#Snack Recipes

[tastesoftamriel]

Salted caramel puffed saltrice treats

Satrice is the backbone of Dunmeri agriculture, and it stands to reason that it's made its way into just about every dish in Morrowind, both sweet and savoury. This sweet snack is beloved by Dark Elves young and old, and its chewy yet crunchy texture is addictive! Sweet yet salty, this is a timeless classic.

You will need:

200g puffed rice (chewy) or Rice Krispies (crunchy)

100g mini marshmallows (or chopped bigger marshmallows)

50g butter

2 1/2 tsp coarse sea salt flakes or lightly crushed Maldon salt (adjust to taste)

150g brown sugar (I prefer dark muscovado for this but demerara works well too)

150ml heavy cream

1 vanilla bean pod, scraped (or 1 tsp vanilla bean paste)

1/2 tsp cinnamon

1/2 tsp cardamom

Method:

In a pan, melt the butter and add the cream, vanilla, and sugar. Stir on medium heat until it begins to caramelise medium brown, about 8 minutes.

Remove from the heat, and stir in salt, cinnamon, and cardamom.

Follow with the marshmallows; fold into the caramel gently until entirely combined, about 8-10 minutes.

Fold the finished mixture into the puffed rice until evenly combined. Spoon into a baking tray or loaf pan lined with paper. Garnish with additional salt flakes, if desired. Leave to refrigerate for an hour. Cut into small square slices, and enjoy!

[alex-the-bard]

RECIPE FOR GAYCORN (gay popcorn)

Put 1-2 bags of Orville Redenbacher lightly buttered popcorn, or another similar product into a large bowl, preferably with a lid and with room for the popcorn to move.

Gather powdered sage, celery salt, Himalayan salt, table salt, black pepper, chili powder, cinnamon, ground cumin, oregano, garlic salt, nutmeg, sugar, and chili powder.

OPTIONAL, USE WITH EXTREME CAUTION: OIL AND POWDERED GARLIC.

Exact measurements are unnecessary as long as you know what each seasoning tastes like. Make sure to taste a small amount of each spice before attempting this. Then, mix assorted spices in the amounts that feel right, proportionate to how much of that taste you want into popcorn. EXCEPTION IS CINNAMON AND SUGAR. DO NOT USE MORE THAN 2 TEASPOONS OF EACH, OR IT STARTS TO TASTE LIKE REALLY BAD PUMPKIN PIE.

Put lid on container or cover it with a paper towel to avoid spillage, and shake vigorously for about 2 minutes. Uncover and enjoy!

@eternal-nyxx

[everyveganrecipe]

"I love anything crispy, especially when I crave something Salty 🤪 So I recently made these vegan chick'n as a healthy crispy snack for my family and myself and it was a huge hit!"

[ryeisenberg]

Everything Bagel Goldfish Crackers | The Practical Kitchen

[iambutteryum]

Churros

Do you like churros as much as I do? I mean, who doesn’t like crunchy, cinnamon-y, fried dough sticks dipped in chocolate sauce, right? Most people have to wait until they visit a fair or carnival to get them, but they wouldn’t have to wait if they knew how easy they were to make. Let me show you how easy it is to make your own.

Churros are made from Pate a Choux dough, a cooked pastry dough that I’ve shared with you in the past when we’ve made eclairs, cream puffs, and gougeres together.

Allow the cooked churro dough cool until it’s easy to handle before transferring to a large disposable pastry bag fitted with a large star tip. Don’t let the dough cool too much - it needs to still be on the warm side in order to squeeze it easily from the pastry bag.

In the photo above I used a Wilton 1M open star tip, but I now prefer to use an Ateco 848 closed start tip. Either will work, but the Ateco closed star tip provides deeper ridges when piping the dough, and the finished churros (pictured at the beginning of this post) look a little nicer after frying.

Pipe the warm churro dough into the hot oil (see recipe below for oil temp). You can make the churros as short or long as you like. Mine are about 4 inches in length - use a knife or scissors to cut the dough into the desired length as it’s squeezed from the pastry bag. Cook for 5 or 6 minutes until they’re golden brown, making sure they don’t stick together.

I like to use a kitchen spider to remove the churros from the oil. Allow the churros to drain a bit before tossing them in cinnamon sugar.

Enjoy them as is or serve them with a quick chocolate dipping sauce, which is my preferred way to enjoy them.

Churros are best eaten right away, but you can keep them in an airtight container for a few days (although they will lose some of their crispness). You can restore some crispness by heating in an air fryer for 2-3 minutes.

Items used to make this recipe:

(affiliate links)

large close star tip (preferred) https://amzn.to/44EHKlt

large open start tip https://amzn.to/44CxwSl

large disposable pastry bag https://amzn.to/3nFfLRK

large kitchen spider https://amzn.to/44DmzjK

Churros with Chocolate Sauce

makes enough for a small crowd

Printable Recipe

Ingredients

Chocolate sauce:

3/4 cup granulated sugar

1/2 cup plus 2 tablespoons water

6 tablespoons dutch-processed cocoa powder

1/2 teaspoon pure vanilla extract

pinch of table salt

cinnamon sugar:

1/2 cup granulated sugar

3/4 teaspoon ground cinnamon

churro dough:

1 cup all purpose flour

1 cup water

1 tablespoon unsalted butter

1 tablespoon granulated sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon table salt

1 large egg

vegetable oil for frying

Directions

for the chocolate Sauce:

In a 2-quart saucepan over medium-high heat, mix together all the ingredients except for the pure vanilla extract and bring to a full rolling boil.

Continue to boil for 2 minutes, then remove from the heat and stir in the pure vanilla extract; allow the mixture to cool before serving (will thicken slightly as it cools).

For the Cinnamon Sugar:

Stir together the sugar and cinnamon until well mixed; set aside until needed.

For the Churros:

In a 4-quart saucepan oven medium-high heat, combine water, butter, sugar, vanilla extract, and salt until it boils.

Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

Remove from the heat and allow the paste to cool for about 5 minutes before vigorously stirring in the egg until fully incorporated.

When the dough is cool enough to handle comfortably, transfer to a large disposable piping bag fitted with a large closed star tip (preferred) or a large open star tip.

In a large, heavy-bottomed stockpot, heat 1 1/2 to 2 inches of vegetable oil to 375F.

Squeeze churro dough into the hot oil, cutting the dough with a knife or scissors into desired lengths; leave plenty of room for the churros to fry without being crowded.

Cook churros for 5-6 minutes until golden brown.

Remove churros from hot oil using a kitchen spider.

Drain for a few minutes on paper towels before tossing in cinnamon sugar.

Serve immediately; see notes below for directions on how to handle leftovers.

Notes

Make the chocolate sauce first, as it needs to cool and thicken before serving.

Make the cinnamon sugar second so it’s ready when the churros are done frying.

Make the churros last and serve right away or within a couple of hours.

Store leftovers in an airtight container for up to 3 days; recrisp in an air fryer for 2-3 minutes.

[foodiesrack]

Banana Buns

Most of them would mistake this recipe as Poori, there is a difference between a traditional Poori and Banana Buns. Banana Buns are sweet in taste and its texture is rubberier and flakier from inside. It has a thick texture just like bread or buns. The sweet taste is not just because of ripped banana but also sugar which is added in the ingredients.

Link: https://www.foodiesrack.com/banana-buns/

[thegaruskitchen]

Sabudana Khichdi Recipe | Tapioca Pearls Khichdi

[keventeragro]

Spicy Corn | Christmas Recipes | Keventer

Turn up the heat with our mouthwatering Spicy Corn dish, enhanced with the natural sweetness of Keventer Sweet Corn. A spicy delight that will leave your taste buds tingling. Read more, https://www.keventer.com/xmas_recipe/spicy-corn/

[toyastales]

Mozzarella Sticks

[rashid92786]

Crispy Chicken Pakoda: घर पर बनाने की सरल रेसिपी 👶

Crispy Chicken Pakoda: Simmo Kitchenwali की विशेष क्रिस्पी चिकन पकोड़ा रेसिपी से जानें कैसे आप अपने घर में ही बना सकते हैं बाजार जैसे स्वादिष्ट और कुरकुरे चिकन पकोड़े। इस सरल और विस्तृत गाइड के साथ तैयार करें एक आदर्श स्नैक, जो है बिलकुल सही चाय के समय के लिए। मुख्य बिंदु सामग्री की सूची: चिकन पकोड़ा बनाने के लिए आवश्यक सभी सामग्रियों की विस्तृत सूची। चरण-दर-चरण निर्देश: पकोड़े बनाने की…

[thecoachingdirectory]

Are you looking for some healthy, nut-free snack recipes? Most people know good nutrition and physical activity can help maintain a healthy weight. But the benefits of good nutrition go well beyond just weight! Here is a healthy recipe that you can prepare for the kids and that is easy to make! Check this out!

[everyveganrecipe]

[legitprick]

Ranch Snack Mix Rice cereal, pretzels, peanuts, and crackers are combined with ranch-flavored seasoning in this snack mix recipe, then baked until crispy and delectable! 1/4 teaspoon garlic powder, 2 cups oyster crackers, 2.5 cups cheese-flavored crackers, 4 cups crispy corn and rice cereal, 1 package ranch dressing mix, 2/3 cup vegetable oil, 2.5 cups small pretzels, 1/2 cup peanuts

[daily-deliciousness]

Spicy Argentinian beef empanadas

[forkfulofflavor]

Churro Saltine Toffee Ingredients: 40 salted saltine crackers 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1 cup unsalted butter 1 cup brown sugar 2 cups white chocolate chips Directions: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and arrange the saltine crackers in a single layer. In a small bowl, mix together the granulated sugar and cinnamon. Set aside. In a small saucepan, melt the butter and brown sugar. Bring to a boil and let it cook for about 3 minutes until the mixture turns a deep caramel color. Pour the caramel over the saltine crackers, spreading evenly with a rubber spatula to cover all the crackers. Bake the crackers for 5-6 minutes, or until the caramel is bubbly. Add the white chocolate: Remove the pan from the oven and immediately sprinkle the white chocolate chips over the hot toffee. Let the chips sit for 5 minutes to melt. If needed, place the pan back in the oven for about a minute to help the white chocolate melt. Once melted, use a spatula to spread the white chocolate evenly over the caramel layer. Sprinkle with cinnamon sugar: While the white chocolate is still wet, sprinkle the cinnamon-sugar mixture evenly over the top. Let the toffee cool completely. For faster cooling, place the pan in the refrigerator for about 10 minutes. Once set, break the toffee into pieces and serve. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal per serving | Servings: 12 servings This Churro Saltine Toffee is a delightful combination of sweet, salty, and crunchy flavors. The salted saltine crackers form the base, while a buttery caramel layer coats the crackers, giving them a rich and crispy texture. On top, melted white chocolate adds smooth sweetness, which is perfectly complemented by a dusting of cinnamon-sugar to bring that classic churro flavor. It’s an incredibly simple recipe that comes together in just minutes, making it perfect for parties, holiday treats, or a quick snack when you’re craving something sweet and crunchy. Break the toffee into bite-sized pieces for easy serving and enjoy the addictive combination of flavors and textures!