Joy Bauer’s Snack Swap Recipes

December 6th 2017

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Banana Split On A Stick


  • 4 large bananas, ripe but firm
  • 8 wooden popsicle sticks
  • 1/4 cup granola cereal OR finely chopped salted peanuts
  • 1 cup semi-sweet chocolate chips
  • Optional: whipped cream and cherries for garnish



Peel, then cut each banana in half horizontally and insert the wooden stick into each half. Place in ziptop bag or cover in plastic wrap and place in freezer until frozen, about 3 hours.

Spread out granola (or peanuts) on a flat surface, such as shallow dish, cutting board or baking sheet.

Melt the chocolate chips using a double boiler or by placing them in a glass bowl and microwaving for 30 seconds, stirring, and continuing this same routine for 15-second increments until chocolate is velvety smooth. Pour the melted chocolate into a tall glass and carefully dip each of the frozen bananas into the glass, twirling to coat at least the top half. Then immediately roll in the granola or chopped peanuts.

Serve or place on a baking sheet lined with parchment paper and stash in the freezer for future treats.

For a fun serving presentation, I like to lay the pops on an individual banana split tray and top each with a squirt of whipped cream and cherry.



Parmesan Popcorn


  • ¼ cup popcorn kernels
  • 1 tablespoon grated Parmesan or 2 tablespoons



Add the kernels to a brown paper lunch bag. Fold the edge of the bag over two or three times to seal the bag.

Microwave on high for approximately 2 minutes, or until popping slows to 2 seconds between pops (microwave time will vary depending on the power of your microwave, so you may need a few trial runs to figure out the perfect popping time for your microwave).*

Dump the popcorn in a bowl, mist with oil spray, and sprinkle on the cheese. Toss the popcorn to coat evenly with the cheese.

Serving size: 4-5 cups popcorn

*Note: If you have a hot air popper, simply prepare the popcorn in your air popper.


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