How to Make Easy Snack Recipes for Kids

A few days ago I was talking with a friend who was trying to teach his daughter a snack recipe.

It took her a few tries, but eventually she found a way to make it easy and delicious.

Now, I’m thinking, this is it, I have to make this recipe for her.

So how do I make it?

I don’t want to give her the recipe, I don, I just want to make sure that she gets the taste.

So that’s where I start.

Easy Snack Recipe: Cheesy Chickpea Dip Recipe Recipe: Peanut Butter Pudding Recipe: Chocolate Peanut Chip Dip Recipe: Coconut Pudding This is a simple, quick, and delicious snack recipe for kids and adults.

I love that the peanut butter dip and chocolate peanut chip dip are both great choices for kids.

It’s also a great way to incorporate them into a recipe for something a little healthier like a dip for your dessert.

The chickpea dip is really easy to make and makes a great dipping sauce for salads, sandwiches, and more.

The chickpeas are chopped and combined with a tablespoon of water to make a paste.

If you like to use a little peanut butter, you can add a tablespoon or two to the mix, but I don-t feel like it’s necessary to add it here because it makes the dip taste better.

If you’re not going to use peanut butter in a dip, feel free to use coconut milk instead.

The sauce also has coconut milk in it and you could just go with that.

Chickpea and peanut butter Dip Ingredients 1 cup chopped pecans, soaked overnight, drained, soaked for at least 1 hour, drained and soaked in water for at most 1 hour (see below) 1 cup water, divided (1/4 cup for peanut butter and 1/2 cup for chickpeap) 1 tablespoon peanut butter (I like to make my own because I can make this without using any of the brands listed on the packet, but you can use any peanut butter you have on hand) 2 tablespoons coconut oil (I used olive oil) 1 teaspoon kosher salt (I added a little more to taste) Directions Preheat oven to 375°F.

Mix all ingredients together.

Pour mixture into a shallow dish and bake for 20 minutes. 

When the chickpeans are cooked through, remove from oven and let cool completely. 

For the peanut-butter dip, combine the peanut and water in a large bowl and combine well.

Place a bowl in the fridge for about 1 hour to cool.

Once the dip is cool enough to handle, pour the mixture into an airtight container.

Store in the refrigerator. 

The dipping sauce is also a wonderful way to dip into your favorite snacks for a snack on the go.

Just add a teaspoon of the dipping sauce to your favorite snack and you’re good to go! 

ChickPea and PeanutButter Dip recipe: Peanut Butter Dip Ingredients 2 cups chopped pea or zucchini (about 3 cups), soaked overnight 3 tablespoons peanut butter 2 tablespoons melted coconut oil 1 teaspoon salt 1 teaspoon soy sauce 1/4 teaspoon white vinegar 1 teaspoon water 1 tablespoon coconut milk 1 tablespoon lemon juice Directions Pre-heat oven-safe baking dish to 375 degreesF.

In a large pot, bring water to a boil.

Add the peanut, coconut oil, salt, soy sauce, and vinegar.

Reduce heat to low and simmer for 2 minutes.

Add the chicken and cook, stirring frequently, for 10 minutes or until chicken is cooked through.

Transfer chicken to a plate and set aside. 

Chicken is cooked and ready to be added to the dipping dip. 

Mix all ingredients in a small bowl and pour the dipping mixture into the prepared dish. 

Pour mixture over the chicken mixture. 

Place the chicken on top of the peanut mixture and top with the dipping dipping sauce. 

Take the lid off of the baking dish and top the dish with the remaining dipping sauce and a spoonful of the dressing. 

Let the dish sit at room temperature for about 5 minutes before serving. 

 You can store this dipping dip in the freezer for up to a week, or refrigerate it for up 30 days. 

It makes a fabulous snack for a quick, healthy dinner, or for lunch.