Try making some of these vegetable snacks with your kids the next time they’re looking for something to munch on.
Yam I Am Chips
1 large sweet potato, sliced thin
1 TBSP olive oil
Salt to taste
Preheat oven to 350 degrees. Place the sliced sweet potatoes on a cookie sheet in a single layer. Drizzle with the olive oil. Sprinkle with the salt. Bake 10 minutes, flip and continue baking another 2 minutes or until a light golden brown. The salt on these chips is optional. If you prefer a little sweeter taste, sprinkle them with a little cinnamon before baking.
The Great Pumpkin Spread
1 (15 oz) can prepared pumpkin
1 tsp. cinnamon
¼ C pecans, finely chopped
1 (4 oz) pkg. cream cheese, softened
Place the pumpkin in a small saucepan. Heat the pumpkin over low temperature just until warmed through. Remove from heat and stir in cinnamon and pecans. Allow mixture to cool slightly and then add cream cheese. Mix well to combine all ingredients. Spread on the graham crackers and serve. This makes a great dip for fresh fruit also. Try some sliced apples, pears or even strawberries the kids will love it.
Edible Flower Garden
1 (16 oz) container of sour cream
1 TBSP white vinegar
2 TBSP parsley, minced
½ tsp. garlic powder
2 TBSP onion, grated
Cucumbers cut into rounds
Mix together the sour cream and vinegar until very smooth. Sprinkle in the parsley, garlic powder and onion. Continue to mix until all ingredients are incorporated together. Refrigerate until ready to use, at least 1 hour. Clean and dry the vegetables. Place them on individual plates. Use the cucumbers, radish slices, cauliflower and tomatoes to make the flowers. Use the celery sticks for stems. The spinach leaves make great flower leaves. The broccoli can be used to make grass. Make as many different flowers as you like. Serve with the dip and enjoy.