For our October 2019 Halloween Themed Packing Party, I Heart Hungry Kids brought together over 130 trained youth volunteers aged 5-18 (and a few awesome adults) to pack 9,600 pounds of food for Lowcountry kids in need.
In September 2019, I Heart Hungry Kids brought together over 125 trained youth volunteers aged 5-18 (and a few awesome adults) to pack 8,000 meals for Lowcountry kids in need. And we got it all done in about 30 minutes!
Special thanks this month to Food Drive Challenge sponsors Lowes Foods of Mt. Pleasant. They donated 226 pounds of food that benefited James Island Outreach, and our awesome Packing Party families brought in 196 pounds that went to the Lowcountry Food Bank.
Plain popcorn is actually a healthy treat, but kinda boring on its own. By home-making your own delicious toppings you can make them all natural, and add a kick of flavor without all the chemicals and preservatives found in store-bought flavorings.
2 1/2 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried minced onion
1 tablespoon dried chives
1 teaspoon black pepper
1 1/2 teaspoons salt
1/2 cup powdered milk
Thoroughly mix all ingredients in a container that has a lid. Add popcorn to the container, and then secure the lid. Shake well, and serve in a bowl.
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Melt the butter and add the sugar and cinnamon. Mix thoroughly in a bowl, then pour over popped popcorn. Yum!
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper
Thoroughly mix all ingredients in a container with a secure lid. Add popcorn to the container, then secure the lid and shake well. Be sure to wash your hands after handling cayenne pepper, and avoid contact with the eyes.
Riley Says: Make this heart healthy snack for your sweetheart!
3 cups old-fashioned oats
1/2 cup pecans, walnuts, or almonds, roughly chopped
1/2 cup sunflower or pumpkin seeds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/3 cup olive oil
1/3 cup maple syrup or honey
1 teaspoon vanilla
1/2 cup raisins
1 cut freeze-dried strawberries or craisins
Measuring cups and spoons
Large bowl for all ingredients
Knife for chopping nuts, or just hit ’em with a rolling pin
Flat baking sheet 9″ x 12″
Parchment paper for baking
Heat oven to 275 degrees
In a big bowl, combine the oats, nuts, seeds, cinnamon, ginger, and salt until everything is all mixed up.
Add the oil, syrup or honey, and vanilla to the bowl. Stir until everything is coated. Riley’s Tip: pour the oil into the 1/3 cut measure first, then add to the mixture. Use the same oil-coated cup for the syrup or honey and it won’t stick!
Get a big flat baking sheet and put down a sheet of baking parchment paper so it won’t stick to the pan.
Spread the granola out in an even layer.
Bake for 40 minutes until lightly browned.
Take it out of the oven. Use oven mitts and be careful!!
Let cool completely.
Mix in the craisins or strawberries.
Store in an airtight container. I use a big glass jar with a steel lid that works great and is environmentally friendly too.