Category Archives: Snacks

Parmesan Crackers from Cooking for The Specific Carbohydrate Diet

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That’s What I Think (TWIT) Review

It is cookbook review time again and today we have a special diet cookbook. Over 100 easy recipes that are sugar-free, gluten free and grain free. It is a great little cookbook with lots of lovely photos and clear easy recipes.

Specific Carbohydrate Diet

This type of diet is very important to a lot of people and this cookbook would be very beneficial, still filling your life with delicious foods. Specific Carbohydrate Diet (SCD) came from a need to heal people with certain digestive disorders and to improve digestive health. From Crohn’s disease, celiac disease, IBS, ulcerative colitis, diverticulitis, gluten and other food intolerances. This diet doesn’t eliminate all carbohydrates but specific ones that are hard to digest. The cookbook goes into depth about which foods are good for you and which to avoid. Very informative and full of wonderful recipes.

It was hard for me to pick just one recipe until I saw the Parmesan Crackers. They grabbed me and pulled me right in. I made these and they were a huge hit with our family. I had to get Amber to stop eating them or I wasn’t going to have enough for the picture. She is a huge Parmesan fan and loved having them in lunch box too! Enjoy!!

Parmesan Crackers

5.0 from 1 reviews

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Parmesan Crackers from Cooking for The Specific Carbohydrate Diet
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

A small cracker that is full of flavor!!
Ingredients
  • 1½ cup grated Parmesan cheese
  • 1½ cup blanched almond flour
  • ¼ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. dried thyme or oregano
  • 2 to 3 Tbsp. cold water

Instructions
  1. Preheat your oven to 350F. Using a food processor or blender, pulse together all the ingredients except for the water.
  2. Add the cold water, a bit at a time, until the mixture is holding together well enough to work into a ball.
  3. Separate into two balls of dough and place each on a nonstick silicone mat, parchment paper, or other nonstick surface. that can be transferred to a baking sheet. Roll each ball into a sheet of dough about ⅛ inch thick, taking time to roll it evenly into a rectangular shape (since the outer edges will tend to bake faster).
  4. Using a pizza cutter or soft edge knife if using silicone mats, gently score the dough into squares for cracker or croutons. Lift the mats or parchment paper onto two baking sheets.
  5. Bake for 25 min., or until the crackers are browned-the darker they are the crunchier they will be. If the crackers in the center of the baking sheets aren’t fully crunchy, turn the oven off, remove the outer crackers to cooling racks and leave the soft crackers in the oven for another 5 min.
  6. Let cool, break the sheets into crackers and store in a sealed container for several weeks.

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Caramel Corn by One Sweet Appetite

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Jessica is here today with the most colorful of treats from One Sweet Appetite, one of my absolute favorites!!! Caramel Corn!! She has a gorgeous blog and I mean gorgeous and I am thrilled to have her guest posting today!! You must follow her on Facebook, Twitter and Pinterest. She has absolutely gorgeous photography of which I could only strive to be as good!! I am excited for you to meet her so I give you Jesseca!!

Hi there! My name is Jesseca, and I am from the blog One Sweet Appetite. I’m so excited to be guest posting here at Noshing with the Nolands today!

Spring can never come too early in Utah. So when we get those first few weeks of warm-ish weather we like to take advantage of the sunshine. You can most likely find us at the park, pool, or having a picnic in the backyard. One of our favorite treats to bring along is caramel corn. It’s a breeze to mix together and happens to be my four year olds favorite treat to share.

popcorn

Offering a bag full of this sugary treat is the easiest way to make a friend. I promise.

It’s also great for any outdoor parties you might have. Whip up a batch a few days before and package it in clear bags. Hand it out as your thank you, or leave it in a giant bowl for guests to enjoy during the event.

caramel popcorn

12 C popped popcorn

1 C brown sugar

1/4 C honey

1/2 C. salted butter

1/2 tsp. baking soda

1 tsp. vanilla

Food coloring (optional)

Place your popcorn in a large bowl and set it aside. Preheat your oven to 200 degrees, and line a large baking tray with foil.

Place the brown sugar in a glass bowl. Chop the butter and place on the top of the sugar. Drizzle with honey.

Microwave for 30 seconds. Stir until combined. Microwave for 2 minutes, and stir. Microwave one last time for two minutes. Stir, mixing in the baking soda and vanilla.

(NOTE: the soda causes the caramel to foam up a bit. Make sure you use a fairly large bowl.)

Pour over your popcorn, and mix until it is well coated. Transfer your popcorn onto the foil lined tray. Bake for 30 minutes, stirring once half way through.

Cool completely & package as desired.

caramel corn

It was fun to take over the site for the day! If you like my popcorn stop by my site and check out the other fun recipes I have. Thanks Tara for letting me stop by!

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Spiced Pecans

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I love these at anytime of year but the holidays again seem to bring them out. They go great with some many appetizers or antipasto or served just by them selves. Put out some assorted cheeses and crackers and these spiced nuts and you have a crowd pleaser with little effort.

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Spiced Pecans
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 5 cups
 

A great snack anytime of the year!
Ingredients
  • 5 cups pecans
  • 1 Tbsp. Kosher salt
  • 2 Tbsp. brown sugar
  • 1 tsp. cayenne
  • ¼ cup butter, melted

Instructions
  1. Preheat oven to 350F. Spread pecans in a single layer on a baking sheets and roast for 10 min. until fragrant.
  2. Mix salt, sugar and cayenne in a small bowl. Once pecans are roasted place into a medium bowl and toss with the melted butter. Sprinkle on the salt mixture and toss to evenly coat. Spread onto the cookie sheet again and bake for additional 4 min. Careful not to burn. Let cool on the baking sheets and store in an air tight container.

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Granola Bars

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I was looking for something for Amber’s lunchbox. Something different that I could pop in the freezer in little bags and have ready to grab in the morning to put in her lunch box. I came up with the idea of a granola bar for her, so the search was on for a recipe. I did not have to look far as I first went to a recipe book that I helped put together when I was nursing many years ago. In there was a great recipe for granola bars by Shelley McDonald. With a few tweaks, omissions and additions, here is what I came up with. They are absolutely fabulous and only today will two of them make it into her lunch box as the entire recipe has been devoured by all. I will have to make this again as they are so very good and so very easy!! They are a treat as they are not light in fat or sugar but do have health benefits as I added hemp for a nutty flavor and omitted the nuts so they are safe at school. I added two berries and omitted the raisins from the original recipe.

They are gluten free too if you buy the right oatmeal that hasn’t been cross contaminated with flour. A delicious snack for any time of the day and they stay fresh in a sealed container for many days.

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Granola Bars
Author: 
Recipe type: Snack
 

A delicious granola bar for anytime of the day!!
Ingredients
  • 3 cups rolled oats
  • 56 gm. package hemp hearts
  • 1 cup sunflower seeds
  • 1 cup dried blueberries
  • 1 cup Craisins
  • 1 cup chocolate chips
  • 1 can Eagle Brand sweetened condensed milk
  • ½ cup melted butter

Instructions
  1. Preheat oven to 325F. Line a 15×10″ pan with foil and grease foil. Combine all ingredients and mix well. Press evenly into pan. Bake for 25-30 min. or until lightly browned. Cool and then remove from pan. Peel off foil and cut into bars. Store at room temperature in a sealed container.

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Adapted from a recipe by Shelley McDonald

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Banana Bread with Chocolate Chips

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I know this isn’t something new I invented but just really really good. I love banana bread. Always have frozen bananas in the freezer for the ready. It is easy to whip up and I love the four small loaf pan I have. You can throw some back into the freezer or grace a friend with a little sweet loaf.

I almost always make this with nuts but decided to change it up and add some chocolate chips instead. Love the combo of chocolate and banana. Yummy!! I love the deep rich color that these loaves are, so inviting for this time of year. A great addition to any lunchbox too!

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Banana Bread with Chocolate Chips
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 32 slices
 

A delicious banana bread for anytime of the day or night!!
Ingredients
  • ¼ lb. butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1½ cup flour
  • 1 tsp. baking soda
  • pinch of salt
  • 1 cup mashed very ripe banana
  • ½ cup sour cream
  • 1 tsp. vanilla
  • 1 cup chocolate chips

Instructions
  1. Preheat oven to 350F. Butter four small loaf pans or a 9 x 5″.
  2. With a standup mixer, cream the butter and sugar together, add the eggs one at a time beating well after each.
  3. Whisk the dry ingredients together and add to the butter mixture. Mix well. Add the bananas, sour cream and vanilla. Mix well. Remove the bowl from the mixer and add in the chocolate chips, stirring to combine.
  4. Bake 40-50 min. if making the small loaves or 60 min. using the larger loaf pan. Cool for 10 min. then turn out onto a rack to finish cooling.

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Adapted from Martha Stewart

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Trash

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I am always trying to think of nut free snacks for the kids at Halloween. They like to graze at parties so I came up with this mix that is a bit healthy and a bit naughty. I thought of serving it out of paper bags spilling over and called it Trash. It has that sweet and salty thing going on so I hope they will enjoy it. I know we all did when sampling it. Have fun this Halloween and make it a safe one!!

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Trash
Author: 
Prep time: 
Total time: 

Serves: 12
 

A fun and healthy snack mix!
Ingredients
  • 320 gm. bag tiny twist pretzels
  • 213 gm bag Bugels
  • 2 cups mini chocolate chips
  • 3 cups dried blueberries
  • 4 cups banana chips
  • 3 cups candy corn
  • 100 gm. dried apple slices (optional)

Instructions
  1. Mix all ingredients together leaving the apple slices until serving time. Enjoy!!

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Halloween Cheez-Its

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I originally saw this recipe and put it up for my Mouth Watering Mondays post. I thought these would be great for Halloween too! The original recipe was on A Chow Life and she had adapted it from ReadyMade Magazine. I wanted to make a big batch so I doubled the recipe. I also wanted to play on that orange and black theme for Halloween so I added black sesame seeds. They are delicious and I can’t wait to serve them at Halloween. I usually make a homemade cracker or bread for Halloween so this year they are hiding nicely in the freezer with the rest of my goodies. Try some you will love them. Careful it does make a lot!!

5.0 from 2 reviews

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Halloween Cheez-Its
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

These are frighteningly good!!
Ingredients
  • 16 oz. old cheddar cheese, grated
  • ½ cup butter at room temperature
  • 1 tsp. Kosher salt
  • 2 cups flour
  • 1 Tbsp. black sesame seeds
  • 2 Tbsp. ice water

Instructions
  1. In a standup mixer with a paddle attachment mix cheese, butter and salt together. Slowly add in flour, the mixture will be crumbly. Add the sesame seeds. Slowly add the ice water so the mixture will form a ball, adding more if needed.
  2. Cover the ball with plastic wrap and refrigerate for at least one hour. Preheat oven to 375F. and line two baking sheets with parchment paper. Divide the ball into fours and working with a quarter at a time (you can return the unused portions back to the fridge) roll out thinly to ⅛” inch and a rectangle approx. 10×12″. Using a pizza roller or sharp knife cut into 1″ squares.
  3. Place the squares on the prepared baking sheets and bake for 10-15 min. Careful not to burn. They should be just golden and puffy.

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Recipe adapted from A Chow Life and ReadyMade Magazine

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Back at School/Apple Leathers

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Amber just loves fruit leathers and I have been seeing them around quite a bit. I first was very intrigued when I saw Free Spirit Eater’s Peach Fruit Leather but I think I have missed the boat on the good peaches. They were rock hard at the store. So I was thinking about back at school and what fruit do you think of with teacher’s, well it is apples. I rounded up a recipe, one I had seen recently on Foodgawker from Baked By Rachel and thought I would give it a whirl. Well actually asked Ken if he would for me. He agreed and off he went creating these leathers. I have to tell you that you really need to spread them as thinly and as evenly as possible as our took a long time to dry, especially in the middle where it was a bit thicker. They did turn out though and Amber just loves them. I have rolled a few up but most are in strips and she can easily take those to school also. Try them on an afternoon when you are just hanging around the house. They are so very good!!

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Back at School/Apple Leathers
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 12-12 pieces
 

A great snack for your child’s lunch box!!
Ingredients
  • 4 cups apples, peeled, cored and diced
  • ¼ cup lemon juice
  • ½ cup water
  • ⅓ cup sugar
  • ½ tsp. cinnamon

Instructions
  1. Preheat oven to 170F. Line two trays with parchment paper or silicone baking mats.
  2. Toss apples in lemon juice to keep from browning. Add apples, water, sugar and cinnamon to a medium saucepan and cook over medium heat until apples are tender. Mash slightly with a potato masher and then continue to cook for an additional 5 min.
  3. Pour mixture into blender or food processor and puree.
  4. Pour half the mixture onto each of the pans and spread very thinly and as evenly as possible.
  5. Bake for 3-4 hours or until leather is slightly tacky only and no longer wet. Rotate pans every hour and swap racks.
  6. Slice the leather into desired width strips using a very sharp knife or a pizza wheel. Wrap in waxed paper and seal in a air tight container. They won’t last long!!

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Recipe adapted from Baked by Rachel

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Back At School/Oat Cereal Cranberry Squares

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Here we are now in the thick of it for everyone is back at school. I thought now when you are trying to get snacks and lunches ready after the first week you might like some ideas. If I sent this out with all the flurry of back to school it might get lost. So over the next five days I will give you some recipes and ideas that I hope you try. Today is a great healthy square that Amber loves to take in her lunch box. These freeze well and I package them up in twos in Ziploc bags that I can quickly add to her lunch. She does get them pinched every once in awhile as other kids in her class love them too. Try them out as little ones really like them also!!

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Back At School/Oat Cereal Cranberry Squares
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 24 squares
 

A great snack for your child’s lunchbox.
Ingredients
  • Cooking spray
  • 4 Tbsp. unsalted butter
  • 10 oz. of marshmallows
  • ½ tsp. salt
  • 6 cups toasted oat cereal like Cheerios
  • 1 cup dried cranberries

Instructions
  1. Spray a 9×13″ pan and then line with wax paper and spray again. Let the wax paper hang over the edges so you can just lift out the entire rectangle when they have cooled. Set aside.
  2. Place the butter in a large microwave safe bowl and melt on high heat for 30 seconds to 1 min. Add salt and stir. Add marshmallows and microwave for 1 min. Check and stir. Continue to microwave for 30 sec. intervals until completely melted, stir to combine butter and marshmallows. Quickly stir in cereal and cranberries.
  3. Immediately transfer to the prepared dish. Using a spatula coated in cooking spray press mixture into the pan firmly. Let cool for at least one hour.
  4. Lift out entire rectangle onto a cutting board using the wax paper. Cut into desired size squares. For school lunches place two smaller or one larger into a Ziploc bag and store in the freezer or store in a airtight container for up to 2 days.

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Recipe adapted from Martha Stewart

 

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Poppycock

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My neighbor asked me for a poppycock recipe last year and I said I had never made poppycock before. She near fell over!!! Never made poppycock??!!! No, for some reason I hadn’t. My first kick at the cat was not very successful last Christmas, so I put Ken on the job now to do his best. It was a busy night but I put my 2 cents worth in and he made a delicious poppycock. You and I now have a great poppycock recipe for any occasion!!! It makes a lot but if you are going to the trouble might as well make double.

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Poppycock
Prep time: 
Cook time: 
Total time: 

Serves: 10-12
 

Ingredients
  • 24 cups popped popcorn
  • 2 cups brown sugar
  • 1 cup butter
  • 1 cup corn syrup
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 4-5 cups mixed roasted unsalted nuts
  • Salt to taste

Instructions
  1. Preheat oven to 225F. Place popped popcorn in two large roasting pans and divided nuts among the two pans. Salt the popcorn. In a large saucepan bring butter, sugar and syrup to a boil, stirring constantly. Let boil for 5 min. on medium heat without stirring. Remove from heat and add vanilla and baking soda. Pour over the popcorn and stir to coat.
  2. Place the roasters in the oven. If they both don’t fit you will have to bake one and then the other or you can halve the recipe. Stir every 10 min. so that the mixture does not burn. Bake for 1 hour. Let cool completely and then store in Ziploc bags or sealed containers. Yum!!

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