Snack Chef Sign-Up and Recipes

Sign up to make snacks for a meeting

In order to be an active member, you will need to help the Food Chairs make snacks before a meeting once per school year or bring a dish to the potluck at the end of either semester.  
  • For helping out with snack preparation, you will meet at 6:15 pm or 6:30pm (time will be announced for each snack) in the breakroom in Schaub Hall (room 108).  To sign up to serve as a Snack Chef for a meeting, sign up on the google doc that is linked below or email the Food Chairs (contact info found in the Officer Contact Information tab on the left.)  Check out the Google Doc sign-up sheet link to see which dates are available.  

  • Potluck Sign up Sheet 
    • Potluck: 11/21 @ 6pm in Schaub 103

From Our Kitchen to Yours:

Sweet Potato Chips and Dip


large sweet potato
1⁄4 t
1⁄4 t
chili powder
Pinch of black pepper
garlic pressed
1⁄2 c
low-fat Greek yogurt
1⁄4 c
1⁄4 t
hot sauce


Peel the sweet potato and then slice into thin rounds to make chips. Melt the butter then add  salt, chili powder and pepper. Pour butter mixture over the sweet potato chips and toss to coat. Spread the chips in a single layer on a rimmed baking sheet and bake at 450 degrees for 10 minutes.

While they rest, combine the dipping sauce. In a small bowl whisk together garlic, yogurt, buttermilk, hot sauce, salt and pepper to your taste. Serve with the sweet potato chips.



1 1/2 cups seedless red grapes, chopped Grapes Red Seedless 

1 avocado - peeled, pitted and diced 

1/4 cup chopped red bell pepper 

2 tablespoons chopped yellow bell pepper 

2 tablespoons chopped sweet onion 

2 tablespoons chopped fresh cilantro 

1 tablespoon lime juice 

1/2 teaspoon garlic salt 

1 pinch ground black pepper 


Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

Sugar Cookie Fruit Cups
  • 1 package of Pillsbury Sugar Cookie Dough 
  • 1 8oz container of Cool Whip
  • 1 8oz package of cream cheese 
  • 1/2 cup powdered sugar
  • Mixture of whatever kinds of fruit you enjoy! (Such as kiwi, strawberries, and blueberries)

    For the Cookie Cups
  1. Using mini muffin tins, and lightly coat them with cooking spray (If you want bigger cups, you can use regular muffin tins)
  2. Fill the cup up about half way with the dough and make a little indention in the center of the cup
  3. Bake at 350*F until they look golden and not doughy anymore (about 8-9 minutes, but that could vary oven to oven)
  4. Allow the cookies to cool before topping with the filling and fruit
    For the Filling/Dip: 
  1. Beat the cream cheese first to get it nice and fluffy
  2. Gradually add the cool whip and powdered sugar until it looks the right consistency and is the right sweetness (You can always add more powdered sugar than a 1/2 cup if you want it sweeter, or thicker)
  3. After the cookies are cooled, spoon the dip into the indention in the cookies and then decorate it with fruit

Banana Pudding
  • 2 boxes vanilla instant pudding
  • 3 cups cold milk
  • 3 bananas
  • About half a box of vanilla wafers
  • 1 carton Cool Whip
  1. In a mixing bowl, prepare pudding by whisking the pudding mixes into the milk.
  2. Peel and slice the bananas and stir into the pudding. Gently fold in about half of the carton of Cool Whip.
  3. Cover the bottom of a pretty glass serving bowl with the vanilla wafers and stand a few wafers upright around the edges (so they show from the outside). Layer the pudding by pouring in about a quarter of the pudding mixture. Add another layer of vanilla wafers and stand a few up around the edges. Pour in about half of the remaining pudding and repeat a layer of vanilla wafers. Pour in the rest of the pudding, then add some vanilla wafers around the edges. Top it all off with the remaining Cool Whip.
  4. Cover and refrigerate for at least an hour, preferably a few hours or overnight. Serve and enjoy!
Variation: To make pie, omit vanilla wafers. Pour pudding mixture into prepared pie crust of your choice. Chill and serve.

  • 8 roma tomatoes, diced
  • 1/3 cup fresh basil, chopped
  • 1/4 cup shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 1 Tbs. balsamic vinegar
  • 1 tsp. olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 loaf French bread, toasted and sliced
Directions: In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices. 

Pumpkin Dip:
  • 1 small can of pumpkin
  • 1 container of cool whip
  • 3 packages of instant vanilla pudding
  • 1 oz. package of cream cheese
Directions: mix all ingredients together and enjoy!

Fruit Salsa and Cinnamon Chips:
  • 2 granny smith apples
  • 1 pint strawberries
  • 2 kiwis (peeled)
  • 2 tbsp apricot jam
  • 2 tbsp orange juice
  • 2 tbsp brown sugar
  • flour tortillas
  • butter spray or oil
  • cinnamon
        Preheat oven to 350o F
        Cut the tortillas into pieces (like a pizza)
        Bake the tortillas for 8-10 minutes
        Spray, then sprinkle with cinnamon

        Peel and dice apples, strawberries and kiwis into tiny pieces
        Mix apricot jam, juice and brown sugar in separate bowl 
        Pour apricot mixture onto diced fruit and stir

Spinach Dip:
  • 16 oz. sour cream
  • 1 cup light mayo
  • 10 oz. frozen spinach (packaged in cardboard box- thaw & squeeze out water)
  • 8 oz. water chestnuts (finely chop)
  • 1 packet Knorr brand veggie dry soup mix
        Mix everything together in a bowl and serve with chips, veggies, Hawaiian bread, etc. 

Veggie Pizza:
  • 2 (8 ounce) packages refrigerated 
    crescent rolls
  • 1 cup sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon dried dill weed
  • 1 (1 ounce) package ranch dressing mx
  • 1 small onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 1/2 cups fresh broccoli, chopped
  • 1 carrot, grated
    1.    Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
    2.    Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
    3.    Bake for 10 minutes, let cool.
    4.    In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, and ranch dip mix. Spread this mixture on top of             
            the cooled crust. Arrange the onion, carrot, broccoli, and bell pepper on top of the creamed mixture. Cover and let chill. Once 
            chilled, cut it into squares and serve.

Chocolate Covered Fruit:
  • Baker's microwavable dipping chocolate
  • Fruit of your choice!
  • *The number of dipping chocolate containers needed will vary based on how much fruit you have
  1. Wash, cut up, and prepare the desired fruit
  2. Follow the instructions on the microwavable dipping chocolate package about melting the chocolate
  3. Dip the pieces of fruit in the melted chocolate
  4. Place dipped fruit onto paper plates or parchment paper to cool and harden

Kale Salad:
  • 1 pound kale
  • 1/2 cup diced red bell pepper
  • 1 can mandarin oranges, drained
  • 1/4 cup sliced almonds
  • 2 tbsp thinly sliced green onions
  1. Mix well

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Acorn Squash Soup:
  • 1 whole acorn squash
  • 1/4 white onion, chopped
  • 1 bay leaf
  • 4 cloves garlic
  • 2 tbsp celery, chopped
  • 1 1/2 quart veggie stock
  • 1/2 cup Dannon Oikos plain Greek nonfat yogurt
  • 2 tbsp cranberry canned jelly
  • 3 leaves cilantro
  • 1 tsp smoked paprika
  • Pomegranate seeds for garnish
  • Lime for garnish

1.      In a stockpot, cook the onion, bay leaf, garlic and celery in some olive oil until garlic releases aroma.

2.      Add the chopped acorn squash and then the veggie stock and simmer. When the acorn squash is cooked, swirl in Dannon 

            Oikos plain Greek nonfat yogurt and remove from the heat. Add the paprika to the soup.

3.      When the squash is cooked thoroughly, purée the soup and pass through a sieve so it is smooth. Stir in the cranberry jelly.

4.      Garnish with the cilantro, pomegranate seeds, a squirt of lime and add a dollop of Dannon Oikos plain Greek nonfat yogurt on 


Pumpkin Pie:
  • Pastry for 9-inch pie crust
  • 2 eggs, well beaten
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
  2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin. Gradually add evaporated milk, mixing well. Pour into pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
  4. Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.

  • These yummy snacks are made before every meeting in Schaub's own kitchen!

     Healthy Tips:
  • Have a sweet tooth? Well, next time you consider ordering dessert at a restaurant or making a dessert, consider it sharing it with the people who are with you! 
  • Want to get your bang for your buck? Try purchasing frozen vegetables and fruits so that they will last a longer amount of time. Also, try purchasing a smaller portion of whatever you're getting. Don't be afraid to ask! 
  • Gotta have that soda? Try getting one and refill with water!
Healthy Tips credit to: