Simple Snacks to Take on the Road

In my regular TRAVEL blog I’ve been writing a series of articles on ways to save when traveling with children. Most parents know that next to transportation and lodging expenses the biggest hit to a family’s budget while on vacation is food. Which is why I make a habit of packing snacks to bring with us on our family trips.

The following recipes are for very simple and affordable snacks that travel well. In fact, they are so simple that my 3-year-old daughter often helps me prepare them. Not only does it allow her to gain cooking experience, but also by making and packing the snacks she gets even more fired up about our upcoming trip.

CINNAMON MUNCH

Ingredients:

1/4 cup sugar

2 teaspoons ground cinnamon

3 tablespoons butter or margarine

5 cups rice or corn cereal squares or combination of both

1 cup raisins

1 cup candy-coated milk chocolate pieces

Directions:

Combine sugar and cinnamon.

In large skillet, melt butter over low heat. Add cereal squares and stir gently until all pieces are coated. Stir and heat for about 4 minutes; remove from heat.

Sprinkle sugar mixture over cereal, tossing to coat all sides.

Spread on paper towels to cool. When properly cooled, place cereal mixture in large bowl. Add raisins and chocolate pieces; toss to mix.

Store in tightly sealed container or large, sealed plastic bag.

Makes 5 cups.

PEANUT BUTTER AND JELLY MINI CAKES

Ingredients:

3/4 cup peanut butter

1/2 cup firmly packed brown sugar

1/4 cup (1/2 stick) margarine or butter, softened

1/4 cup milk

1 egg

1 teaspoon vanilla

1-1/4 cups quick or old-fashioned oats, uncooked

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt, optional

1/3 cup jelly or your favorite fruit preserves, any flavor

Directions:

Preheat oven to 350 degrees.

Line 30 mini-muffin pan cups with paper baking cups.

Beat together peanut butter, brown sugar and margarine until creamy.

Add milk, egg and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well.

Press rounded teaspoonfuls of dough into each muffin cup. Make shallow indentation in center of dough; fill with 1/2-teaspoon preserves.

Bake at 350 degrees for 14 to 16 minutes or until golden.

Cool completely.

Makes 30.

Related Articles:

Snacks to go

Don’t Forget the Travel Snacks

Popcorn Mishmash

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Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.

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