Daily Recipes: Snack Ideas
Showing posts with label Snack Ideas. Show all posts
Showing posts with label Snack Ideas. Show all posts
These melt-in-your-mouth cookies are supremely tender and buttery!  They’re generously filled with your favorite choice of jam.  Perfect for the holidays.

 * These cookies were the Most Pinned Holiday Cookie last year, as featured on Good Morning America and ABC News. Since these thumbprints are so popular, they deserved an update with new step-by-step photos below.  We also added a new video for those of you who’ve been asking to see these cookies in action. Hope you love it. 
BUTTERY JAM THUMBPRINT COOKIES
PREP TIME 15 mins
COOK TIME 20 mins
TOTAL TIME 35 mins

These Buttery Jam Thumbprint Cookies are so tender and melt-in-your-mouth delicious! They're also super easy and need only a handful of ingredients. These are always a hit with grownups and kids alike.
From: Chew Out Loud
Serves: 24

 INGREDIENTS

  • 1 cup (2 sticks/16 TB) salted butter, softened (soft enough that it will give when you lightly press it, but not melted.)
  • ½ cup confectioners' (powdered) sugar, plus ¼ cup more for dusting
  • 2 teaspoons pure vanilla extract
  • ⅛ tsp table salt
  • 2 cups all purpose flour
  • ½ cup thick fruit preserves (i.e., raspberry, blackberry, peach)


 Directions :

 Get the full directions @ chewoutloud.com

BUTTERY JAM THUMBPRINT COOKIES

If you’re a lover of broccoli, than these are for you! if you’re not, well you still might like them because the flavor of the broccoli is not over-powering, nor is it lost.

 To make these tots you’re going to need to blanch 2 cups of broccoli in boiling water, just for a few seconds. Then dice the broccoli into tiny pieces. You can also pulse the broccoli in a food process for a few seconds but then you will risk turning them into a puree. If anything plus then no more than 2-3 pluses and stop once you reach a “rice” texture.

 Next, after dicing the broccoli, combine it with an egg, cheddar cheese, diced onion, cilantro or parsley and a mixture of italian and panko bread crumbs. You can also use all italian or all panko but I suggest a mix of both because the panko make the tots light and airy, while the italian breadcrumbs give the tots flavor. But again, if you have only one type then go for it.

 Healthy Baked Broccoli Tots
EDIT: Readers have noted that 1 teaspoon is too much salt. If you are using table salt, only use 1/2 tsp or to taste!

  Prep Time 15 minutes
 Cook Time 20 minutes
 Total Time 35 minutes
 Servings 20 tots
 Author Layla

 Ingredients

  • 2 cups or 12 ounces uncooked or frozen broccoli
  • 1 large egg
  • 1/4 cup diced yellow onion
  • 1/3 cup cheddar cheese
  • 1/3 cup panko breadcrumbs
  • 1/3 cup italian breadcrumbs
  • 2 tablespoons parsley ( or cilantro rosemary,
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


 DIRECTIONS :

 Get the full directions @ gimmedelicious.com

Healthy Baked Broccoli Tots

Now that’s a mouthful. A heavenly cheese stuffed mouthful of bacon and jalapeño.

 Spicy stuffed jalapeños. My mind is everywhere this week. Just roll with the recipe randomness. These jalapeños you see today? They’re just another football appetizer to add to your rotation this year.

 Bacon-Wrapped Cheesy Stuffed Jalapeños
yield: 24 STUFFED JALAPEÑO HALVES 
total time: 45 MINUTES

 If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

 Ingredients:

  • 12 fresh jalapeño peppers
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese
  • 1 clove garlic, chopped
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks


 DIRECTIONS

 Get Full directions @ sallysbakingaddiction.com

Bacon-Wrapped Cheesy Stuffed Jalapeños

What makes this the ultimate cheese crackers recipe is the fact that they are mostly made of cheese and they taste like soft Cheez-Its, and whose favorite non-keto snack isn't Cheez-Its.

Cook Time : 12 minutes

Ingredients
  • 6 tbsp butter, room temperature We use this!
  • 2 tbsp Heavy Whipping Cream
  • 1 cup coursely shredded cheddar cheese We Use This!
  • 1/4 cup grated parmesan cheese We Use This!
  • 1/4 cup Coconut flour We use this!
  • 2  tbsp fresh basil, roughly chopped


Instructions
  1. Preheat the oven to 350 and line two baking sheets with parchment paper.
  2. Put the soft butter in a medium mix bowl, add heavy cream and combine using a hand mixer.
  3. For full insruction you can visit ketoconnect.net.

Low Carb Cheese Crackers | Cheddar Basil Bites!

2 Ingredient Dough Weight Watchers – once you try this recipe you’ll be hooked for life!

INGREDIENTS
  • 1 cup of non fat plain greek yogurt
  • 1 cup of self-rising flour 


INSTRUCTIONS
Please visit recipe-diaries.com for full instructions.

2 INGREDIENT DOUGH WEIGHT WATCHERS


Healthy Baked Sweet Potato Fries are good for you! YES! You can eat french fries! And they taste so good, they'll likely become your go-to french fry. They certainly have in our house!

Did you know that the sweet potato is one of the 10 most healthiest foods? It's true!

Sweet Potatoes are a complex carbohydrate loaded with fiber, beta carotene, vitamins A, B, C, potassium, the list goes on, but I think you get the picture...

This beautiful orange potato is good for you and it tastes great! It's a win-win! When my daughter was teeny tiny she used to eat sweet potatoes like there was no tomorrow! I would cut them into bite sized cubes and boil them until soft. She would snack on them all the time! I never left home without 'em!

Healthy Baked Sweet Potato Fries

By Life Tastes Good

Ingredients
2 sweet potatoes, sliced into 1/2" thick wedges
1 tablespoon olive oil
kosher salt to taste
freshly ground black pepper to taste
garlic powder to taste

Instructions
  • Preheat oven to 425 degrees F. Line a baking sheet with foil. Reynolds Wrap non-stick foil works great! If you are using regular foil be sure to spray it well with cooking spray.
  • Place sweet potato wedges in a bowl and add 1 tablespoon olive oil (more or less as needed to coat the fries), 1-2 teaspoons salt to taste, 1/2 - 1 teaspoon fresh black pepper to taste, and 1-2 teaspoons garlic powder to taste. Because sweet potatoes vary in size, the amount of seasoning you use will vary. Use more or less as needed. The more you make this recipe the easier it will be to 'guess' what is right for you. Toss the potatoes to coat them evenly with oil and seasonings and place them on the prepared baking sheet.
  • Be sure the sweet potato wedges are in one layer and there is space around each wedge. Leaving space around each potato wedge is important for getting them a little crispy. If they are crowded they will steam and be soggy.
  • Bake the sweet potato fries for about 15 minutes and then turn each fry over and bake another 10-15 minutes. Watch them carefully so they don't burn. Keep in mind the cook time will vary depending on the size of your fries. If they are thick like steak fries you will need to cook them longer. If they are thin you will want to shorten the cook time.

Yield: about 4 servings
Prep Time: 10 mins.
Cook time: 30 mins.
Total time: 40 mins.

Source : https://ourlifetastesgood.blogspot.com/2014/06/healthy-baked-sweet-potato-fries.html

Healthy Baked Sweet Potato Fries

Have you ever had a banavalanche? A mass of frozen bananas unloading from your freezer each time you open the door? Fortunately I have a drawer freezer at the bottom of my fridge now – which means the bananas overflow into the ice cube tray, making all our ice taste like banana.

Which is a sign it’s time to bake something. I toss a few whole (solid) bananas in a bowl of warm water to thaw, then squeeze them out one end (like milking a cow) until their super soft innards slither out into the mixing bowl. But I feel as if I’ve finally hit my banana bread quota, and the two of us have to take a break for awhile – and so I dug out a recipe for muffins sweetened with honey that I made out in Tofino one time, and (possibly because we’re typically out there at this time and my subconscious self is homesick for the place) made a batch.

Ingredients

3 very ripe bananas
1/3 cup honey (creamed or liquid is fine)
1/4 cup canola oil
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Directions
  • Preheat the oven to 375F.
  • In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
  • Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, and bake for 20 minutes, or until golden and springy to the touch.

source : http://www.dinnerwithjulie.com/recipe/honey-banana-muffins/

HONEY BANANA MUFFINS

We’re using the recipe as seen on TASTY KITCHEN, where they rated this as “easy.” And prep time is only 30 minutes!

INGREDIENTS
3 whole Large Granny Smith Apples (or Any Apple Of Your Choice)
1 whole Large Lemon
2 cups Caramel Squares, Unwrapped
2 Tablespoons Corn Syrup
¼ cups Chopped Pecans (optional)
Chocolate Sauce (optional)

PREPARATION INSTRUCTIONS

  • Note: these are still sticky and slightly messy, just like a traditional caramel apple. And totally worth it!
  • Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
  • Squeeze the juice from the lemon onto the apples and allow to set. (This will keep them from turning brown right away.)
  • To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Allow to cool for about 10-15 minutes.
  • Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. (Important: if the inside of your apple is too wet, the caramel won’t stick.)
  • Pour the caramel into the hollowed out apples until just below the top. Sprinkle with pecans (if you desire). Be sure to stray away from nuts if allergies are of concern!!
  • Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices and drizzle with chocolate sauce, if desired.
EAT + ENJOY!
source : https://betterhalfweddings.wordpress.com/2012/11/19/inside-out-caramel-apples-slices/

INSIDE OUT CARAMEL APPLES SLICES JUST 30 MINUTES

Nougat, peanuts and caramel sandwiched between two chocolate layers, these homemade snickers bars come together in 30 minutes tops! Faster than going to the store to buy some!
Yes, I did it! I made my own snickers bars! And you should too! They are just ah-mazing!

I love Snickers bars! We have a history since way back in high school. They were my BFF’s during mid-term and final exams. I would keep a few to snack on late at night while studying for the tests.
I loved the combination of nougat, caramel, and peanuts… not to mention the chocolate coat!
I have seen versions of homemade snickers for about a year now, popping up in my Pinterest feed but all of them took a whole day to make.
Make the chocolate layer – chill
Make the nougat – refrigerate for few hours
Pour the caramel layer – refrigerate some more
Another chocolate layer and back in the fridge
I don’t know about you, but I do not have that much patience!
I’ve been brainstorming, trying to figure out where I can cut corners to make my own snickers bars faster without compromising the taste.
And I finally figured it!
Now you can make your own snickers bars in 30 minutes tops!

Homemade Snickers® Bar Full Recipe : 


Homemade Snickers® Bar Full Recipe :

Prep time :
0:20
Yield :
12 - 15 bars depending on size
INGREDIENTS
  • 1 cup semisweet chocolate chips
  • 3 tablespoons creamy peanut butter
  • 7 ounces marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 cup dry roasted unsalted peanuts
  • 11 ounces caramels
  • 1/4 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 3 tablespoons creamy peanut butter
DIRECTIONS

  1. Line an 11X7-inch baking pan with parchment paper.
  2. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
  3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.
  4. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter, and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well.)
  5. Remove “dough” from bowl and press with fingers on top of chocolate layer.
  6. Sprinkle peanuts on top, gently pressing them in.
  7. In a small saucepan, add caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back of a spoon.
  8. Refrigerate for 5 minutes until set.
  9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.
  10. Place pan in fridge for 10 minutes until chocolate is set.
  11. With a sharp knife, cut into bars.

Source : http://atreatsaffair.com/homemade-snickers-bars-recipe/

HOMEMADE 30 MINUTES SNICKERS BARS RECIPE

Yesterday with the kids we made this Mini Caramel Apples Recipe and had so much fun doing it! The best part is checking out my total Pinterest Fail with the first batch we made. Didn’t change the taste at all and they were eaten super fast no matter what they looked like.


The Mini Caramel Apples Recipe Ingredients are super easy. Same as you would need for full sized caramel apples, you just need some cake pop sticks and a melon baller.

 With the melon baller just scoop out ball sections of the apple. The scooped out apple was fought over by my kids! They actually were coming up with awesome ideas of things to do with it.

 This was about 4 large apples scooped. Use a hard, crisp apple when making these. I think green is the best.

 When they were all scooped I placed them on a cookie sheet with wax paper and stuck cake pop/sucker sticks in them. This is a good job for a kid.

 Then my older girls melted the caramel. We followed the directions on the package of Kraft caramels.

 Then you dip them in the caramel. I placed mine back on a greased sheet of wax paper.



Our first batch did not turn out real well… All the caramel completely dripped off the apples. This was after I had even held them for a while rotating them and letting them cool before I put them on the sheet.
Here are a few tips for getting the caramel to stick: 
  • Let the caramel cool BEFORE you dip the apples. It has to thicken a little and not be so hot.
  • Apples should be room temperature.
  • If there is still skin on the apple, make sure the waxy skin is gone. OR boil the apples whole for about 30 seconds to get the wax off, then scoop them out.
We had MUCH better luck after doing the first 2 tips.
Also, don’t store them in the fridge, they tend to “sweat” and the caramel can come off. These were so fun to make and so cute when they were done, that we are making more for their teachers but this time with chocolate and nuts as well!
:: Items Used :: 
Caramel Sheets – These work the best! I found these just recently!
Melon Baller – Prices Vary
Sucker Sticks
Double Boiler – The T-Fal one is on sale cheap!
Wilton Silicone Spatula
Silpat Mat
Source : http://mylitter.com/recipes/mini-caramel-apples-recipe/

Mini Caramel Apples Recipe

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