Top 41 Best Camping Snacks Review 2020

camping snacks

Time to pack up the tent, the mini-stove, the games, and the s am ores kit it is camping season, in the beginning! Do not get trapped in the forests without something to eat this summer with those make-ahead snacks. Whether you discover yourself fishing, hiking, creating a flame, or just lounging by the campfire, have a day to meal-prep those do-ahead snacks to your tastiest, most energized camping trip nonetheless. Keep reading My Trail Company will help you to find out the best camping snacks.

best camping snacks - best snacks for hiking or camping

The best camping snacks brands

Bestseller No. 7
SOUTHERN STYLE NUTS Honey Roasted Hunter Mix, 23 oz
Contains 1 - 23 ounce container of Honey Roasted Hunter Mix; Vegetarian; 23 oz resealable container is perfect for snacking, storing, and taking on the go
$10.17
Bestseller No. 8
Nabisco Savory Cracker Variety Pack, RITZ, Cheese Nips, Wheat Thins & RITZ Toasted Chips Sour Cream and Onion, 20 Snack Packs
The same great flavors you know in a convenient variety pack; Keep these savory crackers in your desk to curb afternoon hunger
$6.98

Last update on 2020-11-28 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

1. Campers Favorite Dip

These are the best snacks take camping. Our household wants this noodle dip so much we make two batches, especially for the men. If you are not grilling out, then bake it in the oven. Valorie Ebie, Bel Aire, Kansas

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Bacon Pepper Dip Bacon Pepper Dip No ratings yet $11.99

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Ingredients

  • 1 package (8 oz ) reduced-fat cream cheese
  • 1 can (15 oz ) chili with beans
  • 2 cups shredded cheddar cheese
  • 2 thinly sliced green onions, optional
  • Tortilla chip scoops

Instructions

  • Prepare grill or refrigerated to get medium-low heat. Spread cream cheese in the bottom of a 9-in. Disposable foil pie pan. Top with chili; scatter.
  • Put the pan on a grill grate over a campfire or on a grill until cheese is melted, 5-8 minutes. If desired, sprinkle with green onion. Serve with chips.
  • Microwave instructions: Spread the cream cheese at the bottom of a 9-in. Pie plate. Top with chili; scatter. Microwave on high for 3-4 minutes or till cheese is largely melted. Let stand 2 minutes prior to serving. Serve with corn chips.

Nutrition Facts

  • 1/4 cup: 250 calories, 17g fat (7g saturated fat), 32mg cholesterol, 403mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 9g protein. )

2. Granola Trail Mix

My family has always appreciated this crispy four-ingredient snack. When we go camping, every individual includes one extra ingredient like miniature marshmallows, corn chips, or cookie bits. The flavor is not exactly the same, and we are frequently surprised by the mixtures. Shelley Riddlespurger, Amarillo, Texas. This are the best snacks to bring for camping.

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Anahola Granola 12 Oz Bag Trail Mix Anahola Granola 12 Oz Bag Trail Mix No ratings yet $9.95

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Ingredients

  • 1 package (16 oz ) banana-nut granola
  • 1 package (15 oz ) raisins
  • 1 bundle (12.6 oz ) milk chocolate M&M’s
  • 1 can (12 oz ) honey-roasted peanuts

Instructions

  • Put all ingredients in a large bowl toss to blend. Store in airtight containers.

Nutrition Facts

  • 1/2 cup: 331 calories, 15g fat (4g saturated fat), 3mg cholesterol, 73mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 7g protein. )

3. Slow-Cooker Coconut Granola

This is the best camping snacks foil pack. Following is a versatile handle with a flavor of the tropics. Mix it up by subbing dried lemon or tropical fruits to the cherries. Test Kitchen, Milwaukee, Wisconsin. This is the best way to store camping snacks.

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Ingredients

  • 4 cups old-fashioned oats
  • 1 cup sliced almonds
  • 1 cup unsweetened coconut flakes
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 cup dried cherries

Instructions

  • Combine oats, almonds, coconut, cinnamon, salt, and ginger in a 3-qt. Slow cooker. In a small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to blend. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries.
  • Transfer mixture to a baking sheet; let stand till cool.
  • Test Kitchen hints
  • Sprinkle this effortless granola over yogurt or ice cream.
  • Pack granola in resealable bags to get a mobile snack during the workweek.
  • Mix it up and make use of your favorite dried fruits in this recipe.

Nutrition Facts

  • 1/2 cup: 343 calories, 19g fat (12g saturated fat), 0 cholesterol, 55mg sodium, 41g carbohydrate (18g sugars, 5g fiber), 6g protein. )

4. Chocolate Mocha Dusted Almonds

I really like to create recipes with nuts. All these are chocolaty with a touch of coffee–tasteful and addictive! I give them away as gifts; I have made them for wedding favors. –Annette Scholz, Medaryville, Indiana

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Milk Chocolate Cocoa Dusted Almonds - 1.5 Lb Tub Milk Chocolate Cocoa Dusted Almonds - 1.5 Lb Tub No ratings yet

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Ingredients

  • 1 cup dark chocolate chips
  • 2 cups toasted whole almonds
  • 3/4 cup confectioners’ sugar
  • 3 tablespoons baking cocoa
  • 4-1/2 tsp instant coffee granules

Instructions

  • Microwave chocolate chips, coated, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; blend until coated.
  • Meanwhile, combine the remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Distribute over a waxed paper-lined baking sheet.
  • Refrigerate until chocolate is set. Store in an airtight container in the fridge.

Test Kitchen hints

  • Like spice? Insert 1/2 tsp. ground chipotle pepper or chili powder.
  • Try this using any type of nut. Just be certain you toast them to bring out all of their taste.

Nutrition Facts

  • About 3 tbsp: 270 calories, 19g fat (5g saturated fat), 0 cholesterol, 12mg sodium, 25g carbohydrate (19g sugars, 4g fiber), 7g protein. )

5. Homemade Honey Grahams

How my boys gobble up Graham crackers, it is a fantastic thing that I do not buy them in the shop. My homemade version is not as costly, with the extra bonus of utilizing minimally processed ingredients. These are excellent, but they do not last long! Crystal Bruns, Iliff, Colorado

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Honey Maid Honey Graham Crackers, 14.4 oz Honey Maid Honey Graham Crackers, 14.4 oz No ratings yet $2.98

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Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tbsp dark brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 teaspoons baking soda
  • 6 tablespoons cold butter, cubed
  • 1/4 cup honey
  • 4 tbsp ice water

Instructions

  • Stir together eight components; cut in butter till crumbly. In another bowl, whisk together water and honey gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
  • Divide dough in half. Shape into a disk; wrap in plastic wrap. Refrigerate until firm enough to roll, about half an hour.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into an 8-in. Square. With a knife or fluted pastry wheel, cut into sixteen 2-in. squares. If desirable, prick holes using a fork. Place 1 . Apart, on parchment paper-lined baking sheets.
  • Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts

  • 1 cookie: 60 calories, 2g fat (1g saturated fat), 6mg cholesterol, 89mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. ) Diabetic Exchanges: 1/2 starch, 1/2 fats.

6. Cranberry Dark Chocolate Trail Mix

A friend once gave me a jar of course mix that has been totally delicious. My re-creation comes fairly near the first and is one of my favorite snacks! Nancy Johnson, Laverne, Oklahoma

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Ocean Spray Craisins Cranberry and Chocolate Trail Mix, 8 Ounce Ocean Spray Craisins Cranberry and Chocolate Trail Mix, 8 Ounce No ratings yet

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Ingredients

  • 1 package (10 oz ) black chocolate chips
  • 1-1/2 cups dried cranberries (about 8 oz )
  • 1-1/2 cups chopped almonds
  • 1 cup raisins
  • 1 cup coarsely chopped walnuts
  • 1/2 cup pistachios

Instructions

  • Toss together all ingredients. Store in airtight containers.

Nutrition Facts

  • 1/4 cup: 176 calories, 11g fat (3g saturated fat), 0 cholesterol, 16mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 3g protein. )

7. Walking Tacos

These Walking Tacos are fantastic to get an on-the-go dinner, campfire dinner, or effortless game night dinner. The components change a bag of chips into a taco at a tote! Beverly Matthews, Pasco, Washington

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Ingredients

  • 1 lb ground beef
  • 1 envelope reduced-sodium chili seasoning blend
  • 1/4 tsp pepper
  • 1 can (10 oz ) diced tomatoes and green chiles
  • 1 can (15 oz ) Ranch Style beans (pinto beans in a seasoned tomato sauce)
  • 5 bundles (1 oz each) corn chips
  • Toppings: Shredded cheddar cheese, sour cream, and chopped green onions

Instructions

  • In a skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mixture, pepper, tomatoes, and beans; contribute to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring periodically.
  • Before serving, cut open corn processor bags. Add beef mixture and lettuce.

Nutrition Facts

  • 1 serving (calculated with no toppings): 530 calories, 28g fat (6g saturated fat), 56mg cholesterol, 1017mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 24g protein. )

8. Mustard Pretzel Nuggets

This speedy and enjoyable snack is comparable to the mustard pretzels you can purchase in the shop, however, you can create it for a fraction of the purchase price. It is a killer recipe for all types of parties and soccer parties. Sarah Mathews, Ava Missouri

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Ingredients

  • 6 cups sourdough pretzel nuggets
  • 1/3 cup prepared mustard
  • 2 tbsp honey
  • 1 tbsp cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground mustard

Instructions

  • Preheat oven to 350°. Put pretzels in a bowl. In a different bowl, combine the remaining ingredients. Drizzle over pretzels; toss to coat.
  • Spread into a greased 15×10-in. Pan. Bake until lightly browned and crisp, 15-20 minutes, stirring every 5 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Nutrition Facts

  • 3/4 cup: 204 calories, 0 fat (0 saturated fat), 0 cholesterol, 411mg sodium, 43g carbohydrate (6g sugars, 2g fiber), 5g protein. )

9. Peanut Butter Granola Pinwheels

I encounter this simple and yummy snack whilst looking on the internet for healthy munchies for children. Great for after college, it is really fast to make and satisfying enough to maintain the children until dinner. To meet heavier appetites or to function as a power lunch, then cut each tortilla into fewer bits or provide you per kid. The recipe isn’t difficult to grow as needed. –Mary Haluch, Ludlow, Massachusetts

Ingredients

  • 4 tbsp creamy peanut butter
  • 2 flour tortillas (8 inches ) )
  • 2 tsp honey
  • 1/2 cup granola without carbohydrates

Instructions

  • Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into pieces.

Nutrition Facts

  • 1 bit: 60 calories, 3g fat (1g saturated fat), 0 cholesterol, 48mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 2g protein. )

10. Fruit & Cereal Snack Mix

Tart dried cranberries and cherries are a wonderful contrast to this sweet cereal within this kid-friendly beverage. It is a terrific take-along deal with. John Lancaster, Union Grove, Wisconsin

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Ingredients

  • 8 cups Cinnamon Toast Crunch cereal
  • 3/4 cup dried.
  • 3/4 cup raisins
  • 1/2 cups dried cherries
  • 1 bundle (2-1/2 oz ) dried tomatoes, broken into large pieces

Instructions

  • Put all ingredients in a large bowl toss to blend. Store in airtight containers.

Nutrition Facts

  • 3/4 cup: 223 calories, 5g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 47g carbohydrate (28g sugars, 3g fiber), 2g protein. )

11. Black Bean Brownies

You would never guess that these rich, velvety chocolate treats comprise a can of beans. Who’d have guessed black bean brownies could be so wonderful? –Kathy Hewitt, Cranston, Rhode Island

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Breads from Anna, Gluten-Free Mix, Black Bean Brownie, 14 oz Package Breads from Anna, Gluten-Free Mix, Black Bean Brownie, 14 oz Package No ratings yet $7.49

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Ingredients

  • 1 can (15 oz ) black beans, rinsed and drained
  • 1/2 cup semisweet chocolate chips, divided
  • 3 tbsp canola oil
  • 3 large eggs, room temperature
  • 2/3 cups packed brown sugar
  • 1/2 cup baking cocoa
  • 1 tsp vanilla extract
  • 1/2 teaspoons baking powder
  • 1/8 tsp salt

Instructions

  • Set the beans, 1/4 cup chocolate chips and oil in a food processor; pay and process until combined. Add eggs, brown sugar, vanilla, ginger, baking powder, and salt; cover and process until smooth.
  • Transfer into some parchment-lined 8-in. Square skillet. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or till a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts

  • 1 brownie: 167 calories, 7g fat (2g saturated fat), 53mg cholesterol, 131mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 4g protein. ) Diabetic Exchanges: 1-1/2 starch, 1 fat.

12. Old Bay Crispy Kale Chips

In East Hampton, NY, crop time signifies large bunches of kale from local growers. These crispy kale chips are yummy, super healthy, and easy to create. I create them with Old Bay Seasoning to provide them a little zing. For hot chips include a dab of Cayenne pepper. Luanne Asta, East Hampton, New York

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Herr's Old Bay Potato Chips, 9 Ounce Herr's Old Bay Potato Chips, 9 Ounce No ratings yet $6.16

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Ingredients

  • 1 bunch kale, washed
  • 2 tbsp olive oil
  • 1 to 3 tsp Old Bay® Seasoning
  • Sea salt, to taste

Instructions

  • Preheat oven to 300° Removes tough stems from tear and kale leaves into big pieces. Put into a large bowl and toss with olive oil and seasonings. Organize leaves in one layer on greased baking sheets.
  • Bake, uncovered, 10 minutes and rotate pans. Continue baking until crispy and just starting to brown about 15 minutes. Let stand at least 5 minutes prior to serving.

Nutrition Facts

  • 1 serving: 101 calories, 7g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 3g protein. ) Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

13. Snack Crackers

Our 13-year-old daughter, Dana, enjoys creating this crispy and flavorful bite for us. Her four brothers complete off a batch very quickly. Deadly Manel, Milladore, Wisconsin

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Tuc Snack Crackers - Flavour Original (100 gr) [PACK OF 5] Tuc Snack Crackers - Flavour Original (100 gr) [PACK OF 5] No ratings yet $18.49

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Ingredients

  • 3/4 cup canola oil
  • 1-1/2 tsp dill weed
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 2 packages (10 ounces each) oyster crackers

Instructions

  • In a small bowl, whisk the oil, dill, and salad dressing mixture. Put the crackers in a large bowl pour dressing mixture over crackers and toss lightly to coat. Allow standing at least 1 hour prior to serving.

Nutrition Facts

  • 1/3 cup: 237 calories, 16g fat (2g saturated fat), 0 cholesterol, 780mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 2g protein. )

14. Chunky Blond Brownies

Each bite of those chewy bodies is full of chunks of white and semisweet chocolate and macadamia nuts. It is a potluck that stands outside. Rosemary Dretske, Lemmon, South Dakota

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Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cups packed brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup white baking chips
  • 1 cup semisweet chocolate balls
  • 1 jar (3 oz ) macadamia nuts or 3/4 cup blanched almonds, sliced, divided

Instructions

  • Preheat oven to 350°. In a large bowl, cream sugar and butter until fluffy and light. Beat in vanilla and eggs. Combine flour, baking powder, and salt; gradually add to creamed mixture and blend well. Stir in white fries, chocolate balls, and 1/2 cup nuts.
  • Spoon into a greased 13×9-in. Baking pan; spread across the base of the pan. Sprinkle with remaining nuts. Bake until the top starts to crack and can be golden brown, 25-30 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts

  • 1 pub: 221 calories, 12g fat (6g saturated fat), 29mg cholesterol, 130mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 2g protein. )

Slow Cooker Party Mix - best snacks for hiking or camping

15. Slow Cooker Party Mix

This somewhat experienced snack combination is always a party favorite. Served warm out of a slow cooker, the munchable mix is quite satisfying. Dana Hughes, Gresham, Oregon

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Ingredients

  • 4 cups Wheat Chex
  • 4 cups Cheerios
  • 3 cups pretzel sticks
  • 1 can (12 oz ) salted peanuts
  • 1/4 cup butter, melted
  • 2 to 3 tbsp grated Parmesan cheese
  • 1 tsp celery salt
  • 1/2 into 3/4 tsp seasoned salt

Instructions

  • At a 5-qt. Slow cooker, combine cereals, pretzels, and peanuts. Blend the cheese, butter, celery salt, and seasoned salt; drizzle over cereal mixture and blend well. Cover and cook on low for 1 to 1-1/2 hours, stirring every 20 minutes. Serve hot or at room temperature.

Nutrition Facts

  • 3/4 cup: 237 calories, 14g fat (3g saturated fat), 8mg cholesterol, 532mg sodium, 22g carbohydrate (2g sugars, 4g fiber), 8g protein. )

16. Overnight Oatmeal

Begin this breakfast the night before so you may find a little additional sleep in the daytime. My husband adds coconut, and that I stir in dried fruit. June Thomas, Chesterton, Indiana

Ingredients

  • 1/3 cup old-fashioned oats
  • 3 tbsp fat-free milk
  • 3 tbsp reduced-fat plain yogurt
  • 1 tbsp honey
  • 1/2 cup assorted fresh fruit
  • 2 tbsp chopped walnuts, toasted

Instructions

  • In a small container or Mason jar, mix yogurt, milk, honey, and yogurt. Top with nuts and fruit. Seal; refrigerate overnight.
  • Chocolate-Cherry Oats: Use cherry-flavored yogurt, add 1 Tbsp. Cocoa powder, and high with fresh or frozen pitted cherries.
  • Banana Bread Oats: Replace honey with maple syrup and stir in half a mashed banana and 1/2 tsp. cinnamon. Top with toasted pecans.
  • Carrot Cake Oats: Add 2 Tbsp. Grated carrots, and substitute spreadable cream cheese to your own yogurt.
  • Pina Colada Oats: Insert half a mashed banana, two Tbsp. Crushed pineapple and 1 Tbsp. Shredded coconut into oat mixture.

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Test Kitchen hints

  • Make this dairy-free using 1/2 cup coconut or soy milk rather than yogurt and milk.
  • This may be prepared several days beforehand.

Editor’s Note

  • To toast nuts, then bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

  • 1 serving: 345 calories, 13g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 53g carbohydrate (31g sugars, 5g fiber), 10g protein. )

17. No-Bake Cereal Cookie Bars

We extract all of the goodies for all these chewy bars, such as raisins and coconut. For more colour, scatter the M&M’s after the pubs are from the pan. Then press them . –Connie Craig, Lakewood, Washington

Ingredients

  • 4-1/2 cups Rice Krispies
  • 3-1/4 cups quick-cooking oats
  • 1/2 cup cornflakes
  • 1/2 cups sweetened shredded coconut
  • 1/2 cup butter, cubed
  • 1 package (16 oz ) miniature marshmallows
  • 1/4 cup honey
  • 1/2 cup M&M’s minis
  • 1/4 cup raisins

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Instructions

  • Grease a 15x10x1-in. Pan. In a large bowlcombine first 4 ingredients.
  • In a large saucepan, melt butter over low heat. Add marshmallows; stir until fully melted. Stir in honey until combined. Pour over cereal mixture; stir until evenly coated. Cool five minutes.
  • Stir in M&M’s and raisins; press into prepared pan with a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

Health Tip: The M&M’s only include 15 calories a serving, go right ahead and create these bars a bit more fun.

Nutrition Facts

  • 1 pub: 137 calories, 4g fat (3g saturated fat), 8mg cholesterol, 58mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 2g protein. ) Diabetic Exchanges: 1-1/2 starch, 1/2 fats.

18. Sweet and Salty Party Mix

These crunchy munchies are certain to rank high with your loved ones members and friends. The combo of tastes gets this salty and sweet chex mix recipe just perfect. –Candice Lumley, Charles City, Iowa

Ingredients

  • 1 package (12 oz ) Corn Chex
  • 1 package (10 oz ) Cheerios
  • 1 package (10 oz ) Honeycomb cereal
  • 1 package (10 oz ) pretzel sticks
  • 1-3/4 cups sugar
  • 1-1/2 cups canola oil
  • 1-1/4 cups butter, melted
  • 3 tbsp soy sauce
  • 2 tbsp garlic salt
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Chex Mix Trail Mix Snack Mix, 8.75 oz (Pack of 12) Chex Mix Trail Mix Snack Mix, 8.75 oz (Pack of 12) No ratings yet $43.31

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Instructions

  • Preheat oven to 275°. In a really large bowl, combine cereals and pretzels. In a different bowl, combine the remaining ingredients until sugar is dissolved. Pour over cereal mixture; toss to coat.
  • Transfer into a large skillet. Bake, uncovered, 1-1/4 hours or until cereal is crispy, stirring every 15 minutes. Cool completely. Store in an airtight container.

Nutrition Facts

  • 3/4 cup: 227 calories, 13g fat (4g saturated fat), 13mg cholesterol, 560mg sodium, 28g carbohydrate (11g sugars, 1g fiber), 2g protein. )

19. Double-Duty Heavenly Applesauce

Each year my husband and I take both brothers to an orchard to pick apples so we can create this amazing applesauce for neighbors and family. Jennifer Purcell, Vermilion, Ohio

Ingredients

  • 5 pounds apples, peeled and chopped (about 13 cups)
  • 3/4 cups packed light brown sugar
  • 2/3 cup unsweetened apple juice
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tbsp vanilla extract

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Instructions

  • At a 5- or 6-qt. The slow cooker, combine the first five ingredients. Cook, covered, on low 6-8 hours or until apples are tender.
  • Add vanilla; stir to divide apples. Reserve 3/4 cup applesauce to get Double-Duty Applesauce Mini Muffins. Serve remaining applesauce warm or refrigerate and serve cold.
  • Freeze alternative: Freeze chilled applesauce in freezer . To use, thaw in refrigerator overnight.

Nutrition Facts

  • 2/3 cup: 211 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 54g carbohydrate (48g sugars, 4g fiber), 0 protein. )

20. Cheddar-Pecan Crisps

A best snacks for camping. For a change of pace, I fill goodie bags with my cheese crackers. The recipe includes a massive return, however you can freeze the dough logs to bake later. –Heather Necessary, Shamokin Dam, Pennsylvania

Ingredients

  • 2 cups unsalted butter, softened
  • 4 cups shredded sharp cheddar cheese
  • 4-1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp Cayenne pepper
  • 1 cup finely chopped pecans, toasted
Preview Product Rating Price
Blue Diamond Almond Cracker Crisps, Cheddar Cheese, 4.25 oz Blue Diamond Almond Cracker Crisps, Cheddar Cheese, 4.25 oz No ratings yet $2.68

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Instructions

  • In a large bowl, cream cheese and butter until soft and light. In a different bowl, whisk flour, salt, garlic powder and Cayenne; slowly beat into creamed mixture. Stir in pecans.
  • Shape into eight 10-in. Long logs. Wrap in plastic. Refrigerate 2 hours or till firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. Slices. Place 1 . Apart, on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 second. Remove to wire racks to cool. Refrigerate in airtight containers.
  • Freeze alternative: Put wrapped logs in resealable plastic freezer bags; put in freezer. To utilize, unwrap suspended logs cut into pieces. If needed, allow dough stand 15 minutes at room temperature prior to cutting. Bake as directed, raising period by 1-2 minutes.

Editor’s Note

  • To toast nuts, then bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

  • 1 cracker: 27 calories, 2g fat (1g saturated fat), 5mg cholesterol, 19mg sodium, 2g carbohydrate (0 sugars, 0 g ), 1g protein. )

21. Really Very Good Snack Mix

I grew tired of my loved ones choosing via a bite mix for their preferred components and leaving the remainder. I experimented with just their most-loved mix-ins and came up with this recipe. Currently there’s no left! Lori Genske, Waldo, Wisconsin

22. Chewy Caramel-Coated Popcorn

Once I was a child, my mother made this recipe frequently. I have adapted it to make it even more chewy and gooey compared to her crunchy, nut-loaded edition. I receive requests to create this for every single occasion I sponsor, and have not had one leftover! Shannon Dobos, Calgary, Alberta

Ingredients

  • 3 tbsp butter, melted
  • 4 tsp Worcestershire sauce
  • 1 tbsp canola oil
  • 1 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 2 cups Corn Chex
  • 2 cups Crispix
  • 2 cups bite-sized Shredded Wheat
  • 1-1/2 cups salted cashews
Preview Product Rating Price
Caramel Coated Popcorn (Sugar Free Caramel Popcorn, 1 LB) Caramel Coated Popcorn (Sugar Free Caramel Popcorn, 1 LB) No ratings yet

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Instructions

  • Preheat oven to 250°. Mix first 5 ingredients; throw cereals and cashews, coating evenly. Spread to a 15x10x1-in. Pan coated with cooking spray.
  • Bake 45 minutes, stirring every 15 minutes. Cool thoroughly before storing in airtight containers.

Nutrition Facts

  • 1/2 cup: 180 calories, 11g fat (3g saturated fat), 7mg cholesterol, 269mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein. ) Diabetic Exchanges: 1 starch, 2 fat.

23. Sweet & Salty Peanut Butter Bites

My son Micah and I loved peanut butter cups, so we made them into a new deal. We entered those peanut butter no bake biscuits in a baking contest and won first location! –Fall Emigh, Gahanna, Ohio

Ingredients

  • 1-1/2 cups butter, cubed
  • 2-2/3 cups packed light brown sugar
  • 1 cup golden syrup
  • 1 tsp vanilla extract
  • 24 cups popped popcorn

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Instructions

  • Line 2 15x10x1-in. Pans with parchment. In a large skillet, melt butter medium-high heat. Add brown sugar syrup, stirring to dissolve brown sugarlevels. Bring to a complete rolling boil. Boil and stir 1 minute. Remove from heat and immediately stir in vanilla.
  • Pour caramel mixture over popcorn; stir lightly to coat. With a rubber spatula, press popcorn to prepared pans. Cool. Pull apart into bits. Store in airtight containers.

Editor’s Note: This recipe has been tested with Lyle’s Golden Syrup.

Nutrition Facts

  • 1 cup: 303 calories, 16g fat (8g saturated fat), 31mg cholesterol, 216mg sodium, 40g carbohydrate (35g sugars, 1g fiber), 1g protein. )

24. Black-Eyed Pea Tomato Salad

Spending some time in the kitchen along with my son was so much fun since she had been an wonderful cook and instructor. This black-eyed pea salad has been among her specialties. It’s simple to create and is a wonderful alternative to rice or pasta salad. Add cooked cubed chicken breast to make it a meal by itself. –Patricia Ness, La Mesa, California

Last update on 2020-08-19 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Ingredients

  • 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3 large tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup diced red onion
  • 4 bacon strips, cooked and crumbled
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup corn syrup
  • 2 tbsp minced fresh parsley
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp garlic powder

Instructions

  • Combine the first 6 ingredients. In another bowl, whisk together the remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
  • Stir before serving.

Editor’s Note

  • Wear disposable gloves when cutting hot peppers; the oils may burn skin. Avoid touching your face.

Nutrition Facts

  • 3/4 cup: 242 calories, 11g fat (1g saturated fat), 3mg cholesterol, 602mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 9g protein. ) Diabetic exchanges: 2 starch, 2 fat.

25. Light Roasted Pumpkin Seeds

Try out this zippy twist on a popular Halloween tradition. All these amped-up pumpkin seeds possess only enough heat to take the chill off fall afternoons! Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 2 cups fresh pumpkin seeds
  • 5 tsp butter, melted
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 into 1/4 tsp Cayenne pepper

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Instructions

  • Preheat oven to 250°. In a bowl, then throw pumpkin seeds with melted butter and Worcestershire sauce. Mix remaining ingredients; throw seeds. Spread evenly in a 15x10x1-in. Pan coated with cooking spray.
  • Bake until seeds are lightly browned and tender, 45-60 minutes, stirring periodically. Cool thoroughly before storing in an airtight container.

Nutrition Facts

  • 1/4 cup: 96 calories, 6g fat (2g saturated fat), 6mg cholesterol, 176mg sodium, 9g carbohydrate (1g sugars, 3g fiber), 3g protein. ) Diabetic Exchanges: 1 pounds, 1/2 starches.

26. Roasted Cumin Cashews

Kick parties and get-togethers for this well-seasoned bite. Even the cashews are salty, sweet, crispy. . .and oh, therefore munchable. Martha Fehl, Brookville, Indiana

Ingredients

  • 1 large egg
  • 1 tbsp water
  • 2 cans (9-3/4 ounces each) salted whole cashews
  • 1/3 cup sugar
  • 3 tsp chili powder
  • 2 tsp salt
  • 2 tsp ground cumin
  • 1/2 tsp Cayenne pepper

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Instructions

  • In a large bowl, whisk egg white and water. Add cashews and toss to coat. Transfer to a colander; drain for two minutes. In another bowl, blend the remaining ingredients; add cashews and toss to coat.
  • Arrange in one layer in a greased 15x10x1-in. Baking pan. Bake, uncovered, at 250° for 50-55 minutes, stirring after. Cool on a wire rack. Store in an airtight container.

Nutrition Facts

  • 1/4 cup: 145 calories, 10g fat (2g saturated fat), 0 cholesterol, 477mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 4g protein. )

27. Pepper Mango Salsa

Whenever I make this, then the bowl is left empty! The thought of a homemade strawberry sauce struck me once I watched a chef television create something similar. It seemed so great, and it was not something that I could see in a shop at the moment. The salsa is particularly yummy served with artisan fries –that the black bean and roasted garlic types would be my favorite. When tomatoes are in season, I insert them in the mix, also. Wendy Rusch, Cameron, Wisconsin

Ingredients

  • 3 tbsp lime juice
  • 3 tbsp honey
  • 1 tsp olive oil
  • Dash salt
  • Dash coarsely ground pepper
  • 3 medium mangoes, peeled and finely chopped
  • 2 cups finely chopped fresh lemon
  • 1 large sweet red pepper, finely chopped
  • 1 Anaheim or poblano pepper, seeded and finely chopped
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips
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Desert Pepper Peach Mango Salsa, 16 Oz - 6 Per Case. Desert Pepper Peach Mango Salsa, 16 Oz - 6 Per Case. No ratings yet $29.99

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Instructions

  • Whisk together first five ingredients. In a large bowlcombine lemon, peppers, carrot and onion; toss with lime juice mix.
  • Refrigerate, covered, 1 hour to permit flavors to combine. Stir before serving. Serve with chips.

Nutrition Facts

  • 1/4 cup salsa: 47 calories, 0 fat (0 saturated fat), 0 cholesterol, 63mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. ) Diabetic Exchanges: 1/2 starch.

28. Rosemary Walnuts

My Aunt Mary began making this recipe years back, and every time we seen her she’d have a batch prepared for all of us. The usage of Cayenne provides an unexpected zing into the savory combination of Rosemary and walnuts. If you will need a fantastic housewarming or hostess gift, double the batch and then spare one for yourself. Renee Ciancio, New Bern, North Carolina

Ingredients

  • 2 cups walnut halves
  • Cooking spray
  • 2 tsp dried Rosemary, crushed
  • 1/2 tsp kosher salt
  • 1/4 into 1/2 tsp Cayenne pepper

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Instructions

  • Place walnuts in a small bowl. Spritz with cooking spray. Add the batter; toss to coat. Place in one layer on a baking sheet.
  • Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.
  • If you are constantly on the search for healthful snacks to munch on a snack subscription box may be the big break you’ve been looking for! Here is the scoop on the most effective healthful snack boxes on the market.

Nutrition Facts

  • 1/4 cup: 166 calories, 17g fat (2g saturated fat), 0 cholesterol, 118mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 4g protein. ) Diabetic Exchanges: 3 pounds.

29. Bacon Horseradish Spread

This spread is a superb selection for any event since it is packed with taste and comes together in a snap. Start with a couple of tsp of horseradish and add more to suit your own taste.Terri Peterson, Spring Valley, Illinois

Ingredients

  • 1 package (8 oz ) cream cheese, softened
  • 1/2 cup half-and-half lotion
  • 8 bacon strips, cooked and finely manicured
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 2 tbsp prepared horseradish
  • 1 green onion, finely chopped
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp pepper
  • Assorted crackers, potato chips and baby carrots
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Bacon Horseradish Dip Mix Bacon Horseradish Dip Mix $5.99

Last update on 2020-06-06 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Instructions

  • In a small bowl, beat cream cheese and cream till smooth. Beat in bacon, cheddar cheese, horseradish, green onion, lemon juice Worcestershire sauce and pepper. Refrigerate, covered, 2 hours. Serve with dippers.

30. Pickled Mushrooms for a Crowd

Serve tangy pickled mushrooms along with a beef, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. But you present themyou can not fail! John Levezow, Eagan, Minnesota

  • 3 pounds medium fresh mushrooms
  • 8 cups water
  • 2 cups sugar
  • 2 cups white vinegar
  • 2 cups dry red wine
  • 3 tbsp bitters
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp beef bouillon granules
  • 1 bay leaf
Preview Product Rating Price
Bolder Pickled Mushrooms - 3 Pack Bolder Pickled Mushrooms - 3 Pack No ratings yet

Last update on 2020-08-28 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Instructions

  • In a large saucepan, combine water and mushrooms. Bring to a boilboil 1 minute. Drain; reunite mushrooms .
  • In a small saucepan, combine the remaining ingredients; contribute to a boil, stirring constantly. Pour over mushrooms; cool slightly.
  • Transfer mushroom mixture to glass jars using tight-fitting lids. Cover and refrigerate at least two days. Before serving, discard bay leaf.

Nutrition Facts

  • 1 pickled mushroom: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein. )

31. Gluten-Free Peanut Butter Blondies

I converted those bodies to be gluten-free in order that my family might enjoy a soothing dessert. We had been actually craving brownies one night, and also this cakelike treat hit the place! They are a terrific twist on gluten-free peanut butter chocolate chip cookies. –Becky Klope, Loudonville, New York

Ingredients

  • 2/3 cup creamy peanut butter
  • 1/2 cups packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup gluten-free all-purpose baking flour
  • 1-1/4 tsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup salted peanuts, chopped

Instructions

  • In a big bowl, combine the peanut butter, sugars and applesauce. Beat in vanilla and eggs until combined. Blend the flour, baking powder, xanthan gum and salt; slowly add to peanut butter mixture and blend well. Stir in chocolate chips and peanuts.
  • Transfer into a 9-in. Square skillet coated with cooking spray. Bake at 350° for 20-25 minutes or till a toothpick inserted into the centre comes out clean. Cool on a wire rack. Cut into squares.

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Test Kitchen Tips

  • It is possible to cut a few of this sugar by creating this recipe using organic peanut butter.
  • Dark brown sugar comprises more molasses than golden or light brown sugar. The kinds are usually interchangeable in recipes. But should you want a bolder taste, then select dark brown sugar.
  • These desserts are fantastic for the devote peanut butter enthusiast on your life.

Nutrition Facts

  • 1 pub: 176 calories, 9g fat (2g saturated fat), 26mg cholesterol, 142mg sodium, 22g carbohydrate (14g sugars, 2g fiber), 5g protein. ) Diabetic Exchanges: 1-1/2 starch, 1-1/2 fats.

32. Butterfinger Cookie Bars

My boys went through a stage where they adored Butterfingers. We created Butterfinger shakes, muffins, biscuits and experimented with various pubs; this one has been voted the top of this bunch. Ensure you’ve got an excess candy bar available since it is difficult to resist a two or three while you are chopping. –Barbara Leighty, Simi Valley, California

Ingredients

  • 1 package dark chocolate cake mix (regular size)
  • 1 package (3.9 oz ) instant chocolate pudding mix
  • 1/2 cup 2% milk
  • 1/3 cup canola oil
  • 1/3 cup butter, melted
  • 2 large eggs, divided use
  • 6 Butterfinger candy bars (1.9 oz each), split
  • 1-1/2 cups chunky peanut butter
  • 1 tsp vanilla extract
  • 1-1/2 cups semisweet chocolate chips, divided
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Butterfinger Candy Bar (36 ct.) (2 Pack (72 Count)) Butterfinger Candy Bar (36 ct.) (2 Pack (72 Count)) No ratings yet

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Instructions

  • Preheat oven to 350°. In a large bowl, combine cake mix and pudding mixture. In a different bowl, whisk oil, milk, butter, and 1 egg until combined. Add to dry ingredients; stir fry only until moistened. Press half the mixture to a greased 15x10x1-in. Baking pan. Bake until top appears tender, 6-8 minutes.
  • Meanwhile, chop 2 candy bars. Stir peanut butter, vanilla, and remaining egg to remaining cake mix mixture. Fold in chopped bars and one cup chocolate chips.
  • Chop 3 extra candy bars; scatter over hot crust and press down gently. Cover cake mixture; press firmly using a metal spatula. Crush remaining candy bar; scatter crushed pub and staying 1/2 cup chocolate chips on top.
  • Bake until a toothpick inserted into the centre comes out clean, 20-25 minutes. Cool completely on a wire rack. Cut into bars. Store in an airtight container.

Nutrition Facts

  • 1 pub: 242 calories, 14g fat (5g saturated fat), 15mg cholesterol, 234mg sodium, 28g carbohydrate (16g sugars, 2g fiber), 5g protein. )

Green Olive Tapenade - best snacks camping

33. Green Olive Tapenade

“This recipe provides a superb means to produce refined and full-flavored appetizers,” writes Teresa Spencer in Oconomowoc, Wisconsin. “It is the best snacks to take camping with wine and other beverages.”

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Elki's Gourmet Green Olive Tapenade, 10 Ounce Elki's Gourmet Green Olive Tapenade, 10 Ounce No ratings yet $17.95

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Ingredients

  • 1/3 cup olive oil
  • 1-1/2 tsp lemon juice
  • 2 anchovy fillets
  • 1 garlic clove, peeled
  • 1/4 tsp pepper
  • Dash sugar
  • Dash salt
  • 2 cups pimiento-stuffed olives
  • 14 slices French bread (1/2 inch thick), toasted

Instructions

  • In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; pay and pulse until coarsely chopped. Serve with toasted bread.

Nutrition Facts

  • 2 tbsp: 116 calories, 9g fat (1g saturated fat), 0 cholesterol, 512mg sodium, 8g carbohydrate (0 sugars, 0 g ), 1g protein. )

34. Chewy Honey Granola Bars

These pubs have sweetness in the honey, chewiness in the raisins, traces of chocolate and cinnamon, and a little bit of crunch. They freeze well, too. Tasha Lehman, Williston, Vermont

Ingredients

  • 3 cups old-fashioned oats
  • 2 cups unsweetened puffed wheat cereal
  • 1 cup all-purpose flour
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1/3 cup mini semisweet chocolate chips
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup honey
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
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Sunbelt Bakery Oats & Honey Chewy Granola Bars, 1.0 oz Bars, 50 Count Sunbelt Bakery Oats & Honey Chewy Granola Bars, 1.0 oz Bars, 50 Count No ratings yet $17.50

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Instructions

  • Preheat oven to 350°. In a big bowlcombine the first 8 ingredients. In a small bowl, combine honey, vanilla and butter; pour over oat mixture and blend well. (Mixture will be sticky.)
  • Press to a 13×9-in. Baking pan coated with cooking spray. Bake 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
  • Pressed for time? The next time you are in the store, get a box of pubs from among those top-rated healthier granola bar brands.

Nutrition Facts

  • 1 pub: 178 calories, 5g fat (2g saturated fat), 6mg cholesterol, 81mg sodium, 32g carbohydrate (17g sugars, 2g fiber), 3g protein. ) Diabetic Exchanges: 2 starch, 1/2 fats.

35. Roasted Cheddar Herb Almonds

I prepared these one Christmas for my son, that had been on a low-carb dietplan. I was afraid he would be let down because he could not consume vacation biscuits, but those made up for this –he loved them! Save a few to chop and scatter over a green salad or pasta. –Mary Bilyeu, Ann Arbor, Michigan

Ingredients

  • 1 egg yolk
  • 2 cups blanched almonds
  • 3/4 cup finely shredded sharp cheddar cheese
  • 1 tsp salt-free herb seasoning mix
  • 3/4 tsp salt
  • 1/2 tsp garlic powder

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Instructions

  • Preheat oven to 325°. In a large bowlwhisk egg yolk; stir in almonds. In a small bowl, toss cheese . Add to almond mix; toss to blend. Transfer into a greased 15x10x1-in. Baking pan.
  • Bake 20-25 minutes or till cheese is golden brown, stirring occasionally. Cool completely.

Nutrition Facts

  • 1/4 cup: 264 calories, 23g fat (4g saturated fat), 34mg cholesterol, 298mg sodium, 7g carbohydrate (2g sugars, 4g fiber), 11g protein. )

36. Cinnamon-Raisin Granola Bars

I create these chewy bars with cinnamon, raisin and walnut for a quick breakfast along with street excursion. You can use chocolate chips rather than raisins. Kristina Miedema, Houghton, New York

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup golden raisins
  • 3/4 cups packed brown sugar
  • 1/2 cup toasted wheat germ
  • 3/4 teaspoon ground cinnamon
  • 3/4 tsp salt
  • 1 large egg, room temperature
  • 1/2 cup canola oil
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract

Last update on 2020-08-28 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

Instructions

  • Preheat oven to 350°. Line a 13×9-in. Baking pan with foil, letting ends extend sides up; dirt foil. In a big bowlcombine the first 7 ingredients. In a small bowl, combine egg whites, oil, maple syrup and vanilla; pour over oat mixture and blend well. (Batter will be sticky.)
  • Press into prepared pan. Bake 25-30 minutes until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with transparency, remove from pan; cut into bars.

Nutrition Facts

  • 1 pub: 160 calories, 6g fat (1g saturated fat), 8mg cholesterol, 80mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 3g protein. )

37. Quinoa Granola

This can be a healthy and tasty snack I feed to my children often. They love it! –Cindy Reams, Phillipsburg, Pennsylvania

Ingredients

  • 1/4 cup honey
  • 2 tbsp peppermint or coconut oil
  • 1 tsp ground cinnamon
  • 3 cups old-fashioned oats
  • 1 cup uncooked quinoa
  • 1 cup sweetened shredded coconut
  • 1 cup chopped mixed dried fruit
  • 1 cup chopped pecans
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One Degree Organic Cacao Oat Quinoa Granola, 11 Ounce - 6 per case. One Degree Organic Cacao Oat Quinoa Granola, 11 Ounce - 6 per case. No ratings yet $38.20

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Instructions

  • At a 3- or 4-qt. Slow cooker, combine oil, honey and cinnamon. Gently stir in oats and quinoa until well mixed. Cook, covered, on high 1 to 1-1/2 hours, stirring every 20 minutes.
  • Stir in coconut, dried fruit and pecans. Spread evenly on waxed paper or baking sheets; cool entirely. Store in airtight containers.

Nutrition Facts

  • 1/2 cup: 317 calories, 14g fat (6g saturated fat), 0 cholesterol, 38mg sodium, 44g carbohydrate (20g sugars, 5g fiber), 6g protein. )

38. Classic Banana Bread

Nothing beats this timeless snack. Banana bread packs easily and has better a couple of days after draining it, which makes it serious make-ahead cred.

INGREDIENTS

  • 1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
  • 1 3/4 cups all-purpose flour
  • 1 cup toasted pecans, chopped
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Okay salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 1/4 cup buttermilk, sour cream or yogurt
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon pure vanilla extract
  • 4 tender, very mature, darkly speckled medium bananas, mashed (about 1 1/2 cups)
Preview Product Rating Price
Banana Bread Banana Bread No ratings yet $14.99

Last update on 2020-06-06 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

DIRECTIONS

  • Preheat the oven to 350ºF. Lightly butter 9-by-5-inch loaf pan.
  • Stir together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 tsp salt and nutmeg in a large bowl. Stir together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowlstir in the mashed bananas. Twist the banana mixture into the flour mixture until just blended (it is OK if there are a number of lumps).
  • Pour the batter into the skillet and gently tap the pan over the countertop to evenly spread the batter. Bake until browned and a toothpick inserted into the centre comes out totally clean, about 1 hour. Allow the bread cool for 10 minutes in the pan, then turn out on a rack to cool completely.

39. Raspberry Peach Fruit Leather

Summer fruits are all delicate, particularly raspberries and peaches, taking up the precious property on your camp warmer. Rather than enjoying them refreshing, turn the sour, sweet, and salty summer candies into homemade fruit.

INGREDIENTS

  • 7 ounces frozen raspberries
  • 7 ounce frozen berry
  • 1 teaspoon finely grated orange zest
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Simply Nature NON-GMO Fruit Strips Raspberry 21 Strips Value Pack Simply Nature NON-GMO Fruit Strips Raspberry 21 Strips Value Pack No ratings yet $13.45

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

DIRECTIONS

  • Thaw the fruit at a strainer over a bowlto permit any extra juices to run out.
  • Preheat the oven 175ºF and line a large baking dish using a Silpat. Puree the fruits together with the orange zest until smooth. Distribute the puree evenly across the total Siplat, taking good care to make it as flat as you can. Bake this for 4 to 5 minutes until dried but still pliable. Permit the fruit to cool, then peel it off the Silpat and slice it into bits.
  • The fruit will keep in an airtight container for up to two weeks.

40. Pretzel Sparklers

The campfire will not be the one thing lit this summer. Salty pretzels receive a sweet dip to get a mobile, snack time ode to the Canada Day summertime sparkler.

INGREDIENTS

  • 1 1/2 cups finely chopped white chocolate
  • 12 pretzel sticks
  • 28.5-gram cherry popping candy

DIRECTIONS

  • Heat white chocolate in a double boiler set over moderate heat. Maintain over heat until chocolate is completely melted, about 5 minutes. Pour chocolate into a tall pint-sized glass.
  • Dip one pretzel rod into chocolate. Permit excess oil to drip off. Sprinkle cherry popping candies on pretzel pole while white chocolate is still moist. Place on a baking sheet lined with parchment. Continue with remaining pretzels. Tilt the glass of chocolate when needed to let tops of pretzels to completely dip in chocolate.
  • Heat crimson chocolate rounds at a double boiler set over moderate heat. Maintain over heat until chocolate is completely melted, about 5 minutes. Pour chocolate into a bowl. Dip the end of a single pretzel rod to the reddish chocolate. Flip pretzel pole upside down to make a dripping effect together with the chocolate. Hold a pretzel rod for 3 minutes to permit chocolate to set. Place on a baking sheet lined with fresh parchment paper.
  • Allow pretzels to place in the refrigerator for 30 minutes before serving.

41. Chocolate Chip Skillet Cookie

Before you pack up the cast iron skillet to the camping trip, use the do-it-all kitchen instrument to earn a giant share-cookie. Slice before you go into the campsite or transfer the whole cookie and slit to dictate when you have arrived.

INGREDIENTS

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Two 1/4 cups all-purpose flour (see note)
  • 3/4 tsp baking soda
  • 1 teaspoon fine salt
  • 1 (12-oz) bag semisweet chocolate chips or chunks (2 cups)
  • Vanilla ice cream, for serving
Preview Product Rating Price
Chocolate Chip Cookie Cast Iron Skillet Set Chocolate Chip Cookie Cast Iron Skillet Set No ratings yet

Last update on 2020-08-21 / Affiliate links / As an Amazon Associate we earn from qualifying purchases. / Images from Amazon Product Advertising API

DIRECTIONS

  • Position a rack in the middle of the oven and preheat to 375ºF. Melt the butter in a 10-inch cast-iron skillet over moderate heat, then put aside to cool slightly, 5 minutes.
  • Whisk the sugar-free sugar, brown sugar, eggs, and vanilla together in a large bowl till smooth. Stir in the peanut butter. (Don’t wipe out the skillet) Whisk the flour, baking soda, and salt in a different bowl. Stir the dry ingredients to the wet ingredients, mixing well with a wooden spoon until dough is optional (don’t overmix). Stir in the chocolate chips or chunks.
  • Use a rubber spatula to scrape the dough to the prepared skillet, lightly spreading it into the borders and smoothing the surface. Bake until the top is cracked and gold, the edges are brown and the center is still tender about 40 minutes. Cool on a wire rack for 15 minutes. Cut into wedges and serve hot with vanilla ice cream.

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