Build-Your-Own Pudding Pops


This post is sponsored by Snack Pack®.

Snack Pack Pudding Pops

In a family of many it’s not easy to find a meal everyone likes, so we do a lot of “build your own” buffet-style foods with a “base,” (taco meat, baked potatoes, cooked pasta) and a variety of toppings so everyone can build their own plates to their own liking. Something about the independence of making choices and preparing it “themselves” makes it more appealing to the kids, and more likely that they’ll eat it, and even try new things.

Snack and dessert time is no exception, and Build-Your-Own Pudding Cups are a popular request around snacktime. Like, beg-at-breakfast-to-have-them-for-an-afternoon-snack kind of popular.

Snack Pack Pudding

Snack Pack mixins

Some of our favorite Build-Your-Own Snack Pack® pudding mix-in ideas include: cookie or graham cracker crumbles, cut-up fruit, yogurt-covered raisins, chopped nuts, shredded coconut, peanut or almond butter, sprinkles, and mini candies or marshmallows.

Snack Pack mixins

Build-Your-Own Snack Pack® are pretty tasty as is, but we also love them frozen! Here’s how to make Frozen Build-Your-Own Snack Pack® Pudding Pops.

Build-Your-Own Snack Pack Pudding Pops

  • Snack Pack® Pudding Cups
  • Mix-in toppings of your choice
  • Popsicle sticks or straws, or spoons

Choose Your Mix-Ins.

Snack Pack mixins

Get creative with your mix-in combinations! Mix the toppings into the pudding, or just layer it on the top (which will become the bottom of the frozen pop).

My kids like to add heaps of everything, but here are a few more flavor ideas:

  • Grasshopper Pie: Mix chocolate pudding with one drop food-grade peppermint essential oil. Top Snack Pack® cup with chocolate cookie crumbles and whipped cream
  • Banana Cream Pie: Mix vanilla pudding and sliced bananas. Top Snack Pack® cup with graham cracker crumbs and whipped cream.
  • Fruit and Cream: Mix vanilla pudding with berries (fresh or frozen) and whipped cream.
  • Rocky Road: Mix chocolate pudding with mini marshmallows, chopped nuts, and mini chocolate chips.

Prepare to Freeze.

When finished choosing mix-ins, place a popsicle stick, sturdy straw, or spoon in the center of the Snack Pack® pudding cup. If the kids have created their own concoctions, consider writing names or initials on the outside of the Snack Pack® cup, to avoid mix-ups.

Snack Pack Pudding Pops

Freeze.

In our freezer, the pudding pops take about 4 hours to freeze solid, so it’s a good snack to prepare in the morning for an afternoon snack, or plan ahead and freeze overnight.

Snack Pack Pudding Pops in freezer

When frozen, allow pudding pops to sit on the counter for a few minutes, or run the Snack Pack® cup under hot water for a few seconds to loosen frozen pudding. Frozen pops should then easily slip out of the cup.

Snack Pack Pudding Pops

Enjoy!

Soak up the last bit of summer sun with your tasty Build-Your-Own Snack Pack® Pudding Pops!
Snack Pack Pudding Pops

This back-to-school season take a moment to slow down and enjoy a tasty and fun treat with the kids. Snack Pack® comes in a variety of flavors and offers endless mix-in opportunities the kids can help prepare. Each serving of Snack Pack® is fortified with as much calcium as an 8-oz glass of milk,* so you can feel good about serving your kids Snack Pack® . For mix-in inspiration, visit Snack Pack® on Pinterest (pinterest.com/snackpack) and Facebook (facebook.com/SnackPackPudding).

** All Snack Pack® products contain 30% DV calcium, with the exception of Bakery Shop Lemon Meringue Pie, Lemon Pudding, and Snack Pack® Gels.

Snack Pack Logo

Rock Cycle Cookie Bars

rock cycle cookie bars

Sometimes food makes the best object lessons, and this classic layered cookie bar was a yummy way to illustrate the rock cycle.

We started with “igneous rock” graham crackers. (Pretty sure I said something like “poop” so they’d smile for the camera. Oh, the drama of having a mom who wants to take photos of everything!)

rock cycle cookie bars

The crackers went into the food processor, we turned on the “weathering and erosion” and ended up with lots of “sediment” (graham cracker crumbs).

rock cycle cookie bars

(In hindsight, putting the crackers in a Ziploc and letting them “weather and erode” with a rolling pin might have been more fun, but I wasn’t in the mood to clean up the mess.)

Then we placed the cracker crumb “sediment” into a baking dish, added melted butter, and “compressed and compacted” the “sediment” to form the first layer in our “sedimentary rock.”

We added more sediment layers of gooey sweetened condensed milk “mud;” coconut flake “shells, plants, and debris;” and chocolate chip “rocks.”

rock cycle cookie bars

Then we applied pressure (gently press) and heat (350F oven) to change our sedimentary layers into delicious metamorphic rocks.

rock cycle cookie bars

 Rock Cycle Cookie Bars

  • 2 packages graham crackers (about 16 crackers)
  • 1/2 cup melted butter
  • 1 can sweetened condensed milk
  • 1.5 cups shredded coconut
  • 1 cup chocolate chips
  • 1 cup chopped nuts (optional)

Crush graham crackers to crumbs. Mix butter with crumbs and press in the bottom of a 9×13 baking dish. Pour sweetened condensed milk evenly over crust. Top with remaining ingredients and press down. Bake at 350F for 25-30 minutes. Cool completely before cutting.

Mini Chicken Broccoli Pot Pies

To go with our Three Little Kittens theme we made mini pies–apple crumble for dessert, and chicken broccoli for dinner. Thanks to pantry ingredients, this is a simple recipe and quick enough for a kid-friendly lunch, or busy weeknight dinner.

Mini Chicken Broccoli Pot Pies

  • 1 package (2 crusts) refrigerated pie dough
  • 1 can Progresso Creamy Roasted Garlic Recipe Starters
  • 1 1/2 cups cooked and chopped chicken
  • 1 cup chopped broccoli florets (or frozen mixed veggies)

Roll out one pie crust dough and use a cookie cutter or rim of a cup to cut 12 circles (approx. 2-3 inches). Spray regular-size muffin cups with cooking spray and lightly press a circle of dough into each cup. (I use and love these silicone muffin cups.)

Chop chicken and broccoli into bite-size pieces and place in bowl. Add can of Progresso Garlic Recipe Starters and mix to coat. Fill each crust-lined muffin cup with chicken mixture.

Roll out second pie crust dough and use cookie cutter or rim of a cup to cut 12 more circles. Place a dough circle on top of each filled muffin cup. Press edges of dough together with fingers or fork, to seal. Use a paring knife to cut a slit in the top of each mini pie.

Bake at 400F for 20-22 minutes, or until crust is golden brown. Cool slightly before serving.

To freeze: Bake as above. Allow to cool, remove from muffin cups. Place on a cookie sheet or plate and flash freeze. Once frozen, place mini pies in a freezer bag and seal tightly. To serve, remove from freezer and microwave 1-2 minutes or until heated through.

*This post is sponsored by Progresso Recipe Starters and My Blog Spark. Recipe, photos, and ideas are my own.

Gingersnap Cookies, with a Kiss

We’re usually a chocolate chip cookie-kind of family, plowing through those giant Sam’s Club-sized bags of chocolate chips faster than I’d like to admit. But when the crisp of fall arrives my senses crave the caramel and cinnamon aromas that remind me of the season, and our go-to baking treat is sweet and spicy Gingersnaps.

If the only Gingersnaps you’ve had are the rock-hard ones in a box, you’ve been missing out. The idea for this {genius!} variation started with an impulse buy on a seasonal bag of Pumpkin Spice Kisses that were hidden in the cupboard and rediscovered as I was making a batch of the sugar and spice cookies for a potluck. The creamy pumpkin drops combined AH-MAZINGLY on top of the gingery crisp-edged, chewy-centered cookies. Try them. Love them.

Gingersnap Cookies, with a Kiss

  • 1 1/2 cups butter-flavored shortening
  • 2 cups sugar, plus more for rolling
  • 1/2 cup dark molasses
  • 2 eggs
  • 4 cups flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 package Hershey’s Pumpkin Spice Kisses

In a large bowl, cream shortening and sugar with an electric mixer. Beat in egg and molasses. Stir in dry ingredients until well combined. Roll into 1-inch balls, and roll in sugar. Bake at 350F for 8 minutes. Cookies will start to crack on the top when they are done.

Remove cookies from the oven and immediately press an unwrapped Pumpkin Spice Kiss into the middle of each hot cookie. Allow to cool and set before serving. (You may want to let the Kiss-topped cookies set in the freezer or fridge.)

This dough freezes well, just place in a freezer-safe bag or container. When ready to bake, remove from freezer and allow to thaw, roll into balls, roll in sugar, and bake as above. You can also pre-bake the cookies, and then freeze them in a freezer-safe bag or container, if desired.

Thrive Chopped Onions (Giveaway!!)

When I was in high school I waitressed at a soup and sandwich shop, and one of my duties was to prep the veggies for the day. I would slice onions and “cry” and “cry” from the sting of the vapor. Now it’s not so bad since I usually only need one or two at a time, but my eyes are still pretty sensitive to onions and it’s caused a love-hate thing with onions because I love the flavor they give, but hate chopping them.

A few months back when I started buying freeze-dried “food storage,” I didn’t really have a plan for using it. I just felt we needed some on the shelf in case there’s a “rainy day.” But after trying some samples and purchasing a few cans, unexpectedly, I became hooked and started incorporating much of it into my cooking. Onions and peppers are some of my favorite staple ingredients we’ve tried so far.

I will say I was a bit nervous the first time I tried the onions because my schema included those weird little bits on a dollar menu cheeseburger. But these are not those and I’ve been really impressed with how fresh the Thrive Chopped Onions taste and smell. I especially love that they come PRE-CHOPPED in the can! Maybe that’s lazy of me, but time is so precious these days.

Admittedly, when it comes to stirfry, roasted veggies, or a thick slice on a burger, fresh onions are still the way to go. But I’ve been replacing freshly chopped onions with the dried ones in recipes (and even omlets!), and they’re ah-mazing. Another bonus is that they’re chopped small enough that I don’t hear complaints from my kids who normally pick onions out of dishes.

Cost of Freeze-Dried Onions

But the cost. You know I’m all about saving money, and unfortunately, time-saving products are often expensive. So I was curious about the comparison and wanted to do some calculations to see if the cost of convenience was really worth it to me.

Here’s what I discovered:

  • I purchased a medium onion ($0.77/lb) at my local grocer for $0.47.
  • When using the Thrive chopped onions, 1/3 cup dried onions + 1/3 cup water = a medium onion, so a #10 can of Thrive chopped onions is the same as (about) 26 medium onions.
  • Based on the current sale price ($13.49) for a #10 can of Thrive onions, this makes each “onion equivalent” about $0.51 each.

Now I’m no math whiz, so correct me if I calculated wrong, but when I realized it was just a few pennies difference in price, the time-saving convenience is worth it to me.

Maybe you can decide for yourself if you like them too? I’m giving away a can!! Enter below!

Do you cook with onions? Do your kids pick them out?

a Rafflecopter giveaway

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