Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 30, 2014 06:11 PM

Recipe Request: Morning Snack for 30+/- ppl; must be made ahead + portable

I'm taking a course this semester that meets on Tuesday mornings at 8:30 am (nursing school). My group will be together for the next two years, and I thought there is no better way to get friendly and relaxed than bring a snack to share. The instructor gave permission for this class only (obviously in lab class and when dealing with patients, no snacks are permitted). Anyhow, I brought pumpkin spice bread this week (3rd wk of class) and was a big hit. It was a really great ice-breaker, everyone seemed to loosen up . . . I made a small chart showing the nutritional benefits of pumpkin (which are many) to keep it relevant.

Now I need more ideas. The problem is that I have to make it the day before due to my schedule and I have to transport the snack as well as any serving items needed (approx 1 hour drive) to school. Also, the class is from 8:30 am to 1:30 pm, so it needs to be an item that will be okay sitting at room temperature for a long time. If there are nuts, or wheat, or whatever possible allergens, that's no problem as I can simply include that information in the description.

For next week, I was planning to make chocolate chip banana bread from Southern Living (tried and true favorite), but that seems kind of ordinary. OTH, apparently many of these students have never had anything homemade as the majority appeared incredulous when advised that the pumpkin bread was made from scratch. Anyhow, please share your ideas. I know that CH'ers will come up with ideas that I'd have missed. Thank you all, in advance!! PS Bonus points for healthy recipes, but not required. "Everything in moderation" LOL

  1. Click to Upload a photo (10 MB limit)
  1. You're really sweet to do this for your class. Since it's morning/breakfast time, why not make an egg bake casserole and either cut it into squares that can be handheld, or even better, bake the mixture as muffins.

    I always add shredded cheese, diced ham or sausage and peppers or western omelet ingredients... or you could make it all vegetarian, just in case.

    This is the idea...

    6 Replies
    1. re: mcf

      hi mcf, I was actually having this same thought! Thank you for the link. I was concerned about texture/enjoyment for an eggy casserole (strata-type thing) that would likely sit out from 8:30 am - 1:30 pm.

      For example, when I brought the pumpkin bread, about 60% was consumed during the first hour of class but the rest was eaten during the 10 minute breaks each hour through 1:30 pm. The very last piece was eaten by a student as I was attempting to clean up the serving platter around 1:45 pm! Haha. Isn't it funny in the USA that oftentimes people are extremely reluctant to eat the last piece? Yet in other cultures, it's considered good luck to finish off a dish.

      1. re: mcf

        Absolutely with mcf--it's delish. Or a frittata (same idea, a little denser in texture and more flat), which in my family we eat out of hand at room temp as an appetizer at parties. My favorite was my aunt's--very simple recipe with asparagus, eggs, romano cheese

        1. re: pinehurst

          You can make mini-frittata in muffin tins.

          1. re: Ruthie789

            how about popovers? kind of eggy without being messy, good vehicles for jams, cheeses,etc.?

            1. re: betsydiver

              Popovers don't travel well and they are not great unless right out of the oven.

        2. re: mcf

          This was my first idea as well, egg casserole. I like the little muffin shapes, nice few bite food.

        3. Spanikopita is terrific for breakfast & healthy to boot. In Greece nobody eats it hot.

          4 Replies
          1. re: JoeBabbitt

            This is a very good idea, indeed. I have made spanikopita in the past with success, although if you saw the amount of butter that I used, I'm not sure you would say that it's healthy. :-) Nonetheless, I will add it to the rotation, for sure. Thank you for the suggestion JoeBabbitt!!

              1. re: MrsPatmore

                My family is Greek and my mom uses less than a stick of butter for an entire batch of spanakopita (a whole box worth of phyllo). We just did them over Christmas and probably half the butter was left in the bowl.

                She just paints quick "stripes" down the phyllo with a pastry brush. Probably less than a teaspoon of butter per pastry.

                When baking, she sprays lightly with Pam or olive oil to get them to brown nicely.

                I've also seen Greeks make their spanakopita and tiropita with an olive oil mister or brushing olive oil only.

                I grew up never EVER eating butter. It was olive oil on everything.

                1. re: MrsPatmore

                  I use half butter & half olive oil. FWIW

                  How's the 'new' refrigerator?

              2. Can you do mini muffins? Good for breakfast. You can use the choc chip banana bread recipe in mini form.

                Or borekas (puff pastry triangles filled with cheese, potato, or spinach)

                2 Replies
                1. re: cheesecake17

                  This is ironic but I gave my mini muffin tins away last year, assuming that since my children are grown, they would not be needed. Of course, since I donated them to the local VNA thrift shop, I've wanted them back at least 3 times. And bokekas --- totally forgot about those!!! I think that there was a recipe in the Moosewood cookbooks that I made many years ago. It was a show-stopper back then, and probably would be to these students as well. Great idea! Thank you.

                  1. re: MrsPatmore

                    I usually use disposable mini muffin tins. That way when I'm out and about, nothing gets crushed.

                    Hope the borekas work for you!

                2. Scones hold great, are portable and have endless variations.
                  Cheddar and Bacon or Scallion
                  Buttermilk Blueberry
                  Rosemary-Apricot topped with course Salt...................

                  5 Replies
                  1. re: chefj

                    Hi chefj: MrsPatmore has a confession. She doesn't like scones! (For this crime, I think they will take away my *imaginary* citizenship.)

                    That being said, the other students will probably love them! Another great idea. +1 Thanks!

                      1. re: sunshine842

                        <but can you use an electric mixer?>

                        Not yet . . . but Daisy is helping me in the kitchen. LOL :-)

                        1. re: MrsPatmore

                          I have to confess to hearing your posts in my head in Lesley Nicol's voice. LOL

                    1. re: chefj

                      But have you tried this Orange Yogurt "scone" recipe? Not at all dry or uninteresting - call a it a triangular flat muffin.


                    2. I was at a conference that set up a "gorp"-type snack mix bar with small bags. It had nuts, dried fruits, m&ms, Chex, pretzels, and other stuff. Was really fun to go through the line and interact with others.

                      1 Reply
                      1. re: jillbcooks

                        My mom makes something similar and it disappear in minutes. I think it's technically called "white trash chex mix" but basically a chex mix with cereal, pretzels, M&Ms all tossed in white chocolate.