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Now that Spring is on the horizon, it's time to pack away the snow boots and break out the hikers. Hiking, no matter how near or how far, is such a freeing activity that actually doesn't seem like exercise at all.
That said, it's important to take along some snacks for the trail. My favorite snack recipes often include oatmeal, nuts and peanut or nut butters. Nutritionally, peanut butter provides carbohydrates for a quick energy boost, and protein and good fats to provide that "full" feeling that will hold you for the hike.
To satisfy the urge for something crunchy there's a sweet and salty popcorn, cereal, corn chip and white chocolate snack mix that has little to no nutritional value but makes up for it in deliciousness.
Peanut Butter and Jelly Bars
1 cup all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar, firmly packed
1/2 cup butter, chilled
1/4 tsp. salt
1 egg yolk
Filling:
1/2 cup chopped peanuts
1/2 cup sugar
3/4 cup peanut butter
1 egg white
1/2 cup jelly, any flavor
Directions: Preheat oven to 350-degrees F. In a large bowl, combine flour, oatmeal, brown sugar, butter, salt and egg yolk. Beat at low speed just until crumbly. Reserve one cup of mixture for topping. Press remaining crumbs in bottom of ungreased 9-inch square pan. In the same bowl, combine peanuts, sugar, peanut butter and egg white and beat well. Crumble and spread evenly over crust.
Bake 10 minutes. Remove from oven and spread jelly over the peanut butter mixture. Sprinkle with reserved crumbs. Return to oven and continue baking 25 to 30 minutes, or until golden brown. Makes about 24 bars.
Peanut Butter
and Banana Wrap
2 T. creamy peanut butter
1 (8-inch) whole wheat or regular flour tortilla
1 T. honey
1 small banana, sliced and dipped in lemon or orange juice to prevent browning
Directions: Spread peanut butter evenly over tortilla. Drizzle with honey. Top with sliced banana. Roll up tortilla and secure with toothpick. Makes 1 wrap.
Corny Snack Mix
(Sweet, salty and delicious)
3 quarts popped popcorn
1 (15-ounce) package Corn Pops cereal
1 (15-ounce) package corn chips (original size)
2 (10 to 12-ounces each) packages white chocolate chips
Directions: In a very large bowl, or several smaller bowls, combine the popcorn, Corn Pops and corn chips. In a saucepan over medium-low heat, melt chips, stirring till smooth. Pour over the popcorn mixture and toss to coat. Spread into two 15x10x1-inch pans lined with waxed or parchment paper. Cool. Store in airtight containers. Makes 7-1/2 quarts.