Since appetites grow in the great outdoors, treats are good to have on hand. Sometimes we get tired of the same old chips or heavier snacks.
One old standby is to take Ritz crackers spreading one with peanut butter and the other with marshmallow crème. Put together for a sweet treat that can be made in no time at all. These little ‘sandwiches’ are quick and can really give your sweet tooth a run for its money. I like the fact that both marshmallow crème and peanut butter are available in plastic containers and crackers in paper or can be transferred to a plastic container. The plastic containers make it a lighter weight and safer alternative to glass jars. I also love a spoonful of marshmallow crème in my hot cocoa. I prefer that to actual marshmallows since it blends in so great.
The second treat satisfies a more demanding hunger but still takes only a couple minutes to prepare it. Using melba toast or the melba toast rounds, spread a cracker with cream cheese and top with a slice of pepperoni. It is a more substantial treat or could almost be used as a light lunch. Once again the ingredients are light weight and easy to use. Pepperoni comes in a plastic package and whatever you don’t use will last for quite a while. The cream cheese is in a lightweight box and wrapped in foil. The melba toast is available in a lightweight cracker box. There are so many things to make from cream cheese or pepperoni. Melbas can replace bread for a meal. This combination would be delicious on a plain or wheat bagel also. Another recipe which can be found online and off is pepperoni pizza dip. Every person that tries the pepperoni pizza dip is always addicted to it and that also uses cream cheese with other ingredients.
I believe using every food you can for double duty will allow for a variety of meals without constant shopping. Of course most of us think of pepperoni as a pizza ingredient, but it also is great in a frittata. This is a good way to add veggies to your diet.
Servings: 5 servings
1 cup chopped onion
1 zucchini, chopped or thinly sliced
2 tablespoons light olive oil
1 cup cooked cauliflower florets
5 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
5 ounces HORMEL® Pepperoni
Directions – In medium skillet, sauté onion and zucchini in oil until tender. Add cauliflower. In bowl, beat together eggs, cheese and pepperoni until blended. Pour over vegetables in skillet. Cook over low heat 15 minutes or until egg mixture is set but surface is still moist.
Heat broiler. Broil frittata 1 minute or until surface is set. Serve from skillet or slide onto serving plate. Cut into wedges to serve.