A Collection of Snacks and Munchies Recipes
All the fresh air and exercise will result in hearty appetites. Sometimes you need a little snack or munchie until dinner is ready. Here are some of our go-to snacks and munchies.
Lemon and Herbs Tortilla Chips
6 Tbsp unsalted butter, melted
1 tsp lemon-pepper seasoning
1/4 tsp each sage and thyme
12 corn tortillas
Preheat oven to 375. Combine butter, seasoning, and herbs in a small bowl. Brush tortillas with butter mixture. Cut into shapes with knife or cookie cutter. Place on a baking sheet; sprinkle with salt (optional) and bake 10 to 15 minutes, or until crisp. Transfer to wire rack; let cool before serving. Store in air-tight container. (Pita bread can be substituted for tortillas. Just open pita bread and brush the bread’s rough interior and cut into triangles.)
Cheesy Tortilla Chips
6 Tbsp unsalted butter, melted
3/4 tsp ground turmeric
1/4 tsp paprika
1/8 tsp ground cumin
1/8 tsp ground garlic powder
12 corn tortillas
½ cup finely grated Parmesan cheese
Preheat oven to 375 degrees. Combine butter and spices in a small bowl. Brush tortillas with butter mixture; sprinkle with cheese and salt (optional). Cut into shapes with knife or cookie cutter. Place on a baking sheet; bake 10 to 15 minutes, or until crisp. Transfer to wire rack, let cool before serving. Store in air-tight container. (Pita bread can be substituted for tortillas. Just open pita and brush the bread’s rough interior and cut into triangles.)
Cinnamon-sugar Chips
6 Tbsp unsalted butter, melted
1 Tbsp sugar
3/4 tsp ground cinnamon
12 corn tortillas
Preheat oven to 375. Combine butter, sugar, and cinnamon in a small bowl. Brush tortillas with butter mixture. Cut into shapes with knife or cookie cutter. Place on a baking sheet; bake 10 to 15 minutes or until crisp, 10 to 15 minutes. Transfer to wire rack and cool before serving. Store in air-tight container.
Oyster Crackers
1 pkg Hidden Valley Ranch dressing
½ tsp dill weed
4 cup oyster crackers
1/4 tsp garlic powder (optional)
3/4 cup salad oil
Mix all together and place in 250 oven, 15 to 20 minutes. Stir halfway through.
Herbed Cream Cheese Spread
8 oz cream cheese, softened
½ cup yogurt
½ tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried garlic powder
1/4 tsp dried onion powder
With electric mixer or in food processor, blend together all ingredients until smooth and creamy. Refrigerate at least 2 hrs before serving. Serve with assorted crackers. (Yogurt Cheese can be substituted for cream cheese just lining a fine wire-mesh strainer with a coffee filter or 3 layers of cheesecloth. Place strainer over a bowl. Spoon 3 – 8-oz containers plain yogurt into lined strainer. Cover with plastic wrap and chill 24 hours. Remove yogurt cheese from strainer and discard liquid. Use in place of recipe’s cheese and yogurt.) Makes 1 cup or 8 servings
Indian Peanut Dip
1/2 cup smooth peanut butter (preferred natural)
1/4 cup minced onion
1/4 cup lemon juice
1 Tbsp soy sauce (reduced sodium best)
1 tsp minced garlic (2 cloves)
1 tsp ground coriander
1/4 cup minced fresh parsley (Must be fresh or leave out)
Mix together all the ingredients in a blender or food processor for about 1 minute or until well mixed. Serve at room temperature with fresh vegetable sticks and/or crackers. Makes 1 cup or 8 sevings.
Homemade Granola
4 cups oatmeal (old-fashion preferred)
½ cup shredded coconut
1 cup coarsely chopped almonds or other nut(s)
1/4 cup toast wheat germ
1/4 unsalted sunflower seeds
½ tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup canola oil
½ cup honey
generous ½ cup raisins or any dried fruit on hand
Preheat oven to 300 degrees. Mix oatmeal thoroughly honey in a large bowl. Pour “raw” granola onto a large baking sheet, such as a jelly roll pan; bake granola about 25 minutes or until golden brown, stirring occasionally to ensure even browning. Cool granola in pan on wire rack. Break up any large pieces. Add dried fruit. Store in airtight container for up to a month. Not sure where this recipe came from but it is the oldest one in my camp cooking repertoire. Makes 8 cups or 16 servings.
Sardine Spread
Canned sardine are a staple in many camper’s kitchen. This simple to prepare, very nutritious recipe is good on crackers, vegetables, a hearty bread or straight from its container.
2 3 3/4-ounce cans of sardine, just plain old water-packed fish, drained
1 cup (about 3-ounces) finely shredded Monterey Jack or Swiss cheese
1/2 cup thinly sliced scallions, include some of the dark green tops
1 Tbsp Dijon mustard
2 tsp grated lemon rind (option)
2 Tbsp lemon juice
Mash sardines — skin, bones, and all — in a bowl with a fork. Mix in remaining ingredients. Store in a contain with tight. Makes 2 cups or 4 servings
Peanut Butter Oat Breakfast Bars
(Good source of protein and travels well)
1 1/3 crunchy peanut butter
1 cup brown sugar
1/2 cup butter, softened
1/2 cup honey
2 eggs
2 tsp vanilla extract
3 cups quick cooking oatmeal
1 cup flour
2 tsp baking soda
1/2 tsp salt
Preheat oven to 325. Prepare 13×9″ baking pan with nonstick spray; set aside. Cream together peanut butter, brown sugar, butter, and honey. Beat in eggs and vanilla. Add dry ingredients, mixing until well combined. Spread evenly into prepared pan and bake 30 minutes. Let cool completely before cutting. Makes 18 bars or 9 servings
Sunrise Oatmeal
Serves 4
2 cups oatmeal, instant or slow cooking
1/3 cup raisins or favorite dried fruit
1/3 cup chopped nuts, favorite
1/2 cup brown sugar
1/4 to 1/2 tsp cinnamon
1/4 tsp ground nutmeg
3/4 cup powdered milk
Put all the ingredients in a large ziplock bag. When ready for breakfast, bring a kettle of water to the boil. Place about a fourth of the oatmeal mixture into a bowl and pour boiling water to just cover. Cover bowl with a plate or lid and let steep about 2 minutes. Now its ready to eat. Outstanding with a mug of hot chocolate. Making 4 hearty servings
