The Best Snacks Ever

A snack food (commonly called a snack) is seen in Western culture as a type of food not meant to be eaten as a main meal of the day - breakfast, lunch, or dinner - but rather to assuage a person's hunger between these meals, providing a brief supply of energy for the body. The term may also refer to a food item consumed between meals purely for the enjoyment of its taste.

Traditionally snacks were prepared from ingredients commonly available in the home, often leftovers, sandwiches made from cold cuts, nuts, fruit, and the like. The Dagwood sandwich was originally the humorous result of a cartoon character's desire for large snacks. Beverages are not considered real snacks, especially coffee. The only instance in which a beverage constitutes a snack is if it possesses a substantive food item (e.g., strawberries, bananas, kiwis) and then blended to create a smoothie.

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Power Ball Snacks

1 1/4 cups rolled oats
1 1/4 cups toasted walnuts, chopped
1 1/2 cups crispy brown rice cereal
1/2 cup unsweetened flaked coconut
1 cup dried cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 cup brown rice syrup
1/4 cup natural cane sugar
1 tablespoon vanilla extract
pinch of sea salt

Combine the oats, walnuts, cereal, coconut, cranberries, and ginger in a large bowl and set aside. Combine the brown rice syrup, cane sugar, vanilla, and sea salt in a saucepan over medium heat and stir constantly for 4 minutes. Pour over the dry ingredients, and stir until everything is evenly coated. Allow the mixture to cool for about 5 minutes, then roll it into 1-inch balls with wet hands. Easily store these in an air-tight container in the freezer.

Makes 30-40 balls.

From Tiny Morsels

Cardamom Nuts

1/4 cup butter or margarine
1 cup salted cashews
1 cup salted peanuts
1 cup pecan halves
1/2 cup granulated sugar

1/4 cup granulated sugar
1 teaspoon ground cardamom

Melt butter in large skillet; stir in nuts and 1/2 cup sugar. Cook over medium heat, stirring constantly, until sugar is melted and nuts are browned, about 8 to 10 minutes, being careful not to let them burn. (Caution, mixture will be extremely hot!)

Combine the 1/4 cup sugar and cardamom in large bowl. Add the hot caramelized nuts and stir to coat well. Spread onto aluminum foil or waxed paper. Cool completely and break into clusters. Store in tightly covered container.

Makes 16 servings.

From cooksrecipes.com

Chocolate Quesadillas

4 (7 to 8-inch each) flour tortillas
Non-stick cooking spray
1/4 cup creamy or crunchy peanut butter
1/4 cup marshmallow creme
2 small bananas, sliced
1/2 cup milk chocolate or semi-sweet chocolate chips

Lightly coat one side of each tortilla with cooking spray. Place tortillas on clean work surface, coated sides down.

Spread 1 tablespoon each peanut butter and marshmallow crème on half of each tortilla.

Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow crème; fold each tortilla over to cover filling.

Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once.

Repeat with remaining quesadillas. Serve warm.

Makes 4 servings.

From cooksrecipes.com

Bombay Popcorn

8 cups popped popcorn, warm
3 tablespoons butter or margarine
2 teaspoons curry powder or hot curry powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup toasted coconut, golden raisins or sliced almonds, optional

Place popcorn in a large bowl. Microwave butter 20 seconds or until melted; stir in curry powder until well blended. Drizzle seasoned butter over popcorn and stir to distribute. Sprinkle with salt, sugar and optional ingredients; stir gently until blended.

Yield: 8-1 cup servings

From Jolly Time

Parmesan Shortbread Squares

2 cups all purpose flour
2/3 cup grated Parmesan cheese
2 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground chipotle pepper (or cayenne)
1/4 tsp ground mustard
1 cup butter, chilled and cut into pieces

Preheat oven to 350F

In a food processor, combine all ingredients except butter and pulse to combine. Add butter and pulse until mixture has a damp, sandy look to it. Pour into a 9×13-inch baking pan and press firmly into an even layer.

Bake for 20-25 minutes, until shortbread is slightly golden around the edges of the pan.

Cool for 5 minutes in the pan, then use a butter knife to cut shortbread into about 60 squares (6×10). Allow shortbread to cool completely in the pan.

Serve with dip, cheese or any other appetizers.

Makes 60 squares

From bakingbites.com

Bite-Sized Corn Bits

1 1/2 cups frozen corn kernels, thawed (or preferably fresh)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons granulated sugar
1 teaspoon ground cumin
2 tablespoons buttermilk or plain yogurt
1/3 cup shredded sharp cheddar cheese
1/3 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, minced

Cumin-Lime Dipping Sauce (Recipe follows)
Guacamole for accompaniment (optional)
Lotsa Salsa for accompaniment (optional)

Place the corn kernels in a food processor and process in short pulses until coarsely chopped, about 6 pulses. Add the cornmeal, sugar, cumin, and buttermilk or yogurt. Pulse again to combine, about 6 pulses.

Transfer the mixture to a large bowl. Add the cheddar cheese, Jack cheese and cilantro. Season with salt and pepper

Cut a large piece of cheesecloth into eight 5-inch squares. Place 2 tablespoons of the corn mixture into the center of each square. Fold the sides over the filling then fold down the top and roll over to make a seam underneath.

Fit a large pot with a steamer basket. Add enough water to come up to the base of the steamer. Place the packets in the steamer, seam side down. Cover and bring the water to a simmer over medium-high heat. Reduce the heat to medium-low and steam until the cornmeal filling is set, about 1 hour. Check the water level often to make sure there's enough water to keep the pan from burning. Remove the packets with tongs, and let cool before unwrapping.

Makes 16 nuggets, serves 6 to 8 people.

Cumin-Lime Dipping Sauce

1/2 cup sour cream
Juice of 1 lime
2 teaspoons ground cumin
Salt to taste

In a medium mixing bowl, combine sour cream, lime juice, cumin, and salt. Whisk together to blend.

To serve pour the dipping sauce into a small bowl. Place the bowl in the center of a large plate. Arrange the nuggets around the bowl.

From cooksrecipes.com

Crispy Mushroom Chips

Nonstick cooking spray
1/2 pound large mushrooms

Preheat the oven to 250°F

Coat a large baking sheet with the cooking spray and set aside. Using a sharp knife, slice the mushrooms very thin, then transfer to the baking sheet, arranging the slices in a single layer. Bake, uncovered, for 2 1/2 to 3 hours or until crisp and completely dry. Cool completely and store in an air-tight container

From ifood.tv

Spiced Caramelized Cauliflower

1 large head cauliflower (about 3 pounds) cut into florets
4 tablespoons unsalted butter, melted
1 teaspoon granulated sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
Coarse salt, for sprinkling

Preheat oven to 500°F. In a large bowl, toss the cauliflower with the butter.

In a small bowl, combine the sugar, paprika, salt, pepper, cinnamon, and cumin. Toss the spices with the cauliflower until evenly coated.

Spread cauliflower in a single layer on a baking sheet. Bake 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or bowl and sprinkle with coarse salt. Serve hot or warm.

Makes 12 servings

From whatscookingamerica.net

Sausage Stuffed Jalapenos

1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)

Preheat oven to 425 degrees F (220 degrees C).

Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.

In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

From allrecipes.com

Banana and Chocolate Dip

Prepare a dip using 3 tablespoons fat-free sour cream, 1/4 teaspoon vanilla extract, and 2 tablespoons chocolate syrup. Serve with 1 sliced banana. Spear each banana slice with a toothpick for dipping fun. Serves 1

From Good Housekeeping

Honey Lime Watermelon Dunk

1/2 cup frozen (thawed) limeade concentrate (from 12-oz can)
1/3 cup water
1 tablespoon honey
4 cups (1-inch cubes) watermelon

In small microwavable bowl, mix limeade concentrate, water and honey. Microwave uncovered on High 30 seconds. Stir until honey is dissolved. Refrigerate about 1 hour or until chilled.

To serve, spear watermelon chunks with toothpicks and dunk into limeade mixture.

From eatbetteramerica.com

Apricot Fruit Snack

3 cups chopped apricots (about 1 pound)
1/2 cup sugar
1/4 cup water
Cooking spray

Preheat oven to 175° or lowest temperature on oven thermostat.

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover and cook 5 minutes or until apricots are tender and sugar dissolves.

Place apricot mixture in a food processor, and process until smooth. Pour apricot puree into a 15- x 10-inch jelly-roll pan coated with cooking spray, spreading evenly. Place pan in oven, leaving door partially open. Bake at 175° for 8 hours or until dry and leathery (do not completely close door).

Peel leather off pan; let cool completely on a wire rack. Roll up leather; store in a zip-top plastic bag.

From myrecipes.com

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