Halloween Snacks

My youngest, Sam, loves to be in the kitchen, so we recently took a snack prep class at a local grocery store. (Thanks, Hyvee and dietitian Katrina!) It was great to spend some time together and he enjoyed being crafty with food.

He's become more of a picky eater. I was hoping if he made some new treats on his own, and they looked silly or goofy, he would actually eat them. Sam only devoured one snack.

Can you guess which one?

Mangia! Mangia!
Andrea

Owl Snack

• Large or medium round crackers (like Ritz)
• Small round crackers 
• Plain cream cheese
• Sliced almonds
• Whole almonds
• Raisins or dried cranberries

Spread cream cheese on a large round cracker. Add two small round crackers at top for eyes. Use a dab of cream cheese on each to attach the raisins for pupils.

Press on an almond beak and almond-slice feathers.


Tombstone Pudding Cups

• Cool whip
• Chocolate yogurt
• Crushed chocolate sandwich cookies
• Milano cookies
• Candy corn pumpkins and candy corn
• Chocolate icing

In a clear plastic cup, gently mix cool whip and yogurt. Top with crushed chocolate cookies. Stand a Milano cookie up along edge to be a tombstone. Use a toothpick dipped into icing to write R.I.P. or another saying on the gravestone.

Place candy corn pumpkins and other candies to decorate.

Celery Mummies

• Veggie cream cheese
• Celery sticks
• Ham slices, cut into thin strips
• Dried cranberries, cut into pieces

Spread or pipe cream cheese into celery piece. Place or wrap ham pieces in a criss-cross pattern over celery, so that it looks like bandages. Add two dried cranberry eyes between bandages.



Apple Bites

• Large apple slice or two smaller apple slices
• Your favorite jam, nut butter or sunflower butter 
• Slivered almonds or pumpkin seeds

Slice large apple slice down middle, while keeping intact. Or, place two apple slices together to resemble a mouth. Spread on jam or nut butter for the tongue. Add slivered almonds for teeth.

P.S. The pudding cup was Sam's favorite.

Roasted Chick Peas

This is the season for snacking and here's one way to make those holiday treats a tiny bit healthier: use chick peas!

Roasted chick peas seem to be the new holiday nut trend this year, so we tried them at our house. Super yummy and tasty with a satisfying crunch. And quick and easy to make, too.

You can season them any way you like. A bonus surprise for me is that the Honey Sesame version I'm sharing here tastes like struffoli, an Italian dessert of honey-coated fried dough balls often served at holidays, and something I haven't had in years.

What appetizers and snacks will you be serving at your holiday gatherings?

Mangia! Mangia!
Andrea

Roasted Chick Peas

2 15 ounce cans of chick peas, drained and dried with paper towels
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper

Preheat oven to 425 degrees.

On a large rimmed baking sheet, toss chick peas with olive oil, salt and pepper.

Roast in oven for 30 minutes or until browned and crisp, shaking pan occasionally to turn the chick peas.

Remove from oven and let cool, or transfer to bowl to toss with additional seasonings.


Honey Sesame Roasted Chick Peas
2 tablespoons honey
1 tablespoon sesame seeds
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Chinese five-spice powder

Add all of the above ingredients to bowl of roasted chick peas fresh from the oven. Gently toss or stir to coat all of the chick peas.

Return to oven for about 5 minutes to caramelize and crisp. Serve warm or let cool. After 1 day the chick peas will become chewy -- but they remain delicious!


Chili Roasted Chick Peas
1/2 teaspoon garlic powder
3/4 teaspoon chili powder (or more, depending on your preferences)
1/2 teaspoon cumin powder (or more, depending on your preferences)
Salt and pepper to taste

Add all of the above ingredients to bowl of roasted chick peas fresh from the oven. Gently toss or stir to coat all of the chick peas.

Serve and enjoy! This version of chick peas stays crisp a bit longer than the Honey Sesame ones.