We make our own cookies and cakes and snacks, for the most part. We also keep foods like dried fruit, nuts and seeds around for snacking, which is evidently a Middle Eastern thing. These are simple snacks and treats we can have so if someone has the munchies, that person is not deprived, but we are not spending exorbitant amounts of money on prepackaged chips and popcorn and so on, while ingesting all the weird ingredients so many of those include. We also make some of our own candy (and almost never buy candy except for chocolate, and for occasions like Saint Nicholas and our Pascha basket).

This post will cover the truly simple treats. There are fancier cookies, candies, cakes, and snacks that I can make, but I am talking about the ones you can whip out in a few minutes, or keep on hand, so when the kids are antsy, or you have unexpected guests, or you have a sweet or salt tooth going on, you have something at the ready. Before I get to recipes, I will also share with you a list of things we keep at home on a regular basis to have for snacking.

We always have seasonal fruit available and on the table in one of two large bowls/platters that we keep on the dining room table at all times. The kids know that they can come and eat any of it at any time. This fills them up if they are hungry, gives them something sweet if they are looking for that, but is still healthy. We keep loads of dried fruit at the ready at all times: Dates (which are full of iron and fiber, which is especially good for our girls and me), apricots, cherries, cranberries, pears, apples, sultanas (golden raisins) and peaches. Occasionally, we will have dried mango or other fruit, but the others are what we keep on hand all the time. Since we have no real nut allergies here, we also have peanuts, pistachios, walnuts, almonds, sunflower seeds, roasted watermelon seeds (fis-fis), and roasted pumpkin seeds (pepitas) that are all pretty much free for anyone to eat at any time. Again, sometimes we have mixed nuts, macadamias, hazelnuts, and so on, but those are more occasional. The kids know that they can grab a handful of these to snack on at any time, and they are full of protein and good fats to fill them up and satisfy them.

I tend to prefer salty snacks, and will go for corn chips and salsa, Chex mix, salted nuts, or popcorn, if I have a choice. I do enjoy the sweet treats, as well, but mostly have a salt tooth. My kids, with one exception in Jerome, almost always will go for the sweets. As for the corn chips, we shallow fry our own frequently, in a neutral oil, after cutting corn tortillas into large strips or wedges. When we lived on the airport before, our friends at the restaurant would let us use their fryer to make them, and Rich would run up to the restaurant with a bag of tortilla pieces, and come bag with hot, fresh, salted chips for whatever meal or snack we wanted.

Here are some snacks and treats I have already shared how to make on the blog:

• Chex Mix
• Brown Sugar Shortbread
• Stovetop Popcorn
• Rice Krispie Treats
• Mock Turtles
• Cashew Brutal

This recipe is so simple that even a child can do it. Really. I have made my own sweetened condensed milk for this, but have found that the Mexican brands of sweetened condensed milk contain only milk and sugar. While they may not choose the same quality of milk or sugar we would, that is a compromise I am willing to make. This is so versatile, too, because you can use peanut butter chips for part of the chocolate chips to make it peanut butter fudge, or mint chips, or whatever flavors you like. Sometimes I put crushed toffee on the top, or peppermint bark, to make it pretty and tasty.

14 oz can sweetened condensed milk
16 oz chocolate chips (3 cups)
4 oz unsalted butter (1/2 cup, one stick)
1/2 teaspoon vanilla extract
1 cup walnut pieces (optional)

Greast a 9 X 13 inch pan and set aside.

In a microwave safe bowl, melt condensed milk, chocolate chips and butter. Stir to mix well and combine.

Stir in vanilla extract, and 1 cup of walnut pieces (if you like them). Pour it all into a greased pan and chill to firm it up, then cut into 1 inch cubes and serve.

No Bake Cereal Treats

Here is another simple, sweet treat that a child can make. It does use the stove, but even a young child can make these with supervision. The recipe calls for rolled oats, but I have substituted cheerio type cereals and think that puffed rice cereal would also work. I've even heard of people using chow mein noodles in something like this. This one also works well with vegan butter and either coconut or almond milk, so it can be a good treat during the fasts. You could use almond butter or sun butter or some other nut or seed butter, too.

1/2 cup butter
1 3/4 cup granulated sugar
1/2 cup milk
1/4 cup cocoa powder
3/4 cup peanut butter
1 tablespoon vanilla paste or extract
1/4 teaspoon salt
3 - 3 1/2 cups rolled oats (or other cereal)

Line a sheet pan with waxed or parchment paper. Set aside.

Mix butter, sugar, milk, and cocoa powder in a saucepan and bring to a boil over medium heat, stirring often. Boil for 1 minute, stirring.

Reduce heat to low and stir in peanut butter, until smooth and thoroughly blended. Remove from heat and stir in vanilla and salt. Stir in oats last, starting with the smaller amount and checking the consistency.

Drop by spoonful onto waxed paper or parchment paper. Let cool completely.

Previous Posts:
Make it at Home
Grocery Shopping
Waste Not, Want Not
Soup
The Celery Stalks at Midnight
Use What You Have
Combining Trips
Storing Bulk Purchases
Turn It Off
Grow Your Own
Buying in Bulk
Gleaning
Entertainment on the Down Low
Finding Fun Locally
Holiday Shopping
Reconsidering Convenience
More Bang for Your Grocery Buck
Preserving the Harvest
Revisiting Kitchen Strategies
Extreme Frugality
Bargain Getaways
Cultivating or Curating Abundance

Labels: Family, Frugality, Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 8:05 AM