Banana Toast

This snack is one of my all time favorites…Delicious!

Banana Toast

Ingredients:
2 slices of bread
peanut butter
1 banana, sliced at an angle
cinnamon
honey (optional)

Directions:

  1. Preheat oven to 425F.
  2. Spread peanut butter on one side of each slice of bread.
  3. Top with slices of banana. Sprinkle each slice of bread with cinnamon and if desired drizzle with honey.
  4. Place prepared slices of bread on a baking sheet and bake in a preheated 425F oven for 5 – 8 minutes. Remove from oven and serve.

I make my banana toast with Ezekiel Bread and drizzle with Raw Honey, the banana’s are cooked perfectly and not too mushy. This is one snack that is hearty and can be quickly made.

*Camala*

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Apple Toast

This is a quick and easy snack, It doesn’t take long to make and is a satisfying snack with apples and peanut butter.

Apple Toast

Ingredients:

4 slices of bread
peanut butter
cinnamon
sugar
1 large apple, cored and thinly sliced

Directions:

  1. Preheat oven to 450F.
  2. Spread peanut butter on one side of each slice of bread. Sprinkle with cinnamon and sugar (I made my own cinnamon-sugar mixture prior to sprinkling). Then place apple slices on top of peanut butter and cinnamon-sugar. Then top with another sprinkling of the cinnamon-sugar mixture.
  3. Place bread on a baking sheet and bake in preheated 450F oven for 8 – 10 minutes.

For a more sweet snack you can sprinkle with brown sugar or drizzle with honey. Also, as an alternative to peanut butter You could use butter or almond butter.

*Camala*

Kettle Corn

I just love getting Kettle Corn at fairs and festivals and really wanted to try to make it at home. This is a recipe I found long ago and can’t really remember where it came from.

Kettle Corn

Ingredients:
3 Tbsp oil
1/2 cup popcorn kernels
1/4 cup sugar

Directions:

  1. Pour oil into a heavy bottom pan. Add three popcorn kernels. Cover with lid allowing steam to escape (you can leave pan lid slightly ajar). Once the three kernels pop you know the oil is hot enough.
  2. Once the oil is hot enough add the kernels and sugar to the pan and recover allowing steam to escape.
  3. Then shake 3 seconds and rest 3 seconds, this helps with burning. Continue until popping slows down.
  4. Once popping has slowed down remove from heat. Let sit two minutes because the sugar makes it extremely hot. Don’t just pop it into your mouth immediately after cooking because you will get burned.
  5. Once cooled after approximately two minutes shake again and pour into a bowl and serve. ENJOY!

I have made this with brown sugar to try to make Carmel corn and I was not that happy with the way it turned out but I figured I would let you know in case anyone wanted to try that as well.

*Camala*