June 21, 2022
Whether going on a day trip, going to the beach, or just snacking, on-the-go snacks are something you can pick up and take with your hands. Little clean-up, easy to carry, easy to eat, you can make it ahead of time, and it gives you quick energy! For kids of ALL ages! Here are a few suggestions, some with recipes, for some simple on-the-go snacks.

KRISPIE TREATS
You can make them unique by adding M&M candies, dried fruit, food coloring, etc.
Ingredients
- 1/4 cup margarine
- 40 large marshmallows
- 5 cups Krispie rice cereal
- 1 teaspoon vanilla
Instructions
- Melt ¼ cup margarine and 40 large marshmallows over low heat in a saucepan, stirring constantly.
- When melted, add 5 cups Krispie rice cereal and 1 t. vanilla.
- Stir until coated.
- Press mixture into a 9x9x2” pan that has been greased with margarine.
- Let cool and cut into squares.
CUPCAKES


Frosted – or Not! If there is no frosting, consider adding some fresh fruit.
Now, here is where I’m going to surprise you – but why not use a box mix – either a small one for 6-8 cupcakes or a full cake mix that makes 12 large or 24 regular size. Use paper liners. It takes usually 2 eggs, some oil, water, and oila’ cupcakes! They are very tasty! Frost them with a can of frosting or leave them plain.
Remember to take hand wipes on the go if you take items like frosted cupcakes to clean up the messy hands!
NO-BAKE COOKIES


You can make a Blondie or Chocolate version. They are easy to make, and no baking time is involved!
Ingredients
- 2 cups granulated sugar
- 4 Tablespoons cocoa
- ½ cup milk or can cream like Carnation (NOT sweetened condensed)
- 1 stick margarine
- 1 teaspoon vanilla
- 3 cups quick-cooking oats
Instructions
- Combine the sugar, cocoa, milk, and margarine in a saucepan and boil for 1 minute.
- Remove from heat and add 1 t. vanilla, 3 cups quick-cooking oats.
- Beat 3 minutes at least. Drop on waxed paper. Let cool.
OPTIONS:
I often add 1/3 cup peanut butter – either to the chocolate recipe above OR in place of the cocoa.
FOR BLONDIES: Do NOT add the cocoa. You might want to add butterscotch chips instead!

FRESH VEGETABLES
Not really a recipe, but I like to take along a variety of whatever I have on hand. Examples include:
- Carrot Sticks
- Broccoli Flowers
- Grape Tomatoes
- Cauliflower
- Radishes
- Celery Sticks
- Zucchini Sticks
You can pack the veggies in little snack zip-lock baggies or roll them in a plastic wrap. TIP: The baggies can also be used as a “garbage” bag for anything that must be tossed while on the go.

CRACKERS AND CHEESE OR PEANUT BUTTER
These sandwiched cracker snacks are another easy-peasy snack to take on the go! Even today, I carry these with me. You may find them in packages on the shelves or can make them at home!

HARD-BOILED EGGS
Peeled, hard-boiled eggs are a good on-the-go snack as well. You can carry them in a plastic zip-lock bag. Maybe add a little salt if desired. Hard-boiled eggs are a great source of protein and a great energy source!
Kids usually love them. They can be messy, so be sure to take a clean-up kit for faces and hands!
POPCORN CEREAL NUT MIX

I’m sure you know this as many names – I’ve found it’s fun to add “everything but the kitchen sink.” So, here’s a basic recipe with options, and then you can customize it to what your eaters like to munch on.
ORIGINAL:
Ingredients
- ½ cup butter
- 2 cups rice cereal squares
- 2 cups unblanched almonds
- 2 cups shredded wheat squares
- 1 cup thin pretzel sticks
- 2 teaspoons celery salt
- ¼ cup Worcestershire sauce
- 2 cups oat cereal balls
- 1 teaspoon garlic salt
Instructions
- Melt butter and stir in Worcestershire sauce, garlic salt, and celery salt. Remove from heat and let stand.
- Combine the rest of the ingredients in a large roasting pan.
- Pour butter sauce over cereal mixture and toss until well blended.
- Bake uncovered in slow oven (250 deg F) for 1 hour, stirring every 20 minutes.
- Spread on absorbent paper to cool. Store in airtight container. Makes 2 ¼ quarts.
ADDITIONS:
- Popped popcorn
- Mixed nuts
- Additional cereals – not fruity ones
- Asian spicy peas
- Small crispy “cracker bread”
- Any other snack items you like
- M&M type candies for sweetness if you enjoy it
Just make sure you double or add enough of the marinade to cover all of your mixes.

CHOCOLATE CHIP COOKIES
Ingredients
- 1 cup shortening (like Crisco)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 6-ounce packages semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- 1 teaspoon hot water
Instructions
- In a large mixing bowl cream together 1 cup Crisco shortening, ¾ cup granulated sugar, ¾ cup packed light brown sugar, 2 large eggs, and 1 t. vanilla until light and fluffy.
- In another bowl, thoroughly blend together 2 ¼ cups all-purpose flour, 1 t. baking soda, and 1 t. salt.
- Add flour mixture to the creamed mixture. Beat well.
- Stir in 2 6-ounce packages of semi-sweet chocolate chips (or any other chip you want, or a combination of different chips), 1 cup chopped walnuts (or other nuts, or no nuts), and 1 t. hot water.
- Drop batter from a teaspoon on to an ungreased cookie sheet and bake at 350 degrees F for 9-12 minutes until done. Remove to a rack and let cool.
OPTIONS:
- Oatmeal
- Peanut butter
- Coconut
- Dried fruit
Bon Appétit
With Love,
