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Heart Shaped Pie Crust Chips

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Make homemade "chips" with pie crust dough!

This is an easy snack to make with pre-made pie crust. You can play with the flavors, shapes and fruit-flavored dip as well. These “chips” would go great with fruit salsa too!

Pie Crust Chips Ingredients

  • Pillsbury Refrigerated Pie Crust
  • Cherry Pie Filling
  • 1/4 cup, Sugar
  • 2 TBS, Ground Cinnamon
  • 1 TBS, Butter (melted)

Make homemade "chips" with pre-made pie crust dough!

Pie Crust Chips Directions

  1. Preheat your oven to 400° and line a baking sheet with parchment paper.
  2. Mix together the cinnamon and sugar.
  3. Unwrap and roll out your piecrust onto a sheet of parchment paper.
  4. Use your cookie cutters to cut out as many hearts as you can. Roll your scrap dough into a ball and roll out using a rolling pin and you can get a few more.
  5. Lightly brush your hearts with melted butter and sprinkle with your cinnamon and sugar mixture
  6. Place your pie crust hearts on your baking pan and bake for 12-15 minutes (depending on your oven) or until golden brown.
  7. Serve with a cup of cherry pie filling and enjoy!

Find MORE Snack Recipes HERE

Jalapeno Dip

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Need a yummy dip that any crowd will love? Look no further! This is super easy to make, and can be a slow cooker dip if you want. Take this to your next gathering and enjoy with friends!

Jalapeno Dip Ingredients

  • (2) 8 oz blocks, Cream Cheese (softened)
  • 3/4 cup, Real Mayonnaise
  • 1 cup, Sour Cream
  • 3/4 cup, Mexican Cheese Blend
  • 1/2 cup, Parmesan Cheese (shredded)
  • 1 tsp, Garlic Powder
  • 4 oz can, Diced Jalapeños
  • 4 oz can, Diced Green Chilies

Topping

  • 1/3 cup, Salted Butter (melted)
  • 1/3 cup, Parmesan Cheese (shredded)
  • 1 1/4 cups, Panko Breadcrumbs

Jalapeno Dip Directions

  1. Preheat your oven to 375° and spray a baking dish with a nonstick cooking spray or grease with butter.
  2. And a large mixing bowl, using a hand mixer beat together your softened cream cheese, mayonnaise, sour cream, Mexican cheese blend, Parmesan cheese, garlic powder, diced jalapeños, and diced green chilies.
  3. Scoop your jalapeño dip mixture into your greased baking dish and spread evenly.
  4. In a separate mixing bowl, mix together your salted butter, Parmesan cheese, and Panko breadcrumbs.
  5. Top your jalapeño dip evenly with your breadcrumb mixture and bake for 25-30 minutes.

You can also prepare in the slow cooker, just add all of your ingredients as listed above and slow cook on low for 2-4 hours. About 30 minutes before serving, add the breadcrumb mixture so it's nice and crusty.

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Carrot Patch Pudding Cups

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These little carrot patch pudding cups are so easy! This would be a great classroom snack activity – very little mess and lots of stuff the kids can eat!

Carrot Patch Pudding Cups Ingredients

Carrot Patch Pudding Cups Ingredients

  1. Scrape off the white filling from your Oreos (1 cookie per pudding cup).
  2. Place your chocolate cookies into a sandwich bag, seal the bag, and crush the cookies with the back of a large spoon.
  3. Top each pudding cup with crushed cookies.
  4. Add about 3 carrots to each pudding cup, pushing each one slightly down into the pudding.
  5. Cut a few small pieces of Easter grass and stick into the top of the pudding to look like grass/weeds.

Easy enough, right?! Enjoy making this with the kids!

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Grasshopper Chocolate Bark

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Andes mints are one of our family's favorite sweet treats. My mother-in-law always has them in the candy jar. We always raid the mints when we go for a visit! This grasshopper bark is the perfect combination of mint and chocolate, with the best mints on top!

Grasshopper Chocolate Bark Ingredients

  • 16 oz, White Chocolate Chips
  • 16 oz, Semi-Sweet Chocolate Chips
  • 1 box, Andes Crème de Menthe Thins
  • Green Food Coloring
  • 1 tsp, Mint Extract (optional)

Grasshopper Chocolate Bark Directions

  1. Line a baking sheet with parchment paper and set aside.
  2. Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.
  3. Melt the white chocolate chips in a bowl according to package directions. Add mint extract if desired and stir to combine. Add 3 drops of green food coloring (or more depending on desired color).
  4. Spread the white chocolate layer evenly on the prepared baking sheet. The bark does not need to cover the entire pan – it can be a thicker or a thinner consistently depending on personal preference. Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.
  5. Melt the semi-sweet chocolate chips in a bowl according to package directions. Once the white chocolate layer is hardened, spread the melted semi-sweet chocolate over the top evenly.
  6. Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top. Refrigerate bark for 30 minutes to allow it to set.
  7. Once cooled, place the bark onto a cutting board and using a sharp knife, break the bark into pieces.

The bark may be stored in the refrigerator for up to 2 weeks. I doubt it will last that long!

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Use our long handle measuring spoons to measure and stir this recipe.

Snickers Snack Cups

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These snack cups are so easy to make. You will feel like you're eating a Snickers! And since you're making it yourself, it's gotta be healthier for you, right?!

Snickers Snack Cup Ingredients

  • 12 oz, Milk Chocolate Chips
  • 1 cup, Caramel Bits
  • 1 TBS, Water
  • ½ cup, Roasted Salted Peanuts (chopped)
  • 12 Muffin Liners

Snickers Snack Cup Directions

  1. Place muffin liners into a muffin tin.
  2. In a microwave safe bowl melt the Chocolate chips on high in 30 second increments stirring after each until smooth.
  3. Spoon about 2 teaspoons of melted chocolate into the bottom of each muffin liner.
  4. In a separate microwave safe bowl melt the Caramel bits and Water in 30 second increments stirring after each until smooth. Stir in the chopped peanuts.
  5. Spoon about a tablespoon of the Caramel mixture into each cup.
  6. If needed reheat the Chocolate to melt and spoon enough to cover the caramel and peanuts, about 2 teaspoons to a tablespoon.
  7. Let cool and set. If they don’t firm up place in the refrigerator for 10-15 minutes.

You could healthify this with dark chocolate and almonds but the original tastes really good. My motto is everything in moderation 🙂

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Use our long handle measuring spoons to measure and stir this recipe.

Homemade Coconut Truffles

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homemade-coconut-truffles-recipe

I always thought truffles were some elaborate, fancy treat but this recipe completely exonerates that belief! These are super simple to make and you likely have the ingredients in the pantry.

Coconut Truffles Ingredients

  • 12oz bag, Wilton Dark Chocolate Melting Candy
  • 2 2/3 cups + 1/3 cup, Sweetened Shredded Coconut Flakes
  • 3 TBS, Butter (melted)
  • 1/2 tsp, Vanilla Extract
  • 1/3 Cup, Sweetened Condensed Milk
  • 1/3 Cup, Powdered Sugar

Coconut Truffles Directions

  1. In a large mixing bowl, combine your 2 2/3 cups coconut flakes, butter, sweetened condensed milk, vanilla, and powdered sugar and mix well.
  2. Use a tablespoon to scoop out your coconut mixture and roll into small 1″ balls.
  3. Freeze for 1 hour.
  4. Microwave your dark chocolate wafers in a microwave safe bowl for 4-5 minutes on 50% power, stirring every 30 seconds until melted.
  5. Dunk your coconut balls into the chocolate and set on a piece of parchment paper.
  6. Sprinkle with coconut flakes and let your chocolate set.

Grab your leftover cellophane bags from the Peppermint Chocolate Bark and use them to gift these yummies as well! Be warned, people will come to expect delicious treats from you in the future!

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Use our long handle measuring spoons to measure and stir this recipe.

Peppermint Chocolate Snowflake Bark

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Peppermint Bark is a recipe that we make frequently, mostly at Christmas and the holidays. But, it is seriously good year-round, amiright?! This peppermint bark recipe not only has white chocolate but a dark chocolate making it twice as good!

Peppermint Chocolate Bark Ingredients

Peppermint Chocolate Bark Directions

  1. Place 3 peppermint melts in each snowflake and heat in the microwave on 50% power for 2 minutes, or until melted.
  2. Pick up your mold and carefully drop on the counter a couple times to make sure your chocolate evenly spreads.
  3. Place in the freezer for one minute.
  4. In a small microwave safe bowl, melt 3/4 cup of your dark chocolate melts on 50% power for 2-3 minutes, stirring every 30 seconds until melted.
  5. Pour your dark chocolate into a decorating bag and cut a small tip off the end.
  6. Carefully squeeze your chocolate on top of your white peppermint chocolate.
  7. Pick up your mold again and carefully drop it onto the counter to evenly spread your dark chocolate.
  8. Freeze for 30 minutes, then stretch the sides of your mold and press up on the bottom to remove your chocolates.

This would make a perfect gift for anyone you like to do a little something for. Add a few to a cellophane bag with some ribbon and it's a delicious gift!

 


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Homemade Cookie Butter

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homemade-cookie-butter-recipe

Have you ever had cookie butter? I used to hear about this magical sweet treat all the time and finally found it at a Trader Joe's. Well, it's pretty good stuff! But, Trader Joe's is a long drive for me and while I am not opposed to driving long distances for a sweet fix, it's not *that* good (sorry cookie butter die hards!). 😀

This recipe is one you want to have in  your repertoire when you get the craving for cookie butter. Tastes pretty close to the jar you can buy but you're saving gas…and money too!

Homemade Cookie Butter Ingredients

  • 2 Cups, Cookie Crumbs ( 7 large cookies or 12 small ones )
  • 1/2 Stick Butter
  • 1/2 Cup, Sweetened Condensed Milk
  • 1/4 Cup, Evaporated Milk

Homemade Cookie Butter Directions

  1. Using your food processor add all the cookies and pulse until fully blended and crushed to a sand consistency.
  2. Take the crushed cookies and add them to a medium sized bowl.
  3. Melt your butter over medium heat.
  4. Once the butter is melted add your Condensed milk and Evaporated milk to the butter and stir until well incorporated.
  5. Pour the butter mix into the cookie crumb bowl and mix well.
  6. Cookie butter should be thick wet consistency.
  7. Pour cookie butter into a sealable container and chill for 1 hour.

This would also make a delicious gift for holiday gifting! I mean, I wouldn't mind receiving it so {hint hint} ya know… Enjoy!

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Use our long handle measuring spoons to stir this recipe.

Pumpkin Spice Cake Donuts

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Pumpkin Spice Cake Donuts

I have a confession to make: I'm not crazy about all things pumpkin spice. I know everyone is so excited that it's pumpkin spice season now, but I mainly enjoy some roasted pumpkin seeds and a good pumpkin donut.

All of my normal places stopped making pumpkin donuts. They will make donut holes but not the entire donut. I don't even understand that! Luckily, we have some good recipes so I can save money this year on my pumpkin WHOLE donut fix!

Pumpkin Cake Donuts Ingredients

  • 1 Box, Yellow Cake Mix
  • 15 oz, Can of Pumpkin
  • 2 tsp, Pumpkin Pie Spice
  • Large Gallon Freezer Bag
  • Cinnamon & Sugar Topping
    • 1/2 Cup Sugar
    • 1 TBS, Cinnamon

Pumpkin Cake Donuts Directions

  1. Preheat the oven to 350 degrees and spray a 6 count donut pan with non-stick cooking spray.
  2. Combine the yellow cake mix, pumpkin pi spice and canned pumpkin, mixing well.
  3. Scoop the donut batter into the large gallon freezer bag and snip 1 corner of the bag using the kitchen scissors.
  4. Gently squeeze the bag and the batter out into the donut pan filling each donut well about 3/4 full.
  5. Bake 12-14 minutes.
  6. Remove from the oven and let cool.
  7. Gently roll the donuts in the cinnamon & sugar mixture.
  8. Store sever days in an airtight container.

This recipe makes approximately 24 donuts. If you're looking for a good donut pan, this Wilton pan is the one used in this recipe. Enjoy!

Be sure to pin this on Pinterest to save it!

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Use our long handle measuring spoons to measure and stir this recipe.

The easiest Pumpkin Spice donuts you will ever make! They come out perfect every time!

Oven Roasted Pumpkin Seeds Recipe

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oven-roasted-toasted-pumpkin-seeds-recipe

It's pumpkin season. That means it's all things pumpkin all the time – HA! Seriously though, I remember my very first time toasting pumpkin seeds. I was in Kindergarten in Mrs. Putnam's class and our snack for the day was toasted pumpkin seeds. I just remember them tasting so darn good!

Now that I'm all grown, this is a fun snack and activity with the kids. Let them get all the goopy seeds out of the pumpkin and them help season and stick them in the oven. We need to get our pumpkins soon so we can make this healthy snack!

Toasted Pumpkin Seeds Ingredients

  • Seeds from 1 Large Pumpkin
  • 1 TBS, Extra Virgin Olive Oil
  • 1/4 tsp, Sea Salt
  • 1 TBS, Lawry's Seasoning Salt

oven-toasted-pumpkin-seeds

Toasted Pumpkin Seeds Directions

  1. Remove the seeds from the inside of your pumpkin.
  2. Rinse in a strainer until you get all the pumpkin goop off.
  3. Soak in a bowl of water with a pinch of salt for about 30 minutes.
  4. Rinse and place your seeds in a pot of boiling water, boil for about 10 minutes.
  5. Dry your seeds with a paper towel, place into a place dish, and toss with your olive oil, salt, and Lawry's seasoning salt.
  6. Bake for 30-40 minutes, tossing every 8-10 minutes.

Let cool and enjoy! Store these in a mason jar if they last that long!

Be sure to pin this on Pinterest to save it!

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Use our long handle measuring spoons to measure and stir this recipe.

Keep the seeds from your pumpkins to make these delicious oven roasted pumpkin seeds!

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