power tools, we cheated a bit. So once you have those three things combined and creamy, you can set that aside. Here comes the messy part. You gotta grate the apples. I did this by hand like I would grate cheese. It’s messy, but kinda fun, and the most time consuming part of the recipe. Once it’s done, everything else is a breeze. I grated the apples for her while she finished up step 1. No need to peel the apples, you want peel and all. Although I did core the apples first. You can use a food processor to shred the apples if you want to, to speed things up. However you want to do it, so long as they are shredded/grated. Then toss that in the bowl with the butter mixture, and fold it in until combined, then add your dry ingredients and combine that well. We left out the nuts, as Andrea is allergic to them. Also, if you’re sharing this with a classroom, you may want to leave the nuts out just in case of allergies. We did not miss the nuts. The recipe did not specify what kind of pan or dish to bake this in, and did not say whether or not to grease the pan or dish. So I went with common sense. I use a 1 1/2 quart oval baking dish, and I did spray it with cooking spray.

So at this point it looks like oatmeal. And honestly, before it’s baked, tastes like apple cinnamon oatmeal. I know it doesn’t look appetizing, but neither does oatmeal. 😂 Now you’re ready to bake this. Let me tell ya folks, this dessert is very fragrant. My whole house smelled of apples and cinnamon and oh man… it was heavenly. So meanwhile… as the pudding bakes in the oven….

Yea, clean up time! 😂

After about 30-40 minutes,  your baked apple pudding is done. It’s nice and browned on top, a little crisp, but the inside is moist and delicious. Almost like a bread pudding, but there’s no bread. Typically this is served with a bit of cream, or the recipe also says “a white sauce”. Not really sure what that is, so I’d go with whipped cream! It’s absolute amazing with a dollop of whipped cream. Needless to say, Andrea got a very good grade on this project.

~Happy trails!

Print Recipe
Baked Apple Pudding Yum
Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Beat egg, sugar and butter.
  2. Add apples and mix well.
  3. Add dry ingredients.
  4. Bake 30-40 minutes at 350 degrees. (see note)
  5. Serve with cream or a white sauce. (see note)
Recipe Notes

*A cube of butter is 1 stick of butter.

The recipe did not specify what kind of pan or dish to bake this in, and did not say whether or not to grease the pan or dish. So I went with common sense. I use a 1 1/2 quart oval baking dish, and I did spray it with cooking spray.

No clue what white sauce is, but whipped cream is fantastic on this!

Source: chronicleoftheoldwest.com

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