Category Archives: Snackz & Sh*t

Baked Ham & Swiss Sliderz w/ Sweet Poppyseed Sauce

These are some of the best sliders you’ll ever have. My BFF Sarah made them once and I’ll never forget the first time I had one ten. The *magic* is in the sweet poppyseed sauce. I’ll go on the record and say I enjoyed hers more than mine, but that’s pretty typical. I always enjoy food cooked FOR me rather than food cooked BY me. Anyone else in that same boat?

They’re easy and there are a million recipes out there on how to make them. I literally just pulled this great/simple one from google and it worked perfect. 

INGREDIENTS:

Sliders
1 pound thinly sliced deli ham
1/2 pound (or a package) of sliced swiss cheese
18 Hawaiian sweet rolls
Sauce
1/2 cup butter
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1/3 cup brown sugar
1 tablespoon poppy seeds
Step One:
Get your oven preheated to 350 degrees Farenheit. Cut your rolls down the middle and layer your pieces of ham and swiss on top. I just bought some deli ham (thin I think is better for this recipe) and some regular swiss cheese. Place your sliders into a pan.
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Step Two:
Time to make your sauce. You can do this either in a saucepan or just mix it up in a bowl. I did the short version of just mixing in a bowl, but next time I’ll probably do stove top, it’ll give it a more sweet/sticky consistency which is goooood. Combine your butter, mustard, Worcestershire sauce, brown sugar, and poppy seeds. If over stovetop, bring it to a boil over medium heat. Once it starts boiling take off and let cool a little bit then pour sauce OVER TOP of sandwiches, cover with foil and bake in preheated oven for 20 minutes. After 20 minutes, remove foil and bake for about two more minutes.
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VOILA! They are so so tasty and you won’t be able to eat just one. I’ve heard you can make them in the crockpot too which would be convenient and portable if wanting to bring to a party. Try them out the next chance you get. Do it. 
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Peanut Butter Pretzel Chocolate Chip COOKIEZ

Have a most incredible recipe here that I found a few weeks back. I’ve already made these 2 or 3 times since cause they’re that good. It’s one of my favorite cookie recipes I’ve stumbled across thus far in recent days! Found it here on a website called Yummly. I tweaked the recipe just slightly in that I used some thick stick honey wheat pretzels that I already had (Trader Joes, the best) and then I added some chocolate chips in. Obvs. Recipe below is what I did exactly.

 

INGREDIENTS:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 tsp of salt
  • 1 tsp vanilla
  • 1 1/2 sticks of butter (at room temperature if possible)
  • 1 1/4 cups sugar
  • 3/4 cup- 1 cup smooth peanut butter
  • eggs, at room temperature
  • 1-2 cups of chopped up pretzels (you can use any kind, they’d all be good and add as much or as little as you like)
  • 3/4 cup of chocolate chips (again as much or as little as you please)

Step One:

Preheat your oven to 375. Line 2 cookie sheets with parchment paper. In a bowl, whisk together the flour and baking soda and a teaspoon of salt. 

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Step Two:

Chop up your pretzels, then beat together your sugar, peanut butter, butter, milk, vanilla and eggs. 

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Step Three:

Next mix in your dry ingredients with your wet ingredients. Add your chocolate chips….. and then your pretzel crumbs.

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Step Four:

Scoop tablespoon sized dough onto your cookie sheets and pop in the oven for 8-10 minutes. Stick a toothpick in to see if dough is done. They are prettttty good when they’re still a little soft, they tend to firm up a tiny bit while cooling, just right, but you gotta keep an eye on them. Check at 8 and cook a few more minutes if need be. 

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Cheesy Monkey Bread Rolls

These little guys are amazing. My brother in law (shout out Christoff) makes this kind of monkey bread for us from time to time. Yum, I want some right now. I recently stumbled upon this “cheesy monkey bread bites” recipe a while back and knew I had to try it out. Sooo good. The perfect heavenly carb side to any meal.

INGREDIENTS:

  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/4 cup butter
  • 1 (8 oz) package of cream cheese, at room temperature
  • 1/2 cup to 1 cup of parmesan shredded cheese (less or more if you need)
  • 1 tbsp chopped basil 
  • 1 clove garlic, grated (optional) (I used minced)

Step One:

Heat your oven to 350°. Take your biscuit dough out from it’s package and quarter each biscuit. Melt your butter in a microwave safe bowl and set aside. Mix your cream cheese with the basil (I used dried cause I didn’t have any fresh on hand). 

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Step Two:

Put your parmesan cheese in a bowl. Spray your muffin tin. Take your cream cheese mixture and put about a teaspoon of it onto each quartered biscuit. Then seal it up as best you can. Place the dough in the butter and then dip into the parmesan cheese mixture. Then place into the muffin tin. Put about 3 of these into each muffin tin. 

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Step Three:

Bake for about 15-18 minutes or until they are golden brown. Health conscious? Not so much. Taste amazing? Yes. Try them, they’re good.

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Pumpkin Whoopie Pies

Thought these would be a good post for today….. THANKSGIVING. I should’ve made them again today. They were really moist and rich and flavorful. To be completely honest I can’t for the life of me find the original recipe I used for these?! I thought I saved it in an email and can’t track it down. I THINK it may be from good ol Martha here. I used all the exact same ingredients and the steps sound the most familiar to me!

INGREDIENTS

Cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Icing:

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract

Step One:

Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl mix together flour, baking powder, baking soda, and cinnamon. Set aside. You could throw in some ginger and ground cloves too if you have it. I didn’t.

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Step Two:

Combine brown sugar and oil with mixer if you have one. Mix until smooth. Add eggs one at a time then mix after each addition. Add your vanilla and pumpkin and get it all mixed up thoroughly.

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Step Three:

Drop heaping tablespoons of your mix onto baking sheets one at a time about 1 inch apart. Bake for around 15 minutes but keep an eye on them. Go to Step Four while you’re waiting. Stick a toothpick in to see if it comes out clean. You’ll have these when they’re done.  Kind of similar to these Pumpkin Cookies I made a while back. 

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Step Four:

To make the filling….beat your butter until smooth. Add cream cheese and beat until it’s all nicely mixed up and combined. Add confectioners’ sugar and vanilla, beat just until smooth.

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Step Five:

Create your whoopie pies. If you have some piping tools you could use them to spread filling on to cookies. I have some actually but was too lazy and just scooped the filling out with a spoon. Put a large dollop of filling on to one flat side of a cookie and top with another. Pretty dang easy? And here you have a pumpkin whoopie pie (or several). Sooo good.

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The recipe I used called for it to make about 12 or so? I think mine made a little less but all worth it!

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Really Super Good Pumpkin Cookies

They are just that. Really super good pumpkin cookies. The melt in your mouth, can’t stop eating kind. Stumbled upon it here at Parent Pretty. They were easy to make and they really do melt in your mouth! This recipe made so many!!! It was a bit time consuming getting them all baked up and frosted but next time I’ll just cut it in half and be good to go. Plates were given to the parents, the in-laws, the office and we still had some at home. But they were sooo good so I wasn’t bummed.

INGREDIENTS: (Remember, if you don’t want an overwhelming amount cut this recipe in half)

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15 oz can pumpkin
  • 4 cups all-purpose flour

FROSTING:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3-4 cups powdered sugar (add as much as you need to, to get a desired consistency. Mine turned out a little thinner than original recipe)

Step One:

Preheat your oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add in your sugar, baking powder, baking soda, salt, cinnamon and the nutmeg. Beat until it’s all combined. Then beat in your 2 eggs and your vanilla.

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Step Two:

Beat in your pumpkin. Then beat in as much of your flour as you can with the mixer. Stir in the rest with a spoon if you need to.

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Step Three:

Drop your dough onto your baking sheet (s) by heaping teaspoons. At first I thought they would be too small but they were the perfect size. Bake for 10-12 minutes or until the tops of the cookies are “set”.

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Step Four:

For the frosting, in a small pan heat up 1/2 cup butter and your 1/2 cup brown sugar until melted and smooth. Transfer to a bowl. Stir in milk and 1 teaspoon of vanilla. Beat in your powdered sugar until smooth. Again if you want it to be more thick then just add in more powdered sugar.

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Step Five:

Spread frosting on your cooled cookies and voilà! LOTS of really super good pumpkin cookies! They don’t look gorgeous and and super fancy I know, but the simple taste of them make up for that. Trust me.

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Potato Chip Cookiezz

Yep you read that right. Sound good or sound weird? Maybe both? They were prettttty good. The original recipe I used called for powder sugar instead of regular which I found to be interesting. It gave it this lighter/fluffier texture? I was intrigued but also wondered what it would’ve turned out like if I used reg. It doesn’t call for many ingredients at all which is nice. They’re sweet and salty and pretty and colorful. They just scream fun.

INGREDIENTS:

  • 2 sticks unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups unbleached, all-purpose flour
  • 3/4 cup crushed potato chips, plus more for the tops (I used Lay’s)
  • 1/2 cup mini chocolate chips
  • 3 TBSP sprinkles, plus more for the tops

Step One:

Preheat oven to 350 and line cookie sheet with parchment paper, then cream the butter and sugar together until creamy. Beat in the egg yolk and vanilla.

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Step Two:

With mixer on low, gradually add the flour.

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Step Three:

Fold in the potato chips, chocolate chips and sprinklezz.

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Step Four:

Scoop about 2 tbsp worth of dough onto the cookie sheet. Press more chip crumbles and sprinkles into the top of each cookie.

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Step Five:

Bake in oven for around 15 min. Watch and take out once outside edges are golden. Voila!

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Baked Zucchini Stickzz

A perfectly light, fresh and healthy appetizer or snack. Baked zucchini sticks. I’ve seen these on at least a dozen different websites and I’ve actually even made them before for a Superbowl party in the past. They’re tasty and easy on the nutrition scale. Also, incredibly EASY… so easy you don’t really even need to follow a recipe. Here’s what you need:

Ingredients:

  • 1 medium zucchini sliced into 3″ x 1/2″ sticks
  • 1 large egg white (or reg whole egg)
  • 1/3 cup seasoned whole wheat bread crumbs
  • 2-3 tbsp grated parmesan cheese (any kind/brand)
  • 1/4 tsp garlic powder
  • salt
  • pepper
  • cooking spray

Step One:

Preheat your oven to 425° and cut up your zucchini into small 3″ x 1/2″ sticks.

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Step Two:

Beat your egg or egg white in a bowl and throw a little bit of salt and pepper into it. Then put your breadcrumbs, grated cheese and garlic powder into a ziploc bag.

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Step Three:

Dip your sticks into the egg and then put about 4 or 5 into the ziploc bag and shake ’em up. Next lay your sticks out in one layer on a baking dish, spray them with some cooking spray and put them in the oven for 20-25 minutes. (P.S. if it feels like you need more crumb mixture as you’re going feel free to throw more of the bread crumbs, cheese and garlic powder in).

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Step Four:

Enjoy! Don’t they look good? They almost like pseudo mozzarella sticks…hah…they don’t taste the same…but they ARE tasty in my opinion! They go perfect with some marinara sauce or some ranch on the side.

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Peanut Butter Oreo Brownie Cupcakezz

Ok ok here’s some more “normal” cupcakes. Sweet and not meat. They were bomb. I can’t make these types of things cause I’ll just eat them till they’re gone…in a very short amount of time! It’s only 3 ingredients too…you can’t get much easier than that.

Ingredients:

1 box brownie mix, 8×8 inch size (canola oil, water, 1-2 eggs?)
24 Oreo Cookies
1/2 cup creamy peanut butter

Step One:

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare your brownie mix according to box.

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Step Two:

Add about a teaspoon of peanut butter on top of all your oreos and stack them up two at a time.

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Step Three:

Place into your cupcakes liners. Fill each liner about 3/4 the way full with your brownie mix

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Step Four:

Throw in your oven and bake for 18-20 glorious minutes. Take out and poke with a toothpick or fork if not sure if they’re done yet. I left mine in a little too long! Still amazing but would’ve been MORE amazing had I taken them out a littttttle sooner. 

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Behold the glory that is…..Peanut Butter Oreo Brownie Cupcakes. All together now…….yummmm.

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Found this incredible creation here. Didn’t let me down!

Pecan Pie Barzz

These were to die for. As far as where they rate on health scale? Might make you die if you ate them every day ha. But to indulge was wellll worth it. Found the original recipe here. They’re titled “Graham Cracker Chewy Bars….which was the original reason I made them cause we’ve had graham crackers sitting in our pantry forever so I wanted to find a good dessert to utilize them with! But I took my ingredients/equipment “to go” over to my moms to bake over there and I only grabbed one package of graham crackers on accident which I don’t think was near enough….so they weren’t truly the focal point but the bars were still SO good and tasted exactly like pecan pie. Which is why I renamed them.

Ingredients:

CRUST

  • 3 cups graham cracker crumbs
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1/4 cup sugar
  • 2 tablespoons flour
 
TOPPING
  • 2/3 cup graham cracker crumbs
  • 1 tbsp vanilla
  • 2 1/2 cups brown sugar
  • 4 extra-large eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup pecans, chopped
  • 1 prepared crust
  • Powdered sugar, if desired

Step One:

Heat your oven to 350 degrees. Make your graham crackers into crumbs however you want. Food processor or I just used a random kitchen tool and pounded away. In a large bowl with an electric mixer beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan (my throw away pan was a little smaller). Bake until the crust is golden brown, 10 to 15 minutes.

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Step Two:

While your crust is baking, in a bowl, whisk together the brown sugar and eggs to blend. Then whisk in your graham cracker crumbs, vanilla, salt and baking powder until well-blended. Chop up and stir in the pecans.

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Step Three:

Get your prepared crust and spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. (Mine needed a little longer to cook). OH and I forgot to snap a pic of when I poured mixture over AND when I took it out. AMATEUR HOUR! I swear it looked realllly ooey gooey good.

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Step Four:

Dust it over with powder sugar and cut into squares! SUPER good when they were fresh and warm. All members of both sides of my family thoroughly enjoyed…and devoured.

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Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium. (Now pretend you didn’t read that)

Chicken Pesto Tart

This was quick and it was easy. So quick and easy that I forgot to take pics of all the steps! Probably cause there aren’t that many. It’s called a “tart” cause instead of the norm pizza or flat bread dough you use puff pastry. So basic but so good. Great recipe to have on tap for an appetizer or in our cause yeah we ate the whole thing for dinner. Hubs wanted more. Maybe I’ll do twice the amount next time.

Ingredients:

  • 1 sheet frozen puff pastry
  • 1 small head of peeled garlic cloves (optional) or minced
  • 3 heaping tablespoons basil pesto
  • 1  cup cooked, diced chicken breast
  • 1/2 cup shredded mozzarella 
  • 2 tablespoons grated Parmesan 

Step One:

Take your frozen puff pastry sheet out of the freezer and let thaw for about 30 min. Preheat your oven to 400°F. Once puff pastry sheet is thawed….place it onto some parchment paper, spread or sprinkle some of your garlic all over and then brush your pesto all over. Pile up your diced chicken and then your cheeses. I added some bacon on top too just cause we had some. Can’t go wrong. I barely remembered to snap a quick shot of it after I had plopped it in the oven, so sorry it’s not very clear. Told ya I forgot!

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Step Two:

Original recipe calls for it to bake for about 15-25 minutes. Put in for 15 and check on it. I had to put back in just a few more minutes to cook up the pastry a little more. But when it was done…..delish. The puff pastry gave a lighter dimension to it but still was rich and buttery. I wish I had made more when we were finished. Too easy as you can see. Not the prettiest, but then again my cooking never really is? 🙂

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