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 Kayla make snacks before a meeting once per school year.  You will meet at 6pm in the ground floor Schaub kitchen.  In order to sign up to serve as a Snack Chef for a meeting, sign up on the google doc that is attached at the bottom of this page or email Kayla at kahale2@ncsu.edu.  Check out the Google Doc sign-up sheet to see which dates are available.  


From Our Kitchen to Yours:

Banana Pudding
  • 2 boxes vanilla instant pudding
  • 3 cups cold milk
  • 3 bananas
  • About half a box of vanilla wafers
  • 1 carton Cool Whip
Directions: 
  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.


Bruschetta:
  • 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
    Directions:
        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
    Directions:
        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
Directions: 
    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
Directions:
  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
Directions:
  1. Mix well


Pancakes:
  • 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
Directions:
  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
Directions:

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 

            top.




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
Directions:
  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: http://www.eatright.org/Public/

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