Pizzadillas

4 flour tortillas
1 1/2 cups shredded mozzarella cheese
1 ounce turkey pepperoni
Marinara sauce for dipping

Preheat oven to 400 degrees. Brush one side of each tortilla with
a little bit of melted butter. Place tortillas buttered-side down on
a baking sheet. Sprinkle each tortilla with cheese and pepperoni.
Bake for 5 minutes. Remove from oven and carefully fold each
tortilla in half. Bake an additional 10 minutes or until browned
and crisp, turning after 5 minutes. Serve with marinara sauce.

Rainbow Fruit

Here's a really healthy snack for St. Patricks Day (or any day). A

Rainbow fruit platter! I've seen this on other blogs and thought

it was such a cute idea. My boys loved it! It's super simple to do.

You just take different colored fruits of your choice and make a

rainbow. You can also put some gold coins at the end of your rainbow.

Peanut Butter Balls

1 cup oats
1/2 cup Honey
1/2 cup Peanut Butter
1 Cup powdered milk
1/4 cup ground flax (optional)
chocolate chips (optional)

Mix Together and roll into balls. Chill to prevent stickiness

Sweet Tortilla Snowflakes

Recipe and picture from Family Fun

Ingredients:
6 flour tortillas
Canola or vegetable oil for baking
Confectioners' sugar
Edible glitter (optional)

Heat the oven to 400 degrees. Warm the tortillas

(about 15 seconds) in the microwave. Individually fold

the tortillas in half once and then in half again, so that

you end up with a shape that resembles a wedge of pie

(it will be thick). Using clean scissors, cut triangle, circles,

or squares out of the edges, as if you were making

paper snowflakes. Unfold the tortillas. Lightly brush

the tops of the snowflakes with canola or vegetable oil

and place them on a cookie sheet slightly apart.
Bake them until lightly browned and crisp

(about 4 minutes). Sift confectioners' sugar on the

snowflakes while warm. For an extra sparkly effect,

you can sprinkle on a bit of edible glitter.

Christmas Candy Corn

Pop 3 batches of plain popcorn.
2 pkgs. Marshmallows (12 oz. each)
1/2 lb. butter
1 c. red and green gumdrops
1 c. dry roasted salted peanuts
1 c. crushed peppermint (optional)

Melt marshmallows and butter in heavy
pan. Stir well. Pour over popcorn. Add
other ingredients and mix well.

Ranch Snack Mix

Recipe and picture from Taste of Home

1 package (12 ounces) miniature pretzels
2 packages (6 ounces each) Bugles
1 can (10 ounces) salted cashews
1 package (6 ounces) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil

In two large bowls, combine the pretzels, Bugles, cashews

and crackers. Sprinkle with dressing mix; toss gently to combine.

Drizzle with oil; toss until well coated. Store in airtight containers.

Yield: 6 quarts.

Carmel Popcorn

1 cup Karo syrup
2 1/2 cup brown sugar
1 cube margarine
1 can sweetened condensed milk

Cook to soft ball stage. Pour over a big pan full
of popped corn

Chocolate Chip Oatmeal Banana Muffins

I saw this recipe(and photo) on My Food Storage Deals last week and it sounds great! The perfect healthy after-school snack for your kiddos or even a great breakfast! Its also a great way to use your food storage.

1 1/2 c. flour (She uses half wheat flour, half white)

1 c. sugar

1/4 c. oil

1 tsp. baking soda

1 tsp. salt

2 tsp. nutmeg

3 tsp. cinnamon

1 egg

3/4 c. applesauce

2 c. smashed bananas (about 2-3 bananas)

1 3/4 cup oats

1 pkg. chocolate chips

Mix egg, sugar, oil, bananas. Add everything else then chocolate chips. Put in muffin tins and bake for 15 minutes at 350 degrees.

POTATO SKINS

Here is a good recipe that my family and I have enjoyed.


Ingredients:
5 large baking potatoes
1 Tbsp olive oil
1/4 tsp bottled red pepper sauce
1 package (8 ounces) shredded Mexican-style cheese (Cheddar Jack, asadero, and queso blanco)
6 slices precooked bacon, chopped
1/4 C chopped green onions
1/4 C chopped pickled jalapeno peppers
1/2 C sour cream
1 Tspn red wine vineager
2 tsp snipped fresh chives


Directions:
1. Scrub the potatoes and prick all over with a fork. Cook in the microwave on 100% power 15 to 20 minutes, turning potatoes once during cooking. Let cool.
2. Cut each potato lengthwise into four wedges. Carefully scoop out the insideof each potato with a teaspoon, leaving a 1/4-inch shell. Reserve 1 and a half cups potato pulp and cut into cubes.
3. Heat oven to 425 F. In a small cup, combine oil and pepper sauce. With a pastry brush, brush the insides of the potato skins with the oil misture and place on a baking sheet. In a bowl, toss potato cubes, cheese, bacon, green onions, and peppers. Spoon filling into the potato skins.
4. Bake for 15 minutes until potato skins are heated through and cheese has melted. In a medium bowl, combine sour cream, vinegar, and chives. Serve potato skins with sour cream dip.

Number Of Servings:20

Preparation Time:30 minutes