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Country Kitchen

Country Kitchen

Friday, March 11, 2016

Back to School - Snack Recipes

Here is a post I did for

Oh Wow, already time to go back to school! Here are some healthy (ish) and yummy snack recipes to send your kids back to school with energy and full tummies.   I hope you and your kids enjoy them.  

Cherry Chocolate Energy Bars
  • In a mixing bowl mix 1 stick of softened butter ½ agave nectar or honey and ½ cup of natural peanut butter (make sure to mix the PB well before adding)
  • Add 1 egg, ½ cup packed brown sugar and 1 tsp vanilla extract and mix
  • In a separate bowl combine ½ cup whole wheat flour, 4 ½ cup of rolled oats, 1 tsp baking soda and a dash of salt
  • Carefully add the dry ingredients to the mixing bowl and combine
  • Chop up 1 cup of dried cherries and add them to the mixing bowl
  • Add 1 cup of mini chocolate chip and mix a final time
  • Grease an oblong baking dish and turn out the dough, flatten with a spatula and more with your grease hands
  • Bake in a 325 degree oven for 15-20 min
  • Allow to cool and cut into bars 
  • Store in the refrigerator. 

Fruit Roll-ups 
I originally got this recipe from but I adapted to my own preferences.

  • Add 3 cups of fresh fruit (any combination) and 3 Tbsp agave nectar or honey to a blender or food processor. Blend into a puree
  • Cover a baking sheet with freezer paper (shiny side up) and spray with cooking spray
  • Pour puree over the paper and flatten and even out with a spatula
  • Bake in a 170 degree oven for 6-8 hours, until completely dried out
  • Cut into strips and roll up.  Secure with a piece of double sided tape at the top
  • Store in an air tight container

Jazzed Up Chex Mix 

  • Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine. 
  • In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag of plain goldfish crackers, 1 bag of cheddar goldfish crackers and 1 bag of pretzel goldfish crackers. Stir to mix up
  • Pour the sauce over the crackers and stir to evenly coat
  • Pour out on 2 baking sheets and bake in a degree oven for 25 (stiring every 8 min to prevent burning
  • Turn out on a paper sack and let cool
  • Add a bag of banana chips and stir to mix. 
  • Store in zip lock bags. 

Saturday, March 5, 2016

Take the Cake Tips and Tricks

See Kristi's Facebook page for ordering info

And Follow her on Instagram @cakesbykristi_stl

Basic Buttercream Frosting
*Cut recipe in half for sugar cookies
*Make full recipe for cupcakes & cake

½ stick softened butter
3-4 cups powdered sugar
up to ¼ cup water
1 tsp vanilla extract, clear
food coloring

1.     Mix butter, vanilla and powdered sugar in mixer with whisk attachment
2.     Add small amounts of water until you reach desired consistency

3.     Add color and mix until dispersed

Chocolate Frosting 
1. Melt 1 stick butter and stir in 2/3 cup cocoa powder

2. Transfer to mixing bowl
3. Add 3 cups powdered sugar and 1 tsp vanilla
4. Mix in up to 1/3 cup milk little bits at a time until you reach the desired 

Marshmallow Fondant
1. Place 1 bag mini marshmallows into a microwave safe bowl with 1-2 tbsp water
2. Microwave for 30 sec. at time and stir until the marshmallows are mostly melted
3. With a spoon or your stand mixer and a dough hook beat in up to 1 lb of powdered sugar 

a cup at a time until it starts to come away from the sides of the bowl
4. Turn out onto counter and knead until smooth and springy, 
using powdered sugar if it starts to stick 
5. Wrap in plastic wrap and set aside overnight
6. Knead in desired color and roll out to about 1/8 in thickness