P B J & B Wafflewiches

Silly? Yes. Easy? Of course. Irresistably snackable? Definitely. Who says waffles are only for breakfast?

Ingredients

• 2 toaster waffles
• 1 tbsp. (15 mL) peanut butter
• 1 tbsp. (15 mL) jam or jelly
• 1/2 banana, sliced

Preparation

1. Toast the waffles in the toaster as usual
2. Spread one waffle with peanut butter. Spread the other waffle with jam or jelly.
3. Arrange sliced banana over one side and sandwich the two waffles together. Squish so that they stick.

Cut into quarters and serve. Makes one serving.

How kids can help

• Toast the waffles and spread with peanut butter and jam.
• Arrange banana slices.

Cinnamon Raisin Soft Pretzels

Here's a fun rainy day activity that will make your house smell lovely and cinnamony – as well as creating a very tasty snack. These taste best when freshly baked and still warm from the oven, but they can be reheated in a toaster oven.

Ingredients

• 3/4 cup (175 mL) raisins
• 3-3/4 cup (850 mL) all purpose flour
• 1/4 cup (50 mL) brown sugar
• 1-1/2 tbsp (22 mL) baking powder
• 1/2 tsp. (1 mL) baking soda
• 1/2 tsp. (2 mL) salt
• 2 cups (500 mL) plain yogurt
• 1 egg
• 2 tbsp. (30 mL) butter
• 1/4 cup (50 mL) granulated sugar
• 1 tsp. (5 mL) cinnamon

Preparation

1. Preheat the oven to 375° F (190° C). Line two large cookie sheets with parchment paper and grease the paper lightly.
2. Measure the raisins into a bowl and pour boiling water over to cover. Let soak while you prepare the rest of the ingredients.
3. In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.
4. In another bowl, whisk together the yogurt and the egg. Pour the yogurt mixture into the flour mixture and stir well until everything is blended. Drain the raisins and add to the dough, mixing well — the dough will be quite soft.
5. Sprinkle some additional flour onto the counter or table (or wherever you like to work) and turn the dough out onto this floured surface. Knead the dough about 10 to 15 times, just to make it all uniform, then cut into 12 equal pieces. Working with one lump of dough at a time, roll it out into an even rope about 1/2-inch (1 cm) thick. Twist it into a pretzel shape - experiment until you get it right – and place on the prepared cookie sheet. Repeat with the remaining lumps of dough.
6. Stir together the cinnamon and sugar and melt the butter in a small dish. Brush each pretzel with some butter, then sprinkle evenly with cinnamon sugar. Bake for 18 to 20 minutes or until lightly browned on top.

Makes 12 pretzels (or whatever they turn out to be!)

How kids can help

• Mix and knead the dough.
• Form the pretzel shapes and sprinkle with sugar mixture.

Pizza Bread Sticks

All by themselves, these pizza bread sticks are a very yummy snack, but you can also serve them with a bowl of soup or salad as part of a meal. Lots of fun to make and even more fun to eat.

Ingredients

• 2-1/2 cups (600 mL) all purpose flour (plus more for kneading)
• 1 envelope quick rise instant yeast
• 1 tsp. (5 mL) salt
• 1/2 tsp. (2 mL) crumbled dried oregano
• 1/2 tsp. (2 mL) garlic powder
• 1 cup (250 mL) hot tap water
• 1/4 cup (50 mL) olive or vegetable oil
• 3/4 cup (175 mL) spaghetti sauce
• 3/4 cup (175 mL) shredded mozzarella cheese

Preparation

1. In a large bowl, stir together 2 cups (500 mL) of the flour, the yeast granules, the salt, oregano and garlic powder.
2. Add the hot water and oil and stir until the mixture is smooth (it will be sticky). Now add the remaining flour, 1/4 cup (50 mL) at a time, stirring it with a wooden spoon until it becomes too sticky to stir.
3. At this point, dump about 1/4 cup (50 mL) of flour onto your counter or table, spread it around a bit, then turn the sticky lump of dough out onto this floured surface. Begin kneading the dough by hand, adding only as much additional flour as is necessary to keep it from sticking to your hands (or the table). Continue to knead, for 6 to 8 minutes, until the dough is smooth and elastic.
4. Place the dough in an oiled bowl. Turn it over to make sure all the sides of the dough are oiled, then cover with plastic wrap and place in a warm spot to rise until double in volume -- 30 to 45 minutes.
5. Line a large baking sheet (or two smaller ones) with parchment paper and grease the paper lightly.
6. When the dough has doubled, punch it down to deflate it, then knead it a few times. Cut the dough into 16 equal pieces. Roll each piece on a floured surface into a rope about 1/2-inch (1 cm) thick. Place it on the prepared baking sheet. Repeat with the remaining dough, placing the ropes beside each other, leaving about 1/2 an inch between them for expansion. Cover the pan(s) with plastic and let rise again for about 30 minutes or until not quite doubled in size.
7. Preheat the oven to 400° F (200° C).
8. Remove the plastic from the pan(s) and, with a spoon, dollop the spaghetti sauce evenly over all the bread sticks. Don't worry about being neat -- it will turn out fine. Now sprinkle with the cheese. Place in the oven and bake for 18 to 20 minutes or until the bread sticks are browned on the bottom, and the cheese is golden. As it bakes, the dough will expand until the whole thing almost merges into one mass -- you'll be able to pull or cut them apart when they're done.

Makes 16 pizza bread sticks.

How kids can help

• Knead the dough and form the bread sticks.
• Add the sauce and sprinkle on the cheese.

Homemade Ice Cream Sandwiches

Homemade (wheat free!) chocolate cookies make this an unbeatable treat, but you can, if you're pressed for time, use store-bought cookies or graham crackers instead.

Ingredients

• 1 cup (250 mL) semisweet chocolate chips
• 2 tbsp. (30 mL) butter
• 1/2 cup (125 mL) granulated sugar
• 2 eggs
• 1 cup (250 mL) ground almonds or hazelnuts
• 1 quart (1 litre) ice cream — any flavor you like

Preparation

1. Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and grease it lightly.
2. In a microwave-safe bowl (or in a saucepan over low heat) melt the chocolate chips with the butter, stirring until smooth -- about 1 to 2 minutes in the microwave on high power. Add the sugar, stir well to blend, then add the eggs, one at a time, to the chocolate mixture, mixing well after each. Add ground nuts and mix well. The batter will be very soft.
3. Drop batter by teaspoonfuls onto the prepared cookie sheet, leaving about 2 inches (5 cm) between mounds of batter, as cookies will spread when baking. Bake for 9 to 10 minutes, then remove from oven and allow to cool before removing from cookie sheet.
4. When the cookies are completely cool, remove the ice cream from the freezer and let it soften slightly. Using an ice cream scoop or measuring cup, scoop about 1/4 cup (50 mL) of ice cream onto the bottom of one of the cookies. Spread gently almost to edges, then top with another cookie (top side out) and press lightly to squish. Place in freezer immediately. Repeat with the remaining cookies and ice cream.
5. When all the ice cream sandwiches are done and frozen solid, wrap them individually in plastic wrap and store in a covered container in the freezer.
6. Stir together the cinnamon and sugar and melt the butter in a small dish. Brush each pretzel with some butter, then sprinkle evenly with cinnamon sugar. Bake for 18 to 20 minutes or until lightly browned on top.

Just try to resist. Makes 12 to 14 sandwiches.

How kids can help

• Mix batter for cookies and drop batter onto cookie sheet.
• Scoop ice cream out and make sandwiches.

Chocolate Popcorn Clusters

Caramel corn's evil chocolate twin - this addictively delicious treat is perfect party fodder for kids or, ahem, adults.

Ingredients

• 12 cups (12 litres) plain popped popcorn (see below)
• 3 cups (750 mL) peanuts — salted or unsalted
• 1-3/4 cups (425 mL) semisweet chocolate chips
• 1 cup (250 mL) corn syrup
• 1/4 cup (50 mL) butter

Preparation

1. Preheat the oven to 300° F (150° C). Grease a large roasting pan. Line a large cookie sheet (or two smaller ones) with waxed paper.
2. Measure the popcorn and peanuts into the roasting pan. In a small saucepan, combine the chocolate chips, corn syrup and butter. Place over low heat and cook, stirring, until the mixture is smooth and just beginning to boil. Remove from heat and pour over the popcorn mixture, tossing to coat everything as evenly as possible.
3. Place in the oven and bake for 35 to 40 minutes, stirring every 10 minutes.
4. Remove from oven and dump popcorn mixture onto the waxed paper-lined cookie sheet. Let cool completely, then break into clumps to serve. Store leftovers (as if!) in an airtight container.

Makes about 12 cups (3 liters).

Note: This should be made with popcorn prepared either in a pan on the stove top or in a hot air popper. Don't add any additional flavoring or butter.

How kids can help

• Older kids can combine and melt chocolate mixture on the stove.
• Help break up popcorn clumps when cool.

Nacho Popcorn

Just try and stop eating this stuff. Positively habit-forming and altogether too easy to make.

Ingredients

• 1/4 cup (50 mL) grated Parmesan cheese
• 1 tbsp. (15 mL) Mexican chilli powder
• 1 tsp. (5 mL) salt
• 1/2 tsp. (2 mL) garlic powder
• 1/4 tsp. (1 mL) cayenne pepper (optional)
• 8 cups (8 litres) plain popped popcorn (see note below)

Preparation

1. In a small bowl, stir together the Parmesan cheese, chilli powder, salt, garlic powder and cayenne (if using). Set aside.
2. Prepare the popcorn either in a pot on the stove top or in a hot air popper. As soon as the popcorn is done, dump it into a large bowl and sprinkle on the seasoning mixture, tossing to coat everything evenly.

Serve immediately. Makes 8 cups (2 liters).

Note: This should be made with popcorn prepared either in a pan on the stove top or in a hot air popper. Don't add any additional flavoring or butter.

How kids can help

• Mix together seasoning mixture and toss with popcorn.

Velvety Vanilla Yogurt Dip with Fruit

An apple all by itself, is just an apple. But an apple accompanied by a bowl of this wonderful dip is an irresistible treat. Goes just as well with pears, peaches, strawberries, bananas -- just about any fruit you can think of.

Ingredients

• 1 cup (250 mL) plain yogurt
• 2 tbsp. (30 mL) brown sugar
• 1 tsp. (5 mL) vanilla extract
• fruit slices, sections, chunks or whole berries - any kind you like

Preparation

1. Place a paper coffee filter in a small strainer or filter holder set over a cup or bowl. Spoon the yogurt into the filter and let drain, refrigerated, for one hour (or more). This will drain out some of the liquid for a richer and more creamy dip. The longer you drain, the thicker the yogurt becomes. (You can omit this step if you're in a hurry -- the dip won't be quite so thick but will still taste delicious.)
2. Dump drained yogurt into a small bowl. Add the brown sugar and vanilla, stirring until the sugar is dissolved.

Serve with prepared fruit for dipping. Makes about 2 servings.

How kids can help

• Stir the sugar and vanilla into the yogurt.
• Prepare and arrange the fruit for dipping.

Apple Bran Mini-Muffins

A big muffin is often too much for a little kid. These mini ones are just the perfect size for between meal snacking.

Ingredients

• 1-1/4 cups (300 mL) natural bran (not cereal)
• 1 cup (250 mL) all purpose flour
• 1/2 cup (125 mL) brown sugar
• 2-1/2 tsp. (12 mL) baking powder
• 1/2 tsp. (2 mL) cinnamon
• 1/2 cup (125 mL) milk
• 1/3 cup (75 mL) vegetable oil
• 2 eggs
• 1 medium apple, peeled and finely chopped

Preparation

1. Preheat the oven to 350° F (180° C). Grease the cups in two miniature muffin pans (2-inches/5 cm. across).
2. In a large bowl, stir together the bran, flour, brown sugar, baking powder and cinnamon. In another bowl, whisk together the milk, oil and eggs. Add the milk mixture to the bran mixture, stirring until just combined. Fold in the chopped apple.
3. Spoon batter into the prepared muffin pans, filling each cup to the top. Bake for 12 to 14 minutes or until a toothpick poked into the middle of a muffin comes out clean.

Makes 20 to 22 miniature muffins.

Note: If you prefer, you can bake this batter as full-size muffins instead of miniature ones. Increase baking temperature to 375° F (190° C) and time to 20 minutes. You'll only get 6 to 8 muffins, though.

How kids can help

• Mix up the batter.
• Chop the apple and add to batter.
• Spoon batter into muffin pan.

Frozen Banana Smoothie

Chunks of frozen banana are the secret ingredient to a wonderfully thick smoothie. You can add other frozen fruit or berries to this if you want.

Ingredients

• 1/2 cup (125 mL) any flavour low-fat yogurt (one small container)
• 1/2 cup (125 mL) milk
• 1 cup (250 mL) frozen banana chunks

Preparation

1. Put the yogurt and the milk in the container of a blender. Cover with the lid, but remove the smaller opening in the middle of the blender lid.
2. Add chunks of frozen banana, one at a time, while the blender is running until very thick and creamy. (You may have to stop the machine and scrape down the sides midway to make sure everything is blending evenly.) Pour into one or two glasses and enjoy.

Makes one large or two small smoothies.

How kids can help

• Combine ingredients in the blender and, with adult supervision, add banana chunks and blend.

Glorified Granola G.O.R.P.

Of course, in the strictest technical sense, this isn't exactly "G.O.R.P." (otherwise known as good old raisins and peanuts). But we've taken liberties to turn this simple snack into a fabulous munchable treat.

Ingredients

• 1/3 cup (75 mL) brown sugar
• 1/4 cup (50 mL) vegetable oil
• 2 cups (500 mL) rolled oats (old fashioned or quick -- not instant)
• 1/2 cup (125 mL) water
• 1/2 cup (125 mL) slivered almonds
• 1/2 cup (125 mL) broken walnuts
• 1/2 cup (125 mL) coarsely chopped dried apricots (scissors are easiest!)
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) chocolate-covered peanuts or raisins

Preparation

1. Preheat the oven to 350° F (180° C). Grease a 10 x 15-inch (25 x 40 cm) jelly roll-type baking pan (with 1-inch sides).
2. In a large bowl, stir together the brown sugar and the vegetable oil. Add the oats and stir until evenly mixed. Stir in the water, toss to combine, then add the almonds and walnuts.
3. Dump mixture into the prepared pan. Press down to pack oat mixture into an even layer -- it should be pretty tightly compressed.
4. Bake for 30 to 40 minutes, stirring once or twice so that it browns evenly. Try not to break up the clumps too much -- you want it to remain chunky. Let cool completely before removing from the pan.
5. When the oat mixture is cool, stir in the apricots, cranberries and chocolate-covered peanuts or raisins.

Makes about 4 cups (1 liter).

How kids can help

• Stir together oat mixture and press into pan.
• Cut up apricots and add all other ingredients to the mixture.