You’ve packed the bathing suits and the suntan lotion, the towels and everything else from the 4-page list you’ve made for your entire family in anticipation for your upcoming trip to the Frio. Meals have been planned to a tee and as you arrive at your first night at Rustic Retreat, you feel that you’ve got everything well in hand. And then it happens. The next day comes and with it your first fun-filled day of swimming and tubing at the Landing. The water and cola are in the cooler and after a hearty breakfast, you depart for the fun. Enjoyment ensues and you’ve been swimming and enjoying the cool waters of the Frio when the children descend upon you ravenous from all the physical activity they’ve been engaged with and you have prepared for everything else but the constant- SNACK ATTACKS!
Yes, the dreaded ‘snack attack’! Children can’t get enough snacks when they’re in constant motion but fear not we have a list of recipes ideas that are sure to make you the greatest defender against snack attacks the universe has ever known, or at least your family has ever known.
7 Snack Attack Defender Recipe Ideas
1. Goldfish Crackers
Make your own delicious batch of these little goldfish, but don’t let them loose in the Frio because they don’t look like very good swimmers!
1 cup (120g) plain flour (note 1)
8 oz (220g) sharp/ extra sharp cheddar cheese – shredded (note 2 & 3)
60g unsalted butter, cold (cut into cubes)
¼ -½ teaspoons salt
2 tablespoons cold water
- Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
- Add salt to mix together.
- Add shredded cheese and cut into the mixture.
- Add water, 1 tablespoon at a time.
- Use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
- Preheat oven to 170°C. Line baking trays with parchment papers.
- Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookies cutters (note 4) and transfer to baking tray.
- Use chopstick or toothpick to make the eye balls, and the prong of a fork (I used crab forks) to carve a curvy lip. (This step is optional)
- Gather all the trimmings and re-roll. Repeat until all the dough is used up.
- Bake for approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Store in an airtight container.
- You can substitute it with 50-100% whole wheat flour.
- Shred the cheese finer than what is shown in the photo so that you can easily cut them into the mixture.
- Get orange cheese if you can.
- If you have food processor, pulse everything (except water) together until the dough resembles coarse sand. Then follow with step 4.
- Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers. But, the dough must not be too thin or else the crackers will be difficult to handle.
- If you don’t have cookie cutter, you can use a pizza cutter or knife to score the desired shapes. Refer to THIS POST.
- Crackers will turn soft pretty fast even they are kept inside an airtight container. Best to be eaten immediately or within a day or two. To extend them for a week or so, I keep them in the fridge. Lightly warm them up in the toaster oven when I want to eat them.
2. Granola Bars
Low-sugar, high-fiber granola bars are a great way to boost your kids’ nutrient intake. Plus, they’re a lot easier to eat than regular granola.
Yogurt with ToppingsCrumble granola bars into a yogurt cup for a smooth and crunchy snack. Travel with pre-packaged, store-bought bars and yogurt cups to combine together while on the go or pack already-crumbled granola in a resealable plastic bag and portion yogurt in a travel-size container.
Granola Trail MixMake a sweet and salty trail mix by breaking apart one or two granola bars into a bowl and combining with 1 tablespoon of raisins and 1/3 cup of small pretzels. Toss together and store in a resealable plastic bag.
3. Mini Pancakes or Waffles
Planning to make pancakes or waffles for breakfast at the Rustic Retreat cabin? How about making some extras and turning those into little mini sandwiches so you can save on bread while you’re swimming at the Landing.
PB&J Pancake Sammies – Spread half the pancakes with a layer of peanut butter (or favorite nut butter) and the other half with a layer of grape jelly (or other fruit jellies). Put the halves together and pack in resealable plastic bags.
Breakfast Waffle-wichesToast the waffles and top half of them with thin slices of banana. Drizzle on maple syrup and place the remaining waffle halves on top. Pack waffle-wiches inside an airtight container along with a napkin to catch any syrup drips.
Hint: Don’t be surprised if these sandwiches are a big hit with adults as well. You may want to pack extras just in case!
Loaded with vitamin B6, folate, and iron, creamy hummus is no ordinary dip. Plus, its thick consistency means less chance of messy spills.
Super Dip Pack hummus inside a small airtight container along with some pita chips, baby carrots, red pepper slices, and celery sticks for dipping.
Pita Pocket Stuff small whole-wheat pitas with hummus and thinly sliced cucumbers (or other sliced vegetables) for a pocket sandwich packed with protein and fiber. Store in an airtight container or resealable plastic bag to keep fresh.
5. Popcorn Chocolaty Trail Mix
- 3 cups air-popped popcorn
- cup 1 whole-grain cereal squares or “O”s
- 1/2 cup dried apple rings, torn into smaller pieces
- 1/2 cup peanuts
- 1/4 cup almonds
- 1/4 cup raisins
Combine all the ingredients in a large mixing bowl or resealable plastic bag. Stir or gently toss.
6. Make-Your-Own Fruit Leather
Making your own fruit leather is easy, with just a few tools. A Silpat is needed – it is a silicone baking mat that prevents delicate things from sticking as they bake. A kitchen scale is also key to weigh your fruit – this ensures accuracy and consistency for perfect fruit leather every time.
Frozen fruit, thawed, works best for fruit leather, in terms of consistency in texture, taste and bake time.
1. Thaw the fruit in a strainer over a bowl, to allow any excess juices to run out.
2. Preheat the oven to 175ºF and line a large baking tray with a Silpat. Puree the fruits with the orange zest until smooth. Spread the puree evenly over the entire Siplat, taking care to make it as level as possible. Bake this for 4 to 5 hours, until dried but still pliable. Allow the fruit leather to cool, and then peel it off the Silpat and slice it into pieces.
3. The fruit leather will keep in an airtight container for up to 2 weeks.