snacks kids will love.

I guarantee!

avocado dip with raw veggies.

2 ripe avocados
1/4 cup Parmesan cheese
3 tablespoons lime juice
1/2  teaspoon sugar

  Sliced raw vegetables

Peel and pit avocados. Place in a bowl with Parmesan cheese, 

lime juice, and sugar and mash with a fork or a potato 

masher until smooth. Serve with vegetables.

 wake up breakfast bars.

1/3  cup packed brown sugar
1/3  cup honey
1-1/2  cups peanut butter
1/2  teaspoon cinnamon
5  cups  bran-flakes cereal
1  package organic dried cranberries

Line a 9 x 9 x 2-inch baking pan with foil; set aside. 

In a large saucepan, stir together brown sugar and honey. 

Bring to a boil, stirring constantly. Remove from heat. 

Stir in peanut butter and cinnamon until smooth. 

Stir in cereal and 1/2 cup cranberries until coated.
Pat mixture into prepared pan, pressing firmly. 

Press remaining cranberries on top. 

Cover and chill until set or up to 24 hours.
To serve, use foil to lift mixture from pan; cut into squares. 

Will keep in the refrigerator for three days

parmesan popcorn

1/4  cup popcorn kernels
1  cup  grated parmesan cheese

Air-pop popcorn. Toss with Parmesan cheese. 

Allow to cool before serving.

 sweet potato chips

2  medium sweet potatoes
2  teaspoons vegetable oil
1  teaspoon sugar
1/2  teaspoon cinnamon

Heat oven to 400°F. Coat a baking sheet with vegetable cooking spray.
Wash potatoes. Cut into thin slices, and place in large bowl. 

Pour oil onto the palms of your hands. Gently rub oil onto 

sweet-potato slices, tossing to combine. Sprinkle with sugar 

and cinnamon, tossing in bowl to coat evenly.  Place slices in a single 

layer on prepared baking sheet. Bake 20 minutes. 

Turn chips over and bake until slightly crisp, about 5 minutes. 

Transfer to plate; cool 5 minutes and serve.