Do-It-Yourself Travel Food

Check out some of these yummy recipes for your next road trip!

Chex® Muddy Buddies®

Prep Time: 15 min.
Total Time: 15 min.
Makes: 18 servings (1/2 cup each)

Ingredients:

  • 9 cups Chex® mix
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 tsp. vanilla
  • 1 1/2 cups powdered sugar

Directions:

  1. In a large bowl, measure cereal; set aside.
  2. In a 1-quart microwave bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.
  3. Add powdered sugar. Seal bag and shake well until coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

 

Kid-Friendly Trail Mix

Prep Time: 10 min.
Total Time: 10 min.

Ingredients:

  • 5 cups pretzels
  • 3 cups peanuts
  • 2 cups raisins
  • 1 cup M&Ms

Directions:

  1. Pour all ingredients in a large bowl.
  2. Gently mix everything together.
  3. Pour into individual snack bags or store in airtight container until ready to eat.

Other delicious additions:

  • Granola
  • Dried fruit
  • Yogurt-covered raisins
  • Goldfish crackers
  • Marshmallows
  • Teddy Grahams
  • Cereal (Cheerios, Fruit Loops, Corn Flakes)
  • Craisins
  • Sunflower seeds

 

Cake Mix Cookies
Prep Time: 10 min.
Total Time: 21 min.
Makes: 3 doz. cookies

Ingredients:

  • 1 box cake mix, any flavor
  • 2 eggs
  • 1/2 cup oil
  • 1 cup chocolate chips, nuts or M&Ms

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine cake mix, oil and eggs until blended. Add chocolate chips, nuts or M&Ms.
  3. Roll dough into rounded tablespoons and drop on ungreased cookie sheet.
  4. Bake for 10-12 minutes.
  5. Cool on cookie sheet before transferring to cooling rack.

 

Soft & Chewy Granola Bars
Prep Time: 15 min.
Total Time: 25 min.
Makes: 12 bars

Ingredients:

  • 2 1/2 cups old fashioned oats
  • 1/2 cup whole almonds, coarsely chopped
  • 1/3 cup honey
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon kosher salt
  • 1/2 cup dried cranberries, coarsely chopped (raisins can be used too)
  • 1/4 cup + 2 Tbsp. mini chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Line bottom of an 8-inch or 9-inch square pan with aluminum foil, then lightly spray with cooking spray.
  2. Mix oats and almonds and spread out onto a small baking sheet. Bake for 5 minutes, stir, then bake another 3-5 minutes until lightly toasted. Transfer to a large bowl.
  3. Combine butter, honey, brown sugar, vanilla and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
  4. Pour butter mixture into bowl with toasted oats and almonds, mix well. Let cool about 5 minutes then add cranberries and 1/4 cups mini chocolate chips, stir.
  5. Transfer oat mixture to lined pan then use rubber spatula ti firmly press the mixture into the pan. (Press hard, this way the bars will stay together once cooled and cut)
  6. Scatter remaining 2 Tbsp. of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate for 2 hours.
  7. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars and store in airtight container for up to one week. (For softer bars, keep at room temperature. For slightly harder bars, store in the refrigerator)

 

Greek Yogurt Blueberry Muffins
Prep Time: 15 min.
Total Time: 30 min.
Makes: 1 doz. muffins

Ingredients:

  • 1/3 cup milk
  • 1/4 cup oil
  • 1 container (6 oz.) fat free Greek honey vanilla yogurt
  • 1 egg
  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 Tbsp. grated lemon peel
  • 1 Tbsp. lemon juice
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup fresh or frozen (do not thaw) blueberries

Directions:

  1. Preheat oven to 400 degrees. Grease bottoms of regular-size muffin pan, or line with paper baking cups.
  2. In a large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  3. Bake for 16-18 minutes or until golden brown. Cool 5 minutes, remove from pan. Store in airtight container or resealable plastic bag.

 

PB & J Sushi Rolls
Prep Time: 3 min.
Total Time: 5 min:

Ingredients:

  • 2 Tbsp. peanut butter
  • 2 Tbsp. jelly, jam or preserves (pick your favorite flavor!)
  • 2 slices bread

Directions:

  1. Remove crusts from bread. With a rolling pin, completely flatten bread.
  2. Spread 1 Tbsp. peanut butter and 1 Tbsp. jam or jelly on each slice of bread.
  3. Roll each slice into a tight spiral. Cut each spiral into 4 pieces and serve.

*Tip: Substitute peanut butter and jelly for lunch meat and cheese for a fun, new twist!

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